Monday, December 20, 2010
Friday, November 26, 2010
Chef Jeremiah Bacon’s love of local fare began as a boy growing up on John’s Island, where family meals consisted of fresh shrimp and blue crab hauled into his john boat from surrounding salt marsh creeks.
The Charleston native elevated his love of seafood in New York City, where he honed his cooking skills at the award-winning River Café, and went on to work at some of the city’s finest restaurants, including Michelin three-star recipient, Per Sé.
Bacon now focuses on building relationships with local farmers and fishermen to create a seasonally driven menu that’s brought national attention to Carolina’s and maintained platinum award status from the Sustainable Seafood Initiative.
Bacon’s latest endeavor utilizes locally raised pastured pork. “I love pork and I love to eat charcuterie,” says Bacon. An ardent fan of craft beers, he presents the sausages paired with a German larger or Belgian ale, noting that the light, crisp flavor goes well with the charcuterie.
Tuesday, November 9, 2010
Dissolve Bactoferm in distilled water and add it, along with the rest of the ingredients, to meat. Using paddle attachment, mix on lowest speed to incorporate all ingredients, 1 to 2 minutes.
Stuff sausage into casings and twist into 10-inch links. Using a sterile pin or needle, poke holes all over casings to remove air pockets and facilitate drying.
Hang sausage at room temperature, ideally 85 degrees, for 12 hours to “incubate” the bacteria; beneficial bacteria will grow and produce more lactic acid in warmer temperatures.Hang sausage to dry, ideally at 60 degrees with 60 to 70 percent humidity, until completely firm and/or it has lost 30 percent of its weight, 6 to 8 days if using sheep casing, 12 to 18 days if using hog casing.
Saturday, October 2, 2010
Thursday, September 16, 2010
How great that Bon Appetit rates farmers' markets. In a September article they sampled lunch dishes from farmers' markets across the country and Charleston's ranked in the top 10!
Fields Farms is hosting Slow Food Charleston's annual picnic - come out and show your support!
Wednesday, September 15, 2010
Wednesday, August 25, 2010
Monday, August 23, 2010
by Wendy Swat Snyder
Low Country staples like okra, collard greens, grits and shrimp drive Chef Craig Deihl’s seasonal menu at Cypress Lowcountry Grille in Charleston. An advocate for animal pasturing and sustainable fishing, Deihl was among the culinary notables tapped to contribute to One Fish, Two Fish, Crawfish, Bluefish - The Smithsonian Sustainable Seafood Cookbook.
“The real challenge in doing a seasonal menu is changing the menu as often as the products change,” says Deihl.
During the hottest months of the year, okra is a mainstay on the menu, matched up with a Deihl favorite – pastured pork. “The quality of the meat is affected by the way the pig is raised, its diet, how it’s slaughtered,” notes Deihl. “All these factors make a huge difference in the final product.”
Chef Deihl's recipe for Pickled Okra follows. Deihl says buy extra okra so you can enjoy it later in the year when it’s not available.
1 cup apple cider vinegar
½ cup water
½ cup sugar
1 tbsp. mustard seeds
4 allspice berries
1 tbsp. mustard seeds
1 tbsp. celery seeds
1/2 tsp. crushed red pepper
2 bay leaf
2 cloves garlic
3 cups okra, washed (look for small, firm, green pieces)
In a non-reactive pot combine all ingredients except the okra. Place over high heat and bring to a boil. Add the okra and boil for 4 minutes. Remove from heat and shock the pot in ice water to cool rapidly. Transfer the pickled okra to glass jars and store in the refrigerator for at least 1 week before using. The pickled okra will keep for about one month.
Joseph Fields Organics
Wednesday, August 11, 2010
Piedmontese cattle originated in the foothills of northwestern Italy and are thought to be a mix of the Auroch and Zebu cattle crossed over 25,000 years ago. We are especially fond of this breed, because Piedmont is also home to the Slow Food movement in Bra, Italy. Today, in the United States, a network of family farmers is raising the cattle on a pure vegetarian feed without the use of antibiotics and without added growth hormones.
The Piedmontese is unique in that it contains myostatin, known as the "double muscle gene." Myostatin is only found in Piedmontese cattle and results in a natural tenderness. Though the beef is naturally lean, the flavor is rich and intense.
Courtesy of Heritage Foods USA
Monday, July 12, 2010
by Wendy Swat Snyder
Farm to table philosophy finds delicious expression in the offerings of Chef Sean Brock of McCrady’s Restaurant in Charleston, S.C. Winner of the 2010 James Beard Best Chef Southeast award, Brock is committed to sustainable culinary practices and stocks his kitchen with fresh ingredients from his own plot at Thornhill Farm.
A passionate advocate for the preservation of crops near extinction, Brock also grows a number of indigenous antebellum crops including James Island Red Corn, Benne Seed and Sea Island Red Peas. “The sea island red peas tell a wonderful story,” says Brock, “and have such a wonderful, earthy flavor.”
Brock shares his recipe for Baked Sea Island Red Peas – one of his favorites – for great summertime eating with anything cooked outside on the grill.
Baked Sea Island Red Peas
1 cup of diced Benton’s Bacon
1 large Onion, medium dice
1 large Anaheim pepper, medium dice
5 pickled ramps, rough chop
1 pound dried Sea Island Red Peas (soaked overnight)
½ cup Medjool dates, rough chop
1 cup Western North Carolina BBQ sauce
2 tablespoons sorghum
3/4 cup Kentucky bourbon
2 bay leaves
Salt, white pepper, smoked paprika, hot sauce, Worcestershire and dry mustard to taste
In a large Dutch oven over medium heat, render the diced bacon. When the bacon is rendered of all it’s fat turn up the heat and crisp the bacon. Add onions and pepper and sauté until soft, about 5 minutes. Place remaining ingredients into the pot and place in the oven for two hours at 250F. Stir every half hour or so to make sure they aren’t sticking.
Green Grocer Farm
2463 Leadenwah Drive
Wadmalaw, SC 29487
1922C Gervais Street
Columbia, SC 29201
Friday, March 26, 2010
by Patricia Agnew
On February 23, the Charleston chapter of Slow Food was honored with a visit from Carlo Petrini, president and founder of Slow Food International and author of the new book Terra Madre exploring worldwide efforts to develop and sustain the local food movement. Slow Food Charleston hosted two events for our distinguished visitor.
Soon after his arrival, a well-attended reception and book-signing took place at McCrady’s, featuring hors d’oeuvres prepared by Executive Chef Sean Brock with local produce and meats from Thornhill Farm near McClellanville.
Cypress was the setting for the splendid event that followed. For a sold-out crowd, Executive Chef Craig Deihl (pictured above with Petrini) prepared an elegant dinner celebrating the much-touted black guinea hog, the small black breed of swine now returning to American tables thanks to the development efforts of Gra Moore of Florence-based Carolina Heritage Farms. Described by Chef Deihl as the most unbelievable pig he’s ever worked with, the hog is noted for its glorious fat and sumptuous meat resulting from a diet of heirloom corn, acorns, hay and other vegetables. Read more...
Friday, February 26, 2010
Monday, February 22, 2010
The online auction for the BB&T Charleston Wine + Food Festival “Fill the Glass" Campaign is up and running. On the block is a series of original mosaics handcrafted by School of the Arts students using...beans and rice. These one-of-a-kind works of art can be viewed at the following link. Hurry - bidding closes March 7!
Place Bid - BiddingForGood Fundraising Auction
post | wendy s snyder
Thursday, February 18, 2010
Slow Food Charleston's Valentine’s Day event to raise awareness of the succulent and sustainable American Guinea Hog was a big success. A healthy crowd turned out to learn more about Gra Moore’s mission to restore the once-flourishing guinea hog population at his Carolina Heritage Farms and bring it to the local market.
A hearty “cheers!” goes out to Ted’s Butcherblock for playing host to the party, and Christophe Chocolatier-Patisserie for supporting our efforts with an innovative tasting menu. Celloist Helen Greenfield and guitarist Steve Green of Unwind Duo struck the right auditory note with a romantic repertory of Beatles classics.
Gra provided Guinea hog bacon for the Thursday event, which was presented dipped in handcrafted chocolate and dusted with savory seasonings such as Szechuan pepper and cayenne pepper. Ted’s staff treated us to a tasting flight for the various sweets: a Chateau Croix Mouton Bordeaux was paired with the chocolate-bathed bacon strips, Lockwood Pinot Noir with a cocoa-dusted nugget and Trignon Muscat with a blue cheese confection.
For more information about advocacy efforts on behalf of the American Guinea Hog and other rare breeds, visit the American Livestock Breeds Conservancy at www.albc-usa.org.
post | wendy s snyder