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EVO Pizzeria and Limehouse Produce Partner on Monday, June 29 for the Second Annual “Nightshade Summer Social” 5.14.15


After a successful first year, EVO (Extra Virgin Oven) and Limehouse Produce will once again partner to organize the second annual “Nightshade Summer Social” on Monday, June 29. An event that celebrates the bounty of summertime produce, the two are excited to showcase products from area farms.

Starting at 5:30PM, EVO’s Executive Chef Blake McCormick will offer a menu featuring heavy hors d’oeuvres and made to order pizzas highlighting a variety of local summer produce. There will also be local beer by Holy City Brewery, wine and live music.

The event cost is $50 per person, kids under six are free and those ages 6-12 are $15. For more information, visit For tickets, please visit

Produce of the Month: Asparagus 5.3.15

may asparagus

Limehouse Produce Announces Winners of Second Annual “Berry Creative” School Campaign 4.24.15

Several of Charleston County’s finest schools went all out for this year’s “Berry Creative Campaign” with Limehouse Produce to promote local strawberries. Students from a variety of schools submitted essays, recipes, artwork, videos, and more promoting why the loved the tasty fruit so much. It was extremely difficult to pick just one winner and all of the schools will be recognized for their involvement. The top three winners receive 100 lbs of local strawberries and every school that submitted receive 10 lbs. All of the entries will be on display at the Charleston County Library’s main branch for the month of June. Below are the participants and some highlights of the entries:

  • First Place: Hursey Elementary School, Teacher: Jane Madden
  • Second Place: James Simmons Elementary, Teacher: Michelle Kraft
  • Third Place: Jennie Moore Elementary School, Teachers: Mary Arthur and Susan Hogeboom

Other participants (all winners!):

  • Orange Grove Elementary, Teachers: Candyce Lyon, Angela Helms, and Erin Wilson
  • Stiles Point Elementary, Teachers: April Davis and Lauren Sayle
  • St. Andrew’s School of Math and Science, Teacher: Jenna Campbell
  • Jerry Zucker Middle School of Science via Green Heart Project, Teacher Tavish Vans Koik
  • Charleston Progressive Academy, Teacher: Penzola Cromwell

Congrats to all those involved in this year’s campaign and here’s to eating delicious local foods!


Featured Produce of the Month: Spring Onions and Garlic 4.1.15


Featured Produce of the Month: Spring Onions and Spring Garlic

April 2015

The Facts:

¨ Locally we recommend Geechie Boy ( who grows Edisto Sweet Onions on the three acre farm located next to the market

¨ Spring onions, also known as “salad onions”, have larger bulbs and are more mature than green onions. The bulb is white and sweet to taste.

¨ Springs onions can be eaten raw, and are often found as a finishing for salads and soups.

¨ Spring garlic, also known as green garlic, can be used where you use regular garlic, but it will be slightly less intense and you may end up using more than normal.

¨ The entire plant of a spring garlic is edible, from the bulb, to the stalk, the leaf, and the scape.

¨ Spring garlic have a nutty-oniony flavor and can substitute onions, scallions, and leeks in recipes.


Recipe: Spring Onion Hoe Cakes by Chef Chris Stewart, Glass Onion

2 cups sliced spring onion (green and white part)

½ cup pickled carrot (see below)

3 eggs

½ cup flour

¼ cup cornmeal

1 tbl salt

1/2 tbl black pepper

Combine ingredients thoroughly. Working in batches, spoon mixture out into sauté pan.  Cook over medium heat about one minute on each side. Serve with sour cream, yogurt or a soft cheese like brie.

Pickled Carrot


1 qt. water

2 cups  apple cider vin.

1 cup sugar

1/3 cup salt

½ Tbl. fennel seed

½ Tbl whole coriander

½ tsp. celery seed

3 cloves

Combine all ingredients for brine. Bring to a boil and pour over chopped carrots. Refrigerate overnight and serve.


Flashback Friday: Charleston Cuisine Ten Years Ago 3.27.15

char cuisine 2004 A staple every year is American Cuisine’s “Charleston Cuisine” menu book that features a variety of local chefs, along with a profile on their respected restaurant and their current menu. As a change for this week’s Flashback Friday, we look at the 2004 book cover. Ten years ago Charleston looked very different than it does today and we highlight some of those changes below:

  • John Zucker, Cru Cafe: Cru Cafe is a lowcountry institution and Chef Zucker has continued to offer great food in this charming single house. The restaurant celebrates its 15th year anniversary this year….cheers to that!
  • Aaron Siegel: At the time of the photo, Aaron was executive chef at Blossom. In 2006, he left and opened Home Team BBQ in West Ashley and now has a location in Sullivan’s Island and will soon open a downtown spot.
  • Craig Deihl, Cypress: Chef Deihl is still chef at Cypress and has gone on to open Artisan Meat Share future expanding his charcuterie offerings for the city.
  • MariElena Dickson, Robert’s of Charleston: MariElena Raya, daughter of fame local chef Robert Dickson, has since married Joe Raya and together opened The Gin Joint where Robert’s was located. They also started Bittermilk, a company making and selling craft cocktail mixers.
  • Marc Collins, Circa 1886: Ten years ago, Chef Collins was working hard on the original Planning Committee for the Charleston Wine + Food Festival and has been chef at Circa 1886 for over ten years. Circa 1886 just completed a restoration and continues to be a local favorite.
  • Scott Crawford, Woodland’s: Woodland’s has since closed and Chef Crawford has moved to Raleigh where he is working on opening Standard Foods in a few months.

Who do you recognize from this photo?

We applaud those chefs who 10 years later are still a significant part of Charleston’s ever evolving culinary scene. Who will be around in another 10? We will have to wait and see.



Angel Postell
Home Team Public Relations
(843) 557-4077






TEL (843) 556-3400

FAX (843) 556-3950