Page Mandarins will take center stage at various restaurants and bars this year as the 2017 Citrus Celebration organized by Limehouse Produce officially kicks off. The annual promotion puts attention on citrus that is available during the winter months and this year the focus is on the page mandarin which is a cross between a Minneola Tangelo and a Clementine Mandarin, making it essentially ¾ mandarin and ¼ grapefruit by ancestry. The grapefruit gene gives this sweet and easy-to-peel fruit a more complex flavor that the super sweet clementine, lending itself to tart cocktails, winter salads and palate cleansing pastries.
The public can vote on their favorites on limehouseproduce.com and then go try them firsthand at the participating restaurants. They can then post photos of dishes and drinks with the hashtag #citruscelebration for a chance to win a gift certificate at a winning location.
During the week of February 20, a panel of judges will taste the finalists’ entries in person to determine the Best Drink and Best Dish. Each winner will be promoted on the website, social media outlets, and to the media. The restaurant with the winning dish will be featured on the back page of Charleston City’s Paper’s DIRT and the winning drink will be featured in a ½ page ad in The Local Palate.
Juan, Paul, George and Ringo
Patrick Ivain and Nick Arbuckle
Shake these ingredients and strain over rocks in a Collins glass. Finish drink with .5 oz floater of Peppered Beet Infused vodka.
Page Mandarin Cordial
Kendall Moore, bartender
Turn The Page
Justin Simko, bartender
Shaken and double stained into a chilled Old Fashion Glass, garnished with a Page Mandarin Twist.
The Final Page
Justin Edgar, bartender
Combine tequila, imbue, honey syrup and juice and shake well. Coupe is then rimmed with beet salt, drink is poured in and a logo’d ice cube is placed in the middle of the coupe with an orange twist.
Eric Bickelhaupt, bartender
31 Years of Pizza
Jared Chafin, head bartender
The Loddy Lo
Jeremiah Schenzel, bar manager
Combine all the spirits into a cocktail shaker and shake vigorously until proper chill and dilution are reached. Double strain into a large rocks glass with a large ice cube. Garnish with a very long Page Mandarin twist.
Chef De Cuisine Michael Greene and Executive Chef Aaron Lemieux from Victor Social
James Bolt, bartender
Place mint into a julep tin and muddle lightly, add rest of ingredients to the julep tin and add crushed ice, mint sprig and a mandarin slice.
Shaken hard and strained into fresh ice in old fashion glass.
Garnished with 12 drops of Angostura Bitters.
The Zane Spritz
Henry Lewis, bartender
Shake and double strain into a coupe glass, then top with 4oz of sparkling wine.
Garnish- Rehydrated Hibiscus flower and Page Mandarin segment.
Señorita, Rose Marie Pahina
RH Weaver, beverage director
Build in tin over ice, hard shake.
Strain over crushed ice and garnish with fresh sprig rosemary.
The Lee Roy Selmon
Ian Atwood, bartender
Dry shake all ingredients together. Add ice and shake vigorously for 10-15 seconds. Double strain into 4oz coupe. Page orange peel for garnish.
Sheepshead with citrus
Shawn Kelly, executive chef
Mark Ciaburri, executive chef
Emily Hahn, Executive Chef
Profiteroles with burnt orange caramel ice cream, rum + orange creme anglaise, toasted Brazil nuts.
Executive Chef David Pell, Coast
Served over a bed of romaine lettuce and garnished with cilantro and fried plantain chips.