Stems & Skins Expands Team and Announces New Dinner Menu

Park Circle wine bar Stems & Skins this week announced the appointment of Greg Marks as chef and the introduction of a new food menu. In his role, the bar says Marks will "incorporate more local products and produce with new technique-driven menu items."

“For now, our guests can expect unique vegetable plates to be a mainstay, while I explore ways to add dishes that are a bit more substantial,” Marks said via a press release.

A native of Madison, WI, Marks moved to Charleston in 2008. For five years, he worked under Frank Lee and Russ Moore at Slightly North of Broad, earning the position of sous chef. Next, Marks served as sous chef for the original Butcher and Bee, The Daily, Edmund’s Oast, Pancito & Lefty, and EVO.

Some highlights from Marks’ fall menu include a fermented and pickled plate; Shrimp Campanelle with Iberico Ham broth; Usinger’s Bratwurst with house fermented sauerkraut and beer mustard; grilled squash with polenta and onion soubise; and warm fingerling potatoes with sauce gribiche and chives.

Stems & Skins will continue to offer its signature tinned seafood menu, as well as charcuterie and cheese.

For more information, visit www.stemsandskins.com.

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