Introducing American Heritage Cookery: A New Dinner Series
What is American Heritage Cookery? Throughout this series, we will explore the whys and hows of American cuisine in collaboration with experts in their field.
For our first dinner in the series, “Chapter 1, The Golden Halo,” we welcome culinary legend Glenn Roberts, founder of Anson Mills. During this collaborative evening, Brian and Glenn will take you on an educational food journey paying homage to Lowcountry cuisine and incorporating revived ancient grains and native ingredients into a multi-course dinner.
What is the Golden Halo? It is said that at sunset during the fall season, as the sun casts a glow across the fields, a golden halo can be seen across the sky above the rice fields of the Lowcountries’ ACE Basin (Ashepoo, Combahee, Edisto), spanning over 200,000 square miles.
5pm Seating
8pm Seating
$145 (+tax and gratuity) | $75 beverage pairing available
*Dietary modifications politely declined
About The Series:
In this ongoing series, Brian aims to shine a light on American cuisine as a whole; why we eat what we eat today, and how we got here. By researching individual food regions, micro cuisines, ingredients, and groups of people, we will celebrate the complexity of American foodways.
Beginning his cooking career in Charleston South Carolina, the low country still holds a very special place in Brian‘s heart. It is one of those rare places where someone could put a plate of food in front of you and you would know exactly where you were in the world. The cuisine has deep historical roots that have been preserved throughout the years. West African, Native American, Caribbean, and European influences have all been combined through the numerous hands in the cooking pot. The fascinating and complicated histories of this micro cuisine is where Brian’s obsession with discovering true American cuisine began.
About Glenn Roberts:
Glenn Roberts founded Anson Mills in 1998 in Charleston, South Carolina, to rematriate lost foods of the 18th and 19th century Southern Pantry. Today, Anson Mills grows and produces artisan landrace grain, legume, and oil seed ingredients for chefs and home cooks worldwide and provides pro bono sensory research support for chefs, pastry chefs, bakers, brewers and distillers through AM Research Initiative. Anson Mills provides pro bono seed biosecurity for the growing community of Southern organic place-based identity preserved landrace crop farmers. Glenn is the recipient of the USA Artisan of the Year, National Pathfinder, and Stitt Lifetime Achievement Awards. Glenn is a founding member of the Carolina Gold Rice Foundation and a pro bono private consultant to Stone Barns Center, Mt. Vernon, National Colonial Farm, National Botanical Garden, and the Smithsonian.
