SCOVG20 digital edition-1 - Page 10



Course 1
Amuse Bouche
PREPARE A FIVE-COURSE MEAL WITH RECIPES FROM
OUR 2019 CHEF AMBASSADORS
By Libby Wiersema
Farm-to-table is not just a trend
in South Carolina—it’s a tradition.
Generous access to farm-fresh
meats and produce, plus
straight-off-the-boat seafood set
the stage for South Carolina’s
Chef Ambassadors to create
inventive, ingredient-driven dishes
that pay homage to the state’s rich
food heritage and keep diners
coming back for more.
Deviled
Eggs
Chef Jessica Shillato
SPOTTED SALAMANDER CAFÉ
COLUMBIA
Chef Jessica Shillato is the whirling dervish of deviled eggs, serving 1,600 a month
in her Columbia café. She is famous in these parts for her surprising take on this
simple Southern classic, her tasty twists dictated by what’s seasonally available.
“Spotted Salamander is lucky enough to deal with many area farmers who supply most
of our eggs,” she says. “We serve deviled eggs every day, topping them with different ingredients. The sweet and salty South Carolina pecans are one of my favorites.”
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Each year, in conjunction with the South Carolina Department of Parks, Recreation & Tourism
and the Department of Agriculture, the Governor’s office selects chefs from across the state to serve
as ambassadors. Through educational programs and cooking demonstrations, South Carolina Chef
Ambassadors help bring the important stories of South Carolina food culture to the public.
But South Carolina flavors aren’t just a restaurant experience. Here, each of the 2019 Chef
Ambassadors shares a recipe that you can follow in your home kitchen to create a fabulous,
five-course meal using some of their favorite local ingredients.
8
INGREDIENTS
1 cup chopped South Carolina pecans
1 egg white
½ cup granulated sugar
½ teaspoon salt
½ teaspoon celery salt
½ teaspoon cayenne pepper
12 eggs, hard boiled and peeled
½ cup Duke’s mayonnaise
2 tablespoons yellow mustard
½ teaspoon salt
½ teaspoon Cajun seasoning
Preheat oven to 300º. Toss pecans and egg white in a bowl with sugar, salt,
celery salt and cayenne pepper. Spread onto a parchment-lined baking sheet
and bake for 40 minutes, stirring halfway through.
Slice boiled eggs in half. Remove yolks and blend with mayonnaise, mustard,
salt and Cajun seasoning. Fill each egg with yolk mixture and top with pecans.
Refrigerate covered until ready to serve.
DiscoverSouthCarolina.com
6-15_Chapter 1_Food and Drink.indd 8
11/15/19 4:29 PM





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