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FOOD STAPLES INFUSED WITH TASTE, TRADITION AND HISTORY

DISHES THAT ENDURE

Nothing evokes comfort and bliss better than Southern cuisine. Chefs and critics agree that every mouthful, from lowly to lofty favorite, is infused with taste, tradition, and history. 

Take the deviled egg. The origins of this dish date back to ancient Rome. English settlers brought it to our shores, using the term “deviled” to note the addition of hot spices. DeepSouthDish. com applauds Southerners for their variations of this party staple and encourages the sprinkling of everything from horseradish to caviar to add a bit of flourish. 

foodnewsBLUFFTON RESTAURANTS HONORED WITH GOOD FOOD AWARDS 

For the fourth consecutive year, Bluffton chef and restaurant owner Leslie Rohland has been recognized with multiple Good Food Awards for new recipes at her two restaurants. The Cottage Café and The Juice Hive were recognized by The Good Food Foundation with five Good Food Awards. 

The national Good Food Awards honor those who make food that is delicious, respectful of the environment and connected to communities and cultural traditions, a news release said. The Cottage Café’s winning entries were Cherry Bomb Jam and Green Tea Watermelon Rind pickle. The Juice Hive was recognized for Black Garlic kimchi, Amaranth Greens kimchi and Zephyr Zucchini pickles. 

FIND THE PERFECT GRILL FOR YOU

The concept of cooking outdoors carries a certain mystique. It’s a spring rite of passage, posting yourself in front of your trusty grill and coaxing out the flavor from a slab of meat (or vegetables) while the intoxicating aroma of smoke rises on the breeze. 

But what grill is right for you? Figuring out which one to cook on is no small decision, so with that in mind, we present the following primer on the grilling basics.

When you indulge in one of the deliriously creamy scoops of rum raisin or cappuccino flake at Jack Frost (or any of their dozens of flavors), you’re not just tasting some of the best ice cream in the world, considered super premium by industry standards (containing 14% butterfat). What you’re tasting is the sweet results of the American dream come true. 

Teresa Brandow spent 13 years in the kitchen at upscale country clubs across the Lowcountry, developing skills and mastering techniques while at the same time nurturing a dream. With every pastry she made and delectable dish she prepared, that dream lingered that one day she would have a kitchen where she could create the ultimate and delicious healthy cuisine. 

Some chefs elevate a meal with their experience. Some elevate a menu with their refined palate. Heath Prosser elevates the entire kitchen and has at every stop in his globe-spanning career. 

Long before he was one of the island’s most celebrated chefs, Michael Cirafesi was just a kid in a kitchen. Already showing promise while still in high school, trading classes in the morning with advanced culinary instruction in the afternoon, he started in the kitchen at the now-closed Jefferson House restaurant at just 15. 

Growing up in the Bronx, Chef Josh Castillo latched onto an unlikely role model early on in life. As one of the few kids who watched Julia Child religiously, he stood out. “My grandmother would say, ‘Why are you watching this old woman cooking on television?’ I just liked what she was cooking.’” 

Long before “gastropub” had entered anyone’s lexicon, there was Street Meet. When he opened his north-end eatery 16 years ago, Carey Basciano wasn’t chasing a trend. He was simply trying to recapture a piece of lost Americana.