You are here

Home
...

EAT & DRINK


  • Commune connects like-minded foodies for unique dining experiences

  • Looking to woo someone special this Valentine’s Day? For classic romance, queue up some smooth tunes, dim the lights, and—perhaps most importantly—pour some vino. David McCarus, sommelier and co-owner of McCarus Beverage Company, offers up three picks to help set the mood

  • Oliver Thames’ Bulls Bay OYRO aims to preserve the Lowcountry tradition of roasting oysters over a wood-burning flame

     

  • The Ordinary’s Mike Lata puts fresh bivalves to work in three recipes

  • The subtropical Lowcountry climate isn’t ideal for growing grapes, but that hasn’t stopped a recent surge in wine companies with strong ties to the Holy City

     

  • 730 Rutledge Ave.
    (843) 410-1070
    www.theparkcafechs.com

  • Like many Southerners, chef Charlotte Jenkins grew up eating collard greens on New Year’s Day. According to tradition, the leaves represent prosperity, and the veggies “bring you good fortune,” she says. Though Jenkins shuttered her Mount Pleasant eatery, Gullah Cuisine, in October, her catering business continues to serve up savory Gullah fare made with farm-fresh ingredients, including collards, one of her most in-demand dishes. We asked her to share her sought-after recipe. —Tori Williams

  • We caught up with this veggie whisperer, who helms the thriving food hub GrowFood Carolina, on her favorite local eats and the organization’s biggest win yet

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

  • Kenchi Ferments puts an Asian spin on locals’ love of all things pickled

Pages

Recent Comments
TWEETS