THE CHARLESTON MAKER'S PROGRAM
CHARLESTON MAGAZINE'S DINING GUIDE
The City Magazine Since 1975

Marion Sullivan

Conchiglie Pasta, Butternut Squash, Italian Duck Sausage, & Spigarello

Winter Squash & Sheep’s Milk Ricotta Bruschetta

October 2016
Grand Harvest
A trio of dishes starring the season’s most versatile vegetable

Wok-Seared Garlic Steak with Thai Salad

Burnt & Salty Steak with Fingerling Potatoes, Roasted Garlic, Melted Leeks, & Salsa Verde

Roasted Châteaubriand with Honey & Garlic Oil

September 2016
High Steaks
Chef Bob Cook prepares three cuts of beef

Watermelon-Raspberry Pineapple-Cream Popsicle with Toasted Coconut

Fig, Prosciutto, Arugula Pesto, & Ricotta Salata Panini

Fig-Glazed Grilled Swordfish, Fig Salsa, & Fingerling Potato and Green Bean Hash

Port Wine, Roasted Figs, & Brie

August 2016
Gettin’ Figgy With It
John Zucker shares three fruit-forward dishes

Shrimp, Corn, & Rice Croquettes

Crab-Seasoning Boiled Corn with Crab Roe Butter

Sautéed Corn & Okra

June 2016
We’re All Ears
Chef Benjamin Dennis offers three corn-centric recipes

Tempura Green Beans

Green Bean Salad with Citrus-Herb Vinaigrette

Quick Spicy Pickled Green Beans

May 2014
Shades of Green
Pickled, fried, tossed—enjoy green beans three ways this season

Apple Fritter Hush Puppies

Polenta Concia

Cornmeal Waffles with Strawberry-Peach Jam & Lemon Crème Fraîche

April 2016
Not Just Desserts
Pastry chef Carrie-Ann Bach gets creative with cornmeal

Fish & Spring Vegetable Chowder

Pan-Braised Fish Filets

Grilled Whole Fish with Salsa Verde

March 2016
The Whole Story
The Grocery’s Kevin Johnson teaches whole-fish utilization with three dishes.

February 2016
A Taste of Italy
BACCO’s Michael Scognamiglio shares three radicchio-centric recipes

January 2016
The Root Stuff
For flavorful dishes, Drawing Room chef Jon Cropf sources his turnips locally

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