Divine Prime offers new Prix Fixe Menu

Starting Monday, March 2nd, Divine Prime will begin offering a five course menu for $35 per person. This will be for a limited time only, a great chance to try our award winning, four diamond cuisine at a great price. The menu will be accompanied by a wine list of 30 bottles at $30 or under.

The phone number for reservations is 843-839-9790. Here is the menu;

$35 Prix Fixe Menu


Amuse Bouche
A simple taste to start the meal

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First Course

Lobster Bisque
Brie cheese crostini, concassé and chives

Or

Divine Prime Chop Salad
Chopped artisan lettuces tossed with tomatoes, cucumber, applewood bacon, farmstead cheddar, pistachios, crispy fried onions, and Shiraz vinaigrette

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Intermezzo
Sorbet

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Entree

Six Ounce USDA Prime Filet
Seared and broiled and served with whipped potatoes, asparagus, and veal demiglace

Or

Poulet Rouge
Roasted breast of gourmet chicken with Italian cous cous, baby spinach, sweet corn, tarragon jus

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Dessert

Crème Brûlée
Petit Chocolates


Ciao!

Valentine’s Dinner

A dear friend of ours cooked dinner on Sunday, 2/15 at our house. It was such a great meal, especially considering that Caitlin is 21 and has no formal culinary training. This is what she cooked;

Crab and scallion hushpuppies with sweet mustard sauce

Thai red curry soup with roasted sweet potatoes and cilantro

Sautéed bay scallops with spinach and garlic

Ruby red grapefruit tart with black sesame seeds (to cleanse the palette)

Marinated Grilled Lamb with steamed rice, Mango chutney and herb sauce

Whipped ricotta with pistachio and chocolate bark and dried cherries

She even set the table with candles, fresh flowers, and rose petals. It really was a wonderful dinner and a reminder to me how powerful sharing food with others can be. It is a wonderful way to show your love, connect, and share of yourself.

Cook dinner for someone special soon!

Ciao!

Whole Hog Project

What a great project! Last week we bought a whole pig from Conway Fresh Meats. It was about 125 pounds dressed (head and feet on). I picked it up on Thursday and on Friday Blake Faries and I broke it down.

I used what I know from over the years in purchasing and preparing pork as well as experience breaking down other whole animals like deer, rabbit, fowl, etc. We also had a small diagram. It took us about an hour of knife work with each of us working on half of the pig. Another 30 minutes to sort and wrap the pieces, it was no small feat.

We immediately started a wet cured ham with one of the hind legs. It will be ready Friday and we will serve it this weekend in Roy and Sid’s. Blake also took all of the meat off of the head and it is curing of a rolled pancetta like cut of meat.

I also cured some of the belly. The next day, I ground some and made a fresh chorizo sausage that we are serving with McClellanville clams.

In addition to that, we got the following;

• Pork Rillette for Divine Prime
• Fresh pork ribs
• Cutlets for Roy and Sid’s (from the loin – sold as a sandwich special)
• Pork tenderloin sold in Roy and Sid’s
• Pork rinds from the skin
• Boston butt – will be chopped tonight for lunch tomorrow
• Braised pork shanks
• Stuffed pig’s feet
• Pancetta (rolled unsmoked bacon)
• Pork belly confit
• Country pate for Divine Prime

I highly recommend Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn; it was indispensible for techniques and recipes.

The only special ingredient we used was curing salt, which I procured through one of my purveyors. I am sure Bass Pro Shop or William Sonoma would carry it.

That’s it for now; I need to get back in the kitchen. Stop in Roy and Sid’s or Divine Prime and try some of our fresh pork delicacies.

Ciao!

Whole Hog

We are buying a whole hog from Conway Fresh Meat tomorrow. I am looking forward to breaking it down and being creative with all of the product. I will let y'all know what we come up with!

Ciao,
Chef Kurt