Mount Pleasant Magazine Nov/Dec 2018

LC 41 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com LOWCOUNTRY CUISINE French Cut Pork Chop: Feast your eyes on this fall-inspired masterpiece: French cut pork chop over mashed sweet potatoes and collards, served with a Granny Smith apple and pecan relish and finished with a bourbon brown-sugar glaze. Pecan Pie: It doesn’t get more Southern than a good ol’ fashioned slice of pie, and, after one bite of bourbon pecan pie prepared by Steve Kish’s wife, Terry, we have a feeling you’ll always leave room for dessert. Vine Ripe Tomato Salad: Vine ripe tomato salad with grilled baguette, fresh tomatoes, fried burrata cheese, salty prosciutto, micro basil and a drizzle of olive oil and balsamic reduction.