Spring has sprung and the freshly-grown goodness from our local farmers is flowing into the kitchen for our chefs to transform into an amazing harvest dinner for May. This month, we have the amazing Chef Dave Grillo from Cantina 76 and Za’s, as well as Chris Benziger from Benziger Family Winery! Dave is in perpetual motion with Cantina 76s spread across the state, but this Sicilian Rosewoodian is stoked to have a night on the farm to cook over fire with our own chefs Gabrielle Watson and Frank Bradley. Chris Benziger comes from one of the pioneering wine families of California. His family, nearly single-handedly, got Americans drinking Sauvignon Blanc back in the 80s before moving on to do some of the most awarded reds in the state. To say his family is iconic would be an understatement, so this is a huge honor to have him here to pair his family's wines with this dinner!

Reception Cocktail by Bourbon
Wine Pairings by Chris Benziger

Chilled Rosebank Farms English Pea Soup with SC Blue Crab, Hickory Farms Creme Fraiche, Saluda River Lemon-Georgia Olive Oil, City Roots Snow Pea Sprouts

Salad of Freshly Grown Farms Mixed Lettuces, Pickled Green Watsonia Peaches, Freshly-sliced Vidalia, Smoked Pecans, Prodigal Farms Goat Feta, Lusty Monk-Honey Vinaigrette

Wood-Roasted Manchester Farms Quail stuffed with Ground Carolina Heritage Farms Pork, Mepkin Abbey Mushrooms, Vidalia Onion, City Roots Micro Cilantro, Cellophane Noodles with Sorghum-Soy Glaze, Anson Mills Carolina Gold “Fried Rice”, Chile-Grilled Tuten Farms Broccolini

Watsonia Farms Strawberry Budino with Loquat Conserva and Benne Seed Brittle


Executive Chef David Grillo: Grillo worked as a corporate trainer with Applebee’s in Austin, Texas, and in Columbia, S.C., opening the kitchens at the Harbison, Lexington, O’Neill Court, Florence and Sumter, S.C. locations. He served for five years as kitchen manager at Original Pancake House in Columbia, S.C. from 1997 to 2001, then served for five years as kitchen manager at T.G.I. Friday’s at Richland Mall from 2001 to 2006, leading them from $30,000 to $80,000 in weekly sales. Grillo was Executive Chef at Mark’s Steaks, Seafood and Spirits in Chapin, S.C. from 2007 to 2009. In 2009, he was brought on to launch the kitchen at Cantina 76 on Devine. He became credentialed as a Certified Executive Chef through the American Culinary Federation in 2011

Chris Benziger: "He officially joined the Benziger Family Winery in 1993 as a Brand Manager. In addition to sales responsibilities, Chris also oversees the home ranch and its many farm related duties, i.e. shepherding the Benziger flock of sheep and cows, tending to the estate vegetable and fruit trees, and producing the Biodynamic preparations for all our vineyards. Chris feels that the only way to communicate the quality of the wines he promotes is by having the soil from the vineyard in which he’s endorsing under his nails. The best impression a winemaker can leave on his wines are his footprints in the vineyards."

Tickets are $75 and you can get them at https://www.giftrocker.com/secure/Order/?h=1a72302f&fbclid=IwAR1GdWQYSGDQgllgtOIZecrsae8fRkrROqpL6Z2lgDDBZ878kG3aY3G0i0U

> Location: City Roots Urban Farm 1005 Airport Blvd 29205

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