December 2009

Food + Drink: Savor the Lowcountry

Sweet shrimp over creamy grits, briny oysters roasted to plump perfection, wood-smoked pulled pork with sauce on the side. Get a taste of Charleston’s renowned regional cuisine through this sampler—quick bites about our farms and traditional foodways, artisans and award-winning chefs, plus sweet tea, Carolina Cups, and our very own gold rice


Whole Hog Raising pork the right way at Walterboro’s Keegan-Filion Farm	Full Circle While writing Gullah Cuisine chef Charlotte Jenkins’ new cookbook, William P. Baldwin reconnects with the flavors of his childhood	Gold Rush Meet Carolina Gold Rice’s even more fragrant Charleston cousin

Singles Scene Meet the new Carolina Cups, a singular take on our briny oyster clusters	Hail to the Chef FIG chef-owner Mike Lata talks about his road to culinary success and what’s next for the 2009 Best Chef Southeast	The Dish The Lowcountry’s own shrimp and grits puts the home in hominy

Tops in His Field Part farmer, part culinary historian, and part businessman, Glenn Roberts grows authentic foods for discriminating chefs and cooks	Get Sauced Take your pick—vinegar, tomato, or mustard—to accompany your South Carolina ’cue	Get Your Goat A savory sampler of locally made goat cheese

Sweet Success Firefly Distillery’s Jim Irvin and Scott Newitt take a shot at flavored vodkas and a new line of rums	Treat Yourself Handmade sweets from some favorite pastry shops	A Sip of History Get a taste of Charleston’s tea growing tradition

Comments

Submitted by Anonymous on December 21, 2009 - 4:17pm.

I wanted to let you know how much I enjoyed the December issue of Charleston Magazine especially the food articles. Imagine my surprise when I had just read your story that day on Anson Mills and the restaurant where my husband's Christmas party was being held--City Zen at the Mandarin Oriental in Washington DC--served us Sweet Butter Poached Maine Lobster with poached currants, toasted pine nuts and Anson Mills grits. It was delicious. I felt like such a "foodie" being able to tell our server of its Charleston connection.

In fact, I have placed an order with Anson Mills to try their rice, grits and polenta.

Congratulations on another terrific publication.

Diane Mohler

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