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Archive for the ‘Lowcountry Cuisine’ Category

Does the idea of a romp through the kitchens, attics and garages of  Charleston’s top culinary professionals for a unique shopping spree sound irresistible?  

 

 

If so, then join the Charleston Chapter of Les Dames d’Escoffier International (LDEI) for a CULINARY TAG SALE on Saturday, June 12, 2010 from 9:00 A.M. to  12:00 P.M.  The event will take place at The Real Estate Gallery at 214 King Street, Charleston, S.C.

LDEI  is a worldwide philanthropic society of professional women leaders in the fields of food, fine beverage, and hospitality.  The invitation-only membership, composed of 27 individual chapters across the United States and Canada, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.  

  

The Dames will part with many of their personal culinary treasures and will offer their professional services in order to hold the tag sale.   Proceeds will be used for the chapter’s culinary scholarship fund for South Carolina women.  

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                                                                                  Julia Child, the tall, exuberant woman with the warbling, encouraging voice demystified French cuisine in a way no other American had done before her. She was 92 years young when she passed away on August 13th, 2004. We miss her. The Charleston Chapter of Les Dames d’Escoffier International will celebrate Dame Julia’s birthday on the evening of August 17th at the Terrace Theater on James Island. You can be part of the celebration! Please continue to the next page to find the invitation with all the details. Tickets are flying out the door so hurry if you would like to attend. After the movie, guests will celebrate with a glass of wine and a slice of homemade birthday cake baked by the Dames from a variety of Julia’s delicious recipes. Bon Appetit! Happy Birthday, Julia!             (more…)

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Callie White and Carrie Morey

Nothing symbolizes Southern hospitality like a pan of hot, tender biscuits.  Callie’s Charleston Biscuits recently announced that the South Carolina company’s cheese biscuits were selected as a Gold Sofi© Award Winner in the outstanding baked goods category of the NASFT (National Association of Specialty Foods) 36th Annual Sofi©  Awards on Monday, June 30th.  This award recognizes outstanding food and beverage products in 32 categories of specialty food. Winners were selected from approximately 2,100 entries by a national panel of 400 specialty food industry experts. A Sofi© Gold Statue is considered an important industry honor.  Owner Carrie Morey, who accepted the award from renowned chef Jacques Pepin at the ceremony during the Summer Fancy Food Show in New York City says, “This is an amazing opportunity for our small business.  We are already receiving calls from retailers and buyers who are interested in the biscuits.  It has been a phenomenal year with our biscuits on the Food Network show ‘Unwrapped,’  The NBC Today Show, and now this!”  What’s next for the company?  Carrie says she hopes that Oprah will come calling.  She would love for their Southern biscuits to make Oprah Winfrey’s annual list of ‘favorite things.’  Last year Mario Batalli discovered the bakery and ordered a few dozen for his family for Christmas. He reported back that everyone loved them! Read on to learn more about the two amazing women who own Callie’s Charleston Biscuits and for some of their hot tips on making authentic Southern biscuits. (more…)

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Oyster Chowder

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Love oysters, especially all you can eat? Don’t miss the Charleston area Music & Oysters for Wildlife event, which benefits the education programs of the SEWEE Association and the National Wildlife Refuge and Forest of Coastal South Carolina. While eating oysters, you can listen to live music and drink wine or beer, which are available for purchase. A silent auction will offer great Lowcountry weekend packages.

 

Location: Sewee Outpost 4853 Hwy, 17N Awendaw, SC  Date and Time: January 19, 2008 at 2:00 PM 

Phone 843-884-7539 

Visit:  www.fws.gov/seweecenter

 Cost : $30.00 for adults 

If you can’t make it, try this hearty, comforting recipe for Oyster Chowder.  

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Callie White (L) & Carrie Bailey-Morey

Callie’s Biscuits are a true taste of the South – fresh, delectable, and made by hand. They’re everything I miss about home.”
                  Andie MacDowell, actress

 

Monday, January 7th, 2008 

Callie’s Charleston Biscuits is being featured tonight on the Food Network’s hit show, UNWRAPPED, at 9:30 pm. 

 
Host Marc Summers will give UNWRAPPED viewers a ‘behind the scenes look’ at how the company produces its delectable biscuits at the Meeting Street bakery in Charleston, South Carolina. Food Network programming can be seen in 140 territories across all seven continents.

 
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Treat dad on Father’s Day to a special feast featuring any of these delicious dishes. Jimmy Haygood shares his recipe for Grilled Bacon-Wrapped Quail, a South Carolina favorite. The recipe for Grilled Pork Tenderloin Roulade comes from Robert’s of Charleston and Pesto Salmon Lasagne comes from a talented young Charleston cook.

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Chef Brett McKeeIn Louisiana there is a saying, “Laissez les bon temps rouler” or, let the good times roll! The spirit of New Orleans rolled right into Charleston, South Carolina during the second annual Charleston Food and Wine Festival in March. At a ‘Restaurant-Dine-Around,’ several top-drawer Charleston restaurants partnered with a guest celebrity chef and winemaker to produce a unique four-course prix-fixe dinner with appropriate wine pairings.

At the upscale Oak Steakhouse at 17 Broad in Charleston’s French Quarter District, two celebrated restaurateurs teamed up to produce a memorable Southern dinner. Executive Chef Brett McKee, proprietor of Oak Steakhouse, opened his kitchen to renown Executive Chef Dickie Brennan of Dickie Brennan’s Steakhouse in New Orleans. The menu they created was a divine compilation of flavors from New Orleans’ Creole cuisine and the Carolina Lowcountry. The two areas have strong culinary parallels; each depending on indigenous ingredients prepared with Southern and European cooking techniques. Read on for more information about the event, the dishes that were served and one special recipe…………

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