PHOTOS BY KAITY MEYER
Farmer’s Market, MEET PASTA NIGHT by LAUREN FURY
Personal Chef IT IS TWO O'CLOCK on Thursday afternoon in Old Town Bluffton. Customers are perusing the promising products under white tents manned by smiling local farmers, bakers, and countless other vendors. Today, I am one of those excited customers. I am a personal chef in Palmetto Bluff and a sophomore at the College of Charleston. Chef Carlo Demarco of 333 Belrose in Radnor, Pennsylvania, was my first mentor, and is now one of my closest friends. Carlo and I worked side by side for a couple of years, as my passion for cooking quickly developed. After shadowing and working with top chefs in Charleston, I realized that I wanted to spark my inner entrepreneur and make a run at a personal chef business. Local farmers and specialty markets provide the freshest ingredients for my cooking. One of my goals is to empower the young to trust in their abilities, reach out to role models in their industry of interest, and remember to be grateful (and hand-write thank you notes!). I want them to know that once they develop a passion and a strong work ethic, positive results will come. The effect they have on those they cross paths with is what really matters.
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LADYLOWCOUNTRY.COM
September 2016
Black Pepper Parmesan Farmer’s Market Pasta If you ever find yourself peering into a dreadfully empty fridge or reaching for a take-out menu, try my recipe. Within 30 minutes, you’ll have a colorful and healthful dish, and people running wildly into your kitchen. Now, it’s your time to gather people around the table. INGREDIENTS: • Four servings of Rio Bertolini’s Black Pepper Parmesan Fettuccini • One pint cherry tomatoes • Two ears of corn • One zucchini, cut into thin strips • Extra virgin olive oil • Salt • Pepper • One lemon, zested and juiced • Fresh basil to taste, chiffonade • Drizzle of bottled balsamic reduction • One cup freshly grated parmesan DIRECTIONS: 1. Wash and cut tomatoes into halves. 2. Husk the corn. Cut the kernels off by slicing them down vertically. 3. Cut zucchini thinly, about a quarter of an inch wide.
4. Zest the lemon, avoiding the bitter white skin. 5. Juice the lemon. 6. Heat olive oil in a large frying pan. When hot, add the corn. Add salt and pepper. 7. Cook the corn, stirring a couple of times until lightly charred. Remove from heat and set aside. 8. Once the pan is cleaned, heat olive oil for the zucchini. Season zucchini with salt and pepper. Add a pinch of cheese and a teaspoon of lemon juice at the end of cooking. 9. Bring a pot of salted water to a boil. Add fresh pasta until al dente. 10. Strain pasta, reserving about a quarter cup of water to add to the pasta. 11. Transfer pasta to the pan over low heat with water, tomatoes, lemon zest, oil to taste, cheese, salt, pepper, and basil. 12. Arrange zucchini concentrically and twirl pasta on top. Add more cheese and basil to taste, with bottled balsamic reduction.