Peter Frank Edwards
Fleet Landing will host an intimate “Cook the Book” event—a hands-on tasting and cooking demonstration featuring recipes from its new cookbook—on Wednesday, Dec. 17, from 5:30 to 7:30 p.m.
The event will take place in the Charleston Wine + Food Test Kitchen on Rutledge Avenue. Executive Chef Andy McLeod will guide guests through the preparation of Fleet Landing’s best-selling seafood pasta, offering a behind-the-scenes look at how one of the restaurant’s signature dishes comes together.
Attendees will also enjoy fresh local oysters from Jeff Spahr of Charleston Oyster Company, curated wine pairings from Mission Grape, and appetizers and desserts featured in The Fleet Landing Cookbook, including lump crab bruschetta and key lime pie.
Tickets are $75 and include food, beverages, and a copy of the cookbook.