Turn all starches into broths. Rice, potato, grits, and so many more

Look at the  loin we pulled off oneof our pigs. Needless to say we were all pretty surprised.

Meal at McCradys with my mother. Pictures of Chef, Travis and myself breaking down the 473 pound pig that sean raised, and many more new exciting things going on at McCradys.

Oyster and salmon with spring flavors

Foie Gras, corn, balsamic, and chocolate

Mackerel with various seeds and berries

Turbot, honeydew melon, and turnip with unidentified roe

Carmelized Eggplant with indian flavors. Canteloupe soup

Squab with egg, earl grey tea, black garlic, bee balm

Prime cap of Beef with arugula kim chee basil cucumber spring flavours

Yeast sponge with bentons bacon and frozen bananna

Mint, chocolate, buttermilk different textures and tempatures

Thank you John, Karen, Charlie and the rest of the staff at Townhouse this was an amazing meal. I apologize for the picture quality I was having such a good time I couldn’t focus on pictures at all. Besides i would have needed a pro photographer to do this food justice. It was an eye opening meal and I recommend that anyone reading this should make plans to go there as soon as possible, and be ready to have your mind blown.

I was really happy with the way this country pate came out . All of the pork is from pigs that Sean raised. The pate has pickled ramps, pistachios, and perigord truffles in it. I then wrapped it in our lardo which I had cold smoked with birch.

Sorry for the lack of posts I’ve been extremely busy at work latley. We just killed 2 of our pigs one of them dressed out at 472 pounds it was amazing.

On Thursday I’m going to Bristol with Sean for an SFA dinner and I couldn’t be more excited I promise to bring back lots of pictures.

I love our farm, its half the reason why I moved here. Wadamalaw island is a very special place. I can’t begin to explain the feeling I get when I’m there. I met chef at the farm yesterday and pulled up to 750 tomato plants that Sean had planted by himself the morning before (what a mad man). The amount of work I’ve seen him get done in a day by himself is stupid.

I needed a little help from Jenny, but we got most of the plants staked up before I spotted a copperhead in the stake pile. This pile by the way is about 10 feet away from 10 boxes containing the 500,000 bees that we have on the farm. After seeing the snake it got a little dicey but all in all a kick ass day at the farm. Can’t wait for many more to come!

I was cleaning morels at work yesterday when I realized that I was up to my elbows in beautiful delicious Morel mushrooms, and as cheesey as it sounds I was extremley grateful for it. Working at McCradys has opened up a lot of great oppurtunities to work with great produce and people.  I wanted to say thanks to Sean and the entire staff. My culinary world has been expanded because of you and I think that is f**king awesome!!!!!

There is something so satisfying about spending the day at the farm weeding the plants, and planting new seeds its truley a remarkable experience and its one of the many reasons I moved to Charleston to work for Sean. Time in the garden is sacred and I make a point not to waste a minute of it. Everybody should take more time to spend out in the garden its a wonderful wonderful way to spend the day and something that makes life much more enjoyable for me.