Birds & Bubbles Champagne Dinner at Edmund's Oast October 11
As part of the “Vote Champagne” campaign created to get patrons to learn about and drink more champagne during the election season, Edmund’s Oast will host a special Champagne Dinner with chefs Sarah Simmons and Aaron Hoskins of Birds & Bubbles in New York on Tuesday, October 11 at 6:30PM. Together with Chef Reid Henninger, the chefs will collaborate on a menu featuring items including:
Southern snacks from the Birds & Bubbles menu including chicken liver mousse, steak tartare, and deviled egg served family style
Edmund’s Oast fried chicken with watermelon salad and local honey, as well as 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, and roasted duck breast with dirty farro and baby mustard greens by Birds & Bubbles
Desserts including 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 at http://bit.ly/2cGDSpn. Space is extremely limited.