Chef Brett McKee of Oak Steakhouse travels to his hometown to prepare a six-course dinner for 80 guests at the legendary James Beard House on Mon. April 13.
The aptly named “Charleston Chow Down” will be McKee’s seventh dinner at the Beard House in New York. This time he’ll be bringing along Chef Bob Waggoner, formerly of Charleston Grill, and Oak chef de cuisine Joseph Jacobson. The menu combines Italian and Southern cuisine, featuring grilled prosciutto-wrapped figs with mascarpone, followed by pan-seared Chilean sea bass with sautéed artichokes, vegetable brunoise, and lemon beurre blanc and beef braciola with creamy asiago polenta and sage. The meal will conclude with eggplant rotini and a spring berry cobbler with honey-vanilla gelato for dessert. —Anna Linesch