You are here

Home
...

EAT & DRINK


  • 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

  • Should you sip white or red with a Thanksgiving feast? According to Bill Netherland, sommelier and wine director for Cypress, Blossom, and Magnolias, the body of the wine is more important than its color. “With turkey, I go for a bright, juicy profile with crisp acidity,” he says. “It could range from pinot gris to Beaujolais.” Here, his picks for every budget

  • Amy Robinette puts seasonal area produce to work in gorgeous cakes and pies, then peddles the goods via her dessert CSA

  • 102 N. Market St.
    (843) 722-6393
    www.brasseriegigi.com

  • This summer, after seven years of studying at distilleries all over the globe, the former attorney opened Charleston Distilling Co. on Upper King. Here, get to know the man behind the spirits

  • Khi-Khi Milk Company’s cold coffee

  • Charleston Grill’s Michelle Weaver gets cooking with this cool-weather treat

Pages

Recent Comments
TWEETS