Celebrate the Year of the Rabbit at Fish

I just saw the menu for Fish's Chinese New Year Dinner next week, and I felt obliged to share! Make your reservations early to enjoy this quintessential Chinese meal that is sure to impress even the most jaded palate. I will definitely be in attendance.


Chef Nico and his team have created a special prix-fixe 4-course menu for $35, which will be offered in addition to the new winter menu.

First course - crab spring roll, fresh mint, noodles, carrots, daikon
Second course - pan-seared tilefish, sweet soy glazed noodles, local wok veggies
Third course - homemade peking duck, cashews, shiitakes, jasmine rice, cilantro, moo-shu pancake, sweet and spicy hoisin sauce
Dessert - basil rice milk ice cream, sweet red bean puree

Diners can also pair their meal with specialty sake and sake-inspired cocktails.

And, Fish will have a Chinese money tree in honor of the New Year, where guests can make donations to benefit local non-profit AFFA, the Alliance for Full Acceptance.

Reservations are highly recommended so call Fish at 843-722-3474. I am looking forward to partaking in the festivities!!

Better Than Crack Brownies

I tried these "Better than Crack" Brownies on Saturday. Ah-mazing. I'm not sure whether to thank my friend for introducing this recipe to me or hold it against her forever! No other brownie will ever hold a candle to these.

Better Than Crack Brownies:
1 box (18.25 Oz. Box) Brownies
Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
½ cups Salted Peanuts
1 cup Chopped Reese's Peanut Butter Cups
1-½ cup Milk Chocolate Chips
1-½ cup Creamy Peanut Butter
½ Tablespoons Butter
1-½ cup Rice Krispie Cereal


Instructions:
- Mix brownies according to directions (you’ll typically need water, eggs and oil, as directed in mix package), and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
- While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over the top.
- Refrigerate for 2 hours before serving.

Best Week of the Year! Charleston Restaurant Week January 14-22

It is that time of year again! Charleston Restaurant Association has announced the dates for Restaurant Week, and menus are up. I have done plenty of perusing already, so here is what I suggest based on the menus posted. Let me know what you try! I will follow-up with details about where I end up.

Tristan - http://www.mycharlestonrestaurants.com/cra/pdfs/tristan3for30.pdf

Circa 1886 - http://www.mycharlestonrestaurants.com/cra/pdfs/circa.pdf

Rice Market - http://www.mycharlestonrestaurants.com/cra/pdfs/ricemarket3for30.pdf

Carolina's - http://www.mycharlestonrestaurants.com/cra/pdfs/carolina.pdf

O-Ku - http://www.mycharlestonrestaurants.com/cra/pdfs/oku.pdf

Belgian in the District

Washington, D.C. is a melting pot, which aptly applies to all of the District's moving parts. From the people on the Metro, to the neighborhoods and restaurants, to the open air markets, our nation's capital provides a plethora of some of the best and most diverse eats and treats in the country.

If you crave it, you can find it. We wanted a hearty brunch, and Belga had it. Located on Barracks Row in Capitol Hill, I am not sure I could have named a famous Belgian food other than chocolate and waffles before eating at Belga. But who needs more than chocolate and waffles? Stuffed pastry cigars, mussels, duck confit, lamb burgers and more served in a style that is both old and new world. Belga is true to its roots, while infusing enough creativity to keep things interesting.

I had a chicken pita with garlic sauce that was extraordinary. That is rare to say about a chicken pita. For one, the presentation was gorgeous and the flavors were multi-dimensional. How? I'm still not sure. I tasted lots of fresh garlic and hints of nutmeg though. It was served with a yogurt-cucumber sauce. Other menu hits included a Croque Madame and a savory cornbread waffle with pulled pork and a poached egg. And of course, strong European coffee helps every hangover... =) They were slammed due to the Rally to Restore Sanity at the National Mall, but it was well worth the wait. It should also be noted that despite the fact they had been swamped all morning, our service was excellent. 

We also strolled through the Eastern Market in Capitol Hill near where my friend Anna lives. I am so jealous of cities that have farmers markets open daily. So, so much amazing stuff all in one place including fresh cheeses, meats, seafood, pasta, produce, flowers and on the weekends, handmade wares and local artisans. City of Charleston, this is my plea. 

We ate at We, the Pizza too, which is a favorite of the First Family and owned by Top Cheffer, Spike Mendelsohn. His burger joint next door is also a local favorite. I can't wait to venture back. Roaming the streets of Washington makes me want to try it all!

Belga Cafe

tin can art at Eastern Market

Country Funk (love)

Blowfish at Eastern Market (also on the menu at Hominy Grill!)

Fall Farmers Market

Summer's come and gone, even in the Lowcountry! I strolled through the local Farmers Market this past Saturday and was impressed with all the goodness that was still available from local farms. I wanted to share my finds. Be sure to take advantage one Saturday before it closes for the season. You have between now and December 19th!

Closed for Business Combines Traditional Pub Food with Light and Local Summer Fare

Closed for Business, the sister restaurant of Monza, Taco Boy and Poe's Tavern, is located in the former Raval at 453 King Street, and serves up traditional pub fare, along with an extensive beer selection. Owned by proprietors, Revolutionary Eating Venture, and led by Partner and Chef Kevin Johnson, the REV group's distinct flair and unique interiors make the neighborhood bar stand out from its competition. 

I recently hosted a surprise birthday party there and chose based on its pub appeal, ordering high gravity pale ales and wheat beers from a long table facing the busy kitchen, with an illuminated sign that reads, 'EAT'. For the party, I ordered appetizers including crispy fried green beans, loaded potato skins and spicy BBQ pork rinds, which were all a hit with my guests.

The CFB menu epitomizes classic pub fare. If you are looking for a pork sandwich or Chicago-style hot dog, this is your place. I imagine the popular fried pork cutlet loaded with ham, Swiss cheese and green tomato chutney on a bun, could satiate the heartiest of appetites. Read a recent review by local resident food reviewer, Jeff Allen, of the CFB Pork Slap in Charleston City Paper - Slap Happy.

But, last week I revisited CFB for lunch and was really looking for something on the lighter side. I did not even hesitate about what to order upon hearing the day's specials. A fresh, local salad of arugula, watermelon and ricotta salata tossed with an herb vinaigrette. Soups of the day included a chilled cucumber soup with basil and shrimp, as well as a cantaloupe soup that was also served cold. 


The ladies and I all ordered the salad and cold soups. Turned out that the cucumber soup was accidentally spilled on the floor as it was being taken out of the refrigerator. Poor guys, I am sure that was a bloomin' mess to clean up. We all obliged and chose the cold cantaloupe soup instead, which turned out to be absolutely delicious. Cantaloupe soup was a first for me, but infused with basil, mint and honey, it turned out to be refreshing and deeply layered in flavor. 

I am also a big fan of watermelon salad, complemented with salty cheeses, such as feta and ricotta salata. The CFB watermelon salad stood up well to others that I have tried, and is also a simple, summer salad that anyone can make. Sweet fruit, combined with a pungent-tasting cheese, is a personal favorite for me. Depending on the season, I really like strawberries and cranberries with goat or blue cheese, as well as mandarin oranges (strained) with crumbled feta. All of these salads are best with mixed greens and a vinaigrette (Balsamic dressing is my go-to.)

I have included a watermelon-feta salad recipe below that I have tried myself, as well as an original balsamic dressing. Let me know what you try and how yours turns out! Be sure to try Closed for Business soon, too. The entire menu is filled with options that won't disappoint.

Bon Appetit!

Watermelon and Feta Salad:

(courtesy of Margot Bowers)

1 1/2 C. Diced, Seedless Watermelon

3/4 C. Diced Cucumber

1/4 C. Kalamata Olives (optional)

1/4 C. Diced Red Onion

1/2 C. Crumbled Feta 

Sauce:

3 T. Lemon Juice

3 T. Veg. Oil (May cut in half, depending on juiciness of watermelon)

1/4 C. Chopped Parsley

1 t. Dried Oregano

3/4 t. Salt

1/2 t. Ground Cumin

1/2 t. Black Pepper

Balsamic Vinaigrette:

1/4 C. Balsamic Vinegar

3/4 C. Extra Virgin Olive Oil

1 T. Dijon Mustard

1 T. Minced Garlic

Salt & Pepper

- Whisk vinegar, oil and mustard together, adding garlic and spices, until blended. The dressing should lightly coat the back of the spoon. 

Lana Restaurant & Bar

Mediterranean-inspired Lana Restaurant, located at 210 Rutledge Ave., brings together all of my favorite flavors. If I had to pick one region's cooking to eat for the rest of my life, Mediterranean it would be. But Lana surprises even devotees like me with original dishes that pop with familiar, yet decadent and delicious flavors.

I visited Lana last weekend to avoid Bridge Run madness in more touristy neighborhoods, and as always I was torn about what to order. Previously I have visited and been inclined to order more appetizers and small plates. Their best are the daily risotto, lamb spanakopita and cheese plate (truly satisfying to any serious cheese lover, like myself). I also really love and appreciate the Greek influence - the lamb spanakopita includes ground lamb, spinach, goat and feta cheeses wrapped in phyllo and served with tomatoes and a thick, garlicky and creamy tzatziki sauce, along side a mint relish. Truth be told I could eat the sauce alone. I consider Greek food some of the hardest dishes to perfect.

I went with a more traditional approach this last visit, ordering first the Arugula salad that includes granny smith apples, prosciutto, goat cheese and a port vinaigrette. Delicious. For my main course, I had to try the house-made Gnocchi Brasato al Barolo, which consists of red wine braised beef, pearl onions, arugula, parmesan broth and tender gnocchi. It was so delicate and yet the meat was so rich and tender. Mouth-watering even thinking of it again now at 9:05am. My family raved about their dishes as well, which included the pan-roasted Basque-style Chicken with prosciutto, peppers and potato croquettes, as well as the Halibut special. 

We were assured by the waiter that everything that can be sourced locally is indeed found in the Lowcountry, and the notations on the menu of their membership with the Sustainable Seafood Initiative reassured me that they do indeed talk the talk and walk the walk. The Vegetable Plate is next on my list to try, as the Chef's selection is impromptu and serves up generous portions of locally grown produce. I give them huge kudos just for this effort and commitment alone. 

So, if you haven't tried Lana it's your lucky day. I heard word of a certain Guerrilla Cuisine dinner coming up at the end of April that will feature Lana's chef and part-owner, John Ondo. A Charleston native, Chef Ondo has honed his skills at some of the peninsula's best restaurants including McCrady's, Fulton Five and Carolina's before opening Lana in 2005. In the words of Liz Lemon, "I want to go to there!"