Azalea Bar and Garden and Historical Dining are like Sunday brunch and mimosas, the perfect pairing. About forty hungry patrons came together at Summerville's new gathering place for the July 17 symphony of delectables composed by personal Chef Vince Dodson. It was a brunch fit for a king or queen.
The first movement in a symphony is meant to be lively and sets the mood for what comes after. The opening cup of yellow summer squash topped with a hint of roasted red bell pepper bisque with fresh greens topped with a creamy balsamic vinaigrette did exactly that. It woke up our taste buds and left them desiring more.
A melodious pairing of a deep dish quiche with caramelized fennel reduced in Italian Barbera wine and laced with Fontina cheese came next. As to the meaning of reduced, I have no clue, but it worked for me. The quiche was accompanied by seared chicken tenderloin with Portobello and Marsala wine with a touch of cream. It is here we got our first seasonings of history. Fontina cheese is old. How old? The first recorded mention of it was in the 1100s, and although Marsala is Italian, the wine with the same name owes its origin in 1773 to a storm and an Englishman named John Woodhouse.
The whole affair was brought to a finale with fresh crepes topped with a 60% dark chocolate sauce and fresh strawberries along with a goat cheese mousseline topped with a pomegranate sauce followed by a sweet red wine infused with layered Greek yogurt and pears topped with Moscato cream.
I was asked which serving was my favorite, and I said with conviction, "All of them." It was just the right amount of food for a Sunday brunch. And the mimosas, the first is complimentary. Additional cocktails, wine, coffee add-ons, and soft drinks were available for purchase, along with AB and G's full menu of signature craft cocktails.
New Summerville acquaintances Mike and Sherry
Historical Dining and Azalea Bar and Gardens' Sunday Brunch is a culinary symphony of contentment to your taste buds and a great event for making new acquaintances. Reserve your spot for the coming weeks. It is well worth the $35.
Azalea Bar and Garden at 219 S Cedar Street, Summerville's new cocktail hot spot, is the perfect place to grab a refresher plus one with your closest friends or significant other. A diversified list of craft cocktails are offered. My two favorites thus far are the Hemingway Daiquiri (White rum, lime juice, Maraschino liquor, grapefruit juice, simple syrup, and lime twist for $12) and Dr. Shephard (Sweet tea vodka, ruby port, pink lemonade, and fresh mint for $12). Specialty curated wine, a selection of local craft beers, and a menu of Southern favorites round out its unique presentations.
Dr. Shepard
Since its opening, it has collected a dedicated following of Summerville residents, goal achieved. However, successful businesses always find ways of becoming better, and Azalea Bar and Garden has just upped their game.
The Azalea Bar and Garden has formed a partnership with Historical Dining and Personal Chef Vince Dodson. Starting Sunday, July 10th, The Azalea Bar and Garden will open its doors to present a multi-course tapas-type brunch. The event will feature an alternating cuisine of French and Italian. Seating time is at 10 am and 1 pm promptly.
The menu will change each week and appear on Historical Dining's website and Facebook, Instagram, and LinkedIn pages. The price per person is $35, which includes a beverage. Credit cards and cash will be accepted during brunch service.
There will be limited seating, so make your reservations beforehand at Historical Dining. Reservations for each Sunday must be made no later than the Friday before. Enter your name, email, phone number, and party size to hold your reservation. For parties larger than ten, please email tricia1823@gmail.com or chefvincedodson@gmail.com or call (919)358-0768. Other dates available for reservations are July 17, 24, and 31.
The menu for July 10 is as follows.
STARTER: A cup of carrot and curry bisque accompanied by fresh greens topped with yellow bell pepper vinaigrette.
SOMETHING SWEET: Fresh crepes topped with a white chocolate sauce garnished with fresh raspberries and slivers of roasted almonds.
THIRD BITE: Deep dish Quiche with caramelized onions, fire roasted tomatoes, and laced with goat cheese. Garnished with cantaloupe and fresh grapes. Poached salmon in Sancerre wine piped into puff pastry topped with Val-Wa sauce. This sauce is named after the queen of Spain, Elizabeth Valois, 1545-1568.
LAYERS: Honey yogurt layered with fresh strawberries.
Would you like to experience a culinary extravaganza fit for a king of 1600s France? One of the most famous kings of this country reigned during this period of time, Louis XIV. Besides his wild hair-do, he was known for the architectural design and building of the palace of Versailles, which is rumored to have ruined the nation due to its cost. You can only imagine the dinners that were served there.
Dinner with Louis XIV was an odd affair. It was a prestigious honor to feast at the palace of Versailles, but here is the enigma, it did not mean you got to eat at his table. An invitation to dine with the king was an invite to watch him eat. It was a kind of reality show of the 1600s. The time was 10 pm. Close members of the royal family accompanied the king at the table in his antechamber. Depending on your relevance as an attendee, you were either permitted to sit on something or stand while you observed.
Louis XIV's antechamber at Versailles
The food was in abundance, and meals included courses, upon courses, upon courses. The king would start his meal with four different types of soup. L'Oille was popular at this time, a kind of soup served as amuse-bouche composed of various meats and vegetables. Entrees were next, which would include three or four other dishes. The meat was traditionally served plain, spit-roasted. Sauces, salads, and sides would come as separate courses. Then he would finish with what we would call dessert. By the time it was over, the king will have tasted 20 to 30 different dishes.
The whole affair was quite a spectacle, which brings me back to the original question. Would you like to be immersed into a culinary extravaganza where you are the catered royal? Historical Dining offers such a unique opportunity where the fine dining experience is merged with history, focusing on French and Italian cuisine with recipes from the 1500s to the 1900s.
Historical Dining's personal chef is Vince Dodson. Vince has been a chef for 20 plus years. He started his venture about five years ago and is having the time of his life. Trained in the European Way and using recipes from famous chefs of the past, his distinctive style is perceived from opening handmade breads all the way to chocolate desserts. "It gives me a chance to express everything that I've learned from the history and taste of French and Italian cuisine. My only wish: To cook for you and the ones closest to you," stated Vince.
Historical Dining will host you at your home or any formal venue setting, including outdoors. Rehearsal dinners, romantic dinners for two, business socials, and even a "Girl's Night In" are available.
The Historical Dining experience comes to you fully equipped with linens, china, utensils, and food to prepare. You are both spectator and partaker throughout your personalized dining experience. You will taste the same dishes prepared for royalty and created by celebrity chefs with an added bonus, you learn about the history behind your dish.
Lowcountry Pianist and Company LLC often partner with Chef Vince to enhance intimate dining experiences by providing live music. Their creative team is able to go above and beyond, even pairing the music style with the menu.
Check out Historical Dining's website for all necessary information and pictures. You can also read the reviews from previous clients.
You can meet and see Chef Vince Dodson in action every Saturday morning. Stop by the Historical Dining tent at the Summerville Farmer's Market and sample his culinary expertise.
