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 …

2013 CW&F James Beard Dinner

So Monday night marked the final event of the 2013 Charleston Wine and Food Festival. I was blessed to be asked to participate in the event, serving hors d'oeuvres prior to the event. Inside the historic bastion of Fort Moultrie, I was joined by James Beard winners Nathalie Dupree, Matt and Ted Lee, and of …

Validation – The Review by the Charleston Post and Courier.

Our review by Deidre Schipani of the Charleston Post and Courier is out today. Kind words and very gratifying to know you are making a difference in your operation. That said, none of this would be possible without the great team we have at Old Village Post House and the visionary leadership of our General …

Notes from a Chef: Compass Box Scotch Dinner, Part 2

  Unbeknownst to me, we had one of my favorite Charleston food writers in residence at last week's Old Village Post House Compass Box Scotch Whisky dinner - Robert Moss. Check out Robert Moss's review of our OVPH Compass Box Scotch Dinner! http://tinyurl.com/ctkg4hk At any rate, it was a real success, a lot of hard …

Notes from a Chef: Compass Box Scotch Dinner

In the spirit of┬áNotes From A Kitchen (the 2012 James Beard Cookbook Award for Best Photography) I thought it might be interesting to share some of the creative and collaborative thought process in putting a menu together. Once again, I have been able to partner with Patrick Emerson, the wine director for Maverick Southern Kitchens. …

Opryland, Dark and Under Water

Anecdote of the Jar Wallace Stevens I placed a jar in Tennessee, And round it was, upon a hill. It made the slovenly wilderness Surround that hill. The wilderness rose up to it, And sprawled around, no longer wild. The jar was round upon the ground And tall and of a port in air. It …

Lassi Come Home

At the Bombay Indian Restaurant / Bombay Bazaar, Robert Moss, who spent some time in India this year, had a fantastic write up about this combination of Indian grocery store and restaurant back in October. While I generally love Robert's writing, I did feel that he did the restaurant a disservice by largely overlooking a …

The Dining Revolution Begins With Dinner

Charleston, we need to chat. I have for some time had a growing misgiving about our fair city. We continue to enjoy the blessing of the spotlight of national culinary focus. The Upper King Street Design District continues to develop unabated with killer eateries like The Grocery, The Macintosh and Mike Lata's as yet un …

The Kitchen Ambience

I woke up last Wednesday to the daily email push from the NY Times, the Wednesday dining section and their Diner's Journal. Two articles grabbed me out of the gates - What Chefs are Rockin' to in the Kitchen, and an amazing piece of news on one of my heroes, Louis Armstrong. It's not uncommon …

The Lost Recipe of William Deas

Chef William Deas, inventor of She Crab Soup and the REAL Rhett's Butler. Who Was William Deas? In Charleston, the story of Mr. William Deas and his invention of She Crab Soup is the legendary stuff of history and tour guide fake-lore. Most everyone knows or has heard the fabled account of how Mr. Deas, …