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EAT & DRINK


  • 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

  • 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

  • Craig Deihl, Cypress’ longtime executive chef, dishes on his new charcuterie spot

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

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

  • 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.

  • 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

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

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

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

  • Looking for a fresh take on a favorite summer treat? Try these innovative—and addictive—flavors from some recent additions to the ice-cream scene

  • 2063 Middle St., Sullivan’s Island
    (843) 416-5020
    www.theobstinatedaughter.com

  • Too hot to turn on the oven? Ted Dombrowski of Ted’s Butcherblock shares this no-cook recipe for salmon cured in salt, sugar, and dill. Top slices of gravlax with mustard sauce and serve on toast points for an easy, elegant appetizer, or pair with bagels and cream cheese for a hearty breakfast.

  • Portuguese vinho verdes are meant to be drunk as soon as they’re produced:  verde (“green” in Spanish) is a nod to this wine’s tender age. Margaret Furniss, co-owner of Caviar & Bananas, says they’re the ideal sip for summer: “they’re refreshing with a slight effervescence, and you’d be hard-pressed to find a bottle more than $15.” Here are her favorite picks, organized by flavor profile

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

  • 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

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

  • 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

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