Holly Herrick - The New Charleston Chef’s Table: Extraordinary Recipes From the Heart of the Old South

Holly Herrick is a former restaurant critic and features writer at Charlestons daily newspaper, The Post and Courier . She is a classically trained chef with a Grande Diplome from Le Cordon Bleu Paris and a graduate of Boston College. A first-place nationally awarded food writer by the Association of Food Journalists, she is the author of eight cookbooks and has contributed articles to Southern Living, Gourmet, Food & Wine, Charleston Style and Design, and several Southern regional publications. She lives in Charleston with her tuxedo cat, Mr. Purrfect and choclate cocker spaniel Rocky. For more information or to contact Holly, visit hollyherrick.com.

To Michael. Thank you for always being there.

And, for my darling Rocky Rocken puppy for always making me laugh and filling my heart with love, daily.

And, to beautiful Charleston and her talented chefs and food and beverage professionals for providing a constant stream of deliciousness and inspiration. And, for making yourselves and your recipes available to help me write this book.

An imprint of The Rowman & Littlefield Publishing Group, Inc.
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Lanham, MD 20706
www.rowman.com

Distributed by NATIONAL BOOK NETWORK

Copyright 2018 by Holly Herrick

All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the publisher, except by a reviewer who may quote passages in a review.

British Library Cataloguing in Publication Information Available

Library of Congress Cataloging-in-Publication Data Available

ISBN 978-1-4930-2933-4 (hardcover)
ISBN 978-1-4930-2934-1 (e-book)

The paper used in this publication meets the minimum requirements of American National Standard for Information SciencesPermanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992.

Printed in the United States of America

After nearly two decades of living and working in Charleston as a restaurant critic and food writer, I havent been able to decide if the food here tastes so good because Charleston is just so darn beautiful or if its because Charlestons beauty attracts so many wonderful chefs. Isnt beauty drawn to beauty? Is it cause or effect? Thankfully, these questions dont really demand answers. Instead, were all invited to sit back and reap the gorgeous gustatory rewards.

And so I extend a huge and hearty thank-you to Charleston and to all of the citys dedicated and talented chefs who give of themselves daily to produce artistry in their kitchens. Without their generosity and their time, this book would not have been possible. Thank you all for answering my questions and providing tested recipes for some of your most celebrated dishes. Its been truly fun getting to know all of you better.

Also, special thanks to my editor at Globe Pequot Press, Amy Lyons (and for the original edition, Heather Carreiro) and to my agent Joelle Delbourgo. All believed in this book enough and stood by me for the long journey to make it a reality in its original form and in this, the updated second edition.

Thank you to all my friends, family, and neighbors who listened to me talking about this for as long as I did and for walking me through occasional bouts of deadline panic.

Finally, my canine angel, Tann Mann, thank you for just being sweet, chocolate you. And, to Mr. Purrfect, my amazing, dog-like cat who was by my side at my desk and in my kitchen for nearly all the writing of this, the second edition, and newly named The New Charleston Chefs Table .

Photo credits: p. i MarynaG/Shutterstock.com; p. iii, vi, viii Christopher Shane Brown; p. x1 KeithBrileyPhotography/Shutterstock.com; p. 3 Christopher Shane Brown; p. 5 Christopher Shane Brown; p. 7 Christopher Shane Brown; p. 10 Christopher Shane Brown; p. 12, 13 Courtesy of Charleston Grill; p. 15 9to9studio/Shutterstock.com; p. 16 Matthew Orselli/Shutterstock.com; p. 20 Christopher Shane Brown; p. 21 iStock.com/Shaiith; p. 23 Christopher Shane Brown; p. 24 Sarah Nielson; p. 28 Courtesy of Ritas Seaside Grille; p. 31 John Smoak; p. 33 iStock.com/Creative-Family; p. 3637 p. 7 Christopher Shane Brown; p. 39 Olivia Rae James; p. 42 Courtesy of Cru Caf on Pinckney Street; p. 44, 45 Courtesy of The Glass Onion; p. 46 and p. 48 Ben Reitz; p. 47 Peter Frank Edwards; p. 49 Bob Waggoner; p. 50 Dominique Chantepie; p. 5253 iStockphoto.com/NorthHatley; p. 54 iStock.com/NoDerog; p. 61 Courtesy of Middleton Place Foundation; p. 62 Courtesy of 39 Rue de Jean; p. 63 Christopher Shane Brown; p. 66 iStock.com/sallyjshintaffer; p. 67 Christopher Shane Brown; p. 69 Andrew Cebulka; p. 7273 Christopher Shane Brown; p. 75 Christopher Shane Brown; p. 76 Schanen Smith/High Vibe Media; p. 77 iStock.com/Yulia-Images; p. 79 iStock.com/joannawnuk; p. 80 Courtesy of Five Loaves Caf; p. 84, 85 Courtesy of Gaulart & Maliclet; p. 86 iStock.com/mattgrandbois; p. 88 Courtesy of Boxcar Bettys; p. 90, 92 Courtesy of Butcher & Bee; p. 94 Courtesy of Minero; p. 96 iStock.com/karinsasaki; p. 98, 99, 100 Courtesy of Edmunds Oast; p. 102103 iStock.com/SeanPavonePhoto; p. 105, 106 Christopher Shane Brown; p. 109 Christopher Shane Brown; p. 114, 116 Andrew Thomas Lee; p. 117 Courtesy of The Grocery; p. 118, 120 Andrew Cebulka; p. 122, 123 Chrys Rynearson; p. 124125 Serge Skiba/Shutterstock.com; p. 126 Courtesy of Bowens Island Restaurant; p. 128, 129 Courtesy of Hanks; p. 130 Christopher Shane Brown; p. 137 Courtesy of Anson Restaurant; p. 138 iStock.com/bhofack2; p. 140 Molly Joseph Photography; p. 141 Courtesy of Toast of Charleston; p. 143, 145 Courtesy of The Ordinary; p. 146, 148 Courtesy of Zero Restaurant + Bar; p. 151 Olivia Rae James; p. 153 Courtesy of High Thyme; p. 155, 156 Courtesy of Coda del Pesce; p. 158 Courtesy of 167 Raw; p. 159 Cassandra Michelle; p. 160161 Dave Allen Photography/Shutterstock.com; p. 162, 163 Andrew Cebulka; p. 164 jwkpec.com; p. 168 Christopher Shane Brown; p. 171 Christopher Shane Brown; p. 173, 174 Courtesy of Louis Barbecue; p. 175, 176 Andrew Cebulka; p. 179, 180 Courtesy of Halls Chophouse; p. 181 Susan Lucas; p. 182183 Cvandyke/Shutterstock.com; p. 184, 186 Courtesy of Hominy Grill; p. 185 Christopher Shane Brown; p. 188 Christopher Shane Brown; p. 193, 194, 195 Courtesy of Mex 1 Coastal Cantina; p. 196 Courtesy of Cannon Green; p. 199 Courtesy of The Macintosh; p. 202 Courtesy of Browns Court Bakery; p. 203 and 204 Courtesy of goat.sheep.cow; p. 205 Courtesy of Callies Hot Little Biscuit; p. 208209 James Kirkikis/Shutterstock.com; p. 211 Courtesy of 181 Palmer; p. 214 iStock.com/awdebenham; p. 218 iStock.com/neiljlangan; p. 222 Helene Dujardin

Much has changed in the world and in Charleston since the first edition of Charleston Chefs Table was written, largely during 2008 and published in December, 2009.

Then, the world was in a state of fiscal uncertainty and the United States was in the throes of what would eventually be called The Great Recession. Still, as stalwart, brave Charleston has done so many times in the past during times of strife, famine, war, and natural disasters, Charleston muddled through. In fact, not only muddled through, but roared through that time and the subsequent years until now, morphing from a relatively blushing teenager culinary star, into an international and national culinary destination of the highest order.