When Michelle and I are in NYC we always have a meal at Balthazar. The Balthazar Cookbook is a French bible to me and something I use throughout the year. The Foreword by Robert Hughes is a gift to all those that love the truth behind our most cherished food institutions. Their recipe for mussels nails with our Rose. I polished off a bottle last night while enjoying them with a baguette just to make sure I didn’t lead you astray.
A large crock of mussels seems glamorous late at night and workmanlike at lunch. Shiny and black, mussels evoke images of the Mediterranean, but they're also inexpensive and quick to cook. The broth itself is half the point and the crusty bread is as important as a spoon.
In a large stockpot or Dutch oven, melt the butter over a low flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt. Add the wine, pepper, and crème fraîche, raise the heat to high. Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight fitting lid. Cook for 3 minutes, or until the mussels open. Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with crusty bread and chilled 2022 Whetstone 'Silvaspoons' Rosé.
Charleston, South Carolina is a magical place, integral to me becoming me. Less James Dewitt Whetstone Jr, more Jamey Whetstone. One of the spots that indelibly imprinted the Low Country ideals of drink hard, play hard, work hard on my soul was Magnolias… Uptown Down South Southern Cuisine.
The year was 1994. Two hour wait any-night-of-the-week with reservations booked for months in advance. No other front/back team like it ANYWHERE in the Carolinas at that time. I’d grab a case of Budweiser and a 5th of Jack Black on my way into work and give it to the kitchen pre-shift when I arrived to set up my station; I did this knowing I’d f@ck something up at some point during service and need a re-fire on the fly without any explanation. Fast forward to heat of battle at 8:30pm Saturday - order 2 rickshaws to cobblestone Lodge Alley side of the building, call Carolinas down the street and set up tequila shots with beer backs for 4 at the bar, confirm your station was handled by the Server Assistants for next 8 minutes, jump in rickshaws and have them ride like hell to Carolinas, jump out and cruise into their packed restaurant in full Magnolias uniforms (slick advertising right?!), guzzle said booze, hop back into rickshaws, re-enter your station with enough adrenaline and (smug) stoke to push through the rest of the shift.
Donald Barickman was the founding chef/owner of Magnolias and a good friend of mine. To say he set the bar for fine dining in CHS from the day they opened in July 1990 would be a gross understatement. He was the first I knew of to establish relationships with local purveyors of all things - rice, flour, seasonal vegetables and fruits, seafood, beef, poultry, dairy.
What follows are a few of my favorite recipes of his paired up with our wines:
Warm Cream Cheese Brownies with Vanilla Bean Ice Cream, Chocolate and Caramel Sauce + just cause you should ;)
Let's get Dad ready for grilling season...
It's summer once again,
which means it's time for Jamey
to swap his Carhartts for his board shorts and
get the grill ready for another round of his famous ribs!
(check out the recipe below)
And nothing pairs better with BBQ ribs
than the perfect Pinot...
To make your backyard BBQ's righteous, check out our special gift packs for that rad dad in your life!
Father's Day Specials
Choose any 3-pack special and include
a gift message in your order notes to
make gifting thoughtful and effortless!
Delicious meals and great bottles
have been keeping our stoke levels high...
Here is Jamey's famous rib recipe to keep you inspired:
CAUTION: This recipe will cause an uproar amongst the slow-cooked, fall off the bone rib folks, and you will be the focus of ridicule and wild speculation as to your lack of knowledge on the subject…until they taste it.