Esoteric Chefs, Restaurant Week and Pastrami Salmon with Caraway Celery Root

I have indeed used the term esoteric to describe our local chef population. Each seems to be able to tap into a secret doctrine for delivering divine experiences to the table. So when asked to recommend or suggest a dining environment I tend to take the "long" thoughtful route to answering the question (frustrating many who simply want a quick answer). I start by asking what's desired in terms of experience both in palate and in ambiance, then proceed to inquire about the nature of dining desired...something unusual in format, food items never prepared at home, locale full of local color and character, or perhaps possessing a spectacular coastal view? Typically after defining the attributes of desire and nature, I'm confident in providing what the query demanded. My reservations have followed one particular local chef since my arrival in the Lowcountry. Thus, as South Carolina kicks-off its nine day celebration of everything culinary today, I'm providing a shout out to Richard Wilson of Maggies Pub to highlight his culinary genius. His passion for food exceeds the norm and his willingness to educate his patrons as to the opulence one enjoys in strict adherence to all things local is undeniable. In fact, were he able, he'd walk us all through the garden to the kitchen and finally to the table armed with a greater knowledge of the origins and best practices in honoring food. This salmon dish with pastrami-cure style ingredients marries my desire to honor Richard's passion and provides for an inclusion of another one of Alastair Hendy's Cooking for Friends recipes in this blog.

Salmon Recipe: http://www.waitrose.com/recipe
/Blackened_Pastrami_Salmon.aspx

Caraway Celery Root
1 celery root 1 lb.
juice of one lemon
2 tablespoons butter
1 shallot, finely chopped
1 teaspoon caraway seeds
1/2 c white wine
2/3 c double cream
1 tsp mustard powder
salt and freshly ground pepper

Celeriac: though implied this can be purchased in pillow packs at local specialty shops, I'm certain it would have to be sourced or ordered for our local market, this is a great question for Richard when I see him next. Unlike other root vegetables, which store a large amount of starch, celeriac is only about 5-6% starch by weight...also known as celery root, turnip-rooted celery or knob celery. More info

Sidebar: Richard's wife Peggy is a local real estate agent, but she's also a baker extraordinaire. I relish her Facebook posts that indicate what is to appear for service at the pub.