When: Wed., Nov. 19, 5:30 p.m. 2014
High Cotton and Good Catch will be hosting a four-course sustainable seafood dinner with wine pairings sourced by Ben Arnold. Chef Shawn Kelly will prepare a menu, including winter vegetable and Carolina crab salad, local shrimp ravioli with Sunburst Farm trout caviar, panko encrusted flounder, and oyster ice cream with vanilla bean French toast and bacon brittle. Ten percent of the proceeds will be donated to Good Catch at the South Carolina Aquarium. Reservations are required.