Bell’s Brewery Beer Dinner at The Coastal Cupboard

One of my favorite stores in the Belle Hall Shopping Center is The Coastal Cupboard, “the Lowcountry’s most complete kitchen store.” They’ve got all sorts of tools, gadgets, gourmet food products, and gifts. I could spend hours just poking around looking at all the fun kitchen toys. Aside from being a store, The Coastal Cupboard offers cooking classes taught by Chef Stephen Harman.

My friend Eric, another food writer, and I were both invited to select a class to attend. The Bell’s Brewery Beer Dinner appealed to both of us, so we signed up, and my “sister wife” Amanda came along for the fun. The class started at 6:30, shortly after the store was closed so we had the entire place to ourselves (and about 18 other guests).  We were seated and given the recipes with room to take notes.

We got down to business right away. And by business I mean beer. The first bottle we tried was Lager of the Lakes. I’m not much of a lager fan, but I actually quite liked this one! While we sipped, Chef Stephen started on the first dish: Maple Bacon Mac N Cheese.Look how creamy that is. Guess how. Butter, flour, whole milk, maple syrup, and cheese. Paula Deen would be so proud.

The second course was Rahmschnitzel, which is essentially veal cutlets that have been breaded and pan seared, then cooked with cream, lemon juice, and herbs. MORE CREAM!

The Rahmschnitzel was paired with a Pale Ale. I liked this one a lot too.

The next dish was sort of a bonus; the chef was braising pork for another event but let us have quite the sample…and I’m so glad he did. It was fantastic! Alongside the pork were braised mustard greens.

The third beer we tried was Two Hearted Ale, which Eric said is one of the best-rated beers. I liked it, but had to give it to him or else I would have been bouncing all over the place. ;)

Our fourth and final course was dessert of course! For this, we tried the Kalamazoo Stout. I’ll be honest – there was no chance in hell I was drinking this. It was way too heavy for me. A man beer if you will. I was much happier with the dessert.

We had a slice of Chocolate Stout Cake with a scoop of Molasses Stout Ice Cream, both of which had been prepared in advance. I’m not really a fan of chocolate cake (weird, I know), but this was so rich, I couldn’t resist eating half of it. The ice cream? Oh, that went down easily.We had a great time at the cooking demonstration. Stephen gave us great tips, let us ask questions, and was very personable. I’d love to go to another class. Eric and I both suggested they do a class on pickling. Pickles + beer = heaven.

Thanks to The Coastal Cupboard for having us! Check out more classes here.

Next Door–A Neighborhood Bistro

Have you been to Next Door in Mt. Pleasant yet? I hope you say yes, and if not, you should say you’re going very soon! Last week I connected with the social media reps behind Next Door who graciously invited me in for a dinner review. I had been to Next Door twice for pizza and wine – their fig and and goat cheese pizza is amazing – but never for an actual dinner. On Friday, Amanda and I started our weekend with a phenomenal meal.

In the space that Samos once was, Ben Berryhill and his partner from Red Drum opened up Next Door late last Summer. The restaurant is very open and inviting, but with low lighting that gives it somewhat romantic vibe. Our waitress epitomized what I look for in a perfect server. She was friendly, attentive, very patient, and offered her opinion of the menu items with emotion. When asking her thoughts on specific items, she spoke of them as if recalling fond memories, and not just repeating what we had read on the menu. 

While glancing over the menu, Amanda and I each ordered a glass of wine – Malbec for her and a Cabernet/Merlot blend for me. I’ve had several different wines here and they are all fabulous. Each glass is only $6, which I love; you don’t consider the price when choosing and your decision is more focused on a varietal you’ll enjoy. 

Chef Ben Berryhill suggested we start with a summery appetizer: Chilled Cucumber Melon Soup with Dill Cream and Radish. This cool soup was refreshing and silky smooth from the dill cream. Amanda and I thought the baby spoons were the cutest thing!

I immediately knew I wanted to try the Arancini with Fresh Mozzarella, Tomato Sauce, and Braised Beef. I first discovered arancini in Rome and fell in love with the fried balls of rice, cheese, and meat. Next Door’s version is just as delicious – they were warm, crispy, and cheese poured out with each bite. The tomato sauce on the side was sweet and rich – a nice addition to the salty arancini.

The chef also suggested we try a new menu item that was very similar to the only entrée I tried at Samos: Shrimp Saganaki, Heirloom Tomatoes, Feta, Lemon. We loved this!

Next, we moved onto pasta. The Raviolo with House Ricotta, Prosciutto, Farm egg, and Sage is the largest piece of pasta I’ve ever seen. It took up the entire plate! The very delicate raviolo was filled with the perfect amount of ricotta and prosciutto and sat in a rich, buttery sauce.

Finally, it was time to try some main courses. First was the Wild Sockeye Salmon with Corn, Bacon, Charred Okra, Mushrooms, and Heirloom Tomatoes. The salmon was extremely moist and the corn and okra it sat upon gave the entrée a nice crunch.

Amanda had the Scamp Grouper with Jasmine Rice Pilaf, Peas, Asparagus, and a Fine Herb Vin. Her grouper, cooked perfectly, was buttery and sweet.

Don’t ask me how we made room for dessert and coffee, but we did. See, we’re still smiling.

Smiling about this! Dessert was an Almond Tart with Blueberry Compote and candied Almonds.

We were just as excited when our server brought out French press coffee. Silly excited.

Cheers! It was so good, we both drank our entire press full of coffee . No wonder why we were so bouncy the rest of the evening. French press coffee from Next Door + Trio could make for a very interesting evening.

Next time you’re in Mt. Pleasant, be sure to check out Next Door! It’s a fabulous place with incredible food. Don’t forget to check out their dinner menu beforehand!

Connect with them on:

• facebook
• twitter
• open table
• instagram – @nextdoormp

**Thank you to Jennifer, Chef Ben, Chef Nathan, Lauren, and the rest of the team! It was a pleasure meeting you all and we can’t wait to see you soon!**

Family Dinner Night at Crave

Before Grammy went back home to Massachusetts, we had dinner at Crave Kitchen & Cocktails. It’s always sad to see her go, but good food always lightens the mood! As my aunt and uncle hadn’t been to Crave before, I immediately suggested it for the evening.

What I love most about Crave is that their menu appeals to everyone. They take typical dinner entrees, amp them up with flavor and creativity, and voila! A menu that is sure to satisfy any type of eater. They also cater to those with special diets needs; they offer gluten-free, paleo, and Crossfit diet options. Should you be vegetarian or vegan, Chef Ganstrom is happy to serve something that is right for you. That said, no one of my family has any dietary restrictions, so we ordered straight off the regular menu.

Typically a man who enjoys his steak, my Uncle Johnny opted for the Chicken Marsala - Pan seared chicken breasts with wild forest mushrooms in a Marsala wine sauce, served over a bed of fettuccini. I think he mainly chose this entrée to see how it compared to what he creates at home. Luckily, he liked it just as much! Even Grammy who cooked for an Italian man for years said it rivaled hers.

Grammy was very pleased with her Filet Mignon – 8 oz center cut prime filet grilled, served with a potato croquette and grilled asparagus, accompanied with a mushroom and onion demi glaze. The filet was juicy and tender, the asparagus was crisp, and the croquettes were piping hot pillows of rice.

Gabrielle, my 11 year old cousin, excitedly ordered off the adult menu: Northern Italian Beef & Pork Bolognaise – House Ground Beef Tenderloin and Pork, stewed with tomatoes, served on a bed of Fettuccine. We all agreed this was one of our favorite dishes. Along with the herbed flavor in the meat, there was a touch of sweetness. I wish I knew the secret ingredient!

Kelly and I opted for seafood, but don’t we always? It’s hard to say no to deliveries right from the Charleston waters. She went with the Sea Scallops – large sea scallops seared until golden brown, then served on top of a bed of rich lobster risotto and garlic pan fried green beans. You know, cooking scallops isn’t easy. One minute too long and you’ve got yourself a chewy mess. These were cooked perfectly and the risotto they were placed upon was creamy with chunks of lobster.

I often tell Carmela, the sweet waitress who I always request, to tell Landen to “just make something delicious” or whatever it is that my body is craving. I am never disappointed. That evening I had a macadamia nut and coconut crusted filet of sea bass served atop asparagus, spinach, and sliced beets. Ahhhhh-mazing.

When I said my family didn’t have any dietary restrictions, I wasn’t kidding. Chocolate is something that is never restricted from the table. I mean, why would we punish ourselves like that? ;) We ordered three desserts to share. My little cousin Zachary wanted the Baked Alaska – Mint chocolate chip ice cream, topped with flaming meringue, served over chocolate cake and fresh fruit with mojito syrup. The dessert actually comes out on fire. Zach got a kick out of that, but as soon as the flame disappeared, his fork was ready. This, so far, has been my favorite dessert at crave. You just can’t go wrong with the mint and chocolate combination.

Grammy, the chocolate-obsessed member of our family requested Double fudge cake – Double layered French chocolate fudge cake with macaron almonds, topped with chocolate ganache and an almond twill cookie. This was very rich and definitely reminded me that I need to get some cavities filled. Worth it.

Some wise person at the table (I actually think it was Johnny) ordered a fruit-based dessert: Baked Apple Crisp – Chef’s special oatmeal maple crisp topping, baked with North Carolina cinnamon apples served with vanilla bean ice cream and cinnamon reduction. I love this dessert, but I recommend it more in the fall when the weather is cooler. It gives you those warm, fuzzy feelings you have around Thanksgiving and Christmas. Or Hanukkah. Or Kwanzaa. Or any Winter day really, let’s be honest.

I was happy that everyone was so pleased with their meals. The other night when Kelly and I were chatting she told me, “Johnny and I have been craving Crave. Pun intended.” I think we’ll be back next week!

Do you have a special dietary need or restriction?

What do you typically order for dinner? I almost always choose a seafood entrée and rarely order pasta.

CSA Week 5: Orzo with Chicken and Green Beans

I’m now on my 5th week of my CSA with Gruber Farm. I’m really enjoying the variety of each box and how fresh the vegetables are. Every box is a new surprise. Sometimes I don’t even wait until I leave my pickup location to look at what’s inside.

Week 5 contents:

• collards
• broccoli
• purple potatoes
• zucchini
• yellow squash
• strawberries
• string beans
• kale (not pictured – I donated it to one of the nice gym employees)

This face shows how excited I was about the purple potatoes.

In my right hand are some fancy beets that are known as both “Candy Cane Beets” and “Bullseye Beets” for the striped pattern inside.

The inside of the purple potatoes are pretty too. They are a purplish color because they contain anthocyanin – the same antioxidant found in blueberries.

I’ve shared plenty of beet recipes with you: Beets with Yogurt & Walnuts, Citrus Walnut Beet Dip,  Beet Chips, Glazed Beets, and my very favorite Beet Risotto with Goat Cheese.

I’ve even made mashed purple potatoes with goat cheese!

Time for something new. Check out this recipe from my hero, Martha Stewart. Did I choose to share this recipe with you because it contains Orzo? Yes.

Orzo with Chicken, Corn, and Green Beans

Ingredients

• Coarse salt and ground pepper
• 1/2 pound orzo
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 package (10 ounces) frozen corn kernels, thawed
• 1 whole roasted chicken, (3 pounds), skin discarded, shredded (about 3 1/2 cups)

Directions

1. In a large pot of boiling salted water, cook orzo until al dente, according to package instructions; add green beans during last 6 minutes of cooking. Drain; rinse under cold water until cooled.
2. Meanwhile, in a large nonstick skillet, heat oil over medium. Add garlic; cook until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.
3. Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper.

(via)

You can make this in about 20 minutes! And when you pick up that box of orzo, I hope you think of me. ;)

I pretty much just asked for a slew of tweets of orzo pictures, didn’t I?

Tonight is the first meeting of the book club I organized last month. I’m so excited to have everyone over to discuss Fifty Shades of Grey. I  can just imagine the conversations we’ll have…

What’s your favorite green vegetable?

Are you in a book club? What are you reading right now?

7 Course Tasting at Iacofano’s Italian Bistro & Bar

Last weekend, I was invited by Chef John Iacofano to come to his restaurant, Iacofano's, for a 7 course tasting dinner. I happily obliged, and brought my friend Rachel along with me. One of our coworkers is a long-time fan of Iacofano’s and he and his wife dine there at least 5 times per month. We’ve heard him tell us about his wonderful experiences there many times, so we were eager to see just how good their Italian food was.

The first thing you will notice about the restaurant is its décor. Although it’s in a strip mall, once inside the restaurant, you’re warmed by red painted walls filled with family photos. The staff is quiet, but friendly, and you will be greeted immediately. It’s always nice to walk in a restaurant and feel that the owners and staff appreciate your business.

Once seated, we were offered a glass of champagne. Way to start off the night! As we sipped our bubbly, our server brought Course 1: LOCAL STRAWBERRY SALAD: with baby lettuces, hazelnuts, goat cheese &
hibiscus vinaigrette:

The strawberries were from Boone Hall Farms – yay, local! The flavors complemented each other well. Our only gripe was that the vinaigrette was much too vinegary. I loved having hazelnuts instead of walnuts or almonds, which you typically see with strawberries & goat cheese.

Soon after, we were presented with Course 2: HOUSE PULLED MOZZARELLA
over roasted plum tomatoes, pesto, fresh cracked pepper & grilled Focaccia:

While eating this course, I probably said “Omg, this pesto” like five times. It was SO good. The tomatoes, also from a local farm, tasted like they had been plucked from the vine that afternoon. But seriously, that pesto…can I have it bottled?

Course 3: GRILLED CALAMARI - Chilled & marinated with pickled cherry peppers, Sicilian Oregano, Extra Virgin Olive Oil & lemon with chickpeas & sweet chili threads:

Before this dish, neither Rachel nor I had ever had grilled calamari. This dish was complex with a bit of heat from the peppers and chili threads. I loved the addition of lemon and chickpeas.

Course 4: SWEET CORN BISQUE with tarragon and fennel:

Oh, I liked this a lot. I usually stray away from fennel, but it wasn’t overpowering at all. You could tell the corn was fresh, as it had that nice crunch to it.

Course 5: PAN SEARED DIVER SCALLOPS -over green pea risotto, sweet corn broth & topped with fennel pollen:Though I immediately dove into the pea risotto, the scallop ended up stealing my heart. This was, by far, one of the best tasting scallops I’ve had. It was cooked perfectly! I would never refuse another one of these scallops, no matter how full I was. Ahhh.

Course 6: RAVIOLI CARBONARA - parmesan cream filled ravioli with peas, bacon, and roasted mushrooms:

I thought this would be a heavier dish due to the parmesan, cream, and bacon, but the ravioli so light and tender.

And then came my dessert! Course 7 : CHOCOLATE HAZELNUT TORTE and APPLE CAKE with cream cheese frosting, salted caramel sauce and strawberries.

Rachel and I just stopped talking and started mmmming at this point. As a chocolate cake lover, she enjoyed the chocolate torte. The apple cake was right up my alley, especially along side the salted caramel sauce. After the cake was gone, I used my fork to scrape up the rest of the caramel. I mean, wouldn’t you?

We really enjoyed our evening. Not only was the food divine, but we were constantly entertained by Chef John and our server. They were happy to tell us about the different ingredients, proudly noting that they were sourced from local farms. What I noticed  about all of the dishes was the freshness and effort put into each of them. The staff seems to be genuinely proud of the restaurant and its food, and I appreciate that.

Next time you find yourself craving Italian food while in Mount Pleasant, check out Iacofano’s. They also have affordable happy hour specials with excellent wine choices. Many of my friend Trish’s wines from Vidalco are on the wine list! TRY THE EL HUIQUE CABERNET SAUVIGNON. Do not leave the restaurant without having a glass. It’s incredible.

For more information on Iacofano’s, check out their

• website
• facebook
• twitter

Tell John I sent you and ENJOY your dinner!

Gnocchi Making Class at Bacco–A Go Charleston Deal!

Before we get started, I want to introduce you to Go Charleston Deals. Locally owned by Holly Roberson,  they offer a fabulous daily deal from one of Charleston’s businesses. I’m a huge fan of Go Charleston deals because each purchase not only gives the consumer a discount, but also stimulates the growth of Charleston’s economy. They support 3 of Charleston’s charities: Darkness to Light, Chase After a Cure, and South Carolina Special Olympics. When you purchase a deal, you have the option for Go Charleston deals to donate 5% of the sale to the charity of your choice. Everyone wins!

My most recent Go Charleston deal was for an Italian cooking class at Bacco in Mt. Pleasant. For just $32, we had over 2 hours of food, wine, and fun! Check it out!

Upon our arrival, we were served a few delicious appetizers prepared by Bacco’s Chef and Owner Michael Scognamiglio. Roasted parsnips, eggplant bruschetta, caprese salad and oh, a slab of parmesan:

While we nibbled, Michael demonstrated how to make the pasta. As a big group of ladies who like to chat, we had plenty of questions and Michael was happy to answer them.

Then it was our turn! We were paired up and given all the ingredients needed to make fresh gnocchi: 1 lb. of ricotta cheese, 1/2 cup of parmesan cheese, 1 egg, 1 cup of flour, and salt. We were also given gloves for sanitary purposes. This made drinking wine just a bit awkward.

First we mixed the egg and the cheeses.

Next we added the flour and salt to the cheese mixture to form a dough. We were told to make sure not to over knead!

Once a smooth ball of dough was formed, we cut it in six sections and rolled them into snake-like pieces, about 1 inch thick. Using our fingertips, we poked the dough in 1 inch increments to form the separate pieces.

We then cut between each indent to make the gnocchi! How cute are they?

The gnocchi was placed in a bag for us to take home. Meanwhile, our dinner was being prepared.

We had a short break, then returned to the dinner tables for a gnocchi trifecta and a glass of wine. All three sauces were incredibly delicious, but the tomato-based was my favorite. Though I have never eaten at Bacco, I am sure that if their menu items are as delicious as what I sampled, I need to get there quick. As should you!

After dinner, we made sure to snap a photo of a few of us with the master behind fresh Italian food! Do you like how Mia (left) is holding Michael’s waist? That flirt!

We all had a great time and were impressed at how easy it was to make the pasta. It is definitely worth making at home. The results are unbelievably fresh and will make you never want to purchase boxed pasta again. We’re hoping that Bacco will pair up with Go Charleston Deals for another cooking class. Are you reading Michael? We want more lessons!

Have you ever made your own pasta?

Have you ever taken a cooking class? What did you learn?

Have you signed up with Go Charleston Deals yet? GO!