This summer, a new establishment in Beaufort's Habersham Marketplace may make you want to throwdown Bobby Flay-style in cooking school -- or maybe just fight to book one of the nine spots available for Friday and Saturday night dinners.
Has dining out ever been this competitive?
10 Market is father-and-son team Rick and Tyler Slade's new "chef's kitchen," opening June 23 at 10-B Market St.
Tyler Slade -- previously the sous chef at Posana Restaurant in Asheville, N.C. -- said 10 Market will be open 11 a.m. to 7 p.m. Tuesday through Saturday, for dining-in (or dining "out" on the patio, which seats 30) and take-out. He'll be serving European-style paninis, cheese boards, charcuterie, salads ... frequently with a side of gourmet popcorn, one of his specialities.
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But the reservations-only dinner served at 7:30 p.m. on Friday and Saturday at 10 Market is nontraditional. And only a handful of people can experience it at a time.
"During chef's dinners, nine people will gather around the counter," Tyler Slade explained. "Sometimes it will be themed, sometimes it will be more straightfoward, but it will always be four courses at one rate."
The fancy term for it is "prix fixe," which is $65. Each chef's dinner is called an "episode," reflecting the entertainment feel the Slades hope to accomplish in the intimate dinner setting.
"Season One: Episode 1: The Debut," which will premiere June 26 and be rerun on June 27, will feature duck confit, braised endive, South Carolina shrimp and peach turnover. "Episode 2: Fireworks" on July 3 features a menu tailored for the July 4 weekend: fried green tomatoes, arugula salad, braised short ribs and red velvet stars, which are cookies served with cream cheese ice cream and candied blueberries.
Tyler Slade said culinary classes will be offered a couple of times of month, including some that are catered specifically to kids.
The first class, offered July 13, is essentially Cooking 101: learning "mise en place," or in English, where the heck do all these ingredients and utensils go? A ratatouille lesson follows.
The first "Kids in the Kitchen" class, for 8- to 12-year-olds, is scheduled for July 27, and will be a scaled-down version of the "mise en place" lesson. Another "Kids in the Kitchen" class in late August will teach young chefs how to make gnocchi from dough.
Additionally, Tyler Slade hopes 10 Market will be a place for Habersham residents to stop in for their own cooking needs or, as he so quaintly put it, "provisions."
"People won't have to leave the neighborhood for a bottle of wine," he said.
10 Market will sell provisions (I can't say it enough now) such as flour, sugar, specialty salts and oils, in addition to culinary tools and accessories such as cutting boards and wine totes.
Originally from Vermont, Tyler Slade said his dad was looking for a place to retire in North or South Carolina and "fell in love" with Habersham.
"There's a sense of community," he said. "People wave at you when they drive through the neighborhood."
Tyler Slade wanted to immerse himself in that community and lives above 10 Market, a "live-work" situation he's looking forward to.
But what he's most excited about is working with his dad.
"I'm really proud that he's my business partner," Tyler Slade said. "You don't see that a whole lot anymore."
Follow reporter Ashley Fahey at twitter.com/IPBG_Ashley.