Chef Cindy Wolf is renowned for her contemporary interpretation of low-country cuisine. She and her husband have made a mark on the dining scene in Baltimore, Md., with their restaurant, Charleston, featuring her distincitve French-accented fare.
Low-country cuisine is the food of South Carolina's coastal plain -- a refined mix of English, French, African and West Indian culinary traditions.
No stranger to our Chef on a Shoestring Challenge, Wolf is back with a delicious, but easy meal for Memorial Day with on our entertaining budget of $60 for six people.
Wolf's menu as our Chef on a Shoestring: an appetizer of Chilled Grilled Tomato Soup; an entrée of Grilled Chicken Breast with Wilted Baby Spinach, Bacon and Lemon; and for dessert, Peach Cobbler.
Prior to Charleston, Wolf had won acclaim for her low-country cuisine at Savannah in Baltimore, and Georgia Brown's in Washington, D.C., where she originated the concept and the menu for both establishments.