south carolina

Charleston, South Carolina is in full bloom in March. But it's not just the scent of jasmine and wisteria that's in the air. There's the aroma of creole gumbo and sassafras-glazed pork too, wafting out the doors of Husk, the new, hip, cook-it-local, keep-it-Southern restaurant. But that's not why I'm here. For a long time, it's been my dream to go to Charleston—Mount Pleasant actually—and have a hot dog with blue cheese slaw at Jack’s Cosmic Dogs. Jack is Jack Hurley, a one-time Vermonter who, with his partners, opened The Daily Planet in 1980, which quickly became Burlington’s hipster foodie haven. “I’ve been on the food train a long time,” says Hurley. He and his family eventually went...
from the FarmPlate Kitchen Vermonters dreaming of a cosmic dog can start by making their own blue cheese slaw with this simple recipe. Pick up some “localdogs” from Vermont Smoke and Cure and slather on the slaw. 1 cup blue cheese crumbles (divided), such as Jasper Hill Farm Bayley Hazen Blue or Blythedale Farm Jersey Blue ½ cup buttermilk 3 tablespoons cider vinegar 2 tablespoons demerara sugar ½ teaspoon salt 1 teaspoon freshly ground black pepper 1 head green cabbage, shredded  (about 10 cups) 2 to 3 carrots, shredded In a blender or food processor, blend ½ cup of the blue cheese, the buttermilk, vinegar, sugar, salt and pepper. Pour into a large bowl, add cabbage and carrots and toss...