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SNOB chef Frank Lee does South Carolina sweet onions three ways

Last December, a group of F&B pros gathered at The Grocery downtown—some returning home from as far off as Sonoma and points in between—to pay tribute to chef Frank Lee, a culinary master and mentor, a friend and philosopher who has helped shape a generation of cooks

There was a time when a carnivorous predilection for sausages, charcuterie, and the best fried chicken livers in the Lowcountry meant a trip to East Bay Street and passage through the timeworn brick arches of venerable old chophouse High Cotton.

Lowcountry Local First's annual Chef's Potluck fundraiser attracted a large crowd of hungry foodies to historic Middleton Place Plantation despite the rain on Sunday, April 22



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