JALAPEÑO – TEQUILA

spit-roasted half chicken

cured sausages

housemade salumi

Breakfast Pie

Nutella pizza

starring Cerginola olives with a Calabrian chili kick

za pizza

sweet corn pizza

certified angus beef bolognese, parmesan, basil (+ricotta $4)

Mafaldine

Peroni 0.0

Potter Petite Cider

Hopfly Carolina Crush

Wooden Robot Pilsmatic

American India Pale Ale | Charleston, SC | 7.0%

Edmunds Oast Bound By Time

Suffolk Punch Daydream

Serena Bloom

Sorrento Spark

Sogno di Fragola

Amalfi Rose

Sole Serenade

barrel age Jefferson's bourbon, orange & lemon bitters

Tuscan Dusk

mezcal, Italicus, grapefruit shrub, sage, lemon

Fumo Selvaggio

tequila reposado, Velvet Falernum*, guava, honey chamomile, lemon

Tramonto Dorato

vodka, elderflower, Lillet, lemon, cucumber, basil

Venetian Garden

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add the sliced jalapeño. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 2 minutes to extract flavor; do not boil vigorously.

Make syrup

Remove from heat and allow to cool to room temperature, steeping the jalapeño for 20–30 minutes for medium heat. Taste after 10–15 minutes and remove jalapeño earlier for milder heat, later for stronger heat.

Strain syrup through a fine mesh sieve into a clean jar, pressing on solids to extract flavor. Discard solids. Refrigerate syrup in a sealed container; use within 2 weeks.

If rimming, run a lime wedge around the glass rim. Dip rim into coarse salt or tajín to coat. Fill the glass with a large ice cube or several large cubes and set aside.

Prepare glass

In a cocktail shaker add 2 oz blanco tequila, 1 oz fresh lime juice, 0.75 oz jalapeño simple syrup, 0.5 oz orange liqueur, and 0.25 oz agave nectar if you prefer a sweeter drink. Add a handful of ice (about 1 cup cubed).

Shake

Shake vigorously for 12–15 seconds until the shaker is chilled and well-diluted.

Double-strain (or single strain if you like a little texture) into the prepared glass over the large ice cube. If you prefer a lighter, spritz-style cocktail, top with 1 oz club soda.

Float or thread the reserved jalapeño slice on the rim or skewer it with a cocktail pick and rest across the glass. Add a lime wheel or wedge. Serve immediately with a straw if desired. Advise guests the drink contains fresh jalapeño.

Garnish & Serve

blanco tequila

fresh lime juice

jalapeño simple syrup (see Prep)

orange liqueur (Cointreau or triple sec)

agave nectar (optional, to taste)

ice (cubed)

club soda (optional, for a lighter finish)

jalapeño slice (seeded for milder or keep seeds for more heat)

lime wheel or wedge

coarse salt or tajín (rimming)

ice (large)

granulated sugar

water

fresh jalapeño, sliced (reserve a slice for garnish)

Pat the half chicken very dry with paper towels. Tuck the wing back and trim any excess fat. If using a spit: secure the chicken through the backbone on the spit rod so it is balanced and the breast faces outward; use forks to hold it in place. If you don't have a spit, you can roast on a rack at 425°F (220°C) using the same timing.

Prep the chicken

In a bowl combine 3 tbs olive oil, minced garlic, lemon juice, lemon zest, chopped thyme, chopped fennel fronds, smoked paprika, 1.5 tsp kosher salt and 3/4 tsp black pepper. Whisk until emulsified.

Make the marinade

Brush or rub the marinade all over the chicken, working under the skin where possible (especially over the breast) to flavor the meat. Reserve any leftover marinade for basting. Let the chicken sit at room temperature 20–30 minutes or refrigerate up to 2 hours (bring back to room temp before cooking).

While chicken rests, prepare the fennel and aromatics. Quarter the fennel bulb and halve the shallot and lemon. Toss them with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Place the vegetables in the drip pan beneath where the chicken will rotate — these will flavor the pan juices and prevent flare-ups.

If using a spit: preheat the rotisserie grill to medium heat (around 375–425°F / 190–220°C) with the drip pan in place. If using an oven: preheat to 425°F (220°C) and place fennel, shallot and lemon in a roasting pan under a rack.

Mount the chicken on the spit and start the rotisserie. Roast with steady rotation over indirect medium heat. If using an oven, place chicken on a rack over the vegetables. Cook until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 160–165°F (71–74°C). For a spit-roasted half chicken expect 35–50 minutes depending on size and heat—start checking at 30 minutes.

Baste every 10–12 minutes with reserved marinade or pan juices to encourage a glossy, flavorful skin. If the breast is browning too quickly, tent loosely with foil for the last 10 minutes.

When temperature is reached, remove the chicken from the spit or oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes (carryover will rise a few degrees to reach 165–170°F).

While the chicken rests, make the pan sauce. Pour pan drippings (skimming fat) and any roasted aromatics into a small skillet. Add 1/2 cup white wine or chicken stock and bring to a simmer over medium heat, scraping browned bits from the pan.

Add 1 cup fresh blueberries, 1 tsp honey, and 1 tsp chopped fennel fronds. Simmer gently until blueberries begin to break down, about 4–6 minutes. If the sauce reduces too quickly, add a splash more stock.

Finish the sauce by whisking in 1 tbs cold cubed butter off the heat, one piece at a time, to give the sauce a glossy finish. Season to taste with salt and pepper. If you prefer a smoother sauce, press through a fine sieve into a small bowl, discarding solids or returning strained sauce to the pan to warm.

Carve the rested half chicken into pieces (breast slices, thigh and drumstick separated). Arrange on a warmed platter with roasted fennel and shallot. Spoon warm blueberry fennel sauce over or alongside the chicken.

Garnish with chopped parsley or extra fennel fronds and serve with lemon wedges for squeezing. Serve immediately.

whole half chicken (breast, thigh, drumstick, skin on)

olive oil

garlic cloves, minced

fresh lemon juice

lemon zest

fresh thyme leaves, chopped (or 1 tsp dried)

fennel fronds, chopped

smoked paprika

kosher salt

black pepper, freshly ground

fennel bulb, quartered (reserve fronds above)

shallot, halved

lemon, halved

olive oil (for vegetables)

salt (for vegetables)

black pepper (for vegetables)

fresh blueberries

dry white wine or chicken stock

shallow pan juices (from drip pan), skimmed

fennel fronds, finely chopped (from above)

honey or maple syrup

butter, cold, cubed

salt (to taste)

black pepper (to taste)

fresh parsley or additional fennel fronds, chopped

lemon wedges

Place grinding plates, bowl, and knife of the meat grinder or food processor in the freezer for 30 minutes to keep the meat cold during processing. Keep the meat and fat chilled (near 32–40°F / 0–4°C).

Chill equipment

Soak natural hog casings in warm water for at least 30 minutes, then flush inside and out with running water. Keep casings refrigerated until ready to stuff.

Trim the pork shoulder of large sinew but leave some connective tissue. Cut the pork shoulder and back fat into 1–2 inch cubes and keep cold. Toss the meat and fat with kosher salt, Prague #1 curing salt, black pepper, paprika, garlic powder, fennel seeds, crushed red pepper, and demerara sugar. Mix thoroughly so cure and seasonings coat all pieces. Refrigerate for 30–60 minutes to allow cure to start working and flavors to bind.

Cut and season meat

Working with chilled pieces, pass the seasoned meat and fat through the cold grinder fitted with a 3/8" (approx. 8–10 mm) plate. For a finer texture, grind a second time through a finer plate. Keep everything cold between passes to prevent smearing.

Grind meat

Place the ground meat in a large bowl or the bowl of a stand mixer. Add cold water and optional white wine. Mix with a paddle or by hand until the mixture becomes sticky and cohesive (protein extraction) — about 2–4 minutes by hand or 1–2 minutes in a mixer on low. Avoid over-warming; keep the bowl on ice if needed. Check seasoning and texture; adjust pepper or salt only if necessary (remember curing salt is already measured).

Emulsify / Final mix

Set up a sausage stuffer or a sausage stuffing attachment on a grinder. Slip a prepared hog casing onto the funnel and leave a few inches loose at the end to tie off.

Prepare stuffer

Fill the casing evenly, avoiding large air pockets. Apply steady pressure; do not overstuff. Once filled to desired diameter, twist into links (about 4–6 inches each) or leave as a single long coil. Prick any visible air pockets with a sterile needle and smooth out gently.

Stuff links

Tie the ends of each sausage or twist links and hang on drying rods or a rack in a cool, well-ventilated place (ideally 55–65°F / 13–18°C with 70–80% humidity) for initial drying. If you do not have a controlled curing environment, hang in the coolest, least humid place available or refrigerate uncovered for 24 hours to let casings dry slightly.

Tie & hang

Hold sausages at refrigerated temperatures (34–40°F / 1–4°C) for the first 24–48 hours to allow cure to work and flavor to develop. This period helps prevent surface spoilage before fermentation begins.

Initial cure

Transfer sausages to a curing chamber or cool, humid area set to 55–60°F (13–15°C) and 70–75% relative humidity. Hang sausages with some space between to allow air circulation. Dry for 3–8 weeks depending on desired dryness and thickness — typical small cured sausages lose about 30% of their starting weight. Check regularly for even drying and any signs of unwanted mold (white bloom is normal; green/black patches should be removed and treated).

Controlled drying

If you want tang (typical of salami), use a starter culture and follow manufacturer instructions: inoculate the meat mixture before stuffing, then keep sausages at 20–26°C (68–79°F) and high humidity (90–95%) for 24–72 hours to allow fermentation and pH drop, before moving to cooler drying conditions described above.

Optional fermentation step

When sausages have reached the desired weight loss (about 30% for semi-dry, more for harder cured), move them to cooler storage (50–55°F / 10–13°C) with moderate humidity or refrigerate. Slice thinly to serve. Store wrapped in paper in refrigerator for several weeks or vacuum-sealed in the freezer for longer storage.

If any unusual odors, sliminess, or colored molds (green/black) appear, discard affected sausages or cut away and treat per food-safety guidance. Always follow curing salt guidelines and never exceed recommended Prague #1 amounts.

pork shoulder (finely ground)

pork back fat (finely diced)

Prague #1 curing salt (sodium nitrite cure)

black pepper (freshly cracked)

sweet paprika

garlic powder

fennel seeds (lightly crushed)

crushed red pepper flakes

demerara sugar

cold water

white wine (optional, cold)

natural hog casings (soaked and rinsed)

Chill the bowl, grinder parts, blades, and cutting board in the refrigerator or freezer for 30 minutes so meat stays cold during grinding. Cold meat prevents smearing and helps proper texture.

Prepare equipment

Weigh and measure all cure ingredients. Combine kosher salt and Prague #1 curing salt in a small bowl so the cure is evenly distributed.

Place the cubed pork shoulder and chilled pork back fat in a large stainless-steel bowl. Sprinkle the combined salts, cracked black pepper, crushed garlic, dried oregano, crushed red pepper, and brown sugar evenly over the meat and fat.

Pour the white wine and cold water over the seasoned meat. Mix thoroughly with clean hands or a spatula for 3–5 minutes until the cure and liquids are evenly distributed and the mixture feels tacky. This step helps extract proteins needed for good binding.

Cover the bowl tightly with plastic wrap and refrigerate for 24 hours to allow the cure to penetrate. Turn the meat once at 12 hours to redistribute the cure.

After 24 hours, set up a grinder with a 6 mm (or medium) plate. Keep meat and fat cold — place in refrigerator or on ice if needed. Pass the cured meat and fat through the grinder once. If you prefer a coarser texture, use a larger plate.

Scrape the ground meat into a chilled mixing bowl. Mix vigorously by hand or with a stand mixer fitted with a paddle on low-to-medium speed for 2–4 minutes until the mixture becomes sticky and starts to bind. This develops the myosin for a cohesive salumi.

If the mixture feels dry, add up to 30–60 ml (2–4 tbs) cold water or additional wine, a tablespoon at a time, to achieve a tacky but not sloppy texture.

Prepare casings: rinse natural hog casings thoroughly under cold running water, flush them inside and out, and soak for 30 minutes in warm water. Keep them in a bowl of lightly salted water until ready to use.

Fit your sausage stuffer or grinder attachment with an appropriate sized horn for approximately 1" finished diameter. Slide the prepared casing onto the horn, leaving a 6" tail to tie off.

Fill the stuffer with the mixed meat and feed it slowly into the casing, using steady pressure to avoid air pockets. Use a gentle back-and-forth motion. Leave short sections (6–8" links) or one long log according to preference.

Twist or tie links using butcher's twine, leaving small air gaps to allow some compression during resting. Prick any large visible air pockets with a sterilized needle to release trapped air.

Weigh individual links (optional) to ensure consistent size. The recipe yields approximately 8–10 small links (based on 1" diameter, 6–8" length) or 1–2 larger logs.

Hang the stuffed salumi in a cool (50–60°F / 10–15°C), well-ventilated area with 70–80% relative humidity for initial drying. If you don't have a curing chamber, a cool pantry or refrigerator modified with a small fan and humidifier may work for short-term drying.

Allow the salumi to dry for 3–7 days at the initial conditions until the surface is tacky and a thin pellicle forms. During this period, check daily for excessive wet spots, off-odors, or undesirable molds. A whitish bloom of fine mold (Penicillium nalgiovense) is normal and protective; wipe off undesirable green/black molds with a cloth soaked in 1:1 water-vinegar solution.

After pellicle formation, move the salumi to an aging environment around 55–60°F (13–15°C) with 65–75% humidity. Continue to hang for 3–8 weeks depending on thickness and desired dryness. Finished salumi typically loses 20–30% of its weight; measure with a kitchen scale to judge doneness.

Optional: brush a thin coat of olive oil on the surface and dust with smoked paprika for additional flavor and appearance before serving.

Before serving, chill the salumi in the refrigerator for several hours to firm it up, then slice thinly with a sharp knife or meat slicer.

Always use the specified curing salt (Prague #1) in the exact amount listed. Over- or under-using curing salt can create safety risks. Maintain cleanliness: sanitize equipment, hands, and work surfaces.

If the salumi develops a strong putrid odor, sticky film, or fuzzy green/black mold that penetrates the casing, discard it. Healthy cured salumi has a pleasant cured meat smell and either no mold or a fine white mold.

pork shoulder (boneless), trimmed and cut into 1" cubes

pork back fat, cold, cut into 1/4" cubes

Prague #1 curing salt (pink salt)

coarse black pepper, freshly cracked

crushed garlic

dried oregano

dried crushed red pepper

brown sugar

white wine (dry)

natural hog casings (or collagen/synthetic) for 1" diameter

butcher's twine

smoked paprika (optional, for flavoring surface)

In a medium bowl whisk together 1.5 cups all-purpose flour and 0.25 tsp salt. Add the 1/8 cup cold cubed butter pieces and 1/8 cup additional cold cubed butter. Using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Make dough

Drizzle 3 tablespoons cold water over the flour-butter mixture and gently mix with a fork until dough just comes together when pressed — do not overwork. Gather into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Add water and chill

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough into a 10-inch circle about 1/8" thick. Fit into a 9-inch pie dish or tart pan, trim and crimp edges. Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake another 8–10 minutes until lightly golden. Remove from oven and set aside while preparing filling.

Blind bake

While crust chills, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup diced onion and 1/2 cup diced bell pepper; sauté until softened and translucent, about 4–5 minutes. Add 1 cup chopped baby spinach and cook until wilted, about 1 minute. Remove from heat and let cool slightly. If bacon is not cooked, cook 4 slices until crisp, drain on paper towels, then chop roughly.

Prepare vegetables and bacon

In a large bowl whisk together 6 large eggs and 1/2 cup whole milk until smooth. Stir in 1 cup grated cheddar, cooked bacon, sautéed vegetables, 3/4 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp smoked paprika. Mix gently to combine.

Make custard

Reduce oven to 350°F (175°C). Pour the egg-cheese mixture into the pre-baked crust, smoothing the top. Place pie on a rimmed baking sheet and bake for 30–35 minutes, or until the center is just set (a slight jiggle is okay) and the top is golden. Remove from oven and rest 10 minutes before topping.

Assemble and bake

While the pie bakes or rests, whisk together 1/2 cup tomato juice, 1 teaspoon vodka (optional), 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce, 1 teaspoon fresh lemon juice, 1/4 teaspoon celery salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon prepared horseradish in a small bowl until smooth and slightly frothy. Taste and adjust seasoning — add more hot sauce for heat, more lemon for brightness, or a pinch of sugar if the tomato juice is very acidic.

Mix Bloody Mary

Halve or leave whole 6 cherry tomatoes on skewers or toothpicks with pickled green beans or olives if using. Trim 2 celery stalks into thin sticks for serving alongside slices.

Garnish preparation

To serve, spoon a thin ribbon or pool of the Bloody Mary sauce onto each slice of warm pie (about 1–2 tablespoons per slice) or lightly brush the surface of the pie with the sauce for a more even finish. Arrange celery stalk and skewered cherry tomatoes/pickled items on the side or on top for a classic Bloody Mary presentation.

Top the pie

Sprinkle 2 tablespoons finely chopped fresh chives over the pie, then finish with an additional 1/4 tsp salt and 1/4 tsp freshly ground black pepper to taste.

Final seasoning

Slice the pie into 6–8 wedges. Serve warm with Bloody Mary-topped slices and garnishes on the side. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a 325°F oven until warmed through.

Jalapeño – Tequila

Spit-roasted Half Chicken

Cured Sausages

Housemade Salumi