Local vegans and vegetarians have another restaurant to check out, if only for one night: Oak Steakhouse. Yeah, that’s right, Oak — normally, the home of prime, wood-fired beef — is hosting a vegetarian and vegan dinner featuring a six-course meal from executive chef Brett McKee and gRAWnola’s Ken Immer.

The event is set for Monday, June 14th, and the menu will showcase local produce from the Lowcountry Local First partnership. All of the wine pairings will be organic as well.

The first course is pickled daikon ravioli with preserved carrot and will be paired Domain Carneros Brut Champagne. Next is grilled vegetable ratatouille with King Estate Pinot Gris, followed by a third course consisting of Asian root noodles with marinated Shiitake mushrooms and Davis Bynom Chardonnay.

The fourth and fifth courses feature signature items from each of the chefs: Ken’s special Taco Tango, paired with Voltre Santi Pinot Noir and Brett’s Eggplant Parmigiana with Francis Coppola “Directors” Cabernet.

The meal will conclude with a symphony of raw desserts and Nivoli. gRAWnola is the raw food version of granola that Immer creates via a process of soaking and dehydration. Immer is also the founder of OM Cooking, a sort of amalgamation of healthy eating, healthy living, and healthy thinking. Tickets are available through Oak Steakhouse and are $60 each. Reserve them by calling, (843) 722-4220.

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