Take Me To The William Aiken House or Lose Me Forever

Charlotte, who handles our corporate events, forwarded me this email she received from a group who recently had their company holiday party chez William Aiken.

"Charlotte, we all had a blast! Best turn out we've ever had for a holiday party! The house was gorgeous, and the food was perfect! Everyone insists we have the party there again next year."

How cool is that, when people INSIST on having their party with us? Like they wouldn't go to the party if were elsewhere?! I love it. It's so darn DECISIVE.

Now. On a completely different note, here's the quote of the day sent to me by a dear friend: "Oh yay - my Moravian love feast buns have arrived."

If you need some back story (because I sure did), here it is. Personally, I find what my mind dreamed up wayyy more interesting than the back story, but what can I say, we're dream makers here, we think big.

Charleston Food + Wine Festival Brings It

Yesterday, we attended a planning meeting for the 2008 Charleston Food + Wine Festival. I'm personally totally psyched for this year's festival. It's my first one alongside Nico, our Executive Chef, and Susie, our Pastry Chef. And, one of my current favorites Suzanne Goin, chef of Lucques in Los Angeles, will be there. Not only did Goin work at Chez Panisse (we have already established my adoration of all things Alice Waters, right?), she also walks the walk when it comes to creating dishes that match both climate and season. In fact, her approach seems very in line with what we do at Fish: it's not just about wonderfully fresh food and wine. It's that people are spending the time to get together in the first place. It's the experience that is at once appealing, dynamic and communal. If you haven't been, you must make this your year. The festival begins February 28.

Why We Do What We Do

Emails like this don't just make our day. They make us absolutely positive that we are in the right business. Thank you.

"I just had to send a special thank you. The reception dinner was spectacular. The setup of the room was perfect. The servers were so friendly and professional. The presentation of food was beautiful. All of the food was delicious - our thanks to Chef Nico.

In my two trips to Charleston this year I took the opportunity to dine at many highly recommended restaurants...they were all spectacular, but nothing beats the food at FISH. I absolutely love the Chef's menu, the commitment to freshness, the combination of seasonal flavors, and that wonderful peacefully friendly atmosphere. All the employees there have always displayed a genuine happiness to have me there - and that makes a person feel special. Everybody has been raving about the entire afternoon at FISH that day - you made it special for all of our family and friends. For that, we can't thank you enough."

Don't Mess With Texas

On Wednesday, Fish played host to a group of 40 Texans led by Amanda Manning at Carolina Food Pros who run the city's finest culinary tours. Executive Chef Nico Romo put together a tasting that included crab rangoons ( jumbo lump crab, Boursin cheese and plum coulis), butternut squash soup (with five-spice pecans and cinammon cream) and a homemade cocktail sample of our pomegranate-infused vodka. See Nico sharing culinary secrets below.

The room grew really quiet once the food was served, and you KNOW the food was good if it made a room full of Texans quiet (I'm just saying.) Sing it with me: "deep in the heaarrrtttt o' Texas!" P.S. Don't you love this man's hat?

And, so you have a face to put with the name: here's our new pastry chef, Susie Ieronemo hard at work making something delicious and chocolate just for me, I mean our guests.

A Serious Yet Fun-Loving Group

Yes, that's how I like to sum our happy little family here at PP. While out at Lowndes Grove the other day, I snapped a photograph of one of the many incredible architectural details: this ceiling medallion. Even without a chandelier it is exquisite.

And, just received this little gem from the hardworking pranksters at The William Aiken House. While doing some organizing at The American Theater, they came across some miscellaneous treasures, including this "lady." Of course, they immediately put her to good use, posing as Catering Manager, Richard Jones' "girlfriend" (patiently waiting for him by his motorcycle.) Can't. Stop. Laughing. Must. Go.

Someone, Hand Me My Pink Bass!

Inspiration is coming from all sides this week. Went out to Lowndes Grove with my trusty photographer yesterday to check out the renovation progress. It was absolutely incredible to stand in the Main House, free of furniture, window treatments and decor of any kind. In its raw state, you can see the wood and the architectural touches in their simplest form, and it is all simply stunning.

Standing by the river, we watched the sun begin to set over the golden marsh. It was so peaceful and beautiful, we didn't even want to move for fear of breaking the magic of the moment.

Had a brainstorming session this morning with the sharp minds at The William Aiken House. Let me tell you something, these women know their business, know what's classic and what's a trend and darnit, they KNOW how to throw a party.

And last, but certainly not least is this. Watching The Today Show this morning, I was absolutely blown away by Miss Gabi Wilson, a 10-year old musical prodigy who played A Touch of Honey's "Boogie Oogie Oogie" like it's never been played before. I have my new hero. She is 10 and plays a funky bass.

Check it out. (Note: You have to watch a short commercial first.)


This young girl has a musical gift!

Dessert Has A New Name

Say it with me: Susanna Ieronemo. That's right, we're pleased to welcome Susie Ieronemo as Pastry Chef at Fish Restaurant. That means she'll be creating delicious pastries for events at The William Aiken House and Lowndes Grove, too. AND, for the first time EVER, we'll offer wedding cakes, because: Susie has MAD WEDDING CAKE SKILLS. (I told her I was going to say that, but I'm not sure she believed me.)

In an effort to get to know Susie better, we spent a few minutes chatting this morning so I could get the inside scoop, which of course I'm sharing with you good people.

Originally from: River Forest, Illinois (has spent lots of time in the Portland, Oregon area)

Been in Charleston for: Nearly five years, on and off

Previous Gigs: Pastry Chef at Cordavi, Seabrook Island Club and Stephen Duvall Catering

School: Fine Arts degree from Southern Illinois. Planned to study culinary arts at the Providence, Rhode Island campus of Johnson & Wales University. However, through a rather fortuitous miscommunication, she found herself studying in Charleston and has been hooked on the Holy City ever since.

Why the culinary arts? She didn't think she could make a living in ceramics. And did I mention MAD WEDDING CAKE SKILLS?

Name confusion: She has no blood ties to the Apache Chief Geronimo. Yes, even IF their names sound similar.

Best thing she makes: Chocolate cake (pardon me while I swoon)

Favorite sweet to make: Cupcakes

Dream of the pastry chef? Waiting for the day when someone asks her to make entire platters of Hostess-style treats.

Sweet stuff appearing nightly: Susie's pastries are already garnering praises. Come see us.