You can now watch us on the third Monday of every month at 10 a.m. on “Lowcountry Live,” ABC News 4’s weekday morning show hosted by Tom Crawford and Erin Kienzle. Join us as we catch up on what’s going on in this wonderful Charleston culinary scene and see local chefs making some of their customers’ favorite dishes. We’re so excited to share the fun and personal elements of the local-food world with you while these chefs do what they do best. Take in a new technique, learn something new about the food or get to know the person behind the menu.We kicked off this new television adventure in May with Steve Kish, owner of Queen Street Hospitality, and chef Steve Stone, who cooked up 82 Queen’s world-famous Barbecue Shrimp ‘n’ Grits. They discussed with Kienzle and Crawford the history of shrimp ‘n’ grits, how this particular recipe came to be on the menu at 82 Queen and why it has been a fan favorite for over three decades.
The June episode featured Eli Hyman, owner of Hyman’s Seafood, along with chef Edmond Floyd, who made salmon croquettes — one of their most popular dishes that is also easy to make at home, as Kienzle pointed out during the segment.
Find these recipes and more online at charlestonrecipes.com, where you will discover dozens of other recipes from local chefs for anything from savories to sweets to ways to wet your whistle.
You can also visit our YouTube channel via LccuisineMag.com to see clips from the “Lowcountry Live” segments and more. If you haven’t looked at Lowcountry Cuisine’s website recently, we suggest you do. Read the magazine online or peruse the restaurants listed by area maps so you can always find a good restaurant close by — wherever you happen to be.
You can also get a free copy of Lowcountry Cuisine magazine sent to you anywhere in United States. Just look under “The Magazine” tab and click “Get a Free Copy.” Already have a copy? Send one to an in-state friend or family member who shares the same love of Lowcountry food that you do — and make them smile as you spread the good word of great food.
By Anne Shuler Toole1