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.

The 2012 Southern Living Taste Of Charleston Served Up A Platter Of Food And Fun

Historic and beautiful Boone Hall Plantation is an appropriate backdrop for the Taste of Charleston. From the moment you enter the plantation gates, driving under the canopy of the broad and spacious Avenue of Oaks leading the way to the house, you sense the grace and charm that is the trade mark of the Charleston experience. The event is a celebration to the culinary expertise of Charleston's renowned chefs and famed restaurants overshadowed by its historic roots. A perfect confluence of the past and the present.

The day promised to be overcast with the possibility of rain. It was humid, but the clouds kept the temperature at a comfortable degree. Despite the grey skies and unsure forecast, Charlestonians and visitors were not going to be deterred from partaking in the culinary festivities. I arrived around 11:00am and the cars were beginning to line the driveway and extend down Long Point Rd. The parking of the cars appeared to be going smoothly. I grabbed my camera, exited the car and headed toward the entrance. I paid the fee. I could already hear the music and smell the food just beyond the treeline.

Once you navigated the gauntlet of raffle ticket selling and simulators, a long line of tents stretching across the expansive plantation grounds, divided in the middle by the Beer Garden, awaited your consideration. I paid my homage to the main sponsor of this wonderful event and took a few moments to watch a cooking demonstration at the huge Southern Living stage. I entered a contest where you had to get a post card stamped by four different travel hosts representing South Carolina Parks, Baldhead Island, and Charleston's sister city, Savannah. I had been to Savannah the week before and bought a t-shirt that was a big hit with the Savannah tent. Next, I had my picture taken for the cover of the Southern Living Magazine and it was now time to move on to satisfy my hunger.

A ticket tent offering souvenirs was to the right and a large stage was set up directly across from the restaurant tents. Before I made my first food selection, I walked from one end to the other to get a quick overview of what each restaurant was offering. I made a close observation of what others were eating as I went and listened for any helpful comments. A trip to the ticket tent was next, 2$ for one ticket.

Bricco Bracco's tent was my first stop. The fried ricotta and fried mozzarella caught my eye. I grappled a bit with this first selection but settled for the fried ricotta. The ricotta was, well ricotta, but the tomato sauce made the dish and the tiny tomatoes were delectable. It was off to a good start. Next, I wanted to seek out a restaurant I was not familiar with, not that I never heard of it, but one I had not previously dined at. My decision did not come easy. It was between Poogan's Porch and Queen Ann's Revenge. I love the dog story and Blackbeard is a popular Charleston pirate. I hope Zoe didn't take offense, but I went with the chicken salad at Queen Ann's Revenge. It was the right choice. The chicken was great and the dressing accented the salad perfectly. I was stopped by quite a few people who were curious about my opinion on the salad. With so many excellent restaurants featured, it wouldn't have mattered who you chose, they all are the best Charleston has to offer. You can only reasonably spend so much money.

Homemade Wine provided the musical entertainment. When you succeed at getting people up to dance, you must be doing something right. They rocked the house.

The Waiter's Race was a highly anticipated event and it didn't disappoint. Plenty of precious wine from the Biltmore Estate was spilled in this one. Jason Alderman from 82 Queen won.

Other highlights of the day was watching a copter camera take off and fly over the crowd, swooping down for closeups. If you were fortunate enough for it to hover over you, you got a reprieve from the humidity by way of a strong breeze. Finally, it was entertaining to watch a group of guys work their artistic wonder on a ice sculpture dedicated to Southern Living and the Taste of Charleston.

White Gables of Summerville was represented very well by our friends and neighbors with their own tent strategically set up near the WEZL van and the stage. I thank the group for inviting me in for some pictures and conversation. They know how to have fun. It was a blast.

The Husk Restaurant In Charleston-Great Southern Gourmet Experience And Beautiful Location

What is better than spending a day with a special someone? Beginning that great day with a fantastic meal at a downtown Charleston restaurant. The restaurant was the Husk on Queen Street. My expectations were high going in. I had read nothing but rave reviews from various sources. I got further confirmation the night before while sitting on the rooftop bar of the Boathouse Restaurant at Breech Inlet on the Isle of Palms. While in conversation with a couple celebrating their anniversary, they lamented their disappointment over not being able to reserve a table at the Husk, at which time, we informed them we had secured a table for the next day, which made me feel pretty good. Husk did more than live up to those expectations, they made me a true believer.

It was a Sunday afternoon, August 26th, reservations were set for 2:00pm. My first choice would have been 6:00pm, but according to Husk's online reservations there were no tables open until 10:30pm. So, we would be selecting from their Brunch menu. I parked my car at the garage in the Vendue Range and after walking some distance, it dawned on me the Husk was located on the other side of Meeting Street next to Poogan's Porch. I should have parked closer, but as it turned out, the unsuspected mistake would work in our favor anyway, and that is another story.

The Husk is a beautifully restored 1893 Queen Ann home and before becoming Husk, it was a school. The front of the old house was overshadowed on its left side by a huge, stately Magnolia tree. A beautifully landscaped, brick walkway took you to the porch and the large entrance door. The foyer had high ceilings with a large room to the right and steps leading to the second floor, and as it would turn out, where we would be seated. A large chalk board hanging on the wall was a main feature in the entrance way used to list the local sources of its ingredients currently provisioning the kitchen. After apologizing for arriving somewhat past our reservation time, we were seated immediately in a front room on the second floor by a window and presented with the menus shortly there after.

Drinks are traditionally your first consideration. My dinner partner, Keri Whitaker, much more knowledgeable about drinks, suggested trying a mimosa--a mixture of champagne and orange juice. A fitting proposal seeing I like anything containing orange juice. A serving of three pieces of bread was brought out along with our mimosas. An interesting observation was made by my partner. "Why did they bring out three pieces of bread when there are two of us? Wouldn't it make more sense for it to be four pieces or two pieces?" Of course, the question was rhetorical, but nevertheless an appropriate query. We clinked our glasses together signaling the start to our Husk experience.

Our table was close to the upper front porch and we noticed all the tables outside were available. Since it was a beautiful day, we asked if it was permissible for us to change tables to sit outside. Our server, Melanie, was more than gracious about the switch. As it turned out, it was a pleasant change of scenery. It afforded us the opportunity to enjoy the beautiful Charleston afternoon and watch the activity on the street below. The many open tables made me contemplate why a reservation was necessary.

Our First selection was a salad of Kurlos Farms Bibb lettuce, marinated tomatoes, shaved carrots and onions, Brioche croutons, and cucumber buttermilk Vinaigrette. The croutons were superb and the vinaigrette an excellent complimentary emulsion. The meal was off to a good start. Selection number two from the Brunch menu was a cornmeal dusted catfish served over braised cabbage, smoky tomato and field peas. The catfish meat was of a good texture and the smoky tomato juices added a slightly tangy taste. Finally, our dessert was a fried crusted peach pie with a side of ice cream. The perfect conclusion to a satisfying, rewarding brunch.

Finally, one of the highlights of our visit was a drink pulled off of their list of hand crafted cocktails that included punches, modern Husk creations, whiskey based drinks, and Southern bottled beer. The list used a blend of comedic phrases in its presentation adding a lighter touch to balance the formalities. The very first drink on the list caught my attention because its name reminded me of one of my favorite movies, "The School of Rock" starring Jack Black. The name of the drink was "School House on the Rock". It was a blend of Asperol, Cruzan white rum, orange, lime, palm sugar, topped with Beinheim Old #3 ginger ale and unsweetened whipped cream. It was by far the best drink I have ever had the pleasure of wrapping my hands around.

I do not consider myself to be a gourmet connoisseur and it doesn't take much to please me. I couldn't find anything negative about our uplifting experience at Husk, except maybe the hostess could have been slightly more engaging, but maybe I am just fishing to find the slightest flaw in perfection. Our server was very attentive and patiently answered all of our many questions. The presentation of the various dishes was very professional and the food delightfully tasty. The drinks were superb. The total bill was $87. Breaking it down, drinks were $41 and food was $46. The final question: Would I return to the Husk? Absolutely. Where else will I find such an amazing drink, and yes, great southern food? The answer to that question, its all Charleston.

Pictures courtesy Keri Whitaker.
Husk is located at 76 Queen Street. Phone: 843-577-2500