“My weaknesses have always been food a n d m e n — i n t h a t o r d e r. ” Dolly Pardon
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Ann Belden Read BOOP BABY
Photo by Alice Keeney
Ann Belden Read wants to build children’s palates to crave the same foods adults enjoy. That’s why she launched Boop Baby, her jarred baby food delivery service, to the public in June. A woman who grew up with Southern cooking, Ann noticed when she started introducing solids to her own baby that expiration dates were years away. She said of baby food jars, “They just looked all the same color and just didn’t seem all that appealing.” She named the company to honor her late mother’s nickname for her, Annie Boop, and she categorizes her products by stages, based on a child’s age. Now, she is offering a lot of winter fruits and vegetables like pears, apples, butternut and carnival squash, eggplant and butter beans, depending on availability. She starts with single purees as an introduction for babies, then goes into more combinations, like sweet potato and blueberry, or butter bean and butternut squash. “I try to do sweet and savory together,” said Ann, who works out of a DHECapproved kitchen. For babies, she incorporates spices like cinnamon and cardamom, then moves into chunkier, more complex items and starts to bring in grains from Anson Mills and Lavington Plantation, and more complex herbs like cumin.“It’s very seasonal,” she said. “…A lot of the flavor profiles are based on adult food. I just kind of re-engineer it.” What’s next: a toddler finger food line is her vision. “I certainly want to be able to accommodate as many mothers as who want the product.”
One taste she can't live without?
“Basil or stinky cheese.”
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Photo by Alice Keeney
#harvesttohighchair
Pat Wade
JIM 'N NICK'S
#drivethroughlove
Photo by Alice Keeney
Photo by Alice Keeney
Pat has manned the drive-through window at Jim 'N Nick's Bar-B-Q in North Charleston for eight years. She wouldn’t have it any other way. “I just love working for them and the concept of having fresh food made from scratch, that’s what we do,” she said. “And I love the people I work with.” She takes pride in knowing her customers by name, and she’s known some of them long enough that she gives them Christmas cards with coupons. At the very least, she’ll hand out a biscuit and bring an order out to a customer who has to wait a little longer. “I’m a big person on quality service and accurate orders,” she said. She’s also big on trying to increase sales for the business, and on going the extra mile, whether she helps set up the back lines, tops the pies or organizes the to-go orders into bags. When she’s not at Jim ‘N Nick’s, Pat can be found singing in the choir or working on the culinary committee at Lovely Mountain Baptist Church for occasions like catered anniversaries. “I love going on cruises, I love going to the movies and I love spending time with my grandson, my daughter and my sister.” She also loves reality shows. But no matter where the day takes her, she said, “I always want to do something better than I did yesterday, today. How can I put a shine in somebody’s life?”
One taste she can't live without?
“ I d o n ' t k n o w, b u t I k n o w w h e n s o m e t h i n g i s n o t r i g h t .”
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T H N E O #skirteats
#foodiefun
MENU
Chicken Vol au Vent Puff Pastry Dough with Chicken Breast Bechamel Sauce, Mushrooms, Swiss and Parmesan Cheese.
CafĂŠ Framboise
Five days + Over 100 events showcasing the very best flavors of the Lowcountry.
Charleston Wine + Food Festival
Macaroni in a delicious Four Cheese Blend of Fontina , Cheddar, Monterey Jack and Mozzarella.
Cru CafĂŠ Charleston
Fried Green Tomato stack layered with Tarragon Crab Salad and creamy Shellfish Sauce.
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Dry Rubbed Chicken, Sliced Brisket, Pulled Pork, and Macaroni & Cheese served with Home Team Salad.
Specialty Burger made in-house with daily Ground Beef, tasty toppings and a toasted Bun.
Home Team BBQ
The Bistro at Whole Foods
Flounder stuffed with Local Crab and Orzo on top of Jumbo Asparagus drizzled with a house made Buerre Blanc Sauce.
Beautifully decorated and delicious cookies to fit any theme.
Morgan Creek Grill
The Healing Cookie
Shrimp & Grits with Country Ham, Smoked Sausage, Scallions, Tomato Shrimp Broth and Crawfish.
Wild American Shrimp and South Carolina Melon Salad with Micro Greens and Herb Flowers.
Rutledge Cab Co.
181 Palmer at Trident College
Wood-Grilled Bluefin Tuna, Vegetable Slaw, Marcona Almonds and Spicy Mustard.
Wine Under the Oaks at Boone Hall Plantation is one of the Lowcountry's premier holiday events.
Stars Rooftop & Grill Room
Wine Under the Oaks skirt!magazine skirt!magazine november novemberw2016 2016
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1 7 TH A N N U A L
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CHARLESTONANIMALSOCIETY.ORG/CHILI
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Q&A WITH
skirt! blogger
CANDICE HERRIOTT The Charleston Food Writer
Favorite Food Hashtags #yum #chseats #instafood #goodfood #homecook #dessert Favorite Brunch Spots and Why 1 / The Park Cafe–Such a #yummy menu and relaxed environment that you can appreciate riding your bike to in shorts and a t-shirt or enjoying after church with your family. We love the entire menu can't get enough of their cornbread! 2 / Three Little Birds Cafe–this hidden gem has been a neighborhood favorite of ours for years. They make food that tastes as good as the descriptions. Their French toast is #devine! 3 / Jasmine Porch at The Sanctuary on Kiawah Island the most fabulous spread of anything and everything #wonderful you could ever possibly want! Food lovers dream brunch!
The Charleston Farmers Market We are big supporters, advocates and fans of the Charleston Farmers Market because it's a place to support your #local farmers, artisans and food vendors. We have developed many friendships with the vendors and love supporting our #community while enjoying great food! I grew up going to my local FM with my grandparents and parents and now enjoy passing the weekly tradition down to my daughter who has been going since she was a newborn. I have no doubt that as she grows up, she will continue in this lifestyle and food choice as well. Taste I can't live without Bread and Bourbon To see more of what Candice has to say visit skirt.com/blog.
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Photo by Alice Keeney
Favorite Happy Hour Drink The Battery Breeze at Circa 1886. A #splendid mix of Effen cucumber vodka, lemon, elderflower and soda.
One taste they can't live without?
“Nachos. Red wine. Charcuterie.”
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Charleston wine food crew #chswff
The five delectable days of Charleston Wine + Food weekend may not be coming until March, but some events have already sold out. Not a surprise for an event showcasing what Laura Kate Whitney, director of marketing and communications, calls the “explosive culinary destination that is Charleston.” The festival has raised more than $383,000 for local charities and hospitality and culinaryrelated scholarship programs, and the 12th year of the event is only going to grow that. The 2017 Charleston Wine + Food weekend is bursting with more than 100 events scheduled and more than 250 local and guest chefs, plus 150 beverage professionals, coming to town. Laura Kate and her team are busy getting the information out about everything people can experience. “We want to continue to promote the incredible experiences and all the talent we have.” When you go, don’t overlook the heart and soul of the weekend, the Culinary Village. This three-day setup can be found in Marion Square, featuring chef demos, live music and, of course, tastings. Dig in.
Hedley & Bennet has joined forces with CHSWFF to put together a dreamy, limited edition apron to gather all your favorite chef autographs. To create your own #ApronAdventure join the #ApronSquad today!
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Germaine Jenkins FRESH FUTURE FARM
#healthiswealth
Photo by Alice Keeney
Germaine Jenkins appreciated food stamps when she went back to college at Johnson & Wales as a single mother to finish her degree. “Having food be one thing we didn’t have to worry about was very good,” she said. Other experiences like working at the Lowcountry Food Bank and earning a Master Gardener certification led her to become CEO and Farm & Market Director of Fresh Future Farm, an urban farm and recently opened grocery store in the Chicora-Cherokee neighborhood making food accessible to neighbors. The business operates on .81 acres of land and the surrounding space within a two-mile radius is a food desert, she said. She’s working on a business model to offer customers rides home with their bags of food. Customers get to shop a full selection of seasonal produce from the farm at the store, plus affordable items from local stores like Publix and Harris Teeter. As for the business name, Germaine said, “We wanted it to be two things: close to the top of the alphabet and descriptive of what we want to see happen in the part of North Charleston that we are serving.” Fresh Future Farm is meant to be a model for creating viable opportunities for people needing employment – and will likely incorporate more cooking demonstrations. “The purpose is to show folks who are maybe used to eating most of their foods out of a box, like packaged foods, that you can incorporate some fresh produce and herbs in a way that is fresh and delicious and culturally relevant.”
One taste she can't live without?
“Fresh mustard greens. Put a fresh mustard green on a ham sandwich. It will change your life.”
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Spice up your holiday parties with Cru Catering!
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To-go Thanksgiving
It’s time to start booking for your holiday parties! The Rusty Rudder has the perfect indoor or outdoor space for all your private party needs.
from the rudder!
Enjoy a Hassle Free Thanksgiving from The Rusty Rudder. Order the whole feast or just your favorites!
House Smoked Whole Turkey 10-14 lb turkey (serves 10-12ppl): 20-24 lb turkey (serves 15-20ppl):
Scratch-Made Fixins’ Mashed Potatoes: Green Bean Casserole: Collard Greens: Traditional Mac-N-Cheese: Dressing: Gravy:
$40 $50 1/2 pan $20 / Full pan $35 1/2 pan $15 / Full pan $25 1/2 pan $15 / Full pan $25 1/2 pan $25/ Full pan $40 1/2 pan $20 / Full pan $35 32 oz $20 / 64 oz $35
Ordering info: *Payment due at time of order
843-388-3177 / catering@rustyruddermtp.com Orders must be placed by Monday, Nov. 21 at 2:00 pm Pickup between 3-9pm on Wednesday Nov. 23
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#Kitchen hacks Microwave need a cleaning? Slice one lemon and squeeze into 1 cup of water in a microwave-safe dish, drop in lemon halves and microwave for three minutes. Let stand for five minutes (the steam is working!), then wipe clean using the hot lemon water.
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CALL IN THE HOME TEAM FOR YOUR EVENT THIS HOLIDAY SEASON. Email catering@hometeambbq.com for more details!
West Ashley
Downtown
Sullivan’s Island
Add too much salt to a soup or stew? Peel a potato and drop it in for 20-30 minutes. The starch in the potato will soak up the extra salt, just don’t forget to remove it before you serve the soup!
–
Not sure if your eggs are fresh? Grab a pot and fill it halfway with water, then drop your egg in. If it sinks, it's still good. If it floats, toss it.
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843-225-7427 x 1 (CATERING)
OYSTER ROASTS AT THE CREEK! Every Saturday at 4 p.m. live music • all you can eat local fire roasted oysters $20 per person
Spill red wine on white fabric? Pour a pile of salt onto the stain immediately, then watch as the salt absorbs the liquid. Leave it overnight, then take your shirt (or skirt, or tablecloth) to the cleaners in the morning. We recommend Calhoun Street Cleaners.
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Want crystal clear ice cubes? Just boil the water before freezing. Let it cool before pouring into freezer trays and you’ll have perfect ice!
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Need to de-stem strawberries in a flash? Use a drinking straw and push under the stem from the bottom of the berry. Out pops the stem and you’ll have enough for a pie in minutes.
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#YouGoGirl
When Cristeta Comerford first came to the United States from her home country of the Philippines, she started –at the bottom of the business – working as a trainee in an industry she loved and wanted to succeed in. Her first job as a cook in a Chicago hotel led to such amazing success that in 2005 she was appointed by President Clinton as the first woman, FilipinoAmerican and Asian ever to be selected as the White House Executive Chef. Her passion for creative healthy eating, her ability to pull together fantastic menus, her talent as a chef and her love of children and community inspired First Lady Michelle Obama to ask her to stay on. Comerford is quoted saying “Don’t aspire to make a living, aspire to make a difference.” Now that’s food for thought! (source: sixtyandme.com)
#TopChef
Bravo Media’s Emmy and James Beard Award-winning “Top Chef ” takes on the culinary hotspot of Charleston for the new season, kicking off with a supersized premiere on Thursday, December 1 at 10pm and we know who we’re rooting for. In an unparalleled twist, eight acclaimed chefs from across the country including Charleston’s own Emily Hahn will unpack their knives alongside eight chefs from seasons past, who have never won the prestigious title and are back for redemption. Hahn, (AKA Empanada Mamma) is the Executive Chef at Warehouse Bar + Kitchen. Her cuisine is bright, flavorful, and elevates simple ingredients in inventive ways. In 2015, Hahn was named one of Charleston's "Rising Star Chefs" by FOOD & WINE Magazine and Eater Charleston's "Chef of the Year."
#AboutTime
“A woman’s place was in the home,” but a professional kitchen for many years was almost exclusively a man’s world – for example, the Culinary Institute of America, one of America’s most acclaimed culinary schools, didn’t accept women until 1970. Now, 44% of their 3,000 students are women. What a difference a few decades make! (source: CIAChef.edu)
food thought FOR
#SweetWinner
Bon Appetit’s Dessert of the Year is “gettable” if you don’t mind a half-day drive (you’ll want to get up early, as they’re open daily from 7:30 a.m. to 2 p.m.). The magazine named the Molasses-Bourbon Doughnut from Hole Doughnuts in Asheville as the top pick for 2016. Says the magazine, “The dough is hand-shaped, fried to order in rice-bran oil, and then glazed with the sweet-boozy sauce. The result is a hot, misshapen, crunchy-on-the-outside, airy-on-the-inside yeast donut of the highest order.” Add that to your Foodie Bucket List!
#TwoStars
Executive Chef Dominique Crenn of Atelier Crenn has made history being the first female chef to earn two Michelin Stars. Her creativity is definitely worth the praise; she even has course meals in her restaurant resembling 13-line poems (how cool is that?). Not only has Crenn been the Executive Chef at countless fancy restaurants including Manhattan Country Club, Campton Place, and the Park Hyatt Grill, she was also named a “Chef to Watch” in 2007 and Best Chef of the Year in 2008 by John Mariani in Esquire Magazine.This talented chef is a major supporter of using organic, sustainable local produce in all of her food. She was a driving force behind “A Moveable Feast,” a project with proceeds benefiting CUESA. Crenn’s achievements just take the cake. (source: spoonuniversity.com)
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