Charleston is not only a gorgeous, historic city, but blessed with an array of eateries ranging from seafood joints to 4-star lace-curtain restaurants. We were lucky enough to have a recommendation from a local foodie (Thanks Juanita!) to try The Fat Hen on John's Island. Chef Fred Neuville, a C.I.A. graduate offers Low Country-French cuisine in a warm, relaxed atmosphere. This, along with the friendly staff, makes eating the inspired food all the more enjoyable. What a pleasure to share food with my family that is made with such thought, such imagination and such love. I especially appreciate Chef Neuville's support of the local, seasonal, and sustainable ingredients on his menu as well. If you're anywhere near Charleston, dining at The Fat Hen is a must.

Recipe of the Month

Back in June I had the pleasure of sharing a meal with Beth Ribblet and Kerry Tully, the owners of Swirl Wine in New Orleans, Louisiana and our oeno-guides on the upcoming Wine Tour in Sicily. I brought back some remarkable wines from Azienda Agricola Frank Cornelissen in the Mt. Etna region for Beth and Kerry. The Sicilian-style pesto that Beth made for our special wine dinner that night was unforgettable. This tried and true recipe is from the queen of Italian food, Lidia Bastianich. I thought I'd share it with you as it's finally tomato season here in the Northeast. You can use the same amount of regular chopped tomatoes instead of the cherry tomatoes called for in the recipe. I'll add a few fresh mint leaves in with the basil if I happen to have some in my herb garden. Buon Appetito!

Pesto Trapanese
From Lidia's Italy
(Photo by Beth Ribblett)
Serves 4 to 6

¾ pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 teaspoon pepperoncino (dried red pepper flakes) or to taste
½ teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
½ cup extra-virgin olive oil
1 pound spaghetti
½ cup freshly grated Parmigiano-Reggiano or Grana Padano

Recommended equipment:
A blender (my preference) or a food processor
A pot for cooking the spaghetti

Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.

Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, pepperoncino and ½ tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.

With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.

To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.