TheState.com: Food articles

Cook’s calendar

Tue, 25 Oct 2011 11:57 EDT

Inside

Congratulations

Chef Mike Davis, of Terra in West Columbia, along with his pastry chef Jackie Strickland and two Go ProStart culinary students won the S.C. State Fair’s first famously Hot Chef Showdown. Hosted by former White House Executive Chef Walter Scheib, contestants were given a basket of mystery ingredients and 90 minutes to prepare four courses of Southern-inspired dishes. Ricky Mollohan of Mr. Friendly’s New Southern Cafe and Tim Peters of Motor Supply Company Bistro tied for second place. Davis’s $500 prize will be donated to Go ProStart, a culinary arts program sponsored by the S.C. Hospitality Association.

Contest

The Third Annual ‘We Love Our Country’ Country Fair Apple Pie Bake-Off is now accepting entries in traditional and creative categories in adult and youth divisions. The contest will be held Nov. 5 at Shoppes at Flight Deck in Lexington. Entry fee is $5 per pie. Proceeds to go to Meals On Wheels, Blue Star Mothers and The Hidden Wounds Organization. More information and entry forms, (803) 957-3601 or info@bringingyoubaskets.com

Give your diet a ‘real food’ makeover

Tue, 25 Oct 2011 11:58 EDT

As documentaries like “Food Inc.” and advocates like author Michael Pollan have emerged in recent years to show us the industrialization of our food supply, the term “real foods” has entered our vocabulary. The phrase refers to foods that are nourishing, whole and produced in a humane and sustainable way — an antidote to highly processed junk foods prevalent in our diets.

“The problem with so many of these (processed) foods is that they contribute to diets high in sugar, salt and saturated fat, and deficient in dietary fiber, vitamins and minerals. The consequences are obesity, heart disease, tooth decay, diabetes and other chronic diseases,” says Michael Jacobson, PhD, executive director of the Center for Science in the Public Interest.

To help you clean up your diet, we’ve identified six unhealthy foods to ditch and nutritious “real food” replacements.

Junk Food: Soft drinks and sugary drinks

Real Foods: Milk and water

Cider insider

Wed, 26 Oct 2011 00:16 EDT

A cup of apple cider is a delicious part of the fabric of fall.

But don’t stop at sipping. Versatile apple cider can be used in recipes sweet and savory.

When customers buy apples for applesauce at Westview Orchards and Adventure Farm in Washington Township, Mich., Katrina Schumacher advises them to cook down the apples in cider instead of water.

“It’s a way to get more flavor into the applesauce and use less sugar,” she said.

Richard Koziski of Dexter Cider Mill says cider makes an excellent tenderizer in marinades.

Deli has ‘No Name’ but plenty of yummy food

Tue, 25 Oct 2011 12:40 EDT

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What’s good here?

Many enthusiastically support the claim on the massive exterior wall mural of No Name Deli that the establishment makes the best Greek salad in Columbia. Packed with feta, tomatoes, beets, Kalamata olives, pepperoncini and meat (add chicken or deli meats for $2.59), the salad is a meal for one or to share. For salad lovers, there is also the equivalent of the Jerry Seinfeld “big salad” in the chef salad or the salad plate, with chicken or tuna or shrimp salad with a side of fresh fruit and your choice of pasta salad, potato salad or coleslaw. No Name Deli has classic deli sandwiches, including hard-to-find liverwurst, as well as salami, pimento cheese and BLTs. From the grill, there are gyros, Reubens, patty melts, burgers (one with pimento cheese) and fried bologna and cheese. There are hearty soups made fresh daily and specials such as the Monterey chicken sandwich with Monterey jack cheese, bacon, lettuce, tomato and ranch dressing. Most everything, except for a few desserts, is prepared fresh daily.

What else?

Besides serving up food, No Name offers encouraging words in the form of biblical scriptures and CDs of sermons by local pastors. Next to the entryway door is a sign touting Not by Bread Alone, which references Matthew and goes back to Deuteronomy, according to owner Glenn Kubilus. “God provided us manna,” Kubilus said. “He is responsible for everything. We live by His words. What I’m trying to share is that it’s about more than just the world we have right here … a lot more to life. Everything I have is a gift, and I’m very appreciative of that. It’s a blessing, so I want to give Him credit.” No Name also makes certain that “not one ounce of food is ever wasted that has not been sold.” A daily donation of food, sometimes sizeable, is made to the Salvation Army.

Tasting events

Tue, 25 Oct 2011 11:56 EDT

CELLAR ON GREENE , 2001 Greene St., cellarongreene.com, (803) 343-3303

Every Tuesday: Champagnes and sparkling wines half-price by the glass

Every Thursday: 5-7 p.m. Two pizzas and a bottle of wine, $25

CONNOISSEURS CORNER , Town Center of Lake Carolina, 320 Long Pointe Lane, (803) 708-6316

Every Friday: 5:30-7 p.m. Tasting of four wines with light appetizers, $5

New in wine and liquor

Tue, 25 Oct 2011 11:57 EDT

Jack Daniel’s Gentleman Jack, Tennessee 80 Proof $29

This whiskey is double blessed: charcoal mellowing occurs before it is aged four years and once after. This process imparts a smoothness that flows over the taste buds like silk. Smoky aromas and light hints of dried fruits, especially apple notes, get the taste buds to awaken at the first sip. The flavors were very soft, with layers of spice and nuttiness developing into a warm caramel and vanilla taste and a finish of allspice and orange with a classic leathery feel. The extra charcoal mellowing gives this whiskey a classiness that you do not often find.

2009 Wild Horse Central Coast Chardonnay, California $22

This is a very nice chardonnay that delivers loads of flavors and elegance in each sip for an extremely fair price. Aromas of pears and tangerine zest fill the glass with subtle hints of pears and yellow apples. All of these transfer seamlessly into the flavors and allow additional notes of tropical fruit and warm creamy butterscotch notes at first taste. The finish has layers of pineapple and subtle oak, allowing the fruit notes to resurface. There is just the right amount of acidity to keep each sip fresh and allow the fruit to dance across the tongue, making this an extremely food friendly wine. This wine is terrific with roasted chicken or seafood with a cream sauce or a fruit salsa topping.

Cook’s calendar

Wed, 12 Oct 2011 11:15 EDT

Bubbie’s Back! Beth Shalom Synagogue, at 5827 North Trenholm Rd., will host Bubbie’s Jewish Food Extravaganza 11 a.m.-3 p.m. Nov. 13. Enjoy the delicious brisket, matzah ball soup, kugel, rugalach and more. Preorders for food will be taken through Monday by calling the synagogue (order form is attached to this story). Tours of the synagogue and a silent auction are new this year.

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Contest

The Third Annual We Love Our Country Country Fair Apple Pie Bake-Off is now accepting entries in traditional and creative categories in adult and youth divisions. The contest will be held Nov. 5 at Shoppes at Flight Deck in Lexington. Entry fee is $5 per pie. Proceeds to go to Meals On Wheels, Blue Star Mothers and The Hidden Wounds Organization. More information and entry forms, (803) 957-3601 or info@bringingyou

baskets.com

Beverage column

Wed, 12 Oct 2011 11:06 EDT

2009 J Vineyards Chardonnay, California, $28

This is one of the true classic chardonnays blending the old-world style of Burgundy and the unique boldness of Californiafor a perfect bottle of wine. Staring with a nose ripe of lemon zest and almonds you can almost taste the creaminess of the wine. The flavors are rich and refined, with notes of ripe pears and peaches balanced with vanilla and light hints of dried figs. The finish is long and soft with layers of creme brûlée and notes of baking spice. This is a complex and elegant chardonnay that is perfect on its own or with classic white wine menus.

Bacardi Oakheart Spiced Rum, 70 proof

Bacardi, one of rums leaders, has introduced Oakheart, a blend of Bacardi superior and gold rums, with select spices and filtered in a process only known to Bacardi to retain a hint of smokiness. The nose is rich, with subtle hints of toffee, dried fruits and smoky oak notes. The flavors are rich and smooth, soft sweet fruit notes on the beginning of the tasting experience, then a sweet and hot spiciness, but there is always a underlining of sweet creaminess that holds all the flavors together perfectly. This is terrific over ice alone or with a twist, also with any type of cola. This is a very drinkable and enjoyable rum with loads of character.

Tasting events

Wed, 12 Oct 2011 08:43 EDT

CELLAR ON GREENE , 2001 Greene St., cellarongreene.com, (803) 343-3303

Oct. 20: 5-7 p.m. Alex Schug presents five wines from Schug Winery of California

Every Tuesday: Champagnes and sparkling wines half-price by the glass

Every Thursday: 5-7 p.m. Two pizzas and a bottle of wine, $25

Alton Brown gets down

Wed, 12 Oct 2011 01:02 EDT

You never saw a “Good Eats” show about cooking rabbit in the 12-year, 249-episode run of Alton Brown’s popular Food Network series.

“They don’t want people thinking about eating Thumper,” says Brown of network execs. No shows about kidneys or frogs or snails neither. His job was to deliver mainstream food and unearth the science behind it, in his own quirky fashion — with crazy, custom-built models, hand puppets and crew members pressed into acting roles.

“Good Eats,” which aired its final regular episode this summer (three one-hour specials will air later), set out to show us how to make a better pancake, green bean casserole, apple pie (see recipe) and much more. As a fitting coda, “Good Eats 3: The Later Years” (Stewart, Tabori & Chang, $37.50), the final book in Brown’s three-volume series capturing every episode, has just been released in what amounts to a victory lap.

We talked to Brown about the show and his plans post-“Good Eats.”

Inspiration: “Most of the kind of wacko stuff came from home. It’s me wandering around the house in the middle of the night … wondering how to do something better.”

The new pillars of cooking

Tue, 04 Oct 2011 17:24 EDT

I will be the first to admit these two things: one, I am/can be woefully behind the curve of the next-big-thing; and, two, I am guilty of buying items for the kitchen because I am trying to avoid the first scenario, only to put them aside for sometimes months at a time before either (a) finally using them or (b) forgetting about them until Shari asks if I have anything to contribute to a yard sale.

Case in point: I was in Charleston around this time last year and wandered through The Spice & Tea Exchange on Church Street and saw these pink Himalayan salt blocks. Intrigued, I asked what they were used for and was told that they can be used cold or hot for serving or preparing food. Naturally, I bought one, brought it home and forgot about it until last week.

I brought it out of its hiding place and searched the internet to (a) get some tips on their use and (b) make sure they were still available for purchase (praise be to Amazon).

So, what exactly is a salt block? In this case, an 8x8x11/2 inch block of pink salt cut out of a salt mine in the Himalayan Mountains. You can get it in different sizes and shapes, even shaped into shallow bowls.

How do you use it for cooking?

What’s good here | Mint Julep

Tue, 04 Oct 2011 14:59 EDT

What’s good here?

The menu at Mint Julep on Clemson Road is a unique blending of Southern American traditional cuisine – updated a bit – with some Mediterranean favorites, such as the Fried Green Caprese salad, with mozzarella, pimento cheese and basil balsamic vinaigrette alongside a Hoppin’ John Salad with green beans, roasted red peppers, corn and pecan vinaigrette. There are made-to-order brick-oven pizzas and Food for the Soul, which includes small, tapas-style dishes to eat as appetizers or to share. A favorite: Palmetto Fritters, made with hash browns, pimento cheese and jalapeños, served with a spicy rémoulade. Signature dishes include Stuffed Shrimp and Grits, Roasted Pork Tenderloin, Southern Style Fried Chicken and South Carolina BBQ Plate. However, there are also hand-cut steaks, fresh seafood and sides such as Adluh Cheddar Cheese Grit Cake, Cajun Cole Slaw and Sweet Potato Fries. According to manager Cary Kreps, chefs serve as much local produce and products, such as Adluh, as possible. Evening specials change to reflect the seasons.

What else?

Although customers of Mint Julep might first visit to try the food, they often end up returning – especially on Thursday and Friday evenings – for the entertainment. From 7 to 9 p.m., local pianists such as David Edwards, Jenna McSwain and Jim Koltuniak share their skills on a baby grand in the main dining area. From there, the music permeates all aspects of the 100-plus-seat establishment. Recently, patrons were treated to a duet by David Edwards and his high school senior daughter, Annie, of the theme song from the movie “Titanic.” “The piano is fairly new for us, but we’re already developing a following,” says Kreps, who adds that customers have expressed gratitude for dining and entertainment in the Northeast.

Tasting events

Tue, 04 Oct 2011 13:33 EDT

CELLAR ON GREENE , 2001 Greene St., cellarongreene.com, (803) 343-3303

Oct. 20: 5-7 p.m. Alex Schug presents five wines from Schug Winery of California

Every Tuesday: Champagnes and sparkling wines half-price by the glass

Every Thursday: 5-7 p.m. Two pizzas and a bottle of wine, $25

Beverages: Sur Lies chardonnay, Stoli Chocolat

Tue, 04 Oct 2011 13:33 EDT

Biltmore Chardonnay Sur Lies, American $12

This is called a nonvintage wine because it allows the winemaker to select barrels that create a a chardonnay that will be consistent each year. It is also labeled as an American wine because the winemaker chose to blend California and North Carolina Chardonnay. It starts with a terrific nose of vanilla and melon on the nose. The flavors were wonderful, with notes of pineapple, fresh pears and hints of buttery oak floating across the tongue, and yellow apples highlighting the finish. This is a terrific wine with loads of character, all for under $15. This wine would pair perfectly with grilled or baked chicken, fish, and can even stand up to creamy sauces.

Stoli Chocolat Razberi, 75 proof, Latvia, $25

This is a true treat of my favorite things: Stoli vodka, chocolate and raspberries. It starts with a rich nose of dark chocolate and subtle notes of raspberries. Then big notes of fresh raspberries and milk chocolate coat the mouth, and the rich flavor of Stoli provides the power to keep the flavors fresh. None of the flavors taste artificial or overly sweet, but extremely balanced. This would make for a new twist in a white Russian or a martini, adding depth and additional flavor.

For a list of upcoming wines to be reviewed, e-mail advance@winetalk.org.

How to cut through food label hype

Tue, 04 Oct 2011 14:34 EDT

Ever feel like the boxes lined up on grocery store shelves are conspiring to trick you? You’re not alone. Despite consumer lawsuits and government action, food companies still try to bend the rules to make labels that will catch your eye — and grab your grocery dollars.

The Government Accountability Office issued a report in January suggesting that the FDA could do even more to protect consumers from misleading claims by demanding more evidence for health claims from the companies that make them.

That said, it’s true that even the tightest regulatory structure couldn’t promise absolute truth. David Mallen of industry advisory group NAD says marketing image “is so contextual. A company may comply literally with regulations, but the issue for us is what message is actually conveyed? Where (our self-policing efforts) have the greatest impact is when we flag a technically accurate ad that could be misleading or overstating.”

As a consumer, however, a few strategies can help you spot the hype:

• Watch out for the “tricky three”: the words “support,” “maintain” and “enhance.” These are popular “fudge” words that allow marketers to make vague health claims such as “Supports breast health!” that don’t say much, but sound important, says Bonnie Liebman, director of nutrition at the Center for Science in the Public Interest.

Cook’s calendar

Tue, 04 Oct 2011 14:22 EDT

Festivals/Events/Happenings

Carolina Green Fair, headed up by Southern Greenie Vanessa Driscoll, has quite a few events scheduled beginning in October. Harvest Dinners are a series of dining events to be held at City Roots Farm and hosted by Chef Ryan Whittaker of 116 State that will begin Thursday and run through April 2012. Produce will come from City Roots, and other local farms will partner to provide beef, pork, chicken and fish. Find out more and reserve your space at harvestdinnersc.com. The Progressive Dinner series begins with restaurants from the Vista, Five Points and State Street joining together to provide a single course with a wine pairing over the course of an evening. Vista restaurants are Blue Marlin, Motor Supply, Pearlz and Mezza; State Street features Terra and 116 State Espresso and Wine Bar; Five Points includes Mr. Friendly’s and Cellar on the Green and others. Tickets are limited and can be purchased at caroliagreenfair.com. Carolina Green Fair, the largest green event in the state, will be held noon-6 p.m. Oct. 22 at Finlay Park. The fair will showcase products, services and technologies available for living a more green life. The Bartender Charity Challenge is Nov. 6 at City Roots and will provide local bartenders a chance to create the best cocktail using local ingredients. More information at carolinagreenfair.org

Southern Living and the Charleston Restaurant Association are teaming up to present the Southern Living Taste of Charleston at Boone Hall Plantation in Mount Pleasant on Saturday and Sunday. The annual Taste: Iron Chef Competition, the kickoff to the weekend’s festivities, will be held 6-9 p.m. Thursday at the Culinary Institute of Charleston. This event has expanded to two days of the best of Lowcountry cuisine from approximately 50 of the Charleston area’s finest restaurants as well as Southern Living editor appearances, editorial-inspired vignettes, demonstrations, giveaways and more. Demonstrations scheduled for Saturday and Sunday are: 11 a.m., Transforming the Kitchen with Rust-Oleum; 11:30 a.m., 1:30 and 3:30 p.m., Charleston Chef-inspired Lowcountry Recipes with Southern Living Test Kitchen Prom Norman King; 11:30 a.m., 1, 2:30 and 4 p.m., Southern Living Fitness Buddies: Learn the Shag; noon and 4 p.m., Southern Living Editor-at-Large Christy Jordan presents Nuts about Pecans; 1 p.m., Set a Souhern Table; 2 p.m., Mediterranean Inspiration; 3 p.m., Fall Decorating. For more information, see charlestonrestaurantassociation.com

Tasting events

Tue, 27 Sep 2011 11:36 EDT

CELLAR ON GREENE , 2001 Greene St., cellarongreene.com, (803) 343-3303

Tonight: 5-7 p.m. Italian wines with Kristin Lowe of Republic National Distributing

Oct. 20: 5-7 p.m. Alex Schug presents five wines from Schug Winery of California

Every Tuesday: Champagnes and sparkling wines half-price by the glass

Every Thursday: 5-7 p.m. Two pizzas and a bottle of wine, $25

Better butter

Tue, 27 Sep 2011 11:27 EDT

Remember when butter came in two varieties – salted and not?

Food writer and blogger Leitha Matz can, which makes it all the more surprising when she contemplates the herd of butter choices now crowding grocery shelves.

“There’s cultured butter, there are artisanal butters. You can get butter that is more yellow in the spring and summer than it is in the autumn and winter because you can actually see the transition of what the animal is eating.”

In fact, Matz, who taste-tested a raft of butters for her blog, Miss Ginsu.com, found herself “astounded at the sheer breadth and variety of butter that was available.”

Spread the news: Butter is getting better in the United States.

A tasting tour with Greenville chefs

Tue, 27 Sep 2011 16:16 EDT

Every once in a while, it’s great to step out of the kitchen and try something new.

It had been a while since I’d been to Greenville, so when presented with an offer to attend a culinary tour of some of the city’s downtown restaurants, I decided to drive up on a Saturday afternoon and check it out.

At the Chef’s Table Culinary Tour is presented by John Nolan and features restaurants from the Table 301 group. The restaurants (Soby’s, Soby’s on the Side, Devereaux’s, The Lazy Goat and Nose Dive Gastropub) are mostly clustered around Court Square (The Lazy Goat is just across the Reedy River, about 4 blocks away), making getting around easy.

On Saturdays the tour starts at 1:30 pm. Our group of nine met at Soby’s on the Side where Nolan, our guide for the afternoon, let us in on what we were about to experience. At each stop, we would be introduced to the chef and told a bit about the restaurant before sitting down to sample a creation from the kitchen. In some places, we would be able to do a kitchen walk-through or see private dining areas. Along the way, Nolan would tell us about the history and architecture of the restaurants and of the city itself.

At Soby’s on the Side, we met Chef Ken Talbott, who presented us with a sampling of four dishes: Korean tacos (thinly sliced rib eye steak and crunchy cabbage with a hit of heat in a soft taco), curried chicken salad, lightly seared tuna on a homemade wasabi cracker and his version of a BLT (preserved tomato and candied black pepper bacon).

Cook’s calendar

Wed, 28 Sep 2011 19:41 EDT

Festivals/Events/Happenings

Hell’s Kitchen at Harper’s with Chef Lou Petrozza, from season 4 of the Gordon Ramsay show on Fox, 7-9 p.m. tonight. Enjoy a four-course dinner with wine for $40 ($35 for Harper’s wine club members), and come early for a showing of the Season 4 finale at 6 p.m. in the bar. Reserve your space now. Harper’s Restaurant, 700 Harden St., (803) 252-2222.

Vote for your favorite Columbia chef to be compete in the S.C. State Fair’s Famously Hot Chef Showdown on Oct. 18 on the WIS-TV stage at the fair. Former White House executive chef Walter Scheib will be the master of ceremonies and act as a judge in this “Iron Chef”-style competition. Vote for one of the following chefs at facebook.com/SCStateFair by Friday: Brian Dukes, Blue Marlin; Brandon Velie, Juniper; Nathan Brick, Liberty Tap Room & Grill; Will Descy, Mint Julep Bistro & Lounge; Moe Baddourah, Moe’s Grapevine Italian Restaurant; Andrew White, MoMo’s Bistro; Tim Peters, Motor Supply Company Bistro; Ricky Mollohan, Mr. Friendly’s New Southern Cafe; Kristian Niemi, Rosso Trattoria Italia; Paul Cernansky, Ruth’s Chris Steakhouse; Larry Thonpson, Saki Tumi Grill & Sushi Bar; Neil Goodwin, Sheraton Columbia downtown hotel; Mike Davis, Terra; Steven Blitch, Tombo Grille; Nate Skipper, Villa Tronco; Jeff T. Niemeyer, Virtu Restaurant and Bar

What's good here? Antai

Tue, 20 Sep 2011 15:04 EDT

What’s good here?

Antai translates to “in good health.” The owners, John and Rebekah Huang, point out that everything is good because everything is fresh and healthy. “At Antai, we believe whole health results from a balance of nourishing foods,” John says. The extensive menu of classic Asian dishes includes garlic chicken or shrimp, moo shu pork or chicken and unique variations: Cucumber Chicken, which is lightly sautéed with slices of peeled cucumber in Szechuan sauce, or Penang Beef with Curry, which is served in a spicy coconut curry sauce. Appetizers, soups, sides and salads include a mixed nut salad featuring almonds, cashews and peanuts over lettuce. Antai has steamed grilled and vegetarian entrees, as well as the opportunity to personally create a dish. There are also rice and noodle dishes. Other house specialties include Seafood Hot Pot, with shrimp, scallops and a mix of vegetables in a light broth, and Brown Ginger Flounder, with crispy flounder fillets served over steamed vegetables in a brown ginger sauce. John says his restaurant serves only white meat chicken breasts, quality flank steaks and the freshest seafood.

What else?

An extensive sushi bar provides sushi entrees, served with a selection of soups, appetizers or a la carte. There are classic rolls, such as spider (fried crab wrapped in avocado, lettuce and tobiko drizzled with spicy mayonnaise and eel sauce) and chef’s specials such as the Lexington roll (salmon tempura with spicy kani, avocado and tobiko on top).

How did Antai get its start?

Cook’s calendar

Tue, 20 Sep 2011 16:00 EDT

Inside

Festivals/Events/Happenings

The next Food Truck Rodeo is scheduled for 4-11 p.m. Friday at City Roots Farm. Bone In BQ, Pawleys Front Porch, 2 Fat 2 Fly and Alfresco Mobilista will be participating, Crust and Perry’s Peanuts and Juices will be there and there will be live entertainment from The Plowboys. City Roots is located at 1005 Airport Road in the Rosewood area. (803) 254-2302

Viva la Vista returns Sunday noon-6 p.m. along Lincoln Street at Gervais. In its fourth year, this event celebrates the Congaree Vista’s finest restaurants, with more than 30 restaurants expected to participate this time around. New this year will be the Viva la Vista 5K road race in the morning before the food and beer tastings and live music begin. For tickets and more information, vivalavistasc.com

Tasting events

Tue, 20 Sep 2011 16:00 EDT

CELLAR ON GREENE , 2001 Greene St., cellarongreene.com, (803) 343-3303

Every Tuesday: Champagnes and sparkling wines half-price by the glass

Every Thursday: 5-7 p.m. Two pizzas and a bottle of wine, $25

CONNOISSEURS CORNER , Town Center of Lake Carolina, 320 Long Pointe Lane, (803) 708-6316

Weekly wine and spirits review

Tue, 20 Sep 2011 14:12 EDT

Southern Comfort Tabasco Pepper, 70 Proof, $20

Southern Comfort, one of those all-time favorites, adds a new twist with the fiery taste of Tabasco. The aromas of roasted peppers and Tabasco are balanced with sweet caramel and lime zest. The pepper complements the Southern Comfort and lingers until the next sip. The peppery flavor comes alive but is tempered with the softness of honey and sweet citrusy fruit. The finish allows the smoky flavors to linger perfectly. This is a terrific twist for an old-time favorite. Try it with orange juice and cranberry juice, cola or chilled on the rocks.

2008 Casa Silva Gran Reserva Carmenere, Chile, $22

This grape is used for blending in Bordeaux, but in South America it produces a delicious standalone wine. It starts with a nose full of sweet blueberries, dark chocolate and spice, and adds layers of bright red fruit and macerated cherries that give way to deep earthy notes and a subtle dryness. The finish allows the fruit to dissipate slowly while introducing notes of toffee and oak. The tannins and fruit are balanced very nicely, making this a wine you can drink now or anytime in the next five years. This is terrific with grilled duck, fried turkey and stuffing or barbecue.

For a list of upcoming wines to be reviewed, e-mail advance@winetalk.org.

Carolina Kitchen: Thai pepper chili oil

Wed, 21 Sep 2011 12:59 EDT

So, my sister was beginning to clean out her garden a couple of weeks ago and asked me if I’d like to have some peppers.

Since I had only planted two plants this year, one jalapeno and one red chili, I jumped at the chance to add to my spicy bounty.

Besides, I seem to remember that she had picked up a couple of Thai plants that were supposed to be for my yard but somehow ended up in her garden instead.

Not knowing what to expect, I headed over to Shari’s.

I found her in her backyard garden, picking the teeniest, tiniest red peppers imaginable off their little stems and placing them in a brown paper bag.

Oyster, clam season opens soon

Sun, 18 Sep 2011 21:47 EDT

The 2011-12 season for harvesting oysters and clams will open Oct. 1, according to the S.C. Department of Natural Resources. Oyster and clam seasons will remain open through May 15 unless conditions warrant extending or shortening them, a DNR news release said.

Season dates apply to both recreational and commercial shellfish harvesting. Shellfish harvesters may begin gathering oysters and clams on designated areas a half-hour before official sunrise until a half-hour after official sundown.

DNR maintains state shellfish grounds for commercial and recreational harvesting of clams and oysters. Twenty-four public shellfish grounds are managed exclusively for recreational gathering and are posted with boundary signs.

The recreational limit is two U.S. bushels of oysters and one-half bushel of clams in a single day, DNR said. No one can gather more than one personal limit of shellfish on more than two calendar days per any seven-day period.

There is a maximum possession limit of three personal limits per boat or vehicle or boat and vehicle combination. Clams must be at least an inch thick.

Tasting events

Tue, 13 Sep 2011 17:38 EDT

CELLAR ON GREENE 2001 Greene St., cellarongreene.com, (803) 343-3303

Tonight: Ridge Zinfandel flight hosted by Craig Mole of Southern Wine & Spirits

Every Tuesday:

Every Thursday:

Dinner with Mori

Wed, 14 Sep 2011 11:04 EDT

Another apparent use for Twitter: You can make dinner plans with Morihiko Nakahara, the music director of the South Carolina Philharmonic. That’s how we found ourselves at the home of Anne Postic, sharing a pad Thai meal that Postic had prepared.

On Aug. 23, I saw Nakahara crossing Assembly Street on my way to the Columbia Museum of Art during the post-work rush. I took a picture and posted it on Twitter. Then I sent him a tweet asking when we were going to get together for our annual pre-season discussion. Last year I had “Pints With Mori” and I wanted to do something different this year. Postic, known to online readers as The Shop Tart, joined the discussion and a dinner plan was quickly hatched. After several days of tweets to nail the date, time and menu — “Asian=not a lot of dairy, unless I can bring my own candles and incense,” read one tweet from Nakahara — we settled on last Thursday night.

Nakahara had one more request: a ride. From there, “Dinner With Mori” quickly became “A Night Out With Mori.”

I met Nakahara at The Roof Top, the Sheraton Columbia Downtown Hotel’s bar. We were joined by Rhonda Hunsinger, the Phil’s executive director. They had just finished a happy-hour meeting with pianist Marina Lomazov at Hunter-Gatherer.

Orchestras are notorious for being political organizations, with programming sometimes taking a back seat to infighting. That’s not something the Phil endures.

Recipe: Thai noodles with prawns (pad Thai)

Tue, 13 Sep 2011 17:19 EDT

Thai noodles with prawns (pad Thai)

Serves four

Noodles

Beverage reviews

Tue, 13 Sep 2011 16:58 EDT

2009 Cellar No. 8 “eight” Red Blend, California, $10

This wine is a blend of eight different grapes: Petite Sirah, Mourvedre, Syrah, Sangiovese, Zinfandel, Merlot and Cabernet Sauvignon, each contributing a unique style for a divine drinking experience. The nose is filled with loads of ripe berries and pie-like characteristics. The flavors were amazing for a $10 wine, with ripe berry notes, spice and roasted coffee balanced perfectly with a touch of acidity and oak. The flavors were soft and silky with hints of each grape working together perfectly. This wine would work with almost any meal. If you need a wine for an upcoming holiday gathering this would be a great crowd pleaser.

Everglo Liqueur, 40 proof, United States, $20 750ml

This is a blend of lemon, lime, tequila, vodka, caffeine and ginseng. It has a terrific green color and a soft nose of lime, similar to Rose’s lime juice. The flavors are soft and sweet, starting with notes of lime and lemon. You get hints of the tequila on the finish, but there is no burn in this terrific drink. This is a fun and delicious drink, terrific on its own chilled or with Sprite or juice.