Featured on the Food and Wine Magazine’s Blog “Mouthing Off”…

Best Chef Run Blogs
By Ratha Tep, Assistant Features Editor
Related Categories: Chefs
At a recent press lunch, three diners (out of a table of six) whipped out their digital cameras to take snapshots of their food before diving in. Each had the same excuse: It was for their blog. While I’m all for food writers (ahem) and [...]

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BAD NEWS

this news came to us today via www.ideasinfood.com
our hearts and prayers are with Grant for a speedy recovery.  I am sure he is strong enough to prevail.
http://www.seriouseats.com/required_eating/2007/07/alineas-grant-achatz-has-cance.html

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Frio

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In the Works

we have decided that it would be alot of fun to make an interesting tater tot…..who doesn’t like tots???  this was our first attempt with local potatoes bound with methocel and thrice cooked potato puree….we are thinking black truffle liquid center for the next go round…

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Heirloom Tomatoes

These tomatoes are incredible

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My Tomatoes

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Malabar Spinach

delicious

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This appeared on the Food and Wine Website today

48 Hour Cheat Sheet: Charleston, SC
Visit our Wiki site, Food & Wine Across America, and tell us about the restaurants, shops and other food destinations you love most.
By JJ Goode
Restaurants

© Courtesy McCrady’s Restaurant
1) McCrady’s Restaurant
2 Unity Alley; 843-577-0025 or mccradysrestaurant.com.
Sean Brock, the young chef who took over the kitchen at McCrady’s last year, has brought [...]

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Ups and Downs

On the positive side………………… 
this is a tomato from my grandmother’s garden….the seeds will be saved and planted here in charleston and I will continue to save them for as long as I am alive…..
 On the negative side………
At the start of the growing season  I planted 15 tomato plants in my backyard with big plans to serve [...]

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Roots

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Droids

thanks to alex and aki for turning me on to this pressure cooker……this thing is amazing, if you don’t have one go buy one now….we plan on buying several more…..we are cooking everything in this, how the hell did we survive with out this droid

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Theory

we are constantly looking for new ways to cook poultry.  It really is a never ending journey.  Our latest effort is soaking the deboned chicken in a buttermilk brine, binding it with meat glue, wrapping it in it’s own skin and poaching it for 1 and a half hours at 60 degrees C. It is then flash fried [...]

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Aloe Vera

lots of things in store for this ingredient

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Oils and Vinegars

these are so important to our cuisine.  They bring balance

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Crispy Porcini

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Smoked Tableside

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Maple Smoke

we flavor the foie gras bacon with maple smoke tableside

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Chris Delaney

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Plating

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Andy Allen

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photoshop

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