Protected: She Crab Soup

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Protected: Santa Elena Gazpacho, 1566

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Bourdain: a History in Objects

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. …

Free! A Chef’s Guide to Undiscovered Charleston

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 …

The Secret Cultivar

This Summer, I find myself returning to Italy, to the hidden gem called Le Marche. Situated between the Apennines and the Adriatic, this often overlooked state is a gastronomic utopia. The merroir of the sparkling azure Adriatic to the East is tasted in the local mantis shrimp and a profusion of crustaceans. The rolling plains …

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 …

The Mysterious Barrel of Gold

“The amount of farmers that grow Carolina Gold Rice in South Carolina I can count on two hands.” - Glenn Roberts of Anson Mills One of the most famous legends of the Lowcountry tells the story of how Carolina Gold Rice was introduced to South Carolina. It goes something like this: In 1685, a distressed …

The Whispering Ghost of Hominy Grill

Finally, the Night King has come. Hominy Grill has served its  last plate of shrimp and grits. Chef Robert Stehling closed the institution on Sunday, following the lead of Chef Bill Smith, who just earlier last year stepped away from the Chapel Hill institution Crooks Corner. Chefs Forrest & RobertVery, Very good biscuits.Might as well …

Sous Vide- Another Palmetto State First

Thank you Mr. Nathan Myhrvold and the Modernist Cuisine / Intellectual Ventures team for elucidating. I'm just throwing this out there: The great chefs of contemporary cuisine, those demi gods in their modernist temples of high gastronomy- Achatz, the Adrias, Aduriz, Blumenthal, Dufresne, Keller and Robuchon among many others, are all standing on the shoulders of three giants. Anderson, …

Phuong Vietnamese Restaurant

When I first returned to Charleston in 2011, one of my immediate misgivings was the lack of Vietnamese restaurants. Having lived here in the 90's, I was used to treks to Ashley Phosphate for Cha Gio (crispy spring rolls wrapped in lettuce cups with fresh herbs), Goi Cuon (fresh spring rolls wrapped in rice paper) …