07/09/2024
To taste a deeply autumnal themed menu at the Gaillard Center today for a once in a lifetime celebration this November for 600 guests took a solid half hour of sitting in a very cold room and focusing.
Fast forward to late November. Think…
- 50 to 55 degrees. The sun has set.
- Black tie and Evening gowns
- A crisp breeze down George street
- Coat check for possible fur and top coats
- Guests reach for bourbon drinks and rich burgundy wines
- warm amber lights wash the inside and out of this epic structure.
Now - let’s think of all the taste of Autumn.
That’s what we tasted today.
Pomegranate, balsamic and Madeira reductions. Pears, apples, figs, walnuts and pecans. Butternut squash, Brussels sprouts, root vegetables.
Chocolate, praline, berry reductions and more chocolate.
Nods to Lowcountry ingredients - benne, pimento cheese, collars and a most epic red rice ball with tomato jam. (Had something similar at “the Grey” in Savannah recently but that’s another story.)
So pleased. Still full. Clients ecstatic.
Thanks to The New Gaillard Center, Charleston, SC team for rising to the occasion. The chef confessed his first event was mine some three years ago - the white tie gala dinner for 600 for a venerable international social group. He remembered the pickled cauliflower we loved at the tasting used to brighten the salad presented in cucumber ribbon.
Details - we at JMC Charleston live for them!