Hopefully, most of you who live in the Charleston area need no introduction to the awesome organization Lowcountry Local First (LLF). This local business advocacy group started up about the same time as the GO (I remember going to their kickoff when we were in our planning phase and thinking, “This is exactly the type of community we want to join!”)
Now, 6 years later, they offer weekly member meetings, hold a myriad of workshops, run a farm incubator program, and host cool community awareness events like this month’s Eat Local Challenge. The challenge encourages Charlestonians to take the time to eat more locally, which could entail simply eating at more farm to table restaurants and/or sourcing entirely local ingredients for your home cooking.
Needless to say, taking the challenge to the full extent can certainly prove quite the challenge. Reading about folks like local farmer Rita Bachmann’s search for an entirely South Carolina grown pantry made me realize the GO could definitely offer a bit of help.
Obviously, we would love to see you in the dining room enjoying some of the local deliciousness that Chris and the crew are always cooking up.
Like this Creamy SC Broccoli over our Housemade Handkerchief Pasta…
But we can also help you stock your own kitchen. In our display fridge (up in the front right corner of the restaurant) we sell Celeste Albers’ eggs and raw milk, Anson Mills products, and our own salad dressings, pimento cheese and pickles. In the freezer just to the right of the fridge we sell our own local, all natural sausage — Belle’s Country Links. We hope that you already know and love Belle’s but if not then please consider this your proper intro. Chris has been making this sausage for years here at the restaurant. But over the past two years we have worked with Keegan-Filion Farm in Walterboro to bring you this whole hog, heritage pork sausage packaged for retail sale. You can find it here in the restaurant sold in frozen, one pound packages (4 links for $9.)
We put Belle’s to good use all hours of the day. We serve it as an appetizer alongside our pimento cheese; we serve it as an entrée alongside our crispy duck leg; and we certainly love our favorite brunch staple – Belle’s Sausage Gravy. While this is of course outstanding over buttermilk biscuits, we also recommend adding fresh, local shrimp to make a very original shrimp and grits!
In fact, you can come out and taste our SC Shrimp with Belle’s Sausage Gravy over Anson Mills Grits for yourself this weekend at the opening of the Marion Square Farmers Market. We will be cooking it up in the LLF tent at 10:30.
And as our own little Eat Local perk we would love to hear your stories about cooking up Belle’s at home. Please email us at email@example.com or post to our facebook page. (Photos are encouraged!) On Monday, April 22 (Earth Day) we will draw a winner from all who have contacted us with their own Belle’s dish, and that lucky person will receive a GO gift basket (containing Belle’s (of course) and our sweet red pepper relish — Thunder Sauce!)
Look forward to hearing from y’all soon! Remember…LOCAL FOOD TASTES BETTER!