Ted Dombrowski, the son of a Polish butcher, opened Ted’s Butcherblock in the heart of downtown Charleston in 2005. Since then, Ted’s shop has been a preferred source for all-natural, hand-cut meats, and house-made charcuterie. Beyond the butcher shop, Chef Jamey Fairchild and Sous Chef Chad Dennis kill it with inventive café cuisine, like their tender Wagyu Beef Panini and Aged Gouda Mac & Cheese. On Friday nights, they offer dinner with grilled cuts of meat selected from the butcher counter or seafood case and also offer a two-course prix fix menu which is where we discovered their Parsnip Cake.
Parsnips provide the same mild sweetness as their orange carrot cousins making them ideal for sweet and savory dishes. Sous Chef Chad Dennis uses the sweetness and moisture of parsnips in his Parsnip Cake. Made with fruity olive oil and star anise, this spicy little cake offers a delicious alternative to the traditional carrot cake.
From Sous Chef Chad Dennis of Ted’s Butcherblock in Charleston, South Carolina