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March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Recipe: Bzzeets

Sean Umstead of Kingfisher Bar in Durham, NC shares his fresh + fun cocktail recipe featuring bright colors + bold flavors. Drawing inspiration from the local ingredients found at the Durham Farmer's Market , Sean and his wife + co-owner, Michelle, are bringing their "ground-to-glass" philosophy to the forefront. Check out Sean's creative concoction and find him during the 2019 CHSWFF at RetrEAT, Holi City Shakedown and Southern Renaissance.    

Ingredients

  1oz Honey Beet Syrup 1oz Acidified Beet Juice 1.25oz Durham Distillery Wax Infused Navy Strength Gin  

Instructions

  Shake All. Strain Through Fine Mesh Strainer into a Coupe Glass. Garnish with Dehydrated Beet Chip.  

Honey Beet Syrup

  5oz Beet Juice 5oz Honey 2oz Dry Red Wine 2oz Raw Sugar 4-5 Large Rosemary Sprigs   Combine all into a sauce pan and bring to bare simmer over medium heat.  Reduce heat to low and simmer for 10 minutes.  Strain through fine mesh strainer.  

Acidified Beet Juice

  Add 1/4 teaspoon citric acid powder for ever 2oz of fresh beet juice.  

Wax Infused Gin

  Melt down 1oz of local edible wax inside a mason jar over a water bath.  Remove from bath, swirl to coat and harden.  Add 750ml of gin and steep for 4 days.  Strain gin and rebottle.    
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Recipe: Collard Chowder

Warm up your winter with a delicious, exclusive chowder recipe from Matthew Register of Southern Smoke BBQ! This recipe, along with a culinary exploration of some of the South's tastiest areas, will be featured in Matthew's new cookbook, Southern Smoke. Whether you're a culinary novice or a seasoned pro, Matthew's book makes the perfect addition to any cook's home library. You can preorder your copy now on Amazon.   The idea for collard chowder was partly inspired by clam chowder, one of my favorite cool-weather treats. . . but also by thrift. I desperately wanted to find a recipe that could make the most of the extra cooking liquid that normally goes down the drain after cooking huge piles of collards. Just like clam chowder, this soup features heavy cream and potatoes. However, clams and collards are not a classic combination! Instead, I switched out the protein for the classic collard companion: country ham. From there it was a matter of dialing in the spices. I originally tried it as a spicy soup, featuring cayenne. However, I eventually realized this soup was more delicious with a mixture of turmeric and black pepper.    

Ingredients

Serves 8 to 10   8 ounces (225 g) country ham, diced 1 large sweet onion(4 ounces), diced 2 tablespoons (28 g) salted butter 1 teaspoon ground turmeric 3 cups (710 ml) collard stock (see below) 3 cups (330 g) diced Russet potatoes 3 cups (540 g) cooked collards (see below) 1 cup (235 ml) heavy cream 1 teaspoon freshly ground black pepper  

Instructions

  In a large stockpot, cook the ham over medium heat until it starts to brown, about 3 minutes. Stir in the onion and butter. When the onion starts to become translucent, add the turmeric and stir. Add the collard stock and potatoes and cook until the potatoes are tender, about 5 minutes. Add the collards, heavy cream, and pepper. Give the pot a good stir. Cook the chowder for an additional 8 to 10 minutes, stirring occasionally. Serve hot with a slice of cornbread.  

Collards and Stock

  If you don’t have collards already cooked, this is a basic recipe to get the stock and cooked collards you’ll need for the chowder.  

Ingredients

Makes 3 cups collard greens and 4 cups stock                                                                                 2½ pounds (1 kg) collard greens, coarsely chopped 1 tablespoon (18 g) kosher salt 6 cups (1.4 l) water  

Instructions

  Combine all of the ingredients in a large pot and bring to a simmer. Simmer for about 45 minutes, or until the collards are tender. Drain the collards, saving the stock. You only need 3 cups of stock for the chowder. Freeze the remaining cup of stock to use in vegetable soup.   Recipe courtesy of: © 2019 Quarto Publishing Group USA Inc. Text © 2019 Matthew Register   Image courtesy of: Food Seen
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Recipe: Roasted Brussels with Pomegranate, Bacon and Marinated Onion

This tasty side dish from Sarah McClure of Southside Smokehouse is the perfect pairing for your holiday meal!    

Ingredients

Approx ⅓ lb of brussels per person, with stems and any tough outer leaves removed and cut in half. Good quality bacon like Nueskes or Bentons ½ strip per person Balsamic Vinegar, 1/2 Cup Olive Oil, 1/2 Cup Honey, 2 Tablespoons Salt, Pepper, and Granulated Garlic to taste (just a sprinkle)  

For the Marinated Onions

Sugar - 1 cup Apple Cider Vinegar - 1 Cup 2 Large Red Onions  

Instructions

  • Slice onions into thin circles by hand or on a mandoline slicer
  • Bring Sugar and Vinegar to a boil, turn off heat and add the sliced red onions.
  • Set another pot or a plate with a weight into the pot so the onions are pushed down into the liquid and set aside
  • Prepare your brussels by cutting off the stem and cutting them half, removing any ugly or tough outer leaves
  • Using a large bowl, mix together the olive oil, balsamic, honey, salt, pepper and granulated garlic. Whisk until well mixed. Add brussels and toss several times to coat.
  • Place on a baking sheet in a single layer and bake at 350 for approx 20 minutes or until crispy and dark brown on the edges.
  • While the brussels are roasting, pan fry or bake your bacon, approx ½ strip per person. Once cooked to you liking, dice and set aside, along with any drippings from the pan.
  • De-seed 1-2 large pomegranates (There are great videos on Youtube with various methods if this is a new task for you!)
 

To Serve

  • Toss the bacon crumbles with the pomegranates and the brussels. Top with a few rings of lovely bright pink marinated onion for acid and color.
  • If you really want to punch this up, add some shavings of manchego cheese and a couple spiced pecans!
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Recipe: Corn Pudding

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.
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Recipe: Vegan Green Bean Casserole

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!    

Ingredients

1000g Mix of Mushrooms Varieties (Shitakis for a nutter flavor or Button Mushroom from local Farmers Market) 300g Cooked Carolina Rice 80g Sherry Wine 600g Water 10g Garlic, Chopped 10g Thyme, Chopped 800g Green Beans, Blanched 80g Frenches Onions, Crispy Fried Shallots from a Can - just like Grandma used to buy! 

Instructions:

Sauté the Mushrooms till golden brown and finish with the garlic & thyme. Remove half of the mix and deglaze with sherry wine & reduce. Add water and rice, let simmer for 10 minutes til the rice really blossoms and is over cooked. Blend altogether until smooth. Add in reserved sautéed mushrooms. In a casserole dish, layer the green beans & mushroom mix. Bake for 15 minutes at 350 degrees. Top with french onions and serve.
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Recipe: Squash Ravioli with Coconut Pesto and Pickled Fresno Chiles

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 THE COCONUT PESTO
 
Ingredients:
3 Serrano chilis, seeds removed
5 cloves chopped garlic
2 cups honey
1 1/2 cups coconut milk
1 cup chopped
cilantro
2 cups chopped flat leaf parsley
1/4 tsp cayenne
3 Tbsp. lemon juice
2 Tbsp. kosher salt
1 1/2 cups toasted pepitas
 
Instructions:
In a food processor, pulse all ingredients until roughly combined. Season with
additional salt and lemon to taste.
 
FOR THE PICKLED FRESNO CHILIS
 
Ingredients:
1 quart white sugar
3 quarts white vinegar
2 quarts crushed ice
15 (fresh) bay leaves or 5 dry
1/4 cup black peppercorns
3 cups sliced Fresno chilis
 
Instructions:
Combine all ingredients except for ice and Fresno chilis. Bring to a boil for 5 minutes.
Strain mixture through a fine mesh strainer into ice. Let mixture cool. Pour over sliced
Fresno chilis and let rest.
 
FOR THE RAVIOLI
 
Ingredients:
2 cups roasted and pureed squash or pumpkin seasoned with salt and pepper
1 ¾ cups pressed ricotta (to removed extra moisture)
¼ cup grated parmesan cheese
¼ cup chopped Italian parsley
Salt and pepper to taste
2 Tbsp. olive oil
Homemade pasta sheets or wonton wrappers
 
Instructions:
For the filling, puree cheeses with squash/pumpkin. Add chopped parsley and olive oil. Season to taste. Add a spoonful of the mixture to your ravioli dough/wonton
sheets and press ravioli closed. Add ravioli to a pot of boiling water, and cook until the ravioli rise to the top of the pot (just a few minutes). Remove from water with a slotted spoon.
 
To serve the dish:
Plate a few ravioli on your dish. Spoon over coconut pesto and top with a few pickled
Fresno chilis. Add a crumble of cheese if
desired, and serve.
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Recipe: Mai Tai

Bring the island vibes to your next get-together with this Mai Tai from Michael Leslie of South Seas Oasis!     Mai Tai   Note: Just like fingerprints, no Mai Tai is exactly the same! Using the ingredients below, test out your own measurements to create your perfect cocktail.   Rum Curacao Orgeat Fresh-squeezed Lime Juice Mint   Shake ingredients together. Then, pour over crushed ice + garnish with mint.  
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Recipe: Holding On To Summer Vegetable Salad With Spiced Rum And Citrus Swordfish

Sink your teeth into this tangy + savory dish from Mod Squad Martha's Melissa Ann Barton!   Salad: 4 ears of fresh corn off the cob, scraping all of the milk with dull side of knife 2 Heirloom Tomatoes cut in 1/4” pieces 1 small or 1/2 large avocado in 1/4” pieces 1/4 cup purple onion, diced very fine 1 jalapeño diced small 1/4 cup basil ribbons 1/4 cup Chive Jive Vinaigrette Sea salt and course black pepper Goat or feta crumbles Micro greens or arugula   Mix first 7 ingredients.  Pour mixture into individual bowls. Sprinkle with cheese crumbles.  Set aside.   Swordfish: Juice of 1 orange Juice of 1 Meyer lemon Juice of 3 Key Limes 1 tablespoon grapefruit balsamic vinegar 1 tablespoon coconut vinegar 1 mini bottle spiced rum 2 tablespoons olive oil Sea Salt and course pepper Herbs For Fish 2 pounds Swordfish Additional olive oil for cooking.   Whisk first 7 ingredients.  Place swordfish in glass dish and cover with marinade.  Sprinkle with sea salt and course pepper and Herbs for Fish.  Marinate 20 minutes, flipping Fish at 10 minutes.  Heat olive oil in cast iron pan over medium heat.  Cook Swordfish for 3-4 minutes on each side, depending on thickness.  While cooking, brush with Chive Jive.  Remove from heat, brush with Chive Jive one more time and place on Summer Salad.  Top with micro greens.  
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info@charlestonwineandfood.com
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