eat this! charleston | summer 2012

THIS

eat

CHARLESTON

Eat This! CrushBrad Ball

Who is the King of Pops?

Upper King Doughnut Queen

FREE4 | SUMMER 2012

Honey Do List What’s All the Buzz?

www.roadsidekitchens.com find us on facebook®

{ MT. PLEASANT 3563 Highway 17843.606.214

Mon-Thurs: 5 pm - 10 pmFri-Sat: 5 pm - 11 pmSun: 4 pm - 10 pm

A casual roadside kitchen featuring classic comfort foods such as fried chicken, collards, mac & cheese and bone-in pork chop. 17 North also has a sustainable garden on the property which enables them to grow seasonal vegetables providing a unique experience by bringing you the freshest ingredients straight from the farm to the table. Enjoy the expansive outdoor patio with a fire pit, live music, corn hole and more!

Mt. Pleasant’s Largest Selection of WINE, BEER & SPIRITS

849 -WINE (9463) | 610 COLEMAN BLVD, MT. PLEASANT

WWW.SHOPBOTTLES.COM

MON - THURS 9AM - 8PM | FRI - SAT 9AM - 9PM | SUN 11AM - 6PM (WINE & BEER ONLY)

VotedCharleston’s

BEST LOCAL WINE & LIQUOR

Store

B E V E R A G E S U P E R S T O R E

LARGEST SELECTION HUGE SAVINGS AWESOME SERVICE

IN MOULTRIE PLAZA, MINUTES FROM DOWNTOWN & THE ISLANDS

The one stop to save big!

FACEBOOK .COM/SHOPBOTTLES | @SHOPBOTTLES

ASK ABOUT OUR FINTECH SERVICE

sUMMER 2012 | 1

PublisherFrom the

One of the most rewarding things about an endeavor such as this is watching its evolution. Certainly you go into a publishing adventure with a solid concept in place, but what you discover is that your concept is simply the cliff from which you leap with faith. In the process, to both your chagrin and amazement, your concept is shaped and reshaped in the passionate fires of your staff and the subjects that are a part of each issue.

From the beginning, the concept for Eat This! Charleston has been to be a unique voice in the food and beverage community. In that pursuit we have not varied. We aspire, not to be a coffee table periodical, nor an event or ad-driven publication. We strive to be a voice with an edge, heart and ebullient appetite.

We are challenging ourselves in this fourth issue to step out of our own comfort zones. We have shifted focus from the savory to the sweet in both our recipe features and our chef spotlight. Dine or Dash takes on the “late night menu” and our

restaurant spotlight is spawned by a food truck. Instead of visa versa. And our feature article is not about person or place, but about a hive mentality that keeps our world in bloom. It promises to be one of our most interesting issues to date. We hope that you will find it so.

Issue 4 marks the end of our first year of publication. The year was fraught with hurdles and missteps, yet we made our way through with a collection of issues, of which I and my staff are very proud. The people we have met, the places we have been, and the tastes we have experienced have all been worth the struggle. Who knows what the future will bring, but Eat This! embraces it and all its possibilities. I hope you will come along with us for the adventure!

Nick Mead Publisher

2 | Eat this! ChaRlEston

ContentsCHARLE

STON

Cover Photo by Stacy Howell King of Pops Lavender and Honey Popsicle

In This Issue32 Reader Recipe

Honey Fried Chicken B. Lover of Wadamalaw Island

33 Chef Recipe Honeysuckle Ice Cream Matt Frye of Roots Ice Cream

36 Dining Map

40 Restaurant Directory

42 Events Culinary Happenings in the Lowcountry

44 Foodie Quiz

Features6 From the Cellar

La Bubbly, La Vita! Charleston’s Crushing These Days

8 From The Tap Let There Be Bacon Beer

10 Restaurant Spotlight Putting the Food Truck Into Reverse Hello My Name is BBQ

14 Chef Spotlight Taking Sides in the Kitchen Allison Smith of GLAZED

16 Server Spotlight Great Expectations Andy McCarthy of King of Pops

18 Bartender Spotlight Providence Makes Perfect Boris Van Dyck of Ice Box and Event Drs.

20 Do This! Winner! Winner! Chicken Dinner! Guerilla Cuisine

22 Dine or Dash Late Night Dining on Upper King Butcher & Bee

27 Follow This! Keepers of the Hive Revitalizing the Tradition of Lowcountry Beekeeping

32 Neighborhood Spotlight Why I Love my ‘Hood & You Should Too Avondale

CHARLESTON

Editor Dee Lambert

[email protected]

Contributors Antonia M. Krenza

Lauren Levine Timmons Pettigrew

Laney Roberts Chris West

Online Contributors Kathleen Curry Patrick Graham Lauren Levine

Meg Pitts

Art Director Craig McLaughlin

mclaughlin-design.com

Photography Stacy Howell

stacyhowellphotography.com

Ian Hurlock [email protected]

Advertising Nick Mead

[email protected]

Heidi Hein [email protected]

Publisher Nick Mead

[email protected] Eat This Now, LLC

1121 Park West Blvd Suite B #108

Mount Pleasant, SC 29466 (843) 225-0470

eatthischarleston.com

1130 Ocean Blvd. Front Beach, Isle of Palms

843-886-6772 www.huckslowcountrytable.com

Beautiful Ocean View DiningIndoor & outdoor seatIng

serVIng LunCH & dInner Tuesday - Saturday

sundaY BrunCH 10:30 am - 2 pm

Featuring Award Winning Bloody Mary’s

1/2 PrICe BottLes of WIne Tuesday, Wednesday & Thursday 5:30 - 8 pm


mailto:[email protected]

mclaughlin-design.com

stacyhowellphotography.com






family owned & operatedOPEN 7 NIGHTS A WEEK

THE CHARLESTON STEAKHOUSE

434 KING STREET(843) 727-0090

SUNDAY GOSPELBRUNCH

10:30 A.M. - 2:30 P.M.MUSIC 7 NIGHTS

A WEEK

from the CELLAR

Charleston’s Crushing These Days La Bubbly, La Vita!By Lauren Levine

Brad Ball....Brad Ball... I click on labubbly.com. Al-though I’m new to the area, I knew who Brad Ball was before I stepped foot into

my new home of Charleston, South Carolina. Wine involvement is not a choice necessarily, it is a passion one gets poured after the first taste of an exceptional wine. It is a love of discov-ering every little hint a wine gives off to beckon you and tease you into calling out it’s identity and truly knowing why it is how it is. Brad Ball is not a stranger to the word empiricism. He received a philosophy degree from the College of Charleston, and in my eyes, seems to embrace the definition of empiricism “knowledge comes primarily through sensory experience”. He is unafraid to fail, which makes him sure to succeed.

All of Charleston should know Brad Ball by now. Tall, surprisingly young with dark wavy hair, Brad is fundamen-tally a man of various recognizable hats. He began as a young boy making deliv-

eries, washing dishes and serving at his family’s restaurant, Poogan’s Porch. He evolved into the man that became GM of Poogan’s Porch, and now Managing Partner. In between, he attended the French Culinary Institute in New York City and had prized internships at Jean-Georges Vongerichten’s Jean-Georges and David Chang’s Momofuku Noodle Bar. His path continued as Sommelier of Aquavit under the supervision of Ol-ivier Zardoni. Charleston summoned him back, as it does, and Brad opened Social Wine Bar in the heart of our city. Brad has acquired the W.S.E.T Diploma certificate and is a Certified Level Som-melier through The Court of Master Sommeliers. In 2010, he completed an MBA program in Bordeaux, Bordeaux Ecole de Management. While writing his business plan in Bordeaux, Brad real-ized, “Social goes through a lot of house sparkling wine. I was obsessed with the term “bubbly” and just started con-necting the dots”. He launched La Wine Agency and La Bubbly was born.


labubbly.com

“La is French, Spanish, Portuguese. It has this international cultural appeal I was drawn to.” Brad is a philosopher, a dreamer and a man willing to place his visions into concrete reality. When choosing the juice for La Bubbly, Brad wanted to search overseas. He knew he “needed to import it through a dis-tributor by law”. Enter Harry Root of Grassroots Wine Wholesalers. Harry suggested Chile due to their more sta-ble economy and high quality products. Fuzzco design team joined the duo and a partnership between the three entities was formed. Fuzzco’s creativity landed Charleston personalities on the labels of La Bubbly and gives the label it’s own “terroir” of sorts. Terroir is artfully tat-tooed on Brad’s forearm.

I recently visited Social Wine Bar, incognito, if you will. It was happy hour and glasses of La Bubbly were being ordered from every direction. I ordered one as well, curious as to the “buzz” behind it. It was lovely and fresh, with nice hints of lemon and lime, floral notes and crisp acidity. The “bubbly” seemed to explode in my mouth, as if I had tossed a piece of Pop Rock candy in there as well.

There is no skepticism that being bi-coastal is where Brad is headed next on his magic carpet ride, although he will never be far from Charleston. “I love Charleston. I was born and raised here.” Scottish philosopher, David Hume, said it best, “Reason is, and ought to be the slave of the passions.”

644Q Long Point Rd., Mt. PleasantInside the Belle Hall Shopping Center Across from Brixx

843-856-5798 www.fujisushibarandgrill.com

Mon-Thurs 11am - 10 pm Fri 11am - 11 pm Sat 12 - 11 pm Sun 12 - 10 pm

Mt. Pleasant’s Best Sushi

SUSHI BAR & GRILL

Our Chefs are from New York’s Finest Sushi Restaurants

MON Single Lady 1/2 Price on House Wine, House Champagne & House Hot Sake

TUES HAPPY HOUR ALL NIGHT

WED 1/2 Price Bottle Wine Night

THURS $15 Pitchers of Margarita $10 Buckets of Beer

FRI & SAT $5 Martini

SAT & SUN $10 Bottomless Mimosa’s BRUNCH & $5 Bloody Marys

SUN $2 Off Sappora

HaPPy Hour7 Days a week 4:30 - 6:30 pm$2 All Domestic Beers

$2 off Japanese Beer & Wine$3 Well Drinks1/2 off Sake

Fuji Sushi Mount Pleasant

sUMMER 2012 | 7

from the tap

Let there be

Bacon BeerBy Timmons Pettigrew

The Lowcountry’s new-est brewery is Holy City Brewing, a four-man op-eration located in some converted warehouse

space just off of Dorchester Road in North Charleston. Chris Brown, Joel Carl, Mac Minaudo, and Sean Nemitz joined forces to pursue their dream and add new flavors to the local beer mar-ket, producing fun, fresh takes on clas-sic styles like Porter and Pilsner. But while they brew the classics very well, they are no strangers to innovation, and one of their beers in particular is a deli-cious affront to all that we knew as holy.

The Porter beer style has English origins, as so many styles do, circa the 18th century. It’s a dark and moderately strong affair, with a normally thickish body and a lightly tanned head. While the HCB gang planned a year-round porter, now known as Pluff Mud Porter, they made an early, homebrewed vari-

ant with bacon. Not bacon flavoring. Not bacon essence. Not bacon bits. Real, breakfast-worthy strips of bacon.

The ten-gallon test-batch included a pound of bacon from Williamsburg Packing Company, a Kingstree, SC op-eration that also supplies bacon to EVO Pizza (where Chris worked at the time). It was a hit with local tasters, defying all logic by sporting authentic bacon flavor notes with no undesirable traits like a fatty mouthfeel or greasy film gracing the glass. With balance achieved, one would assume you could scale this rec-ipe up easily.

The full-bore batch of bacon porter would be somewhere around 180 to 200 gallons, so the HCB boys purchased 20 pounds of the same bacon, expecting to use the same 10-to-1 beer-to-bacon ratio. The bacon was cooked down thor-oughly on a flat-top, placed in mesh bags, and added during secondary fer-mentation, the conditioning phase after primary fermentation is complete. With hops, this is known as dry-hopping, so

Pictured above (L-R) are Joel Carl, Sean Nemitz, Chris Brown and Mac Minaudo.

Inset: Brewtas, beer lovin’ dog of the Brewmasters.


you could call this “dry-baconing” if you’re feeling whimsical.

Alas, periodic tasting proved this was not enough. Thirteen more pounds were added, followed by seven more, for a total of forty pounds. They even added bacon-grease-soaked wood chips to really make that pork sing. The fat naturally rose in the tank, so the beer was kegged from the tank’s bottom until they reached the top layer of lard. Finally, The Notorious P.I.G. was born, just in time for a debut at this year’s Charleston Brewvival.

Holy City and your mouth are not the only winners here. The brewery has long since supplied the Hello My Name is BBQ crew with beer for braising. A rough growler per week of something dark tended to do the trick. With The Notorious P.I.G. in the mix, it’s all out pork-on-pork action.

There are two kinds of people in this world that make me nervous: people that don’t like beer, and people that don’t like bacon. This brew makes quick work of separating the wheat from that chaff, while also pleasing the palate. Amen.

Timmons Pettigrew is the author of Charleston Beer:

A High-Gravity History of Lowcountry Brewing. He re-

cently co-founded CHSBeer.org, an extensive online re-

source for local beer, with Chrys Rynearson, his book’s

photographer. Follow him on Twitter® @CHSBeer.

Let there be

Bacon Beer

sUMMER 2012 | 9

CHSBeer.org

Hello My Name Is….” Re-minds you of the ubiq-uitous tag you’re forced to wear at certain social functions and

conferences, right? Well, the dread-ed nametag has taken on new life in the hands of Ryner and Cody Burg. From the side of a truck to the side of a building, the commonplace has become the iconic logo of an evolving business.

“Hello My Name is BBQ” was one of the first trucks to appear on Charles-ton’s now burgeoning food truck scene. The Burgs were also in on the beginning of Charleston’s Food Truck

Federation. They, like others, saw that a united front would help estab-lish productive relationships with city governments and businesses, as well as provide a forum for members to share successes and failures so that all might benefit. “Hello My Name Is BBQ”, along with Tokyo Crepes and a few others were paving the way for a future generation of food trucks.

Additionally, the Burgs established local collaborative relationships early on. They still utilize the unique beers of Holy City Brewing to braise their pork. They still source their awesome Brioche buns from Nor-mandy Farms. Two years later, they still maintain a presence once a week at Lowcountry Scooter in West Ash-ley where it all began. Food Truck Ro-deos and special events now dictate their appearance schedule.

So why a restaurant? Why now? Ryner Burg is one of the most mat-

Restaurantspotlight

616 Meeting Street | Charleston | SC11 am until 4 pm | The Truck Check them out on Facebook® for their weekly schedule or follow them on Twitter® @HelloBBQ

Hello My Name is BBQ

Putting the

Food Truck into Reverseby Antonia M. Krenza & Laney Roberts

“


ter of fact and genuine personalities you could meet. Cody is the same way, but since he is in the kitchen, it is more often that we are able to chat with Ryner. Today is no exception and as we talk inside their new digs on Upper Meeting, Ryner gives us the no bullshit lowdown. The food truck business - no matter how amazing your product; no matter your lack of storefront overhead - is not as easy as people would believe. Possible venues are limited by lo-cation availability, sales are impacted by weather, and trucks and equipment are subject to malfunction.

The actuality is that juggling a family and a full time, mobile business is a daunting challenge. Some days there is not enough time, energy or income to keep it all in bal-ance. So how do you keep the dream alive? You create alternative streams of income. When the Burgs went looking for a new commissary kitchen to support their food truck - Who says food trucks have no over-head?!- they found a kitchen with a small storefront. The spot is nestled against the Meeting Street off ramp coming from Mt. Pleasant on 17 South. The location is a bit outside of the downtown action, but Ryner and Cody see the inevitability of revitaliza-tion in the area. Upper Meeting may not yet have the buzz that Upper King is generating, but it is coming. With a new hotel and skate park in the works, there will be an influx of energy and people that will benefit both Meeting and King Streets. And “Hello My Name is BBQ” will be on the forefront. Actu-ally, they will be on dual fronts - still taking it to the streets and now inviting people to sit down with them inside their new restaurant.

Many times it is a restaurant that spawns a food truck, taking an already established

843.971.0277 1501 Hwy 17N, Mt. Pleasant

In the Wando Crossing Shopping Center next to PETCO Delivery Available

DAILY SPECIALS

Monday Kids Eat Free

Tuesday 1/2 Price Appetizer

Wednesday 50% off second Specialty Roll

Thursday 50% off second Specialty Roll

Friday Large Sake $5

Saturday $2 Domestic Beers

Happy Hour Monday - Saturday from 4-7 pm

sUMMER 2012 | 11

business concept onto the streets, like a Taco Boy or a Jack’s Cosmic Dogs. The Burgs are putting this for-mula into reverse. There is a certain ambiance to a food truck and the ex-perience of eating on the streets. You know how corn dogs and gargantuan turkey legs taste phenomenal at the fair, but don’t really possess the same panache when consumed at a table in your favorite restaurant? Well, fans will be relieved to know that noth-ing has been lost in translation with Ryner and Cody. As a matter of fact, the interior of their new stationary locale feels like the truck’s just been turned inside out. The walls are the same pale yellows and blues. Yes, there are tables and a bar, but there is still a service window from the kitch-en and Cody still hands out those sali-

vating, delicious plates through it. The really unique experience that you get in the restaurant is that extra Ryner/Cody touch. The kitschy knick-knacks decorating the place are right out of the Burg household. As Ryner told us.. “Decorating was not in the budget so…” Damn, we love it!

And as for the food? The menu re-mains the same. No need to fix it if it ain’t broke. We revisited the Boss Hog (pork, bacon, slaw and tomato) and the Taco du Jour (corn tortillas with pork cabbage, jalapenos, tomatoes, pick-led onion and siracha mayo) only to find that both were just as we remem-bered when we last chatted and dined with Ryner at a picnic table in front of the Scooter Shop. If consistency is the hallmark of a great menu, then the Burgs have got it down. In a city where BBQ joints occupy as much real es-tate as fast food chains, you have to be


unique. “Hello My Name is BBQ” em-braces a depth of flavor in their pork that makes you smile. Today’s pork had been braised with the Notorious P.I.G., Holy City’s Bacon Porter. There is also a playfulness with heat (sira-cha, jalapenos) that strikes an amaz-ing counter note to the smoky, savory pork and slightly sweet sauces. Their sauces shine with Ryner’s whimsical creativity. Admittedly, she will look at leftovers in the refrigerator for in-spiration. Today we sampled Boysen-berry-Jalapeno and Apple Pie BBQ sauces. The sides are ever changing, but whatever the mac-n-cheese du jour, trust us, order it. Whether it be on the streets or in their new Head-

quarters, we will always seek “Hello My Name is BBQ” out. Conversations with Ryner and Cody are as delightful as their BBQ.

One of the beautiful things about the Charleston F&B scene is the ca-maraderie. It is one big culinary sand-box and everybody wants to play with each other. Some play better than oth-ers. Ryner and Cody Burg, with their beautiful BBQ and engaging perso-nas, are the nice kids in the sand box. They desire success like everyone else, but not at the expense of their family or their relationship or even their competitors. Which is exactly why they deserve all the success that comes their way.

American Cuisine with an Asian Influence

Fresh | Local | Seasonal

915 HOUSTON NORTHCUTT BLVD. | MT. PLEASANT | 843-606-2616 | www.eurasiasc.comIN THE CORNER NExT TO WHOLE FOODS

MondAy – FrIdAy HAppy Hour 4-6:30 pM

TueSdAy vISIT uS on FACebook®

For WIne TASTIng SpeCIALS

WedneSdAy HALF prICe WIne!

THurSdAy LIve MuSIC 6-9 pM

CATerIng LeT uS CATer your

nexT evenT or pArTy

sUMMER 2012 | 13

chefspotlight

SuBjECT: Pastry Chef / Owner Allison Smith, GLAZED Doughnuts

ORIGINS: Native Daughter - Charleston, SC CAREER PATH: Graduating from the Culinary Arts division of the Art Institute of Charleston roughly three years ago, Smith’s focus was the savory side. Never considering a career in pastry, she took only the required pastry classes to complete her degree. Her last position prior to her new business was Sauté on the line at Anson.

PATH DIVERGENCE: An ongoing conversation among family members unexpectedly refocused Smith’s culinary career. It was about, you guessed it, doughnuts. The family

shares a traditional, perhaps genetic, craving for those familiar rings of dough and sugar. They lamented the demise of Circus Donuts in North Chuck and decided that Charleston needed a doughnut shop with local flavor. With Mom, Brother and Cousin in tow, Smith jumped the culinary fence. She and her business partner/fiancé, following the Upper trending flow of King Street, opened up shop. That was seven months ago.

THE DEBATE: “Donuts vs. Doughnuts?”, we asked. Okay, so Dunkin has Donuts and Krispy Kreme has Doughnuts. That doesn’t help. What sounds more sophisticated, more elevated? Doughnuts. Dilemma resolved .

Taking Sides in the Kitchen by Antonia M. Krenza & Laney Roberts

Admit it. When someone says the word “chef” to you, immediately you think of the savory side of the kitchen, right? The contrasting side to the kitchen is a sweet one. Considering that many of us would find our dining experience incomplete without that final dulce indulgence, it is odd that the role of Pastry Chef seems to take a back seat. It is often the closing note conveyed on a dessert plate that determines the success or failure of a dining experience. Dessert has the power to elevate or disenchant. In a successful pastry kitchen there is as much artistry and technique at play as on the other side of the culinary fence. Eat This! takes pride in jumping that proverbial fence to introduce you to a new sugary influence in town.


PASSIONATE DISTRACTIONS: Savory cooking and socializing are Smith’s happy moments, but work now has her starting at 3am and hitting the sheets by 7pm. So much for a night life. It is fortunate that she can integrate her artistic abilities outside the kitchen into her storefront. The design and colors are her choosing. The wooden puzzle piece mural that adorns the wall of her store is her own creation.

GuIDING PHILOSOPHIES: Smith is admittedly OCD regarding quality control, the creation of beautiful flavors, and customer service. So much so that, when a young patron asked a favor, Smith graciously obliged. We met that patron when we stopped by. Smith, honored by the request, allowed a high school student from James Island to do her Job Shadow Day Program with the Glazed staff. Sam Howell was one sugar-glazed, satisfied apprentice/customer.

PATRON OF NOTE: Jeremiah Bacon. With abutting storefronts on Upper King, it’s a no-brainer that the Executive Chef of The Macintosh would stop in to sample Smith’s wares. Much to her delight, he has become a frequent patron. Bacon’s favorite doughnut — wouldn’t we all like to know?

on Facebook® or follow them on Twitter® @glazedgourmet

Check out GlazedSee our daily

specials, daily homemade soups, gourmet sandwiches, and salads at

www.ladlessoups.com843-606-2711 • 1164 Basketweave Dr • Mt. Pleasant

“Cool salads for cool people!”

sUMMER 2012 | 15

SuBjECT: Andy McCarthyOwner / Mobile Cuisine Restauranteur / Ball Juggler

ORIGINS: Atlanta, GA

EDuCATION: University of GeorgiaBiology Major

F&B EVOLuTION: For a short time while in high school, Andy was a server at a Tex Mex restaurant. While in college and during subsequent travels (California and the South Pacific) he spent time cooking and bartending.

INSPIRATIONS: Paletas — Mexican popsicles sold from street carts

MIxOLOGy: The taking of fresh, local and organic ingredients and combining them in unique ways

— grapefruit and mint, chocolate and sea salt, chocolate chip bacon cookie, pineapple and Habanero … Endless possibilities.

MICHAEL jACkSON: King of Pop, get it? Andy is on a mission to share frozen love and joy across the Lowcountry guided by the vision and dreams of KOP founders — three brothers from HOTlanta. They aim to, “provide an ecologically responsible, fresh, all natural frozen treat in a fun neighborhood environment.”

BuSINESS CATALyST: Downward Trending Economy. Translated - Andy’s buddy got laid off from his job. What the hell?! Let’s do this popsicle thing we’ve been talking about. After a successful first year in Atlanta, Andy gave in to Charleston’s siren call and brought the King of

In the F & B industry there is a routine expectation that the owner of a restaurant or bar is a guiding presence in his/her business. With the advent of the food truck/cart phenomenon, that expectation has been turned inside out. Mobile food concepts typically require owners to be their own chefs, marketers, and servers. It is a challenging juggling act. In this issue, Eat This! recognizes a talented individual who is keeping all his balls in the air.

SERVERspotlight

Great Expectations by Antonia M. Krenza & Laney Roberts


Pops to the Lowcountry. That was a year ago and he is now simultaneously operating five carts around and about at farmers markets, Folly Beach and various festivals and events.

WHAT THE FuTuRE HOLDS: Retail Merchandising — you can now find King of Pops at Caviar & Bananas, Bull Street Gourmet & Market and Whole Foods. Exciting as it may be, Andy wonders just how big you can get without sacrificing that handcrafted, local, sustainable and organic trademark that makes him the King of Pops.

ARTISTIC CuLINARy COLLABORATIONS: Andy has already collaborated with Holy City Brewing Co. in creating a Chocolate Porter Pop and with the Savannah Bee Company in creating a Lavender and Honey Pop. His next adventure involves collaborating with local restaurants to mimic their popular desserts in popsicle form.

PHILOSOPHy: Popsicles = Happy People. How can your life be bad when your business is serving “frozen happiness” to the public? Still, it is more than great product that makes King of Pops a success. It is a personality with talent and vision like Andy’s, serving his pops with charm and playful energy, that allows us to introduce our newest “social scientist.”

You can find Andy and his amazing juggling act at the

Downtown Farmers Market at Marion Square every

Saturday. You can also find us there sampling his

amazing pops. For other opportunities to experience

the King of Pops, check them out at kingofpops.net

or on Facebook® and Twitter®.

$1 off all draft beer $2.50 domestic bottles

$2.75 well drinks $4 house wines

monday thru friday 4-7pm every seat in the house

Avondale828 Savannah Hwy

843.377.1300

Mt Pleasant1440 Ben Sawyer Blvd

843.606.2900

grass-fe

d

beef …

triangle

style.

trianglecharandbar.com

Bring Your group to watch the game!

MonDAY: 1/2 Price ‘Build Your own Burger’ night

TuesDAY: steak night (Filet or TBone)

WeD & Fri: Happy Hour Appetizers

HAPPY Hour: Mon-Fri $1 off all Beer & Liquor

open Mon-Thur 4 pm - Close

Fri-sun 11 am - 2 am sunday Brunch

13 55” TVs & outdoor Covered Patio with TV

West Ashley’s Premier sPorts BAr

825 Savannah Hwy. | Charleston | 843.718.2285theroostavondale.com

sUMMER 2012 | 17

kingofpops.net

Sometimes fortune smiles on the unsuspecting. Such was the case when Boris Van Dyck found the market bottom had fallen out for the

then commercial real estate agent. But in a twist of timing and fortuitousness, he found that his turn-around was as close as his very own garage.

“I had just become a father and my wife didn’t want me working the hours required for food and beverage and that’s when I started real estate,” Boris said. “But I am third generation food and bev-erage and I have always been a social person. What I was doing didn’t give me that person-to-person contact I wanted. So Icebox became that outlet, but at the time, it was just a hobby and a little extra cash in my pocket.”

“At first, I was Icebox out of my 2000 square-foot garage,” he continued. “But I was only doing a handful of events back

then. People would be shocked to know I was cleaning all of my equipment with a pressure washer in my driveway. I think once my neighbors saw a 20-ft trailer backing up to my house at 3:00 a.m., 40 coolers in the driveway and 25 guys dressed in black, they started to get ner-vous.” What was once a hobby quickly became providence. Boris realized he could meld his love for F&B and spin it into a business with an unlimited ceiling, granting him the best of both worlds.

When I caught up with Boris, he was scurrying through the expanse of his warehouse—the new home of Icebox and Event Drs. The new facility is 15,000 square-feet with 3000 dedicated to a bev-erage lab and showroom. “The space al-lows clients to come in and try cocktails and it showcases what we do best: the standard classic cocktails and the mix-ology-forward specialty cocktails that we individually cater.” “We have more room,

BARTENDERspotlight

Boris Van Dyck Providence Makes Perfect by Chris West


new equipment and we are developing an ice program to add to our list of ser-vices. It just allows us to do more, grow and be more encompassing.”

But with anything “bigger and better” there are sure to be growing pains and Icebox has proved that they are not above them. “With the last warehouse we looked at, we were sure that we would have suf-ficient space to operate and grow for years,” Boris said. “Little did we know we would outgrow that space within a year. And then there are the weekends when you have an event like A Charleston Affair which is 3500 people but you also have to staff 10 weddings on the same day. But we’ve developed a system that really facil-itates the staffing and prepping of things.

So long as we stick to that system, we’ll be able to get things done.”

“But what really has to be the main fac-tor to our success is our staff,” he contin-ued. “I have a core of bartenders that have been with me from the very beginning any of whom I can always rely to get things done. I used to only require that I knew you and knew you could do the job. Now, we have amped up our training and require all bar-tenders be Barsmarts and TIPS certified. That’s insurance to make sure the standard I set for this company is maintained.”

Offering full bar services from pre-prohibition,

classic cocktails to custom creations made by

color, spirit or flavor profile, go to www.icebox-

bar.com for your next event bar needs.

884-0172

“Charleston’s Most Awesome Hot Dogs”

Next to Dunkin’ Donuts840-C Coleman Blvd.

Mount Pleasant

OPEN 7 DAYS A WEEK Mon-Fri 11 am – 8 pmSat-Sun 11 am – 4 pm

Visit us on the web at Originalskoogies.com or find us on

NOW OPEN

Mon-Fri 4-8 pmNOW OPEN

Mon-Fri 4-8 pm

sUMMER 2012 | 19

www.iceboxbar.com

www.iceboxbar.com

Firm rule: when I dine out, I never order “the chicken.”

To me chicken is the ubiq-uitous home dinner protein that universally spans any

and every multitude of cuisines. So when I found out that the Guerrilla Cuisine event I was about to attend was featuring chicken, I have to admit I approached the meal with a bit of trepidation. For novice foodies, Guerrilla Cuisine was one of the first underground dining experiences to hit the Lowcountry.

Then I remembered that this was a GC event meaning the chefs would be amazingly talented and the chickens would probably come from a small brood and were probably bottle-fed or-ganic feed that came from outer space. Turns out it was something like that.

South of Charleston there is a con-fluence consisting of the Ashepoo, Combahee and Edisto Rivers that

makes up what is known as the ACE Basin. At more than 350,000 acres, this area of swamps and salt marshes is home to Jay Kirkwood’s ACE Basin Organics, a working farm of chickens, goats and seasonal produce.

Kirkwood supplied the chickens, which were slaughtered on the Fri-day before the event. The chickens were presented to the three chefs of the night: Brannon Florie of 17 North Roadside Kitchens; Will Fincher of the REV Restaurant Group and Billy Con-don of Perfectly Frank’s.

When word came, attendees were told to converge at Charleston’s argu-ably most beloved dive bar, Big John’s Tavern. “A fitting location for a GC event,” mused me. The back room was cleared to make way for a long line of dining tables. My guest and I took our seats, poured our beverages and ea-gerly waited to be fed.

DO THIS!

Guerrilla CuisineWinner! Winner! Chicken Dinner! by Chris West

ian h

ur

lock

photo

gr

aphy


Chef Condon presented the first course with an Asian chicken salad. White and dark meat melded with sliced peppers, ginger, cilantro and bok choy, all tied together with a chicken liver red curry. The portion was an ample starter and the Asian sweetness and liver curry produced a bold flavor that heightened the meat and vegetables.

Chef Fincher’s second course was an herbed chicken “sausage”, rolled in a steamed cabbage leaf and served over mirepoix. The “sauce” was a gold-en, roasted chicken consommé and the dish was accented with fried chick-en and duck skin. The sausage had a strong presence of tarragon and was blissfully savory. I admit, I literally tilted the bowl and drank the consommé.

Fincher followed up with a third of-fering, a take on chicken and waffles. Sous vide breast cooked with duck fat and breaded with a blend of rye bread, local sorghum and herbs. The second layer consisted of braised hearts, liv-ers and gizzards mixed with Brussels sprouts. All of this was laid atop a faro flour waffle and accented with honey. The breast flavor was rich with duck fat and the honey offset the savory of the dish perfectly. All in all, it was the star dish of the night.

Chef Florie presented the fourth course of “every bit of the chicken on the plate.” Again, the breast was sous vide with clarified butter and herbs while the wings were done with duck fat. This was served over an offal ri-sotto of Carolina Gold rice and chicken

innards and pulled meat. Golden con-sommé served as the sauce and a fried drumstick laid atop the rest. The different prep associated with the dish showed the versatility of the protein with each version producing a different flavor and texture.

Chef Condon returned to offer the night’s final course, French toast, ba-con and egg ice cream with amber agave syrup. Each bite was both savory and sweet.

Once again “Kitchen Ninja” jimihatt brought awareness of the plenty the Lowcountry has to offer. Teaming with local chefs who celebrate local ingredi-ents is a mission statement of Guerril-la Cuisine and seeking out and sourc-ing artisan farmers is the focal point of any and every event.

Once again, jimihatt, well played sir; well played.

For more information and a list of products

from ACE Basin Organics contact Jay Kirk-

wood at [email protected].

For upcoming Guerrilla Cuisine events see

their website at www.guerrillacuisine.com.

MaY 2012 | 21

for more takes on pop-up dining in the Lowcountry.

Visit eatthischarleston.com


www.guerrillacuisine.com


On a mission, after a gru-eling Saturday night at work, my friend and I decided to hit up the “honest to goodness”

sandwiches at Butcher & Bee. I had previously staked out the whereabouts and was sure I knew where I was go-ing. We drove back and forth under the overpass on King Street a total of six times. Yes, sad, I know. I guess I should have heeded their Facebook® page that directs — “Ask your pedicab driver to take you towards the Recov-ery Room and look right.”

Once inside we were greeted promptly by owner, Michael Shem-Tov

(Mellow Mushroom), who asked us if this was our first time and directed us to the chalkboard menu, written neatly and labeled “late night”. My de-cision making process is impeded by my symptomatic gluttony. My friend shares the same affliction.

Butcher & Bee is so much more than a sandwich shop. Yes, there is an array of sandwich options, but the “sides” which can be a meal in itself, shine just as brightly. For our three options we chose the falafel plate, a side of buffalo Grouper collars, and the pastrami wings.

Let me start with the pastrami wings. As an avid wing lover and even bigger pastrami fan, I was salivating over the descriptor alone. The salti-ness and the commonly referred to

Butcher & Bee Late Night Dining on Upper King

Follow the Eat This! Critic at www.eatthischarleston.com

DINE orDash

www.eatthischarleston.com

“fruity pebbles” taste of the coriander were perfectly married. The succulent meat of the wing pulled tenderly from the bone. The sauce accompaniment, keeping with the theme, was mustard based. If I had to make a suggestion, really just one to further my gluttonous joy, it would be — why not a Swiss mornay infused with the mustard? I’m just saying!

When Michael himself brought out the Grouper “collars”, I was pleased to find a stack of buffalo red, fin-on fish throats. Yes, “collars” sounds exceedingly more palat-able. The presentation was simple, rustic and challenging in an Anthony Bourdain sort of way. Seriously, the idea of squatting in a Panamanian beach hut gnawing fish throats with Anthony Bourdain is sexy. The dish lived up to the fantasy — great heat, crispy exte-rior and moist, sweet Grouper morsels.

The falafel plate was my friend’s uncon-tested choice and it was the perfect balance to the spiciness of the Grouper “collars” and saltiness of the wings, bringing bright acidity and citrus to the mix of dishes. The creamy, lemon-garlic notes of the hummus countered the “in your face” heat of the buf-falo seasoning. The herbaceous meatiness of the falafel (yes, I know there is no meat in falafels) married well with the salt and cori-ander. These three dishes took our palates on a trip around the universe, each plate a distinctive planet of its own. Cosmic!

And then there was the décor. Everything old is new again. Repurposing is the new “black” in interior design. Butcher & Bee makes this a nuevo-chic concept. Old trac-tor seats, steno chairs and kitchen stools are refitted for dinners’ seating. The long tables of reclaimed wood are designed for family style seating, engendering a sense of community in the dining experience. Even the bathroom reflects the decorative phi-losophy — recycled hand clothes instead of paper towels and locally produced hygiene products. Ambience taken to a new level.

Brilliant bites. Table service by the owner himself. Inspired décor. Butcher & Bee is a slam dunk. A unanimous Five Tomatoes from Eat This!

But wait! What about the “honest to goodness” sandwiches? If the pillowy, freshly made pita bread on the falafel plate is any indication of what we can expect in their “honest to goodness” sandwich expe-rience, then I already know what I’ll order on my next visit.

Falafel Plate

Five Tomato Scale

Butcher & Bee653 King Street | 843.619.0202Lunch | Pop Up Dinners Late Night WeekendsCheck us out on Facebook® for daily menu

FOOD

ATMOSPHERE

SERVICE

PRICE

OVERALL

DINE orDash

sUMMER 2012 | 23

Catering for your office or Special Event Plenty of Patio & Outside Seating

Mt. PlEaSant 280 West Coleman Blvd.

(one block from Ravenel Bridge)843-881-6741

Cappuccino Blasts ShakesSundaes

ConesCups

Soft ServeSmoothies

DRIVE-THRU WINDOW

All Day Every Day

Mini Parfait Only $2.00

Hours: Mon-Sat 10-10Open Late Sunday 12-10

FREE Dog Treats

(with purchase)

Insurance Claims Welcome

Family Owned & Operated

Free Pickup & Delivery

“Making cars beautiful again for more than 35 Years.”

843.554.1426 | 4155 Dorchester Rd. North Charleston

PalmettoCollision

Dig Into More Eat This! Online

Feature Events

Online Articles

Restaurant Spotlights

Local Bites Online Series

Restaurant Directory & More!



with our flavor enhancing wood fired pizzasGET FIRED UP

www.brixxpizza.com

Open 7 days a week 11-11

656 Long Point Rd. | Mt. Pleasant | 843.971.2120

Belle hall971-6699

597 Belle Station Boulevard

Mt. Pleasant Off Long Point Rd.

SeaSide FarMS884-1455

1985 riveria dr. Mt. Pleasant

Off IOP connector next to Piggly Wiggly

“Your Party People”

HatcHell’s

Lowcountry Liquors

sUMMER 2012 | 25

Happy Hour

$3 craf

t drafts

$2 hous

e liquors

$2 draft beer

of the mont

h

$2 pbr all th

e time

50

¢ wings

DOWNTOWN 309 King Street 843-723-7374

WEST ASHLEY 19 Magnolia Road

843-747-4992

716 S. Shelmore Blvd. | Mt. Pleasant843-856-1156 | crushedfinewine.com

At Crushed Fine Wine we carry more than 550 different wines and display them the proper way (horizontally) on our ‘Wall of Wine’ organized by style and character rather than by region or varietal to allow you the opportunity to discover new and exciting wines.

All our wines are competitively priced and our vast selection guarantees something for everyone from the beginner to the collector.

Scan our QR Code for

specials and Friday Night

Tasting information!

Find what you know, or try something new.

9770 dorchester rd. North charlestoN 843-821-0888 oakBrook Walmart shoppiNg ceNter

BottledBeers500

8 draftsgroWlerrefill statioN


Keepers of the Hive

Temperatures have been steadily rising as we march toward the sultry highs of summer. in many backyards around charleston there has been another increase, one in decibels …

by Antonia M. Krenza & Laney Roberts

Revitalizing the Tradition of Lowcountry Beekeeping

follow THIS!

It is the hum of activity after cold weather dormancy. It is the sound of industry and the promise of blooms and plentitude to come. It is the sound of healthy, productive hives.

You’d be surprised at just how many honeybee keepers there are locally, within the state of South Carolina, nationally and worldwide. These individuals, hobbyists and pro-fessionals alike share a secret - the honeybee is nature’s indispensable and most prolific botanical “sex ther-apist”! Certainly birds, bats, other insects and even shifting winds play

a part in the pollination of the world’s food crops and wildflowers, but noth-ing can match the focused efficiency of the honeybee.

And then, there is the by-product of their industry - honey. Pollination with perks! The honey is another one of the secrets that beekeepers share. De-pending upon the nectars from which the hive is feeding, the resultant honey can possess great complexity of flavor - wildflower, tupelo, black sage, sour-wood and so much more. Add to flavor the many health benefits of honey and you have one of nature’s super foods. The key to acquiring these lovingly harvested honeys with their curative powers is simple. Buy Local.

Though it is an honor to live inti-

mately with the honeybee, hoarding their secrets is the last thing that beekeepers want to do. They are well aware that the buzz of bees, to the uninformed ear, often evokes a sense of trepidation which quickly devolves to a “swat and run” reaction. What the beekeeper also knows is that the sound and fury of wings is the music of productivity. The language of the bee is in its wings and the beekeep-ers are a channel through which the voice of the hive can be heard. Over the years, the rugged individualism of beekeepers has evolved into asso-

ciations. Originally formed as a way to share information and support, these groups have evolved into advo-cates for the honeybee, educating the public about their importance to the health of our world.

The Charleston Area Beekeepers Association (CABA) is a club whose members are predominately back-yard/hobby beekeepers from the tri-county and surrounding coastal area. The organization works to promote bees and healthy beekeeping prac-tices here in the Lowcountry. In ad-dition to its monthly meetings at the Citadel, CABA offers beginner bee-keeping courses, mentoring programs and makes educational presentations for any groups such as garden clubs,

“If the bee disappears … man would have no more than four years to live.” – Albert Einstein


schools and farmers. Each member has a role. One

member manages the hives at Cy-press and Magnolia Gardens and Middleton Plantation. Another has hives at Jenkins Orphanage and is teaching those children about bees. Special education teachers at Wando High School are maintaining hives as part of the curriculum. One particular student at Ashley Hall interned with the USDA to broaden her knowledge of bees and recently traveled to California to intern with a com-mercial beekeeper pollinating almond groves. She currently manages her own hives and has created a blog www.becom-ingqueenbee.com . The commitment of these educators and the passions of these young beekeepers are the hope of per-petuity for a tradition that has lost ground in the urban sprawl of world societies.

The omission of names is not one of disrespect. It is one of revelation. These dedicated individuals are like an extension of the hive. They are worker bees foraging beyond the matriarchal colony of the hive and changing the way the world looks at the honeybee. Local beekeepers are creating their own buzz. Charleston has established itself as a food and beverage mecca

whose guiding philosophy is local sus-tainability. What harvest is more local or sustainable than that of Lowcountry hives? That awareness is appearing on menus all over the city.

Last year Tristan created a hon-ey inspired hors d’oeuvres tasting for a reception following Slow Food Charleston’s screening of the film “Vanishing of the Bees”. The Old Vil-lage Post House currently features a cocktail called the Barn Raiser

which incorporates local honey, King of Pops recently collabo-rated with Savannah Bee Company using Charleston honey for one of their handcraft-ed popsicles. Word is, the wife of a local res-taurateur (Magnolia, Cypress, and Blos-som) maintains hives for the exclusive use in these restaurants.

The retail presence of Savannah Bee Company, with its tasting room on lower King, is proof that local and handcrafted honeys are gaining new recognition for their culi-nary and medicinal properties.

But what about the honeybee? CABA is well aware that the bee comes first, not the honey. In order to celebrate the hive itself, the association collaborat-ed with Cinebarre to host the 1st An-nual Charleston Honey and Bee Expo. It was a day of fun and gustatory rev-elation with honey tastings and over

sUMMER 2012 | 29

www.becomingqueenbee.com

www.becomingqueenbee.com

30 beekeepers interacting to share information about bees and beekeep-ing. Local businesses such as Whole Foods, Savannah Bee Company and Royall ACE Hardware contributed to the event. Activities for kids and a dog-friendly atmosphere made the day a feel good event for all involved.

One of the highlights of the expo was the screening of the film “Queen of the Sun: What are the Bees Telling Us?” This was the Charleston premier of a documentary Roger Ebert called “one of the most beautiful nature films I’ve ever seen.” The inspiring movie explores beekeeping worldwide, the common bonds these keepers of the hive share and addresses the concern over decreases in bee populations and what that means for to all of us.

Truth is, the attribution of Albert Einstein’s quote, “If the bee disap-pears from the surface of the earth, man would have no more than four years to live.”, has been disputed as often as it has been cited. Einstein was a physicist not an entomologist,

after all. The big-ger truth is in the implication of the quote. If honey-bees are respon-sible for 80% of the pollination worldwide, how would their dis-a p p e a r a n c e affect our abil-ity to feed the ever-growing

population? The honeybee has been in existence at least for as many years as primitive man has recorded. This lon-gevity does not make them impervious to modern society with its destruc-tion of native habitats, the stresses of commercialized beekeeping with its rigorous pollination demands or agribusinesses’ rampant botanical manipulation through genetic modifi-cation and systemic pesticides.

Bees are decreasing in numbers greater than can be explained by natu-ral predators and disease. How can we turn the tide? Create natural habitats - plant wildflowers and create water sources for bees. Support local honey producers at farmers markets. Advo-cate at your favorite restaurants and retail stores to utilize and offer locally crafted honey. Write your congress-man to curtail the use of systemic pes-ticides here in the United States.

Pay attention! The honeybees have more to tell us than we imagine. The health and well-being of the bees have been referred to as a thermometer of the health of the world. The world is our hive and we are its keepers. We would do well to heed the model of the honeybee - that of fierce devotion and tireless industry all for a common goal. Perhaps, if we did, our hive would be a better place to live.

For more information on how you can be involved, hive or not, contact the Charleston Area Beekeeping Associa-tion www.charlestonbees.org.


www.charlestonbees.org

JAMES ISLAND869 FOLLY ROAD

843-277-2101

FAST DRIVE-THRU

ORDER ON-LINE!!!bLAckbEANco.coM

ORDER ON-LINE!!!bLAckbEANco.coM

“BEST HEALTH FOODin Charleston”

DoWNToWN116 SPRING STREET

843-277-0990

FREE D’TOWN DELIVERY

– DESTINATION GUIDE

BREAKFAST • LUNCH • DINNER • CRAFT BEER & ORGANIC WINE

HEALTHY WRAPS • SALADS • GYROS • ALL NATURAL FRUIT SmOOTHIES CATERING FOR ANY SIzE GROUP • VEGAN/VEGETARIAN FRIENDLY • INDOOR/OUTDOOR SEATING

DELIVERY AT BOTH LOCATIONS • FULL SERVICE DINNER ON jAmES ISLAND

843.416.8290 • briccobracco.net 1161 Basketweave Drive, Mt. Pleasant

Behind Harris Teeter on Hwy. 17 & Six Mile.Open 7 days a week. 11am until.

Happy Hour 4-7 Mon. - Sat. (bar only).

From Italian to English,

“Bricco Bracco” translates

to “This and That.” “This”

menu is derived from many

years of Italian cooking and

building layers of flavor

combinations. “That” brings

a taste of Italy to your plate.

Welcome to our famiglia, Bon Appetito!

All lunches $8 and under.

Buy one of our Specialty Entrees and get the second at half price.

Dine-in only. Not valid with any other offer. Must present coupon. Valid at Bricco Bracco, 1161 Basketweave Dr., Mt. Pleasant, SC. Expires 8/1/12

sUMMER 2012 | 31

Honey Fried Chicken

1. coat chicken with honey; set aside.

2. combine buttermilk baking mix, mustard, paprika, salt and pepper in a shallow dish; dredge chicken in mixture.

3. heat 1/2 inch oil to 375°F in a 12-inch skillet over medium heat.

4. carefully place chicken in hot oil and cook about 5 minutes or until underside of chicken is golden; turn chicken pieces

and cook about 5 minutes, turning as needed.

5. reduce heat to low and cook 15 to 20 minutes more or until juices run clear.

6. remove chicken; drain on paper towels.

7. adjust bib and ample supply of napkins accordingly.

8. Enjoy and don’t forget to lick your fingers.

3 lbs. cut-up chicken3/4 cup local honey3/4 to 1 cup buttermilk baking mix2 teaspoons dry mustard

1/2 teaspoon paprikaSalt and pepper, to tasteVegetable oil

Nothing beats lovin’ like some fried chicken. As the summer months approach, this is a great dish for any

BBQ. You can purchase local honey at Savannah Bee Company on King Street downtown or at any of our local Farmers Markets. I recommend getting the chicken from ACE Basin Organics. Buy local. This recipe is easy and delicious and promises to be “finger licking good”.

For more honey recipes visit eatthischarleston.com

Reader recipe

by B. Lover of Wadamalaw Island



Honeysuckle Ice Cream

1. pick 1 quart of honeysuckles from your yard or a neighbors (with permission!)

2. combine honeysuckles with milk and cream and let sit in the refrigerator for 48 hours to infuse the milk with the flavor of honeysuckles

3. Strain out honeysuckles and heat infused milk and cream with sugar until dissolved.

4. Beat egg yolks thoroughly and add to milk, cream, and sugar.

5. heat until mixture coats the back of a spoon and you are able to draw a line through it with your finger (165F)

6. pour mixture into a bowl in an ice bath to cool quickly

7. Spin in a ice cream machine until soft serve, then freeze overnight.

8. Share!

2 cups milk2 cups cream10 egg yolks

3/4 cup sugar1 quart of honeysuckles

For many, including myself, honey-suckles 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 hear-kening back to the same nostalgia for child-hood 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 honey-suckle? If it has been a while go find some – they are just as good as they used to be.

For more on Matt Frye of Roots, check out Local Bites at eatthischarleston.com.

chefrecipe

Email your dish! [email protected]

by Matt Frye of Roots Ice Cream

sUMMER 2012 | 33



Ever noticed the mass desirability of small, self-sustaining neigh-borhoods like New York City’s Village, Boston’s

North End or Venice Beach? Not only do these small capsules of space of-fer convenience and no need to ever leave them; they also offer their resi-dents a place to belong to as well as a place to claim.

I planted my flag in one of Charles-ton’s little capsules of space and I have no intention of ever leaving. Here’s why … the Avondale area rose to acclaim fairly recently and for good reason; it has a small borough feel, it has the aforementioned self-sustain-ability but most of all it offers the eat-ing and drinking population variety.

This culinary trek starts with Al Di La, the neighborhood’s resident Ital-ian. Fresh pasta, hearty and classic sauces and an ample wine list make

this a hood favorite that could be put up against any of its expensive down-town contemporaries. The real trap-ping of Al Di La lie in the fact that it has to be one of the more inexpen-sive yet upscale eateries around. Directly across the street is Triangle Char and Bar, known citywide for its local, grass-fed beef and the ample array of available burgers. Person-ally, the deck and its adjoining bar are the real draw of Triangle, coupled with a great craft beer list of draught and bottles. Housed in an old movie theatre, Avondale got its own Mel-low Mushroom just under a year ago. The pizzeria kept much of the the-atre motif in its décor and boasts a craft beer list to rival next to anyone. Hit up Mellow for all of the things you’ve come to love them for. Pearlz is the seafood option of the area. It is small and quaint (for now; rumors

Why I

Love My ‘Hood& You Should Too by Chris West

Continued on page 43

neighborHOOD SPOTLIGHT


843.571.2321 | aldilarestaurant.com 25 Magnolia Road | Charleston

We do things a little differently.102 S. Cedar Street

M-T: 11 a.m. - 3 p.m. • W-Sat.: 11 a.m. - 9 p.m.

1797 Main Rd. • Johns IslandCorner of Main Rd. & Maybank Hwy.

Birthdays • Graduations • Bridal & Baby Showers • Church Functions • Retirement Parties • Weddings & Rehearsals • Tailgate

Parties • Corporate Events • Private Dinners Cocktails Parties • Brunches • Box Lunches

Let Us Be Your Personal Chefs For All Your Catering Needs

843•225•4030 www.maxandhenrys.com

1175 Folly Road • Charleston

mon F & B Night

tues KaraoKe with Blaze

wed live Music

thurs DJ Breeze

fri gaMes & Music

sat DJ Breeze

sun all sports pacKages

mon - fri 4 pM - ‘til

sat & sun 2 pM - ‘til

sUMMER 2012 | 35

Seewee Outpost — 6 miles

Walmart

Coosaw CreekCountry Club

WholeFoods

SC Aquarium

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.

ISLE OF PALMS CONNECTOR

VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.

SWEETGRASS BASKET PKWY.

SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.

ASHLEY PHOSPHATE RD.

DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

MEETIN

G ST.

EAST BAY ST.CALHOUN ST.

COM

ING

ST.WENTWORTH ST.

BEAUFAIN ST.KIN

G ST.

526

41


Walmart


WholeFoods

SC Aquarium

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

MEETIN

G ST.


COM

ING

ST.

WENTWORTH ST.

BEAUFAIN ST.

KING

ST.

526

41


Walmart


WholeFoods

SC Aquarium

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

MEETIN

G ST.


COM

ING

ST.

WENTWORTH ST.

BEAUFAIN ST.

KING

ST.

526

41

Taps

SUMMERVILLE SUMMERVILLE

CHARLEST

ON

Crushed Fine Wine

Cuoco Pazzo

Fuji Sushi

Brixx Pizza

Baskin Robbins

Tokyo Bistro

Perfectly Frank’s

Matt’s Burgers

Skoogies

Bottles

Eurasia



Walmart


WholeFoods

SC Aquarium

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

MEETIN

G ST.


COM

ING

ST.

WENTWORTH ST.

BEAUFAIN ST.

KING

ST.

526

41

mountpleasant

Bricco Bracco

Heirloom Eats

uncorked

Triangle Char & Bar

Cuoco Pazzo

Ladles Soups

Huck’s Lowcountry Table

Fuji SushiHatchell’s Lowcountry Liquors

Hatchell’s Lowcountry Liquors

Brixx Pizza

SEA SIDE FARMSDeRoMa’s Pizza Fear No Easel Tasi Bites and BlendsTroubadours

Tokyo Bistro

17 North Roadside kitchen 4miles

sUMMER 2012 | 37


Walmart


WholeFoods

SC Aquarium

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

MEETIN

G ST.


COM

ING

ST.

WENTWORTH ST.

BEAUFAIN ST.

KING

ST.

526

41


Walmart


WholeFoods

SC Aquarium

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

MEETIN

G ST.


COM

ING

ST.

WENTWORTH ST.

BEAUFAIN ST.

KING

ST.

526

41

Downtown charleston

james island

johns island

west Ashley

CHARLEST

ON

CHARLEST

ON

Black Bean Co.

Mellow Mushroom

How Art Thou

Rising High Cafe

Halls Chop House

Maxx & Henry’s

La Fontana

AVONDALEAl di La

Triangle Char & BarMellow Mushroom

PearlzThe Roost

Sunrise Bistro 4 miles

See Downtown Charleston Map Above

Black Bean Co.


Breakfast Lunch & DinnerBeach Food • Coffee & Crepe Brunches

Deli Wraps • Fruit Smoothies

843-856-4264 •tasifresh.com1948 Long Grove Drive, Mt Pleasant

Just off IOP Connector, next to Target. Minutes from the beach.

Belle Hall Shopping Center 664-G Long Point Rd • Mt. Pleasant

Follow us on & for Weekly Features M-W 4-11pm • THR-SAT 4pm-12am

Happy HourMon-Fri, 4-7 pm

$4 Glasses of House Red or White Wine

$3 Craft Beers$2 off Cheese

Du Jour

Live MusicSee our website

for details

Wine TastingsHeld the 1st & 3rd Wednesday & last Saturday of each month, 5-7 pm

THE Mt. Pleasant Wine BarTHE Mt. Pleasant Wine Baroffering more than 100 incredible wines, 25+ wines by the glass, craft beer selection, 13 artisan cheeses,

artisan Charcuterie & 15 gourmet chocolates

uncorkedwine.net

BENVENUTI

CharlestonItalian.comCUOCO PAZZO | 843.971.9034

1035 Johnnie Dodds Blvd. Mt. Pleasant

LA FONTANA | 843.556.1111 1759 Savannah Hwy. Charleston

LA FONTANA NORTH | Coming Soon! 7648 Northwoods Blvd. North Charleston

Authentic Italian dining!

Bring out your inner artist while enjoying

a glass of wine with friends.

843.284.FEAR (3327)1960 Riviera Drive • Mt Pleasant

www.FearNoEasel.com

Sign Up Online. Grab Some Wine. It’s Paintin’ Time!

“TOP 10 dATE nIGhT”

Charleston Living Magazine

sUMMER 2012 | 39

17 North Roadside kitchen3563 n highway 17 Mount pleasant, Sc 29464(843) 606-2144 roadsidekitchens.com

Al di La 25 Magnolia road charleston, Sc 29407(843) 571-2321aldilarestaurant.com

Baskin Robbins280 West coleman Boulevard Mount pleasant, Sc 29464(843) 881-6741baskinrobbins.com

Black Bean Co.116 Spring Streetcharleston, Sc 29403(843) 277-0990

869 Folly roadJames island, Sc 29412 (843) 277-2101blackbeanco.com

Bottles610 coleman Boulevard Mount pleasant, Sc 29464(843) 849-9463shopbottles.com

Bricco Bracco1161 Basketweave Drive Mount pleasant, Sc 29466 (843) 416-8290 briccobracco.net

Brixx Wood Fired Pizza656 long point road #g Mount pleasant, Sc 29464(843) 971-2120brixxpizza.com/locations/mount-pleasant

Crushed Fine Wine 716 South Shelmore Boulevard Mount pleasant, Sc 29464(843) 856-1156crushedfinewine.com

Cuoco Pazzo1035 Johnnie Dodds Boulevard Mount pleasant, Sc 29464(843) 971.9034charlestonitalian.com

DeRoMa’s Pizza1948 long grove Drive #201Mount pleasant, Sc 29464(843) 972-1780deromaspizza.com

Eurasia915 houston northcutt BoulevardMount pleasant, Sc 29464(843) 606-2616eurasiaSC.com

Fear No Easel1960 riviera DriveMount pleasant, Sc 29464(843) 284-FEar (3327) fearnoeasel.com

Fuji Sushi644 long point road #QMount pleasant Sc 29466(843) 856-5798fujisushibarandgrill.com

Halls Chophouse 434 king Street charleston, Sc 29403(843) 727-0090hallschophouse.com

Hatchells Lowcountry Liquours597 Belle Station Boulevarde, Mt pleasant, Sc 29464 (843) 971-6699

1985 riveria Drive, Suite 102 Mt pleasant, Sc 29464 (843) 884-1455

Heirloom Eats1795 north highway 17 #1Mount pleasant, Sc 29464(843) 284-892heirloomeats.com

How Art Thou Café1956 Maybank highway James island, Sc 29412(843) 793-2231 HowArtThouCafe.com

Hucks Lowcountry Table1130 ocean Boulevardisle of palms, Sc 29451(843) 886-6772huckslowcountrytable.com

Ladles Soups1164 Basketweave DriveMount pleasant, Sc 29466(843) 606-2711ladlessoups.com

La Fontana1759 Savannah hwy. charleston, Sc 29407843.556.1111

7648 northwoods Blvd. north charleston, Sccharlestonitalian.com

Matt’s Burgers102 S cedar Street #B Summerville, Sc 29483(843) 821-1911

Max & Henry’s 1175 Folly road #g James island, Sc 29412(843) 225-4030 maxandhenrys.com

Mellow Mushroom 309 king Streetcharleston, Sc 29401843-723-7374

19 Magnolia roadWest ashley, Sc 29407843-747-4992mellowmushroom.com/charleston

Pearlz Oyster Bar9 Magnolia roadWest ashley, Sc 29407 (843) 573-2277 pearlzoysterbar.com

Perfectly Frank’s118 north Main Street Summerville, Sc 29483(843) 871-9730pfranksandmore.com

Rising High Cafe 480 East Bay Street charleston, Sc 29403(843) 958-8596risinghighcafe.com

The Roost Bar and Grille 825 Savannah highway charleston, Sc 29407(843) 718-2285theroostavondale.com

Restaurant Directory


roadsidekitchens.com

aldilarestaurant.com

baskinrobbins.com

blackbeanco.com

shopbottles.com

briccobracco.net

brixxpizza.com/locations/mount

brixxpizza.com/locations/mount

crushedfinewine.com

charlestonitalian.com

deromaspizza.com

eurasiaSC.com

fearnoeasel.com

fujisushibarandgrill.com

hallschophouse.com

heirloomeats.com

HowArtThouCafe.com

huckslowcountrytable.com

ladlessoups.com

charlestonitalian.com

maxandhenrys.com

mellowmushroom.com/charleston

mellowmushroom.com/charleston

pearlzoysterbar.com

pfranksandmore.com

risinghighcafe.com

theroostavondale.com

Skoogies840 coleman Boulevard Mount pleasant, Sc 29464(843) 884-0172originalskoogies.com

Sunrise Bistro 1797 Main road Johns island, Sc 29455(843) 718-1858sunrisebistro.net

Taps Brews9770 Dorchester road #104 Summerville, Sc 29485(843) 821-0888 tapsbrews.com

Tasi Bites and Blends1948 long grove Drive #5Mount pleasant, Sc 29466(843) 856-4264tasifresh.com

Tokyo Bistro 1501 n hwy 17 Mount pleasant, Sc 29464(843) 971-0277tokyo-bistro.com

Triangle Char & Bar 828 Savannah highway charleston, Sc 29407(843) 377-1300

1440 Ben Sawyer BoulevardMt. pleasant, Sc 29464(843) 606 2900trianglecharandbar.com

Troubadours Coffee1317 long grove DriveMt pleasant, Sc 29464(843) 884-3334troubadourscoffeehouse.com

uncorked664 long point road, Suite gMount pleasant, Sc 29464(843) 849-5185uncorkedwine.net

To list your restaurant send an email to [email protected]

1317 long grove dr. | mt. pleasantnear target at seaside farms

www.troubadourscoffeehouse.com

gourmet coffees | espresso lattes & cappuccinos | frappes

shakes | floats | quiche pastries | soups

featuring singer-songwriters each friday & saturday night

NO BUGS. NO BITES. NO KIDDING.

Barrier SprayAutomatic Misting SystemsSpecial Event Spray

INTRODUCTORY SPECIAL

Barrier Treatment 843-884-8661

Lowcountry.MosquitoSquad.com

$49 First time customers only. Limit one coupon per property. Not valid with other offers. Expires 8/1/12

sUMMER 2012 | 41

originalskoogies.com

sunrisebistro.net

tapsbrews.com

tasifresh.com

tokyo-bistro.com

trianglecharandbar.com

troubadourscoffeehouse.com

uncorkedwine.net


CHARLESTON BEER GARDENJune 23 from 1 p.m. - 8 p.m.Brittlebank park, lockwood Blvd.Downtown charleston

BEER TASTINGS AT HOLy CITy BREWINGMonday & tuesday from 4 p.m. - 6 p.m.Wednesday, thursday & Friday from 4 p.m. - 7 p.m.holy city Brewing, 4155- c Dorchester roadnorth charleston

BIN 152 TASTINGSMondays from 4 p.m. - 2 p.m.152 king Street, Downtown charleston

MT. PLEASANT FARMERS MARkETtuesdays at 3:30 p.m.Farmers Market pavilion645 coleman Blvd., Mount pleasant

RARE BEER TuESDAytuesdays at 5 pmcharleston Beer Exchange, 14 Exchange Street,Downtown charleston

S.I.N. (SERVICE INDuSTRy NIGHT)tuesdays from 7 p.m. - 12 p.m.Social, 188 Bay Street, Downtown charleston

N. CHARLESTON FARMERS MARkETthursdays from 12 p.m. - 7 p.m.park circle, north charleston

DANIEL ISLAND FARMERS MARkETthursdays at 4 p.m.island park Drive, Daniel island

WESTBROOk BREWING TASTING ROOM & TOuRSthursdays & Fridays from 4 p.m. - 7 p.m.Saturdays from 12 p.m. - 4 p.m.510 ridge road, Mount pleasant, Sc

PARTy ON THE POINTFridays at 5:30 p.m.charleston harbor resort and MarinaMount pleasant

CHARLESTON FARMERS MARkETSaturdays from 8 a.m. - 2 p.m.Marion Square, Downtown charleston510 ridge road, Mount pleasant

MAkER’S MARkET AT MIxSONFirst Sunday of each month, 10 a.m. - 4 p.m.4400 Marblehead lane, north charleston

SuMMERVILLE FARMER’S MARkET8 a.m. - 1 p.m.200 S. Main Street, Summerville

Events

BREAKFAST | LUNCH | FREE DELIVERYBREAKFAST | LUNCH | FREE DELIVERY

RISING HIGH CAFERISING HIGH CAFE

The purest, richest coffee combined with the freshest

salads, sandwiches and sweets (or your next visit is FREE!)

M-F: 7 am – 4 pm | Sat: 8 am – 2 pm480 E. Bay St. | Charleston, SC

843-958-8596 | risinghighcafe.com |

Ready for another Serving?

Feature Events

Online Articles

Restaurant Spotlights

Local Bites Online Series

Restaurant Directory & More!

eatthischarleston.com42 | Eat this! ChaRlEston

Avondalefrom page 34

of an expansion are abounding) but has a front deck for “under the umbrella dining.” The menu mimics the downtown locations exactly with local and faraway oyster of-ferings at the raw bar and the full dining menu. Fresh fish, full raw bar and outside dining and they are known to thrown great oyster roasts, often. Want sports? The Roost is Avondale’s newest resident bar. The nightly specials, neighborhood bar feel and small patio keep the locals coming back. Add sports packages and televisions galore and you simply cannot get a seat on game day. Their menu is across the board from pub classic, fish and chips to Asian inspired with two tuna dishes. Burgers and wings ramp up the sports atmosphere but be careful not to pigeonhole The Roost; DJs spin frequently and the occasional la-dies night gets thrown in the mix. The guys at The Roost go to lengths to offer a little something for everyone.

But that isn’t all the area offers … Gene’s Haufbrau is the “neighborhood grandfa-ther” having been serving area residents for decades. Voodoo, with its trademark kitsch décor, is also a hood fave. Oak Bar-rel Tavern is the neighborhood beer lov-ers dream come true. Avondale Wine and Cheese is another veteran of the area with its extensive cheese case, bottles of vino and daily wine tastings. Coffee shop? Yep, Alchemy has your morning go-getter elixir as well as made to order sandwiches in their cozy atmosphere.

www.pfranksandmore.com

118 N. Main Street Summerville • 843-871-9730

As featured on “Diners, Drive-Ins

and Dives”!

Because life is more

than ordinary!

sUMMER 2012 | 43

Choose Local a: in 2011, this city ranked #1 in Traveler + Leisure magazine. Q: What is charleston?

also in 2011, the New York Times noted charleston as “one of the great eating towns of the american South.” So whether you are a transplant from above the Mason-Dixon that migrated South to our beautiful culinary mecca or are homegrown, can you hold your fork to what charleston brings to the plate? 2012 is looking to be no exception to our refined culinary tradition here in the lowcountry, where chefs are stars. Dig in.

1. Which restaurant received the AAA Four Diamond rating distinction for 2012?a. 17 north roadside

kitchenB. red Drumc. langdon’s restaurant

and Wine BarD. Waters EdgeE. the old Village post

house

2.What Charleston Chef was named as a finalist in the 2012 James Beard Foundation Awards up for Best Chef Southeast? a. Sean Brock of huskB. Mike lata of Figc. nate Whiting of tristanD. craig Deihl of cypressE. none of the above

3. Which of the following are local breweries in the Charleston Area.a. holy cityB. coaStc. palmettoD. Westbrook E. all of the above

4. Which restaurant was

declared as No. 1 on Bon Appetit’s “Top 10 Best New Restaurants in America”? a. Mccrady’sB. the charleston grillc. the MacintoshD. husk

5. How many calories are in Firefly’s new Skinny Tea? a. 72B. 110c. 89D. 0

6. What local restaurants use Charleston’s own Fat & Juicy Bloody Mary mix? a. o’Brion’s irish pubB. FiShc. charleston Beer WorksD. king Street grilleE. Both a & BF. Both c & D

7. Which of the following is being bottled here in the Lowcountry?a. Seagram’s grape

twisted ginB. Southern comfort

Sweet tea c. Virgil kane BourbonD. crop harvest Earth

organic VodkaE. lucid absinthe

8. Which of the following is being offered by Ambrose Farm CSA during the Spring & Summer Shares that Zagat recently rated an overrated ingredient?a. SunchokesB. Squash Blossomsc. arugulaD. kaleE. all of the above

Visit eatthischarleston.com to submit your answers for a chance to win a $25 gift certificate.

FoodieQUIZ

More articles and fun at eatthischarleston.com

2.What



Welcome to DeRoMa’s

843.972.1780www.DeRoMasPizza.com

1948 Longrove Dr. Seaside Farms Next to TargetDELIVERY NOT AVAILABLE IN ALL AREAS

New Seasonal MenuLunch&Dinner

843-284-8921 | heirloomeats.com1795 Hwy 17N | Near Towne CentreSunday Brunch 10 am - 3 pmJoin

us for

From Our Table to Yours . . .

eat this! charleston | summer 2012

Documents

solid concept

beer spirits849 wine

honey popsicle

recipe features

chef spotlight

unique voice

year of publication

restaurant spotlight