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    (843) 579-3060
    www.cheznouschs.com

  • This isn’t the rigorous omelet-making process Cru Catering and Café’s John Zucker studied at Le Cordon Bleu, but the more relaxed method he prefers when cooking at home. “Use super-fresh eggs,” he notes. “They’ll put the omelet over the top.” The addition of caviar and lime-dill crème fraiche makes this version feel opulent, though Zucker notes that the filling can be customized based on tastes and what’s in season.

  • Home Team BBQ’s Aaron Siegel shares three fresh uses for peanuts

  • Since the surprise victory of the ’73 Stag’s Leap Cabernet Sauvignon at the Judgment of Paris in 1976, California cabs have rightfully taken their place amongst the world’s wine elite. “They serve as a monument to true luxury,” says Andrew Marshall, sommelier at Charleston Grill. “Their combination of power, silken texture, and ripeness of fruit is unlike anything in the Old World.” Read on for three of his favorites

  • Joe and MariElena Raya expand their line of James Island-made craft cocktail mixers

  • Craig Deihl, Cypress’ longtime executive chef, dishes on his new charcuterie spot

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

  • Looking for a fresh take on a favorite summer treat? Try these innovative—and addictive—flavors from some recent additions to the ice-cream scene

  • Too hot to turn on the oven? Ted Dombrowski of Ted’s Butcherblock shares this no-cook recipe for salmon cured in salt, sugar, and dill. Top slices of gravlax with mustard sauce and serve on toast points for an easy, elegant appetizer, or pair with bagels and cream cheese for a hearty breakfast.

  • Portuguese vinho verdes are meant to be drunk as soon as they’re produced:  verde (“green” in Spanish) is a nod to this wine’s tender age. Margaret Furniss, co-owner of Caviar & Bananas, says they’re the ideal sip for summer: “they’re refreshing with a slight effervescence, and you’d be hard-pressed to find a bottle more than $15.” Here are her favorite picks, organized by flavor profile

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