SCOVG20 digital edition-1 - Page 11

Course 2
Course 3
and Ham
Chef Kelly Vogelheim
Chef Brandon Carter
South Carolina is the No. 1 producer of peaches in the Southeast, so it stands to reason
they figure prominently on menus across the state. Chef Kelly Vogelheim knows just
how to use these sweet, blushing beauties to enhance summer dishes.
“We must take advantage of this delicious fruit and its availability,” she says. “Chopped
South Carolina peaches, cucumbers and tomatoes make a beautiful soup or garnish.”
Guests of Town Hall in Florence flock to the restaurant to experience Vogelheim’s
execution of dishes that reflect the state’s rich history. Peaches—the official state fruit—
have been grown here since the 1800s. To make use of the state’s bumper peach crops,
Vogelheim developed this refreshing recipe.
3 cups fresh peaches, peeled and chopped
3 tomatoes, chopped
1 cucumber, chopped
½ cup red onion, chopped
1 teaspoon minced garlic
¹/³ cup lime juice
¼ cup rice vinegar
Salt and pepper
Dash of hot sauce
1 to 3 teaspoons sugar
You’d have to eat your seafood on the dock and your veggies in the field to experience
dining fresher than the dishes at FARM. This salad dish of fresh figs and country ham
is set off by subtle hints of two other local favorites: cotton-field honey and Bulls Bay
Carolina Flake Salt harvested from Charleston waters.
Carter says the state’s long growing seasons and pristine seafood drive his creativity.
“Having a connection to the hard-working people who grow and harvest the food we
serve tells a better story,” he says.
“I love the simplicity of this dish. The sweet, smoky and salty aspects really hit all of
the right notes that reflects this region.”
12 slices of country ham
10 ripe Turkish figs, halved
1 tablespoon cotton-field honey
1 tablespoon of fruity olive oil, more to finish
½ teaspoon semi-coarse, freshly ground black pepper
Bulls Bay Carolina Flake Salt
Divide the slices of ham between four plates. Toss figs with honey,
olive oil and black pepper. Arrange five fig halves on each of the
plates. Season each fig with a sprinkle of salt. Drizzle the ham with
more olive oil and serve.
Combine first five ingredients in a food processor and pulse until blended.
Add lime juice, vinegar, salt and pepper to taste, hot sauce and sugar and
pulse again until smooth. Chill for three to four hours.
6-15_Chapter 1_Food and Drink.indd 9
11/15/19 4:30 PM

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