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 …

Slow Foods Matter

Eaters of the World: Unite! We're super excited to announce that when booking directly, guests of Undiscovered Charleston will soon be able to make direct donations to our non-profit of choice: Slow Food Charleston. Last weekend, I was able to swing by the Slow Food Charleston cookout at the MUSC Urban Garden. (You can see …

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 …