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

     

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

  • 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.

  • Dig into a veritable Lowcountry feast, from centuries-old receipts such as shrimp pie and cream oysters to 20th-century creations like she-crab soup, and get the recipes

  •  Root Baking Co. is all about regional, sustainably farmed grains

  • 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

  • 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.

  • 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

  • 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.

  • 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)

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

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

  • 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

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