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  • 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


  • 730 Rutledge Ave.
    (843) 410-1070

  • 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

  • Kenchi Ferments puts an Asian spin on locals’ love of all things pickled

  • 0 George St.
    (843) 817-7900

  • 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


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