Back in January, when I was first approached by the City Paper with the opportunity to write about food, I was intrigued, to say the least. I am an academic, an educator and historian, rather than a chef, and my time spent studying the rich history of Charleston’s cuisine instilled a deep reverence for the traditions and customs that our diverse legacy passed down to the present day.
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Summertime meals are as much about enjoying the pleasures of eating as they are about the food itself. What other time of year can you let watermelon juice drip down your chin or get ice cream sticky between your fingers?
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Slime is not a word often used in favorable descriptions of food. But when it comes to okra, the magic is in the mucilage (let’s just stop calling it slime, shall we?).
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East Coast Seafood
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Stono Market
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When you’re taking out the speedboat, you pack the cooler with beer, but when you’re taking out the sailboat, you carry along a Sancerre. A crisp, cool white wine provides the perfect accompaniment to the harbor breeze and a light summer meal.
August 2, 2006 |
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Every year, summer fills our baskets and drips down our chins with the ripeness of its bounty. Often, the natural sweetness of the berries, peaches, and melons that define this time of year can satisfy an aching sweet tooth all by themselves.
August 2, 2006 |
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Charleston’s barbecue scene is all over the map, literally. We have smoky pits putting out a range of styles that represent the slow-cooked pork as it is commonly prepared across our state and beyond.
August 2, 2006 |
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Out on the West Ashley corridor of Highway 17, just past the gaggle of fast food chain restaurants, lies a building where you’re much more likely to hear the word “organic” used in a food-related context — the U.S. Vegetable Laboratory, a $20-million facility that spans over 400 acres and is owned and operated by the U.S. Department of Agriculture’s Agricultural Research Service. This unassuming structure, or the labs that were scattered across the roadside prior to the brick behemoth’s 2003 opening, served as the birthplace for a myriad of dinner-table staples.
August 2, 2006 |
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I love to get my hands dirty. But I truly admire the farmer who is always getting dirty to provide the Lowcountry with fruits and vegetables that appeal to the eye and please the palate.
August 2, 2006 |
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11 Center Street
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DISH DINING GUIDE The Essentials
Charleston is a city of restaurants. Few places in the world boast as dense a concentration of food purveyors as our urban areas.
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DISH DINING GUIDE The Nine Top
How do you narrow a selection as diverse as the entire Charleston dining scene into a best of the best? It is virtually impossible.
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DISH DINING GUIDE The Spice Is Right
Amazon Grill
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DISH DINING GUIDE Don’t Call Them Dives
A.C.’s Bar and Grill
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DISH DINING GUIDE The Sweet Life
Cupcake
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