I think that one of my favorite parts of this summer thus far has been Bastille Day!

Fish welcomed hundreds of partygoers and had a blast right along with them.  There was a pomme frite guillotine, a grape stomper, two gorgeous bunnies named Mr. and Mrs. Confit, and, of course, the entertainment.  The singing, the dancing, the all around revelry, was fantastic.  Even we can’t wait to see how we top this year’s event!

Next up for Fish is our 10^th anniversary!  It’s quite a feat to last 10 years in this business, so we are incredibly proud of our accomplishment.  To celebrate we will be offering our $25, 3 course prix fixe, Mercy of the Chef, all week long next week!  From Monday through Saturday join us to enjoy the best deal in town!

In addition to all the festivities at Fish, Lowndes Grove and William Aiken House have hosted some amazing weddings this season.  As week turns into weekend we always look forward to seeing the coordinators arrive and turning the properties into someone’s dream.  It’s truly wonderful to be a part of the best day in someone’s life.

We would like to share these gorgeous properties with everyone, so we are offering a fabulous deal for the remainder of the year.  The venue rental rate is now 50% off for August, September, October, and November of 2010.  For the holidays, we will offer our special 4 for 4 deal in December.  4 properties for $4 per person!

Call soon to book your event before all the dates are gone!  843-853-1810.

We are blessed to do what we do, and thank you all for being a part of it!

Here’s to keeping cool through the dog days!

You look great, but I'm just not feeling you...

I want to like them, I really do.   I love the idea that they are so limited and coveted and fleeting.  I love that chefs work tirelessly to create the perfect accompaniments to show off their delicate flavor. I love that people in the food community start salivating at the first mention of a soft shell crab.  What I don’t love…is the soft shell crab.  I don’t know what it is about it that is not working for me this year.

What I do love and dream of as winter turns to spring are morels, ramps, spring onions, asparagus (Oh, asparagus!!!), peas……the list goes on and on.

You I want to eat.

Now I say, bring on the tomatoes and the peaches.   I’m ready for you, summer.

You are gorgeous!

]]> http://blog.patpropllc.com/food-shame/feed/ 4 http://blog.patpropllc.com/meet-the-interns-part-how-do-you-write-four-in-french-featuring-elizabeth-lewis/ http://blog.patpropllc.com/meet-the-interns-part-how-do-you-write-four-in-french-featuring-elizabeth-lewis/#comments Wed, 28 Apr 2010 19:04:01 +0000 Patrick Properties http://blog.patpropllc.com/?p=1369

My name is Elizabeth Lewis and I am from Sumter, SC, a small city about two hours outside of Charleston.  My grandparents lived in Charleston most of my life, so it was almost my second home.  I fell in love with the city during the duration of my numerous visits, so when it was time to choose a college I could not think of anywhere I would feel more at home.  I am currently a senior at the College, anxiously awaiting graduation with majors in Business Administration and Hospitality & Tourism.  As school concludes, I find myself searching for a job within the Wedding and Event Industry.

My internship with Patrick Property Events as enlightened me more than I ever imagined it would.  I have been focused on event planning for quite some time.  Seeing the looks of pure joy on guests’ faces at events has convinced me that this is the industry I belong in.  Of course, preparing for events is not all the glitz and glamour many people think it is, but working with the staff at PPE has made the “dirty” work enjoyable as well.  One of the most prominent lessons I have learned at PPE is how important teamwork is; an event is impossible to run smoothly without good communication.

As frequent readers know, Patrick Properties owns several one-of-a-kind locations, all of which I have thoroughly enjoyed.  The William Aiken House is abundant with historic ambiance and each event looks gorgeous.  The American Theatre is a classic theatre, but I feel that the venue is perfect for modern events with a classic feel.  The few times I have gone to Fish have been great as well.  Working with the chefs has been a good experience and I love how the restaurant practices sustainability.  Though I love all four locations, Lowndes Grove had my heart from the beginning.  While the plantation is located downtown, once you step foot within the gates you feel as if you are in another world.  This location is full of classic southern charm.

The event that stands out the most to me took place at Lowndes Grove.  My description of the event would be extravagantly simple.  Navy blue linens with bright purple and pink flowers adorned the wedding, with a long rustic table as the center of the floor for the bride & groom and family.  The ceremony faced the Ashley River, and the reception took place outdoors as well, a perfect setting to view the beautiful sunset over the river.  All of the guests expressed abundant happiness for the couple and danced the night away.  Catching glimpses of the groom’s loving glares at his new bride reinstated why I love being a part of the event industry.

As the internship with Patrick Property Events comes to an end, the only regret I have is that I did not have more time to be involved.  Constantly, I would catch myself wishing I were doing some kind of work with PPE rather than my current job, or anything with school.  Everyone I have gotten to work with at PPE has been wonderful and have all taught me many new insights to the industry.  Just as with graduating, leaving Patrick Property Events is a bittersweet goodbye.  I will never forget the experiences I have had and will be forever grateful to have had such a fantastic learning experience with the amazing PPE staff; so thank you, to all of you.

The Oak Bar at the Plaza, NYC

How do I love thee, let me count the dirty martinis….

The Oak Bar, to me, exemplifies all that is wonderfully Manhattan.  I never minded going there and spending $20 on a martini (though my husband didn’t feel the same way when we visited in February) because to me, I wasn’t paying the money for the booze, I was paying for the experience.   I was paying for the privilege to sit in this venerable institution and, for a minute, pretend that I belonged to a different world, in a different time.  It’s romantic, it’s clubby, it sits on the edge of the most glorious park in the world, and they make a mean dirty martini (Vodka is my liquor of choice for a martini; I’m not a gin girl).  Oak Bar, I love you. I promise never to visit Manhattan and not pay you a visit.

I think I’m a little bit obsessed with the romantic connection between writers and bars.  Visions of the Algonquin Round Table dance through my head whenever I read The New Yorker, but I think that the idea of the Southern writer with the ever-present cocktail is even more prevalent.  I can’t even think of Faulkner without hitting the bar.   Maybe that’s where my slight obsession with a beautiful rocks glass, perfect ice, and a slow pour of bourbon came from.

Just so you don’t think I’m a total snob, I’m equally in love with plenty of dive bars.  There’s nothing better than to be able to go into a place and drink the blues away or just casually hang out with your friends.  You don’t have to be decked out, you won’t find a $20 cocktail, and there may or may not be some sort of debauchery taking place at any given moment.

In NYC, I love Joe’s Bar in the East Village.  I’ve spent many a night and many a dollar listening to the best country music jukebox in NYC at this place.  I grew up in SC and didn’t love country music until Joe’s…go figure.  Also, if this place could talk, I’d cut its tongue out.  As for a dive bar in Charleston, I have to be honest and say that I don’t really have a favorite dive bar in Charleston.  I’ve gone through a few since I’ve been here, but nothing has stuck the way that Joe’s did.  What about you guys?  Favorites?  Suggestions?

The restaurant bar….one of my favorites.  I have a couple places that I love here in Charleston.  I must be honest and say that the bar at Fish is awesome.  I love going there after work for a lovely glass of wine (the picpoul is my new obsession) and some of the best tuna tartare I’ve ever eaten.  The bartenders are friendly, the ambiance is cool, and there’s always a fun cast of characters to run into.  If Evan is working, ask for The 49’er.  A delicious concoction of bourbon, lemon, and agave nectar that will make you thank your lucky Kentucky stars for the invention of that sweet nectar of the gods…can you tell I like it?  Make sure you asked him whose idea it was to make this drink.

My other favorite restaurant bar in Charleston would probably be McCrady’s.  They make a killer drink, Sean Brock’s food is sublime, and the historic setting couldn’t be prettier or more charming.  It’s another must.

My favorite bars are like my friends.  Each one puts me in a different mood and makes me happy in a different way.  I can move anywhere in the world and find a favorite bar…it’s a talent of mine.

*For the purpose of full disclosure I must add that I was sober when I wrote this

Today my iphone informed me that on this day in 1888, Thomas Green Clemson died and bequeathed his estate to the State of South Carolina, establishing Clemson Agricultural College.

Now I know there’s a ton of Clemson and University of South Carolina rivalry that exists in our state, but we aren’t going to go there (Clemson is better).  Instead, we are going to focus on the achievements of Clemson and bring up USC at a later time (probably not).  Just kidding, Gamecock fans, there’s room in this state for more than one University.

It is worth mentioning, however, that Clemson is ranked as the 22^nd best national public university by US News and World Report and #10 in “Quality of Life” by the Princeton Review.  That’s a great achievement for a South Carolina school and we should all be proud.

Go Tigers!    

Wanna know what else happened on this day in history?

In 1199, King Richard I of England dies from an infection following the removal of an arrow from his shoulder (bummer).

In 1667 an earthquake devastates Dubrovnik, then an independent city-state.  (Dubrovnik is mentioned in one of my favorite films, if you can guess what movie this is from, we’ll give you a prize.  Here goes:  “You’re in Dubrovnik, I can’t hear you.”  If you come in any night this week and mention the name of the movie to the bartender, your first drink is a buck   *this applies to house liquor, wine, and beer*).

In 1671, Jean-Baptiste Rousseau, French poet, is born.

In 1814, Napolean abdicates and is exiled to Elba.      

In 1862, The Battle of Shiloh, an important battle in the American Civil War, begins.

In 1917, The United States declares war on Germany.

In 1929, Huey P. Long, the Governor of Louisiana, is impeached by the Louisiana House of Representatives.

Seriously, would you trust this face?

Also on this day in 1929, Andre Previn, German-born composer and conductor, is born.

In 1935, Edwin Arlington Robinson, American poet, dies.  (Robinson wrote Richard Cory, if you haven’t read it, you must do so).

In 1947, the first Tony Awards are presented.

In 1973, The American League of Major League Baseball begins using the designated hitter.

It’s no secret that obesity is a problem in this country.  You can barely turn on the television without hearing about what is quickly becoming an epidemic.  Kids lunches are unhealthy, portion sizes are out of control (muffins shouldn’t be the size of footballs, people), and our ever increasing work days have led to a shortage of healthy, home cooked meals, simply because we no longer have the time to cook them.

What is news to us, however, is that portion sizes have also increased in the art world.  Huh?  Yes, it’s true.  Researchers from the International Journal of Obesity analyzed depictions of The Last Supper, including Leonardo da Vinci’s famous painting, and found that between the years 1000 and 2000, the portion sizes in the paintings increased dramatically.  Specifically, “over that 1000 year period, the main course size increased by 69%, plate size 66% and loaves of bread 23%.  The biggest increases in size came after 1500.”

Now there are a few guesses as to how this came to be.  The first thought is that as food became more plentiful around the world, artists changed their depiction to reflect this.  This probably wasn’t even intentional, but rather a subliminal reflection of the bounty that was more commonplace.  As food became more available, people became accustomed to different portion sizes.  What was once simply for survival slowly became something to enjoy.

Meals should be savored.  It is a time to slow down our fast paced lives and commune with our family and friends, a time to reconnect and share stories of our days with our loved ones, and a time to gather together with those that you don’t see everyday to enjoy each other’s company.  We are firm believers in taking time to enjoy life, and nourishing your soul and body is an important part of that equation.  Keep having your feasts, people, just think about cutting back those portions a bit, cut down on the fat, and be healthy!

Trying to be more calorie conscious?  Have lunch with us at Fish

Our Moo Shoo wrap with a cucumber salad side is only 450 calories.  That will get your swimsuit ready in no time, which is a good thing since it’s going to be 87 degrees in Charleston today.

BOUILLABAISSE by Nico Romo

Ingredients

Broth:

1 celery stalk, chopped

1/2 onion, diced

1/4 cup ginger, chopped

1/4 cup garlic, chopped

1/2 teaspoon powdered saffron

1/2 cup white wine

2 teaspoons salt

1 kaffir lime leaf

1 lime, juiced

1/4 teaspoon freshly ground black pepper

1/2 piece of lemon grass, chopped

a couple of fish bones, if available

Fish:

3 of more different kinds of local fish cut into small pieces (ex. 4 oz. porgy, scallops, shrimp)

4 clams

1/2 cup olive oil

1/2 cup shallots, thinly sliced

1/2 garlic clove, crushed

Vegetables:

1 fingerling potato

1 leaf baby bok choy

3 oyster mushrooms

1/4 sweet red pepper, sliced

1/4 teaspoon freshly ground black pepper

2/3 cups white wine

Sliced French baguette bread

Method

1.  Begin with the broth:  Combine all of the broth ingredients together in a large pot and simmer for 25 minutes.  Skim the broth and pass through a chinois.

2.  Prepare the fish:  Heat 1/4 cup of the olive oil in a large (6-qt) saucepan.  Sear the scallops, fish, and shrimp and then remove them from the from the pan.  In the same pan, drop the clams, garlic, and shallots and add the broth and bring to a boil.  Once broth comes to a boil, add all vegetables to the pan.  Sauté everything together until the vegetables are crunchy and clams are cooked thoroughly.  Add crushed garlic (more or less to taste), fresh ground pepper, and sweet red pepper.

3.  To serve:  Add salt and pepper to taste and add lime juice if needed.  Place a thick slice of crusty French bread, plain or slightly toasted, into a soup bowl.  Spoon the vegetables, fish, and broth mixture over the bread and enjoy.

Richard preparing for a tasting

Surprise in the Fish cooler

Fresh, Local Red Snapper

Fresh Tilefish, clear eyes

Charron cleans an amberjack

Trigger happy: Chef de Cuisine Charron Henry & triggerfish

Nico with a pork loin

Whole hog!

 Call (843) 722-3474 for reservations to experience all these fresh ingredients at Fish this weekend, or any weekend!

Let me paint the picture: After settling in at the purple heart bar (at a comfy barstool with a back- that’s key for this girl) I order my signature Sapporo and my friend grabbed a Yeungling. Delicious beverages in frosty glasses, we’re a pair of happy campers. Then the lovely bartender, Martha, gives us the run down on the $4 bar menu offered only on Mondays and says we have to, have to, have to try the duck sliders. Twist my arm, put us in for a pair (two in each order) and the BBQ pork wonton nachos that are covered with – get this – fondue. FONDUE!

I hadn’t had more than 4 sips of my drink when the food arrives – super speedy – and it is unbelievable. We stuffed our faces with the sliders, the nachos and then we ordered fries covered in truffle oil and parmesan cheese to top it off. Bar food heaven. And they were only $4 each! The best part was that our bill was under $20 for both of us put together and we were stuffed. It was the happiest little happy hour I’ve had in a long, long time.

Check it out – every Monday at Fish from 5:30 – 8:00 pm with Martha at your service.

BBQ Pork Wonton Nachos = $4

Two Duck Confit Sliders = $4