Charleston’s Only Chef-Led Culinary & History Tour
Walk the French Quarter. Learn from a chef. Taste history.
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 …
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Today, as the world rings in the Lunar New Year, the air in Charleston is filled with the scent of ginger, soy, and celebration. While we often think of “Charleston food” as a strictly Lowcountry affair—shrimp and grits or she-crab soup—the truth is that the “hidden wok” of the Holy City has been simmering for …
Francis Marion sharing a humble sweet potato meal during the American Revolution in South Carolina. As South Carolina observes the 250th Anniversary of our role in the American Revolution, few stories capture the spirit of Lowcountry food history quite like the legendary meal shared by Francis Marion, the Revolutionary War hero known as the Swamp …
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Hey Y'all! Here's my Undiscovered Charleston April menu. Are you coming to visit Charleston, SC, want to take a food tour and are passionate about food and history? Then read on! What a fantastic April we've had on our Undiscovered Charleston food and history tour! We had great guests joining us from Toronto, the San …
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Long before I started the best food tour in Charleston I shared some insights in Mt, Pleasant magazine. In particular, amongst our lost flavors, I particularly relish sharing the story of the Lazarus-like resurrection of the Bradford Watermelon:(excerpt as originally published in Mt. Pleasant magazine, 7/2015) Nat Bradford’s in the process of moving his family back …
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“Nihil sub sol novum.” (There’s nothing new under the sun.)The first phrase in Latin I learned to utter as a young student.Difficult times to be sure. For us all, both here in Charleston and off, there is a sense that we’ve seen this all before. Understandably, anger has roiled up into an outright hurricane of …
Continue reading "Southern Food: Reconciling Past & Present"