Food Friday

Dockery's Food Friday

Fox 24 news now.

>> on this week's food friday, we celebrate all of the moms out there for mother's day.

Treat her to delicious take out that comes with a special effervescent libation.

We are pleased to be joined by the restaurant's general manager, and great to see you both.

>> thanks for having us.

>> tell us how you've been holding up during the stay-at-home order.

>> i couldn't be more proud of our team as a whole.

Everybody has worked really hard.

We have offered just like a lot of restaurants, takeout and delivery.

And the community has been so supportive of us.

And we have so many people that order multiple times a week and have been great to us.

It has been a challenge, no doubt about it, but the team has pulled through and done a great job.

>> you've been on the island and it's a hangout for a lot of your regulars, and what has it been like not being able to open your doors, and what impact has this had on your business and your employees?

>> it has certainly been an impact to our employees.

All of our team members, we did not have a spot for them at that point.

And a lot of them had to do unemployment.

And we're starting to bring it back slowly.

We have opened up our poo for dining service starting on sunday, and we're moving in about right direction, but it has.

>> i know a lot of people, speaking of relief, you've been putting together a covid-19 relief fund.

And maybe tell us about this and how people can get involved and help.

>> absolutely, we started last week, and last monday, we offered up, basically what we're going to do, donate a portion of our revenue through mother's day to the covid relief foundation, and we have partnered up with the community outreach, and they will be here they will be here for a dropoff center as well.

>> andy, it's a creative time for a lot of artists that would he have been speaking with over the last few weeks, and i believe chefs are artists as well.

So have you been coming up with interesting dishes that are going to appear on the menu soon?

Or what have you been doing to stay busy and creative?

>> we have, we have rolled out a bit of a delay, but we still have that coming next week, and especially right at first, there was a biggest to kind of use everything that we had in the restaurant, having to shut down the kitchen so quickly.

>> right, and well, when the reopening happens, the special ladies in our lives, mother's day treat.

And we'll meet you inside where chef andy will whip up a new dish.

We'll be right back.

>> we're back with andy mccleod, executive chef on dockery island.

And you're preparing something yummy today.

>> it's a salad featuring arugula, and [ unintelligible ] a little olive oilful.

>> everything that spring has to offer.

And remind everyone what barada is.

And it's one of my personal favorites, there's something magical about it.

>> barada is fresh mozzarella rapped around ricotta, and some days, it's super creamy and really sweet.

And it's a -- it's fresh mozzarella wrapped around ricotta and whey, and it's a softball of cheese, and inside, it's spreadable.

>> it's almost better than biting into a chocolate truffle with filling inside.

The moment that you cut through it, and that creamy cheese spills out.

And i could go on and on about it.

But you put this in a salad with peaches, and we all know that south carolina is really the true peach state.

And what was your inspiration behind this dish?

[ audio difficulties ] >> we're going to start off with the barada, fresh mozzarella around ricotta and whey.

And barada is really soft.

And this is a really simple salad, and it's kind of all about the few main ingredients.

The barada and the lettuce, so the preparation is pretty minimal.

We have the birada, and we have fresh lemon juice, and peaches,.

[ audio difficulties ] and we'll finish it with olive oil, and parmesan crumble and sea salt and black pepper.

Harm shan crumble, with -- on top.

>> do us a favor, and let's get a closeup of that cheese, and if you will, slice through it for us.

This is going to be the money shot.

So i have to warn everybody.

This is what you wait for when you order birada cheese.

Oh, there it is.

Oh.

It's so good!

What else is going to be on the menu besides this fabulous salad?

>> starting today, we have a leg of lamb.

It's spring lamb that we've taken, and deboned the leg, dijon in the middle.

And rubbed that out.

And we have a curried piece of carrot.

>> so there's a variety of things, but one treat, some bubbles that come with the takeout mother's day brunch, and what is it?

>> every family style meal queer doing on mother's day is getting a bottle of bubbles and that's something that we're doing for mom.

>> thank you for sharing this with us, and we'll that out on the social media page so everyone can be out there for mother's day brunch