The 8th annual Foodie Fest is coming up this weekend, and we already invested in elastic-band pants. This year 20 local restaurants are participating in Foodie Fest and It’s safe to say they’ve put their best food forward.
The restaurants have created set menus and pricing for two-four course meals ranging from $15 to $45. The course options have been carefully curated and intentionally crafted for Foodie Fest, so you have plenty of great dishes to choose from.
To make deciding what to order easiest, we asked the manager, chefs and owners which meal they would select at their own restaurant’s with the complete menus below.
Liberty Taproom Operating Manager Mark Connolly
First Course: Ham and brie dip: Slow-roasted ham chunks, creamy brie and champagne dip served with toasted crostini bread
Second Course: Cocoa and cayenne crusted mahi mahi: Grilled, wild-caught mahi mahi filet encrusted in a blend of coffee, cayenne pepper and cocoa powder and served with polenta cake, squash and zucchini, drizzled with a chili citrus vinaigrette
Third Course: Coconut rum cake
Oakblue Executive Chef Chris McGowan
First Course: House salad: Fresh greens with tomatoes, cucumbers and pickled onions.
Second Course: Korean barbecue plate with rice and house-made kimchi, served with sautéed Brussel sprouts, greens, fries or tots.
Larkin’s VP of Operations Bruce Wise
Starter: Caesar salad
Entrée: South Carolina certified striped bass: Three cheese polenta, broccolini, sweet chili lemon sauce
Dessert: Key lime pie
Rick Erwin’s Eastside Chef Bryan Lindsay
First Course: Yellow tomato gazpacho: Pickled shrimp, mint, pink peppercorn
Entrée: Sautéed flounder: Summer squash, green beans, peas, Carolina gold rice, almond brown butter,
Dessert: Lemon panna cotta: Fresh blueberry compote, candied almonds
Ruth’s Chris General Manager Megan Cromwell
Starters: Louisiana seafood gumbo: Flavored with onions, celery, garlic, bell pepper, okra, shrimp, crabmeat and andouille sausage
Entrée: Salmon fillet: Broiled and served with lemon, butter and parsley
Dessert: Mini bread pudding with whisky sauce
Passerelle Assistant Manager Rachel Maurer
First Course: Mussels a la Brooksie: Pei mussels, garlic, white wine, crispy artichokes, scallion butter
Second Course: Portobello Wellington: Tomato veloute, creamy spinach, fingerlings
Halls Assistant General Manager Pam Salvey
First Course: Caesar salad
Second Course: 8oz Filet Mignon: Tenderloin with bordaise sauce
Third Course: Chef’s nightly dessert feature
Accompaniments: Oscar Style ($22 additional charge): With jumbo crab, asparagus, and Hollandaise
The Peddler Steakhouse Owner Deborah Schneider
First Course: Soup or salad bar
Second Course: Grilled 12 oz (hand cut at your table): Aged certified Angus Beef ribeye
Third Course: House made Key lime pie
Bonefish grill Manager Ben Nauman
First Course: Bang-Bang Shrimp
Second Course: Imperial longfin tilapia: Stuffed with shrimp, scallops, crabmeat, and cheeses topped with lemon caper sauce
Third Course: Jen’s Jamaican coconut Pie