Local superstar chefs share a few of their greatest hits.
Studies have shown that listening to music while eating increases your intake, influences your chewing rhythm and even has an effect on the taste of food. For this special music issue, we reached out to a few culinary rock stars for their greatest hits for summer. To enhance the experience and impress your fan club, pair each dish with our song suggestion. As Gregory David Roberts so eloquently stated, “Food is music to the body, music is food to the heart.”
One in a melon
For a healthy and flavorful meal, try this fun summer spin on the classic Caprese salad from Poseidon executive chef Chris Carge. It replaces tomatoes with sweet and crunchy watermelon, fresh mozzarella, balsamic reduction and micro basil. It’s super easy to create and tastes even better than it looks. Watermelon and August go together like country and western.
Poseidon – Pine nut, honey-crusted watermelon salad
4 ounces watermelon, seedless
2 ounces + 1 tablespoon honey
2 ounces pine nuts, toasted and chopped
2 ounces balsamic vinegar
3 ounces fresh mozzarella
1 ounce extra virgin olive oil
Pinch sea salt
Pinch cracked black pepper
1/4 ounce micro basil (regular basil is a good substitution if unavailable)
Directions  In a stainless steel pot, combine 2 ounces of honey and 2 ounces of balsamic vinegar. Bring to a simmer and reduce until the liquid coats the back of a spoon. Set aside to cool to room temperature.  Set oven to 350 degrees. Toast pine nuts on a sheet tray until golden brown, about 6-8 minutes. Cool, then chop with a knife or lightly pulse in a food processor.  Remove rind from watermelon and cut a plank about 4”x1.5”x1.5” or about 4 ounces.  Slice the mozzarella into .5” slices, about 1 ounce per piece. With the remaining tablespoon of honey, coat the top of the cut piece of watermelon by pouring the honey onto a flat plate and dipping the watermelon in it. Lift the watermelon, allowing any excess honey to drip off.  Place the toasted and chopped pine nuts onto a flat plate and dip the watermelon, honey side down, into the pine nuts. Gently lift the watermelon, the pine nuts will stick to the honey, creating the crust.  Drizzle the balsamic reduction onto the plate, then, place the watermelon, pine nut crust side up onto the plate.  Shingle the sliced mozzarella next to the watermelon and garnish with micro basil (or torn regular basil), your favorite extra virgin olive oil, then season with salt and pepper. Enjoy!
Song suggestion: “Watermelon Sugar” — Harry Styles
A real peach
Fire up your dinner guests with this grilled peach and chicken salad from Vineyard executive chef Pascal Vignau. While any lettuce can be used, hydroponic Boston lettuce will take the freshness and crispness to new heights. Toss it with South Carolina yellow peaches and Meyer lemons and you’ve got yourself a tasty Lowcountry lunch.
Vineyard – Grilled peach and chicken salad
2 large, ripe, firm South Carolina yellow peaches
1/2 cup sugar
12 chicken tenderloins
2 tablespoons butter
1/4 cup olive oil
2 vine ripe tomatoes
2 Meyer lemons, cut in half
2 heads Boston lettuce (Hydroponic)
1/2 cup scallions, finely minced
Fresh mint leaves, to taste
Directions  Pan cook chicken tenderloins at medium heat with butter and olive oil with salt and pepper, about 4 minutes on both sides. Remove and set aside.  Cut the peaches in half. Remove the pits and cut into 3 even sections. Place segments in a small sheet pan on the side, sprinkle sugar, broil at high temperature until caramelized (using a butane torch will be easier). Do the same with the lemon. The tomato is also cut in half and segmented as well.  Cut the lettuce in half and place on soup plate. Remove the core of the lettuce, add the lemon, caramelized peach, chicken tenderloin, tomato, sprinkle green onion, drizzle oil, coarse salt and serve at room temperature. Chef’s notes: Use Georgia peach if necessary. A butane torch is always nice to have.
Song suggestion: “Peaches” — The Presidents of the United States of America
Enjoy the freshest summer vegetables from your garden, hot off the grill. This recipe from Colleton River Club executive chef Robert Wysong is flavored with yellow squash, zucchinis, cherry tomatoes and a hint of garlic.
Colleton River Club – Grilled summer squash & tomatoes
2 fresh zucchinis
2 large yellow squash
4 garlic cloves, peeled
1 pint fancy cherry tomatoes
Olive oil, as needed
Salt & pepper, to taste
Assorted garden herbs (fresh oregano,
Directions  Wash, pat dry, trim and split squashes lengthwise. Crush garlic cloves with the back of a knife. Wash, pat dry fresh herbs.  Marinate the squash with olive oil, salt & pepper, and garlic.  Grill for color and a soft char over high heat. Place in a loose foil wrap, add herbs and tomatoes.  Place foil pack back on the grill shelf and allow to finish while you are charring that main item. Allow to cool to the touch and slice to serve.
Song suggestion: “Yellow Squash” — Jaymison
Be an aubergenius
Moss Creek executive chef Lenny Giarratano has been keeping it simple this summer, serving fresh herb-grilled Japanese aubergine (aka eggplant). “I’ve done a half dozen times this year so far,” the chef said. “I have served it atop salads, with steaks as a side and as part of a mélange of grilled vegetables.” The lemon yogurt sauce is optional and is great with roasted vegetables, chicken or fish.
Moss Creek – Herb-grilled Japanese eggplant
4 Japanese eggplant, tips cut off, cut in quarters
1 tablespoon fresh garlic, chopped
12 basil leaves, rough chopped
2 teaspoons fresh thyme leaves, chopped
2 teaspoons fresh rosemary, chopped
1/4 cup balsamic vinegar
1/8 cup soy sauce
Fresh cracked pepper, to taste
2 teaspoons kosher salt
1/2 cup olive oil
Directions  Whisk together all ingredients and pour over the eggplant. Toss well and let sit covered in refrigerator for 3-6 hours.  Light grill to medium-high heat. Char until desired doneness. Serve warm or chilled.
Lemon yogurt sauce
1 cup plain Greek yogurt
Zest and juice of one lemon
1 teaspoon honey
1/8 teaspoon cayenne pepper
Directions Mix well and serve chilled with roasted vegetables, chicken or fish.
Song suggestion: “Purple Rain” — Prince
WWMD (What would Margaret drink?)
Margaret Pearman is a certified sommelier under the Court of Master Sommeliers and is responsible for curating the award-winning wine list at Charlie’s L’Etoile Verte.
Miner Family Wines – Napa Chardonnay
Crisp apple, ripe melon and citrus flavors. This Chardonnay is gently balanced with toasty French oak.
Over 20 years ago I was drawn to wine because of the people. One of the people who made a huge impact on my career in wine was Dave Miner. I was a twenty-something wine sales rep trying to make my way in a man’s world. Dave is one of most endearing and funny guys you will ever meet. A day with Dave is filled with stories that teach life lessons along with belly laughs that leave you sore. His wines are among the best of the best from California. As the nephew of the Oakville Ranch Winery, Dave took over operations in the late ’90s. Always pushing to do more, he started his own label at a custom crush. The rest is history. Miner Bordeaux and Burgundy varietals are continually lauded for their excellence.
If you’re feeling a little crabby, this flavorful crab cake recipe from Haig Point executive chef Taylor Griffin offers just the right amount of heat to enjoy indoors after a warm day in the August sun. It works as a summer appetizer or the main course, and if crab cakes aren’t your thing, the spicy relish also works well with any cooked pork dish, or simply added to a sandwich.
Haig Point Club – Crab cakes with jalapeño corn relish
Ingredients (crab cakes)
1 pound lump crab, carefully picked through for shells
1 egg white, whipped until foamy
2 teaspoons Old Bay seasoning
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire
1 teaspoon sweet smoked paprika
Pinch of salt
Pinch of cayenne powder
1 tablespoon all-purpose flour
2 tablespoon butter
Directions  Preheat oven to 350 degrees.  Combine the crab meat and all seasonings together with the whipped egg white and mix with hands. Add the flour and mix until combined. Crab cakes should be able to hold their shape when formed and should not be too loose. Split the mixture into four equal parts and form into four large crab cakes.  Heat a large frying pan on medium-high heat. When pan is hot, add butter and set cakes in the pan. Sear on one side for 3 minutes or until the edges start to get golden brown, and then flip. Repeat for another 3 minutes and then transfer to an oven safe pan. Place crab cakes in the oven and cook for 7 minutes.
Ingredients (jalapeño corn relish)
1/2 cup of corn kernels
1 tablespoon butter
1 jalapeño, seeds removed, finely chopped
1 small red bell pepper, small diced
Juice from 1 lime
1 teaspoon smoked paprika
1 tablespoon mayonnaise
1 tablespoon sour cream
2 tablespoons cilantro, chopped
Pinch of salt and pepper to taste
Directions  Sauté the corn kernels in a small frying pan on medium heat with butter until browned. Remove from heat and reserve for later.  While crab cakes are in the oven, combine all remaining ingredients for the jalapeño corn relish. Remove crab cakes from oven and serve with relish, garnished with lime.
Song suggestion: “Claw Hammer” — Elton John
Spring Island – Spice Crusted Salmon with Fragrant Coconut Kaffir Lime Infusion with Herbs