Eat This! Charleston | SUMMER 2012 by Eat This

FR EE

| SUMMER 2012

CHARLESTON

Honey Do List Whatâ&#x20AC;&#x2122;s All the Buzz?

Who is the

King of Pops?

Eat This! Crush

Brad Ball

Upper King

Doughnut Queen

A casual roadside kitchen featuring classic comfort foods such as fried chicken, collards, mac & cheese and bone-in pork chop. 17 North also has a sustainable garden on the property which enables them to grow seasonal vegetables providing a unique experience by bringing you the freshest ingredients straight from the farm to the table. Enjoy the expansive outdoor patio with a fire pit, live music, corn hole and more!

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From the

Publisher One of the most rewarding things about an endeavor such as this is watching its evolution. Certainly you go into a publishing adventure with a solid concept in place, but what you discover is that your concept is simply the cliff from which you leap with faith. In the process, to both your chagrin and amazement, your concept is shaped and reshaped in the passionate fires of your staff and the subjects that are a part of each issue. From the beginning, the concept for Eat This! Charleston has been to be a unique voice in the food and beverage community. In that pursuit we have not varied. We aspire, not to be a coffee table periodical, nor an event or ad-driven publication. We strive to be a voice with an edge, heart and ebullient appetite. We are challenging ourselves in this fourth issue to step out of our own comfort zones. We have shifted focus from the savory to the sweet in both our recipe features and our chef spotlight. Dine or Dash takes on the â&#x20AC;&#x153;late night menuâ&#x20AC;? and our

2 | Eat This! Charleston

restaurant spotlight is spawned by a food truck. Instead of visa versa. And our feature article is not about person or place, but about a hive mentality that keeps our world in bloom. It promises to be one of our most interesting issues to date. We hope that you will find it so. Issue 4 marks the end of our first year of publication. The year was fraught with hurdles and missteps, yet we made our way through with a collection of issues, of which I and my staff are very proud. The people we have met, the places we have been, and the tastes we have experienced have all been worth the struggle. Who knows what the future will bring, but Eat This! embraces it and all its possibilities. I hope you will come along with us for the adventure!

Nick Mead Publisher

CHARLE

Contents

Features

32 Reader Recipe Honey Fried Chicken B. Lover of Wadamalaw Island

In This Issue

From the Cellar La Bubbly, La Vita! Charleston’s Crushing These Days

33 Chef Recipe Honeysuckle Ice Cream Matt Frye of Roots Ice Cream

From The Tap Let There Be Bacon Beer

36 Dining Map 40 Restaurant Directory 42 Events Culinary Happenings in the Lowcountry 44 Foodie Quiz

10 Restaurant Spotlight Putting the Food Truck Into Reverse Hello My Name is BBQ 14 Chef Spotlight Taking Sides in the Kitchen Allison Smith of GLAZED 16 Server Spotlight Great Expectations Andy McCarthy of King of Pops 18 Bartender Spotlight Providence Makes Perfect Boris Van Dyck of Ice Box and Event Drs. 20 Do This! Winner! Winner! Chicken Dinner! Guerilla Cuisine 22 Dine or Dash Late Night Dining on Upper King Butcher & Bee 27 Follow This! Keepers of the Hive Revitalizing the Tradition of Lowcountry Beekeeping 32 Neighborhood Spotlight Why I Love my ‘Hood & You Should Too Avondale

Cover Photo by Stacy Howell King of Pops Lavender and Honey Popsicle

STON

CHARLE

STON

Editor

Dee Lambert dee@eatthischarleston.com

Contributors

Antonia M. Krenza Lauren Levine Timmons Pettigrew Laney Roberts Chris West

Online Contributors Kathleen Curry Patrick Graham Lauren Levine Meg Pitts

Art Director

Craig McLaughlin mclaughlin-design.com

Beautiful Ocean View Dining Indoor & outdoor seatIng serVIng LunCH & dInner Tuesday - Saturday sundaY BrunCH 10:30 am - 2 pm Featuring Award Winning Bloody Maryâ&#x20AC;&#x2122;s 1/2 PrICe BottLes of WIne Tuesday, Wednesday & Thursday 5:30 - 8 pm

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Photography

Stacy Howell stacyhowellphotography.com Ian Hurlock ian@eatthischarleston.com

Advertising

Nick Mead nick@eatthischarleston.com Heidi Hein heidi@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

family owned & operated OPEN 7 NIGHTS A WEEK

THE CHARLESTON STEAKHOUSE 434 KING STREET (843) 727-0090

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from the

CELLAR

Charleston’s Crushing These Days

La Bubbly, La Vita! By Lauren Levine

rad Ball....Brad Ball... I click on labubbly.com. Although I’m new to the area, I knew who Brad Ball was before I stepped foot into my new home of Charleston, South Carolina. Wine involvement is not a choice necessarily, it is a passion one gets poured after the first taste of an exceptional wine. It is a love of discovering every little hint a wine gives off to beckon you and tease you into calling out it’s identity and truly knowing why it is how it is. Brad Ball is not a stranger to the word empiricism. He received a philosophy degree from the College of Charleston, and in my eyes, seems to embrace the definition of empiricism “knowledge comes primarily through sensory experience”. He is unafraid to fail, which makes him sure to succeed. All of Charleston should know Brad Ball by now. Tall, surprisingly young with dark wavy hair, Brad is fundamentally a man of various recognizable hats. He began as a young boy making deliv-

6 | Eat This! Charleston

eries, washing dishes and serving at his family’s restaurant, Poogan’s Porch. He evolved into the man that became GM of Poogan’s Porch, and now Managing Partner. In between, he attended the French Culinary Institute in New York City and had prized internships at JeanGeorges Vongerichten’s Jean-Georges and David Chang’s Momofuku Noodle Bar. His path continued as Sommelier of Aquavit under the supervision of Olivier Zardoni. Charleston summoned him back, as it does, and Brad opened Social Wine Bar in the heart of our city. Brad has acquired the W.S.E.T Diploma certificate and is a Certified Level Sommelier through The Court of Master Sommeliers. In 2010, he completed an MBA program in Bordeaux, Bordeaux Ecole de Management. While writing his business plan in Bordeaux, Brad realized, “Social goes through a lot of house sparkling wine. I was obsessed with the term “bubbly” and just started connecting the dots”. He launched La Wine Agency and La Bubbly was born.

“La is French, Spanish, Portuguese. It has this international cultural appeal I was drawn to.” Brad is a philosopher, a dreamer and a man willing to place his visions into concrete reality. When choosing the juice for La Bubbly, Brad wanted to search overseas. He knew he “needed to import it through a distributor by law”. Enter Harry Root of Grassroots Wine Wholesalers. Harry suggested Chile due to their more stable economy and high quality products. Fuzzco design team joined the duo and a partnership between the three entities was formed. Fuzzco’s creativity landed Charleston personalities on the labels of La Bubbly and gives the label it’s own “terroir” of sorts. Terroir is artfully tattooed on Brad’s forearm.

I recently visited Social Wine Bar, incognito, if you will. It was happy hour and glasses of La Bubbly were being ordered from every direction. I ordered one as well, curious as to the “buzz” behind it. It was lovely and fresh, with nice hints of lemon and lime, floral notes and crisp acidity. The “bubbly” seemed to explode in my mouth, as if I had tossed a piece of Pop Rock candy in there as well. There is no skepticism that being bicoastal is where Brad is headed next on his magic carpet ride, although he will never be far from Charleston. “I love Charleston. I was born and raised here.” Scottish philosopher, David Hume, said it best, “Reason is, and ought to be the slave of the passions.”

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from the

tap

Let there be

Bacon Beer By Timmons Pettigrew

he Lowcountry’s newest brewery is Holy City Brewing, a four-man operation located in some converted warehouse space just off of Dorchester Road in North Charleston. Chris Brown, Joel Carl, Mac Minaudo, and Sean Nemitz joined forces to pursue their dream and add new flavors to the local beer market, producing fun, fresh takes on classic styles like Porter and Pilsner. But while they brew the classics very well, they are no strangers to innovation, and one of their beers in particular is a delicious affront to all that we knew as holy. The Porter beer style has English origins, as so many styles do, circa the 18th century. It’s a dark and moderately strong affair, with a normally thickish body and a lightly tanned head. While the HCB gang planned a year-round porter, now known as Pluff Mud Porter, they made an early, homebrewed vari-

8 | Eat This! Charleston

Pictured above (L-R) are Joel Carl, Sean Nemitz, Chris Brown and Mac Minaudo. Inset: Brewtas, beer lovin’ dog of the Brewmasters.

ant with bacon. Not bacon flavoring. Not bacon essence. Not bacon bits. Real, breakfast-worthy strips of bacon. The ten-gallon test-batch included a pound of bacon from Williamsburg Packing Company, a Kingstree, SC operation that also supplies bacon to EVO Pizza (where Chris worked at the time). It was a hit with local tasters, defying all logic by sporting authentic bacon flavor notes with no undesirable traits like a fatty mouthfeel or greasy film gracing the glass. With balance achieved, one would assume you could scale this recipe up easily. The full-bore batch of bacon porter would be somewhere around 180 to 200 gallons, so the HCB boys purchased 20 pounds of the same bacon, expecting to use the same 10-to-1 beer-to-bacon ratio. The bacon was cooked down thoroughly on a flat-top, placed in mesh bags, and added during secondary fermentation, the conditioning phase after primary fermentation is complete. With hops, this is known as dry-hopping, so

you could call this “dry-baconing” if you’re feeling whimsical. Alas, periodic tasting proved this was not enough. Thirteen more pounds were added, followed by seven more, for a total of forty pounds. They even added bacon-greasesoaked wood chips to really make that pork sing. The fat naturally rose in the tank, so the beer was kegged from the tank’s bottom until they reached the top layer of lard. Finally, The Notorious P.I.G. was born, just in time for a debut at this year’s Charleston Brewvival. Holy City and your mouth are not the only winners here. The brewery has long since supplied the Hello My Name is BBQ crew with beer for braising. A rough growler per week of something dark tended to do the trick. With The Notorious P.I.G. in the mix, it’s all out pork-on-pork action. There are two kinds of people in this world that make me nervous: people that don’t like beer, and people that don’t like bacon. This brew makes quick work of separating the wheat from that chaff, while also pleasing the palate. Amen. Timmons Pettigrew is the author of Charleston Beer: A High-Gravity History of Lowcountry Brewing. He recently co-founded CHSBeer.org, an extensive online resource for local beer, with Chrys Rynearson, his book’s photographer. Follow him on Twitter® @CHSBeer. sUMMER 2012 | 9

Restaurant spotlight

Putting the

Food Truck into Reverse by Antonia M. Krenza & Laney Roberts

“

ello My Name Is….” Reminds you of the ubiquitous tag you’re forced to wear at certain social functions and conferences, right? Well, the dreaded nametag has taken on new life in the hands of Ryner and Cody Burg. From the side of a truck to the side of a building, the commonplace has become the iconic logo of an evolving business. “Hello My Name is BBQ” was one of the first trucks to appear on Charleston’s now burgeoning food truck scene. The Burgs were also in on the beginning of Charleston’s Food Truck

Hello My Name is BBQ 616 Meeting Street | Charleston | SC 11 am until 4 pm | The Truck Check them out on Facebook® for their weekly schedule or follow them on Twitter® @HelloBBQ 10 | Eat This! Charleston

Federation. They, like others, saw that a united front would help establish productive relationships with city governments and businesses, as well as provide a forum for members to share successes and failures so that all might benefit. “Hello My Name Is BBQ”, along with Tokyo Crepes and a few others were paving the way for a future generation of food trucks. Additionally, the Burgs established local collaborative relationships early on. They still utilize the unique beers of Holy City Brewing to braise their pork. They still source their awesome Brioche buns from Normandy Farms. Two years later, they still maintain a presence once a week at Lowcountry Scooter in West Ashley where it all began. Food Truck Rodeos and special events now dictate their appearance schedule. So why a restaurant? Why now? Ryner Burg is one of the most mat-

ter of fact and genuine personalities you could meet. Cody is the same way, but since he is in the kitchen, it is more often that we are able to chat with Ryner. Today is no exception and as we talk inside their new digs on Upper Meeting, Ryner gives us the no bullshit lowdown. The food truck business - no matter how amazing your product; no matter your lack of storefront overhead - is not as easy as people would believe. Possible venues are limited by location availability, sales are impacted by weather, and trucks and equipment are subject to malfunction. The actuality is that juggling a family and a full time, mobile business is a daunting challenge. Some days there is not enough time, energy or income to keep it all in balance. So how do you keep the dream alive? You create alternative streams of income. When the Burgs went looking for a new commissary kitchen to support their food truck - Who says food trucks have no overhead?!- they found a kitchen with a small storefront. The spot is nestled against the Meeting Street off ramp coming from Mt. Pleasant on 17 South. The location is a bit outside of the downtown action, but Ryner and Cody see the inevitability of revitalization in the area. Upper Meeting may not yet have the buzz that Upper King is generating, but it is coming. With a new hotel and skate park in the works, there will be an influx of energy and people that will benefit both Meeting and King Streets. And â&#x20AC;&#x153;Hello My Name is BBQâ&#x20AC;? will be on the forefront. Actually, they will be on dual fronts - still taking it to the streets and now inviting people to sit down with them inside their new restaurant. Many times it is a restaurant that spawns a food truck, taking an already established

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business concept onto the streets, like a Taco Boy or a Jack’s Cosmic Dogs. The Burgs are putting this formula into reverse. There is a certain ambiance to a food truck and the experience of eating on the streets. You know how corn dogs and gargantuan turkey legs taste phenomenal at the fair, but don’t really possess the same panache when consumed at a table in your favorite restaurant? Well, fans will be relieved to know that nothing has been lost in translation with Ryner and Cody. As a matter of fact, the interior of their new stationary locale feels like the truck’s just been turned inside out. The walls are the same pale yellows and blues. Yes, there are tables and a bar, but there is still a service window from the kitchen and Cody still hands out those sali12 | Eat This! Charleston

vating, delicious plates through it. The really unique experience that you get in the restaurant is that extra Ryner/ Cody touch. The kitschy knick-knacks decorating the place are right out of the Burg household. As Ryner told us.. “Decorating was not in the budget so…” Damn, we love it! And as for the food? The menu remains the same. No need to fix it if it ain’t broke. We revisited the Boss Hog (pork, bacon, slaw and tomato) and the Taco du Jour (corn tortillas with pork cabbage, jalapenos, tomatoes, pickled onion and siracha mayo) only to find that both were just as we remembered when we last chatted and dined with Ryner at a picnic table in front of the Scooter Shop. If consistency is the hallmark of a great menu, then the Burgs have got it down. In a city where BBQ joints occupy as much real estate as fast food chains, you have to be

unique. “Hello My Name is BBQ” embraces a depth of flavor in their pork that makes you smile. Today’s pork had been braised with the Notorious P.I.G., Holy City’s Bacon Porter. There is also a playfulness with heat (siracha, jalapenos) that strikes an amazing counter note to the smoky, savory pork and slightly sweet sauces. Their sauces shine with Ryner’s whimsical creativity. Admittedly, she will look at leftovers in the refrigerator for inspiration. Today we sampled Boysenberry-Jalapeno and Apple Pie BBQ sauces. The sides are ever changing, but whatever the mac-n-cheese du jour, trust us, order it. Whether it be on the streets or in their new Head-

quarters, we will always seek “Hello My Name is BBQ” out. Conversations with Ryner and Cody are as delightful as their BBQ. One of the beautiful things about the Charleston F&B scene is the camaraderie. It is one big culinary sandbox and everybody wants to play with each other. Some play better than others. Ryner and Cody Burg, with their beautiful BBQ and engaging personas, are the nice kids in the sand box. They desire success like everyone else, but not at the expense of their family or their relationship or even their competitors. Which is exactly why they deserve all the success that comes their way.

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chef spotlight

Taking Sides in the Kitchen

by Antonia M. Krenza & Laney Roberts Admit it. When someone says the word “chef” to you, immediately you think of the savory side of the kitchen, right? The contrasting side to the kitchen is a sweet one. Considering that many of us would find our dining experience incomplete without that final dulce indulgence, it is odd that the role of Pastry Chef seems to take a back seat. It is often the closing note conveyed on a dessert plate that determines the success or failure of a dining experience. Dessert has the power to elevate or disenchant. In a successful pastry kitchen there is as much artistry and technique at play as on the other side of the culinary fence. Eat This! takes pride in jumping that proverbial fence to introduce you to a new sugary influence in town.

Subject: Pastry Chef / Owner Allison Smith, GLAZED Doughnuts ORIGINS: Native Daughter Charleston, SC CAREER PATH: Graduating from the Culinary Arts division of the Art Institute of Charleston roughly three years ago, Smith’s focus was the savory side. Never considering a career in pastry, she took only the required pastry classes to complete her degree. Her last position prior to her new business was Sauté on the line at Anson. PATH DIVERGENCE: An ongoing conversation among family members unexpectedly refocused Smith’s culinary career. It was about, you guessed it, doughnuts. The family 14 | Eat This! Charleston

shares a traditional, perhaps genetic, craving for those familiar rings of dough and sugar. They lamented the demise of Circus Donuts in North Chuck and decided that Charleston needed a doughnut shop with local flavor. With Mom, Brother and Cousin in tow, Smith jumped the culinary fence. She and her business partner/ fiancé, following the Upper trending flow of King Street, opened up shop. That was seven months ago. THE DEBATE: “Donuts vs. Doughnuts?”, we asked. Okay, so Dunkin has Donuts and Krispy Kreme has Doughnuts. That doesn’t help. What sounds more sophisticated, more elevated? Doughnuts. Dilemma resolved .

PASSIONATE DISTRACTIONS: Savory cooking and socializing are Smith’s happy moments, but work now has her starting at 3am and hitting the sheets by 7pm. So much for a night life. It is fortunate that she can integrate her artistic abilities outside the kitchen into her storefront. The design and colors are her choosing. The wooden puzzle piece mural that adorns the wall of her store is her own creation. GUIDING PHILOsoPHIES: Smith is admittedly OCD regarding quality control, the creation of beautiful flavors, and customer service. So much so that, when a young patron asked a favor, Smith graciously obliged. We met that patron when we stopped by. Smith, honored by the request, allowed a high school student from James Island to do her Job Shadow Day Program with the Glazed staff. Sam Howell was one sugarglazed, satisfied apprentice/customer.

“Cool salads for cool people!”

PATRON OF NOTE: Jeremiah Bacon. With abutting storefronts on Upper King, it’s a no-brainer that the Executive Chef of The Macintosh would stop in to sample Smith’s wares. Much to her delight, he has become a frequent patron. Bacon’s favorite doughnut — wouldn’t we all like to know?

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SERVER spotlight

Great Expectations by Antonia M. Krenza & Laney Roberts

In the F & B industry there is a routine expectation that the owner of a restaurant or bar is a guiding presence in his/her business. With the advent of the food truck/cart phenomenon, that expectation has been turned inside out. Mobile food concepts typically require owners to be their own chefs, marketers, and servers. It is a challenging juggling act. In this issue, Eat This! recognizes a talented individual who is keeping all his balls in the air.

SUBJECT: Andy McCarthy Owner / Mobile Cuisine Restauranteur / Ball Juggler

— grapefruit and mint, chocolate and sea salt, chocolate chip bacon cookie, pineapple and Habanero … Endless possibilities.

ORIGINS: Atlanta, GA EDUCATION: University of Georgia Biology Major F&B EVOLUTION: For a short time while in high school, Andy was a server at a Tex Mex restaurant. While in college and during subsequent travels (California and the South Pacific) he spent time cooking and bartending. INSPIRATIONS: Paletas — Mexican popsicles sold from street carts Mixology: The taking of fresh, local and organic ingredients and combining them in unique ways 16 | Eat This! Charleston

Michael Jackson: King of Pop, get it? Andy is on a mission to share frozen love and joy across the Lowcountry guided by the vision and dreams of KOP founders — three brothers from HOTlanta. They aim to, “provide an ecologically responsible, fresh, all natural frozen treat in a fun neighborhood environment.” BUSINESS CATALYST: Downward Trending Economy. Translated Andy’s buddy got laid off from his job. What the hell?! Let’s do this popsicle thing we’ve been talking about. After a successful first year in Atlanta, Andy gave in to Charleston’s siren call and brought the King of

Pops to the Lowcountry. That was a year ago and he is now simultaneously operating five carts around and about at farmers markets, Folly Beach and various festivals and events. WHAT THE FUTURE HOLDS: Retail Merchandising — you can now find King of Pops at Caviar & Bananas, Bull Street Gourmet & Market and Whole Foods. Exciting as it may be, Andy wonders just how big you can get without sacrificing that handcrafted, local, sustainable and organic trademark that makes him the King of Pops. Artistic Culinary CollaborationS: Andy has already collaborated with Holy City Brewing Co. in creating a Chocolate Porter Pop and with the Savannah Bee Company in creating a Lavender and Honey Pop. His next adventure involves collaborating with local restaurants to mimic their popular desserts in popsicle form. PHILOSOPHY: Popsicles = Happy People. How can your life be bad when your business is serving “frozen happiness” to the public? Still, it is more than great product that makes King of Pops a success. It is a personality with talent and vision like Andy’s, serving his pops with charm and playful energy, that allows us to introduce our newest “social scientist.”

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BARTENDER spotlight

Boris Van Dyck

Providence Makes Perfect by Chris West

ometimes fortune smiles on the unsuspecting. Such was the case when Boris Van Dyck found the market bottom had fallen out for the then commercial real estate agent. But in a twist of timing and fortuitousness, he found that his turn-around was as close as his very own garage. “I had just become a father and my wife didn’t want me working the hours required for food and beverage and that’s when I started real estate,” Boris said. “But I am third generation food and beverage and I have always been a social person. What I was doing didn’t give me that person-to-person contact I wanted. So Icebox became that outlet, but at the time, it was just a hobby and a little extra cash in my pocket.” “At first, I was Icebox out of my 2000 square-foot garage,” he continued. “But I was only doing a handful of events back

18 | Eat This! Charleston

then. People would be shocked to know I was cleaning all of my equipment with a pressure washer in my driveway. I think once my neighbors saw a 20-ft trailer backing up to my house at 3:00 a.m., 40 coolers in the driveway and 25 guys dressed in black, they started to get nervous.” What was once a hobby quickly became providence. Boris realized he could meld his love for F&B and spin it into a business with an unlimited ceiling, granting him the best of both worlds. When I caught up with Boris, he was scurrying through the expanse of his warehouse—the new home of Icebox and Event Drs. The new facility is 15,000 square-feet with 3000 dedicated to a beverage lab and showroom. “The space allows clients to come in and try cocktails and it showcases what we do best: the standard classic cocktails and the mixology-forward specialty cocktails that we individually cater.” “We have more room,

new equipment and we are developing an ice program to add to our list of services. It just allows us to do more, grow and be more encompassing.” But with anything “bigger and better” there are sure to be growing pains and Icebox has proved that they are not above them. “With the last warehouse we looked at, we were sure that we would have sufficient space to operate and grow for years,” Boris said. “Little did we know we would outgrow that space within a year. And then there are the weekends when you have an event like A Charleston Affair which is 3500 people but you also have to staff 10 weddings on the same day. But we’ve developed a system that really facilitates the staffing and prepping of things.

So long as we stick to that system, we’ll be able to get things done.” “But what really has to be the main factor to our success is our staff,” he continued. “I have a core of bartenders that have been with me from the very beginning any of whom I can always rely to get things done. I used to only require that I knew you and knew you could do the job. Now, we have amped up our training and require all bartenders be Barsmarts and TIPS certified. That’s insurance to make sure the standard I set for this company is maintained.” Offering full bar services from pre-prohibition, classic cocktails to custom creations made by color, spirit or flavor profile, go to www.iceboxbar.com for your next event bar needs.

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DO THIS!

Guerrilla Cuisine

Winner! Winner! Chicken Dinner! by Chris West

irm rule: when I dine out, I never order “the chicken.” To me chicken is the ubiquitous home dinner protein that universally spans any and every multitude of cuisines. So when I found out that the Guerrilla Cuisine event I was about to attend was featuring chicken, I have to admit I approached the meal with a bit of trepidation. For novice foodies, Guerrilla Cuisine was one of the first underground dining experiences to hit the Lowcountry. Then I remembered that this was a GC event meaning the chefs would be amazingly talented and the chickens would probably come from a small brood and were probably bottle-fed organic feed that came from outer space. Turns out it was something like that. South of Charleston there is a confluence consisting of the Ashepoo, Combahee and Edisto Rivers that

20 | Eat This! Charleston

makes up what is known as the ACE Basin. At more than 350,000 acres, this area of swamps and salt marshes is home to Jay Kirkwood’s ACE Basin Organics, a working farm of chickens, goats and seasonal produce. Kirkwood supplied the chickens, which were slaughtered on the Friday before the event. The chickens were presented to the three chefs of the night: Brannon Florie of 17 North Roadside Kitchens; Will Fincher of the REV Restaurant Group and Billy Condon of Perfectly Frank’s. When word came, attendees were told to converge at Charleston’s arguably most beloved dive bar, Big John’s Tavern. “A fitting location for a GC event,” mused me. The back room was cleared to make way for a long line of dining tables. My guest and I took our seats, poured our beverages and eagerly waited to be fed.

Chef Condon presented the first course with an Asian chicken salad. White and dark meat melded with sliced peppers, ginger, cilantro and bok choy, all tied together with a chicken liver red curry. The portion was an ample starter and the Asian sweetness and liver curry produced a bold flavor that heightened the meat and vegetables. Chef Fincher’s second course was an herbed chicken “sausage”, rolled in a steamed cabbage leaf and served over mirepoix. The “sauce” was a golden, roasted chicken consommé and the dish was accented with fried chicken and duck skin. The sausage had a strong presence of tarragon and was blissfully savory. I admit, I literally tilted the bowl and drank the consommé. Fincher followed up with a third offering, a take on chicken and waffles. Sous vide breast cooked with duck fat and breaded with a blend of rye bread, local sorghum and herbs. The second layer consisted of braised hearts, livers and gizzards mixed with Brussels sprouts. All of this was laid atop a faro flour waffle and accented with honey. The breast flavor was rich with duck fat and the honey offset the savory of the dish perfectly. All in all, it was the star dish of the night. Chef Florie presented the fourth course of “every bit of the chicken on the plate.” Again, the breast was sous vide with clarified butter and herbs while the wings were done with duck fat. This was served over an offal risotto of Carolina Gold rice and chicken

innards and pulled meat. Golden consommé served as the sauce and a fried drumstick laid atop the rest. The different prep associated with the dish showed the versatility of the protein with each version producing a different flavor and texture. Chef Condon returned to offer the night’s final course, French toast, bacon and egg ice cream with amber agave syrup. Each bite was both savory and sweet. Once again “Kitchen Ninja” jimihatt brought awareness of the plenty the Lowcountry has to offer. Teaming with local chefs who celebrate local ingredients is a mission statement of Guerrilla Cuisine and seeking out and sourcing artisan farmers is the focal point of any and every event. Once again, jimihatt, well played sir; well played. For more information and a list of products from ACE Basin Organics contact Jay Kirkwood at acebasinorganics@lowcountry.com. For upcoming Guerrilla Cuisine events see their website at www.guerrillacuisine.com.

Visit eatthischarleston.com for more takes on pop-up dining in the Lowcountry. MAY 2012 | 21

DINE

Dash or

Butcher & Bee

Late Night Dining on Upper King

n a mission, after a grueling Saturday night at work, my friend and I decided to hit up the “honest to goodness” sandwiches at Butcher & Bee. I had previously staked out the whereabouts and was sure I knew where I was going. We drove back and forth under the overpass on King Street a total of six times. Yes, sad, I know. I guess I should have heeded their Facebook® page that directs — “Ask your pedicab driver to take you towards the Recovery Room and look right.” Once inside we were greeted promptly by owner, Michael Shem-Tov

Follow the Eat This! Critic at www.eatthischarleston.com

(Mellow Mushroom), who asked us if this was our first time and directed us to the chalkboard menu, written neatly and labeled “late night”. My decision making process is impeded by my symptomatic gluttony. My friend shares the same affliction. Butcher & Bee is so much more than a sandwich shop. Yes, there is an array of sandwich options, but the “sides” which can be a meal in itself, shine just as brightly. For our three options we chose the falafel plate, a side of buffalo Grouper collars, and the pastrami wings. Let me start with the pastrami wings. As an avid wing lover and even bigger pastrami fan, I was salivating over the descriptor alone. The saltiness and the commonly referred to

“fruity pebbles” taste of the coriander were perfectly married. The succulent meat of the wing pulled tenderly from the bone. The sauce accompaniment, keeping with the theme, was mustard based. If I had to make a suggestion, really just one to further my gluttonous joy, it would be — why not a Swiss mornay infused with the mustard? I’m just saying! When Michael himself brought out the Grouper “collars”, I was pleased to find a stack of buffalo red, fin-on fish throats. Yes, “collars” sounds exceedingly more palatable. The presentation was simple, rustic and challenging in an Anthony Bourdain sort of way. Seriously, the idea of squatting in a Panamanian beach hut gnawing fish throats with Anthony Bourdain is sexy. The dish lived up to the fantasy — great heat, crispy exterior and moist, sweet Grouper morsels. The falafel plate was my friend’s uncontested choice and it was the perfect balance to the spiciness of the Grouper “collars” and saltiness of the wings, bringing bright acidity and citrus to the mix of dishes. The creamy, lemon-garlic notes of the hummus countered the “in your face” heat of the buffalo seasoning. The herbaceous meatiness of the falafel (yes, I know there is no meat in falafels) married well with the salt and coriander. These three dishes took our palates on a trip around the universe, each plate a distinctive planet of its own. Cosmic!

Falafel Plate

And then there was the décor. Everything old is new again. Repurposing is the new “black” in interior design. Butcher & Bee makes this a nuevo-chic concept. Old tractor seats, steno chairs and kitchen stools are refitted for dinners’ seating. The long tables of reclaimed wood are designed for family style seating, engendering a sense of community in the dining experience. Even the bathroom reflects the decorative philosophy — recycled hand clothes instead of paper towels and locally produced hygiene products. Ambience taken to a new level. Brilliant bites. Table service by the owner himself. Inspired décor. Butcher & Bee is a slam dunk. A unanimous Five Tomatoes from Eat This! But wait! What about the “honest to goodness” sandwiches? If the pillowy, freshly made pita bread on the falafel plate is any indication of what we can expect in their “honest to goodness” sandwich experience, then I already know what I’ll order on my next visit.

653 King Street | 843.619.0202 Lunch | Pop Up Dinners Late Night Weekends Check us out on Facebook® for daily menu

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follow THIS!

Keepers of the Hive Revitalizing the Tradition of Lowcountry Beekeeping

emperatures have been steadily rising as we march toward the sultry highs of summer. In many backyards around Charleston there has been another increase, one in decibels â&#x20AC;Ś

by Antonia M. Krenza & Laney Roberts

It is the hum of activity after cold weather dormancy. It is the sound of industry and the promise of blooms and plentitude to come. It is the sound of healthy, productive hives. You’d be surprised at just how many honeybee keepers there are locally, within the state of South Carolina, nationally and worldwide. These individuals, hobbyists and professionals alike share a secret - the honeybee is nature’s indispensable and most prolific botanical “sex therapist”! Certainly birds, bats, other insects and even shifting winds play

mately with the honeybee, hoarding their secrets is the last thing that beekeepers want to do. They are well aware that the buzz of bees, to the uninformed ear, often evokes a sense of trepidation which quickly devolves to a “swat and run” reaction. What the beekeeper also knows is that the sound and fury of wings is the music of productivity. The language of the bee is in its wings and the beekeepers are a channel through which the voice of the hive can be heard. Over the years, the rugged individualism of beekeepers has evolved into asso-

“If the bee disappears … man would have no more than four years to live.” – Albert Einstein a part in the pollination of the world’s food crops and wildflowers, but nothing can match the focused efficiency of the honeybee. And then, there is the by-product of their industry - honey. Pollination with perks! The honey is another one of the secrets that beekeepers share. Depending upon the nectars from which the hive is feeding, the resultant honey can possess great complexity of flavor - wildflower, tupelo, black sage, sourwood and so much more. Add to flavor the many health benefits of honey and you have one of nature’s super foods. The key to acquiring these lovingly harvested honeys with their curative powers is simple. Buy Local. Though it is an honor to live inti28 | Eat This! Charleston

ciations. Originally formed as a way to share information and support, these groups have evolved into advocates for the honeybee, educating the public about their importance to the health of our world. The Charleston Area Beekeepers Association (CABA) is a club whose members are predominately backyard/hobby beekeepers from the tricounty and surrounding coastal area. The organization works to promote bees and healthy beekeeping practices here in the Lowcountry. In addition to its monthly meetings at the Citadel, CABA offers beginner beekeeping courses, mentoring programs and makes educational presentations for any groups such as garden clubs,

schools and farmers. Each member has a role. One member manages the hives at Cypress and Magnolia Gardens and Middleton Plantation. Another has hives at Jenkins Orphanage and is teaching those children about bees. Special education teachers at Wando High School are maintaining hives as part of the curriculum. One particular student at Ashley Hall interned with the USDA to broaden her knowledge of bees and recently traveled to California to intern with a commercial beekeeper pollinating almond groves. She currently manages her own hives and has created a blog www.becomingqueenbee.com . The commitment of these educators and the passions of these young beekeepers are the hope of perpetuity for a tradition that has lost ground in the urban sprawl of world societies. The omission of names is not one of disrespect. It is one of revelation. These dedicated individuals are like an extension of the hive. They are worker bees foraging beyond the matriarchal colony of the hive and changing the way the world looks at the honeybee. Local beekeepers are creating their own buzz. Charleston has established itself as a food and beverage mecca

whose guiding philosophy is local sustainability. What harvest is more local or sustainable than that of Lowcountry hives? That awareness is appearing on menus all over the city. Last year Tristan created a honey inspired hors d’oeuvres tasting for a reception following Slow Food Charleston’s screening of the film “Vanishing of the Bees”. The Old Village Post House currently features a cocktail called the Barn Raiser which incorporates local honey, King of Pops recently collaborated with Savannah Bee Company using Charleston honey for one of their handcrafted popsicles. Word is, the wife of a local restaurateur (Magnolia, Cypress, and Blossom) maintains hives for the exclusive use in these restaurants. The retail presence of Savannah Bee Company, with its tasting room on lower King, is proof that local and handcrafted honeys are gaining new recognition for their culinary and medicinal properties. But what about the honeybee? CABA is well aware that the bee comes first, not the honey. In order to celebrate the hive itself, the association collaborated with Cinebarre to host the 1st Annual Charleston Honey and Bee Expo. It was a day of fun and gustatory revelation with honey tastings and over sUMMER 2012 | 29

30 beekeepers interacting to share information about bees and beekeeping. Local businesses such as Whole Foods, Savannah Bee Company and Royall ACE Hardware contributed to the event. Activities for kids and a dogfriendly atmosphere made the day a feel good event for all involved. One of the highlights of the expo was the screening of the film “Queen of the Sun: What are the Bees Telling Us?” This was the Charleston premier of a documentary Roger Ebert called “one of the most beautiful nature films I’ve ever seen.” The inspiring movie explores beekeeping worldwide, the common bonds these keepers of the hive share and addresses the concern over decreases in bee populations and what that means for to all of us. Truth is, the attribution of Albert Einstein’s quote, “If the bee disappears from the surface of the earth, man would have no more than four years to live.”, has been disputed as often as it has been cited. Einstein was a physicist not an entomologist, after all. The bigger truth is in the implication of the quote. If honeybees are responsible for 80% of the pollination worldwide, how would their disappearance affect our ability to feed the ever-growing 30 | Eat This! Charleston

population? The honeybee has been in existence at least for as many years as primitive man has recorded. This longevity does not make them impervious to modern society with its destruction of native habitats, the stresses of commercialized beekeeping with its rigorous pollination demands or agribusinesses’ rampant botanical manipulation through genetic modification and systemic pesticides. Bees are decreasing in numbers greater than can be explained by natural predators and disease. How can we turn the tide? Create natural habitats - plant wildflowers and create water sources for bees. Support local honey producers at farmers markets. Advocate at your favorite restaurants and retail stores to utilize and offer locally crafted honey. Write your congressman to curtail the use of systemic pesticides here in the United States. Pay attention! The honeybees have more to tell us than we imagine. The health and well-being of the bees have been referred to as a thermometer of the health of the world. The world is our hive and we are its keepers. We would do well to heed the model of the honeybee - that of fierce devotion and tireless industry all for a common goal. Perhaps, if we did, our hive would be a better place to live. For more information on how you can be involved, hive or not, contact the Charleston Area Beekeeping Association www.charlestonbees.org.

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Reader recipe

by B. Lover of Wadamalaw Island Nothing beats lovin’ like some fried chicken. As the summer months approach, this is a great dish for any

For more honey recipes visit eatthischarleston.com

BBQ. You can purchase local honey at Savannah Bee Company on King Street downtown or at any of our local Farmers Markets. I recommend getting the chicken from ACE Basin Organics. Buy local. This recipe is easy and delicious and promises to be “finger licking good”.

Honey Fried Chicken 3 lbs. cut-up chicken 3/4 cup local honey 3/4 to 1 cup buttermilk baking mix 2 teaspoons dry mustard 1. Coat chicken with honey; set aside. 2. Combine buttermilk baking mix, mustard, paprika, salt and pepper in a shallow dish; dredge chicken in mixture. 3. Heat 1/2 inch oil to 375°F in a 12-inch skillet over medium heat. 4. Carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden; turn chicken pieces

32 | Eat This! Charleston

1/2 teaspoon paprika Salt and pepper, to taste Vegetable oil

and cook about 5 minutes, turning as needed. 5. Reduce heat to low and cook 15 to 20 minutes more or until juices run clear. 6. Remove chicken; drain on paper towels. 7. Adjust bib and ample supply of napkins accordingly. 8. Enjoy and don’t forget to lick your fingers.

chef recipe

Email your dish! chefrecipe@eatthischarleston.com by Matt Frye of Roots Ice Cream For many, including myself, honeysuckles are synonymous with childhood. Plucked from the vine and removing the base of the flower to reveal a drop of “honey”. Unfortunately, it is a flavor few have the time to enjoy anymore. Having seen multiple honeysuckle patches on John’s Island the ice cream was born. In turn, it was the first flavor to sell

Honeysuckle Ice Cream

out. Many comments followed – all hearkening back to the same nostalgia for childhood and youth. A reminder of care free summers spent roaming the neighborhood or exploring in the woods after school. When was the last time you ate a honeysuckle? If it has been a while go find some – they are just as good as they used to be. For more on Matt Frye of Roots, check out Local Bites at eatthischarleston.com.

2 cups milk 2 cups cream 10 egg yolks

3/4 cup sugar 1 quart of honeysuckles

1. Pick 1 quart of honeysuckles from your yard or a neighbors (with permission!)

5. Heat until mixture coats the back of a spoon and you are able to draw a line through it with your finger (165F)

2. Combine honeysuckles with milk and cream and let sit in the refrigerator for 48 hours to infuse the milk with the flavor of honeysuckles 3. Strain out honeysuckles and heat infused milk and cream with sugar until dissolved.

6. Pour mixture into a bowl in an ice bath to cool quickly 7. Spin in a ice cream machine until soft serve, then freeze overnight. 8. Share!

4. Beat egg yolks thoroughly and add to milk, cream, and sugar. sUMMER 2012 | 33

neighborHOOD

SPOTLIGHT

Why I

Love My ‘Hood & You Should Too by Chris West

ver noticed the mass desirability of small, self-sustaining neighborhoods like New York City’s Village, Boston’s North End or Venice Beach? Not only do these small capsules of space offer convenience and no need to ever leave them; they also offer their residents a place to belong to as well as a place to claim. I planted my flag in one of Charleston’s little capsules of space and I have no intention of ever leaving. Here’s why … the Avondale area rose to acclaim fairly recently and for good reason; it has a small borough feel, it has the aforementioned self-sustainability but most of all it offers the eating and drinking population variety. This culinary trek starts with Al Di La, the neighborhood’s resident Italian. Fresh pasta, hearty and classic sauces and an ample wine list make

34 | Eat This! Charleston

this a hood favorite that could be put up against any of its expensive downtown contemporaries. The real trapping of Al Di La lie in the fact that it has to be one of the more inexpensive yet upscale eateries around. Directly across the street is Triangle Char and Bar, known citywide for its local, grass-fed beef and the ample array of available burgers. Personally, the deck and its adjoining bar are the real draw of Triangle, coupled with a great craft beer list of draught and bottles. Housed in an old movie theatre, Avondale got its own Mellow Mushroom just under a year ago. The pizzeria kept much of the theatre motif in its décor and boasts a craft beer list to rival next to anyone. Hit up Mellow for all of the things you’ve come to love them for. Pearlz is the seafood option of the area. It is small and quaint (for now; rumors Continued on page 43

We do thin gs a littl e differe ntly. 102 S. Cedar Street

M-T: 11 a.m. - 3 p.m. • W-Sat.: 11 a.m. - 9 p.m.

843.571.2321 | aldilarestaurant.com 25 Magnolia Road | Charleston

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fri mon M - ‘til un 2 p s & t sa 843•225•4030 www.maxandhenrys.com 1175 Folly Road • Charleston sUMMER 2012 | 35

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36 | Eat This! Charleston

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sUMMER 2012 | 37

Rising High Cafe

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How Art Thou Black Bean Co.

james island Sunrise Bistro 4 miles 38 | Eat This! Charleston

Maxx & Henry’s

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See Downtown Charleston Map Above

RLE

FARM

THE Mt. Pleasant Wine Bar Breakfast Lunch & Dinner

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LA FONTANA | 843.556.1111 1759 Savannah Hwy. Charleston 7648 Northwoods Blvd. North Charleston sUMMER 2012 | 39

Restaurant Directory 17 North Roadside Kitchen 3563 N Highway 17 Mount Pleasant, SC 29464 (843) 606-2144 roadsidekitchens.com

DeRoMa’s Pizza 1948 Long Grove Drive #201 Mount Pleasant, SC 29464 (843) 972-1780 deromaspizza.com

Ladles Soups 1164 Basketweave Drive Mount Pleasant, SC 29466 (843) 606-2711 ladlessoups.com

Al di La 25 Magnolia Road Charleston, SC 29407 (843) 571-2321 aldilarestaurant.com

Eurasia 915 Houston Northcutt Boulevard Mount Pleasant, SC 29464 (843) 606-2616 eurasiaSC.com

La Fontana 1759 Savannah Hwy. Charleston, SC 29407 843.556.1111

Baskin Robbins 280 West Coleman Boulevard Mount Pleasant, SC 29464 (843) 881-6741 baskinrobbins.com

Fear No Easel 1960 Riviera Drive Mount Pleasant, SC 29464 (843) 284-FEAR (3327) fearnoeasel.com

Black Bean Co. 116 Spring Street Charleston, SC 29403 (843) 277-0990

Fuji Sushi 644 Long Point Road #Q Mount Pleasant SC 29466 (843) 856-5798 fujisushibarandgrill.com

869 Folly Road James Island, SC 29412 (843) 277-2101 blackbeanco.com Bottles 610 Coleman Boulevard Mount Pleasant, SC 29464 (843) 849-9463 shopbottles.com Bricco Bracco 1161 Basketweave Drive Mount Pleasant, SC 29466 (843) 416-8290 briccobracco.net Brixx Wood Fired Pizza 656 Long Point Road #G Mount Pleasant, SC 29464 (843) 971-2120 brixxpizza.com/locations/ mount-pleasant Crushed Fine Wine 716 South Shelmore Boulevard Mount Pleasant, SC 29464 (843) 856-1156 crushedfinewine.com Cuoco Pazzo 1035 Johnnie Dodds Boulevard Mount Pleasant, SC 29464 (843) 971.9034 charlestonitalian.com

40 | Eat This! Charleston

Halls Chophouse 434 King Street Charleston, SC 29403 (843) 727-0090 hallschophouse.com Hatchells Lowcountry Liquours 597 Belle Station Boulevarde, Mt Pleasant, SC 29464 (843) 971-6699 1985 Riveria Drive, Suite 102 Mt Pleasant, SC 29464 (843) 884-1455 Heirloom Eats 1795 North Highway 17 #1 Mount Pleasant, SC 29464 (843) 284-892 heirloomeats.com How Art Thou Café 1956 Maybank Highway James Island, SC 29412 (843) 793-2231 HowArtThouCafe.com Hucks Lowcountry Table 1130 Ocean Boulevard Isle of Palms, SC 29451 (843) 886-6772 huckslowcountrytable.com

7648 Northwoods Blvd. North Charleston, SC charlestonitalian.com Matt’s Burgers 102 S Cedar Street #B Summerville, SC 29483 (843) 821-1911 Max & Henry’s 1175 Folly Road #G James Island, SC 29412 (843) 225-4030 maxandhenrys.com Mellow Mushroom 309 King Street Charleston, SC 29401 843-723-7374 19 Magnolia Road West Ashley, SC 29407 843-747-4992 mellowmushroom.com/ charleston Pearlz Oyster Bar 9 Magnolia Road West Ashley, SC 29407 (843) 573-2277 pearlzoysterbar.com Perfectly Frank’s 118 North Main Street Summerville, SC 29483 (843) 871-9730 pfranksandmore.com Rising High Cafe 480 East Bay Street Charleston, SC 29403 (843) 958-8596 risinghighcafe.com The Roost Bar and Grille 825 Savannah Highway Charleston, SC 29407 (843) 718-2285 theroostavondale.com

Skoogies 840 Coleman Boulevard Mount Pleasant, SC 29464 (843) 884-0172 originalskoogies.com Sunrise Bistro 1797 Main Road Johns Island, SC 29455 (843) 718-1858 sunrisebistro.net Taps Brews 9770 Dorchester Road #104 Summerville, SC 29485 (843) 821-0888 tapsbrews.com Tasi Bites and Blends 1948 Long Grove Drive #5 Mount Pleasant, SC 29466 (843) 856-4264 tasifresh.com Tokyo Bistro 1501 N Hwy 17 Mount Pleasant, SC 29464 (843) 971-0277 tokyo-bistro.com

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Triangle Char & Bar 828 Savannah Highway Charleston, SC 29407 (843) 377-1300 1440 Ben Sawyer Boulevard Mt. Pleasant, SC 29464 (843) 606 2900 trianglecharandbar.com Troubadours Coffee 1317 Long Grove Drive Mt Pleasant, SC 29464 (843) 884-3334 troubadourscoffeehouse.com Uncorked 664 Long Point Road, Suite G Mount Pleasant, SC 29464 (843) 849-5185 uncorkedwine.net

INTRODUCTORY SPECIAL

To list your restaurant send an email to directory@eatthischarleston.com

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sUMMER 2012 | 41

IR SING HIGH CAFE BR

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Events Charleston Beer Garden June 23 from 1 p.m. - 8 p.m. Brittlebank Park, Lockwood Blvd. Downtown Charleston Beer Tastings at Holy City Brewing Monday & Tuesday from 4 p.m. - 6 p.m. Wednesday, Thursday & Friday from 4 p.m. - 7 p.m. Holy City Brewing, 4155- C Dorchester Road North Charleston Bin 152 Tastings Mondays from 4 p.m. - 2 p.m. 152 King Street, Downtown Charleston Mt. Pleasant Farmers Market Tuesdays at 3:30 p.m. Farmers Market Pavilion 645 Coleman Blvd., Mount Pleasant Rare Beer Tuesday Tuesdays at 5 pm Charleston Beer Exchange, 14 Exchange Street, Downtown Charleston S.I.N. (Service Industry Night) Tuesdays from 7 p.m. - 12 p.m. Social, 188 Bay Street, Downtown Charleston N. Charleston Farmers Market Thursdays from 12 p.m. - 7 p.m. Park Circle, North Charleston Daniel Island Farmers Market Thursdays at 4 p.m. Island Park Drive, Daniel Island Westbrook Brewing Tasting Room & Tours Thursdays & Fridays from 4 p.m. - 7 p.m. Saturdays from 12 p.m. - 4 p.m. 510 Ridge Road, Mount Pleasant, SC Party on the Point Fridays at 5:30 p.m. Charleston Harbor Resort and Marina Mount Pleasant

Feature Events Online Articles Restaurant Spotlights Local Bites Online Series Restaurant Directory & More!

eatthischarleston.com 42 | Eat This! Charleston

harleston Farmers Market C Saturdays from 8 a.m. - 2 p.m. Marion Square, Downtown Charleston 510 Ridge Road, Mount Pleasant Maker’s Market at Mixson First Sunday of each month, 10 a.m. - 4 p.m. 4400 Marblehead Lane, North Charleston Summerville Farmer’s Market 8 a.m. - 1 p.m. 200 S. Main Street, Summerville

Avondale from page 34

of an expansion are abounding) but has a front deck for “under the umbrella dining.” The menu mimics the downtown locations exactly with local and faraway oyster offerings at the raw bar and the full dining menu. Fresh fish, full raw bar and outside dining and they are known to thrown great oyster roasts, often. Want sports? The Roost is Avondale’s newest resident bar. The nightly specials, neighborhood bar feel and small patio keep the locals coming back. Add sports packages and televisions galore and you simply cannot get a seat on game day. Their menu is across the board from pub classic, fish and chips to Asian inspired with two tuna dishes. Burgers and wings ramp up the sports atmosphere but be careful not to pigeonhole The Roost; DJs spin frequently and the occasional ladies night gets thrown in the mix. The guys at The Roost go to lengths to offer a little something for everyone. But that isn’t all the area offers … Gene’s Haufbrau is the “neighborhood grandfather” having been serving area residents for decades. Voodoo, with its trademark kitsch décor, is also a hood fave. Oak Barrel Tavern is the neighborhood beer lovers dream come true. Avondale Wine and Cheese is another veteran of the area with its extensive cheese case, bottles of vino and daily wine tastings. Coffee shop? Yep, Alchemy has your morning go-getter elixir as well as made to order sandwiches in their cozy atmosphere.

Because life is more than ordinary!

As featured on “Diners, Drive-Ins and Dives”!

118 N. Main Street Summerville • 843-871-9730

www.pfranksandmore.com sUMMER 2012 | 43

Foodie

QUIZ Choose Local A: In 2011, this city ranked #1 in Traveler + Leisure magazine. Q: What is Charleston? Also in 2011, the New York Times noted Charleston as “one of the great eating towns of the American South.” So whether you are a transplant from above the Mason-Dixon that migrated South to our beautiful culinary mecca or are homegrown, can you hold your fork to what Charleston brings to the plate? 2012 is looking to be no exception to our refined culinary tradition here in the Lowcountry, where chefs are stars. Dig in. 1. Which restaurant received the AAA Four Diamond rating distinction for 2012? A. 17 North Roadside Kitchen B. Red Drum C. Langdon’s Restaurant and Wine Bar D. Waters Edge E. The Old Village Post House 2.What Charleston Chef was named as a finalist in the 2012 James Beard Foundation Awards up for Best Chef Southeast? A. Sean Brock of Husk B. Mike Lata of FIG C. Nate Whiting of Tristan D. Craig Deihl of Cypress E. None of the above 3. Which of the following are local breweries in the Charleston Area. A. Holy City B. COAST C. Palmetto D. Westbrook E. All of the above 4. Which restaurant was

declared as No. 1 on Bon Appetit’s “Top 10 Best New Restaurants in America”? A. McCrady’s B. The Charleston Grill C. The MacIntosh D. Husk 5. How many calories are in Firefly’s new Skinny Tea? A. 72 B. 110 C. 89 D. 0 6. What local restaurants use Charleston’s own Fat & Juicy Bloody Mary mix? A. O’Brion’s Irish Pub B. FISH C. Charleston Beer Works D. King Street Grille E. Both A & B F. Both C & D

More articles and fun at eatthischarleston.com

7. Which of the following is being bottled here in the Lowcountry? A. Seagram’s Grape Twisted Gin B. Southern Comfort Sweet Tea C. Virgil Kane Bourbon D. Crop Harvest Earth Organic Vodka E. Lucid Absinthe 8. Which of the following is being offered by Ambrose Farm CSA during the Spring & Summer Shares that Zagat recently rated an overrated ingredient? A. Sunchokes B. Squash Blossoms C. Arugula D. Kale E. All of the above

Visit eatthischarleston.com to submit your answers for a chance to win a $25 gift certificate.

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