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.
Tag: Food
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.
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.
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.
The Final Ward Cocktail
The Final Ward is a sophisticated “rye-forward” riff on the classic Last Word, swapping gin for whiskey and lime for lemon to create a darker, warmer profile. Inspired by the legendary Death & Co bar, this version intentionally breaks the traditional equal-parts rule by bumping the barrel-strength rye to a full ounce. This technical adjustment ensures the spicy spirit holds its own against the heavy-hitting herbal punch of Green Chartreuse and the funky sweetness of Maraschino liqueur.
Spiced Pork Tenderloin, Whipped Labneh, Za’atar Roasted Cauliflower, Forbidden Rice with Blood Orange, Herbs, Toasted Almond and Sesame
Explore the art of the ‘restaurant copycat’ with this deep dive into a Middle Eastern-inspired masterpiece. Learn how to pair sous vide spiced pork tenderloin with whipped labneh, air-fried za’atar cauliflower and citrus-brightened forbidden rice. This post breaks down high-end plating techniques and the culinary logic that makes these bold, contrasting flavors work perfectly in a home kitchen.