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

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.

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