Lowcountry Cuisine Fall/Winter 2019-20

lowcountry cuisine LC 96 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com Join us behind the bar and in the kitchen to meet some of the people who make the magic happen at your favorite restaurants! In The KitchenWith… RICK OHLEMACHER Executive chef at: Butcher & Bee. Originally from: Columbus, Ohio. Recently relocated from Chicago. Favorite menu item to eat at Butcher & Bee: 1) Whipped feta with fermented honey. 2) New grain salad with fresh seasonal vegetables. Go-to meal at home: Making pizza with my daughters who are 2 and 3 years old. They participate by adding the sauce and the cheese. Favorite ingredient to work with: Coming from landlocked areas, I like working with the amazing seafood here. Interests outside of the kitchen: I like to spend time doing anything outdoors with my daughters. It’s how I unplug and unwind. MCKENZIE O’CONNOR Bartender at: Sol, Mount Pleasant. Originally from: Columbus, Ohio. Favorite menu item to drink at Sol: Jalapeno cucumber margarita. Go-to meal at home: Penne alla vodka. One bar tool you can’t live without: Shaker, because we shake all our margaritas. Favorite ingredient to work with: Infused simple syrups we make in-house. Interests outside of the bar: I love to go eat at other restaurants. I like to be waited on, myself, for a change. JASON REED Chef at : Florence’s Lowcountry Kitchen. Originally from: Summerville, South Carolina. Favorite menu item to eat at Florence’s: Chicken & Johnny Cakes. Go-to meal at home: Steaks on the grill and Colonel Taylor small batch bourbon. One cooking gadget you can’t live without: My steam kettle. Favorite ingredient to work with: Fresh local fish. Interests Outside of the Kitchen: Fishing, woodworking and home projects.