Let's Get Cookin'

Share your favorite recipes (we might just include them in an upcoming issue!) and let us know what you think of recipes you’ve road-tested from previous issues.

Winter 2011 Recipes

Braised Pork Belly with Apple Butter
provided by Chef Owen Gaube, Granville's Cafe & Catering

Buffalo Oysters
provided by Chef William Fincher, Closed For Business

Conch Fritters with Coconut Lime Sauce
provided by Executive Chef Jessica Cobb, David's on Queen Street

Crab Mac 'n' Cheese
provided by Chef John Ferguson, Mad River Bar & Grill

Edgar's Nachos
provided by Chef Jimmy Coste, Poe's Tavern

Fiery Ron's Smoked Chicken Wings with Alabama White Sauce
provided by Executive Chef and Owner Aaron Siegel Home Team BBQ

Foie Gras Torchon Amuse
provided by Chef Jason Ulak, Caviar & Bananas

Garlic Seared Scallops with Maine Lobster Plum Wine Succotash and Fried Taro Root
provided by Executive Chef John Zucker, Cru Cafe and Catering

Lump Crab Bruchetta
provided by Executive Chef Drew Hedlund, Fleet Landing Restaurant & Bar

Pork Shank Ragu Bianco & Chestnut Ravioli
Two Boroughs Larder

Shrimp and Okra Stew with Carolina Gold Rice and Sea Island Benne
provided by Executive Chef Sean Brock, Husk Restaurant

Woodgrilled Jumbo Stuffed Portabella Mushrooms
provided by Chef Eric (E-Town) Miller, Surf Bar at Folly Beach

Advertise With Us | Privacy & Terms of Use