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Chefs and historians reenact a momentous dinner from Charleston’s past

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

Rieslings have a reputation for being saccharine, but Kristen Bland, wine director at Union Provisions, says the varietal is misunderstood. “There’s no other grape with as much versatility,” she notes. “It can be sweet or bone dry, light or full bodied, and everything in between.” Here, she highlights three with flavor profiles that run the gamut

“My favorite way to eat pickled asparagus is straight from the jar,” says Helen Legare-Floyd, co-owner of Legare Farms. The fresh, slender spears are a springtime staple, and canning them provides a yearlong supply, perfect for adding crunch to a Bloody Mary or punching up a run-of-the-mill crudité platter. Here, Legare-Floyd provides her family recipe in six easy steps.

We caught up with the pastry chef, who turns out delicious sweets at FIG and The Ordinary, on her love of vintage desserts and why she’s raising her son by the sea

If you’re feeling inspired by the revelry surrounding this month’s Charleston Wine + Food Festival, plan a trip to one of our restaurant scene’s more recent arrivals—some gritty, others posh, all totally Charleston

Toasting the city’s most fashion-forward drinks and their makers

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

We caught up with the managing partner of hospitality group The Indigo Road about his soon-to-debut Cigar Factory projects and that time he was a roadie for Guns N’ Roses

As the weather warms, more greens appear at the table, creating a need for vinos that allow delicate flavors to shine. “It’s time to move past the rich wines of winter,” says Erika Selheim, sommelier with The Ocean Room at The Sanctuary on Kiawah Island. Here, she selects three pours that are complementary to seasonal produce

Before signing on to run the kitchen and charcuterie program at Edmund’s Oast, Andy Henderson worked at Local Mission Eatery, a farm-to-table San Francisco spot that debuted on St. Patrick’s Day in 2010. The chef made corned beef for that inaugural menu, and the Irish-American dish has had a special place in his heart ever since. Come March 17, follow his steps below to whip up a batch at home.

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

Looking to woo someone special this Valentine’s Day? For classic romance, queue up some smooth tunes, dim the lights, and—perhaps most importantly—pour some vino. David McCarus, sommelier and co-owner of McCarus Beverage Company, offers up three picks to help set the mood

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

Fish can be tough for the home cook to master—in part because it’s difficult to know when it’s done. Kevin Johnson, executive chef at The Grocery, says the secret to perfecting this healthy protein lies in pan roasting. “When you’re cooking in a skillet, you can actually see the fish,” Johnson says. “It allows you a lot more control.” Follow his steps for delicious lemon- and herb-infused filets with moist interiors and crispy exteriors.

Oliver Thames’ Bulls Bay OYRO aims to preserve the Lowcountry tradition of roasting oysters over a wood-burning flame

 

Commune connects like-minded foodies for unique dining experiences

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

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

 

Kenchi Ferments puts an Asian spin on locals’ love of all things pickled



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