A commune is all about community and collaboration- working together if you will. The Commune of Charleston that Chef Cory Burke of Roti Rolls began, is all about the community dining experience. It's like a pop up supper club, and you know how I feel about supper club! He invites different innovative, local chefs for each event to create a 4 course meal and showcase their culinary talents.
Everything is served family style, lending to the feeling and sense of community while promoting interaction amongst strangers who have gathered for the sole purpose of eating good food in a great atmosphere. Its not just about the guests, but the chefs for each dinner collaborate and create a menu to share with all of us. Lastly, all ingredients are local, therefore celebrating the providers among us. Its the essence of community, bringing every aspect and person involved together- from the fisher, farmer and producer to the chef and the consumer. To boot, they're serving the amazing dishes at a different local spot each month, showcasing the outdoor beauty and unique venues around us here in Charleston.
Will surprised me with tickets to the August Commune where the guest chefs were Chef Daniel Heinze of McCradys and Chef Jacques Larson of The Obstinate Daughter and Wild Olive. What a pair, right?! It was held at Westbrook Brewing- I am a big, big fan of their beer. And the owners, husband and wife team, Edward and Morgan Westbrook, couldn't have been any nicer and more accommodating.
It was an amazing night of culinary creativity and deliciousness. I felt so lucky to be there, and the atmosphere was electric. The opportunity this event provided, talking with others who truly appreciate locally sourced food was something we need more of in Charleston. I wish I could afford to attend all of the dinners because believe me, I would. Will and I will be attending the one in December next, and we have been looking forward to it since August.
"Trappeto"
Cathead Vodka, Bittermilk No. 5, Charred Grapefruit Tonic, Westbrook White Thai
Huge bonus- Cathead Vodka mixes up awesome drinks at each event as well!
How great of a job did they do with decor anddressing up the brewery? It was gorgeous.
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| Touring the Brewery |
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| The amazing menu |
Salad of Anson Mills Grains, squash, blueberries, sorrel and Marigold with "Westbrook Mash"
and
Anson Mills Farro Salad with One Claw Vinaigrette
Paired with Westbrook One Claw
2nd Course: Sea (above)
Citrus Ninja brined SC Swordfish and shrimp skewered with shishitos and heirloom tomatoes
Heriloom peas and beans, fennel, celery, pickled ramp and basil
Paired with Westbrook Citrus Ninja
3rd Course: Land (right)
Carolina Heritage Ember Roasted Pork Loin, Nasturtium & Chervil Salsa Verde
Joseph Field Sweet and Sour Cabbage with Carroway & Gose
White Thai Rissoto with Parmesan Reggiano
Paired with Cantina Del Pino - Dolcetto d'Alba DOC - 2012
4th course: Space
Mexican Cake Gelato with OD Brownie, Pecans and Caramel
Pared with "Double Negative"- Fernet & Gose
It really was a magical, culinary inspiring night. All of the food was cooked perfectly, the flavors were incredible and the presentations were beautiful. It was amazing to interact with the chefs (even though I was completely intimidated!) and other individuals who were seeking out good food and a great time. I hope to see the Charleston Commune to continue for years to come and would love to be more involved in the future!
Check out the website for professional photos from past events, to find out more about the future events and sign up for upcoming dinners! Don't miss out!
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