Around 1:30 a.m., we felt we were in a good place and decided to wrap it up so we could rest up for a busy service the next day.
I read things about how people in the Lowcountry like perfectly separate rice, but our rice was never like that.Our rice was a little bit firmer and a little bit more stuck together so that you could pour gravy over it, and then it would fall apart.
Jasmine rice gave me the thing that was closest to that for a really reasonable price.So that's at home and at the restaurant, that was our go-to rice..It was a great revelation, realizing that with every kind of grain, there was so much personality..
When did you start becoming more of a rice nerd?.A lot of that was Anson Mills.
I had read about Carolina Gold rice before the restaurant opened and Anson Mills' name came up.
I emailed, as it turns out, Catherine Schopfer [partner and chef liaison for the company] and started a beautiful friendship.1 cup Ruby Port or Madeira.
1 cup dry red wine.2 sprigs fresh tarragon.
3 ripe but firm Bosc pears, peeled, halved and cored.1 cup heavy cream.