Low Country Boil

This summer at Tavern, Suzanne Goin and Caroline Styne celebrate awonderful regional tradition from the Coastal areas of the Carolinas The Low Country Boil. Developed from the Gullah Islands off the coast of Charleston, South Carolina, the meal was created from food that was easily accessible and a treasured way for families and neighbors to bond. This one-pot celebration of seafood bounty and local food culture will feature crawfish, crab legs, andouille sausage, potatoes and sweet corn all served on newspaper at the center of the table, as is the local tradition.

This night is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina. Deaderick’s father regularly went out shrimpin,’ bringing home pounds of shrimp to go with the piles blue crabs the rest of the family dug out from the coastal marshlands.

The prix fixe dinner includes Watermelon Salad, with Tomato, Mint and Feta; Charleston Style Shrimp and Grits with Caledonian Blue Prawns, House-Cured Tasso Ham and Pickled Green Tomato; and Carolina Seafood Boil with Crawfish, Crab Legs, Andouille Sausage, Potatoes and Sweet Corn. To complete the evening, guests will feast on a Southern dessert of Corneal Cobbler with Blueberries and Buttermilk Ice Cream. Wine pairings curated by Caroline Styne and signature Tavern cocktails will also be featured. The dinner is priced at $55 per guest for menu only and will be served from 3 9 p.m. on Sunday, June 29, 2014