Charlie browns fried crabs and Jacksonville garlic crabs are are off the CHAIN keeps you
coming back for more ....
And I can say I knew him when. I was pastry chef at Million with Frank. Stand up guy. He took this bright eyes girl from NJ under his wing
La Pizzaria is the only place in town that has authentic Italian pizza....truly low- gluten! All of their ingredients are fresh, and most are flown over from Italy! It is a tiny place, can be crowded, and you may have a wait, but it's worth it! The desserts from the mother country are amazing! The servers care intently about the clients, and Laura is the sweetest lady! Everything on the menu is good, no, it's all excellent! GO!
The SAFMC have their heads shoved all the way up their asses! These are the same fools that told us that Black Sea Bass are over fished. More GREEN agenda from a corrupt system! Put local fisherman out of work and import seafood from third world shitholes!
i'm a huge fan!
mad respect, YO!
totally not true, ALL of these chefs listed DO USE Mark sometimes, but their mainstay of fish is coming from a broadliner , like a Sysco. I know this for a FACT! The trend/fad these days is the whole "local" thing, so these chefs SAY theyre using local fish, when in reality its coming from South America. When was the last time u saw monkfish in local waters?? More false propaganda, u really think Mccradys uses ONLY Marks fish??!! Come on, dont be a sucker and believe all this hype
There's a reason our local chefs are always in national and international spotlights. They buy fresh, make it fresh and keep it local. Without suppliers like Mark Marhefka, it would be so much more difficult for them to produce the outstanding fare that they do. Great article! Makes me hungry for some fresh rudderfish!
And Frank forgot to say that his initial Executive Chef performance was at Elliott's on the Square in Charleston. His fish was an eye popping experience for me. His love of acidity to set off the fish influenced how I prepare fish even now.
Taking the two Franks to The Beard House stands out as one of the most rewarding professional experiences of my career. http://archives.postandcourier.com/archive…
Boy, I wish I were in Charleston right now!
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