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EAT & DRINK


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

  • The Goodens start Bulls Bay Saltworks

  • Cooking collards with Old Village Post House chef Forrest Parker

  • When the temps turn cool, most of us reach for warming, full-bodied reds. But Vonda Freeman, sommelier and wine director for the Indigo Road restaurant group, doesn’t dismiss lighter vinos during the colder months. “Seek out whites with spice, complexity, and texture,” she advises. Read on for three picks she’s sipping now

  • The Charleston dining scene is always evolving. One day it’s checks in Mason jars, the next it’s bubble tea and bánh mì. We asked some of the folks on the F&B inside to share what’s in and out for 2014

  • 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. 

     

  • 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

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

  • Chef John Ondo transforms Meyer lemons into a meal

  • We’re up for a taste of Sean Brock’s Nashville, and the whole city feels like it’s smoldering with creative energy—for food, style, and design

  • We’ll tell you. Suds are flowing all over town and it’s not just the breweries. From Egan & Sons opening in the old downtown Moe’s to Bohemian Bull Tavern & Beer Garden on James Island, Charleston’s seeing a beer-focused restaurant boom, but no two brewskie venues are alike

  • She’s written the compendium on our regional fare with her latest book, Mastering the Art of Southern Cooking (not to mention the 14 cookbooks that preceded it), so who better to talk Thanksgiving leftovers with than Nathalie Dupree? Her main tip? Don’t feel limited to turkey sandwiches.

  • If someone asks you where to get the best pork rinds in town, you can send them to Warehouse with confidence.

  • Looking for a new game-day snack? Try one of these addictive dips from local eateries, then find the recipes at charlestonmag.com and whip up a few at home

  • You’ve heard of Pecha Kucha and TEDxCharleston; well now comes a thought summit for arguably the city’s most well-known ambassadors—chefs. 

  • How’d you like to share a holiday potluck with some of the town’s best chefs? Join hosts Mickey and Ellen Bakst for a special Thanksgiving dinner with their fellow F&B friends­—and pick up some delicious recipes and clever tips along the way
     

  • The first time you visit Craftsmen, you’ll need to take a tour. Head to the back—that’s the best way I know to direct you through this labyrinthine space in all its fermented glory. 

  • Carrie Morey shares her family’s recipes in a new cookbook, Callie’s Biscuits and Southern Traditions
     

  •  Hominy Grill's Robert Stehling transforms the world’s most-consumed protein

     

  • Need decorations and dessert for your Halloween fête? These spooky treats do double duty and look as good as they taste

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