The Gin Joint chef Kayla Bennett arranged a menu of passed platters, including artisanal cheeses and pork sandwiches on pretzel buns, as well as the bar’s crave-worthy house-made beef jerky and pad thai popcorn. For recipes, visit charlestonmag.com/LeadingLadies.
The Gin Joint is renowned for its craft cocktails, and bartender Jamie Bolt mixed up some special concoctions for the appreciative F&B crowd. This gorgeous cocktail, dubbed “The Death Grip,” is slightly tart and sweet with St. George Terroir Gin and apricot eau-de-vie. Get the recipe at charlestonmag.com/LeadingLadies.
“Martha Lou was a quiet force at that table,” says Karalee Nielsen Fallert (center), owner of The Park Café and Lee Lee’s Hot Kitchen, of her enterprising neighbor who opened Martha Lou’s Kitchen on Morrison Drive in the 1980s. “When she spoke, everyone listened. Her stories about old restaurants north of the Crosstown were fascinating.”
Seated around the community table, the ladies shared food, stories, and a few laughs, plus a congratulatory toast to Lauren Mitterer (opposite far right) who’s engaged to be married this March. (Opposite) the luncheon finished with small bites of decadent desserts—pumpkin cheesecake and peanut butter bar bites topped with Pop Rocks and sea salt. For recipes visit charlestonmag.com/LeadingLadies.
Andrea Limehouse: co-owner of Limehouse Produce Years in F&B: 36, supplying produce to restaurants and stores
Lauren Mitterer: chef-owner of WildFlour Pastry Years in F&B: 12 Education: University of Virginia, BA in studio art & Culinary Institute of America, associates in baking and pastry
Jill MathiaS: executive chef at Chez Nous Years in F&B: 18 Education: Johnson & Wales in Charleston for Culinary Arts
Carolyn “Cappie” Pete: beverage director for McCrady’s & Minero Years in F&B: Nine Education: University of South Carolina, BA in hotel, restaurant, & tourism management & the sommelier program at Professional Culinary Institute
Celeste Albers: farmer & co-owner of Green Grocer Farm & Sea Island Jerseys Years in F&B: Started the first CSA program and began selling direct to restaurants in 1996 Education: University of Delaware, BAS degree in art
Karalee Nielsen FallerT: restaurateur & founding partner of Raval/Closed for Business, Monza, Taco Boy, The Royal American, The Park Café, and Lee Lee’s Hot Kitchen Years in F&B: 20 Education: One year at Utah Valley State College, after which she left to open her first restaurant
Michelle Weaver: executive chef at Charleston Grill Years in F&B: 30 Education: New England Culinary Institute
MariElena Raya: executive chef and co-owner of The Gin Joint & Bittermilk cocktail mixes Years in F&B: Since childhood Education: Culinary Institute of America
Martha Lou Gadsden: chef-owner at Martha Lou’s Kitchen Years in F&B: 60 plus Education: “I learned by doing.”
