Waking up the gumpchezgump blog. Notes from the Monday's James Beard dinner. http://ow.ly/jhue3
2013 CW&F James Beard Dinner
So Monday night marked the final event of the 2013 Charleston Wine and Food Festival. I was blessed to be asked to participate in the event, serving hors d'oeuvres prior to the event. Inside the historic bastion of Fort Moultrie, I was joined by James Beard winners Nathalie Dupree, Matt and Ted Lee, and of …
Finally, join us at Fort Moultrie with s
Finally, join us at Fort Moultrie with some "up and coming" Charleston chefs. #2013 CW&F #OVPH #gumpchezgump http://ow.ly/iLf8L
It’s been a crazy few weeks at the Post
It's been a crazy few weeks at the Post House. Check out the recaps to the 2013 CW&F Festival. #http://ow.ly/iL9jI
Old Village Post House King Bean Coffee
Old Village Post House King Bean Coffee Flan @Chef's Feast http://ow.ly/i/1Fiez http://ow.ly/iL2E1
Happy Carolina Day, From THE REAL Peach State
As mentioned in yesterday's post, today is Carolina Day, the anniversary of the patriot defeat of the British armada at Fort Moultrie. A link to events may be found here. Of course, on a day like today, I am reflecting on these events, and how blessed I am to be back home in South Carolina. …
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White Point Garden
At some point, many or most of the visitors to our city find themselves drawn to White Point Gardens. Located at the tip of the Charleston peninsula where High Battery meets South Battery, visitors are afforded a view of the Ashley and Cooper rivers meeting to form the Charleston harbor. From there, it is said, …
Arnold’s Country Kitchen & The Day Porter Passed
Porter Wagoner died my first day at Opryland. After a full day of onboarding, training, video watching, role playing and general Kool-Aid mainlining, I decamped, zombified, to my temporary housing in Brentwood and turned on the news to see Dolly Parton in tears. It was all over the news. Porter was a Nashville icon, and …
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New Food Arts: Sean Brock foraging, and Marco Pierre White hocking Knorr Beef Base.
Hot Water Cornbread, Reinvented
As so frequently happens, I was thinking of and evaluating my post on hot water cornbread. I wanted to formalize it a bit and dress it up. We dry braised the pork belly like Michael Schwartz, pressed it like David Chang and fried it like the Minnesota State Fair. I used a 4-1 ratio of …