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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Oct 1

Oct 1 Husk Restaurant, South Carolina

Photographs from my meal in United states , South Carolina at Husk Restaurant on October 1, 2011.

Husk Restaurant

Husk Restaurant

Husk, a celebration of southern cooking

Husk, a celebration of southern cooking

Barrel aged Manhattan - A Manhattan with bourbon, rye whiskey, and flavored bitters barrel aged for 30 days in American oak.

Barrel aged Manhattan - A Manhattan with bourbon, rye whiskey, and flavored bitters barrel aged for 30 days in American oak.

Ready for service

Ready for service

Snacks 2: Asobal coppa, picante sausage (smoked paprika, chili flake, cayenne), tuscan-style salami, San Francisco "pepperoni", Jalape?o and cheddar stuffed

Snacks 2: Asobal coppa, picante sausage (smoked paprika, chili flake, cayenne), tuscan-style salami, San Francisco "pepperoni", Jalape?o and cheddar stuffed

1st Course: Southern fried chicken skins with hot sauce and Kennerty farms honey

1st Course: Southern fried chicken skins with hot sauce and Kennerty farms honey

Amuse bouche_ Beef tendon _chicharrones_ (puffed beef tendon), beef jerkey powder, local hollandaise.jpg

Snacks 1_ Benne crackers, house-made pimento with Tennessee cheddar, Allan Benton's country ham, country ham deep-fried biscuits.jpg

2nd Course: Beet and tomato salad, fennel fronds, beet and plum-essence vinegar

2nd Course: Beet and tomato salad, fennel fronds, beet and plum-essence vinegar

3rd Course: Crab hush puppies

3rd Course: Crab hush puppies

Snacks 3_ Boiled peanut hummus with benne tahini, hoe cakes made from sweet North Carolina rice..jpg

6th Course: Locally caught Charleston sheepshead, clams, sweet corn, fennel fronds

6th Course: Locally caught Charleston sheepshead, clams, sweet corn, fennel fronds

4th Course: Smoked trout rib, house-made bbq sauce

4th Course: Smoked trout rib, house-made bbq sauce

5th Course: Cornmeal dusted North Carolina catfish with creamy white acre peas, wood fired corn, cabbage, and house-made mustard butter

5th Course: Cornmeal dusted North Carolina catfish with creamy white acre peas, wood fired corn, cabbage, and house-made mustard butter

7th Course: North Carolina duck breast with sweet potato farro, lacinato kale and bourbon-apple brown butter

7th Course: North Carolina duck breast with sweet potato farro, lacinato kale and bourbon-apple brown butter

8th Course: Country-fried rabbit, grits, and gravy

8th Course: Country-fried rabbit, grits, and gravy

Petits fours

9th Course: Butterscotch pudding, sea salt, peacan, whipped cream

9th Course: Butterscotch pudding, sea salt, peacan, whipped cream

10th Course: Peanut butter pie

10th Course: Peanut butter pie

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