Love our local waters and the aquatic treats therein? Then show your support at Thurs. March 27’s S.C. Aquarium Sustainable Seafood Dinner hosted by The Southerly Restaurant. Executive Chef Chad Billings four-course meal includes: cottage ham with early spring greens, tonnato sauce, spiced crowder peas, Pecorino Romano; St. Jude Farms clams with Westbrook One Claw rye pale ale, pork belly, green onions paired with Josh Cellars Pinot Noir; local flounder with ham hock maque choux, red-eye jus, apricot-pepper jam paired with Clendenen Hildegard White Blend, California; and to top it off, a strawberry-rhubarb tart with Banyuls, pine nut, zabaione paired with Sant’evasio Brachetto D’Acqui. All proceeds go to the S.C. Sustainable Seafood Iniative which promotes the use of local and sustainable seafood in South Carolina’s restaurants. The dinner is $65 (tax and gratuity not included).
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