Harlem Helps: A Benefit for the Families of Mother Emanuel AME Church in Charleston, SC

Chalreston Benefit On Wednesday, July 15, the Red Rooster team and I will be hosting a benefit in honor of the families of Mother Emanuel AME church in Charleston, SC. There come together as a community over food, drink and music that is inspired by the people of South Carolina. The event features a both lunch buffet and a 3-course seated dinner, for $30 and $75 minimum donation respectively. . Tickets and more information about the event is available here.  Below are both lunch* and dinner** menus. I hope to see you there.

 

*Lunch Menu:

-"City" Captain - Dark Meat Chicken, Tomato Curry, Buttered Charleston Gold Rice -Catfish and Grits, Green Tomato Chow chow -Low Country Pork Shoulder with Cheerwine Cider BBQ Sauce

Sides: -Collard Greens -Mac and Greens -Edamame Succatash -Watermelon and pickled tomato salad -Mustard Potato Salad

Dessert: -Groundnut Sandwich Cookie (filled with chocolate) -Citrus Buttermilk Pie -Hummingbird Cake

**Dinner Menu:

-Teff Hoe cakes with Berbere Pimento -She-crab salad Biscuit -Crispy Oyster with Uni Comeback Sauce -Cowpea Fritters -Fried Green Tomatoes with Benne Seeds and Pickled Benne Aioli

-Shrimp and Grits, Corn and heirloom tomato, Bird Funk, Cheddar Bacon Grits -Cheerwine Briased Pork Cheek, Jalepeno Creamed Corn, Watercress, pickled Squash, Boiled Peanuts -Hot Smoked Carolina Coast Fish, Butterbean Succotash

-Pickled Peach & Blueberry Cobbler with Brown sugar & Bourbon Ice Cream

 

 

 

The Barbecue Guide

Regional barbecue loyalties run deep-differences between towns within South Carolina provoke rivalry and debate. In "The Serious Eats Barbecue Style Guide," James Boo picks apart these regional styles. From North Carolina, land of wood-smoked whole hog and vinegar sauce, to South Carolina's mustard belt, barbecue varies by cooking technique, protein, and sauce. For example, in Kentucky mutton appears on many barbecue menus, while Texas remains the national capital of brisket. In St. Louis, cooks cut off a pig's snout and its facial skin and cook them until the fat renders and the skin gets crunchy. Across Missouri from St. Louis, Kansas City is famous for burnt ends, chopped off a cooked brisket and smoked until crispy.

Incredible diversity and deliciousness characterize America's barbecue. To learn more about regional barbecue styles, click here. For dinner this week, head up to Dinosaur Bar-B-Que for a taste of New York barbecue.

The Revolution In Southern Cooking

In Charleston, South Carolina, Sean Brock is leading a revolution in Southern cooking. Sam Sifton talks about Brock's career and cooking in "A Southern Chef Doesn't Stray Far," tracing Brock's work at McCrady's and Husk. At McCrady's, Brock brought molecular techniques to a 200 year old building, creating whimsical dishes like powdered tortilla chips with jellied salsa and country-ham cotton candy. When Brock opened Husk in 2006, however, he decided to stay truer to the Southern tradition. There, Brock's cooks only "work with what they can get from below the Mason-Dixon line." Think shrimp and grits, Carolina Gold rice, and North Carolina duck over red-eye gravy.

Sean Brock is a rising star in the culinary world. His ability to navigate both contemporary and highly traditional cuisines is impressive. To read more about Brock's cooking, click here.