The State’s food writer Susan Ardis is in New York with South Carolina’s four chef ambassadors, who were invited to prepare lunch and dinner Tuesday at the prestigious James Beard House in New York City.
The foods they used were produced – and trucked in – from South Carolina.
Here, a look at the meal, in 20 numbers:
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Pounds of wings
Pounds of lamb
Pounds of Sea Island peas
Pounds of African runner peanuts
Pounds of Titan Farms Peaches
Bradford watermelons that were juiced to make watermelon syrup – about 100 pounds of watermelon
Liters of Copper Horse Bold Rum
Liters of High Wire Rye Whiskey
Liters of Charleston Distilling Gin
Quarts of Carolina Moonshine
Specialty cocktails prepared for the occasion: Bradford Bramble, Battery Punch, Sumter 75, and Carolina Fashioned
Pounds of Adluh Cornmeal
Pounds of Happy Cow Creamery butter
Pounds of Nuthouse Pecans
Pounds of Adluh flour
Guests for lunch (private)
Guests for dinner (open to the public)
Cost for dinner ($130 for James Beard House members)
Refrigerated truck carrying produce from South Carolina to New York
Years of SC culinary history represented on the plate (South Carolina is one of the few places in the United States where First Contact, Colonial and Antebellum foodstuffs are documented and still available)
SOURCE: Kim Jameson, Discover South Carolina
The four SC chef ambassadors who cooked this week at the James Beard House, in their own words.
Ramone Dickerson, 2Fat 2Fly food truck and Wing City restaurant in Columbia, on being selected a SC chef ambassador: “It’s crazy. You know I’m not that great playing basketball but I imagine that it’s like being drafted in the NBA. I’m honored to be in the presence of three other great chefs. As we say, ‘Live slow, cook big in the South.’ ”
Forrest Parker, UndiscoveredCharleston.com, Mt. Pleasant, on using heirloom foods in the meal: “This is a rare opportunity for guests to sample these flavors that in some cases haven’t been tasted in 200 years. As chefs it’s exciting, because no one has cooked with these ingredients for 200 years.”
Orchid Paulmeier, One Hot Mama’s, Hilton Head Island, on cooking at the James Beard House: “Anybody can make good shrimp and grits but we’re from South Carolina and we have to tell our story of why we think it’s so important for our food to be showcased in front of foodies who really understand the process.”
Teryi Youngblood, Passerelle Bistro, Greenville, on cooking at the James Beard House: “When you think of all the people who have been there before you ... it’s really quite an honor.”
About this series
This is the final installment in a series about the journey of SC’s four chef ambassadors, as they prepared to cook this week at the James Beard House in New York City. Find previously published stories and videos at www.thestate.com/living/food-drink