Chefs of Carolina

Interviews

Smoke BBQ - Chef Roland Feldman

Opening in 2015, Smoke BBQ restaurant has been providing what brothers Roland and Michael Feldman call “Elevated BBQ.” This “Elevated BBQ” concept brings together the Carolina culinary tradition of smoking meats with the artistry found through using fine dining techniques. Chef Roland Feldman talks about Carolina BBQ, hickory smoke, and brisket among other subjects.

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Brick House Farms

While at the Johns Island Farmers Market, I spoke to Jim Lyle of Brick House Farms located in Cherokee Country, SC near Gafney and Spartanburg. We discussed grass fed beef, pastured pigs, heritage poultry and shiitake logs.

Yes, you read that correctly, Shiitake Logs!

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Fruit Creations and Catering by Jestine

Jestine Clark-Cochran of Fruit Creations and Catering by Jestine makes several homemade jellies jams and relishes including her Strawberry Jam, Pear Relish and Chow-Chow. Fruit Creations and Catering by Jestine is located in Ladson in Charleston Country, SC and you can find her products at many local farmers markets.

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Captain Tommy Edwards Shrimp and Seafood

We spoke with Grace Edwards, wife of Captain Tommy Edwards, whose Mrs. Judy Too brings in Carolina shrimp to the docks of Shem Creek in Mount Pleasant. Mrs. Edwards was at the Shem Creek Fisheries Wharf Seafood Market. where she sells shrimp and calamari.

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Charleston Artisan Cheesehouse

Chef Greg Tatis is a true artisan cheese maker producing all his cheeses by hand. His goal has been to create local, healthy, and artisanally produced cheeses crafted and aged here in the Carolinas. 

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Mount Pleasant Town Councilman Mark Smith

Mark Smith, town councilman for Mount Pleasant, SC talks about the great Carolina Seafood brought to the historic Shem Creek docks and how Mount Pleasant started their own Fish Market to help bring delicious Carolina shrimp and seafood to the public while supporting local shrimpers and fishermen.

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