Think Puree

One of my favorite restaurants in Charleston --Puree-- hired top chef Ulfet Ralph to create a brand new dinner menu. With much pleasure, I was invited to photograph her opening night. Let me give you a quick run down of this five-course, mind-blowing, all-organic feast: 

Amuse: Spicy Pumpkin Shooter with Candied Pumpkin Seeds

Appetizer: Mix Mushroom Fricassee with Parsnip Mousse

Salad: Bib and Radicchio with Pickled Apples, Radishes, and Maple Vinaigrette

Entree: "Rainbow Row"  Low-country Braised Seitan (Vegan) or Lentil-Walnut Cashew Terrine (Gluten-Free), Sautéed Collards, Mini Corn Cakes and Sweet Onion Jam

Dessert: Coconut Creme Brulée

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Owner and food enthusiast Jenan McClain knew the second Ulfet presented her dishes that she was the one they wanted to collaborate with. She says, "Ulfet was born in Istanbul, but found her way towards Charleston. She has worked with some award-winning chefs: Café Boulud's Daniel Boulud, James Beard winner Ming Tsai, Local James Beard winner Sean Brock, Richard Blais, Eli Kirschner, and Food Network's Tyler Florence. Here in Charleston, Ulfet had her residency under local legend Bob Carter at Peninsula Grill and was chosen as Sous Chef for Carter's Kitchen. Ulfet likes to take advantage of using hydrocolloids to create interesting deconstructed dishes. She excels by designing healthier, more satisfying meals, and she furthers her art through specialty dishes catering to foodies seeking gluten-free and allergy-free options."

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