Continue reading “Festive Fourth of July Favorites”
Bowens Island Restaurant
Charleston, South Carolina
In my short six months as a Charlestonian, I’ve learned one very accommodating notion about the food scene: The Holy City offers a dining experience for every frame of mind. Without a doubt, diners will find their every hearts’ desire–Want high-end fare, served with keen attention to detail on white tablecloths to the tune of jazz music? How about brunch in a funky roadside dive or on the porch of a historic Victorian home-turned-culinary delight? Maybe it’s serenity you seek in the natural surroundings of the Lowcountry–a place where you can gaze upon the marshlands while sinking your teeth into the ocean’s bounty. Chucktown has it all.
While hand-crafted cocktails and perfectly plated entrées are a luxury, sometimes just the taste of crunchy fried shrimp or a good hush-puppy dunked in cocktail sauce and chased by a cold glass of sweet tea does the trick. On a warm Friday night recently, I found such a place: Bowens Island Restaurant. Down home and casual as can be, you’d never know it existed (the restaurant has no website or Facebook page) unless you had a little insider insight.
Just as traffic breaks free on the way out to Folly Beach, visitors will notice a large spray painted sign which points the way down a washed out dirt road to 1870 Bowens Island Rd. Take this road slowly, not just to avoid a flat tire, but because you won’t want to miss the glorious mansions on each side of the road, flanked by shade trees and grandiose Southern porches.
You’ll stand in line to place your order. It can be a long line, because people are willing to wait for good food. I met some friends there around 7 p.m. on a weekend, and we waited about 10-15 minutes.
Views of boats motoring up to the docks, the smell of fresh-caught seafood and the sun setting over the water will keep you pretty entertained. Not to mention the anticipation of at least 10 local brews on tap.
There’s not a bad seat in the house–or outside “the house” for that matter. Take your pick of where to rest your weary bones: Indoor dining room, indoor bar, or outside on the deck facing the water. Should you pick inside, be forewarned, there’s no air conditioning. Ceiling fans and the natural sea breeze keep the air circulating. The dining room is a bustling place. Waiters come barreling out of the kitchen with trays of hot fried seafood, hollering the name on your order.
Orders are served in recyclable cartons with plastic utensils. A big roll of paper towels sits on each table. The menu has everything from fried and boiled shrimp to in-season oysters and fried chicken tenders. The food is well seasoned, hot upon arrival and for those blessed to have eaten a lot on the coast, familiar. Unlike a large percentage of Charleston dining establishments, there won’t be an item on this menu you can’t pronounce or an ingredient you have to question. Hush-puppies, french fries and coleslaw come with just about everything. The “Big Ol’ Seafood Platter” is the most expensive thing on the menu, coming in at $19. Simple, and Some Kinda Good!
If your idea of a night on the town is a laid back, no fuss Lowcountry experience, this is your spot. Open six nights a week from 5 – 10 p.m., you can bet I’ll be there again soon, sipping on a cold Corona.
Now based in Charleston, South Carolina, Georgia native Rebekah Faulk is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the former Statesboro Herald food columnist and past host of the television program Statesboro Cooks. From 2012 – ’14, she appeared regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and wrote as a guest blogger for Visit Savannah and The Local Palate. In addition, Faulk’s work is published in Moments magazine and Connect Statesboro. Her culinary accomplishments are recognized in two publications: She is a featured alumna in Georgia Southern Magazine (Spring ’14) and the “Go Girl!” in Moments magazine (March 2104), a tabloid for Moms and Modern Women. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk.
Peters uses one of my favorite bourbons, Bulleit Rye, to make this sugar spirit-water cocktail. I use the same stuff to create the ultimate Blackberry Smash. An award-winning cocktail master, he’s the head bartender at Charlotte’s newest hot-spot, The Punch Room, nestled on the 15th floor of the Ritz-Carlton.
With a mere four ingredients, you’ll be glad you made this drink at home. Word on the street is, one mint julep at the races will cost you $8 a pop.
The Queen Julep
Recipe by Punch Room Head Mixologist Bob Peters
In my family, Easter Sunday has always been a special time to gather around the kitchen table after celebrating the resurrection of Jesus at church. I can’t think of a better way to give praise than with a bounty of beautiful food. Whether you’re popping a spiral ham in the oven and pairing it with scalloped potatoes, or opting for a special mid-morning brunch after the Sunrise Service, I hope some of my favorite recipes will tempt your palate. I’ll share three that are menu must-haves including Vidalia Onion Quiche, Best Grape Salad and Spicy Cheddar Long Straws. Choose one, or make them all. Happy Easter, y’all!
Vidalia Onion Quiche
This recipe appears in the cookbook “Savannah Celebrations” by Martha Nesbit
Place the pie dish on a cookie sheet for ease in handling and put in the center of heated oven. Bake for 10 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake for 45 minutes longer or until the center of the quiche is set. You may need to cover the outer edge of the crust with foil to prevent over-browning.
Best Grape Salad
Adapted from Food.com
Who doesn’t love cream cheese and graham crackers? Beware–the cold and juicy grapes in this crowd-pleaser are addictive. Thanks to my Aunt Susan for introducing me to such a fabulous recipe!
Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl. For topping: Combine brown sugar, and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.
“Our best tip for successful cheese straws is to shred your own cheese. It’s stickier and blends better than pre-shredded cheese.” – Southern Living
I can testify to that! These cheese straws have become one of my go-to snacks for entertaining any time of the year. I think they’re especially great at brunch with a Bloody Maria. Their buttery texture crumbles and melts right in your mouth.
Spicy Cheddar Long Straws
SouthernLiving.com
Preheat oven to 350°. Prepare dough, and turn out onto a well-floured surface; divide in half. Roll each half into a 12- x 8-inch rectangle (about 1/8 inch thick). Cut dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel, dipping knife in flour after each cut to ensure clean cuts. Place strips on parchment paper-lined baking sheets. Bake 18 to 20 minutes or until edges are well browned; cool on baking sheets on wire racks 30 minutes.
For more brunch inspiration, check out these photos (provided & styled by The Stylish Steed) from a brunch party I hosted at home. Some Kinda Good, good food and good company, that’s what it’s all about!
What are your favorite springtime dishes?
It happens all too often, and most assuredly slips off the tongues of the most well meaning people. A common misconception, an innocent remark on the road to Hell paved with good intentions. In the awkward and embarrassing seconds that follow, the damage has already been done; the label already applied. It’s that first impression introduction where a good friend is excited to show me off, to brag a little about my success–and it’s almost always in front of someone whose slaved away in the food industry. It goes something like this:
The person introducing me to {Insert stranger}: “Hey, so-in-so! I want you to meet my friend Rebekah. She’s a food critic.”
Screeeeeechhhhhhh. First impression fail. Stop right there. Back that train up. Let’s rewind and reboot. No. No. No. Can anybody say awkward?
It’s happened upon meeting the restaurant owner on my first visit to a new eatery. It’s happened while shopping at my local farmers’ market on Saturday morning. It happens commonly at work functions and social events. And I get it. I really do.
People think it’s cool and different that I write about food. They love revealing the fun fact that my blog is one of Urbanspoon’s top Georgia food blogs and that I was a contestant on Season 2 of ABC’s “The Taste.” Some like to share about my writings as the former Statesboro Herald Food Columnist or that my Grilled Georgia Peach Recipe wound up on The Dr. Oz Show. While I sincerely appreciate the enthusiasm and support, there’s absolutely nothing worse than being labeled a “critic” of any kind, much less of something I dearly love and respect, and more importantly that utterly contradicts the very nature of my personality. Ask any one of my best friends and they would tell you that I would find the bright side of the situation even if my life mirrored The Book of Job (okay, maybe that’s a bit extreme, but you get the point).
I created Some Kinda GOOD, and I emphasize the GOOD, because my mission has always been to bring positive attention to the chefs and restaurant owners out there doing amazing things. Whether it be a mind blowing dish or a super passionate cook, I love sharing great food discoveries and cool places with others. In the more than three years that Some Kinda Good has been in existence, you won’t find a negative restaurant review on my blog because honestly, I have much better things to do with my time. Who am I to criticize the creation of someone else’s dish, when Lord knows I’ve butchered too many a meal to count. Furthermore, I can’t conceive of a more arrogant attitude than to think I would go out to eat with the intention of judging every morsel of a dining experience. I actually enjoy eating, and don’t get my kicks by broadcasting negative opinions about other folks who’re just trying to make an honest living. That’s simply Some Kinda Bad.
If you’ve seen the fantastic movie “Chef” starring Robert Downey Jr., and Scarlett Johansson, you’ll remember this scene where a famous and influential food critic visits a restaurant for the second time after writing a terrible review. The head chef confronts him face-to-face in the public dining area and completely loses it. This scene captures every single reason why I never want to be THIS GUY.
So, if we’re ever out in public together and you’d like to introduce me to someone, do me a huge favor and please consider this: “Hey so-in-so!! Meet my friend Rebekah. She’s a food enthusiast.”
It’s way more accurate, lacks the negative connotation and doesn’t make me want to crawl under the table. Thanks for that.
Valentine’s Day is well on its way, and if you find yourself without a restaurant reservation, or simply prefer to have a romantic night at home, I’ve got a three course restaurant-quality meal that’s Some Kinda Good and easy to prepare. What’s more romantic than setting the mood in your own home, and cooking next to the one you love? Continue reading “Table for Two at Home”
Tucked away inside Holiday Inn Statesboro, located just off the Highway 301 Bypass, sits an unassuming and pleasant surprise, a dining experience most travel outside of town to achieve. This secluded piece of Statesboro paradise known as Emma’s Restaurant and Lounge boasts understated elegance, a local head chef with humble beginnings whose food packs a flavorful punch and a skilled bartender unafraid to experiment.
Not long ago, I was invited to sample the new dinner menu developed by 23-year-old Executive Chef Patrick White and his team. Our meal began with a well thought out cheese board, or “Fromage Plate” featuring Grand Cru Reserve, Finley Blue Cheese and Fontina paired with dried apricots, fresh fruit, walnuts and large water crackers. Accouterments also included house made three berry jam and local truffle honey. My fiance, Kurt, joined me for the meal, and we ordered the Cajun fried oysters served with spicy aioli and a roasted garlic and herb creme fraiche too, because I was intrigued. Crispy on the outside with a subtle kick, one bite expanded my palate and left me wanting more.
As we waited to taste the next course, I sipped on a signature cocktail from the bar…this electric Pink Lemonade. It was bright and refreshing made with freshly squeezed lemon and Van Gogh pomegranate vodka.
Before White wore the coveted and hard-earned white chef’s coat he sports proudly today, he gained appreciation for the industry by working as a Waffle House line cook while attending the Culinary Arts Program at Ogeechee Technical College. Born and raised in Statesboro, he graduated from Southeast Bulloch High School. He later got a job at Emma’s as a dishwasher, and in less than two years, climbed his way up the ladder all the while training under former Emma’s Chef Jason Scarboro. Ain’t that America? I have mad respect for his ambition, dedication and will to succeed. Amazing what working hard and dreaming big will do for you!
The soup and salad course didn’t disappoint. Emma’s sources many of their ingredients locally and prides themselves on good relationships with area farmers and purveyors.
Kurt ordered the Local Shrimp & Grits. This $17 entree is made with andouille sausage, red onion, red bell pepper, madeira wine cream sauce and spicy onion tangles. The edible orchid was a fun touch! Beautiful presentation.
I ordered the $23 Grilled Angus Ribeye served with an Idaho and sweet potato hash with exotic mushrooms, topped with a cherry tomato and herb reduction. That was one really big steak, and I was extremely thankful for to-go boxes.
At Emma’s you can order sides for sharing. We opted for the garlic and herb sautéed Bacon Braised Brussel Sprouts and the Herb Encrusted Bleu Cheese Mac & Cheese.
Throughout the evening, White checked in frequently to see how we were doing and if we were enjoying the meal. He circulated around the restaurant taking care of his guests and thanking them for coming. I overheard a couple in the booth behind us say they’d driven from Richmond Hill, a community near Savannah, Georgia about 57 miles away, to try out the new menu. What a testament to the quality of service, food and reputation of Emma’s!
Because we couldn’t hold another thing, we ordered one dessert to-go and split it the next day. The chocolate cake was moist and decadent, served with fresh whipped cream and strawberries.
Thank you Chef White for an exquisite meal and for your undeniable attention to detail and eye-catching presentation with each plate you served. But mostly, thank you for serving us a meal with passion from your heart. You made a lasting impression, and your food was only the beginning.
Hey Some Kinda Good followers! 2015 is full of promise and all things new. I’m super excited to tell you about a few major changes that have happened in my life in recent months–I’ve moved from the coastal plains of Southeast Georgia to the South Carolina coast, my left hand has a shiny new friend and my career has grown LEAPS and BOUNDS after a very longtime coming. Take a look at my “news!”
New Ring
1) Allow me to begin with the most exciting of all. My good lookin’ proposed over the holidays in his native Savannah at a quaint and perfect local Italian restaurant. I said YES and we couldn’t be happier! May the wedding planning commence.
New Job
2) I’ve accepted a brand new job in my absolute dream location! It’s an incredible opportunity and I’m thrilled to be back in the health care field working as the Director of Marketing & Public Relations for a wonderful hospital system in the South Carolina Lowcountry.
New Home
3) I’ve relocated from Statesboro, Georgia to Charleston, South Carolina. I have to pinch myself every few seconds while walking around my two bedroom apartment (sneak peek below). I find myself saying out loud throughout the day, “I live here now. I really live here!” I love my kitchen; it has a breakfast bar and lots of cabinet space. As many of you know, Charleston is full of award-winning restaurants and celebrity chefs. It will take me a lifetime to discover all it has to offer and I will enjoy every last-minute of it, especially sharing my food finds with you! As I get to know Charleston, I welcome your favorite restaurants, coffee shops and hangouts. Have you been? What beach do you recommend? What are the top places I should check out? I haven’t met anyone yet who doesn’t love the Southern, coastal city. In other news, my final Statesboro Herald food column will run on Sunday, February 15. ‘Boro locals, there’s a special message from me to you there…don’t miss getting your copy.
It was the famous American baseball player Babe Ruth who said, “It’s hard to beat a person who never gives up.” It’s true what they say about perseverance, and hard work really does pay off. 😉
In my mind, coastal Georgia and everything that comes along with it–like Lowcountry boil parties and oyster roasts–is next to Jesus. With my Holiday Cheese Ball in tow, I attended my first oyster roast in Savannah recently and ate my fill of the slippery, salty mollusks. The New Year’s Eve get-together was a fantastic way to say goodbye 2014 and hello 2015, while at the same time learning a thing or two about how the locals throw a sho’ ’nuff (sure enough) shindig.
Longtime Savannah food writer Martha Nesbit describes the scene at an oyster roast perfectly in her cookbook, Savannah Celebrations. “Singles or clusters are roasted over a sturdy piece of steel placed over a roaring fire. The oysters are covered with a burlap sack, which is hosed down; the oysters steam underneath. The oysters are ready when they pop open; the cooks have the responsibility of shoveling the oysters from the fire to the table, which is usually wooden, at least waist-high and unadorned.” I couldn’t have said it better myself!
The host and cook behind these bad boys was my friend Kyle Byrd. He grilled these oysters on the half shell with garlic butter, lemon, Worcestershire sauce, fresh herbs and hot sauce on the Big Green Egg. Some Kinda Good, what you talkin’ ’bout!
During the party, we also ate steamed oysters. My favorite way to eat them was with a dab of cocktail sauce on a Saltine cracker. Take a look at how Kyle and my good lookin’ date (two good ol’ Georgia boys) prepared them in this 15 second Instagram video:
And now, for seven pearls of wisdom I came across while researching oysters:
1. Nearly two billion pounds of these mollusks are eaten every year.
2. The saying “The World is Your Oyster” comes from Shakespeare’s Merry Wives of Windsor: “The world’s mine oyster. Which I with sword will open.”
3. Eating four to six oysters a day provides a complete daily supply of copper, iodine, iron, magnesium, manganese, phosphorus and zinc. Oysters are one of the most nutritionally well-balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for inclusion in low-cholesterol diets and an excellent source of vitamins.
4. Norwegian Rune Naeri set the Guinness World Record for the most oysters eaten in 2003: He devoured 187 in three minutes.
5. The largest oysters can grow up to three feet long in shell length.
6. Depending on the location of their cultivation, there are significant differences in the flavor profiles in the oyster. East Coast oysters tend to be more briny while West Coast oysters tend to be sweeter.
7. Almost all oysters can secrete pearls, but not all are valuable. The pearl oysters come from a different family than edible oysters.
What fun facts would you add to my list?
Grape jelly combined with apple hickory BBQ sauce and hot pepper jelly is an unlikely combination, but when paired together with perfectly seasoned meatballs, they make the most decadent and savory bite. Continue reading “Georgia Cocktail Meatballs Make a Perfect Party Appetizer”
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