Valentine's Day Scenes from the Kitchen

We celebrated Valentine's Day with a full house here at Circa 1886 last night! Here's a glimpse at pre-fixe, five course dinner through the eyes of our Executive Chef Marc Collins. Chef has a busy few weeks coming up. From a cooking demo under the Southeastern Wildlife Expo tents, to a jam-packed Charleston Wine + Food Festival weekend, and a James Beard Foundation dinner at Fort Moultrie - you'll want to stay tuned. There's more deliciousness where this came from. Follow along with Chef Collins on Twitter. Take a look at our new spring menu to see what else is cooking! [caption id="attachment_3218" align="alignnone" width="612"]Valentine's Day Bay Scallop Ceviche 1st Course: Bay Scallop Ceviche, almond milk gelee, strawberry purée, basil[/caption] [caption id="attachment_3219" align="alignnone" width="612"]Valentine's Day Artichoke Soup 2nd Course: Artichoke Soup garnish. Foie Torchon, pretzel croutons, mustard lacquer[/caption] [caption id="attachment_3220" align="alignnone" width="612"]Valentine's Day Salmon 3rd course. Wild Salmon, asparagus, mushrooms, pickled onions, lobster hollandaise, tater tots[/caption] [caption id="attachment_3221" align="alignnone" width="612"]Valentine's Day Beef Waygu 4th Course: Wagyu Shoulder Tender, cinnamon carrot coulis, lentils n' leeks, cocoa demi[/caption] [caption id="attachment_3222" align="alignnone" width="612"]Valentine's Day Dessert 5th Course: Tiramisu, raspberry thumbprint, red velvet cake ice cream[/caption]

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