Have you ever been in a ground beef rut? I found myself there recently when the ultimate question came up: What’s for dinner? Continue reading “Hearty Hamburger Soup for the Soul”
Tag: Some Kinda Good
On the Menu: Luck, Prosperity & A Little Hoppin’ John
New Year’s Day is here, and every good Southerner knows what that means: It’s time to cook up a hearty meal that echoes the good vibes a brand new year can bring: luck, prosperity and cash flow.
Continue reading “On the Menu: Luck, Prosperity & A Little Hoppin’ John”
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Savannah Highway Bright Spot: Angel Oak Restaurant Unique, Delightful
Angel Oak Restaurant
John’s Island, S.C.
I love discovering quaint, off-the-beaten-path delights. That’s what I would call Angel Oak Restaurant, a small, family owned spot on John’s Island. Located right off of Savannah Highway, about 10 miles from downtown Charleston, Chef Jay Kees is serving up some of the most flavorful Southern fare in the city, combining a balance of down home dishes with those that compete with the forward thinking, highfalutin’ standards of Charleston dining. That’s one reason it isn’t hard to believe Angel Oak Restaurant holds the title for longest running business in this location. Going on more than three years in service (they opened in summer 2012), the eclectic space was once a general store, a Mexican restaurant and an ice cream shop.
The one room eatery holds 15 tables with bench style seating and an assortment of wooden chairs. Guests may also choose to sit outside, where bulb lighting and table lanterns create a soft ambiance. At the entrance, a large hostess station filled with paper menus and reams of craft paper greet guests. Staff members dressed neatly in blue jeans and plaid button down shirts work the dining room.
Filled with intentional and meaningful details, the setting creates a warm atmosphere perfect for families or date night. Popular tunes play on the speakers. Small bottles filled with fresh flowers make inviting, simple centerpieces, coupled with a mix of blue, green and clear Mason jars for drinking glasses. Utensils rest comfortably on nautical cloth napkins. Open for lunch, supper and Sunday Brunch, I’ve had the pleasure of dining here on many occasions for all but supper.
One of the most popular Sunday Brunch dishes has to be the House Made Beignets, a plate piled high with powdered sugar-dusted doughnuts, served with chocolate sauce. Reminiscent of dulce de leche, the sauce has sweet caramel notes. Other Sunday Brunch dishes include hearty selections such as Country Fried Steak and Eggs, Chicken and Biscuits, Bacon, Egg and Cheese Croissant, and the Croque Madame. If you enjoy a good champagne cocktail, the $10 bottomless mimosas make the restaurant a motivating choice.
The Country Fried Steak and Eggs feature two buttermilk biscuits topped with collards and country fried steak, finished with poached eggs and gravy. Come hungry!
Consistent with the widely held belief of many a good chef, the husband and wife team at Angel Oak Restaurant prides itself on sourcing local, seasonal ingredients to best highlight the cuisine of the community. South Carolina farmers and purveyors including Geechie Boy Market and Mill, Legare Farms, Blackbird Farms, Limehouse Produce, Saffron Bakery and Burbages provide fresh ingredients from breads and grits to produce, beef, pork and eggs. The restaurant boasts its own herb garden.
Lunch, including a daily Blue Plate Special, features a variety of appetizers, salads and entrees. On my last visit, I ordered the sampler plate with Bacon Braised Collards, Tomato Salad and Mac N’ Cheese. Fresh and well executed, it was every Southerner’s taste of home. Mainstays like Fried Green Tomatoes, House Made Pimento Cheese and Fried Pickle Chips offer familiar comfort. A nice selection of local beers are available, along with a standard wine list.
So, the next time you’re stuck in traffic on Savannah Highway, stop in to Angel Oak Restaurant. Unassuming and rustic, its recipe for success is clear: Quality ingredients, locally sourced + friendly service in a unique environment. What more could a diner want?
New to Some Kinda Good?
Now based in Charleston, South Carolina, Georgia native Rebekah Faulk Lingenfelser 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, her 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.
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Three Thanksgiving Side Dishes For Your Family Table
With the biggest food holiday of the year just days away, I’ve got three side dishes to enliven your family feast. Each recipe offers something unique: 1) a family tradition, 2) a restaurant-inspired side dish and 3) an original. From sweet to savory, I’ve got you covered! Whether you’re hosting Thanksgiving at home or traveling, cook up one of these Southern sides, and you’ll have everyone chowing down with gratitude. Continue reading “Three Thanksgiving Side Dishes For Your Family Table”
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“Nacho” Ordinary Appetizer
Leave it to an Irish Pub to re-purpose a potato dish. A recent visit to St. James Gate Irish Pub on Folly Beach introduced us to Tater Tot “Nachos.” What a concept! Who wouldn’t love crispy potatoes topped with good ol’ cheddar cheese, chili and jalapenos? Easy enough to recreate at home, the appetizer left us completely satisfied and reminiscing about our middle school days (Read: carrying our lunch trays through the cafeteria on tater tot day negotiating trades).
Move over tortilla chip, there’s a new nacho vehicle in town!
A local ginger bourbon + honey basil cocktail is garnished with fresh lime and a basil leaf.
My handsome posted this pic of me to Facebook the night we visited the Pub, with the caption, “Life is good.”
Paired with a couple good cocktails–a hearty Guinness for my man, and a local ginger bourbon + honey basil libation for me –the nightcap was a surprisingly better alternative to our initial desire for dessert. The waiter had us at “Our special tonight is Tater Tot Nachos…”
Just a few days after our visit, I came across a half bag of frozen tater tots in the freezer at home, just begging to be cooked. As fate would have it, I had some of my leftover Beer Can Chili in the fridge too, as is accustom this time of year. In no time at all, I was serving up “nacho” ordinary appetizer. HA!
Next time you have friends over, or if you’re just in the mood for a good snack, break out this recipe. With little effort and a Some Kinda Good return on your investment, you’ve got nothing to lose!
Tater Tot Nachos
- 1/2 Bag of Frozen Tater Tots
- 1 cup or more to taste of Shredded Sharp Cheddar Cheese (Pepper jack is great too! Combine them for fun!)
- 1/2 medium onion, diced
- Pickled or fresh Jalapenos to taste
- Leftover Chili
- Sour cream
- Fresh Parsley
- Salt
- Other desired nacho toppings
Bake tater tots according to package directions (I like mine extra crispy for the perfect crunch). Add about a teaspoon of salt (or more to taste) as soon as the tater tots come out of the oven. Top evenly with diced onion, leftover chili and cheese, then pop the tater tots back in the oven until cheese is hot and bubbly (about 5 minutes). Once cheese is melted, take them out of the oven and add desired toppings. I like sour cream, a sprinkle of fresh parsley to liven things up and a few jarred jalapenos to keep things spicy. Enjoy!
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Mastering the Art of the Fried Chicken Sandwich
Boxcar Betty’s
Charleston, South Carolina
“This place is like a fancy Chick-fil-A,” said Kurt, my good lookin’ husband, as he took a juicy bite of his “Build Your Own” fried chicken sandwich at Boxcar Betty’s on Saturday afternoon. Kurt has a way of putting everything in layman’s terms, so there’s no mistaking the meaning. I thought his perception was spot on, as this “purveyor of gourmet fried chicken sandwiches” is known for its high-end take on a classic Southern delicacy. Their philosophy is simple: Pair the best chicken with locally sourced ingredients. They take one thing – fried chicken – place it between a soft bun – and offer a variation of toppings and sauces so customers can customize their sandwiches. This is a place where only FRIED chicken – not grilled, baked or roasted – reigns supreme.
As a resident of West Ashley, I had driven by the place a hundred times. Intrigued by the look of the outside, and the inviting words “Chicken Biscuits” that often appear on the sign, we pulled in to discover a real delight. Upbeat music plays over the speakers, and regulars bring books to read by the window as they await lunch.
We started the meal with an order of fried pickles, served with house-made ranch dressing. With just one look, I could tell they were done right. Crispy with a thin coating of seasoned flour, the recipe starts with cucumbers sourced from Joseph Fields Farm in Charleston. Just $4 will get you an order. Check out Food Editor Hannah Raskin’s take on these pickles in The Post & Courier. The handcut fries (pictured below) are seasoned while they’re hot and have a nice crunch. Growing up at home, my dad would make them like this and let them drain on a paper grocery sack on the countertop.
Here’s how it works: You can choose from three predetermined sandwich options – #1 The Boxcar including pimiento cheese, peach slaw, house pickles and spicy mayo; #2 The Chicken “Not So Waffle” with bacon jam, maple syrup, pimiento cheese and tomato; or #3 The Buffalo with blue cheese sauce, tomato and bibb lettuce. If the three of those don’t get your mouth-watering, opt to Build Your Own, with toppings such as Kentucky beer cheese, sweet chili sauce or shallots. There’s something for everyone! Kurt built his own and kept it simple with Swiss cheese and honey mustard and an order of handcut fries, and I chose The Chicken “Not So Waffle” with sweet potato fries. That bacon jam combined with pimento cheese and the crispy skin of that fried chicken was SOME KINDA GOOD, now! With a big bite of my sandwich, I happily bobbed my head to the beat of Michael Jackson’s “The Way You Make Me Feel” as the lyrics perfectly echoed my emotions toward the sandwich.
The space is quaint & cozy.
Boxcar wall art fills the dining room.
Customers receive a table number to take to their seats.
Inside the restaurant, antique, exposed wood creates a retro vibe while a mix of colorful boxcar wall art and modern lighting combines old with new. Guests can sit on bar stools or at tables in the quaint dining area. Nothing on the menu is over $7, and aside from the chicken sandwiches, the menu offers chicken tenders for kids, and a few salads. Pecan pie is served in a cup and floats are also available for dessert.
When you eat at Boxcar Betty’s, you’re also helping the environment. All the materials on your tray come completely compostable. You’ll find the chicken + bun stamp on everything from the paper-wrapped sandwiches and order numbers to the front doors. If it’s fried chicken you seek, Boxcar Betty’s does it well. It’s refreshing to discover a place that takes pride in every ingredient. Dine here for a truly unique and memorable meal – they’ve genuinely mastered the art of the fried chicken sandwich!
Now based in Charleston, South Carolina, Georgia native Rebekah Faulk Lingenfelser 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.
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Some Kinda Good Goes Shrimpin’ on the Lady Jane
I grew up in a rural neighborhood on the outskirts of Augusta, Ga. To get to any beach was at least a three-hour ride, but somehow, my soul has always been at home on the water. One of the highlights of my summer was at long last, getting to go Shrimpin’ on the Lady Jane with my handsome new husband, and what an excursion it was! I’ve read so many novels about shrimpin’ (check out Mary Alice Monroe’s Last Light Over Carolina), and have long dreamt of climbing aboard a real shrimp boat and casting my net. On a rainy August day, thanks to Credle’s Adventures, that dream became a reality.
Credle’s Adventures is right next door to the old Spanky’s (Now Marshside Restaurant) in Brunswick, GA.
On deck of The Lady Jane
For just $40 a ticket, we got to spend the afternoon cruising the St. Simons Sound, taking in the picturesque views of the Georgia coast and relishing in the wonderment of under-sea life. If I hadn’t gone to school to study marketing and public relations, I would seriously have considered becoming a marine biologist. The creatures that swim below the ocean absolutely fascinate me! Don’t be fooled by the name of the outing–we caught way more than shrimp! Jeffery, the naturalist and guide on our boat, quickly told us that “Shrimp are actually one of the most boring things we catch.” Our cast net reeled in everything from two varieties of shark, angel fish, squid, butterfly rays and the most bizarre little creature, called a hog choker. See for yourself!
You can just hear the excitement!
This guy has a great job!
We cast our 20-foot net twice during the 2-hour event. It stayed down for 16-20 minutes each time. Among the things I learned? How to de-head and de-vein a wild Georgia Shrimp fresh from the Atlantic, that a marine estuary is a mix of fresh and salt water to make brackish water, and all about the oyster beds along the coastline.
Now that I live on the South Carolina coast, I’ll be doing a lot more of this!
The beautiful green grass along the boarder of the water is called Spartina and surprisingly enough, this plant gives the water its color. It’s the base of the ecosystem’s food chain, and uses salt water to survive.
I was actually terrified!
JAWS!
Please don’t eat me, little shark.
If you’ve never held a real, live shark in your bare hands, it’s an experience to remember! Even though this guy was only 2-3 feet long, he had me at his mercy.
I’d recommend this outing to anyone! View the slideshow below for more fun photos from our trip.
Y’all know how much I love my Georgia coast, and a good shrimp. One of my favorite ways to cooks these babies is to pile them high on a bed of Southern, buttery grits. Get my recipe for Wild Georgia Shrimp & Grits here.
Thanks to Captain Larry and his crew for a really memorable, fun and great day on the water. We can’t wait to go Shrimpin’ again!
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Whiskey Fit For A King
What do you get when you combine a bunch of food and beverage lovers, a beautiful venue and exquisite whiskey? One hell of a SOME KINDA GOOD Tuesday evening! The high was 96 degrees in the Lowcountry, without a cloud in the sky. We met on the roof of Stars Rooftop and Grill Room in downtown Charleston on historic King Street for one reason: to explore two new variants recently introduced by Crown Royal Canadian Whisky. Here I would meet Crown Royal Northern Harvest Rye, the brand’s first-ever blended rye whisky, and Crown Royal Hand Selected Barrel, a drink which pays homage to the brand’s signature smoothness.
During cocktail hour, waiters circulated the rooftop with trays of summer tomato-mozzarella skewers and shaved salmon crostini with capers and cream cheese. I met other marketing professionals and beverage connoisseurs, among them Susan Lucas of King Street Marketing Group, representatives from The Local Palate, Taneka Reaves and Johnny Caldwell of the Cocktail Bandits (super fun girls!) and Robin Rodriquez of locally owned Egan’s Spirits.
The perfect bite with cocktails!
Meet Brandon Verkaik and Bud Huber, the two mixologists who created the four signature cocktails of the evening: Holy City Brunch Punch, Royal Shandy, The Light Dimmer and Wild Flower Whiskey Sour. I can’t wait to share one of the recipes with y’all! Choosing a favorite of the four cocktails is a bit like being partial to your best friends or family members…you appreciate them each for what they bring to the table. If I had to choose one though, I’d pick the Wild Flower Whiskey Sour. This drink features Crown Royal Northern Harvest Rye, known for its oak flavor with spicy notes of vanilla and a hint of butterscotch.
Bud Huber has been bartending at Stars Rooftop and Grill Room since Oct. 2012.
For the guided whiskey tasting portion of the event, we made our way into the air-conditioned (thank you, Jesus!) Wilkinson Room on the second floor of the restaurant where we were enlightened by Master of Whiskey Stephen Wilson. At one point, this guy asks if anyone in the room is a fan of country music. Are you kidding!? Without hesitation I raised my glass and in my sweetest Southern accent, said with fervor, “You can’t be a whiskey fan and not love country music!” He later asked how we enjoyed whiskey best, and I told him “To the tune of George Jones.” Is there any other way? Maybe a Jack Daniels audience would understand this better. 😉
I was pleased to learn Wilson first discovered Crown Royal Deluxe in none other than the beautiful Savannah, Georgia. Here’s a guy who grew up on the Tennessee Virginia line, and says he “fell into” a career as a Master of Whiskey and now works for Diageo, the company who owns Crown Royal. He said, “There’s no right or wrong way to enjoy whiskey. Good conversation over a glass of good whiskey is what it’s all about.” Sounds like we share the same philosophy! He taught us that Crown Royal was first created as a gift for the King and Queen of England to celebrate their visit to Canada in 1939. The iconic purple bag which the whiskey is purchased in is a concept from the original packaging! It was developed to suit the royal occasion and outfitted with gold drawstrings, a tradition that continues to this day.
The attention to detail at this event was unmatched! Dessert was a moist, rich chocolate cake shaped like a bottle of Crown Royal Northern Harvest Rye whiskey. Who knew eating whiskey could be fun too? HA!
I’ll leave y’all with this: A refreshing concoction suitable for any summertime happy hour, courtesy of the mixologists mentioned above. Thanks to Taylor Strategy for an evening really well done, and a valuable education on the top-selling Canadian Whiskey in the United States.
Wildflower Whisky Sour
2 oz. Crown Royal Northern Harvest Rye
1 oz. St. Germaine
.5 oz. Yellow Chartreuse
1 oz. Fresh Lemon Juice
.5 oz. Wildflower Honey Syrup
Stir together ingredients. Serve over ice and enjoy!
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Seafood Marshside with Local Beer to Boot
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.
Who wouldn’t want to watch the sun go down with a cold corona and friends here?
The indoor dining room at Bowens Island Restaurant. I love that I captured a family praying in this picture!
The indoor bar.
Guests can sit on bar stools facing the water while dining outdoors.
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.
Frogmore Stew (also known as a Lowcountry Boil) – $12
Shrimp & Grits – $12.50
Boiled Shrimp served with fries, hush-puppies and slaw. I also got a local pale ale!
A tray of hot seafood, chicken and fish being delivered to tables.
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.
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Featuring “The Queen Julep” Just in Time for The Kentucky Derby
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
- 1.33 oz. Bulleit Bourbon
- 0.5 oz. simple syrup
- 0.5 oz. Fernet Branca Menta (A mint-flavored liqueur)
- 8 fresh mint leaves, muddled
Continue reading “Featuring “The Queen Julep” Just in Time for The Kentucky Derby”
Some Kinda Good® 