Greg Garrison of Prohibition is serving up a summer staple with a Latin flare! Check out his recipe for Grilled Street Corn Salad + impress your friends at your Labor Day pool party. (Even better? This is dish is great served warm or cold!)
Ingredients
10 ears fresh corn on the cob, husks removed 1 cup Cotija Cheese (can substitute Parmesan) 1/2 cup garlic aioli 1/2 cup sour cream (can substitute Greek yogurt) 1 lime, juiced 1 Tblsp espelette pepper (can substitute paprika)
Instructions
Grill the corn on the cob until about 1/2 of the kernels or charred.
Cut the corn off the cob.
Mix the warm corn with the garlic aioli, sour cream Cotija cheese and lime juice. You can substitute Greek yogurt for a lighter version or Parmesan if you cant find Cotija.
Top the salad with espelette pepper or paprika and serve immediately.
Going green and eating vegan + vegetarian is in and bigger than ever before. Health benefits, sustainability, and fair animal treatment are pushing foodies to give up meat and dairy. You might think that veganism and vegetarianism limit your palate, but creativity in this plant-forward community is at an all-time high. Finding non-meat and dairy-free recipes can help you explore dynamic ingredients that are both healthy + sustainable.
We’ve gathered some of Charleston’s favorite health food authorities to dish on all things vegan + vegetarian. Robin Hollis of Basic Kitchen and Greer Gilchrist of The Harbinger Bakery and Café gave us some fresh takes and pointers for shamelessly enjoying this summer.
Robin Hollis (left), Greer Gilchrist + Cameron Neal (Right)
Hollis and Gilchrist believe that plant-based diets can have a positive impact on your health, community, and the environment. Gilchrist says that going green can mesh sustainability with simplicity and even promotes mindful consumption, noting, “When you start to focus more on fresh ingredients you begin to rely less on packaged or heavily processed foods. You begin to understand how fresh food tastes and how delicious simplicity is. I think you become a better cook and develop a better understanding of what you're consuming.”
While beginning your plant-based journey can seem daunting, it all boils down to the ingredients you are cooking with. For Hollis, it’s all about cashews and chickpeas right now. “Cashews are a great option for adding creaminess to dishes and we use them in our house-made cashew caesar dressing, cashew ranch, and butternut-cashew nacho ‘cheese’.” Chickpeas are another mainstay on the restaurant's rotating menu. “We crisp them up and toss them in our Vegan Caesar, sprinkle them on our Basic Bowl, and mash them up into our house falafel,” Hollis says.
Gilchrist likes to keep things fresh and fun with local fruits and veggies. “Right now we've got peaches we are all loving, nothing beats fresh fruit in the summertime. For veggies, I'm forever a potato lover and I can't seem to stop ordering them from our farmers, which conveniently pairs well with fresh basil - another delicious favorite” she says.
Plant-forward cuisine doesn’t have to be time-consuming either. For both chefs, salads are the perfect way to experiment with new ingredients and easy enough to prepare so you can spend more time out in the summer sun. “One of the easiest ways to take advantage of the summertime produce is a big salad!” Hollis says. “The summertime is our favorite season to enjoy local produce like fresh peaches, heirloom tomatoes, berries, and sweet corn.” To keep the green wave rolling, Basic Kitchen is also launching their first-ever Salad Project where six local tastemakers will develop their own leafy creations to benefit The Green Heart Project.
Gilchrist is also a summer salad supporter, with the Harbinger serving up some of the best Charleston has to offer. Her favorite right now is their Tomato Peanut Salad. “It's got a blend of Yellow + Heirloom Tomatoes, Garlic Peanuts, and a Spiced Tamari Dressing. It's so simple but I love it. Get some good bread to sop up all the juice and maybe some baked beans too and that'd be a favorite meal for sure.”
Your snack drawer can also get a green makeover without sacrificing flavor. For summertime snacks, Gilchrist likes watermelon, peaches, strawberries, and blueberries to balance out the greasy goodness of potato chips. Hollis prefers to sink her teeth into Basic Kitchen’s roasted carrot hummus and sweet pea hummus with veggies and locally-sourced tortilla chips.
Completely changing your diet can be stressful, confusing, and seemingly impossible, but Gilchrist and Hollis assure it’s within reach. Both chef’s emphasized making the steps gradually. Hollis suggests “trying one day a week (Meatless Mondays!) or one meal a day. Breakfast is an easy way to start by swapping eggs for breakfast with overnight oats with fresh berries and almond butter or a green smoothie. Once you get comfortable with one meal switch to two, then three! Any switch, no matter how small, is a great choice for your health and the environment!”
Fresh, local ingredients are key for Gilchrist to easing into plant-forward food. “Attending farmer's markets, shopping locally and understanding what is seasonally available will naturally give you great products to work with, while still understanding that this will, of course, supplement what can't be provided by your local environment. Eat what you enjoy...and what is accessible to you.”
Plenty of things in your refrigerator have comparable vegan + vegetarian alternatives that can elevate your plant-based eating game without giving up the taste. Hollis suggests “[replacing] your milk with non-dairy milk like almond or oat. Once you feel comfortable with that switch, progress to non-dairy butter, yogurt, ice cream, etc. until you have incorporated more vegan products into your diet!”
For Gilchrist, the most important thing to remember is starting simple. “Grab some veggies, maybe some grains or beans, whip up a pesto and just enjoy the simplicity of what you're eating.”
That’s a (veggie) wrap! You now have some plant-fueled tricks up your sleeve from Charleston’s finest.
From left to right: Aaron Siegel, John Lewis, Anthony DiBernardo
Rising temperatures and sunny skies can only mean one thing: summer’s here. Marked by long days at the beach working on the perfect tan and late-afternoon bike rides through the neighborhood, the dog days offer the chance to ditch suits for shorts and let your hair down for some fun in the sun.
Summer also means something else. Grilling. Whether throwing a backyard BBQ with your friends or just giving your winter-worn oven a rest, the smoky flavors from dishes adorned with grill marks are a staple of the season. We’ve gathered some of Charleston’s top pitmasters to find out how you can take your BBQ from boring to badass. Aaron Siegel of Home Team BBQ, Anthony DiBernardo of Swig & Swine, and John Lewis of Lewis Barbecue are sharing their tips + tricks to become a BBQ Boss in your own right.
What is your best advice for someone looking to beef up their home barbecue?
Anthony: Keep it simple. Do as much preparation in advance as you can.
John: Order take out from Lewis Barbecue! Just kidding… In all seriousness, I like to keep it simple and have everything prepped beforehand. My number one advice for smoked meats is starting with a quality product. Invest in premium meat and you won’t have to do much besides cooking it properly to make it taste good. Buddy up to your local butcher or even go to Costco or Sam’s Club and splurge on USDA Prime Cut from the Certified Angus Beef.
Aaron: Balance the meat with lighter, fresh sides to compliment the spread. Summer is great for fresh veggies, fruits, and herbs. Oh, and cold beer.
So, what are your must-have sides?
Aaron: Can't go wrong with some mac n’ cheese somebody's mama made, or something light like cucumber and tomato salad to balance out the meat sweats.
Anthony: Some of my must-have side dishes are corn on the cob, tomato cucumber salad, pickled shrimp, and some type of coleslaw or potato salad.
John: Green Chile Corn Pudding is our signature side dish. It’s got a little heat and is super creamy. I also love putting out pickled red onions, pickles, and white bread to soak up the sauce.
What are the most common grilling mistakes people make at home? And how can you avoid them?
John: The most common mistake I see is slicing the meat right after it’s pulled off the grill. You have to let meat rest - especially beef - before cutting into or you’ll lose all that juice and flavor you’ve worked so hard on cultivating. Be patient!
Aaron: The great thing about cooking and more specifically grilling at home, is there really are no mistakes. You're experimenting. If you liked what you made, write it down so you remember it for next time. If even the dog turned up its nose, try again.
Anthony: Rushing the process of charcoal. Light your grill an hour before you plan to use it.
Can you cook other things on the grill besides meat?
Anthony: I like to take potatoes and onions and wrap them in aluminum foil and put them directly into the coals as I cook. Another thing I like to do on the grill is making a cobbler in a Dutch oven over the charcoal.
Aaron: At Home Team BBQ we love to grill and smoke vegetables. One of our favorite items is a salsa verde which uses grilled tomatillos, poblano peppers, and jalapeños. It's fresh, smokey, and delicious on anything from nachos to pork chops. We've also been known to grill fruit, like pineapples, that go great in making cocktails.
John: I love grilled corn on the cob. It’s an easy side and everyone thinks it’s impressive looking, but it’s super easy!
Final question, what do you do with the leftovers?
Aaron: What leftovers? Yesterday's meats are just tomorrow's tacos.
John: Tacos!
Anthony: I usually take the leftovers and just distribute them to the neighbors or buy a package of to go boxes from the grocery store and have them available for my guests to take any leftovers home
There you have it. Say goodbye to basic barbecues and get ready to be the rockstar of your next summertime celebration. Let us know what your favorite grill recipes and hacks are on social media using #chswff. Cheers!
Summer is here and in full swing. The sun is shining and the temperatures are most definitely rising. One of Charleston’s favorite activities is unwinding with full days under the sun and wading in the waves at the beach. In Charleston, it’s no secret that there are plenty of options to eat well no matter what kind of activity you may be doing. So, where do we even begin? There are a number of hidden gems for the perfect bite both close to and on the way to each of the beaches in the area. Not only is there ample access to food you can grab-and-go on your way, but you can also easily find something tasty that will make you savor every bite. Here is our guide for the best beach bites.
Sullivan's Island
Sullivan's Island Co-Op
The Co-Op on Sullivan’s Island is your ideal one-stop-shop for all the essentials. For food needs, they provide quick and tasty sandwiches, salads, all day breakfast, and a deli section. They also offer a wide variety of beverages from coffee to juices to their famous frosé (to enjoy before going back on the beach!). What really sweetens the deal is that the Co-Op offers delivery to any of the beach stations, so you can get any must-haves in a few short footsteps.
Middle-Street Market
The owners of Home Team BBQ have struck a balance between convenience and quality with Middle-Street Market. Whether you’re looking for a smoothie from Hustle Smoothie Bar or artisanal sandwiches inspired by historic residents of Sullivan’s Island, this “happy little market” is the place to go.
Mozzo Deli
Mozzo is conveniently located right on Coleman Boulevard less than ten minutes on your way to Sullivan’s Island. This eatery is known for their exceptionally wide variety of provisions that are quickly prepared, in fact, you may even find yourself overwhelmed. You can find just about any kind of sandwich on the spectrum from simple to sophisticated, as well as breakfast, burgers, and salads. Mozzo has something for everyone looking for something speedy.
Folly Beach
Lost Dog Cafe
Whether you want a tasty takeaway with a southern twist or a shady oasis to kick back, Lost Dog Cafe on Folly can do both! Lost Dog Cafe serves breakfast and lunch with options such as classic Charleston Shrimp + Grits, for those looking to indulge shamelessly, or a Very Berry Spinach Salad if you want something healthy. This place has a wide selection that welcomes guests to sit and stay awhile or to quickly take back to the beach that will have you feeling as bright + golden as the dogs you’re likely to see running around here.
Scram
If you find yourself on the way to Folly Beach around breakfast time, Scram is definitely the place for grab-and-go. Helmed by former FIG pastry chef, Melanie Durant, Scram is likely to curb even your most relentless morning cravings. Whether it’s a sweet custard-filled milk bun or one of their savory fontina egg and chili mayo breakfast sandwiches, this food truck will give you the elevated pick-me-up you didn’t even know you needed for a day at the beach.
Bert's Market
Known for its motto “We may doze, but we never close”, Bert's is known by many in the area for being the hub of eccentricity and friendliness on Folly. While it may have a humble appearance on the outside, this divey, one-stop-shop has won the hearts of locals and tourists alike. Bert's persistently pleasant hospitality and high variety of commodities cannot be beat. The deli provides unique specialty sandwiches, sweet treats, hot dogs, bagels, and more that are tasty + quick. From pretzel crisps to their rave-worthy homemade peanut butter, everything you need for fun in the sun at Folly is just a block and a half to the ocean and open 24 hours!
Isle of Palms
Cafe Paname
If you’re having trouble finding this place, all you have to do is look for its iconic, Instagram-worthy VW van. This French-inspired haunt is known for its friendly service + croissant-centric creations. Just to demonstrate how creative these croissants can get, you can get anything from dijon mustard to classic provolone + mayo, or even smoked salmon and pimento cheese.
Sea Biscuit Cafe
Sea Biscuit Cafe is a local favorite for quick breakfast and lunch just less than two blocks from the ocean. Their charming atmosphere and affordable prices have everyone coming back time-after-time to indulge in classic southern breakfast done right. While this humble IOP staple may look small and easy to miss upon the first impression, locals and visitors alike have raved over for their friendly service and savory bites. Sea Biscuit Cafe has without a doubt become a go-to for beachside homestyle comfort food.
Papi's Taqueria
Papi’s is a great place to spice up your day on IOP with elevated tex-mex flavor. Rusty Hamilton, “Food Network Star” runner up and chef to country music superstar Zac Brown, opened Papi’s less than a year ago. Hamilton aspired to bring creative southwest flavor to his favorite vacation spot. This place does the trick whether you want takeaway tacos or to sit and stay a while sipping on one of their signature margaritas, all seconds from the beach.
Sustainability, community, and good meals are a few of the things Charleston’s “oyster queen” Caitlyn Mayer holds close to her heart.Caitlyn + her husband, Peter, opened Charleston Oyster Farm in 2016. Today, Caitlyn + Peter run the farm with Peter's brother, Tom. With HQ located just over the bridge on Stono River the trio work hard to provide local, delicious oysters to restaurants across the peninsula, all while minimizing food miles as much as possible. Caitlyn explains “by being as close to our consumer population as possible, we can cut down on the amount of gas that we use. We have a really green footprint, we don’t have to use that much ice for freshwater because we can basically take them out and take them to the restaurant.”Sustainability plays a big role not only in Caitlyn’s job as oyster farmer - also in the courses she teaches as an adjunct geology professor at the College of Charleston. Her inspiration to teach evolved from both her passion for the Lowcountry + her experience attending the College herself. During her time at the College of Charleston, Caitlyn worked in a number of the Holy City’s food + beverage hotspots including Höm + Edmund’s Oast. From there, she developed an understanding + appreciation for quality culinary experiences. Caitlyn explains that through travel and working in food + bev there is an invaluable opportunity to learn “how all of your food has so much more of a story than you think.”This passion for wine + food only deepened during the summer she spent on a vineyard in France. She describes how the labor, authenticity, and knowledge that goes into the food in Europe keeps people from taking a meal for granted. “It’s cool,” she says, “to be around a society that’s so passionate about where their food comes from + how they’re growing it + why it has the flavor it does.”Caitlyn further explains how something as simple as a picnic baguette + charcuterie should be relished. The perspective Caitlyn gained from her time in Charleston restaurants + France inspires her to appreciate her meals and encourage consumers of her oysters to do the same. “It’s all about taking life as is and just enjoying the moment,” Caitlyn says. “That’s something that’s cool about an oyster... the setting you have to be in to eat it is not a fast-paced setting.”While pairing the salty shellfish with the perfect wine can make for a fabulous evening, many consumers, even locals, forget the cultural and historical context of oysters and local oyster farming. Oyster farming is so much more than a key component of the Holy City food + beverage industry. The process stands as a huge part of Charleston’s historical, cultural and economic foundation. Maintaining the rich history surrounding oyster farming was important to Caitlyn and the Charleston Oyster Farm. “That’s how Charleston was founded. Major cities were founded because oysters existed there. So it’s just a really cool part of our history,” Caitlyn says.Consumers can see Caitlyn’s and the Charleston Oyster Farm’s devotion to respecting the culture and history of this business in everything they do. From the historic location of the farm near the old Bachman’s facility on the Stono River to the names of the oysters they harvest. The “Perky Sea Cups,” are a cheeky reference the salty and refreshing flavor of the oysters, while the “Mosquito Fleet Petites” pay homage to the Gullah Geechee culture of the region, a culture that kickstarted local oyster harvesting as an industry. “It was really important to us,” Caitlyn explains, “to try and revitalize that part of our history and work in an area that’s always been in a fishing community and stay true to the indigenous peoples and their ways.”Sharing her passion for oysters and teaching others the nature and sustainability of local oyster farming are just a few reasons Caitlyn enjoys being a part of festivals like Charleston Wine + Food. “We don’t really get to interact with the consumer, we’re just selling to the restaurant,” Caitlyn says. “That’s what’s really cool about getting to participate in events like this because otherwise we don’t know how great it is or how we’re really impacting the public.”
Enjoy this simple veggie side dish from Matt Canter of The Establishment!
Blistered Snap Beans with Garlic, Chili and Vinegar
1 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.
Enjoy these tasty treats from Greer Gilchrist + Cameron Neal of The Harbinger Cafe!
Tahini Peanut Oak Cookies
2 cups rolled oats 1/4 cup and 2 TB peanuts ¼ tsp baking soda¼ tsp salt1 tb chia seed¼ cup chopped dried apricots¼ cup tahini ½ cup maple syrup ¼ cup almond milk 1 tsp vanillaTopping: Cinnamon sugar Chia seedsToast 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!
Celebrate Chinese New Year with this dumpling recipe from Shuai + Corrie Wang of Short Grain and the soon-to-open Jackrabbit Filly! You can see them during Charleston Wine + Food at Hipster Cocktail Party + Southern Renaissance.
Dumplings
5 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!
Dipping Sauce
1 teaspoon sesame oil
1 tablespoon Chinese black rice vinegar (Malt vinegar is a good substitute.)
1/2 teaspoon finely grated garlic
1/2 teaspoon sugar
1 teaspoon “Lau Gan Ma” crispy chili in oil (optional)
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This year’s campaign tagline was Experience Our Story. It’s all about people. They’re who we are and at the center of everything we do. Their stories influence our story. Their stories are our story. This year’s campaign told the stories of a diverse group of food and beverage talent that individually and collectively have shaped + influenced the story of Charleston’s culinary + hospitality community. Each one of these individuals featured in our campaign represents the ideas + values of Charleston Wine + Food.
Their stories – where they came from, how cooking makes them feel + what food means to them, and how they would want their stories told to the world - were interpreted through doodles + illustrations that embellished their portraits.
Rodney Scott
James 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 Morey
Charleston'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 Woodruff
Caroline 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 Calcote
Morgan 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 Wong
Cynthia 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 Mistry
Along 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 Wang
Shuai + 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.
We totally get it. The 2018 festival has a lot going on. Let us guide you through the ticketing process, answer any questions, and help point you in the right direction.
