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Peninsula Grill: Served with Style. Published in 2012. 246 pages. Since the mid-1990s, Planters Inn and Peninsula Grill have thrived in an 1850s stucco building steps away from Charleston, South Carolina's historic City Market. Peninsula Grill: Served with Style shares the story of how the Relais & Châteaux restaurant catapulted onto the national dining scene with accolades from Esquire, Bon Appétit, The New York Times, Southern Living, Travel + Leisure, and Food & Wine-which named it one of America's top 50 hotel restaurants-and secured its place there. Epicureans are in for a world-class treat, thanks to scores of many never-before-revealed recipes for the Mobil four-star and AAA four-diamond restaurant's sumptuous dishes, sides, and legendary sauces. And fans of Peninsula Grill's succulent grilled steaks, chops, and fillets learn the chef's secret marinade and his basting tips, while sweet-tooth gourmands get instruction on how to prepare the pastry team's divine desserts-including, of course, the famed Ultimate Coconut Cake. Oenophiles are in luck, too, as they meet the city's foremost sommeliers and are invited into Peninsula Grill's famed wine cellars, where a cache of stunning international labels await. Backstage stories abound, as well, from how the restaurant's founding chef worked his way to a cook-off on Iron Chef to how the current chef guest-starred in the James Beard kitchens. Readers also learn how its first pastry chef created a coconut cake so praised by Martha Stewart that it yielded its own cottage industry, and how the wait staff established a style of service so graceful that it became the standard-bearer for fine dining in the region. And the tales stretch beyond the culinary world.
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