With Charleston shut down due to the COVID-19 pandemic, many chefs, bartenders, and restaurateurs are taking to the internet to host virtual cooking and cocktail demonstrations.
The first time I had these pancakes was in of course, Shanghai. For most of my life up that point I always thought scallion pancakes were these thin crispy pancakes, like the ones my mom made for me. Shanghai style scallion pancakes are thicker, like an English muffin kind of thick. And the ones I had were studded with big chucks of pork fat.. It was so delicious and made so much sense that I was mad I didn’t think of it first.
On Instagram, restaurateur Brooks Reitz (Melfi’s, Leon’s Oyster Shop, Monza, and Little Jack’s Tavern) hops on his personal page to give cooking tips, like making shrimp butter or really good popcorn.
For those looking for cocktails, Holy City Handcraft has Jayce McConnell from Edmund’s Oast explaining how to stir up a Sazerac.
Know of anymore online tutorials? Leave them in the comments.
• First Look at the Playful Space at Forthcoming Jackrabbit Filly [ECAR]
• Quarantine Carb Load; Scallion Pancake Edition [ChefsFeed]
• Brooks Reitz [Instagram]
• Holy City Handcraft [Instagram]