Cathryn Davis Zommer is the new director of communications for the Charleston Wine + Food Festival. A self-proclaimed kale evangelist, she's participating in the Eat Local Challenge this month.


I have a lot of routines in my daily dining. Eating as organic and local as possible is important to me, and I'm excited that the team at the festival are all onboard for the Eat Local Charleston Challenge this month. I like to know where my food comes from so I shop at farmers markets, mainly the Saturday market on Johns Island and the Sunday market in Riverland Terrace.

I start every day with a big glass of water, then I drink a cup of French press organic coffee with organic half-and-half on my back patio. For breakfast, my husband makes oatmeal with raisins, cinnamon and a touch of local honey. The secret is toasted almonds.

I had a lunch meeting at The Sophia Institute and enjoyed my favorite salad from Black Bean Co.: Strawberry Fields, which has strawberries, avocado, goat cheese, spiced pecans and honey lemon vinaigrette. I think what owner Ellis Grossman is doing to unite fast food with locally grown and energy ingredients is phenomenal.

For an afternoon snack, I have my daily kale shake, which I have had almost every day for 10 years now. This shake included locally grown Red Russian kale; a banana; organic frozen blueberries; cherries and strawberries; ground flaxseed; and water. I swear by my kale shake, and the current hip factor for green shakes is just fine by me - there's plenty for everyone, and its popularity is just a testament to its power.

Later in the afternoon, I sampled a white chocolate midnight cookie made by Kelly Kleisner, pastry chef for the Indigo Group and brought to the office by our event director.

I had a late dinner at The Ordinary. Throughout the festival, I heard rave reviews about their razor clams, which lived up to the hype. I actually drank the sauce after we finished the clams. Our server Brittany said it's not uncommon. I will not forget that dish anytime soon.

My table shared Coosaw Cups oysters from South Carolina, tuna crudo and a tasty, but not-so-local lobster roll from Maine. For desert we had a creamy, light panna cotta topped with a tart rhubarb-strawberry sauce and finished with crunchy sweet flakes. Sublime.