In a September 24th article titled "Going for Gold," Post & Courier Food Editor Teresa Taylor writes:"Last week, [Richard] Stoney, whose family owns Kensington, and [Batt] Humphreys, a longtime friend and business associate, shared their tale and their table with students at the Culinary Institute of Charleston. A dozen or so class members and faculty visited Kensington in Berkeley County as part of the school's new "Farm to the Plate" course.
"Stoney also is an attorney and owner of Crew Carolina, a restaurant and catering group that includes Carolina's and the Boathouse restaurants. Humphreys is its communications director.
They and Carolina's chef Jeremiah Bacon served as hosts and educators for the excursion that took students into the rice fields and then to a plantation lunch under live oaks. Bacon rewarded them with a sumptuous platter of chicken and okra pilaf, or "perlo" in Charlestonese, made with fresh, handpicked rice."
They and Carolina's chef Jeremiah Bacon served as hosts and educators for the excursion that took students into the rice fields and then to a plantation lunch under live oaks. Bacon rewarded them with a sumptuous platter of chicken and okra pilaf, or "perlo" in Charlestonese, made with fresh, handpicked rice."
See the full story, complete with color pictures, at: http://www.charleston.net/news/2008/sep/24/going_goldprospects_look_good_carolina_r55495/
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