This spicy new southern cocktail sauce will give life to your summer seafood feasts:
At the beginning of March, I got my first taste of the vibrant dining scene in Charleston, SC with a mad dash through the. Not only did I spend days and days chatting with chefs and food and wine folks, but I dined my little heart out at many of the city’s restaurants, throwing back as many oysters and shrimp as possible. From the dazzling
at The Ordinary to the fried shrimp at Leon’s Fine Poultry and Oyster Shop, there was no mollusk left unshucked, no crustacean left unboiled., a line of hot sauces, hot honeys, and spices that are found on restaurant tables all over the city. In fact, it was co-founded by Geoff Rhyne, a chef who’s worked in some of Charleston’s best restaurants, like the Peninsula Grill and The Ordinary.
Spring and summer are shrimp season on the coasts, and those sweet, fresh shrimp are just now starting to come in on the shrimping boats in South Carolina. And while there are
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