Butcher & Bee and SNOB present an all-veggie dinner this Thursday

Veggie good

by

2 comments
The kitchen crew at Slightly North of Broad is heading to Butcher & Bee for a combined summer vegetable dinner this Thursday. Chef Frank Lee and Chef Russ Moore of SNOB are joining B&B's Chef Chelsey Conrad, for southern vegetable meals in a “Select Your Summer Plate” format. Each of the two kitchens will offer five choices along with a (nonalcoholic) cucumber cocktail and berry cobbler dessert. The Daily will be open during dinner so guests can grab an alcoholic bev there, or BYOB with a $2 corkage fee.

Chef Frank Lee and Chef Chelsey Conrad at last week's Community United fundraiser. - RANDI WEINSTEIN
  • Randi Weinstein
  • Chef Frank Lee and Chef Chelsey Conrad at last week's Community United fundraiser.
Guests can choose four of the 10 options for dinner.

Dishes offered during the evening will include: crispy potatoes with avocado chimichurri; seared halloumi cheese with cherry tomatoes, watermelon, radish and mint; chilled peach soup with pickled shrimp; chilled field peas with smoked trout, and more. 

Andrea Felber of Butcher & Bee tells us, “This is the first time Chef Chelsey Conrad has asked someone to cook with her at the Bee since becoming Executive Chef [in March], and to have such amazing talent in our kitchen is an honor.” 

This is not a ticketed event. Selections will be offered throughout dinner service from 7-10 p.m. The a la carte menu will be offered for $50 a person. And there's complimentary bread to soak up all those veggies — jalapeño corn bread and Semolina boules. 


Comments (2)

Showing 1-2 of 2

Add a comment
 

Add a comment