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EAT & DRINK


  • The Ordinary’s Mike Lata puts fresh bivalves to work in three recipes

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

  • 730 Rutledge Ave.
    (843) 410-1070
    www.theparkcafechs.com

  • 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

  • We caught up with this veggie whisperer, who helms the thriving food hub GrowFood Carolina, on her favorite local eats and the organization’s biggest win yet

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

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

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