The Year of Pig Feasts: Chef Matt Abdoo & Chef Eric Milley 2/24/19

The Year of Pig Feasts: Chef Matt Abdoo & Chef Eric Milley 2/24/19

75.00

sunday, february 24th, 2019

6:00 pm - late

three course fam style dinner

pig beach (map)

Quantity:
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Join culinary rockstars Chef Matt Abdoo (Chef/Owner at Pig Beach & Pig Bleeker) and Chef Eric Milley (Chef/Owner at The Shellmore SC) for our second Pig Feast! Chef Eric Milley is a seasoned NYC vet - he’s worked at places like Jeffrey’s Grocery and The Strand Smokehouse. Now, he is a Renaissance man in his own right, sourcing, cooking, and cleaning - just runnin’ the whole damn show - at his South Carolina wine bar and restaurant, The Shellmore. We are honored to welcome Chef Milley - who combines flavors from New York and South Carolina with flavors from his New England origins - to Pig Beach for this one night only, collaborative Pig Feast.

On The Menu

Cocktail Hour & Passed Hors d’Oeuvres (6-7pm)

Drinks

Tiger Beer

Miller Lite

Salty Rinse Albariño 

Day Owl Rose 

Austerity Cabernet Sauvignon 

Pig Beach Transfusion: Tito’s Handmade Vodka, Concord Grape Juice, Ginger Beer 

The Food

Shrimp Cocktail with Ocean Front BBQ Sauce Clams Casino

NE Clam “Chowdah” with Oyster Crackers

Oyster Tchoupitoulas

Fried Whole Belly Clam with Grilled Lemon

Seafood Sampler Basket: Scallop, Calamari, Shrimp, Lemon & Cherry Peppers with Classic Tartar Sauce

Moules Tots “Mussels & Tater Tots”

“Gavadeels” with Nduja & Clams

Baby Back Ribs with Honey Peach Glaze

Dessert

“Bawston” Cream Donuts with Candied Bacon

About Matt Abdoo & Pig Beach

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Matt is the chef/partner of the Brooklyn barbecue restaurant Pig Beach and Pig Bleecker, a full-service restaurant with a focus on smoked-centric comfort food in NYC's Greenwich Village. Both restaurants have been celebrated by diners and critics alike including a great review from Eater's resident meat expert Nick Solares, who named Pig Beach one of their "Essential Barbecue Restaurants," and an enthusiastic one-star review from The New York Times for Pig Bleecker. Matt first earned his BBQ chops during his time working on America’s highly competitive barbecue teams, Salty Rinse, receiving 2nd place medal for Whole Hog in 2015 and 1st Place for Best Sauce (Mustard) at the annual Memphis in May World Championship. Prior to opening his own restaurants, Matt was the Chef de Cuisine of Del Posto and during is tenure, the restaurant received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Matt is a frequent guest chef on The Today Show and has appeared on NBC's The Chew and DirecTV's Fantasty Zone.

 

About Chef Eric Milley & The Shellmore

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This bio is an excerpt from the article “The Shellmore Brings Wine and Snacks to I’on” on Eater.com.

Restaurateur/chef Eric Milley moved to Charleston [six] years ago to open his own eatery, and he’s finally making good on that dream with The Shellmore. The new wine bar and restaurant sits at 357 North Shellmore Blvd. in I’on. Milley says he’s starting small with oysters and three to four items on the menu, like crudos or ceviches, since he live near Abundant Seafood and has easy access to Lowcountry catches.

Milley comes to the Holy City by way of New York, where he worked at Jeffrey's Grocery and The Strand Smokehouse. Milley actually lived with Short Grain’s Shuai Wang while up north. “I joke that I’m to thank for Short Grain,” Milley laughs as he recounts that Shuai and Corrie Wang moved to Charleston several years ago to help him with a restaurant that didn’t pan out at the time.