CHARLESTON
Charleston’s Premier Culinary Magazine
Charcuterie
Farm to Table at Its Most Savory
What’s the Deihl? A Chef’s Obsession
La Dolce Vita
on Johns Island
Shopping for Foodies
WINTER 2012 | eatthischarleston.com
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From the
Editor Les Trois Petits Cochons — The Meat Cure Little pig, little pig, let me come in.
and sopprossata are just a few of the prized
Truth be known, the Big Bad Wolf was just
products of a gastronomic cult, marrying
under hard times, looking for an economic
the classic European tradition with New
way to store food for a long and cold winter
World charm.
and in a step program for food addiction and
In our other features, we continue to
food snobbery. He and the butcher were
celebrate sustainability with Stars Vin
clearly in cohoots.
Tap system and Westbrook’s barrels.
People are becoming more and more
The Holidays are quickly approaching,
aware of their food and where it comes
so check out our Do This! for fabulous
from. Movements such as “Farm to Table”,
foodie finds and get ready for your holiday
and sustainability redefine themselves
party as Maggi Schultheis, our Bartender
across various menus by way of artisan,
Spotlight, busts a moves and pumps up the
hand-crafted, and house-made items. Join
volume. We are cutting a slice of heaven
Eat This!, while we get down and dirty on the
in our Chef and Server Spotlights and
farm with Jason Hauser of Meathouse and
bringing Little Italy to your kitchens in our
other celebrated meat artists. What’s the
Chef and Reader Recipes.
Deihl you ask? We simply want to celebrate charcuterie and embrace the “whole hog”. Derived from the French word for “cooked meat”, charcuterie is a platter of fine cooked and dry-cured meats, sausages and pate
We would love hearing from you. Please be sure to become a fan on Facebook or check us out online at www.eatthischarleston.com. Wishing you all safe and food-filled Holidays from everyone at Eat This!
with acidic and savory garnishes. The idea initially, was to utilize the whole animal- to ensure little to no waste and from that, the expressionist era of culinary art was reborn,
Dee Lambert
where preserved food is turned into beauty
Editor
and taste. Rillettes, salumi, testa, coppa
2 | Eat This! Charleston
Contents
Features
32 Chef Recipe Cioppino Kevin Soucy of Cesca
In This Issue
6
From the Cellar Bring on the Kegs Wine by the Glass without the Bottle
34 Reader Recipe Riccio Stuffed Shells with Sausage and Spinach Dawn Newbolt of Summerville
8
From the Tap Over A Barrel At Westbrook Brewing
36 Dining Map 40 Restaurant Directory 42 Events 44 Foodie Quiz
12 Chef Spotlight Culinary Inheritance Craig Deihl of Cypress 14 Server Spotlight A Slice Above the Rest Sean McDonald of The Belmont 16 Bartender Spotlight Consummate Performer Maggi Schultheis 18 Dine or Dash Wild Olive 21 Community Table Tour De Pig Charcuterie Across the Lowcountry 25 Follow This! Charcuterie The Art and Science of the Pig 30 Do This! Flavorful Holiday Shopping Ideas
Craig Deihl’s Drying Room Cover photo by Stacy Howell WINTER 2012 | 3
Shop local. Save local. CHARLE
STON
Editor Dee Lambert dee@eatthischarleston.com
Art Director Craig McLaughlin craig@eatthischarleston.com
Photography Stacy Howell stacy@eatthischarleston.com
Contributors Antonia M. Krenza Lauren Levine Timmons Pettigrew Laney Roberts Chris West
Online Contributors
And support local charities, too! A portion of the proceeds from each iShopLocalAndSave card benefit local charities.
Doing good just got a whole lot easier. Reserve your savings card today!
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Kathleen Curry Patrick Graham Lauren Levine Meg Pitts
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 4 | Eat This! Charleston
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FROM THE CELLAR
Bring on the Kegs! Wine by the glass without the bottle
By Lauren Levine
6 | Eat This! Charleston
W
e now live in a world
the most modern looking cellars, somewhat
where we have be-
reminiscent of a kitchen walk-in. The room
come
more
seemed almost hidden from prying eyes,
concerned about the
untainted, only allowing the door to open via
environment, our chil-
punch code. The system’s tubes that carry
dren’s futures and waste. We are more frugal
the juice run through the walls, as the veins
in how we spend our hard earned cash, espe-
of a building with such life and history.
much
cially when it comes to our own reward time.
Keith Jones, owner of Stars, has been
An evening of candlelight and comradery is
hosting visions of wine on tap since 1979, ex-
all the brighter when it is also green.
perimenting with different forms before in-
Walking in, I imagined the building’s past
viting the largest VinTap system into his own
life awakening with the retro-chic-Holly-
“home”. Partnering with Michael Ouellette
wood style booths circling the first floor and
(Founder of VinTap) for the past several de-
gracious smiles that lit my path. The open
cades, the two have truly brought grandeaur
foyer glistens with beautifully restored ter-
and innovation to the table once again.
razzo floors and elegant and reused walnut
I asked Executive Chef Nathan Thur-
walls. There is a beautiful dichotomy of past
ston what he would eat if he were able to
versus future emanating throughout the
enjoy his evening as a diner, versus behind
space that is Stars.
the line. He described the most succulent
Stationed in the center of this spec-
scallops cooked over a wood fire, removed
tacular room sits the wine on tap sys-
just as they are starting to char, forbidden
tem, VinTap. It is the largest in the world,
black rice, butterbeans and a bluegrass soy
hosting thirty-two taps that contain eight
vinaigrette (soy aged in Bourbon barrels).
white and eight red wines. (Each individual
If you’re wondering what to drink … both
wine has four taps.) If you’re feeling a bit
Thurston and Smith light up when speaking
confused and shocked at the moment, I
of the rose.
want to clarify that I did say wine on tap!
Forget your troubles, your desires to
Wine kegs, with an advanced system that
make the world a better place. Or perhaps
seals in the wine’s freshness using nitro-
I should say remember them. Drink your
gen, while carbon dioxide is used to push
wine of desire and continue saving the plan-
the wine through the tubes towards your
et as you do so. We should all devote our-
glass. This amazing green endeavor saves
selves to Stars principle … ”reuse, reclaim,
corks, foil, labels and bottles for twenty-
restore and sustain.” Happy drinking.
six bottles of wine per keg and guarantees sixty-five days of fresh wine for “tapped kegs”. All wines offered at Stars by the glass are on tap! I had the pleasure of speaking with and being guided onto the second of three floors by Zach Smith, Beverage Director.
Check it out! Stars Restaurant Rooftop and Grill Room 495 King Street | Charleston | SC | 29403
(843) 577-0100 | www.starsrestaurant.com
He showed me the recyclable kegs in one of WINTER 2012 | 7
FROM THE tap
Over A Barrel at Westbrook Brewing
Timmons Pettigrew is the author of Charleston Beer: A High-Gravity History of Lowcountry Brewing, and co-founder of CHSBeer.org with Chrys Rynearson, his book’s photographer. Follow him on Twitter @CHSBeer. For a complete transcript and streaming audio of the Westbrook interview, visit CHSBeer.org. 8 | Eat This Charleston!
By Timmons Pettigrew
C
raft brewing, like any arti-
oxidation. “If you have a new oak barrel that’s
sanal pursuit, sees tech-
never been used … you’ll get a lot of oak flavor
niques come in and out of
— vanilla, tannin, some coconut-like or spice
popularity. What’s hot today
notes depending on the toast level of the oak.
may not be hot tomorrow,
If you have a used [bourbon] barrel … you’ll
but methods, styles, and ingredients
get obviously a lot of the bourbon flavor be-
worth their salt tend to stick around even
cause there’s a lot of whiskey still soaked into
after beer geeks move on to chase the
the wood, and you also get some wood flavor.”
next white whale.
It doesn’t stop with bourbon. Brewers are
Barrel-aging falls into this category. A ne-
increasingly looking at wine barrels to add
cessity for old-time brewing, using barrels
to their collection. “For example … [take] a
to age beer today is a deliberate, expensive
Chardonnay barrel. If I was going to age a
proposition, yielding an expensive, often
beer in there I’d do a Belgian Golden Ale or
sought-after product.
maybe a Saison. Very dry, higher in alcohol
Charleston’s modern barrel-aging history starts at COAST Brewing, with the 96-bottle
… light-tasting beers go well with the white wine character.”
release of Jack Daniels Barrel-Aged Black-
Wild Ales bring a different dimension
beerd Imperial Stout in 2009. However, in
to barrel-aging, fermented using natural
terms of size and variety, the current center
organisms called “wild yeasts” or “bugs,”
of barrel-aging in South Carolina is West-
not the mega-variety of cultivated brewer’s
brook Brewing in Mount Pleasant.
yeasts. “For example … Lambics are beers
“I think we have about 85 barrels with
naturally fermented without the addition of
beer in them right now,” said Co-Founder/
brewer’s yeast … often fermented and aged
President Edward Westbrook on a cloudy
completely in oak barrels. An oak barrel is a
September day. His barrels reside in a
perfect environment for the wild yeast to do
dedicated room, filled with the intoxicatingly
their magic. They work very slowly, but pro-
sweet smell of old wood that once housed
duce unique flavors that you cannot get from
spirits or wine.
brewing yeast.”
The effect of barrel-aging comes in two
“Very slowly” indeed. The Westbrook
parts. Aging alone yields “a reduction in hop
barrel room has housed wine barrels filled
flavors and bitterness. You get a little oxida-
with Flanders Red Ale, “a sour red beer
tion, which can soften the malt character of
traditionally from the Flanders region of
the beer and give you flavors of sherry, port
Belgium,” for eighteen months, with six to
… [and] a little bit of cardboard sometimes …
twelve months still to go. Short term, you
When you age beer in a wooden barrel, the
can look forward to an Apple Brandy Bar-
wood is porous … so it allows that oxidation
rel-Aged Tripel, and “red wine barrel, 100%
to take place slowly.”
Brettanomyces-fermented
But barrel-aging is more than fancified
Lichtenhainer
Weisse.” Say that three times fast. WINTER 2012 | 9
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Scan our QR Code for specials and Friday Night Tasting information! 10 | Eat This! Charleston
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From Italian to English,
Welcome to our famiglia, Bon Appetito!
“Bricco Bracco” translates to “This and That.”
“This”
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Live Music
wed, fri, sat WINTER 2012 | 11
chef spotlight
Culinary Inheritance
by Antonia M. Krenza and Laney Roberts
Check him out @ Cypress 167 East Bay Street Charleston | SC | 29401 (843) 727-0111 magnolias-blossom-cypress.com
There are many reasons why a chef finds his or her way into the kitchen. Who we are, who we become, begins at birth. The people we love, the people we meet and the circumstances of our lives continually shape us. Sometimes we arrive at our destiny by accident, but more often the path is unfurling before us as we move forward. If a chef’s food is his signature, then his evolution is his unique story. 12 | Eat This! Charleston
Subject: Craig Deihl Executive Chef — Cypress Guilty Pleasure: Origins: Danville, Pennsylvania
The Busman’s Holiday. Much
Born into a large family in a small rural
to his wife’s dismay, many of Craig’s
town. Raised in a Norman Rockwell
family travels involve volunteer estaging at
landscape of family and farm.
restaurants that he admires. Recently in New York he worked in the kitchens of Union
Education: Columbia-Montour Area
Pacific and Gotham Bar.
Vocational-Technical School Johnson and Wales, Charleston
Guiding Philosophy: Strong work ethic. Working in his youth along side his siblings
Evolution: Raised in a family that
on his Grandpa’s farm, Craig learned that
emphasized the importance of the family
team work and physical labor are vital to
meal, Craig (in the 8th and 9th grades)
the success of any endeavor. His hands
took over as Mom’s backup chef when
on “farm to table” childhood gave him a
she went to nursing school. His mother’s
passion for sharing the story of food with
encouragement, led him to the culinary
tables at his restaurant. So often we are
program at Columbia-Montor. He earned his
disconnected with our food sources and
culinary/hospitality degree at Johnson-Wales
Craig wants to change that.
in Charleston before the age of 21. What the Future Holds: Culinary Passion: Charcuterie! Raised
Definitely meat. Craig is passionately
in a rural environment where the practice
committed to the art of Charcuterie.
of “waste not, want not” is an economic
Not only is it an expression of personal
necessity, it is a natural fit. Craig will be the
creativity, it is an homage to a food
first to give credit to Frank Lee and the staff
source. His loyalty to local hog farmers
at High Cotton for inspiring him to pursue
and heritage varietals of pigs is a show of
his interest further. Craig credits Lee with
respect to the Lowcountry, his culinary
bringing charcuterie back into Charleston’s
home. His loyalty to his craft extends to
culinary forefront. Frank Lee will be the first
Cypress which he opened 12 years ago
to tell you that Craig has taken the art of
with the Hospitality Management Group,
charcuterie to new heights.
Inc. and does not foresee any changes in his future that do not include this very
Passionate Distractions:
simpatico relationship.
Snowboarding, Photography and 4 year old daughter Keegan. Not necessarily in
Good Luck, Craig! EAT THIS! is anxiously
that order.
awaiting your next great endeavor.
force·meat |
fôrs met
noun A mixture of chopped or ground meat or seafood and other ingredients used for pates, sausages and other preparations.
pâ·té |
pä’ta
noun a rich forcemeat of meat, game, poultry, seafood and/or vegetables, baked in a pastry or in a mold or dish.
WINTER 2012 | 13
server spotlight
SUBJECT: Sean McDonald
A Slice Above
the Rest
by Antonia M. Krenza & Laney Roberts The Belmont is a bar that focuses on the art of the cocktail. It embraces the retro
Food Guy — The Belmont Origins: Born and raised in Mount Pleasant, currently living on Folly Beach Evolution: Started his F&B career path at 16 as a prep cook at Outback Steak House. Has worked in the kitchens of King Street Grill, Taco Boy, & HoM.
experience - prohibition concoctions, dim lighting, leather banquette seating, classic
Why Charcuterie?: Fell into it. A friend
black and white films projected on the back
brought him to the attention of the Belmont’s
wall … It’s not a place you go to for a nosh, but you should. The Belmont also celebrates the art of charcuterie with a small menu of
owner and suddenly he found himself outside of the kitchen, slicing meats and cheeses, plating and serving charcuterie boards both at the bar and tableside.
interesting meats and cheeses. The presence of such a menu forces a “bar sans kitchen” to create a new type of service that breaks the “fourth wall” of bartending altogether.
Favorite meat & cheese pairing: HoneyBlack Pepper prosciutto w/ Espresso Rubbed Cheddar Biggest Challenge: Transitioning to service from the kitchen. At The Belmont, Sean is
14 | Eat This Charleston!
not just the Food (prep) Guy, he’s the Food (present) Guy guiding his guests through the landscape of prepared meats and cheeses. Passionate Distractions: Surfing, fishing, & basketball (w/ 15 other F&B guys) New Ventures: Though he will still be stepping behind the slicer occasionally, Sean is bartending at the Belmont as well. In addition he will be bartending at a new food & bev offering - Xaio Bao Biscuit.
ou fi y ur o like rgers, bu love ’ll cos u o y r ta ou killer grassfed beef craft beers & jumbo cocktails cool outdoor patios environmentally conscience charleston’s BEST sunday brunch
Life Mantra: Work hard. Play harder. (Holding two jobs in the F&B industry guarantees that he will be working hard.)
West Ashley
Future Goals: Owning or partnering in a
828 Savannah Hwy 843.377.1300
restaurant. Certainly the diversity of work experiences in the industry will make him an asset in any endeavor. Good Luck, Sean!
Mt Pleasant
trianglecharandbar.com
1440 Ben Sawyer Blvd 843.606.2900
WINTER 2012 | 15
bartender spotlight
Maggi Schultheis
Consummate Performer by Chris West
16 | Eat This Charleston!
“I like anything that is bassey … and I like to show my girlie side and throw pretty vocals in too”
O
Maggi Schultheis aka ‘DJ Magnetick’
nce you strip away the booze and heavy lifting, be-
making it behind her rig as DJ Magnetik.
ing behind a bar is really
Getting her start a year and a half ago,
nothing more than a stage.
she gigs frequently around town and is
And it goes without saying
the house DJ for Voodoo’s ever-popular
that stages naturally lend themselves to
Lunacy Parties. “Back when I was 18,
performers … actors, dancers, DJs. For
I was heavy into the rave scene,” Maggi
Voodoo’s Maggi Schultheis, three out of
said. “I had friends that introduced me
four ain’t bad.
to the music and they are still the best
Getting started at the earliest of child-
DJs I know, they’ve been my mentors.
hood, Maggi has been dancing longer
Also with teaching classes, I would play
than she hasn’t. “Age three, the earliest
certain mixes and I would think: ‘this
you can begin dance, I started with bal-
song should go somewhere else, why is
let and tap,” she said. “Later on as I pro-
it there in the list?’ and that’s something
gressed into Atlanta’s scene, that opened
that’s been there for years.”
doors into break dancing and getting in
If you’re at one of Maggi’s shows ex-
with the night life and go-go dancing at
pect heavy leanings on Dubstep as her
clubs. There was a lot more showcas-
genre of choice. “I like anything that is
ing and performances.” Maggi parlayed
bassey,” she said. “And I like to show my
her passion for dancing into a manage-
girlie side and throw pretty vocals in too.
ment position at Dance 101 in Atlanta
But I like it because it’s challenging on
and worked in choreography and music
the dancer; it’s moves on the offbeat. But
videos before eventually relocating to
it’s that bass line that just rolls through
Charleston.
my body, so that’s the dancer side of me
Her love of dance followed her here and
hearing it. Sometimes it can be a little
for the past three years, she has been an
too challenging for the average dancer in
instructor at the Magnolia Dance Acad-
a club, but I like to see people get out of
emy. “Right now between children and
their box.”
adults I only teach Hip Hop,” Maggi said.
Beyond her passions, Maggi is part
“But I’ll be adding Hip Hop tap again,
of the small staff she calls her “family”
dancer stretch classes that blend yoga
at Voodoo. Look for her especially on
and Pilates geared toward the dancer’s
“iPod Mondays” when you get to play DJ
body, some choreography sequences
and definitely make her set at this year’s
and a little bit of break dancing to keep
Skinful. Eventually, Maggi hopes to bring
the Hip Hop raw and fresh.” With dance, there is usually music and when Maggi isn’t dancing to it, she is
a Dance 101 (an all-adult studio dedicated to dance fitness) to the Charleston area; look for it early next year. WINTER 2012 | 17
DINE
Dash or
Wild Olive Cucina Italiana by Anonymous
I
have been meaning to get over to
rant’s bar. The hostess obliged, guiding us in
Wild Olive ever since my impromptu
the right direction. Our bartender introduced
move to the Charleston area. Living
himself as Frank and handed us drink menus.
only a matter of minutes away, should
While we debated our drink selections, Frank
have brought me to this John’s Island
began a sly seduction of wit and bar wisdom
hotspot long before now. The time had come
hoping to convince us to dine with him. We,
though. And so had the rain. Watching kay-
however, were determined to stick to our plan.
akers floating down King Street and in the
An extra dirty Grey Goose martini and a sig-
Marketplace, I almost decided to forego the
nature Italian martini almost convinced us to
drive. After being housebound for the day, my
stay. We’ll be back Frank.
cabin fever outweighed my trepidation. Fortu-
Once we arrived at our table we were pleas-
nately the drive was damp, but not dangerous
antly surprised with a $19 bottle list that of-
and the parking lot at Wild Olive was a large
fered some beautiful selections. We perused
puddle, not a lake. By the time I made it to the
the dinner menu and formulated our tasting
welcoming flower cart outside the entrance, I
menu for the evening. We opted to start the
was happy that I had made the effort.
meal with a couple of Caesar salads with a
In order to take in the entire experience, my
mix of romaine, escarole and radicchio, pan-
friend and I decided to arrive 30 minutes prior
grattato (translates to breadcrumbs), white
to our reservation and cocktail at the restau-
anchovy, and grilled grana padano (a grainy,
18 | Eat This! Charleston
hard cow’s milk cheese) along with a bottle of the
surprising nuance. Our wine was undaunted by the
Santa Martina 2009 Vintage Toscana Rosso. The ad-
cured meats and we knew that it would be perfect
dition of escarole and radicchio lent an unexpected
with the course to come. So perfect, in fact, that we
depth of flavor to the salad. The nuance of smoke
ordered another bottle.
from the grilled grana padano reinvented the traditional concept of “Caesar”.
As if the above selections hadn’t filled us enough, we overindulgently prepared ourselves for the main
We then moved onto an appetizer of “Suppli al
course. The kitchen was kind enough to split the en-
telefono” risotto fritters stuffed with sausage, spin-
tree portion for us rather than wheeling us out post
ach, parmesan, mozzarella. Suppli al telefono in
meal. Our server presents us with two, of what he
Italian translates to “on the phone” and also ap-
called “small portions” of their signature baked la-
propriately describes the delicate, hand made fresh
sagna made with lamb sausage, goat cheese, and
mozzarella that oozed out of the fritter and stretched
an earthy tomato and mushroom sauce. The dish
much like a telephone chord when biting into it. The
wrapped around our palates like a taste of fine wine,
fattiness of the sausage and the saltiness of the par-
the flavors harmoniously blending into a single note of
mesan paired with the golden crispness of the fried
almost perfect. Though the textures and flavors were
risotto proved to be the most memorable morsel of
there, there was a slight lack of seasoning that would
the night. If there had been another three orders on
have rendered the dish more complete. Though the
the table we would have finished them all.
lasagna was not our favorite dish, the wild success
Next, we moved onto the Salumi - a board of lush,
of all the others were more then enough reason to
house cured meats. The wooden board displayed
return. (There had been plans for dessert, however
offerings such as Lomo, an air-cured ham, Bres-
that was a physiologically impossibility).
aola, a piquant, yet sweet air-dried salted beef, and
Dining at Wild Olive is more than just the fabulous
a briny Duck Prosciutto. Hand stretched mozzarella
food. It is the relaxed feeling of the experience-as if
lined one corner of the board lending a graceful note
you were sitting in an old friend’s dining room-that
to the more robust flavors of the proteins. Accompa-
makes you know that your first time there will not be
nying and providing the perfect foil to the intensity of
your last. We loved the community table in the bar
this offering was a creamy chicken liver rustica and
area with its canopy of grapes that inspired a fantasy
a spicy capponata.
of eating al fresco in a Tuscan vineyard. Well, that
By time the charcuterie board arrived, we real-
was my fantasy anyway. I was so enamored of the
ized how perfectly the wine we selected was compli-
place that I returned a few days later with my par-
menting our choices. The Santa Martina is a “baby”
ents who were visiting Charleston. If you are looking
Super Tuscan, a blend of Sangiovese, Cabernet,
for a wonderful restaurant to entertain at during the
Merlot and Syrah. Although the ripe cherry notes
holiday season or even the perfect stocking stuffer
were bold, the fruit was balanced by the vibrant acid-
(gift certificate), don’t overlook the delicious charms
ity and tannins. The earthy spice of the Syrah was a
of Wild Olive.
2867 Maybank Hwy. Johns Island, SC 843.737.4177
FOOD ATMOSPHERE SERVICE PRICE OVERALL
Five Tomato Scale
Wild Olive
WINTER 2012 | 19
Join us for our Special Holiday Dinners. Private dining areas available for all your holiday & Corporate events.
New Prix Fixe Menu
| 3 Courses
$
30
| Monday - Friday | 5 pm – 6:30 pm
ring in the new Year at ‘Cesca as we feature live entertainment and Prosecco toast at midnight. 5 Faber Street | CharleSton | SC | (843) 718-2580 | CeSCaCharleSton.Com open for dinner monday thru Saturday 5 pm - close
20 | Eat This! Charleston
COMMUNITY TABLE
SHä ´koot re e
char·cu·te·rie |
noun (p. charcuteries); Origin: French cold cooked meats collectively. Literally, pork-butcher’s shop, from Middle French chaircuiterie. Charcuterie-making is a tradition that demands the craftsmen-like skill of coaxing marvelous texture and flavor from cheap cuts of meat. It often falls under the “nose to tail” classification, which lends it economic, sustainable value — and further — it brings a homemade, artisan charm to a menu. Charcuterie plates are everywhere these days and certainly across the Lowcountry. Please join us for our cutting board picnic on the following pages featuring charcuterie items from local businesses. Enjoy!
1. Tuscan White Round Normandy Farms Bakery
15. Duck Proscuitto Blu Restaurant & Bar
2. House-made Pickles High Cotton
16. Porchetta Di Testa “Bacon of the Face” The Grocery
3. House-made Mozerella Bricco Bracco 4. House-made Lemon Ricotta Opal Restaurant & Bar 5. Olives Accent on Wine 6. House-made Labne Carter’s Kitchen 7. Bellabitano Espresso Avondale Wine & Cheese 8. House-made Cypressata Cypress 9. Saucisson Sec Blu Restaurant & Bar 10. Pickled Green Beans Tristan 11. Smoked Duck Ham from Maple Leaf Farms Opal Restaurant & Bar
17. Country pate with Bell Pepper, Cornichons, capers, black forest ham and hardboiled egg Ted’s Butcherblock 18. Smoked Salmon Fat Hen Chicken Liver Mousse from Ashley Farms Fat Hen Sage Pork Pate from Legare Farms Fat Hen 19. Campagnola Pate Tristan 20. Saucisson Sec Blu Restaurant & Bar 21. Ciccioli Heart Woodfire Kitchen
12. Local Feta Blu Restaurant & Bar
22. Breibirousse Gargental Goat Sheep Cow
13. Cypress Grove Chevre “Humbolt Fog” Accent on Wine
23. Pickled Celery, Fennel and Red Onion Opal Restaurant & Bar
14. Local Honey Baylor Farms
24. Cornichons Ted’s Butcherblock
25. Cleto Chiarli e Figli Lambrusco di Sorbara Secco “Vecchia Modena Premium” Crushed Fine Wine 26. Coppa Ham cured in fennel, hot chili flakes, and white wine High Cotton Charleston 27. Chorizo Espanol Goat Sheep Cow 28. Parm Grana-Padano Parmesan Blu Restaurant & Bar 29. Pickled Okra Blu Restaurant & Bar 30. Smoked Olive Oil Holy Smoke 31. Fig Mustardo Tristan Guinness Brown Mustard Tristan Apricot Mustarda Opal Restaurant & Bar Whole Grain Mustard Blu Restaurant & Bar 32. Cutting Board Charleston Chops
WINTER 201
COMMUNITY TABLE
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15
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3 13 4
5
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16
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18 25 28 21
26 19 29 22 20 30
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31 WINTER 2012 | 23
Check out our New Menu Now Serving Beer & Wine
Gnocchi of the Week Chef choice of sauce, meat and seasonal vegetables • $12 Honey Buttermilk Fried Chicken Mashed potatoes, collards and sausage gravy • $13 Chef’s Home-Style Meatloaf Scalloped potatoes and asparagus, in a carmelized onion demi glaze • $12.50 Pan-Seared Grouper (in garlic olive oil) Jasmine rice, collards, and roasted red pepper corn salsa • $16.50 Bistro Short Ribs Over grits with asparagus and wild mushroom demi glaze • $18 Candied Rosemary Salmon Jasmine rice and braised brussel sprouts • $17 Braised Pork Shank Mashed Potatoes, asparagus and Newcastle Sauce • $16 Creole Pan-Seared Pork Chop Garlic scalloped potatoes and pickled vegetables • $15 Shrimp and Pepper-Jack Grits Bacon, tomato, peppers, and onions in a cream sauce • $14
We do take out
1797 Main Rd. • Johns Island • www.sunrise-bistro.com Corner of Main Rd. & Maybank Hwy.
Tues. - Sat 7 am - 2:30 pm • Fri - Sat 5 am - 9 pm • Sun 9 am - 1 pm • Closed Monday
Welcome
to DeRoMa’s
843.972.1780
www.DeRoMasPizza.com
1948 Longrove Dr. Seaside Farms Next to Target
DELIVERY NOT AVAILABLE IN ALL AREAS
24 | Eat This! Charleston
follow this!
Charcuterie The Art
Science of the Pig
by Antonia M. Krenza & Laney Roberts
follow this!
Charcuterie is a celebrated culinary art, more so today with many talented chefs introducing their patrons to the wonders of terrines, pates, confit, galantines and crepinettes. These chefs are expanding and evolving the concept, but they would be the first to tell you that they aren’t reinventing the wheel. They are simply paying homage to an old school practice and maybe giving it a little facelift.
The butchery and preservation of meat
meats. In the language of the country, an
is an ancient practice dating back almost
ancient concept gained a new name. The
6000 years. Without refrigeration how do
French term, “chair cuit”, which translates
you keep your meat, especially when there
as cooked meat, became charcuterie.
is an excess of it? It was a trial by fire and
Charcuterie is, by definition, the art
smoke, but experimentation led to suc-
of making sausages and other cured,
cess. The gustatory survival of Homo Sa-
smoked or preserved meats, such as
piens was secured. Charcuterie, though it
bresaola,
remained unnamed as a practice, evolved
Originally the term referred only to prod-
along with the Homo Sapiens. The practice
ucts made from pork. Today chefs part
gained celebrity during the Roman Empire
ways with that tradition and use poultry,
when personal tastes became more dis-
fish, shellfish and other meats. Perhaps
cerning. food became more than mere
it is just this creative vibrancy that has
sustenance. It was an indulgence. Pres-
brought the craft back to so many menus.
cappicola,
prosciutto,
etc.
ervation, seasoning and cooking methods,
If the art of the pig lies in the hands of
by necessity, became more sophisticated.
the chefs, then the science of the pig is
It was the French during the Middle Ages
the domain of the farmers. Point in case:
who took this art into the arena of retail.
Bethel Trails Farm. Thirteen years ago
Across the French countryside there was
Steve Ellis and his wife Michelle left a
a rise in shops offering various prepared
successful car dealership in Greenville
ban m ’ re e
noun a water bath used to cook foods gently by surrounding the cooking vessel with simmering water.
26 | Eat This! Charleston
ter·rine |
t ’ ren e
bain-ma·rie |
noun a loaf of forcemeats similar to a pâté but cooked in a covered mold in a bain-marie. Also refers to the mold used to cook such items, usually a loaf shape made of ceramic.
and moved to 15 acres in
an expensive proposition.
Gray Court, SC. The cou-
Then there is the wait
ple wanted to give their
time. They are slow grow-
children a taste of the ru-
ers, requiring at least a
ral life in which they had
year to reach the desired
both grown up. At first
weight of 300 lbs. Com-
they raised chickens and
mercial pig farms produce
Labs. Those Labs actu-
those desired weights in 7
ally put their daughter through college,
to 8 months. What they are not producing
but as Steve so aptly puts it — “There is
is the quality of product that smaller farm-
no such thing as dog sausage.”
ers like Steve are producing. The prized
Raising pigs was in his blood. Steve’s
marbling of fat that provides so much fla-
grandfather raised them in Tennessee
vor comes with aging. An immature pig is
and now he carries on that heritage here
simply not quite as flavorful. As for their
in South Carolina. What worked for his
size, well that is the result of growth hor-
Grandfather still works for Steve right
mones, not maturity as Nature intended.
down to the unique triangular design that
Steve Ellis’ clients are a testimony to
the he now uses to house his own pigs.
the superior quality of his pigs - High Cot-
Starting with Juanita, a Berkshire/Hamp-
ton, FIG, S.N.O.B., Lana and Ted’s Butch-
shire cross, they began to build their
erblock to name a few. Perhaps his most
unique porcine empire. Their focus is on
unique client relationship, however, is
two Heritage breeds — Tamworth (a lean-
with Jason Hauser of Meathouse. Bethel
er, taller breed known for its beautiful ba-
Trails Farms is his sole purveyor. Jason is
con) and Berkshire ( a shorter, stockier
the artist and Steve provides the palate of
breed known for its marbling and flavor).
flavors from which he works.
Steve has his feed made in Campabello,
Fifteen years ago, Jason Hauser came
SC without any antibiotics or preserva-
to Charleston from Atlanta to attend the
tives. They also allow their pigs to forage
college of Charleston, majoring in Reli-
the land which gives a distinct character
gious Studies. Even he laughs at the irony
to their meat. Typically they will forage
of it - the practice of butchery along side
-depending on the season- acorns, hay,
the study of Buddhism. Meathouse is an
honeysuckle, muscadine and all things
artisan butcher shop without a store-
flowery to sage their porcine appetites.
front. Jason has a private customer base
Truth is, raising these Heritage breeds
and maintains CSAs year round. A great
is a challenge. Customizing feed that
deal of his business and certainly his re-
omits antibiotics and growth hormones is
tail notoriety derive from his presence at
‘aspik
noun a clear jelly made from clarified stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods, or cubed and used as a garnish.
crépinette |
krap ’ net e
as·pic |
noun a type of flat sausage patties wrapped in caul fat. Made with country style forcemeat, seasonings and truffles.
WINTER 2012 | 27
follow this!
To learn more visit Facebook.com/BethelTrails Facebook.com/Meathouse Charleston
Jason Hauser of Meathouse hard at work in his commissary kitchen on Johns Island 28 | Eat This Charleston!
the Marion Square Farmers Market. Sav-
is all about. Although their exclusivity is
vy meat lovers make sure to arrive early
unique, the “farm to chef” relationship
on Saturdays, stopping first at the Meat-
is often the norm in the Charleston din-
house booth. Jason’s bacon is the first
ing scene. When it comes to charcuterie,
to go. His product list also includes pork
farms such as Carolina Heritage, Caw
chops, Tasso ham, country pates and
Caw Creek and Keegan-Fillion join Bethel
sausages — Italian, Chorizo, Andouille.
Trails on menus around town. In an age
Jason single handedly processes a pig a
when it is impossible for most diners to
week, but would do more if his commis-
be personally connected to their food,
sary kitchen on John’s Island space could
chefs have become that connection.
accommodate it.
Standing with Steve and Michelle Ellis
Jason’s culinary history did not begin
on the farm on a warm September after-
with Meathouse. He served as Sous Chef
noon, you can feel that connection. In the
at Charleston Grill for five years, before
field that is virtually their front yard, there
taking the position as opening Executive
are Bronze turkeys, Rhode Island Red and
Chef at Muse. The menu he developed
New Hampshire Cross laying hens ruled
there landed him a James Beard Award
over by a handsome Barrdrock rooster.
Nomination. Creative freedom within the
They are policed by a regal, rather impos-
kitchen there allowed him to explore the
ing emu named Maybelline. In the distance
art of charcuterie and his interest piqued.
there are sheep and cows. To the side of the
Two years ago, Jason decided it was time
house are the breeding sows (Juanita still
to do something on his own.
reigning supreme) and their amorous part-
Jason is a one man show in the kitchen,
ners. In the “back yard” their offspring are
but at the booth he often has the support
foraging. There is the sense of open spaces,
of his wife Katie, who teaches pre-school
fresh air and the fertile barnyard smell that
at Memminger Elementary. Of course his
the uninitiated might find offensive, but
two year old daughter June, a stunning
that is the earthy reality of a farm. This is
little redhead, sometimes brings her own
not a commercial farm churning out prod-
unique retail strategies to the mix. Build-
uct for profit, it is a family making an hon-
ing an independent business is a daunting
est living, respecting the animals that are
proposition, but one of its greatest perks for
the source of their income and preserving
Jason is his ability to spend more time with
our culinary history by nurturing Heritage
his family. That is a particularly fortunate
breeds. There is no stress here, just happy
perk for, during the writing of this article,
animals. Happiness has a taste all its own
Jason became a father for the second time.
and thanks to people like Steve, Jason and
The relationship between Steve Ellis
all the area farmers and chefs, Charleston
‘gal n ten e
gal·an·tine |
noun deboned meat (usually poultry) that is stuffed into its own skin, rolled, poached and served cold, usually in aspic.
is able to sample that happiness daily.
mousse·line |
moos ’ len e
and Jason Hauser is what “farm to table”
noun a very light forcemeat based on white meats or seafood lightened with cream and eggs.
WINTER 2012 | 29
DO THIS!
Flavorful Holiday Shopping Ideas
F
ood and drink are so much more than sustenance. They are memories that we make when we share them with others. What better gift to give this year than a special memory. EAT THIS! has picked a few favorites for our readers’ consideration.
Christophe Artisan Chocolatier-Patissier 90 Society Street
|
Charleston, SC
843.297.8674
by Antonia M. Krenza & Laney Roberts
Tucked away on Society Street near King is a lovely French Chocolate Cafe run by Christophe and Carly Paume. The elegant beauty of their chocolates are rivaled only by the masterful array of their flavors. Chocolates are always a perfect gift idea, but why not give that special person a class with a Master Chocolatier? Imagine the rich seductive aroma of chocolate and the charming French accent of your handsome instructor. Ah, now that’s a wonderful memory in the making! Classes are $95 and are scheduled at least once a month. The next scheduled class is December 4th when they will be creating a Buche de Noel. From personal experience, EAT THIS! can say that it is an amazing three hours of creativity and fun. Carly is the perfect hostess with savory treats, wine and encouragement. For those who like to shop online, explore the online boutique www. christophechocolatier.com or on Facebook at ChristopheArtisanChocolates. Class schedules and rates can also be found there. For information on private classes, call Carly 843.297.8674.
30 | Eat This Charleston!
BACON OF THE MONTH CLUB Imagine a pound of some of the finest artisanal bacon arriving at your door each month — Black Forest, Kurobuta
Ted’s Butcherblock 334 East Bay Street
|
Charleston, SC
843.557.0094
Applewood Smoked, Pepper Coated etc. — from small production houses across the country. Heaven! Choose gifts of three months ($45), six months ($90) or year round ($175). Shipping costs vary by location. Contactinfo@tedsbutcherblock.com.
goat. sheep. cow. 106 B Church Street 843.480.2526
|
|
A WINTER’S PICNIC BASKET What do you get when you combine the talents
Charleston, SC
and passions of a fashion designer, an orthopedic
goatsheepcow.com
surgeon and a woman with a seat on the New York Stock Exchange? goat. sheep. cow. Just off Broad on Church Street headed toward the Battery is an amazing little storefront filled with unique wines, cheeses and meats. Patty, Mike and Trudi aptly guide their patrons as they shop, always striving to match personal tastes and budgets, whether it is designing small gifts for the individual or large charcuterie boards for parties. Want the perfect savory gift for that special foodie in your life? Whether your budget is $25 or $500, goat. sheep. cow. will not disappoint!
SAVORY STOCKING STUFFERS Delight the gourmands on your holiday
Artisan Meat Share
list with Chef Deihl’s unique Artisan Meat
from the Cypress Kitchen
Share Holiday package. All products uti-
magnolias-blossom-cypress.com
lized in the Cypress Artisan Meat Share
843.937.4012 x 229
come from pasture raised animals that are hormone and antibiotic free. The package will feature a selection from Deihl’s over 80 types of charcuterie and cured meats. A limited amount of bags are available for purchase for $50 and can be preordered by calling 843.937.4012 ext 229. WINTER 2012 | 31
CHEF recipe
Cioppino Ingredients (Makes 1 Serving) 5 Mussels debearded 3 Clams 2-4 oz. Wreck fish 3 (each) Shrimp with heads on Cuttle Fish San Marzano Tomatoes 1 Cup Lobster Saffron Broth 1 Teaspoon Sicilian Capers 1 Tablespoon Castelvetrano Olives Method 1. Thinly slice your garlic and toast in the oil. Add a pinch of chili flake and heat for about 20 seconds. 2. Add your seasoned fish and sear on both sides. 3. Deglaze with your shrimp or veg stock, and add your olives, capers, mussels, and clams. 4. Allow to reduce and come together, and your shellfish to open. 5. Allow to simmer for about five minutes. Check for seasoning. 6. Slice some hearty bread like a ciabatta or Tuscan loaf; rub with olive oil, and grill or toast. 7. Place your fish in the bowl, spoon sauce around it. Place your toasted bread on top and garnish with some micro fennel.
32 | Eat This! Charleston
Cioppino by Kevin Soucy Cesca Charleston This dish was created in the United States by Italian immigrants. The idea of Cioppino is that it is a poor man’s fish stew. Anthony Mazzola, our owner, is a first-generation born here in the U.S. This dish is inspired by what he grew up eating, bringing authentic Italian flavors while highlighting the best local product possible. Enjoy our “feast of seven fishes”.
Chefs, email your recipe to: chefrecipe@eatthischarleston.com
THE Mt. Pleasant Wine Bar offering more than 100 incredible wines, 25+ wines by the glass, craft beer selection, 13 artisan cheeses, artisan Charcuterie & 15 gourmet chocolates Happy Hour
Mon-Fri, 4-7 pm 4 Glasses of House Red or White Wine $ 3 Craft Beers $ 2 off Cheese Du Jour
$
Live Music See our website for details
Wine Tastings
Held the 1st & 3rd Wednesday & last Saturday of each month, 5-7 pm
uncorkedwine.net
Belle Hall Shopping Center 664-G Long Point Rd • Mt. Pleasant Follow us on & for Weekly Features M-W 4-11pm • THR-SAT 4pm-12am
Juices
Smoothies Soups
Wheatgrass
Organic Sustainable Gift Cards for the Holidays 627 Johnnie Dodds Blvd. • Mt. Pleasant Next to Eco Fitness 843-849-8554 • thehealthysprout.com
Hair Driving You Crazy? We’ll drive the crazy out!
843.388.8155
840 Coleman Blvd. • Mt. Pleasant Next to Skoogies and Dunkin Donuts
Free Haircut with purchase of highlights or any chemical service Dianne’s Hair Salon • 840 Coleman Blvd. Mt. Pleasant, SC • 843.388.8155 New customers only. Must present coupon. Not valid with any other offers. Expires 11/1/12 IC
WINTER 2012 | 33
Reader recipe
Sauce and Pasta Box of Pasta ShellsYields 25-30 Shells
1 Cup Chopped Spinach
1 lb Italian Sausage 16 oz. Ricotta Cheese
2 Tablespoons Minced Garlic
2 Cups Mozzarella
2 Tablespoons Parsley
1 Egg
Riccio Stuffed Shells with Sausage and Spinach by Dawn Newbolt of Summerville
1 Cup Parmesan Cheese 1. 2. 3. 4.
Preheat oven to 350°F Brown and drain sausage Cook pasta shells Mix all above ingredients together and then stuff into shells 5. Bake for 30 minutes Meatballs (Yields 40 meatballs)
Riccio is my Great Grandmother’s last name. I chose this recipe because it’s a favorite family recipe dating back to the early 1900’s. Sunday dinner was a tradition at the Riccio house, where our large Italian family of 15-20 would enjoy Grandmoth-
1/2 lb Ground Pork
1 Tablespoon garlic powder
1/2 lb Veal
1 Tablespoonsgarlic salt
4-6 Slices white bread
2 Tablespoons parsley
handed down to my grandmother, my
1/4 Cup of milk
1 Tablespoon Italian season
mother, and now me. This is a great
1lb 80/20 Ground Beef
1 1/2 Cups grated parmesan cheese
Salt & Pepper
1 egg 1. 2. 3. 4. 5.
Preheat Oven to 375°F Soak Bread in milk until it is like a paste Mix All Ingredients and Roll into 1-2 inch balls Bake for 20-25 Minutes Serve and Enjoy.
34 | Eat This! Charleston
er Riccio’s Stuffed Shells. After her passing, the tradition was
authentic Italian dish for good conversation and football. I hope you enjoy it as much as we do.
Email your dish! readerrecipe@eatthischarleston.com
“BEST HEALTH FOOD in Charleston”
– DESTINATION GUIDE
Pair your food with fine wood.
BREAKFAST • LUNCH • DINNER • CRAFT BEER & ORGANIC WINE
Makers of sustainable, top quality cutting boards, butcher blocks & kitchen worktables.
THREE (SOON TO BE FOUR) AREA LOCATIONS JAMES ISLAND 869 FOLLY ROAD FAST DRIVE-THRU 843-277-2101 DOWNTOWN 116 SPRING STREET FREE DELIVERY 843-277-0990 MT PLEASANT 1600 MIDTOWN AVE INSIDE MUSC 843-416-8561 COMING SOON TO WEST ASHLEY
3290 Meeting Street Rd, Charleston (843) 744-0016 • charlestonchops.biz
“TOP 10 dATE nIGhT”
Buttery. Smoky. Peppery.
Charleston Living Magazine
Cold-pressed California EVO cold-smoked with hickory and pecan from the Carolinas.
Sign Up Online. Grab Some Wine. It’s Paintin’ Time! Bring out your inner artist while enjoying a glass of wine with friends.
843.284.FEAR (3327) 1960 Riviera Drive • Mt Pleasant www.FearNoEasel.com
Available at … Caviar & Bananas Downtown Charleston Black Bean Co. on James Island The Coastal Cupboard in Mt. Pleasant Charleston Sweet Gourmet in West Ashley online at HolySmokeOliveOil.com or call 843-343-5581 WINTER 2012 | 35
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Falyn’s on Forty-One 36 | Eat This! Charleston
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WINTER 2012 | 37
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38 | Eat This! Charleston
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james island
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HAPPY HOLIDAYS LOwcOuntrY
Visit us online and register to win Gift certificates to area restaurants. charleston’s Premier culinary Magazine | eatthischarleston.com
Restaurant Directory 17 North Roadside Kitchen 3563 N Highway 17 Mount Pleasant, SC 29464 (843) 606-2144 roadsidekitchens.com
Carters Kitchen 148 Civitas St Mt Pleasant, SC 29464 (843) 284-0840 carterskitchenion.com
Fuji Sushi 644 Long Point Road #Q Mount Pleasant SC 29466 (843) 856-5798 fujisushibarandgrill.com
Accent on Wine 123 S Main St Summerville, SC 29483 (843) 832-1212 accentwine.com
‘Cesca 5 Faber Street Charleston, SC 29401 (843) 718-2580 cescacharleston.com
Goat Sheep Cow 106 Church St Charleston, SC 29401 (843) 480-2526 goatsheepcow.com
Avondale Wine and Cheese 813B Savannah Hwy Charleston, SC 29407 (843) 769-5444
Christophe Artisan Chocolatier - Patissier 90 Society St Charleston, SC (843) 297-8676 christophechocolatier.com
The Grocery 4 Cannon St Charleston, SC 29403 (843) 302-8825 thegrocerycharleston.com
Baskin Robbins 280 West Coleman Boulevard Mount Pleasant, SC 29464 (843) 881-6741 1798 Ashley River Road Charleston, SC 29407 (843)-225-3131 baskinrobbins.com Black Bean Co. 116 Spring Street Charleston, SC 29403 (843) 277-0990 869 Folly Road James Island, SC 29412 (843) 277-2101 1600 Midtown Road Mount Pleasant, SC 29466 (843) 416-8561 blackbeanco.com Blu Folly Beach 1 Center St Folly Beach, SC 29439 (843) 588-6658 blufollybeach.com Bricco Bracco 1161 Basketweave Drive Mount Pleasant, SC 29466 (843) 416-8290 briccobracco.net The Brick 213 B East Bay Street Charleston, SC 29401 (843) 297-8704 thebrickcharleston.com
Crushed Fine Wine 716 South Shelmore Boulevard Mount Pleasant, SC 29464 (843) 856-1156 crushedfinewine.com Cypress 167 E Bay St Charleston, SC 29401 (843) 727-0111 magnolias-blossom-cypress. com DeRoMa’s Pizza 1948 Long Grove Drive #201 Mount Pleasant, SC 29464 (843) 972-1780 deromaspizza.com Falyns on Forty One 1055 Hwy 41, Suite 600 Mt Pleasant, SC 29466 (843) 580-FOFO (3636) www.fofo41.com Fat Hen 3140 Maybank Hwy Johns Island, SC 29455 (843) 559-9090 thefathen.com Fear No Easel 1960 Riviera Drive Mount Pleasant, SC 29464 (843) 284-FEAR (3327) fearnoeasel.com
Heart Woodfire kitchen 1622 Highland Ave Charleston, SC 29412 (843) 718-1539 heartkitchenji.com High Cotton 199 E Bay St Charleston, SC 29401 (843) 724-3815 mavericksouthernkitchens.com/ highcotton Hucks Lowcountry Table 1130 Ocean Boulevard Isle of Palms, SC 29451 (843) 886-6772 huckslowcountrytable.com Ladles Soups 1164 Basketweave Drive Mount Pleasant, SC 29466 (843) 606-2711 190 Gardners Circle Johns Island, SC 29455 (843) 243-9881 1175 Folly Road James Island, SC 29412 (843) 225-8810 ladlessoups.com Mac’s Place 215 E Bay Street Charleston, SC 29401 (843) 793-4653 macsplacecharleston.com
Email restaurant information to: directory@eatthischarleston.com 40 | Eat This! Charleston
Being there is why I’m here.
Normandy Farms 32 Windermere Blvd Charleston, SC 29407 (843) 769-6400 normandyfarmbakery.com
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Opal 1960 Riviera Dr Mt Pleasant, SC 29466 (843) 654-9070 opaldininggroup.com Sunrise Bistro 1797 Main Road Johns Island, SC 29455 (843) 718-1858 sunrise-bistro.com 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
Scott Walker | 843.388.6965 scott@scottwalkeragency.com | scottwalkeragency.com 867 Houston Northcutt Blvd | Patriots Plaza | Mt Pleasant
Ready
for another
Serving?
Ted’s Butcherblock 334 East Bay St Charleston, SC 29401 (843) 577-0094 tedsbutcherblock.com 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 Tristan 55 S Market St Charleston, SC 29401 (843) 534-2155 tristandining.com Uncorked 664 Long Point Road, Suite G Mount Pleasant, SC 29464 (843) 849-5185 uncorkedwine.net Wild Olive 2867 Maybank Hwy. Johns Island, SC (843) 737.4177 wildoliverestaurant.com
Feature Events Online Articles Restaurant Spotlights Local Bites Online Series Restaurant Directory & More!
eatthischarleston.com WINTER 2012 | 41
Events NOVember
10 Lowcountry Hoedown 7-11 p.m. Charleston Visitor Center Bus Shed 375 Meeting St., Downtown Charleston, SC
8 Holiday Breakfast With Santa Claus Fountain Walk Dock at Aquarium Wharf spiritlinecruises.com
13-18 Music to Your Mouth Palmetto Bluff, SC musictoyourmouth.com
13, 14 Grand Illumination and Dinner Middleton Place 4300 Ashley River Rd., Charleston, SC (843) 556.6020 middletonplace.org/visiting-middletonplace/events-calendar.html
16-17 Smoke on the Harbor BBQ Throwdown Friday 8 a.m. - 7 p.m. Saturday 10:30 a.m. - 5 p.m Charleston Harbor Resort and Marina 20 Patriots Point Blvd., Mt. Pleasant, SC
january 13 Oyster Roast The Dill Sanctuary 1163 Riverland Dr., James Island, SC charlestonmuseum.org/event. asp?ID=458
26 Braise and Brew Middleton Place 4300 Ashley River Rd., Charleston, SC (843) 556.6020 middletonplace.org
27 Lowcountry Oyster Festival Boone Hall Plantation 1235 Long Point Rd., Mount Pleasant, SC (843) 577.4030 charlestonrestaurantassociation.com
17 Band Together for ALS Brickhouse Kitchen, Folly Rd. James Island, SC scalsa.org
23-24 Holiday Market Fri. & Sat. 9 a.m. - 5 p.m. Middleton Place 4300 Ashley River Rd., West Ashley DECember 9 King Street Shop Walk Festival of Lights Sun., Dec. 9
1 22nd Annual Reindeer Run Front of Southend Brewery East Bay St., Downtown Charleston, SC reindeerrun.org
2 Charleston Christmas parade and Tree Lighting Ceremony Marion Square, Downtown Charleston, SC
2 Wine Under the Oaks Boone Hall Plantation 1235 Long Point Rd., Mount Pleasant, SC (843) 884.4371
8 ,15,22 Cookie Decorating 11 am, Decorate a special holiday treat with our Pastry team! Free. Advance reservations required please. (843) 768-6253. 42 | Eat This! Charleston
ongoing Sun Brunch Farmer’s Market Sundays, 11 a.m. - 3 p.m. Medway Park 2101 Medway Road, James Island, SC MTWR Beer Tastings at Holy City Brewing Mons. & Tues. 4 p.m. - 6 p.m. Weds., Thurs. & Fri. 4 p.m. - 7 p.m. Holy City Brewing 4155-C Dorchester Rd., N. Charleston MON Bin 152 Tastings Mondays from 4 p.m. - 2 p.m. Bin 152, 152 King St., Downtown Charleston TUES Mt. Pleasant Farmers Market Tuesdays at 3:30 p.m. Mt. P Farmers Market Pavilion 645 Coleman Blvd., Mt. Pleasant
500Beers Bottled
Charleston’s Original
Bloody Mary Mix
8 drafts groWler refill statioN
restaUraNt opeNiNg
sooN 9730 dorchester rd. North charlestoN 843-821-0888 oakBrook Walmart shoppiNg ceNter
Available at Piggly Wiggly, Harris Teeter, Bi-Lo, Food Lion, Total Wine & More, Bottles and many other fine retailers.
www.scalescocktails.com
“Hot soups for cool people!”
Eat. Drink. Relax. Party. TUESDAY: Community Drum Circle – 6 pm Graham Whorley – 8 pm See our daily specials, daily homemade soups, gourmet sandwiches, and salads at
THURSDAY: Open Mic Night
www.ladlessoups.com
Open Tuesday - Friday 5 pm - until | Bar open at 4 pm Saturday 4 pm - until | Closed Monday
THREE AREA LOCATIONS TO SERvE yOu. JAmES ISLANd • KIAwAH • mT. PLEASANT
1575 FOllY ROAD | JAMES ISlAND | SC | 843.406.4655 www.brickhousecharleston.com WINTER 2012 | 43
Foodie quiz
The 12 Days of Seasons EATings. 1. It is estimated that this percentage of Americans eat turkey at Thanksgiving? A. 72 B. 88 C. 91 D. 79 2. The most popular way to serve leftover Thanksgiving turkey is by way of: A. Sandwich B. Soup C. Stew D. Casserole E. Stir-Fry 3. Candy canes represent the staff used by Saint Nicholas. True or False 4. This was the main dish for the first Thanksgiving. A. Turkey B. Legumes C. Oysters D. Venison E. A &B F. C & D
5. It is modern tradition in some places to break and eat what on New Year’s Eve? A. Fish B. Pork C. No Dairy D. Peppermint pig E. Black Eyed Peas 6. Cranberries must be picked from their bushes before fully ripening to they remain firm. True or False 7. This is the average number of pounds, not including alcoholic add-ins, that are slurped down annually of Eggnog. A. 78 D. 122 B. 91 E. 36 C. 234 8. According to Southern folklore, this food is the first to be eaten on New Years Day for luck and prosperity throughout the year ahead. A. Cornbread B. Pulled Pork C. Collard Greens D. Black Eyed Peas E. Okra F. All of the Above
9. In which direction should you stir mincemeat? A. Clockwise B. Counter-clockwise 10. Who first tucked into turkey in Britain? A. Henry VIII B. Charles 1 C. Oliver Cromwell D. Queen Victoria 11. Which one of the following is not considered a Hanukkah food? A. Latkes B. Brisket C. Kreplach D. Sufganiyot 12. One of the Kwanzaa traditions is the celebration of an African feast which is known as: A. Kujichagulia B. Umoja C. Karamu D. Imani E. Kummba
Visit eatthischarleston.com to submit your answers for a chance to win a $25 gift certificate.
How much do you really know about Holiday fare?
thanksgiving Buffet (12-5
pm
) make your reservation today
A modern roadside kitchen with ALL NEW MENU by Chef Jason Col贸n, formerly of Cesca Charleston, focused on fresh, seasonal and local ingredients utilizing the sustainable garden on premise. Voted best outdoor patio in Mt. Pleasant, enjoy a delightful evening under the oaks draped in twinkle lights with a fireplace, live music and outdoor fire pit to roast marshmallows and outdoor bar.
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MT. PLEASANT 3563 Highway 17 843.606.2144
Sun-Thurs: 5 pm - 10 pm Fri-Sat: 5 pm - 11 pm Happy Hour Daily: 5 pm - 6:30 pm
www.17north.net
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REDEFINING EXCELLENCE IN APARTMENT LIVING.
Atlantic Palms | 2510 Atlantic Palms Lane | Charleston | 843-797-3336 Woodfield Long Point | 335 Stonewall Court | Mount Pleasant | 888-355-2602
greystar.com
Woodfield Southpoint | 1000 Bonietta Harrold Drive | Charleston | 843-789-4676 Woodfield St. James | 900 Channing Way | Goose Creek | 843-771-0870