Chef Recipes

Vidalia Onion Tart

on Wednesday, 05 June 2013. Posted in Magazine, Chef Recipes, Eat This Summer 2013

Vidalia onions are an edible hallmark of spring down here in the South. Vidalia onions are a sweet onion that hails from Vidalia, Georgia. Sweet onions with a less noble label are fortunately available throughout the year. They really make this tart sing, as the sweetness plays the most beautiful taste music against the salty back-notes of the bacon and lemmony earthiness of fresh thyme.

I love this Alsacienne-themed tart so much, I actually repeated it in Tart Love - Sassy, Savory and Sweet from its original home on the pages of Southern Farmers Market Cookbook. The only recipe I’ve ever repeated, it’s just that good and can be served warm, room temperature, or hot from the oven.  Bon appetit! 

Holly Herrick is a recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A professional food writer and restaurant critic, she is the author of five cookbooks, and is underway working on another. Visit her site and blog at www.hollyherrick.com.

Grilled Shrimp Skewers

on Monday, 11 February 2013. Posted in Magazine, Chef Recipes, Eat This Spring 2013

by Eric Huff
Burwell’s Stone Fire Grill
I chose this dish for a few reasons; it is splendidly simple and local as can be. From the shrimp, satsumas, kohlrabi, and even the honey embrace the bounties of our local environment. 
This recipe also reflects my Charleston Heritage, but brings my modern and playful artistry to the menu! I think most locals are comfortable with shrimp skewers and slaw; however with the unique flavor pairings it becomes something much more that just skewers!

Cioppino

on Thursday, 15 November 2012. Posted in Magazine, Chef Recipes, Eat This Winter 2012

by Kevin Soucy
Cesca Charleston

This dish was created in the United States by Italian immigrants. The idea of Cioppino is that it is a poor man’s fish stew. Anthony Mazzola, our owner, is a first-generation born here in the U.S. This dish is inspired by what he grew up eating, bringing authentic Italian flavors while highlighting the best local product possible. Enjoy our “feast of seven fishes”.

Cumin Scented Confit Lamb Belly

Written by Josh Keller of Two Boroughs Larder 186 Coming Street on Wednesday, 29 August 2012. Posted in Chef Recipes, Eat This Fall! 2012

Josh Keller grew up in North Eastern Pennsylvania. It is a place he would not exactly say has good food but the corners are lined with Irish bars, simple red sauce Italian restaurants and a tradition of family largely influenced by the Pennsylvania Dutch. While Josh did have an Italian grandmother who passed off hard rocks as gnocchi, his family was not a foodie family. Scrapple and grits were an every other day staple. It was not until he was older that he discovered the wonders of Pennsylvania cuisine including fries with brown gravy and corn beef hash.

Honeysuckle Ice Cream

on Wednesday, 23 May 2012. Posted in Magazine, Recipes, Chef Recipes, Eat This! Summer 2012

by Matt Frye of Roots Ice Cream
For many, including myself, honeysuckles are synonymous with childhood. Plucked from the vine and removing the base of the flower to reveal a drop of “honey”. Unfortunately, it is a flavor few have the time to enjoy anymore. 
Having seen multiple honeysuckle patches on John’s Island the ice cream was born. In turn, it was the first flavor to sell out. Many comments followed – all hearkening back to the same nostalgia for childhood and youth. A reminder of care free summers spent roaming the neighborhood or exploring in the woods after school. 
When was the last time you ate a honeysuckle? If it has been a while go find some – they are just as good as they used to be.

Chicken Zarro by Chef Joe Spiotta

on Monday, 27 February 2012. Posted in Magazine, Chef Recipes, Eat This! February 2012

Chicken-Zaro-DSC 1900Not to be confused with Zorro — the dashing black-clad masked outlaw. This is Zarro. Chicken Zarro to be exact, Chicken Zarro was a staple in our traditional Sunday family dinners. The recipe was handed down by my grandmother whose last name was Zarro. This dish is now considered a legacy in our family and we continue to enjoy it at our Sunday family dinners to this day. Joe Spiotta, Chef and Owner of Bricco Bracco has unmasked this

Sweet Potato Maple Bacon Bisque by Billy Condon

on Wednesday, 05 October 2011. Posted in Eat This! Fall 2011, Recipes, Chef Recipes

With the cooler weather upon us and pigskin weekends here, this Sweet Potato Maple Bacon Bisque is the perfect comfort food to watch your favorite team score. This is a family favorite that we enjoy every Halloween.

She Crab Spoonbread by Chef JJ Kern

on Thursday, 30 June 2011. Posted in Eat This! Summer 2011, Recipes, Chef Recipes

I wanted to recreate a traditional Charleston staple dish like she crab soup and give it a new forum. In the South we all love and eat cornbread and when there is some left over, spoonbread is made. Like any Southern home, nothing ever goes to waste and so the food from the day before becomes the treats for tomorrow. Spoonbread is something I always looked forward to at my grandmother’s house. These practices cultivated my passion and imagination for creative thinking with food.