By Robin Gibson
Basic Kitchen at 82 Wentworth Street launched the BK Salad Project this summer that highlighted their core values: seasonal produce, local businesses, and food education. Inspired by their lush back garden and Charleston’s abundant summer harvest, the restaurant invited six of their favorite local tastemakers to create a signature salad that has been featured on the menu for just one week each, with a portion of the proceeds benefitting The Green Heart Project. This local non-profit works to educate Charleston youth through experiential learning; enhancing their education with school gardens, building healthy eating habits and building community.
The project that kicked off on July 22 has given guests the chance to sample a different salad each week while giving back to the community. Chef Robin Hollis worked with local partners to bring their dream salad to the BK menu. The star-studded line-up to date has included:
Finishing out this week is Jessica Murnane, author One Part Plant Cookbook + host of One Part Podcast. Rounding out the next and final week of August 26th will be Jacques Larson, chef and owner of Obstinate Daughter and Wild Olive
Mark Your Calendars
The series culminates in the ultimate salad celebration on Sunday, September 1 at 6:30 p.m., with a garden party at Basic Kitchen. Guests are invited to join the Salad Project partners to sample each salad, sip on tasty cocktails, groove to live music and enter a raffle packed with local winnings. Tickets for the event on September 1 are $25 and available here. For Salad Project updates, follow #BKSaladProject.
Basic Kitchen is located at 82 Wentworth Street and open for dinner Monday – Saturday from 5:30 – 10 p.m., with lunch service on Monday – Friday from 11 a.m. – 3 p.m., snacks from 3 – 5:30 p.m., and weekend brunch from 9 a.m. – 3 p.m. Reservations are available on Resy. For more information visit basickitchen.com or follow @BasicKitchen.