4 Course Meal prepared by Chef Will Lacey| Wine pairing by Mercer House Estate Winery
Prepared by Chef Will Lacey
Surf N’ Turf Ceviche: a shrimp ceviche served with blended bone marrow, and served in halved marrow bone with mustard green micro greens sprayed with lemon vinaigrette.
Second Chilled watermelon and tomato gazpacho: a unique interpretation of okra soup, with fried okra strips and smoked olive oil served garnishing the top
Lobster “Roll”: Maine lobster sautéed with blueberries, celery, shallots, and an herb dressing. Served open faced, stuffed into lobster shells with buttermilk biscuit breadcrumbs and served with a pickled carrot salad
Dessert Bread Pudding made with fresh Challah bread and lemon zest topped with a Gran Marnier Maple Syrup foam
About Chef Chef Will Lacey:
Growing up on a cattle farm in Awendaw, South Carolina, Chef Will Lacey saw from an early age how distinctive and delicious Lowcountry cuisine can be. After a career spent in restaurant kitchens, founding and running a specialty food company, and catering special events and popups, he started Driftwood Pantry in Spring 2018 to share his culinary philosophy of food that is rooted in Charleston, peppered with global influences.
A completely self-taught chef, Lacey was always surrounded by talented artists in the home kitchen. During his time at the University of South Carolina, Lacey’s first professional position was as a bartender and cook at Bar None in Columbia, SC, which he credits for helping him find his passion and way into the kitchen.
With the blessing of Bar None’s owner, Marty Dreesen, Lacey began introducing occasional food specials. One thing led to another and he started preparing small orders in his off time for friends which, in turn, led to bigger orders and a catering company, Yellow Dog Barbecue (with a huge assist from Lou Hutto from Columbia’s LowCo BBQ, who became Lacey’s “Barbecue Sherpa”).
His next steps were popup food tents at Conquest Brewing Company in Columbia as well as working with numerous restaurants to help develop their kitchens and menus. This was all while Lacey worked to launch a specialty food company, Savvy Foods, named after his childhood yellow lab. Savvy launched, grew across the East Coast and garnered international interest, and Lacey found himself doing popup dinners from Columbia to Richmond, VA to Boston, MA.
Lacey started Driftwood Pantry in 2018 to provide products and services designed to foster a sense of community. The Driftwood philosophy is that food is best enjoyed amongst others, and Lacey believes that food has the ability to turn strangers into friends and friends into family. Driftwood Pantry’s services include: catering and special events, chef and product collaborations, and product and brand development.
Food and community touch every aspect of Lacey’s life, and he works closely with non-profits such as Richmond, VA’s EAT Foundation and his own organization, Second Supper, which helps recognize the vital role that immigrants have long played in the food industry, and financially supports members of that community.
When not in the kitchen, you can find Lacey spending time with his yellow lab Dixie, exploring the Lowcountry’s best food and drink, and dreaming about the cuisine of Oaxaca, Mexico.
Columbia Food Tours offers unique experiences highlighting the rich food and culture in Columbia, South Carolina.