Old Village Post House Releases Menu for Carolina Rice Kitchen Dinner

peanutThe ancestral peanut of the South, which until this year had scarcely been tasted since the early part of the 20th century, is on the menu of an Old Village Post House dinner benefiting the lab which helped resurrect the long lost legume.

The African runner peanut – rediscovered by University of South Carolina professor David Shields; grown by Clemson University horticulturalist Brian Ward and funded by Anson Mills founder Glenn Roberts – will embroider a triggerfish crudo with pickled marsh samphire and icicle radish.

Shields, Ward and Roberts will guest star at the five-course supper at 6:30 p.m. on Apr. 16, explaining the nuts, beans and grains on the menu. Harry Root of Grassroots Wine is handling the wine pairings. Continue reading

Gluten-Free Bakery Opens Monday



While celiac disease sufferers sometimes fret that the sudden popularity of gluten-free foods could obscure the gravity of their condition – “this is our medicine,” the founder and president of the National Foundation for Celiac Awareness recently explained to the Philadelphia Inquirer – a local gluten-free baker says better-tasting medicine never hurt anybody.

“It is a serious condition, but life is to be enjoyed,” says Julia Ingram, who was diagnosed with severe gluten intolerance while enrolled in pastry school. “I want to make things that are delicious.”

Ingram acknowledges that many of her customers at Sweet Radish Bakeshop, scheduled to open next Monday on the corner of Spring and St. Philip streets, won’t be under doctor’s orders to eat her salted caramel brownie cupcakes, chocolate chip cookies and banana bundt cake. But by exposing eaters without gluten sensitivities to the diversity of gluten-free baking, she hopes to raise local awareness of mandated gluten-free diets. Continue reading