Follow my dishes, if just vicariously, until you can visit for yourself. Leading chefs from Greenville, Latta, Charleston, Pawley’s Island and Beaufort have adapted and reinterpreted Southern flavors, adding French haute cuisine, nouvelle French, American modern, Mediterranean, and Pacific Rim influences to their gastronomic conversation to create a new Southern paradigm.īelow I give you some of the most delectably innovative food we dined on and the historic properties we loved. I met and dined with chefs whose kitchens were a hive of creativity and experimentation, and whose near-religious devotion to local and sustainable foods was palpable. Along the way were pickled leeks and cherries and beans and beets, and splendid in-house produced charcuterie for rillettes, patés, terrines, sausages, pork belly and bacon - tender, salty and smoky - to flavor antelope, quail and earthy slow-cooked greens. South Carolina – A Food Lover’s Dream Jordan Wright Ī quest for the traditional recipes of the Old South and the emerging epicurean landscape of the New South drew me to tour South Carolina on a nine-day culinary adventure.
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