Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 9 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com - - - - - - - - - - - - - - - - - - - - - - - - - Wine: Scribe, USA, California, Carneros Chardonnay, 2015. Dine: Snow camp (a buttery cow and goat cheese with bloomy and creamy notes). - - - - - - - - - - - - - - - - - - - - - - - - - Wine: Schloss Gobelsburg, Austria, Kamptal, Ried Steinsetz grüner veltliner, 2017. Dine: Thomasville tomme (a nutty, smooth raw cow cheese with notes of salted butter and earthiness). - - - - - - - - - - - - - - - - - - - - - - - - - Wine: Omero Cellars, USA, Oregon, Willamette Valley Pinot Noir, 2016. Dine: Caprese flatbread (ricotta, mozzarella, tomato, and basil). JOSÉPHINEWINE BAR On Spring Street, in the heart of Cannonborough/ Elliotborough, Joséphine Wine Bar is setting the neighborhood bar standard higher. Open since August of last year, Joséphine reflects a movement that began in France while owner Jill Cohen was studying and traveling there. “Chefs the caliber of Michelin star restaurants began saying, ‘We don’t want all the linen cloths and stuffiness; we want to make what we want to make – make it comfortable but still have amazing food and great wine and great service – all at reasonable prices,’” Cohen explained. She noted the trend picked up in New York City, Los Angeles and Chicago, where she practiced law for 20 years before moving to the Holy City. “Charleston didn’t have that in a neighborhood – a place that you can walk to where you can be transported by great wine and food and not spend a fortune. That was my idea behind Joséphine.” Angling toward a modern French wine bar concept, Chef Shaun Connolly develops creative, top-quality menu items that change often, based on availability and season. He worked with award-winning chefs at Michelin-starred establishments before putting on his own executive chef hat at four popular Chicago establishments. He moved to Charleston in 2018 to help open Joséphine Wine Bar. The menu items tend to blend simplicity with adventurous presentation, and Connolly strives to use fresh, local ingredients wherever possible. Many are designed to be shared, and, of course, all of them pair well with selected wines. “Chef Connolly is fantastic. He comes up with creative bites of amazing food that you can have any night of the week, whether you’re here for a special occasion or a night out with girlfriends or a significant other,” Cohen continued. She plans to host themed wine dinners throughout the year for those hungry for more. Cohen and her team are in the process of revamping the entire wine list. While they will offer a reserve list, most wines will be priced at $85 and under, primarily between $40 to $75 per bottle. “I’m really excited; we have some fun wines planned. I’ve never even heard of some that we’re bringing in, and that’s what a wine bar is all about: trying something new,” Cohen smiled. “If you love your chardonnay, by all means, we have some great ones. But if you want something new to taste, we’re the place to do that.” JoséphineWine Bar’s Suggested Pairings Wine: Domaine Francois Millet, Sancerre, 2017, sauvignon blanc, Loire, France. Dine: Great Lakes smoked trout dip (Swiss yogurt, garlic aioli, chives, sea salt lavash, English cucumbers). - - - - - - - - - - - - - - - - - - - - - - - - - Wine: Birichino 2016 Saint Georges, pinot noir, Santa Cruz, Central Coast, California. Dine: Foie gras torchon (apple-currant mostarda, cider reduction, crostini). - - - - - - - - - - - - - - - - - - - - - - - - - Wine: Hudelot Baillet, 2016, Bourgogne rouge, pinot noir, Chambolle-Musigny, Burgundy, France. Dine: Crispy baked polenta (wild mushroom ragout, oregano, parmesan). - - - - - - - - - - - - - - - - - - - - - - - - - Wine: Benanti Etna Rosso, 2016, nerello mascalese, nerello cappuccino, Sicily, Italy. Dine: Hand-cut pappardelle (lamb Bolognese, fresh herbs, pecorino). - - - - - - - - - - - - - - - - - - - - - - - - - Wine: Domaine Eugène Carrel Méthode Traditionelle Brut Rosé M.V., Crémant de Savoie, France. Dine: Steak tartare (smoky egg yolk, cornichons, togarashi spiced crackers). Photo c ourtesy of Andrew-Cebulka.