Jump down, turn around, pick a bale of cotton!

    Holy shit, I've found some food!  The last month has been a whirlwind of activity.  I'm down in Pawleys Island for the new job and I've been so crazy-ass busy getting the wine and beer thang rolling, that I haven't  A) been eating like I normally do. (Which in a way is cool because I've dropped about 10lbs.)  And B) haven't been writing.  So to ease my pain from being away from all that Nashvegas has to offer, I've been introduced by many folks to a place called the PIT, which is actually an acronym for the Pawleys Island Tavern.

    Now I've always been a fan of dive bars and especially those that put out a great plate of food, but let me tell you, this place delivers.  (And not in the Nashville sense as the way to get the musician off your porch is to pay him for the pizza.) This has become a nearly nightly hang because it feels so right.  Dollar bills with faceless names and dates stapled to the ceiling, draft beer flowing, a band playing outside, with good spirited people all around.  Damn, it does sound like Nashville, if only Kelly were here.

    I had just finished a wine tasting in nearby Georgetown and was stoked for some ono grinds as I rolled into the parking lot.  John the bartender poured me a cold one and told me about the dinner special, apple pecan stuffed porkloin with mashed potatoes and asparagus, finished with a rosemary-bleu cheese sauce.  Sounds good right?  Fucking A!!  It was awesome!  I feel as though I have been suffering from a "pork deficiency" since I've moved down here.  Which by the way is not good for a Southerner, it makes us ornery.  I knew the food at the PIT was good from the burgers and pizza that I've had before, but I was not quite prepared for what I discoved about the entrees.  Really amazing!  The pork was cooked perfectly, very juicy with a killer balance of flavors.  Potatoes and asparagus were on point.  And the sauce!  That freaking sauce!  I became mesmerized by the taste so much that I totally forgot about the great conversation I had been having with a cool couple from SoCal that had just moved to the area too.  Sorry guys.  Good times all around, we'll drink some real tequila soon.

    Now Guy Fieri, I know you read my blog.  (Well, not really.  I mean I don't actually know if he does, but he should ;)  You need to bring yourself and that Camaro down to the PIT to check in out.  This is the place you've been searching for on DDD.  Give me a shout and I'll get you set up.

Ciao down my fellow lovers of food,

Penn

 

Comments

  1. UnknownOctober 4, 2010 at 1:06 PM

    Oh thank goodness you found some inspiration. I was missing the FoodStory. Now take that SoCal couple to some good Southern eateries and perhaps they will fix you up some spicy Mexican fare!

    ReplyDelete

Post a Comment

Popular posts from this blog

Un-Happy Hour

Trust me, I love a good Happy Hour. Great food and drinks at a reduced price? Who doesn't love it? We had a neighborhood place in Nashville that had 'Buy one, get one" on draft beer from 5-7; I tore that place up! The whole crew would meet up there and get down for a couple of hours then go our separate ways. Great times. Usually restaurant owners do a happy hour to get folks in early and possibly persuade them to stay longer and enjoy the real menu. While this is the intention, the desired outcome is sometimes far different. People tend to take advantage of the restaurant's generosity and abuse the system. They get hammered quickly and then leave, only to return for the next happy hour and never visit the establishment during their normal hours.  It is what it is. What really sucks is when a really good restaurant offers a half-priced bar (food) menu during the off season.  Let me just say "the freaks come out at night." Such is the situation down my way...
Read more

Thyyyyymmmee...is on my siiiide, yes it is!

    It's soon approaching... The daily question that happens to families all over the world.  What's for dinner?  It happens most everyday, yet I dread it none the less.  The reason that I dread it is that I'm trying to ward off a food rut.  You know, it's when you feel like you're eating the same foods over and over.  It's an easy pattern to fall into.  We tend to eat/cook what's most familiar and easy to pull off without too much hassle.  For me, it also means a run to the store, which is something else I dread.  After a long day at work, most folks don't feel like getting elbow deep in preparations, and if the hour is late, most default towards something too quick and more than likely unhealthy to eat.  But less about the timing thing for now, I want to get to the heart of the matter which is the flavor rut.     Food/Flavor ruts are the only thing that burn my ass more than a flame about 3 feet high.  K...
Read more

Knuckle down, buckle down, do it do it do it!

Sometimes you just have to say “Fuck this noise, it’s time to cook.” Today is one of those days. The woman is at work, I have the day to myself, and I have a pretty full pantry. Time to get cracking! My new Food & Wine came in the mail yesterday with a cool recipe for Sweet Potato and Tempeh Empanadas. We’re not eating a ton of meat these days and have completely cut out pork so I look for alternate forms of protein. I got into tempeh back in college and it’s made a recent comeback in my cooking repertoire. The empanadas use a sweet potato dough that’s currently chilling out in the refrigerator. The filling is a spicy and Spanish-styled that should work well with the tempeh. I’m also in the midst of preparing a grain-free cauliflower pizza crust. It’s some recipe I found on Pinterest that looked promising. I've gotten to the point where I can read a recipe and know without a shadow of a doubt if the fucker is going to work. This one has so far passed my bullshit de...
Read more