Charleston, S.C.

I’d always heard such great things. The perfect college town, a nice place to start a family, and now a culinary hot spot boasting an outpouring of James Beard nominees and acclaimed eateries. To be honest, I was pretty excited for a little Lowcountry immersion, and while I definitely got my fix of grits, fried chicken, and bourbon I was pleasantly surprised by the diversity of cuisine offered by the local bounty. On our food tour of Charleston, the nearly 20 stops along the way each had something very unique to offer, all rooted in tradition and inspired by seasonality, the unfussy elegance just makes you feel right at home.
Highlights:
-          Okonomiyaki – Xiao Bao Biscuit
-          Buttermilk Pie – Husk
-          All Sorts of Pickles – from pickled strawberries at Two Borough’s Larder
           to pickled raisins at The Grocery
-          Peanut Butter & Jelly Beer – Edmund’s Oast
-          Asparagus & Almond Soup – Cypress

I concur.

“Make a drink or pour a glass of wine before you start cooking. Create a joyful working environment. Cooking is work, no question about it, but it doesn’t have to be drudgery. Make it fun. Find recipes that strike you, put on some music, relax, and surrender yourself to the process.”

-          From John Currence’s manifesto in his latest book Pickles, Pigs and Whisky