The prototype for the ninth best ice sculpture in the world is now sitting in a Summerville freezer, slowly evaporating away.
“The dove is ready to disappear,” says local ice carver Brian Connors, who created the intricate angel with Greenville’s Edwin Hutchinson.
But even after the 1400-pound practice sculpture is gone, Connors and Hutchinson will retain the distinction of earning a top 10 spot in the World Ice Art Championships, held earlier this month in Fairbanks, Alaska. Continue reading
It’s officially pumpkin season, which means there’s no shortage of opportunities to get your fill of the autumnal flavor:
For the upscale eater: Peninsula Grill‘s Graham Dailey, a recent graduate of the chefs’ media training sponsored by the Convention and Visitors Bureau, has put together a camera-ready fried oyster appetizer, topped with pumpkin jalapeño relish; he’s also serving a beef filet with pumpkin succotash and grilled sea scallops with pumpkin butter. And over at Hank’s Seafood, chef Frank McMahon’s concocted a seared swordfish with pumpkin poached in a Vietnamese-style stock: The dish is finished with dark green pumpkinseed oil. Continue reading