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EAT & DRINK


  • As the weather warms, more greens appear at the table, creating a need for vinos that allow delicate flavors to shine. “It’s time to move past the rich wines of winter,” says Erika Selheim, sommelier with The Ocean Room at The Sanctuary on Kiawah Island. Here, she selects three pours that are complementary to seasonal produce

  • Looking to woo someone special this Valentine’s Day? For classic romance, queue up some smooth tunes, dim the lights, and—perhaps most importantly—pour some vino. David McCarus, sommelier and co-owner of McCarus Beverage Company, offers up three picks to help set the mood

  • Take a seat and listen in: we gathered some of the top women in the city’s celebrated food and beverage scene for a fun luncheon and a discussion of their challenges, their inspirations, and what it’s really like to be a woman in a male-dominated field

  • Oliver Thames’ Bulls Bay OYRO aims to preserve the Lowcountry tradition of roasting oysters over a wood-burning flame

     

  • Chef Patrick Owens showcases this veggie’s versatility in three recipes

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

  • Fish can be tough for the home cook to master—in part because it’s difficult to know when it’s done. Kevin Johnson, executive chef at The Grocery, says the secret to perfecting this healthy protein lies in pan roasting. “When you’re cooking in a skillet, you can actually see the fish,” Johnson says. “It allows you a lot more control.” Follow his steps for delicious lemon- and herb-infused filets with moist interiors and crispy exteriors.

  • A century ago, groundnut cakes were the signature confection of the Lowcountry

  • Commune connects like-minded foodies for unique dining experiences

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

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

  • 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

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  • 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

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