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EAT & DRINK


  • Pastry chef Mark Heyward-Washington’s creative ice cream flavors—think beer-infused or red velvet cheesecake—draw the Market Street crowd to Burwell’s Stone Fire Grill for fresh takes on a favorite summer treat. Here, the chef, who studied at Culinary Institute of Charleston, shares how he captures the “unique, earthy flavor” of green-tea ice cream.

  • Can’t decide between red and white? Opt for orange—essentially a white made from grapes macerated in their skins, à la red-wine production. These pours have “textured body, pronounced orange notes, and strong tannins and acidity,” says Morgan Calcote of FIG. Read on for three she’ll be quaffing this summer

  • Micah Garrison of Palmetto Mushrooms joins a growing number of state-certified mushroom foragers

  • Peninsula Grill’s Graham Dailey offers three preparations for a favorite seasonal delicacy

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

  • With his Jack Rudy Cocktail Co. mixers now internationally distributed and two hit restaurants under his belt, Brooks Reitz fills us in on what fuels his creativity (hint: it’s not buying toilet paper!)

  • Making a cheese plate can be intimidating—does Brie go with bleu? And what wines pair well with goat cheese?—but Trudi Wagner and Patty Floersheimer, co-owners of Church Street fromagerie goat.sheep.cow, tell us it’s actually a cinch. Just in time for summer entertaining, they share foolproof tips for crafting the perfect version.

  • Cheers to Spoleto Spoleto-goers looking to toast the arts should consider raising a glass from Umbria, the countryside surrounding the fest’s namesake Italian town. “The wines date back to the Roman era and deliver high quality at a good value,” notes Beth Anne Crane, owner of Muse restaurant and wine bar. Here, three of her favorite picks

  • Seeking treats for this year’s Easter baskets? Check out these pretty confections—they taste as good as they look!

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