1 of 2
Chef Michael Burnham and co-owner Joyce McCarrell greet lunchtime guests.
2 of 2
GRILLED SALMON WITH BLACKBERRY CHIPOTLE SAUCE
If you bike or walk the Swamp Rabbit Trail from Greenville to the small town of Travelers Rest, chances are you’ll be thirsty and craving a bite to eat right about the time you look up and see the tables on the inviting back deck of the Café at Williams Hardware.
That’s no accident. Sisters Joyce and Nancy McCarrell opened the café and gift shop in December 2008 shortly before the northernmost segment of the trail opened as part of a downtown revitalization project. Having grown up in Travelers Rest, the pair knew the former Williams Hardware building was the ideal location to serve locals and visitors alike with a community gathering place. “We saw this as an opportunity not just for us, but for Travelers Rest,” Joyce McCarrell says.
The bakery case is always stocked with homemade desserts, but the Café is best known as a casual, sit-down eatery with an ever-changing menu of "gourmet comfort food,” says Chef Michael Burnham.
The Café’s offerings are structured around a “core menu” of traditional sandwiches, such as their classic Reuben, chicken salad and pimiento cheese, with changing specials, sides and fresh-baked desserts. But there are always a few unusual items on the menu, like the Café’s signature Southern egg rolls, filled with country ham, collard greens and black-eyed peas.
“We have things here you can’t find anywhere else,” Burnham says.
A few of his personal favorites: The meat loaf sandwich (“Crazy good,” he says with a smile), chicken and biscuits, and the barbecue chicken quesadilla.
_____
GRILLED SALMON WITH BLACKBERRY CHIPOTLE SAUCE
Serves 10
This recipe is very easy to prepare and a great way to make use of South Carolina’s fresh blackberries. It is also healthy and low fat. The blackberries have antioxidants and salmon is a good source of omega 3 oils. It is perfect served with basmati rice and your favorite fresh vegetable. -Chef Burnham
Salmon
10 8-ounce fresh salmon filets
Coat lightly with olive oil, salt and pepper. Grill or pan sear until done.
Sauce
2 pounds fresh blackberries
2 cups white sugar
1 cup water
2 chipotle peppers in adobo sauce*
1 teaspoon cornstarch
Place blackberries, water and sugar in saucepan over medium heat until sugar dissolves and blackberries soften. Remove from heat and cool. When cooled, place in food processor or blender and puree. Place a mesh strainer over a bowl and strain the mixture to remove the seeds from the liquid. Discard the seeds and place the blackberry syrup back into the saucepan. Finely dice two chipotle peppers and add to the sauce. Bring to a simmer. Dissolve the cornstarch in 1/4 cup cold water and add to the sauce to thicken.
* Chipotle peppers in adobo sauce can be found in the Mexican foods section of your grocery store. Use caution when handling chipotle peppers. Wash hands after handling chipotle or any other hot peppers and avoid rubbing eyes