Join Carolina’s Executive Chef Jeremiah Bacon and Megan Westmeyer of the South Carolina Aquarium’s Sustainable Seafood Initiative on Wednesday, August 29 from 7-9:00 p.m., for a special evening featuring local, sustainable seafood paired with local beer from Palmetto Brewing Company. Biologist Megan Westmeyer, Sustainable Seafood Program Coordinator, will lead a brief presentation about how wise seafood choices now will ensure plentiful fish for the future. Chef Bacon’s five-course menu will feature responsibly harvested Folly littleneck clam ragout, Szechuan peppercorn shrimp, Grilled Wahoo and Pan Roasted Wreckbass. The dinner is $65.00, plus tax and gratuity – inclusive of beer. Seating is limited to 40 persons – and reservations are required by calling Carolinas, (843) 724-3800. 
When: Wednesday, August 29, 2007 
7:00 p.m. – 9:00 p.m. 
Where: Carolinas Restaurant 
10 Exchange Street 
Reservations: $65.00, Call Carolina’s, (843) 724-3800 
5 Course Tasting Menu 
Szechwan Peppercorn Shrimp 
Red Pepper Caramel 
Kensington Vegetables 
Paired with Lager 
Folly Littleneck Clam Ragout 
Cranberry Beans – Roasted Tomato 
Paired with Pale Ale 
Grilled Wahoo – Vidalia Onion Compote 
Black Tea Gastrique 
Paired with Amber 
Pan Roasted Wreckbass 
Shanghai Bok Choy – Ginger Nage 
Paired with Seasonal “Pilot Brew” 
Hazelnut Torte – Peach Slivers 
Porter Ice Cream 
Paired with Porter 
$65. / Guest Plus Tax & Gratuity 
Space Limited to First 40 Guests 
RSVP at 843.724.3800 
For all media inquiries, please contact Meghan Alexander at (843) 442-4171, or Beth Nathan at (843) 579-8660,