Eat This! Charleston | WINTER 2012

CHARLESTON

Charleston’s Premier Culinary Magazine

Charcuterie

Farm to Table at Its Most Savory

What’s the Deihl?

A Chef’s Obsession

La Dolce Vita

on Johns Island

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From the

Editor Les Trois Petits Cochons — The Meat Cure Little pig, little pig, let me come in.

and sopprossata are just a few of the prized

Truth be known, the Big Bad Wolf was just

products of a gastronomic cult, marrying

under hard times, looking for an economic

the classic European tradition with New

way to store food for a long and cold winter

World charm.

and in a step program for food addiction and

In our other features, we continue to

food snobbery. He and the butcher were

celebrate sustainability with Stars Vin

clearly in cohoots.

Tap system and Westbrook’s barrels.

People are becoming more and more

The Holidays are quickly approaching,

aware of their food and where it comes

so check out our Do This! for fabulous

from. Movements such as “Farm to Table”,

foodie finds and get ready for your holiday

and sustainability redefine themselves

party as Maggi Schultheis, our Bartender

across various menus by way of artisan,

Spotlight, busts a moves and pumps up the

hand-crafted, and house-made items. Join

volume. We are cutting a slice of heaven

Eat This!, while we get down and dirty on the

in our Chef and Server Spotlights and

farm with Jason Hauser of Meathouse and

bringing Little Italy to your kitchens in our

other celebrated meat artists. What’s the

Chef and Reader Recipes.

Deihl you ask? We simply want to celebrate charcuterie and embrace the “whole hog”.

Derived from the French word for “cooked meat”, charcuterie is a platter of fine cooked and dry-cured meats, sausages and pate

We would love hearing from you. Please be sure to become a fan on Facebook or check us out online at www.eatthischarleston.com.

Wishing you all safe and food-filled Holidays from everyone at Eat This!

with acidic and savory garnishes. The idea initially, was to utilize the whole animal- to ensure little to no waste and from that, the expressionist era of culinary art was reborn,

Dee Lambert

where preserved food is turned into beauty

Editor

and taste. Rillettes, salumi, testa, coppa

2 | Eat This! Charleston

Contents

Features

32 Chef Recipe Cioppino Kevin Soucy of Cesca

In This Issue

6

From the Cellar Bring on the Kegs Wine by the Glass without the Bottle

34 Reader Recipe Riccio Stuffed Shells with Sausage and Spinach Dawn Newbolt of Summerville

8

From the Tap Over A Barrel At Westbrook Brewing

36 Dining Map 40 Restaurant Directory 42 Events 44 Foodie Quiz

12 Chef Spotlight Culinary Inheritance Craig Deihl of Cypress 14 Server Spotlight A Slice Above the Rest Sean McDonald of The Belmont 16 Bartender Spotlight Consummate Performer Maggi Schultheis 18 Dine or Dash Wild Olive 21 Community Table Tour De Pig Charcuterie Across the Lowcountry 25 Follow This!

Charcuterie The Art and Science of the Pig 30 Do This!

Flavorful Holiday Shopping Ideas

Craig Deihl’s Drying Room Cover photo by Stacy Howell WINTER 2012 | 3

Shop local.

Save local.

CHARLE

STON

Editor Dee Lambert dee@eatthischarleston.com

Art Director Craig McLaughlin craig@eatthischarleston.com

Photography Stacy Howell stacy@eatthischarleston.com

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

Online Contributors

And support local charities, too!

A portion of the proceeds from each iShopLocalAndSave card benefit local charities.

Doing good just got a whole lot easier.

Reserve your savings card today!

iShopLocalAndSave.com

Kathleen Curry Patrick Graham Lauren Levine Meg Pitts

Advertising Nick Mead nick@eatthischarleston.com Heidi Hein heidi@eatthischarleston.com

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

eatthischarleston.com 4 | Eat This! Charleston

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FROM THE CELLAR

Bring on the Kegs!

Wine by the glass without the bottle

By Lauren Levine

6 | Eat This! Charleston

W

e now live in a world

the most modern looking cellars, somewhat

where we have be-

reminiscent of a kitchen walk-in. The room

come

more

seemed almost hidden from prying eyes,

concerned about the

untainted, only allowing the door to open via

environment, our chil-

punch code. The system’s tubes that carry

dren’s futures and waste. We are more frugal

the juice run through the walls, as the veins

in how we spend our hard earned cash, espe-

of a building with such life and history.

much

cially when it comes to our own reward time.

Keith Jones, owner of Stars, has been

An evening of candlelight and comradery is

hosting visions of wine on tap since 1979, ex-

all the brighter when it is also green.

perimenting with different forms before in-

Walking in, I imagined the building’s past

viting the largest VinTap system into his own

life awakening with the retro-chic-Holly-

“home”. Partnering with Michael Ouellette

wood style booths circling the first floor and

(Founder of VinTap) for the past several de-

gracious smiles that lit my path. The open

cades, the two have truly brought grandeaur

foyer glistens with beautifully restored ter-

and innovation to the table once again.

razzo floors and elegant and reused walnut

I asked Executive Chef Nathan Thur-

walls. There is a beautiful dichotomy of past

ston what he would eat if he were able to

versus future emanating throughout the

enjoy his evening as a diner, versus behind

space that is Stars.

the line. He described the most succulent

Stationed in the center of this spec-

scallops cooked over a wood fire, removed

tacular room sits the wine on tap sys-

just as they are starting to char, forbidden

tem, VinTap. It is the largest in the world,

black rice, butterbeans and a bluegrass soy

hosting thirty-two taps that contain eight

vinaigrette (soy aged in Bourbon barrels).

white and eight red wines. (Each individual

If you’re wondering what to drink … both

wine has four taps.) If you’re feeling a bit

Thurston and Smith light up when speaking

confused and shocked at the moment, I

of the rose.

want to clarify that I did say wine on tap!

Forget your troubles, your desires to

Wine kegs, with an advanced system that

make the world a better place. Or perhaps

seals in the wine’s freshness using nitro-

I should say remember them. Drink your

gen, while carbon dioxide is used to push

wine of desire and continue saving the plan-

the wine through the tubes towards your

et as you do so. We should all devote our-

glass. This amazing green endeavor saves

selves to Stars principle … ”reuse, reclaim,

corks, foil, labels and bottles for twenty-

restore and sustain.” Happy drinking.

six bottles of wine per keg and guarantees sixty-five days of fresh wine for “tapped kegs”. All wines offered at Stars by the glass are on tap!

I had the pleasure of speaking with and being guided onto the second of three floors by Zach Smith, Beverage Director.

Check it out!

Stars Restaurant Rooftop and Grill Room 495 King Street | Charleston | SC | 29403

(843) 577-0100 | www.starsrestaurant.com

He showed me the recyclable kegs in one of WINTER 2012 | 7

FROM THE tap

Over A Barrel at Westbrook Brewing

Timmons Pettigrew is the author of Charleston Beer: A High-Gravity History of Lowcountry Brewing, and co-founder of CHSBeer.org with Chrys Rynearson, his book’s photographer. Follow him on Twitter @CHSBeer.

For a complete transcript and streaming audio of the Westbrook interview, visit CHSBeer.org.

8 | Eat This Charleston!

By Timmons Pettigrew

C

raft brewing, like any arti-

oxidation. “If you have a new oak barrel that’s

sanal pursuit, sees tech-

never been used … you’ll get a lot of oak flavor

niques come in and out of

— vanilla, tannin, some coconut-like or spice

popularity. What’s hot today

notes depending on the toast level of the oak.

may not be hot tomorrow,

If you have a used [bourbon] barrel … you’ll

but methods, styles, and ingredients

get obviously a lot of the bourbon flavor be-

worth their salt tend to stick around even

cause there’s a lot of whiskey still soaked into

after beer geeks move on to chase the

the wood, and you also get some wood flavor.”

next white whale.

It doesn’t stop with bourbon. Brewers are

Barrel-aging falls into this category. A ne-

increasingly looking at wine barrels to add

cessity for old-time brewing, using barrels

to their collection. “For example … [take] a

to age beer today is a deliberate, expensive

Chardonnay barrel. If I was going to age a

proposition, yielding an expensive, often

beer in there I’d do a Belgian Golden Ale or

sought-after product.

maybe a Saison. Very dry, higher in alcohol

Charleston’s modern barrel-aging history starts at COAST Brewing, with the 96-bottle

… light-tasting beers go well with the white wine character.”

release of Jack Daniels Barrel-Aged Black-

Wild Ales bring a different dimension

beerd Imperial Stout in 2009. However, in

to barrel-aging, fermented using natural

terms of size and variety, the current center

organisms called “wild yeasts” or “bugs,”

of barrel-aging in South Carolina is West-

not the mega-variety of cultivated brewer’s

brook Brewing in Mount Pleasant.

yeasts. “For example … Lambics are beers

“I think we have about 85 barrels with

naturally fermented without the addition of

beer in them right now,” said Co-Founder/

brewer’s yeast … often fermented and aged

President Edward Westbrook on a cloudy

completely in oak barrels. An oak barrel is a

September day. His barrels reside in a

perfect environment for the wild yeast to do

dedicated room, filled with the intoxicatingly

their magic. They work very slowly, but pro-

sweet smell of old wood that once housed

duce unique flavors that you cannot get from

spirits or wine.

brewing yeast.”

The effect of barrel-aging comes in two

“Very slowly” indeed. The Westbrook

parts. Aging alone yields “a reduction in hop

barrel room has housed wine barrels filled

flavors and bitterness. You get a little oxida-

with Flanders Red Ale, “a sour red beer

tion, which can soften the malt character of

traditionally from the Flanders region of

the beer and give you flavors of sherry, port

Belgium,” for eighteen months, with six to

… [and] a little bit of cardboard sometimes …

twelve months still to go. Short term, you

When you age beer in a wooden barrel, the

can look forward to an Apple Brandy Bar-

wood is porous … so it allows that oxidation

rel-Aged Tripel, and “red wine barrel, 100%

to take place slowly.”

Brettanomyces-fermented

But barrel-aging is more than fancified

Lichtenhainer

Weisse.” Say that three times fast.

WINTER 2012 | 9

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10 | Eat This! Charleston

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

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A Chicago Fan’s

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Wednesday special 6-10pm

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Live Music

wed, fri, sat WINTER 2012 | 11

chef spotlight

Culinary Inheritance

by Antonia M. Krenza and Laney Roberts

Check him out @ Cypress 167 East Bay Street Charleston | SC | 29401 (843) 727-0111 magnolias-blossom-cypress.com

There are many reasons why a chef finds his or her way into the kitchen. Who we are, who we become, begins at birth. The people we love, the people we meet and the circumstances of our lives continually shape us. Sometimes we arrive at our destiny by accident, but more often the path is unfurling before us as we move forward. If a chef’s food is his signature, then his evolution is his unique story.

12 | Eat This! Charleston

Subject: Craig Deihl Executive Chef — Cypress Guilty Pleasure: Origins: Danville, Pennsylvania

The Busman’s Holiday. Much

Born into a large family in a small rural

to his wife’s dismay, many of Craig’s

town. Raised in a Norman Rockwell

family travels involve volunteer estaging at

landscape of family and farm.

restaurants that he admires. Recently in New York he worked in the kitchens of Union

Education: Columbia-Montour Area

Pacific and Gotham Bar.

Vocational-Technical School Johnson and Wales, Charleston

Guiding Philosophy: Strong work ethic.

Working in his youth along side his siblings

Evolution: Raised in a family that

on his Grandpa’s farm, Craig learned that

emphasized the importance of the family

team work and physical labor are vital to

meal, Craig (in the 8th and 9th grades)

the success of any endeavor. His hands

took over as Mom’s backup chef when

on “farm to table” childhood gave him a

she went to nursing school. His mother’s

passion for sharing the story of food with

encouragement, led him to the culinary

tables at his restaurant. So often we are

program at Columbia-Montor. He earned his

disconnected with our food sources and

culinary/hospitality degree at Johnson-Wales

Craig wants to change that.

in Charleston before the age of 21.

What the Future Holds: Culinary Passion: Charcuterie! Raised

Definitely meat. Craig is passionately

in a rural environment where the practice

committed to the art of Charcuterie.

of “waste not, want not” is an economic

Not only is it an expression of personal

necessity, it is a natural fit. Craig will be the

creativity, it is an homage to a food

first to give credit to Frank Lee and the staff

source. His loyalty to local hog farmers

at High Cotton for inspiring him to pursue

and heritage varietals of pigs is a show of

his interest further. Craig credits Lee with

respect to the Lowcountry, his culinary

bringing charcuterie back into Charleston’s

home. His loyalty to his craft extends to

culinary forefront. Frank Lee will be the first

Cypress which he opened 12 years ago

to tell you that Craig has taken the art of

with the Hospitality Management Group,

charcuterie to new heights.

Inc. and does not foresee any changes in his future that do not include this very

Passionate Distractions:

simpatico relationship.

Snowboarding, Photography and 4 year old daughter Keegan. Not necessarily in

Good Luck, Craig! EAT THIS! is anxiously

that order.

awaiting your next great endeavor.

force·meat |

fôrs met

noun A mixture of chopped or ground meat or seafood and other ingredients used for pates, sausages and other preparations.

pâ·té |

pä’ta

noun a rich forcemeat of meat, game, poultry, seafood and/or vegetables, baked in a pastry or in a mold or dish.

WINTER 2012 | 13

server spotlight

SUBJECT: Sean McDonald

A Slice Above

the Rest

by Antonia M. Krenza & Laney Roberts The Belmont is a bar that focuses on the art of the cocktail. It embraces the retro

Food Guy — The Belmont Origins: Born and raised in Mount Pleasant, currently living on Folly Beach Evolution: Started his F&B career path at 16 as a prep cook at Outback Steak House. Has worked in the kitchens of King Street Grill, Taco Boy, & HoM.

experience - prohibition concoctions, dim lighting, leather banquette seating, classic

Why Charcuterie?: Fell into it. A friend

black and white films projected on the back

brought him to the attention of the Belmont’s

wall … It’s not a place you go to for a nosh, but you should. The Belmont also celebrates the art of charcuterie with a small menu of

owner and suddenly he found himself outside of the kitchen, slicing meats and cheeses, plating and serving charcuterie boards both at the bar and tableside.

interesting meats and cheeses. The presence of such a menu forces a “bar sans kitchen” to create a new type of service that breaks the “fourth wall” of bartending altogether.

Favorite meat & cheese pairing: HoneyBlack Pepper prosciutto w/ Espresso Rubbed Cheddar Biggest Challenge: Transitioning to service from the kitchen. At The Belmont, Sean is

14 | Eat This Charleston!

not just the Food (prep) Guy, he’s the Food (present) Guy guiding his guests through the landscape of prepared meats and cheeses.

Passionate Distractions: Surfing, fishing, & basketball (w/ 15 other F&B guys) New Ventures: Though he will still be stepping behind the slicer occasionally, Sean is bartending at the Belmont as well. In addition he will be bartending at a new food & bev offering - Xaio Bao Biscuit.

ou fi y ur o like rgers, bu love ’ll cos u o y r ta ou killer grassfed beef craft beers & jumbo cocktails cool outdoor patios environmentally conscience charleston’s BEST sunday brunch

Life Mantra: Work hard. Play harder.

(Holding two jobs in the F&B industry guarantees that he will be working hard.)

West Ashley

Future Goals: Owning or partnering in a

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restaurant. Certainly the diversity of work experiences in the industry will make him an asset in any endeavor. Good Luck, Sean!

Mt Pleasant

trianglecharandbar.com

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WINTER 2012 | 15

bartender spotlight

Maggi Schultheis

Consummate Performer

by Chris West

16 | Eat This Charleston!

“I like anything that is bassey … and I like to show my girlie side and throw pretty vocals in too”

O

Maggi Schultheis aka ‘DJ Magnetick’

nce you strip away the booze and heavy lifting, be-

making it behind her rig as DJ Magnetik.

ing behind a bar is really

Getting her start a year and a half ago,

nothing more than a stage.

she gigs frequently around town and is

And it goes without saying

the house DJ for Voodoo’s ever-popular

that stages naturally lend themselves to

Lunacy Parties. “Back when I was 18,

performers … actors, dancers, DJs. For

I was heavy into the rave scene,” Maggi

Voodoo’s Maggi Schultheis, three out of

said. “I had friends that introduced me

four ain’t bad.

to the music and they are still the best

Getting started at the earliest of child-

DJs I know, they’ve been my mentors.

hood, Maggi has been dancing longer

Also with teaching classes, I would play

than she hasn’t. “Age three, the earliest

certain mixes and I would think: ‘this

you can begin dance, I started with bal-

song should go somewhere else, why is

let and tap,” she said. “Later on as I pro-

it there in the list?’ and that’s something

gressed into Atlanta’s scene, that opened

that’s been there for years.”

doors into break dancing and getting in

If you’re at one of Maggi’s shows ex-

with the night life and go-go dancing at

pect heavy leanings on Dubstep as her

clubs. There was a lot more showcas-

genre of choice. “I like anything that is

ing and performances.” Maggi parlayed

bassey,” she said. “And I like to show my

her passion for dancing into a manage-

girlie side and throw pretty vocals in too.

ment position at Dance 101 in Atlanta

But I like it because it’s challenging on

and worked in choreography and music

the dancer; it’s moves on the offbeat. But

videos before eventually relocating to

it’s that bass line that just rolls through

Charleston.

my body, so that’s the dancer side of me

Her love of dance followed her here and

hearing it. Sometimes it can be a little

for the past three years, she has been an

too challenging for the average dancer in

instructor at the Magnolia Dance Acad-

a club, but I like to see people get out of

emy. “Right now between children and

their box.”

adults I only teach Hip Hop,” Maggi said.

Beyond her passions, Maggi is part

“But I’ll be adding Hip Hop tap again,

of the small staff she calls her “family”

dancer stretch classes that blend yoga

at Voodoo. Look for her especially on

and Pilates geared toward the dancer’s

“iPod Mondays” when you get to play DJ

body, some choreography sequences

and definitely make her set at this year’s

and a little bit of break dancing to keep

Skinful. Eventually, Maggi hopes to bring

the Hip Hop raw and fresh.”

With dance, there is usually music and when Maggi isn’t dancing to it, she is

a Dance 101 (an all-adult studio dedicated to dance fitness) to the Charleston area; look for it early next year.

WINTER 2012 | 17

DINE

Dash or

Wild Olive Cucina Italiana

by Anonymous

I

have been meaning to get over to

rant’s bar. The hostess obliged, guiding us in

Wild Olive ever since my impromptu

the right direction. Our bartender introduced

move to the Charleston area. Living

himself as Frank and handed us drink menus.

only a matter of minutes away, should

While we debated our drink selections, Frank

have brought me to this John’s Island

began a sly seduction of wit and bar wisdom

hotspot long before now. The time had come

hoping to convince us to dine with him. We,

though. And so had the rain. Watching kay-

however, were determined to stick to our plan.

akers floating down King Street and in the

An extra dirty Grey Goose martini and a sig-

Marketplace, I almost decided to forego the

nature Italian martini almost convinced us to

drive. After being housebound for the day, my

stay. We’ll be back Frank.

cabin fever outweighed my trepidation. Fortu-

Once we arrived at our table we were pleas-

nately the drive was damp, but not dangerous

antly surprised with a $19 bottle list that of-

and the parking lot at Wild Olive was a large

fered some beautiful selections. We perused

puddle, not a lake. By the time I made it to the

the dinner menu and formulated our tasting

welcoming flower cart outside the entrance, I

menu for the evening. We opted to start the

was happy that I had made the effort.

meal with a couple of Caesar salads with a

In order to take in the entire experience, my

mix of romaine, escarole and radicchio, pan-

friend and I decided to arrive 30 minutes prior

grattato (translates to breadcrumbs), white

to our reservation and cocktail at the restau-

anchovy, and grilled grana padano (a grainy,

18 | Eat This! Charleston

hard cow’s milk cheese) along with a bottle of the

surprising nuance. Our wine was undaunted by the

Santa Martina 2009 Vintage Toscana Rosso. The ad-

cured meats and we knew that it would be perfect

dition of escarole and radicchio lent an unexpected

with the course to come. So perfect, in fact, that we

depth of flavor to the salad. The nuance of smoke

ordered another bottle.

from the grilled grana padano reinvented the traditional concept of “Caesar”.

As if the above selections hadn’t filled us enough, we overindulgently prepared ourselves for the main

We then moved onto an appetizer of “Suppli al

course. The kitchen was kind enough to split the en-

telefono” risotto fritters stuffed with sausage, spin-

tree portion for us rather than wheeling us out post

ach, parmesan, mozzarella. Suppli al telefono in

meal. Our server presents us with two, of what he

Italian translates to “on the phone” and also ap-

called “small portions” of their signature baked la-

propriately describes the delicate, hand made fresh

sagna made with lamb sausage, goat cheese, and

mozzarella that oozed out of the fritter and stretched

an earthy tomato and mushroom sauce. The dish

much like a telephone chord when biting into it. The

wrapped around our palates like a taste of fine wine,

fattiness of the sausage and the saltiness of the par-

the flavors harmoniously blending into a single note of

mesan paired with the golden crispness of the fried

almost perfect. Though the textures and flavors were

risotto proved to be the most memorable morsel of

there, there was a slight lack of seasoning that would

the night. If there had been another three orders on

have rendered the dish more complete. Though the

the table we would have finished them all.

lasagna was not our favorite dish, the wild success

Next, we moved onto the Salumi - a board of lush,

of all the others were more then enough reason to

house cured meats. The wooden board displayed

return. (There had been plans for dessert, however

offerings such as Lomo, an air-cured ham, Bres-

that was a physiologically impossibility).

aola, a piquant, yet sweet air-dried salted beef, and

Dining at Wild Olive is more than just the fabulous

a briny Duck Prosciutto. Hand stretched mozzarella

food. It is the relaxed feeling of the experience-as if

lined one corner of the board lending a graceful note

you were sitting in an old friend’s dining room-that

to the more robust flavors of the proteins. Accompa-

makes you know that your first time there will not be

nying and providing the perfect foil to the intensity of

your last. We loved the community table in the bar

this offering was a creamy chicken liver rustica and

area with its canopy of grapes that inspired a fantasy

a spicy capponata.

of eating al fresco in a Tuscan vineyard. Well, that

By time the charcuterie board arrived, we real-

was my fantasy anyway. I was so enamored of the

ized how perfectly the wine we selected was compli-

place that I returned a few days later with my par-

menting our choices. The Santa Martina is a “baby”

ents who were visiting Charleston. If you are looking

Super Tuscan, a blend of Sangiovese, Cabernet,

for a wonderful restaurant to entertain at during the

Merlot and Syrah. Although the ripe cherry notes

holiday season or even the perfect stocking stuffer

were bold, the fruit was balanced by the vibrant acid-

(gift certificate), don’t overlook the delicious charms

ity and tannins. The earthy spice of the Syrah was a

of Wild Olive.

2867 Maybank Hwy. Johns Island, SC 843.737.4177

FOOD ATMOSPHERE SERVICE PRICE OVERALL

Five Tomato Scale

Wild Olive

WINTER 2012 | 19

Join us for our Special Holiday Dinners.

Private dining areas available for all your holiday & Corporate events.

New Prix Fixe Menu

| 3 Courses

$

30

| Monday - Friday | 5 pm – 6:30 pm

ring in the new Year at ‘Cesca as we feature live entertainment and Prosecco toast at midnight.

5 Faber Street | CharleSton | SC | (843) 718-2580 | CeSCaCharleSton.Com open for dinner monday thru Saturday 5 pm - close

20 | Eat This! Charleston

COMMUNITY TABLE

SHä ´koot re e

char·cu·te·rie |

noun (p. charcuteries); Origin: French cold cooked meats collectively.

Literally, pork-butcher’s shop, from Middle French chaircuiterie. Charcuterie-making is a tradition that demands the craftsmen-like skill of coaxing marvelous texture and flavor from cheap cuts of meat. It often falls under the “nose to tail” classification, which lends it economic, sustainable value — and further — it brings a homemade, artisan charm to a menu. Charcuterie plates are everywhere these days and certainly across the Lowcountry.

Please join us for our cutting board picnic on the following pages featuring charcuterie items from local businesses.

Enjoy!

1. Tuscan White Round Normandy Farms Bakery

15. Duck Proscuitto Blu Restaurant & Bar

2. House-made Pickles High Cotton

16. Porchetta Di Testa “Bacon of the Face” The Grocery

3. House-made Mozerella Bricco Bracco 4. House-made Lemon Ricotta Opal Restaurant & Bar 5. Olives Accent on Wine 6. House-made Labne Carter’s Kitchen 7. Bellabitano Espresso Avondale Wine & Cheese 8. House-made Cypressata Cypress 9. Saucisson Sec Blu Restaurant & Bar 10. Pickled Green Beans Tristan 11. Smoked Duck Ham from Maple Leaf Farms Opal Restaurant & Bar

17. Country pate with Bell Pepper, Cornichons, capers, black forest ham and hardboiled egg Ted’s Butcherblock 18. Smoked Salmon Fat Hen Chicken Liver Mousse from Ashley Farms Fat Hen Sage Pork Pate from Legare Farms Fat Hen 19. Campagnola Pate Tristan 20. Saucisson Sec Blu Restaurant & Bar 21. Ciccioli Heart Woodfire Kitchen

12. Local Feta Blu Restaurant & Bar

22. Breibirousse Gargental Goat Sheep Cow

13. Cypress Grove Chevre “Humbolt Fog” Accent on Wine

23. Pickled Celery, Fennel and Red Onion Opal Restaurant & Bar

14. Local Honey Baylor Farms

24. Cornichons Ted’s Butcherblock

25. Cleto Chiarli e Figli Lambrusco di Sorbara Secco “Vecchia Modena Premium” Crushed Fine Wine 26. Coppa Ham cured in fennel, hot chili flakes, and white wine High Cotton Charleston 27. Chorizo Espanol Goat Sheep Cow 28. Parm Grana-Padano Parmesan Blu Restaurant & Bar 29. Pickled Okra Blu Restaurant & Bar 30. Smoked Olive Oil Holy Smoke 31. Fig Mustardo Tristan Guinness Brown Mustard Tristan Apricot Mustarda Opal Restaurant & Bar Whole Grain Mustard Blu Restaurant & Bar 32. Cutting Board Charleston Chops

WINTER 201

COMMUNITY TABLE

1 7 14

15

8 2

12

3 13 4

5

9

16

10

11 6 22 | Eat This! Charleston

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18 25 28 21

26 19 29 22 20 30

23

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31 WINTER 2012 | 23

Check out our New Menu Now Serving Beer & Wine

Gnocchi of the Week Chef choice of sauce, meat and seasonal vegetables • $12 Honey Buttermilk Fried Chicken Mashed potatoes, collards and sausage gravy • $13 Chef’s Home-Style Meatloaf Scalloped potatoes and asparagus, in a carmelized onion demi glaze • $12.50 Pan-Seared Grouper (in garlic olive oil) Jasmine rice, collards, and roasted red pepper corn salsa • $16.50 Bistro Short Ribs Over grits with asparagus and wild mushroom demi glaze • $18 Candied Rosemary Salmon Jasmine rice and braised brussel sprouts • $17 Braised Pork Shank Mashed Potatoes, asparagus and Newcastle Sauce • $16 Creole Pan-Seared Pork Chop Garlic scalloped potatoes and pickled vegetables • $15 Shrimp and Pepper-Jack Grits Bacon, tomato, peppers, and onions in a cream sauce • $14

We do take out

1797 Main Rd. • Johns Island • www.sunrise-bistro.com Corner of Main Rd. & Maybank Hwy.

Tues. - Sat 7 am - 2:30 pm • Fri - Sat 5 am - 9 pm • Sun 9 am - 1 pm • Closed Monday

Welcome

to DeRoMa’s

843.972.1780

www.DeRoMasPizza.com

1948 Longrove Dr. Seaside Farms Next to Target

DELIVERY NOT AVAILABLE IN ALL AREAS

24 | Eat This! Charleston

follow this!

Charcuterie The Art

Science of the Pig

by Antonia M. Krenza & Laney Roberts

follow this!

Charcuterie is a celebrated culinary art, more so today with many talented chefs introducing their patrons to the wonders of terrines, pates, confit, galantines and crepinettes. These chefs are expanding and evolving the concept, but they would be the first to tell you that they aren’t reinventing the wheel. They are simply paying homage to an old school practice and maybe giving it a little facelift.

The butchery and preservation of meat

meats. In the language of the country, an

is an ancient practice dating back almost

ancient concept gained a new name. The

6000 years. Without refrigeration how do

French term, “chair cuit”, which translates

you keep your meat, especially when there

as cooked meat, became charcuterie.

is an excess of it? It was a trial by fire and

Charcuterie is, by definition, the art

smoke, but experimentation led to suc-

of making sausages and other cured,

cess. The gustatory survival of Homo Sa-

smoked or preserved meats, such as

piens was secured. Charcuterie, though it

bresaola,

remained unnamed as a practice, evolved

Originally the term referred only to prod-

along with the Homo Sapiens. The practice

ucts made from pork. Today chefs part

gained celebrity during the Roman Empire

ways with that tradition and use poultry,

when personal tastes became more dis-

fish, shellfish and other meats. Perhaps

cerning. food became more than mere

it is just this creative vibrancy that has

sustenance. It was an indulgence. Pres-

brought the craft back to so many menus.

cappicola,

prosciutto,

etc.

ervation, seasoning and cooking methods,

If the art of the pig lies in the hands of

by necessity, became more sophisticated.

the chefs, then the science of the pig is

It was the French during the Middle Ages

the domain of the farmers. Point in case:

who took this art into the arena of retail.

Bethel Trails Farm. Thirteen years ago

Across the French countryside there was

Steve Ellis and his wife Michelle left a

a rise in shops offering various prepared

successful car dealership in Greenville

ban m ’ re e

noun a water bath used to cook foods gently by surrounding the cooking vessel with simmering water.

26 | Eat This! Charleston

ter·rine |

t ’ ren e

bain-ma·rie |

noun a loaf of forcemeats similar to a pâté but cooked in a covered mold in a bain-marie.

Also refers to the mold used to cook such items, usually a loaf shape made of ceramic.

and moved to 15 acres in

an expensive proposition.

Gray Court, SC. The cou-

Then there is the wait

ple wanted to give their

time. They are slow grow-

children a taste of the ru-

ers, requiring at least a

ral life in which they had

year to reach the desired

both grown up. At first

weight of 300 lbs. Com-

they raised chickens and

mercial pig farms produce

Labs. Those Labs actu-

those desired weights in 7

ally put their daughter through college,

to 8 months. What they are not producing

but as Steve so aptly puts it — “There is

is the quality of product that smaller farm-

no such thing as dog sausage.”

ers like Steve are producing. The prized

Raising pigs was in his blood. Steve’s

marbling of fat that provides so much fla-

grandfather raised them in Tennessee

vor comes with aging. An immature pig is

and now he carries on that heritage here

simply not quite as flavorful. As for their

in South Carolina. What worked for his

size, well that is the result of growth hor-

Grandfather still works for Steve right

mones, not maturity as Nature intended.

down to the unique triangular design that

Steve Ellis’ clients are a testimony to

the he now uses to house his own pigs.

the superior quality of his pigs - High Cot-

Starting with Juanita, a Berkshire/Hamp-

ton, FIG, S.N.O.B., Lana and Ted’s Butch-

shire cross, they began to build their

erblock to name a few. Perhaps his most

unique porcine empire. Their focus is on

unique client relationship, however, is

two Heritage breeds — Tamworth (a lean-

with Jason Hauser of Meathouse. Bethel

er, taller breed known for its beautiful ba-

Trails Farms is his sole purveyor. Jason is

con) and Berkshire ( a shorter, stockier

the artist and Steve provides the palate of

breed known for its marbling and flavor).

flavors from which he works.

Steve has his feed made in Campabello,

Fifteen years ago, Jason Hauser came

SC without any antibiotics or preserva-

to Charleston from Atlanta to attend the

tives. They also allow their pigs to forage

college of Charleston, majoring in Reli-

the land which gives a distinct character

gious Studies. Even he laughs at the irony

to their meat. Typically they will forage

of it - the practice of butchery along side

-depending on the season- acorns, hay,

the study of Buddhism. Meathouse is an

honeysuckle, muscadine and all things

artisan butcher shop without a store-

flowery to sage their porcine appetites.

front. Jason has a private customer base

Truth is, raising these Heritage breeds

and maintains CSAs year round. A great

is a challenge. Customizing feed that

deal of his business and certainly his re-

omits antibiotics and growth hormones is

tail notoriety derive from his presence at

‘aspik

noun a clear jelly made from clarified stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods, or cubed and used as a garnish.

crépinette |

krap ’ net e

as·pic |

noun a type of flat sausage patties wrapped in caul fat. Made with country style forcemeat, seasonings and truffles.

WINTER 2012 | 27

follow this!

To learn more visit Facebook.com/BethelTrails Facebook.com/Meathouse Charleston

Jason Hauser of Meathouse hard at work in his commissary kitchen on Johns Island 28 | Eat This Charleston!

the Marion Square Farmers Market. Sav-

is all about. Although their exclusivity is

vy meat lovers make sure to arrive early

unique, the “farm to chef” relationship

on Saturdays, stopping first at the Meat-

is often the norm in the Charleston din-

house booth. Jason’s bacon is the first

ing scene. When it comes to charcuterie,

to go. His product list also includes pork

farms such as Carolina Heritage, Caw

chops, Tasso ham, country pates and

Caw Creek and Keegan-Fillion join Bethel

sausages — Italian, Chorizo, Andouille.

Trails on menus around town. In an age

Jason single handedly processes a pig a

when it is impossible for most diners to

week, but would do more if his commis-

be personally connected to their food,

sary kitchen on John’s Island space could

chefs have become that connection.

accommodate it.

Standing with Steve and Michelle Ellis

Jason’s culinary history did not begin

on the farm on a warm September after-

with Meathouse. He served as Sous Chef

noon, you can feel that connection. In the

at Charleston Grill for five years, before

field that is virtually their front yard, there

taking the position as opening Executive

are Bronze turkeys, Rhode Island Red and

Chef at Muse. The menu he developed

New Hampshire Cross laying hens ruled

there landed him a James Beard Award

over by a handsome Barrdrock rooster.

Nomination. Creative freedom within the

They are policed by a regal, rather impos-

kitchen there allowed him to explore the

ing emu named Maybelline. In the distance

art of charcuterie and his interest piqued.

there are sheep and cows. To the side of the

Two years ago, Jason decided it was time

house are the breeding sows (Juanita still

to do something on his own.

reigning supreme) and their amorous part-

Jason is a one man show in the kitchen,

ners. In the “back yard” their offspring are

but at the booth he often has the support

foraging. There is the sense of open spaces,

of his wife Katie, who teaches pre-school

fresh air and the fertile barnyard smell that

at Memminger Elementary. Of course his

the uninitiated might find offensive, but

two year old daughter June, a stunning

that is the earthy reality of a farm. This is

little redhead, sometimes brings her own

not a commercial farm churning out prod-

unique retail strategies to the mix. Build-

uct for profit, it is a family making an hon-

ing an independent business is a daunting

est living, respecting the animals that are

proposition, but one of its greatest perks for

the source of their income and preserving

Jason is his ability to spend more time with

our culinary history by nurturing Heritage

his family. That is a particularly fortunate

breeds. There is no stress here, just happy

perk for, during the writing of this article,

animals. Happiness has a taste all its own

Jason became a father for the second time.

and thanks to people like Steve, Jason and

The relationship between Steve Ellis

all the area farmers and chefs, Charleston

‘gal n ten e

gal·an·tine |

noun deboned meat (usually poultry) that is stuffed into its own skin, rolled, poached and served cold, usually in aspic.

is able to sample that happiness daily.

mousse·line |

moos ’ len e

and Jason Hauser is what “farm to table”

noun a very light forcemeat based on white meats or seafood lightened with cream and eggs.

WINTER 2012 | 29

DO THIS!

Flavorful Holiday Shopping Ideas

F

ood and drink are so much more than sustenance. They are memories that we make when we share them with others. What better gift to give this year than a special memory. EAT THIS! has picked a few favorites for our readers’ consideration.

Christophe Artisan Chocolatier-Patissier 90 Society Street

|

Charleston, SC

843.297.8674

by Antonia M. Krenza & Laney Roberts

Tucked away on Society Street near King is a lovely French Chocolate Cafe run by Christophe and Carly Paume.

The elegant beauty of their chocolates are rivaled only by the masterful array of their flavors. Chocolates are always a perfect gift idea, but why not give that special person a class with a Master Chocolatier? Imagine the rich seductive aroma of chocolate and the charming French accent of your handsome instructor. Ah, now that’s a wonderful memory in the making!

Classes are $95 and are scheduled at least once a month. The next scheduled class is December 4th when they will be creating a Buche de Noel. From personal experience, EAT THIS! can say that it is an amazing three hours of creativity and fun. Carly is the perfect hostess with savory treats, wine and encouragement.

For those who like to shop online, explore the online boutique www. christophechocolatier.com or on Facebook at ChristopheArtisanChocolates.

Class schedules and rates can also be found there. For information on private classes, call Carly 843.297.8674.

30 | Eat This Charleston!

BACON OF THE MONTH CLUB Imagine a pound of some of the finest artisanal bacon arriving at your door each month — Black Forest, Kurobuta

Ted’s Butcherblock 334 East Bay Street

|

Charleston, SC

843.557.0094

Applewood Smoked, Pepper Coated etc.

— from small production houses across the country. Heaven! Choose gifts of three months ($45), six months ($90) or year round ($175). Shipping costs vary by location. Contactinfo@tedsbutcherblock.com.

goat. sheep. cow.

106 B Church Street 843.480.2526

|

|

A WINTER’S PICNIC BASKET What do you get when you combine the talents

Charleston, SC

and passions of a fashion designer, an orthopedic

goatsheepcow.com

surgeon and a woman with a seat on the New York Stock Exchange? goat. sheep. cow. Just off Broad on Church Street headed toward the Battery is an amazing little storefront filled with unique wines, cheeses and meats. Patty, Mike and Trudi aptly guide their patrons as they shop, always striving to match personal tastes and budgets, whether it is designing small gifts for the individual or large charcuterie boards for parties. Want the perfect savory gift for that special foodie in your life?

Whether your budget is $25 or $500, goat. sheep. cow. will not disappoint!

SAVORY STOCKING STUFFERS Delight the gourmands on your holiday

Artisan Meat Share

list with Chef Deihl’s unique Artisan Meat

from the Cypress Kitchen

Share Holiday package. All products uti-

magnolias-blossom-cypress.com

lized in the Cypress Artisan Meat Share

843.937.4012 x 229

come from pasture raised animals that are hormone and antibiotic free. The package will feature a selection from Deihl’s over 80 types of charcuterie and cured meats.

A limited amount of bags are available for purchase for $50 and can be preordered by calling 843.937.4012 ext 229.

WINTER 2012 | 31

CHEF recipe

Cioppino Ingredients (Makes 1 Serving) 5 Mussels debearded 3 Clams 2-4 oz. Wreck fish 3 (each) Shrimp with heads on Cuttle Fish San Marzano Tomatoes 1 Cup Lobster Saffron Broth 1 Teaspoon Sicilian Capers 1 Tablespoon Castelvetrano Olives Method 1. Thinly slice your garlic and toast in the oil.

Add a pinch of chili flake and heat for about 20 seconds.

2. Add your seasoned fish and sear on both sides.

3. Deglaze with your shrimp or veg stock, and add your olives, capers, mussels, and clams.

4. Allow to reduce and come together, and your shellfish to open.

5. Allow to simmer for about five minutes. Check for seasoning.

6. Slice some hearty bread like a ciabatta or Tuscan loaf; rub with olive oil, and grill or toast.

7. Place your fish in the bowl, spoon sauce around it. Place your toasted bread on top and garnish with some micro fennel.

32 | Eat This! Charleston

Cioppino

by Kevin Soucy Cesca Charleston This dish was created in the United States by Italian immigrants. The idea of Cioppino is that it is a poor man’s fish stew. Anthony Mazzola, our owner, is a first-generation born here in the U.S. This dish is inspired by what he grew up eating, bringing authentic Italian flavors while highlighting the best local product possible. Enjoy our “feast of seven fishes”.

Chefs, email your recipe to: chefrecipe@eatthischarleston.com

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

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

$

Live Music See our website for details

Wine Tastings

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

uncorkedwine.net

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

Juices

Smoothies Soups

Wheatgrass

Organic Sustainable Gift Cards for the Holidays 627 Johnnie Dodds Blvd. • Mt. Pleasant Next to Eco Fitness 843-849-8554 • thehealthysprout.com

Hair Driving You Crazy?

We’ll drive the crazy out!

843.388.8155

840 Coleman Blvd. • Mt. Pleasant Next to Skoogies and Dunkin Donuts

Free Haircut with purchase of highlights or any chemical service Dianne’s Hair Salon • 840 Coleman Blvd. Mt. Pleasant, SC • 843.388.8155 New customers only. Must present coupon. Not valid with any other offers. Expires 11/1/12 IC

WINTER 2012 | 33

Reader recipe

Sauce and Pasta Box of Pasta ShellsYields 25-30 Shells

1 Cup Chopped Spinach

1 lb Italian Sausage 16 oz. Ricotta Cheese

2 Tablespoons Minced Garlic

2 Cups Mozzarella

2 Tablespoons Parsley

1 Egg

Riccio Stuffed Shells with Sausage and Spinach

by Dawn Newbolt of Summerville

1 Cup Parmesan Cheese 1.

2.

3.

4.

Preheat oven to 350°F Brown and drain sausage Cook pasta shells Mix all above ingredients together and then stuff into shells 5. Bake for 30 minutes Meatballs (Yields 40 meatballs)

Riccio is my Great Grandmother’s last name. I chose this recipe because it’s a favorite family recipe dating back to the early 1900’s.

Sunday dinner was a tradition at the Riccio house, where our large Italian family of 15-20 would enjoy Grandmoth-

1/2 lb Ground Pork

1 Tablespoon garlic powder

1/2 lb Veal

1 Tablespoonsgarlic salt

4-6 Slices white bread

2 Tablespoons parsley

handed down to my grandmother, my

1/4 Cup of milk

1 Tablespoon Italian season

mother, and now me. This is a great

1lb 80/20 Ground Beef

1 1/2 Cups grated parmesan cheese

Salt & Pepper

1 egg 1.

2.

3.

4.

5.

Preheat Oven to 375°F Soak Bread in milk until it is like a paste Mix All Ingredients and Roll into 1-2 inch balls Bake for 20-25 Minutes Serve and Enjoy.

34 | Eat This! Charleston

er Riccio’s Stuffed Shells.

After her passing, the tradition was

authentic Italian dish for good conversation and football. I hope you enjoy it as much as we do.

Email your dish! readerrecipe@eatthischarleston.com

“BEST HEALTH FOOD in Charleston”

– DESTINATION GUIDE

Pair your food with fine wood.

BREAKFAST • LUNCH • DINNER • CRAFT BEER & ORGANIC WINE

Makers of sustainable, top quality cutting boards, butcher blocks & kitchen worktables.

THREE (SOON TO BE FOUR) AREA LOCATIONS JAMES ISLAND 869 FOLLY ROAD FAST DRIVE-THRU 843-277-2101 DOWNTOWN 116 SPRING STREET FREE DELIVERY 843-277-0990 MT PLEASANT 1600 MIDTOWN AVE INSIDE MUSC 843-416-8561 COMING SOON TO WEST ASHLEY

3290 Meeting Street Rd, Charleston (843) 744-0016 • charlestonchops.biz

“TOP 10 dATE nIGhT”

Buttery.

Smoky.

Peppery.

Charleston Living Magazine

Cold-pressed California EVO cold-smoked with hickory and pecan from the Carolinas.

Sign Up Online.

Grab Some Wine. It’s Paintin’ Time!

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

843.284.FEAR (3327) 1960 Riviera Drive • Mt Pleasant www.FearNoEasel.com

Available at …

Caviar & Bananas Downtown Charleston Black Bean Co. on James Island The Coastal Cupboard in Mt. Pleasant Charleston Sweet Gourmet in West Ashley online at HolySmokeOliveOil.com or call 843-343-5581 WINTER 2012 | 35

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WINTER 2012 | 37

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38 | Eat This! Charleston

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HAPPY HOLIDAYS LOwcOuntrY

Visit us online and register to win Gift certificates to area restaurants. charleston’s Premier culinary Magazine | eatthischarleston.com

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

Carters Kitchen 148 Civitas St Mt Pleasant, SC 29464 (843) 284-0840 carterskitchenion.com

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

Accent on Wine 123 S Main St Summerville, SC 29483 (843) 832-1212 accentwine.com

‘Cesca 5 Faber Street Charleston, SC 29401 (843) 718-2580 cescacharleston.com

Goat Sheep Cow 106 Church St Charleston, SC 29401 (843) 480-2526 goatsheepcow.com

Avondale Wine and Cheese 813B Savannah Hwy Charleston, SC 29407 (843) 769-5444

Christophe Artisan Chocolatier - Patissier 90 Society St Charleston, SC (843) 297-8676 christophechocolatier.com

The Grocery 4 Cannon St Charleston, SC 29403 (843) 302-8825 thegrocerycharleston.com

Baskin Robbins 280 West Coleman Boulevard Mount Pleasant, SC 29464 (843) 881-6741 1798 Ashley River Road Charleston, SC 29407 (843)-225-3131 baskinrobbins.com Black Bean Co. 116 Spring Street Charleston, SC 29403 (843) 277-0990 869 Folly Road James Island, SC 29412 (843) 277-2101 1600 Midtown Road Mount Pleasant, SC 29466 (843) 416-8561 blackbeanco.com Blu Folly Beach 1 Center St Folly Beach, SC 29439 (843) 588-6658 blufollybeach.com Bricco Bracco 1161 Basketweave Drive Mount Pleasant, SC 29466 (843) 416-8290 briccobracco.net The Brick 213 B East Bay Street Charleston, SC 29401 (843) 297-8704 thebrickcharleston.com

Crushed Fine Wine 716 South Shelmore Boulevard Mount Pleasant, SC 29464 (843) 856-1156 crushedfinewine.com Cypress 167 E Bay St Charleston, SC 29401 (843) 727-0111 magnolias-blossom-cypress. com DeRoMa’s Pizza 1948 Long Grove Drive #201 Mount Pleasant, SC 29464 (843) 972-1780 deromaspizza.com Falyns on Forty One 1055 Hwy 41, Suite 600 Mt Pleasant, SC 29466 (843) 580-FOFO (3636) www.fofo41.com Fat Hen 3140 Maybank Hwy Johns Island, SC 29455 (843) 559-9090 thefathen.com Fear No Easel 1960 Riviera Drive Mount Pleasant, SC 29464 (843) 284-FEAR (3327) fearnoeasel.com

Heart Woodfire kitchen 1622 Highland Ave Charleston, SC 29412 (843) 718-1539 heartkitchenji.com High Cotton 199 E Bay St Charleston, SC 29401 (843) 724-3815 mavericksouthernkitchens.com/ highcotton Hucks Lowcountry Table 1130 Ocean Boulevard Isle of Palms, SC 29451 (843) 886-6772 huckslowcountrytable.com Ladles Soups 1164 Basketweave Drive Mount Pleasant, SC 29466 (843) 606-2711 190 Gardners Circle Johns Island, SC 29455 (843) 243-9881 1175 Folly Road James Island, SC 29412 (843) 225-8810 ladlessoups.com Mac’s Place 215 E Bay Street Charleston, SC 29401 (843) 793-4653 macsplacecharleston.com

Email restaurant information to: directory@eatthischarleston.com 40 | Eat This! Charleston

Being there is why I’m here.

Normandy Farms 32 Windermere Blvd Charleston, SC 29407 (843) 769-6400 normandyfarmbakery.com

Auto | Home | Life | Bank

Opal 1960 Riviera Dr Mt Pleasant, SC 29466 (843) 654-9070 opaldininggroup.com Sunrise Bistro 1797 Main Road Johns Island, SC 29455 (843) 718-1858 sunrise-bistro.com Taps Brews 9770 Dorchester Road #104 Summerville, SC 29485 (843) 821-0888 tapsbrews.com Tasi Bites and Blends 1948 Long Grove Drive #5 Mount Pleasant, SC 29466 (843) 856-4264 tasifresh.com

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

Ready

for another

Serving?

Ted’s Butcherblock 334 East Bay St Charleston, SC 29401 (843) 577-0094 tedsbutcherblock.com Triangle Char & Bar 828 Savannah Highway Charleston, SC 29407 (843) 377-1300 1440 Ben Sawyer Boulevard Mt. Pleasant, SC 29464 (843) 606-2900 trianglecharandbar.com Tristan 55 S Market St Charleston, SC 29401 (843) 534-2155 tristandining.com Uncorked 664 Long Point Road, Suite G Mount Pleasant, SC 29464 (843) 849-5185 uncorkedwine.net Wild Olive 2867 Maybank Hwy. Johns Island, SC (843) 737.4177 wildoliverestaurant.com

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

eatthischarleston.com WINTER 2012 | 41

Events NOVember

10 Lowcountry Hoedown 7-11 p.m.

Charleston Visitor Center Bus Shed 375 Meeting St., Downtown Charleston, SC

8 Holiday Breakfast With Santa Claus Fountain Walk Dock at Aquarium Wharf spiritlinecruises.com

13-18 Music to Your Mouth Palmetto Bluff, SC musictoyourmouth.com

13, 14 Grand Illumination and Dinner Middleton Place 4300 Ashley River Rd., Charleston, SC (843) 556.6020 middletonplace.org/visiting-middletonplace/events-calendar.html

16-17 Smoke on the Harbor BBQ Throwdown Friday 8 a.m. - 7 p.m.

Saturday 10:30 a.m. - 5 p.m Charleston Harbor Resort and Marina 20 Patriots Point Blvd., Mt. Pleasant, SC

january 13 Oyster Roast The Dill Sanctuary 1163 Riverland Dr., James Island, SC charlestonmuseum.org/event. asp?ID=458

26 Braise and Brew Middleton Place 4300 Ashley River Rd., Charleston, SC (843) 556.6020 middletonplace.org

27 Lowcountry Oyster Festival Boone Hall Plantation 1235 Long Point Rd., Mount Pleasant, SC (843) 577.4030 charlestonrestaurantassociation.com

17 Band Together for ALS Brickhouse Kitchen, Folly Rd. James Island, SC scalsa.org

23-24 Holiday Market Fri. & Sat. 9 a.m. - 5 p.m.

Middleton Place 4300 Ashley River Rd., West Ashley DECember

9 King Street Shop Walk Festival of Lights Sun., Dec. 9

1 22nd Annual Reindeer Run Front of Southend Brewery East Bay St., Downtown Charleston, SC reindeerrun.org

2 Charleston Christmas parade and Tree Lighting Ceremony Marion Square, Downtown Charleston, SC

2 Wine Under the Oaks Boone Hall Plantation 1235 Long Point Rd., Mount Pleasant, SC (843) 884.4371

8 ,15,22 Cookie Decorating 11 am, Decorate a special holiday treat with our Pastry team! Free. Advance reservations required please.

(843) 768-6253.

42 | Eat This! Charleston

ongoing Sun Brunch Farmer’s Market Sundays, 11 a.m. - 3 p.m.

Medway Park 2101 Medway Road, James Island, SC MTWR Beer Tastings at Holy City Brewing Mons. & Tues. 4 p.m. - 6 p.m.

Weds., Thurs. & Fri. 4 p.m. - 7 p.m.

Holy City Brewing 4155-C Dorchester Rd., N. Charleston MON Bin 152 Tastings Mondays from 4 p.m. - 2 p.m.

Bin 152, 152 King St., Downtown Charleston TUES Mt. Pleasant Farmers Market Tuesdays at 3:30 p.m.

Mt. P Farmers Market Pavilion 645 Coleman Blvd., Mt. Pleasant

500Beers Bottled

Charleston’s Original

Bloody Mary Mix

8 drafts groWler refill statioN

restaUraNt opeNiNg

sooN 9730 dorchester rd. North charlestoN 843-821-0888 oakBrook Walmart shoppiNg ceNter

Available at Piggly Wiggly, Harris Teeter, Bi-Lo, Food Lion, Total Wine & More, Bottles and many other fine retailers.

www.scalescocktails.com

“Hot soups for cool people!”

Eat. Drink. Relax. Party.

TUESDAY: Community Drum Circle – 6 pm Graham Whorley – 8 pm See our daily specials, daily homemade soups, gourmet sandwiches, and salads at

THURSDAY: Open Mic Night

www.ladlessoups.com

Open Tuesday - Friday 5 pm - until | Bar open at 4 pm Saturday 4 pm - until | Closed Monday

THREE AREA LOCATIONS TO SERvE yOu. JAmES ISLANd • KIAwAH • mT. PLEASANT

1575 FOllY ROAD | JAMES ISlAND | SC | 843.406.4655 www.brickhousecharleston.com WINTER 2012 | 43

Foodie quiz

The 12 Days of Seasons EATings.

1. It is estimated that this percentage of Americans eat turkey at Thanksgiving?

A. 72 B. 88 C. 91 D. 79 2. The most popular way to serve leftover Thanksgiving turkey is by way of: A. Sandwich B. Soup C. Stew D. Casserole E. Stir-Fry 3. Candy canes represent the staff used by Saint Nicholas.

True or False 4. This was the main dish for the first Thanksgiving.

A. Turkey B. Legumes C. Oysters D. Venison E. A &B F. C & D

5. It is modern tradition in some places to break and eat what on New Year’s Eve? A. Fish B. Pork C. No Dairy D. Peppermint pig E. Black Eyed Peas 6. Cranberries must be picked from their bushes before fully ripening to they remain firm.

True or False 7. This is the average number of pounds, not including alcoholic add-ins, that are slurped down annually of Eggnog.

A. 78 D. 122 B. 91 E. 36 C. 234 8. According to Southern folklore, this food is the first to be eaten on New Years Day for luck and prosperity throughout the year ahead.

A. Cornbread B. Pulled Pork C. Collard Greens D. Black Eyed Peas E. Okra F. All of the Above

9. In which direction should you stir mincemeat?

A. Clockwise B. Counter-clockwise 10. Who first tucked into turkey in Britain?

A. Henry VIII B. Charles 1 C. Oliver Cromwell D. Queen Victoria 11. Which one of the following is not considered a Hanukkah food?

A. Latkes B. Brisket C. Kreplach D. Sufganiyot 12. One of the Kwanzaa traditions is the celebration of an African feast which is known as: A. Kujichagulia B. Umoja C. Karamu D. Imani E. Kummba

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

How much do you really know about Holiday fare?

thanksgiving Buffet (12-5

pm

) make your reservation today

A modern roadside kitchen with ALL NEW MENU by Chef Jason Col贸n, formerly of Cesca Charleston, focused on fresh, seasonal and local ingredients utilizing the sustainable garden on premise. Voted best outdoor patio in Mt. Pleasant, enjoy a delightful evening under the oaks draped in twinkle lights with a fireplace, live music and outdoor fire pit to roast marshmallows and outdoor bar.

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MT. PLEASANT 3563 Highway 17 843.606.2144

Sun-Thurs: 5 pm - 10 pm Fri-Sat: 5 pm - 11 pm Happy Hour Daily: 5 pm - 6:30 pm

www.17north.net

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