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A Saucy Celebration

Photography Peter Frank EdwardsPhotos 18Issue OCTOBER 2020
With its Charleston Harbor vantage and welcome breezes, Molly and Ted Fienning’s front porch makes a cool spot for a hot (sauce) party.Between Red Clay founder Geoff Rhyne’s culinary talent and CEO Molly Fienning’s business sense, the hot sauce company has expanded into the national market with new product lines.The “Hot Yankee” cocktail gives a nod to Molly’s NYC upbringing.As her guests mingle on the lawn, sampling Geoff’s newest spice blends, Molly chats with Byrdhouse Public Relations partner Cat Taylor and Black Food Fridays founder KJ Kearney about efforts to lift up Black voices in the local food and beverage community.Quincie Bardsley tops her oyster with Red Clay’s Original formula.Sarah and Ted McNair share a laugh with Hanna and Nelson Seabrook and Ted Fienning.Molly shakes up her own riff on a Manhattan using High Wire bourbon, Red Clay’s Hot-Hot Honey, red wine, and fresh cherries.Geoff heads to the side yard with another round of his oysters dressed in furikake butter.A Saucy CelebrationRoast pork loin with mint gremolataLittleneck clams from Abundant Seafood served with Red Clay’s bright and zingy Verde sauceA Saucy CelebrationTwice-baked sweet potatoes with hot honey butterBlue crab summer rolls with sweet-and-spicy dipping sauce, needn’t be complicated when leaning on high-quality, fresh ingredients.Blood oranges, grapefruits, tangelos, and a Habanero hot sauce vinaigrette deliver tang and vibrancy to the salad course.More ingredient than condiment, Red Clay Original delivers a complementary zip to creamy field peas.Hot honey and cool mint play against sweetened mascarpone in this rustic tart, which the chef tops with in-season figs, such as Celeste and black mission.The party toasts to Red Clay’s continued success and an artfully crafted meal.

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A Saucy Celebration With Red Clay Hot Sauce
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