FR EE
ISSUE 2 | OCTOBER 2011
CHARLESTON
Local Shrimpin’ with Captain Magwood
Fresh Seafood & Fine Wine Making the Meal Complete
Food for the Soul Alluette’s Cafe
Legendary Flavors The Magic of Herbs
Dine or Dash?
The Many Layers of The Glass Onion
Food Fight
Two Chefs enter One Chef Wins
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OCTOber 2011 | 1
From the
Publisher It’s hard to believe that only a few months ago, I was navigating impossible hurdles to publish the first issue of Eat This! Charleston! Now, holding our second edition in hand, what strikes me is how the magazine has evolved. With Eat This! Charleston, I wanted to create a forum through which all facets of the food and beverage industry could converge. We did a good job with that in our first issue, but it was only at the launch party that we achieved serious convergence. Restaurateurs, chefs, food and beverage purveyors, servers, bartenders and passionate foodies gathered at Crave in Mount Pleasant, where guests voted on their favorite she crab soup in a food fight between Crave chef Landen Ganstrom and J.J. Kern from Huck’s. Though we were driven inside by a much-needed downpour, spirits were far from dampened. The event was a success, with more than 300 Eat This! Charleston supporters in attendance. Owner Chris Dolan and his staff at Crave were awesome hosts. I wanted our second issue to reflect the interconnection I felt at
2 | Eat This! Charleston
the launch party. The independent decisions of everyone in the industry impact the well-being of all the others. I like to think of the food and beverage industry as neighbors and we all share the same backyard — Charleston and the Lowcountry — and I want Eat This! Charleston to be about what’s good for our backyard. When consumers choose local and sustainable food, they are opting for freshness and quality and, just as important, they are supporting the local economy and independent purveyors. Having that first issue of Eat This! Charleston under my belt was a great feeling, but I was hungry for more. Over a fantastic lunch at Eurasia, the staff and I came up with the concept for the fall issue. I hope you enjoy reading our second issue as much as we enjoyed writing it for you. Happy shrimping!
CHARLE
Contents
Inside This Issue
20 The Legendary Flavors of Herbs Await You 36 Dining Map 40 Restaurant Directory
Recipes
42 Events Culinary Happenings in Charleston
34 Chef Recipe Chef Billy Condon Sweet Potato Maple Bacon Bisque
45 Launch Party! Join us October 18 at Bambu for an evening of food and fun
35 Reader Recipe Pumpkin Roll Susan, Summerville, S.C.
Cover Photo by Stacy Howell Jacob’s Kitchen shrimp and asparagus with Thai basil gnocchi
OCTOber 2011 | 3
STON
CHARLE
STON
Contents Editors
Dee Lambert dee@eatthischarleston.com Brian Sherman brian@eatthischarleston.com
Contributors
Chris Saxon Koelker Antonia M. Krenza Timmons Pettigrew Amy Porter Laney Roberts Chris West
Art Director
Craig McLaughlin mclaughlin-design.com
Photography Stacy Howell stacyhowellphotography.com Nick Mead
Advertising
Nick Mead nick@eatthischarleston.com Jennifer Frey jennifer@eatthischarleston.com
Publisher
Nick Mead nick@eatthischarleston.com Eat This Now, LLC 1121 Park West Blvd Suite B #108 Mount Pleasant, SC 29466 843-225-0470
EatThisCharleston.com 4 | Eat This! Charleston
Features
6
From The Cellar The Freshest Seafood with the Finest WIne
8
From The Tap Tale of the Retail Tape
10 Restaurant Spotlight Alluette’s Cafe 12 Chef Spotlight Chef Fred Neuville of The Fat Hen 14 Server Spotlight Stephen Sager 16 Bartender Spotlight Stand up to Standing in Puddles, with Jason Groce 22 Food Fight Jimi Hatt of Guerrilla Cuisine vs. Landen Ganstrom of Crave Kitchen and Cocktails 22 Dine or Dash The Glass Onion 26 Follow This! Where Have all the Cowboys Gone? At Sea Aboard “Winds of Fortune” with Captain Magwood 32 Do This! Taste of Charleston
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from the
CELLAR
Seafood Wine
The Freshest with the Finest
By Amy Porter
T
he focus of this issue is seafood. Thanks to the efforts of our local shrimpers and fishermen, Charleston area restaurants are able to offer the freshest and finest in innovative seafood dishes, serving up their own versions of a wide range of menu items, including shrimp and grits, flounder, oysters and Breech Inlet clams. However, the meal, though delicious, isn’t complete without the right wine. Which wines go best with Charleston’s unmatched seafood? The fruitier, sweeter wines grown in South Carolina probably would not be our best choice. In Europe, however, a wide range of wines have been enjoyed for centuries with seafood from the coastal regions of Spain, France, Italy, Sardinia and Austria. Wines grown along the warmer coasts of these countries are dry, crisp and acidic, complementing the flavors
6 | Eat This! Charleston
of many different types of seafood and the butter and citrus sauces that accompany them. Our featured wine in this issue is the Aragosta Vermentino di Sardegna Santa Maria La Palma. The label, which includes a spiny lobster, correctly indicates that this wine is perfectly paired with shellfish. With its flavors of fresh apple and almond and its crisp finish of lemon, it is sure to bring out the full flavor of seafood prepared with citrus sauces. Vermentino grapes date back to 14th century Spain but are now most commonly grown in eastern Italy and northern Sardinia. Their vines often are found on slopes facing the sea; the constant exposure to sunlight and sea air helps enhance their growth and flavor. In the newest issue of Decanter magazine, this wine was honored with the bronze medal among “World Wines for 2011.” Averaging around $35 a bottle at most restaurants, Aragosta Vermentino di Sardegna Santa Maria La Palma, which is in the top three Vermentinos in the world, won’t disappoint you. Besides Vermentino, there are a number of other interesting and fun white wines you should try with seafood at home or at your favorite restaurant. Look for wines such as Picpoul de Pinet from southern France, Albarino from Spain and the Austrian grape, Gruner Veltliner. All three are dry and crisp, with little residual sugars. Since none of these grapes can hold up to the exposure of oak barrels, they will not impart any flavors other than those that come from the grape skins. You can also look outside the box by trying Pinot Grigio or Chardonnay. They are out there waiting for you to enjoy the next time you feel the need to be different.
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from the
tap
The Tale of the
Retail Tape By Timmons Pettigrew
F
inding craft beer is becoming less of a problem in the Lowcountry. Breweries and bars have been doing their part, but it’s time for the retail corner of the beer-buying triangle to get a little TLC. Though beer is a social beverage, you can’t discount the beauty of a fresh pour in the comfort of your home, with or without your rowdy friends. This is where your local bottle shop comes in. To begin at the beginning, chapter one of this story was written by The Charleston Beer Exchange, which Rich Carley and Scott Shor opened on the southern end of the peninsula in 2008. CBX maintains a nine-tap growler station complete with sanitizing sink, an unmatched selection of around 900 bottles from across the globe and the
8 | Eat This! Charleston
knowledge to clue you in on even the weirdest of beers. Their passion has brought accolades, including the number 2 spot on Ratebeer’s 2010 list of the best beer stores in the world — number 1 in the United States. While CBX proved that beer-centric retail could succeed in the Lowcountry, shops in Charleston’s neighboring towns have won local hearts in their own way. Laura Alberts on Daniel Island added craft beer to what was a wine-and-gift operation. Roughly a third of owner Karen Elsey’s retail space is devoted to bottles and a sixtap growler station. Laura Alberts straddles the on-premise/off-premise line, offering bottles and growlers to go but also serving pints for consumption in-house. The kitchen has even entered the foamy fray; Laura Alberts hosts self-contained beer dinners on occasion.
The hybrid bottle shop/bar model has blossomed in Mount Pleasant as well, with the recent opening of House of Brews. The name sticks for two reasons: The House serves “all things brewed” — beer, coffee, tea and a sprinkling of wine — and it’s in a converted home. Shelving in what once were bedrooms holds more than 300 bottles, while owner Rob Davis mans four taps filling growlers and pints in the former living area. There’s ample space in the backyard to bring the whole family out and enjoy the weather. Summerville’s hat also is in the ring, with Taps Brews. Nine taps fill growlers and pints at the bar, which faces a wall-spanning beer shelf holding around 400 bottles that also are avail-
able cold. There’s a small wine selection, but that’s not the focus for owners Emily Egbert and Loretta Hardy. A nominal fee gets you into their Beer Club, which comes with an exclusive mug, growler and malty rewards as you collect points for purchases. Wherever you live or drink in the Lowcountry, there’s someone nearby to help you get your hands on a fancy craft bottle and send you home with it. Just don’t get too excited and open it in the car. Timmons Pettigrew, TheDigitel Charleston. Look for Timmons Pettigrew’s book, “Charleston Beer: A High-Gravity History of Lowcountry Brewing,” out soon in bookstores and beer joints and at www.historypress.net. Follow him on Twitter @CHSBeer.
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OCTOber 2011 | 9
Restaurant
Holistic
spotlight
Soul Food Alluette’s Cafe
by Antonia M. Krenza & Laney Roberts
F
rom Calhoun, take Meeting Street toward North Chuck and turn left at Burris Liquors onto Reid. Just about 100 feet further on your right, you’ll find the most amazing feel-good eatery in Charleston. Lauded by Oprah Winfrey, Travel + Leisure, Southern Living and local newspapers and magazines, there are many reasons to dine at Alluette’s Cafe. What brought us was
10 | Eat This! Charleston
the shrimp — specifically Magwood shrimp. For chef/owner Alluette JonesSmalls, food is a religion, and the preparation and consumption of it are holy rituals not to be entered into without conviction. Her menu reflects what is local, sustainable and seasonal. If it’s available, her shrimp comes from Magwood and Sons on Shem Creek. Alluette’s brother, Billy Jones, and Captain Wayne Magwood have a history: They once went to school together. As for Alluette, if she doesn’t know exactly where her food comes from, she doesn’t buy it. In the kitchen, Alluette gives the food the same reverence and respect she reserves for her Lowcountry purveyors. Raised East of the Cooper, she brings local flavor and family traditions to the plate. From Aunt Mary’s iced tea, sweetened with fruit juices,
Alluette’s Cafe 80 A Reid St., Charleston, S.C. (843) 577-6926
to the savory yet light and spicy organic lima bean soup to the local shrimp salad dressed in Geechi Girl vinaigrette, the flavors are alive, crisp and assertive. But there is something more, something almost indefinable. Alluette’s dishes are endowed with her very soul. She is the ultimate umami – the fifth basic taste, beyond sweet, sour, bitter and salty.
Alluette’s organic lima bean soup is a spicy treat.
It was damp and dreary the day we experienced Alluette’s Cafe for the first time, and, except for us, the restaurant was empty. Instead of feeling apprehensive about the lack of diners, we sensed the vital soul of the space. The vibrant warmth of the creamy yellow walls embraced us.
Lunch: Monday - Saturday 11 a.m. to 4 p.m. Dinner: Monday - Saturday 5:30 p.m. to 9 p.m. Late night brunch: Thursday - Saturday 11 p.m. to 4 a.m.
The eclectic décor – a mix of abstract, island, African, Egyptian and local art – infused us with energy and curiosity. The outside world was an empty gray, but inside was ablaze with life in all its colors. And if you’re feeling under the weather, we recommend the lima bean soup as a curative for all that ails you. OCTOber 2011 | 11
chef spotlight
Chef Fred neuville As a 30-year industry veteran, former assistant director at the School of Culinary Arts in Denver and graduate of the Culinary Institute of America, chef Fred Neuville has been the founding chef and partner with some of Charleston’s favorite restaurants. Neuville has received several coveted industry awards from the American Culinary Federation, the Southern Bridal Show, the Celebrity Pro/ Am competitions and the Western Regional Conference and has been featured in national publications such as Bon Appetit and National Geographic Traveler. Ready to fuse his passion for food and family, Neuville opened Fat Hen (Lowcountry French) with his wife Joan and family in 2007 as an outpost for culinary delights and domestic enjoyment.
EAT THIS! What do you prepare for your children that they like the best? CHEF FRED: Pork butt. I smoke it for hours on the big green egg. They also like my ribs and mashed potatoes. The thing they like best on the meat is the house pomegranate barbecue sauce. ET! There has been a large movement toward local food and sustainable practices in reputable restaurants. Do you incorporate these practices? FN: I have used local farms and fishermen for over 10 years. I have a good working relationship with them. ET! Who were your mentors? FN: Roland Henin, a master French chef, Peter Schaffrath in Washington, D.C., and, of course, Jacques Pepin. ET! What are your favorite flavor combinations? 12 | Eat This! Charleston
FN: I like meat smoked for two-anda-half hours, then covered in brandied figs or cherries – sort of the sweet and savory. ET! What dishes do you offer at the restaurant that utilize these combinations? FN: We serve a 22-ounce bone-in short rib, cold smoked, steamed in apple cider vinegar and grilled. Of course we use our famous pomegranate barbecue sauce. ET! Other than your own establishment, what are your favorite places to dine? FN: We like to go to Mondo’s and J. Paul’z. ET! What is the best compliment you ever received? FN: When people say that my food “has changed their lives.”
ET! What inspired you to become a chef? FN: My dad approached me at 16 and said, “Son you better decide on what you want to do soon!” I had been working as a dishwasher and busser since I was 13, so we toured the Culinary Institute of America in New York and that was it! By 19, I was working as a chef. ET! What are your goals as a chef? FN: Just to keep striving to improve. The two most imperfect things in the world are people and food. ET! Of all the lessons you have learned through your training and career, which would you say has been the most valuable? FN: Don’t be afraid to make mistakes. You will always learn from them. ET! What new trends have you seen with dining? FN: The old style of cooking fresh is coming back – things straight from the farm or the sea. ET! If you were to open a new restaurant, what would be its name/theme? FN: I have always wanted to own a “dive,” a down-to-earth place people could come and enjoy. ET! Is Charleston your final destination, or do you see yourself elsewhere in the future? Where? FN: I never want to leave Charleston. ET! What is the most disastrous situation you have dealt with as a chef? FN: When I was in culinary school I was suppose to make bread. I turned the mixer on high and flour went all over everyone and everything. It really was funny.
915 HOUSTON NORTHCUTT BLVD. MOUNT PLEASANT (843) 606-2616 | www.eurasia.com In the corner next to Whole Foods Wine Wednesday, half price wine!
OCTOber 2011 | 13
SERVER spotlight
Stephen sager … Stephen grew up in Weymouth, Mass., and earned a business marketing degree at Roger Williams University in Rhode Island. He moved to Charleston in 2002 and helped open the original Tristan. After it closed, he bartended at Carolina’s before moving on to Peninsula Grill. His hobbies include planning his wedding, watching football, playing golf and enjoying the great food and wine Charleston has to offer.
Eat This! What is the best selling item on the menu and what is your favorite dish? Stephen sager: Our best selling dish is Peach Glazed Jumbo Shrimp with Hoppin Jon Hush Puppies. My personal favorite is the Berkshire Pork Chop. ET! What do you think makes your restaurant excellent and unique and separates Peninsula Grill from other restaurants in the area? SS: Our level of team service – the way we all work together – makes us unique. Nobody has a certain section. Anyone in the restaurant can help anyone. ET! Which cocktails and types of wine are most popular right now? SS: White wine, any variety, is popular because of the time of year. Teatinis and Carolina cocktails are popular, as is a salty Saint Bernard – freshsqueezed grapefruit juice, Belvedere pink grapefruit vodka and St. Germain.
14 | Eat This! Charleston
ET! What is your biggest pet peeve in your work as a server? SS: When people season their food before they taste it and then tell me it’s too salty. ET! Do you find that because of what you do for a living, you are judgmental about service when you go out to eat? SS: Yes. I have a hard time going out to dinner without critiquing. I’m not necessarily vocal about it, but I am aware. ET! Some people say that everyone should work as a server for a little while because it is a valuable experience. Do you agree? SS: Yes. Everyone should understand the intricacies of trying to run an efficient operation while maintaining a high-quality and pleasurable dining experience for everyone. ET! How long have you been a server? SS:Six years at Peninsula Grill. Twelve years total.
ET! What do you like best about being a server? SS: I enjoy meeting new and interesting people every day. I enjoy food and wine and like to pass on my knowledge to our customers. ET! Do you think most servers would rather work at a restaurant where they make decent tips and have great management or work at an establishment where they make outstanding tips but have to deal with management they do not care for or respect? SS: I would rather work with great management, enjoy my job and make less money. ET! Do you aspire to own your own restaurant or manage a restaurant someday? SS: No. Why would I not want to own a restaurant? Owning a restaurant is a very difficult job. They spend their life in the restaurant. It takes a lot more than most people think to run a successful restaurant, especially in the Charleston market. ET! What do you say to people who say Peninsula Grill is overpriced? SS: We are not the most expensive restaurant in the city. The price on the menu is a great value for the quality and service of food, and we provide generous portion sizes. ET! What is the most memorable experience you had working as a server? SS: We participated in the Food and Wine Festival, and the celebrity chef did not show up, so Bill Murray was our guest celebrity chef. He did impromptu comedy the entire night.
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BARTENDER spotlight
Jason Groce Stand Up to Standing in Puddles
by Chris West
B
ased on the number of jokes that start out with a line about someone or something walking into a bar, you could deduce with reasonable certainty that drinking establishments are rife with comedy. After years of bartending, I can personally attest that there is some merit to that theory. But do bars and comedy really go together all that well? To answer to this question, I sought the advice of Gene’s Haufbrau bartender and resident comedian Jason Groce. Over beers and much laughter, we spoke about bartending, what’s funny, what isn’t and why he doesn’t want to be like Zach Galifianakis. Like many of us in the industry, Jason’s venture into food and beverage
16 | Eat This! Charleston
was as much circumstance as it was happenstance. So how did a graphic design grad from Clemson find himself slinging drinks in one of Charleston’s oldest bars? “Being in Charleston, getting fired from an advertising job and not working for about three months,” he said. “I came in one day and asked if they were hiring part-time servers. They said ‘We don’t hire part-timers; we hire full-time staff.’ And I was like, ‘No, I’m not doing that.’ Three months later, I walked back in and said, ‘Can I please have a job?’” Taking advantage of the food and beverage industry’s ever-present attrition, Jason advanced beyond a few shifts per week. “I went from working Thursday
days, where you’d have two tables, to working Friday nights, where I’m hyperventilating waiting tables,” Jason said, moving on to the night he broke up a fight, which bought him door shifts. “The next thing you know, you’re covering bar shifts for this person and filling in for that person. I finally realized, ‘Well, I guess I’m full-time now.’” Outside of Gene’s, Jason is perhaps known best as a driving force behind the Charleston comedy scene; he does sketch and improv comedy at Theatre 99 and hosts a monthly open-mic stand-up night at The Tin Roof. His one-liners have been evoking laughs from audiences since his teen years. “In high school, my dad actually encouraged me,” Jason said. “He has to be the only dad who actually encouraged his kid to go into comedy.” While his early experience established Jason’s comedic foundation, the “reaction” keeps him in the funny business. “Everybody likes the feeling of saying something funny and being laughed at … in a good way,” Jason
its quality. “I hate unoriginality,” he confessed. “I had this person tell me a joke I was doing was really close to one Zach Galifianakis does. I already get mistaken for him enough; I don’t want to sound like him, too.” It has been my experience that even when you think about the most horrible things imaginable, you can always find a joke in there somewhere. With that in mind, I asked Jason if there is anything that simply isn’t funny. “I’ve heard jokes about every topic now,” he said. “But I don’t want to think about 9/11 jokes because then I have to think about 9/11. But I’ve heard funny jokes on just about any subject.” For a guy who wears so many hats, it might surprise you which he finds to be his favorite. “I get lost most in graphic design. That’s what I went to school for, and, when I pass those lottery signs, I always think, ‘With a million dollars, I could open one really nice studio,’” he said. “But the comedy thing … it’s
“Everybody likes the feeling of … being laughed at … in a good way.” – Jason Groce continued. “I still get that feeling where you make people laugh. It’s the best feeling in the world.” The Tin Roof show is a testament to the effort Jason puts into his comedy writing. As the host, he opens the show with original material to gauge
amazing. I’ve thought about moving to New York and making $300 for a 30-minute set. The bartending thing is fun. It’s like a stage. But I’m not one of those cheesy bartenders. I know you’re there to hang out with your friends. I’m kind of a hands-off bartender.” OCTOber 2011 | 17
Don’t Mess With The Stress Hire A Professional For Your Party
W
ith Halloween, T h an k s giv in g, Christmas and New Year’s arriving in quick succession, one after the other, the holidays are always the most interesting and usually the most fun time of the year. Food, friends and family abound, and parties are the order of the day – and night. But the festivities of the holiday season can also bring unwanted and unwelcome stress, unless, of course, you hire a professional to help you make it through the hectic period that starts at the end of October and
Who can you turn to … when you need someone to take the stress out of hosting a party? Try these local companies: ICEBOX Innovative Beverage Services www.iceboxbar.com (843) 407-0473 Event DRS www.eventdrscharleston.com (800) 818-2737
18 | Eat This! Charleston
doesn’t let up until the beginning of the new year has come and gone. Why worry about impressing your guests when you can hire a company with years of experience to make sure your holiday party runs smoothly? These professionals can provide a wide range of options, from tables and chairs to glassware, lanterns, oyster tables, oyster knives and stainless steel crab and lobster crackers. They can even offer an array of lounge furniture or custom-built wooden farm tables and benches for your outdoor party. With commercial heaters, your party can go on even if Charleston’s typically wonderful weather doesn’t cooperate. Other possibilities to help deal with the outdoors include hot chocolate, and, for those of legal drinking age, a range of liquid options to help you stay warm. As the party season approaches, you have two options. You can spend a lot of time stressing about the details of your holiday gala, or you can spend a little money and let someone else worry about whether your guests are having a good time. The choice is yours.
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www.jacobskitchen.net OCTOber 2011 | 19
The Legendary Flavors of
Herbs Await You
T
by Chris Saxon Koelker
he magical lore and mystical legends about herbs are almost as compelling as their unique flavors and scents. You’ll notice a collection of herbs growing among the feathery ferns and bright flowers in window boxes along just about every street in downtown Charleston. At least some of these herbs are used in the kitchens of the buildings they adorn. If you have the good fortune to dine at Fulton Five in downtown Charleston and wonder aloud why the pasta dishes all but make you sing, a server will point you toward the pots of fresh herbs thriving on the steps by the entrance.
20 | Eat This! Charleston
And though it would be nice to believe you could add fresh herbs to an otherwise bland dish and instantly elevate it from plain to perfect, you really need to learn about the personalities of each herb and the most suitable ways to introduce them to your recipes. Unlike spices, which come from roots, bark, seeds or fruit, herbs are the green, leafy parts of the plant. Getting to know just a few herbs will take your culinary prowess to the next level. Both the curly and flat varieties of parsley, whose name comes from the Greek word for rock celery, provide a refreshing kick to salads, adding a just-picked flavor that greens might
not possess on their own. Basil has an almost holy reputation because it was found growing near what was thought to be the base of Christ’s cross. A member of the mint family, the name of this aromatic herb is derived from the Greek word for king. Sweet basil is the most common variety grown in Charleston and the type most popular in Italian food, but basil has appeal throughout the world. Thai and lemon basil are staples in Asian cuisine. Sage is a cousin of mint with a centurieslong reputation of not only adding a savory flavor to food but also serving as an esteemed healing plant. A medieval pearl of wisdom translates to “Why should a man die when sage grows in his garden?” Sage has been used to cure everything from a loose tooth to stomach distress. Rosemary, probably Charleston’s most abundant herb, thrives in heat and humidity and can be found growing as hedges in many parts of the city. When roasted with rosemary, tomatoes, onions, carrots and squash blossom into hearty fare. The woody stems of the bush can be used to infuse grilled food with a smoky rosemary scent. The best way to develop a talent for adding herbs to your culinary creations is to first become an expert on just one. Read about its history; taste it by itself; smell its fragrance; steep it into a tea; really get to know its characteristics and qualities. Eventually, you’ll sense when a specific herb will lend its magic to the food you’re preparing, and you’ll realize that herbs, which have endured throughout the history of humankind, are far more than just ordinary plants.
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OCTOber 2011 | 21
FOOD FIGHT
CHALLENGER CHEF’S NAME
Jimi Hatt
age
40
HOMETOWN
Ruston, LA
Here’s how the Eat This!
RESTAURANT
Food Fight works:
BIOGRAPHY
chefs square off by creating the
guerrilla cuisine Jimi Hatt is the chef, host and producer of Guerrilla Cuisine – Charleston’s original collaborative dining project. While the idea of underground, alternative dining is not new, chef Hatt put his own spin on it, refined it and brought it to Charleston, where it continues to evolve into an exciting culinary, social and philanthropic venture, pushing the boundaries, bringing awareness and building communities.
Two
same dish at our launch party (see page 45 for details) ~ Guests at the launch party conduct a blind taste test (the tasting is blind, not the tasters) ~ Afterward the guests will cast their vote based on taste
22 | Eat This! Charleston
CHA
DEFENDING CHAMPION CHEF’S NAME
Landen Ganstrom
age
32
HOMETOWN
kays, kS
RESTAURANT
and presentation ~ The winning
CRAVE KITCHEN & COCKTAILS
BIOGRAPHY
chef will move onto round three and host the next FOOD FIGHT at their restaurant ~ Each month is a new round and a fun-filled social for all of our readers.
CHARLES
TON
Launch Party! See page 45 for Launch Party details and location. For the next FOOD FIGHT venue visit EatThisCharleston.com
Reigning FOOD FIGHT champion, Landen entered culinary school at 18 and worked as an apprentice under Andre Yusef, executive chef at Argosy Casino. Upon graduating in the top five of his culinary class, he went on to work under Master Chef Hieko Bendixen of Foxwoods Resort Casino in Rhode Island. Landen has extensive experience, from large casinos to intimate tapas bars on the beach. As the executive chef at Crave Kitchen and Cocktails, his focus is fusion gourmet, coupled with comfort and innovation.
OCTOber 2011 | 23
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DINE
Dash or
The smoked pork loin po’ boy provides the right mix of smoky saltiness and spice.
The Many Layers of The Glass Onion
A
short drive down Highway 17 South, in West Ashley, you’ll find The Glass Onion. Under its signage, “Soulful Food” appears in small letters. Soulful is exactly what you will get, but don’t expect the experience to be as diminutive as the lettering. The menu is posted on a wallsized chalk board, probably because The Glass Onion’s
offerings change often. The restaurant’s owners take pride in the fact that they buy their food locally and use as many natural and organic ingredients as possible. And your order taker is not just an order taker: She is a window into the world of The Onion’s simple yet soulful menu and speaks with great knowledge of ingredients and libations, which include organic wines and craft beers. Once you have placed your order and received your drinks, you retreat to your table to wait for your food, a picture (in our case, Betty Boop) in your possession instead of a number.
The Eat This! Critic 24 | Eat This! Charleston
Follow the Eat This! Charleston Critic at www.EatThisCharleston.com
Eggs and fried green tomatoes are a tasty brunch combination.
You can’t go wrong with the French fries and bérnaise sauce. The pre-food experience has a retro, old school, malt shop, cafeteria feel. At The Glass Onion, it’s not about the service but all about the food. I’m OK with that premise as long as the food delivers. On this particular day, my dining partner and I had the opportunity to order from the brunch menu. The choices were all tempting and, as is our belt-testing habit, we gleefully and without reservation overordered. We opted to start the meal with head-on, peel and eat shrimp, which had been delivered that morning from a
The Glass Onion 1219 Savannah Highway Charleston, S.C. (843) 225-1717
local shrimper in McClellanville. It was gorgeously fresh and perfectly cooked, served warm from the boil with cocktail sauce and pickled okra. Of course, we couldn’t resist the popular menu staple – French fries and béarnaise sauce. Enough said – you can’t go wrong there. For our entrees, we decided to share each other’s choices. First we picked the fried green tomatoes with two eggs. The thick slices of perfectly breaded and fried tomatoes were complemented by creamy grits, pimento cheese adding a sharpness and depth that cheese grits generally lack. The eggs, over easy, completed the brunch scenario nicely. Our second selection was the smoked pork loin po’ boy. The pork was shaved thin and accompanied by lettuce, tomato, pickled pepper relish and creole mustard on a flaky baguette, the right combination of smoky saltiness and spice. I am a sandwich fan, but my dining companion isn’t. This po’ boy might have made a convert of her. This quaint, cafeteria style restaurant pumps out some serious grub. Between that and the smiling faces of the staff and the relaxed, come as you are attitude, The Glass Onion makes for quite the “soulful” affair – and that, my fellow food lovers, is no small feat.
Monday - Thursday: 11 a.m. to 9 p.m. Friday: 11 a.m. to 10 p.m. Saturday brunch: 10 a.m. to 3 p.m. Saturday dinner: 4 p.m. to 10 p.m. Closed Sunday
OCTOber 2011 | 25
Where Have all the
Cowboys Gone? follow THIS! At Sea Aboard Winds of Fortune with Captain Magwood by Antonia M. Krenza & Laney Roberts
T
he glory days of the American frontier are long gone. The concept of the cowboy – the rugged individualist relying on wit and brawn to survive in untamed territories – has been immortalized on the silver screen and in the pages of Western novels. Of course, ranches and rodeos, 10-gallon Stetsons and snakeskin boots are still around today, but those iconic cowboys of yore have become increasingly difficult to find. Men and women alike long for that ideal, those John Waynes and Clint Eastwoods who once showed us that life can still be an adventure. Those cowboys are still around; it’s just a matter of looking in the right place. First, imagine the endless stretch of
26 | Eat This! Charleston
unsettled plain that was once America’s Wild West, then picture in your mind the great expanse of our oceans. Think about that cowboy sitting atop his faithful horse, a rope on the horn of his saddle, contemplating the cattle he must herd. Then think of the captain at the helm of his boat, nets suspended from the boom, contemplating the aquatic creatures that he too must herd. It’s not such a leap to refer to those rugged individuals riding the swells of unpredictable seas as cowboys. Captain Wayne Magwood is a fourthgeneration shrimper, just like his father, Junior, and his father before him. The Magwood family, part of the history of Shem Creek, helped shape the maritime character of Charleston. When
CHA
choosing a name for her son, Magwood’s mother, Alva, honored her own idol – John Wayne – giving the boy not one, but two legacies to live up to. At the helm of his boat, “Winds of Fortune,” Captain Wayne is not just a Magwood; he’s a cowboy as well. It is a rare day during the shrimping season that “Winds of Fortune” is not out on the water. Magwood and Sons has loyal customers, both individuals and restaurants, that Captain Wayne never wants to disappoint. This year, with the season starting late because of last year’s severe cold, the demand for fresh, local shrimp is high but not high enough to sustain the several hundred shrimpers still operating in South Carolina’s coastal waters. Thirty
years ago, there were more than 1,200 shrimp boats at work; today there are fewer than 400. Captain Wayne is grateful for the loyalty of his customers; he knows he has a distinct advantage in the industry. Yet even Magwood shares a potentially devastating disadvantage with his fellow shrimpers – competition from imported farmed shrimp. The anger in his voice is barely restrained when he speaks of the factory-like production of shrimp in Thailand and China, and he makes no effort to hide the resigned sadness in his eyes. Captain Wayne understands that independent shrimpers can’t compete with the mass quantities and lower prices offered by the foreign shrimp farmers. In this economy, the survival of the OCTOber 2011 | 27
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consumer and the survival of the local shrimper do not always align. Eat This! Charleston spent a day aboard “Winds of Fortune” to get a glimpse into the world of the local shrimper. In true maverick fashion, Captain Wayne steered us through some early morning, nausea-inducing ocean swells with one sneakered foot on the wheel. His crew moved about the boat with an ease both inspiring and humiliating. Bill Conrad, a former lobsterman from Lynn, Mass., crews parttime for Captain Wayne, as a volunteer, simply for the opportunity to be on the ocean. Vasa Tarvin came to the United States from Russia when he was 4. On a school field trip to Magwood and Sons, he heard the siren call of the sea. When he turned 15, five years ago, he went to work for Captain Wayne.
If this seems to be an idyllic sort of employment, don’t be fooled. There is much to be done once the nets are emptied onto the deck. The crew, wearing rubber instead of snakeskin boots, separates the shrimp from a herd of other sea life – jellyfish, sharks, stingrays, horseshoe crabs and more. Squatting on small stools under an unforgiving sun, the work is tedious. On a fruitful shrimping run, the process is repeated several times. At first glance, the job of a shrimper appears a straightforward, relatively safe occupation. Watching Vasa scurry across a cable along the boom some 20 feet over the waves and equidistant from the boat might well alter that perception. The shrimp itself may be innocuous enough, but the other content of the nets pose the potential for great
If this seems to be an idyllic sort of employment, don’t be fooled. The day of a shrimper generally ranges from eight to 14 hours, and it has its own unique rhythm. In the cloak of pre-dawn darkness, “Winds of Fortune” departs the dock. While the captain searches for that shrimping sweet spot, influenced by instinct and the previous day’s experience, the crew is idle, lost in thoughts or in the beauty of a Carolina sunrise. After a while, they drop small test nets to gauge the potential of a spot. Once a location is determined to be worthwhile, the booms are lowered and the big nets hit the ocean. While the captain trawls, the crew again rests. 28 | Eat This! Charleston
pain, with their stinging appendages and serrated teeth. The nets are heavy and simply lowering and lifting them present dangers of their own. Recently, a shrimper operating north of Charleston lost an arm to his winch. The quick thinking of the man’s young son saved his life. Captain Wayne doesn’t know that man, but he’s filling a boot with donations from customers at Magwood and Sons’ storefront. In his eyes, that boy is a hero. As with the cowboys of yore, all shrimpers are brothers, and they have a code of honor by which they live.
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145a Williman street | charleston, sc 843-407-0473 | 1-800-818-2737 office open Monday-friday 9am-6pm OCTOber 2011 | 29
With the shrimp on ice, the decks cleaned and the nets wrangled back into place, it’s time to head back in. The boat is accompanied by a small pod of dolphin. Their presence is in itself a sort of ocean magic,Av and the sound of their breaths as they break the water’s surface is a peaceful punctuation to the long day. On the shrimp boat, it is again time for rest and reflection. At the helm, Captain Wayne expresses his disappointment at the day’s low yield. He remembers an abundance of the past, when the days’ catches were not the yo-yo of sparse and plenty that he has experienced lately. At the Magwood and Sons dock, Captain Wayne’s daughter, Tressy Mellichamp, was waiting. She had prepared a family recipe, pickled shrimp, for the Eat This! Charleston crew to sample. While everyone enjoyed the chilled and tangy treat, Tressy and her father spoke of the decrease in Magwood’s restaurant accounts. She is not directly involved in her father’s business, but she, too, understands the impact that 30 | Eat This! Charleston
farmed shrimp has had on the independent shrimper. The author of “East Cooper: A Maritime Heritage,” a chronicle of the maritime industries, families and vessels that define Lowcountry culture, she, like her father, knows how the face of South Carolina’s shrimping industry has changed. The cowboys of the Wild West are gone, their habitat of plains and wideopen spaces long since swallowed up by industry and agribusiness. These oceanic cowboys remain, still riding the unpredictable swells along South Carolina’s coast. They are part of the cultural and culinary heritage of Charleston and the Lowcountry. But for how long? Will they, too, eventually be swallowed up by the overseas shrimp farming industries? The only hope for these independent shrimpers is that the public demand for local shrimp increases – even if that means digging a little deeper into already stressed pocketbooks. And if you happen to be introduced to one of these local shrimpers, be sure to shake his hand. He’s probably the only real cowboy you’ll ever meet.
For When You Need The Perfect Gift For The Foodie In Your Life
The Culinary Gift Shop at Towne Centre
Social Art Made Simple & Fun!
Bring out your inner artist while enjoying a glass of wine with friends. Create a fun Lowcountry painting instructed by a local artist. Choose from an assortment of vintage wines. 843.284.FEAR (3327) 1960 Riviera Drive • Mt Pleasant Next to Basil/Opal www.FearNoEasel.com
Welcome to our famiglia, Bon Appetito!
1329 Theater Drive | Mt Pleasant SC 29464 | (843) 881 2208
From Italian to English, “Bricco Bracco” translates to “This and That.”
“This”
menu is derived from many years of Italian cooking and building layers of flavor combinations.
“That” brings
a taste of Italy to your plate.
843.416.8290 • briccobracco.net 1161 Basketweave Drive, Mt. Pleasant
All lunches $8 and under.
Behind Harris Teeter on Hwy. 17 & Six Mile. Open 7 days a week. 11am until. Happy Hour 4-7 Mon. - Sat. (bar only). OCTOber 2011 | 31
DO THIS!
2011
Taste of Charleston By Soraya McKay
T
he Taste of Charleston has been a staple event in the Holy City every fall for the last 30 years. Hosted by the Charleston Restaurant Association, it was established in 1980 to showcase local restaurants and raise money for local
one event to three, adding the Taste: Iron Chef Competition and the Taste of the Arts on Gallery Row, making the event a weekend-long experience and raising more money for charities. Late last year, Southern Living magazine contacted the CRA to discuss the possibility of partnering on
Come out to the 2011 Taste of Charleston
Friday, Oct. 7 - Sunday, Oct. 9 charities. It has been held in several locations throughout the area, from Middleton Gardens to Brittlebank Park, but for more than a decade its home has been historic Boone Hall Plantation in Mount Pleasant. Several years ago, the CRA expanded the Taste of Charleston from 32 | Eat This! Charleston
the Taste of Charleston. Although they were considering many other events throughout the country, the editors of the magazine chose the Taste of Charleston as the event they would co-host and feature in several issues of the magazine during the summer and fall.
Live music | sushi | spirits
“Charleston has always been a quintessential Southern city and a favorite of our readers,” said Southern Living publisher Rich Smyth. “We’re thrilled to partner with the Charleston Restaurant Association to host this great event that celebrates world-class Southern food, music, art and culture.”
Taste of Charleston Agenda Friday, Oct. 7 Iron Chef Competition • 6 p.m. - 9 p.m. The Culinary Institute of Charleston’s Palmer Campus in downtown Charleston Saturday, Oct. 8 Main Event (Day 1) • 10:30 a.m. - 5 p.m. Boone Hall Plantation Taste of the Arts on Gallery Row • 6 p.m. - 8 p.m. Various art galleries on Broad Street in downtown Charleston Sunday, Oct. 9 Main Event (Day 2) • 10:30 a.m. - 5 p.m. Boone Hall Plantation
NiGhtLy Features mONday: tuesday: wedNesday: thursday: Friday: saturday: suNday:
Mojito’s & Live Music Team Trivia 7-9 pm Beer Goggle Bingo Stand-up Comedy Night 25% off food until 7:30 pm College Football Pro Football
— Happy Hour during games —
Happy Hour 4:30-7:30 pm 7 days a week OPEN WEEKDAYS: 4:30 pm - 2 am WEEKENDS: 12 pm - 2 am 1150 Queensborough Blvd. Mount Pleasant, SC • 843.388.5114 off Anna Knapp Blvd., just South of Mathis Ferry Road in the Publix Shopping Center next to Chick-fil-A
www.yourlocalsbar.com OCTOber 2011 | 33
chef recipe
Sweet Potato Maple
Bacon Bisque by Billy Condon
With the cooler weather upon us and pigskin weekends here, this Sweet Potato Maple Bacon Bisque is the perfect
comfort food to watch your favorite team score. This is a family favorite that we enjoy every Halloween.
Do you make your living preparing food for other people? Would you like to share the secret of your success with the readers of Eat This! Charleston? If so, send us an email with one of your favorite recipes and a photo of the finished product to: ChefRecipe@eatthischarleston.com.
Sweet Potato Maple Bacon Bisque 5 lbs. Sweet potatoes, cubed uniformly in 1inch pieces 3 qts. water 12 oz. bacon, thinly sliced, to render and use as garnish 1 med. onion, diced 1/4 cup maple syrup, Grade B (has bolder flavor) Add brown sugar 1/4 cup T salt/pepper 1/2 tsp. cinnamon Optional garnish — dollop of sour cream on top and bacon & scallions, chopped 1. 2. 3. 4.
In 5.5 qt. sauce pot, boil sweet potatoes until completely soft. Do not drain In another sauce pot, render bacon. Remove bacon and reserve for garnish. Using remaining bacon fat, sautĂŠ diced onions. Add to potatoes along with all other ingredients and puree until smooth with immersion blender
34 | Eat This! Charleston
Reader recipe
Pumpkin Roll by Susan of Summerville, South Carolina When I think of fall, I think pumpkins. Therefore, it was a not difficult choice to make when I decided to submit a dessert recipe for the autumn edition of Eat This! Charleston. Pumpkin rolls are quick and easy to make and the end result is delicious!
Pumpkin rolls have been a tradition of our families to make since I was a child, I can remember making these with my grandmother, but we have been using this recipe for the last 20 years.
Do You Have A Great Recipe? Submit your story, food Pumpkin Roll 1/4 cup powdered sugar (to sprinkle on towel) 1/2 cup all-purpose flour 1/2 tsp. baking powder 4 large eggs 3/4 cup granulated sugar 1 cup Pumpkin Pie Mix 3/4 tsp. pumpkin pie spice 1. PREHEAT oven to 375째F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Flour paper. Sprinkle tea towel with powdered sugar and set aside. 2. COMBINE flour, baking powder, and set aside. Beat eggs and sugar in large mixer bowl until thick. Fold in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if using. 3. BAKE for 13 - 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel.
photo and recipe to ReaderRecipe@ eatthischarleston.com 1 cup walnuts, chopped (optional) 1 (8 ounce) package cream cheese, softened 4 cup powdered sugar, sifted 4 T. butter or margarine, softened 1 tsp. vanilla extract Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Keep refrigerated.
OCTOber 2011 | 35
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36 | Eat This! Charleston
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OCTOber 2011 | 37
Black Bean
Papa Murphy’s
Fat Hen
Black Bean
Papa Murphy’s
Folly Roadside Kitchen
Funky Little Kitchen 7 miles >
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38 | Eat This! Charleston
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SaTuRDay & SuNDay 10a - 4p
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Happy HouR
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2 for $52 SpECIaL
Two THREE-CouRSE mEaLS & boTTLE of wINE (m,T,w)
1968 Riviera Dr Unit O • Mt Pleasant, SC (Just off the IOP Connector)
843.884.1177 • www.cravemtp.com
Welcome
to DeRoMa’s
843.972.1780
www.DeRoMasPizza.com
1948 Longrove Dr. Seaside Farms Next to Target
DELIVERY NOT AVAILABLE IN ALL AREAS OCTOber 2011 | 39
Restaurant Directory Bambu 604 Coleman Boulevard Mount Pleasant, S.C. 29464 (843) 284-8229 bambudining.com
Fat Hen 3140 Maybank Highway Johns Island, S.C. 29455 (843) 559-9090 thefathen.com
Locals 1150 Queensborough Boulevard Mount Pleasant, S.C. 29464 (843) 388-5114 yourlocalsbar.com
Black Bean 116 Spring Street Charleston, S.C. 29403 (843) 277-0990 blackbeanco.com
Finz Bar and Grill 440 Coleman Boulevard Mount Pleasant, S.C. 29464 (843) 654-7296 finzbar.com
Matt’s Pizza Dept. 1055 South Carolina 41 Mount Pleasant, S.C. 29466 (843) 856-7800 nypizzaonline.com
869 Folly Road (843) 277-2101 James Island, S.C.
Fuji Sushi 644 Long Point Road # Q Mount Pleasant S.C. 29466 (843) 856-5798 fujisushibarandgrill.com
205 Grandview Drive, Suite H Summerville, S.C. 29483 (843) 873-6606
Bricco Bracco 1161 Basketweave Drive Mount Pleasant, S.C. 29466 (843) 416-8290 briccobracco.net Coleman Public House 427 West Coleman Boulevard Mount Pleasant, S.C. 29464 (843) 416-8833 colemanpublichouse.com Crave Kitchen and Cocktails 1968 Riviera Drive Mount Pleasant, S.C. 29466 (843) 884-1177 cravemtp.com DeRoMa’s Pizza 1948 Long Grove Drive #201 Mount Pleasant, S.C. 29464 (843) 972-1780 deromaspizza.com Eurasia 915 Houston Northcutt Boulevard Mount Pleasant, S.C. 29464 (843) 606-2616 eurasiaSC.com Fear No Easel 1960 Riviera Drive Mount Pleasant, S.C. 29464 (843) 284-3327 FEAR fearnoeasel.com
List your restaurant, email directory@ eatthischarleston.com
Funky Little Kitchen 5105 N Highway 17 Awendaw, S.C. 29429-4907 (843) 928-4444 funkylittlekitchen.com Hucks Lowcountry Table 1130 Ocean Boulevard Isle of Palms, S.C. 29451 (843) 886-6772 huckslowcountrytable.com House of Brews 1537-C Ben Sawyer Boulevard Mount Pleasant, S.C. 29464 (843) 416-8094 houseofbrewsmtp.com Jacobs Kitchen 148 Civitas Street Mount Pleasant, S.C. 29464 (843) 284-0840 jacobskitchen.net Just Chill 1118 Park West Blvd # 1 Mount Pleasant, S.C. 29466 (843) 216-2181 Ladles Soups 1164 Basketweave Drive Mount Pleasant, S.C. 29466 (843) 606-2711 ladlessoups.com 8600 Dorchester Road Summerville , S.C. 29458 (843) 266-9772
Oil and Vinegar 1329 Theater Drive Mount Pleasant, S.C. 29464 (843) 881-2208 oilandvinegarusa.com Papa Murphy’s 923 Folly Road Charleston, S.C. 29412 (843) 573-7358 papamurphysS.C..com 2 Avondale Avenue Charleston, S.C. 29407 (843) 789-3336 1107 Johnnie Dodds Boulevard Mount Pleasant, S.C. 29464 (843) 971-6242 216 Saint James Avenue Goose Creek, S.C. 29445 (843) 576-4133 Souri’s Italian Bistro 3369 South Morgans Point Road Mount Pleasant, S.C. 29466 (843) 388-2323 sourisbistro.com Taps Brews 9770 Dorchester Road Summerville,S.C. 29485 (843) 821-0888 tapsbrews.com Tasi Bites and Blends 1948 Long Grove Drive #5 Mount Pleasant, S.C. (843) 856-4264 tasifresh.com
dine-in carry-out delivery
authentic
hand-tossed new york style pizza
USIC,
IENDS, R F D O O G EWS! R B D O O G
GOOD M
&
(843) 416-8094
1537-C Ben Sawyer Blvd, Mt P. Tues-Thurs: 10am-8pm Fri-Sat: 10am-10pm Closed Sunday & Monday
www.houseofbrewsmtp.com
Our pizzas are hand-tossed with our homemade dough, made fresh everyday. We then add homemade sauce and the highest quality mozzarella cheese and toppings and bake them in a hot stone oven. We also offer calzones, specialty rolls, wings, fresh salads, hot and cold hero sandwiches and more.
$
Mention you saw our ad in
and Get
5 off your purchase CHARLESTON
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Mt. Pleasant 1055 HWY 41 • 856-7800 suMMerville 205 Grandview Drive • 873-6606
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HOURS Mon-Thurs: 4 pm-2 am Fri & Sat: 11:30 am-2 am SUnday BRUncH Starts @ 10:30 am Bottomless Mimosas $10 SaTURday & SUnday Burger & domestic Tall Boy - $10 call US FOR caTeRing • 654-7296 440 coleman Blvd. • Mt. Pleasant Visit finzbar.com for our daily specials! facebook.com/finzbar
Serving Breakfast, Lunch, Dinner, and Brunch! TUES: 5-9 Burger Night WED-THURS: 11-9 FRI-SAT: 9-9 SUN: 9-2
5105 Hwy. 17N
1mile from Seewee Outpost
(843) 928-4444 www.funkylittlekitchen.com
OCTOber 2011 | 41
Events OCTOBER Oktoberfest 2 12 – 5 p.m. Blackbaud Stadium, Daniel Island www.charlestonbattery.com 5
28
21-23 Southern Ground Music & Food Festival with Zac Brown Band Blackbaud Stadium, Daniel Island www.southerngroundfestival.com
Wine Tasting 5:30 – 8:30 p.m. Leaf Café
7 IRON CHEF COMPETITION 6 – 9 p.m. Culinary Institute of Charleston Palmer Campus
20
9
Fields’ Farm Harvest Potluck 4:30 – 7:30 p.m. 3129 River Road, Johns Island
15
Southern Spirit Concert Event benefitting Windwood Farm Home for Children 5 - 11 p.m. windwoodfarm.org
16
Guerrilla cuisine gives you chef Todd Mazurek of caviar and bananas 6 - 10 p.m. guerrillacuisine.com
19
Lowcountry Wingapalooza 5 – 9 p.m. Gaillard Municipal Auditorium 843.688.5995
23
Guerilla Cuisine presents Darkness to Light Pre Gala Dinner 6 - 10 p.m. guerrillacuisine.com
42 | Eat This! Charleston
Art Uncorked Jasmine Porch at the Sanctuary www.kiawahresort.com
NOVEMBER 10 2011 Taste of the World 5:30 p.m. Alhambra Hall, Mount Pleasant
8+9 The Southern Living Taste of Charleston 10:30 a.m. – 5 p.m. Boone Hall Plantation www.boonehallplantation.com
Charleston MAC OFF 7 – 11 p.m. Visitors Center Bus Shed Crave vs. Home Team Bar B Que
12
L.I.M.E. Dinner to benefit Pattison’s Academy 5 -10 p.m. www.limeincharleston.com
12
Blessing of the Vines www.charlestonwine.com
26
Wine Tasting 5 - 7 p.m. Uncorked Wine Bar
DECEMBER 3 L.I.M.E. Dinner to benefit Chase After A Cure 5 – 10 p.m. www.limeincharleston.com 4
Wine Under the Oaks Boone Hall Plantation www.boonehallplantation.com
Have a culinary event you’d like to promote? Email your culinary event to events@eatthischarleston.com.
Lunch • Dinner • Take home casseroLes
Beef on Weck
make your night out, wedding, or event special!
Burgers
Wraps Casseroles
843.216.2181
1118 Park West Blvd, Mt. Pleasant The Plaza at Park West
ER
king and queen
limousine service 843-303-1586 | 843-763-3024
TASTING
for
S
M
&B E
S R E G R U B I AUT
Nov 12 • 11 am - 3 pm Taste & Vote on the areas Best Burgers & Local Beers
Funky Little Kitchen 5105 Hwy. 17 North • Awendaw 1 mile from Seewee Outpost
(843) 928-4444 sPonsored by
Proceeds to benefit
Rex PROJECT
MUSC Autism Spectrum
To participate, email burgerchallenge@ EatThisCharleston.com. $10 entry fee.
Wish Your Ad Was Here?
Advertise in Eat This! 843.225.0470 OCTOber 2011 | 43
now
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2 Locations charLest
The Roadside Kitchens chefs create the best dining experiences through upscale service and food in a casual, relaxed setting where guests enjoy classic comfort food and some elevated new takes on traditional favorites.
{ {
JAMES ISLAND 951 Folly Road 843.277.2410
Sun-Thurs: 5 pm - 10 pm Fri-Sat: 5 pm - 11 pm
MT. PLEASANT 3563 Highway 17 843.606.214
Sun-Thurs: 5 pm - 10 pm Fri-Sat: 5 pm - 11 pm
www.roadsidekitchens.com
find us on
速
CHA
RLES
TON
Launch Party — October 18 from 5-8pm
Wine & Beer Tastings Live Music by Corinne Gooden | Food Fight Tasting Live Comedy by Jason Groce & Friends | Prizes & Giveaways Bambu Restaurant 604 Coleman Blvd. | Mount Pleasant
Overwhelm your taste buds.
16 Top Quality Import & Domestic Craft Beers on Tap Open for Lunch, Dinner & Late Night Saturday & Sunday Brunch
843.416.8833
427 W. Coleman Blvd. • Mt. Pleasant, SC Just minutes from the Ravenel Bridge, and steps from Shem Creek
www.colemanpublichouse.com