Eat This! Magazine | SPRING 2012 by Eat This

FR EE

ISSUE 3 | FEBRUARY 2012

CHARLESTON

Taste of the Bridge Run Wine+Food Festival

Seven Ideas to satisfy your appetite without upsetting your budget

The ULTIMATE

Food Fight

10 Chefs Battle on Shem Creek

Wine Flight with Flair from Local Wine Experts

Graze on This!

Multifarious Fare

Dine or Dash?

The Tin Roof: Dogs that will make you sit up and beg

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

{

MT. PLEASANT 3563 Highway 17 843.606.214

Sun-Thurs: 5 pm - 10 pm Fri-Sat: 5 pm - 11 pm

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速

“Charleston’s Most Awesome Hot Dogs”

N E P O W NO 8 pm ‘Til 884-0172 Next to Dunkin’ Donuts

840-C Coleman Blvd. Mount Pleasant OPEN 7 DAYS A WEEK Mon-Fri 11 am – 8 pm Sat-Sun 11 am – 4 pm

Visit us on the web at Originalskoogies.com or find us on

See Our

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on page 10

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Mt. Pleasant

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Sun Closed

FEBRUARY 2012 | 1

From the

Publisher Third time’s the charm, right? If so, then I hope that everyone brings their umbrellas to the Kickoff Party for our February issue. Under yet another deluge at Bambu, staff and friends celebrated the completion of the Eat This! October issue. I am elated to say that the reviews of our second issue have been anything but sodden! In our first two issues, I feel that we’ve done a great job of connecting with the Charleston Food and Beverage Community in microcosms — creating vignettes of local personalities and businesses. In this issue we are “zooming out” to focus on the macrocosm. The bigger picture — the one in which all of the F & B community literally do come together — materializes in the month of March. There’s an old adage that says, if March comes in like a lion, it will leave like a lamb, or visa versa. Well, March

2 | Eat This! Charleston

2012 looks like the exception to the rule. This year the month opens with that revered, tawny-maned, King of the Jungle-sized event known as the BB&T Wine and Food Festival. The month closes with a shorter-maned, future king of an event — the 2nd Annual Taste of the Bridge Run. We’ll be previewing both events in this issue. We’re also expanding the Eat This! internal world. In this issue our Ultimate Food Fight features not two, not three, but 10 chefs in an epic “best bite” showdown. Hope you’ll join us for this Kickoff Party and cast your votes. Though the holidays have passed, Charleston remains in a festive mood, looking forward to the opportunity to once again celebrate the rich culinary heritage of the Low Country and the talented individuals who work within our midst. Eat This! will be there to enjoy all the gastronomical madness that March will bring. We can’t wait!!

CHARLE

Contents

In This Issue

33 Chef Recipe Chicken Zarro Chef and Owner Joe Spiotta of Bricco Bracco 34 Reader Recipe Bacon Asparagus Tartlet Aaran A. of Mt Pleasant, SC 36 Dining Map 40 Restaurant Directory 42 Events Culinary Happenings in the Lowcountry 44 Foodie Quiz 45 Kickoff Party! Join us Tuesday, March 13 from 5 - 8 p.m. at The Lighthouse on the Creek next to Reds Icehouse in Mt. Pleasant for the Ultimate Food Fight Championship

Cover Photo by Stacy Howell Eurasia Togarashi Seared Bigeye Tuna

FEBRUARY 2012 | 3

STON

CHARLE

STON

Contents Editor

Dee Lambert dee@eatthischarleston.com

Contributors

Antonia M. Krenza Timmons Pettigrew Laney Roberts Chris West

Art Director

Craig McLaughlin mclaughlin-design.com

Photography

Stacy Howell stacyhowellphotography.com

Advertising

Nick Mead nick@eatthischarleston.com Bob Lewis bob@eatthischarleston.com Shea Williams shea@eatthischarleston.com

Publisher

Nick Mead nick@eatthischarleston.com Eat This Now, LLC 1121 Park West Blvd Suite B #108 Mount Pleasant, SC 29466 (843) 225-0470

EatThisCharleston.com 4 | Eat This! Charleston

Features

From The Cellar Eat This! Wine Flight from Local Sommeliers

From The Tap Local Breweries Thrive on Variety

10 Restaurant Spotlight Graze: Eclectic Synergy 12 Chef Spotlight Chef Brannon Florie of 17 North Roadside Kitchen 14 Server Spotlight Tim Willard of FIG 16 Bartender Spotlight A Duality of Passions with Kelsey Schulz 18 Do This! Taste of the Bridge Run: Making Waves in the Charleston Culinary Scene 20 Dine or Dash The Tin Roof 23 The Ultimate Food Fight Ten Chefs, Five Dynamic Duos, Two Dishes and One Big Kickoff Party 30 Follow This! Lucky #7 Strategizing Your BB&T Charleston Wine + Food Festival Experience

From Italian to English,

Welcome to our famiglia, Bon Appetito!

“Bricco Bracco” translates to “This and That.”

“This”

menu is derived from many years of Italian cooking and building layers of flavor combinations.

“That” brings

a taste of Italy to your plate.

All lunches $8 and under. Buy one of our Specialty Entrees and get the second at half price. Dine-in only. Not valid with any other offer. Must present coupon. Valid at Bricco Bracco, 1161 Basketweave Dr., Mt. Pleasant, SC. Expires 5/15/12

843.416.8290 • briccobracco.net 1161 Basketweave Drive, Mt. Pleasant

Behind Harris Teeter on Hwy. 17 & Six Mile. Open 7 days a week. 11am until. Happy Hour 4-7 Mon. - Sat. (bar only).

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from the

CELLAR Check out these tasting notes from

Local Sommeliers

op the cork and take flight. Wine flights often include a tasting of multiple wines. Enjoy this diverse sampling from some of the Low Country’s most trusted palates and wine connoisseurs. Whether you are new to tasting wine or looking to enhance your understanding of specific regions, vintages or varietals — See, Swirl, Smell, Sip and Savor This!

2009 Copain “Tous Ensemble” Anderson Valley Finicky, tempermental, and thin-skinned, Pinot Noir may not be easy to grow but it sure is easy to drink! Depending on the region of origin, flavors can range from sublime hints of red fruit and rose petals to head-spinning aromas of violets and earth. There are some incredible finds that offer great taste and balance without requiring you to sell your car for a great tasting bottle of vino. Copain’s “Tous Ensemble” from Anderson County is one such gem. Notes of cherry and hints of herbs reinforced with great acidity make this food-friendly wine a thoughtful choice without over thinking it. Enjoy! Manoli Davani Avondale Wine & Cheese

Domaine Del Sol Picpoul In the sandy coastal vineyards of southern France, Picpoul emerges as a star among grapes. A popular blending partner being Clairette, this crisp, citrus, easy drinking deliciousness is enjoyed from it’s origin, the Languedoc, and into the Rhone Valley. Producing pink, white and red grapes/wine, Picpoul graces Chateau de Beaucastel’s and Chateau Mont-Redon’s great Chateauneuf-du-Pape and refuses to stay in France alone. A great representation is Domaine Del Sol Picpoul. The nose is fruity with aromas of lime. On the palate, the wine is lively and fresh with notes of citrus. Great acidity and roundness. Lauren Levine Uncorked Wine Bar

6 | Eat This! Charleston

2009 Kilka Malbec

Bodegas Borsao Tres Picos 2009

Malbec made a big impression throughout 2011. Mainly used as a blending grape in Bordeaux and the Loir Valley of France, it was at the hands of the winemakers of Argentina that brought it to popularity in producing 100% Malbec wines. It is best described as a Cabernet Sauvignon and Merlot lovechild with earthy spice. It’s full body explodes with soft red fruits with a terrific combination of tannin and spice finish. It pairs perfectly with grilled meats, BBQ and hearty pasta dishes. The 2009 Kilka Malbec is balanced with plums, dark cherries, hints of vanilla and exotic spice-rich characters with a soft finish.

Believe it or not, Grenache or Garnacha (Spain) is the most widely planted grape in the world. It is the signature varietal of France’s southern Rhone valley and has many outposts across the globe. The flavor profile typically shows red fruits (think strawberry and cherry), is light in color and offers a dash of white pepper spice. Low tannins and moderate acidity make Grenache perfect with grilled meats, sausages and highly spiced dishes. The Tres Picos Garnacha is terrific in that it takes all the delicious high note fruit tones and takes it to the next level of intensity. A modern take on the varietal but the versatility is still retained.

Anthony Pugh Wine A While / Vino Burgerz

Jason Selby Bottles

2010 Turley Wine Cellars “Juvenille”

Michael David Petite Petit

The Zinfandel that I chose as an excellent representation of what a Zinfandel should be is from Turley Wine Cellars, The 2010 “Juvenille” label. Turley has been on top of the Zinfandel world for quite some time. Being a very consistent and smart buy. The flavors are very enticing, with super rich notes of black raspberry, black currant, and the pleasant spice of cracked black pepper. Turley is a very well rounded full bodied Zinfandel.

Petite Sirah; the name alone inspires imagery of an intensely colored, dark wine splashing into a glass. Give it a quick swirl and thick legs slide down into a bouquet that evokes dark berries, earth and even decadent chocolate. Smoky, sultry and mysteriously alluring, Petite Sirah has found fans across the globe and most certainly here in Charleston. Michael David Petite Petit offers a joyous explosion of color and fun, it is a substantial, dense, full-bodied, whopper style of wine loaded with pure black fruit and vanilla flavors that coat the palate.

Vinny Wedderspoon Accent of Wine

Peter Demarest Uncorked Wine Bar

FEBRUARY 2012 | 7

from the

tap

Local Breweries Thrive on Variety By Timmons Pettigrew

he greater Charleston area plays home to four craft breweries. That’s fully half of the breweries in the state (not counting brewpubs). It’s no secret that we drink a hell of a lot in these parts, but that’s a dense concentration in a relatively small space. And they aren’t just surviving; they are thriving by all accounts, even with limited distribution outside of the Lowcountry. Two questions arise from this: how can this be, and is it sustainable? The answers are diversity, and yes. Our breweries are like the A-Team: committed to the same cause, but with wild variations in white hair and gold chains. From approach, to style, brewing systems to buildings, they couldn’t be more different. That variety is good for everybody. Palmetto is the old man on the block, churning out four year-rounds and a new smattering of seasonals from a nice warehouse space downtown since

8 | Eat This! Charleston

1994. Their capacity is substantial, and they have always packaged in 12oz bottles, still the only local to do so. The year-rounds have recently been retooled for our now-spoiled palates to much success. COAST is the smallest by capacity, but arguably biggest by demand and reputation. Their itsy-bitsy sevenbarrel system lends itself to an extremely hands-on approach, which has garnered them nationwide acclaim, especially in the big IPA and stout departments, since opening in North Charleston in 2007. It’s all beards (for the guys) and Grateful Dead radio over there, fitting the craft brewer stereotype but backing it up with an amazing product. Their location in an old naval records station is unique, fun, and chuckle-worthy (what with the beards). Westbrook dwarfs our other breweries in size, with an 18,000 square-foot, purpose-built space in Mount Pleasant that opened in late 2010. Their influence and focus is mainly European, and

especially Belgian, with some very exciting offerings aging in and being released from a dedicated barrel room. They recently started canning, another first-and-only packaging situation among area breweries. The space, feel, and equipment scream “modern,” a marked departure from our other locals. The new kids on the block at Holy City Brewing kick it old school, producing a very popular year-round porter and pilsner as well varied seasonals from their North Charleston space since mid-2011. The size of their sparkling new brewing system is somewhere between COAST’s and Westbrook’s. A cozy wooden bar (transplanted from an actual old bar) and killer old beer signage lining the walls lend to the old school feel of the place, which is another converted warehouse, but smaller and with rougher edges than Palmetto. Diversity is key for the Lowcountry to support multiple breweries, but it’s all for naught without quality. It’s one thing to have four breweries taking different tacks; it’s another to have four breweries producing legitimately good beer. Lucky for you, me, and our collective livers, we have both.

HOURS Mon-Thurs: 4 pm-2 am Fri & Sat: 11:30 am-2 am SUnday BRUncH Starts @ 10:30 am Bottomless Mimosas $10

Timmons Pettigrew is the author of Charleston Beer: A High-Gravity History of Lowcountry Brewing, and is hosting the Charleston Brew Hop at this year’s BB&T Wine & Food Festival. Follow him on Twitter #CHSBeer, and keep your eyes peeled for CHSBeer.org.

Go to

nOW dELIVERInG for delivery details!

caLL US FOR caTERInG • 654-7296 440 coleman Blvd. • Mt. Pleasant Visit finzbar.com for our daily specials! facebook.com/finzbar FEBRUARY 2012 | 9

Restaurant spotlight

GRAZE Eclectic Synergy by Antonia M. Krenza & Laney Roberts

efore you even peruse the menu, you are struck by the eclectic nature of the space itself. The open ceilings and concrete floors speak “industrial”. The tones of sage, honeyed yellow and ecru soften the minimalist edges. The whimsical artwork of Beaufort, SC artist, Bill Meade — oversized, vibrantly hued fruits and vegetables run amok in the world — completes the oddly harmonious symphony of disparate notes. It’s a space that invites commentary and conversation. There’s nothing better than good conversation, wine and great food.

GRAZE 863 Houston Northcutt Blvd. | Mt. Pleasant, SC (843) 606-2493 | www.grazecharleston.com

10 | Eat This! Charleston

Which brings us back to the menu … Like the décor of GRAZE, it leads you in a multiplicity of culinary directions. To the genre-identified diner (Italian, French, Greek, Japanese, Low Country Chic, Indian et al), this menu might induce pre-dinner anxiety. However, it is a veritable smorgasbord to those diners who seek a diversity of tastes in their dining experience. From Tempura to Tacos, Catfish to Cassoulet, there is something for everyone. The earthy roasted Beet Salad with peppery arugula, the creamy note of fried goat cheese, and the contrasting acidity of warm bacon vinaigrette is not to be missed. The Lump Crabcake, unadorned and unseasoned, is one of the best in Charleston. Perched atop sautéed vegetables in a pool of coconut curry, the succulent sweet flavor of the crab shines. The Cornflake Crusted Catfish with a succotash of

hominy, butterbeans, corn and bacon is the fish fry re-invented. The Lamb Belly Cassoulet is the perfect taste of a French country home. At first glance, the eclecticism of GRAZE might lead you to think that this is a restaurant in an identity crisis. It takes a very committed vision to successfully synergize these varied elements of style and culinary disciplines. That vision is one shared by the owners. Bradford Bobbitt, GM/ Owner, is in charge of the look and feel of the place. His engaging personality is part of the glue that brings everything together. Chef/Owners Michael Karkut and Derek Lathan are responsible for the adept handling of a challenging menu. They both share the guiding philosophy of fresh, lo-

cal and seasonal, but in the kitchen, Mike’s strengths are in his Southern roots and Derek’s are in Asian and Fusion styles. The trio formed a partnership based on long friendship, trust and respect. And its working. Next time you crave Indian, Italian or Greek, just head to GRAZE. Even if you decide on Japanese while on the drive over, keep going. GRAZE will have it. This ke. eclectic menu is a Lump Crabca fickle human appetite’s best friend.

Great food. Great chefs. even Greater cause.

Join us and more than thirty of the lowcountry’s top chefs at the 13th annual Chefs’ Feast, presented by Embassy Suites Charleston Area Convention Center.

feBruarY 26

2012 6 pm • black tie optional

For tickets or event sponsorship information visit our website at www.lowcountryfoodbank.org or call 843.747.8146 ext. 105.

ninetY-fiVe

Percent Proceeds Go to our of the

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FEBRUARY 2012 | 11

chef spotlight

The

Heart

of the

Kitchen

by Antonia M. Krenza & Laney Roberts

The kitchen is a place of dual personality. It is the heart of a home and the heart of a business. In both kitchens, hopes rise and fall with the execution of a dish. Special occasions are marked by the efforts of the kitchen. Young palates are inspired there. Novice cooks become chefs sweating blood and tears in the heat of the kitchen. Earning the title of Chef is not simply the acquisition of a culinary degree. It is a baptism by fire at the grills, burners and ovens in restaurants all over the world. A Chef is the heart of his kitchen.

Subject: Brannon Florie General Manger/Executive Chef 17 North Roadside Kitchen Origins: Native Son - Hanahan, SC Culinary Roots: Grandmother was the personal chef of the mayor of North Charleston. Grandparents on the other side of the family were working farmers. As a child he understood the connection of farm to table. Evolution: First job at 14 was in the dish pit. Quickly understanding that there was money to be made in the front of the house, he moved to a position as busser and then on to serving. It wasn’t a good fit. He realized that what he was searching for was in the kitchen. He stopped following the money and followed his heart. 12 | Eat This! Charleston

Career Path: His passion took him to Orlando, Disney and the high volume restaurants of International Drive. His talents in the kitchen and his strong business sense brought him to the attention of entrepreneurs who took him to Texas where he opened five restaurants in major markets. At 27, it was his back that brought him home. After surgery and a self-driven speedy recovery, he returned to his passion of cooking in the kitchen at the Boat House at Breech Inlet. Three years later, he set out on his own with Twisted Fish. This ill-fated venture led him to a place he had had his eye on since his return to the Lowcountry. That place is 17 North Roadside Kitchen. As for James Island, he says without flinching, “it was an unfortunate misjudgment.”

Memorable Moment: Alton Brown’s unexpected appearance in his kitchen. While Alton Brown was in Charleston, he decided to make a reservation with the Boathouse. The young hostess at the time, clueless to the Food Network, kindly dismissed Alton due to a packed night. After a further discussion, involving Alton’s mother, the family enjoyed an evening under Florie’s helm. A special request was sent back to the chef-hushpuppies to be exact. Brannon himself took to the corner and prepared them with precision. He was later interrupted in the midst of “embarrassingly shouting at an employee” by Alton himself to thank him. Passionate Distractions: He rarely disconnects from the business.

Occasionally he fishes, dines out or travels, but those occasions are rare. His work is his distraction. Chef Idol/Mentor/Inspiration: Kim of Kim’s Steakhouse in West Ashley. Brannon and his family have known Kim since his days as Hibachi Chef at Kyoto’s. He has marked most of his birthdays with Kim and this year will not be an exception. It is only recently that Brannon came to the realization that Kim’s skills and showmanship have been inspiring him since he was a child. Charleston foodies thank Chef Kim! Greatest Future Challenge: Raising a child. Brannon and his fiancé have a baby on the way. Congratulations from Eat This!.

American Cuisine with an Asian Influence Fresh

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CATerIng LeT uS CATer your nexT evenT or pArTy

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FEBRUARY 2012 | 13

SERVER spotlight

The

Social Science of Service

by Antonia M. Krenza & Laney Roberts

Like all things, titles evolve. The gender specific “waiter” and “waitress” were uncontested until they melded under the dual forces of the Women’s Lib and Political Correctness into the currently acceptable “server”. PC as it is, “server” seems so servile and the reality is that waiting tables has evolved into an art form of its own. Perhaps the title is ready to evolve yet again … Eat This! has the utmost respect for all the men and women who deftly guide us through our varied dining experiences and this is our way of recognizing those particular servers who stand out. They are passionate individuals who take pride, not only anticipating their guests’ needs, but also in providing them with a gastronomic experience they will long remember. They are career professionals. They are “social scientists” without a degree.

SUBJECT: Tim Willard Server, Bartender, “Soon to be” Certified Sommelier — FIG ORIGINS: Rhode Island EDUCATION: University of Vermont — Animal Sciences/Biology College of Charleston — Masters of Science in Environmental Studies EVOLUTION: At 14, Tim got his feet wet, literally, in the dish pit of a Barrington, RI eatery. Within a year, he was plating pastries and working the line on grill and sauté. Tim admits that, though he found the industry exciting, the world in the front of the house seemed intimidating. All changed during 14 | Eat This! Charleston

his college years in Vermont when bartending lured him to the “front”. When Tim landed in Charleston, he found his “server” legs at Coast, The Ocean Room, and now at FIG. PASSIONATE DISTRACTIONS: Soccer, definitively. Tim, who played in college and as a semi-pro, has remained connected to the sport via local men’s leagues and coaching up until recently. Tim and his wife foster animals and there is his continued interest in travel, wine and dining. CAREER PATH: After 18 years on the F&B scene, Tim has embraced service as his career. Tim loves his work and is eager to see where the path takes him. Certified Sommelier is an impressive

leap and perhaps management is a natural next step. INTROSPECTION: Tim exercises his analytical foundation from his Science degree in his role as service professional. He feels that “reading” the guest — taking note of moods, energies, body language, expressions — is crucial to making their experience perfect. In essence Tim feels that “servers” have become “social scientists”. His insight has given Eat This! a new angle on this spotlight. PHILOSOPY: “Success is measured by Passion”. Tim’s is a passion for the moment, for the food and the wine and he hones in on these passions by continuing his personal education in all aspects of his job. Whether they are career professionals or part-time “social scientists”, if there is a server that you’d like to recognize, please let us know. Eat This! is taking nominations!

Lunch: Tue - Sat 11:30 am - 2:30 pm DInner: Tue - Thur 5:30 pm - 9 pm Fri and Sat 5:30 pm - 10 pm Tue Wed Thur: 1/2 price bottles of wine SuNdAY BruNCh STArTING MArCh 18 10:30 am - 2 pm

Ocean View Dining Indoor & Outdoor Seating 1130 Ocean Blvd. Isle Of Palms 843-886-6772 www.huckslowcountrytable.com FEBRUARY 2012 | 15

BARTENDER spotlight

Kelsey Schulz

A Duality of Passions by Chris West

or most artists I know, the phrase “supplementing income” is not lost on them. It seems a second job is a near necessity for many who decide to eschew a “traditional” job and instead practice a passion. Conversely, it is often the case for the person serving you a cocktail on any given night that that isn’t the only thing they do. For many of us, work is a duality that involves sacrificing long hours and late nights to be able to wake the next day and do what we love. Bartender/photographer Kelsey Schulz is one of the aforementioned many; spending ample time behind the bar at The Roost and equal time behind the lenses of her camera. This is the story of her duality. Like most in the industry, Kelsey

16 | Eat This! Charleston

climbed the food and beverage ladder, starting as a TCBY yogurt maker to burger joint malt girl (“It was the single worst job I’ve ever had.”) to fine dining restaurant server. Eventually she got the chance to learn to tend bar hands-on. “One of the servers I had worked with forever left to open a bar and he told me he wanted me to learn to tend bar and work for him,” she said. “So first day I walk in and there is this huge guy standing back there. He told me: ‘The first rule of bartending is you have to drink,’ and he drank Power Shots (Wild Turkey and 151 straight) so we did Power Shots and he taught me how to make martinis. Basically, I got a break from a friend.” Around that time, Kelsey had also started venturing further into what until then had been a loose hobby. “I

remember always having a disposable camera and I just started taking pictures of art that already existed,” Kelsey said. “But the first photograph I ever made was at this empty baseball field. It a windy fall day and dead leaves were getting blown into the fence. I photographed it and realized that I had captured this one moment — that was the first time I photographed something that was in and of itself.” These days, Kelsey is beyond dead leaves at baseball fields. Having finished art school, she has moved past the mechanics of the craft and into the philosophical realm of it. And while photography and bartending seem so diametrically opposed, Kelsey draws more similarity than what lies on the surface. “I think the social aspect of the

two are important,” she said. But according to Kelsey, one of the greatest payoffs of her particular duality comes from the fulfillment that both jobs provide. “I think both of them are fulfilling to me because of my love of human nature; the way we interact and why we are the way we are, the way we change. Behind the bar, you’re constantly moving and just taking it all in and in a photograph, you can still take it all in, but you also have this one captured moment that can be dissected and picked apart. I think they’re both just such an interesting study on people.” Well said, dually speaking of course. Kelsey can be found most nights working at The Roost in Avondale and her photography can be found at www.kelseyschulz.com.

Welcome

to DeRoMa’s

843.972.1780

www.DeRoMasPizza.com

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DO THIS!

Taste of the Bridge Run

Making Waves in the Charleston Culinary Scene by Antonia M. Krenza and Laney Roberts

f you ask Race Director Julian E. Smith III what makes the Cooper River Bridge Run special, he certainly would mention that the event is now 35 years in the running. Pardon the pun. He might also mention that the Cooper River Bridge Run, with its estimated 43,000 participants, is the 3rd largest 10K in the United States, 6th in the world. He might also speak of the fact that in the last five years the run has also become a philanthropic endeavor, helping to raise $350,000 for various causes such as The Susan G. Komen for the Cure — Lowcountry, MUSC Children’s Hospital, The American Diabetes Association, Semper Fi Fund and The Lowcountry Center for the Prevention of Child Abuse. But there is an added twinkle in his eye when he talks of the race’s uniquely staggered start, which releases wave upon wave of runners

18 | Eat This! Charleston

— 3000 to 5000 at a time — upon the streets of Mt. Pleasant. Those aren’t the only “waves” that Race Director Smith is excited about. Though this is its second year in the making, this is the first year that he and his staff have taken charge of “The Taste of the Bridge Run”. Smith plans for the 2012 event to celebrate many of Charleston’s top restaurants, while also throwing a little limelight on some of the city’s hidden gems. There are countless culinary events which take place upon the peninsula’s shores, so what makes Smith believe that this young contender will become a standout? Well, just look at their 35 year track record. Again, pardon the pun. The 2nd Annual Taste of the Bridge Run, which takes place Friday, March 30th, is an ambitious event operating on dual fronts. Like last year, the event will be held downtown outside the GailContinued on page 28

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DINE

Dash or

The Tin Roof — Not Your Momma’s Hotdog

or anyone that thinks a hotdog is just a hotdog, take it from me — “the un-convinced of anything hotdog” — that you may want to check out the Tin Roof off Hwy 61 in West Ashley. My dining companion for this particular adventure considers herself a ‘dog’ connoisseur and I thought her inclusion only fair to contrast my derision for this American culinary all-star. I blame a childhood of boiled wieners, canned kraut and soggy buns. In fact, it was only my curiosity about some fanatical praise I had

recently heard for this restaurant and it’s dogs that got me here. Neither my friend nor I had been to the Tin Roof prior to this visit. We pulled in right as dusk turned to dark and found a spot in the gravel parking lot that was already filling up. It was not clear to either of us where to enter so we opted for the most inviting access point, which happened to be in between an enclosed patio/staging area and the inside bar. On the advice of a friend we headed straight to the heart of this unique eatery and dined at the bar. Don’t let the quaint, country-esque name Tin Roof give you the wrong image. This place is a garage band’s wet dream. The décor is eclectic in the

The Eat This! Critic 20 | Eat This! Charleston

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

The Mason Dixon

broadest sense of the word running the gamut of retro to revolutionary — Elvis to Ishmael. What wasn’t graffitied or postered was covered in fabric and fringe. The bar itself is sandwiched between a generous stage space (Yes, there is live music!) and a pool table. The floor is concrete and there is a definite “basement” vibe to the place. This particular evening, Tin Roof was featuring craft beers by Charleston’s own Holy City Brewing Company and I opted for a pint of the Pecan Dream while I looked over the heavily “hotdogged” menu. Typically I am not into sweets when choosing my savory edibles, but this particular dog was howling at me. The “Maple Leaf” listed maple soy syrup, honey mustard, bacon and relish as components. The smoky meatiness of the bacon and the all beef dog were in perfect balance with the sweet-acidic play of the syrup, mustard and relish. The subtle nutty creaminess of the beer was a perfect companion to the dish. Could it be that I really like hotdogs?

1117 Magnolia Road Charleston, SC 29407 (843) 571-0775

There was no question of like on the part of my dining companion. She boldly chose Holy City’s Oyster Stout, whose interesting briny nuance played perfectly the saltiness of the bleu cheese on her Mason Dixon menu choice. The combo of bleu cheese slaw, chili and spicy mustard attracted her because of its resemblance to her “galactic” favorite. After finishing off our dogs and a side of Raw Fries — thin chips sliced to order and drizzled in a gorgonzola cream sauce — she decided that there may be a new Top Dog in town. Would I bring my thirteen year old nephew who is an aspiring drummer to grab a dog here or my office drinking buddies for beer and music? Definitely yes! Would I bring my retired teacher mom who would have benefited for the experience of a great dog many years ago? Oh, most certainly no! The potential “volume” of the music and the unisex bathrooms with a shared external hand sink are not for less adventurous souls. Most importantly, would I go back? After my “Maple Leaf” epiphany, I say “hell yeah!”

FOOD ATMOSPHERE SERVICE PRICE OVERALL

Five Tomato Scale

The Tin Roof

The Maple Leaf

FEBRUARY 2012 | 21

DRI V WINE-THRU

DOW

EE FoRg Treats

e) has urc p th (wi

Mt. PlEaSant

280 West Coleman Blvd. (one block from Ravenel Bridge) 843-881-6741

Cappuccino Blasts Shakes Sundaes Cones Cups Smoothies Soft Serve

Hours: Mon-Sat 10-10 Open Late Sunday 12-10

All Day Every Day

Mini Parfait Only $ 2.00

Catering for your office or Special Event Plenty of Patio & Outside Seating bRuNCH

SaTuRDay & SuNDay 10a - 4p

DINNER

moNDay – SuNDay 5p - 10p

Happy HouR

EvERyDay fRom 4p - 7p

2 for $52 SpECIaL

Two THREE-CouRSE mEaLS & boTTLE of wINE (m,T,w)

1968 Riviera Dr Unit O • Mt Pleasant, SC (Just off the IOP Connector)

843.884.1177 • www.cravemtp.com 22 | Eat This! Charleston

T A M I T L THE U

D O FO HT G I F

Just when you thought things were going to simmer down, Eat This! is cranking up the heat and bringing you the Ultimate Food Fight. Ten local chefs will be randomly paired. Tune into Lowcountry Live March 5th at 10 a.m. where the teams will draw knives each representing five cuisines (Lowcountry, Pan-Asian, Southwestern, Mediterranean and French). The teams will then each prepare two small bites (a.k.a.: amusebouches) for your enjoyment and critical palate. Visit eatthischarleston. com to weigh in on which chefs would make for the most interesting paired fares to sink your fork into. Join us at the Eat This! Kickoff Party where you will decide which dynamic culinary duo are the Ultimate Food Fight Champions. For more information please visit EatThisCharleston.com.

EAT THIS! Kickoff Party! Tuesday, March 13, 2012 from 5-8 p.m. at The Lighthouse on the Creek next to Redâ&#x20AC;&#x2122;s Icehouse in Mt. Pleasant FEBRUARY 2012 | 23

DEFENDING CHEF’S NAME

Tomelex Copeland

age

CHEF’S NAME

Meredith Adams

age

CHEF’S NAME

Landen Gan

HOMETOWN

RESTAURANT

BIOGRAPHY

Little Africa, SC Red’s Icehouse Tomelex is proud to be the Executive Chef at Reds Icehouse and has been so since 2005. He went to Johnson and Wales but attributes his cooking skills from his mother, Doris Copelan and his Aunt, Joyce Thompson. A wise man once told him, “If you love what you do, you will be successful in all you do”, and he loves cooking. Tomelex thinks of himself as an eclectic chef with southern tendencies.

24 | Eat This! Charleston

Snow hill, Nc Eurasia After a stint at Johnson and Wales, Adams began her career as sous chef at Todd Jurich’s Bistro in Norfolk, VA and went on to Zinc Brasserie at Hilltop. She was then tapped as executive chef for the original Eurasia in Hampton Roads, VA and partnered with restaurateur Andy Fallen to expand the successful Eurasia concept into Mt. Pleasant. With North Carolina roots and a respect for locally farmed products, she transforms classic dishes into bold cuisine using her own inventive style.

Hays, kS

CRAVE KITCHEN

Reigning FOOD F Landen entered c school at 18 and an apprentice un Yusef, executive c Casino. Landen h experience, from to intimate tapas beach. As the exe Crave Kitchen an focus is fusion go with comfort and

FOOD FIGHT

G CHAMPION

nstrom

age

EN & COCKTAILS

FIGHT champion, culinary worked as nder Andre chef at Argosy has extensive m large casinos s bars on the ecutive chef at nd Cocktails, his ourmet, coupled d innovation.

CHEF’S NAME

Todd Mazurek

age

CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

decatur, IL caviar & Bananas Todd Mazurek is the executive chef of Caviar & Bananas Gourmet Market & Café. His menu features a diverse selection of gourmet prepared and madeto-order epicurean edibles including sandwiches, salads, sushi, and an extensive selection of prepared foods, all of which are made in-house. Mazurek’s creations combine the freshest local, regional and global ingredients with his passion for cooking and skillful execution to artfully satisfy both in-store diners and event clients alike.

age

JJ Kern

Mt. Pleasant, SC huck’s lowcountry table Growing up in the Old Village of Mt. Pleasant and having family deeply rooted in Charleston ignited JJ’s passion for food and hospitality. Daily visits to the old vegetable bin fostered his love for Charleston’s bounty of culinary delights. JJ started cooking with his grand mother around the age of six. After working through high school in kitchens on the ‘creek’, JJ pursued a degree in Architecture, but was drawn back to Charleston and his love for cooking. FEBRUARY 2012 | 25

FOOD

CHEF’S NAME

Billy condon

age

CHEF’S NAME

jimi hatt

age

CHEF’S NAME

antonia m.

HOMETOWN

RESTAURANT

BIOGRAPHY

Charleston, SC perfectly franks Affectedly known as “Kitchen Billy”. He may have a grizzly beard and infectious smile, but don’t let that fool you. He’s passionate about food and has spent the last year as co-owner/ operator of Perfectly Frank’s in downtown Summerville. Billy joined forces with creator/owner Chef Perry Cuda to expand the menu offerings of Perfectly Frank’s. This “haute” dog eatery was recently featured on The Food Network’s, “Diners, DriveIns and Dives.”

26 | Eat This! Charleston

ruston, LA guerrilla cuisine Jimi Hatt is the chef, host and producer of Guerrilla Cuisine – Charleston’s original collaborative dining project. While the idea of underground, alternative dining is not new, Chef Hatt put his own spin on it, refined it and brought it to Charleston, where it continues to evolve into an exciting culinary, social and philanthropic venture, pushing the boundaries, bringing awareness and building communities.

long Island sette

Antonia M. Krenz heritage genetica her with a strong as culture. An un to the Heart of D introduction to th flavors and culin the south led her in the kitchen. Kr Culinary Arts in B Alabama and rec Charleston to fur craft. She is curr as the Sous Chef Mount Pleasant.

FIGHT

Kickoff Party! See page 45 for Kickoff Party details and location. For the next FOOD FIGHT venue visit EatThisCharleston.com

age

krenza 26

d, NY

za’s Italian cally stamped g sense of food nexpected move Dixie and her he diversity of nary traditions in r to her passion renza studied Birmingham, cently moved to rther hone her rently working f at Sette in .

CHEF’S NAME

sean park

age

CHEF’S NAME

brannon Florie

HOMETOWN

RESTAURANT

BIOGRAPHY

seoul, korea OKU Chef Sean Park joined Steve Palmer and The Indigo Road team at O-Ku in Charleston, S.C. in March 2010 with both extensive training experience and a deep appreciation for Asian cuisine. Named one of Esquire magazine’s 20 Best New Restaurants of 2010 and chosen as one of the Top 50 Hot Spot Restaurants in the nation by OpenTable in 2011, O-Ku and Park have flourished in their commitment to showcase upscale, authentic Japanese cuisine with a contemporary twist.

age

hanahan, sc 17 north roadside kitchen Lowcountry native Brannon Florie is revitalizing the gracious cuisine he knows best. His passion for local food ways and traditions is deeply rooted in his respect for humble Southern ingredients and the region’s rich natural food sources. This, coupled with a contemporary curiosity for new food experiences and a high level of culinary skill and expertise, has made his food at 17 North Roadside Kitchen in Mount Pleasant a stellar standout. FEBRUARY 2012 | 27

Bridge Run from page 18 lard Auditorium on Calhoun Street. This year’s second location will be Harborside East in Mt. Pleasant, with the dramatic backdrop of the Cooper River Bridge. With Blue Moon Beer as a sponsor and restaurants such as Rue de Jean, Hall’s Chophouse, 17 North Roadside Kichen, Bricco Bracco and the Arts Institute of Charleston’s Culinary Department in attendance on both sides of the Cooper, the event is sure to attract both race and foodie fans. In addition to the savory,

Taste of the Bridge Run Friday, March 30, 2012 | 5 pm until 8pm $ 15 Admission | www.bridgerun.com

carb-friendly offerings, there will also be the sweet indulgences of Cupcake, Moon Pie Company and more to seal the deal. Smith is projecting to serve 1000 dinners this year at each location of The Taste of the Bridge Run. In fact they are actually limiting the event to that manageable number. So if you’d like to enjoy the creations of some of Charleston’s culinary wonders while mingling with some of the race participants and reveling in some awesome local music (Did we mention that Ship City Slim will be performing at the Gaillard location?), then you might want to purchase your tickets in advance. Tickets are $15 and a portion of the proceeds will be dedicated to establishing a Culinary Scholarship at the Art Institute of Charleston. Music, food and a “feel good” time!

GET FIRED UP with our flavor enhancing wood fired pizzas

Open 7 days a week 11-11

www.brixxpizza.com

656 Long Point Rd. Mt. Pleasant 843.971.2120 28 | Eat This! Charleston

Casual english style Pub. Great Food. Friendly staff. Cold Beverages. Belle Hall PaRk West West asHley 624 long Point Rd. 1117 Park West Blvd. 1124 sam Rittenberg Blvd. (843) 881-3056 (843) 388-6127 (843) 793-3481 sun-thur 11 am - 12 am | Fri & sat 11 am - 2 am Happy Hour 7 days a week 4:30-7:30

www.dogandduckfamilypubs.com

Call to have us cater your next event!

“TOP 10 dATE nIGhT” Charleston Living Magazine

modern vibe contemporary salon

now open |

Mon 10-5 Tu-Fri 9-7 Sat 9-5

locally owned and operated

843.606.2413

1956 Long Grove Drive Mt. Pleasant Seaside Farms next to Target across from Basil

silviasalonandspa.com

Bring out your inner artist while enjoying a glass of wine with friends.

843.284.FEAR (3327) 1960 Riviera Drive • Mt Pleasant www.FearNoEasel.com FEBRUARY 2012 | 29

follow THIS!

Lucky #7 Strategizing Your BB&T Charleston

Wine + Food Festival Experience by Antonia M. Krenza & Laney Roberts

he 2012 BB&T’s Charleston Wine and Food Festival is in its seventh vintage and, like the wine of a master vintner, it is only improving with each ensuing year. Named one of the Top Five Wine and Food Festivals in the U.S. by Forbes Traveler, it seems that this premier Charleston event has succeeded in its mission to garner national recognition for the culinary hotbed that Charleston has become. The festival, like the city itself, is a destination for locals and tourists alike. This year’s roster of events promises to be even more exciting than last year’s. As a matter of fact, the plentitude and diversity of options can be pretty over-

30 | Eat This! Charleston

whelming. Then there’s the matter of financing your festival experience. Even if money is no object, a festival goer would still be hard pressed to pick and choose. For most people money IS an object and so is time. We thought we would look at the Wine and Food Festival experience the way a kid would look at his allowance … How much stuff can I get with this week’s allowance? Say the allowance is $100 (Lucky kid!). If you’re impulsive, you might pick one dinner or tasting event, maybe two. Well, we’ve got a different idea. Why not experience the festival all three days in small tasty morsels with a Culinary Village Perimeter Pass. The pass each day is $25 and allows you to experience cooking demos, competitions, book signings and

THE Mt. Pleasant Wine Bar offering more than 100 incredible wines, 25+ wines by the glass, craft beer selection, 13 artisan cheeses, artisan chacuterie & 15 gourmet chocolates Happy Hour

entertainment and drink specials 7 days a week team trivia tuesdays live music and more!

Happy Hour 7 days a week 4:30 - 7:30 pm $2 domestics $3 well

Mon-Fri, 4-7 pm 4 Glasses of House Red or White Wine $ 3 Craft Beers $ 2 off Cheese Du Jour

Live Music See our website for details

Wine Tastings

Held the 1st & 3rd Wednesday & last Saturday of each month, 5-7 pm

uncorkedwine.net

Belle Hall Shopping Center 664-G Long Point Rd • Mt. Pleasant Follow us on & for Weekly Features M-W 4-11pm • THR-SAT 4pm-12am

MON-FRI: 4:30 pm - 2 am SAT-SUN: 4 pm - 2 am

1150 Queensborough Blvd. Mount Pleasant, SC • 843.388.5114 off Anna Knapp Blvd., just South of Mathis Ferry Road in the Publix Shopping Center next to Chick-fil-A

Carpe Diem

Wine & Spirits

www.yourlocalsbar.com

Being there is why I’m here. Auto | Home | Life | Bank

Finest seleCtion

Mt Pleasant’s Boutique Liquor Store KnowleDgeable sales ProFessionals

Scott Walker | 843.388.6965 scott@scottwalkeragency.com | scottwalkeragency.com 867 Houston Northcutt Blvd | Patriots Plaza | Mt Pleasant

843•881•9203 869 Houston Northcutt Blvd • Mt. Pleasant Patriots Plaza Whole Foods Shopping Center FEBRUARY 2012 | 31

Wine+Food

Events In addition to the happenings on Marion Square, there are specialized events on site at some of our city’s amazing restaurants, plantations and private homes. Below is a list of “Under $100 Alternative Events” that might help in narrowing your choices. FRIDAY | MARCH 2 La Wine La Luncheon | $75 | 12 pm A three course pairing of food and proprietary wine hosted by owner and native son Brad Ball Social Restaurant & Wine Bar 188 East Bay Street Champagne & Charcuterie | $50 | 11 pm Wine Connoisseur Kevin Pike pairs a selection of Grower Champagnes with charcuterie to discover the savory splendor of bubbles Culinary Institute of Charleston Palmer Amphitheater, Room 182 66 Columbus Street

SATURDAY | MARCH 3 Celebrity Authors Reception | $50 | 4-6 pm Enjoy wine and Hors d’oeuvres while meeting celebrity authors. Cook books available for purchase and signing on site. Governor Thomas Bennett House 69 Barre Street After Hours: Taking it to the Streets | $85 | 9-12 pm Street performers, dancers, specialty cocktails, food arts and food trucks! A first! Bus Shed 375 Meeting Street Nectar of the Gods: Pulque, Mezcal and Tequila | $55 | 3 pm Master Mixologist Junior Merino, The Liquid Chef, explore the agave spirits of Mexico Taco Boy 217 Huger Street

32 | Eat This! Charleston

specialized seminars all brought conveniently together in Marion Square. This pass does not include admittance to the Grand Tasting Tents however. So, if you have only one day to enjoy the Wine and Food Festival then definitely purchase an all inclusive pass. Friday and Sunday passes are $75, but on Saturday they are $100. Saturday festival goers must select a specific time for entry in the Grand Tasting Tents — 11 to 2 pm or 3 to 6 pm — but those pass holders will have unlimited access to all other tents in the Culinary Village throughout the day. Check out charlestonwineandfood.com for event scheduling. (Heads Up! Keep an eye out for events featuring Chef Chris Hastings of “Hot and Hot Fish Club” in Birmingham, AL and Chef Hugh Acheson of “Five and Ten” in Athens, GA. The Charleston Wine and Food Festival is an amazing experience at any level. Whether you take a budget-restricted “bite” or attack it as a full-on “buffet”, the event will reconnect you with a sense of our unique culinary heritage. Your allowance could not be more well spent! As of the publishing of the official festival catalogue, the events we’ve listed above were not sold out. Check a more detailed and updated listing of festival events and purchase tickets online at charlestonfoodandwine.com. Must be 21 to attend all festival events. No infants, strollers or animals allowed.

chef recipe

Chicken

Zarro

If youâ&#x20AC;&#x2122;re a Chef

by Chef Joe Spiotta

Not to be confused with Zorro â&#x20AC;&#x201D; the dashing black-clad masked outlaw. This is Zarro. Chicken Zarro to be exact, Chicken Zarro was a staple in our traditional Sunday family dinners. The recipe was handed down by my grandmother whose last name was Zarro. This dish is now considered a legacy in our family and we continue to

and would you like to share a recipe with the readers of Eat This!, send us an email of the recipe and a photo of the finished product to: ChefRecipe@ eatthischarleston.com. enjoy it at our Sunday family dinners to this day. Joe Spiotta, Chef and Owner of Bricco Bracco has unmasked this dish and it is absolutely delicious.

Chicken Zarro 2 Chicken breasts (5-6 oz.) 2 slices mozzarella cheese 2 thinly sliced pieces proscuitto

Half cup chopped proscuitto 1 shallot minced 1 cup sliced mushrooms Flour

2 beaten eggs 1 cup sweet marsala wine 3 oz chicken stock 2 oz salted butter

Lay both chicken breasts skin side down. Place two slices proscuitto and mozzarella in the center and fold cbhicken together to form a sandwich. Dredge chicken in flour and coat evenly. Dip in beaten eggs and then back in the flour to coat heavily.

In sautee pan add chopped proscuitto and let render 2 minutes. Add mushrooms cook 2 minutes. Add minced shallots cook 1 minute. Add marsala and flame off alcohol add remaining chicken stock and butter. Reduce to sauce consistency.

Take a sautee pan and place 3 oz of olive oil over medium heat. Sautee chicken on both sides till golden and crusty. Remove chicken from pan and open it onto a cookie sheet. Place 1 oz of chicken stock on chicken and finish cooking it in pre heated 400 degree oven. Approx 8 to 10 minutes.

Remove chicken from oven and fold back into sandwich. Top with sauce and enjoy. Serve over whipped potatoes or your favorite pasta. Makes 1 serving.

FEBRUARY 2012 | 33

Bacon & Asparagus

Reader

Tartlet

recipe

by Aaran A. | Mt. Pleasant

A quiche is fun, but a tart is divine. And everyone knows that anything is better with bacon. Trust my Southern

Do you have a great recipe? Submit your story, food photo and recipe to: ReaderRecipe@ eatthischarleston.com.

palate. From the delicate texture of the tart crust, the crisp bacon, soft goat cheese and asparagus — this dish is a win-win for brunch or any occasion. Visit any local farmers market this Spring for fresh and locally produced goat cheese and asparagus — you’ll be glad you did.

Bacon & Asparagus Tartlet 3-4 pieces of thick-sliced Bacon 1/4 shallot peeled and chopped 1 Puff Pastry Sheet

1 LB asparagus tips washed and trimmed 4 oz softened goat cheese Salt and Pepper to taste

PREHEAT oven 400’.

Roll puff pastry onto greased or nonstick baking sheet folding outer edges slightly in to form crust.

SPREAD or crumble goat cheese onto the puff pastry.

Arrange asparagus and shallots onto puff pastry. Top with crumbled bacon

COOK bacon to a crisp. Remove from pan, drain and crumble. Reserve approximately 1 Tbsp bacon grease. In same pan, sauté shallot and asparagus until soft — approximately 2-3 minutes. Salt and pepper to taste.

BAKE at 400’ for 15-20 minutes or until puff pastry is golden brown.

Enjoy!

34 | Eat This! Charleston

a neighborhood store with neighborly prices

Dante’s spirits

BraDley’s

sea island shopping Center

1440 Ben sawyer Blvd Mt. pleasant 843.881.1040 Mon-sat 10 am - 7 pm

liQUOr stOres

1220 Ben sawyer Blvd Mt. pleasant 843.856.8815 Mon-sat 10 am - 7 pm

Our Chefs are from New York’s Finest Sushi Restaurants MON Single Lady 1/2 Price on House Wine, House Champagne & House Hot Sake TUES HAPPY HOUR ALL NIGHT SUSHI BAR & GRILL

WED 1/2 Price Bottle Wine Night THURS $15 Pitchers of Margarita $10 Buckets of Beer FRI & SAT $5 Martini SAT & SUN $10 Bottomless Mimosa’s BRUNCH & $5 Bloody Marys SUN $2 Off Sappora

644Q Long Point Rd., Mt. Pleasant Inside the Belle Hall Shopping Center Across from Brixx

843-856-5798

www.fujisushibarandgrill.com Fuji Sushi Mount Pleasant

$10 Domestic Buckets during March Madness!

Mon-Thurs 11am - 10 pm Fri 11am - 11 pm Sat 12 - 11 pm Sun 12 - 10 pm

Mt. Pleasant’s Best Sushi

HaPP y Hou r

7 Day saw $2 A eek 4:30 $2 off ll Domesti - 6:30 pm c Bee Japan rs es $3 We e Beer & W ll Drin ine ks 1/2 o ff Sak e

FEBRUARY 2012 | 35

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Baskin Robbins

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Lighthouse on the Creek Coosaw Creek Country Club

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36 | Eat This! Charleston

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Coleman Public House

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Bradley’s Liquor Steel City Pizza

Huck’s Lowcountry Table

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FEBRUARY 2012 | 37

Dog and Duck

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Black Bean

Cavier & Bananas

How Art Thou Fat Hen

Black Bean

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38 | Eat This! Charleston

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Mt. Pleasant • Shem Creek • 843.388.0003 • Seabrook • Bohicket Marina • 843.518.5515 w w w. r e d s i c e h o u s e . c o m

Get In Bed With Us!

Breakfast Lunch & Dinner

Beach Food • Coffee & Crepe Brunches Deli Wraps • Fruit Smoothies

843-856-4264 •tasifresh.com 1948 Long Grove Drive, Mt Pleasant Just off IOP Connector, next to Target. Minutes from the beach.

Two MT. PleasanT locaTions 1109 Johnnie Dodds Blvd. • 843.606.9909 1031 Highway 41 #500 • 843.849.8166 NortH CHarlestoN • 843.552.1822 West asHley • 843.225.4113 MeNtioN tHis aD aND taN Free For 1 Week! NeW CustoMers oNly.

www.sunstationtan.com FEBRUARY 2012 | 39

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

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

Hucks Lowcountry Table 1130 Ocean Boulevard Isle of Palms, SC 29451 (843) 886-6772 huckslowcountrytable.com

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

Dog and Duck Belle Hall 624 Long Point Road (843) 881-3056 DogAndDuckFamilyPubs.com

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

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

Park West 1117 Park West Boulevard (843) 388-6127

Locals 1150 Queensborough Boulevard Mount Pleasant, SC 29464 (843) 388-5114 yourlocalsbar.com

869 Folly Road James Island, SC (843) 277-2101 Bradleys Liquor 1440 Ben Sawyer Blvd #1102 Mount Pleasant, SC 29464 (843) 881-1040 Bricco Bracco 1161 Basketweave Drive Mount Pleasant, SC 29466 (843) 416-8290 briccobracco.net Brixx Wood Fired Pizza 656 Long Point Road # G Mount Pleasant, SC 29464 (843) 971-2120 brixxpizza.com

West Ashley 1124 Sam Rittenberg Boulevard (843) 793-3481 Eurasia 915 Houston Northcutt Boulevard Mount Pleasant, SC 29464 (843) 606-2616 eurasiaSC.com Fear No Easel 1960 Riviera Drive Mount Pleasant, SC 29464 (843) 284-FEAR (3327) fearnoeasel.com Fat Hen 3140 Maybank Highway Johns Island, SC 29455 (843) 559-9090 thefathen.com

Carpe Diem 869 Houston Northcutt Blvd Mt Pleasant, SC 29464 (843) 881-9203

Finz Bar and Grill 440 Coleman Boulevard Mount Pleasant, SC 29464 (843) 654-7296 finzbar.com

Caviar & Bananas Gourmet Market & Café 51 George Street Charleston, SC (843) 577-7757 caviarandbananas.com

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

Coleman Public House 427 West Coleman Boulevard Mount Pleasant, SC 29464 (843) 416-8833 colemanpublichouse.com Crave Kitchen and Cocktails 1968 Riviera Drive Mount Pleasant, SC 29464 (843) 884-1177 cravemtp.com Dantes Liquor 1220 Ben Sawyer Boulevard Mount Pleasant, SC 29464 (843) 856-8815 40 | Eat This! Charleston

Graze 863 Houston Northcutt Mount Pleasant, SC 29464 (843) 606-2493 grazecharleston.com

Perfectly Franks 118 North Main Street Summerville, SC 29483 (843) 871-9730 pfranksandmore.com Reds Icehouse 98 Church Street Mount Pleasant, SC 29464 (843) 388-0003 RedsIcehouse.com Bohicket Marina 1882 Andell Bluff Boulevard Seabrook Island, SC 29455 (843) 518-5515 Skoogies 840 Coleman Boulevard Mount Pleasant, SC 29464 (843) 884-0172 originalskoogies.com Steel City Pizza Mount Pleasant 1440 Ben Sawyer Boulevard (843) 856-2525 SteelCityPizza.com North Charleston 8600 Dorchester Road (843) 225-6111 Tasi Bites and Blends 1948 Long Grove Drive #5 Mount Pleasant, SC (843) 856-4264 tasifresh.com

Honeycomb Café 162 Seven Farms Drive Daniel Island, SC 29492 (843) 881-8686

Troubedors Coffee 1317 Long Grove Drive Mt Pleasant, SC 29464 (843) 884-3334 troubadourscoffeehouse.com

How Art Thou Café 1956 Maybank Highway Charleston, SC 29412 (843) 793-2231 HowArtThouCafe.com

Uncorked 664 Long Point Road, Suite G Mount Pleasant, SC 29464 (843) 849-5185 uncorkedwine.net

List your restaurant, email directory@eatthischarleston.com

“Hot soups for cool people!”

Start your day with a little honey. BEST BrEakfaST IN TOWN Breakfast | Lunch | Coffee | Drinks Best Reuben Anywhere

843.881.8686 162 Seven Farms Drive | Charleston

Open 7 Days a week from 6:30 am - 2 pm

See our daily specials, daily homemade soups, gourmet sandwiches, and salads at

www.ladlessoups.com

843-606-2711 • 1164 Basketweave Dr • Mt. Pleasant

Because life is more than ordinary!

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

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

www.pfranksandmore.com FEBRUARY 2012 | 41

Events FEBRUARY 17-19 South Eastern Wildlife Expo 211 Meeting Street, Charleston (843) 723-1748 18

All You Can Eat Oyster Roast 6 - 9 p.m. St. Padre Pio Old Catholic Church 102 Old Trolly Rd, Summerville (843) 851-5577

Wild Game Wine Dinner 7 p.m. 17 North Roadside Kitchen 3563 Hwy. 17 North, Mt. Pleasant (843) 606-2144

21 Fritz Winery Wine Tasting 5 - 7 p.m. 132 S. Main Street, Summerville (843) 832-1212 www.accentwine.com

23 ECEW Meals on Wheels Fundraiser 6 - 8 p.m. Liberty Tap Room & Grill 1028 Johnnie Dodds Blvd., Mt. Pleasant (843) 971-7777 26 13th annual Chefs’ Feast 6 - 9:30 p.m. Charleston Area Convention Center Grand Ballroom www.lowcountryfoodbank.org MARCH 1-4 Charleston wine+food Festival Downtown Charleston (843) 727-9998 charlestonwineandfood.com 12 Palmetto Beer Dinner 7 p.m. 17 North Roadside Kitchen 3563 Hwy 17 North, Mt. Pleasant (843) 606-2144 13

ULTIMATE FOOD FIGHT 5 - 8 p.m. Lighthouse on the Creek 100 Church Street, Mt Pleasant www.eatthischarleston.com

42 | Eat This! Charleston

30 Taste of the Bridge Run 5 - 8 p.m. Dowtown Charleston Galliard Auditorium, 77 Calhoun St.  Mt. Pleasant HarborSide East, 28 Bridgeside Blvd. (843) 937-4183 APRIL 1 LowCountry Beer Festival 11 a.m. 17 North Roadside Kitchen 3563 Hwy 17 North, Mt. Pleasant (843) 606-2144 1

Cajun Festival Noon James Island County Park (843) 795-4386

13-15 World Grits Festival St. George (843) 563-7943 www.worldgritsfestival.com

29 Blessing of the Fleet and Seafood Festival 11:30 a.m. - 6 p.m. Mt. Pleasant Waterfront Park (843) 849-2061 MAY 5 36th Annual Lowcountry Shrimp Festival 11am The Robert E. Ashley Landing McClellanville lowcountryshrimpfestival.com 1-13 Charleston Greek Festival 1 Holy Trinity Greek Orthodox Church 30 Race Street, Charleston (843) 577-2063 www.greekorthodoxchs.org/greekfest

Have a culinary event you’d like to promote? Email your culinary event to events@eatthischarleston.com.

Welcome to The Bridge

t Rock Contemporary Call letters WCOO | Format Adul ence Everyone Audi | FM 5 105. Dial Position

HOURS

Monday through Sunday 24/7

BREAKFAST

-10am

Roc Doc and Laura Lee from 6am

t be Giants, served with a side of They Migh ing Heads Talk and e, shak Milk The Occassional

LUNCH

Nikki from 10am to 3pm

Train, The Pretenders, served with a side of Sol Driven Gaslight Street and Lenny Kravitz

DINNER

The Critic from 3pm to 7pm

t, Adele, served with a side of Michael Tren ain McC in Edw Bob Marley and

music allergies you may have. Please inform the station of any n. Bridge — The Sound Of Charlesto Thank you for listening to The

www.1055thebridge.com steelcitypizza.com

builders of good food ------------------------------------------------------------ from the builders of giuseppi’s pizza & pasta

mouNt pleasaNt • 843-856-2525

1440 beN sawyer boulevard — iN the bi-lo shoppiNg ceNter

North charlestoN • 843-225-6111

8600 dorchester road — behiNd suNtrust baNk FEBRUARY 2012 | 43

Take your Tastebuds for a stroll while learning the history

of Charleston.

2.5 hour tour

404.226.1086 | 843.754.1394 | www.charlestonculinarytours.com

5 discount when you mention you saw us in Eat This! magazine!

500Beers Bottled

IR SING HIGH CAFE BR

EAK

FA ST

LUNCH

L FR E E D E

IVE

The purest, richest coffee combined with the freshest salads, sandwiches and sweets (or your next visit is FREE!)

M-F: 7 am – 4 pm | Sat: 8 am – 2 pm 480 E. Bay St. | Charleston, SC 843-958-8596 | risinghighcafe.com |

9 draFts groWler reFill statioN

$5 oFF 9770 dorchester rd. North charlestoN

oakBrook Walmart shoppiNg ceNter 843-821-0888

44 | Eat This! Charleston

WheN you meNtioN you saW us iN CHARLESTON

NO BUGS. NO BITES. NO KIDDING. Satis Barrier Spray: Every three weeks,

Mosquito Squad will spray your yard for season long protection.

Guara faction nteed!

Automatic Misting Systems: Protects your property

with time bursts of our effective mosquito control solution.

Special Event Spray: Effective, dependable control for backyard BBQs, pool parties, weddings, any outdoor gathering!

INTRODUCTORY SPECIAL

Barrier Treatment

843-884-8661

Lowcountry.MosquitoSquad.com

First time customers only. Limit one coupon per property. Not valid with other offers. Expires 6/30/12 IC

FEBRUARY 2012 | 45

Foodie

QUIZ

Food For Thought What is the recipe for a foodie? Perhaps you eat out often, own a celebrity chef cookbook or two. Maybe you watch the Food Network and other culinary shows like Top Chef, Chopped and No Reservations and subscribe to Bon Appetit. Better yet, you’ve coordinated a menu, created a French cream sauce from scratch, or made a wine recommendation for three different people eating three different meals (not using a special iPhone App). If so, you might be a foodie or perhaps you just love food and, well … that’s good enough for us. 1. What are blackeyed peas? a. Beans b. Corn c. Peas 2. What European nation consumes the most spicy Mexican food? a. Norway b. France c. Italy 3. What part of the banana is used to make banana oil? a. No part b. The peel c. The banana 4. What are the two top selling spices in the world? a. Salt & pepper b. Basil & garlic c. Salt and garlic d. Pepper & mustard

5. What is the most widely eaten fish in the world? a. Herring b. Mahi c. Catfish d. Tilapia 6. What animal’s milk is used to make authentic Italian mozzarella cheese? a. Cow b. Goat c. Water buffalos d. Mice 7. What is the only essential vitamin not found in the white potato? a. Vitamin A b. Vitamin B c. Vitamin C d. Vitamin D

8. What was the original name of the drink now known as the Bloody Mary? a. The red snapper b. Tomato mary c. Bloody mary d. V8 9 .What was the first of H.J. Heinz’ “57 varieties”? a. Ketchup b. Horseradish c. Mustard 10. Where did the pineapple plant originate? a. South America b. United States c. Hawaii d. Scranton, PA

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

RTY KicKoff| P8APM MARch 13

AT The

lighThouse cReeK on The

Wine & Beer

Tastings

Ultimate Food Fight Tasting & Competition

Lighthouse on the Creek Next to Redâ&#x20AC;&#x2122;s Icehouse | 98 Church St. | Mt. Pleasant | SC

PicK iT uP TodAY

oR view iT on The web AT

eatThischarleston.com

Overwhelm your taste buds.

16 Top Quality Import & Domestic Craft Beers on Tap Kitchen open 7 days a week from 11:30 am - 12:30 am Saturday & Sunday Brunch

843.416.8833

427 W. Coleman Blvd. â&#x20AC;˘ Mt. Pleasant, SC Just minutes from the Ravenel Bridge, and steps from Shem Creek