With the PGA Championship less than a week away, restaurants around the Holy City are primed and ready to wow the crowds. We called around to see what signature dish they’re most excited about on the menu.
If there’s one thing that 17 North’s Brannon Florie can guarantee, it’s freshness. Almost all of his ingredients come from farms in the area, like Legare, and his menu is crafted around the produce he receives each week. This week, he’s got a Dueling Ham and Cheese, which isn’t any ordinary ham and cheese sandwich plate. This one features two versions. One is a 15-month house-cured prosciutto with goat cheese on a toasted rosemary baguette. The second is a house-cured ham and pimento cheese on toasted brioche. It comes with a shot of fresh tomato bisque for a satisfying take on a classic diner offering.
At Mt. Pleasant’s Old Village Post House, Chef de Cuisine Forrest Park is doing summer right with an innovative take on the classic pork chop. Parker butchers whole, bone-in racks into 12-ounce portions. The chops are then pan seared and roasted in the oven with a glaze of peaches and sorghum, which comes from Blackburn Farms in North Carolina. Parker then crafts the perfect peanut ragu. Taking blanched and shelled peanuts, he slowly cooks them into a ragu with a medley of onions, carrots, celery, thyme, and chicken stock. “It’s rich and brothy and a little briny at the same time,” he says. Last, Parker makes a warm slaw with cabbage, sweet peppers, zucchini, onions, and local squash cooked with a citrus vinaigrette. “It’s bright colors and flavor with a crunch to it. It’s a great combination,” says Parker.
Downtown at Fleet Landing, Drew Hedlund has perfected fish and chips, a Lowcountry favorite. He starts with MSC-certified cod straight from the Pacific and lightly scores it. The fish gets dipped in a spicy batter, lightly fried, and served with red pepper remoulade and tartar sauce on a bed of roasted potatoes. Okra fries, pickled cauliflower, rainbow carrots come on the side. “There’s a lot of flavors. The pickled vegetables really round out the dish,” says Hedlund.
Out at Rosebank Farms Café near Kiawah, Chris Hyler is getting geared up for the PGA Championship by preparing the crowd favorite, shrimp and grits, a dish that contributes almost 75 percent of the restaurant’s sales. “Anything that comes out of the ocean is what I’m going to enjoy cooking and be confident cooking,” says Hyler. The grits sell quick. Hyler makes about two batches a day, cooked with housemade chicken stock, salt, pepper, organic milk, heavy cream, and bacon fat. Hyler then fries flounder filets in Geechie Boy Cornmeal for 90 seconds. For the sauce, he sautés local shrimp in white wine, salt, and pepper and then combines that with pecan pesto, chargrilled tomatoes, and butter before it’s finally poured on the grits.
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