CIRCA 1886 HOSTS “MASTER & APPRENTICE: THE THIRD ANNUAL LOUIE’S KIDS BENEFIT DINNER,” AUGUST 16
WHO: Located in the historic carriage house at the award-winning Wentworth Mansion® hotel at 149 Wentworth St. in Charleston, SC, Circa 1886 is a AAA Four-Diamond, Forbes Four Star restaurant offering traditional southern cuisine with a modern twist in a sophisticated, historic setting.
WHAT: Circa 1886 hosts the 3rd annual Louie’s Kids Benefit Dinner, an evening of wonderful food and great wine. This annual event has become one of the biggest local fundraisers of its kind, raising nearly $35,000 to date for Louie’s Kids, a local non-profit that aims to end childhood obesity.
This year’s dinner theme is “Master & Apprentice,” and joining Circa 1886 Chef Marc Collins in the kitchen will be Santiago “Jimmy” de la Cruz, Executive Chef of The Club at Cimarron in Misson, Texas. Chef de la Cruz will serve as “master,” and Chef Collins as “apprentice.” Together, the chefs will present a five course, prix fixe dinner with paired wines. In addition to the dinner, there will be a live auction component, which will include goodies from Croghan’s Jewel Box, a paddleboard, and an apprentice cooking class at Circa 1886 with Chef Collins.
WHEN: Thursday, August 16; 6:30 p.m.
WHERE: Circa 1886 restaurant at 149 Wentworth Street in Downtown Charleston
HOW: The cost is $80 per person, $50 of which goes directly to Louie’s Kids and is tax deductible. Cost excludes tax and gratuity. To make a reservation or for more information, call (843) 853-7828 or visit www.circa1886.com.
Circa 1886 Menu: “Master & Apprentice: A Louie’s Kids Benefit Dinner”
APPETIZER COURSE
Executive Chef Marc Collins
64˚ Farm Egg with Duck Confit Hash, Mustard Bubbles, Pickled Ramps, Burgundy Gastrique
SALAD COURSE
Executive Chef Santiago “Jimmy” De La Cruz
English Cucumber Roll with Young Baby Greens, Raspberry Basil Vinaigrette, Goat Cheese Medallion, Rosemary Focaccia Crostini, Tear Drop Red and Yellow Tomato, Red Grapes
SEAFOOD COURSE
Executive Chef Santiago “Jimmy” De La Cruz
Seafood Trio: Mexican Bay Shrimp Cocktail with Avocado Espuma; Lobster Bisque Spiked with Cognac, Madagascar Vanilla Bean Cappuccino Froth; Seared Alaskan Halibut Satay, Sautéed Leeks with Yellow Curry
MEAT COURSE
Executive Chef Marc Collins
Corn Cob Braised Veal Cheek with Butterbean Succotash, Grits Flan & Vanilla Whiskey Glace and Sous Vide of Poulet Rouge, Heirloom Tomato Crudo, Basil Oil, Garlic Fennel Purée
DESSERT
Executive Pasty Chef Scott Lovorn
Milk Chocolate, Macadamia Nuts, Roasted Banana, Caramel and Pretzels
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Annie Byrd Hamnett, ByrdHouse Public Relations, LLC
843.853.9120 | annie@byrdhousepr.com | www.byrdhousepr.com