Hook, Line & Sinker

Hook, Line & Sinker | Columbia, SC


The Event



On Wednesday, June 8th 2016, UGK returned to “The Capitol of Southern Hospitality,” Columbia, SC for UGK: Hook, Line, & Sinker. As guests walked up to The Cotton Gin, a bar in the heart of the Five Points District that looks like it jumped straight out of the 1920s, they were greeted under the art-deco marquee with a Cucumber Tonic (Recipe Here), a light refreshing cocktail, which paired nicely with the passed hors d’oeuvres- fresh Blue Point oysters with a blood orange and fennel mignonette.

Once all the guests had arrived and were seated at the banquet table set down the middle of the room, the first wine pairing was poured and the meal began.

The first course was a Low Country Bouillabaisse with Black Grouper, Clams, Shrimp, and Lump Crab with a Saffron She Crab Base. Taking a dish originating from the Provençal region of France, Kyle, Steve and the rest of the crew blurred the lines between the Low Country (the South Carolina Coast), and Provence with culinary tips of the hat in all directions, from Creole cuisine, to traditional French cooking, to the soulful Southern kitchen.

After this delicious start to the evening, the Chef and company prepared Pickled Shrimp Deviled Eggs, followed by Watermelon Poke with Yellowfin Tuna and Wakame Salad (Recipe Here). The gentle sweetness of the watermelon alongside the more assertive flavors of the glazed tuna and the Wakame gave the dish a delightful minerality. It was earthy and fragrant without tasting stale. The freshness of the fish is certainly one reason for that, but so is the masterful manipulation of seasoning and flavors by our Chef.

Watermelon-Basil Granita followed the third course, as a surprise from the chef and a way to cleanse the palate before the fourth and final entrée.

The final entrée course before dessert was Shrimp and Grits with Country Ham and Green Onion Gravy. The grits were milled right in Columbia, at Andluh Flour, the Allen Brother’s Milling Company. As the guests were enjoying this course, Chef Toniolo and Kyle Hardee came out and were applauded by the table. They spoke about their philosophy when it comes to food- keep it as local as possible, as fresh as possible, all towards the end of creating community.

That philosophy was brought full-force to UGK: Hook, Line & Sinker, as the boys from Tubbs brought in one of their close friends from the Columbia community to create the dessert for the evening. Erin Nobles, owner and operator of Silver Spoon Bake Shop prepared a Pecan Spiced Rum Cake with South Carolina Peaches and Whipped Cream to close out the meal.

All in all, UGK was thrilled to spend another fantastic evening in Columbia, SC. And we can’t wait to return to see how our community has grown and what’s next in store!

Don’t forget to like and share this post and keep accumulating those UGK Points! And if you recreate any of the recipes from this event, be sure to send pictures of your creations to zachary@theundergroundkitchen.org! Not only will you get points, but we will post them to our instagram and possibly include them in a follow up post!

Check out The Cotton Gin online, and drop in for drink specials or just a fun dose of nightlife in Columbia, SC!

Pop into of Silver Spoon Bake Shop and try some of Erin’s scrumptious creations for yourself!


The Chefs


Chef Steve Toniolo, and his business partner Kyle Hardee (Tubbs Shrimp and Fish Co. in Florence, SC) were the chefs for the evening. The menu for UGK: Hook, Line, & Sinker was built around the freshest seafood available, a practice that Kyle and Steve are committed to at Tubbs and abroad.

Tubb’s Shrimp & Fish Co. was founded in 2013 and is now operating a full-service restaurant that opened in 2014. We spent much of 2013 sourcing fresh seafood to supply what was Florence’s only pop up seafood market. Spending time on the pop up market allowed the us to make connections and set up a great supply chain. Now we have some of the finest and freshest Atlantic seafood gracing the tables of our restaurant. We serve regionally styled seafood platters that draw their inspiration from the north in Calabash, NC and the south in the low-country region of our own state. Our menu is also peppered with international ideas and ingredients. We are humbled to serve the fine people of the Pee Dee as well as all of our friendly travelers that pass through our doors.

Keep up to date with Kyle, Steve, and everyone else at Tubbs Shrimp and Fish Co.!

Follow them on Instagram and live vicariously through their Soulful Southern Cuisine

Like them on Facebook

Check them out on Twitter, Maybe they’re going to be near you soon!


The Food


Passed Hors d’Oeuvres
Raw oysters with a blood orange and fennel mignonette

Course One
Low country bouillabaisse (black grouper, clams, shrimp, and lump crab meat with a saffron she crab base)

Course Two
Pickled shrimp deviled eggs

Course Three
Watermelon poke with yellowfin tuna and wake salad

Course Four
Shrimp and adluh grits with country ham and green onion gravy

Course Five
Pecan spiced rum cake with South Caroline peaches and whipped cream
Courtesy of Silver Spoon Bake Shop

The Wine


Craft Cocktail designed by Zach

Course One
Domaine Du Garde Temps Tourbillon Vieilles Vignes Rose
Cotes De Provence, France 2015

Course Two
Kim Crawford Sauvignon Blanc
Marlborough, New Zealand 2015

Course Three
Charles Smith “Kung Fu Girl” Riesling
Columbia Valley, Washington 2015

Course Four
Rowland’s Winery Carneros 2014 Pinot Noir
Carneros, Sonoma Valley, California

Course Five
Tawney Port