IslandVibesIOP.com 20 FOOD & BEVERAGE Meet the Chef Justin Price: A commander of many flavors By Sarah Rose SALSA MACHA • 340 grams olive oil • 18 grams garlic • 90 grams peanuts • 85 grams dried chilis • 15 grams apple cider vinegar • Salt to taste 1. Remove the stems and seeds from dried chilis and cut or blend into small pieces but do not finely mince. 2. Heat the olive oil in a pan on medium-high heat then add crushed garlic and peanuts. Cook until the garlic is browned. Set aside to cool for 5 minutes then add the chopped dried chilis. 3. In a separate bowl, dissolve the salt into the apple cider vinegar and add to the other ingredients. 4. Using a blender or hand blender, mix all ingredients until the chilis, garlic and nuts are minced. Do not over-blend. The end result should have a semi-course texture. “While there are many variations of seeds and nuts such as sesame, pumpkin and sunflower seeds, almonds, pistachios or walnuts, this recipe calls for peanuts only,” Price said. He also recommended choosing dried chilis based on spice level preference. For example, “Guajillo is a good middle ground and chili de arbol is very spicy.” When he’s not in the kitchen at Coastal Provisions, Price can be found at the beach surfing with his wife. He also enjoys playing the guitar, listening to the Beatles or the Rolling Stones or making homemade ricotta with basil and honey. Price added that he encourages everyone to come to Coastal Provisions since it’s open to the public, not just guests of the resort. Growing up as a military brat, Justin Price and his family moved to different Air Force bases every couple of years depending on where his stepfather was stationed. In high school, he started working as a dishwasher and fell in love with the kitchen environment. After working his way up in the line, he kept going. In August 2023, Price became head chef at Coastal Provisions, the signature restaurant at Wild Dunes Resort, where he had the opportunity to work under Chef Thalita Smith and James Beard Award finalist Robert Frederick, director of culinary operations at Wild Dunes Resort. “I love to be creative and have artistic freedom,” Price said. “So being a chef fits my personality. I do it because I love it. That’s all I think about.” Price’s favorite thing to make in the restaurant and at home is salsa macha, a dried chili salsa with peanuts and olive oil. The recipe is as follows: 2025 ® Sean Sheppard,Owner voted THE BEST TRAINER/COACH in Mount Pleasant! VETERAN OWNED AND OPERATED Follow for more @rugd_training_and_fitness • PERSONAL TRAINING • MASSAGE • PARTNER TRAINING 843-606-2047 1985 RIVIERA DR. SUITE 101 MOUNT PLEASANT, SC THE GOLD STANDARD OF VACATION RENTALS WWW.IOPESCAPES.COM
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