Chef Brent Quiggle — Local and Sustainable Ingredients Make a Difference You Can Taste
Chefs, at least those who operate kitchens where you want to taste the finished product, put as much effort in to selecting their ingredients as they do coming up with recipes and preparing the dishes. They are artists, they create, and if the ingredients the kitchen uses are below par, the dish itself will […]
CRESCENT PEOPLE: Chef Brent Quiggle — Charting a Course for Queen Anne’s Revenge
You may have asked yourself after last week, “So, where’d they get the name Queen Anne’s Revenge for a restaurant?” We’re glad you asked. Queen Anne’s Revenge was Blackbeard’s flagship. Yes. THAT Blackbeard. Edward Teach or Blackbeard was no stranger to the Carolina coast. On November 28, 1717, Blackbeard’s two ships attacked and captured […]
CRESCENT PEOPLE: Chef Brent Quiggle — Not Serving Revenge as a Dish but Serving Dishes at Revenge
Scheduling a sit down with chefs isn’t easy. First, they generally don’t sit. They’re working in a ridiculously fast-paced environment where they’re on their feet, and they don’t have time to become idle. Second, if you schedule the morning they’re getting ready for lunch service. You obviously can’t schedule during lunch because they have […]
