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EAT & DRINK


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

  • Cacao’s Artisan Chocolate co-owners David Vagasky and Mark Gray are masters of the art and science of candy making—particularly when it comes to their popular chocolate sea-salt caramels. “And this recipe really is a science,” says Vagasky, noting that the chocolate must be heated to an exact degree, then tempered, or cooled on a flat surface to allow molecular realignment. Here, the chocolatiers share their method for crafting the candies. It’s a bit of a process, which makes the finished product a particularly sweet holiday gift

  • New leadership revamps the BB&T Charleston Wine + Food Festival

  • 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

  • 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

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

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