Saturday, July 14, 2012

Food & Wine Recipe Series: Vegetarian from Alyssa Gorelick

Our version of Food & Wine's Tofu and Vegetable Tacos with
Eggplant-Ancho Spread from Chef Alyssa Gorelick.
This is the first installment in the Food and Wine Recipe Series. As a writer and a foodie I thought it would be fun to document our attempts at two recipes from each issue of Food & Wine Magazine.

We like to try to eat vegetarian at least once a week, but sometimes it's a little hard to come up with or find a fun, flavorful dish, especially when you're kind of new to vegetarian cooking. In the June 2012 issue of Food & Wine Magazine, Chef Alyssa Gorelick's recipe for Tofu and Vegetable Tacos with Eggplant-Ancho Spread caught my eye. The food looked good in the article and the recipe seemed easy enough to assemble (no oddball spices or especially hard-to-find ingredients) and execute, and we loved eating at Chef Gorelick's Charlotte, NC, vegetarian and vegan restaurant, Fern, so we decided to give it a shot.

Wednesday, July 11, 2012

McCrady's Restaurant: Fine Dining in Charleston, SC

Iron Chef. About 10 years ago I discovered it and ever since I saw Hiroyuki Sakai, the Delacroix of French Cuisine, I knew I had to expand my palate and, someday, try food as innovative, as beautifully plated and as seemingly delicious. So, it's been a search that, up until our trip to Charleston, with the exception of a few dishes here and there, had been fruitless.

Then we ate at McCrady's.

Chef Sean Brock, of Husk, heads up this notable kitchen and the meal Lauren and I had there was the closest thing to an Iron Chef judge's table dining experience either of us have had. The food was thoughtful, creative, beautifully plated and, above all, spot on with every flavor on the plate.

Monday, July 9, 2012

Food & Wine Recipe Series

I'm starting a new series on the blog this week, a cooking series. As readers of Food & Wine, Lauren and I see recipes I want to try all the time. I've decided to start making some of the more interesting, challenging, delicious and appealing ones out of each issue. If nothing strikes my fancy, I'll dip into one of the F&W cookbooks I have and make something from there. Look for the series every two weeks.

A little preview: we made a vegetarian meal from the chef at Fern in Charlotte, NC. We've eaten there (and it was very good) and we like to try vegetarian food from time to time and it used a lot of seasonal veggies, so it seemed like a good place to start.

Saturday, July 7, 2012

Husk - Upscale Downhome Cooking in Charleston, South Carolina

Husk delivers true Southern cuisine with a sophisticated
twist, and they only use ingredients sourced from below
the Mason-Dixon Line. 
Charleston, South Carolina, is one of the best food cities in the South and it's been getting a lot of national attention the last few years. Several Chefs and restaurants in town have been nominated for or earned prestigious James Beard Awards, including Chef Sean Brock of McCrady's and Husk, named the Best Restaurant in America 2011 by Bon Appetit magazine. As a freelance writer, restaurant reviewer and self-admitted food nerd, eating at both of these restaurants was on the required list for any trip to Charleston. Reservations are hard to get, but we found a mutual friend who managed to squeeze us in for a prime seating on a Friday Night. 

Husk is tucked away on a side street in a beautifully outfitted 19th century home. The dining rooms and kitchen occupy the main house and The Bar at Husk is across the driveway in the old carriage house. That was our first stop.