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CHELSIE MUMMERT

With a pair of restaurants—Warehouse and Parlor Deluxe—under her command, chef Emily Hahn doesn’t get a lot of down time. We spoke with her about juggling two kitchens and being named one of Charleston’s top five rising-star chefs by Food & Wine  

 

After a season-long binge of sugary, creamy, and meaty fare, one might consider downing one—or 100—nutrient-packed juices. After all, “about three pounds of produce goes into one 16-ounce green juice,” says Jesse Derbyshire, the owner of Blend Juice Bar in Mount Pleasant. But for those who don’t love the idea of choking down a glass of liquefied kale, parsley, and spinach, Derbyshire shares a recipe for a detoxifying yet delicious drink to start 2016 on the right foot.

Few treats are as holiday-party-perfect as candied nuts, especially when they’re locally inspired. Here, Kay Holseberg, who established Molly & Me Pecans in Charleston in 2008, shares her recipe for bourbon-flavored pecans. While they’re sure to get gobbled up during cocktail hour, they also make delicious Yuletide offerings. “Put them in a mason jar,” she says, “and you’ve got a sure-fire hit for brown-liquor lovers.”

Our taste & tell guide to the latest F&B openings in Charleston

Whoopie pies, a longtime staple of many a bakery case, are typically made with pillowy-soft chocolate cookies sandwiching a vanilla-cream filling. Robyn Luckhaus, of Luckhaus & Brubaker Sweets & Treats, offers a seasonal variation on the classic, adding pumpkin puree and traditional pumpkin pie spices to the mix. “Once fall hits, it’s no holds barred on pumpkin treats, so why not a whoopie pie?” she says. Indeed, why not?