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Charleston, South Carolina Culinary Adventure
Johnson
& Wales University offers, among other things, a
degree in culinary arts as well as cooking classes for
the everyday cook. They are located on 5 campuses in
the United States, one of which is in Charleston, South
Carolina. This fact and the appeal of beautiful, historic
Charleston, with is rich history and wonderful restaurants,
led us to a culinary adventure in this most famous of
southern towns.
Thirty-two
of us flew out of Baton Rouge on a beautiful November
morning and after arriving in Charleston grabbed a quick
lunch at MAGNOLIAS.
We had a Creamy Tomato Bisque, Sauteed Lump Crab Corn
Cakes and Veal Meatloaf with Buttermilk Whipped Potatoes.
The conveniently located VENDUE
INN was our home base and after settling
in we took a buggy ride around the old Historic District
. The sites included beautiful homes of colonial, antebellum
and Victorian architecture, magnificent formal gardens
and tree-lined streets.
The
first evening we dined at McCRADY'S.
Housed in a 220 year old former tavern, Chef Michael
Kramer's kitchen created a menu of Hearts of Palm Salad
with Baby Lettuces, Goat Cheese and Candied Walnuts
and Honey Glazed Moulard Duck with Cherry Studded Rice,
Duck Spring Roll, Plum Sauce and Orange Oil. We finished
with a vanilla bean Crème Brulee, which was one
of the best I have ever tasted.
The
next morning we attended our cooking class at Johnson
& Wales where we prepared "Low Country
Cuisine", a term given to the foods prepared in
this area. Because of our large group, we were divided
into two separate kitchens. Two enthusiastic chefs from
Johnson & Wales along with several students helped
us prepare dishes including Frogmore Stew, Red Rice,
Hoppin' John, Limpin' Susan, Black Pepper Cornbread,
Sweet Potato Pone and Huguenot Torte…..just to
name a few of the 13 recipes we prepared. Following
the class, we spent the afternoon shopping along King
Street, the Old City Market and exploring Charleston.
A city that lends itself to walking, we managed to work
up an appetite for our next meal.
That
evening, a group of us went to the famous CHARLESTON
GRILL, home of Chef BobWaggoner. After tempting
our appetites with an Amuse Bouche (a little something
from the chef) of Salmon & Roman Sundried Tomatoes
with Fennel Crème Fraiche & Endive, we feasted
on Coastal Carolina White Shrimp and Lobster Bisque
followed by a salad of Camembert, Marinated Grapes,
Roasted Pecans and Young Arugula in a Sherry Vinegar
and Virgin Pecan Oil Dressing. For our entrees we tried
Grilled Diver Scallops with Young Zucchini Blossoms
Stuffed with a Lobster Mousse over Braised Yellow Tomatoes
in an Artichoke Lime and Miniature Caper Butter and
Grilled Low Country Scamp Grouper Fillet with Charleston
Grill Potato Skins, Hot Slaw in a Roasted Shallot Cabernet
Butter. For dessert we delighted in a Demitasse of Crunchy
Praline Mousse and Espresso Brulee Cream - which was
an absolute work of art. Chef Waggoner's staff was most
accommodating and gave us goodie bags filled with mini
loaves of banana bread to finish off a perfect evening.
The
next morning, we had a South Carolina style jazz brunch
at HIGH
COTTON which included a delicious Charleston
Crab Soup and High Cotton Shrimp and Grits, consisting
of Crab Stuffed Bacon Wrapped Shrimp, Yellow Stone Grits,
Seasonal Greens with Black Pepper Gravy.
We
ended this culinary adventure at the PENINSULA
GRILL, under the guidance of chef Robert
Carter. We had a trio of soups, Seared Carolina Mountain
Trout with Blue Crab Manchego Souffle, Balsamic Braised
Spinach and Lemon Caper Butter. We finished with a Banana
Panna Cotta Pudding with Milk Chocolate Ganache and
caramel Sauce. It was a very handsome restaurant with
excellent service and was a fitting end to our wonderful
trip.
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