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Archive for October, 2008

Matsutake

Seared matsu
Black Garlic Milk
Sweet and Sour Turnip

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Raw Fish and Pork

Snapper Crudo
Warm Lardo
Pork Rind
Fennel Pollen
Compressed Fennel Bulb

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Ocean Broth

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Bacon Flavored Bourbon

My two favorite things in one glass…..

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Kumo

one of my favorite oysters
 
here we serve it with raw apple consomme , pickled pears and frozen horseradish

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Blis Brook Trout Roe

this dish was really tasty
 
passion fruit powder
spray dried coconut
lychee sorbet
 
lime basil

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God Bless Meat Glue

Black Cod, tightened up!

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Our Bacon

Still not as good as Mr Benton’s but pretty tasty.  This was cured with honey from our farm.  I look forward to smoking the next batch with wood from old rip van winkle barrels!

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Tasting Menu

We now offer two tasting menus, 5 for 55 and 10 for 90

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Carolina Trout

Bacon Poached Potatoes
Crispy Potato Sheet
Pernod Compressed Celery
Benton’s Bacon
Shellfish Vin Blanc
Poached Clams
Onion Soubise
Glued Trout

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Lardo

Chilled Scallop
Warm Lardo Vinaigrette
Compressed Fennel
Fennel Pollen

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Malpeque Oyster

Raw Oyster
Miso-Dashi
Yuzu
White Soy Pearls
Wild Steel head Roe
Tart Apples

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these are part of our on going seed saving project.  These were given to me by the master himself, John Coykendall.  The fresh flavor of these peas are so incredible I don’t even want to cook them, just some warm lardo vinaigrette, I just gotta figure out how to keep the vinaigrette warm in the [...]

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Our Pigs

they are gettin bigger and lookin mighty tasty, check out those hams!!

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Support

thanks to everyone for all the emails and text messages concerning last night’s show.  I truly appreciate the support, man that was a tough competition!  Mark one in the win column for charleston..

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