Eat This! Magazine | SPRING 2012

Graze on This!Multifarious Fare

Dine or Dash?The Tin Roof: Dogs that will

make you sit up and beg

Wine+Food FestivalSeven Ideas to satisfy your appetite without upsetting your budget

Taste of the Bridge Run

FREEISSUE 3 | FEBRUARY 2012

Wine Flightwith Flair from

Local Wine Experts

ThE ULTIMATE

Food Fight10 Chefs Battle on Shem Creek

THIS

eat

CHARLESTON

www.roadsidekitchens.com find us on facebook®

{ MT. PLEASANT 3563 Highway 17843.606.214

Sun-Thurs: 5 pm - 10 pmFri-Sat: 5 pm - 11 pm

A casual roadside kitchen featuring classic comfort foods such as fried chicken, collards, mac & cheese and bone-in pork chop. 17 North also has a sustainable garden on the property which enables them to grow seasonal vegetables providing a unique experience by bringing you the freshest ingredients straight from the farm to the table. Enjoy the expansive outdoor patio with a fire pit, live music, corn hole and more!

884-0172

“Charleston’s Most Awesome Hot Dogs”

Next to Dunkin’ Donuts840-C Coleman Blvd.

Mount Pleasant

OPEN 7 DAYS A WEEK Mon-Fri 11 am – 8 pmSat-Sun 11 am – 4 pm

Visit us on the web at Originalskoogies.com or find us on

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Mon-Thu 11 am – 3 pm, 5 – 9:30 pm | Fri-Sat 11 am – 3 pm, 5 – 10 pm | Sun Closed

See Ourspotlighton page 10

FEBRUARY 2012 | 1

PublisherFrom the

Third time’s the charm, right? If so, then I hope that everyone brings their umbrellas to the Kickoff Party for our February issue. Under yet another deluge at Bambu, staff and friends celebrated the completion of the Eat

This! October issue. I am elated to say that the reviews of our second issue have been anything but sodden!

In our first two issues, I feel that we’ve done a great job of connecting with the Charleston Food and Beverage Community in microcosms — creating vignettes of local personalities and businesses. In this issue we are “zooming out” to focus on the macrocosm. The bigger picture — the one in which all of the F & B community literally do come together — materializes in the month of March.

There’s an old adage that says, if March comes in like a lion, it will leave like a lamb, or visa versa. Well, March

2012 looks like the exception to the rule. This year the month opens with that revered, tawny-maned, King of the Jungle-sized event known as the BB&T Wine and Food Festival. The month closes with a shorter-maned, future king of an event — the 2nd Annual Taste of the Bridge Run. We’ll be previewing both events in this issue.

We’re also expanding the Eat This! internal world. In this issue our Ultimate Food Fight features not two, not three, but 10 chefs in an epic “best bite” showdown. Hope you’ll join us for this Kickoff Party and cast your votes.

Though the holidays have passed, Charleston remains in a festive mood, looking forward to the opportunity to once again celebrate the rich culinary heritage of the Low Country and the talented individuals who work within our midst. Eat This! will be there to enjoy all the gastronomical madness that March will bring.

We can’t wait!!

2 | EAt this! ChARlEston

ContentsCHARLE

STON

In This Issue33 ChefRecipe

Chicken Zarro Chef and Owner Joe Spiotta of Bricco Bracco

34 ReaderRecipeBacon Asparagus Tartlet Aaran A. of Mt Pleasant, SC

36 DiningMap

40 RestaurantDirectory

42 Events Culinary Happenings in the Lowcountry

44 FoodieQuiz

45 KickoffParty!Join us Tuesday, March 13 from 5 - 8 p.m. at The Lighthouse on the Creek next to Reds Icehouse in Mt. Pleasant for the Ultimate Food Fight Championship

CoverPhotobyStacyHowellEurasia Togarashi Seared Bigeye Tuna

FEBRUARY 2012 | 3

Features6 FromTheCellar

Eat This! Wine Flight from Local Sommeliers

8 FromTheTapLocal Breweries Thrive on Variety

10 RestaurantSpotlightGraze: Eclectic Synergy

12 ChefSpotlightChef Brannon Florie of 17 North Roadside Kitchen

14 ServerSpotlightTim Willard of FIG

16 BartenderSpotlightA Duality of Passions with Kelsey Schulz

18 DoThis!Taste of the Bridge Run: Making Waves in the Charleston Culinary Scene

20 DineorDashThe Tin Roof

23 TheUltimateFoodFightTen Chefs, Five Dynamic Duos, Two Dishes and One Big Kickoff Party

30 FollowThis!Lucky #7 Strategizing Your BB&T Charleston Wine + Food Festival Experience

CHARLESTON

Editor Dee Lambert

[email protected]

Contributors Antonia M. Krenza

Timmons Pettigrew Laney Roberts

Chris West

Art Director Craig McLaughlin

mclaughlin-design.com

Photography Stacy Howell

stacyhowellphotography.com

Advertising Nick Mead

[email protected]

Bob Lewis [email protected]

Shea Williams [email protected]

Publisher Nick Mead

[email protected] Eat This Now, LLC

1121 Park West Blvd Suite B #108

Mount Pleasant, SC 29466 (843) 225-0470

EatThisCharleston.com

Contents


Natural beauty that lasts a lifetime.

Teak furNiTure available To The public aT wholesale prices!

843.856.2095 • 433 w. coleman Blvd. mt. Pleasant • theteakhut.com

843.416.8290 • briccobracco.net 1161 Basketweave Drive, Mt. Pleasant

Behind Harris Teeter on Hwy. 17 & Six Mile.Open 7 days a week. 11am until.

Happy Hour 4-7 Mon. - Sat. (bar only).

From Italian to English,

“Bricco Bracco” translates

to “This and That.” “This”

menu is derived from many

years of Italian cooking and

building layers of flavor

combinations. “That” brings

a taste of Italy to your plate.

Welcome to our famiglia, Bon Appetito!

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Buy one of our Specialty Entrees and get the second at half price. Dine-in only. Not valid with any other offer. Must present coupon. Valid at Bricco Bracco, 1161 Basketweave Dr., Mt. Pleasant, SC. Expires 5/15/12

FEBRUARY 2012 | 5

Pop the cork and take flight. Wine flights often include a tasting of multiple wines. Enjoy this diverse sampling from some of the

Low Country’s most trusted palates and wine connoisseurs. Whether you are new to tasting wine or looking to enhance your understanding of specific regions, vintages or varietals — See, Swirl, Smell, Sip and Savor This!

from the CELLAR

Check out these tasting notes from Local Sommeliers

2009 Copain “Tous Ensemble”

Anderson Valley

Finicky, tempermental, and thin-skinned, Pinot Noir may not be easy to grow but it sure is easy to drink! Depending on the region of origin, flavors can range from sub-lime hints of red fruit and rose petals to head-spinning aromas of violets and earth. There are some incred-ible finds that offer great taste and balance without requiring you to sell your car for a great tasting bottle of vino. Copain’s “Tous Ensemble” from Anderson County is one such gem. Notes of cherry and hints of herbs re-inforced with great acidity make this food-friendly wine a thoughtful choice without over thinking it. Enjoy!

Manoli Davani Avondale Wine & Cheese

Domaine Del Sol Picpoul

In the sandy coastal vineyards ofsouthern France, Picpoul emerges as a star among grapes. A popular blend-ing partner being Clairette, this crisp, citrus, easy drinking deliciousness is enjoyed from it’s origin, the Langued-oc, and into the Rhone Valley. Produc-ing pink, white and red grapes/wine, Picpoul graces Chateau de Beaucas-tel’s and Chateau Mont-Redon’s great Chateauneuf-du-Pape and refuses to stay in France alone. A great represen-tation is Domaine Del Sol Picpoul. The nose is fruity with aromas of lime. On the palate, the wine is lively and fresh with notes of citrus. Great acidity and roundness.

Lauren Levine Uncorked Wine Bar


2010 Turley Wine Cellars “Juvenille”

The Zinfandel that I chose as an excellent representation of what a Zinfandel should be is from Turley Wine Cellars, The 2010 “Juvenille” label. Turley has been on top of the Zinfandel world for quite some time. Being a very consistent and smart buy. The flavors are very enticing, with super rich notes of black rasp-berry, black currant, and the pleas-ant spice of cracked black pepper. Turley is a very well rounded full bodied Zinfandel.

Vinny Wedderspoon Accent of Wine

2009 Kilka Malbec

Malbec made a big impressionthroughout 2011. Mainly used as a blending grape in Bordeaux and the Loir Valley of France, it was at the hands of the winemakers of Argentina that brought it to popularity in producing 100% Malbec wines. It is best described as a Cabernet Sauvignon and Merlot lovechild with earthy spice. It’s full body explodes with soft red fruits with a terrific combination of tannin and spice finish. It pairs perfectly with grilled meats, BBQ and hearty pasta dishes. The 2009 Kilka Malbec is balanced with plums, dark cherries, hints of vanilla and exotic spice-rich characters with a soft finish.

Anthony Pugh Wine A While / Vino Burgerz

Michael David Petite Petit

Petite Sirah; the name alone inspires imagery of an intensely colored, dark wine splashing into a glass. Give it a quick swirl and thick legs slide down into a bouquet that evokes dark berries, earth and even decadent chocolate. Smoky, sul-try and mysteriously alluring, Petite Sirah has found fans across the globe and most certainly here in Charles-ton. Michael David Petite Petit offers a joyous explosion of color and fun, it is a substantial, dense, full-bodied, whopper style of wine loaded with pure black fruit and vanilla flavors that coat the palate.

Peter Demarest Uncorked Wine Bar

Bodegas Borsao Tres Picos 2009

Believe it or not, Grenache or Garnacha (Spain) is the most widely planted grape in the world. It is the signature varietal of France’s southern Rhone valley and has many outposts across the globe. The flavor profile typi-cally shows red fruits (think strawberry and cherry), is light in color and offers a dash of white pepper spice. Low tan-nins and moderate acidity make Gr-enache perfect with grilled meats, sau-sages and highly spiced dishes. The Tres Picos Garnacha is terrific in that it takes all the delicious high note fruit tones and takes it to the next level of in-tensity. A modern take on the varietal but the versatility is still retained.

Jason Selby Bottles

FEBRUARY 2012 | 7

from the tap

Local

Breweries Thrive on VarietyBy Timmons Pettigrew

T he greater Charleston area plays home to four craft breweries. That’s fully half of the breweries in the state (not counting brewpubs).

It’s no secret that we drink a hell of a lot in these parts, but that’s a dense con-centration in a relatively small space. And they aren’t just surviving; they are thriving by all accounts, even with limited distribution outside of the Lowcountry.

Two questions arise from this: how can this be, and is it sustainable? The answers are diversity, and yes. Our brew-eries are like the A-Team: committed to the same cause, but with wild variations in white hair and gold chains. From ap-proach, to style, brewing systems to buildings, they couldn’t be more differ-ent. That variety is good for everybody.

Palmetto is the old man on the block, churning out four year-rounds and a new smattering of seasonals from a nice warehouse space downtown since

1994. Their capacity is substantial, and they have always packaged in 12oz bottles, still the only local to do so. The year-rounds have recently been re-tooled for our now-spoiled palates to much success.

COAST is the smallest by capac-ity, but arguably biggest by demand and reputation. Their itsy-bitsy seven-barrel system lends itself to an ex-tremely hands-on approach, which has garnered them nationwide acclaim, especially in the big IPA and stout de-partments, since opening in North Charleston in 2007. It’s all beards (for the guys) and Grateful Dead radio over there, fitting the craft brewer stereo-type but backing it up with an amazing product. Their location in an old na-val records station is unique, fun, and chuckle-worthy (what with the beards).

Westbrook dwarfs our other brewer-ies in size, with an 18,000 square-foot, purpose-built space in Mount Pleasant that opened in late 2010. Their influ-ence and focus is mainly European, and


especially Belgian, with some very exciting offerings aging in and being released from a dedicated barrel room. They recently started canning, another first-and-only packaging situation among area breweries. The space, feel, and equipment scream “modern,” a marked departure from our other locals.

The new kids on the block at Holy City Brewing kick it old school, producing a very popular year-round porter and pilsner as well varied seasonals from their North Charleston space since mid-2011. The size of their sparkling new brewing system is somewhere between COAST’s and West-brook’s. A cozy wooden bar (transplanted from an actual old bar) and killer old beer signage lining the walls lend to the old school feel of the place, which is another converted warehouse, but smaller and with rougher edges than Palmetto.

Diversity is key for the Lowcountry to sup-port multiple breweries, but it’s all for naught without quality. It’s one thing to have four breweries taking different tacks; it’s another to have four breweries producing legitimately good beer. Lucky for you, me, and our collec-tive livers, we have both.

Timmons Pettigrew is the author of Charleston Beer:

A High-Gravity History of Lowcountry Brewing, and is

hosting the Charleston Brew Hop at this year’s BB&T

Wine & Food Festival. Follow him on Twitter #CHS-

Beer, and keep your eyes peeled for CHSBeer.org.

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Breweries Thrive on Variety

FEBRUARY 2012 | 9

Before you even peruse the menu, you are struck by the eclectic nature of the space itself. The open ceilings and con-

crete floors speak “industrial”. The tones of sage, honeyed yellow and ecru soften the minimalist edges. The whimsical artwork of Beaufort, SC artist, Bill Meade — oversized, vibrantly hued fruits and vegetables run amok in the world — completes the oddly harmonious symphony of disparate notes. It’s a space that in-vites commentary and conversation. There’s nothing better than good conversation, wine and great food.

Which brings us back to the menu … Like the décor of GRAZE, it leads you in a multiplicity of culinary directions. To the genre-identified diner (Italian, French, Greek, Japanese, Low Coun-try Chic, Indian et al), this menu might induce pre-dinner anxiety. However, it is a veritable smorgasbord to those diners who seek a diversity of tastes in their dining experience. From Tempu-ra to Tacos, Catfish to Cassoulet, there is something for everyone.

The earthy roasted Beet Salad with peppery arugula, the creamy note of fried goat cheese, and the contrasting acidity of warm bacon vinaigrette is not to be missed. The Lump Crabcake, unadorned and unseasoned, is one of the best in Charleston. Perched atop sautéed vegetables in a pool of co-conut curry, the succulent sweet fla-vor of the crab shines. The Cornflake Crusted Catfish with a succotash of

Restaurantspotlight

863 Houston Northcutt Blvd. | Mt. Pleasant, SC(843) 606-2493 | www.grazecharleston.com

GRAZE

GRAZE Eclectic Synergyby Antonia M. Krenza & Laney Roberts


hominy, butterbeans, corn and bacon is the fish fry re-invented. The Lamb Belly Cassoulet is the perfect taste of a French country home.

At first glance, the eclecticism of GRAZE might lead you to think that this is a restaurant in an identity cri-sis. It takes a very committed vision to successfully synergize these varied elements of style and culinary disci-plines. That vision is one shared by the owners. Bradford Bobbitt, GM/Owner, is in charge of the look and feel of the place. His engaging per-sonality is part of the glue that brings everything together. Chef/Owners Mi-chael Karkut and Derek Lathan are responsible for the adept handling of a challenging menu. They both share the guiding philosophy of fresh, lo-

cal and seasonal, but in the kitchen, Mike’s strengths are in his South-ern roots and Derek’s are in Asian and Fusion styles. The trio formed a partnership based on long friend-ship, trust and respect. And its working.

Next time you crave Indian, Ital-ian or Greek, just head to GRAZE. Even if you decide on Japanese while on the drive over, keep going. GRAZE will have it. This eclectic menu is a fickle human appe-tite’s best friend.

Great food. Great chefs.even Greater cause.

For tickets or event sponsorship information visit our website at www.lowcountryfoodbank.org or call 843.747.8146 ext. 105.

feBruarY 26

20126 pm • black tie optional

Join us and more than thirty of the lowcountry’s top chefs at the 13th annual Chefs’ Feast, presented by Embassy Suites Charleston Area Convention Center.

ninetY-fiVe Percent Proceeds Go to ourchildhood hunger ProGrams

of the

Lump Crabcake.

FEBRUARY 2012 | 11

chefspotlight

SUBjECT:Brannon Florie General Manger/Executive Chef 17 North Roadside Kitchen ORiginS:Native Son - Hanahan, SC CUlinaRyROOTS: Grandmother was the personal chef of the mayor of North Charleston. Grandparents on the other side of the family were working farmers. As a child he understood the connection of farm to table. EvOlUTiOn:First job at 14 was in the dish pit. Quickly understanding that there was money to be made in the front of the house, he moved to a position as busser and then on to serving. It wasn’t a good fit. He realized that what he was searching for was in the kitchen. He stopped following the money and followed his heart.

CaREERPaTH: His passion took him to Orlando, Disney and the high volume restaurants of International Drive. His talents in the kitchen and his strong business sense brought him to the attention of entrepreneurs who took him to Texas where he opened five restaurants in major markets. At 27, it was his back that brought him home. After surgery and a self-driven speedy recovery, he returned to his passion of cooking in the kitchen at the Boat House at Breech Inlet. Three years later, he set out on his own with Twisted Fish. This ill-fated venture led him to a place he had had his eye on since his return to the Lowcountry. That place is 17 North Roadside Kitchen. As for James Island, he says without flinching, “it was an unfortunate misjudgment.”

The kitchen is a place of dual personality. It is the heart of a home and the heart of a business. In both kitchens, hopes rise and fall with the execution of a dish. Special occasions are marked by the efforts of the kitchen. Young palates are inspired there. Novice cooks become chefs sweating blood and tears in the heat of the kitchen. Earning the title of Chef is not simply the acquisition of a culinary degree. It is a baptism by fire at the grills, burners and ovens in restaurants all over the world. A Chef is the heart of his kitchen.

The Heart of the Kitchen

by Antonia M. Krenza & Laney Roberts


MEMORaBlEMOMEnT: Alton Brown’s unexpected appearance in his kitchen. While Alton Brown was in Charleston, he decided to make a reservation with the Boathouse. The young hostess at the time, clueless to the Food Network, kindly dismissed Alton due to a packed night. After a further discussion, involving Alton’s mother, the family enjoyed an evening under Florie’s helm. A special request was sent back to the chef-hushpuppies to be exact. Brannon himself took to the corner and prepared them with precision. He was later interrupted in the midst of “embarrassingly shouting at an employee” by Alton himself to thank him.

PaSSiOnaTEDiSTRaCTiOnS: He rarely disconnects from the business.

Occasionally he fishes, dines out or travels, but those occasions are rare. His work is his distraction.

CHEFiDOl/MEnTOR/inSPiRaTiOn: Kim of Kim’s Steakhouse in West Ashley. Brannon and his family have known Kim since his days as Hibachi Chef at Kyoto’s. He has marked most of his birthdays with Kim and this year will not be an exception. It is only recently that Brannon came to the realization that Kim’s skills and showmanship have been inspiring him since he was a child. Charleston foodies thank Chef Kim! gREaTESTFUTURECHallEngE:Raising a child. Brannon and his fiancé have a baby on the way. Congratulations from Eat This!.

American Cuisine with an Asian Influence

Fresh | Local | Seasonal

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FEBRUARY 2012 | 13

SUBjECT: Tim WillardServer, Bartender, “Soon to be” Certified Sommelier — FIG ORiginS: Rhode Island EDUCaTiOn: University of Vermont — Animal Sciences/BiologyCollege of Charleston — Masters of Science in Environmental Studies EvOlUTiOn: At 14, Tim got his feet wet, literally, in the dish pit of a Barrington, RI eatery. Within a year, he was plating pastries and working the line on grill and sauté. Tim admits that, though he found the industry exciting, the world in the front of the house seemed intimidating. All changed during

his college years in Vermont when bartending lured him to the “front”. When Tim landed in Charleston, he found his “server” legs at Coast, The Ocean Room, and now at FIG. PaSSiOnaTEDiSTRaCTiOnS:Soccer, definitively. Tim, who played in college and as a semi-pro, has remained connected to the sport via local men’s leagues and coaching up until recently. Tim and his wife foster animals and there is his continued interest in travel, wine and dining. CaREERPaTH: After 18 years on the F&B scene, Tim has embraced service as his career. Tim loves his work and is eager to see where the path takes him. Certified Sommelier is an impressive

Like all things, titles evolve. The gender specific “waiter” and “waitress” were uncontested until they melded under the dual forces of the Women’s Lib and Political Correctness into the currently acceptable “server”. PC as it is, “server” seems so servile and the reality is that waiting tables has evolved into an art form of its own. Perhaps the title is ready to evolve yet again … Eat This! has the utmost respect for all the men and women who deftly guide us through our varied dining

experiences and this is our way of recognizing those particular servers who stand out. They are passionate individuals who take pride, not only anticipating their guests’ needs, but also in providing them with a gastronomic experience they will long remember. They are career professionals. They are “social scientists” without a degree.

SERVERspotlight

The Social Science of Service by Antonia M. Krenza & Laney Roberts


leap and perhaps management is a natural next step. inTROSPECTiOn: Tim exercises his analytical foundation from his Science degree in his role as service professional. He feels that “reading” the guest — taking note of moods, energies, body language, expressions — is crucial to making their experience perfect. In essence Tim feels that “servers” have become “social scientists”. His insight has given Eat This! a new angle on this spotlight.

PHilOSOPy: “Success is measured by Passion”. Tim’s is a passion for the moment, for the food and the wine and he hones in on these passions by continuing his personal education in all aspects of his job. Whether they are career professionals or part-time

“social scientists”, if there is a server that you’d like

to recognize, please let us know. Eat This! is taking

nominations!

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For most artists I know, the phrase “supplementing in-come” is not lost on them. It seems a second job is a near necessity for many

who decide to eschew a “traditional” job and instead practice a passion. Conversely, it is often the case for the person serving you a cocktail on any given night that that isn’t the only thing they do. For many of us, work is a dual-ity that involves sacrificing long hours and late nights to be able to wake the next day and do what we love.

Bartender/photographer Kelsey Schulz is one of the aforementioned many; spending ample time behind the bar at The Roost and equal time behind the lenses of her camera. This is the story of her duality.

Like most in the industry, Kelsey

climbed the food and beverage lad-der, starting as a TCBY yogurt maker to burger joint malt girl (“It was the single worst job I’ve ever had.”) to fine dining restaurant server. Eventually she got the chance to learn to tend bar hands-on. “One of the servers I had worked with forever left to open a bar and he told me he wanted me to learn to tend bar and work for him,” she said. “So first day I walk in and there is this huge guy standing back there. He told me: ‘The first rule of bartend-ing is you have to drink,’ and he drank Power Shots (Wild Turkey and 151 straight) so we did Power Shots and he taught me how to make martinis. Basically, I got a break from a friend.”

Around that time, Kelsey had also started venturing further into what until then had been a loose hobby. “I

BARTENDERspotlight

Kelsey Schulz A Duality of Passions by Chris West


remember always having a dispos-able camera and I just started taking pictures of art that already existed,” Kelsey said. “But the first photograph I ever made was at this empty baseball field. It a windy fall day and dead leaves were getting blown into the fence. I photographed it and realized that I had captured this one moment — that was the first time I photographed some-thing that was in and of itself.”

These days, Kelsey is beyond dead leaves at baseball fields. Having fin-ished art school, she has moved past the mechanics of the craft and into the philosophical realm of it. And while photography and bartending seem so diametrically opposed, Kelsey draws more similarity than what lies on the surface. “I think the social aspect of the

two are important,” she said. But according to Kelsey, one of the

greatest payoffs of her particular dual-ity comes from the fulfillment that both jobs provide. “I think both of them are fulfilling to me because of my love of human nature; the way we interact and why we are the way we are, the way we change. Behind the bar, you’re con-stantly moving and just taking it all in and in a photograph, you can still take it all in, but you also have this one cap-tured moment that can be dissected and picked apart. I think they’re both just such an interesting study on people.”

Well said, dually speaking of course.

Kelsey can be found most nights working at

The Roost in Avondale and her photography

can be found at www.kelseyschulz.com.

Welcome to DeRoMa’s

843.972.1780www.DeRoMasPizza.com

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FEBRUARY 2012 | 17

If you ask Race Director Julian E. Smith III what makes the Coo-per River Bridge Run special, he certainly would mention that the event is now 35 years in the

running. Pardon the pun. He might also mention that the Cooper River Bridge Run, with its estimated 43,000 participants, is the 3rd largest 10K in the United States, 6th in the world. He might also speak of the fact that in the last five years the run has also become a philanthropic endeavor, helping to raise $350,000 for various causes such as The Susan G. Komen for the Cure — Lowcountry, MUSC Children’s Hospital, The American Diabetes As-sociation, Semper Fi Fund and The Lowcountry Center for the Prevention of Child Abuse. But there is an added twinkle in his eye when he talks of the race’s uniquely staggered start, which releases wave upon wave of runners

— 3000 to 5000 at a time — upon the streets of Mt. Pleasant.

Those aren’t the only “waves” that Race Director Smith is excited about. Though this is its second year in the making, this is the first year that he and his staff have taken charge of “The Taste of the Bridge Run”. Smith plans for the 2012 event to celebrate many of Charleston’s top res-taurants, while also throwing a little lime-light on some of the city’s hidden gems. There are countless culinary events which take place upon the peninsula’s shores, so what makes Smith believe that this young contender will become a standout? Well, just look at their 35 year track re-cord. Again, pardon the pun.

The 2nd Annual Taste of the Bridge Run, which takes place Friday, March 30th, is an ambitious event operating on dual fronts. Like last year, the event will be held downtown outside the Gail-

DO THIS!

Continued on page 28

by Antonia M. Krenza and Laney Roberts

Taste of the Bridge RunMaking Waves in the Charleston Culinary Scene


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FEBRUARY 2012 | 19

For anyone that thinks a hotdog is just a hotdog, take it from me — “the un-convinced of anything hotdog” — that you may want to check out the

Tin Roof off Hwy 61 in West Ashley. My dining companion for this particular ad-venture considers herself a ‘dog’ connois-seur and I thought her inclusion only fair

to contrast my derision for this American cu-linary all-star. I blame a childhood of boiled wieners, canned kraut and soggy buns. In fact, it was only my curiosity about some fanatical praise I had

recently heard for this restaurant and it’s dogs that got me here.

Neither my friend nor I had been to the Tin Roof prior to this visit. We pulled in right as dusk turned to dark and found a spot in the gravel parking lot that was already filling up. It was not clear to either of us where to enter so we opted for the most inviting access point, which happened to be in between an enclosed patio/staging area and the inside bar. On the advice of a friend we headed straight to the heart of this unique eatery and dined at the bar. Don’t let the quaint, country-esque name Tin Roof give you the wrong image. This place is a garage band’s wet dream. The décor is eclectic in the

Follow the Eat This! Critic at www.EatThisCharleston.com

The Eat This! Critic

The Tin Roof — Not Your Momma’s Hotdog

DINE orDash


broadest sense of the word running the gamut of retro to revolutionary — Elvis to Ishmael. What wasn’t graffitied or postered was covered in fabric and fringe. The bar itself is sandwiched between a generous stage space (Yes, there is live music!) and a pool table. The floor is concrete and there is a definite “basement” vibe to the place.

This particular evening, Tin Roof was featuring craft beers by Charleston’s own Holy City Brewing Company and I opted for a pint of the Pecan Dream while I looked over the heavily “hotdogged” menu. Typically I am not into sweets when choosing my savory edibles, but this particular dog was howling at me. The “Maple Leaf” listed maple soy syrup, honey mustard, bacon and relish as components. The smoky meatiness of the bacon and the all beef dog were in perfect balance with the sweet-acidic play of the syrup, mustard and relish. The subtle nutty creaminess of the beer was a perfect com-panion to the dish. Could it be that I really like hotdogs?

There was no question of like on the part of my dining companion. She boldly chose Holy City’s Oyster Stout, whose interesting briny nuance played perfectly the saltiness of the bleu cheese on her Mason Dixon menu choice. The combo of bleu cheese slaw, chili and spicy mustard attracted her because of its resemblance to her “galactic” favorite. After finishing off our dogs and a side of Raw Fries — thin chips sliced to order and drizzled in a gorgonzola cream sauce — she decided that there may be a new Top Dog in town.

Would I bring my thirteen year old nephew who is an aspiring drummer to grab a dog here or my office drinking buddies for beer and music? Definitely yes! Would I bring my retired teacher mom who would have benefited for the experience of a great dog many years ago? Oh, most certainly no! The potential “volume” of the music and the unisex bathrooms with a shared external hand sink are not for less adventurous souls. Most importantly, would I go back? After my “Maple Leaf” epiphany, I say “hell yeah!”

The Maple LeafThe Mason Dixon

FiveTomatoScale

The Tin Roof1117 Magnolia RoadCharleston, SC 29407(843) 571-0775

FOOD

aTMOSPHERE

SERviCE

PRiCE

OvERall

FEBRUARY 2012 | 21

DINNERmoNDay – SuNDay 5p - 10p

Happy HouREvERyDay fRom 4p - 7p

2 for $52 SpECIaLTwo THREE-CouRSE mEaLS

& boTTLE of wINE (m,T,w)

bRuNCHSaTuRDay & SuNDay 10a - 4p

1968 Riviera Dr Unit O • Mt Pleasant, SC(Just off the IOP Connector)

843.884.1177 • www.cravemtp.com

Catering for your office or Special Event Plenty of Patio & Outside Seating

Mt. PlEaSant 280 West Coleman Blvd.

(one block from Ravenel Bridge)843-881-6741

Cappuccino Blasts ShakesSundaes

ConesCups

Soft ServeSmoothies

DRIVE-THRU WINDOW

All Day Every Day

Mini Parfait Only $2.00

Hours: Mon-Sat 10-10Open Late Sunday 12-10

FREE Dog Treats

(with purchase)


Just when you thought things were going to simmer down, Eat This! is cranking up the heat and bringing you the Ultimate Food Fight. Ten local chefs will be randomly paired. Tune into Lowcountry Live March 5th at 10 a.m. where the teams will draw knives each representing five cuisines (Lowcountry, Pan-Asian, Southwestern, Mediterranean and French). The teams will then each prepare two small bites (a.k.a.: amuse-bouches) for your enjoyment and critical palate. Visit eatthischarleston.com to weigh in on which chefs would make for the most interesting paired fares to sink your fork into. Join us at the Eat This! Kickoff Party where you will decide which dynamic culinary duo are the Ultimate Food Fight Champions. For more information please visit EatThisCharleston.com.

FOODFIGHT

THE ULTIMATE

EAT THIS! Kickoff Party! Tuesday, March 13, 2012 from 5-8 p.m. at The Lighthouse on the Creek next to Red’s Icehouse in Mt. Pleasant

FEBRUARY 2012 | 23

DEFENDING CHAMPION

Landen Ganstrom

Hays, ks

CRAVE KITCHEN & COCKTAILS

Reigning FOOD FIGHT champion, Landen entered culinary school at 18 and worked as an apprentice under Andre Yusef, executive chef at Argosy Casino. Landen has extensive experience, from large casinos to intimate tapas bars on the beach. As the executive chef at Crave Kitchen and Cocktails, his focus is fusion gourmet, coupled with comfort and innovation.

CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

Meredith AdAMs

Snow hill, nc

Eurasia

After a stint at Johnson and Wales, Adams began her career as sous chef at Todd Jurich’s Bistro in Norfolk, VA and went on to Zinc Brasserie at Hilltop. She was then tapped as execu-tive chef for the original Eurasia in Hampton Roads, VA and part-nered with restaurateur Andy Fallen to expand the successful Eurasia concept into Mt. Pleas-ant. With North Carolina roots and a respect for locally farmed products, she transforms classic dishes into bold cuisine using her own inventive style.

34CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age

Tomelex Copeland

LittLe AfricA, Sc

Red’s Icehouse

Tomelex is proud to be the Executive Chef at Reds Icehouse and has been so since 2005. He went to Johnson and Wales but attributes his cooking skills from his mother, Doris Copelan and his Aunt, Joyce Thompson. A wise man once told him, “If you love what you do, you will be successful in all you do”, and he loves cooking. Tomelex thinks of himself as an eclectic chef with southern tendencies.

30CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age


FOOD FIGHT

DEFENDING CHAMPION

Landen Ganstrom

Hays, ks

CRAVE KITCHEN & COCKTAILS

Reigning FOOD FIGHT champion, Landen entered culinary school at 18 and worked as an apprentice under Andre Yusef, executive chef at Argosy Casino. Landen has extensive experience, from large casinos to intimate tapas bars on the beach. As the executive chef at Crave Kitchen and Cocktails, his focus is fusion gourmet, coupled with comfort and innovation.

33age

Todd Mazurek

decatur, IL

caviar & Bananas

Todd Mazurek is the executive chef of Caviar & Bananas Gourmet Market & Café. His menu features a diverse selection of gourmet prepared and made-to-order epicurean edibles including sandwiches, salads, sushi, and an extensive selection of prepared foods, all of which are made in-house. Mazurek’s creations combine the freshest local, regional and global ingredients with his passion for cooking and skillful execution to artfully satisfy both in-store diners and event clients alike.

31CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age

JJ Kern

Mt. Pleasant, sC

huck’s lowcountry table

Growing up in the Old Village of Mt. Pleasant and having family deeply rooted in Charleston ignited JJ’s passion for foodand hospitality. Daily visits to the old vegetable bin fostered his love for Charleston’s bountyof culinary delights. JJ started cooking with his grand mother around the age of six. After working through high school inkitchens on the ‘creek’, JJ pursued a degree in Architecture, but was drawn back to Charleston and his love for cooking.

32CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age

FEBRUARY 2012 | 25

FOOD FIGHT

antonia m. krenza

long Island, nY

sette

Antonia M. Krenza’s Italian heritage genetically stamped her with a strong sense of food as culture. An unexpected move to the Heart of Dixie and her introduction to the diversity of flavors and culinary traditions in the south led her to her passion in the kitchen. Krenza studied Culinary Arts in Birmingham, Alabama and recently moved to Charleston to further hone her craft. She is currently working as the Sous Chef at Sette in Mount Pleasant.

CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

jimi hatt

ruston, LA

guerrilla cuisine

Jimi Hatt is the chef, host and producer of Guerrilla Cuisine – Charleston’s original collaborative dining project. While the idea of underground, alternative dining is not new, Chef Hatt put his own spin on it, refined it and brought it to Charleston, where it continues to evolve into an exciting culinary, social and philanthropic venture, pushing the boundaries, bringing awareness and building communities.

40CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age

Billy condon

Charleston, sC

perfectly franks

Affectedly known as “Kitchen Billy”. He may have a grizzly beard and infectious smile, but don’t let that fool you. He’s passionate about food and has spent the last year as co-owner/operator of Perfectly Frank’s in downtown Summerville. Billy joined forces with creator/owner Chef Perry Cuda to expand the menu offerings of Perfectly Frank’s. This “haute” dog eatery was recently featured on The Food Network’s, “Diners, Drive-Ins and Dives.”

42CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age


Kickoff Party! See page 45 for Kickoff Party details and location. For the next FOOD FIGHT venue visit EatThisCharleston.com

FOOD FIGHT

antonia m. krenza

long Island, nY

sette

Antonia M. Krenza’s Italian heritage genetically stamped her with a strong sense of food as culture. An unexpected move to the Heart of Dixie and her introduction to the diversity of flavors and culinary traditions in the south led her to her passion in the kitchen. Krenza studied Culinary Arts in Birmingham, Alabama and recently moved to Charleston to further hone her craft. She is currently working as the Sous Chef at Sette in Mount Pleasant.

26age

sean park

seoul, korea

OKU

Chef Sean Park joined Steve Palmer and The Indigo Road team at O-Ku in Charleston, S.C. in March 2010 with both extensive training experience and a deep appreciation for Asian cuisine. Named one of Esquire magazine’s 20 Best New Restaurants of 2010 and chosen as one of the Top 50 Hot Spot Restaurants in the nation by OpenTable in 2011, O-Ku and Park have flourished in their commitment to showcase upscale, authentic Japanese cuisine with a contemporary twist.

45CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age

brannon Florie

hanahan, sc

17 north roadside kitchen

Lowcountry native Brannon Florie is revitalizing the gracious cuisine he knows best. His passion for local food ways and traditions is deeply rooted in his respect for humble Southern ingredients and the region’s rich natural food sources. This, coupled with a contemporary curiosity for new food experiences and a high level of culinary skill and expertise, has made his food at 17 North Roadside Kitchen in Mount Pleasant a stellar standout.

33CHEF’S NAME

HOMETOWN

RESTAURANT

BIOGRAPHY

age

FEBRUARY 2012 | 27

with our flavor enhancing wood fired pizzasGET FIRED UP

www.brixxpizza.com

Open 7 days a week 11-11

656 Long Point Rd. | Mt. Pleasant | 843.971.2120

lard Auditorium on Calhoun Street. This year’s second location will be Harborside East in Mt. Pleasant, with the dramatic backdrop of the Cooper River Bridge. With Blue Moon Beer as a sponsor and restaurants such as Rue de Jean, Hall’s Chophouse, 17 North Roadside Kichen, Bricco Bracco and the Arts Institute of Charleston’s Culinary Department in at-tendance on both sides of the Cooper, the event is sure to attract both race and foodie fans. In addition to the savory,

carb-friendly offerings, there will also be the sweet indulgences of Cupcake, Moon Pie Company and more to seal the deal.

Smith is projecting to serve 1000 din-ners this year at each location of The Taste of the Bridge Run. In fact they are actually limiting the event to that man-ageable number. So if you’d like to enjoy the creations of some of Charleston’s cu-linary wonders while mingling with some of the race participants and reveling in some awesome local music (Did we mention that Ship City Slim will be per-forming at the Gaillard location?), then you might want to purchase your tickets in advance. Tickets are $15 and a portion of the proceeds will be dedicated to es-tablishing a Culinary Scholarship at the Art Institute of Charleston. Music, food and a “feel good” time!

Bridge Run from page 18

Friday, March 30, 2012 | 5 pm until 8pm$15 Admission | www.bridgerun.com

Taste of the Bridge Run


Bring out your inner artist while enjoying

a glass of wine with friends.

843.284.FEAR (3327)1960 Riviera Drive • Mt Pleasant

www.FearNoEasel.com

Sign Up Online. Grab Some Wine. It’s Paintin’ Time!

“TOP 10 dATE nIGhT”

Charleston Living Magazine

now openMon 10-5 | Tu-Fri 9-7 | Sat 9-5

locally owned and operated

843.606.24131956 Long Grove Drive | Mt. Pleasant

Seaside Farms next to Target across from Basil

silviasalonandspa.com

modern vibe | contemporary salon

Belle Hall624 long Point Rd.

(843) 881-3056

PaRk West 1117 Park West Blvd.

(843) 388-6127

West asHley1124 sam Rittenberg Blvd.

(843) 793-3481

www.dogandduckfamilypubs.com

sun-thur 11 am - 12 am | Fri & sat 11 am - 2 amHappy Hour 7 days a week 4:30-7:30

Call to have us cater your next event!

Casual english style Pub.

Great Food. Friendly staff.

Cold Beverages.

FEBRUARY 2012 | 29

Lucky #7 Strategizing Your BB&T Charleston

Wine + Food Festival Experience

The 2012 BB&T’s Charles-ton Wine and Food Fes-tival is in its seventh vin-tage and, like the wine of a master vintner, it is

only improving with each ensuing year. Named one of the Top Five Wine and Food Festivals in the U.S. by Forbes Traveler, it seems that this premier Charleston event has succeeded in its mission to garner national recognition for the culinary hotbed that Charleston has become. The festival, like the city it-self, is a destination for locals and tour-ists alike.

This year’s roster of events promises to be even more exciting than last year’s. As a matter of fact, the plentitude and diversity of options can be pretty over-

whelming. Then there’s the matter of fi-nancing your festival experience. Even if money is no object, a festival goer would still be hard pressed to pick and choose.

For most people money IS an object and so is time. We thought we would look at the Wine and Food Festival ex-perience the way a kid would look at his allowance … How much stuff can I get with this week’s allowance? Say the allowance is $100 (Lucky kid!). If you’re impulsive, you might pick one dinner or tasting event, maybe two. Well, we’ve got a different idea. Why not experience the festival all three days in small tasty morsels with a Culinary Village Perim-eter Pass. The pass each day is $25 and allows you to experience cooking dem-os, competitions, book signings and

by Antonia M. Krenza & Laney Roberts

follow THIS!


Belle Hall Shopping Center 664-G Long Point Rd • Mt. Pleasant

Follow us on & for Weekly Features M-W 4-11pm • THR-SAT 4pm-12am

Happy HourMon-Fri, 4-7 pm

$4 Glasses of House Red or White Wine

$3 Craft Beers$2 off Cheese

Du Jour

Live MusicSee our website

for details

Wine TastingsHeld the 1st & 3rd Wednesday & last Saturday of each month, 5-7 pm

THE Mt. Pleasant Wine BarTHE Mt. Pleasant Wine Baroffering more than 100 incredible wines, 25+ wines by the glass, craft beer selection, 13 artisan cheeses,

artisan chacuterie & 15 gourmet chocolates

uncorkedwine.net

Carpe Diem Wine & Spirits

Finest seleCtion

Mt Pleasant’s Boutique Liquor Store

KnowleDgeable sales ProFessionals

843•881•9203 869 Houston Northcutt Blvd • Mt. PleasantPatriots Plaza Whole Foods Shopping Center

Happy Hour 7 days a week 4:30 - 7:30 pm

$2 domestics $3 wellMON-FRI: 4:30 pm - 2 am SAT-SUN: 4 pm - 2 am

entertainment and drink specials 7 days a week

team trivia tuesdayslive music and more!

1150 Queensborough Blvd. Mount Pleasant, SC • 843.388.5114off Anna Knapp Blvd., just South of Mathis Ferry Road

in the Publix Shopping Center next to Chick-fil-A

www.yourlocalsbar.com

Scott Walker | [email protected] | scottwalkeragency.com

867 Houston Northcutt Blvd | Patriots Plaza | Mt Pleasant

Auto | Home | Life | Bank

Being there is why I’m here.

FEBRUARY 2012 | 31

Chicken Zarroby Chef Joe Spiotta

specialized seminars all brought conveniently together in Marion Square.

This pass does not include admittance to the Grand Tasting Tents however. So, if you have only one day to enjoy the Wine and Food Festival then definitely purchase an all in-clusive pass. Friday and Sunday passes are $75, but on Saturday they are $100. Satur-day festival goers must select a specific time for entry in the Grand Tasting Tents — 11 to 2 pm or 3 to 6 pm — but those pass holders will have unlimited access to all other tents in the Culinary Village throughout the day. Check out charlestonwineandfood.com for event scheduling. (Heads Up! Keep an eye out for events featuring Chef Chris Hastings of “Hot and Hot Fish Club” in Birmingham, AL and Chef Hugh Acheson of “Five and Ten” in Athens, GA.

The Charleston Wine and Food Festival is an amazing experience at any level. Whether you take a budget-restricted “bite” or attack it as a full-on “buffet”, the event will recon-nect you with a sense of our unique culinary heritage. Your allowance could not be more well spent!

As of the publishing of the official festival catalogue, the events we’ve listed above were not sold out. Check a more detailed and up-dated listing of festival events and purchase tickets online at charlestonfoodandwine.com. Must be 21 to attend all festival events. No in-fants, strollers or animals allowed.

FRiDay|MaRCH2

laWinelaluncheon|$75|12pmA three course pairing of food and proprietary wine hosted by owner and native son Brad BallSocial Restaurant & Wine Bar 188 East Bay Street

Champagne&Charcuterie|$50|11pmWine Connoisseur Kevin Pike pairs a selection of Grower Champagnes with charcuterie to discover the savory splendor of bubbles Culinary Institute of CharlestonPalmer Amphitheater, Room 18266 Columbus Street

SaTURDay|MaRCH3

CelebrityauthorsReception|$50|4-6pmEnjoy wine and Hors d’oeuvres while meeting celebrity authors. Cook books available for purchase and signing on site. Governor Thomas Bennett House69 Barre Street afterHours:TakingittotheStreets|$85|9-12pmStreet performers, dancers, specialty cocktails, food arts and food trucks! A first! Bus Shed 375 Meeting Street nectarofthegods:Pulque,MezcalandTequila|$55|3pmMaster Mixologist Junior Merino, The Liquid Chef, explore the agave spirits of Mexico Taco Boy 217 Huger Street

In addition to the happenings on Marion Square, there are specialized events on site at some of our city’s amazing restaurants, plantations and private homes. Below is a list of “Under $100 Alternative Events” that might help in narrowing your choices.

Wine+Food

Events


Chicken Zarro

Lay both chicken breasts skin side down. Place two slices proscuitto and mozzarella in the center and fold cbhicken together to form a sandwich. Dredge chicken in flour and coat evenly. Dip in beaten eggs and then back in the flour to coat heavily.

Take a sautee pan and place 3 oz of olive oil over medium heat. Sautee chicken on both sides till golden and crusty. Remove chicken from pan and open it onto a cookie sheet. Place 1 oz of chicken stock on chicken and finish cooking it in pre heated 400 degree oven. Approx 8 to 10 minutes.

In sautee pan add chopped proscuitto and let render 2 minutes. Add mushrooms cook 2 minutes. Add minced shallots cook 1 minute. Add marsala and flame off alcohol add remaining chicken stock and butter. Reduce to sauce consistency.

Remove chicken from oven and fold back into sandwich. Top with sauce and enjoy. Serve over whipped potatoes or your favorite pasta.

Makes 1 serving.

2 Chicken breasts (5-6 oz.)2 slices mozzarella cheese2 thinly sliced pieces proscuitto

Half cup chopped proscuitto1 shallot minced1 cup sliced mushroomsFlour

2 beaten eggs1 cup sweet marsala wine3 oz chicken stock2 oz salted butter

Not to be confused with Zorro — the dashing black-clad masked outlaw. This is Zarro. Chicken Zarro to be exact, Chicken Zarro was a staple in our traditional Sunday family dinners. The recipe was handed down by my grandmother whose last name was Zarro. This dish is now considered a legacy in our family and we continue to

enjoy it at our Sunday family dinners to this day. Joe Spiotta, Chef and Owner of Bricco Bracco has unmasked this dish and it is absolutely delicious.

If you’re a Chef and would you like to share a recipe with the readers of Eat

This!, send us an email of the recipe and a photo of the finished product to: [email protected].

Chicken Zarroby Chef Joe Spiotta

chefrecipe

FEBRUARY 2012 | 33

Bacon & Asparagus Tartlet

1. PREHEAT oven 400’.

2. Roll puff pastry onto greased or non-stick baking sheet folding outer edges slightly in to form crust.

3. COOK bacon to a crisp. Remove from pan, drain and crumble. Reserve approximately 1 Tbsp bacon grease. In same pan, sauté shallot and asparagus until soft — approximately 2-3 minutes. Salt and pepper to taste.

4. SPREAD or crumble goat cheese onto the puff pastry.

5. Arrange asparagus and shallots onto puff pastry. Top with crumbled bacon

6. BAKE at 400’ for 15-20 minutes or until puff pastry is golden brown.

7. Enjoy!

3-4 pieces of thick-sliced Bacon1/4 shallot peeled and chopped1 Puff Pastry Sheet

1 LB asparagus tips washed and trimmed4 oz softened goat cheeseSalt and Pepper to taste

A quiche is fun, but a tart is divine. And everyone knows that anything is better with bacon. Trust my Southern

palate. From the delicate texture of the tart crust, the crisp bacon, soft goat cheese and asparagus — this dish is a win-win for brunch or any occasion. Visit any local farmers market this Spring for fresh and locally produced goat cheese and asparagus — you’ll be glad you did.

Do you have a great recipe? Submit your story, food photo and recipe to: [email protected].

Bacon & Asparagus

Tartletby Aaran A. | Mt. Pleasant

Reader recipe


Dante’s spirits sea island shopping Center

1220 Ben sawyer BlvdMt. pleasant 843.856.8815

Mon-sat 10 am - 7 pm

BraDley’s 1440 Ben sawyer Blvd

Mt. pleasant 843.881.1040Mon-sat 10 am - 7 pm liQUOr stOres

a neighborhood store with neighborly prices

644Q Long Point Rd., Mt. PleasantInside the Belle Hall Shopping Center Across from Brixx

843-856-5798 www.fujisushibarandgrill.com

Mon-Thurs 11am - 10 pm Fri 11am - 11 pm Sat 12 - 11 pm Sun 12 - 10 pm

Mt. Pleasant’s Best Sushi

SUSHI BAR & GRILL

Our Chefs are from New York’s Finest Sushi Restaurants

MON Single Lady 1/2 Price on House Wine, House Champagne & House Hot Sake

TUES HAPPY HOUR ALL NIGHT

WED 1/2 Price Bottle Wine Night

THURS $15 Pitchers of Margarita $10 Buckets of Beer

FRI & SAT $5 Martini

SAT & SUN $10 Bottomless Mimosa’s BRUNCH & $5 Bloody Marys

SUN $2 Off Sappora

$10 Domestic Buckets during

March Madness!

HaPPy Hour7 Days a week 4:30 - 6:30 pm$2 All Domestic Beers

$2 off Japanese Beer & Wine$3 Well Drinks1/2 off Sake

Fuji Sushi Mount Pleasant

FEBRUARY 2012 | 35

SUMMERVILLE

Seewee Outpost — 6 miles

Walmart

Coosaw CreekCountry Club

RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.

ISLE OF PALMS CONNECTOR

VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.

SWEETGRASS BASKET PKWY.

SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.

ASHLEY PHOSPHATE RD.

DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

526

41

SUMMERVILLE


Walmart


RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.N. M

AIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.BER

LIN G

. MYER

S PKW

Y.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

526

41

SUMMERVILLE


Walmart


RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

526

41

Bradley’sliquorSteelCityPizza

Red’sicehouselighthouseontheCreek

ColemanPublicHouse

grazeCarpeDiemEurasia

DogandDuck

BrixxPizza

FinzBarandgrill

CHARLEST

ON

localsSushiBar

BaskinRobbins

Dante’sSpirits

PerfectlyFrank’s

HoneycombCafe

Skoogies


SUMMERVILLE


Walmart


RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

526

41

BriccoBraccoUncorked

Bradley’sliquorSteelCityPizza

Troubedors

ladlesSoups

CraveKitchenandCocktailsFearnoEasel

Huck’slowcountryTable

FujiSushi

BrixxPizza

DeRoMa’sPizzaTasiBitesandBlends

FEBRUARY 2012 | 37

SUMMERVILLE


Walmart


RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

526

41

SUMMERVILLE


Walmart


RIFLE RANGE ROAD

RIFLE RANGE ROAD

LONG POINT RD.

LONG POINT RD.

COLEMAN BLVD.

COLEM

AN

BLVD.


VENNING RD.

LONG GROVE DR.

HUNGRYNECK BLVD.


SIX MILE RD.

MATHIS FERRY RD.

HO

USTO

N N

ORTH

CU

T BLVD

McG

RATH

DAR

BY

JOHNNIE DODDS BLVD.

JOHNNIE D

ODDS BLVD.

PARK WEST BLVD.

AIRPORT RD.

NATIONAL RD.


DORCHESTER RD.

DORCHESTER RD.

DORCHESTER RD.

LAD

SON

RD.

LADSON RD.

S. MAIN

ST.

N. MAIN ST.

CENTRAL AVE.

W. RICHARDSON AVE.

LINCOLNVILLE RD.

E 5TH N ST.

W 5TH N ST.

BERLI

N G. M

YERS

PKWY.

OLD

TROLLEY RD.

OLD

TROLLEY RD

.

OLD TROLLEY RD.

BOONEHILL RD.

ORAN

GEBU

RG RD

.

BACO

NS

BRID

GE

RD.

SEVEN FARMS DR.

DAN

IEL ISLAND

DR.

RIVER LAN

DIN

G D

R.

526

41

FatHen

BlackBean

BlackBean

HowartThou

Cavier&Bananas

CHARLEST

ON

CHARLEST

ON

17northRoadsideKitchen

DogandDuck

DogandDuck


Breakfast Lunch & DinnerBeach Food • Coffee & Crepe Brunches

Deli Wraps • Fruit Smoothies

843-856-4264 •tasifresh.com1948 Long Grove Drive, Mt Pleasant

Just off IOP Connector, next to Target. Minutes from the beach.

Get In Bed With Us!

Two MT. PleasanT locaTions1109 Johnnie Dodds Blvd. • 843.606.99091031 Highway 41 #500 • 843.849.8166

NortH CHarlestoN • 843.552.1822 West asHley • 843.225.4113

www.sunstationtan.com

MeNtioN tHis aD aND taN Free For 1 Week! NeW CustoMers oNly.

Mt. Pleasant • Shem Creek • 843.388.0003 • Seabrook • Bohicket Marina • 843.518.5515w w w. r e d s i c e h o u s e . c o m

It,s all about

the ease & the breeze!

Come for the View. Stay for the Food!

Red’s has a diverse menu featuring

fresh, local seafood and plenty of

delicious land lover options.

FEBRUARY 2012 | 39

17northRoadsideKitchen3563 N Highway 17 Mount Pleasant, SC 29464(843) 606-2144 roadsidekitchens.com

BaskinRobbins280 West Coleman Boulevard Mount Pleasant, SC 29464(843) 881-6741baskinrobbins.com

BlackBean116 Spring StreetCharleston, SC 29403(843) 277-0990 blackbeanco.com

869 Folly RoadJames Island, SC (843) 277-2101

Bradleysliquor1440 Ben Sawyer Blvd #1102Mount Pleasant, SC 29464(843) 881-1040

BriccoBracco1161 Basketweave Drive Mount Pleasant, SC 29466 (843) 416-8290 briccobracco.net

BrixxWoodFiredPizza656 Long Point Road # G Mount Pleasant, SC 29464(843) 971-2120brixxpizza.com

CarpeDiem869 Houston Northcutt Blvd Mt Pleasant, SC 29464(843) 881-9203

Caviar&BananasgourmetMarket&Café51 George StreetCharleston, SC (843) 577-7757caviarandbananas.com

ColemanPublicHouse427 West Coleman BoulevardMount Pleasant, SC 29464(843) 416-8833colemanpublichouse.com

CraveKitchenandCocktails1968 Riviera DriveMount Pleasant, SC 29464 (843) 884-1177cravemtp.com

Dantesliquor1220 Ben Sawyer BoulevardMount Pleasant, SC 29464(843) 856-8815

DeRoMa’sPizza1948 Long Grove Drive #201Mount Pleasant, SC 29464(843) 972-1780deromaspizza.com

DogandDuckBelle Hall624 Long Point Road(843) 881-3056DogAndDuckFamilyPubs.com

Park West 1117 Park West Boulevard(843) 388-6127

West Ashley 1124 Sam Rittenberg Boulevard (843) 793-3481

Eurasia915 Houston Northcutt BoulevardMount Pleasant, SC 29464(843) 606-2616eurasiaSC.com

FearnoEasel1960 Riviera DriveMount Pleasant, SC 29464(843) 284-FEAR (3327) fearnoeasel.com

FatHen3140 Maybank HighwayJohns Island, SC 29455(843) 559-9090thefathen.com

FinzBarandgrill440 Coleman BoulevardMount Pleasant, SC 29464(843) 654-7296finzbar.com

FujiSushi644 Long Point Road #QMount Pleasant SC 29466(843) 856-5798fujisushibarandgrill.com

graze863 Houston Northcutt Mount Pleasant, SC 29464(843) 606-2493grazecharleston.com

HoneycombCafé162 Seven Farms DriveDaniel Island, SC 29492(843) 881-8686

HowartThouCafé1956 Maybank Highway Charleston, SC 29412(843) 793-2231 HowArtThouCafe.com

HuckslowcountryTable1130 Ocean BoulevardIsle of Palms, SC 29451(843) 886-6772huckslowcountrytable.com

ladlesSoups1164 Basketweave DriveMount Pleasant, SC 29466(843) 606-2711ladlessoups.com

locals1150 Queensborough BoulevardMount Pleasant, SC 29464(843) 388-5114yourlocalsbar.com

PerfectlyFranks118 North Main Street Summerville, SC 29483(843) 871-9730pfranksandmore.com

Redsicehouse98 Church StreetMount Pleasant, SC 29464(843) 388-0003RedsIcehouse.com Bohicket Marina1882 Andell Bluff BoulevardSeabrook Island, SC 29455(843) 518-5515

Skoogies840 Coleman Boulevard Mount Pleasant, SC 29464(843) 884-0172originalskoogies.com

SteelCityPizzaMount Pleasant1440 Ben Sawyer Boulevard (843) 856-2525 SteelCityPizza.com

North Charleston 8600 Dorchester Road (843) 225-6111

TasiBitesandBlends1948 Long Grove Drive #5Mount Pleasant, SC(843) 856-4264tasifresh.com

TroubedorsCoffee1317 Long Grove DriveMt Pleasant, SC 29464(843) 884-3334troubadourscoffeehouse.com

Uncorked664 Long Point Road, Suite GMount Pleasant, SC 29464(843) 849-5185uncorkedwine.net

Restaurant Directory

List your restaurant, email [email protected] | EAt this! ChARlEston

www.pfranksandmore.com

118 N. Main Street Summerville • 843-871-9730

As featured on “Diners, Drive-Ins

and Dives”!

Because life is more

than ordinary!

See our daily specials, daily homemade soups,

gourmet sandwiches, and salads at

www.ladlessoups.com843-606-2711 • 1164 Basketweave Dr • Mt. Pleasant

“Hot soups for cool people!”

843.881.8686162 Seven Farms Drive | Charleston

Open 7 Days a week from 6:30 am - 2 pm

Start your day with a little honey.

BEST BrEakfaST IN TOWNBreakfast | Lunch | Coffee | Drinks

Best Reuben Anywhere

FEBRUARY 2012 | 41

Have a culinary event you’d like to promote?

Email your culinary event to [email protected].

FEBRUARY17-19 SOUTHEaSTERnWilDliFEExPO 211 Meeting Street, Charleston (843) 723-1748

18 allyOUCanEaTOySTERROaST 6 - 9 p.m. St. Padre Pio Old Catholic Church 102 Old Trolly Rd, Summerville (843) 851-5577

20 WilDgaMEWinEDinnER 7 p.m. 17 North Roadside Kitchen 3563 Hwy. 17 North, Mt. Pleasant (843) 606-2144

21 FRiTzWinERyWinETaSTing 5 - 7 p.m. 132 S. Main Street, Summerville (843) 832-1212 www.accentwine.com

23 ECEWMEalSOnWHEElSFUnDRaiSER

6 - 8 p.m. Liberty Tap Room & Grill 1028 Johnnie Dodds Blvd., Mt. Pleasant (843) 971-7777 26 13THannUalCHEFS’FEaST 6 - 9:30 p.m. Charleston Area Convention Center

Grand Ballroom www.lowcountryfoodbank.org

MARCh 1-4 CHaRlESTOnWinE+FOOD

FESTival Downtown Charleston

(843) 727-9998 charlestonwineandfood.com

12 PalMETTOBEERDinnER 7 p.m.

17 North Roadside Kitchen 3563 Hwy 17 North, Mt. Pleasant

(843) 606-2144

13 UlTiMaTEFOODFigHT 5 - 8 p.m. Lighthouse on the Creek 100 Church Street, Mt Pleasant www.eatthischarleston.com

30 TaSTEOFTHEBRiDgERUn 5 - 8 p.m.

Dowtown Charleston Galliard Auditorium, 77 Calhoun St. Mt. Pleasant HarborSide East, 28 Bridgeside Blvd. (843) 937-4183 APRIL 1 lOWCOUnTRyBEERFESTival 11 a.m. 17 North Roadside Kitchen 3563 Hwy 17 North, Mt. Pleasant (843) 606-2144

1 CajUnFESTival Noon James Island County Park (843) 795-4386

13-15 WORlDgRiTSFESTival St. George

(843) 563-7943 www.worldgritsfestival.com

29 BlESSingOFTHEFlEETanDSEaFOODFESTival

11:30 a.m. - 6 p.m. Mt. Pleasant Waterfront Park (843) 849-2061

MAY 5 36THannUallOWCOUnTRy

SHRiMPFESTival 11am The Robert E. Ashley Landing

McClellanville lowcountryshrimpfestival.com

11-13 CHaRlESTOngREEKFESTival Holy Trinity Greek Orthodox Church 30 Race Street, Charleston (843) 577-2063 www.greekorthodoxchs.org/greekfest

Events


HOURS Monday through Sunday 24/7

BREAKFASTRoc Doc and Laura Lee from 6am-10am

served with a side of They Might be Giants,

The Occassional Milkshake, and Talking Heads

LUNCHNikki from 10am to 3pm

served with a side of Sol Driven Train, The Pretenders,

Gaslight Street and Lenny Kravitz

DINNERThe Critic from 3pm to 7pm

served with a side of Michael Trent, Adele,

Bob Marley and Edwin McCain

Please inform the station of any music allergies you may have.

Thank you for listening to The Bridge — The Sound Of Charleston.

www.1055thebridge.com

Call letters WCOO | Format Adult Rock Contemporary

Dial Position 105.5 FM | Audience Everyone

Welcome to The Bridge

steelcitypizza.com

builders of good food ------------------------------------------------------------ from the builders of giuseppi’s pizza & pasta

North charlestoN • 843-225-61118600 dorchester road — behiNd suNtrust baNk

mouNt pleasaNt • 843-856-2525 1440 beN sawyer boulevard — iN the bi-lo shoppiNg ceNter

FEBRUARY 2012 | 43

2.5 hour tour 404.226.1086 | 843.754.1394 | www.charlestonculinarytours.com

Take your Tastebuds for a stroll while learning the history of Charleston.

$5 discount when you mention you saw us in Eat This! magazine!

BREAKFAST | LUNCH | FREE DELIVERYBREAKFAST | LUNCH | FREE DELIVERY

RISING HIGH CAFERISING HIGH CAFE

The purest, richest coffee combined with the freshest

salads, sandwiches and sweets (or your next visit is FREE!)

M-F: 7 am – 4 pm | Sat: 8 am – 2 pm480 E. Bay St. | Charleston, SC

843-958-8596 | risinghighcafe.com | 9770 dorchester rd. North charlestoN

oakBrook Walmart shoppiNg ceNter 843-821-0888

BottledBeers500

WheN you meNtioN you saW us iN

$5 oFF

9 draFtsgroWlerreFill statioN

CHARLESTON


NO BUGS. NO BITES.NO KIDDING.

Barrier Spray: Every three weeks, Mosquito Squad will spray your yard for season long protection.

Automatic Misting Systems: Protects your property with time bursts of our effective mosquito control solution.

Special Event Spray: Effective, dependable control for backyard BBQs, pool parties, weddings, any outdoor gathering!

INTRODUCTORY SPECIAL

Barrier Treatment

843-884-8661Lowcountry.MosquitoSquad.com

$49

First time customers only. Limit one coupon per property. Not valid with other offers. Expires 6/30/12 IC

Satisfaction Guaranteed!

FEBRUARY 2012 | 45

Food For Thought What is the recipe for a foodie? Perhaps you eat out often, own a celebrity chef cookbook or two. Maybe you watch the Food Network and other culinary shows like Top Chef, Chopped and No Reservations and subscribe to Bon Appetit. Better yet, you’ve coordinated a menu, created a French cream sauce from scratch, or made a wine recommendation for three different people eating three different meals (not using a special iPhone App). If so, you might be a foodie or perhaps you just love food and, well … that’s good enough for us.

1. What are black- eyed peas?a. Beansb. Cornc. Peas

2. What European nation consumes the most spicy Mexican food?a. Norway b. Francec. Italy

3. What part of the banana is used to make banana oil?a. No part b. The peelc. The banana

4. What are the two top selling spices in the world?a. Salt & pepper b. Basil & garlicc. Salt and garlicd. Pepper & mustard

5. What is the most widely eaten fish in the world?a. Herringb. Mahi c. Catfish d. Tilapia

6. What animal’s milk is used to make authentic Italian mozzarella cheese?a. Cowb. Goat c. Water buffalosd. Mice

7. What is the only essential vitamin not found in the white potato?a. Vitamin Ab. Vitamin B c. Vitamin Cd. Vitamin D

8. What was the original name of the drink now known as the Bloody Mary?a. The red snapper b. Tomato maryc. Bloody mary d. V8

9 .What was the first of H.J. Heinz’ “57 varieties”?a. Ketchupb. Horseradishc. Mustard

10. Where did the pineapple plant originate?a. South America b. United States c. Hawaiid. Scranton, PA

Visit eatthischarleston.com to submit your answers for a chance to win a $25 gift certificate.

FoodieQUIZ KicKoff PARTY

MARch 13 | 5-8 PM

lighThouse cReeK

PicK iT uP TodAY oR view iT on The web AT eatThischarleston.com

Ultimate Food FightTasting & Competition

Wine & Beer

Tastings

Lighthouse on the CreekNext to Red’s Icehouse | 98 Church St. | Mt. Pleasant | SC

onTheAT

The

KicKoff PARTY MARch 13 | 5-8 PM

lighThouse cReeK

PicK iT uP TodAY oR view iT on The web AT eatThischarleston.com

Ultimate Food FightTasting & Competition

Wine & Beer

Tastings

Lighthouse on the CreekNext to Red’s Icehouse | 98 Church St. | Mt. Pleasant | SC

onTheAT

The

16 Top Quality Import & Domestic Craft

Beers on TapKitchen open

7 days a week from 11:30 am - 12:30 am

Saturday & Sunday Brunch

Overwhelm your taste buds.

843.416.8833427 W. Coleman Blvd. • Mt. Pleasant, SCJust minutes from the Ravenel Bridge, and steps from Shem Creekwww.colemanpublichouse.com

Documents

Eat This! Magazine | SPRING 2012