Where food and history meet
"If you're really going to be creative, you're going to have to have your shit together." Chef Frank Lee https://youtu.be/2XUc-f8lCqQ Still learning from this man. As long as I've known him, Chef has always had this fantastic repertoire of aphorisms that continue to knock around my head. The rhythm of mis en place. Strike while …
I was in Atlanta last week on a media mission for the State of South Carolina. While it was fantastic hanging with Brandon Velie of Ridge Spring, SC's Juniper and Orchid Paulmeier of Hilton Head's One Hot Mama's, I didn't have a lot of spare time. But if you're familiar with Atlanta and are an …
Continue reading "A Visit to Atlanta’s Buford Highway Farmer’s Market"
(...with the stipulations that this was written by Hanna Raskin, original photography by Grace Beam and originally published in the Post and Courier 12/16/2015. ) To modern ears, oysters and tripe sounds like an indulgently luxurious dish. In the 19th century, though, when doctors obsessed over the duration of digestion, the combination was considered healthful. …
Pretty spent today after a very strong weekend, so I'm catching up on some reading. I recently (and finally) pulled the trigger on several issues of Fool magazine. The culinary magazine awarded "Best Food Magazine" 2012 by Gourmand Magazine has been elusive to find on the newsstand. Finally, curiosity got the best of me and …
Continue reading "Who is Charleston’s Most Underrated Chef?"
Big news from Copenhagen this week: I admit freely to an unabashed chef crush on Rene Redzepi. In the process of collaborating on a contemporary iteration of Nordic cuisine, he has broadened the landscape from which as chefs we may draw inspiration from. Rene Redzepi is an innovator and a leader. He was one of …
Yup, it's Bloodshirt Friday! I'd previously posted 2 other articles in this series from Lucky Peach authored by Rene Redzepi and David Chang. Here is the third in the series by Chicago chef Iliana Regan. Personally, what Iliana is saying resonated with me- the bits about unresponsive young chefs, stating "I’m not responsible for their …
Continue reading "Required Reading: The Culture of the Kitchen: Iliana Regan"
"Here. You're overdue," a familiar voice said. I turned to be hit in the face with a black t-shirt tossed across the office by Chef. Soft, 100% spun cotton, black, xxl. Sweet- I got my Bloodshirt. On the back, the familiar stamp "Cuisine Commandos." On the front, the famous insignia of Slightly North of Broad. …
Breaking down the line last week, my phone buzzed with an alert. Rene Redzepi was streaming live from Noma on Periscope. Four times listed as "The Best Restaurant in the World" (2010,2011, 2012 & 2014), Copenhagen's Noma is famous for its modernist take on Nordic cuisine. In restaurant circles, Rene is also famous for his …