CONTENTS Volume 20 Number 9
22
18
Eat, Drink and Be Charitable
Savor the delights of the Central Carolina Food and Wine Festival By Robin Cowie Nalepa
22
Columbia Metropolitan’s Top Cake Contest
Columbia’s top five cake recipes are announced!
DEPARTMENTS
Celebrating 20 Years
6
8
1989 Rewind Northeast Columbia -- a brief breakdown
By Jessica Berger
Palmetto Business
Midlands American Culinary Federation entertains — and educates — the community
By Janey Goude
Home Style
Three distinct kitchens that could inspire anyone to cook
By Katie McElveen
Columbia’s Coolest Kitchens
Bringing the Inside Out
Randolph and Brandon Shives’s outdoor space By Margaret Gregory
36
Closing the Distance from Farm to Table
Five ways to eat local
By Beverly Yates Wilson
ADVERTISING SECTIONS
13
Getting Down to Business
49
Chef’s Corner
Local chefs share their secret recipes
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Chefs with Heart
30
26
With Daniel Rickenmann
26
18
Celebrating 20 Years
7
8
30
FEATURES
4 46 57 62 63 64
IN EVERY ISSUE
From the Editor New to the Neighborhood? Good Eats Picture This Just Married Out & About
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COLUMBIA METROPOLITAN 3
FROM THE EDITOR Columbia is quickly becoming a food destination. For years, people traveled to our city out of necessity – for business reasons or as a stopover en route to another destination. Now, people visit because of our festivals, our culture, our museums and our food. So we at Columbia Metropolitan magazine felt it was time to present our readers with an issue devoted to everything food. For 16 years, the Central Carolina Community Foundation has been bringing us the Food and Wine Festival. This outstanding series of events celebrates the various flavors of the Midlands through private dinners at select local restaurants and wine tastings, culminating in a gala event on April 30 at the Medallion Center. This event will showcase some of Columbia’s finest restaurants, caterers and vendors while raising money for the foundation to award grants to nonprofit organizations in the Midlands. Read our feature article on page 18 to learn more about the event and to get great recipes from some of the featured restaurants. Also, don’t forget to stop by the Columbia Metropolitan magazine booth where you will be able to sample and vote on your favorite cake from our Top Cake Contest. Preview the cake recipes on page 22, and come out and vote. The winner, who will be announced at the festival, not only gets the bragging rights of being the best cakebaker in Columbia, but she will also receive fabulous prizes from Mary & Martha’s, Edisto Kitchens & Baths and Solid Surfaces. Columbia is home to some unbelievably good restaurants. It seems that new restaurants are constantly opening their doors, while the area’s seasoned eateries are just getting better. Columbia restaurant owners are continuously refining their flavors and coming up with creative ideas to keep their menus fresh and exciting. Just take a minute to read some local restaurant blogs, like one by Ricky Mollohan of Mr. Friendly’s, Solstice and Cellar on Green, where you’ll learn about his travels and the extensive thought he puts into making everything delicious for his loyal consumers. If you are not in the restaurant business, you may not know about the Midlands chapter of the American Culinary Federation. While promoting awareness and strengthening the professional chef’s image in the community, this organization is having a lot of fun educating children about nutrition. Thanks to so many local chefs, our children are learning how to make wise food choices. This issue also explores some of Columbia’s coolest home kitchens – indoors and out. Read the stories behind these thoughtfully planned spaces and learn from these kitchen connoisseurs about great storage solutions, hi-tech appliances, kitchen design and family fun. After reading this issue, you’ll certainly want to dig into a delectable dessert or pick up the latest recipe book. Venture out into our city and support our local eateries so that they can continue to bring us fantastic fare. Happy reading, happy eating and happy cooking!
COLUMBIA M E T R O P O L I T A N PUBLISHER
Henry Clay E D I TO R
Emily Tinch A S S O C I AT E E D I TO R
Robyn Culbertson A S S I S TA N T E D I TO R
Lindsay Niedringhaus E D I TO R I A L A RT D I R E C TO R
Dennis Craighead Design A D V E RT I S I N G S A L E S
Shawn Coward Denise Floyd A D V E RT I S I N G A RT D I R E C TO R
Robyn Culbertson O F F I C E / P R O D U C T I O N / C I R C U L AT I O N MANAGER
Lindsay Niedringhaus CONTRIBUTING WRITERS
Jessica Berger, Janey Goude, Margaret Gregory, Katie McElveen, Robin Nalepa, Beverly Wilson P H O TO G R A P H Y
Jeff Amberg, Robert Clark, Jennifer Covington, Bob Lancaster INTERNS
Cate McGraw, Brittany Robinson Columbia Metropolitan is published 10 times a year by Clay Publishing, Inc., 3700 Forest Drive, Suite 106, Columbia, S.C. 29204. Copyright © Columbia Metropolitan 2010. Reproduction in whole or in part without permission is prohibited. Advertising rates available upon request. The publishers are not responsible for the comments of authors or for unsolicited manuscripts. SUBSCRIPTION price $19.97 a year, $29.97 for two years in the United States. POSTMASTER send address changes to: COLUMBIA METROPOLITAN, P.O. Box 6666, Columbia, South Carolina 29260. (803)787-6501.
Sincerely,
Emily S. Tinch Editor
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About the cover: The Nimen Ranch Pork Chop with Black-eyed Pea Cassoulet from Four Moons Kitchen in Orangeburg is featured at the Central Carolina Food and Wine Festival. Photography by Jeff Amberg
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COLUMBIA METROPOLITAN 5
CELEBRATING 20 YEARS WITH
T
hough Daniel Rickenmann wasn’t born in Columbia, you wouldn’t know it. Daniel first came to Columbia to attend USC, and since then everything he has done, from his career to his free time, has focused on and in the city of Columbia. Not only has Daniel been elected as At-Large member of the Columbia City Council for the past two terms, but he also has served on numerous community boards including the Children’s Hospital, the South Carolina Junior Golf Foundation, the Palmetto Health Foundation, the Shandon Methodist Church Property Committee, Devine Street Merchants Task Force and as a founding member of the Columbia Opportunity Resource Committee. Moreover, he has had his hands in numerous restaurant ventures around town including Birds on a Wire, Bojangles’ and MoMo’s Bistro. Daniel also is a partner in ventures across the city of Columbia, including Transworld Partners, a consulting partnership specializing in overseas relations, and Waste2Energy, a waste-to-value venture with Gramling Biofuels. We at Columbia Metropolitan feel lucky to know him on a more personal level, as he has been in our magazine on numerous occasions due to his involvement with our city. We all agree that the highlight of his appearances was when he agreed to wear the Bojangles’ chicken outfit and have his photo taken to celebrate Bojangles’ Best of Columbia win in 2002. We’d like to take a moment to recognize Daniel for exhibiting a pride in his city that seems to be contagious to everyone he meets. Thank you, Daniel, for helping to make Columbia a true capital city!
“My City. My Magazine for 20 years.” 6 COLUMBIA METROPOLITAN
PHOTOGRAPHY BY JENNIFER COVINGTON
Daniel Rickenmann
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1989 Rewind By Jessica Berger
The end of the 1980s left its mark on our country, as well as the world. While 1989 produced such quotable classics as Field of Dreams, The Little Mermaid and Steel Magnolias, the year also saw some more extensive contributions to society. Justice and democracy were achieved as the people of the Soviet Union prepared for their first free election since 1917. The world’s journey into uncharted technological territory also continued with the release of the original version of Microsoft Office. The software allowed early computer users to access Word, Excel and PowerPoint, ultimately revolutionizing a day at the office. Life was good, but Americans were looking forward to the promise of a new decade. The year also brought about some changes in Columbia, as the 1990s saw the first issues of Columbia Metropolitan magazine. To mark our 20th year as the city’s magazine, Columbia Metropolitan will highlight the 1989 happenings of different parts of the Columbia area. Join us as we take a look into the past to recall what happened, as well as what didn’t, and see how much Columbia has changed in two decades.
Northeast Columbia – A Brief Breakdown of 1989 ➤ Taxes, traffic and schools were regarded as the area’s top issues of 1989. Taxes were on the rise, though the area was looking into increasing its tax base in order to reduce the problem. ➤ The Highway Department was in the process of expanding roads in northeast Columbia. Richland County was attempting to widen Clemson Road, realign Millfield Road to Sparkleberry Lane and extend Sparkleberry across Two Notch Road. ➤ The year saw overcrowding in the area’s schools. Richland School District Two looked into building a new high school to help alleviate the issue. The school board discussed shutting down Richland Northeast High School once the new school was built, but eventually repealed its decision to find an alternative purpose for the existing school. ➤ Northeast Columbia, an expanding area of the city, was considered as a prospective site for the Columbia State Farmers Market. ➤ In July, Skateland U.S.A. opened in the Northeast, becoming one of the few ice skating rinks in Columbia.
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COLUMBIA METROPOLITAN 7
PALMETTO BUSINESS
Chefs
with
Heart
Midlands American Culinary Federation entertains — and educates — the community By Janey Goude / Photography by Jeff Amberg
F
rom instructional programs to reality TV cooking contests, chefs come into living rooms across America and delight with their skills. Now, Columbians no longer have to settle for armchair entertainment. The Midlands Chapter of the American Culinary Federation offers opportunities for live cooking demonstrations throughout the year. Culinary enthusiasts can see Midlands ACF chefs participate in local competitions like the annual Adluh Stone Ground Grits Cook Off held each fall. Also, ACF hosts a Hot Food Mystery Basket competition where chefs are each given a mystery basket of two to five ingredients. In one hour they must use all of the ingredients to
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prepare four servings of one entrée. Sporting buffs will encounter Midlands ACF chefs if they venture to Augusta in April for the Masters Golf Tournament. Columbia area chefs serve in the Augusta National clubhouse and as private chefs in corporate houses. While Midlands ACF chefs enjoy interacting with the community in these entertaining venues, they couldn’t be more serious about their professions. As North America’s largest professional chef organization, ACF has more than 22,000 members nationwide that make up 230 chapters in four regions. Midlands ACF is part of the Southeast region, which is the largest region in ACF, and was awarded Southeast Region Chapter of the Year for its
exemplary performance. “Midlands ACF is highly respected within the local community,” says Chef Whittaker Williams, chair for the ACF Long Range Planning Committee. “Our goal is to promote better awareness and to strengthen the professional chef ’s image.” Their visibility in local competitions helps to promote awareness, but much of what these chefs do for the community is done while few are watching. They donate their time and resources at events that help Columbia area children. Chef Ed Chinners, CEC, CCA, chairman of the board for ACF and operations manager for food services for Sodexo, says, “For over 10 years,
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(L to R) Chef Vinnie Livoti, president of Midlands ACF, and Chef Ed Chinners, chairman of the board for ACF, enjoy using their cooking skills to benefit worthy causes.
Midlands ACF has hosted two big Chef and Child events annually.” ACF Chef and Child Foundation programs educate children on nutrition in an effort to counteract childhood hunger, malnutrition and obesity. As part of the Chef and Child initiative, ACF members nationwide celebrate Childhood Nutrition Day during the week of Oct. 16. Chef Greg Mueller, CEC, CCA, WCC, vice president of the Midlands ACF and executive chef of Green Boundary Club, says, “We team with Saluda Shoals to host Childhood Hunger Awareness Day. Schools bus children to Saluda Shoals where ACF chefs provide five stations for education on nutrition, including how to make wise choices for better dining alternatives when they are home alone. After the park rangers take the students on a tour of the park, the ACF chefs feed the children lunch.” Midlands ACF chefs also educate children within the schools. “We do a Team Nutrition Day,” says Ed, “where we go into at-risk schools and serve the student body breakfast. Then the children rotate through the same educational stations we use at Saluda Shoals.” ACF chefs can be seen at elementary schools on career days. “A lot of kids these days go home to empty houses. So we like to take every opportunity to teach them how to make a nutritional snack when they get home from school. Plus,” Ed adds with a grin, “it helps them not to get bored while we’re telling them about our jobs.” The Midlands ACF is active in charity events for local organizations that benefit children. In the past, members have donated their time, finances and resources to benefit the Juvenile Diabetes Research Foundation and Palmetto Health Children’s Hospital. For the past few years, Midlands ACF has focused its philanthropic energies on Palmetto Place Children’s Emergency Shelter. On May 21, Midlands ACF chefs will be displaying their culinary skills at the International Food Festival. Individual chefs will be preparing culinary delights to order from countries around the world, including Mexico, Italy, Greece, France, China and the United States. Kenya Mingo, developmental director of Palmetto Place Children’s Emergency Shelter, says, “This event serves as one of the major fundraisers for our nonprofit organization, which provides a safe and nurturing emergency shelter while bringing together a broad range of services for children who are victims of abuse and neglect.” Midlands ACF’s goal is to provide one community service event per quarter, but lately, the economy has been getting in the way of achieving that goal. Chef Vinnie Livoti, CCA, president of Midlands ACF and director of food services for BlueCross BlueShield, says, “This past year the event at Saluda Shoals was cancelled because the schools lost funding for the buses to transport the children to the park. We had our donated
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COLUMBIA METROPOLITAN 9
food ready and our chefs all lined up, but no kids. We understood their position. With the economy over the last few years, we’ve had to look at ways to reduce costs while maintaining our involvement in the community. Donations have been increasingly more difficult to come by, but the kids still need us.” Partnerships, donations and fundraisers allow Midlands ACF to exercise their benevolence. US Food Service sponsors the annual Midlands ACF Golf Tournament, associate members donate food for the Chef and Child activities, and charity events and ACF chefs donate their time and culinary expertise. In exchange for using Saluda Shoals for the Childhood Hunger Awareness Day, chefs provide catering for the annual Chairman’s Christmas Lighting ceremony. The Midlands ACF enjoys giving back to the community and welcomes community involvement. Greg says, “The events we do mostly help the children in the community. With the support of the public, these events could be bigger and better for the children.” Volunteer opportunities are available with the Chef and Child programs. Local members meet monthly for an educational seminar, hors d’oeuvres and chapter business discussions. The next meeting is scheduled for May 3 and is open to the public. For more information, visit the Midlands ACF Web site at www.acfmidlands.com.
All Are Welcome
Founded in 1929, ACF supports members in reaching their culinary goals while promoting the professional image of American chefs worldwide through the education of culinary enthusiasts at all levels. Chef Greg Mueller encourages anyone with an interest in the culinary arts to take a closer look: “Anyone can join – from professional chefs to students to culinary enthusiasts.” Associate Member: sales representative or food broker Junior Culinarian, Culinarian: culinary student or someone just getting started in the culinary field Professional: chef who has an active career in the culinary field Senior Culinarian: someone who was active in the culinary field but is retired Enthusiast: anyone who is passionate about food and wants to be involved for personal growth and enjoyment. Find out more about becoming involved in this group of over 22,000 culinary professionals and enthusiasts at www.acfchefs.org.
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GETTING DOWN TO BUSINESS WITH
Southern Custom Doors & Hardware
S
outhern Custom Doors & Hardware opened in 1997 as a custom door company offering the finest products available and emphasizing craftsmanship, quality and design. The company’s doors grace homes throughout the United States, Canada and the Grand Cayman Islands, with many of their favorite designs located right here in the Midlands. Since 1997, Southern Custom Doors & Hardware has expanded its lines to include stock doors, garage doors, gates, screen doors, iron doors, custom windows, pet doors and hardware. The door and cabinet hardware showroom is one of the largest in the Midlands with hardware lines from Rocky Mountain, Baldwin Brass and Emtek on display. Southern Custom Doors & Hardware is the door expert, and the staff can assist you in selecting the perfect hardware for your design style and functionality. Southern Custom Doors & Hardware achieves quality by using the finest materials available and having some of the best craftsmen in the business. There is no project too small or too large for their skilled hands. The company partners with glass and ironwork artisans to further offer its customers the best project design team available. Installation is offered for local customers. Southern Custom Doors & Hardware is open to the public, but the company also works with builders, designers and architects on new construction and renovations. Some of the company’s projects are historical renovations such as brownstones in New York City, the Robert Mills Courthouse in Camden and several historical homes in the Midlands. The company’s philosophy remains the same today as when it built its first door: “We appreciate the individuality of our customers and demonstrate that by delivering a quality product.” Southern Custom Doors & Hardware loves that their designs are as unique as their customers. One customer said his doors are furniture on hinges and the company could not agree more. Visit Southern Custom Doors & Hardware in Lugoff, or check out their Web site at www.scdoors.com.
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SPECIAL ADVERTISING SECTION
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GETTING DOWN TO BUSINESS WITH
SCE&G
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SPECIAL ADVERTISING SECTION
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atural gas makes everyday life better. An instant warm glow of a fire, a seemingly endless supply of hot water for that relaxing shower, a simmering homemade sauce cooked for friends, a warm and cozy feeling that quickly welcomes you home on a cold winter’s day – what do all of these things have in common? They are everyday simplicities made better by natural gas from SCE&G. Today, as more and more people are looking for ways to save on their energy bills while maintaining the quality of life in their own homes, many are considering switching to appliances that run on clean-burning natural gas. And here’s why. Studies show natural gas appliances are more cost-effective to operate, generally last longer and require less maintenance than their electric counterparts. The benefits of natural gas are something everyone can enjoy. Whether you’re replacing an old inefficient heat pump or electric tank-type water heater, upgrading to superior efficiency appliances or purchasing a new home, natural gas will bring you the best in comfort and convenience year round. SCE&G makes the process of switching easy. Customers who switch can even qualify for a bill credit up to $300. This is in addition to federal tax credits and state rebates that are also available if you upgrade your appliances to natural gas. And if you’re looking to buy or build a new home, make sure you ask for natural gas. “Columbia’s largest home builders are already including natural gas for heating and water heating in their home designs because they know that’s what homebuyers demand,” says Lisa Hill, manager of SCE&G Gas Market Development. “But if it’s not already in the home, it’s likely builders can work with SCE&G to make clean burning natural gas available.” If you’ve ever enjoyed the benefits of natural gas, it’s hard to imagine living without it. SCE&G is dedicated to working hard every day to make sure you don’t have to. To learn more about the advantages of natural gas and to see if it’s available in your area, visit www.sceg.com/value.
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GETTING DOWN TO BUSINESS WITH
Flowers Forever
M
any wonderful businesses and people make our local area unique. Cristina Segarra owns one of those unique businesses – Flowers Forever and Etc., located on Rosewood Drive. For nearly two decades she has provided the rare service of special occasion floral preservation. Few are the times in our lives that flowers mark a special occasion, and Cristina specializes in preserving flowers from those occasions worth remembering, such as weddings, anniversaries, births, funerals and more. Flowers Forever and Etc. was originally started in 1994 as a home-based business. The popularity of Cristina’s services, both
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nationwide and in the Midlands, now demands a full-time staff, including a complete frame shop dedicated to framing preserved flowers and a gift shop offering items made by small or local vendors. “I love the challenge of finding high-quality gifts at reasonable prices so that what you purchase is truly unique, trendy and special,” Cristina says. In order to appeal to all clients and satisfy even the most demanding tastes, Cristina specializes in three techniques: pressed flowers, using the old Victorian art form of preservation; freeze drying, which preserves the flowers three dimensionally; and a new and exciting option, Bellabeads, which incorporates hand-rolled clay beads
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and pressed flower petals to create oneof-a-kind jewelry from your preserved flowers. Talk about the ultimate bridal party gift or keepsake! Many local celebrities and prominent people have used Cristina’s services, but the highest compliment to Cristina’s artistry are the many families who have made a tradition of having their special occasion flowers preserved by Flowers Forever and Etc. If you desire a truly unique and pleasurable shopping experience, or if you want to preserve a special memory, please stop by and see Cristina at her Rosewood Drive location or visit her Web site at www.myflowersforever.com.
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GETTING DOWN TO BUSINESS WITH
Jack Oliver’s Pool, Spa and Patio
Laura and Stephen Oliver with Jacqueline and Delainey
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ack Oliver is a Columbia native who graduated from Spring Valley High School and then attended Florida State University. “Like many people with their careers, mine began just as a job,” Jack says. “I put myself through college working at a pool store. The words ‘Florida’ and ‘pools’ are synonymous – if you live there you either have a pool or have access to one. After graduating I got a ‘real job’ but hated being cooped up inside all day. I really enjoyed being outside working in an environment that brought pleasure to people, and I was challenged by figuring out the chemicals and equipment needed to
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make the perfect swimming pool. So I moved back to Tallahassee and started a pool service.” Jack stayed in the Sunshine State for a few years before returning to Columbia in 2005 to be closer to family and friends. He established Jack Oliver’s Pool Spa and Patio locally and has never looked back. He is married to Niki, who is a nurse, and in 2009, his little brother came to work for him and has played an instrumental role in helping expand the business. “Columbia has been good to me and great for my business,” Jack says. “In this town, people work hard, and they play hard!”
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Niki and Jack Oliver
Jack Oliver’s Pool Spa and Patio is a full-service swimming pool, hot tub and patio company. The retail location on Millwood Avenue offers free water analysis, chemicals, patio furniture, HotSprings hot tubs, Primo Ceramic charcoal grills, yard flags and ornaments. “We make service calls to repair pools, we remodel older pools and patios and, of course, we offer new construction for those ready to make the plunge,” Jack says. “I look forward to creating relationships with new customers and continuing to maintain the ones we have had since our beginning,” hesays. “Come on into Jack Oliver’s Pool and Spa – the water’s great!”
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FEATURE
Eat,Drink and be Charitable Savor the delights of the Central Carolina Food and Wine Festival By Robin Cowie Nalepa Photography by Jeff Amberg
Swirl. Sip. Savor. Repeat.
At the Community Foundation’s 16th Annual Central Carolina Food and Wine Festival, participants can follow that order multiple times as they sample wines from around the world. Delicious treats from Midlands top chefs and live music are also on the menu for the gala event on April 30, which concludes two months of private dinners and wine tastings. Since its inception in 1995, the festival has raised close to $650,000 for Central Carolina Community Foundation to promote and increase philanthropy through responsible giving. The Foundation serves the Midlands by distributing grants and scholarships, while also connecting donors and organizations in need. Recently, Four Moons, Mo Mo’s Bistro, Rosso Trattoria Italia and Solstice Kitchen and Wine Bar hosted private fundraising dinners as part of the festival. Not to worry if you missed out: they also will be dishing up delicious treats at the gala as well. We asked the owners, chefs and managers of these fine establishments to share some of their favorite recipes, wine pairings and thoughts about wine. So grab a glass and a fork, and enjoy.
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Rosso
Kristian Niemi is a veteran of the Columbia dining scene, having stirred the pot on familiar and fabulous eateries around town. He, along with various other partners, opened Blue Marlin, Mr. Friendly’s, Gervais & Vine and Solstice Kitchen and Wine Bar. His latest venture, Rosso, opened in Trenholm Plaza in 2009. To say he loves exceptional food and exceptional wine would be an understatement. A few years ago, while traveling in Spain, Kristian stopped in Logrono to visit an old friend and had his most memorable wine experience. At the end of a winery tour at El Coto, atop a stone tower overlooking the winery and vineyards, he sampled older vintages of rioja from the winery’s cellars and platters of artisan sliced meats and sausages also produced on property. “Experiencing the rich, fullbodied Spanish reds with Jamon Iberico (the greatest ham in the world) and artisan-crafted chorizo was a revelation in the simplicity of pairing a country’s wines with its regional foods,” says Kristian. “Stick to that and you can never go wrong.”
Rosso Trattoria’s Easy Chicken Piccatta 4 six-ounce chicken breasts, boneless and skinless 3/4 cup all-purpose flour salt and pepper 2 tablespoons olive oil 2 cloves garlic, minced 1/2 cup white wine 1/4 cup chicken stock 1 lemon, sliced thin 3 tablespoons capers, rinsed well 2 tablespoons fresh parsley, chopped 3 tablespoons unsalted butter
Using a sharp knife, slice chicken breasts in half, making two thinner pieces. Place thin-sliced breast pieces between plastic wrap and pound the thicker area with a meat tenderizer until it is mostly even in thickness. Add olive oil to large sauté pan over medium-high heat. Season chicken and flour with salt and pepper, then dredge chicken in flour. Shake off excess, and add chicken to pan. Sauté four to five minutes or until lightly browned on one side. Turn chicken over and brown other side. You may have to do this in batches if your chicken cutlets are large. Place browned cutlets on a serving platter in a warm oven. When all cutlets have been
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browned, sauté garlic in the empty pan. Add wine and broth. Using a wooden spoon, stir everything well, making sure to scrape up all the browned bits in the bottom of the pan. Lay lemon slices into the pan. Allow wine, lemon and broth mixture to reduce to 1/3 its original volume. Add capers and stir in butter. Add parsley and taste for seasoning. Adjust if necessary. Pour sauce over chicken cutlets and serve. A perfect wine pairing would be Maso Canali’s Pinot Grigio, according to Kristian. “Unlike most pinot grigios, Maso Canali harvests their grapes much later; therefore, they are much richer. They also blend in a portion of wine made from grapes that are allowed to dry on racks, which is known as passito, and normally is used in the big, red amarones of Italy. This lushness, usually found only in chardonnays, complements the buttery, lemony flavors of the sauce beautifully.”
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Solstice Kitchen and Wine Bar
Ricky Mollohan, proprietor and executive chef at Solstice Kitchen and Wine Bar, is a self-taught and hardworking restaurateur. Ricky has had a hand in some of the hottest eateries around town. Now, however, he focuses all his attention on Solstice, Mr. Friendly’s and Cellar on Greene, a wine bar and emporium in Five Points. This delectable dessert is sure to tickle everyone’s taste buds.
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Sweet Potato Crème Brulée 4 cups heavy cream 2 cups mashed cooked sweet potatoes 1/2 cup light brown sugar 1/2 cup granulated sugar 16 large egg yolks 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg
Preheat oven to 325 degrees. In a medium saucepan, heat the heavy cream. Add brown sugar and granulated sugar. Bring to barely a simmer over medium-high heat, stirring to dissolve sugar. Remove from heat. In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 1 1/2 cups of the hot cream, whisking constantly. Add this mixture back into the remaining hot cream and whisk. Add vanilla, cinnamon, nutmeg and potatoes, and whisk until smooth (very small bits of sweet potato are okay). Divide among custard cups. Place cups on a pan with high sides. Add to the pan enough hot water to come halfway up the sides of the cups. Bake 45 to 55 minutes, until custards are just set in the center but not stiff. Remove from the oven and refrigerate until chilled. Sprinkle each custard with 1/2 teaspoon of sugar. Using a blowtorch, caramelize the sugar. (Alternately, preheat a broiler and broil 1 to 2 minutes until the sugar melts and caramelizes, watching closely and rotating the cups as necessary to avoid burning.) Ricky suggests pairing this delicious dessert with a 2005 Huet Le Mont Vouvray, a gentle French chenin blanc with delicate, floral notes of honey, apple and winter spice. “Huet is known as the producer in Vouvray, and this wine holds up beautifully to the lightlysweet, creamy flavors of the Sweet Potato Crème Brulée,” says Ricky.
Four Moons
Executive Chef David Quintana heads the Four Moons kitchen in Orangeburg. He focuses on using local products for the unique but customer-friendly menu. Guests are rewarded with dishes like truffled
macaroni and cheese and 48-hour slow-cooked short ribs. Before accepting his position at Four Moons, David worked at Solara in Charlotte and studied at New York’s WD-50. Here he shares a savory dish with a little Southern flair.
Nimen Ranch Pork Chop with Black-eyed Pea Cassoulet and Savoy Cabbage Main Dish 4, 8-ounce pork chops 9 tablespoons butter 2 quarts water 1/2 cup salt 1/4 cup brown sugar 4 thyme sprigs 4 garlic cloves pinch of crushed red chili flakes
Bring ingredients to a boil and let stand at room temperature until cool. Place cleaned pork chops in brine; cover and refrigerate for 3 hours. Remove meat from brine and pat dry. Reserve brine for later use. Add butter, thyme and garlic cloves to a hot oven-safe sauté pan. Add pork chops, and do not disturb. Build a crust on the pork chop, then move the pan into the oven without flipping the meat. Cook pork chop to about 85 percent doneness, about 4 to 5 minutes. Remove from oven, flip it over in the same sauté pan, and set it aside off of the heat. It will carry over to the proper temperature of 145 degrees in about 5 minutes. You should have a perfect golden brown crust on one side of your chop. The brine will keep this cut very juicy. Black-eyed Pea Cassoulet 1 cup black-eyed peas 1 teaspoon garlic, minced 1 teaspoon shallots, minced 1 ounce prepared braised pork belly 1/4 cup veal stock 1 teaspoon rosemary, chopped salt and pepper, to taste
Soak 1 cup of black-eyed peas in water for 10 hours. Drain and discard liquid. Place beans in a pot, and fill with cold water to 1 inch over beans. Simmer slowly until tender. Drain and place beans on sheet tray until cooled
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Community Foundation’s 16th Annual Central Carolina Food and Wine Festival Participants Restaurants & Caterers Blue Marlin Restaurant The Capital City Club Dupre Catering & Events Four Moons The Gourmet Shop Hamptons Indigo Jones Let’s Cook Culinary Studios Loosh Culinaire Marriott Columbia The Melting Pot Mo Mo’s Bistro Rosso Trattoria Italiana SakiTumi Grill & Sushi Bar Shag Bistro Sheraton Downtown Columbia Hotel Solstice Kitchen & Wine Bar Terra Tronco’s Catering Villa Tronco
Distributors Advintage Fine Wine Sales & Distribution Aleph Wine Corporation Kennett Distributors Republic National Distributing Company Southern Wine & Spirits of South Carolina Inc.
Sponsors South Carolina Bank and Trust Stivers Subaru The State Media Company BlueCross BlueShield of South Carolina Columbia Metropolitan magazine Delta Dental Mike Kelly Law Group LLC Schmoyer and Company LLC First Citizens Nelson Mullins Riley & Scarborough LLP Spectra Integration Kathy Brousseau Elliott Davis LLC The Inn at USC J. W. Hunt and Company LLP Palmetto Computer Consulting LLC SCE&G Steele Thomas LLC
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to room temperature. Heat a sauté pan to medium, and sweat garlic and shallots in butter until soft and translucent. Add cubed pork belly, and sauté until golden. Add veal stock and reduce. Mix with beans to coat. Finish with rosemary, salt and pepper. Herbed Bread Crumbs 1 bunch parsley 2 cups bread crumbs
Blanch the parsley in a pot of boiling water for 15 seconds, and then place in ice bath to stop the cooking process. Wring the parsley dry, and add to bread crumbs in a food processor. Pulse until the bread crumbs and parsley are combined evenly. Savoy Cabbage 1 head cabbage butter salt, to taste
Shave cabbage thinly with chef ’s knife and sauté slowly in butter. Season with salt.
Bourbon Molasses 1 cup molasses 2 teaspoons tomato paste 1/4 cup bourbon
Combine molasses and tomato paste in a pot and simmer slowly. When sauce has reached appropriate consistency, add bourbon and let simmer for another few minutes until alcohol cooks out. To finish on the plate: Place Savoy Cabbage first on the plate and rest pork chop on top. Next to pork chop, add a line of moist Blackeyed Pea Cassoulet topped with herbed bread crumbs, and drizzle sauce over the pork. Ryan Groeschel, a trained sommelier and the general manager for Four Moons, suggests pairing this dish with a red wine from the Priorat region in Catalonia, Spain. “The wines from Priorat are typically full-bodied reds with blackberry fruit,” explains Ryan. “Due to the age of the vines and the climate and altitude of Priorat, the harvests are very small. The fruit carries intense and concentrated flavors, and the wines continue to hold these attributes after fermentation.”
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Mo Mo’s Bistro
Mo Mo’s Bistro Executive Chef Jason Wilcox is a graduate of Johnson and Wales. He has cooked in many kitchens across the country and was the original sous chef of Mo Mo’s before leaving to become executive chef of Boykin Mill Steakhouse in Camden. He returned to Mo Mo’s in 2008 to take the position of executive chef. His recipe for succulent braised beef short ribs will have everyone coming back for seconds.
Braised Beef Short Ribs Braising liquid 2 cups onion 1 cup celery 1 cup carrot 2 cloves of garlic half a bunch of thyme
Sauté ingredients in a large pot. Add 2 quarts of red wine and flambé. Let cool and pour over 1 rack of beef short ribs. Let
marinate overnight. Pull the ribs out of the marinade, dry them off and sear on a hot grill. Place in a roasting pan and cover with marinade. Cook in a 350 degree oven for 4 hours or until very tender. Bourbon glaze 1 cup brown sugar 1 tablespoon dry English mustard 6 cloves garlic 1/2 teaspoon allspice 1/2 teaspoon cumin 2 tablespoons salt 1 teaspoon black pepper 2 tablespoons hot sauce 1 tablespoon Worcestershire sauce 1 cup bourbon 1/2 cup red wine
Melt together and drizzle over the cooked ribs. Jason likes to serve the short ribs with corn bread and a nice glass of wine. “I would pair these with a 2006 Amber Knolls Vineyard cabernet sauvignon,” he says.
Festival Events Rosé Garden Reception April 20, 6:30 to 9:30 p.m. $50 per person Hannah and Ron Rogers open their home and garden for a spectacular evening of delicious food prepared by Southern Way Catering and Veuve Clicquot N/V Rosé champagne supplied by Southern Wine & Spirits.
VIP Wine Tasting Nelson Mullins Riley & Scarborough LLP Meridian Building April 29, 6:30 to 9:30 p.m. A formal tasting of high-end wines from various regions of Italy provided by Republic National Distributing Company. The cost is $150 per person. The VIP Package, for $175, includes one ticket to the VIP Tasting and one ticket to the gala event.
Gala Event The Medallion Center April 30, 7 to 10 p.m. Sample hundreds of wines from around the world. Learn more about wine from industry experts. The Midlands’ best restaurants and catering companies serve samples of their cuisine. Tickets are $75 if purchased before April 9, $100 after.
For more information or t o p u r c h a s e t i c ke t s t o any of the events, visit www.yourfoundation.org.
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C O L U M B I A M E T R O P O L I T A N 21
FEATURE
ColumbiaMetropolitan’s
TopCakeContest
Photography by Jeff Amberg 22 C O L U M B I A M E T R O P O L I T A N
A P R I L 2010
Assoonas
Columbia Metropolitan magazine announced in the January 2010 issue that we were accepting entries for our Top Cake Contest, the recipes started flying in. We couldn’t have asked for a better reception for our first ever cooking contest. Thank you to all who sent us recipes. After much deliberation, the editors of Columbia Metropolitan decided on the top five cake recipes. In case you’d like to make them yourself, our talented bakers have graciously provided the recipes. If you’re more of an eater than a baker, we will have samples for you at the Central Carolina Food and Wine Festival Gala Event (see page 18 for more details). Either way, stop by our booth on April 30 at the Medallion Center between 7 and 8:30 p.m. to vote for your favorite cake. The winner will be announced at 9 p.m.
Italian Velvet Cake
Filling 1/3 cup mascarpone or cream cheese; room temperature 1 cup Nutella 1 cup heavy whipping cream 1/4 cup sugar
By Janie Boyer
Ganache 8 ounces semi-sweet chocolate chips 1 cup heavy cream 2 tablespoons corn syrup 2 cups chopped, toasted hazelnuts for garnish
Cake 2 3/4 cups all-purpose flour 1 cup cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 tablespoons instant espresso powder 12 tablespoons butter, room temperature 3/4 cup vegetable oil 2 1/4 cups sugar 3 eggs 2 teaspoons vanilla extract 1 1/2 cups buttermilk
Preheat oven to 350 degrees. Grease three 9-inch round cake pans. Sift together flour, cocoa, baking soda, salt and espresso powder, and set aside. Cream together butter, oil and sugar until light and fluffy. Add in eggs and vanilla, making sure to scrape down the bowl very well. Add dry ingredients in three stages, alternating with the buttermilk. (Hint: batter will come together easier if all ingredients are at same temperature, including buttermilk and eggs.) Divide batter evenly among the 3 cake pans and bake for 20 to 25 minutes; be careful not to over bake. Remove cakes from pans immediately and let cool on wire racks. To prepare filling, whip heavy cream in a chilled bowl until stiff peaks form; set aside. Cream together
mascarpone cheese and sugar until sugar has dissolved in cheese. Add in Nutella, and mix until everything is combined. Slowly fold in whipped cream, being careful not to deflate the whipped cream. Store in refrigerator until ready to assemble cake. (Note: sometimes filling will be a little grainy when first adding whipped cream, but this will go away as the mixture sits.) To prepare ganache, heat cream to a simmer in a small sauce pan. Place chocolate and corn syrup in a heatproof bowl. Poor cream over chocolate and let sit for 5 minutes; stir until ingredients are combined and glossy. Store on counter until cool. Do not put the ganache in the refrigerator. To assemble the cake, level off tops of all three layers. On a serving plate, place first layer cut-side down. Top this layer with half of the filling mixture, and repeat with the next layer of cake and filling and final layer of cake. Frost simply with cooled ganache and, if desired, press chopped hazelnuts into the side of the cake. (They will stick and cover up any imperfections in the frosting.) Serve immediately and store any leftovers in the refrigerator. The Nutella filling for this cake also makes an outrageously decadent topping for waffles or pancakes.
Winner takes all!
A collapsible cake carrier and $100 gift certificate from gourmet kitchen shop Mary & Martha’s A consultation and kitchen design plan compliments of Kathryn Clough of Edisto Kitchens & Baths An engraved Corian cutting board from Solid Surfaces
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C O L U M B I A M E T R O P O L I T A N 23
Amaretto Delight By Theresa Rhodes
Cake
While cakes are cooling, make icing. Cream together cream cheese and butter until smooth. Add powdered sugar. Icing will have a thick consistency. Add amaretto until icing becomes smooth and creamy. To assemble cake, add icing and sliced almonds between each layer. Then ice top and sides with remaining icing, reserving 1/4 cup. Cover top of cake with sliced almonds. Pipe reserved icing around bottom of cake and sprinkle with sliced almonds.
AppleBacon BundtCake By Tara Dempsey-Robinson
1 cup butter, softened 2 cups sugar 5 large eggs, separated 3 tablespoons Amaretto 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 cup chopped almonds 1 cup sliced almonds
Icing 5 cups powdered sugar 4 ounces cream cheese, softened 1/2 cup unsalted butter, softened 5 to 7 tablespoons amaretto
Preheat oven to 350 degrees. Prepare three 8-inch round cake pans with either non-stick spray or butter/ flour. Cream butter and sugar until well blended; gradually add sugar and beat until mixture is smooth. Add egg yolks one at a time; beat well between each. Combine flour and soda and sift twice. Add to mixture alternately with buttermilk, beginning and ending with flour. Stir in amaretto and almonds. Beat egg whites until stiff peaks form then fold into mixture. Pour into three cake pans. Bake for 25 minutes. Cool in pans on cooling racks for 5 minutes, then remove and cool completely.
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This cake sounds a little scary at first, but the sweet tart flavor of the apples combined with the smoky salty bacon is really tasty.
Cake 2 cups finely diced Granny Smith apples 10 slices thick cut apple-wood or maple-smoked bacon 3 eggs 1 cup natural no-sugar-added applesauce 1 tablespoon vanilla extract 1 tablespoon vegetable oil 2 cups sugar 3 cups all-purpose flour 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon baking powder
Glaze 1 1/2 cups pure cane confectioner’s sugar 1 teaspoon vanilla 1 tablespoon brown sugar 2 tablespoons natural no-sugar-added applesauce
Preheat oven to 325 degrees. Grease and flour a 10-inch fluted bundt pan. Dice the bacon into small sections (no larger than 1/2 inch) and brown in skillet until crispy. Set bacon aside to drain; add apples to remaining bacon fat and cook just until they are a little caramelized, about 1 to 2 minutes. Remove apples from skillet and set aside separate from the bacon. In a large mixing bowl, beat eggs with an electric mixer at medium speed until thick and lemony-looking. Add applesauce, vegetable oil and vanilla. Mix on medium speed until everything is incorporated. Add sugar and beat for 1 minute. In a separate bowl, combine flour, cinnamon, baking soda, salt, nutmeg and baking powder; add into wet applesauce mixture and beat until fully incorporated. Reserve 3 tablespoons cooked bacon for cake topping. Add rest of bacon and apples to mixture and beat for 1 minute. Pour batter into pan and bake for 40 to 50 minutes or until a toothpick inserted in center comes out clean. Right after you put the pan in the oven, mix ingredients for glaze and let sit in a covered bowl until cake is ready. This allows for better flavor. Remove cake from oven and cool on a wire rack for 10 minutes. Turn cake onto a cake plate. Drizzle glaze all over warm cake. Sprinkle reserved crisped bacon over top. Th i s c a k e i s e x c e l l e n t f o r breakfast and brunch, as well as dessert. Refrigerate any leftovers.
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FruityCarrot Cake By Laura Kubilus
Cake 2 cups plain flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon cloves 1/2 teaspoon salt 3 eggs 2 cups sugar 3/4 cup vegetable oil 2 teaspoons vanilla 3/4 cup buttermilk 2 cups grated carrots 1 tablespoon grated orange zest 1 tablespoon grated lemon zest 1/2 cup golden raisins 1 small can crushed pineapple, drained 1 cup chopped pecans 1 can coconut
Beat eggs; add in sugar, vegetable oil, vanilla and buttermilk, and mix until smooth. Mix in flour mixture, beating on low until blended. Fold in remaining cake ingredients. Pour into prepared cake pans. Bake for approximately 30 minutes. Bring all glaze ingredients to a boil. Cook about 4 minutes, stirring constantly to prevent scorching. Glaze will turn golden brown. Remove from heat and add vanilla. Remove cake layers from oven, but leave in pans. Drizzle glaze over warm cake layers. Cool 15 minutes. Remove layers from pans and place on wire racks glaze side up. Cool completely. Spread icing liberally between layers, on sides and on top of cake. Top with toasted sliced almonds. This cake cuts better if refrigerated overnight and served the next day.
White ChocolateCake
withToastedAlmonds By Anne Tuller
Glaze 1/2 cup butter 1 cup sugar 1/2 cup buttermilk 1 tablespoon light corn syrup 1/2 teaspoon baking soda
Cream cheese icing 2 8-ounce packages cream cheese 1 cup butter 4 1/2 cups powdered sugar 2 teaspoons vanilla 1 to 2 tablespoons milk (add to desired spreading consistency)
Preheat oven to 350 degrees. Prepare three 9-inch cake pans by thoroughly greasing and flouring inner surfaces. Stir together flour, baking soda, cinnamon, cloves and salt. Set aside.
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Cake 1 1/2 cups butter 3/4 cups water 4 ounces white baking chocolate, chopped (Baker’s White Chocolate works best) 1 1/2 cups buttermilk 4 eggs, beaten 1/2 teaspoon almond extract 1 cup toasted slivered almonds, chopped 3 1/2 cups all-purpose flour 2 1/2 cups sugar
1 teaspoon baking soda 1 teaspoon baking powder
White chocolate and almond butter cream frosting 8 ounces white baking chocolate, chopped 1/4 cup plus 2 tablespoons half and half 1 stick plus 5 1/2 tablespoons butter 1/2 teaspoon almond extract about 3 to 3 1/2 cups powdered sugar
Preheat oven to 350 degrees. Grease and flour three 8-inch round cake pans, or line with parchment paper. In a saucepan, heat butter and water together until butter is melted and mixture is hot. Remove from heat. Add chopped white chocolate; stir constantly until all chocolate is melted and mixture is smooth. Combine beaten eggs and buttermilk; add to butter mixture along with almond extract. Set aside. Stir together the chopped almonds and 1/2 cup of flour. Set aside. In a large bowl stir together remaining 3 cups of flour, sugar, soda and baking powder. With a whisk, stir butter mixture into flour mixture. Fold in almonds. Pour mixture into cake layer pans. Bake about 30 minutes or until a cake tester comes out clean and cake begins to look golden. For the frosting, melt white chocolate in half and half, stirring to blend. (Use a double boiler, or heat in the microwave for 1 1/2 minutes, stirring every 20 to 30 seconds until completely melted and smooth.) Cool to room temperature. Beat white chocolate mixture into butter mixture with electric mixer on medium or medium high until fluffy. Add powdered sugar, one cup at a time, beating at medium low until it reaches a good spreading consistency. (Note: do not let mixture get too stiff. Icing will firm after you spread it on the cake.) Add almond extract and ice the cake. Garnish with additional toasted almonds and/or white chocolate frills and curls.
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HOME STYLE
Columbia’s Coolest
F
or Susan and Andrew Duncan, designing the kitchen for their art-filled home in Wales Garden was all about creating a restful environment. “Our last kitchen had a lot of zing. The cabinets were Kelly green, and the kitchen was decorated in the colors of bell peppers – red, yellow and green. We also had a lot of stainless steel around the kitchen,” says Susan, who at one time owned the Columbia kitchen store Cucina. “It was fun, but after 12 to 13 years of that, we were ready for a change.” Stepping into the Duncans’
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kitchen, with its clean-lined cabinets in butter-smooth sage green, burnished Mexican tile floor and soft undercounter lighting, it’s difficult not to feel calm. Even the cabinet hardware is streamlined, with no ridges or decorations to clutter the scene. Light comes in from a window over the kitchen sink that looks out over a peaceful yard shaded by ancient live oaks and punctuated by a free-form pool. Instead of an island, a crescent of countertop extends through a passthrough above the stove into a cozy den filled with comfy sofas, antique Oriental rugs and rustic tables, forming a dining nook. Since the den
was a porch in its former life, the walls are mostly glass, allowing more views of the yard. But it’s the stove that catches your eye. Made in England by the AGA company, it turns convention on its head. On the top, two burners the size of large pizzas are covered with thick chrome lids; beside them is a rectangle of brushed stainless. Instead of one or two ovens, this range has four scattered over its front. Oddest of all, there are no dials or buttons of any kind anywhere on the cooker. That’s because cooking on an AGA is different than cooking on any other kind of stove. Instead of choosing a
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The Duncans’ stove, made in England by the AGA company, has four radiant-heat ovens, two hot plates and a warming plate.
Kitchens Three distinct kitchens that could inspire anyone to cook By Katie McElveen / Photography by Robert Clark
temperature, Susan chooses an oven based on what she wants to cook. “The hottest one is about 450 degrees, the lowest about 150,” she explains. “Since they’re always on, the temperatures are completely constant and the food is surrounded by heat, so you end up cooking in the oven instead of on the stovetop. I simmer soup all day in the oven and we keep a grill pan in the 450-degree oven. When we want to sear a steak, we just pull out the grill pan. It’s already hot, so dinner just takes a few minutes.”
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The burners work on the same principle: one hot for boiling and the other for simmering. The stainless rectangle keeps things warm. “It took a bit of getting used to, but now that we’ve had it for awhile, I can’t imagine going back to a regular stove.” Designing a kitchen was at one time a fairly uncomplicated process that involved creating an open triangle between the fridge, the stove and the sink so the cook could move easily among the three. Since the room was used just for cooking (and maybe family breakfasts), what it looked like was less important than how well it could get the job done. Wh i l e t h a t b a s i c philosophy still applies – extra steps around an island make a difference when you need to get to a pot of pasta that’s boiling over like a volcano – form no longer takes the back seat. “People spent years trying to get out of the kitchen, and now it’s the center of the household,” says Gary Matson, who, with his wife Liisa, owns MetroDesign, a kitchen design studio. “It’s where you entertain, kids do homework and everybody watches television and hangs out. It can take time and a lot of thought to get it just right.” Just ask John and Marcia Fair. When the couple built their new home nearly four years ago, they’d already
spent two years planning the kitchen. “We entertain a lot and knew from experience that everyone always ends up in the kitchen, so it needed to be spacious,” says Marcia. “We even added extra space between the stove and the island so we could both move around back there without bumping into each other!” Looking around the Fairs’ kitchen, which is filled with light and is elegant and inviting, it’s clear that the time and legwork spent planning was well worth the effort. “We had a lot of help from Gary and Liisa at MetroDesign and Evon Kirkland at Westend Interiors, but John always knew what he wanted and was able to keep the project focused,” notes Marcia. In the cooking area of the kitchen, dark wood cabinets gleam against tawny granite countertops. Since the refrigerator and dishwasher were covered with carved wooden panels to match the cupboards, they’re nearly invisible, making the room feel less like a kitchen and more like what it is: a beautiful place for friends to gather that just happens to have all the equipment needed to make and serve dinner. It’s exactly what Gary says his clients want in a kitchen: great functionality paired with terrific style. “You can hide almost any brand of appliance these days,” says Gary. “Unless you’re going for a sort of industrial look with stainless throughout, who wants to look at the front of a dishwasher?” Just beyond, the Fairs placed an oversized glass-topped table in the
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The Fairs’ refrigerator and dishwasher are covered with carved wooden panels to match the cupboards, making them nearly invisible.
breakfast room. A driftwood base, gnarled and twisty, makes the piece a focal point. “We can seat eight for dinner, but it’s not so big that four get lost,” says Marcia. Custom cupboards between the two rooms hold wine coolers and chilled beverage drawers. “It saves a lot of room in the refrigerator,” notes John. With so many details to take in – such as the custom cast-concrete hood over the range, a wet bar in the corner where glasses in all shapes and styles are stored, the 12-foot-tall casement windows overlooking a fountain-filled garden and a pair of carved lion finials flanking the range – it’s easy to miss one of the prettiest features in the room: the ceiling. Formed from mahogany beams set in an intricate pattern, it resembles a piece of fine wood furniture and adds a warm glow to the room. It also serves as a unifying piece, creating a seamless transition between the room and the adjoining covered porch. “Since we put the same ceiling on the porch, when the French doors are open, it feels like one big room,” says John. “It’s perfect for parties. Now, when everyone’s in the kitchen, we’ve got plenty of room.”
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David and Holly Condon had looked at several homes in Columbia before finding the one they ultimately chose, and it was the kitchen that sealed the deal. “We saw this kitchen and knew we’d found the right house,” says Holly. “David does all the cooking, and I wanted him to have a house with the kitchen of his dreams. The minute we walked in, we knew this was it. The layout is perfect, and we love how it opens into the den. We can all be in here together doing different things, and it works.” Although the kitchen isn’t large, it is perfectly suited to Holly and David and their two children, Grace, 10, and Connor, 6. Countertops rim the room, providing lots of space for cooking, while a center island with one end built out like a table is a perfect spot for the kids to have a snack or get a start on homework. A lighted, glass front cupboard that’s perfect for David’s large collection of cookbooks lines another wall; its countertop, long and unbroken, can accommodate a large bar or buffet when the couple entertains. Even the butler’s pantry has been put to good use. “We do use it when we entertain because it’s an easy cut-through between the kitchen and the dining room, but we also keep the computer there,” explains Holly. “It’s set off a bit so the kids can spread out their projects without worrying they’ll get food on them, but they’re close enough to the kitchen that they can ask questions.”
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The Condons’ kitchen features plenty of counter space for cooking, as well as a hidden cubby among the kitchen cupboards.
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One of the best things about moving into a kitchen that you didn’t design is the surprise factor: finding features that you wouldn’t have thought to include but are glad the previous owners had. In the Condons’ case, a warming drawer built into the island has become the go-to appliance for parties. “It meant nothing to us when we saw it, but now we use it all the time,” says Holly. The couple was also delighted to find a pair of cubbies complete with hooks for coats and backpacks hidden among the kitchen cupboards. “What a lifesaver,” laughs Holly. “I
would put both of those in any kitchen I was doing myself.” Of course, there is the other side of the story. “I found out the hard way that stainless steel isn’t magnetized,” she continues. “That was a challenge, since our refrigerator has always been the family art gallery and bulletin board. I ended up mounting a corkboard in the cubby. It isn’t perfect because nothing’s on display, but it works. That’s been the biggest challenge. It’s amazing. Other than that and adding some vertical storage, I don’t think we’d change a thing.”
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HOME STYLE
Closing the Distance From Farm to Table
Y
our bananas traveled approximately 2,930 miles to grace your bowl of cereal this m o r n i n g . Wh a t a trek for such a brief debut. Over the last few years, people have become increasingly aware of “food miles” – how far our food must be transported from field to table and the environmental impact modern agriculture and transportation have on our lives. Believe it or not, much of our food travels thousands of miles before it even reaches the grocery store shelves – bananas, chocolate, pineapples and coffee, to name a few. Most consumers have grown accustomed to buying air-freighted fruits and vegetables in the supermarket. The neatly stacked rows of avocados and limes look perfectly normal. It’s easy to think that it is entirely reasonable to be able to purchase every fruit and vegetable produced anywhere on the planet, 365 days a year, without someone or some place picking up the tab.
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Ways to eat local By Beverly Yates Wilson
Barbara Kingsolver, in her book Animal, Vegetable, Miracle: A Year of Food Life, encourages readers to evaluate their produce preference paradigm. Her book chronicles a year in the life of her family, who vowed to eat only foods grown by themselves or their neighbors. Their main reason for participating in this yearlong experience was to demonstrate their commitment to reducing the use of fossil fuels by growing their own foods and to reconnect to the land and the farmers from which their food came. Emile DeFelice, owner of Caw Caw Creek Pastured Pork, took a similar local eating food challenge in 2006; however, he admits that most folks don’t have the time or the will to adopt the all-local approach as Barbara Kingsolver and her family did. “Just committing to seek local produce and products when you can is a start,” Emile says. “The main thing to remember is that people have a choice. It’s not whether they commit 100 percent to local or organic. This isn’t a dogma, nor is it a revolution – it’s just a choice on your menu.” And seeking local produce is becoming a little easier due to the Certified SC Grown program. Last year, over 90 percent of nearly 600 retail supermarkets and stores in the program
used the Certified SC Grown marketing materials to help educate consumers. But what else can we do to close the distance between farm and table? How do we strive to eat local as much as possible without biting off more than we can chew?
Vegging out at the local farmers’ markets
A good place to start is with our local farmers who show up at markets each week throughout the Midlands. These markets connect us to the places we live. They’re wonderful opportunities to learn about the farmers who planted the seeds months prior or how they nursed the baby greens for the first few weeks in greenhouses. Here in the Midlands, we’re fortunate to have numerous markets that adhere to the basic principle that our land, health and food are intrinsically connected. These are the best places to find the freshest fruits and vegetables of the season.
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Many head to the All-Local Farmers’ Market at 711 Whaley Street with no preconceived plans for that evening’s dinner. They just want to see what’s available. What’s growing naturally? What looks plump and ripe? What herbs are fresh that might accompany the produce? They’re learning to let the market dictate their meals. This spring, look for lettuce, carrots, spinach, arugula, radish and fresh sprouts from new farmers Rob and Eric McClam. They’ll be at the AllLocal Market on Whaley Street and at the USC Healthy Carolina Farmers’ Market. Their farm, City Roots, is a new in-town farm located in the Rosewood neighborhood next to Owens Field Airport. The father/son duo sowed their first crop in 2009 and now operate a completely sustainable organic farm and fish hatchery. They spent the winter experimenting with micro greens, which will be available around town. Tomatoes, cucumbers, eggplants and melons will be available in June. The McClams host farm tours and sell produce onsite. Call or visit their Web site, www.cityroots.org, for details. Ari Shainwald, owner of Freshly Grown Farms, is another young farmer on the produce scene in Columbia. You may not know it, but you’ve probably eaten his produce at local Columbia restaurants. His cutting edge farm uses the latest hydroponics and controlled climate greenhouse technology to grow pesticide-free produce. This spring you can find Ari at the All-Local Market selling lettuce, tomatoes and a variety of baby greens. Sign up for his email newsletter at www.freshlygrownfarms.com for more information on available produce. Also look for farmers Larry and Janie Harris this spring at Harris Farms. This
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husband/wife team from Sumter grows the sweetest melons in South Carolina; the first harvest will be in July. Larry, a former Department of Corrections Officer-turned-farmer, loves to talk about growing produce. “Nothing but weeds grow overnight,” he says. “Everything else requires patience and a lot of nurturing.” The Harrises will have lettuce, sweet peas and sugar snaps by mid May. Look for their sweet melons, butternut squash, okra and tomatoes mid-summer. Nearly 30 community-based farmers’ markets exist in Richland and Lexington Counties alone, with a total of 94 within the state. The South Carolina Department of Agriculture will be showcasing its new farmers’ market this summer. The market, located on U.S Hwy 321 close to I-77, will have separate areas for wholesale vendors and a retail market, which includes a farmers’ shed section. “The primary mission of the South Carolina Department of Agriculture is to effectively serve the farmers of our state by creating opportunities for their success,” says South Carolina Commissioner of Agriculture Hugh Weathers. “When farm families are successful, their communities are successful at providing jobs and revenue for the local economy.” Hugh says the increase in consumer demand for locally grown produce has had a direct impact on the increase in the number of farmers’ markets in South Carolina. “Consumers want to know where their food comes from,” he says. “South Carolina produce and products grown here and eaten here don’t travel nearly as far as foods from
across the country, leaving a smaller carbon footprint.” Developer George Lee of 321 Lexington Associates says the retail area will be pedestrian-friendly with wide sidewalks, convenient parking and wraparound porches with lush landscaping. The market is expected to open in June 2010.
Join a CSA
One of the most exciting ways to eat local is to join a Community Supported Agriculture program. Families purchase a share of seasonal produce, which is delivered weekly to a drop off location around town. Shareholders receive a bin full of produce for about 26 weeks that consists of local fruits, vegetables and herbs. Pinckney’s Produce, run by father and son team Jody and Pinckney Thompson, operate a local CSA. Their 150-acre family farm produces a variety of vegetables and fruits throughout the year. The spring season brings a beautiful selection of heirloom tomatoes, including Striped Zebras and the favorite Brandywine tomato, while shareholder bins are brimming with peanuts, greens and squash in the fall. “The best part about being in a CSA is learning about new foods,” says Eleanor Vuono. Her family participated in the fall share of produce last year. “I’d never heard of some of the vegetables that showed up in our bin some weeks. It became a game with our whole family to learn about new items.” The Vuonos said they looked forward to the choices sent by the farmer each week. Liz and Gerry Melendez also participated in the Pinckney’s Produce CSA and welcomed the challenge to eat local. “Sometimes menu planning can be challenging because each week’s
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selection is truly based on what’s in season,” says Liz. “You get what’s fresh whether you like turnips or not.” Though Liz says there are items that stump her, she says CSAs are a great way to experiment with items she wouldn’t normally put in her grocery cart. “Being part of a CSA allows you to step out of your food comfort zone,” says Liz. “With each delivery, I usually hit the Internet in search of recipes for chard or other items my family does not normally eat. It’s like a culinary adventure!” Pinckney’s offers two harvest seasons for shareholders. Their spring/summer season runs 12 weeks from April to July, and their summer/fall season lasts 11 weeks from September to November. For more information, visit www.pinckneysproduce.com. Speak up and vote with your food dollars
Supermarkets will continue to stock air-freighted, out-of-season produce until we vote with our food dollars. Don’t be afraid to ask where your food comes from. Several chains in the Midlands are now labeling food origins with signs that indicate the source of products. A few are heeding the voices of the consumers and stepping outside of their traditional supply chains to purchase locally grown foods from farmers in town. “Many supermarket chains don’t have the flexibility to purchase locally grown items,” says Ben Wilson, a dedicated locavore who has made the decision to eat what grows here in South Carolina. “If we voice our concerns about supporting our local farmers and procuring foods from our own region, chains will eventually listen.” Don’t see sources for your food? Ask the store or produce manager. In particular, let them know that you’re interested in buying foods that have been grown by South Carolina farmers. Express
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your interest in locally grown foods produced at farms like City Roots that are literally being grown in our own backyard. It will take time; however, retailers will hear our voices and we all may be surprised at how much good will rise up to meet the consumer’s interest.
P.Y.O.
Berries just taste good when eaten straight from the patch. Pick-your-own or U-pick farms are ideal ways to choose local and save money. These farms allow patrons to jump right into the harvesting process and connect with the farmer and the land. “There’s something about the simplicity of berry picking,” says Gloria Morgan, a home chef who enjoys baking and cooking with freshly picked fruits. “My husband and I love to pick apples in the fall and strawberries in the summer.” After the summer months pass, the Morgans head to a pumpkin patch where they select and pick a pumpkin with their godchildren and enjoy a fall festival. The crops at Cottle’s Strawberry Farm off Bluff Road will be ready for the picking around mid-April. City Roots Farm will also have strawberries for picking in May. Their blueberry bushes will be ready next year. Southern Blues, Chapin’s blueberry patch, will open around the third week of June for blueberry pickers. Judy Folk, farmer and owner of Southern Blues, says the berries will be at the height of their season around July 4. Patrons from all around town make the short drive to Chapin to pick berries and to buy the freshly made blueberry popsicles. Judy grinds the fresh berries and heats them slightly to bring out the fruit flavor. “The popsicles are just as popular as the berries themselves,” says Judy. Their information isn’t available on a Web site. Just use the old fashion way of communicating and call (803) 360-7483 for harvest times.
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Get ultra-local and plant your own backyard garden
No need to have acres of land to start your own garden. In fact, window boxes, raised flowerbeds and even growing poles are smart ways to effectively use small spaces. As a rule, most leafy vegetables and tomatoes do well in containers. You can purchase seeds or transplants in dwarf or miniature varieties that have been specifically bred for small spaces or containers. In fact, you can find a variety of vegetable plants as well as flowers at the Midlands Plant and Flower Festival at the Columbia State Farmers’ Market on Bluff Road April 15 through 18. Look for descriptive characteristics that say bush variety or compact growth habits. Th e C l e m s o n C o o p e r a t i v e Extension Web site, www.clemson.edu/ extension, has a wealth of information for new and experienced gardeners. The Home and Garden section allows visitors to search planting tips on nearly any fruit and vegetable grown in South Carolina. Their site also lists directions and information for obtaining soil tests for your garden. Growing your own food is the ultimate way to eat local. From fresh herbs to tomatoes or peppers, there are many ways to do it yourself. Start small. You don’t want to plant 30 tomato plants and find yourself weeded in an excess of tomatoes come mid-summer. Take notes each season on what you planted and how each variety performed, and use these notes as the next season rolls around to plan your garden. For a complete list of local farmers’ markets, visit https://agriculture.sc.gov/lists/ LocationByCounty.aspx?ListID=4.
Did you know?
The South Carolina Department of Agriculture, with partners 321 Associates and wholesalers, will be showcasing a new SC State Farmers’ Market this summer. The market, located on U.S. Highway 321 close to I-77, will have separate areas for wholesale vendors, a retail market and farmers’ sheds.
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HOME STYLE
Bringing the Inside Out
, Randolph and Brandon Shives s outdoor space By Margaret Gregory / Photography by Robert Clark
O
ne of the many benefits of living in the South is the opportunity to spend so much more time outdoors, enjoying the warm afternoons of spring, the evening breezes of summer and the crisp air of the fall. That chance to relax and unwind is what prompted Randolph and Brandon Shives to add an outdoor kitchen and living area to their Lake Katherine home. Brandon, an interior designer with Brandon Davidson Interiors, and Randolph, of Shives Funeral Home, put a great deal of time and thought into creating their backyard wonderland. “We had talked about it for several years,” says Brandon. “In fact, we had a contractor come out about two years before we got really serious.”
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Randolph and Brandon aren’t alone in their desire to spend more time outdoors. A recent survey conducted by Better Homes and Gardens showed that 68 percent of people surveyed wanted to add outdoor living areas to their homes. Home values also tend to increase for those with outdoor living spaces. Having a background in interior design certainly gave Brandon an advantage in knowing what she wanted for their outdoor area, but she and Randolph also did a great deal of research to pull together the layout and design. “We already had a pool in the backyard, but there was this freestanding deck that wasn’t attached to the house just sitting in the yard,”
she recalls. Working with Roy Hurley of Capital Construction, Randolph and Brandon created a space that gave them everything they wanted, including a kitchen and a living area. The couple extended the roof line for a raised walkway down the back of the house which leads to the outdoor kitchen, extending toward the pool and the living area tucked against the house. “It’s really more like an extension of another room in the house – just outdoors,” says Randolph. The entire outdoor space is covered with a bead-board ceiling, but to keep it open and airy, columns serve as the supports around the perimeter. The kitchen features a gas outdoor oven built into brick cabinetry, along
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with a single gas eye, small refrigerator, sink and warming drawer. “I wanted to be able to use the grill outside in whatever type of weather,” says Randolph. “Bart Fireside was great in helping us choose the right appliances for outdoors.” They also wanted comfort in the warm summer months, so they installed ceiling fans directly over the cooking area and in the living area. For wintertime comfort, infrared heaters add warmth. The kitchen island features a honed granite countertop, buffed to take out the high sheen. The island is large enough to work as a serving area or for additional
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seating. Bins for recycling and trash are built into the cabinetry and slide out for convenience. Most of the lighting comes from recessed dimmer lights spaced throughout the entire outdoor space, but a one-of-a-kind pendant from One Eared Cow Glass provides lighting over the island. Because spending time with their kids is especially important, Brandon and Randolph enjoy hanging out in the living area with them. While Randolph is cooking, Brandon may be catching a video with their children on the television hidden behind a wallmounted cabinet. So everyone is comfortable, there is plenty of seating in the living area with a sofa and two side chairs. Made from Sunbrella fabrics, the furniture features colors of taupe and black to blend with the random-pattern tile flooring. A small wrought iron dining table and four chairs complement the space. Brandon chose warm neutrals with accents of green to reflect the natural colors of the outdoors. “These colors blend with the interior colors, so no matter if you’re outside looking in or inside looking out, you have a continuation of similar styles,” she notes. Brandon and Randolph also put a great deal of thought into the smallest of details. The outdoor sound system features 11 speakers strategically placed to provide the best sound quality. Wiring is tucked away from view inside the columns and overhead in the ceiling, while electrical outlets blend into the background. “We’ve had the space for a year now, and we’ve been through all the seasons with it,” comments Randolph. “It gives us the opportunity to spend time outside whenever we want.” “Planning out your space and doing your research is so important,” says Brandon. “You don’t want to have to spend extra money on fixing mistakes or having to redo something.” Most importantly, she adds, “Make sure it fits your lifestyle whether you have kids or you do a lot of entertaining.”
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HOME STYLE
Expanding Your Child’s
Picky Palate Teaching kids healthy eating habits By Susan Fuller Slack, C.C.P. Photography courtesy of Phil Kutz Photography
ew!
Yucky! Gross! Toddlers and preschoolers are notorious for letting everyone know their food dislikes in a variety of expressive ways. Whether it’s a temper tantrum, a clenched mouth or a small nose wrinkled in distaste, this kind of negative food review is sure to leave no parent happy. Imagine then, the enthusiasm of William Piho, a precocious toddler dining with his parents at a Peruvian restaurant on a trip to Miami. He squeals with delight after tasting a piece of octopus from a ceviche appetizer. William thoroughly enjoys his first bite of the exotic, citrus-marinated seafood dish and begs for more. Through his early exposure to a wholesome, varied diet, his appetite for foods now includes many types of seafood and fish beyond the usual, toddler-friendly stick and nugget varieties. William’s adventurous palate isn’t really surprising considering that his mother, Columbia native Nancy Tringali Piho, penned the acclaimed new book, My Two-Year-Old Eats Octopus: Raising Children Who Love to Eat Everything. The busy mom is president of NTA, Inc., a Washington, D.C., public relations consulting firm specializing in nutrition and health communications, media relations and events management for businesses in the food industry. Prior to launching her company, Nancy was a vice president in the Food & Nutrition Practice in the Washington office of Porter Novelli, where she launched the National Cancer Institute’s 5 A Day for Better Health Program. She is also an accomplished home cook and is married to Paul Piho, vice president of new stores for Total Wine & More and a “super taster who loves good food and drink.” They are parents to William, age 5, and 2-year-old Daniel, who is off to a great start on his own food journey. Nancy’s exploration with food flavors began in Columbia where her extended family and many close friends live. Nancy and her friends enjoyed LaBrasca’s
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for pizza-to-go and Jesudi’s and Villa Tronco for Italian cuisine. On Sundays, S&S Cafeteria downtown or Capstone at USC were always options “And of course, my mother, Dot Tringali of Columbia, did a lot of cooking for our family, and I remember thinking that she was a very good cook. We ate a lot of chicken in those days, since she was testing and working on new recipes for the National Chicken Council,” says Nancy. “I also enjoyed my mom’s big holiday meals – she still makes a lot of those same dishes, like spiced peaches, stuffing, broccoli salad and tipsy pudding that I still love!” In her book, Nancy writes about “Willie’s” food adventure: “His enthusiasm and delight were contagious, attracting attention and comments from diners at several nearby tables.” One diner confides that the kids she knows would never try octopus. Nancy ponders the comment, questioning why so many kids are picky eaters and wonders why their parents are afraid to expose them to
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Nancy Tringali Piho enjoys cooking new recipes with her sons William, 5, and Daniel, 2.
new foods and dining experiences. She is convinced that children’s abilities to appreciate food are dumbed-down by kid-friendly versions. She asks, “How can we best teach our children to appreciate a wide variety of foods and flavors?” To answer these questions, Nancy interviews food professionals, medical doctors, dietitians, psychologists, scientific researchers, cookbook authors and even foodie parents. She studies food media and explores new food products and restaurant trends and concludes, “People don’t eat trends, nutritional components … dietary guidelines … and recipes … We eat food. The role of the taste of kids’ foods is one point of view that is often overlooked.” Nancy believes the concept of flavor is key and can be taught, writing that parents should teach kids to eat well and enjoy the taste and
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texture of real foods, avoiding overprocessed foods with too much sodium, sugar and calories. Her diligent research resulted in My Two-Year-Old Eats Octopus, a 310page compendium filled with practical advice to guide kids into becoming well-rounded eaters with life-long appreciations of food. It draws from her experience as a parent, offering personal anecdotes. Delivered with a dose of gentle humor, the information focuses on the eating habits and palate development of newborns up to 6-yearold children. Nancy believes the early years are when children’s eating habits are formed for life. Nancy cautions that expanding your child’s palate will take some work: “It’s often two steps forward and one step back.” She has taken her share of steps backwards but says, “If you hang in long enough, you will most likely end up with kids who are interested in a variety of foods and will be willing to try just about anything.”
Practicing What They Preach
In his free time, Chef Mike Davis of Terra in West Columbia brings his 3-year-old daughter, Rosie, to Terra’s kitchen to help make mushroom pizzas. She enjoys rolling out the dough and will only eat the pizzas if they are topped with wild mushrooms – specifically, chanterelles. They are her favorites, although she was hesitant to taste them at first. The fresh variety is especially appealing, with a fruity aroma, almost like apricots. Christmas before last, the pint-size chef received her own small play stove, and now she enjoys “cooking” along with her daddy. “Rosie is an adventurous eater and enjoys strong flavors like pickles,” remarks Mike. “She likes chicken fingers but will also ask for broccolini, beets and peas.” This dad-chef prepares nutritious homemade baby food for Rosie’s 5month-old sister, Eliza; however, he
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admits he was a picky eater as a child. According to Mike, his parents weren’t adventurous diners, so he didn’t begin to explore foods until high school or beyond. As Mike’s own children grow, he plans to expand their culinary repertoires and will teach them to cook. Columbia chef Matthew Reeves from Tombo Grill works to keep processed foods – especially high fructose corn syrup – out of his young son’s diet. “When I do cook at home, 3-year-old Linus loves to get in the kitchen and play chef, so we will make things like soups together,” says Matthew. “I find that when he is involved with the preparation of the food, I can stray a bit out of his comfort zone regarding foods that he usually won’t eat (mushrooms, green veggies, beans, lentils) and because he made it with Daddy, he will try it.” Matthew continues, “I try to go light on salt and pepper and rely on fresh herbs and aromatics like garlic, onions and ginger, which Linus may try, depending on his mood. When my wife and I go out to nicer restaurants, if it’s not a date, Linus comes with us. We’ve gotten him to try Thai-style squid that was even a bit spicy, and he liked it. When he was younger, we could stick almost anything in his mouth and he would try it. Now that he’s 3, he’s a bit pickier. Really, our main technique for broadening his food horizon is, if we’re eating something exotic ourselves (Thai food, Spanish foods, scallops, duck), he has to try it or he doesn’t get anything else.”
Nancy’s Tips
› Consistency and repetition are the two best guidelines for any actions taken to remedy picky eating problems that may arise. › Exposure to a wide variety of food flavors can start with your child’s first meal — literally. There is mounting evidence that the foods a mother eats during pregnancy and breastfeeding affect her child’s later acceptance of a variety of flavors. › Making baby food at home is some of the easiest cooking you will ever do. The time to start your infant on
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Keeping away from children’s food products – children’s menus, children’s cereals, children’s beverages, etc. – will put you far ahead in the game of teaching your kids about real flavors. real foods – that is, the foods that you, yourself, would eat – is as soon as he or she is ready to start on solids. › Tell baby and remind baby how much he is enjoying his food. Those “Yum, yum, yums” and “Isn’t this good?” are very important. › Parental attitude about foods also is important. Watch the negative statements that you make about food, i.e. “I don’t like spicy foods,” “She doesn’t eat meats,” “I was bad today and had dessert.” Replace this thinking – and wording – with positive, upbeat statements. Present food to your kids with a smile. › If you drop one thing from your infant’s menu, make it juice. No valid reason exists that supports babies, toddlers or young children drinking juice – ever. All it does is teach them that beverages should be sweet. › When you give your kids fruit
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(and you should, a lot), make it the whole, unprocessed form. Apples don’t need to be peeled or sliced, grapes don’t have to be quartered and bananas don’t have to be mashed. If your kids are really young, teach them and show them how to properly chew their food. › Cheerios, the best-selling of all cereal brands, has one gram of sugar and three grams of fiber per serving, plus whole grain oats, making it an excellent cereal choice for just about anyone. › Sneaking pureed vegetables into desserts is deception and a bad idea. It comes down to issues of trust with food. Serve vegetables in new dishes and in new incarnations, but stop short of trickery. Hiding vegetables in other foods or disguising them will eventually backfire on you. › Never get into the habit of cooking a special meal or food for your
child, asking him if he’d rather have something else or doing anything that in any way supports manipulative actions to agree to eat. › If you can keep away from children’s food products – children’s menus, children’s cereals, children’s beverages, children’s candy and snacks – you will be far ahead in the game of teaching your kids about real flavors. The unfortunate truth is that virtually all food products made for kids are at the bottom of the barrel in terms of real flavor, especially when compared to corresponding adult products. › Teach your kids to respect food and the process by which we have it in such abundance. Farmers have to grow it, processors have to package and ship it, retailers have to sell it and you or someone else has to prepare it. Many, many people in the world are not so fortunate.
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NEW TO THE NEIGHBORHOOD?
New Home Communities
1. Baneberry Place Price Range of New Homes: $127,990 - $189,840 School District: Lexington 1 Shumaker Homes, (803) 787-HOME Eric McCord, (803) 356-1544 www.ShumakerHomes.com Directions: Take I-20 West to Exit 51/Longs Pond Rd. Turn left onto Longs Pond Rd. and continue to community entrance on right. 2. Beasley Creek Price Range of New Homes: $150,990 - $260,480 School District: Richland 2 Shumaker Homes, (803) 787-HOME Deronda Lucas & John Bray, (803) 735-1203 www.ShumakerHomes.com
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Directions: Take I-77 North to Exit 24/Wilson Blvd. Turn left onto Wilson Blvd, then right onto Turkey Farm Rd. Beasley Creek is ahead on the left. 3. Blythecreek Price Range of New Homes: mid-$130,000s - $200,000 School District: Richland 2 Midlands Realtors, LLC Steve Applewhite, (803) 309-2023 Kendrick Chiles, (803) 730-9553 www.midlandsrealtors.com Directions: Take I-77 North to Exit 27/Blythewood Rd. Turn right onto Blythewood Rd., then left at light onto Boney Rd. Blythecreek is 1.5 miles ahead on the left.
4. Congaree Downs Price Range of New Homes: $109,990 - $156,490 School District: Lexington 2 Shumaker Homes, (803) 787-HOME Alicia White & Jeannie Michaels, (803) 755-0406 www.ShumakerHomes.com Directions: Take I-26 East to Exit 113 toward SC-302/Columbia Airport/Cayce. Turn right onto Ramblin Rd. and continue 1 mile to community entrance on left. 5. Courtside Commons Price Range of New Homes: $104,900 - $119,900 School District: Lexington 1 US Properties – SC, Ltd. Deborah C. Hall, (803) 234-7810
indicates a natural gas community
www.courtsidecommons.com Directions: Take I-26 East to Exit 111/ US Hwy 1 to Lexington. Turn right onto Oak Drive at Barnyard Flea Market. Community is .25 mile on left next to Lexington Tennis Facility. 6. Creek Ridge Price Range of New Homes: $200,000 and up Price Range of Lots: $33,500 - $66,900 School District: Richland 2 Russell & Jeffcoat Realtors Peggy Fowler, (803) 600-5741 www.creekridgeblythewood.com Directions: Take I-77 North to Exit 27/Blythewood. Turn right and go to second light. Turn left onto
Wilson Blvd. to immediate right on Langford. At first light, travel 4.5 miles to left on Grover Wilson, 3.5 miles to right on Bear Creek, .5 mile to right on N.E. Miles to right into Ridge Creek. 7. Dawson’s Park Price Range of New Homes: $99,900 - $147,900 School District: Lexington 1 Midlands Realtors, LLC Donna Reed, (803) 422-4700 www.midlandsrealtors.com Directions: Take Highway 1 away from Lexington. Community is .5 mile from Lexington High School on the right.
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on Johnson Marina Rd. and left on Richard Franklin Rd. to community entrance on right. 11. Eve’s Garden Price Range of New Homes: $250,000 - $364,000 School District: Kershaw County Coldwell Banker United, REALTORS ® Novella Taylor, (803) 730-3738 www.NovellaTaylor.com Directions: Take I-20 East to Exit 98. Turn left toward Camden, then right at Black River Rd. 12. GreenHill Parish Price Range of New Homes: $325,000 - $600,000 Price Range of Lots: $35,000 - $80,000 School District: Richland 2 Manning Kirk & Associates Russell & Jeffcoat Realtors Barbara Puffenbarger, (803) 699-0015 www.greenhillparish.com Directions: Take I-20 East to Exit 82/Spears Creek Church Rd. Turn left onto Spears Creek Church Rd., and continue 2 miles to GreenHill Parish entrance on right.
8. Eagle Pointe Price Range of New Homes: $130,000 - $170,000 School District: Lexington 5 Great Southern Homes Bill Guess, (803) 360-0941 www.gshomes.gs Directions: Take I-26 West to Exit 91 and turn left toward Chapin. Go approximately 1 mile and turn left onto Lexington Ave. Go approximately 2.5 miles and turn right onto Stucks Point Drive. Eagle Pointe will be .25 mile on the left. 9. Eagles Rest at Lake Murray Price Range of New Homes: $204,990 - $265,480 School District: Lexington 5
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Shumaker Homes, (803) 787-HOME Donna Stevens, (803) 407-3708 www.ShumakerHomes.com Directions: Take I-26 West to Exit 101A/Ballentine/White Rock/US 176. Merge onto Dutch Fork Rd., then left on Johnson Marina Rd. and left on Richard Franklin Rd. to community entrance on right. 10. Eagles Rest at Lake Murray Garden Homes Price Range of New Homes: $214,990 - $236,990 School District: Lexington 5 Shumaker Homes, (803) 787-HOME Vickie Proper, (803) 732-5950 www.ShumakerHomes.com Directions: Take I-26 West to Exit 101A/Ballentine/White Rock/US 176. Merge onto Dutch Fork Rd., then left
13. Haigs Creek Price Range of New Homes: $270,000 - $360,000 Price Range of Lots: $40,000 - $48,000 School District: Kershaw County Russell & Jeffcoat Realtors, Inc. Shelba Wooten Mattox, (803) 600-0527 www.haigscreek.com Directions: Take I-20 East to Exit 87, left onto White Pond Rd., right onto Whiting Way (frontage road) and left into Haigs Creek. Follow the new homes signs to new construction. 14. Indigo Place Price Range of New Homes: $109,900 School District: Lexington 2 Midlands Realtors, LLC Bridget Biviano, (803) 479-8349 www.midlandsrealtors.com Directions: Take I-77 South to Gaston Exit. Go straight across Charleston Highway (Hwy 321) onto Fish Hatchery Rd. Indigo Place is .5 mile ahead on right.
15. Indigo Springs Price Range of New Homes: $150,000 - $230,000 School District: Richland 2 Great Southern Homes Debi Burke, (803) 546-9000 www.gshomes.gs Directions: Take I-20 East to Exit 80 and turn left onto Clemson Rd. Go approximately four miles and turn right at Summit Parkway. Turn right onto Timber Crest. At stop sign, turn left and then right onto Indigo Springs Drive. 16. Jacob’s Creek Price Range of New Homes: $120,000 - $250,000 School District: Richland 2 Great Southern Homes Robert Perry, (803) 360-9165 www.gshomes.gs Directions: Take I-20 East to Exit 82 and turn left onto Spears Creek Church Rd. Jacob’s Creek is approximately 3 miles ahead on the right. 17. Jasmine Place Price Range of New Homes: $114,000 - $208,300 School District: Richland 1 Shumaker Homes, (803) 787-HOME Christine Landers & Sharon Thomas, (803) 754-0674 www.ShumakerHomes.com Directions: Take I-77 North to Exit 19/Farrow Rd. Turn left on Farrow Rd. then left on Hardscrabble Rd. Community entrance is ahead on right. 18. Kelsney Ridge Price Range of New Homes: $160,000s - $300,000 School District: Kershaw County ERA Wilder Realty Ken Queen, (803) 600-3361 Directions: Take Two Notch/Hwy 1 north to just over Kershaw County line. Turn right on Steven Campbell Rd. Go approximately 1 mile to Kelsney Ridge on left. 19. Lake Carolina Price Range of New Homes: $140,000s to $2,000,000+ School District: Richland 2 Lake Carolina Properties, (803) 736-5253
www.LakeCarolina.com Directions: Take I-77 North to Exit 22/Killian Rd. and turn right. Killian Rd. will become Clemson Rd. At the third light, turn left onto Hardscrabble Rd. Continue for 2.5 miles. Turn right into Lake Carolina. Please proceed to the Information Center for your personal tour of Lake Carolina. 20. Lake Frances Price Range of New Homes: $150,000 - $220,000 School District: Lexington 1 Great Southern Homes Beth Gardner, (803) 360-3599 www.gshomes.gs Directions: Take Blossom St. Bridge and continue to follow SC-215/US176/US-21/US-321. Take slight right at Airport Blvd/ SC-302. Go approximately 5.5 miles and turn right onto Ramblin Rd. Lake Frances is on the left. 21. The Landings at Night Harbor Price Range of New Homes: $215,000 - $235,000 Price Range of Lots: $39,000 School District: Lexington 5 ERA Wilder Realty Debbie Erdman, (803) 917-3521 www.landingsatnight harbor.com Directions: Take I-26 West to Exit 91/Columbia Ave., toward Chapin for 2.1 miles. Continue through the light and you will be on Amick’s Ferry Rd., continuing 5.4 miles. Turn left on Green Meadow Drive then turn left into Night Harbor and take an immediate right to the sales center. 22. Longtown Place Price Range of New Homes: $195,090 - $251,580 School District: Richland 2 Shumaker Homes, (803) 787-HOME Amanda Little, (803) 732-1515 www.ShumakerHomes.com Directions: Take I-77 North to Exit 22/Killian Rd. Turn right onto Killian Rd. and take to end. Turn left onto Longtown Rd. and continue to community entrance on the left.
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23. Orchard Pointe Price Range of New Homes: $200,000 - $375,000 School District: Lexington 1 Sycamore Development, LLC, (803) 788-8300 Coldwell Banker United, REALTORS速 Jean Reed, (803) 358-1158 www.orchardpointe.info, www.cbunited.com Directions: Take I-20 to Highway 378 West toward Lexington/Lake Murray Dam. Turn left onto Mineral Springs Rd. Orchard Pointe is 1.2 miles ahead on the right. 24. Paradise Cove on Lake Murray Price Range of New Homes: $299,000 - $700,000+ School District: Lexington/ Richland 5 ERA Wilder Realty Todd Beckstrom, (803) 719-2090 www.paradisecovelake murray.com Directions: Take I-26 West to Exit 91/Chapin. Turn left over interstate and follow Columbia Ave. through Chapin. Go straight at stoplight, Amicks Ferry Rd. and veer to right after one mile. Continue on Amicks Ferry Rd. for approximately 2.1 miles and turn right on Crystal Lake Rd. Follow to end on left. 25. Peach Grove Villas Price Range of New Homes: $199,000 - $275,000 School District: Richland 2 Epcon Columbia Daniel Elmaleh, (803) 223-9545 www.peachgrovevillas.com Directions: Take I-20 West to Exit 80. Turn left onto Clemson Rd. Go 1.5 miles (towards the Village at Sandhill) and turn right onto Earth Rd. Peach Grove Villas is located on the right just before the entrance to Woodcreek Farms. 26. Rabons Farm Price Range of New Homes: $84,900 - $155,000 School District: Richland 2
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Great Southern Homes Jody Styron, (803) 360-1558 www.gshomes.gs Directions: Take Bull St./SC-277 North and go approximately 9 miles. Take the Farrow Rd. exit and turn left. Turn right at Rabon Rd., slight left to stay on Rabon Rd. Turn left at Flora Dr. Turn Right at Rabons Springs Rd. 27. Saddlebrook Price Range of New Homes: $140,000s - $220,000s School District: Kershaw County ERA Wilder Realty Charlie Thomas, (803) 413-9607 Directions: Take Two Notch Rd./Hwy 1 North. Go through Elgin, approximately 3 miles. Saddlebrook will be on the left.
(803) 359-9571 www.svrealty.com Directions: Take I-20 to Hwy 378. Take Hwy 378 West through Lexington approximately 4 miles. Summer Lake is on the right just past the Piggly Wiggly. 31. Wellesley Price Range of New Homes: $149,990 - $207,300 School District: Lexington 1 Shumaker Homes, (803) 787-HOME Matt Shealy & Brantley Jones, (803) 957-3290 www.ShumakerHomes.com Directions: Take I-20 West to Exit 61/US 378 toward Lexington. Merge right on US 378 and turn left at first light onto Ginny Ln. Continue to community ahead on right. 32. Westcott Ridge Price Range of New Homes: Patio Homes $180,000 - $250,000; Traditional $300,000 - $500,000 School District: Lexington/ Richland 5 Russell & Jeffcoat Realtors Rhonda Jacobs Walsh, (803) 781-6552 www.westcottridge.com Directions: Take I-26 West to Exit 97/Peak. Veer Right on Hwy 176. Westcott Ridge is on the left, across from Waterfall subdivision.
28. Saluda River Club Price Range of New Homes: $190,000 - $1,000,000+ School District: Lexington 1 Saluda River Club Realty, LLC Bridget Downing, Kathy Seymour & Ted Johnson, (803) 358-3969 www.saludariverclub.com Directions: Take I-20 West to Exit 61/Hwy 378. Turn right and take immediate right onto Corley Mill Rd. The entrance to Saluda River Club is located 1.5 miles down Corley Mill Rd. 33. Willow Tree on the right. Price Range of New Homes: $114,000 - $208,300 29. Stonemont School District: Richland 1 Price Range of New Homes: Shumaker Homes, (803) $203,990 - $265,980 787-HOME School District: Lexington/ Angelia Jefferson, Richland 5 (803) 783-7183 Shumaker Homes, www.ShumakerHomes.com (803) 787-HOME Directions: Take I-77 North to Darlene Reese, Exit 9/Garners Ferry Rd./US (803) 732-1515 378. Turn right on Garners www.ShumakerHomes.com Directions: Take I-26 West to Ferry Rd., left on Trotter Rd., left on Caughman Rd. and Exit 101A/Ballentine/White right onto Ulmer Rd. Continue Rock. Turn right onto Koon to community entrance ahead Rd. to community entrance on left. on left. 30. Summer Lake Price Range of New Homes: $285,000 - $800,000 School District: Lexington 1 Southern Visions Realty, Inc. Anne Wilkins Brooks,
This listing is provided by the Home Builders Association of Greater Columbia.
A P R I L 2010
PHOTOGRAPHY COURTESY OF CUPCAKE
SPECIAL ADVERTISING SECTION
Chef’s Corner Local chefs share their secret recipes
Carrot Cupcake with Cream Cheese Icing
Carrot Cupcakes with Cream Cheese Icing By Chef Kristin Kuhlke of Cupcake
Carrot cake: 3 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 4 eggs 2 cups sugar
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1 cup canola oil 2 cups shredded carrots 1 cup crushed pineapple, drained 1/2 cup chopped walnuts
Preheat oven to 375 degrees. Mix together first 5 ingredients and set aside. Mix eggs and sugar using an electric mixer. Add oil, carrots and pineapple. Add dry ingredients. Mix well. Fold in walnuts. Scoop into baking cups and bake 15 to 20 minutes or until center of cakes spring back when touched.
Cream cheese icing: 8 ounces cream cheese, softened 4 ounces butter (1/2 stick), softened 1 teaspoon pure vanilla extract 1 to 1 1/2 pounds confectioner’s sugar
Whip butter and cream cheese together. Add vanilla and beat well. Add in confectioner’s sugar gradually until icing is desired thickness and taste. To assemble, spread icing on top of cooled carrot cake cupcakes. For a fresh twist, add 1 teaspoon each of grated lemon and orange rinds to icing. Makes about 24 cupcakes.
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Family recipe from Villa Tronco 4 4-ounce boneless chicken breasts 6 ounces artichoke hearts 4 ounces sundried tomatoes 8 ounces sliced mushrooms 2 ounces chopped garlic 2 cups dry sherry 6 ounces olive oil 5 ounces heavy cream
Clean chicken of fat or bones (if buying split breasts). Flour chicken and sauté in olive oil until golden brown. Add artichoke hearts, sundried tomatoes, mushrooms, garlic, salt and pepper. Sauté with the chicken until cooked. Add sherry and burn off alcohol. Add heavy cream and reduce sauce by one-third. Serve with favorite starch and wine. Serves 4.
Lemon Meringue Cake By Chefs Shannon Syrbe and Frenchie Barrett of Nonnah’s
For lemon chiffon cake: 2 1/4 cups cake flour, sifted 3 teaspoons baking powder 1/2 teaspoon salt 6 large eggs, separated, room temperature 1 1/2 cups superfine sugar (sugar run through food processor) 1/2 cup vegetable oil
2 teaspoons grated orange zest 2 teaspoons grated lemon zest 1/2 cup fresh orange juice 1/4 cup fresh lemon juice pinch cream of tartar
Chicken Villa Tronco
Heat oven to 325 degrees. Prepare two 9-inch cake pans. Sift together twice the flour, baking powder and salt. Place egg yolks in large bowl and beat on medium high with electric mixer until pale and foamy. Gradually add 1 cup of sugar, beating until very pale and puffy. Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low and add flour mixture alternately with juices; beginning and ending with flour. In clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, increase speed and beat until soft peaks form. Gradually add remaining sugar and beat until glossy and stiff peaks form. Stir a small amount of the whites into the flour-yolk mixture. Fold in the remaining whites carefully. Gently pour in cake pans and bake until cakes are golden and cake tester comes out clean.
For filling: 2 cups commercial lemon curd 2 cups stiffly beaten heavy whipped cream
Fold together carefully. Lemon Meringue Cake
PHOTOGRAPHY COURTESY OF VILLA TRONCO
Chicken Villa Tronco
For lemon simple syrup: 1 cup plus 2 tablespoons hot water 3/4 cup sugar 2 tablespoons lemon juice
Dissolve sugar in hot water and add lemon juice. (This is easiest to use if put in a squeeze bottle.)
For meringue: 6 large egg whites at room temperature 1 cup superfine sugar pinch cream of tartar
In clean bowl whip egg whites on low speed until foamy. Add cream of tartar, increase speed and beat until soft peaks form. Gradually add remaining sugar and beat until glossy and stiff peaks form. When cake is cooled, assemble by splitting each into 2 layers. Moisten each layer with approximately 2 tablespoons of the lemon simple syrup. Spread 1/3 of filling on each layer as you stack the layers. Cover the entire cake with prepared meringue, and toast meringue using torch. Sugar lemon slices and place on top of cake to mark slices. Serve as soon as possible.
Ricky’s Seafood Bouillabaisse
PHOTOGRAPHY COURTESY OF NONNAH’S
By Ricky Mollohan of Solstice Kitchen
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1 to 2 pounds fish fillets, cut into 1-inch thick pieces (tilapia or mahi mahi or halibut) 1/2 pound shrimp, shells set aside 1/2 pound bay scallops 1/2 pound lobster shells 1 cup clam juice 1 cup orange juice 1/2 cup lemon juice 3 cups water
A P R I L 2010
Bring shrimp shells and lobster shells to boil in 3 cups of water. Strain the broth and set aside to use as stock. Meanwhile, heat olive oil and butter in a large stockpot over medium-high heat. Add onion, celery and carrot and sauté for two minutes. Add tomatoes, garlic and fennel. Cook uncovered, stirring occasionally, until the onions and carrot begin to soften. Add cubed potatoes, white wine, reserved tomato liquid, shrimp-lobster stock, clam juice, sambuca, lemon juice, orange juice, saffron, thyme sprigs, bay leaves, ground red pepper, and salt and pepper to taste. Bring all the ingredients to a boil, then reduce the heat, cover the pot and simmer gently for 20 minutes, or until potatoes are tender. Return the heat to medium and add the cubed fish and the chopped parsley. Check seasoning and adjust as necessary. Cook for 3 minutes; add shrimp and scallops. Cook for two more minutes, stirring continuously. The seafood should be cooked through. Remove thyme sprigs and bay leaves if you desire. Serve immediately. Note: We serve this classic dish with a little personal twist and often top it with seared scallops, poached lobster and artichoke relish. But it’s very tasty on its own too!
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Seared “Diver” Scallops PHOTOGRAPHY COURTESY OF GARIBALDI’S RESTAURANT
2 tablespoons olive oil 1 tablespoon butter 4 or 5 medium tomatoes, cored and cubed, or one 14-ounce can of whole tomatoes, chopped 3 cloves of garlic, minced 1 large carrot, diced 1 stalk celery, split and diced 2 large onions, diced 1/4 inch 1 cup dry white wine 1 fennel bulb, cored and finely sliced 1/4 cup sambuca 4 thyme sprigs 1/4 teaspoon saffron threads 3 bay leaves 1/2 teaspoon ground cayenne 1 bunch fresh parsley, washed, dried and chopped 6 medium red-skinned potatoes, peeled and cubed salt and pepper, to taste
Seared “Diver” Scallops with Truffle Hollandaise Sauce, Buttered Asparagus and Crispy Shoestring Potatoes By Executive Chef Thomas Barry of Garibaldi’s Restaurant
For dish: 4 large Idaho potatoes, peeled, cut on a mandolin into the shoestring size 12 to 18 dry pack (not frozen) scallops, sized 10/20 (10 to 20 scallops per pound) vegetable or peanut oil, enough to fry potatoes and sear scallops 16 to 24 pieces of asparagus
Fry shoestring potatoes in a preheated fryer or pot of oil at 375 degrees; remove from oil when golden and crispy. Season with salt and pepper to taste, and place in warm area on a paper-toweled plate. Season and sear scallops in a medium-hot sauté pan with vegetable or peanut oil for 2 minutes each side, until they have a real golden brown crust on each side. Remove from pan and place on a towel. Blanch asparagus in boiling salted water until almost cooked all the way; remove and chill rapidly in iced water bath. Remove and allow to dry. In a pan on high heat, reheat asparagus with sweet butter and a few drops of water. When hot, season to taste with salt and pepper. Remove from pan and pat dry.
For sauce: 6 egg yolks juice of 2 lemons 2 pounds sweet butter solids 1 ounce white truffle olive oil salt and white pepper Tabasco sauce
In small saucepot, melt 2 pounds butter over medium heat until it is clarified. Separate golden butter liquid from milk solids (use only golden liquid for sauce, discard milk solids). Keep this clarified butter in a warm place until ready to use. Boil water in a saucepot large enough to hold a steel mixing bowl. After water begins to boil, turn heat off. Place egg yolks and lemon juice in the steel mixing bowl, and place it over saucepot. Make sure boiled water is below bottom of the mixing bowl, creating a steam space, like a double boiler system. Whisk yolks and lemon juice until the mixture doubles in volume and you have a thick ribbon consistency. Slowly add the clarified butter to the egg yolk mixture 1 ounce at a time, whisking the entire time. This stage of making the sauce is critical; yolks and butter have to emulsify. If sauce thickens too much, add a few drops of warm water to thin out and continue adding all the butter until incorporated. After all butter is whisked in, add warm truffle olive oil, as much or as little as desired up to 1 to 2 ounces. Season with salt, white pepper and a shot of Tabasco sauce. Transfer warm sauce to a warmed steel or plastic container and hold for plating of dish. Sauce can be made up to 30 minutes before serving. To assemble dish, place asparagus on center of plate. Place cooked scallops on or around asparagus. Spoon warm truffle hollandaise sauce over scallops and asparagus (2 ounces is enough but you may choose to use more or less). Top each plate with an ample amount of warm crispy shoestring potatoes. Serves 4 to 6 people.
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For salad: 1 head romaine lettuce 4 cups spring mix 3 heads frisee greens 1/2 cup powdered sugar 1 teaspoon cayenne pepper (optional) 2 Granny Smith apples 1 tube Belgian endive 1 cup crumbled Danish blue cheese 1 cup washed pecans
Rough chop all greens to bite-sized pieces and submerge in ice water to clean; remove and strain water and place in cooler or refrigerator until ready to serve. Slice the endive cross-wise, making little half-moon shapes. (This endive has a bitter characteristic to it, so add to taste.) Put powdered sugar and cayenne pepper in a saucepan and heat until liquefied. Add pecans and toss until
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all are coated. Lay pecans on wax paper and allow to cool until the sugar and cayenne mixture sticks to pecans. Core both apples and dice into dimesized pieces, or slice into thin pieces.
For dressing:
PHOTOGRAPHY COURTESY OF TRAVINIA
Travinia’s Granny Smith Apple Salad
Granny Smith Apple Salad
2 tablespoons finely diced shallots 1 teaspoon butter 1 1/2 tablespoons Dijon mustard 1/4 cup sugar 1/2 cup Ruby Port wine 1/2 cup red wine vinegar dash kosher salt 1/3 cup Easy Eggs 3/4 quart extra virgin olive oil
Sautee shallots in a teaspoon of butter for about 2 minutes to soften, then remove and allow to cool.
Add all ingredients in a mixing bowl except the oil and mix well. Transfer mixture to a blender and turn on slow speed for about 1 minute. Bump up speed to medium, and slowly add the olive oil at a drizzle followed by the eggs; allow to thicken. Pour into a carafe and place in refrigerator. To assemble s alad, toss all ingredients with the vinaigrette. Place in bowl and garnish with crumbled Danish blue cheese and apple pieces.
A P R I L 2010
Seared Rare Tuna with Leeks, Cherry Tomatoes, Black-Eyed Peas & Orange Chili Soy Vinaigrette By Chef John Tharp of Blue Fin Seafood Restaurant & Bar
For tuna dish: 8 ounces sushi-grade tuna 2 tablespoons of julienne leeks 2 tablespoons of black-eyed peas 2 tablespoons of fresh corn 2 cherry tomatoes cut in half
Season tuna with salt and white pepper very well. In a hot pan that has a slight smoke to it, sear tuna for about 2 minutes on each side. Place on a paper towel to soak up excess grease, then slice into 4 pieces with a very sharp knife. Cook vegetables in a hot pan with light olive oil and salt and pepper to taste for about 3 minutes, being careful not to burn them by keeping them moving.
For Orange Chili Soy Vinaigrette: 1/2 teaspoon chopped garlic 1/2 teaspoon chopped shallots 1 tablespoon sugar 1 teaspoon red chili flakes 1 cup Mae Ploy Sweet Chili Sauce 1/2 cup soy sauce (low sodium) 1/4 cup rice wine vinegar 1 fresh orange
Cook garlic and shallots for 5 minutes over medium-high heat. Add sugar and chili flakes, and cook for 2 minutes. Add the rest of the ingredients except the orange. Cook and reduce by half on medium-low heat. Remove from heat and add the orange juice and zest. Cool until room temperature. Float about 1/4 cup light olive oil on top. To assemble dish, place vegetables in the center of a warm plate, and then place tuna around. Spoon about 2 to 3 tablespoons of vinaigrette around dish.
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C O L U M B I A M E T R O P O L I T A N 53
Chef Prato’s Chicken Riggies Hometown Favorite By Chef Bill Prato of Di Prato’s Delicatessen and Dianne’s on Devine 5 ounces chicken breast, cut in 2-inch cubes 4 ounces sliced green peppers 4 ounces sliced red peppers 4 ounces sliced onions 2 chopped garlic cloves butter 4 each black olives 2 ounces sliced mushrooms 6 ounces heavy cream 6 ounces homemade marinara sauce 4 ounces chicken broth 3 ounces white wine 8 ounces rigatoni pasta hot cherry peppers (if desired) parmesan to taste
Brown chicken in butter in a large frying pan. Add onions, peppers and fresh garlic. Cook for 5 to 7 minutes, or until soft. Add hot cherry peppers, mushrooms and olives. Cook another 4 to 5 minutes. Add chicken broth, marinara sauce, heavy cream, salt and pepper and simmer for 20 minutes. Meanwhile, cook pasta according to package directions and drain. Toss pasta with sauce and top with Parmesan cheese.
Fillet of Beef in Balsamic Vinegar Sauce By Chef Fulvio Valsecchi of Ristorante Divino
1 pound fillet of beef 2 tablespoons balsamic vinegar 4 tablespoons olive oil 3 sprigs rosemary pinch oregano ground white pepper pinch red pepper fine salt coarse salt
Prepare sauce by blending balsamic vinegar, oil, rosemary, oregano, white pepper and red pepper in a pan over low heat using a whisk. Allow to cool. Lightly salt and pepper the fillet. Broil or grill over hot coals until the meat is rare. Cut into thin slices. Baste slices with the tepid sauce and sprinkle over a bit of coarse salt. Serves 4.
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A P R I L 2010
R.L. Bryan
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C O L U M B I A M E T R O P O L I T A N 55
56 C O L U M B I A M E T R O P O L I T A N
A P R I L 2010
GOOD EATS
Restaurant Guide KEY $ - $10 or less $$ - $11 to $20 $$$ - $21 and up
B - Breakfast L - Lunch D - Dinner SBR - Sunday
Brunch
Columbia Metropolitan’s 2010 Best of Columbia contest winners are in red.
DOWNTOWN & THE VISTA AMERICAN Bernie’s $ B,L,D 1311 Bluff Rd., 256-2888 Biscuit House $ B 1019 Bluff Rd., 256-0958 Blue Tapas Bar & Cocktail Lounge $ Voted Best Cocktail 721 A Lady St., 251-4447 Finlay’s Restaurant $$ B,L,D 1200 Hampton St. (in the Columbia Marriott), 771-7000 Five Guys Famous Burgers & Fries $ L, D Voted Best French Fries Voted Best Hamburger 931 Senate St., 799-0441 Flying Saucer $ L,D 931 Senate St., 933-999 Gervais & Vine $$ D Voted Best Wine Menu 620-A Gervais St., 799-VINE Hunter-Gatherer Brewery $$ L,D 900 Main St., 748-0540 Liberty Taproom & Grill $$ L,D 828 Gervais St., 461-4677 Mac’s on Main $ L,D 1710 Main St., 929-0037 Ruth’s Chris Steak House $$$ L,D Voted Best Steak 924-A Senate St. (at the Hilton), 212-6666 ASIAN M. Café $$ L,D 1417 Sumter St., 779-5789 Miyo’s Fine Shanghai & Szechuan Cuisine $$ L,D Voted Best Chinese Restaurant 922 S. Main St., 779-MIYO COFFEE/DESSERT Immaculate Consumption $ B,L 933 Main St., 799-9053 Nonnah’s $ L,D Voted Best Dessert 930 Gervais St., 779-9599
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C O L U M B I A M E T R O P O L I T A N 57
DELI Cloud Nine Market $ L 916 Gervais St., 256-0043 Cool Beans! Coffee Co. $ B,L,D 1217 College St., 779-4277 No Name Deli $ L 2042 Marion St., 242-0480 FINE DINING Columbo’s $$ B,L,D, SBR 2100 Bush River Rd. (in the Radisson), 744-2200 Hampton Street Vineyard $$$ L,D 1201 Hampton St., 252-0850 Hennessy’s $$ L,D 1649 Main St., 799-8280 Motor Supply Co. Bistro $$ L,D Voted Best Sunday Brunch 920 Gervais St., 256-6687 P.O.S.H. $$ B,L,D 1400 Main St. (at the Sheraton), 988-1400 Ristorante Divino $$$ D Voted Best Fine Dining Restaurant 803 Gervais St., 799-4550 ITALIAN Mellow Mushroom $ L,D 1009 Gervais St., 933-9201
Villa Tronco $$ L,D Voted Best Italian Restaurant 1213 Blanding St., 256-7677 NATURAL/HEALTH Garden Bistro $ B,L 923 Gervais St., 933-9085 Nice-N-Natural $ L 1217 College St., 799-3471 Zoe’s $ L Voted Best Bang for the Buck 1320 Main St., 771-0122 SEAFOOD Blue Marlin $-$$ L,D Voted Best Grits Voted Best Seafood Restaurant 1200 Lincoln St., 799-3838 The Oyster Bar $-$$ D 1123 Park St., 799-4484 SOUTHERN 300 Senate at the Canal $-$$ L 300 Senate St., 748-8909 Lizard’s Thicket $ B,L,D Voted Best Family Restaurant 818 Elmwood Ave., 779-6407 STEAK Longhorn Steakhouse $-$$ L,D 902-A Gervais St., 254-5100
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SUSHI Camon Japanese Restaurant $$$ D 1332 Assembly St., 254-5400 SakiTumi $$ L,D 807 Gervais St., 931-0700 WINGS Carolina Wings $ L,D 600 Gervais St., 256-8844 Wild Wing Cafe $ L,D Voted Best Wings 729 Lady St., 252-9464
FIVE POINTS & DEVINE STREET
Salty Nut $ L,D 2000-A Greene St., 256-4611 Top of Carolina $$-$$$, L (Fri only), SBR 902 Barnwell St., 777-7919 or 777-0848 Yesterday’s $$ L,D 2030 Devine St., 799-0196 ASIAN Baan Sawan $$$ D 2135 Devine St., 252-8992 Egg Roll Chen $ L,D 715 Crowson Rd., 787-6820
AMERICAN Cellar on Greene $-$$ D 2001-D Greene St., 343-3303
DELI Andy’s Deli $ L,D 2005 Greene St., 799-2639
Goatfeather’s $-$$ D, SBR 2017 Devine St., 256-3325
DiPrato’s $ L,D, SBR 342 Pickens St., 779-0606
Granville’s $-$$ L,D 2865 Devine St., 779-3277
The Gourmet Shop $ B,L Voted Best Chicken Salad 724 Saluda Ave., 799-3705
Harper’s Restaurant $-$$ L,D 700 Harden St., 252-2222 Mr. Friendly’s $$-$$$ L,D Voted Best Restaurant in Columbia 2001-A Greene St., 254-7828
Groucho’s Deli $ L,D Voted Best Sandwich 611 Harden St., 799-5708
FINE DINING Dianne’s on Devine $$$ D Voted Best Business Lunch 2400 Devine St., 254-3535 GERMAN Julia’s German Stammtisch $$ L,D 4341 Ft. Jackson Blvd., 738-0630 GREEK Devine Foods $ L,D 2702 Devine St., 252-0356 INDIAN India Pavilion $ L,D 2011 Devine St., 252-4355 IRISH Delaney’s $ L,D 741 Saluda Ave., 779-2345 ITALIAN Garibaldi’s $$$ D Voted Best Wait Staff 2013 Greene St., 771-8888 MEXICAN El Burrito $ L,D 934 Harden St., 765-2188 Eric’s San Jose $ L,D Voted Best Mexican Restaurant 6118 Garners Ferry Rd., 783-6650
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NATURAL/HEALTH Mediterranean Tea Room $ L,D 2601 Devine St., 799-3118 PIZZA LaBrasca $ L,D 4365 Jackson Blvd., 782-1098 Village Idiot $ L,D 2009 Devine St., 252-8646 Za’s Brick Oven Pizza $ L,D Voted Best Pizza 2930 Devine St., 771-7334 SOUTHERN Lizard’s Thicket $ B,L,D Voted Best Family Restaurant 7938 Garners Ferry Rd., 647-0095 SUSHI Saky $-$$ D 4963 Jackson Blvd., 787-5307 Sushi Yoshi $ D 2019 Devine St., 931-0555
NORTHEAST AMERICAN 5 Guys Famous Burgers & Fries $ L,D Voted Best French Fries Voted Best Hamburger 460-2 Town Center Place, 788-6200
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Solstice Kitchen & Wine Bar $$$ L, D 841-4 Sparkleberry Ln., 788-6966 Village Bistro $$ L,D,SBR 498-1 Town Center Place, 227-2710 DELI Groucho’s Deli $ L,D Voted Best Sandwich • 111 Sparkleberry Ln., 419-6767 • 730 University Village Dr., 754-4509 Tiffany’s Bakery & Eatery $ B,L Voted Best Bakery 8502 E Two Notch Rd., 736-CAKE FINE DINING Arizona’s $$$ L,D 150 Forum Dr., 865-1001 GREEK Zorba’s $ L,D Voted Best Greek Restaurant 2628 Decker Blvd., 736-5200 ITALIAN Travinia Italian Kitchen $$ L,D Voted Best Restaurant in Northeast 101 Sparkleberry Crossing, 419-9313 MEXICAN Hola Mexico $ L,D 10014 C Two Notch Rd., 865-7758
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San Jose $ L,D • 801 Sparkleberry Ln., 419-8861 • 420 McNulty St. #C, 735-9787 • 808 Highway 1S, 438-2133 SEAFOOD Blue Fin $$ L,D,SBR 461-4 Town Center Place, 865-7346 SOUTHERN Lizard’s Thicket $ B,L,D Voted Best Family Restaurant • 7620 Two Notch Rd., 788-3088 • 10170 Two Notch Rd., 419-5662 Mint Julep $-$$ D 120 Sparkleberry Crossing, 419-7200 STEAK Longhorn Steakhouse $-$$ L,D 2760 Decker Blvd., 736-7464 Steak Carolina $-$$ L (Sat only), D 5 Lake Carolina Way, Ste 170, 661-6424 WINGS Carolina Wings $ L,D 2000-18 Clemson Rd., 419-0022 D’s Restaurant $ L,D 111 Sparkleberry Crossing, 462-1895 Wild Wing Cafe $ L,D Voted Best Wings 480-2 Town Center Place, 865-3365
IRMO AMERICAN Five Guys Famous Burgers & Fries $ L,D Voted Best French Fries Voted Best Hamburger 285 Columbia Dr., 407-6443 Sticky Fingers $-$$ L,D 380 Columbiana Dr., 781-7427 ASIAN Miyo’s at Columbiana Place $$ L,D Voted Best Chinese Restaurant 1220 E-2 Bower Pkwy., 781-7788 Miyabi Kyoto $$ L (Sun only),D Columbiana Centre, Harbison Blvd., 407-0574 Thai Lotus Restaurant $ L,D Voted Best Thai Restaurant 612 St. Andrews Rd., 561-0006 DELI Groucho’s Deli $ L,D Voted Best Sandwich • 800 Lake Murray Blvd., 749-4515 • 2009 Broad River Rd., 750-3188 FONDUE The Melting Pot $$$ D 1410 Colonial Life Blvd., 731-8500
GREEK Zorba’s $ L, D Voted Best Greek Restaurant 6169 St. Andrews Rd, 772-4617 ITALIAN Alodia’s Cucina Italian $-$$ L,D 2736 N. Lake Dr., 781-9814 INDIAN Delhi Palace $ L,D 1029 Briargate Cir., 750-0866 MEDITERRANEAN Al-Amir $$ L,D 7001 St. Andrews Rd., 732-0522 MEXICAN El Chico Restaurant $-$$ L,D 1728 Bush River Rd., 772-0770 Little Mexico $ L,D 6164 St. Andrews Rd., 798-6045 San Jose $ L,D • 1000 Marina Rd., 749-9484 • 498 Piney Grove Rd., 750-3611 NATURAL/HEALTH Sun Ming Chinese Restaurant $ L,D 7509 St. Andrews Rd., 732-4488 PIZZA Custom Pizza Company $$ L,D 6801-3 St. Andrews Rd., 781-6004 SEAFOOD Bonefish Grill $$-$$$ D Voted Best Appetizer 1260 Bower Pkwy., 407-1599 Catch 22 $$ L,D Voted Best Restaurant in Irmo 1085 D Lake Murray Blvd., 749-4700
LEXINGTON BARBECUE Hudson’s Smokehouse $ L,D Voted Best Barbecue Voted Best Ribs 4952 Sunset Blvd., 356-1070 DELI Cafe 403 $ L 403 N. Lake Dr., 808-2992 Groucho’s Deli $ L,D Voted Best Sandwich 117 1/2 East Main St., 356-8800 FINE DINING Lexington Arms $$ D 314A West Main St., 359-2700 ITALIAN Travinia Italian Kitchen $$ L,D Voted Best Restaurant in Lexington 5074 Sunset Blvd., 957-2422 MEXICAN Eric’s San Jose $ L,D Voted Best Mexican Restaurant 604 Columbia Ave., 957-9443 San Jose $ L,D 4510 Augusta Rd., 957-5171 SOUTHERN Lizard’s Thicket $ B,L,D Voted Best Family Restaurant 621 West Main St., 951-3555 WINGS Buffalo’s Café $ L,D 5464 Sunset Blvd., 808-6001 Carolina Wings $ L,D 105 North Pointe Dr., 356-6244
SOUTHERN Lizard’s Thicket $ B,L,D Voted Best Family Restaurant • 7569 St. Andrews Road, 732-1225 • 1824 Broad River Rd., 798-6427
CAYCE & WEST COLUMBIA
STEAK Longhorn Steakhouse $-$$ L,D 171 Harbison Blvd., 732-2482
COFFEE/DESSERT Café Strudel $ B,L 118 State St., 794-6634
SUSHI Inakaya $-$$ L,D 655-C St. Andrews Rd., 731-2538
DELI House Coffee $ B,L,D 116 State St., 791-5663
WINGS Carolina Wings $ L,D 7587 St. Andrews Rd., 781-0084
FINE DINING Al’s Upstairs $$$ D Voted Best Romantic Dinner 300 Meeting St., 794-7404
D’s Restaurant $ L,D 285 Columbiana Dr., 227-0238 Wild Wing Cafe $ L,D Voted Best Wings 1150 Bower Parkway, 749-9464 Wings & Ale $ L,D 125-C Outlet Pointe Blvd., 750-1700
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Terra $$ D 100 State St., 791-3443 GREEK Grecian Gardens $$ L,D 2312 Sunset Blvd., 794-7552 Nick’s $$ L,D 1082 Sunset Blvd., 794-9240
SOUTHERN Lizard’s Thicket $ B,L,D Voted Best Family Restaurant • 2240 Airport Blvd., 796-7820 • 501 Knox Abbott Dr., 791-0314 • 2234 Sunset Blvd., 794-0923
PIZZA Village Idiot $ L, D 4515 Forest Dr, 787-5005
WINGS Carolina Wings $ L,D 2347-C Augusta Rd., 791-0260
SEAFOOD Bonefish Grill $$-$$$ D Voted Best Appetizer 4708 Forest Dr., 787-6200
D’s Wings $ L,D 920 Axtell Dr., 791-4486
FOREST ACRES AMERICAN Five Guys Famous Burgers & Fries $ L,D Voted Best French Fries Voted Best Hamburger 4751 Forest Dr., 787-3178 Tombo Grille $$ D 4517 Forest Dr., 782-9665 ASIAN Miyo’s on Forest $$ L,D Voted Best Chinese Restaurant 3250 Forest Dr., Suite B, 743-9996 Sakura $-$$ L,D 20 Forest Lake Shopping Center, 738-9330 Sato $$ D 1999 Beltline Blvd., 782-1064 DELI Groucho’s Deli $ L,D Voted Best Sandwich 4717 Forest Dr., 790-0801 Happy Cafe $ L Voted Best Cookie 4525 Forest Dr., 787-8411 Hooligan’s $ L,D 26 Trenholm Plaza, 782-1293 McAlister’s Deli $ L,D 4710-A Forest Dr., 790-5995 ITALIAN Pasta Fresca $$ D 3405 Forest Dr., 787-1838 Rosso $$ D Voted Best New Restaurant 4840 Forest Dr., 787-3949 MEXICAN Casa Linda $ L,D 2009 Beltline Blvd., 738-0420 San Jose $ L,D 4722 Forest Dr., 462-7184 NATURAL/HEALTH Zoës $ L,D
Voted Best Bang for the Buck 4855 Forest Dr., 782-1212
SOUTHERN Lizard’s Thicket $ B,L,D Voted Best Family Restaurant • 402 Beltline Blvd., 738-0006 • 3147 Forest Dr., 787-8781 WINGS D’s Restaurant $ L,D 2005 Beltline Blvd., 787-2595
ROSEWOOD AMERICAN Rockaway Athletic Club $ L, D 2719 Rosewood Dr., 256-1075 Utopia $ D 406 Howard St., 733-2222 DELI The Deli at Rosewood Market $-$$ L,D,SBR 2803 Rosewood Dr., 256-6410 ITALIAN Moe’s Grapevine $$ L,D 4478 Rosewood Dr., 776-8463 PIZZA Dano’s $ L,D 2800 Rosewood Dr., 254-3266 Pizza Man $ L,D 341 S Woodrow St., 252-6931
REMBERT FINE DINING Boykins at the Mill Pond $$$ D 84 Boykin Mill Rd., (803) 425-8825 Lilfreds of Rembert $$$ D 8425 Camden Hwy., (803) 432-7063
CHAPIN FINE DINING Mark’s $$-$$$ L,D,SBR 2371 Dutch Fork Rd., 781-2807 SEAFOOD Rusty Anchor $$-$$$ D Voted Best Lakeside Restaurant 1925 Johnson Marina Rd., 749-1555
A P R I L 2010
www.columbiametro.com
C O L U M B I A M E T R O P O L I T A N 61
PICTURE THIS United Way Awards Bill Rogers Humanitarian of the Year
Camille Maurice’s Wine and Design
Stephanie Lombardo, Shani Gilchrist, Karen Williford
Stephanie Lombardo, Tammy Hinshaw
Harriett Green, Shani Gilchrist, Miller Gaffney Bannister
B.A. Hohman, Anita Dwyer
Becca Howser, Jodi Jenkins, Tracie Broom
62 C O L U M B I A M E T R O P O L I T A N
Brandon Easterlin, Jenna DuBose, Sara Rentz
Marcelo Novo, Lorri-Ann Carter, Wim Roefs
Samuel Tennenbaum, Bill Rogers
Bill Rogers, Brenda McCutchen
Bill Rogers, Stacey Atkinson
Jerry Adger, Bill Rogers, James Bennett
Louise Slater, Bill Rogers
Melinda McDonald, Clayton Slater, Louise Slater, Bill Rogers, Brenda McCutchen, Luke Slater, Steve Slater
A P R I L 2010
W W W . J O H N W R I G H T E N B E R R Y P H O T O G R A P H Y. C O M
Leslie Weeks and Brian Michael
www.columbiametro.com W W W . J O H N W R I G H T E N B E R R Y P H O T O G R A P H Y. C O M
Lauren Dooley and Justin Black
Katie Nance and John Elliot
W W W . J O H N W R I G H T E N B E R R Y P H O T O G R A P H Y. C O M
Denise Floyd and John Luka
W W W . J O H N W R I G H T E N B E R R Y P H O T O G R A P H Y. C O M
W W W . C L A R K B E R R Y. C O M
JUST MARRIED
Rhoda Jane Paschal and Matt Bowers
Kelly Mack and Brady Hoffman
C O L U M B I A M E T R O P O L I T A N 63
OUT & ABOUT
april
Congaree Vista Guild, 227-0914 April 22 to 24 Artista Vista Central Carolina Community Foundation 254-5601 April 12 Private Food and Wine Dinner: Four Moons, 6:30pm April 20 Rosé Garden Reception at Hannah and Ron Rogers’s home, 6:30pm April 29 VIP Wine Tasting at Nelson Mullins Riley & Scarborough LLP, 6:30pm April 30 Gala Event at The Medallion Center, 7pm Central SC Celiac Support Group, 530-7234 April 17 Annual Celiac GlutenFree Picnic, Saluda Shoals Park, 2 to 5pm Colonial Life Arena, 576-9200 April 15 to 18 Disney on Ice April 30 Taylor Swift, 7pm
Columbia Marionette Theatre, 252-7366 April 3, 10, 17, 24 A Dinosaur’s Tail, 11am and 3pm Columbia Museum of Art, 799-2810 through April 25 Exhibit: Columbia Post-Graffiti through May 9 Exhibit: The Chemistry of Color: Contemporary AfricanAmerican Artists through May 30 Exhibit: Color Vision: African-American Masters from the Collection April 2 Concert: Free Planet Radio, doors open at 6pm April 2 First Friday Book Club, 7 to 9pm April 6 Concert: Jason Ajemeian and the High Life April 8 & 11 Film: AfricanAmerican Art: Past and Present April 9 Registration deadline for “Runaway Runway: A Recycled Fashion Show” April 11 Lecture: Romare Bearden by Kyle Coleman, 3pm April 17 60th Anniversary Gala: “Red Hot ... Cool! 60 Years of Color,” 7pm to midnight
April 18 Indie Grits Award Ceremony, noon April 23 “Runaway Runway: A Recycled Fashion Show,” doors open at 6pm April 25 Film: Note by Note: The Making of Steinway L1037, 1pm April 25 Lecture: The Revolution of Pop Art by Dr. Brad Collins, 3pm April 27 Wadsworth and Friends Concert, 7pm Cultural Council of Richland and Lexington Counties, 799-3115 April 23 6th Annual Color the Arts, First Citizens Center, 6 to 9pm EdVenture, 779-3100 April 5 EDDIE’s Spring Break Camp April 13 Family Night April 17 EdCeptional Families Conference, 8am to 1pm April 22 Girls Night Out, 7pm Family Connection of SC, 252-0914 April 18 20th Anniversary Family Connections Benefit Dinner, Saluda River Club, 6 to 10pm
Forest Acres Restaurant and Merchants Association, 227-0914 April 29 Rooftop Rhythms, Midtown at Forest Acres, 5 to 9pm Koger Center, 777-7500 April 3 Indian Cultural Exchange presents “Aag Ki Ratt: Night of Fire 2010,” 6:30pm April 6 to 8 Broadway in Columbia presents Mamma Mia!, 7:30pm April 13 USC Symphony Orchestra with Marina Lomazov and James Ackley, 7:30pm April 16 & 17 Sweetpro Presents presents Church Girl, 8pm April 22 & 23 USC Dance Conservatory, 6pm April 24 SC Philharmonic Master Series, 7:30pm April 25 SC Philharmonic Youth Orchestra, 3pm April 26 to 28 Broadway in Columbia presents Beauty and the Beast, 7:30pm April 29 Palmetto Mastersingers, 7:30pm March of Dimes SC Chapter, 252-5200 April 24 March for Babies, SC State Fairgrounds, registration begins at 8am McKissick Museum, 777-7251 through May 8 Exhibit: Grass Roots: African Origins of an American Art Newberry Opera House, (803) 276-6264 April 8 Aaron Neville, 8pm April 9 Tim Wilson, 8pm April 13 Girls Night Out, 3 and 8pm April 18 A Tribute to Cole Porter featuring Bryan Anthony, 3pm April 20 One Night of Queen with Gary Mullen & The Works, 8pm April 23 Firefall, 8pm April 24 Cowboy Movies, 10am April 25 Doug and Bunny Williams, 3pm April 30 The Soul Review, 8pm Nickelodeon, 254-8234 April 19 to 22 Fish Tank April 14 to 18 Indie Grits Film Festival April 23 to 29 The Art of the Steal Project Pet, 407-0991 April 17 Bark to the Park, Finlay Park, registration begins at 9am Richland County Public Library, 929-3440 April 23 to 24 A(ugusta) Baker’s Dozen: A Celebration of Stories Sandhills School, 695-1400 April 16 6th Annual Art Gala: “Celebrate the Faces of Sandhills,” 6:30pm SC State Museum, April 22 through Jan. 10, 2011 Exhibit: Palmetto Portraits Project April 3 Tartan Fest, 11am to 4pm April 22 $1 Sunday April 24 Congaree Art Festival, 10am to 5pm Theatre SC, 777-2551 April 16 to 25 The Winter’s Tale Trustus, 254-9732 through April 17 The Last Five Years
For an extended listing, visit www.columbiametro.com/ outandabout.html. 64 C O L U M B I A M E T R O P O L I T A N
A P R I L 2010