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 …

A Haunting Update from Slow Food

Here’s a post from our good friends at Slow Food USA. Chef Forrest Parker is often asked what exactly sets the restaurant scene in Charleston apart from anywhere else. It really is about this process of Revival; the repatriation of grains, vegetables, fruits & legumes specific to the history of South Carolina. This process in …

The Secret History of Gazpacho

As previously published by Charleston City Paper, 8/28/2019: Undiscovered Charleston's Santa Elena Gazpacho 1566 The secret history of gazpacho and its ties to the Lowcountry A Palmetto Duende By Forrest Parker Gazpacho comes from South Carolina. You heard me right. At least, that's what I've been thinking this might point toward. In 2015, my pitch …

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 …

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 …