Nestled along the backside of the marshy coast of the Moon River lies a hidden offshoot, a quiet place just a step removed from the bustling highway.
Coming down the driveway of the Pin Point Heritage Museum you feel as though you could be traveling back in time. The visage of a once flourishing Oyster and Crab Factory now painted over with the depiction of local Gullah/Geechee community members who made up the majority of the factories employees until its closure in 1985.
Next Wednesday the factory will once again be filled with the hum of voices as the Museum pairs up with Creature Comforts Brewing Company and Chef Jared Wilderman to create a four-course, four-pint paired menu as part of the museum’s Cultured Coast event series which has been going on for over a decade.
“These events give us a chance to reach different audiences, encourage networking and work with event partners to provide fun and unique experiences for our guests,” Pin Point Marketing Director Holly Elliot said. “This is our first partnership with Creature Comforts, and we are thrilled to have the opportunity to work with such a fun and talented team.”
Founded after the Civil War in the 1890s by freed former slaves the Pin Point community was one of the first places that formerly enslaved people and their descendants were able to purchase the land necessary to build a community.
Due to the area’s treacherous terrain, which is largely traversed through small waterways and footpaths and relative isolation, the Gullah/Geechee culture, language, religion, foodways, and stories have remained largely unchanged for decades.
“Today, Pin Point Heritage Museum pays tribute to the community through a variety of exhibits, multimedia presentations and waterfront views that haven’t changed in centuries,” Elliot said. “I think the most unique and thing about the Pin Point museum is that guests can learn about the Gullah/Geechee culture directly from residents who grew up there. I don’t know of any other museums that offer an experience like that.
“For this event, we worked with Jared Wilderman from Dub’s: A Public House to create some dishes that worked well for the beer pairings and also helped capture the flavor of the Pin Point community,” she continued. “Seafood was a big part of the community during the A.S. Varn & Son Oyster and Crab Factory days, so we incorporated that and got feedback from our Historical Interpreters that grew up at Pin Point on what would work well.”
The courses will include a blackberry cornbread shortcake with fresh cream paired with Athena (Berliner Weisse), a Lowcounty corn salad topped with lump North Carolina blue crab seasoned with Meyer lemon and spices paired with Bibo (Pilsner), local shrimp and Anson Mills grits in a spicy sauce paired with Tropicália (IPA) and a South Carolina rice and oyster dish paired with Dayspring (Grisette).
“It should be a great evening,” she added.