It’s officially pumpkin season, which means there’s no shortage of opportunities to get your fill of the autumnal flavor:
For the upscale eater: Peninsula Grill‘s Graham Dailey, a recent graduate of the chefs’ media training sponsored by the Convention and Visitors Bureau, has put together a camera-ready fried oyster appetizer, topped with pumpkin jalapeño relish; he’s also serving a beef filet with pumpkin succotash and grilled sea scallops with pumpkin butter. And over at Hank’s Seafood, chef Frank McMahon’s concocted a seared swordfish with pumpkin poached in a Vietnamese-style stock: The dish is finished with dark green pumpkinseed oil. Continue reading “Where to Get Your Pumpkin Fix” »
Two years after starting to sell their infused oils and vinegars at area farmer and artisan markets, Laurie and Jason Benjamin are opening a Lowcountry Olive Oil retail store downtown.
Laurie Benjamin stresses that Lowcountry shouldn’t be confused with the 99 percent of gourmet olive oil shops nationwide which are supplied by the same California outfit. Lowcountry buys bulk quantities of picholine oil from growers in Turkey and Morocco, and then adds various herbs and fruits for flavoring.
“It’s a wonderful oil for infusing because of its light, mild flavor,” Benjamin says, adding that the store will also stock “bolder varietal oils from around the world and the U.S.”, locally-made pastas, spices and cheeses. Continue reading “Lowcountry Olive Oil Finds Permanent Home Downtown” »
For locavores who’d rather spend their Saturday morning enjoying dishes made with homegrown fruits, vegetables, eggs and pork than fussing with raw ingredients at the farmers market, Angel Oak this weekend is hosting a breakfast featuring Legare Farms products.
Breakfasters have their pick of crème brulee French toast with muscadines; eggs with pimento cheese grits and sausage and a country fried steak with sawmill gravy, collards, eggs and biscuits. All three plates cost $12, not including gratuity. For children under 10, a $6 Little Farmer’s plate is available. Breakfast includes a choice of juice, coffee or iced tea; for a $10 supplement, guests can drink all the mimosas they want.
Reserve a spot at Saturday’s 8:30 a.m. or 10 a.m. seating via Eventbrite, or call 556-7525.
When Middleton Place late last year hired a pair of farm managers to work its fledgling one-acre production garden, the site didn’t just hire somebody with organic farm experience: It hired somebody with organic farm certification experience.
Partly because Amy Talarico knew the ropes, and partly because the garden was located on an unmolested patch of land, Middleton sped through the certification process, last month earning its official organic designation. The certification came as good news to the farm, which this spring coped with the same drenching storms that destroyed crops across the region.
“We got absolutely murdered by the rain,” co-manager Frank Beaty says. “The old-timers we know said they hadn’t seen (anything like) it in 30 years, so we don’t feel so bad about the lackluster product.” Continue reading “Middleton Place Farm Earns Organic Certification” »
Quick quiz: Which Folly farmers market is pictured here? (Hint: Friday’s Farm & Artist Market doesn’t debut until Sept. 13.)
At the start of August, Folly Beach didn’t have its own farmers market. By the end of September, the community will have two.
The Folly Beach Farm & Artist Market debuts next Friday, Sept. 13, just weeks after the Folly Beach Farmers’ Market began convening on Wednesday evenings. While organizers initially contemplated a joint effort, diverging visions resulted in the bifurcated set-up.
For non-Folly folks, here’s a guide to keeping the markets straight: Continue reading “Farmers Markets Invade Folly” »
Fans of fresh-ground grain swear the homemade flour is lighter, tastier, cheaper and more nutritious than its store-bought counterpart. But for cooks who are still skeptical about grinding their own grains, Stono Market is offering a pair of free tutorials.
“Making Bread From Freshly Ground Grains,” led by Monica Killen, will be offered at the John’s Island shop on Sept. 15 at 5 p.m. and Sept. 24 at 7 p.m. The class will cover purchasing, processing and preparing whole grains, as well as “tons of other info,” Stono’s Babs Ambrose says.
Class size is capped at 15 people. To register, call 559-9999 or e-mail Ambrose at email@example.com.
Limehouse Produce latest promotion comes with a sizable prize package and an important safety warning: Don’t try to photograph the grower’s newest truck while you’re driving.
But assuming you’re well out of harm’s way, Limehouse is looking for snapshots of the newest addition to its fleet: A truck decorated with cartoon-style produce characters. Shutterbugs who submit a picture of the truck on its delivery route are eligible to win tickets to the Charleston Wine + Food Festival launch party; tickets to the Charleston Restaurant Association’s Taste of Charleston; Limehouse apparel and bags of vegetables.
Entries can be submitted via Limehouse’s Facebook page or Instagram account. One winner will be randomly chosen each week through Sept. 27.
Although Cypress likens its four-year old Artisan Meat Share program to a CSA, the amenity could more appropriately be described as a C.O.D: Charcuterie on Demand.
The restaurant seasonally offers $50 meat packages, which come with none of the surprise or obligation associated with most CSA boxes. This fall, the box includes braunschweiger, picante, knockwurst, Tuscan beef and pork pâté. Boxes will be available for pick-up at the restaurant beginning on Sept. 18; to pre-order a package, call (843)937-4012 x229. Spokeswoman Becky Tanenbaum warns the packages are sold on a “first-come, first-serve basis.”