O Rye The Hell Not?

The Wednesday New York Times included a fantastic article on a resurgence of rye, but failed to mention the restoration of Seashore Black Rye. The comments section was robust, and I weighed in accordingly: As a South Carolina Chef Ambassador, I'd be remiss if I didn't bring up the incredible Restoration efforts going on now throughout …

Christmas Day, 2016

Merry Christmas y'all; I've been away. As is so often the case with a new job, I've been down the rabbit hole working hard to build a world class team and culture. Many trials and tribulations, lots of fodder for new stories from Wild West of the F&B frontier. Among other things, I was tapped …

Remembering Verta Mae

I was saddened to learn of Verta Mae Grovenor's passing over the weekend. I wrote this post a year ago recalling the time my wife and I got to meet her at a Southern Foodways event at McCrady's. She was a Space Goddess!   I met a lady named Vertamae Smart- Grosvenor once at a …

Rock me Like a Hurricane

Everyone's heard about the devastation wrought by Hurricane Hugo in 1989, some of us remember it. As Hermine Matthew bears down on the Lowcountry, I wanted to touch base since many of us in F&B come from off and may not have ever experienced a hurricane. What to expect: In the event of a tropical …

Frank Lee Speaking

"If you're really going to be creative, you're going to have to have your shit together." Chef Frank Lee https://youtu.be/2XUc-f8lCqQ Still learning from this man. As long as I've known him, Chef has always had this fantastic repertoire of aphorisms that continue to knock around my head. The rhythm of mis en place. Strike while …

The Triumphant Return of Seashore Rye

“My father-in-law Adair Mckoy started farming at the age of 14 in Sumter, SC. He moved to Wadmalaw Island in the early 1960s to take up commercial farming. By the early 1970s, he shifted away from row crop and ventured into commercial tomatoes, but one thing he carried over was rye for wind breaks. In …

Lowcountry 2.0: Reimagining a Cuisine

Cuisine: a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Glenn Roberts talks about SC's culinary history Here in the South Carolina Lowcountry, our very well documented cuisine has deep roots that pre-date First Contact. Our shared cuisine has overcome Diaspora, wars, disease, …

Arrival

"should be interesting to see how this picture progresses in the future…" sb In the daily miasma of operations, occasionally things get stuck in your head. This is from the first post by Sean Brock on his blog Ping Island Strike, back from when he first arrived at McCrady's in 2006. This post in particular …

Forrest Parker’s Dispatch From Seed Saver’s Conference

As originally appeared in the Charleston Post & Courier, 7/22/16. (Editor’s note: South Carolina Chef Ambassador Forrest Parker, most recently of Old Village Post House, sent this report from Iowa.)   by Forrest Parker It’s a testament to seed savers’ enthusiasm that when David Shields posted on Facebook a speech he planned to deliver at …

Carolina Day, June 28, 2016

Today marks the 240th anniversary of the Battle of Fort Moultrie. In the American Revolution, this pivotal moment became embedded in the DNA of our Palmetto State. Though I have written about this previously Here and Here, there's still something that resonates within myself, within so many of us that call South Carolina home. Recounting the battle …