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.