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.
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.