The chefs at High Cotton
teamed up with several farmers and seafood purveyors Thursday for a locavore luncheon, one of the first-day events of the Charleston Wine and Food Festival
Ramon Taimanglo, chef of High Cotton, and Frank Lee, executive chef of Maverick Southern Kitchens
and staff prepared a three-course meal to show off the local foods, and those attending got a chance to meet the people behind the dishes.
Mark Marhefka of Abundant Seafood
, Kimberly Carroll of Kimberly’s Crabs, Billy Haynes of Blackbird Farms
in Hendersonville, N.C., and Ashley Rife of Wholly Cow Ice Cream
attended the luncheon.
The first course: a curry bisque, prepared with carrots from Ambrose Farms on Wadmalaw Island
and sweet blue crabs from Kimberly’s Crabs; beet carpaccio featuring golden beets from Blackbird Farms and goat cheese from Split Creek Farms
in Anderson; and a house-made antipasto platter.
Three main courses were served: linguini with Isle of Palms clams, local shrimp and chorizo from Keegan-Filion Farms in Walterboro
; terrific roasted golden tilefish from Abundant Seafood, served with sweet potato fries and Johns Island cabbage slaw; and roasted pork loin from Keegan-Filion served with Ambrose Family Farms baby carrots and baby squash.
Dessert choices were Blackbird Farms apple cobbler, served with decadent Wholly Cow caramel ice cream and a lemon tart made with sweet ricotta from Split Creek Farms. The most unusual – but very delicious -- dessert was bacon doughnuts.
Dr. Ernst Loosen of Dr. Loosen Estate in Germany
picked wines to accompany each course, which included a wonderful J. Christopher Pinot Noir from Oregon’s Willamette Valley.
The festival, in its sixth year, runs through Sunday and is held to draw attention to the strong culinary tradition of Charleston