Dish Restaurant Guide

Winter 2017

Fat Hen

Sometimes you get surprises from the most unexpected of places. Take for instance this issue. For this latest round of Dish, I asked Chef Jacques Larson and his wife Carrie to guest edit. Shockingly, they agreed and immediately ran with the theme Slow Food. But the real surprise came in the quality of the content they curated. From a story about slow wine written by a sommelier to a feature on the arduous process of growing heirloom grains written by Chris Wilkins of Root Baking Co., I was happily surprised by how well non-writers could write. Who knew one of our local bakers was such a wordsmith? Hopefully you'll find something unexpected here too, and maybe a greater appreciation for the time, work, and commitment it takes to carry on the mission of Slow Food. —Kinsey Gidick

What is Charleston's signature sandwich?
What is Charleston's signature sandwich? What's it going to take to get our own po' boy or Philly cheesesteak?

Philadelphia has its cheesesteaks, and New Orleans has po' boys. When in Baltimore, you must try a pit beef sandwich topped with tiger sauce, and no trip to Chicago would be complete without an Italian beef. — Robert F. Moss


How to make Leon's fried chicken sammie at home
How to make Leon's fried chicken sammie at home Spoiler Alert: It's easier than you think

This is like Argo but with chicken," was the response I got from one of my co-workers when I made us all blindfold ourselves to taste test nine locally sourced fried chicken sandwiches. — Kinsey Gidick


Weird 'wiches
Weird 'wiches Not your grandfather’s ham sandwich

Sandwiches are undoubtedly the champion of standard lunch fare for millions of Americans. Come noon every day you can find us munching away at our desks, in a café, in the car, at the park ... pretty much anywhere. — Robert Donovan


Did Charleston's foremothers launch this city's sandwich love affair?
Did Charleston's foremothers launch this city's sandwich love affair? 'Wich, Please

The 1920s was the decade of the sandwich in Charleston. That's according to Dr. David Shields, and he would know. A professor of English at the University of South Carolina, Shields is a living, breathing file cabinet of Charleston food ephemera. Perhaps you remember him from his last foray into sandwich history for City Paper — his Dish: Gullah Geechee issue essay, "Fish Tales" in which Shields revealed the city's fondness for fish sandwich cabarets. Forget dancing girls, these places were all about grabbing a quick, fried meal. — Kinsey Gidick