An Ode to Green Garlic

“Provençal cooking is based on garlic. The air in Provence is impregnated with the aroma of garlic, which makes it very healthful to breathe. Garlic is the main seasoning in bouillabaisse and in the principal sauces of the region. A sort of mayonnaise is made with it by crushing it in oil, and this is …

The Eerie Bones of Fort Fremont

Think Mayan Tulum, the Forest Moon of Endor & The Planet of the Apes all bundled up. Why this hasn't been used as a filming location for a horror or sci-fi movie is beyond me. At first glance, Fort Fremont is such a creepy space. I'll admit the heebie jeebies never went away. (Perhaps due …

 A Remembrance of Restaurants Past (with apologies to Marcel Proust.)

I had ceased now to feel mediocre, accidental, mortal. Whence could it have come to me, this all-powerful joy? I was conscious that it was connected with the taste of tea and cake, but that it infinitely transcended those savours, could not, indeed, be of the same nature as theirs. Whence did it come? What …

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 Hurricane Hermine Matthew Irma Florence Dorian bears down on the Lowcountry, I wanted to touch base since many of us in F&B, as well as our Undiscovered Charleston guests, come from off and may not have ever experienced …

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, …