I have been wanting to eat at McCrady's for about three years now. I had an awesome meal and truely respect what Chef Sean Brock and his team do.
House Cured Charcuterie Plate. Mortadella from a 28 day aged grass fed cow, Smoked Pistachio Salami, Coppa, Pork Rilletes, Lardo, Pickled Fennel, Carrots, Green Beans and Grain Mustard. They have an awesome charcuterie program here. This is the perfect amuse for a chef.
Charleston Stone Crab with Lime, Watermelon Ponzu and Frozen Coconut.....Coconut Sponge, Stone Crab, Watermelon Ponzu "Blanket", Watermelon Foam, Liquid Nitro Frozen Watermelon and Coconut. A dish with alot of components but everything worked beautiful with one another.
Probally my favorite dish of the night. Seared Scallop w/ Crispy Pork Belly, Grilled South Carolina Peaches, Creamed Kimchee and Kimchee Ketchup. I want to eat this again RIGHT NOW.
Seared Carolina Wahoo, Pistou, Farm Vegetable and Red Pepper Foam. Beautiful fresh dish.
Sous vide pork loin from their recently killed 600 pound hog. Butter Beans, Cream Corn, Porcinis, Sauce Perigord and Black Truffle Puree. Beautiful dish these guys raise their own pigs and this thing tasted like a top notch hog from some of the best farms in the country.
Sorry about the blur on this one. NY Strip cooked sous vide with glazed carrots from their farm, "potato crusted potato", bbq jus and smoked hollandaise. A wonderful dish but i didnt finish it all because i was getting full. The best part of this dish was the bbq jus, tasted like awesome bar b que sauce but had the consistency of a beautiful passed jus. Brilliant idea.
"Banana Puddin" Banana Panna Cotta, Nilla Wafer Ice Cream, Bananas Foster and Banana Marshmallow Cream Bruleed on the plate. This was one my favorites of the night, tasted exactly like homemade banana pudding. This dish is what I love about food to take a super traditional dish and completely deconstruct it and change the textures but keep overall flavor the same. AWESOME.