South Carolina proves good, gracious

20 Oct South Carolina proves good, gracious

Perdita’s Fruit de Mer at Carolina’s

South Carolina proves good, gracious

by Sydne George


Mark Twain once said, “Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do … Explore. Dream. Discover.”

Seems like good advice to me.

And so we did, eight close friends from college, sorority sisters at the University of Washington, now scattered across the country. Once a year, we gather to spend one wonderful weekend together enjoying the food, drink, cul­ture and history of a new city, always in a different state.

This year’s girls’ getaway sent us south for a four-day frolic through charming Charleston, S.C., though stroll may be a more appropriate description in light of the slow­ing- down effect of the South, with an emphasis on good manners and warm hospitality.

Staying at the Vendue Inn, located in the heart of the his­toric district, proved to be a wise choice. Almost everything we had planned to do was with­in walking distance or accessi­ble by beautiful beach cruiser bicycles, shined up and lined up for our use just outside the hotel lobby doors.

After a quick check-in and a few sips of the complementary sherry in a crystal decanter on the mantle, it was off to Cypress, A Lowcountry Grille for dinner.

Cypress’s executive chef Craig Deihl has received numerous accolades, including a nomina­tion for the James Beard Founda­tion Best Chef Southeast award and Chef of the Year award by the Charleston chapter of the American Culinary Foundation.

The restaurant’s special three­course menu began with a butter lettuce salad that surprises with a sweet house-made bacon jam hiding under the lettuce leaves, and ripe tomatoes, cucumbers, Hooks blue cheese and creamy dressing.

Next came the Mountain Grilled Trout, a North Carolina fillet wrapped in prosciutto and grilled to perfection, served atop sweet fennel and salty black olive oil, resulting in a surprisingly sat­isfying combination of flavors.

Soon bites of entrees began circulating around the table, everyone wanting to share their delightful dinner.

The Crisp Wasabi Tuna was an imaginative preparation. The tuna was wrapped in phyllo and flash-fried, achieving an outside crispy crust and an interior of ten­der, rare tuna, served with edamame and ginger-garlic glaze.

One of my favorite afternoons was spent cooking at Charleston Cooks kitchen store. Instructor Season Stepp showed us how to make Charleston crab soup, creamy mashed sweet potatoes, bacon-wrapped pork tenderloin with bourbon apple puree and roasted peaches and hazelnut cream.

Having seen She Crab Soup, a signature South Carolina soup made with Atlantic blue crab and cream and finished with sherry, on several Charleston restaurant menus, we welcomed the chance to make it ourselves. Originally, the soup would have been made using the roe from the female crab or “she-crab.” Charleston Crab Soup proved an easy-to-pre­pare recipe featuring fresh local ingredients and fabulous flavors.

It just wouldn’t have been right to leave the South without trying some fried green tomatoes and shrimp and grits, and my chance came the night we ate at Poogan’s Porch. Named for the “good ol’ Southern porch dog” who oversaw renovation of the Victorian house-turned-restau­rant, Poogan’s Porch opened in 1976. Known for its upscale low­country cuisine, this restaurant is revered by locals, tourists and celebrities alike.

One of our favorite food finds came here as the bread basket arrived filled with feather light buttermilk biscuits served with honey butter.

Saving the best for last, we dined at Carolina’s on the last night of our stay. Calling itself “The Original Southern Bistro,” Carolina’s conveys a cozy ele­gance, featuring classic offerings from its popular predecessor Perdita’s, as well as contempo­rary takes on lowcountry cuisine. Executive Chef Jeremiah Bacon’s farm-to-plate approach and commitment to sustainability has brought both him and the restaurant national attention, and deservedly so.

Perdita’s Fruit de Mer, a succu­lent seafood dish showcasing scallops, shrimp, clams, mussels and seared salmon in a thyme broth with fingerling potatoes and grilled bread is to die for.

I was so impressed by the dish, I contacted Carolina’s in hopes of getting the recipe when I got home. A true Southern gentle­man, chef Bacon called me back himself to graciously walk me through the recipe, which he described as a sort of Portugese fish stew or a cousin to the French bouillabaisse.

“Start with chicken stock, car­rots, onions, celery, fennel, star anise and a deglazing of the pan with vermouth and white wine,” he began. “Reduce by half and add three gallons of chicken stock and boil. Add some whiskey and about ½ cup of tomato paste. Then 10 pounds of Prince Edward Island mussels and cook until they open up.”

After the thyme mussel broth is painstakingly prepared, they sear scallops and salmon separately and compile the dish just before serving with pre-cooked finger­ling potatoes, grilled bread and celery heart leaves.

Before long, Bacon was singing the praises of his fisher­men. Dave Ballinger, or “Dave the Clammer,” as Bacon called him, supplies little neck clams that are immaculate thanks to the power washing and extra care Ballinger takes with them.

Tommy Edwards, his shrimp guy, was still out on the water, he said. I began to realize that repli­cating this signature Carolina’s dish in Montana was pointless.

This mouth-watering master­piece was the result of Bacon’s expertise in sourcing fresh local seafood and his attention to detail. How glad I was to have enjoyed their Perdita’s Fruit de Mer while I was there.

Heading to the airport the next day, our driver asked us if we’d had a good time and inquired if we’d be coming back any time soon. Nodding and smiling, he admitted that, “She has a way of making you fall in love with her.” I couldn’t agree more.


 2 tbsp. unsalted butter

 1 cup leeks

 1 onion, diced

 2 cloves garlic, grated or pressed

 3 ears of corn, kernels cut from the cob

 1 quart chicken stock

 2 tbsp. fresh thyme, leaves picked off stems

 1 cup cream

 ½ pound crab meat, picked over for shells

 ½ cup sherry

 Fresh chives, chopped

Place butter in a large stock­pot, and melt over medium heat.

When the butter is hot, add the leeks and onion and stir to coat with butter. Cook until leeks and onion are translucent and soft­ened, about eight to 10 minutes.

Add the garlic to the pan, and cook just until garlic is fragrant, about one minute. Add corn, chicken stock and thyme.

Bring to a simmer and cook for about 15 minutes to allow flavors to combine.

Add the cream to the pot, and bring back to a simmer. Cook for five minutes. Season to taste with salt and pepper.

Place about a tablespoon of crab meat in the bottom of each bowl and ladle the hot soup over the crab. Garnish with a drizzle of sherry and a sprinkle of chopped chives. Serves six to eight.

Recipe by Charleston Cooks! Maverick Kitchen Store


 5 pounds self-rising flour

 1 cup sugar

 ½ cup baking powder

 1 pound shortening

 ½ gallon buttermilk

Combine first three ingre­dients and mix well. Add shortening and mix well with hands until shortening is broken up into quarter­sized pieces. Add buttermilk and mix until all is incorpo­rated. Roll out to ¾-inch thickness and cut with bis­cuit cutter. Place on parch­ment- covered sheet pans ½­inch apart. Bake at 350° until golden brown. She can be reached at

Sydne George is a freelance writer specializing in recipe devel­opment, food journalism and food photography. 

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    • skgadmin
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