Yuzu

pugdog

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Onions

you can never grow enough onions

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Growing

it tastes so much better when you grow it yourself!

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orion fennel

I planted this just for it’s pollen

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Our Pigs on Wadmalaw

our pigs don’t have it so bad…well, at least for now

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The Town House Dinner

Please join us in welcoming John B. Shields and Karen Urie to Mccrady’s on December 7th for a guest chef dinner.  This dinner is going to be so much fun.  These chefs are cooking some of the most creative food I have seen in some time.  And the best part is that they are doing [...]

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Thanks

 
http://www.charleston.net/news/2008/nov/12/brocks_star_rising_fast61247/

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Heirloom Black Peanuts

anybody know where to get these seeds??

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Local Triggerfish

a wonderful fish
our friend mark marhefka catches these for us

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Check out our new Website

www.mccradysrestaurant.com
 
thanks to green olive media for doing such a great job!

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SweetWater Beer Dinner

Sunday, November 9th, 2008…7:30pm
 
Join the McCrady’s Team in the restaurant’s newest space, the gallery, for a special evening highlighting Sweetwater beer.  The cost of the full dinner is 65 bucks per person.  Make a reservation at 843-577-0025.
if you work in the restaurant industry email me for a special industry discount
 
don’t miss out, these beers are [...]

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Something to Think About

these are some stats from El Bulli
15 – Tables per day
50 – Guests per day
160 – Days open for business
8,000 – Guests per year
7–20,000 (4–12,400) – kilometers (miles) travelled by guests to eat at elBulli
70 – Staff members working at the height of the season
40 – Chefs
26 – People working in the dining room
8 (5) [...]

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Taylor Grocery

Always a highlight of the SFA Symposium.
Their slogan is “Eat or we both starve”
The best catfish that I have ever had the pleasure of eating, can’t wait for next year

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Touched by the Hands of Alan Benton

This ham is over 2 years old.
We use the fat to braise fall greens and to flavor a sauce for our current grouper dish with chanterelles and Anson Mills Farro Verde.
The meat is shaved and used in a salad with compressed apples, smoked honey, frisee and a peanut vinaigrette

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Our Fall Scallop Dish

Poached, Seared, Poached Scallop
Sunchokes cooked SV Barigoule Style with Black Truffles
Braised and Raw Radishes
Black Truffle Blanket
Truffle-Barigoule-Veal Stock Emulsion

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Jowl Bacon

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Heirloom Turnips

From our garden..these seeds came from Baker’s

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Chicken Thigh

TG

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Fall is here

Autumn is such a great time to be a chef and a farmer.

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