The Daily Gamecock 9/26/19 by Garnet Media Group

2019

Food BEVERAGE &

family weekend guide

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The

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2 FOOD & BEVERAGE

GET THE WHOLE FAMILY IN GEAR SEPTEMBER 27-29

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TABLE of CONTENTS

FOOD & BEVERAGE 3

JAMES MOTTER //THE GAMECOCK

SHREYAS SABOO //THE GAMECOCK

WILL ROBERTSON //THE GAMECOCK

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Bourbon: Tradition with a twist MERRITT HALL Arts & Culture Writer Bourbon, a whiskey bar and CajunCreole restaurant, is at the crossroads of old and new. Open since May 2014, Bourbon is located in the Brennan Building, which was constructed in the mid1800s. The one-of-a-kind space on Main Street has served as a myriad of functions over the years, from billiard hall to general store to pawn shop. It then sat empty for years before Kristian Niemi, the owner of Bourbon, was asked to evaluate it. Upon seeing the space, Niemi decided he would open a whiskey bar with a Cajun-Creole kitchen. Even though it wasn’t in his plans, he said the building was calling for it. Bourbon is a haven for the everyday whiskey connoisseur. It specializes in bourbon and whiskey and currently boasts the largest craft cocktail program in the city. Bourbon has, “by far, the largest whiskey collection in the state of South Carolina,” Niemi said. Bourbon differs from most restaurants, where bartenders are limited to making a set list of drinks. “We definitely encourage all of our staff to explore their creativity on the cocktail menu, and the only thing that they have to do is pass them by me to get onto the menu,” Niemi said. Many of the cocktails are seasonal, and drinks for the winter are already being conceived. “It’s never stagnant. I mean, you’re always learning how to do something new,” bartender Amy Windland said. The upscale atmosphere of Bourbon, along with the emphasis placed on craft alcohol, lends itself to a more mature demographic, ranging

from those in their late 20s to 60s. Being positioned near the Statehouse and within walking distance of many hotels, Bourbon sees just as many transient customers as it does locals. “[A] lot of guys from around the country, they come in, and are able to come in and try whiskeys that they can’t get at any of their local bars or even in their local liquor stores,” Niemi said. Bourbon carries around $100,000 worth of bourbon inventory at any given time. This includes many products competitors have been out of for years. “When people from other cities see our menu and our whiskey list online, they make it a destination,” Niemi said. While Bourbon emphasizes its craft drinks, it’s also a popular spot for both dinner and weekend brunch. Bourbon’s Cajun-Creole cuisine features classics such as gumbo, jambalaya, etouffee and more. “The reason we do Cajun-Creole is because the name of the place is Bourbon, and it plays off of both sides of that kind of connotation,” Niemi said. “Bourbon Street in New Orleans, which is famous for CajunCreole food, and then bourbon the drink.” Each dining experience at Bourbon presents the opportunity to try something new, as the menu itself changes about twice a year, and the specials vary based on seasonal ingredients. “We try to keep everything as local as possible and as sustainable as possible,” Niemi said. Whether in the pursuit of international cuisine or an innovative cocktail, Bourbon’s historic and sleek atmosphere is an upscale dining option in the heart of Columbia.

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Bourbon, constructed in the mid-1800s, serves Cajun-Creole food and has a whiskey bar.

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FOOD & BEVERAGE 7

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All-you-can-meat HANNAH HARPER Arts & Culture Writer For eight years, Cowboy Brazilian Steakhouse has provided Columbia with authentic Brazilian meats and dishes in an all-you-can-eat style buffet. In August 2011, Cowboy Brazilian Steakhouse closed its location in Charlotte, North Carolina, to move to the heart of Columbia, making it the first restaurant of the franchise in South Carolina. The franchise also has locations in Charleston, Hilton Head and Winston-Salem, North Carolina. It is hard to miss the white terra cotta embellishment from Main Street, located across from the Columbia Museum of Art. Cowboy Brazilian Steakhouse resides in the Kress Building, a staple to Columbia’s history, which is one of the hallmarks of what makes the restaurant’s atmosphere unique. The historic atmosphere carries to the restaurant’s interior. Customers step foot in the original architecture from 1934, where the floors, columns, ceilings and everything in between hold the same charm it has had for decades. The open floor plan makes the buffet accessible. Customers pay $37 to eat a wide variety of salads, Brazilian dishes and meats

SHREYAS SABOO // THE GAMECOCK

to their heart’s content. Meat runners, called gauchos, consistently make their rounds with a selection of 16 different meats for customers to choose from. “We make sure that our servers are present in their sections as much as they can [be],” general manager Eduardo Oliveira said. “Since we don’t have a menu for food, the meat runners are the ones bringing all the food.” Two of the restaurant’s most notable meats are the house sirloin and beef ribs. As for the other dishes, the chicken salad is the favorite among salads, and creme brûlée takes the cake where dessert is concerned. Speaking of cake, the red velvet cheesecake is also popular among customers. There’s also a salad bar-only option for $22. Children ages 6 to 12 eat for $15, and anyone under the age of 6 eats free. From Monday through Friday, the steakhouse hosts lunch from 11:30 a.m. to 2 p.m and dinner starts at 5 p.m. On Saturdays and Sundays, the restaurant is only

open for dinner, starting at 4 p.m. O p e n Ta b l e , a reservation website that features buzzed-about restaurants, awarded the the Columbia steakhouse their Diner’s Choice Award in 2014. In 2016, TripAdvisor awarded the restaurant a certificate of excellence. USC contributes a great deal to the steakhouse’s success, according to Oliveira. Once students arrive back on campus for the fall, the restaurant sees a notable increase in business. “One of the greatest weekends we have here is the parents weekend,” Oliveira said. “USC is the center, makes everything happen around here.” Cowboy Brazilian Steakhouse will be featured in Restaurant Week South Carolina from Oct. 10 to 20. During this celebration, the restaurant marks down its price for the full 11 days of the event.

8 FOOD & BEVERAGE

AROUND THE WORLD

Villa Tronco (Italy) STEPHEN PASTIS Arts & Culture Writer

For Columbia, the start of the pizza industry can be found in a brick building, adorned with an orangey-red entrance and painted with the giant words “Villa Tronco” and “Ristorante.” Near the center of downtown, this restaurant holds Columbia’s Italian food heritage. This place where one can still eat and find many traditional Italian dishes was the first Italian restaurant in Columbia and is the oldest restaurant in South Carolina. It started in the early 1940s as Iodine Fruit Store, then Iodine Grill, then Tony’s Spaghetti House and now Villa Tronco. The founder of this establishment, Sadie Tronco, is a first-generation Italian from Sicily. Known to her family and friends as Mama Tronco, she helped homesick World War II soldiers through her Italian home cooking, such as meatballs and spaghetti. As its demand reached a greater audience, she decided to open a restaurant to provide her culinary creations to the public. At a time when pizza was, for the most part, unheard of, she introduced it through her cooking. The pioneering Italian restaurant, now headed into its 80th year, is still owned by the same family, who

JAMES MOTTER // THE GAMECOCK

continues on the Tronco family traditions of pizza and Italian dishes. In the early 1900s, Villa Tronco’s building was a fire station with horse-drawn carriages in place of fire trucks, which one can still identify by the big green door in front. This portion of the building is now a booth seating area where one can sit during their meal and choose an Italian dish to accompany a drink from the restaurant’s popular wine selection. Every Thursday, Villa Tronco holds live music from local musicians, including opera, broadway and jazz. Some popular dishes include the chicken Villa Tronco, an Italian egg roll appetizer, the cheesecake and the pizza. Almost everything is made daily from scratch with similar recipes its founder used in the ‘40s. As a traditional Italian restaurant, it has commonly popular dishes, such as lasagna, ravioli, eggplant parmesan, pizzas and pastas, but it’s food made “from the heart and the soul,” owner Carmella Roche said.

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929 Kitchen & Bar (Korea) LILY SHAHIDA Arts & Culture Writer

929 Kitchen and Bar, C o l u m b i a ’s y e a r- o l d Korean restaurant located in the Vista, offers a nontraditional take on Korean cuisine with a modern atmosphere. The outside of the restaurant includes simple details, such as string lights that hang in a large front window and reveal the inside dining room. Once inside, customers have the option between the sleek, well-lit bar or the dining room of about 10 tables. This relatively smaller seating capacity creates a quieter dining experience. 929 Kitchen and Bar’s owner, Sean Kim, moved to Columbia from Korea to study finance at the Darla Moore School of Business following an invitation from his brother, who taught accounting at USC. “He called me one day, ‘Why don’t you just visit USC to see how the school is, how the American school system is?’” Kim said. “So, I came here in

’96. I loved it. I mean, it was totally different. That was the first time I came to the United States.” When asked why he went into the restaurant business, Kim said, “I had been trying to find what I like and food was always my thing. Even [when] I travel, I check the restaurants first before I go to cities.” In 2016, he went back to USC for its culinary program before opening his restaurant. K i m ’s b e h i n d - t h e scenes involvement at the restaurant shows his passion for Korean food. Although he does not prepare the dishes himself, he put a lot of consideration into choosing a chef, sourcing ingredients and curating the menu, he said. “I interviewed 52 chefs in New York who had Korean food experience and I found him from there. Since we opened, he has been with me,” Kim said. The kitchen staff is about 78% Korean, while all the bartenders are

ALYSSA RASP // THE GAMECOCK

American. Also, a handful of part-time employees are USC students. The two-week-long training is helpful for staff members who might not be familiar with Korean food, Kim said. “We’re giving them every food we have, they taste it and I explain [to] them how to make it,” Kim said. Kim said when creating the menu, he wanted to bring in some American influence so that there is something for everyone. The menu lists many traditional Korean dishes, such as bibimbap, a rice dish topped with various fresh ingredients, and japchae, stir-fried sweet potato starch noodles with vegetables. He also included more familiar items with a twist, such as kimchi nachos and Korean spicy pork tacos. K i m ’s v i s i o n f o r bringing Korean cuisine to America extends beyond 929 Kitchen and Bar. He has plans to open a casual Korean barbecue restaurant in Charlotte by March.

FOOD & BEVERAGE 9

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Sweet home carolina Kaminsky’s

Nonnah’s

CLARA BERGESON Opinion Editor

Recently voted the best place to get a milkshake in South Carolina by USA Today, Kaminsky’s Dessert Cafe is known for more than just cakes. Specifically, on top of what their website calls “a rotating selection of delectable desserts made inhouse daily,” they offer specialty coffees, cold beverage creations, signature hotspirited specialties, dessert martinis and hot toddies. “It’s different compared to just about any other bar that you’d probably find in Columbia,” bartender Brandon Pettersem said. On top of a full beer, wine and liquor selection, Kaminsky’s can make almost any dessert it sells into a martini. Other alcoholic sweet treats include its alcoholic milkshakes made of what front house manager Caroline Lauffer said is

Columbia is scattered with bars, restaurants, bakeries and cafes, but Nonnah’s on Gervais Street has it all. Described on its website as offering “an incredible savory menu, a full service bar with a wonderful list of wines, big frothy cappuccinos and desserts to die for,” Nonnah’s has “just about anything you like,” owner Maggie Groff said. Walking into the restaurant, one is welcomed by fairy lights that line the walls and soft music that fills the store. With areas for private parties and casual seating, Groff said the ambiance at Nonnah’s is a type of “funky chic.” “We’ve got a little bit of everything plus a relaxed elegant atmosphere that combines warmth and sophistication,” its website explains. Nonnah’s has been open since 1996. The restaurant has since been voted Columbia’s Best Desserts for 19 consecutive years, from 1998 through 2017. Because Nonnah’s was one of the first restaurants to set up shop in the Vista, the area has built a history with Columbia’s community members. Nonnah’s has hosted the community for first dates, engagements, baby showers and proms, Groff said.

SHREYAS SABOO // THE GAMECOCK

one of the best vanilla ice creams she’s ever had. The ice cream is also used in Kaminsky’s array of sundae and float offerings. Kaminsky’s gets its ice cream from Greenwood in Atlanta and its coffee from King Bean Roasters in Charleston, keeping the ingredients local and from small businesses. Pastry chef Rayma Shumpert said they like to help locals out when it comes to sourcing the elements of their desserts. SEE SWEET HOME CAROLINA — PAGE 24

SHREYAS SABOO // THE GAMECOCK

Mesha’s Sinful Cakes & More

CLARA BERGESON & GENNA CONTINO

Walking into Mesha’s Sinful Cakes & More on Two Notch Road, customers are greeted with pastel pink and green walls and flowers on the tables.

“It’s very welcoming and relaxing,” Rodrianna G a d d y, a M e s h a ’s customer, said. “It has a small-business feel.” Mesha Wilson, owner and operator, opened the doors to her namesake bakery in 2007. The business has been familyowned and operated since its inception. After passing the colorful walls, customers are drawn to a big case at the front of the shop that holds unique Columbia treats. A few that Mesha’s is known for are red velvet cheesecake (cheesecake with red velvet in the middle) and blue velvet cake, which falls into the red velvet

cake family, according to employee Denise Ward. “Some people say it’s just the color and that makes a difference. Some people say it’s a different taste,” Ward said. “I think it’s a different taste.” Mesha’s selection of desserts also includes

SHREYAS SABOO // THE GAMECOCK

carrot cake, cupcakes, chocolate and classic red velvet cakes. In addition, they serve peach cobbler on weekends and cookies on some Fridays. Gaddy, a third-year international business and human resource management student, said her favorite treat is the Oreo cake cups. She said they have a layer of chocolate cake and chocolate mousse at the bottom with Oreos spread throughout, homemade whipped cream and more Oreos on the top. “Definitely the best dessert place in Columbia,” Gaddy said. ILLUSTRATION: ALEX FINGER // THE GAMECOCK

FOOD & BEVERAGE 11

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STUDENT SPOTLIGHT: What’s your favorite restaurant in Columbia and why? Compiled by Joseph Leonard

“ I t ’s K a m i n s k y ’s , because they have the best key lime pie, and they only have dessert, so dessert is always good.” —Ana Luisa Andrade Rodrigues, second-year broadcast journalism student

“I would say Cantina 76, not because I go there a lot, but because of the history I have there.” When Kennedy was at Dutch Fork High School, after state games, the team “would always go to Cantina 76 to celebrate, so that’s why it’s my favorite.” —Kwame Kennedy, secondyear chemistry student

“The [Corner] Blend is really good. Their smoothies are all natural, they use fresh fruit, you can add anything you want for low charge. It’s pretty good and a healthy option to get whenever you’re on the go.” —Lauren Nembhard, first-year biology student

“My favorite restaurant is Which Wich because i t ’s r e a l l y c l o s e t o campus, and it’s also very customizable. You can really choose exactly what you want.” —Jessica Putman, first-year psychology and math student

“I think it’s called 929 Restaurant and Bar, and it’s like a Korean fusion restaurant, and I just like the aesthetic and the vibe of the restaurant. It’s really fun to be in there with my friends. It’s good food too.” —Sarayu Pryse, secondyear biological science student

“My favorite restaurant is Carolina Cafe ... They have a good bagel, I’m a fan of bagel sandwiches so they have a good sausage, egg and cheese bagel, and it’s only like $4.50, so it’s really cheap, and they have good coffee too.” —Ian Bain, third-year chemistry and math student

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Crafting success in Columbia’s breweries KENNA COE AND NICK SULLIVAN Assistant Arts & Culture Editor, Arts & Culture Editor

When Conquest opened its doors as Columbia’s first brewery in 2012, it simultaneously introduced a new market to the area. Nearly a dozen businesses would follow in its tracks, and within a short period of time, the city was crawling with a brand new craft beer scene. But Columbia had a lot of catching up to do. “Columbia, I hate to say it, but we’re 10 to 15 years behind,” Andrew Strauss, Columbia Craft’s part-owner, said. “We’re like, ‘Man, Columbia needs some really cool, drinkable stuff.’” With a new market came new opportunity: Each of the city’s local brewers had a hand in shaping the area’s brew culture. Mike Tourville, the owner of River Rat, was at the forefront of this new business trend. In 2013, he opened the area’s second brewery. “It’s a pretty good market because it’s a new market to Columbia,” Tourville said. “Charleston has

cruise ships; it’s always voted one of the best cities in America. Columbia doesn’t have those niches, but it’s starting to grow. It’s starting to become a bigger city, and as tourism grows, so will our business.” At the time, Richland County was not enlightened on brewery culture. Conquest was a small, rentedout building, so River Rat was the first large production brewery the area had seen. Tourville said he worked with the county to change zoning laws and make it easier for other breweries, such as Columbia Craft, to open up. For Strauss, Columbia was the ideal location compared to other cities known for craft beer. Many of Columbia’s early breweries focused largely on bitter beers, so Columbia Craft saw the opportunity to bring new flavor profiles, such as sours, to the area. Strauss said other brewers saw a similar opportunity to bring something new to the table, resulting in the sudden influx of breweries. While breweries have begun branching out into many different flavor profiles, Strauss said the average beer consumer in the area is still uneducated on craft beer.

ILLUSTRATION: ALEX FINGER // THE GAMECOCK

“I have had a lot of conversations with brewers that there is the thought that maybe Columbia doesn’t appreciate craft beer yet,” Strauss said. “That’s only because we’ve only been here for a few years.” Strauss said this is partially due to their location in a college town: College drinkers are usually looking for light beers and lagers. Strauss doesn’t see this as a negative, though. It’s an opportunity for him and Columbia Craft’s head brewer Shaun Piggott to educate those who are unfamiliar with the specifics of craft beer. Piggott began home brewing in college and has worked professionally in the beer industry for six years. He has worked for Columbia Craft since its start. When it comes to creating new recipes, he said there are always little tweaks that can be made. There have only been a few batches he has ever been dissatisfied with. SEE BREWERIES PAGE 15

FOOD & BEVERAGE 15 FROM BREWERIES PAGE 14

From a technical standpoint, Piggott said simpler beers are harder to master, such as the pilsner, because there are less flavors to mask any imperfections. Hiring Piggott was an important step in bridging the gap between home and professional brew for Columbia Craft. According to Tourville, who also hired professional outside help, a lot of new breweries mistakenly attempt the transition alone. “I wouldn’t have done it any other way,” Tourville said. “I knew that I would have to hire a professional brewer to help me undergo that type of volume and that type of brewing process because it’s a totally different animal. It’s like a mouse versus an elephant: A mouse can scare an elephant, but an elephant can stomp a mouse.” Since opening, Tourville has had to adjust his business model in more ways than one. The brewery market is not advantageous, he said, unless there is a

tap room to self-pour and a restaurant to go alongside it. He and his wife originally did not want to get into the food and beverage business, but in order for River Rat to survive they had to make expansions. Initially just a tap room, River Rat first added a prep kitchen for making charcuterie. Next, they put in a full kitchen, then added a rooftop and finally added a canning building and astroturf. Today’s award-winning and nationall-recognized River Rat Brewery is the result of several expansions. Likewise, Columbia Craft plans to expand its outdoor area by adding a patio overhang and enhancing its tasting room in time for the spring. The modifications will include a barrelaged room to expand its aged beer program. These additions come in an attempt to find common ground with the person who says beer just isn’t for them. “We think there’s a beer for everybody out there, even if beer’s not your thing,” Strauss said.

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AROUND THE WORLD

SakiTumi (Japan) SEBASTIAN LEE Arts & Culture Writer

akiTumi Grill and Sushi Bar serves fresh sushi and grilled menu items for a varied experience. USC alum Dave Shaw has owned and operated the fusion restaurant for 13

JAMES MOTTER // THE GAMECOCK

years. Fusion means different cuisines are combined under one menu and, in SakiTumi’s case, more Americanized sushi is paired with grilled items such as hibachi, seared salmon and burgers. “We’re one of the only restaurants in this entire city, actually, to bring in fresh fish for our sushi menu,” Shaw said. “We get fresh tuna loins overnighted

from Hawaii, usually about four times a week.” Though most restaurants have bright pink tuna, SakiTumi’s tuna is garnet-colored. The color is perfect for Gamecock fans, and also means that the tuna is fresh and has not been injected with CO2 and Cryovac sealed. Not only is the fish fresh, but everything else is, too. “There’s nothing that we serve here that comes frozen out of a box. Everything we do here, we make fresh in the kitchen,” Shaw said. Being a fusion restaurant, Shaw believes there is something for everybody at SakiTumi. Even if one family member loves sushi and another hates it, both can find something on the menu that appeals to them, he said. There’s a certain confidence about SakiTumi. Salt and pepper shakers are not provided on tables and are only provided upon request. This is because, as Shaw said, “the food comes out of the kitchen already so well-flavored.” Earlier this year, S a k i Tu m i

introduced Sunday brunch to its offerings. This came after Café 116, a popular brunch location in Columbia, was sold and SakiTumi decided to collaborate with some of the former employees to make their own brunch. Sunday brunch has its very own menu with many creative dishes. A s’mores stuffed French toast, sweet potato cinnamon pancakes, red pepper shrimp and grits and a bloody mary cheese melt are some of the many menu items exclusive to brunch. However, SakiTumi does not serve sushi during Sunday brunch. SakiTumi is located in the Vista, but it’s not in plain sight. It is “located in the back of a building and down an alleyway,” Shaw said, but that does not keep it from being successful. “There’s no way we would have survived 13 years, through the Great Recession, being in the back of a building with hit-or-miss parking, if we didn’t have some amazing quality food,” Shaw said. “We’re hard to find but easy to love.”

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AROUND THE WORLD

La Estrella (Mexican) TYLER FEDOR Arts & Culture Writer

La Estrella is what Guy Fieri would kindly call a dive, or a restaurant whose unassuming exterior is sharply contrasted by its cuisine. La Estrella is just that, and the tried and true quote still prevails: “Don’t judge a book by its cover.” The restaurant shares a building with a grocery store, yet it has an identity all of its own. Dark wood booths, colorful banners hanging from the walls and Mexican decor characterize the joint. Oswaldo Ambriz, a waiter at the restaurant, describes working at La Estrella like working with a big family, as most of the people working

there actually are related. Family and the Mexican culture are what make La Estrella truly special, according to Ambriz. “We got two brothers, we’ve got in-laws and all the other people that have come to work for our family. We try to get as close as possible,” Ambriz said. “[It’s] very colorful, lots of culture. We’re very family orientated. That’s something that I’d really like people to know. It’s family that runs it and family that serves everyone.” Ambriz said the restaurant wanted to encapsulate Mexican culture. “With Cinco de Mayo, we’ll put up a lot of flags, things like that, and we’ll do some margaritas specials,”

Ambriz said. The restaurant decorates for Día de los Muertos, or Day of the Dead, too: “We’ll put different [flags] with people that have passed away of legends, icons of the Mexican culture.” La Estrella is no Moe’s or Chipotle. Rather, its menu is authentically Mexican, including different platters of seafood, meats and classics such as tacos and taco salads. It even incorporates streetstyle food that Ambriz said is hard to find at other places. “We want to get the feeling of just, like, the culture, you know? Back in the day we didn’t have that many small places,” Ambriz said. “I’m so glad it’s been up for this long.”

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Felix, Chance and Waverly Chong, who are all customers of La Estrella, said they each felt moved by the idea of family and authenticity at the restaurant. While Felix said it was the best Mexican he had in awhile, Waverly said it made her think of the food she ate in Mexico. For the Chongs, the difference was

in authenticity. “It feels more personal,” Chance said. Though a bit of a drive from campus to its Cayce location, the food and atmosphere at La Estrella make for a traditional experience unlike that of competing Mexican restaurants in the area.

HANNAH WADE // THE GAMECOCK

18 FOOD & BEVERAGE

Soda City secrets: Behind the scenes of local vendors TAYLOR WASHINGTON Managing Editor

On an early Saturday morning a few blocks down from the Statehouse, the Soda City Market is far from dormant. Children blubber in strollers, patrons stuff their faces with pastries and musicians fill in the void of everything in between. As each visitor moves from stand to stand, there’s a sense of urgency to hop into the long lines first, but an easy-going atmosphere all together. However, on the other side of the various fruit stands, makeshift bakeries and condensed meat markets, vendors are looking to share their culture with the rest of Columbia. For two and a half years, Tammy Griffin and her family have operated Kiss My Grits Café. Every weekend

SHREYAS SABOO // THE GAMECOCK

Every Saturday, Tammy Griffin and her family sell a variety of grits at Kiss My Grits Cafe.

they sell bowls of loaded shrimp and grits which are topped with sausage, gravy, shredded cheese, green peppers and Cajun seasoning. Griffin said her grits come from

old family recipes, which evoke a myriad of feelings for her. “Nostalgia, comfort, just a sense of belonging, because usually food brings everybody together,” Griffin

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said. “You know, it’s laughter, it’s memories … of dinners, talking with my grandmothers, talking with the older generation, just hearing stories, laughing; just being together.” To Griffin, each spoonful of her grits also comes with a side of Southern history. “When you hear a lot of chefs talk about heirloom ingredients, a lot of things originated here,” Griffin said. “So that’s very important to South Carolina, because it’s always been an agricultural area.” For Griffin, Southern food’s generational exchange and the history that follows the recipes are timeless. SEE SOUTH PAGE 22

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FOOD & BEVERAGE 21

President Caslen talks Columbia restaurants, Southern food MEGHAN CRUM News Editor

As President Bob Caslen has been settling into his first semester at USC, he has also been trying and sampling different restaurants in the Columbia area for work dinners. So far, he’s been to restaurants such as Halls Chophouse, Terra on State Street and Saluda’s Restaurant in Five Points. “I’m really pleased with all the restaurants that they have here and they’re all really good,” Caslen said.

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“I love Southern food. It’s my favorite food out of every food I’ve eaten in the world.” This isn’t Caslen’s first dive into food in the South, and said that some of his favorites are fried chicken, okra and boiled peanuts. “I’ll eat boiled peanuts everyday,” Caslen said. “I’ll eat them for a lunch meal.” Caslen said some of his favorite food places are McDonalds and Sonic, and he likes the Route 44 drinks at the latter. Caslen also said outside

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of South Carolina, he loves Cajun food, and said he loves when crawdads, corn and potatoes are mixed together in a spicy dish. “I’ll die over that,” he said. “That’s really good.”

GRAPHIC BY PARKER KNIGHT // THE GAMECOCK

22 FOOD & BEVERAGE FROM SOUTH PAGE 18

What makes Southern food special? “The love and the passion that goes into Southern food. It’s a history behind it. Family recipes are passed down for generations and generations,” Griffin said. “So that’s the thing, to me, that makes it unique, because it’s not just my recipe, it’s the recipe that someone’s grandmother had 20, 30, 40, 50, 60 years ago.” Farther down the street sits Renee Adams and her husband Todd’s stand, Rambo’s Fat Cat Biscuits. At Fat Cat’s, the Adams couple has created original recipes of its own. Some of the biscuits on the menu include sweet and spicy sausage, chipotle pimento cheese biscuits and bacon, egg and cheese biscuits. They come premade, wrapped in aluminum foil and ready for selling. Like Griffin, Adams believes that the goal of Southern food is to bring people together. “Southern charm, to me, is really just about that feeling of closeness, and really just being together and eating something that might be

humble and simple at its roots, but when you, you know, when you cook it with a family or spend all day on it, and you just really just put your love in it, it’s gonna be delicious,” Adams said. Although the Adams couple sell Southern staples, the husband and wife team were born in Connecticut and Michigan, respectively. After living in Columbia for years, they gained a taste for the food and hoped to replicate it while still adding their own flair. Adams said their biscuits retain a connection to a Southern Kitchen and evoke tastes that people recognize. “A Southern kitchen, to me, is food that you recognize, food that the whole family is going to agree on. You know, food that fills you up and just kind of soothes your soul while you’re eating it, just gives you that moment of pause,” Adams said. Since living in the South, Adams said she came to the conclusion relatively quickly that food up North couldn’t compare to the food down here. The biggest difference comes down to flavor, she said. “The biggest difference is that people season their food here,” Adams said.

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FOOD & BEVERAGE 23

Pawleys Front Porch aims for SC take on American classic

JOSEPH LEONARD Senior News Writer

challenge, they get to decorate their own knife and hang it on the wall. This month’s challenge is three low-country style eight-ounce burgers stacked with pimento cheese, bacon, lettuce, tomato, onion and a side. If customers clean their plate within 30 minutes, they can win a prize and hang their knife on the wall. “So it’s kind of like a pride thing. You had your knife up there and you come in and point it out,” Patanian said. F o r F a m i l y We e k e n d , Pawleys is promoting recently released alcoholic beverages. Events such as an Absolut Vodka juice tasting and a Truly hard seltzer tasting will have sample-sized drinks for family

members visiting for the weekend. “ Yo u k n o w w e have a great group of regulars that come in, and we have people that you know and you recognize their face and you know their order, and it’s just a good camaraderie and it’s a fun place to be all of VANESSA PURPURA // THE GAMECOCK the time,” Patanian A menu and table setup at Pawleys Front Porch, a popular Five Points joint. said. Chris Walls visited Pawleys told them about its burgers pickled green tomato, and with his family because his being named after places in bacon. Walls said he liked 17-year-old son is looking South Carolina. the atmosphere and music in at USC as a possible college Walls ordered the Caw Pawleys. destination. Walls said a USC Caw Creek burger topped “ Yo u k n o w, I w o u l d tour guide suggested they eat with jalapeño pimento cheese, recommend it,” Walls said. at Pawleys and

Sandwiched between a Shell gas station and the rest of Five Points sits Pawleys Front Porch, a Southern take on the classic American cheeseburger. Pawleys names its burgers after places in South Carolina, including islands along the coast such as Isle of Palms, Fripp Island and Kiawah. It was founded 10 years ago in attempt to relate to USC and attract students and Columbia residents to their newfound home. “So they remodeled in here and put the porch on and wanted to make it a fun place for people to come out and have good food and drinks,” Kayla Patanian, Pawleys’ general manager, said. Patanian said Pawleys’ burger toppings are what make it standout in comparison to other restaurants such as their pickled green tomato, jalapeño pimento cheese, housemaid Boursin cheese and more. The restaurant is decorated with the steak knives that are placed into each of the VANESSA PURPURA // THE GAMECOCK hamburgers. If customers Pawleys Front Porch in Five Points serves fried green c o m p l e t e t h e c u r r e n t tomatoes, a popular menu item and appetizer.

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24 FOOD & BEVERAGE FROM SWEET HOME CAROLINA — PAGE 10

Sweet home carolina Kaminsky’s

The cafe, with colorful lights and a statue of Bacchus — the god of wine — has a “funky alternative vibe,” according to Lauffer. She also referenced the music in the cafe, which changes based on the vibe of the people in the shop at the time, as something that makes their ambiance special. “There’s constantly people bobbing around and dancing,” Lauffer said. The types of sweets served, like the music, change often and depend on the type of customers coming in. For example, Lauffer said that on Father’s Day, Kaminsky’s

puts out more bourbon pecan pies and fruit pies in line with their anticipated clientele for the day. Aside from the rotating menu, Kaminsky’s always serves its signature five desserts: red velvet cake, mountain of chocolate cake, New York-style cheesecake, bourbon pecan pie and Toll House cookie pie. With a few alcoholic cakes, pies and cheesecakes, everything they offer intermingles, Shumpert said. Specific to its Columbia location, which is one of three, the cafe offers a Gamecock cake for the University of South

Carolina. This cake, described by Lauffer as “the best of both worlds,” consists of red velvet and chocolate cake in cream cheese frosting. The cream cheese frosting, special to their red velvet, hummingbird, Gamecock and carrot cakes, is part of what makes the Gamecock cake sell well, according to Lauffer. From its full service bar to their well-packed pastry case, Kaminsky’s website says the cafe “entices visitors into its cozy atmosphere.” “There’s not really a lot of places in Columbia that are like this,” Lauffer said.

Nonnah’s

Nonnah’s is also open till midnight on Fridays and Saturdays. The restaurant offers desserts and cocktails for people looking for a sweet treat after a night out on the town, accommodating Columbia’s thriving late-night arts scene. “It’s a good place to go after the theater or a concert,” Groff said. On top of the community at Nonnah’s, a review on Nonnah’s website notes that the desserts themselves are “very creative and enticing as well.” With what Groff says are a minimum of 24 desserts on the menu, there are cakes, pies, tarts and small pastries filling the pastry cases. For people craving chocolate, Nonnah’s has what the owner describes as the “city favorite” — Chocolate Temptation cake and Chocolate Chocolate cake. In addition to the cakes, Nonnah’s also caries several flaming desserts. Large enough to share, these

desserts are prepared table side and include Groff ’s favorite, Pineapple Caramel Colada, and an array of caramelized or flambéed sweet treats. For people looking for something other than chocolate, Nonnah’s offers fruity desserts, such as its Strawberry Amaretto cake, Lemon Cheesecake, Deep Dish Apple Praline Pie and Linzer Tart, all made from locally sourced farm ingredients. “Every once in a while you have to have something other than chocolate,” Groff said. Nonnah’s has always been a family owned business, and its desserts are exclusively made in-house. The restaurant is always available for private parties, bridal showers and sorority or fraternity events, and after 23 years of being open to the Columbia community, Groff said she hopes Nonnah’s will be around for years to come.

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FOOD & BEVERAGE 25

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26 FOOD & BEVERAGE

HOW TO:

Tailgate at South Carolina JOSHUA MATTHEWS Sports Writer

Tailgating, while its origin is unknown, is a colossal part of any sporting event in the United States. With tradition dating back to the largest sporting events ever, tailgating has become an art, especially in football, and even more specifically at universities. According to 247Sports, the University of South Carolina has been rated the second-best tailgating scene in the SEC. SEE TAILGATING PAGE 27

HALEY SALVADOR // THE GAMECOCK

29 3 4 5 10 11 12 17 18 23

24 25 26 29 30 31 1 2 8 9 14

FOOD & BEVERAGE 27 FROM TAILGATING PAGE 26

Food

Food can vary between three or four key entrées at a tailgate: hamburgers and hot dogs, any kind of barbecue (pulled pork or ribs), a platter of fried foods (preferably chicken) or, during the winter, chili. The side dishes football fans snack on can vary based on the hosts, but these main dishes are a must when tailgating. Following the initial smell of the food, most tailgates consist of a cook, usually someone over the age of 30 who likes to show off their grill skills, and a host, a friendly and inviting person to create introductions and set the tone for the evening. USC has thousands of tailgates that are welcoming to the nose and the tongue with their potent sustenance and delicious taste.

Entertainment

Food isn’t enough to make the perfect tailgate. The mood needs to

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be set at each tailgate with some form of entertainment. Loud Bluetooth speakers or karaoke machines help set the mood and bring liveliness with laughter, singing and dancing. TVs are another popular form of entertainment where hosts stream other games right from the back of their pickup or SUV. This creates an atmosphere that prepares fans for the game before they head into Williams-Brice Stadium. Fortunately, there are many tailgates consisting of both.

Location

The Gamecocks have some of the best tailgates in the country, but where are the hot spots? No. 1 — Gamecock Park This tailgating zone has shaded tents, TV hookups and even a stage for a band to perform on for the anticipating Gamecock fans. On top of the several awards the lot has received, there’s plenty of room to bring some friends, throw the pigskin around and get into that South Carolina football spirit.

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No. 2 — The Fairgrounds Remember the “Too much stuff, not enough space” commercial? Well, consider the Fairgrounds to be your Space Bag storage pack. If you need more wiggle room, this tailgating hot spot is full of room where fans won’t be smothered by the preceding tent, so Gamecock supporters have plenty of room to party and prepare for the game. No. 3 — The Cockabooses Right beside the gate to enter the touchdown zone section sit garnet and black train cars. Known as the Cockabooses, fans tailgate in privately-owned railway cars with air conditioning and running water. This is one of the premium tailgates at USC, so you’re on the right track (pun totally intended) if you end up here. No. 4 — Memorial Lot With the Chick-fil-A sandwiches sold, this lot seems to be pretty popular among tailgate connoisseurs. Other than the Polynesian sauce dripping from your face, Memorial Lot has

so much to offer. The camaraderie is nearly unrivaled due to how incredibly exclusive it is to be one of ten people who get a wristband to tailgate with friends in this spot. Spots go on sale over the summer for just under $600, and each spot comes with just 10 wristbands. No. 5 — Fraternity Lot The reason this is so low on the list is due to the fact that you have to know people to get in. This private lot is where fraternities come together to prepare for the Saturday football matchup, but spots are limited. In order for boys to get in, they must either be a fraternity member of a registered frat or get a wristband through a member. For girls, they can buy a season pass that will earn them entry into the frat lots every home game. There are 3,000 passes that go on sale over the summer and cost $100 each. Before each home game, 1,000 single-use passes are sold for $10 each through an online portal.

28 FOOD & BEVERAGE

HOW TO:

Cooler Management DR. MIKE SLOWEY Dad of Creative Director Erin Slowey

Cold, refreshing beverages are important for any gathering, and nothing tastes quite as good as beverages chilled on ice. Having the cooler packed properly is a perfect application of the old navy adage “the 7 Ps”: Proper Prior Preparation Prevents Piss Poor Performance. Below are some tips learned from years of tailgates, beach and boat adventures, swim meets and travel.

Beforehand

1. Know: a. What you want or are supposed to bring b. Who and how many people you are bringing it for c. How long is the fiesta? 2. How much does your cooler

hold? a. How are you planning on keeping it cold? b. If ice is the answer, make sure you leave room for it. 3. For the sake of our discussion, we will assume beverages only (no food) a. 12-ounce cans of whatever seems to work best, but I realize tall-boys might be necessary. b. Smaller water and sports drink bottles make it easier to be sure you have enough, especially water. 4. Know the climate. Most adventures here in South Carolina involve a lot of heat. a. It helps to have drinks already cold before you put them in cooler. The colder the better. It will help the ice last longer. b. It can help to have some drinks

frozen, especially if packing is going to be tight. i. Water and sports drinks will work, as the plastic usually tolerates some expansion. It can always help to open and pour a couple of ounces out to make sure before freezing. Have them interspersed throughout the lower layers of the cooler, but you only need a few (two to six) to make a big difference. ii. I have gotten this to work with beer also by getting it super cold in the freezer, as alcohol is slower to freeze, but you have to watch them closely and get them before they truly freeze and expand. I only do this when stuck with a small cooler. iii. Try this with sodas at your own risk. In my experience, this ends badly. 5. Clean your cooler a. Please.

Packing a big cooler

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1. The goal is to have multiple, well-organized layers 2. Start by placing drinks directly on the bottom of the cooler a. How you place cans will depend on the shape and overall size of the cooler, but laying cans flat, so you can see the label, is ideal if it is reasonably efficient. b. Place adult beverages to one side, water in the middle and soft drinks to another side. Place a label on top of the cooler to let people know where to go. 3. Once the base layer of drinks is

ILLUSTRATION: ALEX FINGER // THE GAMECOCK

down, place a single layer of ice over them (around one inch). Ultimately, the cold water from melting ice will trickle down and keep that first layer chilly. 4. Put another layer of drinks on top of the first layer of ice, followed by another thin layer of ice. 5. Continue this until you are three to four inches from the top of the cooler and fill up the rest with ice. a. The water from melting ice will trickle down and keep everything else cold. b. This is the layer where you put juice packs for kids so they don’t have to go digging to find a drink. 6. Most of our bigger coolers will take a bunch of drinks and two bags of ice. Our boat cooler is great and we typically need at least three bags of ice. Finally, packing a cooler for an event means we are looking forward to having fun and creating memories. Make them good memories by remembering the ancient Greek maxim: “Nothing in excess.”

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30 FOOD & BEVERAGE

Cinnamon Roll Deli offers community, breakfast The restaurant has been featured by Trip Advisor, The Food Network and People Magazine.

CLARA BERGESON Opinion Editor When The Devine Cinnamon Roll Deli opened in 2016, owner Jody Kreush had no idea people were going to like it. Kreush co-owns the deli with her son, Richard Kreush, a recent USC graduate. Everything in the Cinnamon Roll Deli menu reflects what their family loves eating from around the country and incorporates aspects of what Jody Kreush grew up eating. Growing up in New Jersey, Kreush said she was exposed to a diverse food culture with large portions for a reasonable price. When she moved to South Carolina for her husband’s job, Kreush said she noticed a need for reasonably priced and culturally diverse homemade food. She said after working her whole life in the restaurant industry and witnessing corporations treat employees like just another number, she decided to open her own shop, where she could treat her staff and community better. “We try very hard here to make sure everyone feels like they’re coming into our house,” Kreush said. Janee Wright, a third-year middle education

ALL PHOTOS: SHREYAS SABOO // THE GAMECOCK

student at USC, described The Devine Cinnamon Roll Deli as “very homey.” The front of house manager, Sarah Cogburn, said the community at the deli is “very big, very friendly” and still growing. One of the deli’s regulars, Sara Jo Kent, has been going to The Devine Cinnamon Roll Deli since the beginning and continues to come at least three days a week. Working right down the street, Kent said the deli is “not your typical fast food restaurant,” with excellent food quality and good portions. However, Kent is not the only customer to have a close relationship with the restaurant. Another regular, and now lifelong friend, according to Kreush, has brought flowers into the deli every Strawberry Cheesecake, Wildberry Graham Cracker Crumble and Bourweek after finding solace in the staff and food bon Caramel are three of the many cinnamon rolls available at the deli. when her husband died. “We do as much as we possibly can for them as a old girl, was inspired by the cause and donates community,” Kreush said. 100% of her earnings to the organization. On top of personal customer relationships, the The “very welcoming, friendly” ambience, as deli uses its wall space to showcase artists in the Kent said, is not the only thing that attracts people Columbia community, including USC students. to the deli. The food, as described by customer A percentage of the earnings the artists make are Jenna Maschino, is “super yummy.” donated to the SQ Rescue animal organization, and SEE CINNAMON pictures of the animals can also be seen hanging on the walls of the deli. One of the artists, a 10-yearPAGE 31

FOOD & BEVERAGE 31

Owner Jody Kreush poses with employees Anna Harvley, Nichole Johnson and Sarah Clayburn outside of the restaurant. FROM CINNAMON PAGE 30

Made in-house with no preservatives, the deli uses ingredients from all over the United States in its food, Kreush said. Its NYC Pushcart Dogs are special ordered from New York, its coffee is bought locally from the South Carolina company Cabana Coffee and its salamis and capicola are shipped from the North. Nationally recognized for its Cinnamonster by Food Network, the deli’s cinnamon rolls are described on its menu as being rich, flavorful and buttery. Kreush said the cinnamon rolls are made using a special sweet bread recipe created by her brother, who lives in Hawaii. The combination of its unique cinnamon sugar blend, vanilla

and cream cheese frosting and its many toppings amounts to what the deli’s website calls “a little taste of paradise.” Kreush said they try to make the restaurant like “a little oasis.” No matter who walks through the door, Kent said the staff at the deli works to make sure their customers are pleased. “They go above and beyond and out of their way,” Kent said. Since its popularity has grown, Kreush said The Devine Cinnamon Roll Deli’s sign has become a popular spot for photos. When people come into town, they are willing to wait in line for over an hour to in order to get into the deli because “it’s always a place that everyone wants to say they’ve gone to.” From the community they have created and the food they have shared

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in the past three years, The Devine Cinnamon Roll Deli’s mission to represent the heart of South Carolina

is achieved through “peace, love and cinnamon rolls.”

32 FOOD & BEVERAGE

Curiosity Coffee Bar owners emphasize quality coffee, community

MADISON ADAMS Arts & Culture Writer

Across the globe, coffee shops not only serve as a place to get one of the world’s favorite beverages, but they also bring communities together. Owners of Curiosity Coffee Bar, Sandra Moscato and Greg Slattery, strive to serve quality coffee while creating a comfortable atmosphere. Moscato moved to Columbia seven years ago and thought it was strange a capital city had so few coffee shop options. The two used to walk miles from North Main Street to Cool Beans on College Street just to find a decent cup of coffee. Growing tired of the long walks,

they started to roast their own coffee beans on their grill in what Moscato described as a chicken rotisserie with two stainless steel colanders. With successful turnouts, they began to trade their beans with neighbors, seeming to have already begun a business of coffee roasting. Although they enjoyed the process, they decided not to start roasting coffee for profit. Moscato and Slattery began to brainstorm what they loved most about coffee in hopes of opening their own business. They wanted to incorporate into their shop what they felt was missing in Columbia’s coffee scene. They wanted a shop vibrant in color with a lively community and a Latin-American feel.

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“We decided to focus on the experience of coming to a coffee shop and then just bringing the best coffee we could find,” Slattery said. Using their coffee roasting knowledge, they searched for companies in America with the highest quality coffee beans. Their coffee is sourced from A Thousand Faces, Stay Golden and George Howell Coffee. Each of these companies use beans from all over the world, such as Latin America, Yemen and African countries. From such specialty beans, Curiosity Coffee Bar is able to concoct craft drinks specific to the beans they use, giving significance to the name Curiosity Coffee. “It’s been fun to learn about the countries and why their coffee tastes the way is tastes,” Slattery said. SEE CURIOSITY PAGE 33

GRAPHIC: TAYLOR SHARKEY // THE GAMECOCK

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FOOD & BEVERAGE 33

So Many Ways To Say Delicious

A barista prepares drinks at Curiosity Coffee Bar, located on Main Street.

EMILY FAST // THE GAMECOCK

FROM CURIOSITY PAGE 32

With these multicultural coffees, Curiosity Coffee Bar is able to make some of their most sought after menu items. Slattery loves their “Mexicano,” a blend of organic chocolate sauce, chipotle, cinnamon and cold brew. Moscato considers herself a black coffee drinker, so her current favorite is the shop’s rare blend from Yemen. Another way Curiosity Coffee Bar incorporates different cultures into its menu is through “flights.” Customers can order a paired food item and craft coffee beverage from the same country of origin. Not only is the coffee an experience in itself, but the owners emphasize the shop’s engaging environment. In this past year, the owners have transformed their onceshared shop into an entertainment space. They regularly host events such as stand-up comedy, music performances and late night events where they serve wine and beer. Slattery said it’s given Columbia

EMILY FAST // THE GAMECOCK

another space for cool arts and culture events. As a growing industry in Columbia, the coffee community is constantly changing. “I think we feed off each other, it’s kind of like coming up with creative ideas and people just grow from there,” Moscato said. “So, if we keep pushing each other to the next level, then we’ll just have some awesome coffee in Columbia.”

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34 FOOD & BEVERAGE

Top of Carolina, located on the 18th floor of the Capstone building, is taking reservations for Friday’s BBQ lunch and Sunday’s brunch.

Top of Carolina is the unrivaled Columbia dining experience. As the only 360° rotating restaurant in South Carolina, you'll enjoy a birdseye view of this beautiful city plus delectable cuisine and attentive service. Top of Carolina is open Fridays for lunch from 11:00am – 1:30pm and Sunday for brunch from 10:30am – 1:30pm

Make reservations via Yelp.com by searching Top of Carolina.

FOOD & BEVERAGE 35

Columbia’s Buzzworthy Drinks

SEE ALL DRINKS

MADDOX MCKIBBEN-GREENE News Writer

SARAH CRONIN Arts & Culture Writer

RITA NAIDU Managing Editor

It’s a Friday night, you’re with a group of friends and you’re wondering where to go for a couple of cheap drinks. That’s where Tios Mexican Cafe & Cantina, a popular college spot on Sumter Street facing the Horseshoe, comes in. Tios’ margarita tower contains three liters of the classic cocktail – or, if patrons are feeling a little more adventurous, they can try one of four other flavors, including strawberry, raspberry, melon and watermelon.

Coa Agaveria y Cocina opened two years ago with an idea to be the first high-end tequila bar in Columbia. Nic White, a Coa bartender, said the bar aims to please those who truly appreciate tequila, in all of its forms and flavors. One drink in particular, the Smokey Piña, highlights exactly how versatile tequila can be. Made with Mescal Sombra, pineapple juice, honey, chipotle, lime and hellfire bitters, the Smokey Piña has a “complex, but simple” flavor, according to White.

Last year, Bone-In BBQ’s owner Scott Hall was asked to open the first restaurant in the BullStreet District, a developing area tucked in the corner of downtown Columbia. Formerly a food truck, Bone-In BBQ has grown into a full-service restaurant and bar that offers karaoke nights, catering and happy hours. Bone-In’s cocktail menu changes every season, and all the drinks are created by bar director and general manager Jason Davis and his bartending staff. This season’s menu rolled out last Friday. ILLUSTRATIONS: NICOLE FRAZER // THE GAMECOCK

PAGE 36

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~ Smokey Pina

Tios Marg Tower There is also a blueberry flavor, which has blue curacao and is most popular among customers who want a tarter drink. According to Tios bar manager Miga Tsegmid, the margarita tower’s success can be tied to its uniqueness in the local area and as a fun way to spend a night out with friends. Mae Chinnes, a fourth-year public health student, said the margarita tower offers convenience in both splitting the tab and a good drink. “Last weekend, I had people coming in from out of town and people I was meeting up with on campus, so we decided this was a convenient spot and it’d be a good place to grab a drink because we could all split a tower,” Chinnes said. Talia McCool, a second-year public health student and Tios server, agreed. Since starting her job at Tios early last year, McCool has seen many customers

come in and order towers because they’re an easy way to get more bang for their buck. Another Tios customer, fourth-year civil engineering student Nick Haerens, said while he hasn’t frequented Tios until recently, he’s had a margarita tower both times he’s gone this semester. He thinks the social feeling that comes with the tower is a major reason for its popularity. “I absolutely think it’s to do with the community aspect of the margarita tower. The massive amount of alcohol just kind of implies that you need friends to share it with,” Haerens said. With the success of the margarita tower at Tios, it comes as no surprise that the restaurant has realized the potential of other tower-sized drink specials. Now, Tios also serves beer and mimosa towers. However, the margarita reigns supreme as the restaurant’s mostordered tower drink.

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He described it as “sweet” and “easy to drink.” Do not be fooled by the hellfire bitters ingredient, though: The Smokey Piña is not a spicy drink. In fact, White said the drink tastes just like a dessert, or like he is “eating a pineapple off the grill.” The drink gets its smoky flavor from the Sombra Mezcal spirit. Tequila is a type of mezcal, the difference being that mezcal can be made from dozens of varieties of the agave plant, while tequila can

only be made from the blue agave plant. Using different agave plants gives mezcal a “more earthy and smoky” flavor than traditional tequila, White said. However, the part that really sets Coa’s drinks apart is the always fresh and housemade ingredients. White said bartenders usually arrive anywhere between an hour and a half to two hours before the bar opens so they can prepare all of the juices and other ingredients, such as the chipotle used

Sloe and Steady

“The overwhelming theme of this menu is a fall spice kind of thing, ‘cause that’s what I think of when I think of fall,” Davis said. The Sloe and Steady on this year’s menu is a returning favorite from last year, containing Plymouth Sloe Gin, Allspice Dram, lime juice and honey. Davis said the drink is extremely popular, and it’s actually one Davis created before he even worked at Bone-In BBQ. He considers it one of his favorite creations. A seasoned bartender, Davis said he comes up with new cocktails often, and inspiration can come

in the Smokey Piña. This ensures the drinks keep a certain lightness about them and are not overly sweet and syrupy tasting, as some store-bought mixes are. The star of this restaurant is the over 80 types of tequila and mezcals it offers, ranging anywhere from $6 to $240 for just one shot. Located right next to the Aloft Hotel in the Vista, Coa comes fully armed with a creatively authentic Latin cuisine menu.

from something as simple as a name or a glass he sees. When he creates his seasonal menus, he said he likes the drinks to be distinct but themed. Sloe and Steady is the only cocktail on this year’s menu to have citrus and berry notes. “It’s a very fall-flavored, spicy gin drink,” Davis said. “I try to build it, as well, within the menu so they all hit different notes, different flavors. They don’t overlap very much.” SEE ONLINE www.dailygamecock.com

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FOOD & BEVERAGE 37

HOW CAN

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HELP YOU?

Counseling & Psychiatry offers a variety of services to match your needs. Review the appointments we provide below and let us know how we can help you.

Walk-In Appointment

Check our website for activities related to managing your stress sc.edu/mentalhealth

• I am not sure that I can keep myself safe • I have experienced recent interpersonal violence (ex. sexual assault, dating violence, stalking) • Things are becoming unmanageable (academic, social, physical, emotional, substances, etc.)

“I need to see someone today.”

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You can now make your triage appointment online at sc.edu/myhealthspace

“I’m struggling, but I can wait for a scheduled appointment.”

Mental health services for students in crisis are available around the clock. Students who have an urgent need, or others concerned about a student, can call Counseling & Psychiatry at 803-777-5223 at any time and will receive direct support or be referred to immediate help. If you are experiencing a life-threatening emergency, please call USC PD at 803-777-4215 or go to the nearest emergency room.

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38 FOOD & BEVERAGE

‘Pig’ out at Doc’s BBQ ALEXIA GREENE Arts & Culture Writer

It is hard to visit Columbia without having barbecue for at least one meal. Doc’s BBQ is a buffet-style restaurant located within five miles of campus. The restaurant is close to Williams-Brice Stadium, so many customers use Doc’s catering services for game days. It’s only open for lunch, however, so customers should plan accordingly. The restaurant also caters many of USC’s events, such as fraternity and sorority events. John Jackson, a general manager who has worked at the restaurant for five years, said the restaurant usually serves between 200 and 500 during Greek events.

“We do a lot with the university, and we get a lot of students in here,” Jackson said. Doc’s has more than just barbecue on the menu, providing options that vary from day to day. Restaurant management has been told they have great fried chicken, Jackson said, and a former USC football player agreed. “George Rogers was quoted in the newspaper a few years ago stating that our fried chicken was the best in South Carolina,” Jackson said. The restaurant has a wide range of barbecue sauces, including sweet mustard-based, vinegar-pepper and a red sauce, in order to satisfy customers from various locations. The sauces were created by the restaurant’s primary owner around

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ETHAN LAM // THE GAMECOCK

Doc’s BBQ, located near Williams-Brice Stadium, features a variety of Southern fixins’.

40 years ago, Jackson said. D o c ’s B B Q a l s o h a s t w o concession stands located inside of Williams-Brice Stadium. Although there is no Doc’s concession stand in the student section, the name Doc’s still appears where many students spend their game days. “ We o f f e r o u r s a n d w i c h e s down there because the main concessioner there, Aramark, gets several hundred sandwiches from us every game that they sell with our name on it. We actually make them, and they say Doc’s BBQ,” Jackson said. Doc’s BBQ offers discounts for those who bring their student ID.

The restaurant does not accept CarolinaCash, but Jackson believes providing students with a discount has brought in more students. J a c k s o n s a i d D o c ’s B B Q i s proud of the service that they have brought to the area. “I think we’ve brought very good quality Southern country food, and I personally believe that ... the service is always outstanding,” Jackson said. “We do whatever we can to support the community, and USC is an awfully big part of that community.”

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FOOD & BEVERAGE 39

Home Team serves up community, barbecue MARDY KRAMER Arts & Culture Writer One of the newer restaurants in Columbia, Home Team BBQ’s passion lies not only in its food but also in the local area. From attending the annual First Night Carolina to hosting fundraisers, Home Team strives to make an impact on each community it sets up shop in.

ALYSSA RASP // THE GAMECOCK

Founded in 2006 in Charleston, South Carolina, Home Team has grown from one man’s dream into a booming catering business. The barbecue joint now has four locations in South Carolina and one in Aspen, Colorado, with plans to open a sixth in Greeneville next year. “It’s a chef-driven company,” executive chef Jason Rheinwald said. “All of us are fine dining chefs to begin with, and we just ended up in barbecue because of the company.” Rheinwald started at the Downtown Charleston location two years ago after having worked at Kiawah Island Gold Resort’s fine dining restaurant. Today, he is helping to establish the four-monthold branch in South Carolina’s capital. If there’s one thing Rheinwald thinks Columbia should know about Home Team, it’s that the restaurant wants to be an active member of the community. “Especially in a new community like this, we’re trying to get involved in

everything we can in the community, through fundraisers, charities,” Rheinwald said. “That’s our goal.” One major way in which the company has given back is through Charleston’s Rock the Block, which gathers musicians, restaurants and breweries in one massive fundraiser. The proceeds benefit Hogs for the Cause, which provides funding to children battling brain cancer. They’ve already started planning the annual block party for Columbia. With three smokers at the restaurant and one on the road, they cook “hundreds and hundreds of pounds of meat” a day, Rheinwald said. Its menu includes classic favorites such as pulled pork or chicken sandwiches and original creations such as the BBQ burrito. For either large parties or particularly indecisive and hungry individuals, the board is a $70 option featuring a variety of its “favorite ‘que”: wings, ribs,

Join us for our Wednesday Night Wing Specials and weekend football! We are just 4 minutes from campus and accept Carolina Cards, and are now open on Sundays! Let Carolina Wings become your Wednesday night tradition!

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ILLUSTRATION: ALEX FINGER // THE GAMECOCK

pulled pork, sausage, turkey and a selection of several sides. The food, coupled with the many TVs lining the walls, makes Home Team a convenient, if not dangerous, place to spend one’s NFL Sunday — or any day, really.

40 FOOD & BEVERAGE

Vinegar-based barbecue is superior

Vinegar-based barbecue is superior to all other types of barbecue. V i n e g a r based barbecue sauce was the Elizabeth Stiles foundation for all Third-year other barbecue political sauce types science and history student when it was first made in North Carolina. Sometimes tradition is best, and vinegar-based barbecue sauce is no exception. The tradition of vinegar-based sauce dates back more than 200 years — vinegar, pepper and salt have been the basis for this tradition since the colonial era. Vinegar-based barbecue is also

Tomato-based barbecue sauce is the way to go

d i v i d e d up into From Eastern and backyard We s t e r n barbecues Carolina to Chili’s varieties, but b a b y the superior back ribs, version is the tomato-based Eastern because barbecue sauce it is the oldest can be whatever and contains no you want it to be. tomatoes. The tomatoes Tr a d i t i o n a l l y were added by German settlers to an already ILLUSTRATION: ALEX FINGER // THE GAMECOCK used “with smoked or grilled meat or hamburger perfected sauce which had been sandwiches,” this sauce has become developed by black Southerners a staple condiment in restaurants, during the Reconstruction Era. homes and supermarkets. SEE VINEGAR Specifically, tomato-based sauces can be found in Kansas City, PAGE 41 Memphis and Texas style barbecues. Kansas City barbecue sauce

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is sweet, tangy and thick. Rich with molasses, tomatoes and v i n e g a r, t h i s ketchup-like sauce is beautifully paired with a good rack of ribs. Clara Bergeson Memphis style Second-year is more thin and public relations usually consists student of tomatoes, vinegar and a countless combination o f s p i c e s . H o w e v e r, Te x a s style barbecue sauce, consisting of a combination of apple cider SEE TOMATO PAGE 41

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FROM TOMATO PAGE 40

vinegar, tomato paste, onions, lard, Worcestershire sauce, lemon, mustard, salt, pepper or garlic, is by far the most ubiquitous of all the tomato-based barbecues. It is also, without a doubt, the best. Growing up in Georgia with my Texas-raised step father, I was exposed quite often to the beautifully rich taste of tomato-based barbecue sauce. Now, a lot of Texans are meat purists — liking only

FROM VINEGAR PAGE 40

Made from vinegar and spices, the tart and acidic sauce breaks down the meat to shreds of perfect pork, beef or whatever you decide to slather this sauce over. It’s designed to be thin to let the flavor of the pork shine through paired with the spices of the sauce rather than allowing the sauce to take over. This means your palate won’t end up overwhelmed when

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the dry rub and a good piece of smoked beef — but I am quite the opposite. I am what the kids call a sauce fiend, and I am known to occasionally get lost in the sauce. And there is no better sauce to get lost in than the thick tomato-based concoction of Kansas City, Memphis and Texas style sauce. Vinegar-based sauces are too thin. If you try to put it on some fries or on a pulled pork sandwich, your carbs are going to end up soggy and sloppy. However, use a tomato-based sauce, and your dining experience will be robust while holding its structural integrity.

you add other sides with their own bold flavors to the plate or opt for additions to a pulled pork sandwich. If you go to a barbecue place and only taste tomato, you’ve gone to the wrong place — especially here in Columbia, where vinegar-based sauce reigns supreme. If you’re going to come to school here and live in Columbia, you better get used to Columbia’s tradition of producing the superior type of barbecue.

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42 FOOD & BEVERAGE

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FOOD & BEVERAGE 43

Toppings do not belong on a pizza Monique Holland Fourth-year English student

As a selfproclaimed pizza purist, I must admit that the superior type of pizza is just dough, sauce and cheese. Anything else pushes it over the edge, and the pizza itself just becomes a plate for all the

added toppings. The amazing taste of cheese pizza is reminiscent of all stages of life. It has been used as the quintessential food for birthday parties, sleepovers, hangovers, game day and much more, for as long as I can remember. Its use as a food to feed picky eaters, vegetarians and just the average pizza enthusiast makes it an incredibly versatile item when trying to feed large groups of people. It’s a quick-to-make food that can be delivered straight to your door, what more can you ask for? There are many different styles of pizza, such as New York, Chicago and Detroit. New York-style pizza is characterized by its thin, bubbly crust, large size and the fact that it’s usually baked in a wood or coal fire oven. Chicago-style pizza is baked in a deep dish with buttery dough that reaches up the sides of the pan. Its crust is partially baked before

PHOTO ILLUSTRATION: DAVID CHEN // THE GAMECOCK

cheese, sauce and other toppings are added. The cheese goes under the sauce so as to not burn in the long cook time required for deep dish pizza, giving it its unique look. Detroit-style pizza is another deep-dish pizza but comes in a unique rectangular shape, as opposed to the traditional round pizza. It’s usually baked in a deck oven and has a crust that is fluffy inside and crisp on the outside. The longstanding debate between the different styles of pizza has now been dethroned by the more important debate: what goes on top of the pizza. Many people are criticized for what they put on their pizza, some people even claiming to like pineapple on top. But pizza already has one fruit in the sauce, and that’s all it needs.

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There are so many things that can go wrong once you go past cheese when ordering a pizza. Depending on the place you order from, the quality of toppings will

vary greatly. Meats placed on pizzas at chain restaurants can be chewy, overcooked and off-tasting, while fruits and vegetables can be floppy or tough. Cooking vegetables, fruit and meat at home is hard as is; a chain restaurant trying to make as much money as possible while spending as little as it can can lead to disaster. However, it is really hard for even a chain restaurant to get cheese pizza wrong as there are very few ingredients to mess up on the way to your dinner table. Cheese pizza is almost always the cheapest pizza available on menus, each subsequent topping usually adding to the cost. So, if you want the most bang for your buck and the purest pizza taste, plain cheese pizza is the way to go.

Calling all Arts and Sciences Students! Bring your family and join us for our Open House and the grand opening of the Student Excellence Collaborative (SEC) at Flinn Hall. Light refreshments will be served.

Friday, Sept. 27 Drop-in hours: 11 a.m. - 1 p.m. Flinn Hall, 1324 Pendleton St.

RSVP at

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Schedule

11 a.m. - 1 p.m. : Student Excellence Collaborative Open House at Flinn Hall 1 p.m. : Joint ROTC Pass in Review on the Historic Horseshoe 2 - 3:30 p.m. : School of the Earth, Ocean and Environment Drop-In and Lab Tours 8 - 10 p.m. : Night sky viewing at the Melton Observatory

44 FOOD & BEVERAGE

IN OUR COOKBOOK Get in the kitchen with The Daily Gamecock’s family members and enjoy these homemade delights.

skyline dip

FRUIT CUSTARD

CARA MOCK Mom of Copy Desk Chief Anna Mock

LINDA SULLIVAN Mom of Arts & Culture Nick Sullivan

DR. VILAS SABOO Grandfather of Photo Editor Shreyas Saboo

I c a n ’t p r o n o u n c e Æ b l e s k i v e r, b u t t h e Danish pancake holds a permanent spot in my heart. It was a staple of our family holidays my whole life. Light, fluffy, sweet pancake balls are made in an unusual pan inspired by the Vikings’ use of their shields dented COURTESY OF CARA MOCK from battle. You can add fruit, preserves or chocolate and top them with butter, syrup and whipped cream. Anna has forged a new tradition with Nutella topping. Our little dog, Wren, can catch an Æbleskiver better than a hush puppy!

Skyline dip is a Cincinnati tradition, an easy and great tasting appetizer to bring to parties and holiday celebrations. I have fond memories of COURTESY OF LINDA SULLIVAN this dip from when my son, Nick, was a teenager. He would often make a batch, sit down with a bag of nacho chips and devour it. Sometimes it would be his dinner, sometimes an after-school snack. It always made him happy, and that’s what I remember the most: The smile it brought to his face... and belly.

Fruit custard is a creamy, delicious and healthy Indian dessert. We love to make this whenever our grandchildren visit us. An evergreen dessert that is usually made for special occasions, it’s very easy to make and less time-consuming. The aftertaste of the COURTESY OF DR. VILAS SABOO fruit salad is very flavorful. It can be prepared with seasonal fruits or any fruit of your liking. The best part about the fruit custard is the grandparents’ love.

Æbleskiver breakfast

INGREDIENTS

6 eggs 2 cups flour 11/2 cups milk 2 teaspoons baking powder 2 tablespoons salt 3/4 teaspoon baking soda

Directions

1. Separate eggs from whites. Beat egg whites until stiff. 2. Beat egg yolks. 3. Mix all dry ingredients, then add to yolks. 4. Mix in flour. 5. Fold in egg whites. 6. Heat special Æbleskiver pan and add oil to each indentation in pan. Add a tablespoon of batter to each indentation. 7. When they start bubbling, turn them over with a fork. 8. Serve with syrup, powdered sugar or other desired topping.

appetizer

Ingredients

One 12 oz. package softened cream cheese One 13 oz. frozen Skyline Chili thawed OR one 15 oz. can of Skyline Chili 1/4 cup diced onions (optional) 12 oz. Skyline shredded mild cheddar cheese

Directions

1. Spread softened cream cheese evenly on bottom of 9-by-13 microwaveable casserole dish. 2. Heat chili according to package directions. 3. Pour heated Skyline Chili over cream cheese. 4. Sprinkle diced onions (optional) on top of chili. 5. Cover with Skyline shredded mild cheddar cheese. 6. Conventional oven: heat at 350 degrees for 10-15 minutes or until cheese is completely melted. Microwave oven: heat on high for 2 minutes or until cheese is completely melted. 7. Let stand 5-10 minutes before serving. Serve with nacho or corn chips.

dessert

Ingredients:

Servings: 2 Milk – Half gallon Custard powder (vanilla) – 3 teaspoons Sugar – 2 tablespoons Fruits – Banana, apple, pomegranate, orange, papaya (You can use any fruit but make sure it is not overripe or squishy.)

Directions

1. Keep one-fourth of the milk aside and add custard to it. 2. Add sugar to the remaining milk and boil it. 3. Mix the custard milk with the boiling milk and boil it again for seven to eight minutes. 4. Refrigerate the milk and add fruits. 5. Serve it chilled.

FOOD & BEVERAGE 45

ginger chicken dinner

SALLY NAIDU Mom of Managing Editor Rita Naidu

Ingredients

When I was young, getting to eat chicken was a treat. My grandmother would make ginger chicken exactly once a month using a chicken we raised in our own front yard. I still remember every time she made this dish. I would be in my bed dreaming away, but the smell of the ginger, garlic and sesame oil would creep into my room, making me hungry even before I woke up. Just writing this makes me miss her. Now that I have my own family, I cook this every now and then for them, even though none of them like ginger (though I’m glad because that means I get to have it all to myself). I hope to keep this tradition alive through my kids — it’s easy to make and the dish carries fond memories for me. Give this simple homecooked poultry dish a try, you won’t regret it. Happy cooking!

1 three-inch piece of ginger, peeled and thinly sliced 2 tablespoons cooking oil 1 1/2 pounds boneless, skinless chicken thigh, cut into bite-sized chunks 1 large bunch of scallion, cut into one-inch pieces, lengthwise 2 cloves garlic, minced 2 tablespoons oyster sauce 1/4 cup soy sauce 2 tablespoons sugar Pinch of salt 1 tablespoon of sesame oil

Directions

1. Heat oil in a skillet over medium heat. Add the ginger and garlic, then stir fry until fragrant. 2. Add the chicken and stir fry for about six to eight minutes until the chicken is no longer pink. 3. Add soy sauce, oyster sauce, salt and sugar. Cook over high heat until thick, about three to four minutes. 4. Add one cup water. Stir well. Keep on medium heat and cover for about five minutes. 5. Remove from heat and stir in the scallions and sesame oil. 6. Mix well and serve.

COURTESY OF SALLY NAIDU

BANana Pudding dessert

DAWN CONTINO Mom of Editor-in-Chief Genna Contino

COURTESY OF DAWN CONTINO

My grandparents, Ruth and John L. Truesdell, raised their four children in Westville, South Carolina. The youngest daughter, my mother Elaine, remembers banana pudding on Sundays for dessert. I remember Ruth, known to me and the other grandchildren as Dee Dee, making it for me whenever I came to visit. It was always baked in the same yellow bowl. Sadly, my daughter Genna never knew her great-grandmother, but carries Ruth’s maiden name, Young, for her middle name. When she was just a baby, Ruth passed away at the age of 85. When going through the possessions of Ruth and John L. (who had passed not

too many years before) I saw the yellow bowl and was able to keep it. These days my mother, Genna and I make banana pudding. For special occasions, it’s still baked in the old yellow bowl.

Ingredients

3/4 cup granulated sugar 1/3 cup all-purpose flour 1 dash salt 4 eggs, separated, at room temperature 2 cups milk 1/2 teaspoon vanilla extract 35-45 Nilla wafers 5-6 bananas, sliced

Directions

1. Mix thoroughly 1/2 cup sugar, flour, salt, egg yolks, milk and vanilla and microwave 2-3 minutes or until slightly thickened. 2. Take out, stir with whisk.

3. Put mixture back in microwave and repeat until thickened. (The traditional recipe calls for heating on a double boiler until thickened). 4. Let cool. 5. Spread small amount on bottom of a pan, cover with layer of Nilla wafers, top with layer of sliced bananas. 6. Top pan with 1/3 of pudding across the bananas. Continue to layer Nilla wafers, bananas and pudding to make three layers of each with pudding last. 7. Beat egg whites until stiff but not dry and gradually add remaining 1/4 cup sugar and beat until peaks form. Spread over entire surface of pan. 8. Bake at 425 degrees for 5 minutes or until slightly browned. 9. Chill before serving.

46 FOOD & BEVERAGE

DINING DILEMMA? Are you hungry but don’t know where to go? Take our quiz to find out.

S T A R T

HunterGATHERER

Date Night? No

Yes

On a Budget? Yes

Saluda's

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Menkoi Ramen House

Dressing Up?

Drinking? In A Rush?

Yes

Tios Yes

Eddie’s CALZONES —compiled by Clara Bergeson ILLUSTRATION: MATEO SANDERS // THE GAMECOCK

FOOD & BEVERAGE 47 Edited by Rich Norris and Joyce Lewis

HOUSING

Sublease available at The Hub. $675 a month. https:// housing.dailygamecock.com/ view/property/892 Two story, 2/bd, 2/ba for sale in gated riverfront community. Minutes from downtown. River access. https://housing. dailygamecock.com/view/ property/896 2bd/1ba single home in beautiful neighborhood. 10 minutes from campus. $1200/ mo plus utilities. https://housing.dailygamecock.com/view/ property/897 1/bd, 1/ba 850 sq ft apt available mid Nov. $625/mo. https://housing.dailygamecock.com/view/property/909

09/26/2019

Resort-style rental at Rivers Edge! 12 and 6 month leases available. https://housing. dailygamecock.com/view/ property/84.

EMPLOYMENT AFTER-SCHOOL TEACHER Hammond School seeks a part-time After-School Teacher for the 2019-2020 school year. Must be available 2:45-6 PM, MondayFriday. For a complete job description interested candidates are to email kwhite@hammondschool. org.

09/26/19

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Solutions to today’s puzzle

ACROSS 1 Bowler’s challenge 6 River in western Belgium 10 “Quite contrary” gardener 14 Dog guide 15 Paris currency 16 Singer Adams 17 Bert’s Muppet roommate 18 Tiny bit of a min. 19 “Bob’s Burgers” daughter 20 *Zero degrees, on a compass 22 Looks for 23 *Fiduciary entity whose holdings are unknown to its beneficiaries 26 Deli hanger 31 Rivière contents 32 Sun-dried brick 33 Campus housing 35 Ceremonial shoulder-to-hip band 39 *Life insurance clause specifying twice the payment for certain situations 42 “¿Cómo __ usted?” 43 Pre-holiday nights 44 Helped 45 Exist 46 Opulent home 47 *Wet wooded region 53 Early stage 54 “I’m there!” ... and hint to the first part of the answers to starred clues 60 Lab vessel 61 Therefore 63 Radamès in 36-Down, e.g. 64 And others, in Lat. 65 Author Roald 66 Wild West film 67 Provocative 68 French “head” 69 Newspapers, collectively

DOWN 1 Snow glider 2 Lima is its capital 3 Fictional reporter Lois 4 “The doctor __” 5 “God” prefix 6 Film in which Streisand plays a yeshiva boy 7 Japanese rolls 8 Before, in verse 9 Mythical big bird 10 Usage measurer 11 French farewell 12 Ice show venues 13 Baker’s dough raiser 21 Sac fly stat 22 “The Simpsons” disco guy 24 Geeky-sounding candy 25 Knight’s lady 26 “Smooth Operator” singer 27 Kerfuffles 28 Lummox 29 __ The Museum: Stockholm exhibit honoring a pop group 30 Singer Tormé 33 Sunken ship explorer 34 __ of a kind 35 Peevish state 36 Verdi opera

37 Editor’s “never mind that change” 38 Jekyll’s alter ego 40 Gateway Arch designer Saarinen 41 More, for Miguel 45 Rearward at sea 46 Many “Star Trek” extras 47 Mars explorer 48 Friend of Maria in “West Side Story” 49 Author Asimov 50 Singer Furtado 51 Octet count 52 Swiped 55 Resting upon

56 Honey alternative 57 Pot starter 58 Ballerinas dance on them 59 Makes a mistake 61 NYC summer hrs. 62 Actress Charlotte

48 FOOD & BEVERAGE

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