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Eat & Drink

  • February 2014

    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

  • January 2014

    Perhaps this diversity in the menu comes almost entirely from chef Berry’s stated devotion to local sourcing. 

  • January 2014

    Cooking collards with Old Village Post House chef Forrest Parker

  • January 2014

    During the holidays, even the obsessively healthy indulge in cookies, cakes, and cocktails. But come January, many are ready to whip their diets into shape and lose those extra pounds. Dr. Sherri Jacobs, a certified nutritionist and vice president of the South Carolina Association of Naturopathic Physicians, offers six tips for doing just that

  • January 2014

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

  • December 2013

    You could spend a week out on the open ocean, braving the tempest with Mark Marhefka on his local fishing boat, Amy Marie, and your calloused hands wouldn’t reveal the secrets of Coda del Pesce. 

     

  • December 2013

    Chef John Ondo transforms Meyer lemons into a meal

  • December 2013

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

  • August 2013

    Need to cool off in this late summer heat? Forget the ice-cream truck here are six adult desserts, icy cold and with a touch of the hard stuff. Just note: ID is required

  • August 2013

    In some primitive and proverbial context, someone once mashed together crushed grain and water, left it in a cool place populated with natural yeasts, and smashed it flat before draping it over a hot rock next to the fire. James Island’s newest wood-fired oven, Crust, isn’t far removed from that ancient commencement.

  • August 2013

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

  • August 2013

    Head for the hills in Western North Carolina to finish off your summer with some fun new outings - plus a few old favorites - for every interest

  • August 2013

    Meet the gents of Frothy Beard Brewing Company

  • July 2013

    You may not correctly pronounce okonomiyaki, but you find a way to order it because everyone else is eating the crispy cabbage pancake adorned with roasted kale, scallions, carrot, bacon, and a fried egg, too.

  • July 2013

    Pastry chef Andrea Lever Upchurch does watermelon both sweet and savory

  • July 2013

    Charleston Gourmet Burger Co. puts the patty first with its zesty marinade



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