Peachy the Magazine June July 2014 - Page 99

FARM-TO-FORK on heirloom grains and vegetables. Then they take what is fresh and available each day and transform it into an evolving menu. What they can’t use immediately is preserved, pickled, smoked and saved. According to the team at Husk, there are some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door,” says Brock, who has even stricken olive oil from the kitchen. As he explains, the resulting cuisine “is not about rediscovering Southern cooking, but exploring the reality of Southern food.” Some menu highlights include a Benne and Honey Lacquered Duck (with pickled blueberries, chanterelles and crispy pork collar), Sassafras Glazed Pork Ribs (with pickled peaches and butter beans), and RabbitPimento Loaf. us that day. We might change everything from one ingredient, an entire dish, to the whole menu dependent on what’s available in the local market.” FIG Chef/Partner: Mike Lata 232 Meeting Street 843.805.5900 Laid-back, eclectic and unpretentious, FIG (Food Is Good) is one part retro diner, one part neighborhood café and one part elegant bistro. Warm hues, soft lighting and an unexpected quirkiness encourage guests to settle in, get comfortable and have a great time. Husk General Manager Dan Latimer stresses the restaurant’s commitment to local, farm-fresh offerings. “We believe that utilizing the items produced around you is a great factor in providing our guests with a sense of place in addition to delicious cuisine and a great experience. In addition, food tastes better the closer it is. We develop our menu daily based on what the farmers and producers are bringing JUNE JULY 2014 97