In an era when most urban Americans were suspicious of food that wasn’t boxed, bagged or canned, Euell Gibbons made a landmark case for plucking meals from the landscape. Stalking the Wild Asparagus, published in 1962, was the first major foraging manifesto.
But the title, pun value aside, is slightly misleading. It doesn’t take much stealth to gather wild asparagus. At this time of year, the skinny green plants are just as likely to come find you.
“It seems like they’re everywhere,” says chef Frank Lee, who last month put his backyard haul on the menu at Old Village Post House. It took Lee about 20 minutes to collect a half-pound of the seasonal delicacy. Continue reading
A Slightly North of Broad sous chef is taking over the High Cotton kitchen.
Shawn Kelly replaces Joe Palma, who – according to a press release – “after fulfilling his two-year commitment to High Cotton, is exploring entrepreneurial opportunities in the Charleston region.”
Kelly, an Ohio native, graduated from Johnson & Wales in Charleston. He’s spent 11 years working under Maverick Southern Kitchens’ executive chef Frank Lee. Continue reading
Tickets are still available to the Charleston Wine + Food Festival’s dinner honoring Frank Lee, the chef who sits atop Charleston food tree.
The festival on Dec. 9 is assembling 11 chefs (six from Charleston; five from out-of-town) to pay tribute to Lee with a five-course dinner at The Grocery. The chefs will be joined by two “culinary experts,” longtime Columbia chef Malcolm Hudson – who festival events director Randi Weinstein credits with converting Lee from “vegetarian to a meat-loving fool” – and Justin Hammerstrom, a former sous chef and mixed martial arts fighter who now serves as corporate trainer for a kickboxing franchise.
Although Hammerstrom last cooked professionally in a high school cafeteria, his participation in the program is fitting, since the featured chefs say they’re indebted to Lee for much more than kitchen know-how. Continue reading