Quote of the Week 11/27/17: Let’s Get Poppin’

November 27, 2017

One down, 2 to go! We’re officially less than a month from Christmas y’all. I started all of my holiday shopping early, so I’m over halfway done, but I still feel like I have a long way to go!

This week is very exciting because my best friend Lauren is coming to visit and bringing her husband Matt for his first visit to Charleston this weekend. We’re going to play tourist, going to all the main sites, which is something I haven’t done in a really long time, so I’m pumped.

This week’s quote comes from author James Patterson and is in honor of Lauren because she loves grits. Enjoy your week!

“Popcorn for breakfast! Why not? It’s a grain. It’s like, like, grits, but with high self-esteem.”
— James Patterson

This came from a book, so the “like, like” was apparently a stylistic choice.

Guides Product Round-Up

Charleston’s Best Cookbooks: A Foodie Gift Guide

November 22, 2017

Because cookbooks are a girl’s best friend.

Black Friday and Cyber Monday are fast approaching and that means everyone has holiday shopping on the brain. I started to think about the gifts I’ve received that I treasure most, and of course my Charleston Receipts and Sean Brock cookbooks were the first things to come to mind. Also, my friends The Cocktail Bandits’ book, Holy Spirits, is available for pre-order as well.

Congrats, bandits! Photo by Basil & Bubbly

In that vein, I put together this list of cookbooks from Charleston locals (or chefs who will be in attendance at Charleston Wine + Food next year) that is sure to delight any foodie in your life!

People & Personalities

Sean Brock – Chef at Husk, McCrady’s, and Minero

“Heritage,” 2014

From the book jacket: “The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas.”

The Lee Brothers – Local Writers / Business Owners

“The Lee Bros. Charleston Kitchen,” 2013

From the book jacket: “Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations.”

Carrie Morey – Chef at Callie’s Hot Little Biscuit

“Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen,” 2013

From the book jacket: “Carrie Morey shares her modern approach to traditional Southern cooking in more than one hundred recipes that pair classic Lowcountry fare with surprising twists, for incredible results. Carrie guides you through the foundational techniques of Southern cooking to reveal how she developed her new takes on favorite heritage dishes and how to take the fuss and huge time investment out of traditional preparations.”

Frank Lee – Chef formerly of Slightly North of Broad

“The S.N.O.B. Experience: Slightly North Of Broad,” 2016

From the book jacket: “It is a home, a family, and a heart for thousands that, for more than twenty years, beat to the resounding drum of Chef Frank Lee.
This book does not try to speak to every dish churned out of the S.N.O.B. kitchen over the years. Instead, it presents classic recipes―those “sacred cows” that regulars would not allow off the menu―as well as long-running seasonal plates and many of the sauces, side dishes, and dressings that played foundational roles in the restaurant’s popular Lunch Express and Dailies menus.”

Holly Herrick – Local Author

“The Charleston Chef’s Table: Extraordinary Recipes from the Heart of the Old South,” 2009

From the book jacket: “From the best roadside dives to the finest upscale eateries, The Charleston Chef’s Table opens up a new window on the Holy City, which has become a world-class culinary destination in recent years.”

Nathalie Dupree – Local Author

“Nathalie Dupree’s Shrimp and Grits,” 2014

From the book jacket: “Nathalie Dupree was ahead of the curve eight years ago with her classic book Shrimp and Grits. Now this Lowcountry comfort combo is found on restaurant menus all around the country―from top to bottom, coast to coast. All-new photography, new recipes from southern chefs, and a fresh design revamp a southern food cookbook for gift giving or one’s own kitchen library.”

Marvin Woods – Chef formerly of The Gentry Bar & Room

“The New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style,” 2000

From the book jacket: “But The New Low-Country Cooking is much more than a great cookbook. Woods shares historical tidbits on how dishes and ingredients got their names, where they originated, and the indisputable importance of African-American cooks in Southern life.”

Restaurants & Classics

The Fat Hen – Johns Island, SC

“The Fat Hen Cookbook: Celebrating French Lowcountry Cuisine,” 2015

From the book jacket: “Fat Hen is committed to honoring the culinary history of French Lowcountry food through the creation of classic French preparations with the freshest local ingredients and by creating new classics in the spirit of the Huguenots. Examples of French Lowcountry include Duck Confit with Collard Greens and Squash, Flounder Nicoise over Bacon Cheese Grits, and Seared Grouper over Succotash.”

Magnolia’s – Downtown Charleston

“Uptown Down South Cuisine: Magnolias Restaurant,” 2015

From the book jacket: “The soul of the South meets the spark of innovation in dishes such as the Down South Egg Roll stuffed with collard greens, chicken and Tasso ham, served with red pepper puree, spicy mustard sauce and peach chutney and Shellfish over Grits with sauteed shrimp, sea scallops, lobster, creamy white grits, lobster butter sauce and fried spinach.”

**Note: this post includes affiliate links, which means if you buy any of these products, I might make a little money. All thoughts and opinions are my own.**

Quote of the Week

Quote of the Week 11/20/17: It’s Turkey Week Again

November 20, 2017

Happy Monday again, my dear friends and followers! I can’t believe it’s already Thanksgiving week again… where did 2017 go?! I for one am excited to eat my weight in Turkey and various carb-loaded side dishes (mashed potatoes, macaroni and cheese, and stuffing, I’m lookin’ at you).

In honor of Thanksgiving, this week’s quote comes from David Mamet and is a hilarious way of coping with too much family time.

“We must have a pie. Stress cannot exist in the presence of a pie.”
— David Mamet

Breweries Charleston Restaurant News

Charleston Breweries

November 17, 2017

This post was sponsored by Charleston Party Buses.

The Charleston beer scene is defined by a diverse selection of local, passionate businesses creating classic and unique flavors every day. It’s safe to say that it’s an exciting time to love beer in Charleston. If you’re known to love a good brew or two, the atmosphere of breweries and tap rooms is particularly inviting! There’s a scene to satisfy every specific taste, so you’ll never be bored exploring beer in Charleston.

Frothy Beard Brewing

1401 Sam Rittenberg Blvd
Charleston, SC 29407

Food is available in the form of pizza from Zombie Bob’s, and if you’re familiar with these slices you know that they’re huge. If you’re a fan of unique beer flavors, you don’t want to leave without trying the Summer Summer Summer Lime. Board games and Thursday night Trivia becomes even more enjoyable after a couple of strong IPAs here, and if you’re looking for something specific you can always ask one of the talented bartenders.

Revelry Brewing

10 Conroy St
Charleston, SC 29403

This brewery in NoMo Charleston serves a number of delicious craft brews at their open-air bar downstairs and stellar rooftop upstairs.Their rooftop is arguably one of the best in Charleston (seriously, those sunset views are no joke). They host lots of lively social events, and are ideal for an after work brew or unique date night. They offer some food, but often have food trucks parked outside so that you can treat your tastebuds as you enjoy the beer & atmosphere. Revel in the fun at Revelry.

Edmund’s Oast Brewing

1505 King St Extension
North Charleston, SC 29405

There are usually seven different beers on tap here at Edmund’s, a new spot in North Charleston. You aren’t going to find any pre packaged food here, everything is made in house and it’s proven with quality! The charcuterie plate is perfect for sharing with a group, while the blackened catfish sandwich is a solid lunch or dinner option that comes loaded with fresh toppings. The open air atmosphere and simple decor makes this feel like a modern spot to enjoy some brews. A notable option is the flavorful Watermelon Thief that weighs in at a 5.5% ABV.

Holy City Brewing

4155 Dorchester Rd
Charleston, SC 29405

Holy City is kind of the quintessential Charleston brewery, with most of their beers being named after popular Charleston locales and personalities. The taproom is located in an old warehouse, with lots of picnic tables, pool tables, and fun to be had. They often host fun events (like trivia every Wednesday), and have delicious food that pairs well with pretty much any of their beers.

Low Tide Brewing

2863 Maybank Hwy
Johns Island, SC 29455

In addition to being the only brewery on Johns Island (aka the closest brewery to my house and therefore where I spend most of my time), the brews that Low Tide puts out are seriously good. The brewery is an awesome place to hang out, as they often have fun events, live music, and other treats, plus the occasional food truck (or I usually get takeout from Wild Olive, which is right next door). It’s definitely worth the drive out to Johns Island!

Twisted Cypress Brewing Company

1897 Sam Rittenberg Blvd
Charleston, SC 29407

This destination is highlighted by a casual atmosphere, welcoming staff and large dog friendly outdoor area complete with games. Food trucks come along on Friday and they also feature live music for entertainment. Overall, this is a spot best visited with your friends. Coffee lovers will rejoice knowing they have skilled baristas here. Sometimes they sell out of certain types of beer, but you can always call ahead or check out social media to get more information about what’s on tap.

The best kind of bus is a party bus

When you’re exploring breweries and getting your drink on with friends, the responsible thing to do is plan ahead for transportation. This way, you wont be drunk ordering multiple Ubers or pointing fingers at who was supposed to be the designated driver for the night.Transportation in Charleston in the form of a party bus or limousine is especially convenient for brewery trips because you can get picked up and dropped off right at the doors of each location. Not to mention, you have a guaranteed safe ride home by a smiling face. It even ends up to be around the same price range when you divvy it up evenly among the group.

Charleston Party Buses

1713 Boone Hall Drive
Unit I-14
Charleston, SC 29407
(843) 790-8843

Recipes

Maple Syrup Latte Recipe

November 15, 2017

If there’s one thing I really love (and wouldn’t be able to get through the day without), it’s coffee. Ever since I got my Ninja Coffee Bar, I’ve put a lot more work into trying to be an at-home barista by experimenting with different flavors and froths and coffee beans. Not all of them have been winners, but I have perfected my at-home PSL (suck it, Starbucks).

Check out that flat lay

The good folks at Coastal Coffee Roasters/Corner House Cafe were kind enough to share this awesome Maple Syrup Latte recipe with me that sounds perfect for fall. (side note: the iced vanilla latte at Corner House Cafe is a dream).

It even looks cozy

Maple Syrup Latte

1 tbsp maple syrup
2 oz espresso (we use coffee from Papua New Guinea for our espresso)
10 oz milk
Sprinkle of Poudre Douce from Charleston Spice Company

Combine the maple syrup and the milk. Pull your espresso shot. Steam milk to 140-145 degrees. Pour shot into your heated mug. Top with steamed milk and maple syrup.
Sprinkle the finished product with Poudre Douce. Sit in a comfy chair, sip slowly and enjoy.

If you don’t feel like making it at home, be sure to stop by The Corner House Cafe in Summers Corner for an amazing latte, sandwich, or baked good!

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Quote of the Week

Quote of the Week: Back in the Kitchen

November 13, 2017

Happy Monday, friends and followers! Another Monday is here, and I’m trying to get back in the habit of cooking and meal prepping to hopefully slim down a bit before I put on all that holiday weight (so basically zero out by the end of the year). In order to do that, I stopped by Trader Joe’s yesterday and spent way too much money on food (which should really be the name of my memoir at this point).

I’ve been doing pretty well; I stayed in all weekend, getting some work done around the house, watching Netflix, and getting a jumpstart on all the work I have to do this week. I cleaned out my closet, and am selling a bunch of my clothes on Poshmark, so if you’re looking to save some money shopping for clothes, check out what I’ve got available!

This week’s quote comes from Laurie Colwin, and is helping me to get more inspired for cooking at home, even if I am cooking for 1. Hope you enjoy!

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
— Laurie Colwin

Restaurant Reviews

Carolima’s Gullah Cuisine

November 10, 2017

A few weeks ago, I had the honor of attending Carolima’s first Gullah/Geechee dinner in Goose Creek as a guest of Carolima’s chef, Sameka Jenkins. As I was stuck in traffic for over an hour traveling from Johns Island, I thought to myself this food better be worth it. After stuffing myself with all the Gullah food my stomach could fit (and then some), the verdict was clear: the food is definitely worth it!

I mean, seriously.

The setup was super casual, with a number of tables setup community style, meaning you sit down with a bunch of strangers (but leave with lots of new friends)! While they were putting some finishing touches on the meal, they had us play fun little word games, handing out plates with common Gullah/Geechee phrases on them and asking us what they mean.

Chef Sameka quizzing us on our knowledge of the Gullah/Geechee language.

They also brought out little appetizers to whet our palate while we waited for the main event. The first was some of the best fried okra I’ve ever had. The breading was nice and light and perfectly seasoned, and there wasn’t a lot of that token sliminess that okra is known for.

Hello okra my old friend.

Next, we had a “Lowcountry Egg Roll” stuffed with collard greens and pork. It was really yummy, and a fun twist on a classic. These were really fun to eat!

South meets east in the best possible way.

The food was set out on the bar buffet-style, and one table at a time lined up to be served. Everything was amazing. I loaded up on one of everything (because why not?!) and was thoroughly impressed with every bite I took.

Look how happy and excited everyone is!

My absolute, hands-down favorite thing was the fried chicken. Holy cow. I don’t know what she puts in her breading, but it is jam-packed full of flavor and super light and crispy. I definitely got up for seconds.

Chef Sameka, if you wanted to supply me with endless fried chicken, I would not complain one bit.

There were also a ton of sides, everything you could possibly want. Like cabbage

One of my favorite veggies

grits

With shrimp and all the fixin’s

and, of course, rice (in a few different iterations).

Each iteration just as delicious as the last.

There were 2 different dessert bars: the Charleston Chewy and the Red Velvet Brownie. My favorite were the Charleston Chewies. I’m not 100% sure on all of the ingredients in these bars, but I am sure of one thing: there is a lot of butter. And I am here for it.

Chewies, where have you been all my life?!

The creative director of Carolimas, Rethmiriam Barr, also gave us a fun mini-history lesson that talked about the differences between Gullah and Geechee, and its cultural impact on the Lowcountry.

Thank you, Rethmiriam!

All in all, this was an unforgettable event. The food was amazing, the people were friendly and boisterous, and I learned a lot! I’m not sure when the next Gullah/Geechee dinner will be held, but in the meantime, Carolima’s is offering an amazing menu for Thanksgiving: Garlic & Herb Roasted Turkey (12-14lbs), their “Famous” Macaroni & Cheese, Sweet Potato Souffle topped with Brown Sugar and Pecans, Sautéed Green Beans, Cornbread Dressing, Southern Style Brown Gravy for 10 people for just $175! Place your order ASAP and be ready to impress everyone at your table!

Now that’s what I call Thanksgiving!

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.

New month brings with it new #Crumbs4Charleston treats. Pumped to be partnering with the Down Syndrome Association of the Lowcountry (DSAL) for Nov. & Dec., offering Pumpkin Bundt Cakes, Coffee Toffee & Cranberry White Chocolate Fudge through ? in bio! Claim the credit for holiday baking this season without the stress- it can be our lil secret ? . . Shoutout to all the awesome people who ordered goodies in Sept. & Oct. Thanks to you the Charleston Recovery Center received $230 to help with their in & out patient programs for those struggling with drug & alcohol addiction. Much appreciated ??

A post shared by Charlotte Park (@charlotteparkchs) on Nov 4, 2017 at 2:59pm PDT

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.

Too many Trick or Treating leftovers? ??Turn your Halloween candy into sweet treats like Reese’s Rice Krispy Treats, Kit Kat Cookies & Rolo Pretzel Cups. Super easy recipes ??saltandpreppy.com

A post shared by Charlotte Park (@charlotteparkchs) on Nov 1, 2017 at 8:53am PDT

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.

Send a friend SAMOA Donuts ?s this week & sponsor a classroom mentor with @charleston_hope! Just a click away with #Crumbs4Charleston ? in bio ?: @zhengchia

A post shared by Charlotte Park (@charlotteparkchs) on Jul 24, 2017 at 8:12am PDT

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!

Quote of the Week

Quote of the Week 11/5/17: Electing More Cheese

November 6, 2017

Happy Monday everyone! I had a very busy weekend in Washington DC visiting friends, eating lots of sushi, and celebrating our space program at a party at the Air & Space Museum. It was quite the eventful weekend.

My friends thought I was lame for getting this balloon hat, but they clearly don’t know what cool is.

Tomorrow is election day, so in honor of that, I give you a quote from Charles de Gaulle. Technically he was talking about France, but I feel like it applies to us, too.

“How can you govern a country which has 246 varieties of cheese?”
— Charles de Gaulle

Product Review

Gift Idea: The Nut House & Country Market

November 1, 2017

This post has been compensated by The Nut House & Country Market. All opinions are mine alone.

Holy wow, it’s November already! I can hardly believe it! I have already been hard at work trying to do my Christmas shopping early so I don’t end up in a mad dash like I was last year. One thing that’s really important to me when it comes to gift shopping at any time of the year, is supporting local businesses and finding gifts that are unique and different and tailored specifically to the person I’m shopping for. So all season long, I’m going to post gift ideas that feature cool, local companies. This first post will be highlighting The Nut House & Country Market in Ridge Spring, SC.

This is *not* the kind of nut house I belong in, but it’s close enough. (photo via The Nut House & Country Market)

The Nut House & Country Market is owned and operated by Yon Family Farms, which produces one of my all-time favorite nuts: pecans! Their homemade pecan treats are made with pecans from their very own orchards in Ridge Spring, South Carolina, and have been beloved by hungry pecan lovers for over 20 years.

Made by hand by friendly, local folks! (photo via The Nut House & Country Market)

Perfect for the holidays, The Nut House & Country Market offers 2 different variety gift tins. The small features your choice of 3 treats at $25, and the large features a all 7 of their delicious treats, a whopping 1.5 pounds of pecan candy, at just $35 (only $10 more than the small tin)! They also offer about 15 different tin designs, so you can customize your tins to fit the perfect occasion.

Keeping it hyper-local with my design choice!

I tried one of their blue palmetto small tins, filled with my favorite candies: Pecan Pralines, Pecan Brittle, and Dark Chocolate Clusters. They were all really yummy, but my favorite was the pecan brittle. It was some of the best I’ve ever had!

It almost looks too pretty to eat! …almost.

They shipped my order out within 2 days of me ordering it, and I couldn’t be happier with the service, presentation, and flavor of my tin. They also offer corporate gifts, individual treats, plain pecans, and a number of local products, too, so be sure to shop local this holiday season!