1blk joycepark charlestonfoodmag2

May 2016

charlestonfood

“The Best Recipe Magazine in the South”

The Best Southern Recipe in the South!

Check inside to fInd out!

PG. 6

“We all have to eat food to live, so why not eat the best.”

Come along with Chef Riley Kilcullen on a Food Tour around Charleston!

PG. 12

Southern Pancakes

THE BEST OF THE BEST

It Its Time for Breakfast

Contents MAY 2016 Its All About the Pancakes 04

Editors Letter

05

Behind the Scenes/Background of Staff Members

07

Southern Pancake Recipe

09

More information about the Southern Pancake Recipe

11

Chef’s Food Tour

12

More info about the Chef’s Food Tour

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Credits Editor in Chief: Kyra Rettew Graphic Designer/ Photographer: Joyce Park Chef: Riley Kilcullen Journalist: Jack Sutton Publisher: Russel Bratcher

Charleston Food

Editor’s Letter Dear Reader, Food is something we all need and want. It is essential for life whether you want it to be or not. We all have to eat food to live, so why not eat the best.

In this issue of Charleston Food, we specifically take a look at breakfast in the Lowcountry. We take you on a tour of the top places to get any breakfast item imaginable. The four spots we highlight are not the only spots to get a delicious breakfast, but they are the best.

Additionally, we feature a Southern pancake recipe. Pancakes are purely made from flour, baking powder, salt, sugar, milk, and egg.

Simply using those ingredients gets you a pancake, but adding additional unique ingredients, such as honey, make the pancakes even more enjoyable. Our pancake recipe is simple, but it will give a fresh spin on the traditional pancake.

We hope this issue of Charleston Food inspires you to experiment with simple recipes and create something new. We also hope that you check out the breakfast places listed in the magazine, you will not be disappointed.

Sincerely.

Kyra Rettew

Kyra Rettew Contact: Retkyr1671@ccsdschools.com

Please look at our www.charlestonfood6.weebly.com.

Also, check out our behind the scenes video on your right.

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BEHIND THE SCENES Joyce Park Joyce Park is the graphic designer for the Charleston Food. She is a senior of the Wando High School.

She is going to attend Virginia Commonwealth University majoring biology. She designs the look of the magazine to portary the southern life in Mount Pleasant that she lives all of her life.

Jack Sutton is the Journalist of Charleston Food. He was in charge of writing the process book to keep track of the creation process for the magazine. Jack was born in New Jersey, and lived there for 14 years, after which he moved to Charleston, South Carolina, and has loved it ever since.

Jack Sutton Riley Kilcullen is the Chef of Charleston food. She was in charge of making the food. She is a Wando Sophmore. Riley is born and raised in Charleston South Carolina. She makes the ideal Southern pancakes.

Riley Kilcullen

Charleston Food

e k a c n pa adise r Pa

CALL to ACTION!

How to Make a Pancake?

The yummy recipe to create a scrumptous southern pancakes by our very own chef, Riley Kilcullen. No pancakes can be compared by our southern style.

Next Page 6 charlestonfood.com May 2016

Cook like a Pro Chef!

A Southern Pancake Recipe written by: Riley Kilcullen Written by: Kyra Rettew

DELICIOUS AND FANCY! SERVES 8-10

Ingredients 1 cup all-purpose flour, (spooned and leveled) 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 tablespoons unsalted butter, melted, or vegetable oil 1 large egg 1 tablespoon vegetable oil Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Icing sugar 190g Eggs 4 Blackberry 500g Lemon juice 1 tbsp Orange 0, Charleston Food

5 Easy Steps Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

1 2

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

3

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

4

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

5

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Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.

Best of the Week!

The Southern Pancake Written by: Kyra Rettew Photography: Joyce Park

This recipe is the epitome of good cooking.

The pancakes come out perfectly golden brown. The blueberries pair well with the pancakes. Of course, with a delicious breakfast, it is a must to have orange juice.

This recipe can be varied. The portion of each meal varies. But if you live in Mount Pleasant, the portion is very abundant. The more, the merrier.

The drinks varies per person to pair with these pancakes. One of the options is sweet tea. Sweet tea is very popular in the southern states.

Another option would be fruit juices, most popularly orange juice. These juices make a person feel powered

Spice it up. It is your choice. Enjoy!

up and refreshed for the long day to come. Another beverage to serve with these pancakes is coffee. With a warm cup of coffee, every type of meal will be delicious.

There are many side dishes to eat with your pancakes. The pancakes compliment fruits such as the blueberries. The fresh blueberries from the local farmer’s market can be ripe and taste refreshing . The pancakes can have multiple types of fruit, but it all depends on your desire and your appetite. Buying fruit locally from the farmer’s market makes the pancakes extra special. Adding strawberries makes the pancake extra sweet.

Charleston Food

This unique spin on pancakes will make you want to eat them for every meal. Pancakes are a classic food.

They do not have to be traditional, and adding different ingredients makes them unique.

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FoodTour

Written by: Riley Kilcullen

Charleston Food

CRAVE

GRAZE

Rating: 4.2/5 Stars

Rating: 4.4/5 Stars

Crave is a great place to eat for Sunday Brunch. It has mouth watering food that you will crave later on.

It may be on the high side price wise but totally worth it.

Their website is the following: http://cravekitchenandcocktails.com/menu-new/ To contact them you can call them at the number (843) 884-1177.

PAGE’S OKRA GRILL Rating: 4.6/5 Stars

Another great place is Page’s Okra Grill. Page’s Okra Grill gets 4.6 Stars.

It’s not too expensive but it has some items are. Their website is the following: http://www.pagesokragrill. com/breakfast-menu/ To contact them at this website: http://www.pagesokragrill.com/contact/

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Graze is my favorite restaurant out of all of these. But this place is also on the high side price wise.

It gets 4.4 stars, it is amazing but the price takes away from the experience.

Their website is the following: http://www. grazecharleston.com/ charleston/brunch.php and you can contact them at (843) 606-2493

RED DRUM RESTAURANT Rating: 4.3/5 Stars

Red Drum Restaurant is also a favorite in the Mount Pleasant area. This restaurant is known as the best brunch. It may be a little costly but again totally worth it. It gets 4.3 stars.

Their website is the following link: http://www.reddrumrestaurant.com/content/ about/samplemenu/ pdf/Red%20Drum%20 Brunch%20Menu.pdf and you can contact them at (843) 849-0313

Charleston Food

The Latin Club 14 charlestonfood.com May 2016