RiverDogs’ Smoker Program Takes Shape

smokerIn time for tonight’s opener, the Charleston RiverDogs have revealed more details about their meat-smoking program, new to the ballpark this season.

According to John Schumacher, a local chef will be stationed at the smoker every Sunday (provided there’s a game, of course.) The preliminary line-up includes Ted Dombrowski of Ted’s Butcher Block; Culinary Institute of Charleston dean Michael Saboe and Justin Moore, who served as chef of Carolina’s.

“Each chef will be provided a list of unique cuts of meat from Halperns’ Steak and Seafood, and will select one item to be smoked,” a press release elaborates. “Each chef will have access and use of our commissary kitchen and smoker, and all spices or seasonings (other than salt and pepper) will be provided by the guest chef.”

The items will sell for $5-$7, and a portion of the proceeds will benefit the Lowcountry Food Bank.

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Tristan Chef Turns Young Son Into Professional Forest Forager

chef_nateAlthough he’s not credited on the menu, a two-year old had a hand in creating a dish which last night premiered at Tristan.

Alex, executive chef Nate Whiting’s son, helped gather the pine branches for pine-smoked dayboat sea scallops, served on a charred pine wood plank with celery root puree and smoked grapes.

“He’s very meticulous, like me and his mama,” Whiting says of his efforts to coax Alex into picking up more than one branch at a time. Continue reading

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