Bourbon on Burlap
The Charleston Wine + Food Festival is finally here! We look forward to this four-day eating and drinking extravaganza all year. The Culinary Village—a wonderland of artisanal products—is the perfect place to stock the pantry.
Bourbon? Biscuits? Both? Absolutely!
Virgil Kaine bourbon is literally rooted in the spirit of the South. The recipe is infused with ginger grown right outside of Charleston on beautifully rural Wadmalaw Island. The brainchild of two self-proclaimed bourbon enthusiasts who tinkered with stovetop infusions for personal enjoyment, the fledgling made-in-Charleston Virgil Kaine brand is quickly expanding to states across the nation.
Charlestonian Carrie Morey was raised on smorgasbord of savory flavors. Her mother, Callie White, ran a successful catering business that often paired Southern recipes with more exotic cuisine, which made it a popular choice for events ranging from casual Lowcountry gatherings to celebrity weddings.
In 2005, the mother-daughter duo found themselves at overlapping crossroads. Carrie wished to trade investment banking for a career that would allow for more time with her newborn daughter. Callie prepared to retire. And that’s the short version of how Callie’s hallmark hors d’oeuvre—a delectable, bite-sized biscuit made with finely chopped artisanal country ham, Dijon mustard, and butter—became a made-in-Charleston sensation.
Callie’s Biscuits have appeared in Saveur, Food & Wine, Southern Living, Coastal Living, Elle Decor, Vanity Fair, Better Homes & Gardens, Real Simple, Details, The New York Times, and Wine Spectator. In fall 2013, they released a fabulous hardcover collection of their favorite dishes called Callie’s Biscuits and Southern Traditions.
One final thought… Charleston is home to an array of celebrated culinary talent, including James Beard Foundation Best Chef Award-winners Sean Brock (Husk, McCrady’s), Mike Lata (FIG, The Ordinary), and Robert Stehling (Homing Grill). But that doesn’t mean the city only serves haute cuisine. Charleston’s local version of the potato chip? Crispy okra!