When NoMo darling Edmund's Oast opened, patrons expected an excellent drink selection, but what they weren't counting on was the thoughtful food menus. Back in 2013, chef Andy Henderson paired with co-owners Scott Shor and Rich Carley to bring their vision of an upscale beer hall to Charleston. No one knew at the time that Henderson's pickled shrimp on rye, cornbread, and chicken porridge would soon become cult favorites.
Henderson announced today that he's ready to move on to the next step in his life. He and fiancé/ EO pastry chef Julia Ingram are heading back to California to take over Ingram's family farm in Sonoma County. They will be around until September 20.
Sous chef Reid Henninger, previously of The Ordinary and Coquette in New Orleans, will assume the position of executive chef at Edmund's Oast. He's been with the team since December 2014. Sous chef Geoff Marquardt will take over the charcuterie program. Emily Cookson, previously of Charleston Grill and Butcher & Bee, will take Ingram's place as the new pastry chef.
Stayed tuned to see if the pickled shrimp on rye stays on the menu.