A shrimp-and-grits cookoff is the newest addition to the Irvin-House Vineyards’ annual Blessing of the Vines festival.
On Nov. 9, restaurants including Fat Hen, Rosebank Cafe, Stono Cafe, Seanachi’s and Tomato Shed Café will converge on Wadmalaw Island to prepare their finest versions of the iconic dish. Tickets cost $5, and all proceeds will be donated to the Frierson Elementary After School Program and The Center for Women.
Other activities on the 12 noon-5 p.m. schedule include live music; pony ride; wine and spirit tastings and a sugar cane crushing. Admission is $10 per car; call 559-6867 to learn more.
When the State Fair of Texas starts this Sunday, the long list of deep-fried concessions will include a lowcountry dish making its Dallas debut.
Allan Weiss of Weiss Enterprises worked with a consulting company to develop deep-fried shrimp and grits, which the fair’s publicity department describes as “homemade grits…made with a blend of fresh herbs, cheese, and Cajun shrimp, coated in a secret batter and deep fried.”
“As far as shrimp and grits go, I like the way it tastes and so forth,” says Weiss, who could only spare a minute of phone time in the week leading up to the fair, the largest annual exposition in North America. Continue reading