Explore the legacy of The Colony House with Chef Forrest Parker. Discover how this French Quarter icon transformed Charleston dining from 1785 to the birth of SNOB.
Excavating Flavor: The Colony House and the Transformation of Charleston Dining
Perdita’s Baked Crab Meat Remick: A Historic French Quarter Recipe.
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."
Ghosts in the Brick: The 300-Year Culinary Soul of 10 Exchange St
Charleston is a city that remembers through its bones—and few places hold more gravity than 10 Exchange St. From a muscular 18th-century warehouse to the legendary Perdita’s, discover the 300-year evolution of the Holy City’s most storied culinary landmark.
Charleston Sweet Potato Pone 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 …
Charleston Shrimp & Grits (Lowcountry-Style)
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 …
Continue reading "Charleston Shrimp & Grits (Lowcountry-Style)"
Carolina Gold Rice and Chicken Soup Recipe (Charleston-Style)
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)"
The First Chinese Restaurants in Charleston (1893–Present): The Hidden Woks of the Holy City
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 …
The Swamp Fox and the Sweet Potato
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 …
Additional Dates Added for October and November!
Come explore Charleston's food through the lens of our shared history. Click HERE to Book Directly and Save!
Undiscovered Charleston April Menu
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 …