Southern Living’s Summer Food Issue on Newsstands Today

southernliving

Today marks the release date of Southern Living’s food issue, and the magazine’s new food editor wants you to know this isn’t your mama’s Southern Living. It’s maybe closer to your grandmama’s.

“Forty years ago, there would have been an essay about why shrimp matters; a profile of a shrimper and great recipes,” Hunter Lewis says when asked how the magazine would have handled, say, the arrival of shrimp season in previous years. “In certain eras, we went away from that and just gave recipes. I think we’re getting back to that.”

The heart of the food issue is an alphabetical guide to Southern food, described as a compendium of “the recipes, tastemakers and trends that define our culture right now.” The list ranges from Agricultural Renaissance to Zucchini – with fried chicken and Champagne; a Birmingham teaching farm and pitmaster Aaron Franklin populating the in-between pages. Charleston’s High Wire Distilling Co. shows up under “X” — as in “XXX” for moonshine. Continue reading

Wadmalaw Island Hog Farmer Gives British Critic a Mouthful

When Giles Coren’s producers asked Tank Jackson to appear on “Million Dollar Critic,” they envisioned the Holy City Hogs farmer adding a splash of South Carolina color to their restaurant reality show. But Jackson ended up making the BBC America host the star of his own personal “Punk’d.”

BBC America’s “Million Dollar Critic” last month visited Charleston to shoot an episode for its first season. Although the show centers on local restaurants – Coren, The Times of London’s famously hotheaded reviewer, eats multiple meals and then declares which one he likes best – it’s apparently not worth crossing the pond unless there are guaranteed shots of stereotypical Southern culture. After initially asking to see Jackson’s pigs, the producers expressed interest in his guns.

“I could see where things were going,” Jackson says. “I may have fallen off the turnip truck, but I didn’t get run over: They wanted to make me into a backward hick.”

“I don’t need any help doing that,” he adds, laughing. Continue reading

Two Morning TV Appearances for Charlestonians

mcmahonNo reservations are necessary to watch Frank McMahon make a pair of Mother’s Day brunch dishes tomorrow morning on the TODAY show.

McMahon (Hank’s Seafood, Brasserie Gigi) will travel to New York City to prepare his dishes in the NBC studio. The segment will air during the 9 a.m. hour.

Restaurant publicist Elise Reinemann declined to reveal what’s on the menu, saying only “he will be preparing two springtime dishes that are available on Brasserie Gigi’s brunch menu,” a line-up which includes a chicken sandwich and tomato salad. Charleston’s Comcast subscribers can tune into channel 3 to learn what he chooses. Continue reading

Travel Channel to Feature Georgean’s Caribbean Soul

georgeansOver the last month, Georgean’s Caribbean Soul has quickly become a favorite of Charleston food lovers, many of whom savor the joint’s relative anonymity nearly as much as its jerk seasoning. But the tiny Line Street take-out joint is likely to lose its “hidden gem” status with the arrival next month of Adam Richman.

According to Georgean’s owner, Deborah Grant, producers of Richman’s new Travel Channel show yesterday contacted the restaurant about filming in June.

“They’re profiling Charleston, and they’re looking for some of the off-the-beaten-path sort of places,” Grant says. Continue reading

“Million Dollar Critic” Finishes Charleston Restaurant Shoot

coren

Million Dollar Critic,” which is now wrapping up filming in Charleston, is a television show. But host Giles Coren, The Times of London’s restaurant critic since 1993, says the BBC America series is supposed to celebrate print journalism (a declaration that’s sure to win him the viewing loyalty of the few dozen or so full-time newspaper restaurant critics left in the U.S.)

“The idea is it puts reviewing back at the heart of the story,” Coren says of the series, which will air its Charleston episode in September.

In each show, Coren will dine at five restaurants, one of which he’ll choose to review; the conceit is Coren’s endorsement is worth $1 million dollars. The money shot is of the restaurant owners eagerly opening their hometown paper to discover whether their meal merited a write-up.

“In many ways, it’s about journalism,” Coren says.  “I have this dream of these kids watching because it’s a mouthy critic, then going out and seeing someone on a bike tossing a newspaper” – and presumably chasing after it. Continue reading

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.