When: Wed., Sept. 19, 6:30 p.m. 2012
What: As a partner of the South Carolina Aquarium’s Sustainable Seafood Initiative, the Old Village Post House will host the Sustainable Seafood Dinner. Executive Chef Frank Lee and Chef de Cuisine Forrest Parker have created a delicious and diverse four course menu including Shrimp & Lobster Imperial Steamed Flounder, Cornflake Crusted Sunburst Trout and Grouper Roasted on Salt. Patrick Emerson, wine and beverage director, paired wines that add the perfect highlight to each course. An expert on sustainable initiatives from the Aquarium will also be on hand to discuss the importance of local seafood choices.