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.
Seared South Carolina Scallops, Charred Broccolini, Bacon, Clemson Blue Cheese Grits with Habanero Butter Sauce
Experience the ultimate South Carolina ‘Power Plate’ with this recreation of a Greenville icon. Featuring buttery Broadwater Shrimp Co. scallops, heirloom Marsh Hen Mill grits folded with tangy Clemson Blue Cheese and a legendary Soby’s-inspired Habanero Butter sauce. This post breaks down the technical secrets to a perfect scallop sear and how to balance bold, local flavors for a restaurant-quality meal at home.