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Eat This Spring 2013

A Palace for your Chalice

on Tuesday, 26 February 2013. Posted in Eat This Spring 2013, Magazine

Charleston Chops helps with holding your wine

Standing and eating at a social gathering with food can be a challenge, especially if there’s a wine glass involved. Even if you are an experienced restaurant server who knows a thing or two about how to manipulate culinary hardware, it would be nice to have a third hand to take care of that vessel of vino while gnoshing and conversing. Charleston Chops has agreed to offer you that third hand.

Called the Party Plate, it offers a convenient notch on the plate that allows for the safe handling of one’s wine glass that only costs you a small bit of the plate’s surface area. The need for such a specialty platter arose after last year’s Charleston’s annual Wine and Food Festiva.

Dutch Baby Pancake

on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, Reader Recipes

by Stacy Howell of James Island

Who does not love pancakes? For the pancake purist out there, here is a recipe you must try. A Dutch Baby, aka German Pancake or Bismarck or Dutch Puff is a pancake that is baked in a single sizzling-hot skillet. If you live here in Charleston and you do not own a cast-iron, shame on you! The sides of the Dutch Baby will rise above the edges of the pan and create a delicious puffy crust with a tender middle. The addition of seasonal fruit or cinnamon make this adult pancake a perfect breakfast for kids or adults.

Grilled Shrimp Skewers

on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, Chef Recipes

by Eric Huff
Burwell’s Stone Fire Grill
I chose this dish for a few reasons; it is splendidly simple and local as can be. From the shrimp, satsumas, kohlrabi, and even the honey embrace the bounties of our local environment. 
This recipe also reflects my Charleston Heritage, but brings my modern and playful artistry to the menu! I think most locals are comfortable with shrimp skewers and slaw; however with the unique flavor pairings it becomes something much more that just skewers!

Eat Local Month

on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, Do This!

Take the Eat Local Challenge

Throughout April  |  FREE
Here in the Lowcountry, we are blessed with an abundance of delicious, locally sourced food. Take our Eat Local Challenge for the month of April and invest in our local food system! When you sign up for the challenge, you get to choose your goal(s) for the month. You could aim to buy 10% more local food than usual, learn to can seasonal produce, or dine out at restaurants that source locally produced food. 

Irvin-House Wines From Farm to Bottle

Written by Chris West on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, Follow This!

It goes without saying the farm-to-table movement has been in the Charleston restaurant nomenclature for some time now. A bulk of local chefs have been clamoring for heirloom, organically-grown local vegetables and meats while local boutique and artisan farmers have been trying to stay abreast of the supply and demand. Even those who prefer to eat at home, but desire to know where their food is grown, have the opportunity to join seasonal community supported agriculture programs from the myriad local farms.

Seize the Bounty

on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine

When it comes to local Community Supported Agriculture (CSA), there is no better time than Winter to sign up so you don’t miss the boat on the Spring and Summer produce. The early bird certainly gets the worm and a bag full of delicious locally grown goodies. While these farms will likely be present at most local farmers markets as the weather warms, 
a CSA is a wonderful solution to the average family or single person’s busy lifestyle. Support your local neighbors who farm for a living, working long and hard, dirt-filled days to give you the best food possible. Check out our community table and listing for these amazing local farms and their Farm Share information. Sign up for your CSA share today.

The Sloppy Cow

on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, Dine or Dash

Upon hearing that the selection for Dine or Dash this issue was The Sloppy Cow, I was ecstatic. I do so enjoy checking out restaurants that are gourmet versions of extremely casual fare (i.e. the burger joint) because I am always keen to find out how a staple of our sad American diet gets jazzed up. It would seem that the founders of a restaurant that was named after an unkempt bovine probably had the same mindset I did, and the idea that they weren’t taking themselves too seriously was a welcome bonus regarding their self-awareness that I appreciated. 

Bartenders Become Buzzness Partners

Written by Chris West on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, Bartenders

From overseas trips to Thailand and Panama to building a 300-gallon backyard irrigation system to practicing their fly-fishing casts, the adventures of Rue de Jean’s Michael Moore and Red Drum’s Eli Wolfe are storied and plenty. Currently, it is their newest business endeavor that is providing them a buzz away from their respective bar scenes. And while most moneymaking ventures involve things like start-up capital, cost analysis and minimized risk/maximized profit … this business plan started with a bet.

Fahver-Gluten!

Written by Patrick Graham on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, Servers

Carmela met her husband David Martin in the Norfolk/Virginia Beach area, moving to Mt. Pleasant six years ago. After a break from the restaurant business for a few years, she got back into it like riding a bike. Upon her diagnosis with celiac disease, she decided to go in a different direction: gluten-free baking.

What’s Really Good For You Can Be Really Good

Written by Patrick Graham on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, Chefs

"A local guy in a local spot cooking local food.”  
Such was the mission statement for the Black Bean Company in its infancy. With the first location on Spring Street in downtown Charleston came a movement for support of a community on a grassroots level. On James Island’s Folly Road, the second incarnation of the BBC, a former Church’s Chicken became a laboratory borne of a chef’s experience in fast food to create healthy fare in record time. A third location is up and running in Mt. Pleasant, and a West Ashley location is in the works on Savannah Highway.

Brewvival Evolution

Written by Timmons Pettigrew on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, From The Tap

In 2010, the last Saturday in February became an annual, shining beacon on the Southern Beer Geek calendar. Brewvival was born. Charleston, like most cities, had its share of prior beer events, but COAST Brewing Company and The Charleston Beer Exchange set out to produce something unique. This would be an outdoor event with “hand-picked” written all over it – from the food vendors, to the live music, to the focal point: the beer.

Lowcountry Wine

on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, From the Cellar

DOMAINE MARTIN ‘PLAN DE DIEU’ 
COTES DU RHONE VILLAGES ROUGE  
2010 
BOTTLES BEVERAGE SUPERSTORE

Every once in a while a wine under $15 comes along and delivers big time! This recent discovery passes both quality and value tests and has quickly become a store favorite. Domaine Martin farms this limestone plain from the recently elevated AOC vineyard ‘Plan de Dieu’ with a winning combination of 60% Grenache, 25% Syrah and 15% Mourvedre. Powerful and spicy with ripe black plum fruit and a touch of minerality and forest floor make this ever so old school. The real estate is neighboring of famed Chateauneuf du Pape and Gigondas and has the same powerful finish as those two for half the cost! Bottled unfiltered, this gem is worth a case buy and should be a great addition to any cellar for the next 5-6 years.

Spring Fever

Written by Dee Lambert on Monday, 11 February 2013. Posted in Eat This Spring 2013, Magazine, From The Publisher

The sporadic days of 70 degree weather in January and February taunt us as outdoor venues douse their fire pits and remove the heat lamps from the patios. The flowers and trees begin to bud and throughout the Lowcountry, people begin to find reasons to be outside, celebrate and eat, drink and be merry. How epicurean! Farewell Winter Blahs, see you next year.