Charleston Culinary Tours presents the second Fresh at the Farm Dinner of the series that will be held on August 3rd at Geechie Boy Farm on Edisto Island, SC. Chef Stephen Thompson of Prohibition and Chef Joe DiMiao of Stars Restaurant will set the scene for a true farm-to-table experience. The dinner structure is a cocktail hour and hors d’ oeuvres from 5:30 to 6:30 pm and then a family style dinner from 6:30 to 8:30 pm. Tickets are available for the August 3rd dinner at a cost of $75/person and may be purchased at www.charlestonculinarytours.com. The final dinner in the 2014 series will be held on November 2nd at Celestial Hills Farm in Huger, SC.
Chef Stephen Thompson of Prohibition
Chef Joe DiMaio of Stars
With years of hands-on experience in a variety of different kitchens and atmospheres, Chef Stephen Thompson has been able to really let his creativity shine at Prohibition. For Chef Thompson, the art of preparing food is more than just a job or even a passion as it’s a way of life. As classmates at the Art Institute of Charleston, Thompson and Chef Joe DiMaio and have always enjoyed a close relationship and supported one another as each worked up through Charleston’s culinary ranks. Known for innovation in the kitchen and a commitment to using fresh, locally sourced ingredients, Chef DiMaio jumped at the opportunity to co-host one of the dinners in the series.
Geechie Boy Farm
Geechie Boy Farm proprietors Greg and Betsy Johnsman returned to the Edisto Island family farm in 2003, growing a variety of vegetables. In 2007, they acquired a 1945 gristmill and after some trial and error began producing grits and cornmeal. Greg’s commitment to traditional milling techniques has been embraced by chefs across the Lowcountry. Geechie Boy products are now served in more than 40 restaurants around South Carolina and are shipped nationwide.
Charleston Culinary Tours combine the best of Charleston history, cocktails and food with unique tours that highlight the Lowcountry. Each Charleston Culinary Tour visits several different restaurants, bars or the Farmer’s Market to combine elements of a historical tour with a culinary adventure. The food and drinks on the tours are chosen by various restaurant and bar partners and feature an array of eclectic dishes and concoctions that provide insight into Charleston’s cuisine and cocktail scene. On each tour, guests will not only have an opportunity to sample some of the Lowcountry’s finest offerings, but also to meet the owners, chefs and mixologists behind Charleston’s impressive culinary and bar innovations.
For additional information about the Fresh at the Farm Dinner Series, please visit www.charlestonculinarytours.com/fresh-at-the-farm-dinner-series.
Lowcountry Boil 