Cory Burke rolls back into town this weekend
Roti Rolls fans and lovers of the gone but not forgotten Green Door, we have some good news. Roti Rolls owner Cory Burke is back in town this weekend following a 13 stop festival tour for a New England pop-up dinner at Stems & Skins.
On Sat. Dec. 2, Burke will host what he's calling "an homage to my roots," a meal of all the things Burke says he grew up eating in New Hampshire — clam chowder, drunken clams, oysters, and "wicked lobstah." Wetzler has been breaking down whole cows from Keegan-Filion Farm this year, and that's where ribeye on the menu's surf 'n' turf comes from.
Burke, who is settling down in Atlanta, is partnering with Cameron Wetzler, who runs Roti Rolls Charleston, for the dinner. "It will be a fun play on a lot of New England classics with our colorful street eats approach," says Burke.
Dinner begins at 6 p.m. and items will be sold a la carte. Stems and Skins' Matt and Angie Tunstall will handle the drink pairings which will include a special hot apple cider cocktail.
Check out the full menu below:
HOMAGE TO NEW ENGLAND MENU
Hosted by: Stems & Skins, Park Circle North Charleston
Date: December 2nd, 2017 6:00pm – 9:30pm
Presented by: Cameron Wetzler & Cory Burke
N.E Oysters – Three New England varietals on the half shell paired with
Kimchi Cocktail Sauce, Dill Tartar Sauce and Lemongrass Mignonette
Scallop Crudo –- Winter Citrus. Radish. Cucumber. Grapefruit Consommé
N.E. Clam Chowder –- RR Yellow Curry. Smoked Hog’s Head. Sourdough Boule.
Drunken Clams –- Quahogs. Linguica. Pickled Parsnips. Smoked Fennel.
Winging It — Skate Wing Terrine. Potato. Parsley. Herbed Mayo.
Wicked Lobstah — Maine Lobster. Lemon Aioli. Pickled Celery. Roti Paratha.
Surf N’ Turf (for 2) — Grilled 10oz Heart of Ribeye. Maine Lobster Salad. Brussels. Candied Beets & Blue Cheese