Music to Your Mouth Here, the Music to Your Mouth team confabulates on wine, food, and culture; and offers a look behind the scenes at what it takes to make the year-long Music to Your Mouth series come alive.
Chef Showdown ticket sales went into overdrive yesterday with the announcement of our dueling chefs who've stepped up the proverbial plate.
Chef Chris Hastings of Hot and Hot Fish Club and FIG Restaurant’s Chef Mike Lata CAN stand the heat! They’ll hit the kitchen in the Music to Your Mouth Chef Showdown on November 17. Plate for plate and palate for palate Chris and Mike will joust course for course and guests will be the judge. Armed with the same wines and food budget, these two kitchen connoisseurs will create their own menus to match the wine selections of Chateau de Beaucastel. Four wines. Eight plates. You decide.
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Guest Chefs
Kelly Sherrill, a.k.a. @flipflopgirl, followed us on Twitter, entered our Music to Your Mouth contest, and by "tweeting" her favorite southern supper, she won tickets to the Saturday Culinary Festival. Kelly deemed "Blue Crabs steamed in Old Bay, fresh corn on the cob, iced cold beer and homemade "nutty buddies" as her top meal.
We couldn't resist, so we requested the nutty buddies recipe and are sharing it here with y'all.
Good eatin' ...
HOMemade Nutty Buddies Ingredients Breyers All Natural Homemade Vanilla Ice Cream 1 lb good Dark Chocolate (any brand will work) ¼ cup Half & Half 1 cup Salted Peanuts, coarsely chopped Sugar Cones Directions Begin by clearing a spot in your freezer to place a half sheet pan, lined with parchment paper. Place one large scoop of ice cream on a sugar cone and immediately add it to the pan in the freezer, do this until all cones are in the freezer. You can lay them on their side or stand them up whatever works best in your freezer. Let them harden in the freezer for at least an hour. Next, melt the chocolate in a metal or glass bowl over a pan of gently boiling water, slowly add the half and half to the melted chocolate until smooth and completely incorporated. Turn the water under the chocolate down to keep the chocolate warm. Place the peanuts on a shallow plate beside the chocolate pan. Now for the messy part - Removing only one cone at a time from the freezer, quickly dip and coat in the warm chocolate and roll or sprinkle with the chopped peanuts and immediately replace in the freezer. Repeat these steps until all are covered and back in the freezer. Freeze on the pan for another hour and then you can place each in a plastic sandwich bag and store in the freezer. They will be slightly irregular in shape which is what makes them special and definitely homemade. They have been a hit with my family and I certainly hope they will be with yours. Enjoy! Recipe courtesy of Kelly Sherrill, “Best Southern Supper“ Contest Winner, 2011
HOMemade Nutty Buddies
Ingredients
Breyers All Natural Homemade Vanilla Ice Cream
1 lb good Dark Chocolate (any brand will work)
¼ cup Half & Half
1 cup Salted Peanuts, coarsely chopped
Sugar Cones
Directions
Begin by clearing a spot in your freezer to place a half sheet pan, lined with parchment paper.
Place one large scoop of ice cream on a sugar cone and immediately add it to the pan in the freezer, do this until all cones are in the freezer. You can lay them on their side or stand them up whatever works best in your freezer. Let them harden in the freezer for at least an hour.
Next, melt the chocolate in a metal or glass bowl over a pan of gently boiling water, slowly add the half and half to the melted chocolate until smooth and completely incorporated. Turn the water under the chocolate down to keep the chocolate warm.
Place the peanuts on a shallow plate beside the chocolate pan.
Now for the messy part - Removing only one cone at a time from the freezer, quickly dip and coat in the warm chocolate and roll or sprinkle with the chopped peanuts and immediately replace in the freezer. Repeat these steps until all are covered and back in the freezer. Freeze on the pan for another hour and then you can place each in a plastic sandwich bag and store in the freezer.
They will be slightly irregular in shape which is what makes them special and definitely homemade. They have been a hit with my family and I certainly hope they will be with yours. Enjoy!
Recipe courtesy of Kelly Sherrill, “Best Southern Supper“ Contest Winner, 2011
General | Recipes
Wow. Time flies when you are having fun, or recovering from the 2010 Music to Your Mouth festivities. No rest for the weary here, as we immediately dove into the details once the 2010 events wrapped.
We kicked off 2011 with a full (and impressive) wine dinner series, and our monthly Buffalo's wine dinners.
Today, we kick off the Festival-related antics. Come November 14th, we'll embark on the 16-event 5th Annual Music to Your Mouth Culinary Festival. We've gathered the best tastes, tunes, and tonics in the south and we're looking forward to sharing all that we are cookin' up with you.
That's right, with YOU! So, hit the events page and check out all that we have planned. We look forward to seeing you in November.
General
Our 10-day "Dish Your Dish" contest concluded on Friday. The team selected an entry at random, and together we unveil the winner ...
Dish Your Dish Announcement from Courtney Hampson on Vimeo.
Winner Lee Fogel described his favorite southern dish like this: There was a little restaurant called The Bakery on King Street in Charleston S.C.. I remember going every morning for breakfast and had these absolutley fabulous low country crab cake eggs benedict.....OMG!!!! In a word....well you just can't say it in a word!! I have never had anything that wonderful since....I miss that little place!!
General | Tickets
Searching for the finest nectars to pair with our favorite Music to Your Mouth nibbles is a process that we revel in.
Sommelier Jason Carlen swirls and sips his way through a litany of libations until he finds the perfect balance of wines, liquors and beers to satisfy any palate. It is draining work but someone has to do it. As his research concludes, Jason has unveiled the liquid lineup for this year's event.
Vintners | Wine Notes
A frozen buffet. No power. Non-flushing toilets. A rogue sprinkler system. This month in CH2 magazine, we share some of the hilarious and stressful stories behind the scenes at Music to Your Mouth, and let you get to know the Music to Your Mouth team a little better. Check out the full story here ...
General | Press
Excerpt From today's Island Packet, thank you Hannah Carroll for this fun feature!
Kirk Gilbert, executive chef at The Inn at Palmetto Bluff, has a personal interest in "Top Chef: D.C.": His older brother, Kenny, is one of the 17 cheftestants competing for the "Top Chef" title and $125,000. Kirk, 35, who's been overseeing the Inn's River House Restaurant since October, said his brother was approached by the show's casting directors on the recommendation of last season's winner, Michael Voltaggio, who had worked with Kenny at several events. Kirk was also contacted -- perhaps the show was hungry for a second helping of sibling rivalry -- but, as he had only been at Palmetto Bluff for a month, he decided to pass. "I didn't think it was appropriate," Kirk said. He said he may audition in the future, but he's happy to let Kenny be the guinea pig.
Kenny, who will be cooking with Kirk in November at Palmetto Bluff's annual Music to Your Mouth Festival, seems to be an early favorite to win. Entertainment Weekly singled out the 36-year-old chef as the contestant "whose skill set seems so far beyond the rest." Kirk said Kenny is not only passionate about food, but dedicated to leadership and mentoring. "He made a point that he wouldn't make an ass of himself on TV," Kirk said. "He didn't want to be cutting people down."
So, does Kirk think he could take down Kenny in a Quick Fire Challenge? "I may be able to pull that off," Kirk said. "It would be neck and neck, but I might have a couple more tricks up my sleeve."
Guest Chefs | Press
Music to Your Mouth Guest Chef Sean Brock of McCrady's Restaurant in Charleston talks southern cooking on SCETV's "The Big Picture."
The show tackles the question ... has Charleston become the new southern food capitol of the United States? Three of the last five years, the James Beard Award for best chef in the Southeast has hailed from the Holy City. The Big Picture travels to the coast to talk - and eat with - the experts.
Watch the show online
General | Guest Chefs
Bravo TV's Top Chef just announced their Season 7 "cheftestants" and we are thrilled that Kenny Gilbert is in the mix! Kenny is brother to "our" Executive Chef Kirk Gilbert and Kenny and Kirk will be cooking in tandem for the Hirsch Vineyards Simmer' Supper Club Dinner during Music to Your Mouth week. Kenny will also be on stage and under the main tent at the Culinary Festival.According to the Top Chef website, Kenny once split his pants open while cooking a 10-course meal and didn't even blink an eye. Sounds like our kind of guy!
Press
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