Where food and history meet
This is not a post about Charleston, food tours or historic walking tours. But after 25 years in restaurant kitchens, I’m still in love. I love kitchens, and the gifted artisans, technicians, miscreants and psychopaths that inhabit them. No one ever summed up this life and these people so smartly or succinctly as Anthony Bourdain. …
Where do Charleston Chefs eat? Bertha's is a favorite of Undiscovered Charleston founder Chef Forrest Parker's. It's been recognized by the James Beard Awards and their okra soup has been named by Garden and Gun magazine as "One of the 100 Southern foods you must eat before you die." Guests on our Undiscovered Charleston: Food …
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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 …
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 …
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 …