News & Notes
Wine Spectator Magazine
Chef Ken Vedrinski, of Coda del Pesce in Isle of Palms, S.C., shares his Mediterranean Cacciucco—a
Tuscan seafood stew and gives a shout out to Clammer Dave in Wine Spectator Magazine.
Chef Sean Brock of Husk & McCradey's
Fresh off his write up in Vogue Magazine Sean ventured out to our farm to say hello.
Chef Mike Lata of Fig Visited the Clam Farm
Mike Lata was a guest on the inter-tidal flats of our clam farm.
Mike sampled clams and oysters while a film crew captured him discussing fresh local produce with Clammer Dave and Clamer John.
Chef G. Garvin Visits the Farm
G. Garvin of "Georgia Road Show" on the Cooking Channel stopped by the farm for some clam talk.
We Be Clammin'
In The Press
Wine Spectator Magazine
September 2013
Chef Ken Vedrinski, of Coda del Pesce in Isle of Palms, S.C., shares his Mediterranean Cacciucco—a
Tuscan seafood stew—with Wine Spectator.
Article available soon[...]
Bon Appétit Magazine
August 2013
Top 50 New Restaurants features The Ordinary, chef Mike Lata’s casual seafood hall. Housed in an airy former bank,
this is a celebration of the seafood of the South. Featuring Clammer Dave's Capers Blades.
Read Article[...]
Vogue Magazine
July 2012
Chef Sean Brock of Husk and McCradey's gets up close and personal with Jeffrey Steingarten of Vogue Magazine.
In describing his far-to-table mentality, Sean was kind enough to share a few words about Clammer Dave. Yes, that's Seans
arm...the tattoo is real and a gourmand's work of art.
Read the article[...]
February / March 2012
G&G Club members enjoyed an intimate evening of fine wines and spectacular food at Perrine's Wine Shop in Atlanta. Chef Steven Satterfield of Miller Union exhibited his subtle, rustic style to pair perfectly with Sommelier Perrine Prieur's thoughtful wine picks.[...]
February 22, 2012
Clammer Dave was featured in 3 different articles in the always highly anticipated DISH Dining Guide.[...]
July 12, 2011
Clammer Dave was featured on this episode of The Big Picture on SC ETV. Along with clam and oyster talk a little conservation is tossed in. [...]
February 2011
Dave shares his methods of sustainable aquaculture and discusses the critical nature of tidal marshlands. He takes his pristine and purged clams and oysters from Charleston to New York and chefs are thrilled with the quality.[...]
