tag:blogger.com,1999:blog-70998794374851554692024-02-12T09:36:27.705-05:00The Yum DiaryThe food, leisure science, sustainable lifestyle, organic gardening + travel blog of SF Station's Food Editor emerita, Tracie Broom, Co-Founding Partner and Chief Strategy Officer at Flock and Rally Integrated Communications & Marketing. Unknownnoreply@blogger.comBlogger313125tag:blogger.com,1999:blog-7099879437485155469.post-87411473823241079262016-04-10T12:54:00.003-04:002016-04-10T12:54:49.788-04:00Moving from Ye Olde Blog to Tighter Social Media PlatformsBlog format casualty! Y'all, I'm just not carving out time to create excellent posts here in a traditional blog format.<br />
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While I hope to return to posting here on the blog, for now I am using Instagram and Twitter for nerding out about food, travel, gardening, lifestyle and such. Let's hang out in those places!<br />
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<a href="http://www.instagram.com/theyumdiary">www.instagram.com/theyumdiary</a><br />
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<a href="http://www.twitter.com/theyumdiary">www.twitter.com/theyumdiary</a><br />
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Thanks, all!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-7963557880599343372014-11-17T06:30:00.000-05:002014-11-17T06:30:01.601-05:00The Obstinate Daughter on Sullivans Island near CHS<div class="separator" style="clear: both; text-align: center;">
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File under Greatest Days Ever:<br />
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My dear friend Theresa, my housemate at Wesleyan and in the early San Francisco days, and I hadn't really spent quality time together in literally 15 years. She flew down from Brooklyn recently to rectify the situation, so we met up in Charleston for a bro getaway.<br />
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First order of business, after coffee and a Sea Biscuit Cafe biscuit on the beach at Isle of Palms, was to hit the new Sullivan's Island restaurant, <a href="http://www.theobstinatedaughter.com/" target="_blank">The Obstinate Daughter</a>. I'd heard about it from the smart humans at The Local Palate magazine and was dying to go.<br />
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With reason. This "Natural Blonde" Bloody Mary tasted just like a fresh, yellow heirloom tomato. Light and lovely and amazing. Mix made by one of their bros. So good. <br />
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We loved the shrimp roll (a take on the New England lobster roll), and dare I say it: I kinda liked it better than the lobster roll at The Ordinary, Mike Lata's King Street CHS hall of glorious seafood. Heresy! But maybe true!<br />
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Then the housemade ricotta gnocchi with short rib ragu and pine nut gremolata hit the table, and it was game over. I would be happy to eat this once a week until I die of heart failure.<br />
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Only logical next step was a stroll around Fort Moultrie.<br />
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I love South Carolina, y'all. Even better when enjoying it with a friend from afar.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-19347385720842029552014-11-14T09:49:00.000-05:002014-11-14T10:01:45.134-05:00Ginger Wine Ninjas Pinot Noir from Columbia SCColumbia, SC has a new wine label, produced by 3 red-haired wine brains who know their stuff: <a href="https://www.facebook.com/gingerwineninjas" target="_blank">Ginger Wine Ninjas</a>' 2012 Willamette Valley Pinot Noir!<br />
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Recently killed a bottle by the fire with a dear friend, and let me just say, it goes right nice with some fancy cheese and conversation. Lean, structured, and serious, it's great wine made by great people.<br />
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They worked with a custom crush facility in Oregon to produce the wine. <br />
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With the limited wine knowledge I carry around in my brain's back files, I see it loosening up nicely over the next year, so it'd be a good one for buying a few bottles for now, and a few for cracking open when sweater weather hits next year. Right? <br />
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Congrats to the gingers: Kaitlin Ohlinger, recently of Cellar on Greene and now in Oregon proper; James Alford of Morganelli's, and Bryan Della Volpe of Gourmet Shop. The wine is available in all 3 places.<br />
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Now that Kaitlin is posted up in Oregon, it will be exciting to see what grapes/juice these guys get their hands on to make future wines. Here's to hillside fruit and smart peeps making rad things happen right here in Soda City. Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7099879437485155469.post-72806260193767364342014-11-13T12:35:00.003-05:002014-11-13T13:12:03.654-05:00Bovinoche Whole Roasted Animal Fest in Columbia Was RadTom Hall did it again.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Tom Hall in his most natural environment</i></td></tr>
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The co-founder of <a href="http://mardigrascolumbia.com/" target="_blank">Columbia Mardi Gras</a>, Plowboys bandleader and avant garde Southern filmmaker -- with lawyer-ish tendencies -- <a href="https://www.facebook.com/events/261489200727625/" target="_blank">brought together a killer team on Oct. 18, 2014</a> to execute a Midlands iteration of <a href="http://www.bovinoche.com/" target="_blank">Jeff Bannister's Bovinoche</a>, the legendary whole animal roast that garnered national attention (read: <a href="http://online.wsj.com/news/articles/SB10001424052748704187604576289162282275474" target="_blank">front page of the </a><i><a href="http://online.wsj.com/news/articles/SB10001424052748704187604576289162282275474" target="_blank">Wall Street Journal</a>) </i>when it launched in the upstate in Simpsonville. <br />
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The Midlands event was held at Hall's beautiful, historic new <a href="http://www.magnolialodgellc.com/magnolia-lodge.html" target="_blank">Magnolia Farm Lodge</a> cultural retreat center in Ridgeway, SC (about a half hour from Columbia, SC). It's an old plantation that Hall and his family and friends have revved up into a bed and breakfast meets year-round summer camp for adults who love art, cooking, hunting, and sipping bourbon around the fire. <br />
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At Bovinoche, a big, lovely crowd feasted on pulled pork of all sorts, including a pig cooked in la caja china; roasted whole lambs; a gigantic roasted whole cow; a litany of quail, unbearably good sausages and more. Here's <a href="https://www.facebook.com/photo.php?fbid=10152472328087917&set=gm.1471101626508800&type=1&theater" target="_blank">one great photo of the roasting carnage</a> by Bannister. More <a href="https://www.facebook.com/DavidHMcGowan/media_set?set=a.10152562761337917.1490550387&type=3" target="_blank">great pics here including the giant cow, compiled by David McGowan Hicks</a>.<br />
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There was good beer and great decor. <br />
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Live music and great friends.<br />
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Angry bakers and GREAT T-shirts.<br />
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Groovy old outdoor stoves.<br />
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And to wrap up the evening, fireside picking and grinning til the wee hours. <br />
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One can only hope that Hall and Bannister bring it back to the Soda City area. We love our niche market food festivals, y'all.<br />
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So what's your favorite roasted beast?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-9306327947566081792014-11-03T13:19:00.000-05:002014-11-13T13:23:22.702-05:00Quick dinner.An easy, fancy-feeling thing is this: <br />
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<ol>
<li>Roast a bunch of chopped kale in a little bit of high-temp oil at 400 degrees til it's crispy. Use some fancy salt and fresh ground pepper. Fresh ground coriander doesn't hurt.</li>
<li>Heat up a bag of Trader Joe's butternut squash risotto. #cheating</li>
<li>Chop up some of that fresh basil you've been miraculously keeping alive in your laundry room/sunroom. #redemption</li>
<li>Put on top of each other, sprinkle with pecorino romano or parmesan. Or both! </li>
</ol>
FEEL #FANCYNOTFANCY<br />
<br />
The end. <br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-5225738429610274922014-10-15T10:49:00.000-04:002014-10-29T11:09:53.971-04:00Stiegl Radler, Folly Beach, and the last blast of summer in your fallCertain things happen when fall rolls around. In South Carolina, we experience a simultaneous "second spring" with tons of flowers blooming and balmy weather.<br />
<br />
In early September, we also get to enjoy an extended summer, with temps in the 90s.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZ0x2HGIfQ7-0mk2jDVzmIRB1S2WjpKiN4_zW7VECdJd9gqmJ0aX3mpNk2b-lt35rzN0sHMkm3M2xt1iM4YZefMQ14BI3TqcC_GWgyy529-orCxBC_22N3o_Itonz3yR7EHsw6QFEr4k/s1600/IMG_20130525_140745.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZ0x2HGIfQ7-0mk2jDVzmIRB1S2WjpKiN4_zW7VECdJd9gqmJ0aX3mpNk2b-lt35rzN0sHMkm3M2xt1iM4YZefMQ14BI3TqcC_GWgyy529-orCxBC_22N3o_Itonz3yR7EHsw6QFEr4k/s1600/IMG_20130525_140745.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My "sensitive vine" from Jenks Farmer, in bloom, again</td></tr>
</tbody></table>
<br />
My <a href="http://www.flockandrally.com/" target="_blank">Flock and Rally</a> business partner and I like to do our annual summer company retreat on Folly Beach, near Charleston, SC once the summer crowds have left.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXV2tX0IKKcWCzDI-gIv5KfOp5u62P2D7NZ_W-ubIX94zpwOw5pdkn10pbH5QRa0FCUBrU4nt-sJDvPi5IFQ4mFJ9iEte9yCyxEmatHS-N1eOGnbV3m8xm8tgXglmwtH79A7aaTgEcQE/s1600/IMG_20130605_095954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXV2tX0IKKcWCzDI-gIv5KfOp5u62P2D7NZ_W-ubIX94zpwOw5pdkn10pbH5QRa0FCUBrU4nt-sJDvPi5IFQ4mFJ9iEte9yCyxEmatHS-N1eOGnbV3m8xm8tgXglmwtH79A7aaTgEcQE/s1600/IMG_20130605_095954.jpg" height="320" width="320" /></a></div>
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<br />
This leaves plenty of room for us at the bar at our favorite outdoor, mega-casual, one-block-off-the-beach bar, <a href="https://www.facebook.com/chico.feo2112" target="_blank">Chico Feo</a>. It's right across 2nd from Bert's Red & White market. Owner Hank makes a mean hand-made taco and there is always someone interesting to chat with at the bar. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYXwHKtU7HhiEiQ_8Hyx8faIUa0Vu1MLc0sQwRFSEd1bjGHrV82DpY-hQbGmec2H8NFJtFzy3JhDftOcd5tVkWGobopbI5szn4KeCiOJnRctWLH2SQ_Z2WFvna24CaGvLiOLgqgW3rcc/s1600/IMG_20140628_154329.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYXwHKtU7HhiEiQ_8Hyx8faIUa0Vu1MLc0sQwRFSEd1bjGHrV82DpY-hQbGmec2H8NFJtFzy3JhDftOcd5tVkWGobopbI5szn4KeCiOJnRctWLH2SQ_Z2WFvna24CaGvLiOLgqgW3rcc/s1600/IMG_20140628_154329.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Morocco-living friends Mary and Pascal at Chico Feo on a recent visit</td></tr>
</tbody></table>
<br />
Here's our leisure science system for this annual trip:<br />
<ol>
<li>Rent a house w/good wi-fi, many blocks off of the beach at Folly in the foresty part, but 1-2 blocks from the restaurants and cafes on Center Street. </li>
<li>Go for an 8-10 day rental so you can enjoy 2 full weekends. (I know, extravagant, but the prices are so much lower after Labor Day, that it works!)</li>
<li>Make sure your house is on the East side of Center Street, so you can hit the beach between the pier and East 4th, and thus be able to rent your canvas + wood beach chairs and umbrellas daily from our dear friend Mike at <a href="http://www.sunshinebeachrentals.com/" target="_blank">Sunshine Rentals</a>. Tweet at him at <a href="https://twitter.com/1UmbrellaSt" target="_blank">@1UmbrellaSt</a>.</li>
<li>Rent bike from Matty at Cool Breeze for the week, $45. His # is 843-406-5721. Renting from him is a whole Folly experience.</li>
<li>Get work done on the porch in the morning over coffee.</li>
<li>Bike ride for exercise to the lighthouse at the east end or the park at the west end of the island.</li>
<li>Hit the beach at 2nd block East, set up shop at your beach chair/umbrella empire (pre-set via phone), and swim it off. Chillax. Talk major business concepts like a boss.</li>
<li>Putter over to <a href="https://www.facebook.com/chico.feo2112" target="_blank">Chico Feo</a> for a shark taco or goat curry and a beer, or bike over to <a href="https://www.facebook.com/pages/Lost-Dog-Cafe/252478856937" target="_blank">Lost Dog Cafe</a> for a Thai peanut shrimp wrap or blackened salmon BLT wrap to go. Or order up a Hanoi Hoagie (Vietnamese sandwich) from the <a href="http://www.thewichdoctor.net/" target="_blank">Wich Doctor</a>. Or get a peanut butter, banana and nutella crepe from <a href="http://www.tokyocrepe.com/" target="_blank">Tokyo Crepes</a> and a fancy juice from <a href="http://thejuicejoint.com/folly-beach/" target="_blank">Juice Joint</a> (owned by Sunshine Rentals Mike's wife Wendy, who's a badass roller derby girl too!)</li>
<li>Beach it some more. Make some work phone calls and catch up on emails from your beach chair, because you can. Run into your rad <a href="http://www.follybeachmassage.com/" target="_blank">massage therapist</a> friend Sam York and hear the latest from the Charleston weirdo scene.</li>
<li>Wrap your day by walking 1 block back to Chico Feo. Many nights, live local musicians (or traveling musicians from Asheville, etc.) start around 6:30pm and the Feo becomes not only chill but also fun. </li>
<li>Enjoy the most refreshing beverage known to man, the radler. Grapefruit soda and good beer. Not rocket science, but brilliant. <a href="https://www.stiegl.at/de/service/vertrieb/stiegl-sortiment/vertrieb-stiegl-radler-grapefruit-naturtrueb" target="_blank">Stiegl Radler</a> is what they serve at the Feo.</li>
<li>Eat there or go find dinner. <a href="http://www.bowensislandrestaurant.com/" target="_blank">Bowen's Island Restaurant</a> is always a tasty excursion for some good fried shrimps, or boiled shrimps, or whatever. </li>
<li>Rinse, repeat. </li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JsYf8PyEVvoKBLmJFfUhDDDkdkrhkwJu8EXAWC-EOaJntoVh40FfK_7nuqH_E6-5piVHQZj_wM8FC5mipWzn1FkAAfKGTfYdzhuQgOPHSGsQ9ykP7FwoT1o9IXKw7h20GEWYbbI-9JY/s1600/stiegl-radler-grapefruit-sortiment-bier-flasche.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-JsYf8PyEVvoKBLmJFfUhDDDkdkrhkwJu8EXAWC-EOaJntoVh40FfK_7nuqH_E6-5piVHQZj_wM8FC5mipWzn1FkAAfKGTfYdzhuQgOPHSGsQ9ykP7FwoT1o9IXKw7h20GEWYbbI-9JY/s1600/stiegl-radler-grapefruit-sortiment-bier-flasche.png" height="289" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.stiegl.at/de/service/vertrieb/stiegl-sortiment/vertrieb-stiegl-radler-grapefruit-naturtrueb" target="_blank">Yummy</a>. </td></tr>
</tbody></table>
<br />
In a pinch, you can make your own radler. This one is Simply Grapefruit juice, a little grapefruit LaCroix soda, and a good wheat beer. Half beer, half other stuff. Add orange slice for fun. Drink it.<br />
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This is a nice way to relive the last blast of summer as fall weather takes over. What's your late summer fix?Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7099879437485155469.post-80898599576371279942014-05-14T00:16:00.000-04:002014-05-14T00:16:00.185-04:00Namu Gaji makes my face feel happy.Some dear ladyfriends took me to Namu Gaji in the Mission in San Francisco on a recent visit. It's the new-ish hipster Korean spot, across from Dolores Park, and it's got a lively, partyish vibe and big communal table that for some reason takes me back to the days when we'd do big friend dinners at Suppenkuche.<br />
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Lurved the green garlic panna cotta at Namu Gaji.<br />
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And the Okonomiyaki simmering as it arrived, with that deloooosh bibimbab type situation in the background. And fabu local beer in -- I know it's a cliche -- mason jars. I am trying to be all down on mason jars because they are so over, but I still like them.</div>
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Made me happy that we have a great Okonomiyaki spot not too far away, at Xiao Bao Biscuit in Charleston. South Carolina keeps getting awesomer.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-76734045158099989322014-05-12T00:29:00.000-04:002014-05-12T00:29:00.175-04:00Tosca anewEver had a cancelled flight go badly? How about a cancelled flight that went super delightfully?<br />
<br />
I was in San Francisco for a short time. The new Tosca, an April Bloomfield/Ken Friedman project, was open. A flattering photo of longtime owner Jeanette Etheredge graced the website.<br />
<br />
I remember when Etheredge would drop wisdom on me when I was a server at Enrico's, R.I.P., and I was pretty much dying to check it out.<br />
<br />
But it wasn't in the cards. <br />
<br />
Until my flight home got cancelled. <br />
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Hopped in my borrowed car (thank you, Kate!) and hit the hills for North Beach. </div>
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Snagged the one remaining spot at the bar. The same old awesome bar. </div>
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Made some friends and had a nice chit chat. Then the pasta came. </div>
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O, Lumaconi with salty meats and light creams and lemony crumbs, how I love thee. </div>
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<br />
This is one I will think of fondly. Kudos to Exec Chef Josh Evens for a light hand and a formidable result. <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-48837298093088732182014-05-09T00:21:00.000-04:002014-05-09T00:21:00.047-04:00Tacolicious in the MissionliciousI had heard the tell on this place. New in the Mission in SF; tasty Mexican freshitude.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRwCM_a2BZi8Z2sqCek2TTOC9X0uToPThjJk8hCOgPY-qRpYgqC9CMhCZaKRdCuKxF2PnP0CY3j0qFFSQrxSjsZbksS6br1WKfneQkBybFBz4uqids-LrBt3-fa3ZYaVTqRlcrfb7iUQ/s1600/IMG_20140331_121301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRwCM_a2BZi8Z2sqCek2TTOC9X0uToPThjJk8hCOgPY-qRpYgqC9CMhCZaKRdCuKxF2PnP0CY3j0qFFSQrxSjsZbksS6br1WKfneQkBybFBz4uqids-LrBt3-fa3ZYaVTqRlcrfb7iUQ/s1600/IMG_20140331_121301.jpg" height="320" width="320" /></a></div>
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"Tacolicious. You can't get a table unless you go at 4pm!"<br />
<br />
Well, homies, here is what you do!<br />
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<div style="text-align: right;">
You go hang out with your friend Christy and her son Ezra, put on the rain slickers, and casually puddle jump over on a weekday at like 11:30am.</div>
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You're not trying to "get a table" -- you're just taking a kid out for some food.</div>
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Except the food is incredible, casual, and tasty. And then the kid gets ice cream at the end! And then Mommy and her friend get to go shoe shopping. </div>
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LIFE IS AWESOME!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-84914241372230031952014-05-07T00:10:00.000-04:002014-05-07T00:10:00.238-04:00Salad gems in the shadow of the TwitterI wanted to eat at Daniel Patterson's restaurant, ALTA CA. <br />
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His other restaurants Coi (remember Frisson?) and other awesome places tipped me off that this place would be lovely. And it's in the shadow of the new Twitter building on Market Street.<br />
<br />
That's something to see, no?<br />
<br />
For me, I was pleased to have a really fabulous, healthy, flavorlicious salad while scoping out one of the cornerstones of my company's client services business.<br />
<br />
Dear Twitter,<br />
<br />
Thank you, Twitter, for making a tool that brands can use to become friends with other brands.<br />
<br />
In Columbia, SC, it is working brilliantly.<br />
<br />
You'd be proud. <br />
<br />
Love,<br />
<br />
MeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-90203379618998422982014-05-05T00:43:00.000-04:002014-05-05T00:43:00.104-04:00Capitol Restaurant reborn: as an actually really great restaurant. Bourbon on Main Street in downtown Columbia, SC, a partnership between Chef Kristian Niemi (Rosso) and a team that includes tech wizard Eric Duncan and design mage Nick Wilson of The Half and Half, is already killing it.<br />
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And the paper isn't even down off of the windows. Just walk in. <br />
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It's dark, grown up and welcoming. The newfangled, comfortable Creole/Cajun food is great and will tweak upward as Fat Hen's Gordon Langston settles in. Good mid-sized salads with real vegetables. The drinks are real drinks. I foresee Josh from Motor and Andy from Terra and all their mates ending up there for post-shift drinks and tasties.<br />
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Especially since Kristian says the kitchen plans to be open til midnight on weeknights, and 1am on weekends. <br />
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I'm going to miss the fingers in my water from Paul the waiter back at the old Capital Restaurant. Kindof. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-39175137402282493932014-05-01T09:08:00.000-04:002014-05-01T09:08:00.119-04:00Meet the new chef at Motor Supply!Meet the new chef at <a href="http://www.motorsupplycobistro.com/" target="_blank">Motor Supply</a> in Columbia, SC: Wesley Fulmer.<br />
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Wes' CV includes kitchen gigs at Beard Award-winning restos Susanna Foo in Philadelphia and John Besh's Restaurant August in New Orleans. Exciting times at Motor!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Image: Forrest Clonts Studio</i></td></tr>
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Chef Fulmer has most recently been Executive Sous Chef down at the Atlantic Room at the Kiawah Island Golf Resort, which might sound kindof unexciting if you have never eaten there. Resort food? Who cares? Except the resort food, and the service, and everything at the Atlantic Room is top notch and -- when I visited, it turns out, during Fulmer's tenure there -- reminded me of the best California resort dining rooms: in touch with hipster food trends but reverent of the finest of the fine dining mores. <br />
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So I was pretty excited when I learned that Motor's new chef was moving up here from that kitchen, as you can imagine.<br />
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Wes is a super awesome guy, and you should go say hi to him sometime soon!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-20648132149708847442014-04-30T00:04:00.000-04:002014-04-30T07:57:09.359-04:00ToastyOK. I did it. <br />
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I went for the artisanal toast. </div>
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When you're sharking for a seat at one of San Francisco's hippest, most francy new coffee shops and land one, it's tempting to go ahead and try out the big-slab-of-francy-toast trend. </div>
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I am the embarrassing one with the blog who will say, like, um, I just bought a ton of really pricey coffee beans and now I feel blown wide open to just order AS MUCH FANCY TOAST AS I CAN EAT! (Also, <a href="http://www.psmag.com/navigation/health-and-behavior/toast-story-latest-artisanal-food-craze-72676/" target="_blank">that magazine story in the Pacific Standard</a> made me cry and was awesome. )</div>
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I had one piece at The Mill on Divis. It was alright. Homemade Nutella. Not bad.</div>
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The people sitting around me were all awesome and not coffee shop real estate hoggers. There's no wifi there. </div>
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I had my wifi hotspot so I did up some spreadsheets casually.</div>
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*Note: Now home in SC, I am grinding and pour-over brewing those flipping amazing Fourbarrel fundochamba or whatever coffee beans in such a heathenly way that the barristas or whatever they are now would lose a filling making a "disapprove" face. </div>
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Later in the week in SF, I hit Sightglass Coffee in SOMA! Man, it is also very beautiful!</div>
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I was at the wrong Sightglass Coffee, it turns out, to meet a friend. The room was pretty forgiving, and although it took convincing, they pre-ground some of their super heavenly coffee for me despite getting a little nerded up about what *type* of pour-over system I use. </div>
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I'm like, I use the "nothing fancy" method: plastic cone, cone filter, boiling water just set for a moment to chill out, fresh ground coffee, welcoming vessel. Swish. Time for the porch. </div>
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I did not have toast at Sightglass, but I did grab a squash and goat cheese pastry for later, which did, later, brighten a grouchy-from-work friend's afternoon and got us all on the good foot. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-28302392186529368242014-04-28T23:52:00.000-04:002014-04-28T23:52:00.600-04:00When you want to have a small-slash-large birthday party with a cakeOpa!<br />
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It was quite a lovely Happy Birthday party for Debi, my wonderful business partner at Flock and Rally. <br />
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Terra patio, <a href="http://www.terrasc.com/">Terra</a> PDR, getting served by our gal Natascha who rules, getting visited by Chef Davis, who rocks.<br />
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Good times with a highly tasty strawberry cake from Silver Spoon Bakery!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-59250130815811951192014-04-27T23:49:00.000-04:002014-04-27T23:49:00.114-04:00Afternoon, Buddy P.Afternoon, Buddy P.<br />
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An homage in a glass. Honoring recently departed barman Buddy Parker, the Afternoon, Buddy P. is a deeply styled taste delight made by <a href="http://www.motorsupplycobistro.com/">Motor Supply Co. Bistro</a> barman Josh Streetman after losing his friend. Lovely. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-36398260635110526462014-04-26T23:44:00.000-04:002014-04-24T23:45:09.748-04:00Ladies night at the Cellar.<br />
I've been doing the ladies' night 3-course at Cellar on Greene in Columbia, SC. With some great ladies.<br />
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<a href="http://cellarongreene.com/docs/CellarOnGreene-DinnerMenu.pdf">$22 for 3 courses, farm to table any day, with $5 good wines</a> on Mondays and half price bubbly by the glass on Tuesdays. Hello, I love you won't you tell me your name?<br />
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I wish this were Twitter so I could tag the rad GM, @winesnobsc. Heck, I am tagging her anyway. I had a shrimp paella the other night that killed!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-21507436427656616612014-04-25T23:47:00.000-04:002014-04-24T23:47:46.027-04:00Eating the Good LifeOh, yum.<br />
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Dear, darling nutmeat taco, please continue to be healthy, raw and vegan, and on Main Street, with hard liquor at the bar. Hooray for <a href="http://goodlifecafe.net/">Good Life Cafe</a>!</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-65339532995147494642014-04-24T23:39:00.000-04:002014-04-24T23:39:26.231-04:00Tasty Moments, Coast to Coast: Dim Sum at Dragon Court, Charlotte, NCI'd like to share some tasty things that are happening. <br />
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<a href="http://dragoncourtcharlotte.com/">Dragon Court </a><br />
Charlotte, NC<br />
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Real, honest to god dim sum. In the Carolinas! 1.5 hours from Columbia, SC. Oh, do you think I am stoked? You are correct, sir. I am stoked.<br />
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Look at those red bean balls. So translucent and ja' crispy. Oh, but when you pop them open and they crispily, chewily part ways with themselves...now that's the jam. Totally worth a trip. And that's dessert.</div>
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The menu is full of "real Chinese cuisine" items, many of which scare me a bit, which means that they are, indeed, the REAL DEAL! Hallelujah!</div>
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Look at those yummy wide rice noodles with the tasty shrimp inside. Yum. See my char siu bao steamed BBQ pork bun? I wanted to eat ten of them, but the siu mai, the sticky porky rice wrapped in leaves, and everything else was like, "No can do, sister. You have room for one of each of us, or you go bye-bye with sad tummy."</div>
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We left with very happy tummies. Although one of us *did* take a nap during the car ride home. </div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-72463376210148006572014-03-04T10:35:00.003-05:002014-03-28T12:23:55.335-04:00Slow Food at Indie Grits tickets now on sale!<span style="font-family: inherit;">This event is one of my favorites to produce each year. Do come! </span><br />
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<span style="font-family: inherit;">Tickets: </span><span style="font-family: inherit;"><span style="font-size: small;"><a href="http://www.indiegrits.com/">http://www.indiegrits.com/events/slow-food/</a><span class="textexposedshow"></span></span></span><br />
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<span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 11pt;">Slow Food
at Indie Grits sustainable chefs showcase</span></b><span style="font-size: 11pt;"><br />
<span class="textexposedshow"><b style="mso-bidi-font-weight: normal;">Date + Time</b>:
Sunday, April 13<sup>th</sup>, 2014, 3pm-6pm</span><br />
<span class="textexposedshow"><b style="mso-bidi-font-weight: normal;">Location</b>:
Market Building at 711 Whaley (next to 701 Whaley)</span><br />
<span class="textexposedshow"><b style="mso-bidi-font-weight: normal;">Host</b>:
Slow Food Columbia and the Indie Grits Festival</span><br />
<span class="textexposedshow"><b style="mso-bidi-font-weight: normal;">Tickets: $20
general; $15 Slow Food and Nickelodeon members; $10 potluck bringers</b></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="textexposedshow"><b>Buy Tickets</b>: </span><a href="http://www.indiegrits.com/">http://www.indiegrits.com/events/slow-food/</a><span class="textexposedshow">. </span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: 11pt;">Slow Food Columbia and the Indie Grits Festival
are partnering again to present the popular Slow Food at Indie Grits “Sustainable
Chefs Showcase,” potluck and party on <b style="mso-bidi-font-weight: normal;">Sunday,</b>
<b style="mso-bidi-font-weight: normal;">April 13<sup>th</sup>, from 3-6pm at 711
Whaley</b> in Columbia, South Carolina. While tickets will go on sale March 1, festival
passes are available now at </span><a href="http://www.indiegrits.com/"><span style="font-size: 11pt;">www.indiegrits.com</span></a><span style="font-size: 11pt;">.</span></span></div>
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</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-34029701880876393272014-02-12T18:05:00.000-05:002014-02-12T18:05:16.595-05:00Winter at The Yum Diary<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvvv8g8wRjUPn4aKvciLwLmAwwsXByW4HDPZbkLyM7-GIljYrFiSGVGu2DKlLsbC39a16y6ZwuseHGIr6Yv2JWuj0nJVPOYsOsy8REnEjxF4gVqtKUrRNnSd3pu0Cw214TaqU5tULMuM/s1600/IMG_20140117_220908.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvvv8g8wRjUPn4aKvciLwLmAwwsXByW4HDPZbkLyM7-GIljYrFiSGVGu2DKlLsbC39a16y6ZwuseHGIr6Yv2JWuj0nJVPOYsOsy8REnEjxF4gVqtKUrRNnSd3pu0Cw214TaqU5tULMuM/s1600/IMG_20140117_220908.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Charcuterie board w/visiting friend Jesse at Terra in Columbia, SC</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbnDkyvMhG_wjoasuDtiYEU6eJ-46tBSD1-j1e1zKTcMfSg_9eIMhs_obBM2zpNdRXo69qEqpheXG6FsWSiRTd34XWNsnhyphenhyphen3K2svQXDXib5DD_28lJ9RmnlqjCfL0r-V23qh3U8lHKtM/s1600/IMG_20140125_142846.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbnDkyvMhG_wjoasuDtiYEU6eJ-46tBSD1-j1e1zKTcMfSg_9eIMhs_obBM2zpNdRXo69qEqpheXG6FsWSiRTd34XWNsnhyphenhyphen3K2svQXDXib5DD_28lJ9RmnlqjCfL0r-V23qh3U8lHKtM/s1600/IMG_20140125_142846.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oyster and pig roast at City Roots farm in Columbia, SC</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0uCRN5fXSPkyGi59C02io5gCmM7_KEkrVIenRCE2RbE42tze9dnBUCflP9Hp-TlL_OLqoHDYrUxRvArssxXE98QttPGdmhRwFEbKX3nQAeuMOe1-Ee8XZT8Pv_KVysy7kgh7saKHxnw/s1600/Motor+Supply+cocktails+(3).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0uCRN5fXSPkyGi59C02io5gCmM7_KEkrVIenRCE2RbE42tze9dnBUCflP9Hp-TlL_OLqoHDYrUxRvArssxXE98QttPGdmhRwFEbKX3nQAeuMOe1-Ee8XZT8Pv_KVysy7kgh7saKHxnw/s1600/Motor+Supply+cocktails+(3).jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There's always some cray new cocktail at Motor Supply w/obscure ingredients + delish taste.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRf5flmzCUgZIeA-1-0Zp5bdp9TNcbZNfggjHivawgl4fLvILnKwtngH_MN7pjif4cbsfKYSzlvQMPihL2df8HtNQ5oy4iBnKT46MKHVqnp5k1lnPpLTfrmC4Flc5ExYeByOCarWVob4/s1600/IMG_20140125_233222.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRf5flmzCUgZIeA-1-0Zp5bdp9TNcbZNfggjHivawgl4fLvILnKwtngH_MN7pjif4cbsfKYSzlvQMPihL2df8HtNQ5oy4iBnKT46MKHVqnp5k1lnPpLTfrmC4Flc5ExYeByOCarWVob4/s1600/IMG_20140125_233222.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wal-Mart. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFdwiM6N8Y3aHlVEdVyhqXevTO5NuNZDjOmOCB8OEKG67M_1fHmXbfERevKNaCJ_PsMsrEkyx4G2_lyQKZlac8HErri4ugvxeY-_qAMRhXJLhWmnS8g1paAbZy7YpcrRrzeNal5bY-m4/s1600/IMG_20140128_091830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsFdwiM6N8Y3aHlVEdVyhqXevTO5NuNZDjOmOCB8OEKG67M_1fHmXbfERevKNaCJ_PsMsrEkyx4G2_lyQKZlac8HErri4ugvxeY-_qAMRhXJLhWmnS8g1paAbZy7YpcrRrzeNal5bY-m4/s1600/IMG_20140128_091830.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Venison tomato sauce for lasagna during snowstorm #1. Deer taken down by Anne Postic. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhnlmmw8IgPLTM2IkqfpHyvS0pK5UcKaZJhmKmKxtV1SrR3RliOB2f0sjfxv4SlCixDkYswKmisJvdCcDrzBweiL8VYw7deC38LlCM7_3s34UKcNZqU3KOLkwT4AegWYlrR3T50sYwb8/s1600/IMG_20140129_162832.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhnlmmw8IgPLTM2IkqfpHyvS0pK5UcKaZJhmKmKxtV1SrR3RliOB2f0sjfxv4SlCixDkYswKmisJvdCcDrzBweiL8VYw7deC38LlCM7_3s34UKcNZqU3KOLkwT4AegWYlrR3T50sYwb8/s1600/IMG_20140129_162832.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grandma B's Wedgwood china, finally out of hiding.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwIPWKGVNSI4ZAmzmgEwrW3DG1yigimp6UyGYcAenU6BLO2vW3ue4wlWgPcA_FToQ8Jz5imQEebfy-ECmkRHY51BPJdU5cxQJIir3Kqdp6d5Xsy4vsE39VdLOfVfONLFkiNm3OuIxxrg/s1600/IMG_20140202_133508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwIPWKGVNSI4ZAmzmgEwrW3DG1yigimp6UyGYcAenU6BLO2vW3ue4wlWgPcA_FToQ8Jz5imQEebfy-ECmkRHY51BPJdU5cxQJIir3Kqdp6d5Xsy4vsE39VdLOfVfONLFkiNm3OuIxxrg/s1600/IMG_20140202_133508.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vietnamese sandwich, brussels sprout pizza and kabocha-shrimp porridge at the 'Wich Doctor on Folly Beach, SC. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqspDXCasw5dACP1KOdWsqZUfRYrgugVmWb-mduYlmop6zyJPFFvjg4wFONf3PSQGwNxqPJXYZ2w5kXx2yDQK9lRSRDAFsxCiLgtrZMhB9FDVNsMGZ1O8T9a8Sbn4HvUU6LvHpIHcf3L8/s1600/IMG_20140208_084531.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqspDXCasw5dACP1KOdWsqZUfRYrgugVmWb-mduYlmop6zyJPFFvjg4wFONf3PSQGwNxqPJXYZ2w5kXx2yDQK9lRSRDAFsxCiLgtrZMhB9FDVNsMGZ1O8T9a8Sbn4HvUU6LvHpIHcf3L8/s1600/IMG_20140208_084531.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marsh rabbit bourgignon, courtesy of Richard Olney.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfhIes5RyYXZz7jeuMiA_x4QXvWE9KiwEx1KNUTWGhErrsMDXxEyHsm6rXREazN2Fg5FtBleJg09DJkbTVCSi3IOJlzgrwF4fJGYWse81HIslfpKOVfvDD1SD6nfxCKElk7Z2Y4f3ssI/s1600/IMG_20140211_202850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfhIes5RyYXZz7jeuMiA_x4QXvWE9KiwEx1KNUTWGhErrsMDXxEyHsm6rXREazN2Fg5FtBleJg09DJkbTVCSi3IOJlzgrwF4fJGYWse81HIslfpKOVfvDD1SD6nfxCKElk7Z2Y4f3ssI/s1600/IMG_20140211_202850.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Incredible Edible Egg. Apron from Joe Pinner's collection. He was Mr. Knozit on WIS TV.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqpvU1wyY7dbnFYRZH4k4R18I4mtE_0Q5Qrvl0bi7kRwdkwM-yfqmVMyXY7kx_f8OqPGeM4I_A2uMBIMj7e0TqfpVVFHk7n1ZKkok-aamgJteoDCk7qW7rWv7QLSbAT6d31V7h3toMUE/s1600/IMG_20140211_213858.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYqpvU1wyY7dbnFYRZH4k4R18I4mtE_0Q5Qrvl0bi7kRwdkwM-yfqmVMyXY7kx_f8OqPGeM4I_A2uMBIMj7e0TqfpVVFHk7n1ZKkok-aamgJteoDCk7qW7rWv7QLSbAT6d31V7h3toMUE/s1600/IMG_20140211_213858.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corralejo Anejo, bubble bath, and Jane Campion's rad show, Top of the Lake, to prep for the ice storm. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi642i7b5mJlZuco5_OJNQlSVkVjDUGiStJl8Xxk9CkXhxWPZ9wpzQ6ZPlitaBh7l4bztk7wPcVgCYEdEkjf_9iKRdPdG4-CydZRlJDv1f5Ynau0sMFTii4muBKEp__ssdK0d7k8PMgo1o/s1600/IMG_20140212_131341.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi642i7b5mJlZuco5_OJNQlSVkVjDUGiStJl8Xxk9CkXhxWPZ9wpzQ6ZPlitaBh7l4bztk7wPcVgCYEdEkjf_9iKRdPdG4-CydZRlJDv1f5Ynau0sMFTii4muBKEp__ssdK0d7k8PMgo1o/s1600/IMG_20140212_131341.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ice day in the Cayce Avenues. </td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-8461359378884452902013-09-06T23:06:00.001-04:002013-09-06T23:06:52.701-04:00Possibly the best small town newspaper ad ever. #edisto #blog<div xmlns='http://www.w3.org/1999/xhtml'><img style='max-width:586px;' src='http://distilleryimage0.s3.amazonaws.com/b403c3d4176811e382bc22000ab69bc4_7.jpg'/><br/><br /><div>via Instagram http://instagram.com/p/d8XGCmnpqU/</div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-36266320059264124432013-08-28T22:07:00.001-04:002013-08-28T22:07:02.558-04:00Second dinner just got ridic. Burger night for 4 at @2BoroughsLarder #blog<div xmlns='http://www.w3.org/1999/xhtml'><img style='max-width:586px;' src='http://distilleryimage7.s3.amazonaws.com/24c03396104811e3912922000a1fceb7_7.jpg'/><br/><br /><div>via Instagram http://instagram.com/p/dlAakfHptH/</div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-18394085524109960302013-08-28T11:07:00.001-04:002013-08-28T11:07:13.511-04:00Charleston cobblestone streets just don't get old. #blog<div xmlns='http://www.w3.org/1999/xhtml'><img style='max-width:586px;' src='http://distilleryimage7.s3.amazonaws.com/8c02c8ea0fec11e3bccd22000ae91234_7.jpg'/><br/><br /><div>via Instagram http://instagram.com/p/dj1YRIHpnP/</div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-34788806774616394452013-08-26T20:00:00.001-04:002013-08-26T20:00:00.920-04:00Absolut Cilantro, lemongrass mint tea, gin. A new summer jam.<div xmlns='http://www.w3.org/1999/xhtml'><img style='max-width:586px;' src='http://distilleryimage6.s3.amazonaws.com/ddea98140ea611e39de622000ae90e7b_7.jpg'/><br/><br /><div>via Instagram <a href='http://instagram.com/p/dfqlQPnpri/'>http://instagram.com/p/dfqlQPnpri/</a> </div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7099879437485155469.post-45235123817717655832013-08-24T14:10:00.000-04:002013-08-24T14:11:11.741-04:00Grilled NC rainbow trout from Our Local Catch Sustainable Carolina Seafood Earlier this week, my business partner Debi and I had a total bro-down feast on the <a href="http://www.motorsupplycobistro.com/" target="_blank">Motor Supply </a>patio with a really fab young couple, Bryan and Lindsay Tayara of <a href="http://ourlocalcatch.com/" target="_blank">Our Local Catch</a>. (They are so fab that we accidentally had dinner for four hours.)<br />
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I had met them through Kristian Niemi, who hosted a recent Sustainable Seafood Initiative dinner with them and the SC Aquarium at his terrific Italian restaurant, <a href="http://www.rossotrattoria.com/" target="_blank">Rosso Trattoria</a>. (<a href="http://theshoptart.com/2013/08/free-seafood/" target="_blank">The Shop Tart's recap</a> of the dinner is great.)<br />
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Are they not adorbs?<br />
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Bryan and Lindsay are doing great things from their home base in Florence, SC. Here is a short list of neat things about them and <a href="https://www.facebook.com/OurLocalCatch" target="_blank">Our Local Catch</a>:<br />
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* These two recently started the <a href="https://www.facebook.com/SlowFoodPeeDee" target="_blank">Pee Dee chapter of Slow Food</a>.<br />
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* They source only sustainably caught/farmed seafood, breeding relationships with producers and bringing tasty things like amberjack burgers, clams, and smoked trout bacon to <a href="http://www.rosewoodmarket.com/" target="_blank">Rosewood Market</a> in Columbia, SC on Thursdays from 1-6pm. They send <a href="http://ourlocalcatch.com/www.ourlocalcatch.com/Find_Us.html" target="_blank">newsletter updates</a> and <a href="http://ourlocalcatch.com/www.ourlocalcatch.com/Find_Us.html" target="_blank">ship to the lower 48</a>, too.<br />
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* Their smoked trout dip is becoming widely known as the new crack cocaine of hors d'oeuvres in Columbia, SC. Hero status gets awarded to those who bring it to parties. <br />
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* They are planning to expand operations on the smoked trout front to market it and other tasty seafood products in stores across the country. <br />
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* They're working with <a href="http://www.thehalfandhalf.com/" target="_blank">The Half and Half</a> on their graphic design, if that tells you anything about their (excellent) aesthetic sensibilities. <br />
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* Bryan's family has owned and operated the legendary <a href="https://www.facebook.com/OrangelandSeafood" target="_blank">Orangeland Seafood</a> restaurant and meat market in Florence for something like 3 decades. I aim to try a fish fry there sometime.<br />
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* Bryan, a Johnson & Wales culinary school grad who's
worked at Wolfgang Puck's Spago in LA, is doing some restaurant and menu
design consulting. <br />
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* They are raising two young daughters in the midst of all this.</blockquote>
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After our dinner at Motor, Bryan hopped in the back of their truck, opened up their big cooler (which they painted a nifty blue color, 'cause why not?) and pulled out armfuls of delicious seafood treats like fresh rainbow trout from a farm in NC, among other delights.<br />
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Yesterday, happy hour at the <a href="http://www.flockandrally.com/" target="_blank">Flock and Rally</a> office consisted of a quick visit from our talented filmmaker friends at <a href="http://parismtnscout.com/" target="_blank">Paris MTN Scout</a>, a few glasses of cold white wine, and a whole thinger of smoked trout dip. <br />
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<tr><td class="tr-caption" style="text-align: center;">Yes, those are fresh herbs up in there. Yummah.</td></tr>
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Today, I noodled around and found this <a href="http://www.foodandwine.com/recipes/tuscan-grilled-trout" target="_blank">recipe for grilled trout from Food and Wine</a>, which I messed with. The main thing is that it helped me settle upon a vinaigrette for basting, which turned out to be an ideal contrast with the rich, fatty, lake-y flavor of freshwater trout. Bang.</div>
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<b>Grilled NC Rainbow Trout with Basil Vinaigrette</b></div>
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First, I sprayed the skin side of my trout fillets with high-temp canola oil, then flipped them and brushed on an emulsion of the following: </div>
<ul>
<li>Good olive oil</li>
<li>Citrus champagne vinegar (use whatever vinegar you want)</li>
<li>Fancy Italian oregano salt (regular salt is fine unless you are a pretentious food nerd like me)</li>
<li>Fresh ground coriander (if you don't have a peppermill just for coriander, you are missing out, homies.)</li>
<li>Fresh ground black pepper</li>
<li>A teensy sprinkle of Hungarian paprika (but not too much b/c paprika burns on high heat)</li>
</ul>
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Then, after getting my gas grill hot on high to about 450-500 degrees, I put my fillets on, skin side down. Watched, waited for a few minutes.</div>
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Once the skin started to show significantly browner grill marks, I pulled off the thin edges and tail pieces of the fish so that A. they wouldn't overcook and B. I could just eat them.</div>
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Then, when the skin was bubbled up and crispy on the edges, but the center meat was still coral pink and translucent, it was time to flip the fishes. Just one more minute or so, and they were all done. </div>
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Before cooking, I had whipped up a quick vinaigrette: <br />
<ul>
<li>Fresh basil from the yard, chiffonade-d it into little strips</li>
<li>Olive oil</li>
<li>Citrus champagne vinegar</li>
<li>Dijon mustard</li>
</ul>
Spooned it on there with a squeeze of lemon and some more black pepper. BANG.<br />
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Holy lord. That fish was excellent. I have been known to eschew rainbow trout for its innate lake-y flavor, but Bryan and Lindsay's fish had a cleaner, more pure flavor than you find in most farmed trout. Score!<br />
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If you are a Columbia person, check out <a href="https://twitter.com/ourlocalcatch" target="_blank">Our Local Catch</a>.<br />
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If you are not in South Carolina or even near it, I would just like for you to know that my home state is brimming with talented, progressive peeps doing awesome stuff, and I am so happy here that it kindof hurts a tiny bit. Unknownnoreply@blogger.com0