A beautiful celebration of spring on a single plate. A tender, bone-in pork loin center rib roast is slathered in a pungent garlic, Dijon and herb crust, then roasted alongside bitter, beautifully charred rapini. The dish is anchored by a bed of earthy green lentils tossed with a vibrant, punchy wild ramp pesto made with nutty pepitas and sharp Pecorino Romano, all finished with a heavy shower of texture-shattering, golden sourdough pangrattato.
The Turf Club Cocktail
Before the Martini became a mid-century icon, late 19th-century New York bartenders were mixing drinks with serious teeth. Enter the Turf Club. Unapologetically spirit-forward and complex, this classic gin cocktail gets a historic upgrade on our bar with a heavy dash of New Orleans-born Herbsaint. Here’s how to mix up a legendary, high-proof classic with an intriguing edge. 🍸🌿🔥
Ribeye, Sous Vide Sunchoke, Roasted Heirloom Carrots, Charred Spring Onion and Ramp Pesto
A restaurant-inspired recreation. This dish pairs a perfectly seared, ultra-rare ribeye with the deep, smoky char of tender duck-fat sunchokes, heirloom carrots and spring onions. Finished with a vibrant, garlicky ramp pesto and a rich pan jus built straight from the steak fond, it is a masterclass in elevating seasonal spring ingredients for a family meal.
Blackberry Old Fashioned
A bold, summer-ready riff on a classic that replaces standard simple syrup with a homemade, velvet-textured blackberry bourbon gastrique. The gentle acidity of unseasoned rice wine vinegar balances the deep, jammy sweetness of the dark berries, allowing the rich vanilla and charred oak notes of a high-proof bourbon to take center stage for a perfectly unified, sophisticated. 🥃🍇
Charred Cabbage with Creamy Miso Mushrooms (and Sous Vide Pork)
An elegant, “choose-your-own-adventure” recipe that elevates humble cabbage into a restaurant-quality masterpiece. Featuring perfectly juicy pork tenderloin precision-cooked via sous vide at 140F, crispy-edged charred cabbage wedges and a luxurious, velvety miso-mushroom cream sauce, this dish is an absolute masterclass in balancing rich, smoky and deeply savory umami flavors.
The Napoleon Cocktail
A bourbon-forward twist on the classic Napoleon cocktail, this version blends bright lemon, fresh raspberries and a touch of Campari for balance. Smooth, vibrant and finished with a silky foam, it’s a modern classic that proves bourbon can shine in elegant, citrus-driven cocktails.
South Carolina Red Snapper, Herbed Carolina Gold Rice, Zucchini, Carrot and Tomato Succotash with a Lemon, Caper, Olive Oil Sauce
There’s nothing better than looking into the fridge on a Friday night and turning a random inventory into a restaurant-quality plate. Tonight was a beautifully preserved pair of South Carolina Red Snapper filets, a quick flash-sauté of local zucchini, carrots and tomatoes and a bright, briny lemon-caper-butter sauce built in its own separate pan.
Flying Dutchman Cocktail (with Gin)
Master the Flying Dutchman cocktail. A sophisticated gin drink featuring the herbal complexity of Yellow Chartreuse and Bénédictine. Perfect for fans of herbal spirits.⚓️🍸
Potato Crusted SC Tilefish, Sauteed Leeks and Spinach, Potato Puree with Red Wine Reduction
Master the art of potato-crusted fish. Learn the technical secrets from plastic wrap to the perfect red wine reduction for a restaurant-quality Tilefish dinner.
The Palmetto Cocktail
A refined, spirit-forward riff on the classic “Rum Manhattan.” This version features 2 oz of aged Dominican rum, providing a robust, oaky foundation that stands up beautifully to the botanical sweetness of premium vermouth. Stirred to silky perfection and brightened with orange bitters, it’s a sophisticated choice for those who appreciate the depth of an aged spirit.