You are here

Home
...

EAT & DRINK


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

  • Resolving to be healthier this year? Try drinking your fruits and veggies with help from these local producers of nutritious, fresh-pressed juices

  • 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

     

  • 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

  • As the sommelier for the Peninsula Grill and its adjacent Champagne Bar, Dennis Perry knows bubbly––and he pours plenty of it during the holidays. “I love the season that spans Thanksgiving to New Year’s,” he says. “It’s the perfect time for toasting fellowship with Champagne and sparkling wines.” Read on for three of his favorite effervescent picks

  • David Vagasky and Mark Gray of Cacao’s Artisan Chocolate share their method

  • 0 George St.
    (843) 817-7900
    www.zerogeorge.com

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

  • Charleston’s oldest craft-beer producer steps up its game

  • With so many local producers turning out spirits, mixers, and more, there’s never been a better time to play bartender with fixings made here in the Holy City

Pages

Recent Comments
TWEETS