High Cotton Restaurant In Charleston During Restaurant Week 2013 -Great Dining Experience With White Gables Residents

I had a change in plan for Charleston's Restaurant Week. Sermets Downtown was to be first on my list of restaurants, but I received an invitation to join a group of White Gablers at the downtown restaurant High Cotton. So, I couldn't pass it up. High Cotton is part of a collection of unique restaurants owned and operated by Maverick Southern Kitchens. Located in the heart of the French Quarter on East Bay Street, it is surrounded by the best of historic Charleston.

The words "high cotton" is an old southern idiom going back to the cotton plantation days of yesteryear. When the cotton plants grew high, it meant a good crop and good times were ahead. It was also easier to pick, not requiring the picker to stoop down to low. "High Cotton" was also the title of a country song by Alabama from their 1989 album "Southern Star." The narrator of the song reminiscences about his youth and how his younger days were good. With this in mind, "The Best of Times" is behind the restaurants name High Cotton, billed as "reflecting fine dining at its best, projecting wine and food professionalism, low-country cuisine at its finest, and a classic high society comforting decor."

High Cotton ranked number 18 in Tripadviser's reviews of Charleston restaurants. Urbanspoon's list of Best of Charleston put High Cotton at 15. On Opentable's Diner's Choice Award for "most booked," High Cotton came in at six. The Charleston City Paper's Best of Charleston 2012 honored such restaurants as Fig, Hall's Chophouse, Hominy Grill and others, but High Cotton was not anywhere to be found in any category. Southern Living's favorite choices listed McCrady's as number one and seven other restaurants, but again High Cotton was missing. So, High Cotton had their work cut out for them as to where I would put them on my list.

You couldn't ask for better weather on a January day in Charleston. Keri and I arrived downtown around 4:30 pm. The streets in the French Quarter were lively. After a street by street search for a parking spot that yielded no results, we settled for the Vendue Range parking garage. Reservations were set for 5:30 pm, so we had an hour to burn. We took a short walk to the Fleet Landing Restaurant to sit by the water and have a couple of drinks. The tide was out, so the smell of pluff mud was strong but the drinks were not, light on the alcohol. The time went by quickly and we headed back to East Bay Street and High Cotton.

High Cotton Bar with Gerry, Keri, Teddy, and Marilee

 
While waiting to be seated at our table, we introduced ourselves to other members of our party we didn't know and had a cocktail in the step-up lounge. The Charleston Cocktail I sipped was pleasant. Keri had her usual Pinot Grigio. A band was playing light dinner music as we watched the Ravens play the Broncos. Once all twelve members of our party arrived we were directed to our table, which was appropriately arranged with the necessary utensils you would expect to find at a classy restaurant, menus placed at each seat. The waiter fielded our questions pertaining to the 3 for $30 menus, graciously describing in detail the ingredients of some of the more unusual appetizers and entrees like the Pan Seared Stuffed Quail and Bacon Wrapped Rabbit Loin. The waiter repeated, "Bacon wrapped, need I say more." Both dishes contained a stuffing accentuated with sausage. Those of our party who indulged in these two selections were fully pleased.

Pan Seared Stuffed Quail

Kurios Farm Bibb Lettuce

My appetizer choice was Kurios Farm Bibb Lettuce with spicy pumpkin seeds, goat cheese, red onions, marinated baby tomatoes, and tarragon vinaigrette. The goat cheese caught my attention and the vinaigrette was gratifying. Keri was more audacious in selecting the Stuffed Quail, which surprised me since she didn't care for sausage. For our entrees we both chose the Roasted Atlantic Flounder with corn and crowder pea ragu, pear, radish and watercress salad. The fish was suitably flaky and cooked in Joseph Drouhin Macon Villages wine, the perfect accompaniment. Our meal was topped off with a Warm Honeycrisp Apple Tart. James, who sat across from me, enjoyed the Rabbit served on top of Geechie Boy grits, which aroused my curiosity, the grits that is, and the name Geechie Boy. He tentatively allowed me to indulge my curiosity with a knife tip of his grits. "Not too much," he jokingly quipped.

Roasted Atlantic Flounder

The room where we ate was comfortable and inviting. The ceilings were high, creating a feeling of spaciousness. Numerous ceiling fans with palm leaf paddle blades turned overhead. The building's large windows added to the feeling of openness, offering a view of East Bay Street. The lighting was just right. The food presentation was deliciously appealing and harmonized. The staff, from bartender to waiter, were superb. Benjamin was engaging, diligent and attentive. I have seen a waiter scrape the crumbs off the table only one other time in my dining experience, and that was at a five-star rated restaurant. Water glasses were always full. Never felt hurried, even after the meal was completed. I was delightfully pleased with my experience at High Cotton, a good start to Restaurant Week.

Benjamin the waiter, Gerry, Teddy, Keri, Marilee, Paul, Mike,
 Lisa, Brandy, James, Marsha, and Tom. Yours truly behind
the camera.

I had a wonderful time making new acquaintances with fellow White Gablers and getting reacquainted with other previous White Gable acquaintances. The conversation was both amusing and informative-ranging from raising kids, to funny life experiences, to solving ongoing social issues. A surprising connection was made when I found out some members of our party were Cleveland Browns fans. Six of our group ended the night across the street at Charleston Cooks, a kitchen retail shop that also offers cooking classes, and from there the Vendue Rooftop Bar. We were in high cotton.

In conclusion, I learned two new things. This was the first time I heard of the name Geechie Boy. The Geechie Boy Mill is local and located on Edisto Island. This keeps with the Lowcountry tradition of using only local ingredients to maintain and achieve the authentic Charleston cuisine and dining experience. The second thing I learned was the proper way to put a napkin on my lap. I never really gave much thought to it. I always just fully unfolded the napkin and spread it across my legs like a blanket, that is, when I even used a napkin. I was instructed to fold the napkin into thirds and then place it on my lap. Thank you Keri, you may yet turn me into a cultural socialite.

One Charleston Hotel Ranks Number Two Among The World's Best-Plus A Hotel Horror Story

Rosen Plaza Hotel pool

I have always loved staying at hotels and resorts. The moment I drop my suitcase on the floor of the room, it is confirmed to me that I am finally on vacation. Then, the very first thing I check out, even before I crack open my suitcase, is the pool. In fact, the quality of the pool can make or break a deal. For the most part, I have been very satisfied with the hotels I've stayed at. There have been only a few occasions where I've made a quick exit because of disappointing conditions. You can call them hotel horror stories.

There was this one stay in Orlando, Fla. We had received an invitation to check out a time share. Upon arrival, we received our papers and hotel assignment, which was an Extended Stay Hotel, a chain I had no experience with. I had an initial uneasy feeling about the hotel when we pulled into the parking lot and it turned into a queasy feeling when I saw the bulletproof glass that encased the reception desk. We signed in and took possession of the key. We entered the room and the queasy feeling turned into a revolting feeling. The pillow cases on the bed were a dirty shade of white. When we pulled back the bed covers, there were little brown dots on the bed sheet, and they were moving, and so was I, right out the door past the bulletproof reception desk and to the car.

Rosen Plaza Hotel

It was late, so finding an alternate hotel was difficult and costly. The next day, at the time share tour, we wisely voiced our displeasure and disgust. They compensated with amenities and two free nights at the Rosen Plaza Hotel on International Drive, an award-winning 832 room hotel with a beautiful pool. I soothed away the previous day's discontent in the hot tub next to the pool.

First World Hotel

     
When I vacationed in the city of "Lost Wages", I stayed at the third largest hotel in the world, the MGM Grand. The MGM  Grand boasts a total of 6852 rooms. It is topped out by another Las Vegas hotel, the number one Venetian/Palazzio Megacenter, with 8108 rooms and suites. In fact, of the top 10 biggest hotels in the world, Las Vegas is home to six. The First World Hotel in Malaysia came in at number four with 6118 rooms and was at one time the largest, but despite giving up number one status, it by far still remains the most colorful hotel in the world. A Russian hotel named Hotel Izmaylovo came in second. With an abundance of rooms available at any of these behemoths, booking should never be an issue. But does bigger mean better?

Copacabana Palace

Don CeSar Beach Resort

None of these hotels appeared on Five Star Alliance's 2012 list of Top 30 Luxury Hotels and Resorts worldwide, but a Charleston hotel did, and why not. Since Charleston was named the number one destination in the world by Conde Nast Traveler, it is only fitting one of its hotels appears on a list somewhere even though it comes in as a virtual lightweight with only 360 rooms and suites. This Charleston hotel, respectively honored, came in at number 2 on the list, beating out some of the absolute best and most luxurious hotels in the world. No small accomplishment when you consider some of the prestigious names it beat out, like The Carlyle in New York, Waldorf Astoria in Chicago, St Regis Grand in Rome, Copacabana Palace in Rio De Janeiro, Viceroy in Bali, and Don CeSar Beach Resort on St. Pete Beach to name some.

Charleston Place

Charleston Place is more than just a hotel, it is a complex including a collection of world-famous stores, a Mobil Four-Star restaurant, and a spa. It was the single initiative that set in motion the beginning of the revival of Charleston. On the list of the top 10 hotels in the Holy City, it is number one.

Charleston Place is like a time machine. Housed within its brick exterior is the Charleston of today. Step out its doors-and your imagination will take you wherever you want, past or present.

There are no ghost stories that I know of associated with the hotel, unlike other hotels and inns in the historic district. But give it time, maybe a former JCPenney employee will appear looking for some closure(Charleston Place is built on the lot where a JCPenney once stood). Consider some of the special offers and packages being offered during 2013.

During Charleston's Restaurant Week, other top hotels are offering discount rates. Charlestowne Hotels will be offering up to 20% and 30% off, which include six downtown hotels such as Andrew Pinckney Inn, French Quarter Inn,  Harbourview Inn, The Elliot House Inn, King Charles Inn, and The Society House. For the complete details go to Charlestowne Hotels. Charming Inns are a collection of these downtown hotels: John Rutledge House, Fulton Lane Inn, Wentworth Mansion, Kings Courtyard Inn, and Circa 1886 Restaurant. For the complete details go to Charming Inns.

Do you have a hotel horror story of your own? Feel free to share it in "Comments".

Charleston's Restaurant Week Runs January 10-20, 2013-Come Dine With Me

Another year has come to an end. How swiftly time passes-made new friends, shared good times. Much to be thankful for, especially family, and life, considering how quickly it can change from one moment to the next, involuntarily surprising you with a whole new set of circumstances you did not expect or plan on. I had such an experience closing out the year that temporarily put me out of commission. But to succeed at weathering the storm, I had to adapt to the new set of circumstances and bolster my bridge to the future.

It is a new year and I am ready to get back into the swing of things. What better way than participating in Charleston's Restaurant Week, a celebration of the world-renowned cuisine of the Lowcountry. The 10 day feast starts Thursday, Jan. 10 and runs through Jan. 20. As in the past, participating restaurants will offer fixed priced menus consisting of three items for one price-3 items for $20, $30 or $40. For all you culinary techies out there, a new feature launched by The Greater Charleston Restaurant Association is available for your convenience. A new smartphone app that gives information about restaurant events, a tip calculator and parking assistance. Go to your app store and search for Charleston Restaurant Association or CRA to download.

In celebration of Charleston's Restaurant Week, I have compiled some interesting facts about the restaurant industry for you to chew on:

1) Does this apply to you? One-half of all adults have worked in the restaurant industry at some point in their lives, and one-third got their first job experience in a restaurant. As for me, I was not one of them. My first job was working as an assembler at a company that manufactured x-ray equipment. As for people who become restaurants owners, 80% reported their first job in the restaurant industry was an entry-level position. I guess you could say, it is in their blood.
2) Charleston Restaurant Week is such a huge success because 93% of consumers say they enjoy going to restaurants. In addition, 2 out of 5 consumers say they are not using restaurants as often as they would like.
3) On what day of the week do you favor to eat out? The most popular day to eat out in the U.S. is Saturday. Second is Friday, third is Sunday. Monday is the slowest day for restaurants. When was the last time you ate out on a Monday with your family? If you want to avoid long waits, Monday looks like the obvious choice. Now, if everybody changed their dining day preferences to Monday, Sunday and Friday could get bounced. I just don't see that happening to Saturday.
4) The restaurant industry is the second largest employer in the United States. More restaurant employees are women than men. More restaurant employees are single than married. Guys, forget the bars, become a restaurant employee.
5) The word "restaurant" comes from the French word "restaurant." I wondered if this was true, so I entered the English word "restaurant" into Google Translate to get the French equivalent and voila, "restaurant" appeared. According to the popular story, a Paris chef named Boulanger in 1765 began offering a choice of nourishing soups for passersby to sit down and enjoy. On a board hanging over the door, he painted the word "Restaurant," meaning "to restore."

Last year, I visited the Husk and it was my best dining experience of 2012. You can read about it in my article "The Husk Restaurant In Charleston-Great Southern Gourmet Experience And Beautiful Location." I am looking forward to the same in 2013. The list of fine restaurants to visit in Charleston is long and celebrated. Some of the restaurants I have on my radar for Restaurant Week are Sermets Downtown, Mellow Mushroom Downtown, Circa 1886, and Blu Restaurant and Bar. For the complete list of participating restaurants, click on The List for Charleston's Restaurant Week. I look forward to seeing you the week of January 10 to 20. When you see me, be sure to say, "Bon appetit."