Featured Recipes & Vendors from the
2017 Southeastern Wildlife Exposition
2017 Dear Cuisine Connoisseurs, On behalf of the South Carolina Department of Agriculture, welcome to Certified South Carolina’s “Wild in the Kitchen” cooking demonstrations at the 35th annual Southeastern Wildlife Exposition. Now in its 8th year, I think you’ll agree this is one of SEWE’s can’t miss events. Join us as our Fresh on the Menu chefs demonstrate the art, and share some secrets, of using South Carolina’s freshest ingredients in delicious dishes. Don’t forget to download our Fresh on the Menu app so you can locate restaurants around the state that feature South Carolina’s bountiful culinary offerings. After you enjoy a cooking demonstration, take time to explore the Certified SC tent to taste and see some unique items from our specialty foods vendors. For everything from benne wafers and ice cream to pimento cheese and BBQ sauce, the SC Specialty Food Association has you covered. Agriculture means more than just “fresher” and “tastier” to South Carolina’s economy. Agribusiness is the leading industry in the state returning nearly $42 billion in revenue each year while supporting over 212,000 jobs. And here’s some food for thought, if every South Carolinian purchased just $5 of food directly from a farmer each week, the economic impact would be $1.2 billion. Making a small change in your food buying habits could lead to big returns for the Palmetto State. Follow Certified SC on Facebook, Instagram, Twitter and Snapchat for the latest from the Wild in the Kitchen cooking stage and other happenings in the SCDA tent. And once you’re back home, don’t forget to tag us anytime you eat local. I hope you enjoy this cookbook, and I invite you to try these recipes and contact Certified SC farmers for fresh, local products to enjoy all year long. Don’t forget to check out a Fresh on the Menu restaurant while you’re here - it will be worth the trip!
With Best Regards,
S O C I A L I ZE ! SC Department of Agriculture Certified South Carolina
Hugh E. Weathers South Carolina Commissioner of Agriculture
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@Certified_SC certifiedsc
A Program from the SC Department of Agriculture Fresh on the Menu, the restaurant phase of the South Carolina Department of Agriculture’s Certified South Carolina Grown program, is our commitment to provide you with the freshest foods - all found in South Carolina restaurants. Fresh on the Menu restaurants pledge to offer menus that include at least 25% of Certified South Carolina products and produce when available. Over 300 South Carolina restaurants statewide have made a commitment to support local farmers through their participation in the program. To find a Fresh on the Menu restaurant in your area, download the free Fresh on the Menu app or visit freshonthemenu.com. The South Carolina Department of Agriculture would like to thank all the Fresh on the Menu Chefs for their participation in this year’s event. We would also like to thank the Charleston Convention and Visitors Bureau and the Culinary Institute of Charleston for all their assistance in making the 2017 cooking demonstrations successful.
2017 Wild in the Kitchen Cooking Demo Schedule FRIDAY • FEBRUARY 17 11:00 am 12:00 pm 1:00 pm 2:00 pm 3:00 pm
• • • • •
Chef Kevin Johnson, The Grocery Chef Michelle Weaver, Charleston Grill Chef John Ondo, KAIROS Chef Shane Whiddon, Virginia’s on King Chef David Pell, COAST
SATURDAY • FEBRUARY 18 11:00 am • 12:00 pm • 1:00 pm • 2:00 pm • 3:00 pm •
Chef Jason Reed, 82 Queen Chef Simon Andrews, Swamp Fox Chef Miles Huff, Culinary Institute of Charleston Chef Sean Mendes, Blues Burger Joint Chef David Schuttenberg, FISH
SUNDAY • FEBRUARY 19 12:00 pm 1:00 pm 2:00 pm 3:00 pm
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Chef Bob Waggoner, U Cook with Bob Chef Jimmy Hagood, Food for the Southern Soul Chef Shawn Kelly, High Cotton Chef Chelsey Conrad, Butcher & Bee
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2017 WILD IN THE KITCHEN RECIPES
As you turn the page, you will find featured recipes from the 2017 Wild in the Kitchen cooking demonstrations. These recipes are prepared by some of South Carolina’s greatest chefs using many fresh, locally sourced, Certified South Carolina ingredients. Enjoy!
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CHEF KEVIN JOHNSON The Grocery
4 Cannon Street • Charleston, SC 29403 thegrocerycharleston.com
RAW BEET SALAD WITH CITRUS & PISTACHIOS 1 ruby red grapefruit 2 navel oranges 1 shallot, minced 2 tsp. minced chives or scallions 1 clove garlic, minced 2 Tbsp. Champagne vinegar 2 tsp. minced fresh tarragon ¼ c. extra-virgin olive oil Kosher salt Freshly ground black pepper 8 baby beets, no bigger than a Ping-Pong ball, preferably of varying colors About ½ c. toasted pistachios, crushed 3 oz. ricotta salata cheese 2 big handfuls baby arugula
Peel the citrus fruit, removing any white pith. Supreme, or cut out the segments, reserving the membranes. Squeeze the juice from membranes into a bowl. Discard membranes. Combine the juice with the shallot, chives, garlic, vinegar, and tarragon. Whisk in the olive oil. Season to taste with salt and pepper. Using a vegetable brush, scrub the beets clean with water. Shave them as thin as you can, preferably with a mandolin, maintaining whole slices. Place the slices in a bowl and gently dress them with just enough of the vinaigrette to coat them. Cut citrus segments in half and arrange them on four salad plates. Scatter shaved beet slices on each, then some pistachios. Shave a few pieces of the cheese and place on top of each. Dress arugula with the remaining vinaigrette and place a small amount on each plate. Serve immediately.
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CHEF MICHELLE WEAVER Charleston Grill
224 King Street • Charleston, SC 29401 charlestongrill.com
CRAB CAKES C R AB CAKES ½ c. mayonnaise 1 egg white Zest and juice of ½ lemon 1 Tbsp. minced fresh chives 1 Tbps. minced fresh thyme Salt and white pepper to taste 1 lb. good-quality crabmeat Bread crumbs made from fresh, crustless white bread in a food processor Butter or vegetable oil fresh dill sprig for garnish S HRIMP SAUCE 2 shallots, finely chopped ¼ c. extra-virgin olive oil 6 peeled, deveined shrimp, cut into julienne strips 10 red pear tomatoes, halved 10 yellow pear tomatoes, halved Juice of 2 limes 2 Tbsp. chopped fresh dill
Shrimp sauce: Heat shallots in oil, then add shrimp and cook just until done. Add remaining ingredients and heat through. Prepare Shrimp Sauce and keep warm. Crab cakes: In bowl, mix together the mayo, egg white, lemon zest and juice, chives, thyme and salt and white pepper. Fold in crabmeat. Form into patties, dust with bread crumbs, and sear cakes in butter or oil until nicely browned on both sides. Serve with sauce and garnish with fresh dill.
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CHEF JOHN ONDO KAIROS Mount Pleasant, SC
PAN ROASTED GROUPER WITH SHRIMP & SAFFRON BROTH S HRIMP & SAFF RON B ROTH 1 Tbsp. unsalted butter 1 pinch saffron threads (found at most specialty supermarkets) 1 gallon-sized freezer bag full of shrimp shells (when peeling shrimp, save the shells in a gallon freezer bag and freeze) 1 carrot, chopped G ROUPER 2 Tbsp. canola oil 4 (6 oz.) grouper filets Kosher salt Freshly ground black pepper 1 c. fresh corn kernels
1 onion, chopped 2 ribs celery, chopped 4 peppercorns 1 bay leaf 3 c. water 1 c. white wine Kosher salt White pepper
1 c. peeled, seeded and chopped tomatoes 1 c. cooked butterbeans ½ c. dry white wine
Shrimp & Saffron Broth: Melt butter in a medium pot. Add the saffron, when saffron blooms or gives off its color, add the remaining ingredients. Bring all ingredients to a boil, reduce the heat and let the broth simmer for one hour. Strain off the liquid and discard the solids. Place liquid in a saucepan over medium-high heat and cook until it is reduced to 2 cups. Season the liquid with salt and pepper. Keep warm. Grouper: Preheat the oven to 450°. Heat 1 tablespoon of the oil in a large heatproof sauté pan. Season the fish with salt and pepper. Sear the fish in the oil for about 1 minute, or until the fish moves freely when you shake the pan. Flip the fish and place the pan in the 450° oven for between 4 and 8 minutes, depending on the thickness of the fish. While the fish is in the oven, heat the remaining tablespoon of oil in a medium sauté pan over medium-high heat. Add the corn, tomatoes, and butterbeans and cook for about 3 minutes, stirring occasionally. Add the wine and cook for 2 minutes. Season the mixture with salt and pepper. Spoon this into 4 large bowls and place a piece of fish on top. Add ½ cup of shrimp & saffron broth to each bowl and enjoy!
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CHEF SHANE WHIDDON Virginia’s on King
412 King Street • Charleston, SC 29445 holycityhospitality.com/virginias-on-king
CHARLESTON HOT QUAIL B R I NED QUAIL 2 whole quail deboned 2 c. of buttermilk 1 Tbsp. of Kosher salt 1 tsp. of Seasoned salt 1 tsp. of fresh ground black pepper ½ tsp. of finely minced garlic 1 tsp. Crystal Hot Sauce C HARL ESTON H OT SAU C E 6 Tbsp. cayenne pepper 2 Tbsp. dark brown sugar 1 Tbsp. chili powder 1 tsp. garlic powder 1 tsp. paprika ½ tsp. fresh ground pepper 1 Tbsp. cane syrup
QUAIL B RE A D I N G 4 c. all purpose flour 1 Tbsp. Kosher salt 1 tsp. Seasoned salt 1 tsp. fresh ground pepper ½ tsp. garlic powder ½ tsp. onion powder ¼ tsp. rubbed sage
1 tsp. seasoned salt 1 pinch of dried Carolina Reaper peppers (Use gloves and be careful! This pepper is HOT!) 1 c. of warm frying oil from the quail
Combine the brined quail ingredients with the exception of the quail and mix well. Pour the brine over the quail and chill overnight. Combine the quail breading ingredients and place in a zip lock bag. Frying the quail: In a dutch oven heat 4 cups of peanut oil to 300° F. Place the brined quail in the breading bag and shake until the birds are coated well. Gently lower the breaded birds in to the oil and cover the pot. Be very careful and do not let the oil get over 300°. Cook for about 6 minutes with the lid on. Carefully remove the lid being sure to avoid dropping any condensation from the lid into the hot oil. Cook uncovered until the quail has an internal temperature of 160° F. Place the fried birds on paper towels and keep in a warm spot. Combine the Charleston hot sauce ingredients to form the sauce. Gently toss the fried birds in the sauce and serve with bread & butter pickles and the bread of your choice.
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CHEF DAVID PELL COAST
39 John Street, Suite D • Charleston, SC 29403 holycityhospitality.com/coast-bar-and-grill
BLACKENED SEAFOOD CHOWDER 25 littleneck clams 1 bay leaf ½ bunch parsley 2 sprigs thyme ½ yellow onions, diced 1 stalk celery, diced 1 carrot, diced ½ Tbsp. chopped garlic 2 potatoes, diced 3 c. chicken stock 1 qt. heavy cream Pinch cayenne 1 Tbsp. blackening spice 6 oz. blackened fish 12 shrimp, blackened 12 local oysters ¼ lb. flour ¼ lb. butter MOP
Wash clams and steam them until open in a large pot with bay leaf, thyme, and parsley. Strain clams, deshell, chop, and set aside in a bucket. Combine cooking liquor with chicken stock and heavy cream. In a pot, sweat onions, celery, carrots, and garlic in the ¼ # of butter. Add the flour and cook 2 minutes to create a roux. Add the liquid and cook 10 minutes, stirring occasionally to avoid scorching the bottom. Add the spices and potatoes. Cook 10 more minutes until the potatoes are tender. Meanwhile, blacken the grouper and shrimp and cook all the way through. Drain all excess fat from the grouper and shrimp, chop, and combine with clams. Add this to the soup and immediately before serving, add the shucked oysters and their liquor.
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CHEF JASON REED 82 Queen
82 Queen Street • Charleston, SC 29401 82queen.com
JAMBALAYA 6 c. rice (cooked in chicken broth) ½ lb. Andouille sausage, sliced 1 lb. medium shrimp, peeled ½ lb. crawfish tail-meat 1 large tomato, diced 1 sweet onion, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 2 celery sticks, diced ½ tsp. Old Bay Seasoning 1 tsp. Cajun blackening spice ¼ c. butter Salt, pepper, Tabasco sauce to taste
In a large skillet, sauté all ingredients (except rice) until shrimp are cooked. Add rice and stir until well blended. Adjust seasoning and add Tabasco sauce to desired taste.
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CHEF SIMON ANDREWS Swamp Fox Restaurant and Bar
387 King Street • Charleston, SC 29403 francismarionhotel.com/dining
OYSTER STEW OYSTER STEW 4 Tbsp. (½ stick) plus 2 tablespoons butter 2 Tbsp. flour 1 c. chopped onions ½ c. chopped celery 2 c. half and half 2 dozen oysters, shucked and drained, reserve liquid Salt and cayenne pepper Fresh black pepper Dash of Worcestershire sauce 1 Tbsp. chopped garlic ¼ c. finely chopped parsley TO BACCO ONIONS Sweet onion Salt Pepper Flour Vegetable oil
Oyster stew: In a large sauté pan, melt 4 tablespoons butter. Stir in flour; stir constantly while cooking for 3 to 4 minutes. Add onions and celery and cook for 2 minutes. Stir in milk and oyster liquid. Season the mixture with salt, cayenne, and black pepper. Bring liquid to a simmer. Simmer the liquid for 3 to 4 minutes or until the oysters curl. Stir in remaining 2 tablespoons butter and remove from heat. Add Worcestershire and serve with Tobacco Onions. Tobacco Onions: Finely slice the sweet onion. Season flour with salt and pepper and toss onions in flour mixture until covered. Fry in hot vegetable oil until golden.
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CHEF SEAN MENDES Blues Burger Joint
815 Folly Road • Charleston, SC 29412
VENISON GUMBO 1 c. peanut oil, lard or bacon fat 1 ¼ c. flour 1 large minced green peppers 2 minced medium onions 4 minced celery stalks 6 minced cloves garlic 3 – 4 lbs. of venison or other game meats 1 tsp. black pepper Salt to taste 2 Tbsp. sweet paprika 1 tsp. cayenne pepper 1 Tbsp. dried thyme 1 Tbsp. dried oregano 2 Tbsp. garlic powder 1 tsp. celery seed 3 qts. game stock, chicken stock or water 1 lb. smoked andouille sausage, cut into rings 2 Tbsp. file powder 2 green onions and 1–2 Tbsp. chopped parsley per person
Bring the stock to a gentle simmer. In a Dutch oven or large pot, add the cup of oil to the pot, and turn the heat to medium-high. Whisk in the flour, and stir this frequently until it turns the color of chocolate. You can go as dark as dark chocolate brown, but under no circumstances can you let this roux burn. Keep in mind that this takes time, maybe 15 to 25 minutes of frequent stirring. When the roux is ready, add the peppers, onions, celery and garlic and stir to combine. Cook this, stirring often, for 6 to 8 minutes, until the veggies are soft. Meanwhile, mix all the dry spices together except the filé powder. When the veggies are soft, ladle in the stock with one hand while stirring with the other. Stir in each ladle of stock before adding another. Turn the heat to high to bring the gumbo to a strong simmer. Add half the spices, stir to combine, and add the meats. Taste and add more salt or spices if you want. Drop the heat to a simmer, cover and cook gently for at least 90 minutes, but probably more like 2 to 3 hours. Check the status of the meats every half-hour after 90 minutes have elapsed. When the meats are about falling off the bone, fish them out and when they cool enough to handle them, pick the meat off the bones. Return the meats to the gumbo and add the andouille. Cook for another 15 minutes or so. Add the filé powder, the green onions and parsley. Cook for 3 minutes more. Serve with rice or all by itself.
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CHEF MILES HUFF Culinary Institute of Charleston
Palmer Campus, 66 Columbus Street • Charleston, SC 29403 tridenttech.edu/academics/divisions/cic
LUMP BLUE CRAB OVER ANSON MILLS GRITS CAKE G R I TS 4 c. chicken stock 3 Tbsp. unsalted butter 1 tsp. kosher salt ½ tsp. ground black pepper 1 c. Anson Mills course ground grits ⅓ c. all-purpose flour, seasoned with salt and pepper ¾ c. of canola oil PI MENTO CHEESE SAUC E 1 c. grated sharp cheddar cheese 1 tsp. cornstarch ½ c. evaporated milk 3 Tbsp. small dice pimentos 2 Tbsp. sour cream ½ tsp. Worcestershire sauce 1 tsp. hot sauce LUM P CRABMEAT 2 Tbsp. unsalted butter 2 c. lump blue crab meat, drained and gently picked over for shells ½ tsp. lemon zest 1 Tbsp. mayonnaise 1 tsp. chopped fresh dill 1 tsp. kosher salt 1 bunch micro greens, washed and dried FR I ED GREEN TOM ATOES ¼ c. all-purpose flour 2 Tbsp. yellow cornmeal 1 tsp. kosher salt ½ tsp. ground black pepper ¾ c. canola oil 1 green tomato, sliced into ¼-inch slices
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CHEF MILES HUFF Culinary Institute of Charleston
Palmer Campus, 66 Columbus Street • Charleston, SC 29403 tridenttech.edu/academics/divisions/cic
LUMP BLUE CRAB OVER ANSON MILLS GRITS CAKE Grits: Bring the stock to a boil in a heavy-bottom saucepan over medium-high heat. Add the butter, salt, pepper and grits, bring to a simmer, reduce the heat to low, and simmer uncovered for about 40 minutes, stirring frequently, until thickened. Pour the grits into a lightly oiled 9-inch square baking dish, smoothing the top. Cool completely. Preheat an oven to 200 degrees. Line a baking sheet with paper towels. Cut the grits into triangles. Pat them dry with paper towels. Heat the oil over medium heat until it shimmers. Dredge triangles in the flour and fry them until crisp and golden brown on both sides. Place grit cakes on the prepared baking sheets and place in the oven to keep warm. Pimiento Cheese Sauce: Place the cheese in a medium bowl and toss with the cornstarch until coated. Bring the milk to a boil in a heavy-bottomed saucepan over medium-high heat. Reduce the heat to medium, add the cheese and stir until melted and smooth. Turn the heat off and stir in the remaining ingredients until well blended. Cover to keep warm. Lump Crabmeat: Heat the butter in a sauté pan over medium heat, add the crab, and stir gently until hot. Stir in the lemon zest, mayonnaise, dill and salt and cook for 3 minutes, stirring occasionally. Turn the heat off and cover to keep warm. Fried Green Tomatoes: Combine the flour, cornmeal, salt and pepper in a shallow bowl. Heat the oil in a frying pan over medium-high heat until it shimmers. Coat each piece of tomato with flour mixture and fry until golden brown on both sides. Transfer to paper towels. To complete: Place one grits cake on each plate. Spoon over some pimiento cheese sauce. Top with a fried green tomato slice. Spoon the crabmeat over the tomatoes and finish with some micro greens.
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CHEF DAVID SCHUTTENBERG FISH 442 King Street • Charleston, SC 29403 fishrestaurantcharleston.com
SWEET ITALIAN SAUSAGE 5 lb. pork butt 1.5 oz. kosher salt 1 oz. fennel seed, coarsely ground .15 oz. thyme (dried) .5 oz. black peppercorn, finely ground 2 oz. garlic, minced fine .25 oz. sugar
When making sausage, it is important to keep everything VERY cold. While gathering your ingredients, place all metal parts of the grinder into the freezer. Place the mixing bowl and paddle attachment into the refrigerator. Dice pork into cubes that will fit into the feeder of the grinder. Lay meat out on a sheet tray and chill in the freezer for 30 minutes until meat is crunchy, but not frozen. Meanwhile, combine garlic and dry spices and set aside. Grind diced pork through the large dye on the grinder attachment of a KitchenAid mixing bowl into a bowl set over ice. Combine meat and spice mixture and mix a bit by hand to evenly distribute. Grind mixture one more time through the large dye into a bowl over ice. Place the ground meat into the now well-chilled KitchenAid bowl. Using the paddle attachment, start mixing the meat on low, and gradually raise the speed of the mixture to medium. Work fairly quickly to keep meat from warming too much. Total time mixing should be about 90 seconds, or until the meat has a sticky look to it and is pulling away from the sides of the mixing bowl. Remove the paddle attachment and return the bowl with the sausage mix to the refrigerator for 30 to 45 minutes to allow to chill completely. Stuff into 32-35mm hog casings and then twist into 6 inch links. It’s best to let sausages sit on a sheet tray and dry out a bit overnight, but they can be used immediately. They should be used within 3 to 4 days or can be frozen for up to 3 months.
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CHEF BOB WAGGONER U Cook with Bob
164 Market Street • Charleston, SC 29401 chefbobwaggoner.com
PAN-SEARED BEEF TENDERLOIN 2 tsp. salt 8 cranks fresh-ground white pepper 12 oz. beef tenderloin, cut into four 3-oz portions 1 Tbsp. vegetable oil 2 Tbsp. butter, divided 12 medium-sized button mushrooms, quartered 2 shallots, sliced 6 slices smoked bacon, diced and cooked dry 8 green asparagus, blanched Thyme for garnish
Salt and pepper each side of the beef medallions, using 1/4 teaspoon salt and 1 crank of pepper for each side. In a medium-sized sauté pan, heat the oil. Add 1 tablespoon butter to the pan and when it has melted, sear the beef 1 to 2 minutes on each side. Remove the beef from the pan and add the remaining butter to the pan. Lightly brown the mushrooms for 1 minute. Add the shallots and cook for 30 seconds. Add the cooked bacon and cook another 30 seconds. Add the blanched asparagus and let everything cook together for another 30 seconds. Spoon the vegetable mixture over each beef medallion and sprinkle with fresh thyme.
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CHEF JIMMY HAGOOD Food for the Southern Soul
PO Box 30279 • Charleston, SC 29417 foodforthesouthernsoul.com
CHOCOLATE & CANE SYRUP PECAN PIE 1 9” unbaked pie shell ¼ c. (½ stick) unsalted butter 3 large eggs 1 c. sugar ¾ c. cane syrup ½ tsp. vanilla extract 2 oz. unsweetened chocolate ¼ tsp. sea salt 1 ¾ c. pecan halves
C ANE SY RU P O LD FA S H I O N 1 slice of orange 2 dashes Angostura bitters 3 dashes orange bitters 1 tsp. cane syrup 2 oz. bourbon Ice cubes Tools: muddler, barspoon Glass: Old Fashioned
Preheat oven to 350 degrees. Melt butter and chocolate in small saucepan over low heat. When melted, remove from heat and allow to cool. Using mixer, beat eggs until frothy and then blend in sugar. Using wooden spoon, stir in cane syrup, vanilla, melted butter/chocolate and salt until well mixed. Arrange pecans on bottom of the pie crust and pour egg/sugar mixture over pecans. Bake at 350 degrees until filling is set and top is dark golden brown, approximately 45 minutes. Cool completely on wire rack before serving. Best when topped with vanilla bean ice cream and another small drizzle of cane syrup. Cane Syrup Old Fashioned Cocktail: In an Old Fashioned glass, add the syrup, bitters and orange slice. Use a muddler to gently press the orange slice to release the juice. Be careful not to muddle the rind. Add bourbon with a splash of water and stir. Add ice cubes and stir again.
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CHEF SHAWN KELLY High Cotton Charleston
199 E. Bay Street • Charleston, SC 29401 highcottoncharleston.com
PALMETTO SQUAB WITH GRITS AND TURNIP GREENS G EECHIE B OY GR ITS 4 c. water ½ tsp. salt 1 Tbsp. butter 1–1½ c. stone ground grits ¼ c. cream
PAL M ETTO S Q UA B 2 skin on breasts Salt Pepper Garam masala Canola oil
T URNIP GREENS 1 Tbsp. olive oil 1 shallot 1 clove garlic 1 tsp. red pepper flake 1 lb. clean turnip greens 2 Tbsp. dijon mustard 2 c. squab stock
Geechie Boy Grits: Bring water, salt, and 1 Tbsp. butter to a boil. Stir in grits. Reduce heat to low and cook covered, stirring occasionally, until grits are thick and creamy. Approx. 40 min. Remove from heat and finish by stirring in cream. Keep warm. Palmetto Squab: Season both sides of the breast with salt and pepper, and the flesh side with garam masala. Heat oil until almost at the smoke point in a cast iron pan and sear breast skin side down until crispy. About 2-3 minutes. Flip and sear on flesh for another 30 seconds. Let rest before slicing and serving. *Squab is best served medium rare. Turnip Greens: Heat olive oil and sweat shallot, garlic, and toast the red pepper flake. Add the remaining ingredients and simmer for 20 minutes or until tender. The squab stock helps make a delicious pot likker to serve with the squab and grits!
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CHEF CHELSEY CONRAD Butcher & Bee
1085 Morrison Drive • Charleston, SC 29403 butcherandbee.com
ROASTED WINTER SQUASH 5 lbs. of your favorite winter squash (butternut, pumpkin, acorn, and delicata are all delicious) 2 Tbsp. extra virgin olive oil Salt Ground black pepper ½ c. medjool dates, chopped 4 Tbsp. Calabrian Chile Butter 3 Tbsp. grated parmesan cheese ¼ c. crumbled feta cheese ¼ c. pumpkin seeds, toasted 3 Tbp. chopped fresh basil C A L ABRIAN CH IL E B U TTER 7 oz. Calabrian chiles, drained and stemmed 3 garlic cloves Zest and juice of 1 lemon 1 lb. butter 1 Tbsp. salt
Preheat oven to 350° F. Peel squash and cut into bite sized pieces. Toss with olive oil, salt and pepper in a large mixing bowl and transfer to a baking sheet. Roast for 20 minutes, then add chopped dates to the baking sheet. Continue to roast until the squash is tender and the dates are browned about 10 to 15 minutes more. Spoon the Calabrian Chile Butter and grated parmesan over the squash and toss to combine. Transfer roasted squash to a serving dish and top with feta, pumpkin seeds and basil. Serve immediately. Calabrian Chile Butter: Pulse the chiles and garlic in a food processor until chopped fine. Add the lemon, butter and salt and process until well combined.
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Recipe Notes
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An initiative of Governor Nikki Haley, the South Carolina Chef Ambassador program was enacted in 2014 to highlight and showcase the culinary offerings and tourism destinations found throughout the state of South Carolina. The program operates in conjunction with the Governor’s office, as well as the South Carolina Department of Agriculture and the South Carolina Department of Parks, Recreation & Tourism. The Chef Ambassador program recognizes chefs from the upcountry to the coast who embody the best of South Carolina’s food scene, both in the quality of their provisions, as well as their dedication to using healthy, locally-grown ingredients. Throughout the year, the chef ambassadors will participate in a number of culinary and tourism specific events across the Southeast, hosting cooking demonstrations, conducting educational seminars and discussing the offerings found in the cities in which their establishments are based.
For more information about the South Carolina Chef Ambassadors, please visit certifiedscgrown.com or contact Ansley Rast Turnblad SC Department of Agriculture 803-734-2210 • aturnblad@scda.sc.gov Kim Jamieson SC Parks, Recreation & Tourism 803-734-1788 • kjamieson@scprt.com
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The 2017 SC Chef Ambassadors Chef William Cribb Early on, Chef William Cribb knew he was destined for a career in the kitchen. With an ultimate goal of owning his own restaurant, Chef Cribb is now the executive chef of two popular establishments in Spartanburg Cribbs Kitchen, which was recently awarded the 2016 Small Business of the Year by the Spartanburg Chamber of Commerce, and Willy Taco, as well as one highly sought after business, Cribbs Catering. Having spent a number of years out in Colorado and North Carolina, learning and honing his culinary skills, Chef Cribb strives to always incorporate fresh, flavorful, seasonal and sustainable fare into his menus items
Chef Amy Fortes Once a trauma surgeon student, Chef Amy Fortes, eventually learned that her true passion was not in the OR, but in the kitchen. After taking a break from studying medicine, Fortes began working at a few restaurants in her hometown of Lockport, New York – just outside of Buffalo. Quickly falling in love with the camaraderie within the culinary industry, Chef Fortes changed her major, and the rest is history. Now the co-owner and chef of The Flipside Restaurant, The Flipside Café and The Flipside Catering Company in Rock Hill and Fort Mill, she thrives on the relationships between great food and great people.
Chef Adam Kirby A graduate from Le Cordon Bleu of the Western Culinary Institute, Chef Adam Kirby, a native of Atlanta, Georgia, is the chef and co-owner of Bistro 217 on Pawleys Island – an establishment he’s been with since it opened in 2004. Pulling inspiration from both his Southern roots – both his mother and grandmother where fantastic home cooks – and time spent in Hawaii, Portland and San Francisco, Chef Kirby’s regularly changing menu incorporates locally sourced eclectic elements, making his dishes exciting, flavorful, and memorable.
Chef Sean Mendes Having parents who both served our country in the United States Air Force, Chef Sean Mendes was exposed at an early age to distinctive cuisines and cultures from all over the world. Soulful, authentic, interesting, and unique culinary experiences were a regular part of his life growing up. In 2012, Chef Mendes opened and operated the wildly popular and successful food truck, Roadside Seafood, in Charleston. In 2016, Chef Mendes decided to venture into the gourmet burger world, opened Blues Burger Joint in Charleston – one of the areas go-to places for “top shelf ” burgers.
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South Carolina Department of Agriculture Certified SC Tent
2017 SEWE VENDORS
#CertifiedSEWE
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www.blackwellmill.com Blackwell Mills, LLC Old Fashion Stone Ground Cornmeal and Grits. 75 Years of proven products. Contact: Benjy Byers 1304 Vox Highway • Johnsonville, SC 29555 • 843.625.9496 benjy@blackwellmill.com • blackwellmill.com
Boone Hall Farms, Inc. Boone Hall Farms Market offers fresh, local produce directly from their fields across the street. The market also features a café with local cuisine including fresh local seafood straight from the docks. At Boone Hall Farms Market, local has never been better. When in season, Boone Hall Farms offers collards, kale, squash, strawberries, tomatoes, watermelons, cantaloupes, blueberries, blackberries, eggplant, peppers, cucumbers, plantation onions, and more that are fresh from the farm. Contact: Rick Benthall 2521 Highway 17 North • Mt. Pleasant, SC 29466 • 843.442.6352 rickb@boonehallplantation.com • boonehallfarms.com Wild in the Kitchen • 24
Bulls Bay Saltworks Bulls Bay Sea Salt brings the South into your kitchen with an exceptional line of wholesome, solar evaporated culinary sea salts crafted entirely by hand from a Class One Wilderness Area located just north of Charleston, SC. Contact: Rustin Gooden P.O. Box 656 • McClellanville, SC 29458 • 843.412.9860 rustin@bullsbaysaltworks.com • bullsbaysaltworks.com
Caroline’s Cakes Caroline’s Cakes is a mail-order bakery shipping throughout the United States and Puerto Rico. The company is known for its Southern Layer Cakes made from time-honored recipes. The 7-Layer Caramel Cake created such a stir in 1999 that the company made its mark by making only that particular cake. Also known for their “Tastes of Tradition,” Caroline’s Cakes offers a selection of Southern and Traditional food selections that are also made in their baking facility. The company was founded by Caroline Ragsdale, a native of Lake City, South Carolina. Contact: Laura Strawberry 925 Beaumont Avenue • Spartanburg, SC 29303 • 410.212.2014 lauras@carolinescakes.com • carolinescakes.com 25 • Wild in the Kitchen
Charleston Specialty Foods For food enthusiasts who want to take a piece of the Lowcountry home, we offer a variety of delicious, authentic Southern treats like Charleston benne wafers, sauces, grits, beans, teas, and more from the best brands around. Our locally based selections are always made from the finest ingredients and traditional recipes. Contact: Jonathan Ruman 2408 Ashley River Road, Unit Q • Charleston, SC 29414 • 678.877.6322 jonathan.ruman@charlestonspecialtyfoods.com • charlestonspecialtyfoods.com
Charleston Spice Company The Charleston Spice Company is your source for creative herb and spice blends. The Charleston Spice Company blends organic herbs and spices in small batches to assure quality and freshness. Contact: Garnette Tuten 25 Planifield Drive • Charleston, SC 29407 • 843.830.1004 garnette@charlestonspice.com • charlestonspice.com Wild in the Kitchen • 26
Clemson University CAFLS The College of Agriculture, Forestry and Life Sciences embodies founder Thomas Green Clemson’s vision of a “high seminary of learning” focused on improving the lives of South Carolinians through education and outreach in the agricultural and natural sciences. Contact: Margaret Owens 110 Daniel Drive • Clemson, SC 29631 • 864.276.7245 mr6@clemson.edu • clemson.edu/cafls
Deloach Meat Company DeLoach Meat Company is your local, family-owned choice for custom and retail meat processing. Also providing products ranging from sausage and pork chops, to much-loved summer sausage and Tom Toms, DeLoach Meat Company is the go to source for all of your processing needs. The company specializes in custom beef, pork, and deer processing and is also the sole producer of Lester’s BBQ Sauce. DeLoach Meat Company is proud to celebrate 50 years of service to Hampton County and the surrounding Lowcountry of South Carolina. Contact: Teresa DeLoach 330 Meat Packing Road • Varnville, SC 29944 • 803.943.6824 lostforest29944@gmail.com 27 • Wild in the Kitchen
Doc Crombie’s Bootleg BBQ Sauce Doc Crombie’s Bootleg BBQ Sauces is a family owned company operated by brothers Kevin and Pat Hogan of Mount Pleasant, SC. Doc Crombie’s collection of Barbecue, Steak and Hot Sauces are all natural, gluten free and have no artificial flavors or preservatives. The company features three BBQ flavors (Original Prescription, Zesty Mustard Zip, and Double Hot), three hot (Habanero, Jalapeño, and a Big House Yellow), and one steak sauce. The company and product line are a tribute to yesteryear when sauces were made by hand to be enjoyed with friends and family. Contact: Pat Hogan 2409 Old Georgetown Road • Mount Pleasant, SC 29466 • 843.437.7423 doc@doccrombies.com • doccrombies.com
Freeman’s BBQ Sauce Old Mr. Henry Original BBQ Sauce is a family recipe that the Freeman family has been making for decades. The secret family recipe is best used on a variety of baked, fried or grilled meats. Contact: Ed Freeman 1810 Carolina Highway • Denmark, SC 29042 • 803.300.1008 edfreeman2@bellsouth.net • freemansbbqsauce.com Wild in the Kitchen • 28
Food for the Southern Soul In the South, we pass down recipes like names and silver. We eat food grown and harvested from our own fertile fields. We cook, serve, and share with those we love. Our handmade sauces, stone-ground grits, dry rubs, and other pantry staples are a celebration of all we love about Charleston and the South Carolina Lowcountry. Contact: Jimmy Haygood P.O. Box 30279 • Charleston, SC 29417 • 843.224.1243 jimmy@fftss.com • foodforthesouthernsoul.com
Gillespie’s Peanuts Rogers Brothers Farm is a highly motivated, family owned and operated farm striving to produce high quality, high yielding crops using the best resources and the newest technologies available. After a decade of experience in the peanut industry, Rogers Brothers Farm now offers their roasted peanuts in the name of Gillespie’s Peanuts. Grown right in South Carolina, Gillespie’s Peanuts are selected for their superior flavor and quality. Contact: Mary Rogers 1901 East Carolina Avenue • Hartsville, SC 29550 • 843.861.1056 mary@rogersbrospeanuts.com • rogersbrosfarm.com/gillespies-peanuts 29 • Wild in the Kitchen
Granna’s Gourmet Granna’s Gourmet is a family-owned and operated boutique specialty food manufacturer located in Charleston, SC. The Granna’s Gourmet brand line consists of 16 hand-cut and hand-packed products which include pickles, relishes, pepper vinegars, and seasonings. The company also manufactures specialty food products for restaurants and individuals. Contact: Kelly Timmons 1920 Dunbar Street, Suite B • Charleston, SC 29407 • 843.817.2652 kelly@grannasgourmet.com • grannasgourmet.com
Homegrown Cotton, LLC Homegrown Cotton was born in Williamsburg County in the summer of 2014 when eighth generation farmer, At McIntosh, thought surely there was a way to produce a high quality cotton polo by utilizing locally grown South Carolina cotton. Each step of Homegrown Cotton’s production process is done as locally as possible, even the final cutting and sewing of their shirts is done only 40 miles away from McIntosh Farms where the cotton is grown. Homegrown Cotton hopes each of their customers enjoy their shirts that are grown and sewn right in South Carolina. Contact: At McIntosh 588 McIntosh Road • Kingstree, SC 29556 • 843.372.2085 info@homegrowncotton.com • homegrowncotton.com Wild in the Kitchen • 30
Hyman Vineyards Hyman Vineyards specializes in muscadine wine, juice, jelly, and jam. Contact: Greg Hyman 6130 Juniper Bay Road • Conway, SC 29527 • 843.397.2100 rhyman@sccoast.net • hymanvineyards.com
Island Fudge Shoppe Located on Hilton Head Island, The Island Fudge Shoppe specializes in homemade fudge, hand dipped chocolates, candies, corporate gifts, holiday gifts and more. The Island Fudge Shoppe has something for all chocolate lovers! Contact: Gus Robinson 1 North Forest Beach Drive, Coligny Plaza, Unit E-2 • Hilton Head, SC 29928 843.422.1388 islandfudge@earthlink.net • islandfudge.com 31 • Wild in the Kitchen
Lowcountry Creamery Clemson graduates and friends Patrick Myers, Kent Whetsell, and Josh Brooks have been making Lowcountry Creamery artisanal dairy products since 2015 in Bowman, SC. Their creamery produces whole milk, whole chocolate milk, non-fat cultured buttermilk, Greek yogurts, and crème fraiche for individuals and chefs who desire locally produced, small batch, and minimally processed dairy products. Contact: Patrick Myers 2741 Landsdowne Road • Bowman, SC 29018 • 803.924.2201 info@lowcountrycreamery.com • lowcountrycreamery.com
Lowcountry Olive Oil Lowcountry Olive Oil offers locally blended and locally infused extra virgin olive oils and balsamic vinegars. Currently over half of the company’s four dozen olive oils and balsamic vinegars are blended or infused in Charleston and are exclusive to Lowcountry Olive Oil. Contact: Jason Benjamin 272 A Meeting Street • Charleston, SC 29401 • 843.343.2863 jason@lowcountryoliveoil.com • lowcountryoliveoil.com Wild in the Kitchen • 32
McCall Farms McCall Farms is one of America's leading producers of farm-fresh canned fruits and vegetables and has been cultivating food for more than 177 years in Effingham, SC. The family-owned and operated company produces a wide variety of Southern-style products under the brands Margaret Holmes, Glory Foods, Peanut Patch Boiled Peanuts, and Bruce’s Yams, all of which are sold nationwide. Contact: Annie Ham 6615 South Irby Street • Effingham, SC 2954 • 843.409.7638 aham@mccallfarms.com • margaretholmes.com
O & O Hooch Twelve years ago, it was born. Made in gallon jugs, tied to a raft, kept cold by the river, and drank until gone. Mission accomplished. Since then, thousands of people have loved “the hooch.” It has been an ice breaker, a party favorite, a tailgate standard, a boat drink, a hiking beverage, a ski buddy, a wing man, and an excuse… and this is why O & O Hooch wants to share it with you! The Hooch mixes well with vodka, tequila, dark rum, and gin; it’s the universal mixer, the one and only, Hooch. Contact: Jennifer Holland P.O. Box 656 • Sullivans Island, SC 29482 • 404.557.7178 jennifer@oandohooch.com • oandohooch.com 33 • Wild in the Kitchen
Olinda Olives and Olive Oil Olinda Olives and Olive Oil offers natural, fresh and in-season premium private-label table olives and private-label olive oils. Contact: Jeanne DeCamilla 2 Wharfside Street 2D • Charleston, SC 29401 • 843.906.1749 jeanne@decamilla.net • westcoastproducts.net
Oliver Pluff & Company Oliver Pluff & Company brings you tea from America’s heritage, along with fresh roasted colonial coffees, English wassail spice blends for cider and wine, and premium Southern iced teas from the culture of a more modern, culinary Charleston. Contact: Kyle Brown PO Box 80848 • Charleston, SC 29416 • 843.540.4916 kyle@oliverpluff.com • oliverpluff.com Wild in the Kitchen • 34
Pinckney’s Produce Pinckney’s Produce is a South Carolina based Community Supported Agriculture (CSA) program provided by Rest Park Farm. Contact: Urbie West P.O. Box 226 • Seabrook, SC 29940 • 843.321.8344 urbie@pinckneysproduce.com • pinckneysproduce.com
Porzio’s Pizza & Pasta Sauce Taste over 100 years of history! In 1895, John D. Porzio came from Naples, Italy & started the first pizzeria in Savannah, GA. Today, the family’s all natural sauce is being handcrafted in the Lowcountry. Using fresh, locally sourced ingredients, Porzio’s Pizza + Pasta Sauce balances a natural sweetness with a slight peppery kick that keeps customers coming back for more! Contact: Maureen Porzio 1076 Hills Plantation Drive • Charleston, SC 29412 • 912.713.8833 mkporzio@porzios.com • porzios.com 35 • Wild in the Kitchen
R & B Manufacturing R & B Manufacturing is proud to meet all of your indoor and outdoor grilling desires. Whether you need seasonings, sauces, catering, or grills, R & B can mix it, serve it, or build it to meet your needs. Contact: Christopher Bolding 125 Old Sugar Hill Road • Lexington, SC 29072 • 864.483.0367 randbmanufacturing@gmail.com • randbmanufacturing.com
Sallie’s Greatest Jam to Jammin’ Cocktails! Born from her award winning Sallie’s Greatest Herbal Fruit Jam, Sallie introduces exciting fresh fruit and herb combinations in a simple syrup that’s perfect for teas, soda, sorbets and the original “Jammin Cocktails.” Contact: Sallie Dent Porth 164 Haigler Circle • Cameron, SC 29030 • 864.616.3891 sallie@salliesgreatest.com • salliesgreatest.com Wild in the Kitchen • 36
Savor the Flavor Family owned and operated since 1991, Savor the Flavor has been sharing family recipes for grits and rice mixes for more than 25 years. Located in the historic district of Sumter, SC, Savor the Flavor sells their southern pantry staples in their home place of South Carolina and across the United States. Their rice and grit dishes are southern, simple, delicious and make you truly want to savor the flavor of these quality products. Contact: Carolyn Hodges 21 Haynsworth Street • Sumter, SC 29150 • 803.795.8810 jayhodge46@yahoo.com • savortheflavorsc.com
Savvy Foods We like to eat and drink. And when we eat, we eat well. At Savvy Foods, we are of the opinion that anyone can cook. And that everyone should cook. Our products have been designed to transition seamlessly from the most novice of home cooks all the way to your home chef. Our blends offer you a versatility and quality that had yet to make its way to the specialty food world. Until now. Welcome to the new world of cooking sauce. Contact: Patrick Rogers P.O. Box 6415 • Columbia, SC 29260 • 803.237.4499 patrick@savvy-foods.com • savvy-foods.com 37 • Wild in the Kitchen
South Carolina Department of Agriculture Hugh E. Weathers, Commissioner SCDA’s mission is to promote and nurture the growth and development of South Carolina’s agriculture industry and its related businesses while assuring the safety and security of the buying public. Contact: Megan Heidkamp 1200 Senate Street, Wade Hampton Bldg. • Columbia, SC 29201 • 803.734.2210 mheidkamp@scda.sc.gov • agriculture.sc.gov
South Carolina Farm Bureau Federation Farm Bureau members support locally grown food, preservation of the environment and wildlife habitats, rural lifestyles and the strong work ethic of family farmers. ANYONE can become a member! Farm Bureau is a nonprofit advocate organization providing a voice for family farmers through leadership programs and value in membership. Contact: Chalmers Mikell P.O. Box 754 • Columbia, SC 29202 • 803.206.8683 cmikell@scfb.com • scfb.org Wild in the Kitchen • 38
SOUTH CAROLINA CASH RECEIPTS CROPS $1,205,906
LIVESTOCK & PRODUCTS $1,704,820
TOTAL CASH RECEIPTS $2,910,725
SOUTH CAROLINA’S TOP TEN CASH CROPS –1– BROILERS –2– TURKEYS –3– CORN –4– COTTON LINT –5– GREENHOUSE & NURSERY –6– CATTLE & CALVES –7– SOYBEANS –8– CHICKEN EGGS –9– PEANUTS – 10 – WHEAT Agriculture is part of the state’s leading industry. Agribusiness, which consists of agriculture, forestry, and their allied industries, is the #1 industry in South Carolina. Agribusiness has a $42 billion economic impact and accounts for nearly 213,000 jobs.
39 • Wild in the Kitchen
AGRIBUSINESS
#1
INDUSTRY
in South Carolina
AGRIBUSINESS HAD A
TOTAL ECONOMIC IMPACT OF
$41.7 BILLION IN 2013
AC T H A S ECO N O M IC IM P
S IN C E 2006
23%
ACCOUNTS FOR
212,530
JOBS TOTAL
REPRESENTING
10.5%
OF THE STATE’S WORKFORCE Wild in the Kitchen • 40
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So
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Carol h t u
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Fo o d Asso
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Savor
SOUTH CAROLINA
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SOUTH CAROLINA
AGRITOURISM PASSPORT 2017
Pick up your passport to SC Farm Fun at participating farms across the state! Start collecting farm stamps today to win Certified SC prizes! For official program details and rules, see page 3 of the passport.
View the list of participating farms at www.scagritourism.org
C TH AR
LINA AG
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www.scfarmfun.org
OURI S RIT
O
MAKE IT YOUR FIRST STOP! Visit the Official Charleston Area Visitors Center at 375 Meeting Street
ExploreCharleston.com
LOCAL Keeping it local goes beyond using local ingredients. The Culinary Institute of Charleston cultivates local talent and teaches students an appreciation for locally sourced products.
Main Campus North Charleston Palmer Campus Downtown Charleston
In the Farm to Plate course, students explore farming methods, including animal husbandry and feeds, study heirloom varieties of vegetables, and visit nearby farms. Local chefs like Frank Lee, Jeremiah Bacon, Craig Deihl and Kevin Johnson join CIC chefs in teaching students how local products translate on the plate. Guests at CIC’s 181 Palmer, a student-run restaurant, enjoy menu selections rich with the bounty from local farmers, shrimpers and fishermen. The CIC’s commitment to excellence starts with a commitment to local talent and local products.
843.820.5090 CulinaryInstituteofCharleston.com
#CertifiedSEWE