The fourth annual Low Country Boil to support the Jordan Thomas Foundation happens at 6:30 p.m. Sunday, Oct. 3, at Table 2, 232 E. 11th St. Make reservations now for this important fundraiser. Thomas was injured in a freak accident while scuba diving in the Florida Keys five years ago, resulting in the amputation of both legs from the knees down. Thomas went on to graduate from McCallie School, where, following extensive therapy, he was on the golf team. A year after his accident, the Jordan Thomas Foundation was established to help other young people who have been involved in accidents. The foundation provides money and support for those patients to continue their rehabilitation and recovery.
Thomas’ journey following his accident has been amazing. He’s now a student at the College of Charleston in South Carolina, so a Low Country boil could not be more fitting as it’s a staple of coastal living.
Dinner will be served buffet style with big pots containing a traditional Low Country boil – shrimp, crawfish, corn and potatoes, as well as one with chicken for those allergic to seafood. Pork sliders are also on the menu. There will be an open bar and entertainment and a silent
auction followed by champagne and dessert.
Tickets are $75 per person. But, young people – those of you under 30, tickets are just $50. For reservations, call 622-9006.
I got several responses from my recent column about drive-through issues at restaurants, all agreeing that those preparing to-go orders and working at the drive-throughs need to pay a little more attention.
* “I have to ask for napkins every time – it should be as automatic as … asking, “Do you want fries with that?'” said Mona Greer.
* “M.K.” ordered a specialty salad and chicken sandwich. Instead, she got her salad without all the listed toppings, along with a bowl of chili, which she hadn’t ordered, and no chicken sandwich. “While we were mildly content with the food we received, it was not what we ordered,” she said.
* Whatever your problem is, J.W. advised calling or sending an e-mail to the home office of the offending restaurants. “You will get satisfaction in the form of free food or just a nice ‘We’re sorry,’ ” he said.
Mistakes aren’t limited to any one chain; they happen at many drive-through establishments. There should be some sort of checklist that employees should follow. Drive-throughs are meant to be fast, but many times speed leads to mistakes.
Fine Cooking’s new Tailgating magazine has some of the yummiest recipes yet for football gatherings. Some are a little over the top. I mean, few would bother taking a panini press to the game to make Arugula, Prosciutto and Tomato Paninis. But I would take a grill to make these fun little brats.
Beer-Simmered Brats
2 (12-ounce) cans beer, preferably the cheap stuff
2 large onions, thinly sliced
6 uncooked bratwursts (double this number for big eaters)
6 good-quality hot dog buns or small sub rolls
Brown mustard
Sauerkraut
Pickle relish
Heat gas grill or prepare charcoal grill. Combine beer, onions and brats in large saucepan. Set saucepan over medium-high heat and bring to a boil; reduce heat and simmer until brats are cooked through, about 8 minutes. Remove brats from the pot and place them on the grill for 10 minutes, turning them frequently to brown evenly on all sides. When they’re done, slide them onto the buns and top with mustard, sauerkraut and relish, if desired.