Chef Shuai Wang of Short Grain and Bob Cook of Edmund's Oast Collaborate for There Will Be Bones

Event Details

Just when you thought it could not get any hotter, Chef Shuai Wang of Short Grain will join Executive Chef Bob Cook at Edmund's Oast for a special event focused around heat and fire on Tuesday, July 25. Starting at 5:00 p.m. in The Bower and courtyard, a variety of open-fire dishes will be offered for a special one-night menu. The regular nightly menu will also be available in the restaurant. Head bartender Jayce McConnell will offer refreshing cocktails to help cool down from the heat (well, maybe).

Short Grain serves local sustainable untraditional Japanese cuisine in a food truck that changes locations weekly. Owners Shuai and Corrie Wang worked in the restaurants of NYC and now live in Charleston. Since opening, Short Grain has been named a James Beard Nominee, Rising Star Chef, 2016 Best New Restaurant by Bon Appetit, and Shuai has been named an Eater National Young Gun and Zagat 30 Under 30.

Menu items (subject to change) include:

Beer Can Chicken / half bird, pickles, ginger scallion relish, soy

Roasted Leg of Lamb / roti, pickles, tiger salad, mapo mayo

Whole Fish / escargot butter, coconut suka, fines herbes, papitas

Thai BBQ Ham/ grilled corn and eggplant, coconut, chilies

Chili Crabs/ green beans, onion, baguette

To learn more, visit us at http://edmundsoast.com/events/