103 Spring Street, Charleston, SC 29403
Formally known as Cannon Green, Wild Common has finally broken the curse that seemed to haunt this location for years. Chef Orlando Pagan and Culinary Director Vinson Petrillo lead the team in developing seasonal tasting menus that feature local ingredients and a smidge of molecular gastronomy magic. They have a Chef’s table, which we highly recommend, because it’s entertaining to watch the food being prepared. They were meticulous with presentation, an eyebrow bar may have less tweezers! I like good looking food, and they excelled at it! We decided on the tasting menu with the wine pairing and it was scrumptious! The preparation was complex, well balanced and unique making it a very memorable experience.
*A few culinary terms:
Pèrigord – rich brown sauce made with Madeira and truffles.
Yuzu – a tart fruit that is fragrant; a citrus fruit in East Asia
Yuzu Kosho – a Japanese condiment that is pasty made from fresh chilis and and fermented salt, Yuzu zest and juice.
Albufera – Velouté with meat glaze. A velouté is made by combining a thickener, usually corn starch, and a light stock to produce a roux.
Vadouvan – a French spice blend usually containing 10 or more ingredients similar to an Indian curry powder.
Merguez – A North African spicy beef and lamb sausage and red peppers.