The Southern Fork - Travel Journal: Lowcountry Recap (Georgetown, SC)

Travel Journal: Lowcountry Recap (Georgetown, SC)

06/21/23 • 6 min

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The following is a travel journal entry recorded on location and delivered to you the same day. I hope you enjoy this mini-installment from the road during my Southern Fork Summer, and look for a regular full size interview to drop this Friday.

Previous Episode

Hector Garate: Palmira BBQ (Charleston, SC)

We delve into BBQ again this week, not into its past but its delicious future. Up and coming pitmaster Hector Garate of Palmira BBQ is definitely part of the cuisine’s next chapter. In Charleston, SC, he’s creating sustainable farm-to-table barbecue with old school wood fire techniques and Puerto Rican Influences. He’s in love with all parts of the cooking process, so much so that he often purchases whole animals to break down into the specific cuts he wishes to serve, and that meat he smokes in a custom cooker he built himself. Hector specializes in smoking beef cheeks, brisket, whole hog and house-made sausages, and partners with local farms for sourcing. As he builds momentum for his brick-and-mortar restaurant set to open this year, he is holding pop-ups and collaborations with other BBQ folks around the country and at home, and he routinely sells out. In short, he’s on fire for the medium, and that passion shows in every bite.

Next Episode

Hannah & Zachary Welton: Weltons Tiny Bakeshop (Charleston, SC)

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Zachary and Hannah Welton started their great adventure together working in Charleston, SC’s celebrated Husk kitchen before they decided to settle on another coast – the Yucatán. Their time spent living and working in southern Mexico – specifically Hartwood in Tulum – solidified their love for wood burning ovens, bright and bold flavors, and plenty of fresh produce. When they returned to the Lowcountry, they began wood-fired pizza pop-ups around Charleston and quickly garnered an intense cult following for their pizza and pastries made with locally-sourced, seasonal ingredients. They’ve kept the catering and pop-up side of the business but also recently opened Weltons Tiny Bakeshop on Upper King Street, where their ethos continues, focusing on seasonality and thoughtful sourcing to create naturally leavened, European-influenced pastries and breads. Charleston’s next culinary chapter is upon us, and Hannah and Zachary, two of this class establishing the city’s current culinary personality, are only just beginning to show us what they can do.