Lowcountry Cuisine Spring/Summer 2019

www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com LC 7 W hen Bill Macchio called me one cold morning this winter – I didn’t know that he was vetting me for Lowcountry Cuisine – he asked me, “Do you love food?” I laughed. Of course I love food. Then he rephrased his question: “Are you passionate about food?” I belly-laughed this time. Food is my life. It can be anything and everything you ever wanted, depending on your mood: adventurous, social, soulful, exotic or just plain comforting. It can transport you to another place and time. And I welcome it all. I was born in Charleston and was lucky to grow up with both grandmothers in town, so I was raised on good “old- school” cooking. The difference was that one side of my family has been in South Carolina since the 1600s, before we were even a state – on that side, classic Southern food is almost a religion. My other grandmother came here in the 1950s, speaking mostly French and dishing out her favorites from home. On either side, whenever my extended family of 30 to 40 people get together, we have always done so around a great meal. In many ways, the Lowcountry food scene has a similar background; on one hand, what’s considered classic Charleston fare is classic for good reason – the shrimp ‘n’ grits, the she crab soup, macaroni pie. I could go on. On the other hand, Charleston has always been a melting pot of cultures, and those cultures bring a refreshing twist of flavor and technique to the table. I believe it’s that winning combination of classic perfection and new adventure that elevates the Lowcountry food scene to be so well-loved. I am a wife and a mother to two young children, and I hope to instill in our kids the same passion for food that extends beyond mealtime. It nourishes the soul and brings people together. It creates livelihoods, warm memories and bright futures. Food is, in many ways, the heart and soul of the Lowcountry, and I look forward to sharing it with you as well. Cheers! Anne Shuler Toole Editor • Lowcountry Cuisine EDITOR’S NOTE Photo by Wild Cotton Photography. Spring/Summer 2019 • Volume 6, No. 1 Publisher/Editorial Director BILL MACCHIO [email protected] Editor ANNE SHULER TOOLE [email protected] Art Director DANA COLEMAN Production Manager BETHANY THURM Graphic Designers BETHANY THURM REBECCA SOTTILE KIM HALL Webmaster GEORGE CONKLIN Internet SHERMAN PAGGI Writers Eileen Casey • Tonya McGue Michael Cochran • Daniela Johnson Frances Pearce • Stacy Domingo Bill Farley • Rachel Maile • Denise K. James Colin McCandless • Michael Gibbons Kaleen McCort • Brian Sherman Ginger Sottile • Valerie Smith • Mitchell Watford Laura Donnellon • Theresa Stratford Anne Toole • Mary Coy • John Torsiello Carson Hogge • Michael Gibbons Photographers Thomas Runion • Jennifer Cady Jess Wood • Meg Harris Sales Manager CULLEN MURRAY-KEMP [email protected] Independent Media Consultants MARGARET BURNS [email protected] ANDY BIMONTE [email protected] MIKE BROWN [email protected] KIRSTEN LINDSAY [email protected] LINDSEY ANDERSON [email protected] BILL MACCHIO [email protected] Administration & Bookkeeping DIANE PAULDINE • GINGER SOTTILE Distribution U.S. POST OFFICE • HARRIS TEETER PUBLIX • CVS Lowcountry Cuisine is published locally by a team of independent contractors. Lowcountry Cuisine is published by Media Services, Inc. 1013 Chuck Dawley Blvd., Mount Pleasant, S.C. 29464 Copyright © Media Services 2018. All rights reserved. Reproduction electronically or in print format without the expressed written consent of the publisher is strictly prohibited and a violation of U.S. copyright laws. Inquiries to: Lowcountry Cuisine P.O. Box 22617, Charleston, S.C. 29413 843-881-1481 [email protected]