News-Record.com

Because of my limited time, I opted for Taste of the Lowcountry, an hour-and-a-half class that delved into local Charleston flavors. The class included a discussion of herbs and spices and common flavors, and how they came to be in Charleston. You watch as a chef makes one Lowcountry entrée and one dessert. My class covered Shrimp and Grits (did you read my first posting?) and Strawberry Cobbler.

The Shrimp and Grits recipe was a little fancier than most that I’ve seen, but we got to eat what the chef created and I can tell you, it was wonderful. The cobbler was different than the cobblers I usually make. Instead of a runny batter that you pour over the fruit, the consistency of the chef’s batter was like cookie dough. She dropped it on top of the fruit like you would drop cookies.

It made sense after she told us that cobblers were named after cobblestone streets (which they have several of in Charleston). So you drop the dough in cookie-size blobs and as it bakes, it takes the shape of a cobblestone street. Who knew?

I thought that because Maverick Southern Kitchens includes two restaurants, a bar and a kitchen store, that the class could end up being one big sales pitch, but it wasn’t. I learned a lot and got to eat a couple of really nice dishes. The best part? When I got home, I was revved up to cook. I’ve made the strawberry cobbler three times already to rave reviews. (Mel's note: The cobbler is amazing!)

Strawberry Cobbler

3 pints strawberries, hulled and cut into large chunks
2 tablespoons bourbon
1 stick butter, softened
1 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
Pinch of salt
1 teaspoon cinnamon
½ cup sour cream

Pour the bourbon over the strawberries and let set 10 minutes. Meanwhile, cream the butter and sugar. Add the egg. Mix the flour, baking powder, salt and cinnamon. Add to the sugar mixture slowly until blended. Add the sour cream and mix only until blended.

Place the strawberries in a baking dish. Using a large spoon, drop dollops of dough randomly on top of the strawberries. Don’t spread the dough. It will flatten and spread as it bakes.

Bake at 350 for 35 minutes or until golden brown on top. Serve with good quality vanilla or cinnamon ice cream.

(Note: Instead of one big dish, you can use ramekins of any size to make individual desserts. You can also garnish with a sprig of mint.)

***

I only had time for the one cooking class, but if you’d like a little more culinary adventure, here are some other options:

-- If you can travel, here’s a site that offers culinary tours, including walking tours and bus tours. The group says that they “promote and support South Carolina's community of local growers and producers.” They also produce a quarterly magazine.

-- The Charleston Farmers Market is always a good option. Not only do they have locally grown vegetables and plants, you can often find ladies making Sweetgrass baskets.

Farmers Market
List of vendors
Sweetgrass baskets

-- If you’re more of an armchair traveler, this book was recommended to me.

Related posts:
From Charleston: On shrimp and grits
From Charleston: Chocolate chip cookies, anyone?
From Charleston: Where to eat