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Mark Twain once said, “Twenty years from now you will be more disappointed by the things you didn’t do than by the ones you did do Explore. Discover.” Seems like good advice to me. And so we did, eight close friends from college, sorority sisters at the University of Washington, now scattered across the country. Xilisoft Registration Keygen.

Once a year, we gather to spend one wonderful weekend together enjoying the food, drink, cul­ture and history of a new city, always in a different state. This year’s girls’ getaway sent us south for a four-day frolic through charming Charleston, S.C., though stroll may be a more appropriate description in light of the slow­ing- down effect of the South, with an emphasis on good manners and warm hospitality. Staying at the Vendue Inn, located in the heart of the his­toric district, proved to be a wise choice. Almost everything we had planned to do was with­in walking distance or accessi­ble by beautiful beach cruiser bicycles, shined up and lined up for our use just outside the hotel lobby doors. After a quick check-in and a few sips of the complementary sherry in a crystal decanter on the mantle, it was off to Cypress, A Lowcountry Grille for dinner.

Cypress’s executive chef Craig Deihl has received numerous accolades, including a nomina­tion for the James Beard Founda­tion Best Chef Southeast award and Chef of the Year award by the Charleston chapter of the American Culinary Foundation. The restaurant’s special three­course menu began with a butter lettuce salad that surprises with a sweet house-made bacon jam hiding under the lettuce leaves, and ripe tomatoes, cucumbers, Hooks blue cheese and creamy dressing. Next came the Mountain Grilled Trout, a North Carolina fillet wrapped in prosciutto and grilled to perfection, served atop sweet fennel and salty black olive oil, resulting in a surprisingly sat­isfying combination of flavors. Soon bites of entrees began circulating around the table, everyone wanting to share their delightful dinner.

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The Crisp Wasabi Tuna was an imaginative preparation. The tuna was wrapped in phyllo and flash-fried, achieving an outside crispy crust and an interior of ten­der, rare tuna, served with edamame and ginger-garlic glaze. One of my favorite afternoons was spent cooking at Charleston Cooks kitchen store. Instructor Season Stepp showed us how to make Charleston crab soup, creamy mashed sweet potatoes, bacon-wrapped pork tenderloin with bourbon apple puree and roasted peaches and hazelnut cream.

Having seen She Crab Soup, a signature South Carolina soup made with Atlantic blue crab and cream and finished with sherry, on several Charleston restaurant menus, we welcomed the chance to make it ourselves. Originally, the soup would have been made using the roe from the female crab or “she-crab.” Charleston Crab Soup proved an easy-to-pre­pare recipe featuring fresh local ingredients and fabulous flavors. Vsp Classic Keygen Idm. It just wouldn’t have been right to leave the South without trying some fried green tomatoes and shrimp and grits, and my chance came the night we ate at Poogan’s Porch. Named for the “good ol’ Southern porch dog” who oversaw renovation of the Victorian house-turned-restau­rant, Poogan’s Porch opened in 1976. Known for its upscale low­country cuisine, this restaurant is revered by locals, tourists and celebrities alike. One of our favorite food finds came here as the bread basket arrived filled with feather light buttermilk biscuits served with honey butter. Saving the best for last, we dined at Carolina’s on the last night of our stay.