Keep it simple + fresh with this Lobster Gnocchi recipe from Drew Hedlund of Tradd's!

Ingredients

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

Parmesan reggiano

 

Instructions

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.

'Tis the season for cheer + treats! Enjoy a holiday classic with this Chocolate Caramel Yule Log recipe from Pastry Chefs Anne White and Elizabeth Skelton of Mercantile and Mash.    

Meringue Mushrooms

  4oz/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 Sauce

  1 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 Cake

  Cocoa 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 Mousse

  3 *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 Icing

  1 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.  

Assembly

  Remove 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.

For Nick Stella, sandwiches have always been a family affair. Following his time at the College of Charleston, he decided to make the Holy City the next home for Circe's Grotto, a mom-and-pop shop serving up some of the city's best sammies. We chatted with Nick to find out how Circe's came to be + why simple food is sometimes the best food.    

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.

 

Where did the name ‘Circe’s Grotto’ come from?

   

Why did you want to bring Circe’s to Charleston?

   

Why sandwiches?

 

What’s the secret to the perfect sandwich?

   

If someone’s visiting Circe’s for the first time, what do they have to try?

     

Gather around the table and enjoy this delicious dish from Anthony DiBernardo of Swig & Swine.

 

Corn Pudding

2  8oz packages of cream cheese 6 eggs 2 cups heavy cream 1 cup sugar 3/4 cups self-rising cornmeal 1 tablespoon salt 2 teaspoons black pepper 1 onion julienne 1 jalapeño diced (your preference on seeded or not) 1.5 pounds shredded cheese 8 ears of corn, kernels removed   Let cream cheese soften. Sauté onion, jalapeño, and corn until soft. With a mixer or by hand, whip cream cheese and eggs until combined and smooth. Add heavy cream, sugar, cornmeal, salt, and pepper, mix until incorporated. Fold in corn, onions, and jalapeños. Turn into a greased baking dish and bake at 325 uncovered until set, approximately 30 – 45 minutes.

It's all the goodness of Thanksgiving without the guilt! Nick Wilber of Basic Kitchen is sharing his secret to creating the perfect vegan green bean casserole!    

Executive chef Shaun Connolly of Joséphine Wine Bar is sharing his recipe for the perfect squash ravioli. As the air gets cooler + the leaves begin to fall, this dish is the definition of cozy comfort for the fall.        

For Tomas Prado, cooking has always been a family. After successful stints in New York City + Miami, Tomas and his wife Linda have made Charleston the home of their new endeavor, Spanglish Cuban Kitchen. We sat down with Tomas to learn more about what inspires his flavorful dishes and how the Holy City is the perfect place for Cuban cooking.    

How did you get your start in food?

  My mother is an amazing cook and I always watched what she was cooking and helped her in the kitchen. As a young teen, my cousin had restaurants in Miami and I did everything from bussing tables to help in the kitchen, but my first experience in professional kitchens came after the economic crash of 2008. I was working in finance and I decided to take a look into a new career path in culinary arts. I enrolled at Johnson & Wales University in Miami and, as part of my curriculum, I needed to complete an internship where I decided that "if I was going to be the best, I needed to learn from the best,” which led me to work at Cafe Boulud in Palm Beach for Chef Daniel Boulud.  

You cite your mother as one of your biggest inspirations. How do her recipes influence your food?

  At Spanglish, all the dishes we make are dishes that my mother made for me while growing up. My culinary background has only enhanced the dishes as I have learned the importance of using high quality, locally sourced ingredients as much as possible. She taught me the flavors and “soul" that is Cuban food and without her influence, Spanglish would not exist.    

You’ve served up dishes in top restaurants, like NYC’s Westlight and Miami’s Golden Fig. What were some of the biggest lessons you learned working in these kitchens?

 

Westlight and Golden Fig taught me many things. Golden Fig taught me what it was like to have the complete freedom to change my menu seasonally, the ability to use many unique ingredients and meet some incredible farmers who are doing wonderful things in the area of sustainability. Golden Fig allowed me to grow as a chef by allowing me to build an incredible team of cooks and FOH staff that believed in the true “farm-to-table” concept. Golden Fig was “home”. 

 

Westlight was an incredible experience. Westlight pushed and will push you to the limit of service. With almost 800+ covers a night, you are taught to be on top of your game at all times. The food was fun, exciting, and perfect for the over-the-top setting that is the 22nd floor of the William Vale, overlooking beautiful New York City.  The ability to work alongside my chef-mentors, Chef Anthony Ricco, Chef Conor Hanlon and Chef Andrew Carmellini was an honor.

 

After living in Miami and New York, why did you decide to make Charleston your next home?

Charleston has always been on our radar. We knew that Charleston was becoming a culinary destination with sensational kitchens like FIG, Obstinate Daughter and McCrady’s but, honestly, my wife always wanted to live here so it was an easy transition. Charleston has it all; good food, exceptionally warm and loving people, beautiful architecture, great weather— what else could we ask for?    

Where did the idea for Spanglish come from?

 

Prior to our move to Charleston, we had developed our hospitality group where we contracted, coordinated and participated in various pop-up dinners and private events in New York, Miami and Dallas.  One of the concepts we were in the process of developing was Spanglish; an elevated Cuban-American, ingredient-driven fast casual concept in where we took food that we learned from eating at home in Miami by focusing primarily on good ingredients and keeping it as local as possible.   

 

Your dishes feature many local ingredients and highlight the farm-to-table process. Why is it important to you to utilize regional produce?

 

Regional or local ingredients are very important to us for many reasons, but the main reason is quality. If the ingredients are in season, and they are local to your area and they don’t have to travel across the country or the world to get to your plate, you are almost guaranteed to get the optimal flavor possible from that ingredient. Another bonus is that you are supporting farmers and purveyors in your community— and thats a win-win for everyone!

   

Spanglish’s menu is melting pot for Cuban + southern cuisine. Why do you think these different styles of food work together so well?

 

Believe it or not, Cuban food and southern cuisine both share the same west African influences so the flavors and ingredients are very similar and recognizable to both cultures. That makes it very easy to meld both cuisines and ingredients together so easily. A lot of the dishes are very similar just seasoned differently. For example, we have dish that we call “Congri” which is basically a cuban-version of a Hoppin John. At Spanglish we use Anson Mills Carolina Gold Rice and Sea Island Red peas to make our version that is seasoned with a sofrito, cumin and oregano.

 

What’s next for you + Spanglish?

 

Our hospitality group is currently working on various projects which include some private events and pop ups. We will be completing our initial tenure at Workshop later this year and we are actively seeking a permanent brick-and-mortar location in the Charleston area. We do not plan on leaving Charleston any time soon! 

 

On Friday we had the pleasure of chatting with the Executive Chef of Magnolia's, Kelly Franz. You can catch the full video on our Facebook page. Kelly dished on all thing Charleston Wine + Food and taught us how to make Magnolia'a famous pimento cheese recipe. The best part is - its so easy to make! Full recipe below and make sure to catch Kelly at Opening Night, in the Culinary Village and of course, at Magnolia's for lunch or dinner.  

Pimento Cheese 

• 1 large roasted red pepper, peeled, seeded, and chopped (see below), or 1cup jarred diced red pimientos
• 1/4 cup finely chopped stuffed Queen olives
• 2 cups New York or Vermont sharp white cheddar cheese, grated
• 1/4 cup freshly grated Parmesan cheese
• 2+ Tbsp. mayonnaise
• 1 tablespoon chopped fresh parsley (optional)
• Pinch of cayenne pepper

Combine all of the ingredients in a mixing bowl and mix well. Refrigerate until ready to serve.  

Roasted Peppers

Thin peppers will have a shorter roasting time. It’s preferable to use fresh peppers that look very healthy and have good thick flesh.   Preheat an oven to 350 degrees.   Wash, drain, and dry the peppers. Rub the peppers with olive oil, just to coat them lightly. Place the peppers on a baking sheet and roast them in the oven for about 20 minutes, turning once or twice. The skin should be well blistered and blackened in some places.   Remove the peppers from the oven. Place them in a small bowl and cover tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will be become loose and very easy to remove. Peel the skin off of the peppers. Remove the stems, cores, and seeds. Do not rinse.  

Calling all social media mavens + digital aficionados! This year experience a fresh, new way to see and taste the festival with the #CHSWFFStreetTeam. This fabulous group of social media savvy bloggers + Instagrammers are prepped and ready to bring you the most delicious sights and sounds of the 12th annual Charleston Wine + Food festival. Get to know our street team below, and make sure you’re following along on their accounts and #CHSWFFStreetTeam for the juiciest scenes + sips happening March 1st–5th. Sweet Southern Prep (@sweetsouthernprep) Ashley is a native North Carolinian but her love for Charleston runs deep. You can find her exploring the city with her adorable crew, or enjoying a happy hour treat with friends. Check out her Instagram feed and blog for tasty snapshots of some of her favorite festival finds. Andrea Serrano (@charlestonshopcurator) Andrea Serrano is a fabulous fashionista who passionately celebrates the businesses + artists who make up our effervescent Charleston community. As a lover of the Holy City's foodie scene, Andrea explores everything from the newest hot tickets in town to Charleston's tried-and-true favorites. Follow along with her for breathtakingly gorgeous photography and a glimpse of her busy beautiful life in Charleston. Candice Herriot (@chsfoodwriter) Candice is a lover of all things food. Her career as a hair stylist left her constantly recommending favorite spots to clients, and inspired the creation of her blog. Candice shares her passion for great food with other lowcountry foodies and curates a space to celebrate food – something we can definitely get behind! Check out her digital platforms for the scoop on what Candice enjoys during our five days of flavors + fun! Miguel Buencamino (@holycityhandcraft) Miguel of Holy City Handcraft has a history with food that can be traced back to growing up in the kitchens of his two grandmothers, both who he says were incredible cooks. A self-described amateur mixologist, Miguel writes about lessons learned from the culinary world and shares his cocktail creations with readers. You can follow along on his blog or Instagram feed to see what has inspired his most recent experiment. Sydney Gallimore + Sydney Turnquist (@queenofthefoodage) Sydney + Sydney love to eat food, cook food, critique food, learn about food + tell stories with food! On their blog and Instagram account, they share their spunky personalities through their food journeys. Check them out for a wide range of delicious eats in Charleston. Taneka Reeves + Johnny Caldwell (@cocktailbandits) Taneka + Johnny bring a feminine, urban perspective to the table, discussing all things wine, spirits, cigars + the good life with their followers. They offer sips, tastes + tips for Charleston and beyond. Be sure to follow their adventures through their blog or Instagram account! Liz Martin (@charlestonweekender) Come rain or shine, Liz Martin shares her fun lifestyle through her blog, Instagram account + online shop where you can find tips on where to discover hidden coffee shops, how to host a bright brunch, and even how to make grocery shopping FUN! She offers a contagious happiness through her writing + photos , giving every day the footloose and fancy-free feel of the weekend. Christian Senger (@holycitysinner) People of the Holy City LOVE Holy City Sinner, Christian, and his balance of the hospitality-oriented side of Charleston with the “hedonistic” side of Charleston. Christian discusses everything from brunch spots to tattoo parlors with fascinating stories to share. You can find all kinds of local features, hotspots, and events on his blog, Twitter account + other social media platforms. Be sure to hit up the social media platforms of the #CHSWFFStreetTeam members for a front row seat to this year’s festival. Cheers!

From dishwasher to executive chef to lead buyer at a local produce staple, Weston Fennell is the epitome of a culinary success story. Weston is the lead buyer at Limehouse Produce, a local treasure chest of produce that shares love with the Charleston community one fruit and veggie at a time. As a primary produce supplier to local restaurants, Limehouse has been a leader in the Charleston industry for over 70 years. But for Limehouse, it is more than just produce, it is about providing the Holy City with quality farmed ingredients year-round. In fact, many of Charleston’s culinary hot spots pride themselves on using the fresh, locally sourced products provided by Limehouse Produce. When Weston isn’t delivering baskets and bushels of yummy produce to Charleston’s busiest kitchens, you might catch him sipping on a Holy City Brew or visiting his old co-workers at FIG downtown. In fact, before Limehouse, Weston spent six years preparing delightful dishes on the kitchen line as the sous chef at FIG. Now, as the lead buyer at Limehouse, Weston makes sure that chefs like himself are working with the best ingredients to create the signature dishes that make the lowcountry the “Culinary Capital of the South”. Limehouse Produce has partnered with Charleston Wine + Food for years now in providing our chefs with unique and fresh ingredients to feature during the festival. They ensure the chefs have the highest quality products that are exactly what they need, when they need it. Limehouse also provides the festival aprons that take the splashes, spills and splatters from the culinary genius that happens during the festival. Limehouse Produce pours more than just produce into the Charleston community; they are stewards of the land that provides the bounty we enjoy. "We also have a responsibility to the land and the community that supports us. That’s why we make sure the product we buy is put to good use, even if it is not sold,” shares the Limehouse website.  “We make regular contributions to local charities and are one of Food Waste Disposal’s biggest contributors of organic matter to be converted into compost. And everything from wooden pallets to plastic corner boards and cardboard boxes are repurposed or recycled for future use." We thank our partners, like Limehouse, for serving alongside us to #PourIntoCharleston and create a fresh + flavorful economic impact on our city. *This blog post was written by our 2016-2017 Charleston Wine + Food CofC Fellows. Charleston Wine + Food has partnered with the College of Charleston to offer a communications senior capstone class the opportunity to work with the festival.