Charleston’s Only Chef-Led Culinary & History Tour
Walk the French Quarter. Learn from a chef. Taste history.
By Forrest Parker Vintage postcard displaying World Famous Perdita's, inside and out. This historic gratin served as the calling card for Perdita’s, the midcentury Charleston landmark at 10 Exchange St. that once shared a pedigree with the finest dining rooms in Paris. Unlike its more modern, heavy-handed cousins, this Remick is a study in balance. …
Continue reading "Perdita’s Baked Crab Meat Remick: A Historic French Quarter Recipe."
A Lowcountry Classic, Reimagined In early Lowcountry kitchens, “pone” was a durable, hearth-baked staple made from roasted tubers and stone-ground cornmeal. Sweet potato pone in particular reflects Charleston’s agricultural history, blending West African technique with Southern ingredients. Sweet potatoes sustained Revolutionary troops as well — including Francis Marion, whose simple roasted sweet potatoes became part …
A Lowcountry Classic, Refined Shrimp and grits entered the modern Southern canon through kitchens like Crook’s Corner and Hominy Grill, where chefs such as Bill Neal and Robert Stehling helped elevate a humble breakfast dish into something worthy of dinner. This version follows that lineage. The structure remains traditional, but the ingredients are deliberate: Jimmy …
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A Lowcountry Classic with a Sizzling Finish Carolina Gold rice built Charleston’s wealth, yet its history is inseparable from the forced labor and agricultural expertise of enslaved West Africans. Often called the “grandfather of long-grain rice,” this heirloom grain remains central to the story of the Lowcountry table. This Carolina Gold rice and chicken soup …
Continue reading "Carolina Gold Rice and Chicken Soup Recipe (Charleston-Style)"