- Carolina del Sur
En Carolina del Sur, los abundantes ingredientes frescos han inspirado una larga tradición de estilos de cocina locales auténticos, que se hacen deliciosamente evidentes en sus platos característicos.
Últimamente, una ola de chefs de todo el estado está continuando con esta tradición. Ellos invitan a los comensales a restaurantes definidos por sus estilos personales, recetas creativas y enorme talento. Estos ocho chefs representan a los galardonados de la prestigiosa James Beard Foundation y a los miembros del South Carolina Chef Ambassador Program (programa de chefs embajadores de Carolina del Sur), designados para presentarles a los viajeros los restaurantes de cada una de las cuatro regiones del estado.
Brock’s menu changes daily to showcase ingredients from South Carolina producers and his own rooftop garden. The results mix tradition and invention, as in poached oyster with Jimmy Red Corn, a sweet native variety that’s naturally vibrant red.
Chef Sean Brock uses his own rooftop garden as well as produce from local South Carolina growers to offer inspired, fresh and traditional dishes.
Dickerson starts with bone-in, South Carolina-raised chicken wings, then stuffs them with flavorful combinations: One popular version blends jalapeno peppers, bacon and cheddar cheese. From his restaurant or food truck, anticipate an indulgent but laid-back meal.
The wings fly out of Chef Ramon Dickerson’s 2 Fat 2 Fly Wing City in Columbia, featuring multiple varieties and mouth-watering sides.
Behind the scenes of two local favorite restaurants, Lata works with local fishers, farmers and producers to create a lively spot that’s part oyster bar, part seafood hall at The Ordinary. Expect anything from a traditional fish fry to briny, raw oysters to crispy rock shrimp.
With its classic appeal and inspired flavors, Chef Mike Lata’s The Ordinary in Charleston offers an extraordinary seafood experience.
Paulmeier’s menu is part South Carolina, part Hawaii and all comfort, featuring deliciously messy platters heaped with hand pulled pork, juicy hamburgers and saucy wings. Try the Maui Wowii, marinated in pineapple, ginger and soy. >
Chef Orchid Paulmeier of One Hot Mama’s American Grille on Hilton Head Island brings a touch of Hawaii to her flavorful comfort foods.
Born, educated and trained in South Carolina, Parker infuses his menus with native flavors. For brunch, try the omelet of freshly caught shrimp and crab. For dinner, sample a local pork chop with pimento cheese grits.
South Carolina born and raised, Chef Forrest Parker of the Old Village Post House in Mount Pleasant uses fresh, local ingredients in his creations, such as a shrimp-and-crab omelet.
Stanhope creates new signature dishes at FIG, such as marinated razor clams with golden raisins and pine nuts. He embraces high-quality ingredients whether he’s sourcing heirloom vegetables from local farmers or making pasta in-house.
Chef Jason Stanhope of FIG in Charleston uses heirloom vegetables in his exquisite salads and as sides to his signature dishes.
At Hominy Grill, local, seasonal ingredients and made-from-scratch preparations shine in Stehling’s offerings: Imagine tender field peas and rich, cheesy grits on a vegetable plate, or a Charleston classic such as She Crab soup with sherry.
Made-from-scratch favorites highlight the inspired-by-the-traditional menu at Chef Robert Stehling’s Hominy Grill in Charleston.
Sit at the chef’s bar to watch Youngblood take a French approach with South Carolina flavors: Brie cheese and ratatouille fill buckwheat crepes; banana bread pudding is refined with chocolate ganache and chocolate-hazelnut gelato.
Chef de Cuisine Teryi Youngblood, of Passerelle Bistro in Greenville, takes a traditional dish, adds a French twist, then mixes in a few modern touches.