Get a taste of 5Church’s new fall menu

Occasionally, I get invited to “sample a menu.” This is actually fancy editor terminology for having a professional invitation — and therefore a perfect excuse— to eat multiple entrees in one sitting. (Related: I don’t hate my job.)

This week I got to sample the new fall menu at 5Church. If you’ve been to 5Church, you know this was an especially enjoyable tasting. Chef Jamie Lynch (pictured above) has been doing some pretty impressive stuff in the kitchen there for awhile, and he’s only getting better.

Chef Lynch sat down with me to share what he’s cooked up for the fall — and to give a peek into the group’s soon-to-open second 5Church location in Charleston.

The new fall menu includes a tender charred octopus in a tart and creamy lime yogurt, a chipotle barbecue grilled venison loin with cauliflower prepared three ways, and a yellowfin tuna coated in cracked peppercorns and served in a savory mushroom jus, among other offerings.

And don’t skip dessert. Pastry chef Hannah Neikirk is creating desserts that are almost too gorgeous to eat. Almost. For the fall she’s created an earthy-meets-sweet take on red velvet cake featuring a bright pink beet ganache, cheesecake mousse and brown butter pistachios. You’re going to want to include this in your own “menu sampling.”

Photo: Charlotte Observer

This story was originally published October 29, 2015 at 11:00 PM with the headline "Get a taste of 5Church’s new fall menu."