Charleston Wine + Food Festival Lambs + Clams Contest: Ground Lamb and Clams

Here is my final recipe in the  BB&T Charleston Wine + Food Festival Lambs + Clams Original Recipe Contest. The other three entries utilized either Border Springs Farm lamb or shellfish, either Rappahannock River Oysters or Olde Salt Clams. This time out we were gifted with both lamb and shellfish, more specifically ground lamb and Olde Salt
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Gracie’s Outstanding in the Field dinner in Portsmouth, R.I.

On Wednesday, September 12, the Gracie’s team moved from Providence to Portsmouth for a spectacular evening with the Outstanding in the Field tour. This year’s dinner was held at Aquidneck Farms on what could only be described as a picture-perfect setting with the table for 150 guests extending down to the western bank of the
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Castle Hill Inn Hosts Clambakes with their New Oceanside Pit

“My goal and my hope for the clambakes here is that this is the best clambake location in New England,” Castle Hill Inn’s Executive Chef Karsten Hart told me as we stood by a long, shallow pit of expertly lined stones—a pit that was getting hotter by the minute from the wood fire in it
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Charcutepalooza May: Grinding: merguez and Mexican chorizo

Sometimes, as the poet Burns wrote, “the best laid schemes of mice and men often go awry.” That isn’t to say I didn’t grind meat for this month’s Charcutepalooza challenge. Nor is it to say the final product wasn’t very tasty. It’s that, well, things went awry. Which is why there are only two “before”
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