South Carolina's Top Chefs

We went live from the Homemade studio for a one-of-a-kind culinary marathon featuring South Carolina’s Chef Ambassadors, streamed on YouTube in one delicious, unfiltered session.

We were thrilled to welcome Chefs Jeanne Koenigsberg, Shuai Wang, and Darren Smith into our kitchen for an afternoon filled with cooking, conversation, and celebration of South Carolina’s rich culinary landscape. Each chef prepared a signature dish that highlighted fresh, locally sourced ingredients from across the state.

As they cooked, they chatted with Chef Joel about their culinary journeys, the stories behind their dishes, and what it means to represent South Carolina on the plate and beyond. Whether viewers tuned in for kitchen inspiration, chef wisdom, or a front-row seat to the flavors of the Palmetto State, it was an event to remember.

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SC Faux Pho with Lacquered Quail & Basil-Peach Tea

By Chef Darren Smith

Servings: 4

Prep time: 45 minutes

Cook time: 45 minutes

Total time: 1 hour 30 minutes

Print the Recipe

Lacquered Quail

Ingredients:

• 4 Manchester Farms semi-boneless quail
• 1 cup Reedy Creek honey
• 3 oz Big 6 bourbon
• 1 shallot, sliced
• ⅓ cup sweet potato vinegar
• 1 tbsp grated ginger
• ¼ tsp cardamom
• ½ tsp Chinese five spice

Instructions:

1. Make the Lacquer: Simmer honey for 1 minute. Add bourbon, vinegar, and shallots. Simmer 15 minutes. Stir in ginger, cardamom, and five spice. Reduce until glossy.
2. Stuff & Roast the Quail: Fill each quail with stuffing (see below). Season with salt and pepper. Roast at 375°F, basting with lacquer in final minutes until glossy and caramelized.

Stuffing

Ingredients:

• 1 onion, diced
• 1 cup blue oyster mushrooms, diced
• 1 tbsp butter
• 2 cups water
• 1 cup South Carolina rice
• Orange zest
• Salt & pepper to taste
• 1 large egg

Instructions:

1. Sauté onion and mushrooms in butter for 10 minutes.
2. Add water and rice; simmer until tender, 10–15 minutes.
3. Cool slightly, mix in egg, zest, salt, and pepper. Use to stuff quail.

Basil-Peach Tea Broth

Ingredients:

• 4 peach-flavored tea bags
• 1 cup basil leaves
• 1 tbsp chicken powder
• 1 onion, julienned and caramelized
• 1 cup sautéed blue oyster mushrooms
• ¾ tbsp grated ginger
• 1 tsp Chinese five spice
• Splash sweet potato vinegar
• Orange zest
• Salt & pepper to taste

Instructions:

1. Steep tea with all broth ingredients for 4 minutes. Strain into bowls.

To Serve

Ingredients:

• Roasted okra
• Roasted corn
• Boiled and shucked peanuts
• Blanched soybeans
• 8 quail eggs, soft-boiled and peeled
• Fresh basil
• Corn shoots
• Marigold petals
• Jalapeño slices
• Hot sauce

Instructions:

1. Roast or sauté vegetables and peanuts. Soft-boil quail eggs and peel.
2. Add warm veggies and quail eggs to the tea broth in bowls. Top with lacquered quail and garnish with fresh herbs, jalapeño slices, and hot sauce.

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Hurricane Creek Hoe Cakes with Jerk Shrimp & Peach Salsa

By Chef Jeanne Koenigsberg

Servings: ~6 (2 cakes each)

Prep time: 30 minutes

Cook time: 20 minutes

Total time: 50 minutes

Hoe Cakes

Ingredients:

• 1 cup Hurricane Creek cornmeal
• ½ cup flour
• ⅓ cup sugar
• 1 tsp sea salt
• 1 tbsp baking powder
• 1 tbsp garlic, pureed
• ⅔ cup local corn kernels, divided
• 1⅓ cups half & half
• 1 roasted red pepper, peeled, seeded, diced

Instructions:

1. Roast the Pepper: Spray with oil and char over an open flame. Cover in a bowl to steam. Peel, seed, and dice.
2. Mix the Batter: Whisk cornmeal, flour, sugar, salt, and baking powder. Blend half & half with half the corn until nearly smooth. Stir into dry ingredients along with red pepper and remaining corn. Set aside.
3. Cook the Hoe Cakes: Heat cast iron skillet over medium-high. Add oil or butter. Scoop ~1 oz batter per cake and cook until bubbles form, then flip. Finish in warm oven if needed.

Jerk Shrimp

Ingredients:

• 1 lb Carolina white shrimp, peeled and deveined
• 2 tbsp Spicewalla jerk seasoning
• 2 tsp sea salt
• Neutral oil, for cooking

Instructions:

1. Prep the Shrimp: Toss shrimp with jerk seasoning and salt.
2. Cook the Shrimp: Heat a skillet over high. Add oil and sear shrimp quickly until cooked through. Add a splash of water if needed to steam.

Peach Salsa

Ingredients:

• 2 cups peaches, medium diced
• 2 cups tomatoes, diced
• ⅔ cup red onion, small diced
• 3 tbsp basil, chiffonade
• 2 tbsp red wine vinegar
• 1 tsp salt

Instructions:

1. Make the Salsa: Combine peaches, tomatoes, onion, basil, vinegar, and salt. Taste and adjust seasoning.

To Serve

1. Top hoe cakes with jerk shrimp and a generous spoonful of peach salsa. Serve immediately.

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Shrimp & Rice Grits

By Chef Shuai Wang

Servings: 2

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Rice Grits

Ingredients:

• 1 cup Marsh Hen Mill Gold Rice Middlin
• 1 tbsp sesame oil
• Pinch of white pepper
• Pinch of chicken powder

Instructions:

1. Cook rice according to package instructions in a medium pot. Once tender, stir in sesame oil, white pepper, and chicken powder. Keep warm.

Shrimp & Sauce

Ingredients:

• 12 large local shrimp, peeled and deveined
• ¼ cup plum tomatoes, small diced
• 2 tbsp shallots, diced
• 1 tbsp ginger, grated
• 1 tbsp garlic, grated
• 2 tbsp sweet chili sauce
• 2 tbsp sambal
• 1 tbsp gochujang
• 1 tbsp rice wine vinegar

Instructions:

1. In a sauté pan over medium heat, cook shallots, ginger, and garlic in oil until fragrant.
2. Add tomatoes and cook until soft.
3. Stir in sweet chili sauce, sambal, gochujang, and vinegar.
4. Add shrimp and sauté until just cooked through, about 2–3 minutes.

To Serve

• Thin slices of country ham (e.g. Lady Edison Ham), cooked until crisp

1. Spoon rice grits into a bowl. Top with shrimp and pan sauce.
2. Garnish with crispy country ham slices.

Homemade | homemadecooking.com

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