With Easter Sunday just around the corner, there’s no better time to dust off your serving ware and celebrate spring’s arrival. Michelle Weaver, Executive Chef of the award-winning Charleston Grill, knows just how to bring people around the table for a feast they won’t soon forget. Before the big day, Chef Michelle recommends that you spend some time in nature, foraging for your centerpiece. “Be inspired by nature and keep it simple. Look to see what’s growing in your yard or what’s available at your local store or farmer’s market. I always love daffodils, tulips, and iris this time of year, and that’s often what you’ll see when I set the table.” While Chef Michelle spends her time cooking for our guests, on her days off, chances are you’ll still find her in the kitchen, though she “recommends that you prep as much as you can the day before so that you can enjoy your guests. For example, I will hard boil the eggs for my deviled eggs so that’s one less thing to worry about day-of.” When it comes to the main event, says Chef, “growing up, we were team ham all the way. Lamb was too expensive and cosmopolitan. I did grow up on a farm in Alabama! Instead, we focused on what we had available to us. We always had a relish tray and deviled eggs. A big baked ham, potato salad, green beans (usually my mom’s put-ups from the summer) and big fat buttery yeast rolls. There might be a few other sides, and casseroles brought by friends and family. Dessert was another feast, banana pudding, coconut cake, lemon icebox pie. We always had a full table, full hearts and full stomachs after Easter brunch.” Ready to try your hand at Chef Michelle’s Capered Deviled Eggs? Visit the link to make these at home. Then, plan to join us for a true taste of Southern soul with cosmopolitan flair at the Charleston Grill.
Charleston Grill’s Executive Chef Michelle Weavers’ Capered Deviled Eggs recipe offers a fresh twist on a classic appetizer. Passing around a platter of this savory treat is a delicious way to kick off any celebration, especially come Easter Sunday. Each bite of these creamy deviled eggs is met with a burst of dill. Plus, the briny flavor of the caper makes these snacks the perfect pairing with some of Chef’s other recipes like her famous Crab Cake or Sweet Potato Biscuits.