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Featured Foodie

Featured Foodie: Charlotte Park

November 8, 2017

Happy November, foodie friends! It’s been a minute since my last featured foodie, but we’re back with bells on with one of my favorite foodies, Charlotte Park! Charlotte is a PR extraordinaire who’s worked with some of the best restaurants around town, and this year, she started this amazing project where she channels her love for baking into raising money for charity with her venture Crumbs 4 Charleston. She’s also one of the founders of #TastemakersCHS, which helps me try a lot of amazing food around Charleston.

Photo credit to the awesome Mac Kilduff

What inspired you to start Crumbs 4 Charleston?

Crumbs 4 Charleston was a direct result of my faith as God gave me the vision and direction for this passion project from the beginning. The more I work on my relationship with God and dig deeper into my faith, the more and more I feel purpose, joy, wisdom and fulfillment in life. God calls us to love our neighbors as ourselves, seek selflessness and focus on giving as opposed to receiving, which are all areas of my life I’m was and still am curious about exploring in more depth. Trusting God has always led me to positive growth so I knew I wanted to follow the desire he put on my heart to give “Crumbs 4 Charleston” a valiant effort. I feel so lucky to be working for a job I love in a city I love, surrounded by incredible friends and mentors, but also know that there are thousands of people in our own backyard dealing with serious struggles.

Over the past four years of living in Charleston, I have been so inspired by the stories of so many hardworking men and women who dedicate their lives to helping those less fortunate through work with various non-profits in community. Although I’m not a huge fan of the word “foodie”, I really have been once since I was a kid. I grew up journaling about everything delicious I ate on my travels, obsessing over the Food Network, and binge reading food blogs and magazines. I started a recipe blog called Salt & Preppy in college and wrote a “College Chef” column for my college newspaper where I would talk about delicious and affordable recipes college kids could easily master. My love for cooking quickly turned to a love for baking upon moving to Charleston after graduation, as I quickly discovered it was much easier to feed friends (which was my favorite part of cooking) through baking. Baking for me became a way for me to decompress and relax after work, and I soon found myself playing with new recipes a few nights a week, bringing my creations with me to work and to friends around the city- ALL THE TIME. I began to think- if I could channel my love for baking and use it to not only bring joy to customer’s days but promote awesome organizations that don’t get the PR they deserve– it would be a win-win. While I am still in the process of learning as I go with Crumbs 4 Charleston, it has been an incredibly rewarding and exciting venture thus far!

How do you pick which recipes you’re going to feature each month?

Every month I feature three different baked goods for Crumbs 4 Charleston, and try to bake unique and creative treats that people can’t find anywhere else. I love mixing it up and have offered various versions of brownies, blondies, baked donuts, fudge, muffins, bread, cupcakes and cookies in the past. I like my Baked Goods rich, decadent and drool-worthy! I also love offering specific holiday-themed treats such as the Pastel Easter Egg Cupcakes I offered for Easter, or treats that pair with the theme of the origination in some way- such as the Turtle Cookie Cups I baked for the South Carolina Aquarium’s Sea Turtle Care Center a few months back.

Working PR for restaurants means you get to eat at a lot of great places around town… what are some of your favorite spots?

Yes my day job is a PR Executive at an agency in town Lou Hammond Group. I feel super lucky to have worked with many restaurant clients in the past, and as a result been able to go to lots of cool culinary events–many with the Queen of the Food Age! It’s hard to pick a favorite but SNOB’s Cookbook Launch Dinner with Chef Frank Lee stands out as an incredible evening with incredible company. More than the food, what I really remember about all the culinary events I’ve experienced in the past are the people. In addition to Chef Frank being a legend, my table at the SNOB Cookbook dinner was full of some really talented, interesting and fun food journalists – both from Charleston and other cities and I still remember our conversations about enjoying life through the lens of food to this day.

What’s the coolest thing you’ve experienced in your foodie career?

Earlier this year I was in charge of hosting a Culinary Press Trip at a resort in Cancun for our client Certified Angus Beef (CAB)- which was insanely fun. We invited a bunch of  culinary Instagram influencers from New York to come and experience the resort’s new partnership with CAB. The first night we had a big beach bash with the resort’s team of chefs and mixologists and the next day had an “Iron Chef” style cooking competition amongst the group with some help from the chefs. It was a true foodie dream from start to finish.

Since I know you have a sweet tooth, what’s your favorite dessert (either to make, bake, or order at a restaurant).

I love desserts that are super dense and rich. I can never turn down a warm chocolate brownie with ice cream on top or anything involving the Chocolate-Peanut Butter combo, but my all-time favorite dessert is Cheesecake. My favorite desserts to make are always changing but right now I’m really into cookie cups- which are made by placing cookie dough into mini muffin tins and filling with all sorts of good stuff. The flavor possibilities are endless but using homemade Peanut Butter Cookie Dough and filling with Nutella is always a good idea.

What are you really craving right now?

Welp now that I just said it-Nutella. I find myself eating it straight from the jar with a spoon way too often. Pro Tip: It’s especially incredible when spooned into hot oatmeal in the morning for breakfast.

Kristen Kish!

Featured Foodie

Featured Foodie: Steve Seguin

August 16, 2017

Happy August, foodie friends! This month, I wanted to call out a local chef who’s been doing some amazing things around town (seriously, check him out), Steve Seguin. I discovered Steve when I was looking for someone to do a private dinner / cooking class for T-Quizzle’s bachelorette party (speaking, of which, I need to come up with a new nickname for her now that her last name has changed. Ideas welcome!). Steve came out to Edisto and did an amazing hands-on gnocchi making class and served us a world class 4 course dinner. Since then, I’ve stopped by a few of his pop ups, and they’ve all been fantastic, so you should definitely be sure to check him out!

Chefs > Strippers

What inspired you to start your pop-up dinner series, and where would you like to see it grow in the future?

So, first time I decided to do this was after I started seeing my friends hustle to start their own businesses, and try to be their own boss.  An old girlfriend and I started this about four years ago, calling ourselves “The Ciao Hounds.”  When we planned out our first dinner, we pulled in close to $300 each!  That’s when the light clicked on for me.  I get to share my love of food AND get paid?  Perfect.  We’ve since split up, but I’ve kept on cooking.  It’s been tough rolling solo this last year or so, but I finally feel that I’m picking up some momentum and and just going to keep hustling!  I’ve met a lot of great people who are supportive and they help keep me going.  Look for me at PROOF on King Street on August 17th!

I am currently working on Piacere, my pop up meals.  Piacere means two things to me.  One is a friendly, informal greeting.  It’s means, “Pleasure to meet you.”  It’s also literally means pleasure.  So, I am welcoming you into a place where you can relax and enjoy a good meal, filled with delicious tastes, and it also refers to the pleasure you derive from the meal.

When you’re not cooking, where do you like to hang out?

Selfie Game Strong

When I am not cooking, I need to unwind.  Lately, I’ve been spending time with my girl, seeing shows, going to movies, cooking at home, or whatnot.  I also like to ride my bike around town and just generally be outdoors.  Taking my dog to the park, heading to the beach, reading a new book, taking a roadtrip and making new friends.  I recently reached out to Fiorenzo, one of the founders of CBFB Tablescapes studios, who invited me in to meet him and chat one day.  Such a warm and generous man.  Can’t wait to get in there and learn how to work with some kiln-fired pottery!  I like to do new things, meet new people, so my life doesn’t get boring.  There’s too much to see and do in this world!  My grandmother always said, “are you bored, or are you boring?”

 What’s one of your biggest “wins” that you’ve accomplished in your food career?

I’d say one of the biggest wins so far is over the past five years or so, really growing into a better cook and learning to trust my creative instincts.  Making food for my peers, having them taste it, and getting that nod of approval; that “Mmmmm, that’s good” face, is a big win.  I got to compete in a San Pellegrino Young Chef competition in culinary school, where I won the school competition, and was sent to Atlanta to compete for the regional title.  Long story short, I didn’t win that day.  However, I learned that sometimes when you don’t win, you can still come out on top by taking something positive away from a scenario.  From that scenario, I met Linton Hopkins, Gerry Klaskala, Kevin Rathbun and Ford Fry.  They were all very impressed with my dish, and even a couple of them came up to ME and said “Man, I really wanted you to win.  Your dish was REALLY good!”  That lit me up like a Christmas tree!  It was so encouraging!

What inspires your menus?

My menus are inspired by things I have tasted and learned over the course of my lifetime, and keeping my mind open to new things as well.  My taste memories as a child (for example, I love milkshakes, particulary a chocolate malt.  The Malted milk and honey pana cotta I recently made was a play on that.  The malted milk custard, chocolate meringues as well as a homemade chocolate shell, strawberries, and a peanut butter crumble.)  I love those flavors!  You’ve got a play on words with “Milk and honey,” chocolate shell which was an old ice cream shop stand by (who doesn’t love crunchy chocolate, amiright?) and peanuts and strawberries.  Flavors that all play well together, but come together in a new way.  I like to play with those old taste memories, and get them to you in a different format.  You can see that flicker of recognition of people’s faces, like “Where have I had this before?”  That’s fun for me!

And also, sometimes I just see a new technique I want to try.  Like making a new pasta shape, or using a flavored liquid to make pasta instead of water. (Saffron and vegetable stock, for example)  I am also inspired by other chefs.  I’m inspired by lots of things, and by keeping my eyes open and having a certain sense of playfulness and childlike curiosity, I keep new ideas coming along!

Who’s your food hero?

My mother, 100%.  When my sister and I were growing up, my Mom always made our birthday cakes, as well as birthday dinners.  She always had a little something in a Tupperware container on the kitchen counter.  Even though she was going to school, and raising two kids, and being a Mom and a wife, she ALWAYS found time to have a little treat for us.  That could have been chocolate chip cookies, No-bake cookies, oatmeal raisin cookies, Rice Krispie treats, brownies, banana muffins (my favorite), a huge spread of Christmas cookies, or any number of other little treats!  I remember one year, right after I moved to Charleston, I was sending my Mom a birthday card, and had no idea what to say in the card.  So, as I slowly let my thoughts come to me, I was tending to a pan of banana bread in the kitchen, and the AH-HA moment came:  I got my love of sharing food with others from her.  I remember one night, sneaking into the kitchen for a little refrigerator raid, and seeing that my Mom was asleep, face-down in her school book, on the kitchen table.  She was getting her degree in Special Education at the time.  She always put us first, wanted us to be happy.  Just from her wanting to make us a little snack.  To her, making us happy was so very important.  She made those goodies, and birthday cakes, and all of those birthday meals because she LOVED US.

I love sharing my food with others, because to me, Food Is Love.  My mom taught me that.  I love making that connection with my friends, my guests, co-workers, and anyone else who will let me cook for them!

Dinner…last night… #pastafresca… #vealMarsala. #onpoint. #makingmemories #makepastanotwar #thatsateeshirt #chseats

A post shared by Stephen Seguin 👨🏻‍🎤 (@thesootandtheglory) on

What are you really craving right now?

Finally, what am I craving right now?  Hmm, well it’s 3:33 am, and I’m always craving Pizza.  Now that I think about it, chips and salsa could be good, too.  Or a ham and cheese sandwich…  perhaps a handful of pretzels… maybe a spoonful of the Horchata ice cream I have in my freezer… this time of the day, just about anything!  (but seriously though, a margherita pizza with some spicy soppressata would be the BOMB right now!)

Having some #pun with my #sister. Last vacation photo I swear! #familymatters #punnyjoke #forfoxsake #awwnuts

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Featured Foodie

Featured Foodie: Elise Devoe

July 19, 2017

This month’s featured foodie is a new (ish) blogger to the Charleston food scene and someone who is always willing to go try new things with me, even at the last minute. She also makes a mean acai bowl at Huriyali (at least I’ve been told, I still haven’t been by to try it, something she does not hesitate to remind me regularly). Meet Elise Devoe, aka Cookin’ With Booze!

What inspired you to start a food blog?

I was a part of the CofC chapter of Spoon University, which is an online food-based publication written by and for college students. I wrote articles for them on a range of topics from current events to Charleston restaurant round ups. I loved writing for Spoon and that is where I fell in love with writing about food. As graduation was approaching, I contemplated applying to become a writer at a company like Spoon, but I decided that I would enjoy creating my own blog more.

Love making these little works of art every day ? #acaibowl

A post shared by Elise DeVoe (@cookinwithbooze) on

What’s your favorite thing to make at Huriyali?

The All-Day Burrito is definitely my favorite thing to make at Huriyali. I get a weird satisfaction from rolling the perfect burrito. The only downside of making the burrito is that it makes me super jealous of whoever ordered it. It’s also nice to take a break from blending the bowls and smoothies, because blending them is an arm workout like no other

Even if it’s not the greatest photo quality. Still counts!

What’s one of your biggest “Wins” you’ve accomplished in your blogging / food career?

My biggest win was definitely when I got to meet Andrew Zimmern at an event at 1Kept Charleston. Sydney can testify that I almost passed out when I saw him because I was so excited. I somehow worked up the courage to go say hi to him with the help of a few Moscow Mules.

What inspired the name of your blog / social channels?

Ah, this one is easy. Growing up, my dad and brother called me Booze as a cute nickname inspired by a star running back for the Jets in the 60s, Emerson Boozer. One day, after I got off the phone with my brother (who still calls me Booze), the name just clicked. It really captures my personality and cooking style. Everything’s better when you add a little Booze to it.

What are some of your favorite spots in Charleston?

If I’m feeling fancy (AKA like dropping some cash money) I love R Kitchen and Xiao Bao Biscuit. I am a big fan of getting a bunch of small plates to try, so both of these places are my ideal dining style. As far as boozing goes, I love a Taco Boy Margarita. They’re cheap and more importantly they don’t skimp on the tequila, which is how they gained my trust. After I’ve had a few Taco Boy margaritas, you can find me at AC’s sipping on their beer of the month and not playing pool because I would embarrass myself and others.

What are you really craving right now?

Is everything an acceptable answer? It depends on the day, but I’m pretty much constantly craving the duck fat fries from Tattooed Moose. I wish they served them by the truck load.

Where would you like to grow in your food career?

I hope to become a well-known member of the Charleston foodie community, as well as the Charleston community as a whole. One of my specific goals is to get a press pass to Charleston Wine and Food, because that would be a dream come true.

Featured Foodie

Featured Foodie: Jai Jones

June 21, 2017

This month’s featured foodie is someone I’d followed (aka stalked on Instagram) for a while before I actually met him IRL. We became fast friends during the Charleston Wine + Food Festival this year, and have attended a number of food events since then, which have helped to solidify our friendship, even though I sometimes hate him for being such an awesome food photographer. Meet Jai Jones!

What inspired you to start taking photos of your food?

I’ve always loved photography and capturing those moments in life that take us back to a time or memory in our past. After my college years of eating anything that was cheap and quick, then making the move to Charleston, I began to gain a great appreciation for the culinary scene in this city. I believe that food is an art in itself, and enjoying a great meal is something that we all have in common.

What’s one of your biggest “Wins” you’ve accomplished in your blogging / food career?

So far, working with the Charleston Wine and Food Festival Street Team over the past two years has to be one of the highlights. The festival continues to grow and evolve every year, and it’s been a lot of fun having the opportunity to cover some of the amazing events (and phenomenal food) that all makes the Charleston Wine and Food Festival such an awesome, can’t miss event every year.

 What are some of your favorite spots in Charleston (restaurants/bars/etc)?

Ah, that’s always a tough one! Right now for restaurants I would have to say Spero, Edmunds Oast, Cinco, 167 Raw, Stella’s and my go-to spot downtown that i’ve loved for a really long time, Cru Cafe.

When it comes to bars in Charleston, you’ll likely find me at Faculty Lounge, Royal American or the rooftop at Revelry Brewery. For a great cocktail, you can’t go wrong with The Belmont, 492 or The Gin Joint.

Your new office is right near Workshop… what are some of your favorite things to eat there?

I love the food hall / fancy food court concept of The Workshop- it’s been tough for me to resist going all the time since it’s opened! The one place I haven’t tried yet (which will likely happen in the next week) is JD Loves Cheese, but I’ve heard great things. I’ve always loved Pink Bellies and have ended up there the most so far. The pastries at Bad Wolf Coffee are some of the best I’ve had, especially the Kouign Amman, which is one of their signatures.

I know that you have quite the obsession with Lewis BBQ (some might even say you moved downtown to be closer to Lewis), what about it do you love so much?

Ha, that’s likely partially true. I met John Lewis at the Charleston Brown Water Society’s BBQ Invitational back in 2014 when he still lived in Austin, and prior to that had never experienced true Texas brisket. After learning about the process, and then taking that first bite, I was hooked. It was one of those moments that redefined how I feel about a type of food.

What are you really craving right now?

At this moment? A burger and beer from Poe’s.

Featured Foodie

Featured Foodie: Stephanie Burt

May 12, 2017

I know it’s been a minute since I’ve done a featured foodie, but I really feel like Charleston has so many awesome foodie people and I love them all so much and want you, my readers, to love them, too! This month’s Featured Foodie is fellow food writer, host of The Southern Fork podcast, former Pecha Kucha speaker, and all around awesome person, Stephanie Burt!

Image credit: Leslie McKellar

What inspired you to start taking writing about food?

I have been interested in “food media” since I was a child. I started reading Kathleen Purvis in the Charlotte Observer around middle school, and I watched Yan Can Cook and Julia Child all the time on PBS. Yep, really. I don’t have an explanation I’ve always been fascinated by how food connects us, the history of something, and how fun it is to learn about it, so although I never “planned” to make a living writing about food, looking back, I see that in many ways it was inevitable.

What was the scariest thing about starting your own podcast?

The technology! I had to learn something completely new. Yes, mics are plug and play these days, but editing, mixing, uploading, all that stuff and metadata too! I stretched my brain learning new skills.

What’s one of your biggest “Wins” you’ve accomplished in your food writing / Southern Fork career?

Hm. Well, somehow the timing worked out that the week I debuted my chat with Steven Satterfield, he won the JBF Best: Chef Southeast award, so that was great! And I was so happy!

For writing, I had a similar serendipitous moment this January when an essay in defense of feminine appetites came out on Extra Crisp the Monday after the women’s March on Washington.

What are some of your favorite spots in Charleston (restaurants/bars/etc)?

Now, it’s hard to choose, and you should know that! But I love Edmund’s Oast, The Grocery, FIG, and Wild Olive unequivocally. I’ve also had some great meals recently at The Macintosh and La Farfalle, and the Husk fried chicken makes my heart sing. The amaro selection is fab at Farfalle too, as well as at the Belmont, and if I am fancy, there is nothing like a drink at The Dewberry.

What is something you wish more people knew about the F&B scene in Charleston?

That’s it’s hard to work downtown, although that’s where the money is. Most places don’t pay for parking, so there’s that constant challenge, and the tourists can be rough on a restaurant, both front and back of house. Every week, I get to visit inside restaurants when they are not serving food and chat with the people about what they do. The feeling that I more often than not leave with is a sort of reverence for the calling when it’s done right. That’s why I’m excited about the FAB Workshop coming up, since it really is about helping industry women go to the next level.

Be sure to go listen to Stephanie’s podcast, The Southern Fork, and give it a great rating on iTunes so she can keep making it (and I can keep listening to it).

Featured Foodie

Featured Foodie: The Kale Whale

November 25, 2016

November is almost over and that means it’s time for another Featured Foodie! This month, I’m happy to share with you someone who I’ve admired from afar for sometime, and only recent had the opportunity to meet, Schanen Smith of The Kale Whale, which she runs with her BFF, Erin. Enjoy learning more about this awesome foodie!


What inspired you and your partner to create The Kale Whale?

Erin and I have been best friends since we met at AC’s (holla!) in 2007 and have always felt that we were soul sisters because of our likeminded-ness and optimism.  After college our lives took different directions, but we were reunited on a backpacking trip through Europe and decided we’d never let each other go again. We knew we’d work together in some capacity in the future. After two months in Europe together, Erin continued on to Hawaii to pursue her Masters degree in Dance Education and Wellness Management, while I mastered my social media and marketing skills in a corporate setting (and edited Erin’s thesis papers on the side). Throughout our years apart our values continued aligning in the aspects of health, wellness, and a positive mindset.


Friends who change the game together, stay together.

We reunited in Charleston in 2015 and created the Kale Whale brand to promote the power of plant-based eating in preventing and reversing disease. We do this through e-books, our social media platforms, our blog, and most recently YouTube videos (The Kale Whale Show!). Our approach to a healthy lifestyle (“detox to retox”) isn’t represented in the mainstream. So many people in the wellness industry come across as perfect and unattainable but we want to show people how easy and delicious it is to eat more veggies for your health, while also throwing back a martini or plate full of fries once in a while!  It’s all about giving people the knowledge and empowerment to take control of their lifestyle choices, and making good choices way more than you make bad choices!  Balance, baby.

What’s one thing you wish people knew more about their food?

I wish people knew that EVERYTHING you eat becomes part of you, and that by controlling the types of food you eat, you can take control of whatever ails ya! Once people understand this, they’ll be open to feeding their body what it needs to function at its highest potential, and they’ll realize that certain conditions (gas, bloating, acne, heartburn) are not “normal.” That’s why it’s so important to pay attention to how your food was grown (whether plant or animal) and to really be aware of what your body reacts negatively to. We talk about “anti-inflammatory” foods all the time and even created a free e-book as an introductory guide to eating more alkaline. (People get that e-book for free by joining our email list at


Idk what this is made of, but I want to eat it right meow.

What’s one of your biggest “Wins” you’ve accomplished in your blogging career?

Every time someone tells me that something we’ve shared has helped them, that is a huge WIN!  My goal is to get to the point where I’m pumping out content full-time that reaches people all over the world, and that we’ll be feeling those “wins” a lot more often!

What’s one of your favorite go-to healthy recipes or places to eat in Charleston?

I’m personally a big fan of bowls/casseroles (I’m not a pretty food plater, ha!), and I’d use the term “recipe” loosely since I never write any of these things down, but I love a zucchini lasagna or a cauliflower quinoa enchilada casserole. Something that makes a lot of leftovers! One of my favorite health-conscious places to eat in CHS is Verde because I love a big ass salad!


If this is “bad” plating, then I really have to step my game up.

What are you really craving right now?

I’m always craving Taco Boy nachos. Remember, balance 🙂


I’m craving nachos approximately 98.9% of the time that I’m awake.

Featured Foodie

Featured Foodie: Basil & Bubbly

October 24, 2016

October’s featured foodie is Marianne Rogers of Basil & Bubbly one of my favorite foodies and person to splurge with on lavish meals at Zero George.

How did you get your start?

I’ve always loved cooking and food, and have been everything from a professional cheese buyer to a coffee roaster to a cashier in a grocery store.  When I moved from a food-based career and went back to school for software development, I wanted an excuse to keep cooking.  Of course, I’d cook at home, but I wanted the accountability of a posting schedule.  I also wanted to showcase my software development skills by creating my own website.

Ultimately, the accountability failed, and I was too busy with my day job to keep up with it. Once things calmed down though, I’ve been really excited about it though, and that was over two years ago!  Now it’s less about making sure I’m still cooking and being creative, and more about sharing my recipes with my friends, family, and readers.


Fun story about this picture: Marianne and I were both up for an award based on Instagram photos. She won with this pic and I am TOTALLY NOT STILL BITTER ABOUT IT

What’s your favorite thing about being a food blogger?

Generally, I hate other people and am perfectly happy sitting in my living room, drinking champagne while watching Netflix with my husband and cats, but even I have to admit, I have met so many cool people through my food blog, so I guess that’s my favorite thing AND a really surprising thing!  It’s cool to meet someone and instantly know that regardless of what other differences we have, we all have this bond over great food. It’s an art, and it’s fun to appreciate it with others.


I feel like this is a pretty accurate depiction of our personalities.

You’ve definitely been to more Charleston food trucks than I have. What are some of your favorites?

I have an unhealthy obsession with Dashi.  Everything they make is amazing. EVERYTHING.  Recently, I’ve been a fan of getting two tacos: one chicken, one pork belly. I don’t even like pork belly usually, but they cook it perfectly.  If you’re trying them for the first time, those tacos are what I’d recommend trying.

I also really like Immortal Lobster; their Connecticut Roll is gloriously sinful.  I recently had that and some mid-range sparkling wine for dinner — it was divine: a perfect pairing.

If you’re ever in West Ashley, Auto Bahn is parked in front of Tin Roof full time now.  It’s hard to beat their Low ‘n Slow Banh Mi.  I wish they were still on the road, but there is something nice about knowing exactly where to get a killer Banh Mi all the time, too.

Unsurprisingly, I prefer the Maine roll.

Unsurprisingly, I prefer the Maine roll.

What’s one of your biggest “wins?”

It’s really cool to be scrolling through your Facebook feed or on Pinterest, and see that someone else thinks enough of your work to share it.  Recently my Corn Pudding was featured in Elle Decor, which was wild to me! I’ve also been featured in BuzzFeed, Country Living, Brit & Co, and POPSugar. Each time someone new features me, I’m absolutely over the moon.

The famous corn pudding!

The famous corn pudding!

What are you really craving right now?

Beef Wellington and a Rye Manhattan from Zero George.  Nachos and a Frozen Irish Coffee from Home Team. No, maybe the Nachos and Skinny Pineapple Margarita from Taco Boy. Champagne. Seared Scallops. Burrata. Not together. (Maybe together).

This is an impossible question. I can’t possibly narrow it down.  Wait, bucantini with heavy cream and pecorino romano.

Foodie Friends 4 Lyfe!

Foodie Friends 4 Lyfe!

Charleston, SC Featured Foodie

Featured Foodie: Lumpia Dad

September 23, 2016

There’s a shameful lack of quality filipino food in Charleston. But luckily, this month’s Featured Foodie, Jakie Blunt AKA the Lumpia Dad, wants to change that, one batch of lumpia at a time.


Photo: provided

I got to sample some of his homemade lumpia (made from a generation’s-old family recipe, and let me tell you: this stuff is delicious!


Festive plates not included.

When you contact Jakie, he gives you a whole batch (your choice of pork or beef), which he delivers frozen. You then take them home and cook them yourself in a little oil. It’s very easy and they make a great appetizer or snack! Jakie recommends you serve them with Mae Ploy Sweet Chili sauce (I didn’t have any of that, so I used some pepper jelly I had in the cupboard and it was also delicious).

Easy peasy!

Easy peasy!

In his own words:

“The lumpia recipe has been passed down from generation to generation. For me (and I imagine many other Filipinos) Lumpia isn’t just an awesome snack; it’s a way of life. My mom had 9 brothers and sisters so growing up in that kind of environment, there were a lot of cookouts. I can still remember gigantic bowls with Lumpia filling and family members of all ages sitting around the table rolling Lumpia and having a good time. I identified early on that Lumpia meant community. It meant bonding with your elders, getting and giving life advice, and hearing all of the latest gossip.



My mom shared the recipe with me when I was in my early 20s. With a family of my own, I took great pleasure in bonding with my daughter and wife, teaching them the techniques my mom taught me. When we moved to South Carolina I noticed that the availability of Filipino food was scarce and I couldn’t live without my Lumpia. So I decided to bring the spirit of community and bonding through Lumpia to the lowcountry!”

Order your own lumpia by contacting Jakie on Facebook or via email at:

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