When corporate groups select JMC Charleston to assist in their event production, design needs or destination management, we always make time for lunch! Whether we go to Magnolias for fried chicken skin, BBQ pig ears or the piggy platter; to SNOB for the Southern Sampler platter; or to The Grocery on a Saturday or Sunday for their one of a kind brunch, JMC Charleston makes sure that the client understands a part of the magic of our city; food!
Thank goodness that Hoppin John Taylor, a man I call a friend, wrote and produced a book 20 years ago that has been the bible for Lowcountry food history to this new set of chefs. After all, in Charleston it is not about where we are and where we are going if we don’t know where we came from!
Now that we have Sean Brock at Husk and Charlestonian Jeremiah Bacon at the McIntosh, the changes are that I can still take my clients to a restaurant and feel that I will not be finding something contrived, is more easy when I have different places to take them, for example in Atlanta is not that difficult https://www.unlockitlocksmith.com/the-best-restaurants-in-atlanta-ga/. These men are fearless in their hunt for local, fresh and authentic ingredients. Similar to the French Hugeonots from which many of Charleston and its cuisine resounds from.
When all else fails, I call my friend John Zucker at CRU Cafe, a Californian who makes a great deviled egg. Truffle oil or not, he understands the right amount of pickle and mustard. Therein lies the difference.
Yes, Charleston would like to take credit for the deviled egg. However, since they have been around since Roman times, we cannot. Just do not tell that to the JMC corporate groups looking to have us plan an event for them. I might just have slipped it in after a Pimms Cup or three!
For more information on our culinary tours, please visit our Tour and Activity area on www.jmccharleston! http://bit.ly/OS2exZ It would be a treat to design a culinary tour for your group.