Around the Table — Meat and Greet
Welcome back to the table! It’s been a long, busy couple of weeks since we last chatted. Now that the question of stuffing or dressing is behind us, it’s time to focus on holiday cookies, festive drinks and entertaining. Whether your style is a spread of tasty hors d’oeuvres or an elegant sit-down dinner, the time is nigh to firm up those plans. Remember — Hanukkah begins on the 21st and Christmas descends just a few days after. Grab a cup of coffee, a cookie or two, and help yourself to this week’s offerings of food news, tips, hints and more!
APPETIZERS
Guess who’s coming to town? I know ... Santa Claus is, but I'm thinking of another pop culture icon: Dunkin’ Donuts! Word on the street is that the popular coffee and donut franchise will be opening two locations soon, one next to the AT&T store in front of Kohl’s and a second in a travel center on TV Road near I-95. I’d like to be among the first to say “Welcome back!” — as I recall, there were a couple of Dunkin’ Donuts in Florence back in the 1980s. Then, just as quickly as ’80s music disappeared (a good thing), so did DD (a not-so-good-thing). So, cheers to this news — I look forward to dunking a fresh plain cake donut (my fave) into a cup of their good coffee. I’ll keep you updated on dates, etc. so check back soon.
On the lookout: The intoxicating aroma of brick oven pizza could be permeating the Five Points area in just a matter of days. The work at Roma Oven, located next door to Harris Teeter on West Palmetto Street, is all but complete. Barring any unforeseen hurdles, my sources tell me that this much anticipated addition to our pizza scene will be operating as early as Friday. I’ll keep my eyes and ears peeled. Check my blog for updates daily ...
UPDATE 12/12/08: Opening date for Roma Oven has been tenatively pushed back to Monday, Dec. 15. Check back here on Monday for the latest. — Libby
ENTREE
Florence’s first (real) meat market is officially open at the Shops at Seven Oaks on Hoffmeyer Road.
OK, here’s my low down on this place: as far as an import market goes, aside from a handful of novelty items, there isn’t a whole lot in the way of dried and canned goods (tomatoes, grated Italian cheese, pasta) that you won’t find at local supermarkets. A modest, but nice selection of wine and beer is offered. The refrigerated and frozen food sections are filled with visually appealing prepared foods, among them: pasta dishes, sauces, spreads, quiche, frozen ravioli and manicotti with exotic fillings, frozen sushi-grade tuna and a smattering of cheese offerings. You can also find most of your Boar’s Head favorites in the deli case and have them sliced to order. Giant slices of New York-style cheesecake will be an obvious temptation.
But, while all those things are nice, it will be the premium cuts of meat that build a significant repeat customer-base for NYBS. Beautifully marbled fresh cuts range from baby back ribs to thick center cut pork chops to chicken to veal to lamb and, the star of the show, Angus beef steaks so big they could have been carved from the thigh of a T-Rex. Specialty meat offerings include crown roast, prime roast, stuffed filets and hot or sweet Italian sausage. Meats can be cut to order, too. This is serious meat for the serious carnivore. It’s also a welcome shopping experience for transplants pining for the butcher shops back home ... white butcher paper and all.
I will be back for my mammoth steak next weekend, but this day I selected a package of frozen porcini mushroom ravioli and a deep-hued coil of hot Italian sausage to give to Mama for her succa (spaghetti sauce) this week. But it didn’t make it to Mama. Being the hopeless, sneaky Italian sausage-loving fiend that I am, I took it home, snipped off a couple of short pieces and pan-fried them to a well-done brown. Nice … really nice. There was just the right amount of “heat” to it and the spices were generous enough to earn an Italian label. I really liked all the fennel seed in it which, in my opinion, really differentiates Italian sausage from the rest. I’ll get Mama some more later this week. Really.
NYBS also caters and prepares hot meals, deli trays and box lunches — you know, a sandwich, pickle, chips and cookie — the kind you get at board meetings. (I think the Little Italy sounds interesting. I hope two board chairs I know are taking the hint!)
New York Butcher Shoppe is located at 2001-A Hoffmeyer Road, in Florence. Call them at (843) 665-8858. Let me know what you think.
DESSERT
When my friend and co-worker, Traci Bridges, headed to New York City for an extended Thanksgiving vacation, I’ll admit I had Big Apple Envy. And I had good reason, too: Almost everyday her Facebook wall let me know that she was twirling pasta in Little Italy, munching on springrolls in Chinatown, indulging in a street vendor hot dog … you get the pic. I was nearly nuts thinking about it all. Before she left, I had made a half-hearted plea for her to bring back something for me (ala Michele and her West Coast-Shakey’s Pizza surprise — see the blogs “Long Distance Dine-Around” and “Thanksgiving Dining and Wining” for background). Of course, I never expected Traci would be able to show Michele up — what could beat bringing home a pizza in a suitcase? Well, how about a whole box of dainty, luscious, authentic cannoli? That’s right. The day Traci landed, she headed straight for Dunes Drive. She had a proud look on her face as I opened the door. When I saw those little rolled beauties, I nearly fainted with joy. The best part was that, despite the mileage, they tasted like Heaven’s Little Italy (oh, yeah, I’m countin’ on that being there in the afterlife. If it’s not … well ... I ain’t goin’!)
Many thanks to Traci. You are the best one, girl. And I’d like to thank Traci’s rockin’ mom, Jesse, for suggesting the cannoli rather than the pretzel I had asked for — not that I really wanted a pretzel. But I’m a realist enough to know that a chili dog with sauerkraut and onions wouldn’t stand a chance in a suitcase or on an airplane.
Note: Michele is flying to Ohio this morning (Dec. 8). Before she left, I mentioned how much I would really like to have a few jars of those incredible Hungarian Tony Packo's Pickles from Toledo ... I see they come in a 64-oz. size, now.
It's a pickle challenge, people! Will she come through? Stay tuned ...
FOOD ALERTS
Buy pizza, help a child: Slice It! Pizzeria will present a fundraiser for Kole Miller from 11 a.m. to 9 p.m. Dec. 12. Half of all sales will go to the Kole Miller Fund to assist the family with expenses. Slice It! is located at 1261 Celebration Blvd. in Florence. Limited free delivery will also be offered that day. Call them at (843) 667-4868. Kole is a 4-year-old Florence child with an inoperable brain tumor. To learn more about his story and condition, visit http://www.kolemiller.com.
Goodbye, old friend: Fans of the inconspicuous, but hugely popular burgers and breakfast at Speedway Grill (West Palmetto at Old Ebenezer) are saying their final goodbyes this week. I am sad to report that after many years of serving up tasty grill eats to a faithful throng, this locals’ fave is closing its doors. Saturday will be your last chance to indulge — after that, the gas pumps, grocery and grill will cease operations thanks to the crummy economy. You will be missed!
DIGEST THIS
Charleston Food Fest Update
I reported a few weeks ago that several events for the upcoming Charleston Food + Wine Festival were selling out or had sold out. Here’s the latest, according to organizers:
Ten of the restaurant dine-arounds, which feature a five-course dinner at one of Charleston’s finest eateries, have sold out. Still available are:
Dine arounds all take place at 6:30 p.m. on March 6. Cost is $150 per person and include a five-course tasting menu paired with wine, tax and gratuity. If you can splurge, it’s well worth it! I’ve never had a disappointing experience, nor has anyone at my table.
Other good bets with ticket availability:
Pinot Envy Uncorked: 3 to 6 p.m. March 7; Tickets $75
Know Pinot? Sure you can! Local chefs and Pinot pros share secrets of tasting, pairing and more so you can impress your friends! Features fresh seafood prepared by platinum level chefs of the Sustainable Seafood Initiative.
King Street Sip + Stroll: 3 to 6 p.m. March 6; Tickets $40
Your ticket gains you access to several King Street merchants where guest wine pros will pair fabulous wines and food. Exclusive shopping offers or gifts with purchase included at many.
To purchase tickets for these events or others, visit http://www.charlestonfoodandwine.com or call (843) 727-9998 ext. 4.
NEXT TIME
Michele and I are going to attempt to make our first batch of homemade beer. We’ll either be laughing or crying … check back to see what happens! And find out if I get my Ohio pickles ...
Like to cook? Try these great recipes courtesy of The Food Channel:
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on 12/08 at 02:11 AM
