This Saturday we are excited to feature a menu of South Carolina barbecue, charcuterie and general down-home goodness from guest chefs Bud Teasley and Carlo Espinas. Bud is head of production for Boccalone - an artisan salumeria which employs small-batch, hands-on methods and traditional cold-curing techniques. Bud was also Incanto's pastry chef for 3 years. Until recently, Carlo was chef of the dogpatch darling, Piccino, and he now cooks at Bar Jules.
The profits generated by Bud, Carlo and MSF will go to 826 Valencia, which is dedicated to supporting students ages 6 to 18 with their writing skills and to helping teachers get their students excited about writing. 826 Valencia offers drop-in tutoring, field trips, specialized workshops, in-school assistance, extensive student publishing, and fun times. They're located at 826 Valencia.
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Crisp rhubarb, apple and baby mustard green salad - $6
Souse Slaw: old-timey pork tongue terrine with cabbage, radish and pickled carrot slaw - $8
Blenheim Ginger BBQ’d pork with smokehouse beans - smoked and braised pork shoulder, slider buns and baked beans - $13
Tater Boats off the Gulf of Taleggio: deep fried russets with melty taleggio nacho cheese and green garlic - $7
Braised turnip roots and greens with smoked ham hock - $6
King Trumpet: mushroom, triple-fried potato, garlic confit, charred scallion sour cream - $6
Banana Pudding with Nilla Wafers - $5
Butter Fried Cornbread with mint julep honey and Humphry Slocombe sour cream ice cream - $6
Humphry Slocombe Secret Breakfast Ice Cream - $3.25
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Notes: while we typically stick to food based charities, McSweeney's/826 Valencia staff have helped us out from time to time and this seems like our chance to return the favor.
$410 to the St. Anthony Foundation and $630 (2 nights) to the Glide Free Meals program.