Eat

Thursday, July 28, 2016

Hot ticket: Spero and 2Nixons collaborate on two upcoming dinners

Ooh baby I like it ramen

Posted by Kinsey Gidick on Thu, Jul 28, 2016 at 10:08 AM

2Nixons ramen as well as izakaya-style snacks are on the menu
  • 2Nixons ramen as well as izakaya-style snacks are on the menu
For all the mega-investor supported restaurants in this town — you know, the ones with light bulbs that cost more than your car payment — some of our favorite eats happen to come from chefs working in sparse conditions. Spero and 2Nixons in particular continue to prove that you don't need a pimped out kitchen to prepare great food, and now the men behind both are teaming up for a two-night collaboration.

On Aug. 26 and 27 2Nixons' Chef Jeffrey Stoneberger and Spero's chefs RJ Moody and Rob Laudicina will partner up for a prix-fixe menu of izakaya-style snacks, ramen, and more. In the quirky style we've come to expect from these guys, dinner will be $49 for 3 1/2 courses. A la carte will also be available at the dinner hosted at Spero.

Call Spero for reservations: (843) 203-3255.

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Wednesday, July 27, 2016

Sermet's Southernterranean Cuisine-Bar will open on James Island Aug. 1

Look for the penguin

Posted by Kinsey Gidick on Wed, Jul 27, 2016 at 12:36 PM

Aslan purchased Heart Woodfire Kitchen this spring - PROVIDED
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  • Aslan purchased Heart Woodfire Kitchen this spring
James Island's new Sermet's Southernterranean Cuisine-Bar (1622 Highland Ave.) will unlock its doors on Aug. 1. Owner Sermet Aslan, known for his original namesake restaurant on King and second location, Sermet's Courtyard on Daniel Island, purchased the former Heart Woodfire Kitchen back in March. Now, with his signature Mediterranean spin, Aslan says he's ready for business.

But don't expect to see some huge new sign out in front of the restaurant. "I'm not gonna put a name on the restaurant. We're just using the logo of an orange penguin. If you see a big ass orange penguin, that's us," says Aslan.

The restaurant, as the name suggests, will tie in the flavors of the Mediterranean and Aslan's native Turkey with Southern influences. "We're doing sweet potato fries with ancho chili ketchup and Moroccan spice to give it a Northern Mediterranean twist." 

Sermet's Southernterranean Cuisine-Bar opens Mon. Aug. 1 at 5 p.m. with Sunday brunch expected to start soon in the following weeks. 
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Tuesday, July 26, 2016

Cane Rhum Bar & Caribbean Kitchen will open August 2

Rum, don’t walk

Posted by Dustin Waters on Tue, Jul 26, 2016 at 1:34 PM

Chef Paul Yellin plans to serve more than 60 different rums when he opens Cane Rhum Bar and Caribbean Kitchen - JONATHAN BONCEK
  • Jonathan Boncek
  • Chef Paul Yellin plans to serve more than 60 different rums when he opens Cane Rhum Bar and Caribbean Kitchen
The day Charleston’s rum aficionados have long awaited is finally here — Cane Rhum Bar & Caribbean Kitchen is officially set to opens its doors Aug. 2 at 4 p.m. at 251 E. Bay St., the space formerly occupied by Big John's Tavern.

Chef Paul Yellin, the man behind the East Bay eatery, hasn’t been shy about his plans to return Charleston to its rum roots and offer locals a taste of authentic Caribbean fare. When last we spoke with Yellin, he talked about sharing the flavors and feel of Barbados, while providing an alternative to the “bourbon and bacon” that holds such prominence in the local food scene.

“How many barbecue places can there be? How much pork belly can you eat? The fact that Cane is here and people are excited is because they want something new. They want something different,” he said. “As a chef being in the hospitality industry for so many years, it’s very confusing for me and very aggravating when I go out and see the same menu everywhere, literally everywhere. It’s a copy of a copy of a copy. The owners are trying to make everyone happy. Someone asked me if I was going to do wings. No, go to Hooters. Why would I do a burger? Husk does a burger, and that’s great for Husk, but that’s not what we eat in the Caribbean. Everybody has a taco. Everybody has nachos. Nobody is doing this.”

Those hoping to peruse Cane’s lengthy rum list can check that out below, as well as get a look at Yellin’s take on authentic Caribbean street food.

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Monday, July 25, 2016

Joseph Jacobson leaves Sweeney's to lead The Med and The Gibbes Museum's new cafe

State of the art

Posted by Kinsey Gidick on Mon, Jul 25, 2016 at 11:42 AM

At Sweeney's  Jacobson used his grandmother's recipe to make his 24-hour pot roast - JONATHAN BONCEK
  • Jonathan Boncek
  • At Sweeney's Jacobson used his grandmother's recipe to make his 24-hour pot roast
The last time we talked to then-Sweeney's Chef Joseph Jacobson he was describing his youth growing up Orthodox Jewish in Charleston.

"My nanny growing up was an 80-year-old Geechee lady and she'd make mac and cheese and fried chicken and throw a hambone in there," he said. "Mom would come home and freak out like, 'Oh my god! There's pork all over our kosher kitchen!'"

Suffice it to say, Jacobson's food comes from an eclectic mix of influences, and now he's taking that background to Aris Newton and Tommy Eiserhardt's Folly Road Foods, owners of The Med, Lowcountry Eats catering, and the forthcoming Gibbes Museum restaurant, Cafe at the Gibbes. 

According to a press release, Jacobson has placed another Charleston native, Chef Patrick Woodham, to run operations at The Med in South Windermere. There the two plan to serve American fare with an emphasis on "handmade pastas, locally and sustainably sourced seafood, and daily delivered fresh local produce."  

No menu details for Cafe at the Gibbes have not been released yet, but it's expected to open later this summer. 


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Thursday, July 21, 2016

After 15 years in business, MiBek Farms announces closure

So God made a farmer

Posted by Kinsey Gidick on Thu, Jul 21, 2016 at 4:56 PM

Mibek Farms' Kelsey Worrell prepares customer orders for shipping - JONATHAN BONCEK
  • Jonathan Boncek
  • Mibek Farms' Kelsey Worrell prepares customer orders for shipping
Back in 2010, Craig Deihl said MiBek Farms in Barnwell raised the best beef — a bold statement from one of the city's meat mavens. But other chefs agreed. Nathan Thurston, then at The Ocean Room, used them. When Cory Burke opened the Green Door, he sourced MiBek beef too. Numerous menus across the city included the cattle farm in their list of local ingredients due to MiBek's beef quality all thanks to the exacting work of owner Dr. Michael Worrell and his family. For 15 years Worrell worked to raise Black Angus cattle right, grass-fed and harvested at just the right moment for optimum lean to fat ratios. 

Now, after a decade and half, Worrell has announced that his farm is closing. 

"It’s all about personal and financial reasons. We’ve taken a hit, but it’s also been a toll on us personally. We just need to rest. I’ve given everything I’ve had to this farm for 15 years," Worrell says. "Right now we’re not making any plans at all. It’s all a matter of resting. Then the evaluating down the road."

Worrell says razor thin profit margins were a huge contributing factor to his closure. "To be perfectly honest, we’re big enough that we were able to have year-round supply, but not big enough to hire a lot of people to do our work. With the high prices of cattle, we weren’t making money. We do have a fairly high price on our beef. We couldn’t make it, and we had to ask, was it worth all the effort?"

It's a question many American farmers ask themselves each year as the number of family farms in the U.S. continues to decline. 

As for Deihl he says he's sad to see MiBek close, but understands the choice. "Whole beef price per pound was $4.90 not including all the hard work and labor that went into breaking it down and not having enough customers to shell out coin to buy," Diehl says. "They produce a great product, but the cost didn't match the consumer demand." 

But for those loyal shoppers still wanting to buy MiBek product, there's still some left. "We have some in our freezer We’ll be at a few farmers markets until we get pretty low." 

Until then, Worrell is resting and reflecting.

"This has been a wonderful experience with this farm. We’ve really achieved a lot of things. We achieved a great product and following and we know how it should be done. But the model we’re on with farmers market, it was seven days a week. I couldn’t go on any longer. It was tearing my health up and the health of my children," he says. "We need to sit back and recover and reevaluate."

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