The City Magazine Since 1975

Craig Deihl

February 2017
Every few years, we survey Charleston’s culinary scene, asking area gourmands, food writers, and other F...

October 2016
Chef Craig Deihl serves up a feast at his family’s rustic island retreat, cooking most every dish over fire

May 2015
Micah Garrison of Palmetto Mushrooms joins a growing number of state-certified mushroom foragers

March 2015
If you’re feeling inspired by the revelry surrounding this month’s Charleston Wine + Food Festival, plan a trip to one...

September 2014
Craig Deihl, Cypress’ longtime executive chef, dishes on his new charcuterie spot

March 2014
Holy City Hogs offers chefs bred-to-suit pigs

September 2013
History takes the plate in recipes using a favorite 19th-century ingredient, sorghum

March 2013
Hearts, livers, ears, skin—here’s where to find the tastiest “nasty bits” of pig in town

December 2012
Heading behind the scenes at some of Charleston’s tastiest restaurants

September 2012
The F&B crowd shares their surprising favorite locations for guilty pleasure fare

Chef Craig Deihl partners with Slow Food Charleston to teach third graders how to eat right.

December 2011
Local bladesmith Quintin Middleton outfits chefs across the nation

June 2011
Chef Craig Deihl relives a trip overseas for perfect summer party menus

March 2011

December 2010

February 2010

December 2009
Raising pork the right way at Walterboro’s Keegan-Filion Farm