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 …

I Paid a Visit to Nat Fuller

Wednesday¬†saw the publication of a mess of articles on the impact of Geechie / Gullah traditions on Charleston's dining scene in the Charleston City Paper, and a nice blurb on the Post House's perennial favorite Deviled Crab Stuffed Flounder in the Post and Courier. After reading a related article and discovering that the matriarch of …

An Importance of Whelks

Yesterday, I finally picked up Ben Shewry's Origin book down at Heirloom Books. Wild. Foraged. Hyper-local. This is one look at the future of fine dining in the near century. Intensely inspiring. Of course, he's working with a roto vap and a few things I don't have access to - but that's technique. It's his …