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“Too Hot for the Kitchen” question series continues with Chef of High Cotton Ramon Taimanglo. After honing his culinary skills in kitchens across the country, including a position as Executive Sous Chef under the celebrated Chef Bob Kinkead in Washington D.C., Chef Taimanglo happily came home to Charleston, the city that first inspired his culinary career. As Chef at High … Read More
We continue our Too Hot for the Kitchen question series with Slightly North of Broad’s Chef De Cuisine, Russ Moore. Chef Moore was named Slightly North of Broad’s first Chef de Cuisine in 2008 and continues to provide inspiration for the culinary creations that delight patrons, 18 years after the restaurant’s opening. “The best part of the day is seeing … Read More
We continue our “Too Hot for the Kitchen” questions with Gary Mennie, Executive Chef of High Cotton Greenville. Gary Mennie has received critical acclaim for his progressive American cuisine. Mennie has worked with some of the top chefs across the country including French Master Chef Jean Francois Metinger at the Mobil Five Star L’Orangerie , Chef Guenter Seeger at Dining … Read More
Ever wonder what gets Maverick Southern Kitchens chefs cooking? What motivates them to provide delicious dishes to our guests everyday? Or what they have in their kitchen at home and what advice they have for other chefs? Wonder no more! We have asked all our chefs to answer our “Too Hot for the Kitchen” questions and will feature a Maverick … Read More
The sun was shining, the water was calm and the smell of delicious food greeted over 500 guests at the Palmetto Bluff Music to Your Mouth 2011 Culinary Festival. Executive Chef Frank Lee and his culinary team represented Slightly North of Broad at this year’s festival, fitting right in with some of the Southeast’s finest chefs. Chef Lee, assisted by … Read More
Quality, consistency, creativity….. and value! For years at Slightly North of Broad we’ve been on a quest to source beef solely from outside the industrial food chain. We tried Argentinean grass fed beef in the late 90’s (ahead of the curve but the quality was ultimately lacking), and now all the beef served at the restaurant is either grass fed … Read More
I had a lovely time with some of my chef buddies at McCrady’s “Planting the Seeds of Hope” event Sunday evening! Together, we prepared a farm to table dinner to raise money for Roper St. Francis. Each chef was paired with a local supplier and made a dish using the ingredient. • Frank Lee of Slightly North of Broad with … Read More
Procuring quality products is always a challenge. Availability, quality, delivery and price are often moving targets. This year alone we have experienced floods in California; freezes in Florida that put a squeeze on tomatoes, bell peppers and lettuce; an earthquake in Chile that interrupted salmon transportation; a volcano eruption in Iceland that hurt salmon transportation from Scotland, and now the Gulf … Read More
Much of what I have been writing about on my blog thus far has centered around the hard work associated with supporting local suppliers. Another Charleston chef that understands and embraces this is Sean Brock of McCrady’s. Congratulations Chef Brock on winning the 2010 Best Chef Southeast James Beard Award! Here is a little something that will blow your mind. On … Read More
Getting back to how we build the cuisine in our Maverick kitchens. The French call the stocks “fonds” or foundations. A foundation on which to build. We recently received three whole big spear caught grouper from local fisher extraordinaire, Mark Marhefka, whose fish are popping fresh. Wow, the flesh was so firm, white…smells like a fresh ocean breeze. Chef Brendan … Read More
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