Eat This! Charleston | WINTER 2011

THIS

eat

CHARLESTON

Food for the SoulAlluette’s Cafe

Legendary FlavorsThe Magic of Herbs

Dine or Dash?The Many Layers of The Glass Onion

Food Fight Two Chefs enter

One Chef Wins

Local Shrimpin’ with Captain Magwood

FREEISSUE 2 | OCTOBER 2011

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OCTOber 2011 | 1

It’s hard to believe that only a few months ago, I was navigating impossible hurdles to publish the first issue of Eat This! Charleston! Now, holding our second edition in hand, what strikes me is how the magazine has evolved.

With Eat This! Charleston, I wanted to create a forum through which all facets of the food and beverage industry could converge. We did a good job with that in our first issue, but it was only at the launch party that we achieved serious convergence. Restaurateurs, chefs, food and beverage purveyors, servers, bartenders and passionate foodies gathered at Crave in Mount Pleasant, where guests voted on their favorite she crab soup in a food fight between Crave chef Landen Ganstrom and J.J. Kern from Huck’s. Though we were driven inside by a much-needed downpour, spirits were far from dampened. The event was a success, with more than 300 Eat This! Charleston supporters in attendance. Owner Chris Dolan and his staff at Crave were awesome hosts.

I wanted our second issue to reflect the interconnection I felt at

the launch party. The independent decisions of everyone in the industry impact the well-being of all the others. I like to think of the food and beverage industry as neighbors and we all share the same backyard — Charleston and the Lowcountry — and I want Eat This! Charleston to be about what’s good for our backyard. When consumers choose local and sustainable food, they are opting for freshness and quality and, just as important, they are supporting the local economy and independent purveyors.

Having that first issue of Eat This! Charleston under my belt was a great feeling, but I was hungry for more. Over a fantastic lunch at Eurasia, the staff and I came up with the concept for the fall issue. I hope you enjoy reading our second issue as much as we enjoyed writing it for you.

Happy shrimping!

PublisherFrom the

2 | eaT This! CharlesTOn

Contents Inside This Issue20 The Legendary Flavors of

Herbs Await You

36 Dining Map

40 Restaurant Directory

42 Events Culinary Happenings in Charleston

45 Launch Party! Join us October 18 at Bambu for an evening of food and fun

Recipes34 Chef Recipe

Chef Billy Condon Sweet Potato Maple Bacon Bisque

35 Reader Recipe Pumpkin Roll Susan, Summerville, S.C.

Cover Photo by Stacy Howell Jacob’s Kitchen shrimp and asparagus with Thai basil gnocchi

CHARLESTON

OCTOber 2011 | 3

Features6 From The Cellar

The Freshest Seafood with the Finest WIne

8 From The Tap Tale of the Retail Tape

10 Restaurant Spotlight Alluette’s Cafe

12 Chef Spotlight Chef Fred Neuville of The Fat Hen

14 Server Spotlight Stephen Sager

16 Bartender Spotlight Stand up to Standing in Puddles, with Jason Groce

22 Food Fight Jimi Hatt of Guerrilla Cuisine vs. Landen Ganstrom of Crave Kitchen and Cocktails

22 Dine or Dash The Glass Onion

26 Follow This! Where Have all the Cowboys Gone? At Sea Aboard “Winds of Fortune” with Captain Magwood

32 Do This! Taste of Charleston

CHARLESTON

Editors Dee Lambert

[email protected]

Brian Sherman [email protected]

Contributors Chris Saxon Koelker

Antonia M. Krenza Timmons Pettigrew

Amy Porter Laney Roberts

Chris West

Art Director Craig McLaughlin

mclaughlin-design.com

PhotographyStacy Howell

stacyhowellphotography.com

Nick Mead

Advertising Nick Mead

[email protected]

Jennifer Frey [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

Contents


HOURS Monday through Sunday 24/7

BREAKFASTRoc Doc and Laura Lee from 6am-10am

served with a side of They Might be Giants,

The Occassional Milkshake, and Talking Heads

LUNCHNikki from 10am to 3pm

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Gaslight Street and Lenny Kravitz

DINNERThe Critic from 3pm to 7pm

served with a side of Michael Trent, Adele,

Bob Marley and Edwin McCain

Please inform the station of any music allergies you may have.

Thank you for listening to The Bridge — The Sound Of Charleston.

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Dial Position 105.5 FM | Audience Everyone

Welcome to The Bridge

OCTOber 2011 | 5

The focus of this issue is sea-food. Thanks to the efforts of our local shrimpers and fish-ermen, Charleston area res-taurants are able to offer the

freshest and finest in innovative seafood dishes, serving up their own versions of a wide range of menu items, including shrimp and grits, flounder, oysters and Breech In-let clams. However, the meal, though deli-cious, isn’t complete without the right wine.

Which wines go best with Charleston’s unmatched seafood? The fruitier, sweeter wines grown in South Carolina probably would not be our best choice. In Europe, however, a wide range of wines have been enjoyed for centuries with seafood from the coastal regions of Spain, France, Italy, Sar-dinia and Austria. Wines grown along the warmer coasts of these countries are dry, crisp and acidic, complementing the flavors

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The Freshest Seafood with the Finest

Wine By Amy Porter


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of many different types of seafood and the butter and citrus sauces that accompany them.

Our featured wine in this issue is the Aragosta Vermentino di Sardegna Santa Maria La Palma. The label, which includes a spiny lobster, correctly indi-cates that this wine is perfectly paired with shellfish. With its flavors of fresh apple and almond and its crisp finish of lemon, it is sure to bring out the full flavor of sea-food prepared with citrus sauces.

Vermentino grapes date back to 14th century Spain but are now most commonly grown in eastern Italy and northern Sar-dinia. Their vines often are found on slopes facing the sea; the constant exposure to sunlight and sea air helps enhance their growth and flavor. In the newest issue of Decanter magazine, this wine was hon-ored with the bronze medal among “World Wines for 2011.” Averaging around $35 a bottle at most restaurants, Aragosta Ver-mentino di Sardegna Santa Maria La Pal-ma, which is in the top three Vermentinos in the world, won’t disappoint you.

Besides Vermentino, there are a number of other interesting and fun white wines you should try with seafood at home or at your favorite restaurant. Look for wines such as Picpoul de Pinet from southern France, Albarino from Spain and the Aus-trian grape, Gruner Veltliner. All three are dry and crisp, with little residual sugars. Since none of these grapes can hold up to the exposure of oak barrels, they will not impart any flavors other than those that come from the grape skins.

You can also look outside the box by try-ing Pinot Grigio or Chardonnay. They are out there waiting for you to enjoy the next time you feel the need to be different.

OCTOber 2011 | 7

By Timmons Pettigrew

Finding craft beer is becom-ing less of a problem in the Lowcountry. Breweries and bars have been doing their part, but it’s time for the

retail corner of the beer-buying trian-gle to get a little TLC. Though beer is a social beverage, you can’t discount the beauty of a fresh pour in the com-fort of your home, with or without your rowdy friends. This is where your local bottle shop comes in.

To begin at the beginning, chapter one of this story was written by The Charleston Beer Exchange, which Rich Carley and Scott Shor opened on the southern end of the peninsula in 2008. CBX maintains a nine-tap growler sta-tion complete with sanitizing sink, an unmatched selection of around 900 bottles from across the globe and the

knowledge to clue you in on even the weirdest of beers. Their passion has brought accolades, including the num-ber 2 spot on Ratebeer’s 2010 list of the best beer stores in the world — number 1 in the United States.

While CBX proved that beer-centric retail could succeed in the Lowcoun-try, shops in Charleston’s neighboring towns have won local hearts in their own way. Laura Alberts on Daniel Island added craft beer to what was a wine-and-gift operation. Roughly a third of owner Karen Elsey’s retail space is devoted to bottles and a six-tap growler station. Laura Alberts straddles the on-premise/off-prem-ise line, offering bottles and growlers to go but also serving pints for con-sumption in-house. The kitchen has even entered the foamy fray; Laura Alberts hosts self-contained beer dinners on occasion.

from the tap

The Tale of the

Retail Tape


The hybrid bottle shop/bar model has blossomed in Mount Pleasant as well, with the recent opening of House of Brews. The name sticks for two reasons: The House serves “all things brewed” — beer, coffee, tea and a sprinkling of wine — and it’s in a converted home. Shelving in what once were bedrooms holds more than 300 bottles, while owner Rob Davis mans four taps filling growlers and pints in the former living area. There’s ample space in the backyard to bring the whole family out and enjoy the weather.

Summerville’s hat also is in the ring, with Taps Brews. Nine taps fill growl-ers and pints at the bar, which faces a wall-spanning beer shelf holding around 400 bottles that also are avail-

able cold. There’s a small wine selec-tion, but that’s not the focus for own-ers Emily Egbert and Loretta Hardy. A nominal fee gets you into their Beer Club, which comes with an exclusive mug, growler and malty rewards as you collect points for purchases.

Wherever you live or drink in the Low-country, there’s someone nearby to help you get your hands on a fancy craft bot-tle and send you home with it. Just don’t get too excited and open it in the car.

Timmons Pettigrew, TheDigitel Charleston.

Look for Timmons Pettigrew’s book,

“Charleston Beer: A High-Gravity History of

Lowcountry Brewing,” out soon in book-

stores and beer joints and at www.history-

press.net. Follow him on Twitter @CHSBeer.

find us on facebook®

OCTOber 2011 | 9

From Calhoun, take Meeting Street toward North Chuck and turn left at Burris Liquors onto Reid. Just about 100 feet further on your right, you’ll find the most amazing feel-good eatery in Charleston. Lauded by

Oprah Winfrey, Travel + Leisure, Southern Living and lo-cal newspapers and magazines, there are many rea-sons to dine at Alluette’s Cafe. What brought us was

Holistic

Soul Food Alluette’s Cafe

by Antonia M. Krenza & Laney Roberts

Restaurantspotlight


the shrimp — specifically Magwood shrimp.

For chef/owner Alluette Jones-Smalls, food is a religion, and the preparation and consumption of it are holy rituals not to be entered into without conviction. Her menu re-flects what is local, sustainable and seasonal. If it’s available, her shrimp comes from Magwood and Sons on Shem Creek. Alluette’s brother, Billy Jones, and Captain Wayne Magwood have a history: They once went to school together. As for Alluette, if she doesn’t know exactly where her food comes from, she doesn’t buy it.

In the kitchen, Alluette gives the food the same reverence and respect she reserves for her Lowcountry pur-veyors. Raised East of the Cooper, she brings local flavor and family tra-ditions to the plate. From Aunt Mary’s iced tea, sweetened with fruit juices,

to the savory yet light and spicy or-ganic lima bean soup to the local shrimp salad dressed in Geechi Girl vinaigrette, the flavors are alive, crisp and assertive. But there is something more, something almost indefinable. Alluette’s dishes are endowed with her very soul. She is the ultimate umami – the fifth basic taste, beyond sweet, sour, bitter and salty.

It was damp and dreary the day we experienced Alluette’s Cafe for the first time, and, except for us, the restaurant was empty. Instead of feeling apprehensive about the lack of diners, we sensed the vital soul of the space. The vibrant warmth of the creamy yellow walls embraced us.

The eclectic décor – a mix of abstract, island, African, Egyptian and local art – infused us with energy and curios-ity. The outside world was an empty gray, but inside was ablaze with life in all its colors.

And if you’re feeling under the weather, we recommend the lima bean soup as a curative for all that ails you.

Alluette’s organic lima bean soup is a spicy treat.

80 A Reid St., Charleston, S.C. (843) 577-6926

LUNCH: Monday - Saturday 11 a.m. to 4 p.m.DINNER: Monday - Saturday 5:30 p.m. to 9 p.m.

LATE NIGHT BRUNCH: Thursday - Saturday 11 p.m. to 4 a.m.

Alluette’s Cafe

OCTOber 2011 | 11

CHEF FRED nEuviLLE As a 30-year industry veteran, former assistant director at the School of Culinary Arts in Denver and graduate of the Culinary Institute of America, chef Fred Neuville has been the founding chef and partner with some of Charleston’s favorite restaurants. Neuville has received several coveted industry awards from the American Culinary Federation, the Southern Bridal Show, the Celebrity Pro/Am competitions and the Western Regional Conference and has been featured in national publications such as Bon Appetit and National Geographic Traveler. Ready to fuse his passion for food and family, Neuville opened Fat Hen (Lowcountry French) with his wife Joan and family in 2007 as an outpost for culinary delights and domestic enjoyment.

chefspotlight

EAT THIS! What do you prepare for your children that they like the best? CHEF FRED: Pork butt. I smoke it for hours on the big green egg. They also like my ribs and mashed potatoes. The thing they like best on the meat is the house pomegranate barbecue sauce.

ET! There has been a large movement toward local food and sustainable practices in reputable restaurants. Do you incorporate these practices? Fn: I have used local farms and fishermen for over 10 years. I have a good working relationship with them.

ET! Who were your mentors? Fn: Roland Henin, a master French chef, Peter Schaffrath in Washington, D.C., and, of course, Jacques Pepin.

ET! What are your favorite flavor combinations?

Fn: I like meat smoked for two-and-a-half hours, then covered in brandied figs or cherries – sort of the sweet and savory.

ET! What dishes do you offer at the restaurant that utilize these combinations? Fn: We serve a 22-ounce bone-in short rib, cold smoked, steamed in apple cider vinegar and grilled. Of course we use our famous pomegranate barbecue sauce.

ET! Other than your own establishment, what are your favorite places to dine? Fn: We like to go to Mondo’s and J. Paul’z.

ET! What is the best compliment you ever received? Fn: When people say that my food “has changed their lives.”


ET! What inspired you to become a chef? Fn: My dad approached me at 16 and said, “Son you better decide on what you want to do soon!” I had been working as a dishwasher and busser since I was 13, so we toured the Culinary Institute of America in New York and that was it! By 19, I was working as a chef.

ET! What are your goals as a chef? Fn: Just to keep striving to improve. The two most imperfect things in the world are people and food.

ET! Of all the lessons you have learned through your training and career, which would you say has been the most valuable? Fn: Don’t be afraid to make mistakes. You will always learn from them.

ET! What new trends have you seen with dining? Fn: The old style of cooking fresh is coming back – things straight from the farm or the sea.

ET! If you were to open a new restaurant, what would be its name/theme? Fn: I have always wanted to own a “dive,” a down-to-earth place people could come and enjoy.

ET! Is Charleston your final destination, or do you see yourself elsewhere in the future? Where? Fn: I never want to leave Charleston.

ET! What is the most disastrous situation you have dealt with as a chef? Fn: When I was in culinary school I was suppose to make bread. I turned the mixer on high and flour went all over everyone and everything. It really was funny.

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OCTOber 2011 | 13

EAT THiS! What is the best selling item on the menu and what is your favorite dish? STEPHEn SAGER: Our best selling dish is Peach Glazed Jumbo Shrimp with Hoppin Jon Hush Puppies. My personal favorite is the Berkshire Pork Chop.

ET! What do you think makes your restau-rant excellent and unique and separates Peninsula Grill from other restaurants in the area? SS: Our level of team service – the way we all work together – makes us unique. Nobody has a certain section. Anyone in the restaurant can help anyone.

ET! Which cocktails and types of wine are most popular right now? SS: White wine, any variety, is popular because of the time of year. Teatinis and Carolina cocktails are popular, as is a salty Saint Bernard – fresh-squeezed grapefruit juice, Belvedere pink grapefruit vodka and St. Germain.

ET! What is your biggest pet peeve in your work as a server? SS: When people season their food before they taste it and then tell me it’s too salty.

ET! Do you find that because of what you do for a living, you are judgmental about service when you go out to eat? SS: Yes. I have a hard time going out to dinner without critiquing. I’m not nec-essarily vocal about it, but I am aware.

ET! Some people say that everyone should work as a server for a little while because it is a valuable experience. Do you agree? SS: Yes. Everyone should understand the intricacies of trying to run an ef-ficient operation while maintaining a high-quality and pleasurable dining experience for everyone.

ET! How long have you been a server? SS:Six years at Peninsula Grill. Twelve years total.

STEPHEn SAGER …Stephen grew up in Weymouth, Mass., and earned a business marketing degree at Roger Williams University in Rhode Island. He moved to Charleston in 2002 and helped open the original Tristan. After it closed, he bartended at Carolina’s before moving on to Peninsula Grill. His hobbies include planning his wedding, watching football, playing golf and enjoying the great food and wine Charleston has to offer.

SERVERspotlight


ET! What do you like best about being a server? SS: I enjoy meeting new and interesting people every day. I enjoy food and wine and like to pass on my knowledge to our customers.

ET! Do you think most servers would rather work at a restaurant where they make decent tips and have great management or work at an establishment where they make outstanding tips but have to deal with management they do not care for or respect? SS: I would rather work with great man-agement, enjoy my job and make less money.

ET! Do you aspire to own your own restaurant or manage a restaurant someday? SS: No. Why would I not want to own a restaurant? Owning a restaurant is a very difficult job. They spend their life in the restaurant. It takes a lot more than most people think to run a successful restau-rant, especially in the Charleston market.

ET! What do you say to people who say Penin-sula Grill is overpriced? SS: We are not the most expensive restau-rant in the city. The price on the menu is a great value for the quality and service of food, and we provide generous portion sizes.

ET! What is the most memorable experience you had working as a server? SS: We participated in the Food and Wine Festival, and the celebrity chef did not show up, so Bill Murray was our guest celebrity chef. He did impromptu comedy the entire night.

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OCTOber 2011 | 15

Based on the number of jokes that start out with a line about someone or something walking into a bar, you could deduce

with reasonable certainty that drinking establishments are rife with comedy. After years of bartending, I can per-sonally attest that there is some merit to that theory. But do bars and comedy really go together all that well?

To answer to this question, I sought the advice of Gene’s Haufbrau bar-tender and resident comedian Jason Groce. Over beers and much laughter, we spoke about bartending, what’s funny, what isn’t and why he doesn’t want to be like Zach Galifianakis.

Like many of us in the industry, Ja-son’s venture into food and beverage

was as much circumstance as it was happenstance. So how did a graphic design grad from Clemson find him-self slinging drinks in one of Charles-ton’s oldest bars?

“Being in Charleston, getting fired from an advertising job and not work-ing for about three months,” he said. “I came in one day and asked if they were hiring part-time servers. They said ‘We don’t hire part-timers; we hire full-time staff.’ And I was like, ‘No, I’m not doing that.’ Three months later, I walked back in and said, ‘Can I please have a job?’”

Taking advantage of the food and beverage industry’s ever-present at-trition, Jason advanced beyond a few shifts per week.

“I went from working Thursday

Jason Groce Stand Up to Standing in Puddles

by Chris West

BARTENDERspotlight


days, where you’d have two tables, to working Friday nights, where I’m hy-perventilating waiting tables,” Jason said, moving on to the night he broke up a fight, which bought him door shifts. “The next thing you know, you’re covering bar shifts for this person and filling in for that person. I finally real-ized, ‘Well, I guess I’m full-time now.’”

Outside of Gene’s, Jason is perhaps known best as a driving force behind the Charleston comedy scene; he does sketch and improv comedy at Theatre 99 and hosts a monthly open-mic stand-up night at The Tin Roof. His one-liners have been evoking laughs from audiences since his teen years.

“In high school, my dad actually en-couraged me,” Jason said. “He has to be the only dad who actually encour-aged his kid to go into comedy.”

While his early experience established Jason’s comedic foundation, the “reac-tion” keeps him in the funny business.

“Everybody likes the feeling of saying something funny and being laughed at … in a good way,” Jason

continued. “I still get that feeling where you make people laugh. It’s the best feeling in the world.”

The Tin Roof show is a testament to the effort Jason puts into his com-edy writing. As the host, he opens the show with original material to gauge

its quality. “I hate unoriginality,” he confessed.

“I had this person tell me a joke I was doing was really close to one Zach Galifianakis does. I already get mis-taken for him enough; I don’t want to sound like him, too.”

It has been my experience that even when you think about the most horri-ble things imaginable, you can always find a joke in there somewhere. With that in mind, I asked Jason if there is anything that simply isn’t funny.

“I’ve heard jokes about every topic now,” he said. “But I don’t want to think about 9/11 jokes because then I have to think about 9/11. But I’ve heard funny jokes on just about any subject.”

For a guy who wears so many hats, it might surprise you which he finds to be his favorite.

“I get lost most in graphic design. That’s what I went to school for, and, when I pass those lottery signs, I al-ways think, ‘With a million dollars, I could open one really nice studio,’” he said. “But the comedy thing … it’s

amazing. I’ve thought about moving to New York and making $300 for a 30-minute set. The bartending thing is fun. It’s like a stage. But I’m not one of those cheesy bartenders. I know you’re there to hang out with your friends. I’m kind of a hands-off bartender.”

“Everybody likes the feeling of … being laughed at … in a good way.” – Jason Groce

OCTOber 2011 | 17

Don’t Mess With The StressHire A Professional For Your Party

Who can you turn to … when you need someone to take the stress out of hosting a party? Try these local companies:

ICEBOX Innovative Beverage Services www.iceboxbar.com (843) 407-0473

Event DRS www.eventdrscharleston.com (800) 818-2737

W ith Halloween, Thanksgiv ing, Christmas and New Year’s arriv-ing in quick suc-

cession, one after the other, the holidays are always the most interesting and usu-ally the most fun time of the year. Food, friends and family abound, and parties are the order of the day – and night.

But the festivities of the holiday season can also bring unwanted and unwelcome stress, unless, of course, you hire a professional to help you make it through the hectic period that starts at the end of October and

doesn’t let up until the beginning of the new year has come and gone.

Why worry about impressing your guests when you can hire a company with years of experience to make sure your holiday party runs smoothly? These professionals can provide a wide range of options, from tables and chairs to glassware, lanterns, oyster tables, oyster knives and stainless steel crab and lobster crackers. They can even offer an array of lounge furniture or custom-built wooden farm tables and benches for your outdoor party.

With commercial heaters, your party can go on even if Charleston’s typically wonderful weather doesn’t cooperate. Other possibilities to help deal with the outdoors include hot chocolate, and, for those of legal drinking age, a range of liquid options to help you stay warm.

As the party season approaches, you have two options. You can spend a lot of time stressing about the details of your holiday gala, or you can spend a little money and let someone else worry about whether your guests are having a good time. The choice is yours.


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OCTOber 2011 | 19

The magical lore and mys-tical legends about herbs are almost as compelling as their unique flavors and scents. You’ll notice

a collection of herbs growing among the feathery ferns and bright flowers in window boxes along just about ev-ery street in downtown Charleston.

At least some of these herbs are used in the kitchens of the buildings they adorn. If you have the good for-tune to dine at Fulton Five in down-town Charleston and wonder aloud why the pasta dishes all but make you sing, a server will point you to-ward the pots of fresh herbs thriving on the steps by the entrance.

And though it would be nice to be-lieve you could add fresh herbs to an otherwise bland dish and instantly elevate it from plain to perfect, you really need to learn about the per-sonalities of each herb and the most suitable ways to introduce them to your recipes. Unlike spices, which come from roots, bark, seeds or fruit, herbs are the green, leafy parts of the plant. Getting to know just a few herbs will take your culinary prowess to the next level.

Both the curly and flat varieties of parsley, whose name comes from the Greek word for rock celery, provide a refreshing kick to salads, adding a just-picked flavor that greens might

The Legendary Flavors of

Herbs Await Youby Chris Saxon Koelker


not possess on their own.Basil has an almost holy reputation be-

cause it was found growing near what was thought to be the base of Christ’s cross. A member of the mint family, the name of this aromatic herb is derived from the Greek word for king. Sweet basil is the most com-mon variety grown in Charleston and the type most popular in Italian food, but basil has appeal throughout the world. Thai and lemon basil are staples in Asian cuisine.

Sage is a cousin of mint with a centuries-long reputation of not only adding a savory flavor to food but also serving as an es-teemed healing plant. A medieval pearl of wisdom translates to “Why should a man die when sage grows in his garden?” Sage has been used to cure everything from a loose tooth to stomach distress.

Rosemary, probably Charleston’s most abundant herb, thrives in heat and humid-ity and can be found growing as hedges in many parts of the city. When roasted with rosemary, tomatoes, onions, carrots and squash blossom into hearty fare. The woody stems of the bush can be used to infuse grilled food with a smoky rosemary scent.

The best way to develop a talent for add-ing herbs to your culinary creations is to first become an expert on just one. Read about its history; taste it by itself; smell its fragrance; steep it into a tea; really get to know its characteristics and qualities.

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843-856-4264 •tasifresh.com1948 Long Grove Drive, Mt Pleasant

Just off IOP Connector, next to Target. Minutes from the beach.

OCTOber 2011 | 21

Here’s how the Eat This!

Food Fight works: Two

chefs square off by creating the

same dish at our launch party (see

page 45 for details) ~ Guests at the

launch party conduct a blind taste

test (the tasting is blind, not the

tasters) ~ Afterward the guests

will cast their vote based on taste

Jimi Hatt

CHALLENGER

Ruston, LA

guerrilla cuisine

Jimi Hatt is the chef, host and producer of Guerrilla Cuisine – Charleston’s original collaborative dining project. While the idea of underground, alternative dining is not new, chef Hatt put his own spin on it, refined it and brought it to Charleston, where it continues to evolve into an exciting culinary, social and philanthropic venture, pushing the boundaries, bringing awareness and building communities.

40CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age

FOOD FIGHT


and presentation ~ The winning

chef will move onto round three

and host the next FOOD FIGHT at

their restaurant ~ Each month

is a new round and a fun-filled

social for all of our readers. CHARLESTON

Launch Party! See page 45 for Launch Party details and location. For the next FOOD FIGHT venue visit EatThisCharleston.com

DEFENDING CHAMPION

CHARLESTON

Landen Ganstrom

kays, ks

CRAVE KITCHEN & COCKTAILS

Reigning FOOD FIGHT champion, Landen entered culinary school at 18 and worked as an apprentice under Andre Yusef, executive chef at Argosy Casino. Upon graduating in the top five of his culinary class, he went on to work under Master Chef Hieko Bendixen of Foxwoods Resort Casino in Rhode Island. Landen has extensive experience, from large casinos to intimate tapas bars on the beach. As the executive chef at Crave Kitchen and Cocktails, his focus is fusion gourmet, coupled with comfort and innovation.

32CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age

OCTOber 2011 | 23

Ashort drive down High-way 17 South, in West Ashley, you’ll find The Glass Onion. Under its signage, “Soul-

ful Food” appears in small letters. Soulful is exactly what you will get,

but don’t expect the experience to be as diminutive as the lettering.

The menu is posted on a wall-sized chalk board, probably because The Glass Onion’s

offerings change often. The restau-rant’s owners take pride in the fact that they buy their food locally and use as many natural and organic ingredients as possible. And your order taker is not just an order taker: She is a window into the world of The Onion’s simple yet soulful menu and speaks with great knowledge of ingredients and libations, which in-clude organic wines and craft beers. Once you have placed your order and received your drinks, you retreat to your table to wait for your food, a picture (in our case, Betty Boop) in your possession instead of a number.

Follow the Eat This! Charleston Critic at www.EatThisCharleston.com

The Eat This! Critic

The Many Layers of The Glass Onion

DINE orDash

The smoked pork loin po’ boy provides the right mix of smoky saltiness and spice.


The pre-food experience has a retro, old school, malt shop, cafeteria feel. At The Glass Onion, it’s not about the service but all about the food. I’m OK with that prem-ise as long as the food delivers.

On this particular day, my dining partner and I had the opportunity to order from the brunch menu. The choices were all tempting and, as is our belt-testing habit, we gleefully and without reservation overordered. We opted to start the meal with head-on, peel and eat shrimp, which had been delivered that morning from a

local shrimper in McClellanville. It was gorgeously fresh and perfectly cooked, served warm from the boil with cocktail sauce and pickled okra. Of course, we couldn’t resist the popular menu staple – French fries and béarnaise sauce. Enough said – you can’t go wrong there.

For our entrees, we decided to share each other’s choices. First we picked the fried green tomatoes with two eggs. The thick slices of perfectly breaded and fried tomatoes were complemented by creamy grits, pimento cheese adding a sharpness and depth that cheese grits generally lack. The eggs, over easy, completed the brunch scenario nicely.

Our second selection was the smoked pork loin po’ boy. The pork was shaved thin and accompanied by lettuce, tomato, pickled pepper relish and creole mustard on a flaky baguette, the right combina-tion of smoky saltiness and spice. I am a sandwich fan, but my dining companion isn’t. This po’ boy might have made a convert of her.

This quaint, cafeteria style restaurant pumps out some serious grub. Between that and the smiling faces of the staff and the relaxed, come as you are attitude, The Glass Onion makes for quite the “soulful” affair – and that, my fellow food lovers, is no small feat.

You can’t go wrong with the French fries and bérnaise sauce.

Eggs and fried green tomatoes are a tasty brunch combination.

1219 Savannah Highway Charleston, S.C.(843) 225-1717

Monday - Thursday: 11 a.m. to 9 p.m.Friday: 11 a.m. to 10 p.m.Saturday brunch: 10 a.m. to 3 p.m.Saturday dinner: 4 p.m. to 10 p.m.Closed Sunday

The Glass Onion

OCTOber 2011 | 25

The glory days of the Ameri-can frontier are long gone. The concept of the cowboy – the rugged individualist relying on wit and brawn

to survive in untamed territories – has been immortalized on the silver screen and in the pages of Western novels. Of course, ranches and rodeos, 10-gallon Stetsons and snakeskin boots are still around today, but those iconic cowboys of yore have become increasingly diffi-cult to find. Men and women alike long for that ideal, those John Waynes and Clint Eastwoods who once showed us that life can still be an adventure. Those cowboys are still around; it’s just a mat-ter of looking in the right place.

First, imagine the endless stretch of

unsettled plain that was once America’s Wild West, then picture in your mind the great expanse of our oceans. Think about that cowboy sitting atop his faith-ful horse, a rope on the horn of his sad-dle, contemplating the cattle he must herd. Then think of the captain at the helm of his boat, nets suspended from the boom, contemplating the aquatic creatures that he too must herd. It’s not such a leap to refer to those rugged in-dividuals riding the swells of unpredict-able seas as cowboys.

Captain Wayne Magwood is a fourth-generation shrimper, just like his father, Junior, and his father before him. The Magwood family, part of the history of Shem Creek, helped shape the mari-time character of Charleston. When

Where Have all the

Cowboys Gone?

At Sea Aboard Winds of Fortune with Captain Magwood

by Antonia M. Krenza & Laney Roberts

follow THIS!


choosing a name for her son, Mag-wood’s mother, Alva, honored her own idol – John Wayne – giving the boy not one, but two legacies to live up to. At the helm of his boat, “Winds of Fortune,” Captain Wayne is not just a Magwood; he’s a cowboy as well.

It is a rare day during the shrimping season that “Winds of Fortune” is not out on the water. Magwood and Sons has loyal customers, both individuals and restaurants, that Captain Wayne never wants to disappoint. This year, with the season starting late because of last year’s severe cold, the demand for fresh, local shrimp is high but not high enough to sustain the several hundred shrimpers still operating in South Carolina’s coastal waters. Thirty

years ago, there were more than 1,200 shrimp boats at work; today there are fewer than 400. Captain Wayne is grateful for the loyalty of his custom-ers; he knows he has a distinct advan-tage in the industry.

Yet even Magwood shares a potentially devastating disadvantage with his fellow shrimpers – competition from imported farmed shrimp. The anger in his voice is barely restrained when he speaks of the factory-like production of shrimp in Thailand and China, and he makes no ef-fort to hide the resigned sadness in his eyes. Captain Wayne understands that independent shrimpers can’t compete with the mass quantities and lower pric-es offered by the foreign shrimp farm-ers. In this economy, the survival of the

CHARLESTON

OCTOber 2011 | 27

consumer and the survival of the local shrimper do not always align.

Eat This! Charleston spent a day aboard “Winds of Fortune” to get a glimpse into the world of the local shrimper. In true maverick fashion, Captain Wayne steered us through some early morning, nausea-inducing ocean swells with one sneakered foot on the wheel. His crew moved about the boat with an ease both inspiring and humiliating. Bill Conrad, a former lob-sterman from Lynn, Mass., crews part-time for Captain Wayne, as a volunteer, simply for the opportunity to be on the ocean. Vasa Tarvin came to the United States from Russia when he was 4. On a school field trip to Magwood and Sons, he heard the siren call of the sea. When he turned 15, five years ago, he went to work for Captain Wayne.

The day of a shrimper generally rang-es from eight to 14 hours, and it has its own unique rhythm. In the cloak of pre-dawn darkness, “Winds of Fortune” departs the dock. While the captain searches for that shrimping sweet spot, influenced by instinct and the previous day’s experience, the crew is idle, lost in thoughts or in the beauty of a Carolina sunrise. After a while, they drop small test nets to gauge the potential of a spot. Once a location is determined to be worthwhile, the booms are lowered and the big nets hit the ocean. While the captain trawls, the crew again rests.

If this seems to be an idyllic sort of employment, don’t be fooled. There is much to be done once the nets are emptied onto the deck. The crew, wear-ing rubber instead of snakeskin boots, separates the shrimp from a herd of other sea life – jellyfish, sharks, sting-rays, horseshoe crabs and more. Squat-ting on small stools under an unforgiv-ing sun, the work is tedious. On a fruitful shrimping run, the process is repeated several times.

At first glance, the job of a shrimper appears a straightforward, relatively safe occupation. Watching Vasa scurry across a cable along the boom some 20 feet over the waves and equidistant from the boat might well alter that per-ception. The shrimp itself may be in-nocuous enough, but the other content of the nets pose the potential for great

pain, with their stinging appendages and serrated teeth. The nets are heavy and simply lowering and lifting them present dangers of their own.

Recently, a shrimper operating north of Charleston lost an arm to his winch. The quick thinking of the man’s young son saved his life. Captain Wayne doesn’t know that man, but he’s filling a boot with donations from customers at Magwood and Sons’ storefront. In his eyes, that boy is a hero. As with the cow-boys of yore, all shrimpers are brothers, and they have a code of honor by which they live.

If this seems to be an idyllic sort of employment, don’t be fooled.


fresh ingredients creative cocktails

expert staff

145a Williman street | charleston, sc 843-407-0473 | 1-800-818-2737

office open Monday-friday 9am-6pm

www.iceboxbar.com

dependable & professional service unique & classic rentals

843-407-0473 | 1-800-818-2737 145a Williman street | charleston, sc office open Monday-friday 9am - 6pm

www.eventdrscharleston.com

Visit www.ladlessoups.com for the daily specials at the Ladles near you.

“Hot soups for cool people!”

MT PLEASANT1164 Basketweave Dr843-606-2711

NorTH CHArLESToN8600 Dorchester rd843-412-6780

10-14 daily homemade soups, gourmet sandwiches, and salads

OCTOber 2011 | 29

With the shrimp on ice, the decks cleaned and the nets wrangled back into place, it’s time to head back in. The boat is accompanied by a small pod of dolphin. Their presence is in itself a sort of ocean magic,Av and the sound of their breaths as they break the water’s surface is a peace-ful punctuation to the long day. On the shrimp boat, it is again time for rest and reflection. At the helm, Captain Wayne expresses his disappointment at the day’s low yield. He remembers an abundance of the past, when the days’ catches were not the yo-yo of sparse and plenty that he has expe-rienced lately.

At the Magwood and Sons dock, Captain Wayne’s daughter, Tressy Mel-lichamp, was waiting. She had prepared a family recipe, pickled shrimp, for the Eat This! Charleston crew to sample. While everyone enjoyed the chilled and tangy treat, Tressy and her father spoke of the decrease in Magwood’s restaurant accounts. She is not directly involved in her father’s business, but she, too, understands the impact that

farmed shrimp has had on the indepen-dent shrimper. The author of “East Coo-per: A Maritime Heritage,” a chronicle of the maritime industries, families and vessels that define Lowcountry culture, she, like her father, knows how the face of South Carolina’s shrimping industry has changed.

The cowboys of the Wild West are gone, their habitat of plains and wide-open spaces long since swallowed up by industry and agribusiness. These oceanic cowboys remain, still riding the unpredictable swells along South Caro-lina’s coast. They are part of the cultural and culinary heritage of Charleston and the Lowcountry. But for how long? Will they, too, eventually be swallowed up by the overseas shrimp farming indus-tries? The only hope for these indepen-dent shrimpers is that the public de-mand for local shrimp increases – even if that means digging a little deeper into already stressed pocketbooks.

And if you happen to be introduced to one of these local shrimpers, be sure to shake his hand. He’s probably the only real cowboy you’ll ever meet.


843.416.8290 • briccobracco.net 1161 Basketweave Drive, Mt. Pleasant

Behind Harris Teeter on Hwy. 17 & Six Mile.Open 7 days a week. 11am until.

Happy Hour 4-7 Mon. - Sat. (bar only).

From Italian to English,

“Bricco Bracco” translates

to “This and That.” “This”

menu is derived from many

years of Italian cooking and

building layers of flavor

combinations. “That” brings

a taste of Italy to your plate.

Welcome to our famiglia, Bon Appetito!

All lunches $8 and under.

The Culinary Gift Shopat Towne Centre

1329 Theater Drive | Mt Pleasant SC 29464 | (843) 881 2208

For When You Need The Perfect Gift For The Foodie In Your Life

Social Art Made Simple & Fun! Bring out your inner artist while

enjoying a glass of wine with friends. Create a fun Lowcountry painting

instructed by a local artist.

Choose from an assortment of vintage wines.

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

Next to Basil/Opalwww.FearNoEasel.com

OCTOber 2011 | 31

The Taste of Charleston has been a staple event in the Holy City every fall for the last 30 years. Hosted by the Charles-

ton Restaurant Association, it was established in 1980 to showcase local restaurants and raise money for local

charities. It has been held in several locations throughout the area, from Middleton Gardens to Brittlebank Park, but for more than a decade its home has been historic Boone Hall Plantation in Mount Pleasant.

Several years ago, the CRA ex-panded the Taste of Charleston from

one event to three, adding the Taste: Iron Chef Competition and the Taste of the Arts on Gallery Row, making the event a weekend-long experience and raising more money for charities.

Late last year, Southern Living magazine contacted the CRA to dis-cuss the possibility of partnering on

the Taste of Charleston. Although they were considering many other events throughout the country, the editors of the magazine chose the Taste of Charleston as the event they would co-host and feature in several issues of the magazine during the summer and fall.

2011

Taste of Charleston By Soraya McKay

Come out to the 2011 Taste of Charleston Friday, Oct. 7 - Sunday, Oct. 9

DO THIS!


“Charleston has always been a quintes-sential Southern city and a favorite of our readers,” said Southern Living publisher Rich Smyth. “We’re thrilled to partner with the Charleston Restaurant Association to host this great event that celebrates world-class Southern food, music, art and culture.”

2011

Taste of Charleston By Soraya McKay

Happy Hour 4:30-7:30 pm 7 days a week

OPEN WEEKDAYS: 4:30 pm - 2 am WEEKENDS: 12 pm - 2 am

Live music | sushi | spirits

mONday: Mojito’s & Live Music

tuesday: Team Trivia 7-9 pm

wedNesday: Beer Goggle Bingo

thursday: Stand-up Comedy Night

Friday: 25% off food until 7:30 pm

saturday: College Football

suNday: Pro Football

— Happy Hour during games —

NiGhtLy Features

1150 Queensborough Blvd. Mount Pleasant, SC • 843.388.5114off Anna Knapp Blvd., just South of Mathis Ferry Road

in the Publix Shopping Center next to Chick-fil-A

www.yourlocalsbar.com

FrIDAY, OCT. 7 Iron Chef Competition • 6 p.m. - 9 p.m. The Culinary Institute of Charleston’s Palmer Campus in downtown Charleston

SATurDAY, OCT. 8 Main Event (Day 1) • 10:30 a.m. - 5 p.m. Boone Hall Plantation

Taste of the Arts on Gallery Row • 6 p.m. - 8 p.m. Various art galleries on Broad Street in downtown Charleston

SunDAY, OCT. 9 Main Event (Day 2) • 10:30 a.m. - 5 p.m. Boone Hall Plantation

Taste of Charleston Agenda

OCTOber 2011 | 33

Sweet Potato Maple Bacon Bisque5 lbs. Sweet potatoes, cubed uniformly in 1inch pieces3 qts. water12 oz. bacon, thinly sliced, to render and use as garnish1 med. onion, diced1/4 cup maple syrup, Grade B (has bolder flavor)Add brown sugar 1/4 cupT salt/pepper1/2 tsp. cinnamon Optional garnish — dollop of sour cream on top and bacon & scallions, chopped

1. In 5.5 qt. sauce pot, boil sweet potatoes until completely soft. Do not drain2. In another sauce pot, render bacon. Remove bacon and reserve for garnish.3. Using remaining bacon fat, sauté diced onions.4. Add to potatoes along with all other ingredients and puree until smooth with

immersion blender

With the cooler weather upon us and pigskin weekends here, this Sweet Potato Maple Bacon Bisque is the perfect

comfort food to watch your favorite team score. This is a family favorite that we enjoy every Halloween.

Do you make your living preparing food for other people? Would you like to share the secret of your success with the readers of Eat

This! Charleston? If so, send us an email with one of your favorite recipes and a photo of the finished product to: [email protected].

Sweet Potato Maple

Bacon Bisqueby Billy Condon

chefrecipe


When I think of fall, I think pumpkins. Therefore, it was a not difficult choice to make when I decided to submit a dessert recipe for the autumn edition of Eat This! Charleston.

Pumpkin rolls are quick and easy to make and the end result is delicious!

Pumpkin rolls have been a tradition of our families to make since I was a child, I can remember making these with my grandmother, but we have been using this recipe for the last 20 years.

Pumpkin Rollby Susan of Summerville, South Carolina

1. PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Flour paper. Sprinkle tea towel with powdered sugar and set aside.

2. COMBINE flour, baking powder, and set aside. Beat eggs and sugar in large mixer bowl until thick. Fold in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if using.

3. BAKE for 13 - 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel.

Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Keep refrigerated.

1/4 cup powdered sugar (to sprinkle on towel)1/2 cup all-purpose flour1/2 tsp. baking powder4 large eggs3/4 cup granulated sugar1 cup Pumpkin Pie Mix3/4 tsp. pumpkin pie spice

1 cup walnuts, chopped (optional)1 (8 ounce) package cream cheese, softened4 cup powdered sugar, sifted4 T. butter or margarine, softened1 tsp. vanilla extract

Do You Have A Great Recipe? Submit your story, food photo and recipe to [email protected]

Reader recipe

Pumpkin Roll

OCTOber 2011 | 35

1

SUMMERVILLE

Seewee Outpost — 6 miles

Walmart

Coosaw CreekCountry Club

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.

ISLE OF PALMS CONNECTOR

SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.

ASHLEY PHOSPHATE RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

526

41

1

SUMMERVILLE


Walmart


RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

526

41

Eurasia

Ladles Soups

Papa Murphy’s

Bambu

Taps

Coleman Public House

Finz Bar and Grill

Locals Sushi BarJacob’s Kitchen


1

SUMMERVILLE


Walmart


RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

526

41

Bricco Bracco

DeRoMa’s Pizza

Ladles Soups

Oil and vinegar

Crave Kitchen and Cocktails

Huck’s Lowcountry Table

Fuji Sushi

Tasi Bites and Blends

OCTOber 2011 | 37

1

SUMMERVILLE


Walmart


RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

526

41

1

SUMMERVILLE


Walmart


RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

526

41

Fat Hen

Black Bean

Black Bean

Papa Murphy’s

Papa Murphy’s

Souri’s italian Bistro

Matt’s Pizza Dept.

Just Chill

Funky Little Kitchen7 miles >

17 north Roadside Kitchen

Folly Roadside Kitchen


DINNERmoNDay – SuNDay 5p - 10p

Happy HouREvERyDay fRom 4p - 7p

2 for $52 SpECIaLTwo THREE-CouRSE mEaLS

& boTTLE of wINE (m,T,w)

bRuNCHSaTuRDay & SuNDay 10a - 4p

1968 Riviera Dr Unit O • Mt Pleasant, SC(Just off the IOP Connector)

843.884.1177 • www.cravemtp.com

Welcome to DeRoMa’s

843.972.1780www.DeRoMasPizza.com

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

OCTOber 2011 | 39

Bambu 604 Coleman BoulevardMount Pleasant, S.C. 29464(843) 284-8229 bambudining.com

Black Bean 116 Spring StreetCharleston, S.C. 29403(843) 277-0990 blackbeanco.com

869 Folly Road(843) 277-2101James Island, S.C.

Bricco Bracco1161 Basketweave DriveMount Pleasant, S.C. 29466 (843) 416-8290 briccobracco.net

Coleman Public House 427 West Coleman BoulevardMount Pleasant, S.C. 29464(843) 416-8833colemanpublichouse.com

Crave Kitchen and Cocktails1968 Riviera DriveMount Pleasant, S.C. 29466(843) 884-1177 cravemtp.com

DeRoMa’s Pizza1948 Long Grove Drive #201Mount Pleasant, S.C. 29464(843) 972-1780 deromaspizza.com

Eurasia915 Houston Northcutt BoulevardMount Pleasant, S.C. 29464(843) 606-2616 eurasiaSC.com

Fear No Easel1960 Riviera Drive Mount Pleasant, S.C. 29464 (843) 284-3327 FEAR fearnoeasel.com

Fat Hen3140 Maybank HighwayJohns Island, S.C. 29455(843) 559-9090 thefathen.com

Finz Bar and Grill440 Coleman BoulevardMount Pleasant, S.C. 29464(843) 654-7296 finzbar.com

Fuji Sushi644 Long Point Road # QMount Pleasant S.C. 29466(843) 856-5798 fujisushibarandgrill.com

Funky Little Kitchen 5105 N Highway 17Awendaw, S.C. 29429-4907(843) 928-4444 funkylittlekitchen.com

Hucks Lowcountry Table1130 Ocean BoulevardIsle of Palms, S.C. 29451(843) 886-6772 huckslowcountrytable.com

House of Brews1537-C Ben Sawyer Boulevard Mount Pleasant, S.C. 29464 (843) 416-8094 houseofbrewsmtp.com

Jacobs Kitchen148 Civitas Street Mount Pleasant, S.C. 29464 (843) 284-0840 jacobskitchen.net

Just Chill1118 Park West Blvd # 1Mount Pleasant, S.C. 29466 (843) 216-2181

Ladles Soups1164 Basketweave Drive Mount Pleasant, S.C. 29466 (843) 606-2711 ladlessoups.com

8600 Dorchester RoadSummerville , S.C. 29458(843) 266-9772

Locals1150 Queensborough BoulevardMount Pleasant, S.C. 29464(843) 388-5114 yourlocalsbar.com

Matt’s Pizza Dept.1055 South Carolina 41Mount Pleasant, S.C. 29466(843) 856-7800 nypizzaonline.com

205 Grandview Drive, Suite HSummerville, S.C. 29483(843) 873-6606

Oil and Vinegar1329 Theater DriveMount Pleasant, S.C. 29464(843) 881-2208 oilandvinegarusa.com

Papa Murphy’s 923 Folly Road Charleston, S.C. 29412 (843) 573-7358 papamurphysS.C..com

2 Avondale Avenue Charleston, S.C. 29407 (843) 789-3336

1107 Johnnie Dodds Boulevard Mount Pleasant, S.C. 29464 (843) 971-6242

216 Saint James Avenue Goose Creek, S.C. 29445 (843) 576-4133

Souri’s Italian Bistro3369 South Morgans Point Road Mount Pleasant, S.C. 29466 (843) 388-2323 sourisbistro.com

Taps Brews9770 Dorchester Road Summerville,S.C. 29485 (843) 821-0888 tapsbrews.com

Tasi Bites and Blends 1948 Long Grove Drive #5 Mount Pleasant, S.C.(843) 856-4264tasifresh.com

Restaurant Directory

List your restaurant, email directory@ eatthischarleston.com

dine-in carry-out delivery

Our pizzas are hand-tossed with our homemade dough, made fresh everyday. We then add homemade sauce and the highest qual-ity mozzarella cheese and toppings and bake them in a hot stone oven. We also offer calzones, specialty rolls, wings, fresh salads, hot and cold hero sandwiches and more.

Mt. Pleasant 1055 HWY 41 • 856-7800suMMerville 205 Grandview Drive • 873-6606

www.nypizzaonline.com

authentic

hand-tossed new york style pizza

Mention you saw our ad in CHARLESTON and Get

$5 off your purchase of $20 or More

GOOD MUSIC,

GOOD FRIENDS,

& GOOD BREWS!

(843) 416-8094 1537-C Ben Sawyer Blvd, Mt P.

Tues-Thurs: 10am-8pm Fri-Sat: 10am-10pm

Closed Sunday & Monday

www.houseofbrewsmtp.com

HOURS Mon-Thurs: 4 pm-2 am

Fri & Sat: 11:30 am-2 am

SUnday BRUncHStarts @ 10:30 am

Bottomless Mimosas $ 10

SaTURday & SUnday Burger & domestic Tall Boy - $ 10

call US FOR caTeRing • 654-7296 440 coleman Blvd. • Mt. PleasantVisit finzbar.com for our daily specials !

facebook.com/finzbar

5105 Hwy. 17N 1mile from Seewee Outpost

(843) 928-4444www.funkylittlekitchen.com

TUES: 5-9 Burger Night WED-THURS: 11-9FRI-SAT: 9-9SUN: 9-2

Serving Breakfast, Lunch, Dinner, and Brunch!

OCTOber 2011 | 41

Have a culinary event you’d like to promote?

Email your culinary event to [email protected].

OCTOBER2 OKTOBERFEST

12 – 5 p.m. Blackbaud Stadium, Daniel Island www.charlestonbattery.com

5 WinE TASTinG 5:30 – 8:30 p.m.

Leaf Café

7 iROn CHEF COMPETiTiOn 6 – 9 p.m. Culinary Institute of Charleston Palmer Campus

8+9 THE SOuTHERn LivinG TASTE OF CHARLESTOn 10:30 a.m. – 5 p.m. Boone Hall Plantation www.boonehallplantation.com

9 FiELDS’ FARM HARvEST POTLuCK 4:30 – 7:30 p.m. 3129 River Road, Johns Island

15 SOuTHERn SPiRiT COnCERT EvEnT BEnEFiTTinG WinDWOOD FARM

HOME FOR CHiLDREn 5 - 11 p.m.

windwoodfarm.org

16 GuERRiLLA CuiSinE GivES YOu CHEF TODD MAzuREK OF CAviAR AnD BAnAnAS 6 - 10 p.m. guerrillacuisine.com

19 LOWCOunTRY WinGAPALOOzA 5 – 9 p.m. Gaillard Municipal Auditorium 843.688.5995

23 GuERiLLA CuiSinE PRESEnTS DARKnESS TO LiGHT PRE GALA DinnER

6 - 10 p.m. guerrillacuisine.com

28 CHARLESTOn MAC OFF 7 – 11 p.m. Visitors Center Bus Shed Crave vs. Home Team Bar B Que

21-23 SOuTHERn GROunD MuSiC & FOOD FESTivAL WiTH zAC BROWn BAnD Blackbaud Stadium, Daniel Island www.southerngroundfestival.com

20 ART unCORKED Jasmine Porch at the Sanctuary www.kiawahresort.com

NOVEMBER10 2011 TASTE OF THE WORLD

5:30 p.m. Alhambra Hall, Mount Pleasant

12 L.i.M.E. DinnER TO BEnEFiT PATTiSOn’S ACADEMY 5 -10 p.m. www.limeincharleston.com

12 BLESSinG OF THE vinES www.charlestonwine.com

26 WinE TASTinG 5 - 7 p.m.

Uncorked Wine Bar DECEMBER3 L.i.M.E. DinnER TO BEnEFiT

CHASE AFTER A CuRE 5 – 10 p.m. www.limeincharleston.com

4 WinE unDER THE OAKS Boone Hall Plantation www.boonehallplantation.com

Events


Wish Your Ad Was Here?Advertise in Eat This! 843.225.0470To participate, email burgerchallenge@

EatThisCharleston.com. $10 entry fee.

MUSC Autism Spectrum

PROJECT Rex

Proceeds to benefitsPonsored by

Taste & Vote on the areas Best Burgers & Local Beers

Funky Little Kitchen5105 Hwy. 17 North • Awendaw

1 mile from Seewee Outpost

(843) 928-4444

& BE

ER TASTING

for A U TISMBURGERS

Nov 12 • 11 am - 3 pm

843.216.21811118 Park West Blvd,

Mt. PleasantThe Plaza at Park West

Burgers

Wraps

Beef on Weck

Casseroles

Lunch • Dinner • Take home casseroLes

843-303-1586 | 843-763-3024

king and queen limousine service

make your night out, wedding, or event

special!

OCTOber 2011 | 43

www.roadsidekitchens.com find us on facebook®

JAMES ISLAND 951 Folly Road843.277.2410

Sun-Thurs: 5 pm - 10 pmFri-Sat: 5 pm - 11 pm{

{ MT. PLEASANT 3563 Highway 17843.606.214

Sun-Thurs: 5 pm - 10 pmFri-Sat: 5 pm - 11 pm

The Roadside Kitchens chefs create the best dining experiences through upscale service and food in a casual, relaxed setting where guests enjoy classic comfort food and some elevated new takes on traditional favorites.

now serVinGcharLeston Locations2

Launch Party — October 18 from 5-8pm

Wine & Beer Tastings Live Music by Corinne Gooden | Food Fight Tasting

Live Comedy by Jason Groce & Friends | Prizes & Giveaways

Bambu Restaurant604 Coleman Blvd. | Mount Pleasant

CHARLESTON

16 Top Quality Import & Domestic Craft Beers on Tap

Open for Lunch, Dinner & Late Night

Saturday & Sunday Brunch

Overwhelm your taste buds.

843.416.8833427 W. Coleman Blvd. • Mt. Pleasant, SCJust minutes from the Ravenel Bridge, and steps from Shem Creekwww.colemanpublichouse.com

Eat This! Charleston | WINTER 2011

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Transcript of Eat This! Charleston | WINTER 2011