Tag Archives: Charleston

BEER DRINKERS, LAMB RAISERS

Fun times at The Griffon

Fun times at The Griffon


Whooweeee- it sure can get cold on the South Carolina coast, the first week of March!!
However as I experienced, when the going gets tough in Charleston, the tough drink cans of Schlitz in a cozy dive bar. One with hundreds of dollar bills adhered to its walls, failing to buffer all the uproar and laughter within.

Marty and I accompanied a gang (a motley bunch?) of Richmond chefs, cooks and for lack of a more specific term, ‘food people’ down to Charleston, SC this past weekend for a Lambs and Clams after party.
Lambs and Clams, if you have yet to experience, is the wonder trio of Craig Rogers- Shepherd and Travis and Ryan Croxton- Oystermen.

Travis and Ryan Croxton of Rappahannock River Oysters


Travis and Ryan Croxton of Rappahannock River Oysters.

They throw lots of events, or as I see them, somewhat poorly disguised wild and wonderful parties for passionate eaters and do-ers. At this year’s Charleston Wine and Food festival, they again did just that. I’m happy to know them and count Craig Rogers as one of my favorite humans. When the invitation to join in on some festival after party fun presented itself, I wholeheartedly accepted. When I learned he invited a slew of RVA’s own to provide food and drink- I considered hiring chaperones.

Craig is a shepherd of more than just sheep. His flock includes all manner of talented craftspeople, be they butcher, baker, cocktail or music maker. He has a knack at assembling wonderful groups of people to revel in each others company and talents, to spend an evening creating and enjoying. He threw a fabulous party and our group of Richmond chefs made lots of new friends. The folks at The Grocery hosted gracefully and chilly as it was, our merry bellies kept us warm. Here are some pics of the frivolity.

Jason Alley of Comfort & Pasture

Jason Alley of Comfort & Pasture

Owen Lane of The Magpie and Joe Sparatta of Heritage

Owen Lane of The Magpie and Joe Sparatta of Heritage

Randall Doetzer of Julep's and Mint

Randall Doetzer of Julep’s and Mint

T Leggett and Lee Gregory of The Roosevelt

T Leggett and Lee Gregory of The Roosevelt

A bunch of weirdos at Butcher and Bee

A bunch of weirdos at Butcher and Bee

I was unable to get a picture of Craig, he was in high demand by both guests and the lamb pit. This is one of him at last summer’s Big Apple BBQ sporting an apron of his own design and a smile as big as his heart.

Craig in his overall apron

Craig in his overall apron

Thanks to Craig, Travis, Ryan and the Grocery and to all who worked so hard to put on such a great event. Also hearty thanks to all of the RVA chefs, cooks and creators who continue to make our city more unique and delicious everyday.

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PIMENTO AND PIG

Pimento Cheese meets Whoopie Pie


Although it looks like I took the last month off around here on the internet, I assure you there is no rest for the wicked and since I’ve last posted much has occurred.

This past week the darling Caroline Nuttall of Read Charlie wrote up a piece about all of the Pimento Cheeses of Charleston and included a bit about the film. You can read it here. Pimento Cheese is popping up everywhere outside the South, these days. Better hurry and get this film made before the backlash starts in- I met a chef who was working on a Pimento Cheese foam ?!?

Charleston is such a vibrant city. We enjoyed filming there and really loved eating there. If you want to see my eyes roll up in my head and start drooling just ask me about our eating excursions while there, like the cocktails at FIG and the dinner at Husk.

Speaking of great dinners, here in Richmond, I was honored to help contribute to the last course of a Suds and Sow dinner at Comfort. Chef Jason Alley and his team created a multi course dinner around a suckling pig, matched with beers from Athens’ Terrapin Brewery. Have you tried the Hopsecutioner?! Don’t walk, RUN!
From the starters of pork fat fried peanuts, and housemade rinds to the tender ribs and crispy jowl salad.. not to mention the whole hog tacos, it was a bacchanal of porcine delights. I made bacon fat and ginger whoopie pies that were filled with peanut butter cream and served with a citrus bacon jam. (Alas, I have no pictures so we’ll make do with the above savory Northern/Southern hybrid- The Pimento Cheese Whoopie Pie!)
It’s such a delight that area chefs in our city host events like this. There is a food scene here in Richmond, and we are lucky to have it, but it needs to advance and grow. Events like Suds and Sow help spread the word in our own community and beyond.

I have heard word that there is also a fledgling secret restaurant scene on the rise here in River City. If anyone needs any dessert items for such events please be in touch – I can keep a secret!