Tuesday’s Review: Collective Coffee Co

Whoa it’s been forever since I’ve written about a new place in Charleston!  Definitely not because we’ve run out of new places, I just kind of forgot to do it!  Since we’ve moved to Mt. Pleasant it’s actually a lot easier to get downtown, but man do I love a great place that’s like 20 feet from your house.  Collective Coffee Co is hitting the spot right now as one of those places.  Whenever Ed and I have a free morning together, we love to hop over there and get a pour over coffee and their delicious huevos rancheros or home made parfait.  I have to say, as an adult I have been tending to favor a delicious parfait.  I could not say that for the first 29 years of life.  Not one bit.  But these days I’m into it.  It’s a little slower because every single cup of coffee is brewed freshly (that’s the point of pour over, to get the best quality cup each time)  but it’s worth it if you’re a coffee lover!

My next goal is to get over to Collective for lunch and try the grilled cheese with broccoli, because who doesn’t love an adult grilled cheese?  No one, that’s who.  Check out their menu below, or go see them off Shelmore Blvd.

Homemade Parfait - Via Collective-Coffee.com

Homemade Parfait – Via Collective-Coffee.com



With cream cheese $2.60 Egg&Cheese $3.95
Taylor Ham, Sausage, or Bacon $4.95


Cheddar $4.25
Ham & Cheddar $5.25 Steak&Mushroom $7.95 with scallion, & cheddar Spinach & Mushroom $5.75 with tomato, queso fresco


FrenchToast $6.50
Brioche, marscapone, strawberry compote

Parfait $5.50
Vanilla bean yogurt, strawberries, blueberries, & granola


Homefries $2.00


GrilledCheesew/Mustard $3.95 Brioche,Creole mustard

Grilled Cheese w/Brocolli $6.95
Brioche, brocolli florets, tomato, & mozzarella

Grilled Ham and Cheese $8.50 Brioche, apple butter, creole mustard, brie

Turkey Croissant $7.95 Everything croissant,scallion cream cheese, tomato, avocodo, sprouts

Chorizo Sandwich $7.25
Hoagie or wrap, eggs, black beans, queso fresco, pickled jalapeno, avocado, cilantro

Veggie Wrap $6.80 Spinach tortilla,romaine,tomato,black beans, corn, avocado, brown butter dressing

Chicken Salad $6.95 Croissant, romaine, tomato

Steak and Cheese $8.75
Hoagie, provolone, tomato, caramelized onion, mushroom, mayo, arugula

Banana Pudding $5.75
Caramel, whipped cream, chocolate chip cookie


Caesar $6.95 Romaine,bagel croutons,parmessan cheese, and classic Caesar dressing

Kurios Farms Bibb Wedge $6.95
Split bibb, bleu crumbles, sliced cherry tomato, bacon, and bleu cheese dressing

Fall Beet and Arugula $6.95
Arugula, roasted beets, sliced cold-smoked pears,walnuts and cremefraiche

Spinach $6.95
Spinach, warm potatoes, caramelized onions, mushrooms and ranch dressing

Collective Coffee Co. 766 S. Shelmore Blvd. Mt. Pleasant, SC 29464

843.284.8703 collective-coffee.com

Fried Rice Bowl with Roasted Veggies

I love our CSA from Ambrose Farms.  It forces me to cook vegetables year round that I definitely wouldn’t pick up at the grocery… like parsnips.  A couple of weeks ago I forgot to use said veggies so one night I had a panic to get them all used before they went bad.  I also have an obsession with the fried rice bowl during brunch/lunch at Butcher and Bee so I thought maybe I would try to recreate it.  It kind of worked!  Ed swears this is his favorite recipe of all time.  I even made the orangey-pink sauce that goes on top of any delicious fried rice, and made it with veganaise so it’s totally healthy.  That is a joke guys, a little joke.  Also, if you haven’t seen the pre cooked brown rice in the frozen section at Trader Joes you should get on that.  They also have it in these vacuum packed bags on the dried goods aisle.  It will save you about 25 minutes of rice cooking.

**Fair warning – the orangey-pink sauce as I will affectionately refer to it, is actually supposed to be refrigerated for several hours so the flavor comes together, so maybe make it one day when you have some time and save it for later. I made it in my magic bullet and then put it in a little salad dressing holder.

Think of this in 3 pieces: Roasted veggies, cooked rice, and then blended all together in stir fried deliciousness.

Fried Rice Bowl with Sauce

Yields: 2 (but could easily just double the rice)

Prep Time: 40 minutes

Cook Time: 30 minutes (includes time for roasting the veggies)


2-3 cups of cooked brown rice

Veggies to roast – preferably brussels, carrots, and I used parsnips and asparagus because they came in my CSA

2-3 eggs, beaten

Canola or Sunflower Oil

Cooking Spray

Soy Sauce

1 TBSP of sesame seeds

Salt and Pepper to taste

1 teaspoon of red pepper flakes, or more for spice


1 cup mayonnaise, 1/4 cup water, 1 tsp tomato paste, 1/2 tsp garlic powder, 1 tsp sugar, 1/4 teaspoon paprika, 1 dash cayenne pepper. Whisk all of the ingredients together until the sauce is creamy. Do not add all of the water at once. Add a little at a time, until you get the consistency you want. Refrigerate over night for best results.


First cut the vegetables into small pieces, similar sizes.  Coat with cooking spray, season with salt and pepper.  Roast on 425 for 25 minutes.

When the vegetables have about 5 minutes left, heat the oil to medium high heat and start to fry the rice.  The rice is best for frying when cooled or at room temperature.  Heat oil in a large non stick pan.  Add the rice and flatten into one layer.  Let it cook for a couple of minutes before starting to stir.  Stir and flatten.  Let it cook more.  After 2-3 times of this, add sesame seeds and incorporate.  Add the soy sauce, about 1-2 tbsp at a time until absorbed.  You can ALWAYS ADD MORE – so don’t add too much at first.  Move the rice to one side of the pan.  Add a drizzle of oil to the empty half of the pan and scramble the eggs.  Once cooked, stir into the rice.

Add rice to bowls, and top with roasted veggies.  Drizzle a little of the sauce on top.  Serve hot.  If you want this to be vegan, just leave out the scrambled eggs and use veganaise for the sauce!



My go-to Dinner

Whenever I’m feeling lazy and can’t make my brain thing about anything difficult for dinner, this is the recipe I make.  I am always certain to have an onion in the fridge, a jar of peppers in the pantry and at least 3 bags of a bow tie or penne pasta – so I usually only have to buy one or two ingredients to make it.  You can use pretty much any vegetable you’ve got, but my preferred combo is onions, peppers, portobello mushrooms and +/- asparagus for a little green.  I use a little bit of gorgonzola or bleu cheese to finish it off, which makes a kind of a creamy sauce – but not a heavy creamy sauce.

Go To Pasta with Cheese (super original name)

Yields: 4-6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes


1 box penne

2-3 tbsp olive oil

2-3 portobello mushroom caps, gills scraped

2-3 fire roasted red peppers – these are jarred at most grocery stores.  You can use fresh if you like!

1 medium red onion

Splash of red or white wine for caramelizing if available

3 cloves of garlic, minced

Red Pepper Flakes, to taste

Salt and Pepper to taste

1/4 cup of gorgonzola or bleu cheese crumbles

Start pasta water to boil.  Meanwhile, add oil and red pepper flakes and sautee onions until caramelized.  If you are using asparagus, add it about 1/2 way through the onions cooking.  Add peppers and garlic, sautee 2-3 more minutes.  Add mushrooms, salt and pepper and cook until they are soft and starting to caramelize.  Turn heat to low on the vegetables.  Whenever your pasta is finished cooking, add it to the vegetable mixture.  Let the pasta and vegetables cook together for a minute or two so the flavor of the vegetables incorporates into the pasta noodles.  Add the cheese, stir until melted and serve warm.  Top with parmesan for extra goodness.


S.P.F. by The Spa at Belmond Charleston Place

This will be my 4th year attending this fun event for the Charleston Place’s  ”I Will Reflect” efforts to raise money for melanoma research at MUSC.  I’m so happy to see this party get bigger and bigger every year!  It’s hard for our generation to understand melanoma fully, as lots of people see it as just another form of skin cancer.  Events like this are so important to not only raise money but raise awareness to this aggressive and deadly form of cancer.

Come to this fun event tomorrow night and help raise money for melanoma research at MUSC!

Thursday, May 15, 2014
6:00 – 9:00 pm
Poolside at The Spa

Join us for a summer fashion show with cocktails, music and more all enjoyed poolside at The Spa at Belmond Charleston Place. All proceeds from this high-fashion event will benefit the MUSC Foundation for skin cancer research.

Swimwear provided by Everything But Water and Tommy Bahama


  • Amanda Greeley – Tink + Tiger
  • Andrea Serrano – Charleston Shop Curator
  • Ayoka Lucas – StylePublic
  • Chassity Evans – Look Linger Love
  • Deirdre Zahl – Candy Shop Vintage
  • George Ackerman – 79 Ashley
  • Lauren Lail – Library by Lauren Lail
  • Lindsey Carter – Troubadour Clothing
  • Olivia Brock – Lacquered Life
  • Stacy Smallwood – Hampden Clothing

Music: DJ Tay ‘Party Dad’

Photographer: Charlotte Elizabeth

Emcee: Stacy Smallwood

Hair & Makeup Team: Article 5 and Ashley Brook Perryman

And a special thank you to our Sponsors: Chandon, Charleston Battery, Little Black Book, Mclean Sheperd, MD and Southern Eagle

Tickets are $40 in advance, $50 at the door. You can purchase tickets below using Paypal or call The Spa at 843.937.8522.

Buy Tickets Here


Honeysuckle Vodka

OK you know how you walk past a honeysuckle bush in the summer and you’re like DAAAAANG it smells so good.  And as a kid you’d pull the little stem things out and get the tiniest morsel of honeysuckle but it was never enough so you’d spend the next 6 hours pulling off hundreds and hundreds and you were like MAN I WISH I HAD A GLASS OF THIS!?

Well now you do.

If you haven’t heard of Cathead’s Honeysuckle Vodka, you should promptly drive yourself to a liquor store and get yourself some.  Side note: Does anyone else feel guilty and weird in a liquor store?  I sure do.  I immediately feel like I’m committing a crime.  Kind of the same concept when you see a cop and have a panic attack even though you haven’t done anything illegal lately (at least not on purpose).  Anyway -

So back to Honeysuckle Vodka – I just want to give Cathead a big ole hug.  I wish this was some kind of sponsored post and I was being paid to write about this delicious booze, but alas I am not.  Just me sharing my love with you.  You’re welcome.

I pulled a few recipes from Pinterest, and I plan to try them all tonight.  Just kidding.  Not really.

Honey Bubble

1 oz CATHEAD HONEYSUCKLE VODKA 4 oz brut champagne 2 fresh raspberries to garnish Mix and serve in a champagne flute

Honeysuckle Lemonade

Mix together 4 cups of Cathead Honeysuckle Vodka, 1 cup freshly squeezed lemon juice (5-6 lemons), 1 cup basil simple syrup and 4 cups of water. Pour your lemonade into 8 oz mason jars filled with cracked ice, then garnish with a mint sprig and lemon wheel.

Cathead Mule

2 oz Cathead Honeysuckle Vokda, 2-4 ounces of ginger beer and a generous squeeze of lime.



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