Any time you get a phone call from Mike Perkins that starts with "Have you had lunch yet?" you know a couple of things will happen: 1) Your stomach will be full by the time it's all over and 2) The food will be some of the best you've ever had. When you add seafood from Raul's (not telling you where unless you beg) and Jan Perkins in the kitchen then it's hard to even concentrate.
Perk did the drive-by and showed up at my office this week. We went back to the place on Folly Beach they're staying this week after stopping on ShemCreek to pick up 7 pounds of 21-30 shrimp - LOCAL, 48 bluecrabs, 2 beautiful bags of scallops and a bushel of local clams.
The next two nights were amazing and included: Night 1- fried shrimp (more like tempura), boiled shrimp, clams with garlic and a white wine reduction, sweet low country blue crab, grilled corn and chewing bread to sop it all up with. Cooper loved the compound butter served with the corn (butter, lemon juice, salt, and paprika) so much that he just started eating without the corn - finger style!Night 2: First, for lunch Day 1 - a fresh tomato (SC-no worries) Janwhich which is grilled Marathon bread from a local baker with cheddar and mayo pressed.
Lunch on Day 2 - shrimp and grits that was perfect...perfect.Back to dinner on Day 2 - After some hard-core crab picking by the crew, Jan whipped up some Grilled Corn and Crab Bisque with more chewing Bread (French baguette). Then we had the main course, Scrimp and Scallop Risotto that made me wish I could write music. Wow.
Wait there's more - For dessert we had fresh SC peaches served over a corn bread muffin with cream and Vanilla Ice Cream. Speechless.
2 comments:
Tom, you missed your calling, you should have been a restaurant critic. Althea's in town lets all get together.
LaLa
You shouldn't write all this for a pregnant woman to read . . . I am so jealous and now STARVING!!!!
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