SEWE Recipes & Vendors 2018

2018 Southeastern Wildlife Exposition • A

1 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

2018 Dear Friends, On behalf of the South Carolina Department of Agriculture, welcome to the Certified South Carolina kitchen and cooking demonstrations at the 36th annual Southeastern Wildlife Exposition. Now in its 9th year, I think you’ll agree this is one of SEWE’s premiere events.

This year the Certified SC kitchen features The Lee Bros. – Matt Lee and Ted Lee – two nationally known and locally grown culinary experts who need no introduction to food enthusiasts. Join Matt and Ted as they host our Fresh on the Menu chefs for cooking demonstrations that will whet your appetite for Certified SC cuisine. Be sure to download our Fresh on the Menu app so you can locate restaurants around the state that feature South Carolina’s delicious 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.

At the root of the delicious, local food we all enjoy are the hardworking men and women who grow and produce it. While you’re in our Certified SC tent, take a moment to view our Roots of your Food campaign videos and television spots, and join us in saluting the farmers of South Carolina.

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,

SOCIALIZE! Hugh E. Weathers South Carolina Commissioner of Agriculture

SC Department of Agriculture Certified South Carolina @Certified_SC

certifiedsc

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 2

@theleebros

2018 COOKING DEMO SCHEDULE F R I DAY • F E B R UA RY 16 11 am • Lee Bros and Friends 12 pm • Agriculture Commissioner Hugh Weathers and First Lady of Food Patricia Moore-Pastides

1 pm • Michelle Weaver and Friends | Charleston Grill 2 pm • Hagood Family | Food for the Southern Soul 3 pm • Cassandra Swearington | Mrs. Kay’s Southern Gourmet 4 pm • Michael Toscano | Le Farfalle

S AT U R DAY • F E B R UA RY 17 11 am • Digby Stridiron and BJ Dennis | Parcel 32 12 pm • Chris and Suzanne Stewart | Glass Onion 1 pm • Sean Mendes and Co. | Gillie’s Soul Food, Roadside Seafood 2 pm • Greg Johnsman and Madison Tessener | Miller’s All Day 3 pm • Corrie and Shuai Wang | Short Grain Food Truck 4 pm • David Pell and Andrew Boyd | Coast, 39 Rue de Jean

S U N DAY • F E B R UA RY 18 12 pm • Kevin and Susan Johnson | The Grocery 1 pm • Sassard Family Pickles | Mrs. Sassard’s Handmade 2 pm • Heidi Vukov | Croissants Bakery & Bistro 3 pm • Sarah McClure | Southside Smokehouse & Grille 2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 4

2018 RECIPES These recipes are prepared by some of South Carolina’s greatest chefs using many fresh, locally sourced Certified South Carolina ingredients.

Enjoy!

5 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

The Lee Bros. Charleston Kitchen Charleston, SC mattleeandtedlee.com

PICKLED SHRIMP WITH FENNEL AND CHILE • 1 tablespoon plus

• 1 small fresh bird or Serrano chile

• 1½ teaspoons kosher salt

(green or red), sliced very thinly

• 2 pounds large (21 to 25 count) shrimp,

on the bias

peeled and deveined

• 1 teaspoon sugar

• ½ cup white wine vinegar

• 1 small white onion, thinly sliced

• 1 cup fresh lemon juice

• 1 small fennel bulb, thinly sliced

(from about 7 lemons)

• 1 tablespoon chopped fennel fronds

F I L L a medium stockpot with 2 quarts of water, add 1 tablespoon of the salt, and bring to a boil over high heat. Prepare an ice bath in a large bowl. When the salted water boils, turn off the heat, add the shrimp, stirring them once or twice to distribute them, and cook until uniformly pink-opaque and just done, about 1 minute. With a slotted spoon, transfer the shrimp to the ice bath. Reserve 2 cups of the shrimp-cooking liquid in a medium bowl.

W I T H T H E S L O T T E D S P O O N , transfer the shrimp to a plate lined with a double thickness of paper towels. (Don’t dump the ice bath yet!) Add the vinegar, lemon juice, and chile to the bowl with the shrimp-cooking liquid and whisk in the remaining 1½ teaspoons salt and the sugar until dissolved. Set this bowl of brine in the ice bath (add more ice to the bath if needed), and whisk until the liquid cools to room temperature.

D U M P the ice bath and use the cold large bowl to toss the shrimp, onion, fennel slices, and fennel fronds. Pour the cooled brine over the shrimp. Cover with plastic wrap and refrigerate for about 1 hour, tossing once, until chilled and ready to serve. (Pickled shrimp will keep in the refrigerator for about 2 days.)

SERVES 8

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 6

Charleston Grill

224 King Street • Charleston, SC charlestongrill.com

CRAB CAKES WITH SHRIMP SAUCE CRAB CAKES

SHRIMP SAUCE

• ½ cup mayonnaise

• 6 peeled shrimp, deveined,

• Salt and freshly ground black pepper

and cut into julienne strips

• 1 egg white

• 10 red pear tomatoes

• Zest of half a lemon

• 10 yellow pear tomatoes

• Juice of half a lemon

• Juice of two limes

• 1 tablespoon chopped chives

• 2 shallots chopped fine

• 1 tablespoon fresh thyme

• 2 tablespoons fresh dill

• 1 pound crabmeat

• ½ extra virgin olive oil

• Bread crumbs • Butter or vegetable oil, for searing

I N A L A R G E B O W L , mix together the mayonnaise, salt, pepper, egg white, zest, juice, chives, and thyme. Fold in crabmeat. Make a patty, dust with bread crumbs and sear in butter or oil.

SERVES 4 (8 CRAB CAKES)

7 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

Blackjack Barbecue

Charleston, SC foodforthesouthernsoul.com

SMOKY PORK SHOULDER • 2 tablespoons black pepper

• 2 tablespoons oregano

• 1 tablespoon cayenne pepper

• 1 tablespoon brown sugar

• 3 tablespoons paprika

• 6 pound pork shoulder (Boston butt)

• 1 tablespoon salt

• 20 pounds hardwood lump charcoal

• 3 tablespoons chili powder

• Spicy barbecue sauce to taste

• 1 tablespoon garlic powder

W H I S K dried spices with the brown sugar in a bowl to make the dry rub. Season the meat on all sides with the rub and leave at room temperature while starting the coals.

L I G H T half the coals in the grill and wait until briquettes are covered with gray ash. Push majority of coals to two sides, leaving a small circle of coals in center, and place 2 chunks of wood on each pile. Place the seasoned shoulder fat side up on a grate in the center of grill, and place cover on grill with ventilation holes open (Grill temperature should range from 210-275 degrees). Cook, adding additional hot charcoal when temperature falls to 220 degrees and adding additional wood chunks every 3 hours, until internal temperature of the shoulder reaches 190-195 degrees, about 9 – 10 hours. Remove from grill, allow meat to cool 30 minutes. Pull meat from bone, remove fat layers, chop with meat cleaver, and sauce with hot sauce to taste.

S E R V E S 12

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 8

Kay’s Southern Gourmet

2816 Azalea Dr • North Charleston, SC Facebook: @kaysoutherngourmet

CARROT CAKE CAKE

CREAM CHEESE FROSTING

• 2 cups flour

• One 8oz cream cheese

• 2 cups sugar

• One stick of soft butter

• 1 teaspoon baking soda

• 2 to 4 cups powder sugar to your taste

• 1 teaspoon baking powder

• 1 teaspoon vanilla flavoring

• 1 teaspoon cinnamon

• Pecans for decorations and taste (optional)

• 1 ½ cup oil • 4 eggs • 3 cups grated carrots • 1 cup raisin (optional)

M I X dry ingredients, blend in oil, blend in eggs one at a time, blend in carrots, add raisins.

P O U R in 2 greased and floured 9 inch pans.

B A K E in 350° preheated oven for 30 to 35 minutes. Done when sides of cake pulling from side of pan or cake springs back.

B E AT the butter with the cream cheese in a large bowl until blended. Add the confectioners sugar a cup at a time until the frosting is creamy and smooth. Spoon some of the frosting in the center of one of the cake layers and spread it toward the edges of the cake until it forms an even layer. Set the second cake layer on top of the first and ice the second layer. Then ice the sides of the cake.

S E R V E S 12

9 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

Le Farfalle

15 Beaufain Street • City, SC lefarfallecharleston.com

CASARECCE WITH SPICY SKATE & SNAP PEAS • 1 teaspoon seeded and minced habanero chile

• Kosher salt

• 1 teaspoon Champagne vinegar

• Freshly ground pepper

• ¼ teaspoon sugar

• ½ pound casarecce pasta

• 1 pound skinless skate fillet,

• 1 garlic clove, minced

cut into 1- inch pieces

• ½ pound sugar snap peas,

• ¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

thinly sliced crosswise • 3 tablespoons unsalted butter,

• 2 tablespoons fresh lemon juice

cut into cubes

C O M B I N E the habanero, vinegar and sugar in a small bowl. In a medium bowl, toss the skate with 1/4 cup of the olive oil and the lemon juice and season with salt and pepper.

C O O K the pasta in a large saucepan of salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

A D D the habanero mixture, garlic and remaining 2 tablespoons of oil to a skillet; warm over moderate heat until fragrant, about 2 minutes. Spread out the skate in the skillet and cook over moderate heat, without stirring, until nearly white, 4 minutes.

F O L D in the sugar snap peas, butter and 1/4 cup of the pasta cooking water and cook until the peas are crisp-tender, about 3 minutes. Fold in the pasta until it is coated; add more pasta cooking water if the pasta seems dry. Season with salt and pepper. Transfer the pasta to bowls, drizzle with olive oil and serve.

SERVES 4

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 10

Parcel 32

442 King Street • Charleston, SC parcel32.com

CAROLINA SHRIMP AND SAUSAGE PURLOO • 2 cups middlins/broken rice • ½ lb diced smoked pork belly • 2 lb chorizo

FOR SOFRITO • 1 whole red pepper • 1 whole green pepper

• 1 lb fresh white shrimp • 1 cup sofrito (recipe below) • 3 oz ginger • 1 bunch green onion tops, sliced thinly • 2 oz black pepper

• 4-5 Sweet peppers • 8 leaves culantro • 4 cloves garlic, peeled • 1 red onion • ½ habanero or 1 jalapeño

• 1 oz cumin

• 3 leaves Spanish thyme

• 1 oz coriander

(do not sub with thyme)

• 3 oz harissa

• ½ bunch cilantro

• 2 oz paprika

• ½ bunch parsley

• ¼ cup cane vinegar

• ¼ cup olive oil

S E T oven to 375°F. ln a good rice pan, render pork belly over low heat until crispy. Add ½ lb of the chorizo and once it’s cooked through, add the sofrito, ginger, black pepper, coriander, harissa, paprika and cumin. Allow the spices to toast against the bottom of the pan. Add the cane vinegar and allow it to clean up the caramelized bit on the bottom of the pan. Once the vinegar reduces add 3 ½ cups of water and bring to a simmer. Add the rice, stir slowly, cover the pot, turn heat to low and cook 10-15 minutes before checking. Place the rest of the chorizo sausage on a nonstick pan and roast in the oven until internal temp is 165, 12 – 14 minutes. Let rest, slice into pieces, and place them and shrimp on top of the rice and cover the pot. After another ten minutes add the green onions and stir the pot making sure to turn over all of the rice. Allow to cook on low heat uncovered for another 5-7 minutes allowing the rice to absorb more of the liquid. Turn off the heat and allow if to sit for a few minutes before enjoying! Squeeze some lime juice over your plate of rice!

SOFRITO

O N C E P E E L E D , place all of the ingredients in a food processor except for the oil.

Start the food processor and slowly add the oil. Do not run it for more than 90 seconds.

SERVES 4 – 6 11 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

The Glass Onion

1219 Savannah Highway • Charleston, SC ilovetheglassonion.com

SHRIMP & GRITS WITH SAUSAGE GRAVY S A U S A G E G R AV Y

GRITS

• 1 lb Belle’s Country Links, or other fresh pork

• 2 cup water

sausage, removed from casing and minced

• 4 tablespoons unsalted butter

• 1 cup diced onion (about 1 small onion)

• 1 cup yellow grits

• 1 cup diced green bell pepper

• 1 cup heavy cream separated

(about 1 medium bell pepper)

• 1 ½ teaspoons kosher salt

• 3 tablespoons sliced garlic

• 1 teaspoon freshly ground

(about 3 medium garlic cloves)

black pepper

• 3 tablespoons unsalted butter • ½ cup all-purpose flour • 1 to 2 quarts chicken stock (or whole milk) • 1 tablespoon heavy cream (optional) • 1 lb peeled and deveined shrimp S A U S A G E G R AV Y

C O O K the sausage in a large, deep skillet or sauté pan over medium heat until browned, about 5 minutes, breaking the sausage up as it cooks. Add onion, bell pepper, garlic, and butter; stir to combine. Cook until onions are translucent, about 10 minutes. Slowly add flour a little at a time, stirring thoroughly between additions. Mixture should be thick and pasty. Slowly add stock (or milk) a little at a time, stirring thoroughly between additions.

Continue adding stock until desired consistency is achieved. Simmer gravy until raw flour taste is gone, about 20 minutes. Finish with cream if desired. Add shrimp and cook until just pink and firm (about 5 minutes). Serve over grits!

GRITS

C O M B I N E 2 cups water with 1 cup cream and butter in a medium pot over medium heat. Bring to a boil. Slowly add grits, stirring continuously. Reduce to a simmer and cook, stirring occasionally, until tender, about 1 hour. Add remaining cream in increments to prevent grits thickening into an unyielding mass. Season with salt and pepper.

SERVES 4 – 6 2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 12

Gillie’s Soul Food

805 Folly Road • Charleston, SC gilliessoulfood.com

ROADSIDE SEAFOOD FRIED SHRIMP • Vegetable oil, for frying

• 6 large eggs

• 4 cups buttermilk

• 2 pounds seafood breading

• ¼ cup hot sauce, such as Frank's

• 1 pound local shrimp (31/35 count),

• 2 tablespoons blackened seasoning

peeled, deveined, rinsed and drained

Special equipment: a deep fryer (optional) and a deep-frying thermometer

P O U R enough oil into a deep fryer or deep, heavy bottomed pot so the shrimp can be submerged completely. Heat the oil to 350 degrees F. M E A N W H I L E , whisk the buttermilk, hot sauce, blackened seasoning and eggs in a large bowl. Put the seafood breading in a shallow bowl. Put the shrimp in the buttermilk mixture to evenly coat, then drain. Immediately toss the shrimp in the seafood breading.

Remove the shrimp from the breading and gently shake away excess breading. (Using a wide-mesh strainer works best.)

C A R E F U L LY fry the shrimp in batches in the hot oil until they float to the top, 1 to 2 minutes. Remove from the oil with a slotted spoon and drain on paper towels.

SERVES 4

13 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

Miller’s All Day

120 King Street • Charleston, SC millersallday.com

MILLER’S ALL DAY CORNBREAD • 1 ½ cups cornmeal (yellow, or white)

• 2 teaspoon baking powder

• 1 ½ cups buttermilk

• 1 teaspoon salt

• 3 tablespoons butter, melted

• 1 egg, beaten slightly

• ½ teaspoon baking soda

P R E H E AT oven to 425° place cast iron skillet in oven.

I N A L A R G E M I X I N G B O W L , combine cornmeal, baking soda, baking powder, salt, sugar. Whisk in buttermilk, add egg until thoroughly combined. Take hot cast iron out of oven and brush with butter. Pour remaining butter into cornmeal mixture. Add cornmeal mixture into hot cast iron.

P L AC E cast iron in the back of the oven and bake for about 40 minutes.

SERVES 6 – 8

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 14

Short Grain Food Truck Charleston, SC shortgrainfoodtruck.com

SHRIMP AND CAROLINA GOLD RICE “GRITS” SHRIMP

RICE

• 1 tbsp. canola oil

• 3 cups chicken stock or water

• 12 medium shrimp, peeled

• ½ cup Carolina Gold rice

• 1 tbsp. unsalted butter

or other long-grain rice

• 2 cloves garlic, minced

• ½ tbsp. butter

• 2 green onions, thinly sliced at an angle

• ½ tsp. kosher salt

• 2 tbsp. sake

• 1 pinch white pepper

• 1 tbsp. white miso • 1 tbsp. soy sauce • 1 tbsp. Chinese black vinegar, preferably Gold Plum, or malt vinegar • ¼ tsp. chili oil, preferably Lao Gan Ma Chili Crisp Sauce • ¼ cup roasted peanuts, crushed

P O U R stock or water into a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and add rice. Simmer uncovered until rice is the consistency of porridge, about 45 minutes, stirring occasionally to prevent sticking. Stir in butter, salt, and pepper.

P O U R oil into a large skillet over high heat. When it’s just smoking, add shrimp in a single layer. Do not move them. When they begin to turn brown around the edges after about 2 minutes, add butter, garlic, green onions, sake, and miso. Shake the pan or stir to combine, then remove from heat.

I N A B O W L , whisk together soy sauce, vinegar, and chili oil. To plate, divide the rice “grits” between 2 bowls and add the shrimp to each. Pour the soy sauce mixture on top, and garnish with peanuts.

SERVES 2 15 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

COAST Bar and Grill

39-D John Street • Charleston, SC holycityhospitality.com/coast-bar-and-grill/

BAJA FISH TACOS TA C O S

M A N G O PA PAYA S A L S A

• 8 flour tortillas

• 1 diced ripe mango

• 12 oz Mahi Mahi

• 1 diced ripe papaya

• 2 limes • ½ bunch chopped cilantro • 4-5 Tbsp. olive oil

• ½ bunch chopped mint • ½ bunch chopped parsley • ½ bunch diced red pepper

• Salt and pepper

• Juice of one orange • Juice of 2 limes

GUACAMOLE • 3 avocados

L I M E S L AW

• Juice of 2 limes

• 1 head cabbage, shredded

• 2 Jalapeños, seeds removed

• 2 limes

• Salt and pepper

• Salt and pepper

M A R I N A D E Mahi in Lime Juice, Olive Oil, cilantro, and season liberally with salt and pepper. Let the fish sit in the marinade for 10 minutes before grilling. Grill over charcoal or gas with a little bit of hickory chips for a smoky flavor.

C O M B I N E all guacamole ingredients in a food processor. Blend until smooth, and check seasoning.

C O M B I N E all salsa ingredients in a large bowl and mix thoroughly. Taste for seasoning.

S Q U E E Z E the lime juice onto the cabbage, season, and taste. This should be done no more than 20 minutes before serving in order to ensure crispiness.

WA R M tortillas on the grill or in the oven. Spread a thin layer of guacamole across the center of the tortilla. Place a layer of Lime slaw on top of that, followed by 1.5-2 oz of the cooked Mahi. Finish the Tacos with a generous spoonful of the tropical salsa, and enjoy immediately!

SERVES 4 2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 16

The Grocery

4 Cannon Street • Charleston, SC thegrocerycharleston.com

CHARRED-ONION DIP • 2 medium yellow onions

• ½ cup sour cream

(about 1¼ pounds), thinly sliced

• ¼ cup mayonnaise

• 3 tablespoons unsalted butter

• ¼ cup cream cheese

• 3 fresh thyme sprigs, leaves removed

• 1½ tablespoons sherry vinegar

and finely chopped

• Salt and freshly ground black pepper

• ¼ cup full-fat buttermilk

• Salted potato chips, for serving

C O M B I N E the onions, butter, and thyme in a large skillet over medium heat and cook, stirring frequently, until the onions are caramelized and golden brown, about 1 hour. Set aside to cool.

C O M B I N E the cooled onions and buttermilk in a blender or food processor and purée until smooth. Add the sour cream, mayonnaise, cream cheese and sherry vinegar and purée until very smooth.

S E A S O N with salt and pepper and serve with chips.

SERVES 6 – 8

17 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

Croissants Bistro and Bakery

3751 Robert M Grissom Pkwy • Myrtle Beach, SC croissants.net

BLUEBERRY & RASPBERRY TART • 1 ¾ cups all-purpose flour, divided

• ¼ teaspoon cinnamon

• ¼ cup sugar

• 5 cups fresh blueberries, divided

• 6 ounces butter

• ½ cup fresh raspberries

• 2 tablespoons lemon juice

• Confectioners’ sugar

• ¾ cup sugar

• Fresh whipped cream

PA S T R Y

P R E H E AT oven to 350 degrees.

M I X 1 ½ cups flour , sugar and butter with pastry blender. When mixture is coarse, sprinkle with lemon juice. Mold with hands until it forms dough.

P R E S S into a 9-inch spring form pan.

TOPPING

M I X the remaining flour, sugar, cinnamon and 4 ½ cups of blueberries together in a separate bowl. Spread evenly over top of the pastry bottom.

B A K E until bubbly, approximately 50 minutes.

R E M OV E from oven and sprinkle with ½ cup blueberries and ½ cup raspberries.

Sprinkle with powdered sugar when cool, and serve with a dollop of fresh whipped cream.

S E R V E S 10 – 14

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 18

Southside Smokehouse

726 S Howard Ave • Landrum, SC southsidesmokehouse.com

SOUTHSIDE SMOKEHOUSE SHRIMP & GRITS SAUTE

GRITS

• 1 tsp minced garlic

• 1 cup heavy cream

• ¼ cup thinly sliced yellow onion

• 1 cup water

• 1 tsp olive oil

• 1 cup dry stone ground Adluh grits

• 1 lb of peeled deveined wild caught SC shrimp

• ½ cup grated Parmesan

• ¼ cup of sliced button mushrooms

• Butter

• Pepper

• ¼ cup of andouille sausage

• Salt

• Hot Sauce

• ¼ cup canned or fresh diced tomatoes

SEAFOOD SEASONING

with juice

• ¼ tsp dried thyme

• 1-2 oz white wine

• ¼ tsp dried basil

• 3 oz heavy cream

• ¼ tsp dried oregano • ½ tsp Old Bay seafood seasoning

B R I N G water and heavy cream to a boil. Turn off the heat and add the grits, stirring occasionally. Do not turn the heat back on. Add the Parmesan, salt, pepper, butter and hot sauce to taste and cover and let sit stirring occasionally until the desired consistency is reached.

M I X the dry ingredients for the seafood seasoning.

U S I N G a non-stick pan cook the onions, garlic, sausage and shrimp and mushrooms until the shrimp are done and the onions are soft. The sausage should have released some of its oils as well. Add the seafood seasoning blend and toss to coat ingredients adding more oil or butter as needed to keep from sticking. Stir in the diced tomatoes and cook for a few more minutes before deglazing with white wine. Cook until slightly reduced and add the heavy cream. Continue cooking until the liquid is slightly thickened and a nice creamy pinkish red color. Take care not to overcook at this point as the cream will separate. If you do, simply add more cream and cook for a few more moments.

P O U R shrimp over grits and garnish with fresh Parmesan.

SERVES 4 19 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 20

Agriculture and tourism have a significant impact on South Carolina, contributing tens of billions of dollars to the state’s economy each year and accounting for hundreds of thousands of jobs statewide. The South Carolina Chef Ambassador (SCCA) program was established to create greater unity between these two major industries, while enhancing the overall promotion of South Carolina as a top culinary destination. By highlighting the state’s talented chefs, creative recipes, authentic cuisines, locally grown produce and unique products, visitors and locals alike will further see why South Carolina is Just Right.

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

21 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

THE 2018 SC CHEF AMBASSADORS

CHEF

CHEF

KIKI CYRUS

SARAH McCLURE

K I K I ’ S C H I C K E N A N D WA F F L E S 7001 Parklane Rd | Columbia, SC kikischickenandwaffles.com

SOUTHSIDE SMOKEHOUSE 726 S Howard Ave | Landrum, SC southsidesmokehouse.com

Owned by Kitwanda “Kiki” and Tyrone Cyrus, Kiki’s opened its doors in 2012 and has been serving delicious, homemade soul food dishes to raving customers ever since. Best known for their signature dish — four crispy fried chicken wings seasoned to perfection on top of a warm, Belgian waffle.

Chef Sarah McClure received a BA in art history before deciding to become a chef. In Athens, GA, she worked under Chef Peter Dale at The National before coming back to her hometown to take over the kitchen at Southside and reinvigorate the family business with her new and exciting cuisine.

CHEF

CHEF

HEIDI VUKOV

M I C H E L L E W E AV E R

CROISSANTS BISTRO AND BAKERY 3751 Robert M Grissom Pkwy | Myrtle Beach, SC croissants.net

CHARLESTON GRILLE 224 King St | Charleston, SC charlestongrill.com

Heidi Vukov moved from Pennsylvania to South Carolina in the early 1990's, and shortly thereafter opened Croissants Bistro and Bakery in Myrtle Beach. Since then, she’s been named South Carolina Restaurateur of the Year and Croissants has become a destination restaurant on the South Carolina coast.

An Alabama native, Chef Weaver was raised with a passion for cooking and learned at an early age the importance of farm-to-table. Her formal training at the New England Culinary Institute combined with her Southern roots and global palette have come together to create a unique and spectacular culinary experience.

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 22

2018 VENDORS South Carolina Department of Agriculture Certified SC Tent

23 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

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

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

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 24

CHARLESTON SOAP CHEF “Made with love from beautiful Charleston, South Carolina” Soap bars, sugah scrubs, honey butters, hand and body washes, moisturizing lotions, and bath scrubs.

Contact: Jeanine Gantt 1011 Soapland Drive • Johns Island, SC 29455 • 843.534.6048 jeanine@thesoapchef.com • thecharlestonsoapchef.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

25 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

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

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

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 26

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

GOURMET WAREHOUSE, INC. Gourmet Warehouse is proud to offer small batch BBQ sauces, handcrafted and injectable marinades, as well as seasonings and spice rubs for your favorite protein. “We stand for restaurant quality flavor at home.”

Contact: Stephanie Camputaro 8 Cardinal Road Unit F • Hilton Head, SC 29926 • 877.496.2764 info@thegourmetwarehouse.net • thegourmetwarehouse.net

27 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

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

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

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 28

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

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

29 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

MRS. SASSARDS Famous Jerusalem Artichoke Relish since 1917.

Pickles, pickled okra, preserves, and jellies.

Contact: Allen Sassard 2816 Azalea Drive • North Charleston, SC 29405 • 843.345.7670 asassard@sassards.com • sassards.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 2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 30

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

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

31 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

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

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 32

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

33 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

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 non-profit 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

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SOUTH CAROLINA FARM TO SCHOOL South Carolina Farm to School is a program that connects schools and local agriculture with the objectives of Increasing the amount of South Carolina Grown products served in schools, promoting healthy eating habits, providing nutrition and agriculture education opportunities, and supporting the local economy. Through our efforts we hope to enrich the connection communities have with fresh, healthy and local food producers by changing food purchasing and education practices at schools and early care and education sites.

Contact: Katie Pfeiffer P.O. 11280 • Columbia, SC 29211 • 803.734.7209 kpfeiffer@scda.sc.gov • scfarmtoinstitution.com

TAVI, LLC Tavi’s Four in One contains all four of SC’s barbecue bases - ketchup, vinegar, brown sugar, and mustard. This multipurpose condiment has high versatility and value, a sweet tangy flavor that pairs well with almost everything.

Contact: Gordon and Linda Carle 101 Coopers Hawk Circle • Irmo, SC 29063 • 864.732.5527 info@tavi4in1.com • tavis4in1.com

35 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

Spe

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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

scsfa.org Follow us on Facebook 2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 36

37 • Certified South Carolina Recipes & Vendors

SOUTH CAROLINA

AGRITOURISM PASSPORT 2018

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

M

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www.scfarmfun.org

OURI S RIT

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2018 Southeastern Wildlife Exposition • 38

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.

39 • Certified SouthCulinaryInstituteofCharleston.com Carolina Recipes & Vendors 843.820.5090

MAKE IT YOUR FIRST STOP! Visit the Official Charleston Area Visitors Center at 375 Meeting Street

ExploreCharleston.com

2018 Southeastern Wildlife Exposition • 40

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– C AT T L E & C A LV E S

–4– CHICKEN EGGS

–5– COTTON

–6– SOYBEANS

–7– CORN

–8– PEANUTS

–9– F L O R I C U LT U R E

– 10 – PEACHES

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.

41 •Certified CertifiedSouth SouthCarolina CarolinaRecipes Recipes&&Vendors Vendors

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

2018 2018Southeastern SoutheasternWildlife WildlifeExposition Exposition• 42

43 • Certified South Carolina Recipes & Vendors