On Monday, April 22nd, Basic Kitchen and Red Clay Hot Sauce will team up to honor Earth Day with a special “Verde Dinner” in Basic Kitchen’s garden at 82 Wentworth Street. A celebration of spring produce and sustainable practices, this dinner hopes to encourage food lovers to be more mindful of the way they shop, cook, and eat.
Basic Kitchen Chef Nick Wilber recently worked with local grower, Rita’s Roots, to install a produce and herb garden on the restaurant’s back patio, which he sources from daily. In anticipation of the dinner, he’ll plant the main ingredients found in Red Clay’s “Verde” hot sauce, including cilantro, spring onions, and Serrano peppers. At the dinner, guests will enjoy an interactive experience in the garden and learn more about planting their own produce with the help of Rita’s Roots.
A sustainability proponent, Red Clay’s founder and chef, Geoff Rhyne, initially started his hot sauce company in the pursuit of making a cleaner, wholly-Southern product. Since its inception, he’s worked with local purveyors, including High Wire Distilling, whose barrels they use to ferment the sauce, trying to eliminate waste whenever possible. The result is a line of raw products that highlight the best ingredients the south has to offer, like honey, Fresno peppers, and high-quality vinegar.
Chefs Wilber and Rhyne will collaborate on a family-style dinner that incorporates these core values – responsibly sourced local ingredients and elevated natural flavors. Guests will also enjoy talks from Rita Bachmann of Rita’s Roots and GrowFood Carolina as they dig into dishes featuring local products.
Reservations are required. Tickets are $85 and available here. The dinner begins with a cocktail reception at 6:30 pm followed by a seated, multi-course dinner with wine and cocktails. For more information about Red Clay, visit redclayhotsauce.com. For more information about Basic Kitchen, visit basickitchen.com.
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