Fred Neuville, chef/owner of The Fat Hen Restaurant, also had seminar participants buzzing about his Low Country French dishes after an April 5 lunch at his establishment on the Charleston coastal Johns Island.
Neuville’s signature Boiled Peanut, Tomato, Roasted Corn and Butter Bean Salad Tossed in a Green Goddess Dressing — like all of his dishes — is made with all local produce, he said.
Another favorite dish from Neuville was Marinated Pecan Smoked Chicken Breast Over Local Field Pies With Giddy Goat Cheese, Arugula, House-made Prosciutto and Heirloom Tomatoes. He said the chicken was brined for two days and cold-smoked for 2‰ hours.
Neuville also offered a tasting of three teas — peach, raspberry and mint — locally grown at the Charleston Tea Plantation.