2022 Chef of the Year Menu

In early August, I was once again honored to be awarded the Food Fire + Knives Chef of the Year. This was truly an honor as over the past few years we have continued to add some of the country’s most talented and innovative private chefs to the FFK roster. To celebrate, I have created a special menu of some of my favorite fine dining recipes. As with most of my menus, there is a strong southern influence to most of the dishes but the menu also draws from my experience of cooking many different cuisines. I know you will enjoy these menu items as much as I will enjoy preparing them for you and your friends and family.

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Chef Ed Renken

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Chef Ed Renken

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Entrees

*Second Entree Choice Available For An Additional $45

Entree Placeholder

Select this option to choose one entree below up to 7 days before your event | *Choice of 2 Entrees for parties 4+ includes additional charge above

Crispy Skin Salmon Filet

A generous portion of skin on salmon is seared and served over braised collard greens, a carrot & fennel purée, and a buttermilk mint sauce.

Pan Seared Duck Breast

Growing up around the old rice fields surrounding Charleston, duck hunting was a rite of passage. Fortunately, I don't have to hunt any further than my local butcher to find incredible duck breasts to serve over a purée of parsnip with a mushroom & rosemary sauce.

Surf & Turf

A sous vide prepared filet of beef is pan seared and served with a classic Charleston crab cake over a bed of creamy Anson Mills grits with roasted tomato & peppercorn sauce.

Seared Lamb Chops

Three bone on lamb chops are seared and served with a mint chimichurri sauce over a warm pearl couscous salad.

Pan Roasted Grouper

A generous filet of grouper is pan roasted and served over Carolina Gold rice with a roasted red pepper, tomato and coconut broth.

Vegetarian "Chicken" Pot Pie

This is a vegetarian dish using Daring brand plant based "chicken" with layers of buttery phyllo, carrots, sweet green peas and diced potato all baked in a hearty vegetable broth.

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Appetizers

$22 per person

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Select this option to choose from the items below up to 7 days before your event | *Choice of 2 Appetizers for parties of 4+

Benton's Country Ham

Nothing says southern charcuterie like country ham and no one does it better than Benton's. These thin ribbons of country ham are served with parmesan, pear, benne seed and a smoked extra virgin olive oil.

FGT & Crab Cake Sandwich

This "sandwich" of fried green tomato and my citrus crab cake is served with a corn relish and pickled okra.

Sesame Seared Tuna

Ahi grade tuna encrusted with black sesame seed and lightly seared is served with Daikon radish and a cucumber sorbet.

Okra & Tomato Fritter

Okra is a staple of southern cuisine. Combined with fresh tomato and then lightly fried, these fritters are a taste of the south in one bite. Served with a Cajun aioli.

Soups

$12 per person

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Select this option to choose from the items below up to 7 days before your event | *Choice of 1 Soup

Frogmore Soup

A soup version of the classic southern Frogmore stew with shrimp, crab, andouille sausage, corn and potato. All of the incredible flavors of Frogmore stew without the mess of the original dish.

Hominy & Chicken Stew

This hearty stew combines the truly southern staple of hominy with chicken and chiles, not unlike a Mexican Pozole.

Sweet Potato & Red Curry

A vegetarian soup blending the sweetness of coconut & sweet potato with the spice of a red curry. All brought together with Carolina Gold rice and collard greens.

Charleston She Crab Soup

No menu of mine would be complete without my famous Charleston She Crab soup. Faithful to the original recipe of legendary Charleston Chef William Deas, this soup is a classic that has become synonymous with Charleston cuisine.

Salads

$12 per person

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Select this option to choose from the items below up to 7 days before your event | *Choice of 1 Salad

Chilled Maine Lobster

While Maine lobster may not be a southern dish it has always been a welcome addition to any southern fine dining table. This salad combines chilled lobster with confit lemon, pickled red onion, creme fraîche, watercress, lemon vinaigrette and Osetra caviar.

Blue Crab Salad

When I was a young boy, we would catch blue crab in the creeks that wind their way through the heart of the Lowcountry and spend all afternoon boiling and picking the delicate meat. This light blue crab meat salad is served on ribs of romaine lettuce.

Buffalo Fried Oyster Wedge

This play on the tradition Wedge Salad is kicked up a notch with the addition of lightly fried oysters tossed in a tequila infused buffalo hot sauce. Served with bacon crumbles and blue cheese dressing.

Sesame Slaw with Garlic Tempeh

Slaw is about as southern as a large old Magnolia tree. Here, Southern and Asian cuisine meet in this vegan slaw of cabbage, edamame, garlic tempeh and miso-sesame dressing.

Desserts

$12 per person

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Select this option to choose from the items below up to 7 days before your event | *Choice of 1 Dessert

South Carolina Peach Melba

While Georgia may claim to be the Peach state, South Carolina produces more peaches annually that our neighbor to the west. This classic dish is served with an almond scented cake, poached peach, buttermilk ice cream and raspberry sauce.

Bourbon Pecan Pie

When I was young, my family had a farm on the sea island of Edisto just south of Charleston. The farm was blessed with dozens of pecan trees, so pecan pie was always a part of any family meal there. My bourbon pecan pie is served with a scoop of my home made orange creamsicle ice cream.

Benne Shortbread

Benne, like so many southern food staples, was brought over from Africa. In colonial times it was used much like sesame seeds are today to produce savory and sweet dishes. This benne (pronounced bennie) shortbread is paired with a blackberry ice cream.

The Pineapple Chop

An oven roasted pineapple "chop" is served over a fried pastry cream with a whipped crème fraîche and caramel sauce.

What's Included?

When will I talk to the Chef?

What if I have allergies?

What's Included?

All inclusive. Event insurance, FFK vetting process includes interviews and FCRA compliant background checks, your Chef for the day, groceries, shopping, travel, gas, prep time, cooking equipment, set up, clean up, table service and execution, Sous Chef or assistants (for larger parties), concierge access 7 days a week. As always- NO HIDDEN FEES!

When will I talk to the Chef?

Your Chef will contact you within 48 hours after reserving your event to discuss your reservation details including any allergies or dietary preferences. Before making your reservation, if we are unable to answer a question via our chat, we’ll forward it to the Chef and follow up with you when we receive their response.

What if I have allergies?

Much like any restaurant, our Chefs accommodate different allergies and dietary restrictions every day. Please use the Special Instructions to have them included in your event and be as detailed as possible.

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Reviews

Perfect

Everything went smoothly from start to finish! The food was amazing, especially the She Crab soup!
Chef and helper cleaned up and were efficient in their use of time. Chef also described each course and was a delight to have in our home.
I would definitely recommend Chef Ed!!!
A five star experience!!

- Kelly Crump

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