Good for the Palate

Lowcountry Local First presents the first Incubator Farm in South Carolina

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 04 Apr 2013 19:28:00 +0000

Andrea Limehouse (Limehouse Produce), Nikki Seibert (LLF), Will Furman (USDA) , and Jamee Haley (LLF) cut the ribbon at Dirt Works Incubator Farm

Great logo design is part of the LLF marketing strategy at Dirt Works.

Men in Denim: John Warren and Andrew Werth - Farmers of Spade and Clover

Andrew Werth, of Spade& Clover Farm, explains, “Diversity is security”. At the Dirt Works Farm on John’s Island, he and John Warren focus on growing new crops to sell to local restaurants. They grow varietals and plants they say chefs have never seen grown in the lowcountry. Harleston Towles, of Driftwood Downs, shows off the Arbequina Olive saplings that will hopefully flourish in the South Carolina heat. His inspiration comes from innovative farmers in Georgia, who were the first to attempt to commercially grow olive trees on the East Coast of the US since the 1800’s. Bo Collins of Sol Haven Farms gathers organic detritus from local fishermen and lumberyards. He blends them together to create fish compost that he and the other farmers use to add nutrients to the sandy lowcountry soil. Each of these farmers has a different vision for how to best utilize their space on the Dirt Works farm. Eventually they will sell produce, flowers and other products at local farmer’s markets throughout the city.

Farmer Bo Collins shows off the locally sourced fish compost he is creating on the Sol-Haven plot.

Gina Perez of Fiddle Farms explains how the sugar cane she has planted is going to grow around her plot to create a natural wind-break.

Harleston Towles and his Arbequina Olive Tree Saplings

All of these farmers have the opportunity to experiment because they are part of the Dirt Works Incubator farm. Six farmers were chosen to care for 1-2 acre plots where they are encouraged to experiment with a variety of crops and farming methods. Dirt Works is the first “incubator farm” in South Carolina, based on similar models throughout the country; these organizations foster the development of young farmers through education, apprenticeship, and mentoring. Moving forward Lowcountry Local First, through a partnership with The Limehouse Family, USDARural Development, David Thompson Architects, Steen Enterprises, the BB&TCharleston Wine & Food Festival, among other local organizations, is working to pair new farmers with land plots and provide farmers with business and marketing education.

Jim Martin Shows off his new honey bees and marketing strategy for Compost in my Shoe

While speaking to director Jamee Haley, over a Westbrook Bearded Farmer brew, I teared up thinking how blessed we are to live in such a caring, nurturing and beautiful environment. LLF’s membership brochure proclaims, “Choose to love the place you choose to live.” That’s what Charleston is all about. We can all appreciate the community created by the Eat Local movement. Jamee and a team of volunteers work incredibly hard to make Charleston a better place to live and we cannot express enough gratitude for their efforts.

Representatives of Kiawah Cares and other sponsors enjoyed a farm tour and a taste of local farm food.

A beautiful day on John's Island at Dirt Works Farm

Find the post and more from Good for the Palate at Eat This! Charleston

Thanks for Two Big Anniversaries at GFP

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 28 Mar 2013 14:23:00 +0000

Two days ago, March 26, 2013, marked the four year anniversary of the day I created Good for the Palate. I remember feeling lost, and bored and full of energy. I remember writing all the coding. I remember sitting on photoshop for hours editing the text logo, contacting the artist to create the little farm creatures and trying to tackle the world of food photography.

Good for the Palate hasn't always been my top priority, but it has really given me direction in my life. Focusing on my food photography and writing skills, or lack thereof, has been a challenge. Taking the time to go to culinary school mini-mesters has broadened my knowledge of technique and my willingness to experiment. Most of all, immersing myself in the world of food has pushed me to follow my dreams.

Besides having worked on GFP for four years now... April 1st marks my 1year anniversary living in Charleston. I moved here to get a job doing something creative in the food an beverage industry and I've already had quite a few.

I have worked for two incredible local restaurant groups (REV @ Closed for Business, and NDG @ McCrady's Restaurant) and gained an immeasurable amount of FOH experience. I had a short stint as a brewery representative which I am so grateful for. My beer knowledge increased 100 fold and I grew professionally and personally.

I have made friends I will never forget.

I started writing for Eat This! Charleston online and will be published in print in the upcoming issue.

I just got word of a new position I am accepting and I will share the details on that very soon.

I'd say I'm winning and I'm really happy you are all sharing it with me.

There are other things I should be doing right now but I'm feeling a bit nostalgic and I want to share the love.

Thanks to everyone who reads this blog and to all of my moral supporters.

Please check out a few of my favorite posts from the last year (really I think I've loved every one, but I have to try to narrow it down):

March 27, 2012: House Smoked Tasso Ham Gravy over Chipotle Sweet Potato Biscuits and Collard Greens
This post got a lot of love and affection and one one of the most involved recipes I ever created. Here is a link to the creation of the Tasso which I made for Charcutapalooza.

April 10, 2012: Life is Great
The first few days I spent in Charleston. This post birthed three other posts, including one about Lee Burbage's Herbs, the Marion Square Farmers Market, and the Bon Bon Mi post below.
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May 19, 2012: Where to Go First?!
I posted a huge list of places I wanted to try in Charleston and I am happy to say that I have made it to the majority of them. I crossed them off the list but hopefully later on I can go back and tell you what I thought. You can intereact with all of this info on my Yelp! Profile. See all of the bookmarks.

July 5, 2012: Walk Softly and Carry a Spider Stick - On Chanterelle Foraging
Charleston is a world of wonders. Working with local chef's can teach you that you miss a lot of things when you aren't focused. This is a personal thank you to all of the folks at McCrady's for everything I learned from them.

July 7, 2012: Monthly Wine Dinners at Ben Berryhill's Next Door
Sadly Next Door has closed. However Chef Berryhill's Red Drum is still as fabulous as ever. This post led to a post on reviewing and this night introduced me to the wonderful team at Eat This! Charleston.

July 26, 2012: How to Get the Best Food in a Foreign Town - Vietnam
My family went to Southeast Asia (I and II) in 2011. The trip was a once in a lifetime opportunity. My culinary lens has been focused on asian food ever since. I have posted about a trillion times about Banh Mi since then.

August 17, 2012: Bon Banh Mi/ Street Hero
One of the Vietnam inspired posts about two friends who opened a stall at the Marion Square Farmers Market and morphed it into a new shop on Spring Street.

March 3, 2013: Charleston Wine + Food Festival - Opening Night at the Aquarium
I took a little siesta from life to explore my opportunities. When I came home my path seemed more certain. I had the honor of covering the CWFF for Eat This! and got to try a delicious Sharecropper Collins from Joe Raya of The Gin Joint.

March 26, 2012: Three Years of Eating
My Three Year Anniversary post from 2012.

No Time For Lunch?

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 22 Mar 2013 20:03:00 +0000

I've been kinda busy enjoying the beautiful weather recently. I've also been low on the cash flow.

Healthy food has been the way to go.

Breakfast radishes sliced and neatly tucked between green leaves, with a spread of miso-goat butter on a lightly toasted piece of Holy City Pluff Mud Porter bread from EVO Bakery (I've been squirreling that away in my freezer).

Or a can of black beans from the pantry, pulsed in the food processor with Tapatillo hot sauce, cumin, salt and pepper. A quick egg omelet (unless an oozy fried egg suits you better), quick sauteed beech mushrooms, green onions, spinach, avocado, cilantro, a sprinkle of red cabbage for crunch all on a tortilla for easy eating.

Simple. Delicious. Fresh. Fast.

Bitter is Better - Charleston Wine+Food Festival 2013

noreply@blogger.com (Robin@ Good for the Palate) — Sun, 03 Mar 2013 14:59:00 +0000

In a building crowded with food from every talented chef in Charleston, you’d be pleased to find something refreshing. Between bites of luxurious Sweetbreads and Mempkin Abbey Mushroom Ragu over Geechie Boy Polenta from Chef Jacques Larson of The Wild Olive, or Quail Lasagna with tender Quail Scallopini from Ken Vedrinski of Trattoria Lucca, there was something special. An invigorating craft cocktail delivered the perfect palate pepping properties at The Charleston Wine+Food Festival opening event.

If you’ve had the pleasure of imbibing at The Gin Joint then you know that the man behind the cocktails, Joe Raya is creative, talented, and incredibly good at seducing your tongue. His Sharecropper Collins was made from a base of Rhubarb Tea from Art in the Age, Hendrick’s Gin, fresh lemon juice and soda water. All of these sound delicious but Raya drew my attention the moment he mentioned the Simcoe hop infused persimmon simple syrup. Hops are the flowering cone of a plant typically used for adding that bitter, piney, citrusy or often floral aromatic punch to beers, particularly IPA’s. You’ve probably had Simcoe hops if you’ve been drinking Dogfish Head 60 and 90 minute IPAs. Both Coast Brewing and Mikkeller have featured Simcoe in their Single Hop series'. The high bitterness contributed by the Simcoe hop stood in for a more common usage of actual Bitters, those tiny eyedropper bottles of super strong herbal liquor. In cocktails or beers, bitter flavors on your tongue tell your body to increase salivation, encouraging drinkers to have another bite.

If you want to try the Sharecropper Collins you can stop by The Gin Joint to order a tall boy off their new paired down menu.

Tom Yum Goong with Basil Seeds from Chef Michelle Weaver of Carolina Grill

The Chefs at Carolina's

Gorgeous Guests Enjoying Clammer Dave's Clams from Carolina's on Exchange Street.

Chef Frank McMahon of Hank's Seafood Slices Paper Thin Sheets of House Cured Wild Salmon

Chef Sean Brock of Husk Restaurant - "Do you need some Bourbon Chef?"

McCrady's Chef Robbie Looney Diligently Prepares the Ember Cooked Pork with Lovage, Peanut and Green Garlic

This article is also featured on Eat This! Charleston...

Road Trip and Radio Silence

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 11 Jan 2013 03:38:00 +0000

Radio silence...

You're probably not still listening out there.

It's ok, I understand.

I haven't had anything to say in a while.

And I've been oh so busy at my new job. Which, I just got laid off from. There were some growing pains and we decided to part ways. Check one off the bucket list?

So, I'm sitting at home for once and remembering how much I miss this. I've been pro-active and applied for every job I would want to do.

I think I'm gonna take a road trip. Get my head in order. Something I actually want to check off my bucket list. Never really done a gods honest road trip. Thinking Greenville, Asheville, Knoxville, Nashville. Cheap eat suggestions are welcome.

I'm remembering that I do still have something to say on this blog. Hopefully I'll get some of you to listen again.

Pho at Mi Xao in Mount Pleasant

I'm finally starting to accept that I'm lactose intolerant. I find that its very difficult to find healthy meals that don't involve cheese. When I am able to find fromage-less recipes they are usually asian, and that often means high sodium. I'm collecting recipes that are low sodium and cheese-less. I'm afraid of going vegan. Please help. Food52 seems to be a giving me a good jump point. I'm sure you will be seeing some recipes about it at some point.

In January I made a resolution to learn how to shoot a gun, go hunting, kill something, dress it, cook it, eat it. I didn't get that far, but thanks to Collin, I know how to shoot and where to get my hunting license. He has been helping me reach my goals, and have incredibly intelligent stupid conversations about gobeldy goop while on foodventures.

I've been cooking a lot. Mostly fast dishes I can prepare, eat, and clean up within 30min. It's usually just me, unless I can get my buddy Jonathan to help me in the kitchen. He owns the Foodie Truck, and went to culinary school, and is a super hero.

Jonathan: Foodie Truck Operator Extraordinaire

I'm gaining weight. I think it must have been all the stress of the new job. Or maybe its all the awesome food. Or it could be the fabulous drink options all over this fine city. Suffice it to say, I'm trying to fit back in my pants just like all of the other New Years Resolvers.

Ruby's Radish at HUSK. It's my neighborhood bar now, but I'm not gloating. Join me for a drink?

Now if I could only accomplish the hunting goal, I'd be getting somewhere.

I think im off on a road trip until I get an interview. I'll be bringing the camera.

Missing you,
-R

Thanksgiving Dinner: Wilted Local Kale, Duck Breast and Cranberry Lambic Demi-Glace, Apple Walnut Frisee Salad, Buttermilk Sweet Potato Biscuit, Roasted Rood Veggies, Bacon Mac and Cheese, Roasted Cippolini Onions.

Eclectic Fare at ACME Lowcountry Cantina

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 03 Oct 2012 14:59:00 +0000

My first experience at ACME Lowcountry Cantina was just a pit stop with a friend for summer refreshments; a convenient and shady respite from the hot sun. The AC was on, the TV’s were tuned to sports and there was a Stormtrooper flag hanging on the ceiling… I knew we were in the right place. Our bartender poured us two SweetWater 420 pale ales and we started to make friends with the regulars. While we relaxed, I did some extra-sensory monitoring of a nearby plate of wings, which looked and smelled awesome. We left feeling recharged and I promised myself I’d be back to check out the food. This past week I did return, wondering what kind of dishes were on the menu. Every place I know called “ACME” is a bar with basic pub food. When I think of “lowcountry” I look forward to shrimp and grits and fried okra, and when I hear “cantina” I expect margaritas, burritos, neon signs and fiesta-ware. ACME Lowcountry Cantina delivers all of those things, and despite two pleasant experiences, I have spent all week wondering how to endorse it.

For starters, entering the appropriate portion of the restaurant seemed trickier than it should have been. One of two doors led through a hallway to an empty host stand, and the other to the cozy bar where I’d spent my first visit. I’d scoped out the screen porch and decided to go in that side, but it was under construction. I turned back to the empty host stand and without inquiring about my seating preference, the staff quickly brought us to a booth in the dining room. It is decorated with the same wooden fish and seashore knickknacks as pretty much every other restaurant on Isle of Palms. The drab wooden walls and chilly temperature made me wish the porch wasn’t a construction zone, as it seemed like a more welcoming place to enjoy a plate of wings and a beer. There are definitely two distinct sections at ACME, the “Lowcountry” dining room for family meals and the “Cantina” bar and porch for getting a little more rowdy.

Things got more confusing with the menus, of which there are three; breakfast, lunch and dinner, all offered 7 days a week. The dinner menu offers 17 types of wings plus pasta, tacos, salads and nine sandwich preparations, which you can get with chicken or as a burger. Then there are 18 entrees, including five different surf and turf combos and a dozen sides. All those choices become tedious. Italian dishes like Flounder Piccatta and Shrimp Primavera don’t really fit with the rest of the “lowcountry cantina” theme. And speaking of the theme, the Lowcountry Eggroll didn’t sound bad, but they could have at least called it a taquito to fit the cantina concept.

We decided to ask our server to help narrow down our choices, hoping she’d steer us towards the lowcounty dishes, or towards the pub fare. I was disappointed when her recommendations fell all across the board because it didn’t help eliminate choices, but I’m not going to fault her since the overcrowded menu is really to blame. Finally, we decided on the tasso-crusted scallop special, the fried okra special, 3 types of wings, The Hunley combo and the Carolina Succotash.

The scallops were served over a bed of wilted local arugula. I personally prefer a bit more kick from tasso, but the subtlety here helped preserve the mild sweetness of the three nicely sized scallops. The okra was exactly as advertised and the chipotle-avocado sauce provided a sufficient amount of spice to perk up my palate. The wings were basic Hot, Cajun and “Baby Mama”, the latter of which were named for a pregnant bartender who kept asking Chef Klein to fulfill her cravings for garlic/teriyaki/buffalo wings. All three were just as juicy, crunchy and delicious as they looked.

Our main entrée, The Hunley, is named after the H.L. Hunley submarine, the first sub to ever sink a ship. Well this dish will sink a human. The 8 oz strip was of no special provenance, but was cooked beautifully and topped with truffle butter, which didn’t hurt. Accompanying the steak were two petite lobster tails, some local shrimp and a crab cake with dijon caper aioli… and a side of pimento cheese grits… and collards. The seafood was all cooked perfectly and I was excited about seeing a non-deviled crab cake in South Carolina though the dijon in the aioli was totally overwhelming, the cake had good texture and flavor on its own. The grits were less exciting than expected, actually somewhat bland, and the collards had too strong of a flavor and competed with everything else on the plate. At $28, The Hunley could be split between two adults and be considered a bargain. But a place which looks and feels as casual as this has no business serving a dish meant for one at that price. The Hunley is a good representation of what’s not working at ACME… it not bad, just a little overwhelming and lacking focus.

The highlight of our meal was the Carolina Succotash, which came highly recommended by the server. The combo of local shrimp, legumes and cream was delicious. I kept losing the location of my shrimp against the orange color of the plate, but they were so plentiful and flavorful that it was hard to miss one every time I took a bite.

In the end, the majority of what we ate was seafood, and each piece, though not always local, was fresh, flavorful and prepared just right, which is really what you want and expect from a restaurant/bar/cantina or anywhere else on the Isle of Palms.

At the end of the meal I had a chance to speak to Chef Klein about his 15+ year history in the local food industry and his influences. He is a delight to chat with and is clearly enthusiastic about experimenting in the kitchen. He explained that much of the menu was held over from the restaurant that previously occupied the same location, a decision made by the restaurateurs in order to retain as much of the clientele as they could… and it stuck. However, he is proud of his contributions to the menu, most of which began as popular specials. The phenomenal succotash demonstrates his ability to create dishes that can steal the show instead of competing with ramshackle beach house décor and neon shutters. Let the dishes do the talking, they really have a fabulous thing going on at ACME Cantina.

Find GFP at Eat This! Charleston

Sushi at New Heights in Mount Pleasant

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 22 Aug 2012 13:33:00 +0000

Inventive dishes and fabulous service set Fuji Sushi Bar and Grill, in Mount Pleasant, apart from your average sushi bar.

After winding my way through a maze of a shopping center and walking through a small jumble of outdoor tables, I was caught off guard by the relatively chic décor inside Fuji Sushi. The majority of the surfaces are dark lacquered wood and the windows are covered with wooden screens and bamboo shades, yet the room seems light and cheery. The wooden shelves behind the bar create an attractive display for the generous selection of sake, wine and liquor. For sports fans or current Olympic junkies, the dining area and bar each have a flat screen TV, strategically placed in opposite corners of the restaurant. The atmosphere is casual enough for a quick lunch break, and classy enough to feel special on date night.

Before going to Fuji I took a peek at their menu online and I was prepared to spend some time sifting. They offer a huge selection of special maki ($11-13), in addition to nigiri or sashimi ($5-7), vegetable maki ($4), hibachi ($10-20), noodles ($9-10), appetizers ($4-12), soups, salads ($3-10), and rice bowls or bento boxes ($9-15) at lunchtime. In case that isn’t enough, they offer a children’s menu and they even have desserts like mochi ($4). I was overwhelmed with the decisions so I elected to start with the most interesting appetizer I could find and then ask for suggestions.

So I went to Fuji Sushi… and I ordered a pizza, of sorts. The Ginza ($7) is a flat pancake of rice fried to create a crunchy exterior and soft fluffy interior. There was a good amount of chopped spicy tuna on top and it was drizzled with eel sauce and a spicy Japanese mayonnaise. It was as if if okonomiyaki and yaki onigiri had a beautiful baby and I ate it. I’m seriously excited about the Ginza. Chef Qui Jiang really has a good thing going with this dish.

As if an awesome and unique appetizer weren’t enough to impress me, Fuji got double stars for service. My server was helpful, considerate and enthusiastic. When I asked for recommendations, she gave me meaningful advice that was pertinent to what I told her I was in the mood to eat and also recommended some things that sounded good enough to being me back for another visit. When I didn’t love my cocktail she noticed, and asked me pointed questions that made it easy to respond with constructive answers. Her only flaw was neglecting to warn me about portion size! Between the Ginza and two enormous sushi rolls, I had ordered enough food for three people. If you go alone, bring an appetite.

The rolls I ordered were another surprise. Until Fuji, I had yet to meet a special maki I truly loved. Most of the time the flavors of the ingredients don’t mesh well, the texture is unappetizing, and there is hardly any fish. They always seem like an excuse to use sauces to mask off-flavors and use more of the cheaper ingredients to make a profit margin. But at Fuji, the special maki are actually special. With some help I decided on the Halloween Roll and the White River Roll. Both rolls had fresh ingredients and balanced flavors. Both were mostly fish, not full of rice or cucumber and the textures were appealing. The biggest drawback to the meal was the $13 price tag on those special maki, but take advantage of their bento specials and it’s a relatively affordable restaurant.

The rolls are elaborate but its plain to see the care put into each aspect of the dining experience at Fuji Sushi Bar and Grill. Although I always expect great service in Charleston, Fuji was able to push the bar a little higher.

Fuji Sushi Bar and Grill will be hosting their 4^th Anniversary Celebration on September 15^th 2012. As thanks for their loyal customers, they will offer all-you-can-eat sushi with open bar for cocktails and beer at $75 per person.

Find GFP at Eat This! Charleston

Bon Banh Mi

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 17 Aug 2012 13:12:00 +0000

5-Spice Pork Bánh Mì

When you try a perfect food there is no return to sanity until you have satisfied all cravings. I don't remember the first food I obsessed over but I do know that bánh mì was definitly one of those foods. I tried my first and I just could not get it out of my head. Then I had to have another, and another, and when I couldn't get another... I had to get my hands dirty and make it myself. There is something about the fluffy bread, the crisp crunchy crust, the bright color of green herbs and cucumbers, the pillowy, creamy richness of the pate, the tang of the fish sauce, the last juicy bite where the the pickled veggie liquid has soaked into the baguette. Nothing compares.

Thats how it was for Jason Sakran of Street Hero and Bon Bánh Mì. Like me, Jason was introduced to bánh mì on the streets of Washington, D.C. and Northern Virginia. While living in the area he would explore the ethnic food scene at lunchtime. When he moved to Charleston without a bánh mì in sight, he was despondent.

Jason Sakran, Owner and Chef of Bon Bánh Mì

One afternoon Jason had an “overwhelming hankering” for a bánh mì and decided to experiment. He did some research and made a test sandwich similar to the 5-Spiced Ground Pork, currently on the menu. The sandwich was a hit with his wife and his best friend, now business partner Jeremy Spencer.

Adding crisp fried shallots. Yum.

Months later Jason and Jeremy decided to test the chutzpah of these tasty treats by selling them at a few music concerts. After a particularly successful Phish show, Jason somehow convinced Jeremy to open the Street Hero stall at the Marion Square Farmer's Market in Spring of 2011.

One year later bánh mì seem to be everywhere in Charleston. Jeremy and Jason appreciate the competition. They feel that "as people get turned onto the sandwich it's only going to help us. We offered the bánh mì at the right time in Charleston, people are embracing it."

At Bon Bánh Mì, and Street Hero they want to “offer the sandwich for the masses” while using organic, antibiotic free and local ingredients wherever possible. The baguettes are made fresh locally, the eggs are locally sourced and the pâté comes from Jason Houser of Meathouse (also available at the Marion Square Farmer’s Market).

Each protein is available as a "fixin'" for your baguette, taco shell or salad.

Jeremy and Jason opened their 400 sq. ft. space on Spring Street on July 28^th. The new moniker Bon Bánh mì pays homage to the French origin of the sandwich (Bon meaning “good” in French). They will be expanding the menu from what is currently offered at Street Hero. The Spring Street location has added a salad option for those seeking more ruffage, and a pulled red-curry short rib to the 'fixin' list. They are expecting to offer a shrimp and a fresh local fish option in the future. Jason says experimentation has begun on some side dishes and a dessert that is certain to blow your mind. I’m not releasing details, but you should definitely keep an eye out. Beverages choices include $4.50 beers or $5 glasses of wine and their Homemade Iced Black Jasmine Tea. Eventually the menu will include Café Su Da (Vietnamese coffee) and Bubble Tea.

Rich Carly, Owner of The Charleston Beer Exchange, stopped in for a bite. That Avery White Rascal on the counter is mine though!

The Spring Street location has been packed every afternoon. With only about 10 seats the guys are counting on delivery and take-out for a majority of the business. I suggest you get in and get your fix before the lines begin to wind out the door. But if you can't make it over to Spring Street the Street Hero stall will continue operating Saturdays at Marion Square.

Working hard downtown on Saturdays

Sriracha one of the traditional ways to spice up Vietnamese flavors. Pictured above is the 5-Spice Pork Taco

This is how I roll... pork and egg? Yes, please.

Food Trucks and Tech Trouble Pete and Pete Style

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 10 Aug 2012 18:04:00 +0000

I swear I'm working on a real post. Tendonitis is getting the better of me and my technology is on the fritz anyway. Apparently either I have a metal plate in my head (Pete & Pete style) or my computer and cell phone got drunk and are hungover. Either way I am going to give my wrists and my tech devices a small break and I will be back next week with so much stuff you can't handle it.

Until then check out some food trucks in Charleston...

How to Get the Best Food in a Foreign Town (with Photos from Vietnam)

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 26 Jul 2012 12:00:00 +0000

A Vietnamese rice paper roll-up with fresh greens, zucchini, cabbage, carrot, herbs, grilled marinated chicken and fried "Vietnamese taquito devices" aka chả giò.

Ingredients for Bun Thit Nuong

Chả Giò - Vietnamese Spring Rolls

I asked our tour guide, the 80+ year old Retired Army Colonel, to take us to his favorite lunch spot in Hoi An, Vietnam. He stopped dead in his tracks, looked at me, and said "You must have a good life if you know to follow your stomach." I think that is one of the biggest compliments I have ever received.

When you travel to eat (which is how you should always travel), you should experience what the locals eat. This takes some practice. Sometimes it's not safe to eat what the locals eat. More frequently, locals will not want to share their haunts with tourists. Sometimes the locals only eat at chain restaurants. But if you follow some guidelines you'll be fairly likely to find yourself a good meal in a foreign place, be it Vietnam or Virginia Beach.

This is how I go about it:

Ask questions. This is probably the most important guideline. The concierge at your hotel will point you to "safe" options. Safe doesn't always equal tasty. Often it equals most expensive. In some countries the concierge get tips from restaurants when their guests book. Stop someone on the street, or at a hair salon, or the person turning down your sheets (they know the most affordable places). (US or Abroad)

If you are not in an English speaking country the menu CANNOT be in english.

NO MENU at all is a good sign.

If there is a menu displayed out front WALK the OTHER way. It will be pricier and the food will be worse.

Learn to say "house specialty" or "please choose for me" in the native tongue. If you have allergies or dietary restrictions learn to communicate those as well.

When I travel I always try to learn a few words in the native tongue. Simply saying hello, how are you, and your name will get you an in with most locals. Then you can ask if he/she speaks English. They will be more open to helping you if you can attempt to communicate in their language.

Learning how to order food is another advantage when traveling to eat. I try to say simple things like water, wine, and spicy. Podcasts are a great free way to learn a little bit of a language on the go.

More locals eating or waiting = better meal (US or Abroad)

If it's not busy, it's PROBABLY not good. This rule bends for lunch time and if you are not eating on the local schedule. (US or Abroad)

Trust your gut and your nose. If it smells funny, it probably is. (US or Abroad)

Be friendly and patient. (US or Abroad)

Show enthusiasm! If you're excited to listen and follow you'll get responsive guides. (US or Abroad)

Ok this is really the most important step... BE ADVENTUROUS. (US or Abroad)

Do these things and you are almost guaranteed to have a delicious and exciting meal.

The same roll ups with banh xeo (thin egg crepes) and mung bean sprouts.

The Grandmother making the banh xeo. You can tell by all of the burners that they get VERY busy. I bet she can man all of them at the same time.

Grandma and a daughter cleaning the greens.

One of the daughters showing us how to put lunch together. Dad on the right is enthusiastically stuffing his face.

My whole family being shown how to eat lunch.

Banh Xeo - Vietnamese Egg Crepes with Mung Bean Sprouts

Grandmother and Daughter. The third generation was too fast for the camera.

Biere LaRue, the PBR of Vietnam.

Check out The Ravenous Couple Blog for some recipes and information about the food we ate in Vietnam: bun thit nuong, chả giò and banh xeo.

Once a Hiro, Always a Hero

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 11 Jul 2012 15:02:00 +0000

Izakaya Hiro is serving Japanese food right. The flavors are focused. The atmosphere is calm. The cocktails are unique.

Currently the menu includes Nigiri (fish on rice), Norimaki (rolls), Yakitori (grilled chicken skewers), Kushiyaki (other grilled skewers), Ramen (noodle bowls), Donburi (rice bowls) and traditional Izakaya style Soups, Salads, and Appetizers. Next week they expect to open for lunch and will begin serving a finalized menu. I'm personally hoping this will include some Onigiri (rice balls filled with fish or meat or veggies) and Chirashi (rice and sashimi bowls).

The redesigned space has two large dining rooms and an extensive sushi bar. The front room is sleek exposed brick with wooden accents. Through the curtains in the back of the room is their Kushiyaki grill, hot kitchen, and more booth seating for diners. In a few months they will be introduce a private dining room at the back of the building where guests can enjoy karaoke.

After two visits I'm totally hooked. The quality of everything has been impeccable. The style is simplistic and more traditional, rather than the common American Sushi Bar featuring futomaki with 5 ingredients and two types of sauce drizzled on the plate with tempura flakes. There's nothing wrong with that style, but I personally enjoy the more classic Japanese style.

With a drink included you can expect to spend around $25 per person. It's not the most inexpensive, but then again, good sushi is a always a bit of a commitment from your wallet.

Do yourself a favor and don't skip the drinks. Besides having charming names like Geisha Blushing and Lovers in Japan, the cocktails are something special. Izakaya Hiro is working with housemade drinking vinegars, traditional rice and barley wines (not the beer style but rather Japanese Sake or Shochu), and fresh fruit combinations. The Sake and Shochu are also available by the glass and can be enjoyed chilled, or heated in the hot sake machine behind the bar.

Beer drinkers rejoice. They have an exciting selection of craft beers including Hitichino Nest from Japan (on draft, which is quite rare). They also offer bottles including Rogue's Morimoto Soba Ale, Great Divide Samurai, the ubiquitous Kirin Ichiban, and Sapporo. If you don't drink they will pour any of their drinking vinegars with a spalsh of soda water for a refreshing and liver-friendly option.

Assuming the quality stays consistent and the fish stays fresh, Izakaya Hiro will do incredibly well. I'm really excited for the developing ethnic food scene in Charleston. Hiro is a leap in the right direction.

(I apologize for the iPhone photos. My stomach couldn't be bothered with the nice camera on this trip.)

A table in the front dining room.

Mackerel Sashimi

Karaage- Japanese Fried Chicken

Yakitori Chicken Skin

Shoyu Ramen

Geisha Blushing- Nigori Sake, Cherry Vinegar, Pomegranate, Soda

Clockwise from top: Spider, Eel, Ginger and Wasabi, Yellowtail, Spicy Tuna

Tako Su- Octopus Salad with Cucumber, Wakame Seaweed, Sesame Seed, tossed in Ponzu

On Reviewing

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 09 Jul 2012 14:28:00 +0000

I have been working in the food and beverage industry for almost six years now. I started because I love food. I keep working in the industry for the same reason I write this blog, because I can't truly appreciate what I eat if I don't appreciate the toil that puts the food on my plate.

I put out my accounts of the meals I eat because I feel people deserve the opportunity to access information about things on which they will spend their hard earned money. I also want to promote the hard workers of the industry, encourage restaurateurs to do new cool things, make exciting and interesting dishes, and I want them to do it well so we can all enjoy more great evenings.

I write my negative reviews in order to make others aware of the possibility of a bad meal or bad service, but I am also responsible for making them see that my bad experience isn't the only type possible. A negative review has the potential to drive business away from a restaurant, and really that is the last thing I am aiming for. It doesn't make me feel good to denigrate someone’s hard work. When I write a review I hope that I am constructive and I hope restaurateurs see their errors and have a chance to improve. I also hope it helps eaters be aware of the effort and difficulty involved in their evenings out.

Working in F&B I have begun to see how hard it is to pull off a flawless meal. If you work in the industry and give one sh*t about your job then you are a really hard working m-f'er. The best days at the job are when you make someone’s life better just for a moment. The worst are when you f-- up and everything snowballs, and people leave unhappy, and your coworker has to pick up your slack. It's challenging, it’s awesome, it's miserable, and it's rewarding. That doesn't even begin to touch the surface of the reality of working in a restaurant and I can't pretend I'm an expert. Nevertheless, I’d like to think I have a little credibility when I criticize a restaurant, because I have some idea of where things might have gone wrong.

After posting my review on NextDoor's wine dinner, I'm feeling a little self-conscious. I often want to post about all the places I check out, but I find it hard to strike a balance between ebullient enthusiasm and critical direction. My post on NextDoor was particularly hard to write because I had some negative things to say about my experience. If I wrote well you will know that I have an incredible amount of respect for the work their whole team puts in and I think overall they are doing a fabulous job. I published the review publicly because I want other people to know that Next Door exists and they are hosting cool wine dinners at affordable prices, and about the awesome team they have, and the delicious food they serve. Not only have I had outstanding food there, I have had really great service from each employee that came in contact with me at the restaurant, on multiple occasions.

Still, I had something negative to say and I chose to say it in a public forum. Before I published the review I read it over about ten times, trying to decide if I shouldn't just drive over to Next Door and tell the GM exactly how I felt about my experience. I wondered if it was cowardly not to say it to their face, or if it was wrong to make public my single negative experience. I chose to put it out there, because I want the restaurateurs to know that I did not have a flawless evening. I want them to know what exactly went wrong. I want them to have the opportunity to improve for their own sake, and because in this case, I want other people to come back and tell me that their experience was 150% better than mine and I want them to love the place. (I mean really my goal in life is the populate the earth with only amazing restaurants, but that's another topic.)

I want my negative reviews to serve as a cautionary tale to potential eaters, and a source of constructive criticism for the restaurateur. In order to be reliable source I must have the ability to accurately express my experience and gauge how likely it is for another person to return for a very similar experience later; be that bad or good. If I review a restaurant and say it was fabulous, I want to be certain that someone else who goes there will be able to say the same. Conversely, if my experience is awful, I don't want other people to have a bad experience. You have the right to know what you might be getting into, and restaurants have the right to some wiggle room, and first and even second chances to do it right.

Monthly Wine Dinners from Ben Berryhill at Next Door in Mount Pleasant!

noreply@blogger.com (Robin@ Good for the Palate) — Sat, 07 Jul 2012 12:30:00 +0000

The Next Door Crew
from left: Charlie Chance (owner), Lauren Levine (general manager), Ben Berryhill (executive chef), Nathan Hood (sous chef)

Last month Next Door Restaurant hosted their first in a series of dinners featuring a seven course tasting menu with regional wine pairings for $45 per person. This past monday I had the opportunity to enjoy their second such event.

Next Door is a newer venture from Executive Chef Ben Berryhill and his partner Charlie Chance, of Red Drum in Mount Pleasant. Unlike Red Drum's more constant menu, the one at Next Door is ingredient driven, regularly changing based on local and seasonal items. Luckily for the diner, Sous Chef Nathan Hood ensures that both menu regulars and special offerings are true delights. I've been going to Red Drum for close to 7 years now and I know to expect consistency and a welcoming atmosphere from Chef Berryhill. He and his team take a hands on approach and they are never far from either restaurant to ensure quality. Next Door, just shy of reaching its first birthday, is still working on gaining a solid following. Berryhill concedes that the pace has been slower than he would like, but he is confident in word of mouth.

Guests enjoying their meal and wine.

The July 2nd dinner featured wines from Austria to Sicily, along the E-55 Auto Route. For me the wine stars of the evening were the white Borgo M. Friulano 2010 from Alto Adige in Northern Italy, and the red Cottanera Fatagione Nerello Mascalese 2006 from Sicily. Both of these are beautiful summer wines. The Friulano is a rich, nutty white which came with a creamy chilled cucumber soup and dill whipped cream. Both Chardonnay and Pinot Grigio lovers can agree to go gaga over a bottle of this. Nerello Mascalese is a fairly unknown red grape grown in the volcanic soils of Southern Italy. It has an inky quality balanced by acidity and the fruity flavor of fresh grape skins. Paired with a lovely light summer tomato sauce over al dente orecchiette, this combo could not be beat. John Julius of Ben Arnold Beverage Company and Sous Chef Hood both pointed out how natural it is to pair Southern Italian wines with the summer foods we enjoy in Charleston because the regional cuisines both revolve around gorgeous ripe tomatos and tons of fresh seafood.

Although the food was very enjoyable and the wine pairings were spot on, the experience fell a little short in execution. The temperature of individual components seemed to be a problem. I also noticed a lot of variation in the doneness of the meat courses. Most importantly for me seemed to be the errors in service from this particular crew. The servers were unable to tell us what they were serving during multiple courses. Plus, the menus were incorrectly printed, leaving my table mates and I rather confused about what we were eating. As the front room filled with regular diners our wait got much longer. This left the wine drinkers to get a little rowdy, but on the plus side it allowed some time for John to teach us a little about why the pairings were chosen and the regions the wine came from. There were a few missteps, but I'm confident that these particular issues will work their way out as the servers gain more experience. On previous trips to the restaurant I have experienced flawless and confident service along with fantastic food.

John Julius of Ben Arnold Beverage Company pouring some Grecante for a couple of diners.

As an added bonus we got to watch the guys uncork bottles of Movia Puro. I know that doesn't sound exciting, so let me explain a bit. This particular wine is made in a method champenoise stlye, the same way champagne is produced. The wine has sediments in the neck of the bottle from the aging yeast which must be removed. This process is called disgourging and is usually done at the winery. However, Puro chooses to leave the sediment in the bottle as a fun gimmick for restauanteurs and the like. Basically, you have to store the bottle upside down and open the bottle in water in order to clear the sediments. It creates a bit of hoopla for the viewers, and is a yummy wine for the drinkers.

Overall, I was impressed by the pairings and how well they suited the delicious food. Next Door just needs to polish their corners when it comes to wine dinners. However, Berryhill is a fabulous mentor for the young Sous Chef Hood, and I think with a little more time the two will shine.

Walk Softly and Carry a Spider Stick - Chantrelle Foraging in Charleston

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 05 Jul 2012 13:13:00 +0000

It's July 1st in Charleston and I'm wearing long sleeves, long pants, and full body armor, courtesy of OFF bug spray.

Buddy and I are in the middle of the West Ashley woods foraging for chanterelles. I have never been chanterelle foraging before and I have no idea what to look for. I'm following each of Buddy's footsteps, head down, hoping for something to appear.

Then the wall of heat hits us. It's a little after 10am. We look at each other's drenched clothing. We have been discussing the prospect of melting to the ground. Buddy says to me "It isn't even 11am yet." My response: "It's 11am somewhere!". The air down here drinks in humidity like an alcoholic drinks a handle of bourbon.

Buddy stops mid-stride and I nearly run him over. He grabs a long stick and starts prodding at the air in front of us. I wonder if he is hallucinating... until I see her.

We've nearly walked face first into this lady. She is cooly observing our movements, not willing to waste her own energy on scrambling away like most of the others. Her leg span is the width of my outstretched hand. We turn the other way but keep the spider stick.

The bugs are ringing in my ears, getting caught in my eyebrows, and dripping from sweat droplets off my nose and onto my lips. You know how you experience vertigo laying in bed after a day on the boat? I'm thinking the ringing in my ears will haunt me the same way later this evening. The buzzing reminds me of the Texas Chainsaw Massacre.

Trudging on, it smells like dead things. A deer skull and backbone mark the path. Further back we passed a wild boar, gorged in the belly and bloated, laying on the side of the road. Vultures three times the size of fat Chihuahuas were guarding the carrion.

I'm making this chanterelle foraging thing sound like a horror movie.

Despite the bugs, and the spiders, and the dead things, and the smell, and the heat, and the sweat, I'm really enjoying it.

At the end of the trip we have at least a pound of fresh chanterelles, and we leave unscathed, save a mosquito bite on my left eyelid.

I was expecting at least a little digging, but really you can't miss the bright melon colored beauties popping out of the leaf cover.

You know it's a true chanterelle if the gills are part of the cap, not a separate thing you could scrape off like a Portobello.

There are a few basic things to know about where to find the fungi...

-go to inland forested areas
-near trails
-near streams
-near oak trees (if you can identify them. I honestly have no idea what an oak tree looks like vesus, say a maple, but I do know how to identify non-pine and non-palm trees, so thats the key in Charleston)
-after rains the mushrooms are more plentiful, but not impossible to find when its sunny and dry.

Also do the following to prepare:

-bring a bag for collection
-use scissors to cut the base so the mushrooms can grow back
-try not to disturb the ground around the mushrooms too much, it upsets the spores and can inhibit regrowth
-drink water
-don't forget to check for ticks

Guest Post Sunday: Picnic Spots in the Holy City

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 02 Jul 2012 03:18:00 +0000

Being in the south, it can be tough to find a good time and place to get outside, what with all the heat and humidity we deal with around here. Yet, when the weather finally lines up for once, there can be great times to head around Charleston for a good old-fashioned picnic. Whether it's the water shining peacefully in the bright daylight, or the cool shade to escape the unforgiving heat down here, this town has plenty to offer!

Personally, I like sitting along a waterfront, especially when there's a good breeze going in the midday. That's why I enjoy visiting the North Charleston Riverfront Park! The river is beautiful to stare into (although not too long - don't need to be blinded by the sun's reflections!) I've had some good friends over for a picnic more than once there and enjoyed myself greatly. After picnics, I'll occasionally stroll over to the memorial for some quiet thinking alone. It's a very peaceful place.

Of course, the weather isn't always so cooperative. I like to use Plymouth Park as a good backup for some nice shade for when the picnic's ready, but the weather just doesn't give the right way. A breeze is always a good complement to a picnic, though, don't get me wrong. I only have a problem when the entire table's napkins go flying off 50 feet away from us in the span of half a second. Then the picnic turns into a mad scurry for the things as they move on further away, just barely settling back into order after several minutes. Great fun, nonetheless!

A great place to hold a picnic that involves some grilling is the Wannamaker County Park - grills are already in place, just light 'em and cook up some home-style burgers, hotdogs, you name it. Hanging out around its lake is great, too - it's a great backdrop to all the forestry you can see across it. Heck, the park has covered places for rental, too, just in case I really need shade and plans are already set.

Now, I haven't listed exactly everything there is - nowhere near it! But these are my personal favorites for a good time while having a picnic with friends and family whenever we can. And really, isn't that the point of a good picnic?

About Guest Blog Post:

Manilyn Moreno is the Online Catering and Food Manager at BetterCater. She enjoys writing about her passions which include outdoor activities, cooking and organizing events.

What to do with Farmer's Market Finds?

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 28 Jun 2012 03:54:00 +0000

There is a lot to be said for buying fresh groceries from a local farmer's market. You can support the local economy, get to know great people in your community, feed yourself healthfully, and be considerate of Mother Earth. The farmer's markets in Charleston are pretty fabulous affairs. They offer great items you can feel good about purchasing.

Still, every time I go to the Farmer's Market I feel that I stick to the same repertoire of items that I have purchased every other time I have ever gone to a farmer's market, ever.

My trip always goes as follows:

1) Pull into parking lot, get out of car, look for wallet, find wallet, get back in car, go to bank to get cash.

2) Pull back into lot, get out of car, walk into market to see beautiful tomatoes I want, return to car to get reusable bags, return to market.

3)Take 1st lap around market, look at every stall and note which items look best at which stall.

4) Talk to a few vendors, tell them I can't decide what I want to make for dinner, and I will return when I come up with an idea.

5) Take 2nd lap around market, purchase tomatoes, berries, green onion, shrimp, and maybe a snack.

6) Take 3rd lap around while considering how long my food can stay in my bag before it gets too hot or too squished.

7) Return Home with tomatoes, berries and green onion... just like last week.

Maybe that's not how it works for you, maybe I am alone. Maybe you all go to the market and know just what to do with all of your veggies before you get home, but I don't.

I have had enough. I want to take full advantage of the deliciousness so I am going to come up with dish ideas for all of the beautiful produce the market has to offer.

Last trip I grabbed some local clams at the Mount Pleasant Tuesday Market, courtesy of Wabi Sabi Farm, and some Kalaloo from another stall. Nothing too crazy just greens and seafood. And I made... pasta with clams and greens and beer. Nothing very creative, but oh so delicious.

This week I'm going with all of the beans. At Marion Square on Saturday I bought butter beans and green beans, and purple green beans.

I'm starting with just eating the green beans raw cause I love em that way.

But here are some Butter Bean ideas for me to try. Er, for you to try ;o). Please recipe share.

http://pickyourown.org/freezing_lima_beans.htm

http://crepesofwrath.net/2012/03/07/beer-and-bacon-butter-beans/

http://markbittman.com/lima-bean-stew-with-arugula

http://www.foodandwine.com/recipes/italian-butter-beans-with-meyer-lemon-and-tarragon

http://www.deepsouthdish.com/2008/11/southern-creamy-butter-beans-large-lima.html

Fresh Herbs from Lee Burbage of Island Thyme Herbs in Charleston, SC

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 20 Jun 2012 14:05:00 +0000

The Marion Square Farmers Market in Charleston, SC is one of the best Farmers Markets I have ever been to. The quality of the products is a reflection of the vendors love for their work.

Today I am featuring one such vendor, Lee Burbage of Island Thyme Herbs. Lee sells fresh herb plants at the market every Saturday, and provides cuttings to dozens of local chefs.

Lee accidentally discovered his green thumb one day and hasn't stopped growing herbs since. When I asked him the secret to his beautiful flavorful and fragrant herbs he really couldn't tell me. He just knows the tricks to make them happy.

I visited his little herb farm aka backyard to see if there was more to it than he acted. It's a very small space, but I know that if I were an herb I would love to hang out back there.

The most important fresh ingredient in any chefs hands is undoubtedly herbs because of the aromatics. The sense most connected to memory is smell so it stands to reason that more aromatic dishes vastly improve your enjoyment and memory of a dish. They oils burst open and fill your whole mouth and nose with flavor.

When you buy herbs in the store the sugars dissipate so rapidly and the oils dry out so the aromatics are lacking. Then you throw the herbs over the heat, or chop them and they are supposed to release there essential oils but they don't.

Lee let me sample little bits of each plant and I was blown away by the strength of flavor in each herb. Before trying his herbs I had no idea how much sweetness herbs have. I sadly have to purchase all of my herbs from the grocery store unless I'm lucky enough to harvest from my mothers garden.

The cool part about the fresh herbs is that their flavor changes as they age and flower. Lee showed me the "tenderloin" of the fennel, the most succulent and sweet piece that has more sugar and is more tender than the regular fronds we use when we think of fresh fennel.

I have banned myself from plant ownership because I feel so bad for having killed so many. But if you are capable of growing herbs I highly suggest picking up a few plants from Lee. Make something delicious with them.

The Oregano was spicy, like biting into a fresh black peppercorn.

You can see the brown frond in the fennel is actually the fresh shoot which Lee calls the "tenderloin".

Basil

In Charleston shrimp grow on plants.

A Swallowtail Caterpillar Munching on Parsley

Flowering Rosemary

Citronelle

Lee rigs up palettes with wheels for moving the herbs around his patio

Island Thyme Herbs/Burbage Farms

Organic Herbs and Plants

Lee Burbage

(843) 318-6239

islandthymeherbs@yahoo.com

Mobster Lobster Roll

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 15 Jun 2012 17:42:00 +0000

I was not going to post again till next week. And then I found out that today is National Lobster Day.

I know there is a National Day for everything under the sun, and it's kind of silly, but I will take any excuse to eat something yummy. National Lobster Day seems like a good excuse to eat one of these bad boys:

Lobster Roll Tony Soprano Style

That is a New England Style Lobster Roll. Think Egg Salad Sandwich without the cholesterol. Okay thats not true. I'm guessing it has less cholesterol though.

Get to the store and buy yourself 2 small sized lobsters, maybe 1 1/2 lbs. You can be lazy like I am and have the shop steam them up for you, but be sure to ask them to steam them just shy of fully cooked. If you live in the South, this lobster will cook a bit extra on your way home. Plus, I hear it's easier to break down the lobster if it's not fully cooked.

When you get home break down the lobster and get all the delicious pieces out of the shell. Chop in dice sized chunks (like the game pieces).

Melt some butter in a pan, like two tablespoons. Toss in the lobster, coat it nicely, pull it out and lay it on paper towels.

In a bowl mix some mayo (the real stuff!). You probably don't need more than 3 tablespoons, but start with two and see how you feel. Then add like a 1/4 - 1/2 tablespoon of mustard and a teaspoon of your favorite pickle juice. Add a teaspoon of old bay, some seriously finely diced celery (like 1/2 a small stalk), pepper, and some chopped tarragon. Toss in the lobster meat and stir gently to coat.

In the pan with melted butter toast 2 rolls (hot dog bun style is best). Fill the bun with lobster, then sprinkle a bit of chives over the top.

Eat.

Potato chips and a Birch Beer or Cream Soda are the perfect accompaniment.

DO NOT EAT THIS INSIDE. It is a travesty. Park benches are preferable.

Ok, now I'm gonna be late for work. Hope you appreciate it.

A Delicious Treat - French Macaron with Christophe Artisan Chocolatier

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 13 Jun 2012 19:18:00 +0000

Christophe Paume - 3rd Generation Chocolatier

I recently had the pleasure of joining Christophe Paume and his wife Carly, of Christophe Artisan Chocolatier- Patissier, for a macaron making workshop, the third offering in a series of classes they will host monthly.

Since opening the original store front at I'on a few years ago the shop has been in a transformative state. That space is now closed and is replaced by a retail location on Society Street, with a kitchen space for classes and prep on Meeting Street. This separation has allowed the company to introduce a selection of savory lunch snacks such as quiche and baguette sandwiches, in addition to handmade chocolates and pastries.

Christophe wakes up around 4am each day to make hundreds of hand-painted chocolates they sell each week. You can find him most Saturdays proudly handing out samples on King Street. The shop sells their products directly to the customer and provides chocolates for local restaurants and businesses like Bull Street Gourmet and FIG. Online shopping is also an option for the non-locals.

A trip to Christophe's feel like you've just stepped into a Parisian pastry shop. It smells like caramelized sugar and chocolate and everything looks like it's begging to be devoured.

Christophe offered up some of the savory bites as dinner during class, including the broccoli and ham quiche which was flavorful, moist and fluffy. The crust was so crisp and flaky, and stable enough to pick up and eat (I'm thinking summer picnic fare). I might have been happy to just enjoy the savories and skip the macarons...or not.

Macarons are the quintessential French treat made from two meringue "cookies" and a layer of filling sandwiched in between.

Christophe explained that one of the secrets to making the macaron is leaving the separated egg whites out at room temperature for 2-3 days before using them. Some of you may shy away from this step because we Americans always refrigerate our eggs in fear of salmonella or some-such unseen invader. When I moved to Paris I had to phone my mother to ask if it was safe to eat the eggs because in France eggs are never refrigerated. I basically was forced to adopt the habit to save space in my tiny Parisian apartment's tinier fridge. If you remember that a chicken sits on an egg for days without it going bad, then you realize room temperature can't hurt an egg. Refrigeration just keeps them fresh for longer.

Another trick of the trade is to bake the meringues on two cookie sheets to help keep the bottoms of them soft, rather than crisp.

Carly Paume - Marketing and Sales and Beautiful Wife

Eggs at the farmers market across the street from my apartment on the Canal St. Martin in Paris.

Christophe is telling us about the "floor" or almond flour which goes into the cookies.

All the dry ingredients must be sifted to ensure airy cookies.

The smaller the cookies the more they rise. Notice the doubled trays.

You can see the cookies like to stick, even to the parchment. Christophe quickly transfers the cookies to the freezer prior to peeling them off to help avoid sticking.

We filled ours macaron a choice of lemon, chocolate, or vanilla buttercream, or Christophe's homemade strawberry confiture. The strawberry confiture was my favorite because it instantly brought me back to a morning I spent with Parisian friends in Brittany. Breakfast was a fresh baguette, beurre au sel (butter with salt, because Brittany is famous for it), confiture, nutella, and hot chocolate. Everyone would break off a hunk of bread and smear it with either butter and confiture or nutella. The nutella ones would be dunked into the hot chocolate. When I returned to Paris I continued this meal as a sort of breakfast bar for the long subway trips across town every morning.

The guys walking down the street in Brittany.

I don't think my macaron were nearly as beautiful as Christophe's but the class really made macaron seem like a manageable task rather than a dreaded flour coated day of doom. I recommend reading up on macaron and follow a recipe as thoroughly as possible.

If all else fails, head to the shop for a little bag of fresh macaron, made by Christophe.

Keep an eye out for future classes on their Facebook.

Contact Christophe and Carly for more information and dates on their upcoming classes, and don't forget to stop in the shop for a bite to eat!

A Southern Summer Feast

noreply@blogger.com (Robin@ Good for the Palate) — Sun, 03 Jun 2012 15:03:00 +0000

There is something satisfying about the sticky feeling of meat juices and spices coating your fingertips, that glaze that doesn't yields to a paper towel. You've gotta use soap and water. You're lazing on your back porch with an empty plate of chicken bones in front of you. One side of the plate is smeared with Heinz 57. The bones are half covered with a crumpled paper towel.

Or maybe it's the old bay burning into the corners of your lips and staining the creases of your palms. Last Sunday's newspaper is covering the table and you're pushing empty shells and claws out of the way to read the recipe for key lime pie.

Either way you know it's summer.

Either way you know you live south of the Mason Dixon line, and happiness in the south is a messy summertime meal on your porch with friends and family.

The family who taught us how to do a southern summer right. Notice the canine cleanup crew in the corner.

I grew up in the Annapolis area of Maryland. We lived within moments of a Chesapeake Bay tributary for almost my whole life.

But I didn't realize just how important blue crabs were to summertime until I made my move further south this April.

I've noticed that down here y'all always serve 'deviled' crab rather than straight. You've got to input the Creole holy trinity thing (onion, celery, and bell pepper) into every dish. I'm not dissing your crab cakes, but for me, they disappoint. I'm used to jumbo lump sweet white chunks of fresh crab just gently tossed with a bit of egg and some seasoning to keep it together in a lovely soft springy meat cake. Mmmmmm.

Put aside the cakes though. What I need is an extra large blue crab plucked straight outta the pot from the neighborhood dock. Or caught by a friend who spent his day dangling chicken necks off the edge of the old Naval Academy bridge. That's my summertime. That's my blue crab.

When was a child, before I learned to pick crabs, Mom and Dad would get stuck crunching claws and puncturing holes in their fingers just to make me piles of crab meat. I'd dunk it in old bay, then melted butter and right in my mouth. 'Mowh' I would say, batting my eyes and opening my mouth like a bird.

I remember how excited I would get to see those big wooden baskets with little blue pinchers poking out of every open space. Dad would pull out his burner, grab the biggest pot in the house, and Mom and I would melt the butter and gather crab mallets, knives and newspaper to set the table. Soon all our friends would arrive with ice cold beers and everyone would sit on the deck and feast.

There ain't nothing like summer in Maryland.

The summers I've spent down south I've adopted the shrimp boil courtesy of family friends on Isle of Palms. After a day on the beach it's the most satisfying meal I can think of. It's my New Yorker Nana's favorite meal. She requests it every Mother's Day. She won't touch the blue crabs in Maryland but she loves fresh shrimp from Shem Creek. We like to add potatoes and onions and lemon and a nice spicy sausage. The trick is to make sure to have to dogs around for cleanup under the table.

IOP Shrimp Boil

Nana eats a little neater up North.

I guess now that I live here, the fried chicken is the next southern porch meal I have to conquer. Dad's always been the one to make the fried chicken. Once in a while he'll cook up a batch of collards, I'll whip up some biscuits, and the golden fat will bubble away in the pot.

It seems there are four things I must do in order to make this place home:

1) Host a Shrimp Boil

2) Cook some Crabs

3) Have a Fried Chicken Dinner

4) Make Some Good Friends to enjoy it all with

Everyone is welcome!

Chris' mom has been making this Key Lime Pie for a while now. Its Phenomenal. Her recipe was cut out of a local paper, but the original came from The Beach Walk Cafe in Destin, FL

Why I Love Baltimore and Regret Leaving... Of Love & Regret Pub and Provisions

noreply@blogger.com (Robin@ Good for the Palate) — Tue, 22 May 2012 14:50:00 +0000

If you haven't heard yet Brian Strumke, the Gypsy Brewer of Stillwater Artisanal Ales, is moving forward with a permanent Stillwater fixture in his hometown of Baltimore, MD. Nope, it isn't a brewery. Of Love & Regret will be a dining and drinking destination space of a breed Baltimore has yet to experience. The two-tiered tyrant will be located in the Brewer's Hill neighborhood of Baltimore city.

Though Strumke is providing quite a bit of the creative energy for the project, and is working on creating specialty products for sale on premise, the location will be run primarily by Chef Ted Stelzenmuller of Jack's Bistro in Canton.

Strumke cutting into a Berkshire Pork Chop at Jack's Bistro.
After the First Baltimore Beer Festival at Canton Waterfront Park in 2010.

I don't mean to blow any more steam up Strumke's ass. I know the mass beer media has done enough of that, but if you talk to the guy you know that he is a real deal. He loves what he is doing and he wants to promote really great things. After my short interview with Strumke, the first word that came out of my mouth to describe the place was "crucial." I mean that in a "this place is going to be supremely awesome and fantastic" kind of way, as well as a "this is going to be a crucial step towards proving Baltimore is one of the most exciting cities on the East Coast" kind of way. I'm seriously excited for this joint.

Strumke and Me at the 2012 Charleston Brewvival.
I'm trying his Holland Oats Brew for the first time. Yum.
Photo by Chris Rausch of BEERsimple.

If you're already familiar with Strumke's line-up then you know that the moniker of the pub is borrowed from one of his earliest releases also called "Of Love & Regret." Unfortunately the beer will not be making an appearance at the pub's opening, however Strumke assures me that another batch is on it's way from Belgium this month. Strumke says of the name "both love and regret are a part of life.. and I have my own experiences with both, some of these have inspired me, others drive me." Maybe you can see a theme developing here.

A Belgian Saison Ale brewed with Lavender, Chamomile, Heather, and Dandelion.
Artwork by Lee Verzosa.

The first floor will be an upscale restaurant with an eclectic menu of international offerings. I can't go into the details yet but the menu reads like the most amazing cruise ship buffet smorgasbord you can imagine. The menu seems deeply personal and evocative of memories of sumptuous dishes tasted in exotic cities. It almost seemed as if Chef Ted had tapped into my travel history and chosen a dish from each part of my biography.

In addition to a few wines on tap, Of Love & Regret will offer a glowing selection of twelve of the Stillwater beers, plus eight guest brews, including other local Baltimore brewing icons. And for all you spirit lovers there will be a selection of cocktails, some designed by unnamed James Beard nominees in other famous food-centric cities.

If you are a Baltimore local you probably have at least one Stillwater brew in your beer fridge.
You have a beer fridge, right?

And if all that isnt' enough to get your water boiling then you'll just have to pop upstairs to the bottle shop. The second story retail area will feature tons of local artisans. Chef Ted is just the beginning. Local cheeses, coffee and meats will feature Strumke's finger-work, and seal of approval. An unbelievable amount of collaborative effort is going into this project.

I can't see this place being anything but successful. And I know that my first toast at Of Love & Regret, will go out to heartache and everything it produces.

Cheers Bitches!

:Of Love & Regret's lower floor is slated to open sometime before June of 2012, with the bottle shop opening by Fall of 2012. It will be located at 1028 S. Conkling Street. Baltimore, MD 21224.:

On Charleston: Where am I supposed to go first?!

noreply@blogger.com (Robin@ Good for the Palate) — Sat, 19 May 2012 16:21:00 +0000

As you may or may not be aware, I just moved to Charleston, South Carolina.

Only part of the reason is the phenomenal food. Like 95%.

The views are the other 5%

It seemed that each consecutive trip to Charleston was yeilding a longer and longer list of places I wanted to eat at. I thought moving here might help to shorten my list, but actually it just got longer.

So here, in no particular order, is a list of places:

Places to Taste: PTT:

Hugers - My friend Joey says it's the best Soul Food

~~The Glass Onion- West Ashley - I can't tell you the number of times I have heard they are good. Open Lunch and Dinner.~~

~~Nirlep Indian Restaurant~~- A local cheesemaker said this is pretty darn good. Open Lunch and Dinner, Closed Monday.

~~Zen Asian Fusion~~ - Joey Approved, and The Local Palate also wrote them up

~~Tattoed Moose - I like the atmosphere. Food sounds great. I've heard 98% great reviews~~

Muse - TLP Rec.

~~Bin 152~~ - McCrady's Staff Approved

~~Martha Lou's Kitchen - Soul Food - Searching for Fried Chicken~~

~~~~NextDoor~~ - Only been once, wanting to return. It's another Ben Berryhill place (see Red Drum Chef)~~
~~Avondale Wine & Cheese~~ - I love cheese. 'nuf said.
Carolina's Restaurant - Next door to CBX, this is one of the oldest restaurants in SC. I'm just curious
~~O-Ku Sushi~~- Chef Sean Park has gotten a lot of recognition for his talents. This is part of the Indigo Road company. They also own The MacIntosh, Oak Steakhouse, and ~~Cocktail Club~~
~~Oak Steakhouse~~- It looks pricey but again it's Indigo Road
~~Eli's Table~~ - Walked past here on my way to dinner at HUSK and it looked cool. Still new in town. Breakfast, lunch, dinner.
Tristan- Someone told me this was good last year. The reviews are all great. Website is douchy but maybe I'll go if someone pays for it. Chef worked for Penninsula Grill so must be pretty good.
The Vegetable Bin- Local Produce
~~The Grocery~~ - A newer place recommended by the guys at CBX who never steer me wrong. I keep hearing it in conversations all over town
Five Loaves Cafe - Another McCrady's staff suggestion
82 Queen - I keep hearing that they have the best sushi in town and I believe they serve at least partial sushi menu till 12am!
~~Bull Street Gourmet and Market~~ - Good curb appeal brought me in for a quick run through but I didn't have time to eat. They have two locations in town and recently (i'm guessing) franchised to Durham, NC
~~The Royal American~~ - This is mostly a place to hang and have drinks. They only have burgers and chili on the menu. Apparently late night drinks are $3, $2 canned beers (including Oskar Blues and Westbrook??), and $2.50 draft. Cool building, and any place with Schlitz and Allagash on the menu is good in my book.
~~The Gin Joint~~ - I came here as dd after dinner so I got nothing but atmosphere and some candied ginger out of it. Want to try it again. Heard iffy things about the food, but I still think it's worth a try
Carter's Kitchen- While writing this list Carter's popped up, its closer to my living quarters in Mount Pleasant and it gets great reviews
Boulevard Diner - It's been there FOREVER and my parents said it was good on a recent visit
~~Oriental Garden~~ - People in the biz say this is the best sushi joint in town. We shall see. It's in Mount P AND there is a drive thru. Written up in Charleston Magazine.
~~H & L Market~~ - I've been for groceries, now I need to go for the Pho fix
Charlie's Grocery - A friend in the food biz said this is authentic Middle Eastern food. I'm in.
Patat Spot Friet and Falafel - It's in the name
La Fourchette - Local Suggestion
~~Sermet's Downtown~~ and Daniel Island - Recently redesigned downtown. It's been in town for a long time and I never noticed it. McCrady's staff approved.
High Thyme- Sullivan's Island gets great reviews from local regulars
The Co-OP - Gourmet Grocery and Deli on Sullivan's

Places to Return: PTR:

(you can't judge a place, even if its gets high marks, on one visit, or if it's opened within the last 6 months)

Two Boroughs Larder - The guys at CBX pointed us here. I want to go again. I'd give it a 75/100.
Butcher & Bee - Woah, yummy. Menu changes regularly. Dying to return. Kinda $$$. Open all hours.
The Macintosh - Dually impressed. Must try again and again
Taco Mamacita - Great prices, not really my thing, but no reason to avoid it
The Fat Hen - Haven't been in at least two years
F.I.G - Been too long. Opening a new place i need to check out.
Closed for Business- The Scotch Egg just had to exist to make me happy, now I need to try something other than beer
Social - It's a wine bar. I don't like how their menu is set up. The food was pricey but really good. The server was not great and the ceiling dripped water on my food. When I told the server she sort of shrugged and then put my food under the drip even though I was clearly avoiding that spot. Whatever the chef is new-ish so I'll try again.
Atlanticville- Sullivan's Island. I had a bad experience here once, which I think had nothing to do with their food or quality, I was just developing an allergy to some thai ingredients. Haven't been back since. Want to try again.
Basically everywhere in Mount Pleasant. I can hardly remember food at these places

Breweries to Tour: BTT:

Holy City

COAST

Palmetto

Places I've Been: PIB:

( I may have next to no money but I'm still trying to fight the good fight. These are places I've made it too since I got into town in April)

Coleman Public House - Oh man, you need to go here. It's great. Moules Frites.
Street Hero - My favorite stall at the Marion Square Farmer's Market. Interview and more info on the way soon. GO HERE. SERIOUSLY
The Glass Onion - Friendly helpful staff, the scallops and butter beans were good, I would have liked another scallop for the price, or an extra side or something. The bean/corn salad was tasty though. Cornbread was really strange. It was spongy not cakey and really dense. I did not like the cornbread. I'll go back to try the chicken liver po' boys which seem to be really popular with the guests. Although, the staff said they don't eat them. They all suggested the meatloaf po' boy, risotto, and scallops.
Lost Dog Cafe - This is a brunch spot on Folly. I love it.
Gaulart & Maliclet- I won't pretend to pronounce this place. Cool old lunch counter. Need to try more than the Croque Monsieur but I enjoy the vibe here. Suggested by Page at Thomas Creek Brewery.
NextDoor - Friendly staff, great wine and beer list. Interesting menu. Not the best food I've ever had. The sweetbreads ROCKED but the pasta was a little underwhelming. Very interested in going back.
The Griffon - Great bar food, dive-y atmosphere. Perfect spot to kick back and play darts.
Cafe Medley - Coffee, Breakfast Sandwiches, Ice Cream, Fresh Local Pastries, Wine Tastings, Beer Floats
Ali Baba Mediterranean Deli on Daniel Island - Deli style it is. Great it ain't
Wasabi Daniel Island - Supposedly the better one. Really pricey, even their happy house was $$$. Service was TERRIBLE. The poor woman was offering to be nice but she kept forgetting things and ringing things up wrong and pouring water in a martini. Just generally weird mistakes.

Is this list long enough? Guh.

Check out my Yelp! profile and bookmarks for a more interactive way to see these spots, it's all mappy and such.

Anyone looking to treat a poor girl to dinner just email me. robin@goodforthepalate.com.

I'm serious.

May 14th is National Buttermilk Biscuit Day!

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 14 May 2012 23:13:00 +0000

Sounds like an excuse to make yourself some of these bad boys...

Happenings May-June 2012

noreply@blogger.com (Robin@ Good for the Palate) — Sun, 13 May 2012 12:09:00 +0000

Cool things are happening involving eating and drinking and debauchery. Check out all of the things:

Today is Mother's Day! I love my mom. (the google sketch is pretty adorable)

The Charleston Greek Festival May 11-13th

American Craft Beer Week May 14th-20th 2012

The Spoleto Festival May 25th-June 10th Charleston, SC & Piccolo Spoleto for the artists

Beer Bloggers Conference 2012 July 13-15th Indianapolis, Indiana

Bmore & Chucktown Represent! BeerCity USA 2012 Let down!

noreply@blogger.com (Robin@ Good for the Palate) — Tue, 08 May 2012 17:04:00 +0000

Raising a Glass at the 2011 Brewvival
Photo by Chris Rausch @ BeerSimple.net

I am up in arms about this year's Beer City USA Poll. Two of the most exciting and accessible craft beer lovers cities in the US have been excluded! Neither Baltimore, MD nor Charleston, SC are on the ballot?!

I completely missed the nomination period but the voting is open May 1-13th so you still have time to boycott or vote if you so wish.

Here is the list of cities on the 2012 ballot:

Albuquerque, NM

Asheville, NC

Austin, TX

Bend, OR

Boston, MA

Boulder, CO

Charlotte, NC

Chicago, IL

Cincinnati, OH

Cleveland, OH

Dallas-Ft. Worth, TX

Denver, CO

Durango, CO

Fort Collins, CO

Grand Rapids, MI

Jacksonville, FL

Madison, WI

Milwaukee, WI

Minneapolis-St. Paul, MN

Missoula, MT

Philadelphia, PA

Phoenix-Tempe-Scottsdale, AZ

Portland, ME

Portland, OR

Raleigh, NC

San Diego, CA

San Francisco/Oakland - Bay Area, CA

Seattle, WA

St. Louis, MO

Tampa, FL

Washington, DC

According to Charlie Papazian, president of the American Craft Brewer's Association, and author of the article about the poll Vote Now: BeerCity USA 2012 -- Where's Your Pick? , the vote "is about showcasing what is really driving the American craft beer phenomenon we are all enjoying. It’s about the view on main street, grass roots, community support; it’s not about mainstream data, averages and statistics."

If that's the case the I cannot fathom why Washington, DC is on the list and Baltimore and Charleston escaped recognition.

In the mid-Atlantic, the cities most known for craft beer are unquestionably Baltimore and Philadelphia. Both cities have a population of locals devoted to their beer scene, great restaurants that focus on great beer and also offer great food, dozens of festivals dedicated to craft beer, which are attended by locals and tourists alike, great breweries, and identities that are tied in to the blue collar beer lover.

Washington, DC has not yet created a craft beer-centric community, the restaurants don't concentrate on offering great beer, the local breweries (DCBrau and Capital City Brewing) are not widely available in the city or it's surroundings, and the best restaurants still hardly offer great beer.

DC does have some cool places like Birch and Barley / ChurchKey and Brasserie Beck, and Iron Horse Tap Room to name a few. However, the access to craft beer just isn't present, and the majority of the locals stick to wine. DC doesn't host many craft beer festivals and it doesn't draw in visitors solely for seeking craft beer. And don't even try bringing up Savor because as far as I'm concerned it's a joke. It's supposed to be about beer and food pairing with a chance to taste unique beers, learn about the beer industry and special types of beer, and community growth. The food choices were not paired well, nor were they flavorful, nor did they make sense for a passed hor d'oeuvres situation, and they pricey tickets and highly limited availability of tickets meant it was nearly impossible to join in the salons where you were able to learn more about beer. I have a lot more I could say about what I disliked and how I think Savor could be improved but I'm just going to leave it at that for now.

On the other hand Baltimore's local brews are ever-increasing their following. There are new and exciting beer festivals and brew pubs opening every month. More and more fine dining restaurants are offering great craft beer selections. The retail scene is evolving. Everyday drinkers of Pabst and Bud are switching to the regional favorite National Bohemian in support of a local icon. And the community is enlarging and beginning to encompass nearby cities like Columbia, Ellicott City and Annapolis.

Chris @ the Pratt Street Ale House Festival in 2011, representing Heavy Seas

Baltimorons are avid devotees of Natty Boh. National Bohemian was originally brewed in Baltimore but has since moved to Milwakee, yet the Baltimorons won't give it up. Mr. Boh has been an iconic Baltimore logo for ever. His face is plastered all over the city. And the beer is in house and affordable at almost every bar in the state. Natty Boh even capitalizes on this. Maybe it's not really a craft beer in the sense of production, but it represents what craft brewing is all about, building a community of followers who are loyal to your brand and who have pride in what it represents.

Baltimore is also the hometown of Brian Strumke of Stillwater Artisanal Ales, one of the fastest growing and most present people in the new Gypsy Brewer movement. He chose Baltimore as the location for his new pub Of Love and Regret, opening later on this year in the Brewer's Hill neighborhood. The pub is being supported by local restauranteurs of Jack's Bistro.

Me and My lady Buddies at another Pratt Street Ale Fest.
You can see Brian Strumke's Bald Head in the background.
It's cool to meet the brewers when you try their beer!

Add to that the growing popularity of Hugh Sisson's pirate themed Heavy Seas Brewery, and their newest gourmet beer venture the Heavy Seas Ale House, Alewife and its infamous Smokeburger, The Brewer's Art, Pratt Street Ale House and Oliver's Ales, Max's Taphouse, Mahaffey's, Wharf Rat, Judge's Bench, The Perfect Pour, Frisco Taphouse, Punk's Grill, Tsunami... the list of local breweries and beer bars goes on.

Has anybody checked out all of the fantastic festivals held at Heavy Seas brewery? How about Pratt Street Ale House's Real Ale Festival? Max's Belgian Beer Festival?

Baltimore also has some great beer bloggers who are always updating about local events and great beers: BeerinBaltimore.com BeerSimple.net

I love Asheville, but Brewgrass doesn't hold a candle to the quality of beer you get at the Pratt St. Festival. Most breweries just offered their flagship brews which are widely distributed. It's a great way to introduce people to the craft beer scene, but for devotees it's just a nice venu to get drunk for $40. Pratt Street on the other hand has a great selection of casks at all of their events so even if you have tried a beer before, it's not likely you've had the cask with special ingredients!

Pratt Street, by the way, brews under the name Oliver's. They regularly invite local beer shop owners and restauranteurs to join in the fun making guest brews to release to the public. Last year they partnered with the guys at Dawson's Liquors, a retail shop about 45min away in Severna Park, and the owners of Punk's Backyard grill, a little restaurant and beer bar in the Annapolis Mall.

The last two years Baltimore's beer scene has begun to bloom. Baltimore is hopping in on the craft beer bandwagon, using breweries as their city mascots, promoting beer bars with awesome food, and leaving the city full of beer-lusting zombies.

Please explain to my what is exciting and new in Washington, DC? Who is getting involved in the beer scene? What's making it grow? I hate to say it, but I must be missing something.

Then there is the South and Charleston, SC, a beer drinker's paradise. I know Asheville has a lot to offer. Wait a second, is Asheville really in the South? I mean it seems more mid-Atlantic. Anyway, I'm not the authority on Southern beer towns. My experience is really just of Asheville and Charleston, but I think Asheville is firmly established as a BeerCity, and it's about time to pass the buck to a place thats growing and innovation and deserves some recognition!

Maybe, Charleston would be a good option? To begin with, in South Carolina alcohol is allowed to be sold in grocery stores. So almost every single store that has food also offers a nice selection of craft beers. Even the Piggly Wiggly has a growler station! Nearly every restaurant has both draft and bottled craft beer options. Westbrook, Holy City, and Palmetto recently joined the list of breweries in town and their beers are all exciting, not just another pilsner style beers. The tight knit community has populated each and every bar with at least one of each of these breweries' beers on draft, so you're never far from fresh beer.

And they have Charleston Beer Exchange, in their 4th year at the retail business, recognized as one of the best retail stores in the world and the best beer retailer in the US (along with their Greenville location). They host, along with COAST brewery, the annual Brewvival, a festival which showcases hundreds of unique offerings from breweries around the country and beers that aren't even distributed in Charleston. CbX also hosts rare beer Tuesdays which give you the opportunity to try cool casks and kegs each week. They brew their own at the local breweries for special events and CbX hosts beer dinners at local restaurants around town.

Brandon Pyler, one of the CbX crew even teaches beer education classes at the local culinary institute.

And they are just one small group of the beer loving denizens of this great southern city.

Sadly SC is having a hard time competing with NC's draw on the bigger breweries. Please read The Red-Headed Step Carolina via CHSBeer for some details about that dilemma. But heck, SC can just keep opening more local breweries and pumping out delicious brews from within.

I can't even begin to list the restaurants and bars and events related to Charleston's burgeoning beer scene. I have a million more reasons why each of these cities deserves to be recognized at the BeerCity USA 2102. But, it's too late to get them on the ballot so I will petition for their placement next year.

I'm gonna keep on the case, and I will be ready to rally the troops to nominate both of these great cities for the BeerCity USA poll 2013!