Holly Herrick on the best farm-to-table restaurants in
South Carolina
Though
relatively small, South Carolina is loaded with geographical diversity,
spanning from the Lowcountry (a sixty mile stretch of low-lying land) to the
rocky ridges of the upstate and the foot
hills of the Blue Ridge Mountains. Its long-standing and prolific agrarian
traditions, lyme-rich soil, and one of the longest growing seasons in the
country make South Carolina a hot bed for fructuous farming, delicious
seasonal produce, and carefully crafted artisanal meats and cheeses. In
Charleston, the culinary seat of the state, decorated chefs like FIG's Mike
Lata, a 2009 James Beard winner, and McCrady's Sean Brock, a 2010 James
Beard nominee, put farm-to- table produce front and center on their
tantalizing menus. Chef Lata has long been an ardent supporter of local farmers
and can put a spin on fresh roasted beets unlike no other. Chef Brock not only
works daily magic with fresh produce and heirloom pigs, he grows his own in
his bio-dynamic garden that he tends personally, before heading downtown to
the restaurant everyday.
Holly Herrick
February 23, 2010
Acclaimed cookbook author Holly Herrick is an
award-winning food writer who was previously the restaurant critic at
Charleston's only newspaper, the Post and Courier. A graduate of Boston
College and a recipient of Le Grande Diplome in pastry and cuisine from Le
Cordon Bleu in Paris, France, Holly is a certified chef who puts her palate,
creativity and experience to use in manifesting tasty recipes using the
freshest produce available throughout the growing season. Her work has
appeared in Bon Appetit, Gourmet, Low-country Living, and Southern Living.
She lives in Charleston, South Carolina.
www.HollyHerrick.com
