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EAT & DRINK


  • Back in 1925, a little French business called Le Creuset made its first enameled cast-iron pot, bringing color (starting with that signature orange “flame” hue) to cookware. Today, the global company has its North American marketing headquarters and culinary center right here in Charleston. Glass display cases highlight special products from “ranges” (or collections) past and present. To celebrate the enterprise’s 90th anniversary, let’s peruse a few pretty pieces

  • Cheering for the RiverDogs isn’t the same without a bacon-wrapped corn dog—just one of the wild stadium offerings from F & B director John Schumacher. We spoke with him about his latest endeavor with co-owners Mike Veeck and Bill Murray: the new (old) Harold’s Cabin

     

  • MariElena Raya of The Gin Joint shares three takes on the locally grown citrus

  • WildFlour Pastry’s Lauren Mitterer shares three creamy dishes, from savory to sweet

  • 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?

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

  • Craving a nice, warming brew? Try a Scotch-style ale. Scott Shor, The Charleston Beer Exchange co-owner who’s also behind Edmund’s Oast, says these ales appeal to even novice beer enthusiasts, ”who find comfort in the malty balance and approachability.” He and staffer Brandon Plyler share three favorites (and suggest watching for local Revelry Brewing to put Oh My Darlyn! on tap)

  • The holidays serve up a cornucopia of flavors, so choosing a wine that pairs well with every dish presents a challenge. “Keep it simple—select a bottle based on the star protein,” advises advanced sommelier Patrick Emerson, cofounder of Curated Selections Wine Group. The season also marks a delicious time to splurge on a new selection.

  • Circa 1886’s Marc Collins shares a trio of techniques for perfecting easy-to-find cuts

  • When you show up at a party to find a Coastal Crust truck on site—wood oven blazing and wine flowing—you know it’s going to be a blast. We caught up with owner Brian Piesner to learn more about his kitchens on wheels and to get the scoop on his brand-new restaurant, Vintage Coffee & Café

  • If you’ve been looking for a festive party drink, we’ve got the ticket: the First President Punch, a bourbon-based cocktail that’s easy to whip up ahead of time, leaving you free to enjoy your company. Created in homage to similar recipes from our forefathers’ era, this colonial-style punch from Brett Finn and The Cocktail Club team nods to the nation’s first president in particular, as Washington was a known distiller, producing whiskey at his Mount Vernon home. Ladle up the first round, sit back, and let your guests do the rest.

  • 616 Meeting St.,
    Suite A
    (843) 203-3255
    www.sperocharleston.com

  • McCrady’s chef de cuisine Daniel Heinze strikes gold with three richly flavored rice dishes

  • A delicious foundation for most any kind of sweet or savory treat you can dream up, crepes are easier to craft than their delicate nature and French provenance might suggest. Café Framboise co-owner and pâtissier Dominique Chantepie shares his foolproof recipe, plus a fresh filling idea.

  • 289 E. Bay St.
    (843) 579-4997
    167raw.com

  • One couple’s dedication to hand-crafting a nostalgic summer treat

  • Local tastemakers revive the centuries-old trend of drinking vinegars

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

  • Like a grown-up version of its Concord cousin, muscadine jelly boasts a smooth texture with a uniquely complex flavor and deep magenta hue. Butcher & Bee chef Chelsey Conrad spoons up her method for creating this sweetly versatile condiment, perfect on buttered toast or a ham sandwich.

  • He’s been called “the only skinny cook you can trust.” We enjoyed a fireside chat with the man behind Austin’s legendary La Barbecue, who is opening Lewis Barbecue downtown this fall

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