Chef Collins featured in Local Palate Magazine

Mmm.. The 8th Annual Charleston Wine + Food Festival is just a day away. Festival founder – our Executive Chef Marc Collins- will be cooking at events all over town this weekend. If you miss him, you can get a taste for his creative, healthful Southern cooking in the pages of Local Palate Magazine.

Local Palate Circa 1886

Pick up this month’s gorgeous issue of the Charleston-based food centric magazine and flip to page 82 for writer Bryan Hunter’s feature ‘Into the Wild.’ He shares his take on the South’s ever-growing love of game meats, and the comeback of bison in particular. Hunter notes the benefits of buffalo for both Southern agriculture and a healthful diet. He also shares recipes from Chef Collins and the folks at Cibolia Farms in Culpepper, Virginia.

While bison won’t be in the spotlight at our Wine + Food fest events, you will find Bison Shortribs on Circa 1886’s new spring menu. Served with a batch of colorful ingredients like rice bean puree, horseradish froth, red cabbage, radish and sunflower sprouts, Bison Shortribs have quickly become the restaurant’s hottest entree.

Festival-goers, keep a lookout for the Local Palate team this weekend. We hear they’ll have a guide for at-home buffalo preparation and perfectly paired wine options from our manager and sommelier Mark Severs. For now, enjoy this recipe from Chef Marc Collins. Thanks for the love, Local Palate! Cheers to a delicious weekend.

Honey and Pepper Glazed Bison Steak, White Cheddar Grits, Asparagus, and Blueberry Rosemary Gastrique

From Chef Marc Collins of Circa 1886 at Wentworth Mansion in Charleston, South Carolina

For blueberry gastrique:

1½ liters merlot

2½ pounds frozen blueberries

1½ cups red wine vinegar

½ cup honey

½ cup herbs de Provence

1) Combine all ingredients in a saucepan and simmer until it has reduced by ⅔.

2) Strain through a fine-mesh strainer and set aside.

For lavender honey glazed bison steak:

4 4-ounce buffalo tenderloin steaks (cut about 1 inch thick)

1 cup honey

1 tablespoon cracked pepper

2 tablespoons dried lavender

4 ounces aged white cheddar, shredded

1½ cups yellow stone-ground grits, cooked

1 bunch asparagus

1 tablespoon butter

Honeycomb and lavender blooms for garnish

1)      Season the bison steaks with salt and pepper and set aside.

2)      Place honey, cracked pepper, and lavender in a small saucepan. Warm gently over low heat for about 10 minutes.

3)      Add white cheddar to cooked grits; stir and keep warm.

4)      Sear the bison in a hot skillet for about 2½ minutes on each side for rare to medium-rare doneness.

5)      Brush honey mixture over each bison steak and place it atop a spoonful of cheddar grits.

6)      Cut the bottom 2 inches off of the asparagus. Wrap asparagus completely in plastic wrap and place in microwave for 2 minutes on high power. Carefully cut a slit in the wrap once it has finished cooking and put the asparagus in a bowl with 1 tablespoon butter and season to taste with salt and pepper. Arrange asparagus next to each steak.

7)      Lastly, drizzle blueberry sauce around steak, asparagus, and grits on plates. Garnish each with a 1×1-inch piece of honeycomb and a sprig of lavender.

Yield: 4 servings

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