Meet the Chef

The Dancing Crane’s Culinary Direction

Our direction will, of course, be guided by the feedback and requests from our guests. That said, The Dancing Crane will open with menus that reflect many of my favorite foods and styles of cooking designed with our team’s core values in mind. Our goal is simple, really good food. Every time.

We will accomplish this with scratch cooking of recognizable foods that will be presented uniquely, and service that makes all feel welcome and comfortable. I look forward to being the bridge that connects all who dine at The Dancing Crane with the great local farms and fisherman we are so fortunate to have at our doorstep.

I have tasted my way around the world, always searching for innovation and flavors to bring home and call my own. That journey has helped me sew together a global culinary “quilt” that defines who I am as a chef. The center of my inspiration starts at home here in the south. I love the big, bold flavors from New Orleans to Charleston. We hope to build a smokehouse on property, so we can cure and smoke our own Tasso, bacon, brisket, ribs, pastrami and smoked fish. Many vegetables will also be kissed with a blend of Applewood and Hickory smoke that will make The Dancing Crane’s menus sing harmoniously with a southern accent.

It won’t all be southern fare. From fresh pulled mozzarella and heirloom tomato salad to jerk chicken and pigeon peas, tastes from Italy, France, Spain, Asia and the Caribbean will all be found on the menus throughout the seasons.

Bread is another hugely important part of me. I plan on capturing and cultivating wild yeast that will be the foundation and unique flavor that can never be replicated anywhere else. Smoked Onion Brioche, Black Pepper and Cheddar Pretzel, and Buttermilk-Scallion Sourdough, to name a few, that will find their way into our signature bread basket and hug many of our sandwiches.

I also have a sweet tooth that drives another passion, dessert! Warm, house-made donuts to go with your after-dinner coffee, or our own ice creams and sorbets that will make our banana split sundaes and craft root beer floats a heavenly finish for all. We hope the variety of flavor and fun will leave everyone wanting to return to The Dancing Crane time and time again.

Now that I’ve made you hungry, be sure to stop by and see us!

Chef Sean McKee

ADDITIONAL INFORMATION:

Hours of Operation subject to change based upon demand and season.

Restaurant "Buy Out Opportunities" for Dinner exist on Sunday, Monday and Tuesday evenings only. Inquiries should be directed to James Gelfand at james.gelfand@sandhillcrane.golf

Chef Sean McKee