February’s Supper Club with John Somerall was amazing!

The evening began with hors d’Oeuvres of Smoked Salmon Mousse and Roasted Beet Tartare. The first course of Bottarga and Alabama Blue Collards served with Carolina Gold Rice, benne seeds, and dashi was followed by Braised Beef Short Ribs accompanied by shiitakes, bok-choy, caramelized celery root, and jus. We finished the evening with a Strawberry Shortcake made of McEwen & Sons Cornmeal Cakes topped with macerated strawberries and vanilla bean buttermilk cream.