Mount Pleasant Magazine Nov/Dec 2021

39 www.MountPl easantPodcas t . com | www. ReadMPM. com | www. I LoveMountPl easant . com I n 2014, after enjoying success with various restaurant concepts, four entrepreneurs brought their ideas for a beautiful, inviting setting plus a tasty, extensive menu to Shem Creek, and the resulting restaurant became our belovedTavern &Table. Known for great food as well as drinks, the restaurant is a place where cocktail-making and “barrel aged cocktails created in-house” complement the imaginative creations served up by Executive Chef Ray England. Cecil and Dianne Crowley, Andy Palmer and Jeff Condon created and have since maintained a true gathering place that allows diners to meet, relax and enjoy themselves in either the special dining room or dockside, all while indulging in a hearty meal or sharable small plates. Tavern and Table’s motto is simple: “There is always a place for you at our table.” And that table is all day long — the restaurant’s lunch, dinner and Sunday brunch menus all offer a myriad of items to choose from, including but not limited to dips, pretzels, flatbread pizzas, burgers, salads, gourmet cheeses, housemade meats, pork chops, lamb, baked breads and seafood. Best of all, each dish uses locally sourced and produced ingredients whenever possible. For a delicious seafood dip that you will want to indulge in year-round and will keep your guests coming back for more, Chef England served up the following recipe with a sense of humor and exact instructions. CLAM & CHARRED ONION DIP INGREDIENTS: 2 yellow onions 1 quart sour cream 16 ounces cream cheese 2 cups chopped clams, drained well 3 tablespoons onion powder 1 tablespoon garlic powder 1 tablespoon malt vinegar powder 1 tablespoon Hondashi powder 4 tablespoons Maldon smoked sea salt 2 tablespoons worcestershire sauce 2 tablespoons fish sauce 4 tablespoons chives for garnish DIRECTIONS: 1. Peel and quarter onions, then place under a broiler or char in a cast iron pan until “burned to hell.” 2. Wrap charred onions in foil and bake for one hour at 325 degrees. 3. Chop the charred onions in a food processor or by hand. 4. Place everything together in a food processor or a large bowl and mix until everything is smooth and thick. 5. Garnish with some green chives. 6. Enjoy with your favorite chips. BY E I LEEN CASEY Tavern & Table is located at 100 Church Street. For more information, call 843-352-9510, or visit www.tableandtavern.com . A Recipe for Success Enjoy Tavern & Table’s Clam and Charred Onion Dip recipes