Eat This! Charleston | WINTER 2012

What’s the Deihl?A Chef’s Obsession

La Dolce Vitaon Johns Island

Shopping for Foodies

CharcuterieFarm to Table at Its Most Savory

THIS

eat

CHARLESTON

Charleston’s Premier Culinary Magazine

WINTER 2012 | eatthischarleston.com

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EditorFrom the

Little pig, little pig, let me come in. Truth be known, the Big Bad Wolf was just

under hard times, looking for an economic

way to store food for a long and cold winter

and in a step program for food addiction and

food snobbery. He and the butcher were

clearly in cohoots.

People are becoming more and more

aware of their food and where it comes

from. Movements such as “Farm to Table”,

and sustainability redefine themselves

across various menus by way of artisan,

hand-crafted, and house-made items. Join

Eat This!, while we get down and dirty on the

farm with Jason Hauser of Meathouse and

other celebrated meat artists. What’s the

Deihl you ask? We simply want to celebrate

charcuterie and embrace the “whole hog”.

Derived from the French word for “cooked

meat”, charcuterie is a platter of fine cooked

and dry-cured meats, sausages and pate

with acidic and savory garnishes. The idea

initially, was to utilize the whole animal- to

ensure little to no waste and from that, the

expressionist era of culinary art was reborn,

where preserved food is turned into beauty

and taste. Rillettes, salumi, testa, coppa

and sopprossata are just a few of the prized

products of a gastronomic cult, marrying

the classic European tradition with New

World charm.

In our other features, we continue to

celebrate sustainability with Stars Vin

Tap system and Westbrook’s barrels.

The Holidays are quickly approaching,

so check out our Do This! for fabulous

foodie finds and get ready for your holiday

party as Maggi Schultheis, our Bartender

Spotlight, busts a moves and pumps up the

volume. We are cutting a slice of heaven

in our Chef and Server Spotlights and

bringing Little Italy to your kitchens in our

Chef and Reader Recipes.

We would love hearing from you. Please be

sure to become a fan on Facebook or check

us out online at www.eatthischarleston.com.

Wishing you all safe and food-filled

Holidays from everyone at Eat This!

Dee Lambert

Editor

Les Trois Petits Cochons — The Meat Cure

2 | EaT ThIs! ChaRlEsToN

Contents In This Issue32 ChefRecipe

Cioppino Kevin Soucy of Cesca

34 ReaderRecipeRiccio Stuffed Shells with Sausage and Spinach Dawn Newbolt of Summerville

36 DiningMap

40 RestaurantDirectory

42 Events

44 FoodieQuiz

Features6 FromtheCellar

Bring on the Kegs Wine by the Glass without the Bottle

8 FromtheTapOver A BarrelAt Westbrook Brewing

12 ChefSpotlightCulinary Inheritance Craig Deihl of Cypress

14 ServerSpotlightA Slice Above the Rest Sean McDonald of The Belmont

16 BartenderSpotlightConsummate PerformerMaggi Schultheis

18 DineorDashWild Olive

21 CommunityTableTour De PigCharcuterie Across the Lowcountry

25 FollowThis!CharcuterieThe Art and Science of the Pig

30 DoThis!Flavorful Holiday Shopping Ideas

CraigDeihl’sDryingRoomCover photo by Stacy Howell

WINTER 2012 | 3

CHARLESTON

Editor Dee Lambert

[email protected]

Art Director Craig McLaughlin

[email protected]

Photography Stacy Howell

[email protected]

Contributors Antonia M. Krenza

Lauren Levine Timmons Pettigrew

Laney Roberts Chris West

Online Contributors Kathleen Curry Patrick Graham Lauren Levine

Meg Pitts

Advertising Nick Mead

[email protected]

Heidi Hein [email protected]

Publisher Nick Mead

[email protected] Eat This Now, LLC

1121 Park West Blvd Suite B #108

Mount Pleasant, SC 29466 (843) 225-0470

eatthischarleston.com

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WINTER 2012 | 5

By Lauren Levine

Bring on the Kegs!Wine by the glass without the bottle

FROM THE CELLAR


We now live in a world

where we have be-

come much more

concerned about the

environment, our chil-

dren’s futures and waste. We are more frugal

in how we spend our hard earned cash, espe-

cially when it comes to our own reward time.

An evening of candlelight and comradery is

all the brighter when it is also green.

Walking in, I imagined the building’s past

life awakening with the retro-chic-Holly-

wood style booths circling the first floor and

gracious smiles that lit my path. The open

foyer glistens with beautifully restored ter-

razzo floors and elegant and reused walnut

walls. There is a beautiful dichotomy of past

versus future emanating throughout the

space that is Stars.

Stationed in the center of this spec-

tacular room sits the wine on tap sys-

tem, VinTap. It is the largest in the world,

hosting thirty-two taps that contain eight

white and eight red wines. (Each individual

wine has four taps.) If you’re feeling a bit

confused and shocked at the moment, I

want to clarify that I did say wine on tap!

Wine kegs, with an advanced system that

seals in the wine’s freshness using nitro-

gen, while carbon dioxide is used to push

the wine through the tubes towards your

glass. This amazing green endeavor saves

corks, foil, labels and bottles for twenty-

six bottles of wine per keg and guarantees

sixty-five days of fresh wine for “tapped

kegs”. All wines offered at Stars by the

glass are on tap!

I had the pleasure of speaking with and

being guided onto the second of three

floors by Zach Smith, Beverage Director.

He showed me the recyclable kegs in one of

the most modern looking cellars, somewhat

reminiscent of a kitchen walk-in. The room

seemed almost hidden from prying eyes,

untainted, only allowing the door to open via

punch code. The system’s tubes that carry

the juice run through the walls, as the veins

of a building with such life and history.

Keith Jones, owner of Stars, has been

hosting visions of wine on tap since 1979, ex-

perimenting with different forms before in-

viting the largest VinTap system into his own

“home”. Partnering with Michael Ouellette

(Founder of VinTap) for the past several de-

cades, the two have truly brought grandeaur

and innovation to the table once again.

I asked Executive Chef Nathan Thur-

ston what he would eat if he were able to

enjoy his evening as a diner, versus behind

the line. He described the most succulent

scallops cooked over a wood fire, removed

just as they are starting to char, forbidden

black rice, butterbeans and a bluegrass soy

vinaigrette (soy aged in Bourbon barrels).

If you’re wondering what to drink … both

Thurston and Smith light up when speaking

of the rose.

Forget your troubles, your desires to

make the world a better place. Or perhaps

I should say remember them. Drink your

wine of desire and continue saving the plan-

et as you do so. We should all devote our-

selves to Stars principle … ”reuse, reclaim,

restore and sustain.” Happy drinking.

Stars Restaurant Rooftop and Grill Room

495 King Street | Charleston | SC | 29403

(843) 577-0100 | www.starsrestaurant.com

Check it out!

WINTER 2012 | 7

Timmons Pettigrew is the author of Charleston Beer: A High-Gravity History of Lowcountry Brewing, and

co-founder of CHSBeer.org with Chrys Rynearson, his book’s photographer. Follow him on Twitter @CHSBeer.

For a complete transcript and streaming audio of the Westbrook interview, visit CHSBeer.org.

FROM THE tap

Over A Barrelat Westbrook Brewing

8 | EaT ThIs ChaRlEsToN!

Craft brewing, like any arti-

sanal pursuit, sees tech-

niques come in and out of

popularity. What’s hot today

may not be hot tomorrow,

but methods, styles, and ingredients

worth their salt tend to stick around even

after beer geeks move on to chase the

next white whale.

Barrel-aging falls into this category. A ne-

cessity for old-time brewing, using barrels

to age beer today is a deliberate, expensive

proposition, yielding an expensive, often

sought-after product.

Charleston’s modern barrel-aging history

starts at COAST Brewing, with the 96-bottle

release of Jack Daniels Barrel-Aged Black-

beerd Imperial Stout in 2009. However, in

terms of size and variety, the current center

of barrel-aging in South Carolina is West-

brook Brewing in Mount Pleasant.

“I think we have about 85 barrels with

beer in them right now,” said Co-Founder/

President Edward Westbrook on a cloudy

September day. His barrels reside in a

dedicated room, filled with the intoxicatingly

sweet smell of old wood that once housed

spirits or wine.

The effect of barrel-aging comes in two

parts. Aging alone yields “a reduction in hop

flavors and bitterness. You get a little oxida-

tion, which can soften the malt character of

the beer and give you flavors of sherry, port

… [and] a little bit of cardboard sometimes …

When you age beer in a wooden barrel, the

wood is porous … so it allows that oxidation

to take place slowly.”

But barrel-aging is more than fancified

oxidation. “If you have a new oak barrel that’s

never been used … you’ll get a lot of oak flavor

— vanilla, tannin, some coconut-like or spice

notes depending on the toast level of the oak.

If you have a used [bourbon] barrel … you’ll

get obviously a lot of the bourbon flavor be-

cause there’s a lot of whiskey still soaked into

the wood, and you also get some wood flavor.”

It doesn’t stop with bourbon. Brewers are

increasingly looking at wine barrels to add

to their collection. “For example … [take] a

Chardonnay barrel. If I was going to age a

beer in there I’d do a Belgian Golden Ale or

maybe a Saison. Very dry, higher in alcohol

… light-tasting beers go well with the white

wine character.”

Wild Ales bring a different dimension

to barrel-aging, fermented using natural

organisms called “wild yeasts” or “bugs,”

not the mega-variety of cultivated brewer’s

yeasts. “For example … Lambics are beers

naturally fermented without the addition of

brewer’s yeast … often fermented and aged

completely in oak barrels. An oak barrel is a

perfect environment for the wild yeast to do

their magic. They work very slowly, but pro-

duce unique flavors that you cannot get from

brewing yeast.”

“Very slowly” indeed. The Westbrook

barrel room has housed wine barrels filled

with Flanders Red Ale, “a sour red beer

traditionally from the Flanders region of

Belgium,” for eighteen months, with six to

twelve months still to go. Short term, you

can look forward to an Apple Brandy Bar-

rel-Aged Tripel, and “red wine barrel, 100%

Brettanomyces-fermented Lichtenhainer

Weisse.” Say that three times fast.

By Timmons Pettigrew

WINTER 2012 | 9

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WINTER 2012 | 11

CulinaryInheritance

by Antonia M. Krenza and Laney Roberts

There are many reasons why a chef finds his or her way into the kitchen. Who we are, who we become,

begins at birth. The people we love, the people we meet and the circumstances of our lives continually shape us. Sometimes we arrive at our destiny by accident, but more often the path is unfurling before us as we move forward. If a chef’s food is his signature, then his evolution is his unique story.

Cypress167 East Bay StreetCharleston | SC | 29401(843) 727-0111magnolias-blossom-cypress.com

Check him out @

chef spotlight


SuBjECT:Craig Deihl

Executive Chef — Cypress

ORiginS:Danville, Pennsylvania

Born into a large family in a small rural

town. Raised in a Norman Rockwell

landscape of family and farm.

EDuCaTiOn: Columbia-Montour Area

Vocational-Technical School

Johnson and Wales, Charleston

EvOluTiOn: Raised in a family that

emphasized the importance of the family

meal, Craig (in the 8th and 9th grades)

took over as Mom’s backup chef when

she went to nursing school. His mother’s

encouragement, led him to the culinary

program at Columbia-Montor. He earned his

culinary/hospitality degree at Johnson-Wales

in Charleston before the age of 21.

CulinaRyPaSSiOn: Charcuterie! Raised

in a rural environment where the practice

of “waste not, want not” is an economic

necessity, it is a natural fit. Craig will be the

first to give credit to Frank Lee and the staff

at High Cotton for inspiring him to pursue

his interest further. Craig credits Lee with

bringing charcuterie back into Charleston’s

culinary forefront. Frank Lee will be the first

to tell you that Craig has taken the art of

charcuterie to new heights.

PaSSiOnaTEDiSTRaCTiOnS:

Snowboarding, Photography and 4 year

old daughter Keegan. Not necessarily in

that order.

guilTyPlEaSuRE:

The Busman’s Holiday. Much

to his wife’s dismay, many of Craig’s

family travels involve volunteer estaging at

restaurants that he admires. Recently in

New York he worked in the kitchens of Union

Pacific and Gotham Bar.

guiDingPhilOSOPhy: Strong work ethic.

Working in his youth along side his siblings

on his Grandpa’s farm, Craig learned that

team work and physical labor are vital to

the success of any endeavor. His hands

on “farm to table” childhood gave him a

passion for sharing the story of food with

tables at his restaurant. So often we are

disconnected with our food sources and

Craig wants to change that.

WhaTThEFuTuREhOlDS:

Definitely meat. Craig is passionately

committed to the art of Charcuterie.

Not only is it an expression of personal

creativity, it is an homage to a food

source. His loyalty to local hog farmers

and heritage varietals of pigs is a show of

respect to the Lowcountry, his culinary

home. His loyalty to his craft extends to

Cypress which he opened 12 years ago

with the Hospitality Management Group,

Inc. and does not foresee any changes

in his future that do not include this very

simpatico relationship.

Good Luck, Craig! EAT THIS! is anxiously

awaiting your next great endeavor.

force·meat | fôrs met nounA mixture of chopped or ground meat or seafood and other ingredients used for pates, sausages and other preparations.

pâ·té | pä’ta nouna rich forcemeat of meat, game, poultry, seafood and/or vegetables, baked in a pastry or in a mold or dish.

WINTER 2012 | 13

SuBjECT: Sean McDonald

Food Guy — The Belmont

ORiginS: Born and raised in Mount Pleasant,

currently living on Folly Beach

EvOluTiOn: Started his F&B career path at

16 as a prep cook at Outback Steak House. Has

worked in the kitchens of King Street Grill,

Taco Boy, & HoM.

WhyChaRCuTERiE?: Fell into it. A friend

brought him to the attention of the Belmont’s

owner and suddenly he found himself outside

of the kitchen, slicing meats and cheeses,

plating and serving charcuterie boards both at

the bar and tableside.

FavORiTEMEaT&ChEESEPaiRing: Honey-

Black Pepper prosciutto w/ Espresso Rubbed

Cheddar

BiggESTChallEngE: Transitioning to service

from the kitchen. At The Belmont, Sean is

A Slice Above the Rest by Antonia M. Krenza & Laney Roberts

The Belmont is a bar that focuses on the

art of the cocktail. It embraces the retro

experience - prohibition concoctions, dim

lighting, leather banquette seating, classic

black and white films projected on the back

wall … It’s not a place you go to for a nosh,

but you should. The Belmont also celebrates

the art of charcuterie with a small menu of

interesting meats and cheeses. The presence

of such a menu forces a “bar sans kitchen” to

create a new type of service that breaks the

“fourth wall” of bartending altogether.

server spotlight


not just the Food (prep) Guy, he’s the Food

(present) Guy guiding his guests through the

landscape of prepared meats and cheeses.

PaSSiOnaTEDiSTRaCTiOnS: Surfing,

fishing, & basketball (w/ 15 other F&B guys)

nEWvEnTuRES: Though he will still be

stepping behind the slicer occasionally,

Sean is bartending at the Belmont as well. In

addition he will be bartending at a new food &

bev offering - Xaio Bao Biscuit.

liFEManTRa: Work hard. Play harder.

(Holding two jobs in the F&B industry

guarantees that he will be working hard.)

FuTuREgOalS: Owning or partnering in a

restaurant. Certainly the diversity of work

experiences in the industry will make him an

asset in any endeavor. Good Luck, Sean!

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WINTER 2012 | 15

Maggi Schultheis Consummate Performer by Chris West

bartender spotlight


Once you strip away the

booze and heavy lifting, be-

ing behind a bar is really

nothing more than a stage.

And it goes without saying

that stages naturally lend themselves to

performers … actors, dancers, DJs. For

Voodoo’s Maggi Schultheis, three out of

four ain’t bad.

Getting started at the earliest of child-

hood, Maggi has been dancing longer

than she hasn’t. “Age three, the earliest

you can begin dance, I started with bal-

let and tap,” she said. “Later on as I pro-

gressed into Atlanta’s scene, that opened

doors into break dancing and getting in

with the night life and go-go dancing at

clubs. There was a lot more showcas-

ing and performances.” Maggi parlayed

her passion for dancing into a manage-

ment position at Dance 101 in Atlanta

and worked in choreography and music

videos before eventually relocating to

Charleston.

Her love of dance followed her here and

for the past three years, she has been an

instructor at the Magnolia Dance Acad-

emy. “Right now between children and

adults I only teach Hip Hop,” Maggi said.

“But I’ll be adding Hip Hop tap again,

dancer stretch classes that blend yoga

and Pilates geared toward the dancer’s

body, some choreography sequences

and a little bit of break dancing to keep

the Hip Hop raw and fresh.”

With dance, there is usually music

and when Maggi isn’t dancing to it, she is

making it behind her rig as DJ Magnetik.

Getting her start a year and a half ago,

she gigs frequently around town and is

the house DJ for Voodoo’s ever-popular

Lunacy Parties. “Back when I was 18,

I was heavy into the rave scene,” Maggi

said. “I had friends that introduced me

to the music and they are still the best

DJs I know, they’ve been my mentors.

Also with teaching classes, I would play

certain mixes and I would think: ‘this

song should go somewhere else, why is

it there in the list?’ and that’s something

that’s been there for years.”

If you’re at one of Maggi’s shows ex-

pect heavy leanings on Dubstep as her

genre of choice. “I like anything that is

bassey,” she said. “And I like to show my

girlie side and throw pretty vocals in too.

But I like it because it’s challenging on

the dancer; it’s moves on the offbeat. But

it’s that bass line that just rolls through

my body, so that’s the dancer side of me

hearing it. Sometimes it can be a little

too challenging for the average dancer in

a club, but I like to see people get out of

their box.”

Beyond her passions, Maggi is part

of the small staff she calls her “family”

at Voodoo. Look for her especially on

“iPod Mondays” when you get to play DJ

and definitely make her set at this year’s

Skinful. Eventually, Maggi hopes to bring

a Dance 101 (an all-adult studio dedi-

cated to dance fitness) to the Charleston

area; look for it early next year.

“I like anything that is bassey … and I like to show my girlie side and throw pretty vocals in too”

Maggi Schultheis aka ‘DJ Magnetick’

WINTER 2012 | 17

I have been meaning to get over to

Wild Olive ever since my impromptu

move to the Charleston area. Living

only a matter of minutes away, should

have brought me to this John’s Island

hotspot long before now. The time had come

though. And so had the rain. Watching kay-

akers floating down King Street and in the

Marketplace, I almost decided to forego the

drive. After being housebound for the day, my

cabin fever outweighed my trepidation. Fortu-

nately the drive was damp, but not dangerous

and the parking lot at Wild Olive was a large

puddle, not a lake. By the time I made it to the

welcoming flower cart outside the entrance, I

was happy that I had made the effort.

In order to take in the entire experience, my

friend and I decided to arrive 30 minutes prior

to our reservation and cocktail at the restau-

rant’s bar. The hostess obliged, guiding us in

the right direction. Our bartender introduced

himself as Frank and handed us drink menus.

While we debated our drink selections, Frank

began a sly seduction of wit and bar wisdom

hoping to convince us to dine with him. We,

however, were determined to stick to our plan.

An extra dirty Grey Goose martini and a sig-

nature Italian martini almost convinced us to

stay. We’ll be back Frank.

Once we arrived at our table we were pleas-

antly surprised with a $19 bottle list that of-

fered some beautiful selections. We perused

the dinner menu and formulated our tasting

menu for the evening. We opted to start the

meal with a couple of Caesar salads with a

mix of romaine, escarole and radicchio, pan-

grattato (translates to breadcrumbs), white

anchovy, and grilled grana padano (a grainy,

Wild Olive Cucina Italiana

DINE orDash

by Anonymous


hard cow’s milk cheese) along with a bottle of the

Santa Martina 2009 Vintage Toscana Rosso. The ad-

dition of escarole and radicchio lent an unexpected

depth of flavor to the salad. The nuance of smoke

from the grilled grana padano reinvented the tradi-

tional concept of “Caesar”.

We then moved onto an appetizer of “Suppli al

telefono” risotto fritters stuffed with sausage, spin-

ach, parmesan, mozzarella. Suppli al telefono in

Italian translates to “on the phone” and also ap-

propriately describes the delicate, hand made fresh

mozzarella that oozed out of the fritter and stretched

much like a telephone chord when biting into it. The

fattiness of the sausage and the saltiness of the par-

mesan paired with the golden crispness of the fried

risotto proved to be the most memorable morsel of

the night. If there had been another three orders on

the table we would have finished them all.

Next, we moved onto the Salumi - a board of lush,

house cured meats. The wooden board displayed

offerings such as Lomo, an air-cured ham, Bres-

aola, a piquant, yet sweet air-dried salted beef, and

a briny Duck Prosciutto. Hand stretched mozzarella

lined one corner of the board lending a graceful note

to the more robust flavors of the proteins. Accompa-

nying and providing the perfect foil to the intensity of

this offering was a creamy chicken liver rustica and

a spicy capponata.

By time the charcuterie board arrived, we real-

ized how perfectly the wine we selected was compli-

menting our choices. The Santa Martina is a “baby”

Super Tuscan, a blend of Sangiovese, Cabernet,

Merlot and Syrah. Although the ripe cherry notes

were bold, the fruit was balanced by the vibrant acid-

ity and tannins. The earthy spice of the Syrah was a

surprising nuance. Our wine was undaunted by the

cured meats and we knew that it would be perfect

with the course to come. So perfect, in fact, that we

ordered another bottle.

As if the above selections hadn’t filled us enough,

we overindulgently prepared ourselves for the main

course. The kitchen was kind enough to split the en-

tree portion for us rather than wheeling us out post

meal. Our server presents us with two, of what he

called “small portions” of their signature baked la-

sagna made with lamb sausage, goat cheese, and

an earthy tomato and mushroom sauce. The dish

wrapped around our palates like a taste of fine wine,

the flavors harmoniously blending into a single note of

almost perfect. Though the textures and flavors were

there, there was a slight lack of seasoning that would

have rendered the dish more complete. Though the

lasagna was not our favorite dish, the wild success

of all the others were more then enough reason to

return. (There had been plans for dessert, however

that was a physiologically impossibility).

Dining at Wild Olive is more than just the fabulous

food. It is the relaxed feeling of the experience-as if

you were sitting in an old friend’s dining room-that

makes you know that your first time there will not be

your last. We loved the community table in the bar

area with its canopy of grapes that inspired a fantasy

of eating al fresco in a Tuscan vineyard. Well, that

was my fantasy anyway. I was so enamored of the

place that I returned a few days later with my par-

ents who were visiting Charleston. If you are looking

for a wonderful restaurant to entertain at during the

holiday season or even the perfect stocking stuffer

(gift certificate), don’t overlook the delicious charms

of Wild Olive.

FiveTomatoScale

Wild Olive2867 Maybank Hwy.Johns Island, SC843.737.4177

FOOD

aTMOSPhERE

SERviCE

PRiCE

OvERallWINTER 2012 | 19

5 Faber Street | CharleSton | SC | (843) 718-2580 | CeSCaCharleSton.Com

open for dinner monday thru Saturday 5 pm - close

Join us for our Special Holiday Dinners.Private dining areas available for all your holiday & Corporate events.

ring in the new Year at ‘Cesca as we feature live entertainment and Prosecco toast at midnight.

New Prix Fixe Menu | 3 Courses $30 | Monday - Friday | 5 pm – 6:30 pm


COMMUNITY TABLE

1. TuscanWhiteRoundNormandy Farms Bakery

2. house-madePicklesHigh Cotton

3. house-madeMozerellaBricco Bracco

4. house-madelemonRicottaOpal Restaurant & Bar

5. OlivesAccent on Wine

6. house-madelabneCarter’s Kitchen

7. BellabitanoEspressoAvondale Wine & Cheese

8. house-madeCypressataCypress

9. SaucissonSecBlu Restaurant & Bar

10. PickledgreenBeansTristan

11. SmokedDuckhamfromMapleleafFarmsOpal Restaurant & Bar

12. localFetaBlu Restaurant & Bar

13. CypressgroveChevre“humboltFog”Accent on Wine

14. localhoneyBaylor Farms

15. DuckProscuittoBlu Restaurant & Bar

16. PorchettaDiTesta“BaconoftheFace”The Grocery

17. CountrypatewithBellPepper,Cornichons,capers,blackforesthamandhard-boiledeggTed’s Butcherblock

18. SmokedSalmonFat Hen

ChickenliverMoussefromashleyFarmsFat Hen

SagePorkPatefromlegareFarms Fat Hen

19. CampagnolaPateTristan

20. SaucissonSecBlu Restaurant & Bar

21. CiccioliHeart Woodfire Kitchen

22. BreibiroussegargentalGoat Sheep Cow

23. PickledCelery,FennelandRedOnionOpal Restaurant & Bar

24. CornichonsTed’s Butcherblock

25. CletoChiarlieFiglilambruscodiSorbaraSecco

“vecchiaModenaPremium”Crushed Fine Wine

26. Coppahamcuredinfennel,hotchiliflakes,andwhitewineHigh Cotton Charleston

27. ChorizoEspanolGoat Sheep Cow

28. Parmgrana-PadanoParmesanBlu Restaurant & Bar

29. PickledOkraBlu Restaurant & Bar

30. SmokedOliveOilHoly Smoke

31. FigMustardoTristan

guinnessBrownMustardTristan

apricotMustardaOpal Restaurant & Bar

WholegrainMustardBlu Restaurant & Bar

32. CuttingBoardCharlestonChops

char·cu·te·rie | SHä ´koot renoun (p. charcuteries); Origin: Frenchcold cooked meats collectively.

Literally, pork-butcher’s shop, from Middle French chaircuiterie. Charcuterie-making is a tradition that demands the craftsmen-like skill of coaxing marvelous texture and flavor from cheap cuts of meat. It often falls under the “nose to tail” classification, which lends it economic, sustainable value — and further — it brings a homemade, artisan charm to a menu. Charcuterie plates are everywhere these days and certainly across the Lowcountry.

Please join us for our cutting board picnic on the following pages featuring charcuterie items from local businesses. Enjoy!

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WINTER 2012 | 23

Welcome to DeRoMa’s

843.972.1780www.DeRoMasPizza.com

1948 Longrove Dr. Seaside Farms Next to TargetDELIVERY NOT AVAILABLE IN ALL AREAS

Check out our New Menu

Now Serving Beer & Wine

Gnocchi of the Week Chef choice of sauce, meat and seasonal

vegetables • $12

Honey Buttermilk Fried Chicken Mashed potatoes, collards and sausage gravy • $13

Chef’s Home-Style Meatloaf Scalloped potatoes and asparagus, in a

carmelized onion demi glaze • $12.50

Pan-Seared Grouper (in garlic olive oil) Jasmine rice, collards, and roasted red pepper corn salsa • $16.50

Bistro Short Ribs Over grits with asparagus and wild

mushroom demi glaze • $18

Candied Rosemary Salmon Jasmine rice and braised brussel sprouts • $17

Braised Pork Shank Mashed Potatoes, asparagus and Newcastle Sauce • $16

Creole Pan-Seared Pork Chop Garlic scalloped potatoes

and pickled vegetables • $15

Shrimp and Pepper-Jack Grits Bacon, tomato, peppers, and onions

in a cream sauce • $14

1797 Main Rd. • Johns Island • www.sunrise-bistro.comCorner of Main Rd. & Maybank Hwy.

Tues. - Sat 7 am - 2:30 pm • Fri - Sat 5 am - 9 pm • Sun 9 am - 1 pm • Closed Monday

We do take out


follow this!

Charcuterie The Art Science of the Pig

by Antonia M. Krenza & Laney Roberts

The butchery and preservation of meat

is an ancient practice dating back almost

6000 years. Without refrigeration how do

you keep your meat, especially when there

is an excess of it? It was a trial by fire and

smoke, but experimentation led to suc-

cess. The gustatory survival of Homo Sa-

piens was secured. Charcuterie, though it

remained unnamed as a practice, evolved

along with the Homo Sapiens. The practice

gained celebrity during the Roman Empire

when personal tastes became more dis-

cerning. food became more than mere

sustenance. It was an indulgence. Pres-

ervation, seasoning and cooking methods,

by necessity, became more sophisticated.

It was the French during the Middle Ages

who took this art into the arena of retail.

Across the French countryside there was

a rise in shops offering various prepared

meats. In the language of the country, an

ancient concept gained a new name. The

French term, “chair cuit”, which translates

as cooked meat, became charcuterie.

Charcuterie is, by definition, the art

of making sausages and other cured,

smoked or preserved meats, such as

bresaola, cappicola, prosciutto, etc.

Originally the term referred only to prod-

ucts made from pork. Today chefs part

ways with that tradition and use poultry,

fish, shellfish and other meats. Perhaps

it is just this creative vibrancy that has

brought the craft back to so many menus.

If the art of the pig lies in the hands of

the chefs, then the science of the pig is

the domain of the farmers. Point in case:

Bethel Trails Farm. Thirteen years ago

Steve Ellis and his wife Michelle left a

successful car dealership in Greenville

follow this!

Charcuterie is a celebrated culinary art, more so today with many talented chefs introducing their patrons to the wonders of terrines, pates, confit, galantines and crepinettes. These chefs are expanding and evolving the concept, but they would be the first to tell you that they aren’t reinventing the wheel. They are simply paying homage to an old school practice and maybe giving it a

little facelift.

ter·rine | t ’ ren nouna loaf of forcemeats similar to a pâté but cooked in a covered mold in a bain-marie. Also refers to the mold used to cook such items, usually a loaf shape made of ceramic.

ebain-ma·rie | ban m ’ re nouna water bath used to cook foods gently by surrounding the cooking vessel with simmering water.

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and moved to 15 acres in

Gray Court, SC. The cou-

ple wanted to give their

children a taste of the ru-

ral life in which they had

both grown up. At first

they raised chickens and

Labs. Those Labs actu-

ally put their daughter through college,

but as Steve so aptly puts it — “There is

no such thing as dog sausage.”

Raising pigs was in his blood. Steve’s

grandfather raised them in Tennessee

and now he carries on that heritage here

in South Carolina. What worked for his

Grandfather still works for Steve right

down to the unique triangular design that

the he now uses to house his own pigs.

Starting with Juanita, a Berkshire/Hamp-

shire cross, they began to build their

unique porcine empire. Their focus is on

two Heritage breeds — Tamworth (a lean-

er, taller breed known for its beautiful ba-

con) and Berkshire ( a shorter, stockier

breed known for its marbling and flavor).

Steve has his feed made in Campabello,

SC without any antibiotics or preserva-

tives. They also allow their pigs to forage

the land which gives a distinct character

to their meat. Typically they will forage

-depending on the season- acorns, hay,

honeysuckle, muscadine and all things

flowery to sage their porcine appetites.

Truth is, raising these Heritage breeds

is a challenge. Customizing feed that

omits antibiotics and growth hormones is

an expensive proposition.

Then there is the wait

time. They are slow grow-

ers, requiring at least a

year to reach the desired

weight of 300 lbs. Com-

mercial pig farms produce

those desired weights in 7

to 8 months. What they are not producing

is the quality of product that smaller farm-

ers like Steve are producing. The prized

marbling of fat that provides so much fla-

vor comes with aging. An immature pig is

simply not quite as flavorful. As for their

size, well that is the result of growth hor-

mones, not maturity as Nature intended.

Steve Ellis’ clients are a testimony to

the superior quality of his pigs - High Cot-

ton, FIG, S.N.O.B., Lana and Ted’s Butch-

erblock to name a few. Perhaps his most

unique client relationship, however, is

with Jason Hauser of Meathouse. Bethel

Trails Farms is his sole purveyor. Jason is

the artist and Steve provides the palate of

flavors from which he works.

Fifteen years ago, Jason Hauser came

to Charleston from Atlanta to attend the

college of Charleston, majoring in Reli-

gious Studies. Even he laughs at the irony

of it - the practice of butchery along side

the study of Buddhism. Meathouse is an

artisan butcher shop without a store-

front. Jason has a private customer base

and maintains CSAs year round. A great

deal of his business and certainly his re-

tail notoriety derive from his presence at

as·pic | ‘aspik nouna clear jelly made from clarified stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods, or cubed and used as a garnish.

crépinette | krap ’ net nouna type of flat sausage patties wrapped in caul fat. Made with country style forcemeat, seasonings and truffles.

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WINTER 2012 | 27

follow this!

To learn more visit Facebook.com/BethelTrailsFacebook.com/Meathouse Charleston

Jason Hauser of Meathouse hard at work in

his commissary kitchen on Johns Island28 | EaT ThIs ChaRlEsToN!

the Marion Square Farmers Market. Sav-

vy meat lovers make sure to arrive early

on Saturdays, stopping first at the Meat-

house booth. Jason’s bacon is the first

to go. His product list also includes pork

chops, Tasso ham, country pates and

sausages — Italian, Chorizo, Andouille.

Jason single handedly processes a pig a

week, but would do more if his commis-

sary kitchen on John’s Island space could

accommodate it.

Jason’s culinary history did not begin

with Meathouse. He served as Sous Chef

at Charleston Grill for five years, before

taking the position as opening Executive

Chef at Muse. The menu he developed

there landed him a James Beard Award

Nomination. Creative freedom within the

kitchen there allowed him to explore the

art of charcuterie and his interest piqued.

Two years ago, Jason decided it was time

to do something on his own.

Jason is a one man show in the kitchen,

but at the booth he often has the support

of his wife Katie, who teaches pre-school

at Memminger Elementary. Of course his

two year old daughter June, a stunning

little redhead, sometimes brings her own

unique retail strategies to the mix. Build-

ing an independent business is a daunting

proposition, but one of its greatest perks for

Jason is his ability to spend more time with

his family. That is a particularly fortunate

perk for, during the writing of this article,

Jason became a father for the second time.

The relationship between Steve Ellis

and Jason Hauser is what “farm to table”

is all about. Although their exclusivity is

unique, the “farm to chef” relationship

is often the norm in the Charleston din-

ing scene. When it comes to charcuterie,

farms such as Carolina Heritage, Caw

Caw Creek and Keegan-Fillion join Bethel

Trails on menus around town. In an age

when it is impossible for most diners to

be personally connected to their food,

chefs have become that connection.

Standing with Steve and Michelle Ellis

on the farm on a warm September after-

noon, you can feel that connection. In the

field that is virtually their front yard, there

are Bronze turkeys, Rhode Island Red and

New Hampshire Cross laying hens ruled

over by a handsome Barrdrock rooster.

They are policed by a regal, rather impos-

ing emu named Maybelline. In the distance

there are sheep and cows. To the side of the

house are the breeding sows (Juanita still

reigning supreme) and their amorous part-

ners. In the “back yard” their offspring are

foraging. There is the sense of open spaces,

fresh air and the fertile barnyard smell that

the uninitiated might find offensive, but

that is the earthy reality of a farm. This is

not a commercial farm churning out prod-

uct for profit, it is a family making an hon-

est living, respecting the animals that are

the source of their income and preserving

our culinary history by nurturing Heritage

breeds. There is no stress here, just happy

animals. Happiness has a taste all its own

and thanks to people like Steve, Jason and

all the area farmers and chefs, Charleston

is able to sample that happiness daily.

mousse·line | moos ’ len nouna very light forcemeat based on white meats or seafood lightened with cream and eggs.

egal·an·tine | ‘gal n ten noundeboned meat (usually poultry) that is stuffed into its own skin, rolled, poached and served cold, usually in aspic.

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WINTER 2012 | 29

Flavorful Holiday Shopping Ideas

by Antonia M. Krenza & Laney RobertsF

ood and drink are so much more than sustenance. They are memories

that we make when we share them with others. What better gift to give

this year than a special memory. EAT THIS! has picked a few favorites

for our readers’ consideration.

Tucked away on Society Street near

King is a lovely French Chocolate Cafe

run by Christophe and Carly Paume.

The elegant beauty of their chocolates

are rivaled only by the masterful array

of their flavors. Chocolates are always

a perfect gift idea, but why not give that

special person a class with a Master

Chocolatier? Imagine the rich seduc-

tive aroma of chocolate and the charm-

ing French accent of your handsome

instructor. Ah, now that’s a wonderful

memory in the making!

Classes are $95 and are scheduled

at least once a month. The next sched-

uled class is December 4th when they

will be creating a Buche de Noel. From

personal experience, EAT THIS! can say

that it is an amazing three hours of

creativity and fun. Carly is the perfect

hostess with savory treats, wine and

encouragement.

For those who like to shop online,

explore the online boutique www.

christophechocolatier.com or on Face-

book at ChristopheArtisanChocolates.

Class schedules and rates can also be

found there. For information on private

classes, call Carly 843.297.8674.

90 Society Street | Charleston, SC

843.297.8674

Christophe Artisan Chocolatier-Patissier

DO THIS!


SAVORY STOCKING STUFFERSDelight the gourmands on your holiday

list with Chef Deihl’s unique Artisan Meat

Share Holiday package. All products uti-

lized in the Cypress Artisan Meat Share

come from pasture raised animals that are

hormone and antibiotic free. The package

will feature a selection from Deihl’s over

80 types of charcuterie and cured meats.

A limited amount of bags are available

for purchase for $50 and can be pre-

ordered by calling 843.937.4012 ext 229.

BACON OF THE MONTH CLUBImagine a pound of some of the finest

artisanal bacon arriving at your door

each month — Black Forest, Kurobuta

Applewood Smoked, Pepper Coated etc.

— from small production houses across

the country. Heaven! Choose gifts of three

months ($45), six months ($90) or year

round ($175). Shipping costs vary by loca-

tion. [email protected].

A WINTER’S PICNIC BASKETWhat do you get when you combine the talents

and passions of a fashion designer, an orthopedic

surgeon and a woman with a seat on the New York

Stock Exchange? goat. sheep. cow. Just off Broad

on Church Street headed toward the Battery is an amaz-

ing little storefront filled with unique wines, cheeses and

meats. Patty, Mike and Trudi aptly guide their patrons

as they shop, always striving to match personal tastes

and budgets, whether it is designing small gifts for the

individual or large charcuterie boards for parties. Want

the perfect savory gift for that special foodie in your life?

Whether your budget is $25 or $500, goat. sheep. cow. will

not disappoint!

106 B Church Street | Charleston, SC

843.480.2526 | goatsheepcow.com

goat. sheep. cow.

magnolias-blossom-cypress.com

843.937.4012 x 229

Artisan Meat Share from the Cypress Kitchen

334 East Bay Street | Charleston, SC

843.557.0094

Ted’s Butcherblock

WINTER 2012 | 31

This dish was created in the United

States by Italian immigrants. The idea

of Cioppino is that it is a poor man’s

fish stew. Anthony Mazzola, our own-

er, is a first-generation born here in

the U.S. This dish is inspired by what

he grew up eating, bringing authentic

Italian flavors while highlighting the

best local product possible. Enjoy our

“feast of seven fishes”.

Cioppinoby Kevin Soucy

Cesca Charleston

CHEF recipe

Cioppinoingredients(Makes1Serving)

5 Mussels debearded3 Clams2-4 oz. Wreck fish3 (each) Shrimp with heads onCuttle Fish San Marzano Tomatoes1 Cup Lobster Saffron Broth1 Teaspoon Sicilian Capers1 Tablespoon Castelvetrano Olives

Method

1. Thinly slice your garlic and toast in the oil. Add a pinch of chili flake and heat for about 20 seconds.

2. Add your seasoned fish and sear on both sides. 3. Deglaze with your shrimp or veg stock, and add

your olives, capers, mussels, and clams. 4. Allow to reduce and come together, and your

shellfish to open. 5. Allow to simmer for about five minutes. Check

for seasoning. 6. Slice some hearty bread like a ciabatta or Tuscan

loaf; rub with olive oil, and grill or toast. 7. Place your fish in the bowl, spoon sauce

around it. Place your toasted bread on top and garnish with some micro fennel.

Chefs, email your recipe to: [email protected]


Free Haircut with purchase of highlights or any chemical service Dianne’s Hair Salon • 840 Coleman Blvd. Mt. Pleasant, SC • 843.388.8155New customers only. Must present coupon. Not valid with any other offers. Expires 11/1/12 IC

Hair Driving You Crazy?

We’ll drive the crazy out!

843.388.8155840 Coleman Blvd. • Mt. Pleasant Next to Skoogies and Dunkin Donuts

Belle Hall Shopping Center 664-G Long Point Rd • Mt. Pleasant

Follow us on & for Weekly Features M-W 4-11pm • THR-SAT 4pm-12am

Happy HourMon-Fri, 4-7 pm

$4 Glasses of House Red or White Wine

$3 Craft Beers$2 off Cheese

Du Jour

Live MusicSee our website

for details

Wine TastingsHeld the 1st & 3rd Wednesday & last Saturday of each month, 5-7 pm

THE Mt. Pleasant Wine BarTHE Mt. Pleasant Wine Baroffering more than 100 incredible wines, 25+ wines by the glass, craft beer selection, 13 artisan cheeses,

artisan Charcuterie & 15 gourmet chocolates

uncorkedwine.net627 Johnnie Dodds Blvd. • Mt. Pleasant

Next to Eco Fitness843-849-8554 • thehealthysprout.com

Juices

SustainableWheatgrassSoups

SmoothiesOrganicGift Cards for the Holidays

WINTER 2012 | 33

1. Preheat oven to 350°F2. Brown and drain sausage3. Cook pasta shells4. Mix all above ingredients together and then stuff

into shells5. Bake for 30 minutes

1. Preheat Oven to 375°F2. Soak Bread in milk until it is like a paste3. Mix All Ingredients and Roll into 1-2 inch balls 4. Bake for 20-25 Minutes5. Serve and Enjoy.

Riccio is my Great Grandmother’s

last name. I chose this recipe because

it’s a favorite family recipe dating back

to the early 1900’s.

Sunday dinner was a tradition at the

Riccio house, where our large Italian

family of 15-20 would enjoy Grandmoth-

er Riccio’s Stuffed Shells.

After her passing, the tradition was

handed down to my grandmother, my

mother, and now me. This is a great

authentic Italian dish for good conversa-

tion and football. I hope you enjoy it as

much as we do.

Riccio Stuffed Shellswith Sausage and Spinach

by Dawn Newbolt of Summerville

Box of Pasta Shells- Yields 25-30 Shells

1 lb Italian Sausage

16 oz. Ricotta Cheese

2 Cups Mozzarella

1 Cup Parmesan Cheese

1 Cup Chopped Spinach

1 Egg

2 Tablespoons Minced Garlic

2 Tablespoons Parsley

SauceandPasta

Meatballs(Yields 40 meatballs)

1lb 80/20 Ground Beef

1/2 lb Ground Pork

1/2 lb Veal

4-6 Slices white bread

1/4 Cup of milk

1 1/2 Cups grated parmesan cheese

1 egg

1 Tablespoon garlic powder

1 Tablespoonsgarlic salt

2 Tablespoons parsley

1 Tablespoon Italian season

Salt & Pepper

Reader recipe

Email your dish! [email protected]


Riccio Stuffed Shellswith Sausage and Spinach

Pair your food with fine wood.

Makers of sustainable, top quality cutting boards, butcher blocks & kitchen worktables.

3290 Meeting Street Rd, Charleston(843) 744-0016 • charlestonchops.biz

Available at …Caviar & Bananas Downtown CharlestonBlack Bean Co. on James IslandThe Coastal Cupboard in Mt. PleasantCharleston Sweet Gourmet in West Ashleyonline at HolySmokeOliveOil.com or call 843-343-5581

Buttery. Smoky. Peppery.Cold-pressed California EVO cold-smoked with hickory and pecan from the Carolinas.

Bring out your inner artist while enjoying

a glass of wine with friends.

843.284.FEAR (3327)1960 Riviera Drive • Mt Pleasant

www.FearNoEasel.com

Sign Up Online. Grab Some Wine. It’s Paintin’ Time!

“TOP 10 dATE nIGhT”

Charleston Living Magazine

“BEST HEALTH FOODin Charleston”

– DESTINATION GUIDE

BREAKFAST • LUNCH • DINNER • CRAFT BEER & ORGANIC WINE

THREE (SOON TO BE FOUR) AREA LOCATIONSJAMES ISLAND 869 FOLLY ROAD FAST DRIVE-THRU 843-277-2101DOWNTOWN 116 SPRING STREET FREE DELIVERY 843-277-0990

MT PLEASANT 1600 MIDTOWN AVE INSIDE MUSC 843-416-8561COMING SOON TO WEST ASHLEY

WINTER 2012 | 35

Walmart

Coosaw CreekCountry Club

WholeFoods

SC Aquarium

Fresh Fields

Mt. PleasantHospital

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SUMMERVILLE

NORTH MT. PLEASANT

17northRoadsideKitchen

Sprout

FujiSushi

accentonWine

BlackBeanCo.

CrushedFineWine

Carter’sKitchen

Falyn’sonForty-One

BaskinRobbins

Taps


Walmart


WholeFoods

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Fresh Fields


I’On

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mountpleasant

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ladlesSoups

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SEaSiDEFaRMSDeRoMa’sPizzaTasiBitesandBlendsOpalFearnoEasel

BlackBeanCo.

WINTER 2012 | 37

Walmart


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Fresh Fields


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Walmart


WholeFoods

SC Aquarium

Fresh Fields


I’On

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

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HUNGRYNECK BLVD.


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Downtown charleston

james island

johns island

west Ashley

CHARLEST

ON

CHARLEST

ON

BlackBeanCo.WildOlive

avOnDalETriangleChar&BaravondaleWine&Cheese

MaRKETaREaMac’sPlaceTheBrickCypresshighCottonTristan

SunriseBistro4miles BluFollyBeach8miles

SeeDowntownCharlestonMapabove

BlackBeanCo.Thegrocery

Ted’sButcherblock

ladlesSoupsFathen heartWoodfireKitchen

goatSheepCow

BaskinRobbins

Walmart


WholeFoods

SC Aquarium

Fresh Fields


I’On

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

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N N

ORTH

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RATH

DAR

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JOHNNIE DODDS BLVD.

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DORCHESTER RD.

DORCHESTER RD.

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LADSON RD.

S. MAIN

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KIAWAH IslAnd

ladlesSoups

normandyFarms


HAPPY HOLIDAYS LOwcOuntrY

Visit us online and register to win Gift certificates to area restaurants.

charleston’s Premier culinary Magazine | eatthischarleston.com

17northRoadsideKitchen3563 N Highway 17 Mount Pleasant, SC 29464(843) 606-2144 roadsidekitchens.com

accentonWine123 S Main StSummerville, SC 29483(843) 832-1212accentwine.com

avondaleWineandCheese813B Savannah HwyCharleston, SC 29407(843) 769-5444

BaskinRobbins280 West Coleman Boulevard Mount Pleasant, SC 29464(843) 881-6741

1798 Ashley River RoadCharleston, SC 29407(843)-225-3131baskinrobbins.com

BlackBeanCo.116 Spring StreetCharleston, SC 29403(843) 277-0990

869 Folly RoadJames Island, SC 29412 (843) 277-2101

1600 Midtown Road Mount Pleasant, SC 29466(843) 416-8561blackbeanco.com

BluFollyBeach1 Center StFolly Beach, SC 29439(843) 588-6658blufollybeach.com

BriccoBracco1161 Basketweave Drive Mount Pleasant, SC 29466 (843) 416-8290 briccobracco.net

TheBrick213 B East Bay Street Charleston, SC 29401 (843) 297-8704 thebrickcharleston.com

CartersKitchen148 Civitas StMt Pleasant, SC 29464(843) 284-0840carterskitchenion.com

‘Cesca5 Faber StreetCharleston, SC 29401(843) 718-2580cescacharleston.com

ChristopheartisanChocolatier-Patissier90 Society St Charleston, SC (843) 297-8676christophechocolatier.com

CrushedFineWine716 South Shelmore Boulevard Mount Pleasant, SC 29464(843) 856-1156crushedfinewine.com

Cypress167 E Bay StCharleston, SC 29401(843) 727-0111magnolias-blossom-cypress.com

DeRoMa’sPizza1948 Long Grove Drive #201Mount Pleasant, SC 29464(843) 972-1780deromaspizza.com

FalynsonFortyOne1055 Hwy 41, Suite 600Mt Pleasant, SC 29466(843) 580-FOFO (3636) www.fofo41.com

Fathen3140 Maybank HwyJohns Island, SC 29455(843) 559-9090thefathen.com

FearnoEasel1960 Riviera DriveMount Pleasant, SC 29464(843) 284-FEAR (3327) fearnoeasel.com

FujiSushi644 Long Point Road #QMount Pleasant SC 29466(843) 856-5798fujisushibarandgrill.com

goatSheepCow106 Church StCharleston, SC 29401(843) 480-2526goatsheepcow.com

Thegrocery4 Cannon StCharleston, SC 29403(843) 302-8825thegrocerycharleston.com

heartWoodfirekitchen1622 Highland AveCharleston, SC 29412(843) 718-1539heartkitchenji.com

highCotton199 E Bay StCharleston, SC 29401(843) 724-3815mavericksouthernkitchens.com/highcotton

huckslowcountryTable1130 Ocean BoulevardIsle of Palms, SC 29451(843) 886-6772huckslowcountrytable.com

ladlesSoups1164 Basketweave DriveMount Pleasant, SC 29466(843) 606-2711

190 Gardners CircleJohns Island, SC 29455(843) 243-9881

1175 Folly Road James Island, SC 29412(843) 225-8810ladlessoups.com

Mac’sPlace215 E Bay StreetCharleston, SC 29401(843) 793-4653 macsplacecharleston.com

Restaurant Directory

Email restaurant information to: [email protected]


Email restaurant information to: [email protected]

normandyFarms32 Windermere BlvdCharleston, SC 29407(843) 769-6400normandyfarmbakery.com

Opal1960 Riviera DrMt Pleasant, SC 29466(843) 654-9070opaldininggroup.com

SunriseBistro1797 Main Road Johns Island, SC 29455(843) 718-1858sunrise-bistro.com

TapsBrews9770 Dorchester Road #104 Summerville, SC 29485(843) 821-0888 tapsbrews.com

TasiBitesandBlends1948 Long Grove Drive #5Mount Pleasant, SC 29466(843) 856-4264tasifresh.com

Ted’sButcherblock334 East Bay StCharleston, SC 29401(843) 577-0094tedsbutcherblock.com

TriangleChar&Bar828 Savannah Highway Charleston, SC 29407(843) 377-1300

1440 Ben Sawyer BoulevardMt. Pleasant, SC 29464(843) 606-2900trianglecharandbar.com

Tristan55 S Market StCharleston, SC 29401(843) 534-2155tristandining.com

uncorked664 Long Point Road, Suite GMount Pleasant, SC 29464(843) 849-5185uncorkedwine.net

WildOlive2867 Maybank Hwy.Johns Island, SC(843) 737.4177wildoliverestaurant.com

Scott Walker | [email protected] | scottwalkeragency.com

867 Houston Northcutt Blvd | Patriots Plaza | Mt Pleasant

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WINTER 2012 | 41

nOvEMBER

10 lOWCOunTRyhOEDOWn7-11 p.m.Charleston Visitor Center Bus Shed 375 Meeting St., Downtown Charleston, SC

13-18 MuSiCTOyOuRMOuThPalmetto Bluff, SCmusictoyourmouth.com

16-17 SMOKEOnThEhaRBORBBQThROWDOWnFriday 8 a.m. - 7 p.m. Saturday 10:30 a.m. - 5 p.mCharleston Harbor Resort and Marina 20 Patriots Point Blvd., Mt. Pleasant, SC

17 BanDTOgEThERFORalSBrickhouse Kitchen, Folly Rd. James Island, SCscalsa.org

23-24 hOliDayMaRKETFri. & Sat. 9 a.m. - 5 p.m. Middleton Place 4300 Ashley River Rd., West Ashley

DECEMBER 9 KingSTREETShOPWalK

FESTivalOFlighTSSun., Dec. 9

1 22nDannualREinDEERRunFront of Southend Brewery East Bay St., Downtown Charleston, SCreindeerrun.org

2 ChaRlESTOnChRiSTMaSPaRaDEanDTREElighTingCEREMOnyMarion Square, Downtown Charleston, SC

2 WinEunDERThEOaKSBoone Hall Plantation1235 Long Point Rd., Mount Pleasant, SC(843) 884.4371

8,15,22COOKiEDECORaTing11 am, Decorate a special holiday treat with our Pastry team! Free. Advance reservations required please. (843) 768-6253.

8 hOliDayBREaKFaSTWiThSanTaClauSFountain Walk Dock at Aquarium Wharfspiritlinecruises.com

13,14 gRanDilluMinaTiOnanDDinnERMiddleton Place4300 Ashley River Rd., Charleston, SC(843) 556.6020middletonplace.org/visiting-middleton-place/events-calendar.html

januaRy 13 OySTERROaST

The Dill Sanctuary1163 Riverland Dr., James Island, SCcharlestonmuseum.org/event.asp?ID=458

26 BRaiSEanDBREWMiddleton Place4300 Ashley River Rd., Charleston, SC(843) 556.6020middletonplace.org

27 lOWCOunTRyOySTERFESTivalBoone Hall Plantation1235 Long Point Rd., Mount Pleasant, SC(843) 577.4030charlestonrestaurantassociation.com

OngOing Sun BRunChFaRMER’SMaRKET

Sundays, 11 a.m. - 3 p.m.Medway Park 2101 Medway Road, James Island, SC

MTWRBEERTaSTingSaThOlyCiTyBREWingMons. & Tues. 4 p.m. - 6 p.m.Weds., Thurs. & Fri. 4 p.m. - 7 p.m.Holy City Brewing 4155-C Dorchester Rd., N. Charleston

MOn Bin152TaSTingSMondays from 4 p.m. - 2 p.m.Bin 152, 152 King St., Downtown Charleston

TuES MT.PlEaSanTFaRMERSMaRKETTuesdays at 3:30 p.m.Mt. P Farmers Market Pavilion645 Coleman Blvd., Mt. Pleasant

Events


See our daily specials, daily homemade soups,

gourmet sandwiches, and salads at

www.ladlessoups.comTHREE AREA LOCATIONS TO SERvE yOu.

JAmES ISLANd • KIAwAH • mT. PLEASANT

“Hot soups for cool people!”

Available at Piggly Wiggly, Harris Teeter, Bi-Lo, Food Lion, Total Wine & More, Bottles and many other fine retailers.

www.scalescocktails.com

Charleston’s Original Bloody Mary Mix

TUESDAY: Community Drum Circle – 6 pm Graham Whorley – 8 pm

THURSDAY: Open Mic Night

Open Tuesday - Friday 5 pm - until | Bar open at 4 pmSaturday 4 pm - until | Closed Monday

Eat. Drink. Relax. Party.Eat. Drink. Relax. Party.

1575 FOllY ROAD | JAMES ISlAND | SC | 843.406.4655 www.brickhousecharleston.com

9730 dorchester rd. North charlestoN 843-821-0888 oakBrook Walmart shoppiNg ceNter

BottledBeers500

8 draftsgroWlerrefill statioN

restaUraNt opeNiNg

sooN

WINTER 2012 | 43

The 12 Days of Seasons EATings. How much do you really know about Holiday fare?

1. ItisestimatedthatthispercentageofAmericanseatturkeyatThanksgiving?A.72B.88C.91D.79

2. ThemostpopularwaytoserveleftoverThanksgivingturkeyisbywayof:A.SandwichB.SoupC.StewD.CasseroleE.Stir-Fry

3. CandycanesrepresentthestaffusedbySaintNicholas.TrueorFalse

4. ThiswasthemaindishforthefirstThanksgiving.A.TurkeyB.LegumesC.OystersD.VenisonE.A&BF.C&D

5. ItismoderntraditioninsomeplacestobreakandeatwhatonNewYear’sEve?A.FishB.PorkC.NoDairyD.PeppermintpigE.BlackEyedPeas

6. Cranberriesmustbepickedfromtheirbushesbeforefullyripeningtotheyremainfirm.TrueorFalse

7. Thisistheaveragenumberofpounds,notincludingalcoholicadd-ins,thatareslurpeddownannuallyofEggnog.A.78 D.122B.91 E.36C.234

8. AccordingtoSouthernfolklore,thisfoodisthefirsttobeeatenonNewYearsDayforluckandprosperitythroughouttheyearahead.A.CornbreadB.PulledPorkC.CollardGreensD.BlackEyedPeasE.OkraF.AlloftheAbove

9. Inwhichdirectionshouldyoustirmincemeat?A.ClockwiseB.Counter-clockwise

10.WhofirsttuckedintoturkeyinBritain?A.HenryVIIIB.Charles1C.OliverCromwellD.QueenVictoria

11.WhichoneofthefollowingisnotconsideredaHanukkahfood?A.LatkesB.BrisketC.KreplachD.Sufganiyot

12.OneoftheKwanzaatraditionsisthecelebrationofanAfricanfeastwhichisknownas:A.KujichaguliaB.UmojaC.KaramuD.ImaniE.Kummba

Visi

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Foodie quiz

www.17north.net find us on facebook®

{ MT. PLEASANT 3563 Highway 17843.606.2144

Sun-Thurs: 5 pm - 10 pmFri-Sat: 5 pm - 11 pmHappy Hour Daily: 5 pm - 6:30 pm

thanksgiving Buffet (12-5 pm) make your reservation today A modern roadside kitchen with ALL NEW MENU by Chef Jason Colón, formerly of Cesca Charleston, focused on fresh, seasonal and local ingredients utilizing the sustainable garden on premise. Voted best outdoor patio in Mt. Pleasant, enjoy a delightful evening under the oaks draped in twinkle lights with a fireplace, live music and outdoor fire pit to roast marshmallows and outdoor bar.

REDEFINING EXCELLENCE IN APARTMENT LIVING.

greystar.com

Atlantic Palms | 2510 Atlantic Palms Lane | Charleston | 843-797-3336

Woodfield Long Point | 335 Stonewall Court | Mount Pleasant | 888-355-2602

Woodfield Southpoint | 1000 Bonietta Harrold Drive | Charleston | 843-789-4676

Woodfield St. James | 900 Channing Way | Goose Creek | 843-771-0870

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Eat This! Charleston | WINTER 2012