Chef Steve Klatt of The Swamp Fox Restaurant has expertly combined farm fresh sustainable ingredients for March's Farmers Market Dinner. This month's locally supplied produce and meats come from Burden Creek Farms, Low Country Seafood, Anson Mills, Sweet Bay Produce, and GrowFood Carolina and are showcased in the menu below.
FIRST COURSE: Fried Green Tomatoes with Crisp Panko Breading served with Fresh Local Goat Cheese, Sweet and Spicy Roasted Red Pepper Jelly
SECOND COURSE: Low Country Boil with Shrimp, Baby Potatoes, Corn, Lemon, Smoked Sausage, Corn Bread
THIRD COURSE: Cinnamon Roasted Apple with Dried Fruit, Orange Syrup, Candied Pecans, Vanilla Ice Cream
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