Eric Koabel

Moving on from 2025 and heading into 2026 ready to rock and roll! Here’s some highlights from the year ! And ready for what’s next in the new year!

Ode to a fancy oyster dressed from Topsail Beach North Carolina with Royal Caviar from Regiis Ova , Uni from Maine , Lemon zest , and Chive 🦪

Beet Cured Salmon Carpaccio - Capers two ways - Horseradish crème - Allium - Lemon oil - Fresh Dill

Ora King Salmon - Trout Roe - Pickled Cucumber - citrus cream cheese - Dill

Foie two ways : Pam seared Foie Gras - Madeira and Foie Jus - chives

What an experience this was as 12 Chefs took on the challenge of fish to fork event down in Florida they put on a hell of a weekend and quest for us guest Chefs. Can’t thank them enough I have flashbacks like it was yesterday. Thank you to all the guest chefs who participated. What an amazing group.

RND: Smoked Flounder - Trout Roe - Herbs - Saltine Cracker

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North Carolina Flounder - Onion and Leek soubise - Confit Leeks and Cherry Tomatoes - Benton’s Bacon - Shaved Asparagus- Pea Tendrils

The Ora King Salmon Tartine is a personal favorite for the brunch menu that our team at Marbled and Fin has created. It’s built on a slice of sourdough and layered with citrus cream cheese , fresh cucumber , seasoned salmon with dill and chives than topped with egg yolk jam and a cucumber and red onion relish finished with fresh dill on top! Come stop bye on Saturday’s and Sunday’s to try us out!

Well it’s been a hell of a year to say the least… started off working in Charleston South Carolina this time last year at a local oyster spot called Delaney Oyster House ! After about 6 months there I decided to push the boundaries a little and accept a Sous Chef position at Marbled And Fin a brand new restaurant ! Now 6 months later , One We’ve been open for about 6 months and Two also got promoted to Executive Sous chef before the year ended! One thing I can say is I accomplished my 2024 goal and now will have to see what’s in store for 2025! Yes Chef!

Beautiful Golden Tilefish from Crosby seafood out of Charleston South Carolina ! Sometimes you just gotta appreciate the seafood we have access to in the low country!

Over two weeks ago we raised one million dollars for an organization called “Feed the need”! All the money raised went directly to our local community being the people in need in South Carolina and also in North Carolina that were affected by the tragic storms and are in times of need right now… can’t be more than proud to say I helped them make that happen and also did it with some great chefs from around Charleston !