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| Dawn in Charleston Harbor |
This blog backtracks a few ports since we have already arrived safely in Vero Beach, Florida, but our stay in Charleston was as always interesting and noteworthy. I thought you might enjoy reading this latest entry.
Have you experienced a city that seems to emanate a radiance while whispering a certain
je ne sais quoi? Charleston has this effect upon me. Warm balmy evenings, rustling leaves with miniature snapping live oak acorns under foot, historic architecture and the mannerly ways of the locals. Charleston exudes a fusion of these and other warm attributes that seem to flourish effortlessly.
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| Historic Charleston |
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| Bluegrass musicians entertaining at the farmers market |
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The Emanuel African Methodist
Episcopal Church |
While enjoying one of our leisurely meanders through town on a warm, brilliant Saturday afternoon we enjoyed the weekly farmers market in Marion Square. Numerous vendors selling everything from farm fresh vegetables to unusual ceramic ware enjoyed brisk business as townspeople stocked up on provisions. On our return to the
Simple Life armed with fresh local tomatoes we passed by the sobering site of
Emanuel African Methodist Episcopal Church where on June 17, 2015 nine worshippers were shot dead during services. It was difficult to fathom that on a calm, balmy evening during weekly bible study such a horrendous terror attack overtook this beautiful city only a few month ago. The residents of Charleston are resilient. They want to move on. The church is a constant reminder to the rest of humanity the reality of the world in which we now share.
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| Happy hour at Pearlz Oyster Bar |
On a lighter note our recent layover in Charleston did not disappoint. World class restaurants, lovely southern architecture, a fantastic Saturday farmers market, perfect Autumn weather with a couple of rainy days for working on boat projects and of course most importantly, great local music. Charleston is a small peninsula city ideal for walking. Its perimeter can be easily covered within a couple of hours. A stroll toward the center meanders through lovely restored historic neighborhoods ripe for exploration.
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| Oysters by the dozen at Pearlz |
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| Chef Blair preparing Shrimp & Grits |
Since we were in a city famed for fabulous southern cuisine I decided to register for a cooking demonstration at
Charleston Cooks a well known store on East Bay Street specializing in gadgets and cookware along with everything and anything a cook might desire in the kitchen. The store also offers cooking classes and demonstrations each day in the well appointed classroom kitchen.
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| Michele, Dan & Daria |
Anyone who follows my blog knows that I am partial to local southern cuisine especially shrimp and grits. I have sampled numerous versions of this southern dish at several restaurants throughout the city. I even own a cookbook exclusively featuring shrimp and grits. Oh, no...I'm starting to sound a bit like Forrest Gump. Getting back to shrimp and grits.
Charleston Cooks offered a demonstration class with Chef Blair preparing shrimp and grits with bourbon pecan pie for dessert. I registered immediately. Later that evening we met up with with friends Dan and Daria from MV Gypsea at my absolute favorite restaurant in Charleston Amen Street Raw Bar & Restaurant. Knowing that Daria is a great cook I mentioned that I'd registered for a cooking demonstration. On Friday we met at
Charleston Cooks at 2:00 PM and procured front row seats. The perfect setting to watch Chef Blair work his magic while first preparing the bourbon pecan pie then walking us through the shrimp and grits recipe. During the demonstration overhead video cameras positioned directly over the stove offered us a birds eye view into the pots. The best part of this event came at the end when Chef Blair prepared eight dinners of shrimp and grits for the participating guests along with a glass of wine and bourbon pecan pie.
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Elaine & Lawrence with a new friend at the
Natural History Museum |
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| Yikes! Check out those teeth |
A surprise treat this season evolved when our friends Elaine and Lawrence arrived in Charleston aboard
Elle & I. Elaine introduced us to her childhood friend Gail and Gail's husband Dr. Jim Carew who invited us to a private informative tour of the Mace Brown Natural History Museum at the College of Charleston where Jim is the museum director and curator. One of the most fascinating exhibits featured the Evolution of Whales. The exhibit spans a 50 million year time period with several evolutionary whale skulls on display. Several specimens in the exhibits were collected in and around the Charleston area. Gail who is an informative guide in her own rite is clearly as enthusiastic as Jim when discussing the exhibits.
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| Joe and Dr. Jim Carew check out an exhibit |
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| A fossilized shrimp specimen |
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Joe managed to catch a couple of dozen live shrimp with a
cast net off the Charleston docks during our stay in town. |
Charleston never disappoints and once again has succeeded in captivating my heart. After our wonderful visit we looked forward to heading offshore with Vero Beach in our sites to celebrate this special Thanksgiving with our family of friends in our close knit sailing community.
- Posted using BlogPress from my iPad
Anyone who follows my blog knows that I am partial to local southern cuisine especially shrimp and grits. I have sampled numerous versions of this southern dish at several restaurants throughout the city. I even own a cookbook exclusively featuring shrimp and grits. Oh, no...I'm starting to sound a bit like Forrest Gump. Getting back to shrimp and grits. Charleston Cooks offered a demonstration class with Chef Blair preparing shrimp and grits with bourbon pecan pie for dessert. I registered immediately. Later that evening we met up with with friends Dan and Daria from MV Gypsea at my absolute favorite restaurant in Charleston Amen Street Raw Bar & Restaurant. Knowing that Daria is a great cook I mentioned that I'd registered for a cooking demonstration. On Friday we met at Charleston Cooks at 2:00 PM and procured front row seats. The perfect setting to watch Chef Blair work his magic while first preparing the bourbon pecan pie then walking us through the shrimp and grits recipe. During the demonstration overhead video cameras positioned directly over the stove offered us a birds eye view into the pots. The best part of this event came at the end when Chef Blair prepared eight dinners of shrimp and grits for the participating guests along with a glass of wine and bourbon pecan pie.
