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EAT & DRINK


  • Toasting the city’s most fashion-forward drinks and their makers

  • Holy City Hogs offers chefs bred-to-suit pigs

  • Whether you’re looking for a more intimate setting for your special Valentine’s Day dinner or just trying to avoid the crowds, preparing a romantic meal for two at home might be easier than you think. Award-winning cookbook author Holly Herrick provides tips and advice on how to make this a February 14th to remember.

  • Celebrate Valentine’s by making your own version of the holiday’s signature treat.                                         

  • During the holidays, even the obsessively healthy indulge in cookies, cakes, and cocktails. But come January, many are ready to whip their diets into shape and lose those extra pounds. Dr. Sherri Jacobs, a certified nutritionist and vice president of the South Carolina Association of Naturopathic Physicians, offers six tips for doing just that

  • Perhaps this diversity in the menu comes almost entirely from chef Berry’s stated devotion to local sourcing. 

  • Cooking collards with Old Village Post House chef Forrest Parker

  • The city’s youngest advanced sommelier, McCrady’s Cappie Peete, has a palate that exceeds her 26 years. Here she shares the best syrahs of the season 

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