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  • 212 Rutledge Ave.
    (843) 789-4342
    rutledgekitchen.com

     

  • Gifting wine is a no-brainer—until it’s time to select a bottle from the shelf. Do you go with an attractive label? An impressive price tag? Natalie Berejan, wine supervisor at Whole Foods Market in Mount Pleasant, suggests thinking about the recipient’s tastes. “If your friend is serving spicy food, for example, you might try an opposite pairing—a sweeter wine to balance the heat. Or choose a bottle from a region known for fiery fare.” Still unsure? “Go with bubbles!” Read on for three of Berejan’s no-fail gift ideas.

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

  • Few treats are as holiday-party-perfect as candied nuts, especially when they’re locally inspired. Here, Kay Holseberg, who established Molly & Me Pecans in Charleston in 2008, shares her recipe for bourbon-flavored pecans. While they’re sure to get gobbled up during cocktail hour, they also make delicious Yuletide offerings. “Put them in a mason jar,” she says, “and you’ve got a sure-fire hit for brown-liquor lovers.”

  • 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

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

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

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

  • 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.

  • 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.

  • 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

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

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

  • 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.

  • 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

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

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