Going Out

Recipes

TW Fable's Cali Cobb Salad

Serves 4

20 cups leaf romaine lettuce, torn
1½ cups bleu cheese dressing
2 cups halved grape tomatoes
2 cups diced red onion
4 boiled eggs, chopped
2 avocados, sliced into bite-sized pieces
12 slices cooked bacon, crumbled
1 cup bleu cheese crumbles

A Taste

A welcoming story

With fine Midwest food

By Bonnie Blackburn

The drive to Bluffton is not only pretty and easy, it's rewarding with farm-to-fork dining at TW Fable.

Recipes

Mockingbird Kitchens' Kale Pesto

Makes 6-8 cups

4 cups blanched kale
½ cup roasted garlic
1 cup Parmesan cheese (shredded)
1 cup sliced almonds
1 tablespoon Kosher salt
2 teaspoon black pepper
1 cup vegetable oil
1 cup olive oil

A Taste

Letting the ingredients shine

Simplicity works for Mockingbird Kitchens

By Bonnie Blackburn

Jim and Zoe Martin's Mockingbird Kitchens takes a fresh look at local ingredients.

Recipes

Vietnamese Spring Rolls

Makes 4 rolls

4 sheets rice paper
½ cucumber, sliced into matchsticks
3 cups shredded iceberg lettuce
1 cup shredded pickled carrots and daikon
1 avocado, sliced thinly
4 tablespoons shredded basil leaves
1 cup vegan mix or cooked shrimp or shredded meat of choice
1 cup hoisin sauce
4 tablespoons peanut butter

A Taste

New and authentic

Banh Mi Barista offers bubble teas, pho and more

By Bonnie Blackburn

Banh Mi Barista's bubble teas are a hit, and its food makes it a delicious destination.

Recipes

Roast Pork with Braised Red Cabbage and Sauerkraut

Serves 4-8

1 pork butt roast
1 can sauerkraut
1 small red cabbage, shredded
1 carrot, grated
1 small onion, grated
Salt to taste
Pepper to taste
1 tablespoon sugar
2 tablespoons apple cider vinegar
1 tablespoon cumin seeds

A Taste

Perfectly at home

with delicious food at Das Schnitzelhaus

By Connie Haas Zuber

Das Schnitzelhaus offers hearty helpings of German cuisine.

Recipes

Queen of Sheba’s Lamb Tibs

Serves 2

1 tomato, chopped
1 tablespoon peanut oil
2 tablespoons clarified butter
1 inch fresh ginger, peeled and crushed
3 cloves garlic, crushed
½ pound cubed lamb
½ red onion, chopped
½ red or yellow pepper, diced or cut in strips
1 jalapeño chili, seeded and minced

A Taste

Coffee, ginger, garlic

At the heart of Queen of Sheba

By Bonnie Blackburn

The coffee ceremony and the authentic recipes at Queen of Sheba Restaurant provide a taste of Ethiopia.

Recipes

Main Street Bistro Crab Cakes

Serves 4

Crab Cakes

½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Old Bay seasoning
1 tablespoon Worcestershire sauce
2 teaspoons Franks Red Hot Sauce
1 pound lump crab meat (12 cans)
20 Ritz crackers, crushed
¼ cup Panko bread crumbs

Chipotle Remoulade

1 cup mayonnaise
2 tablespoons fresh cilantro
2 tablespoons fresh lime juice
1 chipotle chilies from adobo canned chilies
½ roasted red pepper
salt and pepper to taste

A Taste

Everybody's favorite

Main Street's in the right place

By Connie Haas Zuber

Main Street Bistro & Martini Lounge is an upscale take on a comfortable menu in a great location. What's not to love?

Recipes

Phoenix's Grecian Hummus

Serves 4

1 can garbanzo beans
4 tablespoons garlic, minced
5 ounces lemon juice
4 ounces tahini
1 1/3 cups extra virgin olive oil
2 ounces hot water
6 dashes Tabasco sauce
1 teaspoon ground cumin
4 teaspoons kosher salt
1 pinch white pepper

A Taste

No ashes at the Phoenix

It's all fresh and fun

By Connie Haas Zuber

Phoenix is definitely rising on Broadway downtown, with Sunday brunch and a week's worth of music and delicious food.

Recipes

Bourbon Street's Gumbo

Serves 8

1 large chicken breast
1 tablespoon butter, clarified
²⁄³ cup onion, diced small
¹⁄³ cup green pepper, diced small
¹⁄³ cup celery, diced small
¹⁄³ cup red pepper, diced small
½ teaspoon black pepper
1 teaspoon salt
½ teaspoon granulated garlic
½ teaspoon ground cayenne pepper
1½ cups chicken stock
5 ounces Andouille sausage, precooked, sliced ¹⁄8-inch thick
½ teaspoon minced garlic
1 sprig fresh thyme
4 teaspoons Crystal hot sauce
1¼ cups roux