feature story "It's What I Can Do" Friday, Sept. 5, 12 08 p.m.
Two local artists give back to their community and its people by using art to fuel life. Read More 0 comment(s) / read/add comments
feature Story The Imaginary World of Highlands Friday, Sept. 5, 12 06 p.m.
Best-selling novelist Cassandra King lets us a peek into her next book, Bridal Falls. Read More 0 comment(s) / read/add comments delectable delights True Southern Spirit Friday, Sept. 5, 12 05 p.m.
We have enjoyed exploring, tasting, and celebrating with you and sincerely thank our loyal readers. Read More 1 comment(s) / read/add comments A Lowcountry Life A Different Kind of Animal Friday, Sept. 5, 12 02 p.m.
Local vet Dr. Michael Forcier trades records and microphones for dogs and cats to live out a dream. Read More 0 comment(s) / read/add comments Just dogs Bonkers for Bassets Friday, Sept. 5, 12 01 p.m.
These floppy-eared hounds are stealing hearts all over the Lowcountry. Read More 0 comment(s) / read/add comments Essay Discovering the Sounds of the Lowcountry Friday, Sept. 5, 12 00 p.m.
Musician and professor Trevor Weston searches for "exotic" sounds and gets a lesson in Gershwin and Gullah culture. Read More 0 comment(s) / read/add comments Feature Story Sustainable Seafood: On The Bubble Tuesday, July 1, 12 00 a.m.
Efforts to make sustainable food more visible and available are increasing. Read More 0 comment(s) / read/add comments get outta town Kendall Lukas Visits Wilmington, N.C. Tuesday, July 1, 12 00 a.m.
Kendall Lukas has stars in her eyes and history under her feet as she explores the neighboring port city of Wilmington, N.C. Read More 0 comment(s) / read/add comments A Lowcountry Life From Ballet Shoes To Bikinis Tuesday, July 1, 12 00 a.m.
Poland native Maria Dobrzanska Reeves uses her dance discipline to achieve success in Charleston. Read More 0 comment(s) / read/add comments essay Splashing Through Childhood Tuesday, July 1, 12 00 a.m.
Author Ron Daise looks for joy and finds it in remembering his children in their youth. Read More 0 comment(s) / read/add comments homestyle Cooking in the Great Outdoors Tuesday, July 1, 12 00 a.m.
More on Megan Westmeyer and Jennifer Smith’s visit to Swimming Rock Fish Farm Read More 0 comment(s) / read/add comments from the editor Water World Tuesday, July 1, 12 00 a.m.
I love being in water. I love that clear, cool swishing feeling around my ears. In fact, on a warm, sunny day, I like to go outside and get as hot as possible and then dive into a cool pool. For me, it’s refreshment at its finest. Read More 1 comment(s) / read/add comments distinctively charleston Beach Music Tuesday, July 1, 12 00 a.m.
You can see the shrimp boats from your restaurant table, so that shrimp pasta on the menu has to be fresh and local. Right? Read More 0 comment(s) / read/add comments just dogs Water Babies Tuesday, July 1, 12 00 a.m.
We celebrate what we treasure in the Lowcountry and beyond that gives us an interior smile. Read More 0 comment(s) / read/add comments from the editor Maxximum Style Thursday, May 1, 03 49 p.m.
My 14-year-old niece visited Charleston with her parents in March. She’s from Moscow, Russia, and I had not seen her in more than 10 years. There’s a big difference between 4 and 14! Read More 0 comment(s) / read/add comments feature story Holy City Style Thursday, May 1, 03 49 p.m.
When Nancye Starnes decided to move out of Memphis, she drew up a list of “must haves” for her new hometown: it had to be a walkable city, located on the water, and sizeable enough to support a vibrant performing arts community. Read More 0 comment(s) / read/add comments just dogs Citadel Charmers Thursday, May 1, 03 48 p.m.
Move aside – bulldog coming through. In January, the American Kennel Club announced that the Bulldog, one of the most recognizable and iconic purebred dogs, has muscled its way into the 10th spot on the organization’s annual list of the most popular breeds in America. Read More 2 comment(s) / read/add comments delectable delights Beyond Cookie Cutter Thursday, May 1, 03 48 p.m.
Prime ingredients, Nostalgic tastes and creative bakers transform Lowcountry cookies into high-style confections. Read More 0 comment(s) / read/add comments A Lowcountry Life Working for Peanuts Thursday, May 1, 03 48 p.m.
Anthony Wright, the man known throughout the Lowcountry and across the nation as Tony the Peanut Man, never intended to make his living selling boiled goobers. Read More 0 comment(s) / read/add comments get outta town Kendall Lukas Visits Charlotte, NC Thursday, May 1, 03 48 p.m.
I had never been to Charlotte … not really. Well, I’ve gotten my kicks at Carowinds because that was part of being a kid in the Carolinas, and I’ve been to concerts at the open-air Verizon Wireless Amphitheatre because it’s a large complex for big-time acts. I’ve visited my sister at UNC Charlotte and have flown through the city’s major transit airport many times. But as for the metropolis of Charlotte, I’d only ever viewed its high-rises from afar. This time I took an up-close look at the interior and found a lot of reasons to relish in North Carolina’s top travel destination. Read More 1 comment(s) / read/add comments distinctively charleston Turning Heads Thursday, May 1, 03 48 p.m.
Bessie is almost 50 and looks as good today as she did in her youth – maybe even better. After all, back then she was hanging from a pole. Now she runs circles around the rest of us, 24 hours a day, 365 days a year. Read More 0 comment(s) / read/add comments homestyle Café Comfort Thursday, May 1, 03 46 p.m.
Banquettes are big. Heidi Walker, Allied ASID, of Walker Design Group, is currently working on three different kitchens that have banquettes. For this kitchen in a young couple’s home on Sullivan’s Island, Walker created a café atmosphere by building on the existing element of the laminated floor. “This promotes a casual impromptu gathering space,” she says. Read More 0 comment(s) / read/add comments ESSAY Lowcountry Style Thursday, May 1, 12 00 a.m.
If you want to experience real Lowcountry style, you need to come to the Hebron Saint Francis Senior Center. Its members are long time Johns Island residents, a hardscrabble group of African-American women who meet every Wednesday for devotion and quilt making. Read More 0 comment(s) / read/add comments homestyle Jewel Box Saturday, March 1, 12 00 a.m.
Although one of the smallest rooms in a house, a powder room is nonetheless important since most of your guests will pay it a visit. Jennifer Rhodes, ASID, principal designer of J. Rhodes Design, took the popular concept of making this room a “jewel box” and ran with it, creating a luxurious surprise in this 3-foot by 7-foot Daniel Island room. Read More 1 comment(s) / read/add comments
Recipe box On the table or on the rocks, Firefly Vodka is HOT, HOT, HOT!
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Tapas, Spain’s celebrated small plates, and sake, the celebrated Japanese libation, may initially seem like unusual bedfellows. But, upon closer examination, they most definitely are not.
Though physically thousands of miles apart from their points of origin, both tapas and sake have evolved into popular international players and, perhaps more importantly, were born and enjoyed over the centuries for the same reason – as symbols of (and companions to) reveling with friends. Tapas versatility and easy prep combined with the growing availability of premium sake render both naturals for a fresh, fun approach to holiday entertaining in the tradition-rich land of the Lowcountry.
“Tapas – which are not just Spanish anymore – are such a great holiday kind of thing,” says Chai Eang, general manager of Chai’s Lounge & Tapas. “It’s such an informal way to enjoy dinner and it’s got so much more variety – passing around assorted plates – as opposed to sitting down to the usual courses. It’s an informal meal which I think people are tending to appreciate and enjoy a lot more these days.”
Pairing tapas with sake, as opposed to the usual wine or sangria alternatives, keeps a meal interesting and sophisticated, especially for the uninitiated. “Tasting sake is very much like tasting wine,” says China native and sake aficionado Tony Chu, owner of Red Orchids Bistro. “When I taste sake, I always follow a kind of ritual. First I look for the clarity and color, then I taste it for balance, which is followed by a fruity front, body, and acidity towards the end. Then I swirl the glass to get the bouquet.”
Potluck Tapas
Unlike so many onerous holiday entertaining alternatives, putting together a tapas party is a snap, especially if you get your friends in on the act. “It’s a lot of fun,” says Landen Ganstrom, executive chef at tapas stronghold 11 Center Street Wine & Gourmet in Folly Beach. “Everyone gets involved and they just feel like they are part of the meal.”
James “Doc” Trez, chef and owner of Amuse restaurant, suggests going “low maintenance” by using a core centerpiece of readily available classic tapas staples such as Marcona almonds, olives, Serrano ham, charcuteries, and manchego cheese. “If the host or hostess wants to round it out with something a little bit more intricate, that’s fine, too. Guests can either bring their own dishes, potluck style, or help the host put together the rest of the dishes once they arrive.”
Whichever tapas preparation route you choose to take, I suggest you know thy kitchen-self. If you’re like me and your skin starts itching once someone steps into your workspace, it might be better to solely oversee the preparation and service of the tapas. Or, prepare the core deli items, and let your friends bring their own tapas to share. If you want to get involved in the “friends factor,” follow the tips offered below each of the accompanying recipes. Your friends will enjoy taking part in the action, and your work load will be significantly lightened so you’ll have a good time, too. And that is what the holidays are all about.
Photo by Stewart Young
For Sake’s Sake
Sake is a premium Japanese beverage made from rice, rice koji (the mold used to convert the starch in rice into fermentable sugars) and water using fermentation and filtration processes. Its long history dates back to the third century, and it is still regularly consumed in Japan and Asian cultures as an integral part of celebrations and rituals.
“Sake is a social bond in Asia,” explains Red Orchids’ Tony Chu. “You drink it before doing business and when having a great time with the family or friends. It helps break down barriers. That’s what sake’s all about.”
Premium sake (grades are dependent on factors such as how deeply the rice grains are polished, purity, and whether or not alcohol has been added) is meant to be sipped and savored like wine – not tossed down in a shot glass. It should be served in a wine glass and served cool, at about 55-62 degrees. “It is best to serve it chilled and let it come to room temperature,” Chu says.
Chu recommends having several sake selections available to pair with tapas. Specifically, he recommends Otokoyama, Junmai “Hawk in the Heavens,” Tuntaka Kuni, and Nanbu Bijin. Some of these sakes can be purchased at local retail shops like Total Wine and The Wine Shoppe. You’ll find a wider sake selection at the following web sites: www.00sake.com, www.sherry-lehmann.com, and www.sake.nu.
Lowcountry Living is a bi-monthly magazine of The Post and Courier, 134 Columbus St., Charleston, S.C. 29403-4800. Copyright 2007 by The Post and Courier.
No portion of this publication may be reproduced in whole or in part without express written permission from The Post and Courier. Printed by R.L. Bryan, Columbia, S.C. Click here to email the editor
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