november 2015: love to eat

skirt!magazine novemberw2015 51

Love to Eat?

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Executive Chef Patrick Owens and his team at ODG Catering are available for private parties of 12-100 people in your home.

4 star dining at

h o m e

For more information, please visit o w e n s d i n i n g g r o u p . c o m

CHSSK_151100_0052-00061.indd 52 10/26/15 4:23:11 PM


Then you’ll fall

hardfor our spread on signature dishes

from local restaurants, plus some beautifully blended wines, sweets, treats and eats that Barbie, Emily, Cynthia, Wendy, Amy,

Arielle, Pam, and some fast cooking Bad Bitches are baking, blending, pairing, pouring, mixing, drizzling, sizzling,

styling, frosting, glazing, perfecting, sauteing, mincing and toasting their way into our hearts.

Boutique Oysters on the Half Shell accompanied by Mignonette and Cocktail Sauce.

Amen St. Fish & Raw Bar Charleston

Love to Be Wowed?

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54 novemberw2015 skirt!magazine

Chicken Vol au Vent Puff Pastry Dough with Chicken Breast, Bechamel Sauce, Mushrooms, Swiss and Parmesan Cheese.

Café Framboise Charleston

Caramel Apple Butter and Cranberry Apple Relish by Vegetable Kingdom (perfect on toast or for �avoring oatmeal).

Charleston Farmer’s Market Marion Square

Five days + over 100 events showcasing the very best �avors of the Lowcountry. (March 2 - 6, 2016)

Charleston Wine + Food Festival Charleston

Grilled Angus Filet and pan seared Grouper with Garlic sautéed Haricot Verts, Roasted Red Bliss Potatoes and Merlot-Peppercorn Jus.

Cru Catering Charleston

Macaroni in a delicious Four Cheese Blend of Fontina, Cheddar, Monterey Jack and Mozzarella.

Cru Café Charleston

Pineapple Daisies and Gourmet Semisweet Chocolate Dipped Strawberries in a tasty arrangement.

Edible Arrangements Summerville, West Ashley, Mt. Pleasant

Jumbo Shrimp and Andouille Sausage sautéed in a Tasso Ham Gravy over Creamy Grits.

Fleet Landing Restaurant & Bar Charleston

Rack of Lamb with Chinese Duck Sausage and Pearl Barley.

Langdon’s Mt. Pleasant

Smoked Beef Tenderloin Carpaccio with Capers, Shredded Parmesan, Mixed Greens tossed in Olive Oil, Pickled Red Onion, Truf�e Dijonaise and Parmesan Crostini.

Laura Albert’s Daniel Island

Chef Brett McKee’s original Lobster Mac ‘n’ Cheese.

The McKee’s at 139B Charleston

Con�t Duck Leg, shaved Roasted and Raw Beets over a Mix of Local Greens, toasted Pumpkin Seeds, Hook’s Bleu Cheese and Persimmon Vinaigrette.

Mercantile and Mash Charleston

Pit Smoked Chicken Breast on a Bun with Pesto, Lettuce, and Tomato.

Miss Lulu’s Bohicket Seabrook Island



Seared Scallops with Grilled Asparagus, Aged Balsamic Reduction and Crumbled Bleu Cheese.

Morgan Creek Grill Isle of Palms

Local Field Greens with Marcona Almonds, Local Goat Cheese and Citrus Vinaigrette.

ODG CateringMt. Pleasant

Duck Hash with Poblanos and Crispy Potatoes.

Opal Mt. Pleasant

Braised Carolina Pork Belly with Grilled Peaches, Pickled Shishitos, Cornbread and Coriander.

ProhibitionCharleston

Crispy Fried Chicken Breast over chopped Iceberg Lettuce, Avo-cado, Bacon, Red Onion, Tomato, Red Peppers, Butter Beans, Hard Boiled Egg, Cucumber, Smoked Bleu Cheese Crumbles and Green Goddess Dressing.

Rutledge Cab Co.Charleston

Local, Hand-Crafted Beer Flight.

Southend Brewery & Smokehouse Charleston

Pork Chops and Mashed Potatoes with Black Trumpet Mushrooms, Bourbon Barrel Worcestershire and Gruyére Cheese.

Southern Season Mt. Pleasant

Wood-Grilled Blue� n Tuna, Vegetable Slaw, Marcona Almonds and Spicy Mustard.

Stars Rooftop & Grill Room Charleston

Wild American Shrimp and South Carolina Melon Salad with Micro Greens and Herb Flowers.

181 Palmer at Trident Technical CollegeCharleston

Lump Back� n and juicy Claw Crabmeat blended with fresh Bell Peppers and Onions with Bay Seasoning pan seared and served with Marinated Tomatoes, Roasted Corn Salsa, and Spicy Cajun Remoulade Sauce.

Vickery’s Shem CreekMt. Pleasant

In-House Daily Ground Beef with Cheddar, Lettuce, Tomato and Pickled Onion on a toasted Bun. Comes with Fries or choice of side & Pickle Spear.

Whole Foods Market In-Store Grill & PubMt. Pleasant

Famous Coconut Cake.

The Village BakeryMt. Pleasant



LOVEto

Blend?

Photos by Alice Keeney

Barbie Messa, Sommelier/Wine Blender, brought the Napa Valley experience to Charleston when she moved here from NYC earlier this year to develop the tasting room and educational programs for the Grand Bohe-mian Charleston prior to its opening in August.

Where you’ll �nd her on Saturday night? Working! Saturday nights are popular for the 6:30 p.m. wine blending classes.

Red or white? It depends on the weather and what I’m eating! After a long day I love Champagne. When it’s cold I love a hearty red.

Favorite Cocktail? Negroni, a really good Italian Campari bitter orange cocktail over ice; it’s really refreshing. You can drink it in the summer, but citrus is great in the wintertime too.

Favorite fall food and wine of choice? Roasted butternut squash, which is tricky to pair with, but I often choose an Italian wine called Schivia, a light red that is fruity—the combination works well.

I subscribe to:

“Hard work and ambition may help you get ahead in the race, but in a photo-finish, kindness wins every time.

Grand Bohemian Hotel Charleston • 55 Wentworth Street • grandbohemiancharleston.com


Authentic French Café, Serving Breakfast and Lunch, Specializing in French Pastries.

159 Market Street, Off of King St, Behind Forever 21 843-414-7241

www.cafeframboise.com

730 Coleman Blvd., Mount Pleasant, SC (843) 416-1240 | southernseason.com

Gourmet Marketplace. Cooking School. Restaurant.

“…A culinarian’s dream.” - Charleston Grit


At the Grand

Bohemian, you get

to be the winemaker

and taste, learn,

create, and blend a

custom wine in an

intimate class setting.

The educational

experience includes

an introduction and

history of winemaking,

blending session,

customized label and

a bottle of your own

personal blend!

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ALL DAY/ALL NIGHT | SERVING LATE NIGHT

OPEN 10AM DAILY1300 RUTLEDGE AVE

RUTLEDGECABCO.COM | [843] 720-1440


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LOVESodas, Shakes & Hot Dogs?

Emily Hahn, Executive Chef at Parlor Deluxe, has been cooking in the South for more than a decade. She graduated from the New England Culinary Institute, spent time working in Chile, interned (and then worked) with Mike Lata at FIG, was recently awarded “Rising Star Chefs to Watch,” competed on “Chopped,” and worked as chef at Empanada Mamma and Warehouse. All of this led to her current gig when she began working with Parlor Deluxe’s co-owner, James Groetzinger, two years ago—creating a menu of decadent hot dogs, tots, waf�es and ice cream.

What is your favorite thing about your job? Creating food with lovely produce brought to me from the farmers. I let the produce guide the dishes.

Where you’ll �nd her on Saturday night? In the kitchen! I love the action on the line—the rush of a full day prepping for our amazing Sunday brunch menu.

Favorite cocktail? Jameson. NEAT. Just like one of my dearest friends and chef Jill Mathias taught me.

Your guilty food pleasure? Bucatini Carbonara. I could eat it every day twice...and ice cream.

I subscribe to:

“When you truly love what you do, it shows. I love my job every day, even when things get tough.


Parlor Deluxe • 45 1/2 Spring Street • parlordeluxe.com



LOVEFood-Gazing?

Cynthia Groseclose, Food Stylist and Recipe Developer, found her love for food early on in her grandmother’s kitchen in Chattanooga. She followed her passion to Paris and Manhattan before landing in Charleston to launch Canape, a boutique catering company.

What is your favorite thing about your job? Creating art with food that I then get to see in print or motion. I love the fact that no job is ever the same.

Your favorite type of food to style? I love styling anything that connects me to a lifestyle moment and brings in the human element (i.e. big overhead shots of tables with lots of props and food elements).

Favorite cocktail? I am a surfer and a beach girl, so hands down a spicy margarita and even better if I am enjoying it in California.

Your guilty food pleasure? My go-to when I need some comfort would be French fries with sea salt and fresh lemon (with mayonnaise of course).

Your favorite autumn food? On Sundays, I love to make vegetarian chili with homemade pimento cheese.

I subscribe to:

“Work with the flow in life because fighting it keeps us from realizing the blessings life has waiting for us.

Lesley Unruh

Cynthia Groseclose

Peter Frank Edwards for Organic Gardening

Iain Bagwell for Southern Living

Best place to find her is @CynthiaGroseclose on Instagram (trust us, you won’t want to miss these photos!).

CynthiaGroseclose.com


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LOVE Sugar with a

Twist?

Arielle Stratton, Owner of Pure Fluff Cotton Candy Co., an organic cotton candy mobile cart service for private events.

Where you’ll find her on Saturday night? At a wedding somewhere since my other job is head event planner of Party.Love.Birds.

Favorite cocktail? In my opinion there is nothing better than sour beer and red wine.

Favorite foodie? Anthony Bourdain is my husband, didn’t you know? I met him once and all I managed to squeak out was, “you’re soooo taaallll!” No, but really, he is perfect: travel enthusiast + foodie extraordinaire + sassy chef personality = dreamboat in my book.

Your guilty food pleasure? French onion soup, mac & cheese, and bean/cheese enchiladas are my go-to comfort foods...maybe you can see the running theme of melted cheese?

I subscribe to:

“Fake it ‘til you make it. If you can talk yourself into being crazy confident and enthusiastic, you will almost always succeed at anything you attempt to do.

Phot

o by

Gill

ian

Ellis

All photos John Hathaway unless noted.

Find Arielle at Facebook.com/purefluffco.

Every SaturdayNow unti l Nov. 28th

8 �� – 2 ��

Holiday MarketSaturdays & Sundays

9 �� – 3 ��12/5, 6, 12, 13, 19 & 20

edible.com

FALL IS HERE AND SO ARE HAZELNUTS

AND CARAMEL

SAVE 10%*

off your purchase of $29 or more.Code: FALL6815

Expires: 11/30/15

*Cannot be combined with any other offer. Restrictions may apply. See store for details. Edible®, Edible Arrangements®, the Fruit Basket Logo, and other marks mentioned herein are registered trademarks of Edible Arrangements, LLC. © 2015 Edible Arrangements, LLC. All rights reserved.

Best For Fall! Salted Caramel Harvest Bouquet™ Dipped

Pineapple & Hazelnut Bananas

Order Early for Thanksgiving

Mount Pleasant 426 W Coleman Blvd, Unit E 843-881-9750Charleston 1672 Old Towne Road 843-769-2288Summerville 123 South Main Street 843-695-1500

The Isle of Palms Marina80 41st Avenue Isle of Palms, SC 29451843.886.8980 MorganCreekGrill.com

Every Saturday at 4 p.m.live music • all you can eat local fi re

roasted oysters • homemade chili roasted stuff ed jalapenos • s’mores

$20 per person

OYSTER ROASTS AT THE CREEK!

CHSSK_151100_0062-00071.indd 64 10/26/15 11:06:42 AM


Wendy Keefer, Director & Personal Wine Concierge, decided to make a major change two years ago from law practice to wine expert. She joined Mira Winery last year and started full-time in May to develop its Tasting Room from the ground up.

Where you’ll �nd her on Saturday night? At dinner with my husband Sean and another couple with whom we have dinner most Saturdays for years.

Red or White? If I could only have one varietal for the rest of my life I would choose Cabernet Sauvignon.

Favorite pairing? The one I think is most interest-ing is a well-made crisp white wine with spicy food. The white wine is crisp and has some residual sugar, so it balances the spicy food really well.

I subscribe to:

“Find your passion and make that your career. It won’t mean every day is perfect or that it isn’t work, but your passion will shine through and your customers will enjoy what you have to offer much more.

LOVEto

Taste?


Mira Winery • Tasting Room • 68 1/2 Queen Street



LOVEa Charleston

Mural?



10

If the amazing piece of art covering the side of Mira Winery’s building at 68½ Queen looks familiar, it could be because local artist David Boatwright created the mural, “Renoir Redux: Exceptional Pairings,” featuring the likenesses of 14 members of the Charleston food scene including Gullah Cuisine’s chef and owner Charlotte Jenkins, chef and writer Nathalie Dupree, GrowFood Carolina’s Sara Clow, restaurateur Karalee Nielsen Fallert and everyone’s favorite maître d’, Mickey Bakst of Charleston Grill, plus several other well-known Charleston foodies. Boatwright’s murals can be found throughout the Lowcountry, with many painted in (or on) well-known eateries. His mural for Mira Winery is a take on Pierre-Auguste Renoir’s “Luncheon of the Boating Party.” Signed poster versions are for sale at Mira Winery for $20 each.


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LOVEthe

Sweet Life?

Bottom photos by Jessica Smith

Anna Abram, Executive Pastry Chef for Mercantile & Mash, fell in love with cake decorating and got her degree in baking and pastry from the Culinary Institute of Charleston. She worked at Southern Sea-son and is known for her bold and whimsical desserts.

What is your favorite thing about your job? It’s a tie between the creative freedom and the fantastic people I get to work with.

Favorite foodie? Alton Brown. I got hooked on “Good Eats” years ago and I loved that he explained the science behind food. He made food much more interesting and approachable for me.

Your favorite seasonal autumn food? Autumn is all about apples for me. One of my favorite apple desserts is called piggy pie. It’s simply shredded apples tossed with spices, sugar, and butter and then spread out thinly over pie dough. The dough is rolled up like a cinnamon roll and baked. It’s so simple but delicious.

I subscribe to:

“If it’s not right, it’s wrong. If we hold ourselves to a high standard then we will rarely disappoint either our guests or ourselves. (Borrowed from Kelly Fields, an incredibly talented pastry chef I admire.)

Mercantile and Mash • 701 East Bay Street • mercandmash.com

Photo by Andrew Cebulka



LOVE So Bad That

It’s Good?

Photo by libby williams

Search for “Bad Bitches Charleston” on Facebook to see what they’re up to!


Collards

Lima Beans

Blackeyed Peas

Mash Sweet Potatoes

Buttermilk Mash Potatoes

Green Bean Casserole

Okra & Tomatoes

Turkey Gravy

Green Beans

Stuf�ng

Cornbread Tray

Thanksgiving Cupcakes & Sugar Cookies

Pumpkin Bars and Pumpkin Spice Cake with

Cinnamon Cream Cheese Icing

Vanilla Bean Cheesecake with Praline Crust

Southern Pecan Pie

Apple Pie with Streusel

Traditional Pumpkin Pie

BOULEVARD DINER VILLAGE BAKERYORDER SIDES AND DESSERTS FROM THE

&

(843) 849-0050 (843) 216-2611 (843) 884-3101 (843) 216-6771


Sarah Adams, Co-Founder & Event Coordinator for Bad Bitches Charleston, is a freelance chef and a former sous chef at FIG. She developed the concept for a pop up dinner series with Kelly Kleisner, owner of Mirabelle Bakery, in April of this year. The pair recruited Randi Weinstein, former Director of Events for the Charleston Wine + Food Festival, and the baddest dinner series in town was born.

What is your favorite thing about being a Bad Bitch? The best thing about being a Bad Bitch is getting to hang out with the most amazing women in town. We have developed quite the posse.

Where you’ll � nd them on Saturday night? On the line! Bad Bitches work the weekend.

Favorite group cocktail? I sip on a neat tequila or bourbon and Randi is a vodka on the rocks girl. Kelly loves a Manhattan on the rocks.

Your group guilty food pleasure? Chips. And pizza. And burgers. And wings. And Slim Jims.

Your group favorite seasonal food? I never get sick of tomatoes. I am always glad to see them come in and always sad to see them leave. They are the de� nition of summer in the south.

We subscribe to:

“At the end of the day, it’s really all about how the food makes you feel.

Search for “Bad Bitches Charleston” on Facebook to see what they’re up to!

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ALL MONEY RAISED GOES TO TOBY’S FUND, CHARLESTON ANIMAL SOCIETY’S MEDICAL FUND.

Help us top 2014’s record of 100 teams and 4,000 guests.

November 21 • 1-5 pm • Citadel Football Stadium

form a team & join the fun!

sign-up now at charlestonanimalsociety.org/chili

OR attend & BRING A FRIEND!

Tickets are $25. Kids (10 and under) are FREE!

CAS 12 SKIRT Chili-Cook Off FP 4.75x15.625.indd 1 10/16/15 3:36 PM

A Full-service Restaurant, Meeting & Event Venue on Daniel Island

Brunch, Lunch and DinnerCorporate Meetings & Events

Bridal Luncheons, Rehearsal DinnersWi-Fi • Audio/Visual Services • Free Ample Parking

Catered Exclusively by Laura Alberts Tasteful Options

891 Island Park Drive • Daniel Island, SC 2949210 minutes from Charleston International Airport • 20 minutes from Downtown Charleston

843.881.4711www.lauraalberts.com | www.islandparkroom.com

Catered Exclusively by Laura Alberts Tasteful Options

Brunch, Lunch and Dinner • Corporate Meetings & Events Bridal Luncheons, Rehearsal Dinners • Wi-Fi • Audio/Visual Services • Free Ample Parking

A Full-service Restaurant, Meeting & Event Venue on Daniel Island

891 Island Park Drive • Daniel Island, SC 2949210 minutes from Charleston International Airport • 20 minutes from Downtown Charleston

843.881.4711www.lauraalberts.com | www.islandparkroom.com

MT��P�-�SHEM�CREEK�|��SHRIMP�BOAT�LANE��-��-��|�VICKERYS�COMOPEN�EVERY�DAY�STARTING�AT��AM

With beautiful, wide-open views of Shem Creek and the Charleston Harbor, Vickery’s is a spectacular place to hold your holiday party. With a menu and space at

our restaurant that’s tailored to you, it’s the perfect location to eat, drink and be merry!

PRIVATE��EARLY�BRUNCHES��|��OYSTER�ROASTSLOWCOUNTRY�BOILS��|��PRIVATE�HAPPY�HOURS

For more information, please contact Erica at [email protected]

CHSSK_151100_0072-00081.indd 72 10/26/15 1:34:45 PM


LOVEto Cook Your

Own?

Photo by Arielle Simmons

Pam Fischette, Marketing Team Leader, Whole Foods Market Mt. Pleasant, is the woman behind Whole Foods Charleston’s local-centric organic food deliciousness and social responsibility. She says, “I’ve had the opportunity to meet so many of the people behind the local non-pro� ts in our community that are doing amazing work to make Charleston a great place for everyone to live and thrive.” That thing where you “stop by” to pick up a carton of organic milk and leave with half the produce department in your reusable bag? Blame Pam.

Your favorite thing about your job? You can’t beat having your of� ce above 40,000 square feet of natural and organic food deliciousness. No need to bring your lunch here!

Favorite cocktail? Right now I’ve been enjoying the Pluff Mud Porter from Holy City Brewing.

Your guilty food pleasure? I love savory foods and my guilty food pleasure would be pizza—although, I don’t feel guilty eating it—it’s so good and a staple in my diet!

Your favorite seasonal autumn food? I love Brussel sprouts in the fall. I roast them with olive oil until they caramelize and they’re tender on the inside and crispy on the outside. Add some coarse ground salt—they’re absolutely delicious!

I subscribe to:

“Life is short, enjoy each day!

Keep up with events at Facebook.com/wfmlowcountry.

(Left to right) Pam Fischette and Amy Dillmann, Demo Specialist.



“In the restaurant industry, there are more women in management

and ownership positions than any other industry. Forty-five percent of all restaurant managers are women compared to an average of 38 percent in other industries.

Today, more than half of all U.S. restaurants are owned or co-owned by women.”

[National Restaurant Association]


november 2015: love to eat

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