local food

The Glass Onion's, Chris Stewart and Sarah O'Kelley

What is your favorite local food?

Chris: Any Local Fish! Sarah: I second Chris!

What is your favorite seasonal dish or recipe?

Chris: Field Peas...I love the field pea falafel we made last summer!; Sarah: Soft Shell Crabs...love our technique of cold smoking them and then frying them!

If Charleston were a vegetable what would it be?

What is your favorite local food?

Favorite local food presently would be smoked shad roe with a touch of horseradish, but this is seasonally driven and a hint to Jimmy Lucas [ smoker extraordinaire] that the time is nigh.

LLF Talks with Local Palate Publisher and CEO, Joe Spector about local food, local biz and moving the needle. Big thanks to the Local Palate for sponsoring Eat Local Month! 

What is your favorite local food?

The Glass Onion

The Grocery
What is your Local Plate Special?  Our entire philosophy is based around The Local Plate.  However, there are certain dishes that highlight Spring and they are only available right now like the soft-shell crab with English pea puree, sautéed pea shoots, English peas, our house-made pancetta and baby carrots, drizzled with a preserved lemon vinaigrette.  It really shows off spring in the Lowcountry.



For more than 70 years, Limehouse Produce Co. has been supplying Charleston’s food service industry with the freshest fruits and vegetables available. What began as place for Lowcountry farmers to consolidate their goods now proudly offers products from around the world in an effort to fulfill the evolving demands of the food community. Each year, we purchase nearly $2 million in local produce that is served in Lowcounty restaurants, schools, hospitals and military institutions.
 

In less than a week we will begin the celebration of local food, wine and the wonderful culinarians that bring it all to life at the BB&T Charleston Wine and Food Festival!  I am looking forward to the Farm Feast Auction which is a new event this year and will feature all the great auction items that the Festival has donated each year all in one place!  If you want to eat some fanastic local food prepared by wonderful local and regional chefs and enjoy great music th

As the 2012 Apprentice Program Year approaches and applications come rolling in, it is exciting to imagine what the next wave of apprentices will be like and how the program will change their future. Looking back on some of the past program participants, it is amazing the direction many graduates have gone.  So, where are they now?
 
Matt Frye: