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,

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!