Spring has already arrived and we are changing the menu to fit, including lighter dishes, many local spring vegetables, spring meats.
If it is in season it is (or will be) on the menu. Look to next week for ramps, morels, fiddlehead ferns, and our favorite spring lettuces. English Peas are on the menu now and [Read More]
The Japanese have done it again and if i may say so myself, nothing can top this Japanese mayonnaise. The brand is ”Kewpie” (pronounced..kew-pea). It’s really just the best mayonnaise ever and that’s it.
Here at Woodlands, we’ve tried to re-create the distinct and unique flavor of the mayonnaise but it just hasn’t been done. We have [Read More]
At Woodlands we try to use local product when it’s at its best. Most often, we try to get local fish. In the picture is a 34lb wahoo fish caught off the coast of Wadamalaw Island in Charleston, SC. We’ve also had swordfish from there as well. This fish was not only a monster in size [Read More]
Here at Woodlands we have monthly wine dinners on the third Tuesday of every month, except December when we have two champagne dinners. The wine dinners are a great event where we get to taste wines a month or so before down in the wine cellar of Woodlands with Stephane Peltier our Sommelier. During the tasting [Read More]
The Fall Beet Salad
Months ago I did a post on beet salad during the summer. Well now it is fall coming into winter. Sometimes in kitchens you like a dish so much you don’t want to remove it from the menu but revise the dish so it better fits the season or state of mind. It’s getting colder [Read More]
Dry aged beef is a prized jewel in most restaurants and, if done right, is the most rewarding in flavor. First, it is important to note that wet aged beef (beef left in crypo-vac-sealed plastic is only tender but does not have the flavor of the dry aged beef) isn’t really the way to go. Dry aged [Read More]
I would like to use this post to explain the ingredients and the lengthy process involved in making the “forestiere” quiche.
The ingredients are as follows:
The Dough - bread flour, salt, water, butter
The Mushroom Filling – sauteed chanterelles, shiitake’s and crimini, butter, minced onions, parsley and garlic, salt, pepper, Blis 9 sherry vinegar, lemon juice, truffle [Read More]
Each new day brings changes to the menu, and every now and then, a new dish. For this new salad, I wanted to showcase beets in different ways that they can be prepared. I am really excited for this to be on the menu. It took me about two weeks to get the dish right, [Read More]
The Chanterelle Mushroom. One of my favorite summer activities is going out into the wooded areas and old neighborhoods of Summerville and forage for these delicate, yet, delicious mushrooms. Their season starts in the early warm and wet spring and spreads to the end of the humid, rainy hurricane season (May to September). The Chanterelle [Read More]
Eggs…what can you say about eggs? Well, eggs, in my opinion, are one of the most versatile foods – from old world homes to the most modern kitchen. Eggs can be used almost anywhere from breakfast to brunch, lunch, dinner, for pastries and cakes and even vegetarian preparation (exception to vegans). Farm fresh eggs are used [Read More]
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