Guest Chef | Celebrate Matthew Raiford with us!

Join us on the farm! NEXT SUNDAY @ Orchard Kitchen
Guest Chef AUGUST 22ND
$135 plus (price includes his cookbook)

Bress ’n’ Nyam—a Gullah Geechee phrase meaning “bless and eat”—takes a kaleidoscopic view of African American cuisine while staying rooted in the author’s ancestral farm.

Chef Matthew Raiford organized his recipes by the elements: earth, water, wind, nectar, spirits and fire. Photo By Siobhán Egan

Bites to Begin
Whipped Feta with Gardenia

Potlikker Goobers

Teff Arancini Style, Ricotta Salata, Gremolata

First Wave
Roasted Oyster on Hot Tin, Simple Man Gin and Tonic Mignonette

Pork Belly on Molasses Cornbread Crostini, Slow Roasted Tomato Jam

Second Wave
Low Country Boil Soup

Salad- Herb and Radish Salad with Muscadine Vinaigrette

Thirdsies
Cornmeal Crusted Halibut with OK Grits, Stewed Tomatoes and Okra

Cheese

Sweets
Almost Rum Cake, Hibiscus Ginger Gelato

Book Review

Raiford grew up breaking the dirt and trading crookneck squash for sweet potatoes, raising hogs and chickens, and only going to the grocery store for sundries. After a military career then graduation from the Culinary Institute of America in Hyde Park, New York, Raiford returned to the farm in 2011 to continue the traditions of his Gullah-Geechee heritage and to create an authentic farm-to-fork experience for locals. He received certification as an ecological horticulturalist from the University of California’s Santa Cruz Center for Agroecology and Sustainable Food Systems.