With Tropical Storm Debby aiming to dump up to 30 inches of rain in pockets of the Charleston area this week, folks are battening down the hatches and checking their supplies.
We asked local chefs, restaurateurs, somms and distillers what their go-to storm snacks and sips are. What we discovered sounds so yummy that we’re just going to have to try some of these recs:
Anthony Marini, owner, The Pass
“My pantry always has pasta, spices like fennel pollen and dried chilies and I always have Passata (which is a strained pureed tomato sauce). Even with the hot weather, shutting in due to the storm would be a great reason for a baked pasta that you could fill the aforementioned, ricotta, parmesan and mozzarella cheeses (which I always have in my refrigerator) and any vegetable from tomatoes, Italian long hot peppers, fennel or chopped Swiss Chard.”
Jeremiah Schenzel, owner, Daps Breakfast & Imbibe and Cleats
“I’m a sucker for pantry nachos. Tortilla chips, whatever cheese you like, salsa, canned beans…really whatever you have in your pantry. And if you lose power it’s a great way to use things that may spoil — and you can always pull a torch out to get everything hot and melty.”
Herman Ng, owner, Xo Brasserie
“My go-to, easy, quick meal for times like this would have to be dumplings. I would make them ahead of time and freeze them. I would just give them a quick steam or boil and toss them in some chili oil and soy sauce. Dumplings are my comfort food and they’re quick and easy.”
Eric Hara, owner, Barnyard Chicken (forthcoming Park Circle restaurant)
Hara stays prepared for inclement weather with cryovac bags and a freeze dryer. And while that may be more prep than most people have, Hara said in the future, there are some basic rules that apply to having a stocked kitchen.
“You want to keep shelf-stable stuff in your pantry, like pastas, rice … and then canned meats. Ramen comes in handy — you know how many dishes you can do with a little ramen?”
Ray England, chef, Husk
“Tinned seafood! To be more specific I keep tinned cockles around for any occasion. I like the Fish Wife, Matiz, JOSE Gourmet brands. It’s great with some good bread and butter. What I usually like to do is put it on the grill to warm up right in the tin. When I do it on the charcoal grill it will give it a mild smokiness. Also [the grill] will bring out other nuances and soften some of the tinned fish … It’s great for a hurricane kit because it doesn’t require refrigeration and lasts a long time, so I don’t have to remember to buy right before or rush to the stores.”
England recommends shopping at local spots like Counter Cheese Mongers, Cudaco and Odd Duck Market.
And when it comes to drinking during a storm, England is going for “any light or chillable red wine or a crisp, citrus forward white wine from either Bin152, Stems & Skins or Dashi. Also any light beer! But I’d go High Life if it was a macro brew, or local would be Munkle Pils, lofi mexi lager, EO something cold.”
Nick Dugan, chef, Sorelle
“Relying on the pantry is important during the storm. I always keep a good base of must-have items: high quality dry pasta, a few cans of whole Napoli tomatoes, anchovy, cans of tuna, capers, olives, chickpeas, Bona Furtuna olive oil, etc.
“One of my quick prep dinners that relies on the pantry is a salad with chickpea and albacore salad with red wine vinaigrette, Sicilian oregano, red onion, cherry tomatoes and celery. It’s hearty, healthy and delicious. I also like making an easy pantry pasta like Fusilli Puttanesca, with anchovy, capers, Napoli tomatoes, fresh parsley and extra virgin olive oil. Briny and crave-able.”
Nikko Cagalanan, owner, Kultura
“My go-to is Nissin Instant Ramen Black Garlic Tonkotsu. Pair it with Espiral Vinho Verde from Trader Joe’s and you’ve got a great storm meal.”
Cat Moye, co-owner, Fizza Kombucha
“Our most go-to meal prep is roasting a ton of chicken breasts and thighs with olive oil, salt pepper, and garlic powder. Bake at 450 degrees till it’s cooked to 165 degrees. Then we can use it in limitless options. My current favorite is adding it over an arugula salad with some pickled beets or strawberries (whatever is one hand), goat cheese, some fresh basil, and pecans, dressed with balsamic vinegar, olive oil, and salt and pepper. Goes great with a Fizza Strawberry-Mint kombucha over some gin, crushed mint leaves and a squeeze of lime.”
James Wozniuk, owner, Makan
“CONSERVA!!!! I love tinned seafood and usually have a bunch of cans stashed for a rainy day (And a sunny day. And an overcast day. And… you get the point). Tuna, mackerel, sardines, salmon, mussel, oyster, clam, razor clam, baby squids or just about anything. Here are some of the preparations I enjoy:
- Saltines, dijon mustard, cornichon
- Over short grain rice, Duke’s or kewpie mayo, sriracha, furikake, nori
- Leche de Tigre
- Crying Tiger
- Som Tam
- Pork belly, rice, kimchi
- Tuna melt on rye bread
With the complicated preparations removed, you are left with a few quick combinations that are packed full of flavor.”
Kirsten Bhattacharyya, sommelier, Graft Wine Shop
“Annie Mae’s Teas are so good and cozy. Vermouth on the rocks or something similar like Bonal (can always find it at Bottles). Obvi the house is stocked with wine but it’s so hard to choose! Some bottles I’m loving right now are: Manuel Moldes ‘Afelio’ Albarino, Lioco Sonoma County Chardonnay, anything from Emme Wines and Bernabeleva Tinto (light garnacha based red from right outside Madrid!)
“I always have popcorn on hand and either hot honey butter or honey + butter + chile flakes to make your own. So addictive and still feels decadent. Dino nuggets, for obvious reasons. There’s so much fun local veg right now too, I’m always finding inventive ways to use my Community Supported Grocery bundle! Rio Bertolini tortellini (lifesaver!! and you can use the veg above to zhuzh it up).”
Teshawn Gamble, executive chef, Félix Cocktails et Cuisine
“On a rainy day, all I want is chicken soup. A simple recipe of chicken, freshly cooked or leftover, with onions, carrots, celery, butter, flour, chicken broth, and whatever pasta you have on hand will do the trick. Throw in whatever veggies you have and some fresh herbs. It’s one of those clean-out-the-refrigerator recipes that’s easy to make.”
Recommended beverage pairing: Pinot Noir
David Schuttenberg, owner, Beautiful South and Kwei Fei
“Mexican cooking is my comfort food. When I need simple, delicious home cooking, I like to cook a pot of beans and use it in any number of ways. Served in their own pot likker topped with onions and a dollop of sour cream. Pureed and folded into a flour tortilla and pan fried until crispy. Smeared on crispy corn tortillas and topped with fried eggs. A good pot of beans is the best way to get through a few days of being stuck inside.”
Recommended beverage pairing: “And of course, I prefer a nice strong margarita when riding out a summer storm. Here’s a cheater recipe that keeps the heartburn at bay by not using store bought margarita mix:”
Fill a blender pitcher with ice cubes. Add 6 oz of minute maid limeade frozen concentrate, 6 oz. blanco tequila (8 if it’s a particularly boring day!), and 6 oz. of whatever light beer you have lying around, a pinch of salt. Blend until smooth.
Firefly Distillery recommends whipping up a “Firefly Storm”
Ingredients:
- 1.5 oz Firefly Classic Vodka (found in most local liquor stores)
- 2 oz Ginger Ale
- Splash of grape juice
- Splash of lime juice
- 1 lime wedge for garnish
Pour Firefly Classic Vodka into a cup over ice. Add a splash of grape juice and a splash of lime juice. Garnish with a lime wedge and enjoy!
Final recommendation from the cuisine editor
When stuck inside, I really care more about what I’m drinking than eating (I’ll likely be snacking on a budget charcuterie board). My go-to martini recipe comes from chef Molly Baz (you can see the full recipe here). Served with three garnishes and a splash of cornichon brine, this booze-forward bev is my favorite iteration of the dirty martini.
Sometimes, though, it’s kind of fun to pretend you’re in college again, celebrating inclement weather and canceled classes. In that case I’m heading to my local convenience store and grabbing a 40 and a small bottle of OJ. Drink down some of the beer, pour in some OJ — and voila, a drink worthy of a little debauchery!
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