Sip & Savor

Sommelier Rick Rubel’s Top 5 Wine Tips

The experience of fine dining at Charleston Grill shines bright amidst the Southern elegance and refinement of Charleston. Recognized as one of the best restaurants in the nation, decadent fare and soft sounds of nightly jazz are best accompanied by wine. Recently named one of the “100 Best Restaurants for Wine Lovers in America” via OpenTable, Wine Director and Advanced Sommelier Rick Rubel is the mastermind behind the largest wine selection in Charleston. Boasting 1,250 different labels and 10,000 bottles, Charleston Grill’s wine cellar is estimated to be valued at nearly $550,000. Read on to discover Rubel’s top tips to making the most out of your relationship with wine. Savor the scents “Don’t forget to smell the wine! I can’t tell you how often I see people spend a lot of money on a bottle of wine, and then they never take the time to enjoy the aromas. Your palate simply gives you sweet, sour, bitter, salt, and umami. Your nose gives you everything else. Besides, the wine lasts longer when you only use your nose.” Get outside your comfort zone “The number of choices in the wine world is dizzying. I cannot think of any other product that gives the consumer such an array of choices. Jump in and taste the cultures of the world one sip at a time.” Utilize a professional “It’s nice to have some help selecting your wine. Use the sommelier on staff, and open up to them about your likes and dislikes. They’ll be able to make a personal selection that may open a door to new tastes and smells.”   Find a great wine retailer “I encourage everybody to build a relationship with the staff at your local wine store. These people are likely professionals, and over time, will prove to be an invaluable relationship. Once they know your palate, they can help introduce you to new wines and select ones that you’ll love.” Share the love “Wine can be moving, transcending, and otherworldly. When you share these experiences with others, it only increases the appreciation on all sides.” Whether you’re a novice or oenophile, selecting the perfect wine is truly a personal experience. With two sommeliers on staff at Charleston Grill, each dish can be paired to perfection with the most decadent wines. Visit us soon to experience a world of flavors that will delight.    
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Sip & Savor

Impress Your Guests With These Game Day Eats

Take your Super Bowl dishes to the next level with helpful tips from our masterful chef at Meeting at Market. Known for delectable pub fare and an abundance of rotating draft beer, Chef Jorge Soto shares his go-to game day recipes. And for extra indulgence, each dish is paired with a flavorful draft to complement each bite. Lager Beer Cheese SauceBeer Pairing: Two Blokes Publican Ale This comfort food is perfect for dipping and sampling, especially in the colder months. Chef refers to top French fries or warm pretzels with this savory sauce, but you can also opt for a healthier option like broccoli or cauliflower. Then, pour yourself a Publican Ale from the local brewers at Two Blokes. Ingredients Yuengling Lager Heavy Cream Whole Milk Nutmeg Shredded Cheddar Cheese Shredder Pepper Jack Cheese Butter Flour Quantity 4 pints 1 quart 2 quarts ½ tbsp ½ bag ¾ bag ¾ cup ¾ cup Directions: Make a light brown roux then set aside. Reduce beer on high heat for 20 minutes. Then, add heavy cream and milk, and bring up to a simmer. Add roux slowly until liquid starts thickening. When milk has thickened to proper consistency, add in nutmeg and cheese. Let cool and store sauce in an appropriate serving dish. Street CornBeer Pairing: Wicked Weed Hop Cocoa Chef was inspired to create a dish that he grew up enjoying, so he added this Mexican favorite to the menu. Street Corn is the perfect side for any dishes being served at your Super Bowl Sunday feast. Pair it with a dark, nutty, and chocolate-infused porter from Wicked Weed brewery in Asheville, NC. Ingredients Frozen Yellow Corn Red Onion Chili Powder Lime Juice Clarified Butter Cojita Cheese Quantity 2 bags or 24 oz 1 medium 2 tbsp 1 6 oz ½ cup crumbled Directions: In large rondeau pan, bring 3 quarts of salted water to a boil. Add frozen corn to the boiling water. Let the water come back to a boil and cook for 5 minutes. Drain corn, then place in a pan. Add diced onion, chili powder, lime juice, butter, and salt. Mix well. Add a splash of heavy cream when heating up. Top with cojita cheese crumbles. As you gear up for the ultimate football showdown, we hope that these game day eats inspire you. Whether you’re cheering for the New England Patriots or Los Angeles Rams, we can all agree that the experience is always better with a decadent Super Bowl Sunday spread.
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Sip & Savor

Southern Cuisine History: She Crab Soup

She Crab Soup has been a Southern signature dish for decades, bringing warm, rich flavor to kitchen tables throughout Charleston. While local restaurants offer their own versions, this rich and filling soup traditionally consists of heavy cream, blue crab meat and crab roe (eggs) with dry sherry often added as it is plated.

Large numbers of Scottish immigrants began settling in Charleston during the 1700s.  One traditional dish they brought with them was partan-bree, a crab and rice soup. The settlers began to adjust their recipe to incorporate blue crabs because of the abundance in the area.  This Scottish soup served as a starting point, but She Crab Soup as we know it today was not developed until the early 1900s.  As the story goes, R. Goodwyn Rhett, Mayor of Charleston, was entertaining President Taft at his home.  The Rhett’s butler, William Deas, was asked to create a fancier version of their traditional crab soup.  He added the orange-hued crab eggs of mature female crabs, called “she crabs” by fishermen, to give color and improve the flavor, thus inventing the Charleston delicacy known as She Crab Soup.

This delightful and smooth seafood soup is sure to impress your friends and family, try to recreate The Palmetto Cafe’s She Crab Soup with Sherry, or come in and try it for yourself!

Traditional She Crab Soup with Sherry, from The Palmetto Cafe

Ingredients
Butter
Flour
Yellow Onion (minced)
Celery (minced)
Bay Leaf
Thyme (chopped)
Dry Sherry
Milk (cold)
Heavy Cream (cold)
Lobster Stock
Crab Roe (minced)
Crabmeat
Nutmeg
Salt and Pepper
Quantity
2 oz
2 oz
3 oz
3 oz
1 small leaf
1 tsp
1 oz
3 c
1 oz
2½ c
1 ½ oz
4 oz
To taste
To taste

In a heavy gauge pan, melt the butter over medium heat. Add the flour and cook the mixture constantly stirring to a golden straw color (appx. 7 minutes). Add the onion, celery, thyme and bay leaf and continue cooking for another 10 minutes. Add the milk, cream and half of the lobster stock. Cook 20 minutes. Add the minced crab roe to the remaining lobster stock and combine it with the sherry. Add this mixture along with the nutmeg and seasonings to the rest of the soup. Cook for 10 minutes. Add the crabmeat and cook an additional 5 minutes. Garnish with fresh crabmeat mixed with chopped thyme. This recipe serves 6 to 8 people, bon appétit!

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