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EAT & DRINK


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

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

  • 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

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

  • 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

  • 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

     

  • Charleston’s oldest craft-beer producer steps up its game

  • 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

  • We caught up with the former Charleston Grill chef about his new culinary ventures, his formative years in France, and what he’s cooking this winter

  • New leadership revamps the BB&T Charleston Wine + Food Festival

  • 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

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

  • 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

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