During July, Duke’s Mayonnaise is partnering with the Butcher & Bee restaurant group to celebrate flavors of the Southeast, presenting four seasonal menus that feature Duke’s mayo and heirloom tomatoes.
The rotating menus, from the executive chef team behind Butcher & Bee concepts and Chef Mark Cates of Duke’s, will feature unique takes on BLTs and other southern staples such as tomato pie and fried green tomatoes.
The series invites people to enjoy traditional flavors and the exploration of new ones. So besides Duke’s classic real mayo, the menus will also feature Duke's new products including, habanero garlic, cucumber dill, and bacon and tomato flavored mayos.
“Duke’s is excited to partner with the Butcher & Bee group to celebrate these regional flavors,” said Duke’s Brand Manager of Mayohem, Rebecca Lupesco. “This series will allow diners to try existing and new Duke’s products as they taste best, chef-curated and paired with local produce.”
The two groups have also collaborated on custom t-shirts with sales benefiting Pay it Forward, a nonprofit started by Michael Shemtov and team Butcher & Bee. Pay it Forward is dedicated to providing financial relief to members of the Charleston Restaurant Community through grants.
Fans can visit www.butcherandbee.com for more info on specific offerings or to buy a t-shirt. T-shirts will also be available in person at the Butcher & Bee Charleston location.
Butcher & Bee brands include the following restaurants: Butcher & Bee Charleston, Butcher & Bee Nashville, The Daily Charleston, and Redheaded Stranger Nashville.
Duke's Mayonnaise was created in 1917 in Greenville, SC by Eugenia Duke. In addition to the flagship mayonnaise, which is still made according to Eugenia's original recipe, Duke's offers light, olive oil, and flavored mayonnaises, tartar sauce, sandwich relish, and regionally-inspired Duke's Southern Sauces and dressings.
Credit: Andrew Cebulka
