Commune Launches 2016 Season
COMMUNE. LAUNCHES 2016 SEASON WITH VEGGIE-CENTRIC SUPPER FEATURING CHEFS ARIENNE CASEBIER OF FEAST CHARLESTON & RJ DYE OF THE LOT AT MUSC URBAN FARM
February 4, 2016 (For Immediate Release)
Contact: Rebecca Burke
CHARLESTON, SC – Commune. Supper Cult & Event Collaborative is excited to kick off its 2016 season with a veggie-centric supper featuring chefs Arienne Casebier of Feast Charleston and RJ Dye of The Lot at MUSC Urban Farm on March 1st. Launched in 2014, the goal of Commune is to provide guests with an insider’s look at local purveyors that leaves them with a true sense of place while allowing Charleston’s best chefs to experiment in a collaborative and creative environment.
Each Commune. event focuses on one purveyor and incorporates their wares into each of the dinner’s four courses. Teaming up with local guest chefs, each course not only highlights the specific purveyor, but allows the chefs to collaborate and experiment in ways they can’t always do within the confines of their respected restaurants. Commune’s past events have featured chefs such as John Lewis of Lewis Barbeque, Daniel Heinz of McCrady’s, Jason Stanhope of FIG and Elliott Moss of Buxton Hall BBQ.
On March 1, Chefs Areinne Casebier of Feast Charleston and RJ Dye of The Lot will cook and collaborate at MUSC Urban Farm to craft a meal highlighting the harvest of MUSC Urban Farm. These chefs are known for their work with vegetables, so we anticipate an exciting menu incorporating what we can source from this acclaimed urban farm. Beginning at 6:30pm, the dinner will include a tour of the farm, food, live music, cocktails, beer and wine for $75 per person. Tickets are available for purchase at www.communecharleston.com.
MUSC Urban Farm is designed to be a living classroom where students, faculty, staff, and the community come together to explore the connection between food and health through hands-on learning about the many varieties of vegetables, fruit, and herbs grown in South Carolina. With a mission to improve health and maximize quality of life through education, research, and patient care, MUSC has developed a half-acre of the North Garden as an educational garden with the goal of creating opportunities for our community to learn how to eat for health.
Air Casebier is the chef and founder of Feast Charleston. She has 15 years of culinary experience in some of the country’s most loved restaurants. Locally, Air trained in the kitchens of James Beard award winners, Mike Lata and Sean Brock. It’s here that she learned to embrace the seasons in regards to cuisine. When she’s not in the kitchen, Air can be found tending her garden or wandering with her pups. At Feast, “We believe in the value of slowing down to enjoy a great meal with those you care about. Feast is committed to purchasing the highest quality produce and provisions from area farmers, producers, and artisans. Food prepared in small batches, by hand.”
After graduating from UNC Greensboro with a History degree, Chef RJ Dye moved to Charleston where he soon discovered his other passion – food. His experiences in some of Charleston’s finest kitchens; The Glass Onion, Carolina’s, FIG and The Ordinary, led him to his current position as Chef at The Lot. “The Lot is committed to making each meal an experience through thoughtful service in a casual setting. Each dish is crafted using the season’s highest quality meats and produce. Our ingredients receive minimal treatment to allow their natural flavors to be the focus of each dish. Our menus showcase modern flavors brought to the plate through the use of traditional techniques.”
Sponsors include Fork & Knife, Cathead Vodka, Grassroots Wine and Technical Events Company.
Jonathan Boncek and Olivia Rae James will be providing photography.
To learn more about Commune. and our mission, please visit www.communecharleston.com or follow @communechs on Twitter and Instagram.
Basically, we’re a supper cult . . .