The event will start with a cocktail reception at 6:30 pm, followed by a six-course tasting dinner at 7:30 pm. Each course will be paired with a wine that was taken from the restaurant’s collection of over 1,300 bottles.
Vegstock was created by Executive Chef Michelle Weaver who will create a menu including items like Indian-spiced tomatoes and sweet corn agnolotti with truffles. All offerings will be made with fresh, local produce.
The entire evening (cocktails, tasting menu, and wine pairings) is $100 per person, plus tax and gratuity. For more information or to purchase tickets, call 843-577-4522.