I arrived early at the winery, ready for a very busy day and learned our team was able to resolve the problem, yes everything was back to normal. I went to the sorting table and noticed after a couple of hours the clouds were getting darker. Everybody rushed to the vineyard to help speed up the harvest before [Read More]
Well, Halloween just pasted and it was a blast! We had a pumpkin carving contest with the Woodlands employees and found out that we have a huge amount of carving talent. Sara, the Assistant Pastry Chef, carved “The Woodlands.” It was so cool, who knew Sara could carve an awesome pumpkin!! Local Summerville children were [Read More]
It’s always fun to learn about wine from a book or to go to a wine tasting or dinner. When you live in a location like Summerville, South Carolina where vineyards are miles away, you may feel it is impossible to sample wines from well-known winemakers. I have received plenty of daily requests from guests and their [Read More]
This was the first item that I wanted to blog about. Our sourdough plays a huge roll in this restaurant. I just don’t know how to write it all down in a blog, so I am going to just start at the beginning…
First of all I have to say, just like the biscuits, this is [Read More]
Black Garlic is one of the hottest new ingredients available today. Chefs all over the country are experimenting with this unique product.
At Woodlands, I’m having some difficulty figuring it out, while remaining approachable to the guest. Even the word’s “ Black Garlic” are deceiving, and when tasted, the garlic begins to play a trick on your mind.
When I first started working at Woodlands, I was overwhelmed with the amount of specialty products we kept on hand. It is amazing to walk into our dry storage and just look around. Your mind could go crazy with all the interesting products and ingredients. As you will see, there are ingredients from all over [Read More]
Cheddar and Herb Biscuits are a staple here at Woodlands. Our guests absolutely love them. During bread service we sell about 3 per person. I cannot take credit for the recipe; I think we have been making them since the day our doors opened. I will, however, share the recipe with you all.
A rocotillo (foreground) and a habanero
The peppers in my hand look the same, but they’re not. The red one is your friend; the yellow one is your enemy.
A lot of people have tasted a habanero – once. They, and their relative the scotch bonnet, are readily available at most grocery stores, and they lend their [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]
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