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Random Fodder

How To Throw A Dinner Party

March 19, 2019

Throwing a dinner party can be a fun, yet incredibly stress-inducing experience. Every decision that you make, from those on your guest list to the music that you play, can be a source of anxiety. As a host, you will need to approach this task with a clear sense of determination. Whatever type of party you plan to throw, you need to be driven to maintain good relationships, entertain and, of course, impress. To make this easier, here are six things that you should do.

Invite A Select Group

You may not be hosting the Met Gala, but those on your guest list should still be a select group. After all, you don’t want to give yourself too much work or invite people that don’t get along. Make sure that you select individuals with similar interests, or, at the very least, people that need introducing. When you send out invitations, remember to ask about guests’ dietary restrictions.

Cook What You Know

As tempting as it can be to cook something new and exciting for your dinner party, you should avoid this at all costs. The last thing that you want to do is to try and fail at cooking some exotic dish. Instead, you should choose one that you’ve cooked before and are confident in preparing. There are many stress-free mains to consider, which look fancy, but take very little effort.

Check Your Kitchen Inventory

Before the night of your party, you need to check that you have all of the necessary dishes and tools to prepare and serve your meals. If you don’t, checking your inventory early gives you plenty of time to research and stock up. This allows you to take a look at, Cut It Fine, for example, for advice on purchasing boning knives. Remember to check all of these again on the day.

Get An Early Start

Cooking a meal for more than just your family is no small feat. For this reason, it helps to get an early start and prepare as much as you can before your guests arrive. Certain items, like baked desserts, can be made a few days prior to your party, while veggies can be peeled and chopped the day before. Your table can also be set a few days back so that you have less to do.

Go Easy On Appetizers

Everyone knows that a charcuterie board is a must for any dinner party. However, that doesn’t mean that you should go overboard on it and other appetizers. If you do, your guests will fill up on cheeses and meats, which means that they won’t be hungry by the time your meal is presented. To avoid this, you should limit them to only a few options and don’t replenish the supplies.

Ask For Some Help

You may be the one hosting the party, but that doesn’t mean that you should be doing all of the work. If you want a little time to enjoy yourself too, then you may need to ask for some help. This could be having reliable friends bring their own side dishes or desserts to contribute to the meal. If guests ask how they can help, find them an easy task to complete.

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Hosting a dinner party can be a lot of work, but, with these tips, you should find the task a lot more enjoyable.

 

1 Comments
Recipes

Crispy Baked Apple Pie Wontons

November 28, 2018

My favorite desserts are the kind you can hold in your hand, eat in 1 – 2 bites, look super fancy (but are actually super simple), and taste delicious. These little baked apple dumplings check off all of those requirements and can be put together relatively quickly and will have your friends and family thinking that you’re a baking genius.

Ingredients

  • 2 cups diced apples, the tarter the better
  • 1/2 cup water
  • 2/3 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • Zest of 1 lemon
  • 4 oz cream cheese
  • Twin Dragon Wonton Wrappers
  • Powdered sugar
  • Pam or any kind of oil spray

Instructions

1. Preheat the oven to 400 degrees

2. Make the Filling: combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil and reduce to low heat.

3. Stir in brown sugar and spices. Let simmer for 3 minutes and then stir in the butter and lemon zest. Bring to a boil and then turn down the heat and let simmer for 5 minutes or until the liquid has boiled off and thickened up nicely. Remove from heat and let cool completely.

4. Lay your wonton sheets out flat. Into each wonton sheet, place 1/2 – 1 teaspoon of cream cheese into the middle of the sheet. You can leave them round to be like a cream cheese bomb in the middle, or spread it out for more evenly distributed flavor.

I personally prefer a good flavor bomb.

5. On top of that, place 1 teaspoon of filling and then slightly wet each of the edges of the sheet and bring together each of the edges to form a shape similar to a plus sign.

4. Place onto a greased baking tray and spray the tops of the dumplings. Bake for 15 minutes or until golden brown.

5. Once cool, sprinkle with powdered sugar and serve!

You can purchase Twin Dragon wonton wrappers at Albertson’s, Associated Stores, Cub Foods, Food Maxx, Fred Meyer, Gelson’s, Lucky’s, Price Rite,  Price Chopper, QFC, Rainbow Foods, Safeway, Shaw’s, Shop Rite, Stater Bros, Von’s, and Winco. Follow them on Facebook and Twitter for more fun egg roll wrapper recipes!

What are your favorite apple recipes? Share them in the comments!

Recipes

Thanksgiving Leftovers Egg Rolls

November 22, 2018

Ok foodie friends, I know it’s been a while since I’ve posted on here, but hopefully you’ve still been able to keep up with all my foodventures on Instagram (be sure to follow me if you haven’t already)! But I’m back, just in time for Thanksgiving with this awesomely good recipe for a creative and delicious way to repurpose all of your Thanksgiving leftovers.

This is a really loose “recipe” because it’s super easy to customize it based on what you actually served at your Thanksgiving dinner (or what you made enough of to actually have leftovers).

Ingredients

  • JSL Twin Dragons Egg Roll Wrappers
  • Turkey, cooked and pulled
  • Mashed Potatoes
  • Stuffing
  • Green bean casserole
  • Corn or corn pudding (both work great)
  • Sweet potatoes / yams
  • Shredded cheddar cheese
  • Canola oil or vegetable oil for frying

Instructions

1. In a bowl, add all your ingredients (except the cheese) together. Mix together enough for all ingredients to be uniformly distributed.

2. Put between 1/4 and 1/3 cup of your mixture into your egg roll wrapper, top with a generous sprinkling of shredded cheese.

3. Wet your fingers and trace along the edges of the wrapper. Fold in the left and right edges and then roll to form a traditional egg roll shape. In a heavy-bottomed skillet, add enough oil to cover about 1/2 inch of your pan and heat to 350 degrees. Carefully add your egg rolls to the oil, frying for about 1.5 minutes on each side.

5. Transfer to a paper towel-lined plate to absorb the extra oil.

6. Let cool and serve with leftover gravy and/or cranberry sauce for dipping!

Here’s what they look like inside!

Feel free to get creative with it, too. Don’t have enough of everything to make a mixture of leftovers? Focus on a single ingredient. I also made mac and cheese egg rolls following the instructions above, and they were also a huge hit.

And the final product!

What are some of your favorite ways to reuse Thanksgiving leftovers?

You can purchase Twin Dragon egg roll wrappers at Albertson’s, Associated Stores, Cub Foods, Food Maxx, Fred Meyer, Gelson’s, Lucky’s, Price Rite,  Price Chopper, QFC, Rainbow Foods, Safeway, Shaw’s, Shop Rite, Stater Bros, Von’s, and Winco. Follow them on Facebook and Twitter for more fun egg roll wrapper recipes!

Recipes

Summer Cranberry and Prosciutto Toast

August 24, 2018

So recently I was invited to participate in a recipe challenge with Cape Cod Selects, a company that specializes in premium frozen cranberries. I haven’t done a lot of cooking with cranberries other than at Christmas time, so I thought it would be a fun challenge to adapt it for a summertime snack.

Since I’m more into savory appetizers vs desserts (and cranberry desserts seemed too easy) I decided to do something a little different. It’s basically a play on a tomato-onion jam using cranberries as the main ingredient. I made this recipe over 4th of July and used the party as a chance to taste test the recipe on friends and family, and after some trial and error, I finally perfected a delicious appetizer / snack that I like to call: Summer Cranberry and Prosciutto Toast.

Ingredients

  • 2 sweet onions, thinly sliced
  • 3 tbsp salted butter
  • 12 oz Cape Cod Select premium frozen cranberries
  • 2 roma tomatoes, diced
  • 1/4 tsp cayenne pepper
  • 1/4 orange juice
  • 3 tbsp brown sugar
  • 1 loaf of french bread, sliced and toasted
  • 8 oz your favorite cheese (I used Tillamook White cheddar), sliced
  • 6 oz thinly sliced Prosciutto
  • Salt & Pepper to taste
  • Olive oil
  • Fresh basil, thinly sliced to garnish

Instructions

  1. In a skillet (mine is cast iron) melt the butter on medium-high heat. Add the sliced onions and cook until transparent. Pre-heat oven to 375.
  2. Add in the cranberries, the diced tomatoes, brown sugar, and orange juice. Sprinkle with cayenne. Sprinkle with salt and pepper to taste.
  3. Turn heat down to low and let simmer for 10 – 15 minutes or until thoroughly cooked down, resembling a jam. You may need to smoosh the cranberries down to help them cook down. Remove from heat. Taste again and add salt and pepper if needed.
  4. While the cranberry mixture cooks, arrange the French bread slices on a tray.  Drizzle the bread lightly with olive oil, and let toast for about 5-7 minutes, or until lightly brown.
  5. Assemble the toast by spreading a heaping spoonful of jam on a slice of toast, topping with a slice of cheese and a rolled up piece of prosciutto. Sprinkle with sliced basil and enjoy!

You can find Cape Cod Select premium frozen cranberries near you using their handy store locator. In addition to this tasty recipe, I’ve used them in salads and smoothies and they’re really delicious (and a bag really goes a long way!). For other fun recipe ideas, be sure to follow Cape Cod Select on Facebook, Twitter, Pinterest, and Youtube!

Got any good recipe ideas? Let me know in the comments!

Events

Get Your Party On in July

July 3, 2018
This is a sponsored post from Charleston Party Bus

Summer is a season that is meant to be enjoyed! Here are three summer events in the Charleston area that you should pay attention to. From Fourth of July celebrations to foodie festivals, there’s a little something that every person can enjoy. If you need a way to get around town that doesn’t involve dealing with directions or spending a ton of time finding the best parking spot, check out this information on Charleston Party Bus Pricing.

July 4

4th of July Blast at Patriots Point

40 Patriots Point Rd

This is one of the big fourth of July celebrations in the area. You have the option of watching the fireworks on board a historic warship, the USS Yorktown. General admission tickets are $40 if you want to go this route, but the onshore celebration is completely free and there will be food trucks in attendance. This a great way to celebrate the holiday with the community!

July 9, 11, 12, 13

#Brick4HappyHour

24 Ann Street

On Monday, July 9 and Wednesday, July 11 – Friday, July 13, from 4 – 7pm, The Brick is giving guests the opportunity to pay for their happy hour dish by posting a picture of their happy hour on Instagram using #Brick4happyhour

The Brick’s delicious $4 happy hour dishes include: Pretzels & Cheese, Fried Pickles, Loaded Shoestring Fries, Smoked Pimento Cheese Plate, Mac & Cheese Bites, Buffalo Shrimp, Mini Corn Dogs and Borracho Chili. Happy hour also includes The Brick’s $4 favs cocktail list, $3 house liquor and $3 Bud Light draft. Everyone is welcome and encouraged to post on Instagram in exchange for one free dish.

This opportunity is available everyday with the exception of Rebel Taqueria’s Taco Tuesday.

July 14

Bands, Burgers, & Buds at Charleston Harbor Resort & Marina

20 Patriots Point Rd

Music, food, and community are the highlights of this event. You will be able to witness top local chefs participate in a live cooking competition here. There will also be live music from acts like Thomas Champagne and Friends, Moondog, and the Folly Pirates over 40. This event lasts from 1PM to 4PM and gate admission is $7. There will be burger tasting as well as food and beverage tickets for sale.

July 14

Southeast Crab Feast at James Island County Park

871 Riverland Drive

It’s a great idea to check out this event after Bands, Burgers, & Buds! It runs from 4PM to 6:30PM and celebrates all forms of fresh seafood. It supports a good cause, as it is organized by a non profit that benefits cancer research and treatment facilities. The tickets are known to sell out pretty quickly, so be sure to snag yours before it is too late. The regular adult ticket comes with all you can eat blue crabs, a side of fish and chips, and entertainment for the evening.

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

Restaurant Reviews

Bay Street Biergarten

June 29, 2018

I’ve long been a fan of Bay Street Biergarten’s party scene. They sure know how to throw a killer brunch and trivia night. I’ve been to so many events there, and they’ve all been even more fun than the last. So when I heard they were introducing some new menu items in honor of their 5th birthday, I was excited to say the least.

Almost as excited as when I found out this tiara exists.

The first thing(s) I sampled was the The Biergarten Experience (the full meat and haus boards served on a giant platter. Serves 8 – 10, $40). And let me tell you, it was an experience. So you’ve got smoked wings, smoked ribs, smoked kielbasa, pickled veggies, a giant soft pretzel, pimento cheese bites, freaky taters, and the BSB Spatzle. Phew. It was all delicious, so instead of doing everything individually, I’m just going to highlight my faves: the freaky taters (tater tots topped with smoked cheese sauce, demi-glace, bacon jam, green onions) are always a winner, as are the pimento cheese bites and the soft pretzel. The BSB spätzle (spätzle, sautéed spinach, mushrooms, onions, smoked cheese sauce, smoked kielbasa, pretzel breadcrumbs, asiago cheese, served with fried pita chips) was basically like spatzle mac and cheese, and it was probably my breakout favorite of the entire board.

Ok, who’s on my squad to conquer this next time?

Because we hadn’t gotten enough pretzel, we also tried the Pretzel Bombs (Haus made daily, pretzel balls stuffed with sausage and white cheddar cheese, served over smoked cheese sauce with Lusty Monk mustard, $12). These made my tastebuds so happy! They were nice and doughy and soft and I loved the smoked cheese sauce and the sharpness of the mustard.

Is there such a thing as too much pretzel?!

One of their new sandwiches was really intriguing and tasty. The Beary Club (smoked turkey, bacon, avocado, swiss, blueberry jam, bibb lettuce, tomato, semolina, $14) was unexpectedly good. The blueberry jam, avocado, and swiss went really well together, and the bacon added a nice bit of crunch. This is something I’d definitely order again next time.

It was beary good.

I’m not normally a fan, but their Reuben (smoked pastrami, kraut, pickles, swiss, Lusty Monk mustard, remy, dark rye, $14) was actually pretty addictingly tasty. I loved the combo of the spicy mustard with sharp swiss and smokiness of the pastrami.

And dat potato salad, tho.

Because we needed to balance all those carbs with some veggies, I also tried a bit of their new Summer Spinach Salad (spinach, candied walnuts, blueberries, strawberries, feta cheese, red onions, champagne vinaigrette, $13). It was definitely very summery tasting with all the fruit, and honestly refreshing after the sea of brown foods I’d just ingested.

My body: VEGETABLES THANK GOD
Me: can we order more pretzels for the table? mmkthanks

The Nürnberger (two traditional german brats, garlic aioli, kraut, pickled onion, side of mustard, hoagie, choice of side $10) is their newest option under “brats & sausages.” Brats in general are not my favorite, and although this was definitely a good combination of flavors, a brat sandwich is just not necessarily my cup of tea. If you’re into that sort of thing, you’d probably enjoy it.

It wasn’t the wurst.

And if you’re ever there during brunch, I’d like to recommend their Chicken and Waffles (fried chicken, Belgian waffles, bacon, green tomato jam, hickory syrup, side of fresh fruit, $13). I’m normally just kinda meh about chicken and waffles, but I’m really a fan of their, especially if they’re being offered in sandwich form, which they occasionally do at their themed brunches.

Brunch isn’t a game. It’s a way of life.

So while this might not be the most authentic German cuisine you could eat, it’s pretty tasty for what it is, and you’re pretty much guaranteed a good time when you go.

Bay Street Biergarten
549 E Bay St,
Charleston, SC 29403
(843) 266-2437

Bay Street Biergarten Menu, Reviews, Photos, Location and Info - Zomato

1 Comments
Recipes

Jarlsberg® Swiss Fondue Burger Recipe

June 28, 2018

Since 4th of July is fast approaching and we’re all looking forward to a week(ish) of  toasting to summer, there’s nothing that says “summertime” quite like a delicious burger grilled outside in the open air. Something about food off the grill just tastes like it’s better for you (or at least that’s what I’ll keep telling myself after my 2nd burger).

via GIPHY

Here’s a recipe for a burger that’ll leave for your 4th of July guests salivating and wanting more. It comes from Chef George Duran and it marries 2 of my favorite things: meat and melted cheese.

Ingredients

For the burger

  • 1 tbsp panko breadcrumbs
  • 1 tbsp heavy cream
  • 1 1/2 lb ground beef
  • 2 garlic cloves, minced
  • 1 tbsp salt
  • 1/4 tbsp. black pepper
  • 4 sesame seed burger buns, buttered
  • Lettuce
  • Chopped scallions
  • Red pepper flakes (optional)

For the Jarlsberg® fondue sauce:

  • 2 tbsp. butter
  • 2 tbsp flour
  • 1 C. of whole milk
  • 1 1/2 C. of grated Jarlsberg® cheese

Instructions

  1. In a small bowl, mix the breadcrumbs and heavy cream until absorbed ( about 3 – 4 minutes)
  2. In a large bowl, mix the beef with the garlic and breadcrumb mixture until combined. Season with salt and pepper and form 4 large burgers. Make a large indentation in the middle of each burger and preheat your grill.
  3. In the meantime, make the Jarlsberg® cheese fondue sauce by melting the butter in a small saucepan and whisking in the flour. Whisk over a medium heat until browned. Slowly whisk in the milk and allow to thicken (about 3 – 4 minutes). Add the grated Jarlsberg® and whisk until smooth. Keep some cheese aside.
  4. Grill each burger as desired, spread butter inside the buns and toast lightly. Arrange lettuce on the bottom half of the bun, followed by the burger. Then pour fondue sauce on top of the burger. Add the other half of the bun and pour more fondue sauce over the top.
  5. Garnish with scallions and red pepper flakes.

Jarlsberg® is also giving you the chance to win a Big Green Egg by creating your own winning burger recipe! You can enter from July 2 – August 27 at facebook.com/jarlsberg. Entrants will have the chance to win exclusive Jarlsberg® Grill Kits every week and the grand prize is a Big Green Egg Grill, so that winners can re-create their favorite Jarlsberg® burgers, just in time for Labor Day weekend!

Restaurant Reviews

Balao

May 25, 2018

When it was announced that one of my favorite restaurants, Burwell’s, was opening up a rooftop seafood restaurant, I was pumped as hell. I went in to try it with my bar set really high, knowing already what the Burwells team was capable of accomplishing. I’m happy to say that Balao (pronounced Buh-Lay-Oh) met and exceeded my already high expectations. Let’s talk about everything I ate, shall we? (Just keep in mind that they change up the menu daily, so what I had might not be on the menu when you visit!)

The men behind the magic.

First up, it’s pretty much impossible to hang out on a rooftop bar without a drink in hand, so I started with the Summer Rose cocktail (pureed, rosé-soaked watermelon, tequila, elderflower liquer, mint, topped with sparkling rosé, $11). For as sweet as it sounds like it would be, it was actually super pleasant and very drinkable.

Summer rose, makes me feel fine…

 

Next up, a group of us split the Ahi Tuna Nachos (poblano queso, blackened tuna, guacamole, corn pico, pintos, chiles, crema, $18), and holy shitsnacks were they good. That poblano queso is something else! It’s the perfect combo of cheesy and smoky. My favorite part is that they layer the toppings throughout the chips, so you’d be hard-pressed to find a naked chip in the stack.

Naked chips are the bane of my existence.

Next up was the Ceviche (fresh catch, mango, chiles, cucumber, celery, cilantro, onion, fresh citrus, $15), which was like summertime in a bowl. It was served with more of the delish chips from the nachos (minus all those toppings, obvious). It was super fresh and refreshing and made me feel really healthy.

Luckily, I ate a crap ton of tortilla chips to cancel out the healthiness of the dish.

After that, we of course had to get some Roasted SC Oysters (ramp butter and herbed bread crumbs, $15). I’ll basically order anything on a menu if there are ramps involved and these oysters were buttery and garlicky and so decadent. Even if you’re not normally a fan of oysters, you should give these a try!

I’m a tramp for ramps! #TrampForRamps

Our next drink was the The Irie (Dark Rum, Frangelicao, Coconut water, Pineapple, Cinnamon, House Falernum, $11) which almost tasted like the tropical cousin of a Dark & Stormy. It was a little dark for my tastes, but if you’re into dark rum, you’d definitely enjoy this drink.

Anything with a roasted pineapple on it is gonna be delicious.

We followed up drinks with the Louie Sandwich (shrimp, Rouille Louie sauce, bibb lettuce, tomato, fresh shallot, (1) $9 or (2) for $17). These were basically like a really delicious shrimp roll served on the softest grilled bread you can imagine.

There’s a lot of shrimp hiding under those veggies, trust me.

We also ordered some Calamari (baby arugula, banana peppers, bresaola and soft cheese, $12), which typically isn’t my favorite, but I actually really enjoyed it! There was enough going on with the dish that I didn’t feel overwhelmed by all the breading and distinct “fried” taste that calamari always seems to have.

Who knew soft cheese and fried cephalopod went so well together??

Our final drink was the Lime In The Coconut (Rum, Coco Lopez, Lime, served frozen, $10), which was BY FAR my favorite, and tasted like the beach. I especially liked that it tasted fresh and not cloying like a lot of frozen beachy cocktails do. This was only the good stuff, people.

Gotta love a little narcissism (also, thanks Cookin With Booze for the stellar photo)

Our final dish of the night was the quintessential Charleston dish, Shrimp and Grits (SC white shrimp, black grits, yum yum peppers, duck tasso gravy, ramps, $15). Yay, more ramps! Also, I love that Balao put their own spin on it by including the black grits (which get their color from squid ink) and a duck gravy, which was super unusual. And the shrimp were huge and sweet (the way they should be). The whole dish was really well-balanced and a definite crowd pleaser.

Don’t be afraid of squid ink, guys, it just makes the grits a little brinier.

Now that the weather’s warming up, you should mosey on down to Balao and enjoy the rooftop with a few cocktails and snacks (again, if you don’t get the tuna nachos, I don’t know if we can stay friends).

If you need me, I’ll be hanging here all summer.

Balao
16 North Market Street
Charleston, SC 29401, US
843-737-8703

Featured Foodie

Featured Foodie: The Castejóns

May 17, 2018

Are y’all hungry? I am. That’s because I’ve been stalking this month’s Featured Foodie on Instagram while writing this post, and y’all, I’m straight up drooling. If you’re not already familiar with The Castejóns (pronounced cast-uh-hones… I still have PTSD from when I mispronounced it the first time I met them), they’re a married couple–Rachel and Alfonso– who put on Spanish pop-ups around town. Their food is deeeelicious (seriously, try the paella if you haven’t already), and they’re super fun and sweet people IRL. So without further ado, let’s meet The Castejóns!

What inspired y’all to start your pop-ups & how do you determine the recipes / menus you prepare?

We started doing pop-ups because we knew we eventually wanted to own a restaurant, but we wanted to gauge the interest in Spanish food and get some experience running our own business before we jumped head-first in to a brick and mortar restaurant. There was also a strong pull to begin working for ourselves and control our own destiny in the culinary world. Our menus are decided according to what looks good when we do our weekly shopping, what we’ve been inspired by when we have meals with other people, and our culinary travels.

What are some of the best and worst things about working together and being married?

The best thing about working together (and for ourselves) is that we have the flexibility to change and adjust schedules according to our family life and what works best for both of us. When Alfonso was working in established restaurants around town there were a few rough years, mostly due to the fact that he was never home and I never saw him. Right before we decided to make the jump to (at the time, part-time) pop-ups he was working about 30 minutes away for around 55-60 hrs/week for someone else’s dream- it was a nightmare. He was always irritable because he had no life and I was irritable because I had no husband. Nothing a little therapy and a job change can’t fix! While he learned a lot from some of the places that he has worked, restaurant life isn’t always family-oriented. Now even if we are putting in an excessive amount of hours (which happens A LOT) we can do it together, so it doesn’t feel like we loose out on family time.

The worst thing about being married and working together is the excessive amount of hours we are together and talking about work- haha. It’s a double edged sword- there are a lot of time where we have to make a point to say, “We are not going to talk about anything that has to do with the business for the next however long.” We are each extremely invested in different aspects of what we do, so sometimes it’s hard to separate work and regular life because it all seems so wrapped up together. I imagine it like when new parents go on a date for the first time and have to make themselves talk about something other than the baby!

When you’re not cooking / working, what are some of your favorite spots to hang out?

I love Leon’s Oyster Shop and when we’re feeling a little “spendy” we’ll go there from time to time. But, honestly we hang out a lot at home or try to go away (even short distances) to get a different view of the world. We are also no strangers to our cheap neighborhood Mexican joint- combo #6 and a Dos Equis draft please!

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

Most definitely when people tell us they love what they just ate from us. Yes, external validation is “bad” and we’re supposed to know we’re all wonderful without anyone telling us and blah blah blah, but I like compliments, haha. Also when we see people who follow us around from brewery to brewery- we love that they know us and are interested in what we do. We love sharing Spanish food with people and showing them how different it is than what they may have thought.

What’s something that no one knows about working in a kitchen / in a pop-up environment like what you guys do?

Some people might figure, but what was shocking to me when we first got rolling is that the hours that we are actually open and serving food is such a small amount of time compared to the planning, prepping, and oh-my-god the loading and unloading before and after EVERY service.

What’s something that you’re really craving right now?

Right this second I could really go for a giant tex-mex salad with grilled anything on top and a side of truffle fries, you know, the basics haha. But, in general, a not-too-sweet cocktail and a tropical beach.

Quote of the Week

Quote of the Week 8/14/18: 2018 is the Year of the Bug

May 14, 2018

I’m not sure how it’s Monday again, because I’m pretty sure Friday was only 20 minutes ago. Regardless, I had a pretty productive weekend: I watched all of Lost in Space on Netflix, I meal prepped for the week (something I’ve never really done before) and went to a HomeBrew Beer festival at Famulari’s Brewpub on James Island. One of the homebrewers made a beer out of ground crickets, and since I’ll try anything once, I grabbed a sample (it was anti-climactic: it only tasted like beer). This is the 2nd time in 2 months I’ve consumed some kind of bug, and this is not necessarily a trend I’d like to continue.

I’ve pretty much only been drinking cocktails and rosé lately, so the beer festival was a nice reminder that I love drinking craft beer. In honor of that, here’s a quote from Arnold Schwarzenegger about the magical elixir that is beer.

Ahmen to Ahnold.