Menus: The Olde Pink House

The Olde Pink House is one of Savannah’s most popular restaurants. It’s a unique opportunity to savor the restaurant’s sparkling Lowcountry cuisine in the sophisticated, yet casual setting of Savannah’s 18th century mansion.

86176906-359C-41F3-B2E6-2F6219301153BBDB2453-9265-46B6-AE0F-5DCC6666B347C861BAE4-1017-4F39-8CA3-02A662944414

23 Abercorn Street

Savannah, Georgia 31401

(912) 232-4286

info@theoldepinkhouse.com

A2547294-0A02-4BF9-98BB-DA7F33BCC3D1.jpeg

 

Menus: Husk Charleston

16CD9FD5-DDF0-43C5-8970-1A2A4DEE864D

An ever-changing menu of locally sourced Southern dishes served in a restored Victorian-era home:

“Centrally located in historic downtown Charleston, Husk transforms the essence of Southern food.  Executive Chef and Lowcountry native, Travis Grimes, reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in the South.

Starting with a larder of ingredients indigenous to the region, Grimes responsibly crafts menus, playing to what local purveyors have seasonally available at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven in the open kitchen, and a large chalkboard listing artisanal products currently provisioning the kitchen.  Much like the décor that inhabits this historic, late 19th century home, the food is modern in style and interpretation.”

~ Husk website

sample of its ever evolving menu (August 5th, 2019) depending upon what is fresh:

E1774FF4-3DDA-4C4C-BC95-140F65CDE246

76 Queen St.

Charleston, SC 29401

843.577.2500

Info@huskrestaurant.com

B9002C67-F696-4630-9CFE-1B2AD2BC5883.jpeg

 

Menus: Storm Castle Cafe

 

A3D029CC-6F2B-4FD5-AEE9-C195FFF6188D.jpeg

Confession: My older brother is the chef and owner and runs the back of the house, while my sister-in-law runs the front of the house. A true farm to table where they raise the pork and beef on the family farm while growing a vast garden for the restaurant during summer months.

Storm Castle Cafe Philosophy:
We are an unpretentious restaurant that will make you feel welcome from the moment you walk through our doors. Our goal is to provide our customers with quality, affordable, comfort food and have a little fun along the way. We aren’t reinventing the wheel at Storm Castle, just keeping it alive! All of our dishes have a quality to them that many traditional American restaurants have left behind in search of an easier, more efficient way. The casual atmosphere, eclectic music and the friendly banter of our regulars, creates an authentic cafe experience, topped off with the most flavorful meals.​

15D30CBA-260B-4002-B3C4-FF50694163CE5825C662-0AA5-401D-8949-6F704F0FE9FB2DD958F0-390A-4F25-A04F-422A95B6599C5891D842-934F-4C8F-BB9A-EA222B9F8E8637087C92-1EE3-4D3F-878F-7A5C001A36C3

Storm Castle Cafe
5 Tai Lane
Bozeman, MT 59715

Tel: 406-586-0395

F6C7F7C2-7858-40B1-8CC8-887312523F6B.jpeg

Bourbon Sweet Potato Casserole

37540599-914D-4C52-AE8A-90F7821D67BA.jpeg

3–4 pounds sweet potatoes
6 tablespoons butter, divided
2 tablespoons heavy cream
4 tablespoons bourbon
1¼ cups packed light brown sugar, divided
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
⅓ cup all-purpose flour
1 cup chopped pecans (Optional, but please use)

Preheat the oven to 350°.

Scrub the sweet potatoes well. Place on a baking sheet and bake for about 1 hour, until very soft when you press the skins. Remove from the oven and let stand until cool enough to handle. Slice in half and scoop the flesh into a large mixing bowl, discarding the skins.

Beat the sweet potatoes with a wooden spoon to mash them well. Stir in 2 tablespoons butter, the cream, the bourbon, and ¼ cup brown sugar. Beat in the cinnamon, salt, nutmeg, and allspice. Spread in a 1½-quart baking dish.

In a small bowl, combine the remaining 1 cup brown sugar and flour. Cut in the remaining 4 tablespoons butter, using a fork to blend well. Stir in the chopped pecans, if using and you should. Sprinkle the topping over the sweet potatoes.

Bake for 30 minutes, until the topping is light brown and a little crisp and the casserole is bubbly.

 

 

Strawberry Spinach Salad with Pecans

 

A classic Southern salad you won’t soon forget.

½ cup pecan halves
½ medium onion, sliced
About 6 cups fresh spinach
2 cups strawberries
¼ cup fresh goat cheese, crumbled
1 medium orange
¼ teaspoon salt
1 teaspoon dry mustard
2 tablespoons apple cider vinegar
½ cup extra-virgin olive oil
1 teaspoon poppy seeds

Spread the pecans in a dry skillet over medium heat and toast, stirring often, until fragrant. Cool and chop coarsely.

Wash the spinach well and dry. Remove the thick stems and tear the leaves into bite-sized pieces. Place in a large salad bowl.

Remove the hulls, the leafy stem, from the strawberries with a paring knife. Slice the strawberries and add to the spinach with the pecans. Add the onion to the salad with the goat cheese. Toss well. Grate the orange zest and sprinkle over the salad.

Squeeze the juice from the orange into a small bowl (this should yield about ½ cup). Whisk in the salt, dry mustard, and vinegar. Whisking constantly, slowly drizzle in the oil. Stir in the poppy seeds.

Add just enough dressing to the salad to moisten and toss well. Serve immediately.

 

Grilled Pineapple, Peaches and Plums

This slideshow requires JavaScript.

Pineapple
Light brown sugar
Peaches
Vegetable oil
Plums
3 pounds good-quality lump charcoal

Cut the pineapple into wedges or spears. Press the cut sides into the brown sugar. Cut the peaches in half, remove the pits, and lightly oil the peach halves. Lightly brush oil onto the plums.

Set up the cooker for direct cooking: Open the top and bottom vents. Pile 2 pounds of the charcoal in the bottom. Load a charcoal chimney one-quarter full of charcoal and light it. When the coals in the chimney are glowing, dump them on top of the pile already in the cooker and close the lid. Adjust the vents as necessary to establish a steady temperature between 350to 375 degrees for direct grilling.

Open the cooker and spread the fruits evenly over the charcoal, cut side down, and cook for 3 to 4 minutes, or until they soften and are nicely marked. Pull the fruits off the cooker and arrange on a large serving tray.

Serve immediately or at room temperature.