December 2013

Celebrating the lives of six remarkable Charleston citizens who left us this year after helping to shape the city we love

The Holy City has become a renowned culinary destination, but few know the Lowcountry’s true haute-cuisine history—a legacy of African-American slave cooks-turned-caterers and immigrant restaurateurs

Chef John Ondo transforms Meyer lemons into a meal

Grits, more commonly called “hominy grits” by Charlestonians, are as much a part of the Lowcountry diet as the shrimp placed atop them (an 1894 News & Courier article stated, “hardly a family in the city does not have this dainty little crustacean served for breakfast”).

Gorilla Fabrication redefines food truck customization

From restaurants to a resident sports team, much of Charleston bears the branding work of graphic designer Gil Shuler

The small but mighty Charitable Society of Charleston draws thousands to hit the streets for the fundraising Reindeer Run

This season’s cocktail hour offerings recall parlors of eras past in their refinement. Sophisticated detailing and elemental materials reign right now—barware and serving items are decked in gold, silver, brass, and horn for polished, elegant entertaining, notes designer Matthew McLaughlin.