On Wednesday, March 19, experience The Art of Grits: From Demo to Dining. This is a grits demonstration with chef Greg Collier, followed by a three-course seated dinner. Tickets are $85 per person. Menu highlights include:
First Course: Mixed green salad with buttermilk ranch, fried grits croutons and Romano cheese
Second Course: Smoked turkey country captain, peanut and cheddar frico and chow chow, served with grits
Third Course: Cheesecake spoon bread, ruby chocolate cremeux, fresh strawberries and sangria broth
