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EAT & DRINK


  • Ingredient: Okra
    Alluette Jones-Smalls shares three ideas for this nutritious Southern staple

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

  • Meet Richard Easterby, the enthusiast behind West Ashley’s new beer boutique

  • 1081 Morrison Dr.
    (843) 727-1145
    www.edmundsoast.com

  • As wine director and co-owner of two hip vino spots—Lower King’s Bin 152 and Elliotborough’s Chez Nous—Patrick Panella knows good wine. Here, he shares his favorite refreshing rosés

  • McCrady’s pastry chef Sean Ehland shares three sweet uses for blackberries

  • Heading to the Edge of America? Here’s our picks on where to eat and drink this summer

  • Chef Nico Romo hosts a Bastille Day celebration inspired by those of his native France

  • Such is Timmons Pettigrew’s love for local beer that he’s devoted a blog (chsbeer.org) and a book (Charleston Beer: A High-Gravity History of Lowcountry Brewing) to the stuff. Here, he shares three favorite summer pours, which all happen to be German in style. Prost!

  • 624 Long Point Rd.,
    Mount Pleasant
    (843) 216-3832
    www.thegranarycharleston.com

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

  • Frank McMahon of Hank’s and Brasserie Gigi shares three dishes starring local shellfish

  • Not much is better than a juicy tomato plucked straight from the vine—especially if it’s an old-school heirloom variety. Since June is high tomato season in the Lowcountry, we’ve gathered some of the best locally grown heirlooms, sharing their flavor profiles and best uses, as well as a few recipes for special summer dishes.

     

  • Martha Lou Gadsden’s Morrison Drive restaurant—and the fried chicken she serves there—attracts accolades from national publications such as The New York Times and raves from local food-and-bev royals (Matt Lee, Sean Brock). Gadsden herself couldn’t be more humble about the dish (“It’s nothing I do that nobody else does,” she insists), but our taste buds beg to differ, so we asked her to share her secrets.

  • Meet the Park Circle couple behind Sawdust Wood Co.

     

  • Pastry chef Emily Cookson serves up sweet ideas for strawberries

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

  • Want spaghetti as bellissimo as the stuff turned out by Rio Bertolini’s Fresh Pasta Co.? Brian Bertolini schools you in eight simple steps

  • Meet Lily Lei, the Lee Lee’s Hot Kitchen co-owner who splits her time between President Street’s new Chinese restaurant and her other life in Seattle, Washington

  • Jason Parrish, general manager of Wild Olive and wine director at new Sullivan’s Island eatery The Obstinate Daughter, shares light Italian reds that—surprise!—suit summertime perfectly

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