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EAT & DRINK


  • 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

  • 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

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

  • Khi-Khi Milk Company’s cold coffee

  • 698 King St.
    (843) 531-6500
    www.leonsoystershop.com

  • Come fall, you’ll find Brad Ball sipping on hard cider. “There are so many nuanced, striking picks at everyday prices,” he says. Here, the advanced sommelier and entrepreneur—he owns Social Wine Bar and is a partner in Poogan’s Porch and online vino shop Wine Awesomeness—shares his favorites, organized by flavor profile

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

  • We caught up with the super-busy chef—who this month opens Minero, a taqueria on East Bay Street—about his new cookbook, his latest tattoos, and how he unwinds

  • Barbecue virtuoso Jimmy Hagood puts cane syrup to work in four favorite recipes

  • Move over, oysters—sweetgrass mussels are growing wild in the ACE Basin, and St. Jude Farms is bringing them to a menu near you

  • The new southern table cookbook author Brys Stephens creates a buffet of flavors gathered from a lifetime of global travels and serves them at a Sullivan's Island dinner party

  • Josh Keeler hails from Pennsylvania, where he grew up eating sauerkraut and pork on New Year’s Day. (In German and Pennsylvania Dutch cultures, the dish is thought to bring good luck for the coming year.) Today, as the chef and co-owner of Two Boroughs Larder, he uses the stuff year-round to garnish oysters and perk up hot dogs and pickle plates. Here’s how he makes it, in six easy steps

  • Many of our city’s hip hotels boast noteworthy nightlife—and why should tourists have all the fun? Here, our favorite spots on the peninsula

  • This isn’t the rigorous omelet-making process Cru Catering and Café’s John Zucker studied at Le Cordon Bleu, but the more relaxed method he prefers when cooking at home. “Use super-fresh eggs,” he notes. “They’ll put the omelet over the top.” The addition of caviar and lime-dill crème fraiche makes this version feel opulent, though Zucker notes that the filling can be customized based on tastes and what’s in season.

  • Home Team BBQ’s Aaron Siegel shares three fresh uses for peanuts

  • Since the surprise victory of the ’73 Stag’s Leap Cabernet Sauvignon at the Judgment of Paris in 1976, California cabs have rightfully taken their place amongst the world’s wine elite. “They serve as a monument to true luxury,” says Andrew Marshall, sommelier at Charleston Grill. “Their combination of power, silken texture, and ripeness of fruit is unlike anything in the Old World.” Read on for three of his favorites

  • Joe and MariElena Raya expand their line of James Island-made craft cocktail mixers

  • 6 Payne Ct.
    (843) 579-3060
    www.cheznouschs.com

  • Alongside the farm-to-table movement, there’s been a rise in grower Champagnes, made in the eponymous region of France by the same farmer who grew the grapes. To find the real deal, Grassroots Wine Wholesalers’ Harry Root advises looking for the “RM” code (short for Récoltant Manipulant, or “farmer-made”) on the label

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