This is one of those stories that might best be served with an opening line like, “Once upon a time.” It’s the kind of thing that happens in Nora Ephron movies or Sandra Bullock rom-coms (pre-Oscar, of course). It’s the tale of two extraordinary people from vastly different backgrounds who meet in an exotic place at just the right time and sparks fly. It’s also the story of a pair of world-class chefs and caterers – Christopher and Bethany Hewitt – with a passion to match their motto: Live, love, eat good food!
On September 10, Beaufort’s local farmers, food artisans and area chefs will join together to create a farm-to-table supper with a twist. “The Farmer’s Table” will feature several of Beaufort’s finest chefs preparing locally sourced food in support of the Lowcountry Food Bank’s Growing Food Locally program. The festivities begin with small bites, bluegrass music and a tour of Habersham Farms, followed by a three-course collaborative supper coordinated by Plums Inc. Executive Chef Jim Spratling. The evening’s goal is to raise $15,000 through ticket sales and sponsorship donations, which will provide 50,000 pounds of fresh, local produce to local families, children and elderly in Beaufort County.
True barbeque fighting is not for the faint-of-heart! It's a never-ending battle. Which is best – eastern North Carolina vinegar and pepper, western North Carolina tomato sauce or South Carolina spicy mustard sauce? Folks with an opinion on the matter are dead set in their ways. Don't waste your breath on the discussion. Over the years I've had to listen to other people's thoughts on the subject, even when I happen to know for a fact that vinegar and pepper is the only way to cook pork barbeque. The best thing too do when you find yourself in the middle of a barbeque argument is to keep your mouth shut and smile. Still, everyone will agree that pork barbeque is mighty fine eating! One of the great things about pork barbeque is that it's not fancy food.
When Life Behind Bars first debuted we included a kind of sliding bar scale explained thusly: “Like the crew of comically dysfunctional regulars holding down the stools at Cheers, or the desperate gin-soaked refugees from a world gone mad at Rick’s in Casablanca, sometimes you want to go where everyone knows your name - or no one does. Or maybe some do and some don’t. Some places are more Cheers than Rick’s and visa versa while some are a bit of both.” I’m invoking this scale once again, although something tells me this time there may be changes.
Recently my doctor suggested I get a full physical, not because anything was particularly wrong or suspicious but it had been about three years since I'd had one. When I asked what it would entail, he said, "Oh, the usual…cardiogram, blood screening, blah, blah, blah… check your liver…"
Check my liver?! After Water Festival?! I don't think so!
If variety is the spice of life, then feta is the cheese – at least in this week’s recipes! Feta is a brined curd cheese that's traditionally made in Greece. It's an aged crumbly cheese, commonly produced in blocks and has a slightly grainy texture. The Greek word “feta” comes from the Italian word “fetta” which means “slice.” Feta was introduced into the Greek language in the 17th century. Opinions vary whether it refers to the method of cutting the cheese in slices to serve on a plate or slicing the cheese to put it into barrels. Traditionally, feta is made in the lower Balkan peninsula from sheep's milk. Goat's milk has been used in recent times. Feta is delicious as a table cheese, in salads, and with pastries in baking. It can also be served cooked or grilled and adds a salty alternative to other cheeses in a variety of dishes.
Food & Drink
This is one of those stories that might best be served with an opening line like, “Once upon a time.” It’s the kind of thing that happens in Nora Ephron movies or Sandra Bullock rom-coms (pre-Oscar, of course). It’s the tale of two extraordinary people from vastly different backgrounds who meet in an exotic place at just the right time and sparks fly. It’s also the story of a pair of world-class chefs and caterers – Christopher and Bethany Hewitt – with a passion to match their motto: Live, love, eat good food!
On September 10, Beaufort’s local farmers, food artisans and area chefs will join together to create a farm-to-table supper with a twist. “The Farmer’s Table” will feature several of Beaufort’s finest chefs preparing locally sourced food in support of the Lowcountry Food Bank’s Growing Food Locally program. The festivities begin with small bites, bluegrass music and a tour of Habersham Farms, followed by a three-course collaborative supper coordinated by Plums Inc. Executive Chef Jim Spratling. The evening’s goal is to raise $15,000 through ticket sales and sponsorship donations, which will provide 50,000 pounds of fresh, local produce to local families, children and elderly in Beaufort County.
True barbeque fighting is not for the faint-of-heart! It's a never-ending battle. Which is best – eastern North Carolina vinegar and pepper, western North Carolina tomato sauce or South Carolina spicy mustard sauce? Folks with an opinion on the matter are dead set in their ways. Don't waste your breath on the discussion. Over the years I've had to listen to other people's thoughts on the subject, even when I happen to know for a fact that vinegar and pepper is the only way to cook pork barbeque. The best thing too do when you find yourself in the middle of a barbeque argument is to keep your mouth shut and smile. Still, everyone will agree that pork barbeque is mighty fine eating! One of the great things about pork barbeque is that it's not fancy food.
When Life Behind Bars first debuted we included a kind of sliding bar scale explained thusly: “Like the crew of comically dysfunctional regulars holding down the stools at Cheers, or the desperate gin-soaked refugees from a world gone mad at Rick’s in Casablanca, sometimes you want to go where everyone knows your name - or no one does. Or maybe some do and some don’t. Some places are more Cheers than Rick’s and visa versa while some are a bit of both.” I’m invoking this scale once again, although something tells me this time there may be changes.
Recently my doctor suggested I get a full physical, not because anything was particularly wrong or suspicious but it had been about three years since I'd had one. When I asked what it would entail, he said, "Oh, the usual…cardiogram, blood screening, blah, blah, blah… check your liver…"