One of the hardest things to do is to run a viable restaurant when everyone is cutting back on spending. There are many things out of a manager’s control (such as rent, advertising in some companies, salaries, etc.). Here are a few things that chefs or managers can focus on;
1.) Watch what you buy. Just like everything else, we need to watch what we are spending money on. Shop around between purveyors to see who has the best prices each week. Often, it will change on a weekly basis. If you pay too much for something, that comes right off the bottom line. We keep inventory as low as possible, meaning we keep just enough food in house for service for that day and the next.
2.) Receive well. Check prices and weights when the food comes in the back door. You could loose big time if you do not pay attention to this. Check quality as well; send back anything that is not up to standards. Caesar salads will cost you twice as much if you have to throw away half of the case of romaine because it is wilted.
3.) Control costs. Keep hourly staff to a minimum. Managers work the line and expedite, open and close. Put off equipment purchases, unnecessary repairs. Watch water use, electric, heat. Utilities can sneak up on you very quickly.
4.) Analyze. What are your most profitable segments? Least profitable? Does that late night menu actually cost you money to produce because you need to keep a cook around for two extra hours? Right now, the restaurant needs to be working well whenever the doors are open. Cut or stall extra hours and menus that will cost you money.
5.) Motivate. Staff is under a lot of stress too. Run contests, assure people that their jobs are safe (unless they are in danger of being terminated), tell staff that you appreciate them. One thing that we are doing is baking and giving the staff goodies to take home and enjoy over the holiday break.
6.) Get out there. Keep your restaurant on people’s minds, advertise, have events, do PR, stay connected. Now, more than ever, you need people thinking of you and your restaurant when making a dining decision.
These are not fun times to be in the restaurant business, that is for sure. Anyone not in the business may not understand how slim the margins are in good years. In bad years, it is hard just to stay afloat. Streamlining operations and running an efficient property will help get you through and be more profitable when times are better.
Cook well, eat well, live well and Happy Holidays everyone!
Monday, December 15, 2008
Friday, November 14, 2008
Rumors of our demise have been greatly exaggerated
Wow, has it been busy lately. I hope to get back to the blog more often, but I felt compelled to confront the rumors of Divine Dining Group troubles, store closings, and bankruptcy.
Rumors have been going around for weeks that Divine Dining Group was filing bankruptcy and closing stores. At first, I ignored it and thought it would go away. Well, it seems like rumors of bad news are fun to share, because I continue to hear it on a daily basis.
The first week in October, Divine Dining Group laid off a group of managers. This was a difficult and unpleasant decision, but was a response to the business climate here. Layoffs continue in the Grand Strand, my wife was laid off, I have a friend who was laid off from Brandon Advertising, the Sun News had laid people off, car dealerships, restaurants, lawyers offices, oil change places, everyone is laying off. This is because no one is spending money, no money equals less employees.
DDG also decided to close Latitude 22 for the winter. We have discussed it for the past three years (I have always been in favor of closing for the winter), and this year they decided to close. It will reopen in March.
DDG is running a tight ship, I can tell you that. That is what any company would do right now, specifically to make ends meet and be around when the economy rebounds.
I think what bothers me most is that the rumors can have a negative impact on business, I believe that they have had a substantial negative impact actually. This means customers not coming in, staff not getting tips, cooks not getting hours, etc. When someone repeats this untrue rumor, they hurt the employees and their families. Right now we need to support our friends, neighbors, businesses, and their families. Please, go out to eat shop locally, get your oil changed, and help our community weather these tough times. If not, it will get worse for all of us.
I found one post that ranted about Jack Divine, Jr.. If someone has an ax to grind with Jack, take it out on him, not the restaurants and all of the individuals and families that rely on them for their livelihood.
So, no, we are not bankrupt, we are not closing stores, we are not only open some of the time. Roy and Sid’s is open for business for lunch and dinner seven days a week, Divine Prime is open for business six nights a week (closed Sunday),
Monday, September 22, 2008
What a summer!
Wow, what a summer it has been. I apologize for such a long absence, but those of you who know me know what I have been up to. Let me catch you up.
On June 26th, Roy and Sid’s American Kitchen opened. It was a very smooth opening, thanks to the great team we have in place over there. Initial reviews were good and keep getting better. Here’s one http://twitter.com/cfccsm/statuses/861436219
Opening a new restaurant is always a hard thing though. Basically, I am creating a culture and living organization that will go on for many years (hopefully). The culture can and will change slowly over the years, but the beginning is the most important time to be there. So, I have spent a lot of time in the restaurant for the past few months.
Roy and Sid’s is a casual American restaurant, affordable, fun, fresh, quality food. Somewhere that I could go a few times a week and not break the bank or get bored. American favorites and a few new twists. White chicken chili, salads including a great Cobb and Spinach Salad, interesting sandwiches, the Prime Rib and Smoked Turkey being my favorite, entrees including a Coastal Carolina version of shrimp and grits, prime rib, rotisserie chicken (which I love), shrimp scampi pasta. Just great food really. I am very proud of that restaurant and the team that we have there.
Then on September 9, we opened Divine Prime. Divine Prime is a prime steakhouse, with an ingredient driven menu that draws inspiration from the great cuisines of Europe. The best of the best. We get the highest quality fish available, properly aged prime beef, live lobsters, organic chicken, “A” grade everything. Our butter is a European style with 86% butterfat; our salts are a variety of sea salts including Brittany grey and Fleur de Sel. Our potatoes are 40 count Idaho russet potatoes that are aged (or cured as they say); they are over 1 pound each.
Again, initial reviews have been great and the traffic has exceeded our expectations.
So, you can see why I have been busy. I will get back to writing a few blog entries a month, thank you for your interest. If you want to see any subject covered, or just have a question or comment, feel free to email me from my website www.chefkurt.com. Thanks and Ciao!
Sunday, July 6, 2008
Sea Islands Getaway
A few weeks back, my wife and I took the opportunity to get away for a few days and headed for the southern coast of South Carolina. We went back to Fripp Island, just north of Hilton Head, for a few days of beach, relaxation, and of course eating!
Here are my tips / observations / options on the places we visited.
Gullah Grub on Sea Island Highway, St. Helena Island.
This place is small, looks like it’s been there for awhile, casual, cash only, limited menu, my kind of place. I went in on the way back to the condo for some food to go. The friendly lady greeted me, told me about their specials (BBQ goat!), and took my order, then we chatted a little while the one cook got our food ready. We had the She Crab Soup, which was creamy and rich, loaded with what looked like hand picked crab meat. The Gumbo was full of shrimp and crab, thickened with a dark roux and served with red rice. Lima beans were buttery and salted with pork, and the cornbread was fresh and delicious. Total tab was about $21. Needless to say, I highly recommend and will stop back next time we are in the area.
Fuji Sushi on Sea Island Highway.
We had a very good meal here last time we were in the area, so we stopped in to get some food one of the days. It was just 2:00 pm (their afternoon closing time – we did not know this ahead of time), and the surly sushi chef refused to even allow us a few things to go. We won’t be back there; no food is good enough to put up with bad customer service.
Bateaux, Port Royal
I wanted to go hear last time we were in the area, but they were not open yet. A chef friend of mine was partner, but he is not involved anymore. We were there early, 6:00 pm, and enjoyed a lovely meal of small plates.
We started out with Fried Avocado with Housemade Chorizo, a nicely composed, if a little bland, three bite taste.
The Kobe Slider with fried shitake mushrooms and cocktail sauce was good but not great. The mushrooms were my favorite part, with the cocktail sauce being an unlikely and interesting accompaniment.
The Chicken Livers with caramelized onions in a rum sauce were delicious, nicely crusted and accompanied by a rich sauce. The cornbread accompaniment was stale though.
Shrimp ceviche potato tulle, yuck. The shrimp were mushy and tasted like they were on the way out. The only thing I didn’t like.
Smoked fried chicken orzo mac, ham, salty but good. Imagine fried chicken that taste like bacon.
Corn chowder with stone crab, nice thought but bland. Generous portion though.
The Cheese plate was goat cheese with olives, Bleu cheese with honey, and camembert with marinated apricots. Very nice cheeses and accompaniments
White chocolate cheesecake tart was a little sloppy but delicious. Service was friendly, and a warm greeting from the general manager was nice. The dinner for two set us back $86 before tip.
Saltus River Grill, Beaufort
The wife and I ate outside on a balmy evening. Another very good dinner.
Blue Crab Cocktail, sticky rice, fresh avocado, wasabi aioli was good, the rice would have been better warmed, the wasabi aioli delicious.
Bibb Lettuce, goat cheese crouton, spiced pecans, red onion, julienne tomato, and balsamic dressing, very nice salad, good balance and sweetness for the wife.
Local Shrimp Sautéed with Country Ham, scallions, shiitakes and garlic
on creamy stone ground grits, I was so looking forward to this but, alas, it was bland. Would have been great with a little salt and pepper
“Blackened” Dorado, ragout of fennel and leeks, sauce beurre blanc,
smashed fingerling potato and crab gratin was very good, our favorite thing of the evening.
All together the tab was $96 before tip. My wife had a glass of wine as well. Service was attentive if a little stiff. Be careful, the palmetto bugs come out after dark!
Magnolia Bakery, Beaufort
Counter service was very slow but the cakes were good. We took some to go.
The Chocolate tree, Beaufort
Very good handmade chocolates, chocolate dipped ginger, bark, nice stuff, well worth a drop it!
Driftwood Farms, Sea Island Highway near Gullah Grub
Pick your own tomatoes, fun and cheap!
Gay Shrimp Dock, Sea Island Highway, near Fripp
Great local shrimp in season, a truly local place. Across the street is The Shrimp Shack, I will stop next time!
White shrimp company, Sea Island Highway
Also a local shrimp counter, very clean, sells their signature shrimp pie.
Dobson shrimp dock
We stopped in a little bagel place in Beaufort for a snack, had a great bagel sandwich named after the writer pat Conroy, very tasty!
Nippy’s is a little fish shack and taco stand in Beaufort owned by the same people as Saltus River Grill and a more casual place called Plums. It is very cool, tasty, and cheap. Fried shrimp tacos, fried fish, slaw, eat outside on wooden tables, just a great quick meal.
Georgia Pig BBQ, Exit 29 off of I95 in Georgia
We stumbled upon this place and I will definitely be back. Little A-frame by the side of the road, the pit is inside so it permanently smells of hardwood smoke. The pork is chopped to order, two plates with slaw, mac and cheese, beans, and Brunswick stew set us back less than $15. Plus I am still trying to replicate their jalapeño relish.
Overall, a great place to visit and explore. I love finding new restaurants and food place, meeting the people who make them run, and enjoying the fruits of their labor. Get out there, explore, enjoy, eat local, and have fun!
Here are my tips / observations / options on the places we visited.
Gullah Grub on Sea Island Highway, St. Helena Island.
This place is small, looks like it’s been there for awhile, casual, cash only, limited menu, my kind of place. I went in on the way back to the condo for some food to go. The friendly lady greeted me, told me about their specials (BBQ goat!), and took my order, then we chatted a little while the one cook got our food ready. We had the She Crab Soup, which was creamy and rich, loaded with what looked like hand picked crab meat. The Gumbo was full of shrimp and crab, thickened with a dark roux and served with red rice. Lima beans were buttery and salted with pork, and the cornbread was fresh and delicious. Total tab was about $21. Needless to say, I highly recommend and will stop back next time we are in the area.
Fuji Sushi on Sea Island Highway.
We had a very good meal here last time we were in the area, so we stopped in to get some food one of the days. It was just 2:00 pm (their afternoon closing time – we did not know this ahead of time), and the surly sushi chef refused to even allow us a few things to go. We won’t be back there; no food is good enough to put up with bad customer service.
Bateaux, Port Royal
I wanted to go hear last time we were in the area, but they were not open yet. A chef friend of mine was partner, but he is not involved anymore. We were there early, 6:00 pm, and enjoyed a lovely meal of small plates.
We started out with Fried Avocado with Housemade Chorizo, a nicely composed, if a little bland, three bite taste.
The Kobe Slider with fried shitake mushrooms and cocktail sauce was good but not great. The mushrooms were my favorite part, with the cocktail sauce being an unlikely and interesting accompaniment.
The Chicken Livers with caramelized onions in a rum sauce were delicious, nicely crusted and accompanied by a rich sauce. The cornbread accompaniment was stale though.
Shrimp ceviche potato tulle, yuck. The shrimp were mushy and tasted like they were on the way out. The only thing I didn’t like.
Smoked fried chicken orzo mac, ham, salty but good. Imagine fried chicken that taste like bacon.
Corn chowder with stone crab, nice thought but bland. Generous portion though.
The Cheese plate was goat cheese with olives, Bleu cheese with honey, and camembert with marinated apricots. Very nice cheeses and accompaniments
White chocolate cheesecake tart was a little sloppy but delicious. Service was friendly, and a warm greeting from the general manager was nice. The dinner for two set us back $86 before tip.
Saltus River Grill, Beaufort
The wife and I ate outside on a balmy evening. Another very good dinner.
Blue Crab Cocktail, sticky rice, fresh avocado, wasabi aioli was good, the rice would have been better warmed, the wasabi aioli delicious.
Bibb Lettuce, goat cheese crouton, spiced pecans, red onion, julienne tomato, and balsamic dressing, very nice salad, good balance and sweetness for the wife.
Local Shrimp Sautéed with Country Ham, scallions, shiitakes and garlic
on creamy stone ground grits, I was so looking forward to this but, alas, it was bland. Would have been great with a little salt and pepper
“Blackened” Dorado, ragout of fennel and leeks, sauce beurre blanc,
smashed fingerling potato and crab gratin was very good, our favorite thing of the evening.
All together the tab was $96 before tip. My wife had a glass of wine as well. Service was attentive if a little stiff. Be careful, the palmetto bugs come out after dark!
Magnolia Bakery, Beaufort
Counter service was very slow but the cakes were good. We took some to go.
The Chocolate tree, Beaufort
Very good handmade chocolates, chocolate dipped ginger, bark, nice stuff, well worth a drop it!
Driftwood Farms, Sea Island Highway near Gullah Grub
Pick your own tomatoes, fun and cheap!
Gay Shrimp Dock, Sea Island Highway, near Fripp
Great local shrimp in season, a truly local place. Across the street is The Shrimp Shack, I will stop next time!
White shrimp company, Sea Island Highway
Also a local shrimp counter, very clean, sells their signature shrimp pie.
Dobson shrimp dock
We stopped in a little bagel place in Beaufort for a snack, had a great bagel sandwich named after the writer pat Conroy, very tasty!
Nippy’s is a little fish shack and taco stand in Beaufort owned by the same people as Saltus River Grill and a more casual place called Plums. It is very cool, tasty, and cheap. Fried shrimp tacos, fried fish, slaw, eat outside on wooden tables, just a great quick meal.
Georgia Pig BBQ, Exit 29 off of I95 in Georgia
We stumbled upon this place and I will definitely be back. Little A-frame by the side of the road, the pit is inside so it permanently smells of hardwood smoke. The pork is chopped to order, two plates with slaw, mac and cheese, beans, and Brunswick stew set us back less than $15. Plus I am still trying to replicate their jalapeño relish.
Overall, a great place to visit and explore. I love finding new restaurants and food place, meeting the people who make them run, and enjoying the fruits of their labor. Get out there, explore, enjoy, eat local, and have fun!
Wednesday, June 11, 2008
Eat Carolina Food Challenge
I was excited when I heard about CFSA’s Eat Carolina Challenge. Basically, the challenge is to eat only food that is grown or produced in North or South Carolina for one week. I have read about similar quests, sometimes for much longer time periods and closer to home (within 100 miles). I appreciate the exploration of these resources for several reasons; reduction of gas use obviously, supporting our local growers, food artisans, and fishermen, potential for fresher, healthier, and better tasting food, and especially the thrill of discovering a new country ham, farmer, or fish monger that I didn’t know about.
In that vein, I have put together a list of Carolina sources that I know about for everything from produce to grass fed beef. If you know of someone else, please let me know.
Oaklyn Plantation http://www.freerangechicken.com/
Free range chicken, beef, and some pet food products as well
Caw Caw Creek http://cawcawcreek.com/
Wonderful pork products from Emile, a talented and passionate producer
Local Harvest http://www.localharvest.org/
Searchable data base of growers, producers, artisans, and restaurants
Myrtle Beach Restaurant News http://myrtlebeachrestaurantnews.com/
Has a page with local farmer’s phone numbers and addresses
Carolina Plantation Rice http://www.carolinaplantationrice.com/
Wonderful rice!
Adluh Flour http://www.adluh.com/index.php
Stone ground grits, flours, and other local products
Indigo Farms http://www.ncagr.com/NCproducts/ShowSite.asp?ID=1909
Great local farm stand direct marketer, just over the border in NC
Carolina Seafood Shops http://agriculture.sc.gov/content.aspx?ContentID=734
Myrtle Market http://www.cityofmyrtlebeach.com/market.html
Every Wednesday, Friday, and Saturday here in Myrtle Beach, SC.
Carolina Harvest http://www.carolinaharvest.com/carolinaharvest/ch_products.cfm
Just found this one, sells my favorite country ham from Foothills Country Ham and Fresh Meats.
Lots of farm stands too. Just a tip, though, I always ask if the product was Carolina grown before buying.
Take care, stay cool, and Eat Carolina!
In that vein, I have put together a list of Carolina sources that I know about for everything from produce to grass fed beef. If you know of someone else, please let me know.
Oaklyn Plantation http://www.freerangechicken.com/
Free range chicken, beef, and some pet food products as well
Caw Caw Creek http://cawcawcreek.com/
Wonderful pork products from Emile, a talented and passionate producer
Local Harvest http://www.localharvest.org/
Searchable data base of growers, producers, artisans, and restaurants
Myrtle Beach Restaurant News http://myrtlebeachrestaurantnews.com/
Has a page with local farmer’s phone numbers and addresses
Carolina Plantation Rice http://www.carolinaplantationrice.com/
Wonderful rice!
Adluh Flour http://www.adluh.com/index.php
Stone ground grits, flours, and other local products
Indigo Farms http://www.ncagr.com/NCproducts/ShowSite.asp?ID=1909
Great local farm stand direct marketer, just over the border in NC
Carolina Seafood Shops http://agriculture.sc.gov/content.aspx?ContentID=734
Myrtle Market http://www.cityofmyrtlebeach.com/market.html
Every Wednesday, Friday, and Saturday here in Myrtle Beach, SC.
Carolina Harvest http://www.carolinaharvest.com/carolinaharvest/ch_products.cfm
Just found this one, sells my favorite country ham from Foothills Country Ham and Fresh Meats.
Lots of farm stands too. Just a tip, though, I always ask if the product was Carolina grown before buying.
Take care, stay cool, and Eat Carolina!
Tuesday, May 20, 2008
getting the goods
What a great day!
I spent the day with Peter Sinish of Flavors Catering driving around to local farms looking to make some contacts. A little background might be in order;
When I moved here almost five years ago from Atlanta, I immediately started looking around for the local farmers, fishermen, producers, etcetera to buy from for the restaurants. It was very difficult, surprisingly difficult, to get local stuff in the doors of my restaurants. Looking back, I think that Myrtle Beach doesn’t have a long history of supporting those relationships, so the processes were not in place. Basically, no demand, no supply.
My chefs and I have worked hard to move towards buying from the Carolinas and locally whenever possible, basically whenever there are products available to us. We have fostered relationships with seafood wholesalers that buy from local boats, Carolina shrimpers, soft shell crab producers, Carolina Plantation rice, Caw Caw Creek pork, and other Carolina producers. It is really a reversal of years of purchasing trends.
I started going to the farmers market last year, and met some good folks there. Sam and Sarah from Indigo farms are growing more organic produce; Howard and Anita from Black Creek Farm produce wonderful goat cheese. I still couldn’t get anyone to come to the restaurants, though.
A month or so ago, Peter emailed the Chef’s Collaborative, which I am active with, and they gave him my name. Well, I have known Peter for some time, he is very active locally and an all around great guy. So, we decided to hit the road today and try and make some contacts.
Our first stop was Indigo farms. They are interested but short on time. Sarah was harvesting honey today, which will show up at the farmers market this week! They also have some new goats and will be getting milk next year, can’t wait. Then we went to Tyler Farms on 378. J.D. Tyler spoke to us for about an hour, we shared some fried chicken, and talked bout all of the wonderful produce he grows right there on his farm. He said he could get a truck to us once or twice a week and has produce almost year round. We are in business!
So, a long process, but a very fruitful day and I am excited about the possibilities. Fresh produce tastes better, is higher quality, and has less of an environmental impact when it is grown closer to home. It is, I believe, simply the right thing to do.
Now to talk to some other chefs and get the ball rolling. Buy local, cook with passion, and enjoy all that we have been blessed with.
Ciao,
I spent the day with Peter Sinish of Flavors Catering driving around to local farms looking to make some contacts. A little background might be in order;
When I moved here almost five years ago from Atlanta, I immediately started looking around for the local farmers, fishermen, producers, etcetera to buy from for the restaurants. It was very difficult, surprisingly difficult, to get local stuff in the doors of my restaurants. Looking back, I think that Myrtle Beach doesn’t have a long history of supporting those relationships, so the processes were not in place. Basically, no demand, no supply.
My chefs and I have worked hard to move towards buying from the Carolinas and locally whenever possible, basically whenever there are products available to us. We have fostered relationships with seafood wholesalers that buy from local boats, Carolina shrimpers, soft shell crab producers, Carolina Plantation rice, Caw Caw Creek pork, and other Carolina producers. It is really a reversal of years of purchasing trends.
I started going to the farmers market last year, and met some good folks there. Sam and Sarah from Indigo farms are growing more organic produce; Howard and Anita from Black Creek Farm produce wonderful goat cheese. I still couldn’t get anyone to come to the restaurants, though.
A month or so ago, Peter emailed the Chef’s Collaborative, which I am active with, and they gave him my name. Well, I have known Peter for some time, he is very active locally and an all around great guy. So, we decided to hit the road today and try and make some contacts.
Our first stop was Indigo farms. They are interested but short on time. Sarah was harvesting honey today, which will show up at the farmers market this week! They also have some new goats and will be getting milk next year, can’t wait. Then we went to Tyler Farms on 378. J.D. Tyler spoke to us for about an hour, we shared some fried chicken, and talked bout all of the wonderful produce he grows right there on his farm. He said he could get a truck to us once or twice a week and has produce almost year round. We are in business!
So, a long process, but a very fruitful day and I am excited about the possibilities. Fresh produce tastes better, is higher quality, and has less of an environmental impact when it is grown closer to home. It is, I believe, simply the right thing to do.
Now to talk to some other chefs and get the ball rolling. Buy local, cook with passion, and enjoy all that we have been blessed with.
Ciao,
Monday, May 5, 2008
Carolina Coastal food continued
A few things from my trip to the Myrtle beach Farmer’s market on Saturday;
Green peanuts; they are great simmered for sixty to ninety minutes in salted water. I took some out of the shell and added to a sautéed shrimp dish for an earthy salty flavor.
The dish was Sautéed shrimp with green peanuts, ginger, brown butter, and rainbow Swiss chard, served with steamed rice and a lemon wedge, it was delicious!
Tiny, tiny asparagus from Indigo Run Farms just over the border in North Carolina; Steam in a pan with salted water, as soon as water comes to a boil remove from heat, top with butter.
Fresh greens; hearty and delicate at the same time, obviously not big farm grown.
Strawberries; eat them just as is, pistachio shortcake recipe is under the recipe tab, drizzle with balsamic and fresh black pepper, toss in a spinach salad, make some jam, freeze some for later!
Sugar snap peas; steam, salt and butter, or julienne and quickly sauté with shallots and thyme and serve under a piece of fresh fish. Steam, puree, run through a food mill, and then whisk in butter for a silky accompaniment to roast chicken or fish.
Sweet potatoes; add 50 next time you make mashed potatoes for a different and flavorful potato puree. Dice and sauté with thyme and country ham for a delicious hash. Slice and layer with cream, butter, and cheese for a silky gratin. Prick with a fork and roast whole, then they can be peeled and eaten or the soft flesh can be used for a bunch of different things.
Baby onions; Slice and add to sautéed vegetables. Grill with salt, pepper, and olive oil. Roast in foil with poultry or pork.
I consider myself blessed to live somewhere that has such an abundance of great ingredients to cook and eat. I am also proud of the emerging food culture of the Carolina Coastal region and will continue to cook it, think about it, blog it, and promote it. Maybe a Carolina Coastal cookbook soon? Watch for it!
Ciao!
Green peanuts; they are great simmered for sixty to ninety minutes in salted water. I took some out of the shell and added to a sautéed shrimp dish for an earthy salty flavor.
The dish was Sautéed shrimp with green peanuts, ginger, brown butter, and rainbow Swiss chard, served with steamed rice and a lemon wedge, it was delicious!
Tiny, tiny asparagus from Indigo Run Farms just over the border in North Carolina; Steam in a pan with salted water, as soon as water comes to a boil remove from heat, top with butter.
Fresh greens; hearty and delicate at the same time, obviously not big farm grown.
Strawberries; eat them just as is, pistachio shortcake recipe is under the recipe tab, drizzle with balsamic and fresh black pepper, toss in a spinach salad, make some jam, freeze some for later!
Sugar snap peas; steam, salt and butter, or julienne and quickly sauté with shallots and thyme and serve under a piece of fresh fish. Steam, puree, run through a food mill, and then whisk in butter for a silky accompaniment to roast chicken or fish.
Sweet potatoes; add 50 next time you make mashed potatoes for a different and flavorful potato puree. Dice and sauté with thyme and country ham for a delicious hash. Slice and layer with cream, butter, and cheese for a silky gratin. Prick with a fork and roast whole, then they can be peeled and eaten or the soft flesh can be used for a bunch of different things.
Baby onions; Slice and add to sautéed vegetables. Grill with salt, pepper, and olive oil. Roast in foil with poultry or pork.
I consider myself blessed to live somewhere that has such an abundance of great ingredients to cook and eat. I am also proud of the emerging food culture of the Carolina Coastal region and will continue to cook it, think about it, blog it, and promote it. Maybe a Carolina Coastal cookbook soon? Watch for it!
Ciao!
Sunday, April 27, 2008
What makes Myrtle Beach special?
What makes Myrtle Beach special?
Culinarily, the great seafood. Go to C&C Seafood in Murrells Inlet and try a whole fish or soft-shell crabs. They come from the boats behind Divine Fish House, the crabs from a guy in McClellanville who hand picks them out of a holding talk as soon as they molt. Fresh shrimp, oysters, how could you beat that?
The fresh produce, honey, and other cool stuff at the farmers market every Wednesday, Friday, and Saturday. The goat cheese from Black Creek Farm. The farmers market on 10th and Oak is every Wednesday, Friday, and Saturday from 9:00 am to 3:00 pm.
Country ham from Lee’s Produce in Murrells Inlet. I bought a slab of side meat that was amazing, used it for cooking demos in NYC and Atlanta.
Shrimp season is May through the end of the year, almost all year round! White roes shrimp in the spring, browns in the summer, then whites in the fall, getting bigger as the end of the year approaches. There are numerous shrimp hawkers, just look closely and make sure they look and smell fresh.
All of the great restaurants and chefs. We have world class dining and people who believe in this area passionately. Watch for a cookbook from the Myrtle Beach ACF soon!
The beach, 60 miles of beautiful beach, much of it uncrowded even in the height of summer season. I just bought a beach Hobie, can’t wait for this summer!
A short list, of course we have world class golf, shopping, amusements parks, and lots of other great stuff. I am glad to live here if you have never been, come see what we have to offer.
Ciao!
Culinarily, the great seafood. Go to C&C Seafood in Murrells Inlet and try a whole fish or soft-shell crabs. They come from the boats behind Divine Fish House, the crabs from a guy in McClellanville who hand picks them out of a holding talk as soon as they molt. Fresh shrimp, oysters, how could you beat that?
The fresh produce, honey, and other cool stuff at the farmers market every Wednesday, Friday, and Saturday. The goat cheese from Black Creek Farm. The farmers market on 10th and Oak is every Wednesday, Friday, and Saturday from 9:00 am to 3:00 pm.
Country ham from Lee’s Produce in Murrells Inlet. I bought a slab of side meat that was amazing, used it for cooking demos in NYC and Atlanta.
Shrimp season is May through the end of the year, almost all year round! White roes shrimp in the spring, browns in the summer, then whites in the fall, getting bigger as the end of the year approaches. There are numerous shrimp hawkers, just look closely and make sure they look and smell fresh.
All of the great restaurants and chefs. We have world class dining and people who believe in this area passionately. Watch for a cookbook from the Myrtle Beach ACF soon!
The beach, 60 miles of beautiful beach, much of it uncrowded even in the height of summer season. I just bought a beach Hobie, can’t wait for this summer!
A short list, of course we have world class golf, shopping, amusements parks, and lots of other great stuff. I am glad to live here if you have never been, come see what we have to offer.
Ciao!
Friday, April 11, 2008
New places, new faces
We welcome Chef Bryan Bodle to Divine Dining Group as the Executive Chef at City Bar. Bryan was Executive Chef of Seablue in North Myrtle Beach for four years before joining us. We are very proud to have him as a member of our team.
I stopped by Habibi's Lebanese Market today, which just opened near Ron Jon's Beer and Burgers just over the bridge off 501. I bought some Halvah, olives, curd cheese, sea salt (I lost my usual one on my trip to NYC and needed to replace), and a meat that looked a lot like tasso ham called Basturma. It is covered with spices and the store owner said to slice thin and enjoy like prosciutto. I will let you know how it is.
Ben Tench is our new Executive Chef of Roy and Sid's and Divine Prime. He is most recently from a restaurant that he owned and successfully ran for ten years, called Tango Seafood and Steakhouse in Vero Beach, FL. He is a talented and visionary chef and I look forward to opening these restaurants with him.
More to come on our other chefs. Ciao,
Chef Kurt
I stopped by Habibi's Lebanese Market today, which just opened near Ron Jon's Beer and Burgers just over the bridge off 501. I bought some Halvah, olives, curd cheese, sea salt (I lost my usual one on my trip to NYC and needed to replace), and a meat that looked a lot like tasso ham called Basturma. It is covered with spices and the store owner said to slice thin and enjoy like prosciutto. I will let you know how it is.
Ben Tench is our new Executive Chef of Roy and Sid's and Divine Prime. He is most recently from a restaurant that he owned and successfully ran for ten years, called Tango Seafood and Steakhouse in Vero Beach, FL. He is a talented and visionary chef and I look forward to opening these restaurants with him.
More to come on our other chefs. Ciao,
Chef Kurt
Sunday, April 6, 2008
Carolina Coastal food
What is Carolina Coastal Cuisine?
I am traveling to NYC next week to culinarily represent the Grand Strand in a brief promotional tour of sorts. To prepare for this, I have had to think about and define what I am already doing, cooking a style of cuisine that in born of the coast and the Carolinas. It is a great thing; it has brought clarity and vision in my mind to a style of cuisine that has not been clearly defined. I recently talked to Becky Billingsley of http://www.myrtlebeachrestraurantnews.com/ and she is going through the same process, together I think we got further than either of us was separately.
What is Carolina Coastal food? Well, first of all, like all great regional cuisines, it is ingredient driven. We enjoy a wide array of locally and regionally fished, grown, and produced foods.
Seafood if paramount, of course. Arguabley shrimp would be king, the local shrimp are amazingly firm and briny when freshly harvested, and are superior to imported frozen in my opinion. Oysters and blue crab, especially soft shell blues, are predominant and wonderful. We also buy fresh gag and scamp grouper, vermillion snapper (or B liners as they are called around here), dolphin or mahi mahi, ahi tuna, flounder, and wahoo from local fishermen.
Pork is big in the Carolinas, and is used generously in our cooking. Bacon, fatback, country ham, and locally cured cuts are favorite ingredients. Chops are seen on many menus, and of course barbeque is a pillar of our culinary heritage.
We also enjoy many locally and regionally grown and produced fruits, vegetables, and grains, including sweet potatoes, mustard, turnip, and collard greens, peanuts, pecans, peaches, tomatoes, berries, melons, onions, field peas, and fresh corn. Rice is seeing a comeback, with locally grown varieties that made the Carolinas a wealthy place 150 years ago. Stone ground grits are a backbone of the area and cuisine, lending a versatile and flavorful component to many dishes.
In addition to our bountiful ingredients, I think that Carolina Coastal cuisine is rooted in our rich culinary history. Methods and traditions, such as smoking meats, cooking greens, mustard, vinegar, and tomato sauces, oyster roasts, chicken bog, and other traditions influence what and how we cook. The last component to Carolina Coastal food is a sense of recreation, fun, enjoyment, and leisure. I think all great food is meant to be enjoyable, of course, but we live in an area that is built around vacations and I think that comes through in our food.
Here are a few dishes that I think best represent Carolina Coastal cooking from my repertoire.
Cracker Crusted Scamp Grouper, Carolina Gold risotto timbale, fresh oyster stew, butter poached onions and leeks and parsley froth
Caw caw Creek pastured pork chop, stone ground grit soufflé, field asparagus, brandy demiglace
Carolina Shrimp with Country Ham and Sweet Potato Hash and
Mustard Verjus Sauce
Dredged in stone ground grits batter and pan fried
Shrimp and Grits
Carolina Shrimp with tasso ham, tomato, scallion, and bourbon cream over stone ground Adluh mills parmesan thyme grits
(On the menu at our newest restaurant called Roy and Sid’s American kitchen – in the market Common development)
Carolina Steamed Bun
Pulled pork and baby mustard greens, seasoned and wrapped in sweet dough, steamed, and served with two barbeque sauces
Cornmeal fried Carolina oysters with Piccalilli relish
(Very quick app, on the menu at Roy and Sid’s)
Carolina Coastal food is reflected in all of my restaurants, not intentionally but it is a natural way for me to cook. I think that, as this concept and understanding develops, we will see a greater definition, statement, vision, and promotion of Carolina Coastal cuisine, and I think that that is a great thing. Ciao!
I am traveling to NYC next week to culinarily represent the Grand Strand in a brief promotional tour of sorts. To prepare for this, I have had to think about and define what I am already doing, cooking a style of cuisine that in born of the coast and the Carolinas. It is a great thing; it has brought clarity and vision in my mind to a style of cuisine that has not been clearly defined. I recently talked to Becky Billingsley of http://www.myrtlebeachrestraurantnews.com/ and she is going through the same process, together I think we got further than either of us was separately.
What is Carolina Coastal food? Well, first of all, like all great regional cuisines, it is ingredient driven. We enjoy a wide array of locally and regionally fished, grown, and produced foods.
Seafood if paramount, of course. Arguabley shrimp would be king, the local shrimp are amazingly firm and briny when freshly harvested, and are superior to imported frozen in my opinion. Oysters and blue crab, especially soft shell blues, are predominant and wonderful. We also buy fresh gag and scamp grouper, vermillion snapper (or B liners as they are called around here), dolphin or mahi mahi, ahi tuna, flounder, and wahoo from local fishermen.
Pork is big in the Carolinas, and is used generously in our cooking. Bacon, fatback, country ham, and locally cured cuts are favorite ingredients. Chops are seen on many menus, and of course barbeque is a pillar of our culinary heritage.
We also enjoy many locally and regionally grown and produced fruits, vegetables, and grains, including sweet potatoes, mustard, turnip, and collard greens, peanuts, pecans, peaches, tomatoes, berries, melons, onions, field peas, and fresh corn. Rice is seeing a comeback, with locally grown varieties that made the Carolinas a wealthy place 150 years ago. Stone ground grits are a backbone of the area and cuisine, lending a versatile and flavorful component to many dishes.
In addition to our bountiful ingredients, I think that Carolina Coastal cuisine is rooted in our rich culinary history. Methods and traditions, such as smoking meats, cooking greens, mustard, vinegar, and tomato sauces, oyster roasts, chicken bog, and other traditions influence what and how we cook. The last component to Carolina Coastal food is a sense of recreation, fun, enjoyment, and leisure. I think all great food is meant to be enjoyable, of course, but we live in an area that is built around vacations and I think that comes through in our food.
Here are a few dishes that I think best represent Carolina Coastal cooking from my repertoire.
Cracker Crusted Scamp Grouper, Carolina Gold risotto timbale, fresh oyster stew, butter poached onions and leeks and parsley froth
Caw caw Creek pastured pork chop, stone ground grit soufflé, field asparagus, brandy demiglace
Carolina Shrimp with Country Ham and Sweet Potato Hash and
Mustard Verjus Sauce
Dredged in stone ground grits batter and pan fried
Shrimp and Grits
Carolina Shrimp with tasso ham, tomato, scallion, and bourbon cream over stone ground Adluh mills parmesan thyme grits
(On the menu at our newest restaurant called Roy and Sid’s American kitchen – in the market Common development)
Carolina Steamed Bun
Pulled pork and baby mustard greens, seasoned and wrapped in sweet dough, steamed, and served with two barbeque sauces
Cornmeal fried Carolina oysters with Piccalilli relish
(Very quick app, on the menu at Roy and Sid’s)
Carolina Coastal food is reflected in all of my restaurants, not intentionally but it is a natural way for me to cook. I think that, as this concept and understanding develops, we will see a greater definition, statement, vision, and promotion of Carolina Coastal cuisine, and I think that that is a great thing. Ciao!
Sunday, February 24, 2008
Try Something New Today
I love to try new food!
Today I took my family to a small Mexican restaurant in the “downtown” are near the old Pavilion. It is called City Café and I had met the chef at a fundraiser function awhile back. It was a great lunch, ceviche, fresh fruit, gazpacho, marinated cactus salad, braised pork shoulder, pozole, menudo, slow cooked beans with pork, roasted potatoes with chorizo and cheese. Really great stuff
I am also watching for a new Lebanese market to open near my home and the Hard Rock Park, called Habibi’s Market. I will let you know when they open!
I love walking through one of the Asian markets here, the Hong Kong on 8th avenue or the Socastee Market, both have exotic and unfamiliar ingredients to try, as well as things that have become staples in my house.
My point to all this is, get out there, seek out the little places in your town or neighborhood, try new stuff, enjoy food! And when you find something great, pass it along so others can discover it!
Take care and Ciao,
Chef Kurt
Today I took my family to a small Mexican restaurant in the “downtown” are near the old Pavilion. It is called City Café and I had met the chef at a fundraiser function awhile back. It was a great lunch, ceviche, fresh fruit, gazpacho, marinated cactus salad, braised pork shoulder, pozole, menudo, slow cooked beans with pork, roasted potatoes with chorizo and cheese. Really great stuff
I am also watching for a new Lebanese market to open near my home and the Hard Rock Park, called Habibi’s Market. I will let you know when they open!
I love walking through one of the Asian markets here, the Hong Kong on 8th avenue or the Socastee Market, both have exotic and unfamiliar ingredients to try, as well as things that have become staples in my house.
My point to all this is, get out there, seek out the little places in your town or neighborhood, try new stuff, enjoy food! And when you find something great, pass it along so others can discover it!
Take care and Ciao,
Chef Kurt
Saturday, January 26, 2008
Cooking Wild game
Below if a ramble about my experience with wild game from ask the chefs at Myrtle Beach 911 page. Hope it helps some frustrated hunter!
BigEd,
I was an avid hunter in a former life (or really former location), and hosted annual game dinners where all of my hunting friends cleaned out their freezers and we did a 10 course dinner. I have been trying to get into it more but have trouble finding somewhere to hunt. Anyway, here are my thoughts.
The quality of the game is greatly impacted by how it is handled in the field. This means field dressing game ASAP and cooling down the mat. Bags of ice can be placed in the body cavity of animals to cool down quicker.
Venison works well with marinades, spices and sweet fruit components. I like spice rubs and crusts, sometimes I will buy a pre made or mix one from spices in my cabinet. Chili pepper, onion powder, cumin, garlic, ground mustard (just a little), ground cloves, paprika, cayenne, etc. work well. Marinade can be as simple as balsamic vinegar, red wine, and soy sauce. I also use prepared marinades if in a hurry. Fruit works well, cherry, blueberries, plum, peach, and apricot. I use prepared jams and jellies, to make a sauce, you can add pan juices, wine, or a little vinegar gives a nice acidic kick.
Turkey needs brine in my opinion. You can find a recipe on my web site, www.chefkurt.com. I like to roast with butter and fresh herbs rubbed into the skin or tucked under, and the cavity stuffed with aromatics cut into large chunks, onion, celery, oranges, bay leaves, peppercorns, cloves, apples, etc.
Duck is one of the tougher ones because it tastes like what it eats. I have cooked ducks that actually taste la little like fish! I like to brine or soak in milk or buttermilk, both of which will take some of the gaminess out. Roast or grill, braise, or confit the legs for a beautiful duck.
Some other random thoughts;
Bear meat I braised in a spicy tomato broth and served with whit beans
Elk I grilled and served with a blueberry sauce
Caribou I grilled and sliced
Conch I sliced thin, dipped in egg and sautéed very quickly, served with a piccata type sauce
Goose I cut into cutlets, breaded, and pan fried, with served with sauce Robert (veal stock with chopped cornichon, vinegar, and mustard)Squirrel stew!
Quail I stir fried recently with great success, soy peanut sauce. I also braised and picked the meat from the bones and made a creole rice dish with it.
Wild boar can be tricky; I brined then smoked for 8 hours, served with homemade BBQ sauce
Ground meat is always good for chili, burgers, meatballs (try soaking the crumbs in milk for a moister meatball), lasagna, etc.
Hope this helps, and I would take any meat you want to pass along, even squirrel! Or any hunting location or club tips.
Ciao,Chef Kurt
BigEd,
I was an avid hunter in a former life (or really former location), and hosted annual game dinners where all of my hunting friends cleaned out their freezers and we did a 10 course dinner. I have been trying to get into it more but have trouble finding somewhere to hunt. Anyway, here are my thoughts.
The quality of the game is greatly impacted by how it is handled in the field. This means field dressing game ASAP and cooling down the mat. Bags of ice can be placed in the body cavity of animals to cool down quicker.
Venison works well with marinades, spices and sweet fruit components. I like spice rubs and crusts, sometimes I will buy a pre made or mix one from spices in my cabinet. Chili pepper, onion powder, cumin, garlic, ground mustard (just a little), ground cloves, paprika, cayenne, etc. work well. Marinade can be as simple as balsamic vinegar, red wine, and soy sauce. I also use prepared marinades if in a hurry. Fruit works well, cherry, blueberries, plum, peach, and apricot. I use prepared jams and jellies, to make a sauce, you can add pan juices, wine, or a little vinegar gives a nice acidic kick.
Turkey needs brine in my opinion. You can find a recipe on my web site, www.chefkurt.com. I like to roast with butter and fresh herbs rubbed into the skin or tucked under, and the cavity stuffed with aromatics cut into large chunks, onion, celery, oranges, bay leaves, peppercorns, cloves, apples, etc.
Duck is one of the tougher ones because it tastes like what it eats. I have cooked ducks that actually taste la little like fish! I like to brine or soak in milk or buttermilk, both of which will take some of the gaminess out. Roast or grill, braise, or confit the legs for a beautiful duck.
Some other random thoughts;
Bear meat I braised in a spicy tomato broth and served with whit beans
Elk I grilled and served with a blueberry sauce
Caribou I grilled and sliced
Conch I sliced thin, dipped in egg and sautéed very quickly, served with a piccata type sauce
Goose I cut into cutlets, breaded, and pan fried, with served with sauce Robert (veal stock with chopped cornichon, vinegar, and mustard)Squirrel stew!
Quail I stir fried recently with great success, soy peanut sauce. I also braised and picked the meat from the bones and made a creole rice dish with it.
Wild boar can be tricky; I brined then smoked for 8 hours, served with homemade BBQ sauce
Ground meat is always good for chili, burgers, meatballs (try soaking the crumbs in milk for a moister meatball), lasagna, etc.
Hope this helps, and I would take any meat you want to pass along, even squirrel! Or any hunting location or club tips.
Ciao,Chef Kurt
Monday, January 7, 2008
Happy New Year!
Happy New Year everybody. A few of my resolutions;
Learn – I resolve to learn as much as I can about new products and techniques that I come across this year. The more knowledge, the better we can use what we have learned.
Think – I resolve to think about my actions in an environmentally friendly realm. I will strive to recycle, buy locally, support sustainability, control use of water and gas as much as possible
Smile – I resolve to celebrate the joy that life brings daily and to keep things in perspective.
Be Healthy – I resolve to eat well, which to me does not mean no fat or butter, but does mean cooking fresh, honest food and eating a variety of foods including lots of fresh local vegetables and fruits. I resolve to exercise, take walks, and live well.
Cook Well – I resolve to be thoughtful and exact in everything I cook and teach others to cook, striving to be the best I can be every day.
Hope all your resolutions help you to be a better person, and that you achieve everything you set out to achieve. Have a great year!
Learn – I resolve to learn as much as I can about new products and techniques that I come across this year. The more knowledge, the better we can use what we have learned.
Think – I resolve to think about my actions in an environmentally friendly realm. I will strive to recycle, buy locally, support sustainability, control use of water and gas as much as possible
Smile – I resolve to celebrate the joy that life brings daily and to keep things in perspective.
Be Healthy – I resolve to eat well, which to me does not mean no fat or butter, but does mean cooking fresh, honest food and eating a variety of foods including lots of fresh local vegetables and fruits. I resolve to exercise, take walks, and live well.
Cook Well – I resolve to be thoughtful and exact in everything I cook and teach others to cook, striving to be the best I can be every day.
Hope all your resolutions help you to be a better person, and that you achieve everything you set out to achieve. Have a great year!
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