If you’re looking to buy an edible South Carolina gift this Christmas, Food Network Magazine recommends benne wafers from Olde Colony Bakery.
The magazine selected one suggested gift from each state for its holiday issue, on newsstands tomorrow. In addition to benne wafers, the list includes cantaloupe jam from Nevada; a cannoli kit from Massachusetts and pecan pie from Texas.
Olde Colony Bakery, which traces its history to the 1940s, this year moved its baking operations to a larger facility in Mt. Pleasant. The bakery sells its 5-ounce bags of benne wafers for $3.99 apiece.
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
It’s been seven years since the Food Network last produced a marketable star. But in just one month, Charlestonians can hear investigative journalist Allen Salkin explain why.
Salkin, author of From Scratch: Inside the Food Network, will appear on Nov. 14 at the Charleston JCC in conjunction with the Charleston Jewish Bookfest. I’m introducing Salkin, so I’ll definitely be there. Tickets are $12, although JCC members get a $4 discount. Call 571-6565 for reservations.
The program officially begins at 7 p.m., but there’s a cupcake decorating contest beforehand; bring your pastries by 6:30 p.m. if you’d like to play. Salkin and I are judging the entries on looks alone, so don’t sweat your sugar ratio.
From Scratch was featured yesterday on Weekend Edition Sunday: Rachel Martin’s interview with Salkin is here.