It is our intention to use as many local ingredients as possible in all of our menus. Chef Dos Santos is offering us a 95% local ingredients.

A sneak peek of her nine course menu includes:
 
Brewton Plantation Lamb with Garlic Giddy Goat Cheese Chickpea Ravioli and Lemon Black Pepper Pearls. Brewton Plantation, located in the Combahee River Watershed, Yemassee, raises goats, sheep and quail on their 2000+ acres. Ms. Diane Terni, the owner, will personally help you select the right  goat or lamb for your culinary needs. You can reach Ms. Terni at 1-843-589-5595 for more information on the plantation or about her livestock.
Many of you are already familiar with Farrah Hoffmire's Giddy Goat Cheese. If not, you can sample her fare at the Farmer's Market on Saturdays or place an order at http://organicprocess.com/press/

Braised Caw Caw Creek Pork Belly with Local Butterbeans. Another popular ingredient seen in restaurants around town committed to serving local as much as possible. Emile DeFelice has been committed to serving and conserving heirloom pigs while preserving traditional methods of agriculture. Emile can be reached via his website http://www.cawcawcreek.com/index.php

The majority of Chef Dos Santos' ingredients will be obtained from farms on Johns Island, Wadmalaw and her own vegetable & herb garden. Field's Farm, Legare Farm, Kennerty Farm and Ambrose Farm are included in her list of sources. Utilizing their produce to create dishes like the Nata Mato Tea Sandwiches, the Sweet Potato Wedges with Cilantro Lime Jus or the Beet & Peppercorn Giddy Goat Cheese Salad with Pistachios.

It promises to be a night to remember!