Marc Collins (right) prepares a sweet potato and pear soup garnished with diced pears. Photographs (2) by Jenny Williams
February 15, 2012
Chef Marc Collins dishes up a delicious sweet potato and pear purée
WriTten by Kinsey Gidick
As we count down the days to the Charleston Wine + Food Festival (a mere 15!), it’s only appropriate we feature a recipe from the man who started it all, festival co-founder and Circa 1886 chef Marc Collins. The haute cuisine innovator is known for his imaginative dishes (think Broken Arrow Ranch antelope loin) but that’s not to say he doesn’t also know a thing or two about comfort food. Take, for instance, his sweet potato and pear soup featured in our February issue's Chef’s Table. Rich with flavors of nutmeg and cinnamon, it tastes great paired with a light side, says Collins, who recommends a spinach salad with a drizzle of olive oil, Banyuls vinegar, walnuts, blue cheese, and dried cranberries. The best part? This uncomplicated recipe means you’ll have time to sit and enjoy a glass of wine with a friend before diving in. And for those lucky enough to have a ticket to Collins’ Charleston Wine + Food Festival Perfectly Paired dinner, it’ll give you a taste of flavors to come.
For Collins’ sweet potato and pear soup recipe, click here.