REGARDING COVID-19: PLEASE READ!

Dear Undiscovered Charleston Family, As a career chef of over 25 years, hospitality has always been deep in my DNA. My Undiscovered Charleston is a tiny business built around my sincere belief that as a chef my #1 responsibility has always been taking care of my team and my guests. More than ever, this especially …

Free! A Chef’s Guide to Undiscovered Charleston

Where do Charleston Chefs eat? Bertha's is a favorite of Undiscovered Charleston founder Chef Forrest Parker's. It's been recognized by the James Beard Awards and their okra soup has been named by Garden and Gun magazine as "One of the 100 Southern foods you must eat before you die." Guests on our Undiscovered Charleston: Food …

Bourdain: a History in Objects

This is not a post about Charleston, food tours or historic walking tours. But after 25 years in restaurant kitchens, I’m still in love. I love kitchens, and the gifted artisans, technicians, miscreants and psychopaths that inhabit them. No one ever summed up this life and these people so smartly or succinctly as Anthony Bourdain. …

A Haunting Update from Slow Food

Here’s a post from our good friends at Slow Food USA. Chef Forrest Parker is often asked what exactly sets the restaurant scene in Charleston apart from anywhere else. It really is about this process of Revival; the repatriation of grains, vegetables, fruits & legumes specific to the history of South Carolina. This process in …

“THE” GAZPACHO RECIPE

Santa Elena Style, 1566, from An Imaginary Spain. (as previously printed in the Charleston City Paper.) Our Undiscovered Charleston tour guests as well as readers of Charleston's City Paper have asked for my gazpacho recipe. CCP was kind enough to publish it. The knifework can take some time but the presentation is awesome, especially if …

The Secret History of Gazpacho

As previously published by Charleston City Paper, 8/28/2019: Undiscovered Charleston's Santa Elena Gazpacho 1566 The secret history of gazpacho and its ties to the Lowcountry A Palmetto Duende By Forrest Parker Gazpacho comes from South Carolina. You heard me right. At least, that's what I've been thinking this might point toward. In 2015, my pitch …

The Secret Cultivar

This Summer, I find myself returning to Italy, to the hidden gem called Le Marche. Situated between the Apennines and the Adriatic, this often overlooked state is a gastronomic utopia. The merroir of the sparkling azure Adriatic to the East is tasted in the local mantis shrimp and a profusion of crustaceans. The rolling plains …

Slow Foods Matter

Eaters of the World: Unite! We're super excited to announce that when booking directly, guests of Undiscovered Charleston will soon be able to make direct donations to our non-profit of choice: Slow Food Charleston. Last weekend, I was able to swing by the Slow Food Charleston cookout at the MUSC Urban Garden. (You can see …

Remembering Louis Osteen

Chef Forrest Parker: Louis Osteen taught me the language of food, these are my favorite flavor memories From Pimento Cheese to Steak and Onion Rings By Forrest Parker We're born into a language of flavor. Just like object symbols in our dreams, our taste memory returns us to moments of loss, joy, desolation, infancy. It's said …