Edmund’s Oast to Host Chefs from NYC’s Birds & Bubbles

September 25, 2016

3:42 PM

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On Tuesday, October 11th, Edmund’s Oast will host a special Champagne Dinner with chefs Sarah Simmons and Aaron Hoskins of New York City’s Birds & Bubbles.

The guests will collobrate with Chef Reid Henninger on a menu featuring:

Southern snacks from the Birds & Bubbles menu
- Chicken liver mousse, steak tartare, and deviled eggs
Edmund's Oast fried chicken with watermelon salad, local honey, smoked oyster mushroom hoppin' john, cheddar sausage gratin with stewed cabbage, and an Asian pear waldorf salad
Braised chicken and Anson Mills Carolina Gold rice grits
Roasted duck breast with dirty farro and baby mustard greens by Birds & Bubbles
Desserts
- Benne seed tartlet and concord grape pie

Champagnes from Vilmart & Cie and Marc Hebrart will be paired with the dishes.

Tickets are $75 per person plus tax and gratuity and can be purchased here.

The event is a part of Edmund’s Oast’s “Vote Champagne” campaign, which was created to help patrons learn about (and drink more) champagne during the election season. You can learn more here.