November 2015: Love to Eat

Love to Eat?

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 51

51

10/22/15 10:07:10 AM

4 star dining at

h

o

m

e

Executive Chef Patrick Owens and his team at ODG Catering are available for private parties of 12-100 people in your home.

For more information, please visit owensdininggroup.com

CHSSK_151100_0052-00061.indd 52

10/26/15 4:23:11 PM

Love to Be Wowed?

Then you’ll fall hard

for our spread on signature dishes from local restaurants, plus some beautifully blended wines, sweets, treats and eats that Barbie, Emily, Cynthia, Wendy, Amy, Arielle, Pam, and some fast cooking Bad Bitches are baking, blending, pairing, pouring, mixing, drizzling, sizzling, styling, frosting, glazing, perfecting, sauteing, mincing and toasting their way into our hearts.

Boutique Oysters on the Half Shell accompanied by Mignonette and Cocktail Sauce.

Amen St. Fish & Raw Bar Charleston

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 53

53

10/21/15 2:36:50 PM

Chicken Vol au Vent Puff Pastry Dough with Chicken Breast, Bechamel Sauce, Mushrooms, Swiss and Parmesan Cheese.

Café Framboise Charleston

Caramel Apple Butter and Cranberry Apple Relish by Vegetable Kingdom (perfect on toast or for flavoring oatmeal).

Charleston Farmer’s Market Marion Square

Five days + over 100 events showcasing the very best flavors of the Lowcountry.

(March 2 - 6, 2016) Charleston Wine + Food Festival Charleston

Grilled Angus Filet and pan seared Grouper with Garlic sautéed Haricot Verts, Roasted Red Bliss Potatoes and Merlot-Peppercorn Jus.

Jumbo Shrimp and Andouille Sausage sautéed in a Tasso Ham Gravy over Creamy Grits.

Fleet Landing Restaurant & Bar Charleston

Rack of Lamb with Chinese Duck Sausage and Pearl Barley.

Langdon’s Mt. Pleasant

Smoked Beef Tenderloin Carpaccio with Capers, Shredded Parmesan, Mixed Greens tossed in Olive Oil, Pickled Red Onion, Truffle Dijonaise and Parmesan Crostini.

Laura Albert’s Daniel Island

Chef Brett McKee’s original Lobster Mac ‘n’ Cheese.

The McKee’s at 139B Charleston

Cru Catering Charleston

Macaroni in a delicious Four Cheese Blend of Fontina, Cheddar, Monterey Jack and Mozzarella.

Confit Duck Leg, shaved Roasted and Raw Beets over a Mix of Local Greens, toasted Pumpkin Seeds, Hook’s Bleu Cheese and Persimmon Vinaigrette.

Cru Café Charleston

Mercantile and Mash Charleston

Pineapple Daisies and Gourmet Semisweet Chocolate Dipped Strawberries in a tasty arrangement.

Pit Smoked Chicken Breast on a Bun with Pesto, Lettuce, and Tomato.

Edible Arrangements Summerville, West Ashley, Mt. Pleasant

54

Miss Lulu’s Bohicket Seabrook Island

novemberw2015 skirt!magazine

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 54

10/22/15 3:37:29 PM

Seared Scallops with Grilled Asparagus, Aged Balsamic Reduction and Crumbled Bleu Cheese.

Morgan Creek Grill Isle of Palms

Local Field Greens with Marcona Almonds, Local Goat Cheese and Citrus Vinaigrette.

Pork Chops and Mashed Potatoes with Black Trumpet Mushrooms, Bourbon Barrel Worcestershire and Gruyére Cheese.

Southern Season Mt. Pleasant

Wood-Grilled Bluefin Tuna,Vegetable Slaw, Marcona Almonds and Spicy Mustard.

ODG Catering Mt. Pleasant

Stars Rooftop & Grill Room Charleston

Duck Hash with Poblanos and Crispy Potatoes.

Wild American Shrimp and South Carolina Melon Salad with Micro Greens and Herb Flowers.

Opal Mt. Pleasant

Braised Carolina Pork Belly with Grilled Peaches, Pickled Shishitos, Cornbread and Coriander.

Prohibition Charleston

181 Palmer at Trident Technical College Charleston

Lump Backfin and juicy Claw Crabmeat blended with fresh Bell Peppers and Onions with Bay Seasoning pan seared and served with Marinated Tomatoes, Roasted Corn Salsa, and Spicy Cajun Remoulade Sauce.

Vickery’s Shem Creek Mt. Pleasant

Crispy Fried Chicken Breast over chopped Iceberg Lettuce, Avocado, Bacon, Red Onion, Tomato, Red Peppers, Butter Beans, Hard Boiled Egg, Cucumber, Smoked Bleu Cheese Crumbles and Green Goddess Dressing.

Famous Coconut Cake.

The Village Bakery Mt. Pleasant

Rutledge Cab Co. Charleston

Local, Hand-Crafted Beer Flight.

Southend Brewery & Smokehouse Charleston

In-House Daily Ground Beef with Cheddar, Lettuce, Tomato and Pickled Onion on a toasted Bun. Comes with Fries or choice of side & Pickle Spear.

Whole Foods Market In-Store Grill & Pub Mt. Pleasant

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 55

55

10/22/15 10:07:13 AM

LOVE to Blend?

Grand Bohemian Hotel Charleston • 55 Wentworth Street • grandbohemiancharleston.com

Barbie Messa, Sommelier/Wine Blender, brought the Napa Valley experience to Charleston when she moved here from NYC earlier this year to develop the tasting room and educational programs for the Grand Bohemian Charleston prior to its opening in August.

Where you’ll find her on Saturday night?

Working! Saturday nights are popular for the 6:30 p.m. wine blending classes.

Red or white? It depends on the weather and what I’m eating! After a long day I love Champagne. When it’s cold I love a hearty red.

Favorite Cocktail? Negroni, a really good Italian Campari bitter orange cocktail over ice; it’s really refreshing.You can drink it in the summer, but citrus is great in the wintertime too.

Favorite fall food and wine of choice?

Roasted butternut squash, which is tricky to pair with, but I often choose an Italian wine called Schivia, a light red that is fruity—the combination works well.

I subscribe to:

“Hard work and ambition may help you get ahead in the race, but in a photo-finish, kindness wins every time.

Photos by Alice Keeney

56

novemberw2015 skirt!magazine

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 56

10/21/15 2:37:18 PM

At the Grand Bohemian, you get to be the winemaker and taste, learn, create, and blend a custom wine in an intimate class setting.

The educational experience includes an introduction and history of winemaking, blending session, customized label and a bottle of your own personal blend!

Authentic French Café, Serving Breakfast and Lunch, Specializing in French Pastries.

159 Market Street, Off of King St, Behind Forever 21 843-414-7241 www.cafeframboise.com

Gourmet Marketplace. Cooking School. Restaurant.

“…A culinarian’s dream.”

- Charleston Grit

730 Coleman Blvd., Mount Pleasant, SC (843) 416-1240 | southernseason.com

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD5710.21.indd 57 CHSSK_151100_0052-00061.indd

57

10/21/15 3:49:26 10/23/15 2:37:33 PM

ALL DAY/ALL NIGHT | SERVING LATE NIGHT

OPEN 10AM DAILY 1300 RUTLEDGE AVE RUTLEDGECABCO.COM | [843] 720-1440

58

novemberw2015 skirt!magazine

E~CHSSK_151100 2015 NOV FOOD5810.21.indd 58 CHSSK_151100_0052-00061.indd

10/22/15 4:49:48 10/26/15 3:39:45 PM

LOVE

Sodas, Shakes & Hot Dogs?

Parlor Deluxe • 45 1/2 Spring Street • parlordeluxe.com

Emily Hahn, Executive Chef at Parlor Deluxe, has been cooking in the South for more than a decade.

She graduated from the New England Culinary Institute, spent time working in Chile, interned (and then worked) with Mike Lata at FIG, was recently awarded “Rising Star Chefs to Watch,” competed on “Chopped,” and worked as chef at Empanada Mamma and Warehouse. All of this led to her current gig when she began working with Parlor Deluxe’s co-owner, James Groetzinger, two years ago—creating a menu of decadent hot dogs, tots, waffles and ice cream.

What is your favorite thing about your job?

Creating food with lovely produce brought to me from the farmers. I let the produce guide the dishes.

Where you’ll find her on Saturday night? In the kitchen! I love the action on the line—the rush of a full day prepping for our amazing Sunday brunch menu.

Favorite cocktail? Jameson. NEAT. Just like one of my dearest friends and chef Jill Mathias taught me.

Your guilty food pleasure? Bucatini Carbonara.

I could eat it every day twice...and ice cream.

I subscribe to:

“When you truly love what you do, it shows. I love my job every day, even when things get tough.

Photos by Alice Keeney

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 59

59

10/22/15 3:39:59 PM

LOVE

Food-Gazing?

Lesley Unruh

Best place to find her is @CynthiaGroseclose on Instagram (trust us, you won’t want to miss these photos!).

Iain Bagwell for Southern Living

Cynthia Groseclose, Food Stylist and Recipe Developer, found her love for food early on in her grandmother’s kitchen in Chattanooga. She followed her passion to Paris and Manhattan before landing in Charleston to launch Canape, a boutique catering company.

What is your favorite thing about your job?

Creating art with food that I then get to see in print or motion. I love the fact that no job is ever the same.

Your favorite type of food to style? I love styling anything that connects me to a lifestyle moment and brings in the human element (i.e. big overhead shots of tables with lots of props and food elements).

Favorite cocktail? I am a surfer and a beach girl, so hands down a spicy margarita and even better if I am enjoying it in California.

Your guilty food pleasure? My go-to when I need some comfort would be French fries with sea salt and fresh lemon (with mayonnaise of course).

Your favorite autumn food? On Sundays, I love to make vegetarian chili with homemade pimento cheese.

Peter Frank Edwards for Organic Gardening

I subscribe to:

Cynthia Groseclose

“Work with the flow in life because fighting it keeps us from realizing the blessings life has waiting for us.

CynthiaGroseclose.com

60

novemberw2015 skirt!magazine

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 60

10/22/15 10:10:02 AM

CHSSK_151100_0052-00061.indd 61

10/26/15 3:38:18 PM

124649-AD-20.indd 1 CHSSK_151100_0062-00071.indd 62

10/20/15 12:18:24 PM 10/23/15 3:53:29 PM

LOVE

Sugar with a Twist?

Find Arielle at Facebook.com/purefluffco.

Arielle Stratton, Owner of Pure Fluff Cotton Candy Co., an organic cotton candy mobile cart service for private events.

Where you’ll find her on Saturday night? At a wedding somewhere since my other job is head event planner of Party.Love.Birds.

Favorite cocktail? In my opinion there is nothing better than sour beer and red wine.

Favorite foodie? Anthony Bourdain is my husband, didn’t you know? I met him once and all I managed to squeak out was, “you’re soooo taaallll!” No, but really, he is perfect: travel enthusiast + foodie extraordinaire + sassy chef personality = dreamboat in my book.

Your guilty food pleasure? French onion soup, mac & cheese, and bean/cheese enchiladas are my go-to comfort foods...maybe you can see the running theme of melted cheese?

Photo by Gillian Ellis

I subscribe to:

“Fake it ‘til you make it.

If you can talk yourself into being crazy confident and enthusiastic, you will almost always succeed at anything you attempt to do.

All photos John Hathaway unless noted.

skirt!magazine novemberw2015 63

FALL IS HERE

AND SO ARE HAZELNUTS AND CARAMEL SAVE

10% *

off your purchase of $29 or more.

Code: FALL6815 Expires: 11/30/15

Best For Fall! Salted Caramel Harvest Bouquet Dipped Pineapple & Hazelnut Bananas ™

Order Early for Thanksgiving Mount Pleasant Charleston Summerville

426 W Coleman Blvd, Unit E 1672 Old Towne Road 123 South Main Street

843-881-9750 843-769-2288 843-695-1500

edible.com

*Cannot be combined with any other offer. Restrictions may apply. See store for details. Edible , Edible Arrangements , the Fruit Basket Logo, and other marks mentioned herein are registered trademarks of Edible Arrangements, LLC. © 2015 Edible Arrangements, LLC. All rights reserved. ®

®

OYSTER ROASTS AT THE CREEK! Every Saturday at 4 p.m. live music • all you can eat local fire roasted oysters • homemade chili roasted stuffed jalapenos • s’mores $20 per person

Every Saturday Now until Nov. 28th 8 �� – 2 ��

Holiday Market Saturdays & Sundays 9 �� – 3 �� 12/5, 6, 12, 13, 19 & 20

The Isle of Palms Marina

80 41st Avenue Isle of Palms, SC 29451 843.886.8980 MorganCreekGrill.com

CHSSK_151100_0062-00071.indd 64

10/26/15 11:06:42 AM

LOVE to Taste?

Mira Winery • Tasting Room • 68 1/2 Queen Street

Wendy Keefer, Director & Personal Wine Concierge, decided to make a major change two years ago from law practice to wine expert. She joined Mira Winery last year and started full-time in May to develop its Tasting Room from the ground up.

Where you’ll find her on Saturday night? At dinner with my husband Sean and another couple with whom we have dinner most Saturdays for years.

Red or White? If I could only have one varietal for the rest of my life I would choose Cabernet Sauvignon.

Favorite pairing? The one I think is most interesting is a well-made crisp white wine with spicy food.

The white wine is crisp and has some residual sugar, so it balances the spicy food really well.

I subscribe to:

“Find your passion and make that your career. It won’t mean every day is perfect or that it isn’t work, but your passion will shine through and your customers will enjoy what you have to offer much more.

Photos by Alice Keeney

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 65

65

10/22/15 12:09:08 PM

LOVE

a Charleston Mural?

66

novemberw2015 skirt!magazine

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 66

10/21/15 2:39:08 PM

10

If the amazing piece of art covering the side of Mira Winery’s building at 68½ Queen looks familiar, it could be because local artist David Boatwright created the mural, “Renoir Redux: Exceptional Pairings,” featuring the likenesses of 14 members of the Charleston food scene including Gullah Cuisine’s chef and owner Charlotte Jenkins, chef and writer Nathalie Dupree, GrowFood Carolina’s Sara Clow, restaurateur Karalee Nielsen Fallert and everyone’s favorite maître d’, Mickey Bakst of Charleston Grill, plus several other well-known Charleston foodies.

Boatwright’s murals can be found throughout the Lowcountry, with many painted in (or on) well-known eateries. His mural for Mira Winery is a take on Pierre-Auguste Renoir’s “Luncheon of the Boating Party.” Signed poster versions are for sale at Mira Winery for $20 each.

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 67

67

10/21/15 2:39:17 PM

106491-VOLVO-1.indd 1 CHSSK_151100_0062-00071.indd 68

10/26/15 1:09:54 1:01:15 PM

LOVE

the Sweet Life?

Photo by Andrew Cebulka

Mercantile and Mash • 701 East Bay Street • mercandmash.com Anna Abram, Executive Pastry Chef for Mercantile & Mash, fell in love with cake decorating and got her degree in baking and pastry from the Culinary Institute of Charleston. She worked at Southern Season and is known for her bold and whimsical desserts.

What is your favorite thing about your job? It’s a tie between the creative freedom and the fantastic people I get to work with.

Favorite foodie? Alton Brown. I got hooked on “Good Eats” years ago and I loved that he explained the science behind food. He made food much more interesting and approachable for me.

Your favorite seasonal autumn food? Autumn is all about apples for me. One of my favorite apple desserts is called piggy pie. It’s simply shredded apples tossed with spices, sugar, and butter and then spread out thinly over pie dough. The dough is rolled up like a cinnamon roll and baked. It’s so simple but delicious.

I subscribe to:

“If it’s not right, it’s wrong.

If we hold ourselves to a high standard then we will rarely disappoint either our guests or ourselves.

(Borrowed from Kelly Fields, an incredibly talented pastry chef I admire.)

Bottom photos by Jessica Smith

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 69

69

10/21/15 2:39:28 PM

LOVE

So Bad That It’s Good?

Search for “Bad Bitches Charleston” on Facebook to see what they’re up to!

Photo by libby williams

70

novemberw2015 skirt!magazine

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 70

10/21/15 2:39:43 PM

ORDER SIDES AND DESSERTS FROM THE

BOULEVARD DINER Collards Lima Beans Blackeyed Peas Sarah Adams, Co-Founder & Event Coordinator for Bad Bitches Charleston, is a freelance chef and a former sous chef at FIG. She developed the concept for a pop up dinner series with Kelly Kleisner, owner of Mirabelle Bakery, in April of this year. The pair recruited Randi Weinstein, former Director of Events for the Charleston Wine + Food Festival, and the baddest dinner series in town was born.

What is your favorite thing about being a Bad Bitch? The best thing about being a Bad Bitch is getting to hang out with the most amazing women in town. We have developed quite the posse.

Where you’ll find them on Saturday night?

On the line! Bad Bitches work the weekend.

Mash Sweet Potatoes Buttermilk Mash Potatoes Green Bean Casserole

&

VILLAGE BAKERY Thanksgiving Cupcakes & Sugar Cookies

Pumpkin Bars and Pumpkin Spice Cake with Cinnamon Cream Cheese Icing

Okra & Tomatoes

Vanilla Bean Cheesecake with Praline Crust

Turkey Gravy

Southern Pecan Pie

Green Beans Stuffing Cornbread Tray

Apple Pie with Streusel Traditional Pumpkin Pie

Favorite group cocktail? I sip on a neat tequila or bourbon and Randi is a vodka on the rocks girl.

Kelly loves a Manhattan on the rocks.

Your group guilty food pleasure? Chips. And pizza. And burgers. And wings. And Slim Jims.

Your group favorite seasonal food? I never get sick of tomatoes. I am always glad to see them come in and always sad to see them leave. They are the definition of summer in the south.

(843) 849-0050

(843) 216-2611

(843) 884-3101

(843) 216-6771

We subscribe to:

“At the end of the day, it’s really all about how the food makes you feel.

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD7110.21.indd 71 CHSSK_151100_0062-00071.indd

71

10/21/15 8:55:30 10/26/15 2:40:01 AM PM

A Full-service Restaurant, Meeting & Event Venue on Daniel Island

A Full-service Restaurant, Meeting & Event Venue on Daniel Island

Brunch, Lunch and Dinner • Corporate Meetings & Events Bridal Luncheons, Rehearsal Dinners • Wi-Fi • Audio/Visual Services • Free Ample Parking

Brunch, LunchAlberts and Dinner Catered Exclusively

by Laura Tasteful Options Corporate Meetings & Events

891 Island ParkLuncheons, Drive • Daniel Island, SC 29492 Bridal Rehearsal Dinners

10 minutes from Charleston International Airport • 20 minutes from Downtown Charleston

Wi-Fi • Audio/Visual Services • Free Ample Parking 843.881.4711

www.lauraalberts.com www.islandparkroom.com Catered Exclusively by|Laura Alberts Tasteful Options 891 Island Park Drive • Daniel Island, SC 29492

10 minutes from Charleston International Airport • 20 minutes from Downtown Charleston

843.881.4711 www.lauraalberts.com | www.islandparkroom.com

form a team & join the fun! sign-up now at charlestonanimalsociety.org/chili

OR attend & BRING A FRIEND! Tickets are $25.

Kids (10 and under) are FREE! November 21 • 1-5 pm • Citadel Football Stadium

ALL MONEY RAISED GOES TO TOBY’S FUND, CHARLESTON ANIMAL SOCIETY’S MEDICAL FUND. Help us top 2014’s record of 100 teams and 4,000 guests.

With beautiful, wide-open views of Shem Creek and the Charleston Harbor, Vickery’s is a spectacular place to hold your holiday party. With a menu and space at our restaurant that’s tailored to you, it’s the perfect location to eat, drink and be merry!

PRIVATE EARLY BRUNCHES | OYSTER ROASTS LOWCOUNTRY BOILS | PRIVATE HAPPY HOURS For more information, please contact Erica at EventsAtVickerys@gmail.com MT P - SHEM CREEK | SHRIMP BOAT LANE - - | VICKERYS COM OPEN EVERY DAY STARTING AT AM

CAS 12 SKIRT Chili-Cook Off FP 4.75x15.625.indd 1

CHSSK_151100_0072-00081.indd 72

10/16/15 3:36 PM

10/26/15 1:34:45 PM

LOVE

to Cook Your Own?

Pam Fischette, Marketing Team Leader, Whole Foods Market Mt. Pleasant, is the woman behind Whole Foods Charleston’s local-centric organic food deliciousness and social responsibility. She says, “I’ve had the opportunity to meet so many of the people behind the local non-profits in our community that are doing amazing work to make Charleston a great place for everyone to live and thrive.” That thing where you “stop by” to pick up a carton of organic milk and leave with half the produce department in your reusable bag? Blame Pam. Your favorite thing about your job? You can’t beat having your office above 40,000 square feet of natural and organic food deliciousness. No need to bring your lunch here!

Keep up with events at Facebook.com/wfmlowcountry.

Favorite cocktail? Right now I’ve been enjoying the Pluff Mud Porter from Holy City Brewing.

Your guilty food pleasure? I love savory foods and my guilty food pleasure would be pizza—although, I don’t feel guilty eating it—it’s so good and a staple in my diet!

Your favorite seasonal autumn food? I love Brussel sprouts in the fall. I roast them with olive oil until they caramelize and they’re tender on the inside and crispy on the outside. Add some coarse ground salt—they’re absolutely delicious!

I subscribe to:

(Left to right) Pam Fischette and Amy Dillmann, Demo Specialist.

“Life is short, enjoy each day!

Photo by Arielle Simmons

skirt!magazine novemberw2015

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 73

73

10/26/15 12:02:06 PM

“In the restaurant industry, there are more women in management and ownership positions than any other industry.

Forty-five percent of all restaurant managers are women compared to an average of 38 percent in other industries.

Today, more than half of all U.S. restaurants are owned or co-owned by women.�

[National Restaurant Association]

74

novemberw2015 skirt!magazine

E~CHSSK_151100 2015 NOV FOOD 10.21.indd 74

10/21/15 2:40:16 PM