Showing posts with label Charleston. Show all posts
Showing posts with label Charleston. Show all posts
Monday, November 5, 2007
Holiday Culinary Tours of Charleston
Strolling through beautiful, historic Charleston while savoring chocolate? My dream come true courtesy of Carolina Food Pros. Local food expert Amanda Dew Manning takes you behind the scenes with pastry chefs, bakers, and Chocolatiers while sampling deliciously decadent chocolate desserts at some of Charleston's finest restaurants, bakeries and specialty shops. Every Friday in December from 10 a.m. to 12:30 p.m.
Thursday, November 1, 2007
"No Reservations" in Charleston
Did anyone catch the Anthony Bourdain "No Reservations" segment on Charleston? Although it was filmed last spring it only aired recently. If you didn't see it the first time around - watch for it in reruns. Bourdain visited Crosby's Fish and Chips, Sweatmans BBQ, TW Grahams, Jestine's Kitchen, and Gullah Grub. Here are some behind the scene pixs. South Carolina BBQ expert Lake High (yes, that is his real name) escorted the film crew to Sweatman's while discussing the four types of sauces in South Carolina etc. - great segment, but even more fun when I came across his daughter's blog. And thank you Ted and Matt Lee for pouring the champagne into appropriate glassware during the oyster roast! Next airing on the Travel Channel is November 19, 2007 at 12:00 p.m. - set your TIVO/DVR!
Thursday, July 19, 2007
Sublime Pimento
I had the good fortune to dine at Peninsula Grill in Charleston recently. As our group was chatting, our server placed a “gift from the chef” before each of us – an amuse bouché of pimento cheese!
I readily admit that I did not grow up in a southern household. The only pimento cheese that I knew about came from a little glass jar from the grocery store and as I would try to spread it on a slice of white bread, it tore big out chunks which could be “glued” back together when smushed together with another slice of white bread. Did I mention that it also stuck to my teeth when I bit into it? Not a great experience, nor appetizing and certainly one I never thought I ever repeat.
So imagine my horror when, here, in this elegant and highly rated Charleston restaurant, I was served a pimento cheese amuse bouch̩. But being the adventuresome diner that I am РI pushed my childhood memory aside and took the bite.
Who knew that pimento cheese could be fashioned into such a sublime bite? The texture and the flavors signaled that I was tasting real pimento cheese for the first time. Boy, have I been missing out on a real southern treat.
So for those of you who can still enjoy the pleasures of cheese – here is my attempt to recreate Chef Carter’s tantalizing tidbit.
1 cup sharp cheddar cheese, grated
½ cup mayonnaise
2 Tablespoons of sour cream
1 teaspoon prepared horseradish
1 dash of Tabasco sauce
2 Tablespoons pimento
Salt and pepper to taste
Mix together (I used a pastry blender to cut up the grated cheese into finer pieces) and serve on warm, deep fried triangles of pita bread.
I readily admit that I did not grow up in a southern household. The only pimento cheese that I knew about came from a little glass jar from the grocery store and as I would try to spread it on a slice of white bread, it tore big out chunks which could be “glued” back together when smushed together with another slice of white bread. Did I mention that it also stuck to my teeth when I bit into it? Not a great experience, nor appetizing and certainly one I never thought I ever repeat.
So imagine my horror when, here, in this elegant and highly rated Charleston restaurant, I was served a pimento cheese amuse bouch̩. But being the adventuresome diner that I am РI pushed my childhood memory aside and took the bite.
Who knew that pimento cheese could be fashioned into such a sublime bite? The texture and the flavors signaled that I was tasting real pimento cheese for the first time. Boy, have I been missing out on a real southern treat.
So for those of you who can still enjoy the pleasures of cheese – here is my attempt to recreate Chef Carter’s tantalizing tidbit.
1 cup sharp cheddar cheese, grated
½ cup mayonnaise
2 Tablespoons of sour cream
1 teaspoon prepared horseradish
1 dash of Tabasco sauce
2 Tablespoons pimento
Salt and pepper to taste
Mix together (I used a pastry blender to cut up the grated cheese into finer pieces) and serve on warm, deep fried triangles of pita bread.
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