Food & Wine Classic Supper Club Dinner

A French & Gullah Geechee Table
A Five-Course Collaborative Dinner

39 Rue de Jean welcomes Chef Amethyst Ganaway for an evening that brings two culinary traditions into conversation. Executive Chef Letha McClary, alongside Sous Chefs Ashtin Stroud and Kamara Shankle, joins Chef Ganaway to explore the shared threads of French technique and Gullah Geechee heritage — a cuisine rooted in the Lowcountry's coastal rice fields, West African foodways, and generations of Black culinary tradition in the Carolinas.

Across five courses, the kitchens trade influences: French classicism meets the bold, resourceful flavors of Gullah Geechee cooking — smoked and cured proteins, rice-forward dishes, okra, benne, sea island peas, and seafood drawn from the same waters that shaped Charleston's own French-influenced culinary history. The result is a menu that honors both traditions on their own terms while finding where they naturally meet.

Each course is paired with a wine selected by 39 Rue de Jean General Manager and Sommelier Michael Krajewski, rounding out an evening built on collaboration — in the kitchen and at the table.

Featuring Executive Chef Letha McClary, Sous Chefs Ashtin Stroud and Kamara Shankle of 39 Rue de Jean, in collaboration with Chef Amethyst Ganaway. Wine pairings by General Manager and Sommelier Michael Krajewski.