CHARLESTON, S.C. — February 18, 2014 — If you are looking to enjoy downtown quality dining without the downtown hustle and bustle, Angel Oak Restaurant on Johns Island welcomes you to their upcoming Sustainable Seafood Dinner taking place February 24, 2014 at 6:30 p.m. Executive Chef Jay Kees is preparing a five-course meal that mingles modern American taste with Spanish specialties, made complete with wine pairings from around the world, or a local craft brew of your choice.
- Smoked snapper and flounder parfait with roasted vegetable mousse and endive paired with Zenato Lugana from Italy
- Roasted clams with house cured bacon, red chilies, and curry paired with Clean Slate Riesling from Germany
- Blackened Vermillion snapper with charred green tomatoes and romesco sauce paired with Renacer Malbec from Argentina
- “Surf and Turf” featuring tuna filet with quail egg and Maltese sauce, and sesame seared tuna with a cucumber mousse paired with Juve y Camp Cava from Spain
- Salted buttermilk cr?me caramel with toasted pecans paired with Hidalgo cream sherry from Spain
Tom Swift & His Electric Cohorts will provide live music for the evening as Angel Oak honors local ingredients in a cozy, rustic environment well-suited for a date night or catching up with friends. The South Carolina Aquarium’s Sustainable Seafood Initiative program coordinator Shelley Dearhart will be present to share information with guests about sustainable seafood best practices and how to make wise choices when eating out and at home.
The dinner is $50, $20 additional for wine pairings, and takes place on February 24, 2014 at 6: 30 p.m. Angel Oak Restaurant is located at 3669 Savannah Highway on Johns Island. Reservations can be made by calling (843) 556-7525. Ten percent of the proceeds will go to the South Carolina Aquarium Sustainable Seafood Initiative.
For all media inquiries, please contact Kate Dittloff at (843) 579-8660 or email@example.com.