Chef's Table
 |
Orient Express Chef Iverson Brownell choreographs a small-plate menu to capture the art of the Japanese theater |
 |
Host a Casual Sunday Brunch Simple, Lowcountry-inspired dishes without the rush |
 |
History on the Half Shell Visible at low tide, they encrust the banks of our tidal creeks, rivers, and marshes, seeming as delicate and fragile as a timeworn coverlet of old lace and velvet. |
 |
Talk Soup At 26, Aaron Deal is already the executive chef of four-diamond French Quarter restaurant Tristan. In just over a year, he has quickly established a reputation for serving creative cuisine that includes one of the best she-crab soups in town. |
 |
French Connection I don’t know if it was more the stuff of chefs’ dreams or those of the cocktail-dress-and-suit-wearing gourmands, but there we were, among the scents of sizzling butter and seared meat rising in the g |
 |
A French New Year’s Brunch Artist and consummate entertainer Christophe Drumain welcomes family and friends to New Year’s Day brunch in his Riverland Terrace garden, complete with all the fixings from his native France |
 |
Hog Wild It’s just after sunup, and the horses, hunters, hounds, and handlers are saddled, strapped, collared, and eager to go. |
 |
Sweeten the Deal When Hartsville native M. Kelly Wilson graduated from the University of South Carolina with degrees in both history and English, baking was merely a hobby. |
 |
Thanksgiving at Edisto In the spirit of long Lowcountry summers spent on Edisto Island as a girl, Charleston native Elizabeth Boineau invites family and friends to gather on the marshes of their childhood haunt |
 |
Dining In As executive chef of the popular Peninsula Grill, Bob Carter entertains people almost every night—lots of people. |
