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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Dec 31

Dec 31 McCrady's, Charleston, South Carolina

United States, South Carolina

Photographs from my meal in United states , South Carolina at McCrady's on December 31, 2011.

René Geoffroy Brut Premier Cru

René Geoffroy Brut Premier Cru

McCrady's wine and cocktail menu

McCrady's wine and cocktail menu

Amuse Bouche 1: General Tsao's Brussels Sprouts

Amuse Bouche 1: General Tsao's Brussels Sprouts

Amuse Bouche 2: Fish and Chips

Amuse Bouche 2: Fish and Chips

Amuse Bouche 3: Deep-fried foie gras and whipped maple syrup atop a Sonora wheat pancake.

Amuse Bouche 3: Deep-fried foie gras and whipped maple syrup atop a Sonora wheat pancake.

Amuse Bouche 4: Charleston take on a classic English tea cake, fat back financier, sea urchin butter, sea urchin tongue, topped with white truffle

Amuse Bouche 4: Charleston take on a classic English tea cake, fat back financier, sea urchin butter, sea urchin tongue, topped with white truffle

Les Grands Terroirs, Samuel Billaud, Chablis 2009

Les Grands Terroirs, Samuel Billaud, Chablis 2009

1st Course: Geoduck clam sashimi in its own juices, phytoplankton, apple, and Charleston kiwi.

1st Course: Geoduck clam sashimi in its own juices, phytoplankton, apple, and Charleston kiwi.

2nd Course: Hamachi crudo with compressed fennel, fennel fronds, and a lardo vinaigrette

2nd Course: Hamachi crudo with compressed fennel, fennel fronds, and a lardo vinaigrette

Erdener Treppchen Riesling Auslese 2010Domaine Huet Vouvray, Le Haut-Lieu Demi-sec 2009

Erdener Treppchen Riesling Auslese 2010Domaine Huet Vouvray, Le Haut-Lieu Demi-sec 2009

Domaine Huet Vouvray, Le Haut-Lieu Demi-sec 2009

Domaine Huet Vouvray, Le Haut-Lieu Demi-sec 2009

3rd Course: Tuna belly studded with fat back and pistachio, parsnip purée and pistachio mustard.

3rd Course: Tuna belly studded with fat back and pistachio, parsnip purée and pistachio mustard.

Cumières Rouge, Champagne Geoffroy 2008

Cumières Rouge, Champagne Geoffroy 2008

Chef Sean Brock shaving Tennessee black truffles

Chef Sean Brock shaving Tennessee black truffles

American Perigord-style black truffle, from just outside Knoxville Tennessee

American Perigord-style black truffle, from just outside Knoxville Tennessee

4th Course: Grouper, sweet potato purée, black truffle

4th Course: Grouper, sweet potato purée, black truffle

5th Course: Broth of fermented red peppers, pork skin noodles, egg poached in pork fat, roasted pork, matsutake mushroom, and English peas

5th Course: Broth of fermented red peppers, pork skin noodles, egg poached in pork fat, roasted pork, matsutake mushroom, and English peas

Ploussard la Chamade 2007

Ploussard la Chamade 2007

Domaine des Tours, Vin de Pays de Vaucluse

Domaine des Tours, Vin de Pays de Vaucluse

6th Course: lamb with huckleberry jam, hen of the woods mushroom, onions steeped in chamomile tea, antebellum oats, brown butter poached onion

6th Course: lamb with huckleberry jam, hen of the woods mushroom, onions steeped in chamomile tea, antebellum oats, brown butter poached onion

Pigeon cooked in hay

Pigeon cooked in hay

7th Course: Aged "shot by a hunter wild" wood pigeon cooked in hay, beets buried in embers, huckleberries

7th Course: Aged "shot by a hunter wild" wood pigeon cooked in hay, beets buried in embers, huckleberries

8th Course: Ice cream made from smoked and fermented cacao nibs, sweet potato juice flavored with tamarind, puffed sweet potato starch, shaved white truffles

8th Course: Ice cream made from smoked and fermented cacao nibs, sweet potato juice flavored with tamarind, puffed sweet potato starch, shaved white truffles

9th Course; Carnival-style funnel cake sprinkled with sweetened pork fat

9th Course; Carnival-style funnel cake sprinkled with sweetened pork fat

Chateau Loupiac Gaudiet, 2007

Chateau Loupiac Gaudiet, 2007

Királyudvar Tokaji Aszu 6 puttonyos

Királyudvar Tokaji Aszu 6 puttonyos

Garden of wine

11th Course: Beet gelée with passion fruit and hazelnut

11th Course: Beet gelée with passion fruit and hazelnut

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