Blistered Snap Beans with Garlic, Chili and Vinegar1 lb green beans, stem removed 1/2 tablespoon minced garlic 2 teaspoons dry chili flakes 1/2 cup sherry vinegar Fleur de Sel, or another coarse sea salt for finishing like Bulls Bay Use a large saute pan- or two. (Its important not to over crowd the pans with the beans as they will not get the nice browning) Add just enough canola oil to coat the bottom of the pan and heat until smoking. Place the beans in a single layer in the pans, toss to coat and reduce the heat to medium and allow the beans to brown. After 1 - 2 minutes of constantly moving the beans around the pan, remove from the heat and add the garlic and chili flakes. Toss in the pan to coat. As soon as the garlic begins to slightly brown, add just enough of the vinegar to lightly coat and deglaze the pan. Serve hot and right out of the pan, sprinkled with course sea salt.
Tahini Peanut Oak Cookies2 cups rolled oats 1/4 cup and 2 TB peanuts ¼ tsp baking soda ¼ tsp salt 1 tb chia seed ¼ cup chopped dried apricots ¼ cup tahini ½ cup maple syrup ¼ cup almond milk 1 tsp vanilla Topping: Cinnamon sugar Chia seeds Toast the oats and the peanuts for 10 minutes in an oven at 350. They can share a tray. In a food processor pulse 1 cup of the oats and ¼ cup of the peanuts into a flour (do not pulse the remaining 1 cup of oats and 2 TB peanuts). Add all of the dry ingredients into a bowl from the oats to the chia seeds (including the oat/peanut flour and the reserved oats and peanuts). Mix in the chopped dried apricots and use your hands to incorporate them into the flour so they don’t clump together. Add in the wet ingredients from the tahini to the vanilla. Using a scoop or your hands create even balls and place them on a parchment lined baking tray. Use the palm of your hand to push them down so they resemble flat discs. Sprinkle the tops with cinnamon sugar + more chia seeds. Bake at 350 for 10 minutes. Allow to cool and enjoy!
Dumplings5 cups napa cabbage, finely chopped & lightly salted 1/2 lb ground pork (or ground chicken works) 2 teaspoon minced ginger 1 stalk scallion, finely chopped 1 tablespoon dark Chinese cooking wine or sherry 1/2 teaspoon sesame oil 2 teaspoon lite soy sauce 1/2 teaspoon sugar 1/2 teaspoon kosher salt 1 tablespoon cornstarch Pinch of white pepper 1 pack “Twine Marquis” brand dumpling wrapper, “Shanghai style” thickness (Leave at room temperature over night the day before you make the dumplings, this will make the wrapping part much easier) To make the filling, first take the salted cabbage and drain all excess water, make sure you get as much water out as you can or else it’ll make the filling watery. Combine all ingredients in a mixing bowl and mix well, making sure not to over mix. Refrigerate for 30 minutes before making the dumplings. To make the dumplings, have a small bowl of water to help seal the wrapper. Put one sheet of wrapper in the palm of your hand, and place about 1 tablespoon of filling in the middle. Slightly dampen the edge of half the wrapper, making sure that it is damp but not wet - too much moisture will make a messy dumpling! Fold the wrapper close and press the edges making sure there are no air bubbles in the middle where the filling is, and give it a good pinch. Repeat until all fillings are gone. Pan fry in oil or boil in water until wrappers are translucent, then enjoy!
Rodney ScottJames Beard Award winner Rodney Scott is one of the most recognized names to come out of the Holy City, with his whole hog barbecue becoming synonymous with Charleston's food scene. Rodney's story is one rooted in the South as he learned to love the art of smoking meat in his hometown of Hemingway before bringing his talents to Charleston.
Carrie MoreyCharleston's resident biscuit queen Carrie Morey was no stranger to the culinary world after growing up watching her mother run a successful catering company. Tapping into her family's traditions + recipes, Carrie opened Callie's Hot Little Biscuit to share her love for cooking with the world and give them a little taste of true southern cuisine.
Caroline WoodruffCaroline Woodruff has made her mark on both the Holy City and Charleston Wine + Food, taking home the title of Iron Mixologist during the 2018 festival. For Caroline, being behind the bar gives her a chance to make meaningful connections with her customers and pour out a little fun to brighten up anyone's day.
Morgan CalcoteMorgan Calcote is a freshly-minted James Beard Award winner after building the carefully curated wine program at Charleston favorite, FIG. Behind each glass of wine is the story of a grape and its journey from vine to bottle, and Morgan's passion for telling those stories resonates in each perfectly paired glass served in the quaint dining room she helms.
Cynthia WongCynthia Wong quickly established herself as one of the best pastry chefs in Charleston. In 2018, Cynthia decided to follow her passions and open up her own ice cream company. Life Raft Treats has become a local favorite for those looking to save their day with a unique, hand-crafted sweet treat.
Ruchi MistryAlong with her husband Tom, Ruchi Mistry opened Huriyali Gardens in Charleston's North Central neighborhood to prove food can be used to nourish both the body + the mind. Priding herself on her commitment to sound ecological practices, Ruchi continues to celebrate the vibrance of flavorful food sourced from the earth, satisfying both our stomachs + our souls.
Shuai + Corrie WangShuai + Corrie Wang are some of the leaders of the emerging renaissance in southern cuisine. Fusing together traditional Chinese recipes with their love for the ingredients found in Charleston's vibrant landscape, this dynamic duo is changing the way people think about Asian cuisine and leaving their mark on the Holy City's culinary community.
Keep it simple + fresh with this Lobster Gnocchi recipe from Drew Hedlund of Tradd's!
3 oz Rio Bertollini's lemon basil gnocchi
2 oz cooked cold water lobster meat
1 tsp oven dried tomatoes
1/2 tsp preserved lemon
1/4 cup lobster stock
2 Tbs butter
1 oz arugula
Bring a large pot of salted water to a boil.Place butter in a sauté pan and melt over medium heat until lightly brown and foamy.
Add gnocchi to boiling water. When they float to the top, cook for 1 minute more.Using a slotted spoon or spider, gently transfer the gnocchi to the pan of melted butter to brown lightly.
Add lobster meat, preserved lemon, and oven dried tomato to sauté pan. Heat through and season with salt and pepper.
Add lobster stock and reduce until the liquid is gone.
Add arugula to sauté pan and cook for around 5 minutes, until the leaves begin to wilt.
Toss and serve with parmesan reggiano on top.
Meringue Mushrooms4oz/120g whites, room temperature 2 Tbs cocoa powder + more for dusting Pinch cream of tartar 3/4 cup/140g granulated sugar 1 cup/140g powdered sugar, sifted 1/4 cup Ghiradelli semi sweet or dark chocolate chips (this is the “glue”) Preheat the oven to 200°F. Put the whites in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until frothy. Add the cream of tartar. Gradually add the granulated sugar and whip until stiff peaks. Fold in the sifted powdered sugar. Pipe the meringue mushrooms onto a Silpat using a piping bag fitted with a medium round piping tip. Pipe “kisses” for the stems, pulling the bag up sharply at the end to make a sharp pointy tip. For the caps, keep the tip 1/4” up and make filled circles. Bake immediately in the oven for 1 hour. Turn off the oven and allow meringues to sit overnight in closed oven. Do not open the oven at all once the meringues are in it. Assembly: Poke holes in bottom of the mushroom caps with a toothpick or a paring knife. Dab a bit of melted chocolate into the hole. Take the stem of the mushroom and place the pointed end into the chocolate and hold still until chocolate is firm enough to stay into place.
Caramel Sauce1 cup heavy cream 1 cup + 2 Tbs granulated sugar 3 Tbs light corn syrup 1 tsp sea salt Water as needed 1½ Tbs unsalted butter Heat the cream to until steaming. Set aside. Place the sugar, corn syrup, salt, and enough water to make a wet sand texture in a heavy-bottomed saucepan over medium-high heat. Stir until combined. Without any further stirring, cook the mixture to a medium amber color. Watch carefully as it can burn quickly. Turn off the heat and add the hot heavy cream in a slow, steady stream, while whisking constantly. Be careful as it will bubble up. Add the butter and whisk until all is combined. Set aside.
Chocolate Sponge CakeCocoa power 4 oz/120g 64% chocolate 6 eggs, separated, room temperature 6 Tbs./80g granulated sugar 1 tsp. vanilla extract ¾ tsp. cream of tartar 1/8 tsp. kosher salt Preheat the oven to 350°F. Spray a 18 inch x 13inch rimmed baking sheet with nonstick cooking spray, line it with parchment paper, and spray the parchment. Lightly sift cocoa powder over the parchment. Melt the chocolate and set aside to cool. Combine the yolks and 1/4 cup/50g of the sugar in the bowl of a stand mixer fitted with the whip attachment and whip it on high speed until the mixture turns a light yellow and thickens enough that when you lift the whisk over the mixture, the mixture forms a ribbon as it slowly falls back onto itself, about 5 minutes. Add the vanilla extract. Add melted chocolate in a steady stream, whipping until just combined. Set aside. In a new, absolutely clean bowl, use a clean whisk to whip the egg whites until frothy. Add the cream of tartar and whip the whites to soft peaks. Gradually add the remaining 2½ tablespoons/30g sugar and whip the whites on high speed until medium/stiff peaks form. Gently fold 1/3 of the whites into the chocolate mixture. Repeat twice more. Don’t over mix. Spread the batter into baking sheet. Bake for 15 to 18 minutes, or until the cake springs back when touched. Take the cake out of the oven and cover it with a slightly damp kitchen towel.
Caramel Mousse3 *silver strength gelatin sheets 1 Tbs/15g cold water 1 cup/235g caramel sauce 3 egg yolks/55g yolks 6 Tbs/75g granulated sugar 1½ /45g egg whites Pinch sea salt 1cup/205g heavy cream, whipped to soft peaks Combine the gelatin and water in a double boiler and heat until the gelatin melts. Heat the caramel to 100°F, add the gelatin mixture, and stir. Transfer to a large mixing bowl and set aside. Make a double boiler with the bowl of a stand mixer and a saucepan. Combine the yolks and 1 heaping Tbs/15g of the sugar in the bowl and whisk them over barely simmering water until the mixture reaches 145°F, about 7 minutes. Transfer the bowl to a stand mixer fitted with the whip attachment and whip them on high speed until the mixture is cool. Set aside. In a new, absolutely clean bowl, combine the egg whites, salt, and remaining 5 Tbs/60g of sugar, place it over the saucepan of barely simmering water and use a clean whisk to whip the mixture until it reaches 160°F, about 5 minutes. Transfer the bowl to a stand mixer fitted with a clean whip attachment and whip on high speed until cool, about 5 minutes. Fold the egg yolk mixture into the caramel mixture. Gently fold in the whites in thirds. Fold in whipped cream in thirds. Cover and refrigerate until set and ready for use. *Professional chefs use gelatin sheets instead of granular gelatin. They are available online.
Chocolate Icing1 cups/4.5 oz cocoa powder 4 1/3 cups/20 oz powdered sugar 16 oz unsalted butter, softened ¼ cup whole milk Sift the dry ingredients together. Put the butter in the bowl of a stand mixer fitted with the paddle attachment and beat it on high speed until light yellow, about 8 minutes. Beginning and ending with the dry ingredients, alternate adding the dry and wet ingredients. Set aside.
AssemblyRemove the towel from the cake Spread the mousse over the cake, leaving the cake bare for the last 1½ inches the short end of the baking sheet. Pick the cake up by the opposite end of the bare cake and use the parchment to help you roll it evenly, peeling back parchment as you roll. Place the cake seam-side down. With a serrated knife, cut ¼ inch off of the end of the cake on a bias. Pick up this piece and place it on the side of the “log” to resemble a tree branch. Refrigerate for 1 hour. Use the chocolate icing to ice the log and use a fork to make it textured. Dust the meringue mushrooms with cocoa powder and place around/on the yule log. For a pop of color, roll cranberries in sugar and place around the yule log.
How did you get your start in the restaurant business?
My mom has been in the food business for over 40 years, I've been with her for 30 of them, so I guess you would say osmosis. I moved to Charleston from Scituate, MA in 2008 to attend College of Charleston. From then, a second location for Circe’s Grotto started brewing in our mind. I knew Charleston needed a good mom-and-pop sandwich shop, who doesn’t like a good, fresh sandwich? After I graduated from the College of Charleston, I went to Rincon, Puerto Rico not knowing what the next step was in life. Soon after, a friend in the real estate business called and said he had acquired the perfect spot for Circe’s Grotto in Charleston. I moved back to Charleston, we signed the lease, and started building our second Circe’s Grotto. We used the same concept of the one up in Scituate, MA, just a simpler version, minus the bakery aspect. We wanted to offer the city a good sandwich with fresh ingredients that your mom would make you at home.