New Blog and Website Address

Faithful readers, as of today, March 23, my blog postings will be current and available through my website. That address is the following:

http://www.hollyherrick.com

I hope to see you there!

Happy cooking and great eating to each and every one of you...Best, Holly

Small Plates, Big Flavor at Barsa

Several years ago, a wave of tapas mania hit Charleston with a clamor of small plates that slowly and mysteriously receded with the passing of long-time favorites like 11 Center Street, Meritage, Raval, and most recently, Chai's.

In January, Mediterranean restaurant maverick, Drazen Romic, opened Barsa, thus initiating what I consider a very welcome tapas resurrection in a town that was getting dangerously tapas-thin.

And, as Romic and John Ondo do so well at Lana, Romic and executive chef Derek Falta (formerly at Chai's) do equally well here. The ripe flavors of the Mediterranean, in particular lovely Barcelona, dance a sprite tango of Spanish twang on an enticing menu peppered with both authenticity and talent.

The dishes, like the restrained, sophisticated decor (spearheaded by Studio Caban), allow the food and the space to speak for themselves. Gone is the fluff and din of Shine (which, in my book, never really "shone"), replaced with lots of black, leather, wood, and a few touches of retro/antique Basque effects in lighting and massive original paintings. Faux painting in subdued hues on most of the walls adds to the old-world feel in the wide, open space at the corner of King and Line Streets.

Freely flowing drinks from the centrally located bar combined with flexible hours and a daily happy hour from 5 - 7 p.m. definitely contribute to Barsa's bar/lounge feel, but the food is restaurant quality of high order, any time of day or night.

I visited on a sunny, breezy, Sunday during Barsa's brunch service (11 a.m. - 7 p.m.), to find a relaxed, neighborhood mood and several acquaintances, which seemed especially Barcelona-like. Everything on the menu, from lamb meatballs in a spicy tomato sauce ($6) to tomato bread with ciabatta, roast tomatoes and manchego ($5), sounded delightfully delicious (there are even more choices on Sunday), so I asked for help from the bartender/server and my neighbors.

A pleasant mood settled in with a chunky, mildly piquant, veggie and olive-garnished Zing Zang Bloody Mary, followed by a plate of calamari ($7). Four, whole grilled squid were fanned around a central mound of fried, sliced calamari. The grilled "half" of the plate was dressed with olive oil, lemon and fresh parsley, and was refreshing, but the light, tender crunch of the fried calamari was perfect, especially with a nice, gently drizzle of a lemmony aioli. It was, however, the drunken goat fondue ($8) that practically had me bleating with glee. Thick, creamy and hot, it was served in a mini, ceramic red pot, swirling with golden and white cheese goodness. The tart kick of goat cheese was apparent, but there were several undertones that spoke beautifully of manchego and white wine. It's paired with grilled cauliflower and asparagus and thick slices of country bread that are just doughy enough to soak up the cheese, but firm enough to maintain an idyllic chewiness.

The fondue alone is enough to make a visit to Barsa, unless you count the crunchy, hot cubes of potato perfection in the patatas bravas ($3) that Raval so cruelly took away when it closed. I'm so happy to see them back at Barsa, which brings tapas to the table in a welcome, complete and authentically Spanish way.

Barsa
58 Line Street (Corner of Line and King Streets), downtown Charleston.
(843) 577-5393
www.barsatapas.com

Great Spring Eating Picks in Charleston

When warm weather arrives and spring is in full bloom in Charleston, the time is right for Southern food done right. Here are some of my favorites. Enjoy!


http://www.thedailymeal.com/5-must-try-restaurants-charleston

Duck Breast with Slathered Fresh Cherry Compote

Try this delicious recipe for simply, elegant late winter, early spring entertaining. Duck never tasted so good! The sweet, dark cherries pop with the mild heat of the Slather Brand Slatherin' Sauce and triple cream brie cheese smooths all the flavors out with mellow, creamy goodness.

http://slatheriton.com/2011/03/duck-breast-with-slathered-fresh-cherry-compote-triple-cream-brie-cheese/

My Mom's Sweet Rendition of Tart Love Cover

Great Goodness in The Big Apple

New York is the ultimate reality show-land of extreme "haves", extreme "have-nots", and just about everything in between from just about every corner of the earth. That's why I love to go there for a few days every year. It helps me get out of my protected cushion of a world here in Charleston and see more of what's going on "out there".

The itch usually hits in late winter or early spring. So, I found myself there this past weekend to scratch it, mostly with long walks around midtown and through Central Park, people watching. As usual, I saw a bit of everything; a spoiled, loud, rude woman chewing out a sweet waitress, ostensibly because her salad was too dry, but really (as everyone could hear), because her boyfriend had dumped her. She couldn't figure out why. I resisted a very strong urge to tell her. Next came friendly shop-keepers on Lexington Avenue, a classic Russian waitress at a classic New York deli breakfast who consistently bumbled orders and consistently made up for it with her winning smile. Then, of course, there were the tragic, gaunt, faces of the homeless, the displaced, and the poor. People with faces so hardened by hard times and sad stories, the depths of which are almost impossible to comprehend.

Which, with no small irony, brought me to the next step of my NYC journey, a fund raiser held at the ultra-swank, ultra-celebrated restaurant, Daniel, on Sunday evening (March 6). A cause near and dear to Chef Daniel Boulud's heart, Citymeals-On-Wheels has delivered over 43 million meals to the doors of frail and elderly New York City residents. Boulud has been on board with "Wheels" since 1988 and has since cultivated an annual gala fund-raising tradition dedicated to this important cause. On Sunday, Boulud joined Gerald Passedat of Le Petit Nice (Three Michelin Stars) from Marseille, France and Laurent Kalkotour of DB Bistro Moderne (New York) for this year's fete with a "Burgundy, Bordeaux, Black Truffles & Blue Jeans" theme.

I've been lucky enough to feast on Chef Boulud's delices on two prior occasions, so I knew to expect his trademark celestial cuisine. I've been to fund-raisers before, but never one quite of this caliber, so I didn't know quite what to expect there. So, with memories of that mean, spoiled woman freshly etched in my mind, I braved a downpour of rain and the unknown world of the New York elite, even as I entered it through the security guard-flanked doors of Daniel.

Soulful jazz musicians performed an endless stream of tunes, while Champagne and gin, thyme and honey cocktails were poured from the bar. Servers expertly navigated the 178 person-strong crowd with endless trays of goodness, especially bites of tender, peppery, beef. Chef Boulud and Chef Passedat were there, of course, greeting guests with sincere care. The crowd was an eclectic one - young and old, formal and less formal, all genuinely friendly. After the silent auction, guests were seated at large round tables over-looking the center of the dining room where the live auction would soon begin. Meanwhile, I got to know my table mates. To my right, was Harvey, a 46 year-old bachelor and self-proclaimed foodie who had made considerable concessions to meet the $1,000 per person price of admission and who, I would later learn, had not yet given up on love. To my left, a young couple expecting their second child, who not only love great food, but also love Charleston and make a trek here to the Isle of Palms every August.

Around this time, the first course from Chef Daniel's side of the kitchen arrived; shaved slivers of fresh, exquisitely buttery Maine sea scallops set atop a frothy, savory bed of celery mousseline, punctuated with the elegant fragrance and flavor of black truffles. This, like all of the courses that followed, was expertly paired with wine, in this case a Joseph Drouhin Beaune 1 er Cru "Clos Des Mouches" Blanc, Burgundy, 2008. Chef Gerald Passedat, who is best known for his subtle fish dishes, was up next with a square of the freshest sea bass this side of the Mediterranean. It was so fresh, any fish taste was practically indiscernible, instead leaving behind a milky sweet, mild brine taste in its flavor wake. This was surrounded with a lively pesto and topped with an artistic clear gelee encased with truffle slivers and tendrils of vegetable green. After Chef Daniel's remarkable chicken, brussel sprouts, and caramelized truffles with an earthy, fragrant truffle sauce was served (pictured top left), the live auction began with several introductions, including a colorful one from New York City Mayor Bloomberg.

This was no ordinary live auction, and these were no ordinary bidders. Whimsically named packages like NYC Culture & Cuisine, La Dolce Vita a La Toscana, and La Vie Du Chateau promised days, and in some cases, weeks of indulgence at some of the world's best hotels, restaurants, and vineyards, many with personal tours and meals at select proprietors' homes. A bidding frenzy slowly mounted through the crowd, guided with the gentle urging and tempting descriptions provided by Chef Boulud and others as the evening roared on. Harvey got on the phone with his banker to check on his balance as bids by the $1,000's - $5,000, $10,000 and up to $70,000+ whirred by, gradually filling the Citymeals-On-Wheels coffers, until everything was sold, and the bucks stopped at a whopping $706,000 in earnings for the organization.

As guests supped on the final succulent dessert course, slices of frozen sliced vacherin that took on the texture of frothy marshmallow as they melted and were imbedded with candy-like tubes of exotic fruits and dressed with a tart-sweet exotic fruit coulis (picture top right). Served with an exceptionally delicate Vilmart et Cie Rilly-A-Montagne 1er Crue "Cuvee Rubis Rose" Champagne NV, this was Chef Passedat's baby, and he shyly stopped by with Chef Boulud to ask how we liked it.

After Daniel's famous tiny madeleines, chocolates and pretty petits fours made their rounds, guests began to gather their things and leave this evening of paradise. It was something to witness the amazing amount of work and talent that went on that night and many days and weeks preceding it, to ensure that lonely, displaced elderly ladies and men have something to look forward to at the end of the day. A nutritious, delicious and soul-stirring meal made possible because of the love and dedication of these chefs and their teams, other New York restaurateurs, and the City meals-On-Wheels organization, is something beautiful, indeed.

That's the kind of reality the world could use a lot more of and the kind of reality that makes one proud of their fellow man. Thank goodness!

www.citymeals.org

www.danielnyc.com

Make Time for Pot Pie

Spring is tickling Charlestonians' senses with warm weather, a blush of pale green, and bouquets of blooming beauty. It's all so intoxicating, it's almost easy to forgive the brutality of this past winter.

But not so fast! No matter where you live, winter has a nasty way of roaring back with raw cold and wind in the fickle month of March, and that's the perfect time to make pot pie.

Pot roast, that soul-warming classic, gets all dressed up with a flaky pastry lid in this dish. By braising the meat with the vegetable aromats until the meat's tender and the vegetables have dissolved into the sauce, you're ensured layers of flavor. A jolt of red pepper flakes provide a little flavor surprise that will take the chill off any cold, dreary late winter day. If you can't find collards, substitute kale, spinach, or arugula.

This takes a little time the day before, but the taste and aroma dividends are well worth a little slow-cooked effort and handmade, buttery pastry.

Pot Roast Pot Pies
(Makes 6 - 8 individual pot pies)

Equipment needed: Six to eight 8 - 10 ounce oven-proof ramekins or bistro bowls
One 6" round pastry cutter

For the pastry:

2 1/2 cups White Lily All Purpose flour (use only 2 1/4 cups if using another brand)
2 teaspoons kosher or sea salt
2 sticks (or 1 cup) best quality, AAGrade unsalted butter, cold and cut into 1/4" cubes
Ice cold water - about 3 tablespoons or enough to just hold the pastry together

For the pot roast filling:

2 tablespoons olive oil
2 tablespoons butter
Salt and freshly ground black pepper
3 pounds pot roast
1 onion, peeled, quartered and sliced
3 cloves garlic, peeled and smashed
2 stalks celery, trimmed, sliced into 1/4" rounds
Salt and freshly ground black pepper
1 teaspoon herbes de Provence
1/2 cup red wine
2 1/2 cups coarsely chopped tomatoes
2 cups beef or vegetable stock (or enough to cover the roast just over half-way)
1 teaspoon red chili flakes
1/4 cup chopped, fresh parsley

To finish:

2 cups baby carrots
3 cups collards, washed, tough stems removed, and cut into 1" squares
3 cups baby, fresh potatoes, scrubbed and pierced with a fork
1 - 2 tablespoons ketchup
Salt and fresh ground pepper to taste

1 egg wash - yolk, pinch salt, splash of water, blended together.

The day before service, prepare the pastry. In the bowl of a food processor fitted with a plastic blade, pulse together the flour and the salt. Add the very cold butter and pulse rapidly, 40 - 50 times, or until the butter is the size of very small peas. Gradually, drizzle in the water in drops, while running the machine. Add just enough until the pastry forms a clumsy ball. Pour it out onto a lightly floured surface. Form a flattened disc and wrap with plastic wrap. Refrigerate over night.

Next, prepare the braised stew filling. Heat a large, heavy bottomed pot or Dutch oven over medium high heat. When it's hot, add the olive oil and butter. Season the pot roast, generously, on all sides, with salt and freshly ground pepper. When the fat is sizzling (but not burning!) add the roast to the pan. Brown,undisturbed, for about five minutes. Turn the roast and repeat on the second side. Remove the browned roast from the pan and set aside. Add the onion, garlic, celery, salt, pepper and herbes de Provence to the pan. Stir to coat and pick up any brown bits. Cook until softened, about five minutes. Deglaze with the red wine, stirring to pick up all the brown bits, and reduce the wine by half.

Return the roast to the pan. Add the tomatoes and stock. Reduce heat to a simmer and cover, leaving the lid slightly ajar. After about four hours, add the red chili flakes and parsley, stirring in to blend. Remove the meat from the pan and allow to rest and cool. Meanwhile, using a shallow ladle, skim any excess fat off the surface. When the meat is cool enough to handle, chop it coarsely, removing any excess fat or sinew, which should be discarded. Return the beef to the pot and add the baby carrots, collards, baby potatoes and ketchup. Taste and adjust seasonings as needed. If too much water has evaporated, add enough water to thin to a stew consistency. Simmer, covered, another forty minutes, or until the vegetables are just tender. Remove from heat, cool, and refrigerate overnight.

The following day (or the day of service), roll out the prepped pastry into a large circle (about 1/4" thick) on a lightly floured surface. Cut into 6" rounds, using your pastry cutter. Return the rounds to the refrigerator to chill for about twenty minutes. Meanwhile, remove the stew from the refrigerator and skim off any remaining fat which may have coagulated overnight. Arrange the ramekins or bistro bowls on a baking sheet. Fill each with 1 1/4 cups of the stew. Top each with a prepped pastry round, sealing the excess pastry down around the rim of the bowl (it should be about 1/2" deep). Cut three slits into the top of the pastry and brush the top and sides of each lightly with the egg wash using a pastry brush. (Note: The pies can be compiled and refrigerated for several hours before baking, or go directly into the oven at this point).

Preheat the oven to 375F and bake for 35 - 40 minutes until bubbling, golden and beautiful. Set aside to cool for ten to fifteen minutes before eating.

March never tasted so good!

The Weight of Balance

There was a big brouhaha last week when America learned what the President and his family and friends ate during their Super Bowl party. The First Lady talked about it on the Today Show, saying that the fattening feast of kielbasa, pizza (deep-dish, at that), hot dogs, etc., reflected her belief in "balance." Then she went on to say it was o.k. to be indulgent at times - that was only realistic, for her and her family.

As far as I'm concerned, they can eat what they want. In many ways, I agreed with her, though I felt their feast could have been more well-rounded. However, I felt her comments and especially the ensuing debates I read and heard about them throughout the week, were reflective of an underlying misunderstanding, especially in this country, about what constitutes "balanced" and healthy eating.

I'm not a nutritionist and I'm not the food police. In truth, I really enjoy eating - when I'm hungry. Most of the time, I especially enjoy fresh fruits, fresh vegetables, grains, fish and other healthful foods. But, there are times, when I really want a juicy burger, bacon with my eggs, or (my biggest weakness) a leg of fried chicken with a side of ooey, gooey mac 'n cheese. When that happens, usually about once a week, I go for it and enjoy it, guilt-free, but I stop when I'm full or just getting there. Then, my personal balance kicks in. I chase these indulgences with more "chaste" food options - a light dinner, a bigger work-out the next day. This plan works for me.

I wish more of us would embrace this model or something similar that works for them. I just cringe when I hear people telling me they're on a "diet" and will be eating virtually nothing but celery until they've lost 20 pounds. It's equally disturbing to witness, as is too often the case, people gorging on (usually unhealthy) food so quickly they can't even taste it or enjoy it. Or, when I see kids "sneaking" a piece of candy or chocolate because someone told them it was "bad" for them. This notion that food is bad or something to be afraid of or feel guilty about is all too prevalent and, in my opinion, is a driving force behind our profound obesity epidemic.

As Americans, I wish we could move away from it and employ a sense of balance and especially ENJOYMENT in eating. Food is good, it is our friend. It is a source of nurturing. We can't live without it. Let's introduce our children, early-on, to the pleasures of a balanced table and fresh, delicious, non-processed foods and produce. In this way, they will naturally develop palates that crave a rainbow of fresh, real food, and, yes, that occasional indulgence. Not only will they enjoy food more, they will live longer, happier, lives as a result.

Graze is Good

When I think of grazing, I think of cows chomping their way lazily through a green, grassy meadow. It's a meandering, bucolic feed that both satisfies and nurtures without gut-busting greed or over-consumption distress.

Graze, a four month-old restaurant serving what it bills as "creative casual cuisine" from the space that was Coco's for a decade, serves more than a meadow. It whips up a veritable international forest via an expansive menu that borrows from the larders of Korea, France, the American south, Italy and more. Graze is green, too, both literally and figuratively. Management adheres to the once trendy, now nearly mandatory farm-to-table modus operandi. The dark, dreary and cramped Coco's predecessor has morphed into a light, fresh space with grassy green walls and little glass pots of lime green grass stationed throughout. Art created by local artists dress the walls and change seasonally with the menu.

Glaze is modern, clean, and inviting. Aside from being a little loud, I thoroughly enjoyed it. The server knew what she was talking about and was pleasant and professional from start to finish. The food is solidly (if not magically) palatable and creative as prepared by former Sette co-workers and Graze co-owners/chefs Michael Karkut and Derek Lathan. Although the menu suggests you might be in for a light graze with headings like "Tiny Grazing," don't be fooled. The Lobster Mac 'n Cheese ($10, pictured above), a sea of melting fontina and cheddar with generous chunks of fresh, sweet lobster and points of fresh thyme and black pepper that it was, proved to be anything but "tiny" in any way, shape or form. This good-enough-alone-reason-to-visit-Graze dish is ample enough to jump-start four women's appetites and bull whip one very hungry man's by the time his spoon hits the bottom of the bowl. But, boy, was it good!

Good is what Graze is all about, I think. There are ample choices, ample portions and very fair prices. The Roasted Leg of Lamb Gyro ($10, lunch menu) showcased tender, pink shards of lamb on fresh, dewy pita bread and a tart/tangy cucumber yogurt sauce, purposely served minus the dill, which I didn't miss at all. Another hearty sandwich is to be found in the sturdy, flavorful prime rib slices topped with freshly fried onion slices and a horseradish mayo, all on a fresh challah bun ($11, lunch menu). Salads, dressings and soups are all made in-house and reflect the same kind of freshness and appropriately paired flavor whimsy.

Graze seems to have attracted a loyal and diverse herd of patrons. Both times I've visited, it's been packed, even standing room only, chock full of everything from little old bespectacled ladies reading menus through magnifying glasses, couples sipping wine and holding hands, and bow tie- clad businessmen digging into Graze's big, beefy grass-fed (of course!) burgers ($9, lunch menu). No surprise, there is really nothing not to like here. The menu offers something for everyone (without over-doing it and risking mediocrity or kitchen confusion), the food is good, and the experience is pleasant without breaking the bank. But, unless you're very good and can resist the mac 'n cheese and fries, don't expect to depart on light feet. You'll leave well-fed and ready for a happy nap out in a warm pasture under the welcome shade of a sage, green tree dreaming of a meal well spent.

Graze
863 Houston Northcutt Boulevard, Mount Pleasant
(843) 606-2493
www.grazecharleston.com

Lunch/Dinner

Sage Green Apple and Aged Cheddar Tart

.....An excerpt from "Tart Love"

Apples sit firmly atop my favorite fall/winter food heap. Winesap, Honeycrisp, McIntosh and oodles of other heirloom varieties tempt me with their tart, sweet and crisp goodness. Eaten raw, out of the palm or nestled into a tart, apples offer infinite variety and goodness.

In this tart, the play is on the perennial pairing of apples and cheese. The edgy tartness of Granny Smith apples is idyllic with a best-quality aged, extra sharp cheddar cheese. Sage seals the deal with its effortlessly earthy touch.

Compile it just before your cocktail guests arrive and bake while they wait. The house is filled with wonderful aromas and the tart bakes in just 20 - 25 minutes. Serve it warm while the cheese is still gooey and gently oozing from the edges of the tart wedges. This tart makes a perfect appetizer or pair it with a salad for a complete meal.

(Makes 9 appetizer portions or 4 entree portions)

Equipment Needed: parchment paper

1 sheet Pepperidge Farm puff pastry, thawed according to package directions

1 egg wash - yolk, pinch salt, splash water, blended together

2 medium Granny Smith apples, halved, cored and sliced very thinly

2 tablespoons unsalted, sweet butter

1 teaspoon ground black pepper

Pinch kosher or sea salt

1 tablespoon dried sage leaves

3 cups grated extra sharp, best-quality yellow cheddar cheese

Preheat oven to 400F. Arrange the thawed pastry on a baking sheet lined with parchment paper. Chill the pastry in the refrigerator while prepping the filling. Prepare the egg wash and briefly set aside.

Cut the apples, skin-on, very thinly. They should be so thin that you can practically see through them. Heat the butter in a large skillet over medium high heat. Add the sliced apples, pepper, salt and sage. Toss the seasoned apples to coat, and cook for five minutes, or until the apples have just begun to soften and lightly brown. Remove from the heat, place in a bowl, and refrigerate until they are cool (about 15 - 20 minutes).

Meanwhile, grate the cheese with a box grater for a medium-sized grate. When the apples are cool, toss half of the cheese with the apples. Arrange this mixture in the center of the puff pastry sheet, spreading gently and evenly to the edges, leaving an 1/2" border of naked pastry. Top the apples evenly with the remaining cheese, taking care not to drizzle over the clean pastry border. Brush the naked pastry border lightly with the egg wash using a pastry brush. Bake for 20 - 25 minutes or until the pastry is fully puffed, a rich golden brown, and the cheese is melted and bubbling. Allow to cool for 10 minutes and serve immediately while still warm.

For appetizer portions, cut through the tart in three even bars, both vertically and horizontally. For entree portions, cut the tart into four even squares. Garnish with a final pass of ground black pepper and a light drizzle of dried sage leaves if desired.

Tart Love Cover Is Born

So excited to finally have a look for my next book, all about wonderful tarts, both sweet and savory.

This is the finalized cover which features the Pear and Chocolate Tartlets from the book, to be released September 1, 2011 (Gibbs Smith). Bravo to Helene DuJardin for her smashing styling and photography and to the talented design team at Gibbs Smith.

Look for upcoming posts featuring recipes from the book to whet your appetite for a fall full of tart love.

Fondly, Holly

Hotmail/Facebook Hacker on the Prowl

Hello friends,

I want to make you aware of a situation I am dealing with. No, I am not stranded in Scotland, as some sick hacker would have any of my email contacts, personal or professional believe.

I want to make all of you aware of a few things. Aside from being extremely frustrated, I am fine! Also, please do not be concerned for any safety compromise on your end. Just delete the message. They've managed to access my password, not yours! Please accept my sincere apologies for this. Also, take a note of warning. Be extremely wary of any email, no matter HOW VALID it looks, asking you for anything suspect. Trust your gut!

I'm currently working on convincing Hotmail and Facebook that I am who I am - crazy! Once it's resolved, I should be back on track with a valid password and hotmail account and more tasty food news.

Best, Holly

Super Sundays in Charleston

Ahh, Sunday mornings. The stuff of reading The New York Times and lazily sipping coffee in bed.

In Charleston, it's all that and more. The day begins with a haunting bout of old church bells pealing, usually peaking at about 10 a.m. and finishing about noon. I almost always use this time to walk and build up my appetite for the day for all of the juicy Sunday offerings to be found here.

One of the juiciest, and perhaps with the largest underground following, is Sticky Bun Sunday at WildFlour Pastry. Talented chef/owner Lauren Mitterer opens her doors at 8 a.m. to a fervent crowd of Sticky Bun worshipers who have followed their noses down this unsuspecting stretch of Spring Street to find the golden, caramelized goods. The sticky bun party lasts until 1 p.m. where revelers get their fill of said buns (either slathered with frosting or with pecans as pictured) for a scant couple of bucks, which go down oh-so-well with a steaming cup of hot milk, chai tea, coffee or mocha, all in the sincere and doting presence of always hands-on chef Lauren. If buns aren't your thing, fuel up on savory or sweet tarts, myriad cookies and gorgeous cupcakes.

If you're like me, you'll save half the bun for later, and after a few hours, head on downtown to Tristan, in my mind one of the best brunch spots in town. Unlike those clunky, heavy buffet brunches that rattle the memories of my youth, Tristan has a fabulously light and diverse a la carte offering, complete with a trio of live musicians and seamless service. It's the kind of experience that invites lingering and solitude for the right price, to boot. You can be happy there alone (as I was this morning) or in a group of multi-generational families, friends and even young lovers. All were present to take in Chef Nate Whiting's sophisticated yet never over-dressed and always delicious fare.

Warm, assorted buns and creamery butter and endless mimosas and chunky Bloody Mary's ($10) start the show rolling on linen-lined tables on a stage of refreshingly minimalist decor that invites without suppressing formality. Benedicts, waffles, burgers and the unusually well done usual brunch suspects are all offered, but, so too, are a plethora of extra special gems worthy of note. In particular, the Bergamo Breakfast, which features super creamy, fluffy (almost souffle-like) polenta over a bed of gooey, fragrant Taleggio cheese topped with a tiny quail egg fresh from Sumpter, SC and dressed with delicious dots of truffle butter ($13). Or, try the sophisticated shrimp and grits in a sweet/spicy tomato gravy enhanced with pungent local shrimp and perfect seasoning ($14).

One leaves Tristan feeling super satisfied and sated, but not weighed down. The perfect prelude to a Sunday afternoon nap.

WildFlour Pastry
735 Spring Street, downtown Charleston
(843) 327-2621
www.wildflourpastry.com

Tristan
10 Linguard Street, downtown Charleston
(843) 534-2155
www.tristandining.com

Hampton Roads Picks Charleston Chef's Table

Charleston Chef's Table Cookbook was selected as one of the top six cookbooks for Hampton Roads annual selection. Thank you and go Charleston!

http://hamptonroads.com/2011/01/halfdozen-cookbook-winners-announced-congrats

Five Must-Try Southern Restaurants in Charleston

The Daily Meal has posted a story of mine about what makes Charleston special from a culinary perspective and features five delicious recipes from The Charleston Chef's Table. Here's the link:

www.thedailymeal.com/5-must-try-restaurants-Charleston

Give them a try. I especially love the oyster and mushroom recipe from The Fat Hen. It's the perfect dish for this time of year and the ingredients are so seasonal right now.

Happy Cooking!

Vegan & Vegetarian Sprout on Spring Street

At least two or three times this past summer and fall, I spied an exuberant Ellis Grossman in his chef's whites chatting with the good folks of Thackery Farms at their booth at the Charleston Farmers Market. Like me, he was shopping for the very best fresh and organic goods that can be found there.

It always makes me happy to see young chefs excited about beautiful food, something he puts to deliciously crunchy good use at his new restaurant, Black Bean Co., which opened in September. It joins a small but growing army of vegan/vegetarian/organic dining options popping up in this section of town near Upper King (Dell'z Deli) and along Spring Street.

It seems a bit lost amidst the melee of fast and soul food restaurants in this neck of the woods, but its presence is welcome, at least based upon my recent visit. Grossman chatted amicably with guests even as he answered incoming delivery calls with a cheery allusion to the restaurant's "energy food" motto. The space is bright and light and full of happy colors and assorted attractive art, all by local artists. My favorite of these were the adorable, glossy and fragrant pie candles by Rachel Pitts of Pitts Wicks (www.pittswicks.com). They literally looked good enough to eat and briefly fooled even my very practiced pie (and tart) eye.

Settle into a long list of energizing breakfast, lunch, and super beautiful vegan dessert options here from soup to wraps to gyros to salads. Meat-eaters won't despair with hearty offerings like the Honey Turkey Bacon Club ($9) or the Gouda Baby ($8) wrapped fat and round and plum full of chicken or turkey, gouda cheese, sweet peppers, arugula, sprouts, basil oil and Dijon mustard. Grossman tastily flexes his Culinary Institute of Charleston trained skills and palate across the board here, including in the meaty-though-vegan Portobella Wrap ($10, pictured) and Fresh Spring Rolls (2 for $4) I sampled. The mushroom was marinated in a pungent blend of vinegar, oil and herbs and woven into a garden-full of spinach, red peppers, and onions all wrapped in a pliant, fresh and delicious spinach wrap. Meanwhile, the slivers of red cabbage, carrots and more shone like gems through the translucent rice wrapper, all ready for dipping in a fresh ginger marmalade.

Grossman and our local farmers (Thackery Farms provides 80% of the produce here) deserve our support for all the goodness they provide. Black Bean Co. is just the place to do it.

Black Bean Co.
116 Spring Street (near Rutledge), downtown Charleston
(843) 277-0990
Carry-out, free delivery and catering
www.blackbeanco.com