Category: Eats

Food, glorious food

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Ted’s Butcherblock hits the road

A couple days ago, Ted’s Butcherblock announced on Twitter that they had acquired the Magic Cheese Truck

Yes, we’re the proud new owners of – Stay tuned for details… you’ll be seeing us out on the streets very soon! 

which led me to a tweet from the day before from Magic Cheese Truck

we have sold our little magical truck to Ted’s Butcher Block . Follow them for fabulous food. Stay tuned 4 our next adventure!

Today I was surprised to find out that Ted’s Butcherblock’s new food truck was making its debut at MUSC for Food Truck Wednesdays! When @butcherblock said soon, I wasn’t expecting to see it this soon. I headed out to check them out and scope out the menu as soon as I found out.

Ted's Butcherblock food truck menuThe truck is staffed by familiar faces, which is really nice. The menu is similar to what is available in the shop, so now if the truck makes a stop near you, you can enjoy their great sandwiches without having to make the trip downtown. I went for the always yummy Bacon of the Month BLT with a very garlick-y garlic aioli.

Ted's Butcherblock Bacon of the Month BLTDelicious. I hope Ted’s food truck enjoys the same success the shop has.

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Rutabagas?

One of the things I like about being a CSA (community supported agriculture) member (with Ambrose Farm) is that it makes me try veggies that I’d otherwise pass over at the grocery store. It’s in the bag, and unless there’s something to swap it with, I have to figure out how to use it.

This week, it’s the rutabaga. In the grocery store, they’re large purplish-white things covered in wax that I’ve never been all that interested in trying. They were in this week’s CSA share though, so I looked up some recipes. Lots of them were for mashed or roasted rutabagas. Seems they can be treated a lot like potatoes.

Roasting root veggies is usually a safe way to try things out, so I diced up two of the larger ones I got, tossed in olive oil, sprinkled some salt over them and threw them in the oven.

Roasted rutabagasAfter about 30 minutes, they came out looking golden brown-ish and tasting pretty decent. The flavour is mildly turnip-y and the texture is kind of potato-y. Good enough to eat a bowl of straight up. I’ll serve these with some sautee’d swiss chard that also came in the CSA today.

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Charleston Eats: Mrs. Rose’s Fine Food & Cocktails

Ms. Rose’s Fried Chicken with Tabasco honey

Four pieces of fried chicken on a white plate from Ms. Rose's Fine Food & Cocktails

Boiled peanut polenta

A bowl of boiled peanut polenta

Vegetable pasta with chicken

A plate of vegetable pasta with chicken

Classic Reuben

A Reuben sandwitch with french fries
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Charleston Eats: Cory’s Grilled Cheese

Cory’s Grilled Cheese is a little food trailer that’s been setting up in front of MUSC’s Institute of Psychiatry building on President St for the past few weeks. I’d seen them before at other events and around town, but never got around to giving it a try.
As food goes, grilled cheese sandwiches are about as simple as it gets. Here, you get your pick of bread and cheese as well as a number of different add-ons. You can have a basic grilled cheese sandwich, build your own or go for the “Chef’s Whim”. I like the Deluxe Grilled Cheese which comes with bacon and tomato.
The sandwiches are nicely toasted with lots of melty cheese. Grab one, find a spot to sit outside and enjoy the nice fall weather with a comforting and filling grilled cheese sammich.
Bacon and egg grilled cheese
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Deluxe grilled cheese
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If you’re in the neighbourhood, or see the trailer on the street, stop and give them a try for breakfast or lunch!
“I make grilled cheese sandwiches with the stuff you like in them.” – Cory