For our final night in Charleston, we took another cooking class at Charleston Cooks. This week’s class focused on seasonally appropriate dishes, traditional to the South Carolina Lowcountry. Since fried chicken for ten is a little labor intensive for a two-hour class, we did pan-fried chicken strips, which our instructor, Emily, said was a little more “attainable” for most of us and she’s right. They were served atop a salad with fresh grilled peach vinaigrette. Then we have a crab cake with a wonderful sauce that shouldn’t really be called tartar sauce and purple potato and sugar snap pea salad. Rounding out the plate is a buttermilk biscuit sandwich with heirloom tomato and basil aioli.
She instructed us as a group on the process and techniques involved in preparing each dish, then the class divided up and smaller groups focus on one part.
Mark and I did the crab cakes. In retrospect, I probably could have used more practice with the biscuits, but it did sort of demystify the process of producing a really good crab cake.
Not pictured is the strawberry upside down cake. I wish I had taken a picture of it, they were darling little individual cakes, but by then I was in a feeding frenzy. It was a light sponge cake topped with fresh strawberries baked into slightly crunchy, caramelized butter and brown sugar topping. I am now very hungry from describing that meal.
Sadly, we departed Charleston this morning, but I’m not done telling you about all the things I love about it. That’s going to take a couple more days. In the meantime, we are bound for Georgetown, SC and either away from or into Tropical Storm Beryl. Who knows?