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  • 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

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

  • 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

  • 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

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

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

  • 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

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

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