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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

When the temps turn cool, most of us reach for warming, full-bodied reds. But Vonda Freeman, sommelier and wine director for the Indigo Road restaurant group, doesn’t dismiss lighter vinos during the colder months. “Seek out whites with spice, complexity, and texture,” she advises. Read on for three picks she’s sipping now

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

Resolving to be healthier this year? Try drinking your fruits and veggies with help from these local producers of nutritious, fresh-pressed juices

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

David Vagasky and Mark Gray of Cacao’s Artisan Chocolate share their method

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

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

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

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

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

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




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