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Hi, I am Marc Collins, Executive chef of Circa 1886 which is located on the grounds of Wentworth Mansion. We are located in the carriage house for the mansion, which was built in 1886, which is how the restaurant gets its name. It is a triple A, four diamond, award-winning restaurant and we do a type of fair that is indigenous to what was going on in Charleston maybe about 200 years ago with lots of American Southern influences and a touch of French and that is how we cope with dishes all the menus that we have come up here at the restaurant.
Months have turned cooler, so we have started a new menu recently and we built some of those ingredients that we are putting on that menu and using for it. The restaurant has very a warm feeling, so these ingredients kind of evoke that same feeling in the food preparation since that we do.
We have Meyer lemons which are really great. They are not as sour as the regular they are actually kind of sweeter than that. A little bit softer skin too. Most of the time, chefs and other people like to use this by preserving them in salt for a while. We have a tripolini onion here, which is an Italian onion that very small and flat like kind of smooched doughnut. And they are really nice and sweet onion as well. We make sauce for that for our beef tenderloin. We have butternut squash, which are great this time a year. We will make a soup with that with a sage cruton. We will just roast this off, add a little bit of onion, celery and vegetable stock, allowed to cook them in puree and make a nice soup with that. We have candy-striped beets, another great winter kind of cold weather vegetable. We also have other root vegetables, the baby root vegetables, baby turnips. They were great, we do a salad with those with duck proshudo. We also have some cauliflowers here. We have cauliflower that is tipped and saffron and tossed into another salad. Brussel sprouts which we garnished our rabbit dish with. A rabbit loin that comes with some dumplings of flagra and duck meat and then serve with corn pallenta and sautéed the green brussels sprout.
Then we also have a few other vegetables like the potato. We have a regular small yakon potato, we got a little baby purple or blue potatoes. And then we have some roast potatoes. It some kind of nice and reddish roast here throughout them. We will also use those to some of our salads.
Prepare a small salad from our menu. It is a vegetables salad. I got some of the vegetables in the preparation of the salad for you. Baby root vegetable, baby carrots, our petite potatoes like the purple potato, candy-striped beets, Again getting its name by the candy cane look-effect that it has. Duck proshudo that is in here. So cured duck that is a lot air dry, sliced pretty thin and then we also have our microgreens which include microcolored, micro mustard greens and some micro beet grains, giving it that nice red color, finish a little organic olive oil on the plate. Freshly cracked pepper and then a goat cheese dressing, has a nice focus flavors that earthiness works really well with all the vegetables and the goat cheese dressing kinds of help to round everything out. And that is a root vegetable salad.
Thanks for watching our video Podcast of Circa 1886 and the menu changes quite frequently throughout the year at least two to four times depending on the seasonality of ingredients. We like to use the season’s best ingredients, so we hope that you will that at home to. And try by local as much as possible so you can support the local farmers around the community.
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Thanks again for Circa 1886. I am Marc Collins, the executive chef.
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