I love this story.  It seems like it came from a much simpler time.  Nothing is a secret anymore.  Can you imagine trying to hide something like this today in a world of tabloid journalism and out of control paparazzi?  Apparently my phone tracks me everywhere I go, which is bothersome, and I give myself up with constant facebook and twitter updates discussing my every move.  I wouldn’t be difficult to stalk.  What I’m not telling facebook they are figuring out and divulging to the world anyway.  I wonder if it’s truly possible anymore to go “off the grid.”  I’m going to say that I couldn’t do it.  I like the attention too much.

I read a story in the New York Times today about some kids from NYU, self described geeks, who are developing an alternative to facebook that allows you to stay connected with your friends but maintain your privacy.  We’ll see where that goes….My guess is that facebook will buy them out in two years for $100 million and then they’ll know more than they do now.  Way to go, kids.

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

It takes a team to pull together the amazing events that we host, and our interns are an important part of that team.  They tirelessly give of their time because they are interested in what we do and they gain valuable experience that they can take with them into the workplace.  We have a deep appreciation for these guys and wanted to show them a little love, so for the next few weeks we will take time out of our schedules to focus on them.  Thanks for all that you do to make us shine!

First up, Lauren Sweeney….

My name is Lauren Sweeney and I grew up in the small suburban town of Cold Spring Harbor, New York. The water is my lifeline so it is no wonder I chose to attend the College of Charleston as the beach is a quick step away and the sun is (mostly) always shining. Currently, I am a Senior at the College majoring in Business Administration with a concentration in Marketing. It has been an exciting semester for me, and my internship here at Patrick Properties Events has been full of activity. Prior to this internship I had no real experience or in-depth knowledge of events management, but after working with PPE I can’t imagine a profession in any other field.

This internship has introduced me to the many aspects of managing an event facility and catering operation. As an intern, I have been exposed to the all the stages of transforming an event proposal into a reality. It is hard to understand all of the intricacies involved in the execution of an event, and I am amazed daily with what the staff here at PPE is able to produce and accomplish. PPE’s properties, Lowndes Grove, The William Aiken House, and The American Theater, offer the perfect event space for any type and any size of event. Not being limited to one type of event has kept my intern experience exciting and fresh.

In my few months working here I have realized the staff at Patrick Properties Events is one to be admired and revered. The entire organization works together to challenge the impossible and produce truly incredible and one of a kind events. I could not have asked for a better experience or more welcoming organization than Patrick Properties Events!

The Cooper River Bridge run kicked off Friday with a luncheon at Lowndes Grove.  Though it was a little windy (think Twister), it was nothing that our staff couldn’t handle and the event went off without a hitch.  The table settings were lovely, the food was delicious, and we were fortunate to host the elite runners who were in town for the race, some former stars of The Biggest Loser, and our very own mayor, Joe Riley, among other notable Charlestonians.  Many thanks for a lovely Saturday on the banks of the river; I can’t imagine a more lovely setting for a luncheon.

If Brooklyn, NY assemblyman Felix Oritz gets his way, salt will go the way of trans fats in New York State and be banned.   In response to this absurd proposal, The New York Daily News wrote, “If State Assemblyman Felix Ortiz has his way, the only salt added to your meal will come from the chef’s tears.”

Ortiz says that he was compelled to propose this ban because his own father over-used salt his entire life and eventually had a heart attack.  Huh, if we trust this logic then we should probably ban chocolate chip cookies because I’m sure someone’s Dad had too many, gained too much weight, and had a heart attack.

Is too much salt a bad thing?  Of course it is.  But a world without salt seems pretty bland.

I’m all for healthy living, but there are benefits to salt.  Did you know that if you put salt in water before you boil eggs it makes the eggs easier to peel?  Did you know that salt is an important element of food preservation?  Did you know that sodium is essential for humans and one of the primary electrolytes in the human body?  Salt brings out the natural flavors in meat and fish, makes things like potatoes and pastas taste better, and even enhances the flavor of chocolate.  We’re all for being healthy here, and that’s why we offer lots of healthy choices on our menus, but please don’t take away our salt.  We swear that we will use it responsibly.

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.

Let’s talk a little bit about Saint Patrick, shall we?  Though we all know about green rivers, pints of Guinness, and pinching our friends who forget to wear green, few people know how the legend of the man came to be.

First off, and don’t shoot the messenger, my Irish friends, St. Patrick wasn’t Irish.  What????  Yes, it’s true.  Patrick was a Brit.  He was born around 390 AD to an aristocratic Christian family.  Though he was born a Christian, he showed no interest in religion during his youth.  In his 16^th year, his life changed forever.  He was kidnapped and sent to Ireland where he was made a slave and forced to tend sheep in the cold Irish countryside for seven years.  It was during this trying time that young Patrick became devoutly religious and embraced Christianity.

Legend has it while in Ireland a voice came to Patrick and told him to escape.  He managed to do so and found passage back to his native Britain.  Fickle voice that it was, it then encouraged him to go back to Ireland.  He followed his convictions, and this mysterious voice, and returned to Ireland to spread his message.  Life was not easy for Patrick in Ireland as he was harassed and beaten by thugs, shunned by the royals in Ireland, and denounced by the British.

Patrick died on March 17, 461 and was forgotten for years.  The legend around Patrick grew based on the word of monks and Patrick’s followers.  It was centuries later when he was named the Patron Saint of Ireland.

So raise a glass to Patrick and celebrate this day of Irish solidarity.  He went through some tough times and I’m sure he would be thrilled to know that an average of 13 million pints of Guinness will be consumed today.  Yay, St. Patrick’s Day!

Now on a serious note….As your fearless blog writer, I feel that I have a responsibility to share important topics with you and give you tips for healthy living.  In these fast-paced times of technological advancements, sometimes we forget the dangers of the World Wide Web, and I’m here to remind you.  If you are a wanted mafia Hit Man, you might want to lay off your Facebook page.  For more on this hilarious story, go here.

Anyhow, here at Patrick Properties we’re full steam ahead gearing up for the influx of holiday engagements and celebrations. Perhaps you’re getting a sparkly diamond from your beau for Christmas? Check out our links (scroll down, in the right column) to see recent wedding photos and start visualizing your special day at one of our four stunning properties.

If you’ve always dreamed of a Scarlett and Rhett southern wedding, the historic Lowndes Grove plantation is for you. Or, if you’re into vintage theme parties, the American Theater has Art Deco architecture and a customizable marquee to set the scene. The William Aiken House is romantic and timeless, and its location in the heart of downtown doesn’t hurt either. Also keep Fish in mind for all of your pre-wedding events like bridal luncheons, rehearsal dinners and farewell brunches. If you can dream it for your wedding, we have the appropriate venue to make it happen.

But let’s not get ahead of ourselves. If there’s no ring in your immediate future then let’s settle for planning your New Year’s Eve celebration! Oh, how we love to plan a party. Fish is offering a 4 course prix-fixe menu on New Year’s Eve for only $50 that looks divine. Here’s a hint for the first course: chestnut truffle mushroom vol au vent. Yum, right? You can add $15 for optional wine pairings and our regular seasonal menu will also be available. All guests will enjoy a complimentary champagne toast at midnight and we’ll have the New York City ball drop on our flat screen TVs. Please call (843) 722.3474 for reservations.

I’m off to brave the procrastinators shopping crowd. Wishing you the happiest of holidays!