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Re: “Tom Colicchio gets heat for filming 'Top Chef: Charleston' at former slave plantation

Hey all, this is a fascinating thread...it's not about victimhood, any plantation needs to acknowledge who died to build it and many, not all, completely ignore it. Call enslaved people 'servants', as if they had any choice at all. US slavery was a terrible thing, check http://www.smithsonianmag.com/history/inside-americas-auschwitz-180958647/
Whitney Museum outside NOLA

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Posted by Carolyn Freiwald on December 5, 2016 at 10:09 PM

Re: “Tom Colicchio gets heat for filming 'Top Chef: Charleston' at former slave plantation

There will always be people who would rather be victims, even by proxy. Slaves were a way of life in the past, be they white, black or otherwise. You don't see some races begging for victimhood. If you want to do something about modern slavery, Boone Hall is far from it. There is nowhere they could have filmed this in Charleston that slaves ... some owned by blacks...didn't walk.

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Posted by Dennis Wenger on December 5, 2016 at 3:45 PM

Re: “Tom Colicchio gets heat for filming 'Top Chef: Charleston' at former slave plantation

I think the hardest part of watching that episode (which I couldn't even finish) was watching Padma asking the young man how he felt being on the plantation. I wonder how she would have answered the question, had they been filming at a rice paddy in India and someone asked her how she felt?

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Posted by Gwen Cooper Jobes on December 5, 2016 at 3:43 PM

Re: “Tom Colicchio gets heat for filming 'Top Chef: Charleston' at former slave plantation

Boone hall has hosted the Low Country Oyster Festival for decades (34 years ?) and it has been frequented by all races of oyster lovers the entire time. Now some are offended because they cooked oysters at Boone Hall? Stop looking for things that offend you and just enjoy the south charm that is South Carolina and Charleston TODAY. It is our past that made our culinary roots and it has taken off from there.

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Posted by Jshicke on December 5, 2016 at 3:34 PM

Re: “Tom Colicchio gets heat for filming 'Top Chef: Charleston' at former slave plantation

At least he was upfront and honest, which is how Charleston is as a whole. We know our history and that some of it not always pleasant, pretty and shiny. You have to take the good with the bad in the history of every place in the world to understand culture and how society has moved forward. Dwelling in the past is not learning from it. Take the lessons learned and create a better future.

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Posted by Michele Rowell on December 5, 2016 at 2:41 PM

Re: “Dear America, don't freak out about the tiny crabs inside the oysters on the 'Top Chef: Charleston' premiere

Any native coastal South Carolinian knows that A) it's normal and you eat them and B) they're good luck.

Sadly, this article is necessary.

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Posted by Cid95 1 on December 5, 2016 at 11:50 AM

Re: “Dear America, don't freak out about the tiny crabs inside the oysters on the 'Top Chef: Charleston' premiere

i caught and sold wild mussel for years, and if the pea crabs were more than a few percent in the mussels, they didn't want them. Something about a a crab that looks like a tick with eyes that really freaks people out.

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Posted by Jim Russo on December 5, 2016 at 9:11 AM

Re: “Let's take a look at Top Chef: Charleston's cheftestants

Casey Thompson, are you sure you have your facts straight? She lives in Napa Valley but is executive chef at The Inn of Ranch Santa Fe in San Diego.????

Posted by pdome on December 2, 2016 at 1:32 PM

Re: “Details on the transfer of power from Joe Pasta to JohnKing Grill + Bar

That sucks. I remember when that place was LaLa Lucci's or however it was spelled.

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Posted by jadenova on November 30, 2016 at 6:22 PM

Re: “Details on the transfer of power from Joe Pasta to JohnKing Grill + Bar

A burger with fries for $8 while still ridiculous is well below the downtown market rate.

Ultimately it comes down to this: why aren't Charlestonians making un-fancy, reasonably-priced pub food a good business choice for restaurateurs? Volume begets deals.

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Posted by factoryconnection on November 30, 2016 at 4:31 PM

Re: “Details on the transfer of power from Joe Pasta to JohnKing Grill + Bar

gourmet prices I'm sure. So long cheap liquor drinks

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Posted by William Zeigler on November 30, 2016 at 4:07 PM

Re: “Blind Tiger's upgraded look and menu work

nice look, nice menu, but that makes it not the Blind Tiger

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Posted by Ima Oldman on November 30, 2016 at 1:27 PM

Re: “Details on the transfer of power from Joe Pasta to JohnKing Grill + Bar

"gourmet bar" - check the link and read the menu. it's as "gourmet" as Juanita's and Andolinis.

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Posted by Ima Oldman on November 30, 2016 at 1:25 PM

Re: “Randi Weinstein launches FAB, an all-female F&B business conference

Equality = Equal Opportunity not equal results. You have to earn it. And YES gender bias is discrimination!

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Posted by truthrus on November 29, 2016 at 12:20 PM

Re: “Randi Weinstein launches FAB, an all-female F&B business conference

It's not discrimination. It's support and education.

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Posted by Radish Rabanette on November 29, 2016 at 8:04 AM

Re: “Randi Weinstein launches FAB, an all-female F&B business conference

Do we really need more discrimination ? How about a FAB conference for everyone. We don't need a Black Job Fair or a Female FAB conference.

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Posted by calm assertive on November 28, 2016 at 11:38 AM

Re: “The search for solutions to the restaurant staffing crisis continues

The parking issue that WJH mentioned is nothing to scoff at. As a musician, I get to talk to the FOH and BOH staff after closing and the financial burden of parking costs, citations for expired meters, and the like cuts into wages very significantly. For workers that arrive at 4pm when the city is still full of day staff and leave at 10:30 all the way out to 3:00am, there isn't even a public option. The city absolutely must recognize that if it is going to balance the economy on server's trays, it needs to take some of the burden off their backs.

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Posted by factoryconnection on November 28, 2016 at 9:21 AM

Re: “The search for solutions to the restaurant staffing crisis continues

So many young ones heading off to NYC and larger cities (just had a few over for Thanksgiving in our NY place - great excuse for me to make cornbread and pork sausage stuffing), where they can make good money and have a chance to spread their wings and possibly advance. Restaurant owners here need to learn the old pay more - get more - stay longer - cheaper in the long run rule. A few of the better places know this and seem to have great success because their people stay. All those F & B kids in NYC like it here, many grew up here, but just can not afford to live here and have any kind of life. I really have to give props to One80 and Turning Leaf, both great programs and also to Mickey and Scott for stepping up. If they ran background checks when I started, 90 percent of the BOH would of been out of a job, myself included.

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Posted by Cia Culinarykid on November 27, 2016 at 2:31 PM

Re: “The search for solutions to the restaurant staffing crisis continues

Given the pay offered, weak transit system and high rents, Charleston won'the ever have the workers it needs. How does keep pay low help this. It costs 20 dollars a day to park downtown. Rent for a one room apartment is 1500 a month. No trained businessperson would accept those numbers.

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Posted by wjhamilton29464 on November 26, 2016 at 12:24 PM

Re: “The search for solutions to the restaurant staffing crisis continues

I started in this business when I was 12 and went to culinary school at 18 and owned my own restaurant in Charleston by the time I was 23. I sold it in 2010 seeing what was coming and it was the best decision I've made.. I now drive a truck for a major purveyor in town and still have contacts in town and the talent pool is atrocious, you have major names in the chef business coming here but not the line cooks to back them up... why? Most cooks can go anywhere else and make 20-30% more. Start paying staff the money they are worth and they will come running.

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Posted by jwh1119 on November 25, 2016 at 10:10 PM
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