Bless the chefs!

From: Becky Billingsley, Myrtle Beach

I’m so lucky to live in a place where skilled chefs are enthusiastic about promoting South Carolina foods. They are going to save me this week!

For breakfast I did all right on my own: Coffee from Charleston Roasters, and blueberry muffins I made with local berries and House Autry Cornbread Mix.

For lunch I was in heaven! This particular corner of nirvana is at WaterScapes restaurant, which is beside the Intracoastal Waterway inside the Marina Inn at Grande Dunes. That’s where Executive Chef James Clark works his magic, and he threw himself into this week’s challenge with aplomb.

For lunch today he cooked:

A salad of local tomato and cucumber slices dressed in a barely there vinaigrette, with two drops of balsamic syrup on the plate and garnished with peppery fresh watercress. This was served with the lightest, fluffiest little ole biscuits imaginable, made with flour from the Atkinson Milling Co. in Selma, N.C.

Chef James gave us each two small entrees: Murrells Inlet Black Sea Bass and Braised Carolina Pork Shoulder.

The fish was perfectly cooked; moist and when your fork touched it, it flaked. It was served with sauteed yellow wax beans, heirloom tomatoes and red onions, all from Indigo Farms (a local truck farm). It was topped with a spoonful of white corn relish.

The Carolina Pork Shoulder was cured overnight and then braised with fisgs, dates, pineapple juice and white wine. It was then glazed with a South Carolina mustard barbecue sauce and served with a big slice of sauteed pattypan squash and a whole piece of fried okra. The veggies were from the chef’s own garden.

For dessert: Indigo Farms blueberries and blackberries, and a generous spoonful of fresh peach ice cream.

Oh yeah, I’m lovin’ this challenge!

Tip for other challengers: Margaret Holmes canned veggies are from South Carolina! As long as I have those and my bag of Carolina Plantation Rice, and good friends like Chef Clark, I won’t starve this week.