Let’s find out what else he enjoys!

1. Did you go to culinary school? If so, where?

Yes, I attended Johnson and Wales University in Charleston.

2. What was your worst kitchen disaster?

When I was working for Bob Kinkead in Washington, DC, he came into the restaurant with his friends to dine one evening.  I was serving him new menu items I had come up with and the soup I served was too salty. I was mortified.

 3. You’re stranded on a desert island. What five foods would you want with you? 

I would want Miller Highlife, Jack Daniels Whiskey, a pig, Spanish olive oil and pink lady apples, just because they are one of my favorite foods.

 4. If you could choose your last meal what would it be?

I would want the chefs tasting menu at Thomas Keller’s restaurant French Laundry.

5. What is the most essential item in your kitchen? In your kitchen at home?

In High Cotton’s kitchen and really any kitchen, the most essential item is a sharp knife. It needs to be manageable; I recommend a sharp 8 inch chef’s knife.  The most essential item in my kitchen at home is my cast iron pan. I cook everything in it at home.

 6. Who inspires you in the cooking industry?

My friends who I grew up with who are now chefs and restaurant owners inspire me. We have all worked so hard to accomplish rewarding culinary careers. As my peers, we motivate each other and encourage each other to push ourselves through cooking.

 7. What are your favorite flavors?

Sherry vinegar, hot peppers such as jalapenos and mushrooms.

 8. Where do you go when you want to eat at a restaurant?

I like to dine at places that are casual with simple but bold flavors. I also enjoy ethnic foods.

9. When you are designing a complete meal, what factors do you take into account? How do you achieve harmony/balance?

I base a lot of meal design on my experience and memory.  I conduct a lot of experiments with flavor pairings. I will make small batches of a dish to test the flavor profile and ask my other chefs for critiques.

 10. If you were not a chef, or in the food business, what would you be?

Well I originally went to school for Marine Biology but I think I would want to have a hands-on job like a mechanic in the automotive industry.

 11. Who did you learn the most about cooking from, and what was the most useful thing they taught you?

My parents and grandparents taught me about the passion and love for food. They cooked all the time as I was growing up; we always had dinner together at the table which made our meals very family orientated. I learned a lot through watching them and learning from them. My grandmother used to say, “Everything tastes better with pork!” My father was also in the military so we moved around quite a bit and my parents taught me to embrace the local food culture which has served me well in my career.

 12. Have the tastes of customers changed during your career?

Yes. The popularity of the culinary industry has grown enormously. Every channel you turn to on TV has a cooking show and the explosion of celebrity chefs has heightened the public’s interest in cooking.  I think people are also more willing to take chances on different foods.

 13. What ingredients/items do you have in your cupboard/refrigerator right now?

I have Soy Sauce, fish sauce, green curry paste, homemade hot sauce, pork and whole milk.

 14. What’s the best advice you could give someone who is interested in cooking?

Read, read, and read! Read anything and everything you can that pertains to cooking. Also experiment with flavors and start with your basics firsts. I would recommend going through the Joy of Cooking cookbook.

15. What’s your favorite cookbook?

French Laundry by Thomas Keller

16. If you could cook with anyone, dead or alive, who would it be?

Johnny Cash. He reminds me of my grandfather and we used to listen to him together. I read a lot about him growing up and think it would fun to pick his brain and experience his cooking style.

Fried Pickles with Hog Dust Dip

Fried Pickles

Canola oil

2 eggs

1/2 cup buttermilk

4 cups bread and butter pickles, drained

2 teaspoons blackening seasoning

1 teaspoon dried dill

2 cups all purpose flour

4 cups saltine crackers, finely crushed

Hog Dust Dip (recipe follows)

1. Heat a deep fryer or large pot with about 2 inches of oil to 350 degrees.

2. In a shallow dish, whisk together egg and buttermilk until frothy.   Set aside.

3. Use paper towels to pat dry the pickles.  Season with blackening seasoning and dried dill.

4. Dip into flour and cover completely.

5. Dip into egg mixture and finish in saltine cracker crumbs.

6. Place the breaded pickles, a few at a time, into the hot oil.  Fry until golden brown, about 3-5 minutes.  Remove from oil, drain on the lined plate, and immediately sprinkle with salt.

7. Serve with Hog Dust Dip.

Hog Dust Dip

1/2 cup mayonnaise

4 tablespoons powdered buttermilk

1/2 cup sour cream

1/4 cup fresh parsley, chopped

1 tablespoon lime juice

2 tablespoons Hog Dust

1. Whisk all ingredients in medium bowl to blend. Season with salt and pepper.

Big Win Brownies

1/2 cup semisweet chocolate

1 stick unsalted butter

1 1/4 cups (packed) light brown sugar

1 tablespoon ground cinnamon

1/4 teaspoon salt

3 large eggs

1 teaspoon vanilla extract

3/4 cup all purpose flour

1/2 cup chocolate chips, any kind

2 cups Oreos, finely crumbled

1. Preheat oven to 325°F.

2. Line an 8-inch square baking pan with foil, extending foil over sides.

3. Stir bittersweet chocolate and butter in heavy large saucepan over low heat until melted and smooth.   Cool 5 minutes.

4. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla.

5. Continue to whisk until batter is smooth, about 2 minutes.

6. Add flour and whisk just until blended. Stir in chocolate chips.

7. Pour batter into prepared pan, smoothing surface.

8. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes.

9. Cool completely in pan on rack.

10. Using foil, lift out brownies and peel off foil.  Cut into squares.

11. Roll the edges of the squares in Oreo crumbs.

“The best part of the day is seeing what comes in the back door from the farmers or the fishermen we work with. I love nothing more than standing on the back of a pick-up, talking to a farmer, and turning his work into something special for the dining room,” Chef Moore says.

Let’s find out what else he is saying.

1. Did you go to culinary school? If so, where?

Yes, I attended Johnson and Wales University in Charleston.

2.  What was your worst kitchen disaster?

I was 18 years old and working in Pensacola, Florida for a high volume steak house.  We had a special smoked prime rib one weekend, and I was asked to prepare and cook the meat. I over-cooked 12 prime ribs to well done.  We ended up running steak sandwiches for an entire month.  It was pretty embarrassing.

 3. If you could choose your last meal, what would you choose?

I would want something casual, probably BBQ with my family while sitting by the water.

 4. What is the most essential item in your kitchen? In your kitchen at home?

The most essential item in Slightly North of Broad’s kitchen, and really any kitchen you are in, is good communication. You have to be able to work together. Once communication break downs, everything else will follow.

In my own kitchens I find it’s important to have an all-purpose cutting board.

5. Who inspires you in the cooking industry?

My inspiration comes from the interns who work with me and the students who are working very hard to make it in the culinary industry. You can see that they cook out of the love for cuisines and the culture. It’s refreshing and encouraging.

 6. What are your favorite flavors?

I like salt and citrus, they are the key to a good dish and a good drink.

 7. Where do you go when you want to eat at a restaurant?

I go to restaurants where I know people, especially places where my friends are working or own. I like to support the local community and my peers.

 8. When you are designing a complete meal, what factors do you take into account? How do you achieve harmony/balance?

I like to start the process by determining what is seasonal and available locally- which tends to be the best ingredients and the philosophy of Slightly North Of Broad’s kitchen.  I also take into account the menu and the time of year. I always make sure the right ingredients are paired correctly, which comes from experience and practice.

9. If you were not a chef, or in the food business, what would you be?

I was an art history major so I would be an art history teacher.

 10. Who did you learn the most about cooking from, and what was the most useful thing they taught you?

I have learned most everything from Chef Frank Lee. The most important thing he taught me was that cooking is a team effort that requires comrade and cooperation. Also, that each employee you have is a key to your success.

 11. Have the tastes of customers changed during your career?

People are more health conscious, interested in where products come from, and more educated about food. I also see more food allergies now and more interest in the culinary world as a whole.

 12. What ingredients/items do you have in your cupboard/refrigerator right now?

I have 40 pounds of salmon from a friend in Alaska, but I always have eggs, cereal, orange juice and grapefruit juice on hand.

13. What’s the best advice you could give someone who is interested in cooking?

I would advise you to cook with friends, that’s how you learn the fastest and have the most fun. It’s a great way to learn with each other.

14.  What’s your favorite cookbook?

I think cookbooks are a dying breed. I use the Internet mostly; I think cookbooks are great for coffee tables.

 15.  If you could cook with anyone, dead or alive, who would it be?

My grandfather. I never met him, he passed before I was born and I would liked to have met him. He liked bourbon and so do I. I think we would have similar tastes and great conversations.

To keep everyone warm Executive Chef Frank Lee, Sous Chef Shawn Kelly, Rob Marines and Andrea Coughlin from Slightly North of Broad served local lamb tamales with black beans and salsa verde.

In addition, Slightly North of Broad, High Cotton Charleston and  Greenville, and Old Village Post House have been serving  the “Barn Raiser” Cocktail, a delicious mix of local honey-infused Maverick bourbon, Blenheim’s ginger ale, and orange bitters with every $2 of the drink proceeds to be donated to Keegan-Filion Farms. We were happy to announce that sales have totaled over $2,500 and still counting. The “Barn Raiser” will be offered through the end of the month so be sure to come try out this delicious drink while giving back.

Thank you to everyone who has been supporter our local farmers during their time of need!

With us, his progressive American cuisine allows him to craft flavorful dishes celebrating the region’s finest farmers and fishermen. Mennie prepares straightforward, yet refined American classics while keeping modern, fresh sensibilities in mind. His vivid memories of helping to grow fruits and vegetables in the family garden, and the thrill of enjoying great dining, fuel his desire to offer the same unique experiences to High Cotton diners night after night. Let’s see what he has to say!

1.  Did you go to culinary school? If so, where?

Yes, I attended the Culinary institute of America in Hyde Park, NY.

2. What was your worst kitchen disaster?

I try really hard not to have them…or remember them!

3. You’re stranded on a desert island. What 5 foods would you want with you? What would you make?

I would want Meyer lemons, Serrano chilis, garlic, mint, tortilla chips and I would make all of the ceviche the ocean could produce!

4. If you could choose your last meal what would it be?

My last meal would be wild bear steaks, elk chili and pheasant ravioli.  Hopefully they won’t be having me as their last meal too!

5. What is the most essential item in your kitchen? In your kitchen at home?

In High Cotton’s kitchen the Vita-Prep blender is the most essential item. With the Vita-Prep you can produce silky smooth purees, grind whole spices and grains, chop vegetables and more. It’s great!  At home our Le Creuset dutch oven is a must!

6. Who inspires you in the cooking industry?

The new “youth” of  American chefs provide inspiration. They have great spirit and curiosity.

7. What are your favorite flavors?

It changes all year, right now I’m really into winter citrus, pomegranates

8. Where do you go when you want to eat at a restaurant?

Any restaurant that is happy to see me dine with them.

9. When you are designing a complete meal, what factors do you take into account? How do you achieve harmony/balance?

A meal is like a journey, you need to build flavors more and more each course. Also throwing in surprises along the way, you have to make people melt with enthusiasm!

10. If you were not a chef, or in the food business, what would you be?

I would be playing drums in a rock & roll band, touring all over the world, eating at all of the Michelin 3 star restaurants and I would hire Gordon Ramsey as my personal chef.

11. Who did you learn the most about cooking from, and what was the most useful thing they taught you?

Wolfgang Puck, he was the first chef that drilled into the kitchen the practice of “giving the guest whatever they want.”

12. Have the tastes of customers changed during your career?

Yes, there is more emphasis on local products and people are eating healthier in America.

13. What ingredients/items do you have in your cupboard/refrigerator right now?

I have Manchego cheese, quince jam, Reese’s peanut butter cups and Partida Tequila.

14. What’s the best advice you could give someone who is interested in cooking?

First learn how to change a pilot light, add freon to a compressor and basic HVAC use, then go to cooking school.

15. What’s your favorite cookbook?

My favorite cookbook is Chez Panisse Vegetables by Alice Waters. Waters jump-started the American culinary movement by dedicated herself to the ideal of serving the finest, freshest foods with simplicity and style.

16. If you could cook with anyone, dead or alive, who would it be?

I would want to cook with Gordon Ramsey, so I could kick him out of the restaurant the first time he complained!

We kick-off our exploration with the man, the myth and the legend… Frank Lee our Vice President of Culinary Development and Executive Chef for Slightly North of Broad and Old Village Post House. He is considered a guiding force in the Lowcountry’s culinary renaissance. Lee, who still spends hours a day at the stove, spreads the gospel of sustainability. Maverick chefs are encouraged to source as much produce and meat from regional growers as possible. And all practice the fine art of conservation, using every possible ingredient to its fullest potential. Let’s find out more.

1. Did you go to culinary school? If so, where?

No, I took the hands on approach and traveled to numerous top kitchens throughout North America (Le Perroquet and Les Nomades in Chicago, Le Pavillion in Washington, DC, Restaurant Million in Charleston, SC and Wild Dunes at the Isle of Palms, SC) to gain experience and life lessons.

 2. What was your worst kitchen disaster?

It was my first day in the first restaurant I owned, a vegetarian restaurant in Columbia called 221 Pickens Street, and my very first day ever in a kitchen an oven exploded in my face. I got burned on my face and put me in the hospital for five hours.  It was a rough start to say the least.

 3. What would you chose as your last meal?

My last meal would be a super sweet, cold watermelon. I love the natural, fresh and innocent flavors of watermelons.

 4. What is the most essential item in your kitchen? In your kitchen at home?

In Maverick Kitchens and in my kitchen at home the dish sink, salt and cooking oil are essential items.

 5. Who inspires you in the cooking industry?

My chefs and sous chefs at our Maverick Southern Kitchens restaurants inspire me. One of my favorite things is seeing our chefs take an idea, and flesh it out, and make it so much better than I could have by myself.

 6. Where do you go when you want to eat at a restaurant?

I like going to restaurants where I mentored the chef or where I know who is cooking.

 7. When you are designing a complete meal, what factors do you take into account? How do you achieve harmony /balance?

I always take into account who I’m cooking for, what they enjoy eating, and what’s the budget. Harmony and balance in dishes is all about experience and knowing what ingredients achieve the best results.

 8. If you were not a chef, or in the food business, what would you be?

I would be a teacher at the university level because it’s a giving profession, and to receive one must give. Or maybe a dog trainer.

 9. Have the tastes of customers changed during your career?

No, but choices have changed. There is so much more out there to choose from and diners are more educated in their options.

 10. What ingredients/items do you have in your cupboard/refrigerator right now?

The basics including eggs, butter, olive oil, orange juice, lettuce and tomatoes.

11. What’s the best advice you could give someone who is interested in cooking?

Go to an affordable cooking school  and work in the best restaurants to gain experience.

12. What’s your favorite cookbook?

The Joy of Cooking by Irma von Starkloff Rombauer and Marion Rombauer Becker

13. If you could cook with anyone, dead or alive, who would it be?

I would cook with my adopted Grandmother, Phyllis Mobly. She cooked Sunday dinner for her two grandsons, me and several other friends and family for 12 years as I was growing up. A finer Southern lady is not to be found. I learned so much about Southern cooking traditions from her.

Barn Raiser Cocktail with $2 from every drink donated to Keegan-Filion Farm= $9

Taking part in the most exciting culinary experience across South Carolina= Priceless

South Carolina’s Restaurant Week has begun and we are thrilled. From Thursday, January 12^th – Sunday, January 22^nd diners will be treated to exciting, delicious and inspiring fare from Slightly North of Broad, High Cotton Charleston, High Cotton Greenville and the Old Village Post House.

Come one, come all and come often! Experience our cuisine that delights your palate and defines the art of dining in South Carolina.  Our gracious, knowledgeable servers, expertly prepared dishes and a remarkable wine and cocktail program are best when experienced over and over.  During Restaurant Week our menus will change nightly so you may enjoy multiple dining experiences with us. Please visit our websites to view each evening’s menu. Thank you for your support and we will see you soon!

Slightly North of Broad Restaurant Week Menu

High Cotton Charleston Restaurant Week Menu

Old Village Post House Restaurant Week Menu

High Cotton Greenville Restaurant Week Menu

Rumor has it that the name came from a lame waiter who worked at a restaurant in Charleston. People called him Hopping John and the name stuck to the peppery pea and rice casserole he made and served. One tradition that is common is for  each person at the meal to leave three peas on their plate to assure that the New Year will be filled with luck, fortune and romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck (or wealth) that the diner will have in the coming year.

We have included our own recipe of Hoppin John from Charleston Cooks so enjoy and see you in 2012.

Hoppin John- 6-8 servings

4 cups water

1 cup dried cowpeas

1 bay leaf

2-3 slices thick cut bacon, diced

1/2 onion, peeled and diced

1 cup Carolina Aromatic rice

2 cups pork or chicken stock

Hot Sauce

Place water, cowpeas, and bay leaf in a small sauce pan. Bring water to a simmer, and cook cowpeas until they are tender but not mushy.

Strain cowpeas and set aside.

Place bacon in a sauce pan over medium heat until golden brown and crispy.

Add the onion to the pan and cook until translucent.

Add the rice to the pan and stir well to coat the rice with the bacon.

Add the stock to the pan and bring to a boil.  Reduce the heat to low, cover, and cook until the rice is cooked and liquid is absorbed about 10 minutes.  Remove from the heat and let steam for about 5 more minutes.

Fold the cowpeas into the rice,

Season to taste with hot sauce, salt, and pepper.

Tip:

An easy way to make homemade pork stock is to boil a ham hock in about 1 quart of water for about one hour.  Skim off any fat and store in the refrigerator.