Charleston Hospitality Group’s DIGEST Now Available Online

The fourth edition of CHG’s monthly newspaper, DIGEST,  is now available online as well as on stands at each of our stores, many hotels, medical facilities, health spas, realtor offices, and beauty salons around greater Charleston.

Published on the second Friday of every month, written by award-winning food writer and trained chef Holly Herrick, and designed by CHG’s talented art director Vince Tedeschi, it features stories on CHG employees and news, recipes, regular columns, and food and general events around Charleston.

If you have any questions about the newspaper, want to present story ideas, or are interested in advertising, please contact: marketing@charlestonhospitalitygroup.com

Happy reading!

https://charlestonhospitalitygroup.com/newsletter.pdf

Do You Know?

Jarod “Tubby” Smith

Brand and Kitchen Manager for Toast

Working in Toast kitchens for a total of 2 1/2 years, Jarod is an exceptionally enthusiastic brand manager and in talking to him, it becomes clear that’s because he loves his brand. “I love working for CHG and in food and beverage because I like the feeling of never knowing what the next day will bring. I started in F & B when I was 15 and now I’m 27 and I wouldn’t change a thing,” says Smith. “We have 11 restaurants and 4 or 5 different brands. It’s an amazing amount of diversity. On any given day I could be working on something at Toast, then get called into Eli’s Kitchen and maybe even work a catering event. You really have to work for your money and I like that.”

Born in CA, Smith moved to Charleston as a very young child, and has called Charleston home ever since. Though he attended The Culinary Institute of Charleston for a year, he became impatient for hands on kitchen knowledge. “I understand the need for certification, but really needed to get in there and get cooking.  When I’m training people myself, I always say that formal training is great, but there is nothing like being in the kitchen, actually doing it.”

As far as his favorite foods, Jarod (affectionately nicknamed “Tubby” by CHG CEO Sam Mustafa), he loves Cajun, Creole, spicy, sushi, Asian. I like not just eating the food, but seeing the show, seeing the chefs in action. Not surprisingly, when he’s not working (which he jokes is almost never), he enjoys cars, entertainment, gambling, new places, new things – on the go kind of affairs.  And, he loves Charleston. “It’s the only place I really knew growing up. I’ve traveled to FL, WY, CA, New Orleans, all over. But, it’s the people here that always bring me back. Charlestonian’s are very generous in character.”

Heady for Hummus

Healthy New Year’s Eating from Tabbuli’s Recipe Box

By mid-January, many of us are feeling and looking like the cat who ate the canary several times over during the festive holiday and New Year season. Slimming down can seem challenging, but it’s a snap when indulging in low calorie, high flavor and lean protein foods. The Mediterranean diet is chock full of these kinds of choices – hummus, baba ganoush, tabbuleh falafel – and all are on the diet-do-right menu at Tabbuli.

At Tabbuli, the creamy hummus is prepared with chickpeas, tahini (sesame seed paste), fresh lemon juice, and topped with house pickles, olives and roasted red pepper. Toasted pita toast points are perfect, edible scoops. If you desire to be gluten-free or even more low calorie, you can use carrots, celery sticks, cucumber slices or radishes for scooping and eating.

This recipe is borrowed from our media writer and cookbook author Holly Herrick’s most recent cookbook, Mashed – Beyond the Potato (Gibbs Smith, September 2016). Use it in good health and come see us at Tabbuli, 6. N. Market Street, downtown.

Delicate Lemon-Thyme Hummus

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Fresh, delicious, healthy hummus makes for happy palates and a low calorie New Year refresh. 

 

(Yields 2 cups)

“Hummus originated in the Middle East, but its popularity has spread to cultures throughout the world. This fluffy garbanzo bean (also called chickpea) puree gets texture levity from a food processor, but they could also be mashed by hand for a chunkier effect. Fresh lemon and thyme deliver a pop of freshness. This is where you want to use the fruitiest, best quality extra virgin olive oil you can find – ideally, first press. Serve room temperature.”

One 15.5 ounce can garbanzo beans, drained

2 large cloves garlic, smashed and coarsely chopped

Juice of 1 large lemon (about 1/2 cup)

3 tablespoons tahini

1/2 to 3/4 cup extra virgin olive oil

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

1/3 cup fresh thyme leaves

Garnish:

Additional extra virgin olive oil – about 1/4 cup

1/4 teaspoon paprika

3 or 4 fresh sprigs thyme

Place the garbanzo beans, garlic, lemon, and tahini in the bowl of a food processor fitted with a metal blade. Process until smooth – it will be thick and start to form a ball. Stream in ½ to ¾ cup olive oil while the processor is running. The consistency will be fluffy and light. Pulse (10 brief pulses) and add in salt, pepper, and fresh thyme, scraping down the sides with a spatula to incorporate. Serve in a shallow bowl or platter spread evenly with a small pool in the center. Pour in additional olive oil garnish, sprinkle with paprika, and garnish with fresh thyme.