Tonight we ate at Cypress as part of the third Charleston Food + Wine Festival. The guest chefs were the Barkers, the husband and wife team from the Magnolia Grill in Durham. It was six courses plus appetizers and the focus was on pork including a banana pudding garnished by peanut/bacon brittle. It also included several spoon-sized apps: pork terrine, snapper on a bed of North Carolina pulled pork, pork cheeks over beans with bacon lardons, and pork cheek and scallop on a stick sided with a quail egg (bacon and eggs). There were other non-pork dishes like rib-eye steak and beet salad. Very good.

A highlight was when the Barkers and the Cypress chef (Craig Deihl) came out and talked about the meal. Ben Barker said it was great that they both believe in using a lot of vitamin P – Pork.

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This entry is filed under Dispatches.