The South Carolina Aquarium and Edmund’s Oast Team Up for Fish for the Future
CHARLESTON, S.C. — May 8, 2014 — Celebrate sustainable seafood at one of Charleston’s hot new restaurants, Edmund’s Oast, at the next South Carolina Aquarium Sustainable Seafood Dinner taking place May 19, 2014 at 6 p.m. This unique dinner, held on Edmund’s Oast’s outside patio, will feature six courses expertly prepared by Executive Chef Andy Henderson. Each course will highlight sustainable seafood along with fresh ingredients sourced locally.
Flounder Crudo, favas, mint, pine nuts, chili, vacca rosso paired with Edmund’s Oast Gilded
Butter poached crab and shrimp, sugar snaps, melted spring onions, poached carrots, nasturtium paired with Massican Gemina Chardonnay
Slow baked grouper, grilled squid, confit tomatoes, white beans, brood, squash, basil paired with Dupont Monk’s Stout
Soft shell crab, spring onion consommé, turnip puree, burnt lemon, watermelon radish paired with Copain Rose
Strawberries and Panna cotta paired with a Tiki-rum, banana liqueur, lime cocktail
Edmund’s Oast opened in February 2014 and is housed in a timber-framed 6,000 square-foot warehouse with an outside patio and a lively open kitchen. The restaurant features seasonally inspired plates, more than 40 beers on tap, and an extensive wine and cocktail list sure to please any diner. The South Carolina Aquarium’s Sustainable Seafood Initiative program coordinator Shelley Dearhart will be present to share information with guests about sustainable seafood best practices and how to make wise choices when eating out and at home.
The six-course dinner begins at 6 p.m. and is $95 per person plus tax and gratuity, $135 per person with beverage pairings plus tax and gratuity. Ten percent of the proceeds will be donated to the South Carolina Aquarium Sustainable Seafood Initiative. Space is limited and reservations are required. For reservations contact Edmund’s Oast at (843) 727-1145 or visit edmundsoast.com.