Food Videos That Will Leave You Hungry For More | Foodie Friday

Foodie Friday is a weekly feature here on Wayfaring Wanderer where I fuel my obsession with food. It really is a problem. One that I don't mind indulging in, though. Although I might feed my insatiable appetite more often than I really should, but can you blame me?! I'm not the only one. It seems like a lot of us are consumed with food these days—I have a bunch of foodie friends. Last week on FF, I shared a restaurant review for a place in Charleston, SC called Husk. It was selected by Bon Appetite Magazine as the #1 Best New Restaurant in America! To say the least, my meal was amazing, and I really appreciate what the restaurant is trying to accomplish with their mission. If you're interested in reading more about Husk, I encourage you to visit last week's post here.

This week, I'd like to share some really awesome videos that will have you licking your lips! (See...you just did it :D) Photos of food is one thing, but watching videos simply heightens the desire to stuff your face. Not that I'm advocating careless eating, but let's face it, food is meant to be fulfilling. It just so happens that it's also beautiful!

1. E A T

The first one I'd like to share was commissioned by STA Travel Australia, and is part of a series of short films. However, this one—the best one—is about food! Here is the video caption: “3 guys, 44 days, 11 countries, 18 flights, 38 thousand miles, an exploding volcano, 2 cameras and almost a terabyte of footage later..”

There are a lot of amazing looking dishes packed into this one-minute video, but it almost feels like it's too short. Still, it makes you want to get all EAT-PRAY-LOVE and roam around the world so you can get your fill of food from other countries. That's what it does for me at least.

2. Tonelli Food Reel

The next video to share is based on the food photography of Francesco Tonelli. I sort of discovered this super talented individual by accident. I can't really recall how I did it either, but I'm glad that I found his inspiring body of work. Chances are that you've probably seen his photographs but didn't know it, because he's pretty prolific and has had images showcased in many well-known publications. He's not just a food photographer, though. Francesco also cooks and actually styles the majority of the meals that he shoots. In case you weren't aware, you'll see captioned in most magazines that shoots are styled by one person and photographed by another, so he's multi-talented. This video shows you just how talented he really is.

I could watch that video over and over. A symphony of food that will surely leave you famished in the end. Am I right?! And it also makes me more appreciative of how amazing food really is. It's not just pretty to look at and fun to eat. No, it has the power heal and nourish our bodies, increase awareness about other cultures as well as remind us of how those before us sustained themselves, not to mention how food can bring people together whether it's a family meal, dinner date, or lunch with the ladies, food unifies us. At least, that's how I feel about food, especially when I get to see it through Francesco's eyes.

QUESTION: What's your relationship with food? 

And are you hungry after watching these videos?! I know I am!

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HUSK: Best New Restaurant in Charleston, SC (and America) | Foodie Friday

Executive Chef Sean Brock is transforming the way you think about Southern food. His philosophy is simple: “If it ain't from the South, it ain't coming through the door!” A restriction like that can put some severe limitations on a fledgling restaurant, but it's a commitment that he wholeheartedly abides by. From what I've read, they didn't even allow olive oil into HUSK until they found a purveyor in the state of Texas. What's that you say? Texas isn't in the South?! Well, technically, it is since it's below the mason-dixon line, which is where all the ingredients must come from in order to make it to one of the tables at Husk.

The fairly new restaurant is situated on a magnolia-shaded side-street in the heart of Charleston's historic district in a very inviting Queen Anne home built in 1893 that has been fully restored. I just love those types of restaurants that make you feel as if you're visiting a relative to sit down and have a meal. It isn't as intimate a setting as Simplicity at The Mast Farm Inn, but the comfortable space was bright and airy, and the floor-to-ceiling windows filled the dining room with the most gorgeous light. While I would have loved to sit inside the main dining room, we were ushered to the 2nd story porch to dine alfresco. The weather was superb. We got lucky!

CELEBRATION OF SOUTHERN INGREDIENTS

This nationally acclaimed restaurant has only been open since the Fall of 2010 yet it has won numerous awards between now and then. The most notable so far is the title of #1 Best New Restaurant in America by Bon Appétit Magazine. That's a pretty prestigious accolade right there, wouldn't you agree?! I think that Chef Sean Brock is used to the attention, though. He's become quite the celebrity in Charleston from his time spent at McCrady's, another highly acclaimed fine dining establishment in town. But Husk is his baby. Or so that's the impression I've gotten.

His intention upon opening the restaurant is to place more emphasis on the ingredients used & the folks that cultivate those products and produce instead of having the spotlight placed on himself. He clearly has a deeply rooted passion for, not only the South, but Southern food, and it definitely shines through in many different ways here at Husk.

SOUTHERN FOOD, SIMPLIFIED

Something highly unique about the dining experience at Husk is that the menu changes daily. Yep, every single day! That seems like quite a challenge, indeed. Not to mention how much time and effort it requires to manage such a lofty mission. However, they are handling the task pretty well from what I experienced. So, why does the menu change everyday? Well, as I mentioned earlier, they are bound by what is currently available to them using only ingredients from the South. While it seems restricting, Husk's stance is that it's a necessity! To them, there is no other way. I really admire a place that's willing to take such a risk for the sake of preserving what seems to be a bygone era.

To those that don't know any better, this restaurant is being touted as revolutionary because of the pledges they have made. However, what people seem to forget is that there was a time when people had to eat what was on-hand. There weren't grocery stores filled with aisle upon aisle of pre-packaged food at our disposal like today. You ate what you grew, or you didn't eat! Simple as that. While the farm-to-table mentality seems like a fad that has only recently become more prominent in popular culture, it's really just a movement that is being revived by those who appreciate simplicity. People like Chef Sean Brock.

SOUTHERN INGREDIENTS TAKE CENTER STAGE

Our recent dining experience was brunch before leaving Charleston to head home. We had ventured there the day before, but they weren't open yet, so we sadly had to go elsewhere. However, I was determined to eat at this restaurant after receiving a recommendation from a friend on the WW Facebook page. It ended up being the perfect way to round out our weekend getaway! So, yeah, let me get to the best part...the FOOD!

[RELATED ARTICLE] Quick Getaway to Charleston, SC { link }

After pouring over their menu, and not being able to choose what I wanted, I decided to ask our server what she recommended. Actually, I asked her what was the best-looking dish they had today, which elicited an interesting look, rightly so. I ended up going with her suggestion, which was the Monte Cristo. It included VA Lamb BBQ, TN Buttermilk Cheddar, fried egg, Surry Sausage, and Potato Hash. The flavor of the Lamb BBQ was incredible; it was smoky with a hint of sweetness. I would have been happy with a plate piled with nothing but that!

Cody ended up going for the TX Wagyu Sirloin, with a sunny side up egg, VA Sausage and Confit Potato Hash. The presentation of this dish had me drooling, and reconsidering my own breakfast order even though I thought mine was pretty, too. Luckily, he was nice enough to offer me a bite. The Wagyu Sirloin was so tender. Basically, it melted in your mouth—makes me salivate just thinking about it! Talk about things melting in your mouth, the buttermilk benne seed dinner rolls they brought out prior to these dishes were also amazing; I didn't hesitate to slather on the savory homemade pork lard butter they supplied us with. To say the least, it was a highly satisfying meal that I enjoyed immensely. I only wished that I had room for more!

If you're interested in finding out more about HUSK, here is a link to their website.

Our experience at Husk was short and sweet, although it most certainly made a lasting impression on me that I won't soon forget. The next time we're in town, we'll definitely be eating at this restaurant in Charleston, SC! Our meals were unforgettable and the service we received from the staff was incredible. If you're looking for a modern taste of the South with a twist, this restaurant will surely not disappoint! Thank you for visiting WW for Foodie Friday; I hope you'll be back next week :D

QUESTION: What do you think about Husk's philosophy?

Would you say that it's flawed or awesome?

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A Stealthy Surprise That I Didn't See Coming

I sat there frozen in disbelief as Cody knelt down in front of me with a tiny box in-hand. Looking around the room in the busy restaurant at the people watching this happen, I said, “Are you effing serious?!” Tears immediately began streaming down my face before the moment really even sunk in. As I sat there crying uncontrollably with my mouth wide open, utterly speechless, I failed to hear the remarks he had so carefully crafted and practiced. My mind was mush. I melted into Cody's arms before I even mustered any sort of coherent response. He stopped and apprehensively asked, “So...is that a yes?!” All I could do was shake my head up and down and quietly utter a “UH HUH," as I began sobbing even harder.

{My One-of-a-Kind Engagement Ring}

You think that you'd be ready for a surprise like that when you've been waiting 5 ½ years for it to happen. But you're really not. I thought I'd be jumping for joy. I thought I'd scream out loud in an attempt to get everyone's attention, but I was just in shock.

It occurred to me that it was somewhat odd that Cody wanted to plan a trip to Charleston. You see, we had spent October traipsing all over the Eastern US, and the last thing I wanted to do was take another trip so soon. However, he was adamant. That should have tipped me off, but it didn't. Getting engaged was the furthest thing from my mind because I was not going to get my hopes up only to be disappointed. He kept calling it a “girlfriend appreciation” weekend, which I thought was really sweet. In the 5 ½ years that we've been together that's never happened. That should have tipped me off, too, but it didn't!

{Me & Cody • Circa 2006}

My mind was elsewhere, I suppose. I'm glad, though, that I decided to let go and allow the trip to happen. Can you imagine if I said NO after all the preparations he made?! Talk about being disappointed. I'm sure that he was really relieved when I finally agreed to go on the quick getaway to Charleston. Who knew it'd take so much arm twisting to get me there?!

A QUEST TO CONCOCT A ONE-OF-A-KIND RING

When he presented the ring, I was a little baffled by its appearance. To be completely honest, I was thinking, “WTF?! Why is it so weird looking?!” The setting was askew and quite odd, nothing like the typical engagement rings I've grown accustomed to seeing. I think that the confused look on my face said more than the words I spoke, because Cody said, “If you're not happy with the way it looks, I can get the guy to recast the ring.” Secretly, he was hoping that's not what I wanted. The idea of being able to redo it was somewhat appealing, but I knew that wouldn't be right.

He then told me the story of how he so thoughtfully brought this token of love into existence. It began with his idea to have a ring made that had the look of a twig. We are both so connected to trees and nature that it seemed like a novel idea. The problem was finding someone that would agree to carry out his vision. From what I was told, there were countless emails and calls made to numerous jewelers only to be told that they wouldn't be able to help him.

{Me & Cody • Circa 2007}

Thankfully, that didn't stop his quest to find someone who would be willing to work with him and the diamond taken from his great Aunt's ring. It wasn't until a couple of months ago while talking to his boss that he got a recommendation for a local jeweler. After meeting with John from DogsKin Studios, he finally found someone who would be willing to help him bring this ring to life.

WHY I LEARNED TO LOVE MY RING

The ring was cast from a dying birch tree that I spotted while Cody and I were walking around Bass Lake on 09.10.11. We stopped to identify this tiny budding tree that was losing a battle to the beavers who had destroyed it. Finding a tree budding at this time of the year was pretty rare, but happened to be exactly what Cody was looking for. From what he told me, he took the opportunity to slip one of the twigs down his shirt sleeve without my knowledge, so that he could take it to John, so he could start creating the engagement ring.

{Me & Cody • Circa 2009}

After hearing the story of how this ring came to be, I began to love it a little bit more. I realized that his idea of a perfect ring was, in fact, pretty darn perfect. He revived a diamond from a family ring, melted down his class ring to create the setting which was cast from a twig that he selected while we were on a walk?! I mean, come on! It is truly one-of-a-kind and can really never be replicated or replaced. That's special. Knowing what he put into it makes me feel special, too.

WELL WORTH THE WAIT

After all the tears and unfounded fears that I had about reaching this level of commitment in our relationship, I now know that this was exactly the right time for this to finally happen. He proposed on 11.11.11 in the city of Charleston, SC, which happens to be one of our favorite places, with an engagement ring that embodies our love in the most perfect way possible.

{Me & Cody • Circa 2011}

A lot of care and thought was put into this proposal, and I feel extremely lucky to have someone like Cody by my side in this life. Someone who's been with me through the hard times and life-altering moments. Someone who loves me and accepts me for who am I no matter what fickle mood I may be in at the time. Our relationship is far from perfect. I am far from perfect, but we can overcome the imperfectness together.

While I am not ready to set a date or start planning a wedding, I am eagerly looking forward to and am excited about spending the rest of my life with the most amazing partner ever!

Question: Tell me...How do you keep love alive in your relationship? 

What advice do you have for a couple who are in it for the long haul?

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