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the atmosphere, historic. the cuisine, revolutionary....2014/08/26  · fact sheet wine list 1000+ international bottle collection is filled with boutique and hard-to-find varietals

Sep 17, 2020

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Page 1: the atmosphere, historic. the cuisine, revolutionary....2014/08/26  · fact sheet wine list 1000+ international bottle collection is filled with boutique and hard-to-find varietals

the atmosphere, historic. the cuisine, revolutionary.

Page 2: the atmosphere, historic. the cuisine, revolutionary....2014/08/26  · fact sheet wine list 1000+ international bottle collection is filled with boutique and hard-to-find varietals

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re McCRADY’S RESTAURANT: LINKING PAST AND FUTURE

It all began with a hankering for an excellent drink. In 1778, Edward McCrady built a four-story Georgian house on East Bay Street and opened McCrady’s Tavern. Unbeknownst to him, this eponymous watering hole was the origin of what would become part of this very restaurant over 200 years later.

Serving as a collective retreat for notable Charlestonians before and during the American Revolution, Lowcountry luminaries all congregated at the tavern to imbibe, socialize, and discuss the country’s ever-evolving political climate. During the war, McCrady was imprisoned with Revolutionary leaders in St. Augustine, FL, and when he returned, he was determined to secure McCrady’s as a high society establishment. In 1788, McCrady built a new building connected to McCrady’s via a second story double piazza. Named The Long Room, the space became an instant favorite venue for many of the city’s festive celebrations, including a grand 30-course dinner for President George Washington in 1791.

Following McCrady’s death in 1801, the property passed through many owners who used it for various purposes, including a tavern, coffeehouse, paper company and warehouse. The building then stood as an abandoned relic until 1982 when it was restored to its former glory, leading to its recognition on the National Register of Historic Places and Landmarks.

In 2006, new owners with a keen appreciation for the history of the building and for Charleston set out to restore the property to its original grandeur. Thus, McCrady’s Restaurant was created with deep roots in tradition while representing the best of new Southern fine dining.

McCrady’s Restaurant represents the amalgam that is new Southern fine dining. The juxtaposition of McCrady’s is shown through the understated elegance of the space alongside cutting-edge cooking techniques. McCrady’s bar specializes in handcrafted cocktails along with an award-winning wine list. A true remnant of southern hospitality, McCrady’s guests are offered the utmost experience from service to dessert.

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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re CUISINE

Under the helm of Chef Sean Brock, McCrady’s offers a contemporary look at Southern cuisine. A James Beard Award-winning chef, Brock brings creativity and passion to the McCrady’s kitchen. McCrady’s exudes a commitment to peak-season and sustainable ingredients, sourcing from the restaurant’s rooftop garden and Lowcountry farmers, artisans and fisherman. The menu, which changes daily, is a celebration of this commitment combined with an illustration of Southern flavors.

DESIGN: SOUTHERN GLAMOUR IN A MODERN AGE

the bar - The bar area, once home to horse and buggy stalls, boasts small arched brick “rooms” perfect for intimate seating. Intricate glasswork, leather banquettes, and regionally quarried bluestone tile fill the space, making the room new and modern, while still respectfully traditional. The area enjoys a relaxed ambiance with a view of both the long walnut bar and the wood-panel and glass wall, which runs to the ceiling of the second floor. The wall serves both form and function, and is filled with boutique and hard-to-find varietals from around the world. A skylight runs the length of the room, complementing historic lanterns in illumination.

the dining room - The Dining room features exposed brick walls, heart pine floors, beamed ceilings, two fireplaces that are original to the space, and chandeliers—all complemented by oil paintings from local galleries.

the long room - The historic Long Room, the grand second-story of the dining room, is a picture of the past and has set the standard for fine dining spaces in the South since the 18th century. This elegant and gracefully styled space has soaring 15-foot ceilings, two stone fireplaces, dramatic Venetian chandeliers, and padded silk walls. Large windows throughout reveal views of historic Unity Alley, and set the stage for a memorable dining experience. It is truly an unequalled Charleston treasure and has hosted many weddings over the years.

continued...

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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re the gallery room - The Gallery Room overlooks Charleston’s Restaurant Row on East Bay Street and offers

exposed brick walls, original hardwood floors, and 14-foot ceilings. Three tall windows let in natural light during the day and offer beautiful views of the streets when the sun sets. The Gallery is the most versatile of the McCrady’s collection and is an ideal location for special events, weddings, or corporate functions.

designerMichael Shewan, Michael David and Associates, Charleston, SC www.michaeldavidandassociates.com

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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2 Unity AlleyCharleston, SC 29401

phone|/ web site Reservations may be made by calling 843.577.0025 or via www.opentable.com/mccradys www.mccradysrestaurant.com www.facebook.com/mccradysrestaurant www.twitter.com/mccradyswww.instagram.com/mccradys hours

Sunday through Thursday: 5:00-9:30 p.m. Friday and Saturday: 5:00-10:30 p.m.

seating Bar - 26Main Dining Room - 78 Long Room – 80 seated comfortably (100 max), 130 standing reception Gallery - 80 seated, 130 standing reception menu A dynamic amalgam of modern Southern cuisine presented in a four-course pre-fixe menu. An assortment of special snacks from the kitchen are available as well.

Pre-fixe menu - $65 Assortment of snacks - $20Wine pairings - $35

continued...

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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wine list 1000+ international bottle collection is filled with boutique and hard-to-find varietals with 30 wines offered by the glass.

bar Classic in a modern age, handcrafted mixology meets a worldly wine list. A chalkboard above the McCrady’s bar lists available draught beers.A selection of five canapés is available, and changes daily.

key players

David Howard, President, Neighborhood Dining Group Sean Brock, Executive Chef/Partner Kellie Holmes, General Manager Cappie Peete, Beverage Director/SommelierDaniel Heinze , Chef de Cuisine Lucas Weir, Private Dining Chef Dan Latimer, Operations Executive—Charleston

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

SAMPLE MENU

first

Cucumber, Green Strawberry, Radish and Buttermilk RicottaBrooks, Pinot Gris/Pinot Blanc/Muscat/Riesling/Gewurztraminer, “Amycas”, Willamette Valley-

Oregon, 2012

or

Cox Farms Beef Tartare, Hay Roasted Beet, Farro and LichenLouis de Grenelle, Cabernet Franc (Sparkling Rosé), “Corail “, Saumur-France, NV

or

Calico Scallops, Peas, Beach Onions and Begonia Nikolaihof, Gruner Veltliner, “Hefeabzug”, Wachau-Austria, 2012

second

Trout, Fava, Parsnip, Benne and Wild Bay Tormentoso, Chenin Blanc, “Old Vine”, Paarl-South Africa, 2012

or

Grouper, Rhubarb, Celery, Almonds and Polenta di Riso Matthiasson, Grenache/Syrah/Mourvedre/Counoise (Rosé), California, 2013

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for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

third

Cox Farms Ribeye, Ramp, Fennel, Pistachio and Lime La Rioja Alta, Tempranillo, “Vina Alberdi”, Rioja-Spain, 2007

orAged Duck Roasted on the Bone, Green Tomato, Garbanzo, Watercress and Tarragon

Domaine Verdier-Logel, Gamay, “Cuvee des Gourmets”, Cotes du Forez-France, 2012 or

Duo of Berkshire Pork, Asparagus, Shiitake, Mustard and Burnt HoneySattler, St. Laurent, Burgenland-Austria, 2012

fourth

Chocolate Gâteau, Chicory, Buttermilk and Olive Oil Rare Wine Company, Malmsey, “New York”, Madeira-Portugal

or

Ambrose Strawberry Tart and ElderflowerElio Perrone, Brachetto/Moscato, “Bigaro”, Piedmont-Italy, 2012

or

Frozen Parfait of Grits, Geranium and Preserved DewberryBrooks Winery, Late Harvest Riesling, “Tethys”, Eola-Amity Hills-Oregon, 2012

4 course menu $65 per personA collection of 5 Snacks before your meal, $20 per person

$35 Sommelier’s Paired Selectionsplus tax & gratuity

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DAVID HOWARD, NEIGHBORHOOD DINING GROUP PRESIDENT

Born in the same home as Admiral Lord Nelson in Burnham Thorpe, Norfolk, England, it’s easy to understand why Howard has an unquenchable thirst for travel and adventure.

A hospitality industry veteran and chef by trade, Howard developed a strong reputation for his work ethic and his career-long commitment to strive to be the best in all aspects of the restaurant and hospitality industry.

His cooking interest began early. At eight-years old he had already announced his intention to be a chef and frequently locked himself in the kitchen at the family farm in rural England and baked cookies for his family. At 16, Howard’s creativity, passion for cooking, and work ethic took him to culinary school. Upon graduation he received an invitation to serve his culinary apprenticeship at the world-renowned Claridge’s of London. Since then, he has lived in six different countries including, Denmark, Switzerland on two occasions, Ireland, and Bermuda before fulfilling his dream and moving to the USA “the land of opportunity” in 1972.

Once in the United States, Howard spent time in Virginia, Florida, Georgia, Colorado, New Jersey and South Carolina. In 1991, Howard transitioned out of the kitchen and opened his first restaurant, Chicago’s Steak and Seafood, in Roswell, GA that is now celebrating its 23rd year of operation.

NDG now operates and manages restaurants throughout the Southeast including the award-winning McCrady’s (Charleston, SC) and Husk (Charleston, SC and Nashville, TN), along with Chicago’s Steak and Seafood (Roswell, GA), and No. 5 Faber Private events (Charleston, SC).

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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SEAN BROCK, CHEF/PARTNER

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. “This was a coal-field town with no restaurants or stoplights,” he explains. “You grew and cooked everything you ate, so I really saw food in its true form. You cook all day, and when you’re not cooking, you’re preserving. If you were eating, you were eating food from the garden or the basement--it’s a way of life.” These were the building blocks that Brock remembered as he began his career as a chef, inspiring a lifelong passion for exploring the roots of Southern food and recreating it by preserving and restoring heirloom ingredients.

Leaving Virginia to attend school, Brock landed at Johnson & Wales University in Charleston, SC. He began his professional career as chef tournant under Chef Robert Carter at the Mobil Four-Star/AAA Four-Diamond Peninsula Grill in Charleston. After two years at Peninsula Grill, Brock was executive sous chef under Chef Walter Bundy of Lemaire Restaurant at the AAA Five- Diamond Award/ Mobil Five-Star Jefferson Hotel in Richmond, VA. His success in Richmond led to his promotion within the Elite Hospitality Group in 2003 to executive chef at the AAA Five-Diamond Hermitage Hotel in Nashville, TN. Brock spent just under three years fine tuning his craft in Nashville before accepting a position as executive chef at McCrady’s Restaurant.

Shortly after his return to Charleston, Brock began the development of a 2.5-acre farm on Wadmalaw Island. “While I was growing there, I began dabbling in resurrecting and growing crops that were at risk of extinction, such as those indigenous to this area pre-Civil War,” he says. These experiments have led Brock to become a passionate advocate for seed preservation and he continues to grow a number of heirloom crops, including James Island Red Corn (aka “Jimmy Red”), from which he makes grits, Flint Corn, Benne Seed, Rice Peas, Sea Island Red Peas, and several varieties of Farro. Brock has worked closely with Dr. David Shields and Glenn Roberts of Anson Mills, studying 19th century Southern cookbooks--which Brock collects—to educate himself on Southern food history and discover new ways to resurrect antebellum cuisine. He also cares deeply about the way animals are treated before they become food on the table and sources heritage breeds of livestock for his restaurants. He has even raised his own herd of pigs.

In November 2010, The Neighborhood Dining Group and Brock opened their second restaurant. Husk, just down the street from McCrady’s, is a celebration of Southern ingredients, only serving food that is indigenous to the South. “If it ain’t Southern, it ain’t walkin’ in the door,” Brock says. The emphasis at Husk is on the ingredients and the people who grow them, and a large chalkboard lists artisanal products currently provisioning the kitchen. Working with local purveyors and vendors has had a great impact on his cooking, and the menu changes twice daily based on what is the freshest that day. “Gone are the days of a chef sitting in the kitchen creating recipes and then picking up the phone to order food from wherever it needs to come from,” he says. “At Husk, we might get

continued...

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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m three suckling pigs, three whole lambs, half a cow, and upwards of 450 pounds of fish, as well as mountains of vegetables. We only take it when it’s ready, so it shows up and we have to start piecing the recipes together; it’s like a puzzle every day.”

Inspired by the restaurant’s success in Charleston, Neighborhood Dining Group and Brock opened a second location of Husk in Nashville in 2013. Located on Rutledge Hill in a complex of buildings dating back to the 1890’s, Brock and his team reinterpret the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Nashville.

Brock is also passionate about wood-fire cooking and a firm believer that “low and slow” imparts the most flavor—evident by his two smokers, barbecue pit and spit, and wood-burning oven at Husk, all fueled by an old fashioned burn barrel. At McCrady’s, he cooks food in the dining room fireplaces, originally built for this purpose in the late 18th century. Because the main dining room was actually the kitchen in the 19th century, Brock believes cooking this way brings the historical building full circle. In the future, he sees his cuisine being geared more toward the fireplace--the smell and visual of a chef cooking on an open hearth changes the feel of the restaurant and inspires him a great deal.

Drawing from his early education, the chef also pickles, cans, and makes preserves from the produce that cannot be used immediately, saving it for a later date and for new creations. His favorite old southern preservation techniques include lactobacillus fermentation and making vinegar using his grandmother’s 40 year old vinegar as the base. Brock pulls from his memory of ingredients and their flavor profiles to create the menus at McCrady’s and Husk depending on what is delivered to the kitchen. It’s a modern approach to cooking that comes from a pure appreciation of the food itself. The results are constantly changing offerings for diners that always surprise. “We emphasize the importance of the food from our local regions and constantly refine our cooking processes to best honor our relationships with the farmers, artisans and fishermen that provide us with their amazing products,” he says.

Brock’s abilities have resulted in a number of awards and accolades, both locally and nationally. In 2008 and 2009 he was a finalist for the James Beard “Rising Star Chef” award and in 2010 he took home the James Beard award for “Best Chef Southeast”. Most recently, he was a finalist for the James Beard “Outstanding Chef” award for 2013 and a semifinalist in 2014. He appeared on “Iron Chef America” in December 2010, taking on Michael Symon in “Battle Pork Fat”, and in September 2011 Bon Appétit magazine named Husk “Best New Restaurant in America”. Later that year, Brock joined an exclusive group of chefs from around the world in Japan to take part in the prestigious Cook It Raw, an event he went on to host two years later in Charleston. In the fall of 2013, Brock hosted season two of Anthony Bourdain’s “The Mind of a Chef” on PBS. In February 2014, GQ named Husk Nashville one of the 12 Most Outstanding Restaurants of the year. His first cookbook is slated to be released in October 2014 by Artisan Books.

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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KELLIE HOLMES, GENERAL MANAGER

Kellie Holmes’ interest in the culinary field was sparked early on in life by her mother who worked as a caterer when she was growing up in San Luis Obispo, CA. Inspired by her mother’s warmth and hospitality, Holmes notes, “It’s in my blood to be in this industry. I truly believe that service is a noble profession.”

Holmes’ first restaurant job was working as a server at Louis’ Charleston Grill while she was attending the College of Charleston in South Carolina. She relocated to Atlanta after graduating from college, went on to work as a server and bartender at other area eateries, and eventually landed at Bacchanalia, where her passion for fine dining flourished. In 2002, she moved to Napa Valley in Northern California, working at ZD Winery while concurrently working as a bartender at the Martini House and a captain at Terra Restaurant, both in St. Helena. Each of Holmes’ earlier positions prepared her well for her move to San Francisco in 2005 to become assistant sommelier at Ame restaurant in the St. Regis Hotel, the second restaurant from the owners of Terra. By 2006, she had also assumed the role of manager of the restaurant, gaining valuable experience in overseeing the day-to-day operations of a fine-dining establishment. This led her to the renowned A16 restaurant in San Francisco in 2006, where over the course of her four tenure, the restaurant was nominated for the James Beard “Outstanding Wine Service” award. In addition to managing over 30 staff members for the 110-seat restaurant, Holmes worked closely with the culinary and wine teams to ensure a superior guest experience.

Holmes is thrilled to be back in Charleston, the city where she first launched her career, and to be a part of the award-winning McCrady’s team, known for its exceptional service and cuisine. “When a dining room is full and your staff is proud and happy, and your guests are excited to be there, those are the best moments,” she notes. “The people are by far my favorite thing about my job; facilitating a great experience for my guests and staff is what it’s all about.”

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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m CAROLYN “CAPPIE” PEETE, BEVERAGE DIRECTOR/SOMMELIER

“I could not be more excited to work among people with such talent and passion,” says Cappie Peete of her position as wine director of McCrady’s. Her words about her role at the venerable Charleston restaurant echo her approach to her work: one that encompasses an insatiable curiosity about wine and a love for pairing it with Executive Chef Sean Brock’s food to create a memorable visit for every guest.

A native of Greensboro, NC, Peete had always known she wanted to work in the service industry. While studying for her bachelor’s degree in hotel, restaurant, and tourism management at the University of South Carolina, she realized her passion for food and wine, in particular. “I took a wine and spirits course on a whim and fell in love with wine,” she recalls.

Peete held a variety of front-of-the-house positions at restaurants in South Carolina and Georgia while she was still in school. After graduation, however, she began to follow her muse, studying wine through a Certified Sommelier program at the Professional Culinary Institute. She passed her certification through the Court of Master Sommeliers in December 2009 and joined McCrady’s in March 2010, initially working as a server while she continued her wine education and work under Sommelier Clint Sloan. In 2013, her studies paid off when she reached the advanced level, making her the youngest Advanced Sommelier in Charleston. Shortly after passing her exam, she was named an Eater Young Gun semi-finalist, solidifying her place as one of the most promising up-and-coming talents in the restaurant industry.

In her current role, she is responsible for updating and maintaining the extensive wine list and developing pairings with Brock’s menu, as well as many behind-the-scenes duties—from staff training to purchasing. Of course, a large part of Peete’s day also includes talking with guests and guiding them through the wine list. “What I try to create for people is a memorable dining experience; I love making people happy,” she says. “My main responsibility is helping them find a wine that suits their taste, budget, and pairs wonderfully with their dinner.”

When she’s not at McCrady’s, Peete continues to further her wine knowledge through studying for the next level of sommelier certification. When her mind is not on wine, however, she enjoys downtime at the beaches near Charleston, cooking for herself, or eating throughout the Holy City. She’s also an avid football fan who takes every opportunity to cheer on the South Carolina Gamecocks.

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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DANIEL HEINZE, CHEF DE CUISINE

In his seven years as part of the McCrady’s team, Daniel Heinze honed his skills as a line cook and sous chef, before earning the title of Chef de Cuisine. As a young chef who thrives on being creative and learning new techniques and ways to create his food, Heinze is relishing the opportunity to take his culinary game to the next level. “Working under Sean Brock has been an incredible learning experience—he has taught me so much,” Heinze says. “I’m also enjoying being a leader in the kitchen now, and the team we have is really amazing and dedicated.”

A native of Vero Beach, FL, Heinze’s career path took a slight twist after he spent time as a server in a restaurant and realized the front of house wasn’t for him. “It was seeing the cooks in the kitchen that inspired me to further my career in food and the culinary world,” he recalls. Heinze then enrolled at Johnson & Wales University in Miami, from which he received his associate’s degree in culinary arts.

Upon graduation, Heinze worked for two years as head line cook under Chef Norman Van Aken at Norman’s in Miami before relocating to Charleston, SC, and joining the McCrady’s team. As Chef de Cuisine, Heinze, 30, oversees the day-to-day operations of the restaurant and manages a staff of over 20 employees. He crafts the restaurant’s menu daily and works directly with Executive Chef Sean Brock to create new dishes from Charleston’s finest ingredients. “I enjoy both the freedom and the restrictions we have when creating new dishes,” Heinze notes.“ It teaches discipline, both inside the kitchen and out.”

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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LUCAS WEIR, PRIVATE DINING CHEF

Lucas Weir’s path to McCrady’s, where he works with acclaimed Chef Sean Brock, is one that started when he was young, as food and cooking were things in which he’d always been interested. It wasn’t until he was 18, however, that the idea to pursue his interests as a career tool shape. “It was sort of an obsession that developed around that time,” he says. “I wasn’t exposed to many different foods growing up, so a lot of my knowledge had to come from books. I’d say I have over 100 cookbooks at this point.”

Weir got his start in restaurants around this time, working as a dishwasher at a restaurant in Daniels, WV. After attending Marshall University, he found his way back to the hospitality industry, working at Savannah’s Restaurant in Huntington, WV, before relocating to Charleston.

Joining the team at McCrady’s in 2009, Weir has worked his way up through the kitchen, honing his skills in the process. Most recently, Weir has been overseeing the culinary aspect of McCrady’s Private Events program. Weir sees his guiding principles as a chef centering on the ingredients with which he works. “Here, we use science to understand everything we can about an ingredient and use that knowledge to present it to the guest with as much respect as possible,” he notes. “I love that what I do for a living can hopefully bring someone a moment of pleasure, enjoyment, or excitement.”

When he’s not in the kitchen, Weir usually splits his time between reading through his collection of cookbooks for more inspiration and enjoying the outdoors around Charleston on his bike.

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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DAN LATIMER, OPERATIONS EXECUTIVE—CHARLESTON

Dan Latimer’s role as Operations Executive for Neighborhood Dining Group’s Charleston properties, includes overseeing operations of acclaimed restaurants Husk and McCrady’s, along with private events space, No. 5 Faber. Latimer wears many hats from managing and training over 150 staff members to assisting with innovation of service technique, and overseeing operations and budgets. The seasoned hospitality industry veteran’s daily inspiration, however, is not the list of things on his to-do list, but the people he meets along the way. “I get to learn new things every day and continue my personal education on many levels,” he notes. “I have been fortunate enough to meet many amazing people in my various roles and really enjoy telling the story of the philosophies and cuisines at our restaurants.” Latimer’s path to his current position began when he was just 15 and worked as a busboy at the Moose Lodge in his hometown of Hagerstown, MD. Although he was let go for being just shy of 16, Latimer returned the following year, formally kicking off his career in the industry both in the back and the front of the house. He worked in local kitchens throughout high school, and went on to attend Virginia Tech where he studied Hospitality and Tourism Management. It was a natural fit. After graduating with his B.S. in the program, Latimer took a management position at Hillstone Restaurant Group in Atlanta and Washington, DC before moving on to work as a manager and part of the opening team for the PGA Tour Grill in Rockville, MD. He then relocated to South Carolina to manage Maverick Southern Kitchens. Throughout his career Latimer has been involved in several restaurant openings, and this has become one of his favorite aspects of the industry. Joining Neighborhood Dining Group (NDG) and Husk in 2010, Latimer brings an innate understanding of the relationship between a restaurant and its guests. He was quickly moved up to General Manager at Husk and was an integral part of Husk Nashville’s start, serving as General Manager on the opening team. Once Husk Nashville was up and running, Latimer relocated back to Charleston to become Operations Executive for all NDG Charleston properties. In his new role, Latimer works closely with the restaurants’ sommeliers, chefs and general managers in addition to taking time to talk with as many guests as possible. “I’m excited to extend my passion to all current operations in Charleston, as well as any future projects,” he says. “I have been invigorated by NDG’s forward-thinking philosophy in terms of its cuisine, beverage service, and approach to Southern hospitality. It is a great opportunity to work with so much talent and see so many different ideas.” When he’s not on the floor, Latimer enjoys sampling different cuisine across the country, in addition to being a founding and active member in the Charleston Brown Water Society.

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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2 U N I T Y A L L E Y, D O W N T O W N C H A R L E S T O N | 8 4 3 . 577. 0 0 2 5 | M c C R A D Y S R E S TA U R A N T. C O M

for media inquiries, contact: polished pig media

Melany Mullens: P: 540.314.8089 E: [email protected]

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Chef Sean Brock Roast Duck with Corn and Chanterelles The Main Dining Room

The Bar The Chefs Table The GalleryPig at the Wadmalaw Island Farm

The Long RoomFoie Gras with local Pear and White Chocolate Triggerfish with a pistou of Garden Vegetables