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EAT & DRINK


  • Rieslings have a reputation for being saccharine, but Kristen Bland, wine director at Union Provisions, says the varietal is misunderstood. “There’s no other grape with as much versatility,” she notes. “It can be sweet or bone dry, light or full bodied, and everything in between.” Here, she highlights three with flavor profiles that run the gamut

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

  • We caught up with the pastry chef, who turns out delicious sweets at FIG and The Ordinary, on her love of vintage desserts and why she’s raising her son by the sea

  • Chefs and historians reenact a momentous dinner from Charleston’s past

  • Chef Brannon Florie whips up a trio of dishes using this springtime crop

  • “My favorite way to eat pickled asparagus is straight from the jar,” says Helen Legare-Floyd, co-owner of Legare Farms. The fresh, slender spears are a springtime staple, and canning them provides a yearlong supply, perfect for adding crunch to a Bloody Mary or punching up a run-of-the-mill crudité platter. Here, Legare-Floyd provides her family recipe in six easy steps.

  • Toasting the city’s most fashion-forward drinks and their makers

  • As the weather warms, more greens appear at the table, creating a need for vinos that allow delicate flavors to shine. “It’s time to move past the rich wines of winter,” says Erika Selheim, sommelier with The Ocean Room at The Sanctuary on Kiawah Island. Here, she selects three pours that are complementary to seasonal produce

  • If you’re feeling inspired by the revelry surrounding this month’s Charleston Wine + Food Festival, plan a trip to one of our restaurant scene’s more recent arrivals—some gritty, others posh, all totally Charleston

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