The Third Annual “Modern Mountain Measures” dinner returned on May 5 at 1010 Bridge Restaurant & Catering in Charleston with 2 p.m. and 5 p.m. seatings. Modern Mountain Measures is a three-course prix fixe dinner with drink that features new twists on classic recipes featured in the Junior League of Charleston’s cookbooks: Mountain Measures and Mountain Measures, A Second Serving. James Beard Award Finalist Chef Paul Smith has hand-selected classic recipes from the Junior League of Charleston cookbooks to create a refined menu based on local favorites. The meal began with a Pomegranate Sparkling drink and passed hors d'oeuvres of filo-wrapped asparagus and goat cheese macarons. SALAD

Arugula, Fried Feta, Mandarin Oranges, Toasted Almonds, Honey Combe with a Citrus Herb Vinaigrette

Inspired by: Mandarin and Lettuce Salad, Mountain Measures, page 55, submitted by Mrs. Craig M.Wilson ENTREE

Appalachian Roasted Chicken, Lemon Herb Risotto, Roasted Spring Vegetables with a White Wine Jus

Inspired by: Chicken with Herbs and Wine, A Second Serving, page 131, submitted by Marta D.MacCallum (Mrs. Daniel) DESSERT

Chocolate Mousse Bomb with Mixed Berries and Honeysuckle Anglaise

Inspired by: Chocolate Mousse, A Second Serving, page 328, submitted by Bavarian Inn and Lodge The Junior League of Charleston, a nonprofit women’s volunteer organization, published two cookbooks in 1974 and 1984, respectively, to raise funds for its charitable efforts. One recipe, Shaker Lemon Pie, from the first cookbook features thinly sliced whole lemons and was featured in Southern Living.

Producing cookbooks featuring regional favorites and family recipes and was a common fundraiser for Junior League chapters across the country starting in the 1950s. As such, these cookbooks have become a cultural treasure that preserve the culinary heritage and community spirit of their respective regions.