Commune Dinner- December

This was our second dinner with the Commune of Charleston. If you aren't familiar with the Commune, check out my other post first! The chefs for this dinner at Palmetto Brewery were Kevin Johnson of The Grocery and Jason Stanhope of FIG. With that line up, we knew this was a Commune dinner not to be missed!

The night started with a drink, (of course!) and a tour of the Palmetto Brewery. You could get one of Palmetto's draft beers or the specialty cocktail done by Cathead Vodka. It was called Fall'ing Down: Rayun Syrah Mulled Cider Sangria Spike with Cathead Vodka. It was a tad sweet but delicious and packed a mean punch! Two of these and you were feeling good and didn't notice how cold it was outside (maybe that was the goal). 

                       

                       

First Course:

A duck liver mezzelune, which is a semi-circular stuffed pasta- similar to ravioli, with a duck consommé with autumn vegetable and mushrooms.

It was a great way to start out the meal, because it was a seated dinner outside the brewery and it was a cold night. The soup warmed me right up.

It was paired with a glass of Roc du Manoir Cotes de Castillon (2011)

Second Course:

Pancetta wrapped Amberjack (a local fish), with Pilsner scented seafood chowder

Charred broccoli in a green olive vinaigrette and anchovy bread crumbs

Ragout of field peas and farro

This was paired with the Palmetto Pilsner

The second course's highlight was the ragout of field peas and farro. It was perfectly seasoned and was nice and hearty. The Amberjack was also perfectly cooked and the seafood chowder was unique and created a more interested dish than just being served the fish. It was creative and beautiful. 

Third Course:

Righteous Ranch Mulefoot Whole        Hog Bo Ssam 

Raw Oysters

Paired with Palmetto Ghost Rider

Bo Ssam is a Korean dish of slow cooked pork, highlight being the pork belly, that is served with many sides including garlic, onion,  ssamjang (wrap sauce), saeujeot (pickled, fermented shrimp) and kimchi (spicy/sour fermented cabbage). You eat the meat and sides in the leaves of lettuce, in our case bibb lettuce. Bossam literally means  "wrapped". 

This was my absolute favorite. For those of you who follow my blog, this probably doesn't surprise you, as you know I love Asian cuisine. The flavors that were created when making these deliciously packaged lettuce wraps from Heaven cannot be justly described. Will and I couldn't stop eating them.

          Fourth Course:

Kitchen sink sundaes with Espresso Porter Ice Cream

Paired with Palmetto Espresso Porter

This dessert was good and the ice cream was very well made and tasty, but I felt it was little bit of a "cop out" dessert. I understand they made the ice cream and that is a process in and of itself, but the rest was "the kitchen sink". It was good, but nothing that left me inspired.  

Unique to our first experience, there was a band performing throughout the event which was so fun. They were great and amped up the atmosphere of the dinner.

It was yet another great night hosted by the Commune. It was a little cold to be in an outdoor venue but that did not take away from the deliciousness that was served. At times it was hard to see what you were eating due to the venue being dimly lit, but that goes along with the creative venues that these dinners take place in. I am waiting with great anticipation to see the 2015 schedule for the Commune dinners and hope they don't wait too long before hosting the next dinner.  

Charleston Commune. A Supper Cult

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. 

Pre-dinner Cocktail
"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 and
dressing up the brewery? It was gorgeous.

Touring the Brewery

The amazing menu

1st Course: Grains

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!