Post House Inn and Restaurant has partnered with Sea Island Forge and Munkle Brewing to host the Sea Island Sunday Roast on February 28th from 10 am until 3 pm. For the event, Chef Nathan Hood will be cooking a whole hog on a Sea Island Forge kettle outside on the Post House patio. The menu includes Fire Roasted Caw Caw Whole Hog with Green Mojo; Veggie Plate with Charleston Red Rice, Field Pea Ragu, Artisan Greens and Anson Mills Cornbread; French Toast with Macerated Berries, Maple and Walnut; PH Brekkie with Eggs, Roasted Bradford Collards, Grits, Toast, and Bacon; […]