Behind the Line: Mark Steuer
Topic: On the Job
Culinary Style
Do you use any family recipes in your restaurant?
- Mark Steuer
- Chef/Partner
- Carriage House and The Bedford
- Chicago, IL
Recently posted to On The Menu
Lowcountry Boil
- Carriage House
- Chicago
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Lowcountry Boil: ($34)
Also know as frogmore stew this is classic Charleston. It's a stew of house made sausage, red potato, carrot, turnip, clams and shrimp...
more »Pairing: Signs & Wonders off our cocktail list: banks 7 yr, honey, lemon, grapefruit, bitters.
Posted 02/20/13 - Share this entry
Skillet cornbread
- Carriage House
- Chicago
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Skillet cornbread: ($7)
We make our cornbread with cornmeal from geechie boy mill, located in South Carolina just down the street from where Chef Steuer grew up. ...
more »Pairing: one of our seasonal drafts
Posted 02/20/13 - Share this entry
Charleston she crab soup
- Carriage House
- Chicago
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Charleston she crab soup: ($6)
This is aruguably the dish for which Charleston is most well known. Essentially a crab chowder, it is called she crab soup because the roe from ...
more »Pairing: Jean Marc Brocard Chablis
Posted 02/20/13 - Share this entry
