Husk’s Fried Chicken Featured on The Chew

friedchickenWhen it first debuted, Husk’s fried chicken was sold only by reservation. Then it was made available to a few lucky eaters who were first to follow social media clues to the restaurant’s bar. Now a nation of eaters is going to get a crack at the celebrated dish – or at least a good view of it.

Chef Sean Brock is preparing the fried chicken on today’s episode of The Chew. The segment was shot at Husk.

Back when it was fried in fried in butter, chicken fat, bacon fat and country ham fat, the chicken was named one of the best fried chickens in the U.S. by Food & Wine. The recipe has since evolved; Brock describes the current version as a mix of  styles including “gas station, honky tonk, Colonel Sanders, Husk five fat, hot chicken, and buffalo wings.”

The Chew airs on ABC at 1 p.m. After its initial broadcast, it will be archived here for online viewing.

Charleston Food Entrepreneurs on TODAY Today

burgerThe owners of Charleston Gourmet Burger Company are slated to appear on the TODAY show later this morning.

Chevalo and Monique Wilsondebriano – along with their signature marinade – will be featured in a segment called “Startup to Success.” It airs at 8 a.m.

After moving to Charleston in 2008, the Wilsondebrianos developed a marinade featuring a mix of Lowcountry spices. They sell the product at the Charleston and Mt. Pleasant farmers markets.

Lee Brothers Schedule Another Round of Cookbook Boot Camps

Today’s print food section features a story about contemporary cookbook publishing, and Matt and Ted Lee’s efforts to make the process more intelligible to prospective authors. Although the final Charleston 2014 session of the Boot Camp is already booked, the brothers this week announced a pair of new workshops in New York City.

The session on June 16-17 is targeted toward working chefs; representatives of other professions are welcome at the June 19-20 sessions. For more information, visit thefoodlife.com.

And, speaking of the print food section, we’re debuting a passel of new columns today. Don’t miss it.

Vote For Charleston as Best Everything in Food & Wine Poll

Can Charleston claim the nation’s most vibrant ethnic food; most pompous foodies; best food trucks; best sushi; healthiest eaters and most adventurous diners? Probably not, but Food & Wine is leaving it up to the public to decide, so cast your online vote now.

Forty cities made the cut for the magazine’s Favorite Food Cities survey, the results of which will be published in the September 2014 issue.

If you opt to take the poll, leave yourself a few minutes: There are 25 different categories, many of which are better suited to Charleston than the categories cited above. Voters are asked to select cities boasting the best-dressed diners; best-looking chefs; best-looking bartenders and most romantic restaurants.

The survey closes on Apr. 30. Get started here.

The Chew to Air Coverage of Kevin Johnson’s Farm Dinner

Outstanding in the Field

Outstanding in the Field

If you missed Kevin Johnson’s turn at the helm of Outstanding in the Field, the roving supper party that first popularized upscale on-farm dining, you can catch up on his performance via The Chew next Tuesday.

The Chew, ABC’s afternoon cooking and lifestyle show, will screen a lowcountry segment centered on Johnson’s Oct. 3 meal at Thornhill Farm. The menu from The Grocery’s chef included braised tilefish with Carolina gold rice Hoppin’ John; lamb with okra and tomato gravy and a salted peanut and sorghum swirl ice cream.

The Jan. 21 show airs at 1 p.m. After its televised debut, the episode will be available online.

High Wire and Edmund’s Oast on Imbibe’s Annual “Best Of” List

JF14_Cover310x400Charlestonians should have an easy time keeping an eye on at least two of the entities named to Imbibe Magazine’s second annual list of people, places and flavors to watch in 2014: The owners of High Wire Distilling Co. and Edmund’s Oast are among the 75 selections.

The beverage magazine this month released its best-of round-up, showcasing “who looks to have an interesting vision moving into the year ahead.” Beyond Charleston, Imbibe singled out Portland’s Mark Hellweg in the coffee category; Greg Engert of Washington D.C. in the beer division and Houston’s Alba Huerta and Bobby Huegel for their bartending prowess. Continue reading

Meet #FirstBiteCHS, Our New Instagram Feed

rhubarbHave you made a New Year’s resolution to try something new this year? If that something involves food and drink, we’d like to see it.

Since Charleston and its eaters are always at the forefront of dining trends, we’ve set up an Instagram hashtag to help the city’s eaters document new culinary experiences.

Whether you’re eating a lobster roll at The Ordinary for the first time, or making a chocolate babka you’ve never before baked, snap a photo and label it #FirstBiteCHS. Starting later this month, we’ll share the images on our website and begin printing a few of our favorites in Wednesday’s food section.

But it’s never too early to form a good habit. Next time you eat or drink something new, tag it #FirstBiteCHS. We can’t wait to discover what’s on your plate in 2014.

Tasting Table Publishes Charleston City Guide

By Tasting Table’s estimation, Charleston is one of the nation’s 10 most interesting eating cities – or at least it’s one of the first 10 U.S. cities to score its own Tasting Table city guide.

The daily e-mail publication, which emphasizes epicurean recommendations, this week released its round-up of local culinary must-dos (Full disclosure: I helped compile it, a process which included multiple camera-toting visits to Dave’s Carry-Out. I’m not complaining.) While you’re unlikely to find any surprises on the greatest hits list, it’s a handy link to share with visiting friends. If I do say so myself.

Circa 1886′s Marc Collins Throws His Knife in the Ring

marc2

Is it mere coincidence that Collins’ official head shot looks eerily similar to the Chopped logo?

Among the local chefs hoping to score a competitor’s spot on Chopped is Circa 1886’s Marc Collins, who’s definitely not in it for the money.

“Funny thing is, I had no idea the winner received ten grand,” says Collins, who was contacted by the Food Network show’s casting team. Chopped is now soliciting applications from professional and amateur Charleston chefs, and plans to conduct in-town interviews next month. “It just seemed like a good way to have fun and get some media attention for the restaurant at the same time.”

Collins responded to the recruitment e-mail with a message saying he’d submitted an application two years ago, but never heard back. Continue reading

Chopped Conducts Contestant Search in Charleston

Thanksgiving has traditionally been a time for talented cooks to shine, and that may be especially true this year in Charleston as the holiday coincides with the deadline for Chopped applications.

Professional chefs and talented amateurs interested in competing on the Food Network show are being invited to submit resumes and photos in advance of the production team’s upcoming trip to Charleston. Although Thanksgiving 2013 is the official cut-off date for applications, sharp chefs will want to enter their materials sooner, since in-person interviews will be scheduled for the third week of November. Continue reading