Two Boroughs Larder

Iberico Lardo

larder — Thu, 25 Oct 2012 22:03:55 +0000

We like to stay close to our sources of food. I believe the trendy word for that is “locavores”. Thing is… even though our menu is constantly changing, one mainstay is a belief in an ingredient’s ability to speak for itself. The farther you are from the ingredient’s soil, the more difficult that becomes. Period. It’s the difference between saying “Look at this beautiful thing” and “Look at what I did”. Perhaps a marriage of the two is the aim, the former being the most important.

Perfect example… our Iberico Lardo with Asian Pears and Arkansas Black Apples. Simple, close to home. Look at this beautiful thing.

Beef & Whiskey Meet+Eat @ The Gin Joint!

larder — Sun, 14 Oct 2012 23:59:14 +0000

Beef for your health; Whiskey for your soul.

Join us for our up-coming installation of Meet+Eat Dinners in collaboration with our friends at The Gin Joint!

In a dine-around of sorts, we are teaming up with the spirit mavens on East Bay St. Sunday October 28th to create a 5 Course tasting menu to be paired with 5 Hand Crafted Cocktails for $65.

Buy your tickets online and keep an eye on our blog, Facebook and Twitter for more Larder Happenings!

As our friends in the Joint say, “Drink Proper, Speak Easy!”

Burger Wednesday!

larder — Tue, 09 Oct 2012 23:56:00 +0000

For those of you that have not yet experienced a Burger at the Larder, we’d like to invite you into the loop.

The Burger has popped on and off of our menu here at the Larder for some time, and it’s always a hot commodity. In order to leave our menu options open and adventurous, we have decided to make it a weekly special. Every Wednesday beginning at 5:00, our decadent Burger will become available for dine-in guests (no take-out here, this is a very serious Burger) while supplies last.

The details may change, but you’re going to get Two Patties on Brioche with Nueske’s Bacon and Mornay. Last week it was served with Beer Mustard and a Farm Egg. Next week will have another surprise under it’s bun!

Ultimate Critics Dinner

larder — Thu, 04 Oct 2012 22:29:58 +0000

The BB&T Charleston Wine + Food Festival®’s third annual Ultimate Critics Dinner presented by Limehouse Produce took place last night at the lovely at Old Towne Creek County Park in West Ashley.

Selected by a panel of food critics and writers by secret ballot, Josh joined chefs Jeremiah Bacon (The Macintosh), Mike Lata (F.I.G.), Sean Brock (McCrady’s and Husk), Michelle Weaver (Charleston Grill), and Frank Lee (Slightly North of Broad) alongside pastry chef Emily Cookson (Charleston Grill). With Patrick Emerson of Maverick Southern Kitchens leading a team of Sommeliers and Mickey Bakst of Charleston Grill hosting, guests were invited for a first look at the historic 55-acre property previously known as Ashem Farm.

Our Assistant Manager served the event and was able to snap a few discreet photos throughout, so we thought we’d share them with you!

September Meet + Eat

larder — Fri, 28 Sep 2012 13:52:07 +0000

The Larder was closed to the general public last night for a SOLD OUT September Meet + Eat Dinner with 5 Courses paired with 5 Wines. We want to thank those that came out to show their support and embrace our Boroughs! If you missed your opportunity to join us, sign up for our Infrequently Emailed Newsletter for advanced warnings on all goings on.

Our doors open again this morning and we are back to our regularly scheduled programming!

Okra

larder — Sat, 22 Sep 2012 23:43:41 +0000

In yet another piece from the Charleston City Paper our Sous Chef explains how Okra is used in the Larder.

Our photos get some shine as well…

Just Desserts?

larder — Thu, 20 Sep 2012 22:47:20 +0000

The Charleston City Paper got the scoop on our evolving Dessert Menu!

Eat This! Charleston

larder — Thu, 30 Aug 2012 22:33:30 +0000

Josh shares his recipe for Cumin Scented Confit Lamb Belly and a bit of his background with Eat This!

Romanesco Broccoli. Tasty and Mathematical!

larder — Sat, 18 Aug 2012 23:33:48 +0000

Romanesco has been popping up all over our menu once the gents in the kitchen got ahold of it this past week. Nearly every guest has not only noticed, but also inquired as to the delicious and somewhat mysterious ingredient.

Romanesco Broccoli is also referred to as Roman Cauliflower, and was first documented in Italy in the sixteenth century. The head of Romanesco broccoli is a visually striking example of an approximate fractal in nature. Each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. The number of spirals on the head of Romanesco broccoli is a Fibonacci Sequence.

Here is some more info on Fibonacci Numbers found in Nature, if you’re into that sort of thing.

Pursing Pinot Tasting Notes

larder — Wed, 15 Aug 2012 22:54:59 +0000

Our friend Catherine of Pursuing Pinot popped by a second time to give us some blog love and share some notes on our Barrelfish Brodetto and Bavette Steak!