The GOODS from Mamie Taylor’s

Vancouver, BC | Mamie Taylor’s recently launched Taste of the States, a series of monthly, regional longtable dinners on the third Wednesday of each month. Following the sold-out success of last month’s inaugural New Orleans dinner, Chef Tobias Grignon invites guests to experience Southern hospitality from the jewel of the Palmetto State: Charleston, South Carolina.

On Wednesday, October 21 at 6:30 pm, guests will enjoy four courses inspired by Charleston’s “Lowcountry” cuisine, and a regionally inspired welcome cocktail ($45 per person, taxes and gratuity not included).

Reservations are a must and can be made online at www.mamietaylors.ca or by phone at 604-620-8818. Seatings are limited to 30 people.

Upcoming Taste of the States longtable dinners include Kansas City, Missouri BBQ (Nov, 18) as well as New England, West Texas and Louisiana coming in 2016.

Taste of the States: Charleston, South Carolina
Wednesday, Oct. 21, 2015 at 6:30 pm

Welcome Craft Cocktail
Bourbon peach smash
bourbon, peach, mint, lemon

Canapé
Deviled eggs
country ham, pickled okra

Appetizer
Fried prawns and succotash
cranberry beans, bacon, romanesco, corn, zucchini, tomato, old bay mayo

Main
“Hoppin’ John” with slow cooked pork tenderloin
black-eyed peas, ham hock, short grain rice, marjoram, crispy pigs ears

Dessert
Peach crumble
pecans, Bourbon custard

DETAILS

251 East Georgia Street | Vancouver, BC
Telephone: 604-620-8818 | Email: [email protected]
Web: www.mamietaylors.ca | Twitter | Instagram | Facebook

GALLERY

THE PEOPLE

Owners: Ron Oliver and Simon Kaulback
Chef: Tobias Grignon

ABOUT MAMIE TAYLOR’S

Named after its signature cocktail—a Golden Age concoction of scotch, fresh lime juice, ginger beer and Angustora bitters— Mamie Taylor’s is an 85-seat regional American restaurant specializing in Southern comfort food with a contemporary twist.

At the vanguard of Chinatown’s new culinary scene, the relaxed and casual ambiance of exposed brick walls and kitschy Canadiana play into the neighbourhood’s up-and-coming charm.

We also have taxidermy. Lots of taxidermy.