Food & Drink

Eating with SC chefs at New York’s famed James Beard House, in 20 numbers

SC chef ambassador Orchid Paulmeier prepares plates for the lunch menu.
SC chef ambassador Orchid Paulmeier prepares plates for the lunch menu. Susan Ardis/

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.

RELATED: Meet four SC chefs who will bring state’s culinary history to life

The foods they used were produced – and trucked in – from South Carolina.

Here, a look at the meal, in 20 numbers:

RELATED: The menu for James Beard House lunch, dinner


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

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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,, 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