The Ocean Room

November 16

Dinner at the James Beard House. Featured chef: Chris Brandt, chef of The Ocean Room at The Sanctuary at Kiawah Island, in South Carolina.
I sat next to the hotel group’s publicist, Matt Owen, a native of Liverpool who ended up in Charleston on a soccer scholarship. He is the second dashing, blond-haired Englishman who arrived in the United States because of a soccer scholarship and then got involved with restaurants whom I've met at the Beard House. This might be worth further investigation.
But the best thing I learned is that someone from Liverpool, apart from a being called a Liverpudlian, is called a scouser, because of the local poor-man’s stew, scouse. Scouse also is the name of the local dialect of Liverpool, just as Cockney is the local London dialect. I also learned that you don't have to be a working-class Londoner to be a Cockney; that's a nickname for any Londoner.

What I ate and drank:

Jumbo Lump Crab Cocktail with Granny Smith Apple,
White Truffle and Chive Foam Salad, Finished with American Caviar
2003, Petaluma, Riesling, Clare Valley, Australia

Organic Baby Arugula and Watercress Salad
Served with Crunchy Toasted Cashews, Asian Pears and Warm Brie Dressing
2003, Boilliot, Montagny, 1er Cru, Burgundy, France

“Maine Lobster Three ways”
Lobster Rillettes, Lobster Risotto and Champagne-Lobster Nage,
With Roasted Porcini and Fava Beans
2003, Joseph Drouhin, Meursault, Burgundy, France

“A Study in Duck”
House Cured Duck Prosciutto, Fig Jam and 50 Year Balsamic,
Duck Confit, Herbed Crêpe, Macerated Blue Berries and Foie Gras Mousse, Toasted Brioche with Cherry-Vanilla Compote
2003, Fazio Nero D’Avola, Cabernet Sauvignon, Sicily, Italy

Decadent Chocolate Fudge Tart,
Espresso Parfait and Blood Orange-Tarragon Salad
NV, Romariz, Ruby, Porto, Portugal