It's a modern city that's found a way to fuse old Southern tradition with modern flavor. Chef Rodney Freidank of Table 301 Restaurant Group in Greenville, South Carolina, stopped by WBTV News Saturday Morning to tell you why the city is being cited for its surprising and elaborate food scene. He also shared a recipe for Watermelon Gazpacho with Grouper Ceviche.
Chef Freidank is a former New Yorker who relocated to Greenville and has built his life centered around southern hospitality. Rodney is one of the initial members of the Table 301 Restaurant Group team. It started as just one restaurant and now consists of six restaurants in Greenville, with a 7th opening in May.
For more information, visit table301.com.
Grouper Ceviche, Corn Tortillas (Serves 6)
1 tsp Cumin Seeds
1 tsp Coriander Seeds
4 cups Watermelon, peeled, seeded, and cubed
½ cup Seedless Cucumber, peeled and chopped
½ Yellow Bell Pepper, chopped
½ Red Onion, chopped
½ Cilantro leaves
1 Lime, juiced
1 tsp Salt
1 lb Grouper Filet, Skin off
2 tsp Jalepeno, seeded and finely diced
1/3 cup Red Bell Pepper, diced
½ cup Green Onion, thinly sliced
½ tsp Fresh Garlic, minced
¼ cup Cilantro Leaves
3 Limes, juiced
½ cup Olive Oil
1 tsp Salt
For the Soup: Place a small skillet on high heat. When the pan is quite warm, add the cumin and cucumber seeds. Cook, stirring constantly until they are aromatic and begin to pop. Do not burn the spices! Grind the spices in a coffee or spice grinder until fine. Mix all the ingredients except the salt in a bowl. Puree in a blender in batches. Season with salt. Chill thoroughly. Gazpacho should be served very cold. Reserve tortilla chips for serving.
For the Ceviche: Work quickly with the grouper as it must remain very cold at all times. Cut the grouper filet into small dice. Combine all the ingredients in a bowl. Cover with plastic wrap and refrigerate at least 1 hour.
Finish the Dish: Arrange the ceviche in the center of a chilled soup bowl or martini glass and pour the cold gazpacho around it. Warm the tortilla chips and serve on the side.
Pairing Suggestion: Dry Chenin Blanc (Loire Valley, France). Because the soup is very cold, be sure the wine is at a classic white wine serving temperature, between 50-55 degrees. Most of us drink whites too cold (at refrigerator temperature).
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