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Eat This Winter 2012

Ted's Butcherblock Offers Special Four-Course Valentine's Day Dinner Menu

on Thursday, 31 January 2013. Posted in Eat This Winter 2012, Magazine, Do This!

CHARLESTON, S.C. -- Ted's Butcherblock, located at 334 East Bay Street in downtown Charleston, is offering a unique option for Valentine's Day dinner this year. Skip the crowds and the expensive restaurant and bring home a gourmet four-course meal featuring best quality meat and seafood selections from the Butcher Counter at Ted's instead.
 

Southern Accents Adds Two New Flavors to Popular Liqueur Line

on Monday, 21 January 2013. Posted in Eat This Winter 2012

Wadmalaw Island, S.C. (January 21, 2013) – Firefly Distillery is proud to introduce two new flavors to the Southern Accents Liqueurs line, Chocolate Pecan Pie and Coconut Cake. Southern Accents Liqueurs are made from family dessert recipes that have been passed down for generations. Made with southern pride, Southern Accents are best enjoyed straight or with a variety of mixers; and are available at South Carolina stores and the Firefly Distillery on 6775 Bears Bluff Road on Wadmalaw Island. 

Charcuterie The Art & Science of the Pig

Written by Antonia M. Krenza & Laney Roberts on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, Follow This!

Charcuterie is a celebrated culinary art, more so today with many talented chefs introducing their patrons to the wonders of terrines, pates, confit, galantines and crepinettes. These chefs are expanding and evolving the concept, but they would be the first to tell you that they aren’t reinventing the wheel. They are simply paying homage to an old school practice and maybe giving it a little facelift.

Riccio Stuffed Shells with Sausage and Spinach

on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, Recipes, Reader Recipes

by Dawn Newbolt of Summerville

Riccio is my Great Grandmother’s last name. I chose this recipe because it’s a favorite family recipe dating back to the early 1900’s.

Sunday dinner was a tradition at the Riccio house, where our large Italian family of 15-20 would enjoy Grandmother Riccio’s Stuffed Shells.

After her passing, the tradition was handed down to my grandmother, my mother, and now me. This is a great authentic Italian dish for good conversation and football. I hope you enjoy it as much as we do.

Cioppino

on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, Chef Recipes

by Kevin Soucy
Cesca Charleston

This dish was created in the United States by Italian immigrants. The idea of Cioppino is that it is a poor man’s fish stew. Anthony Mazzola, our owner, is a first-generation born here in the U.S. This dish is inspired by what he grew up eating, bringing authentic Italian flavors while highlighting the best local product possible. Enjoy our “feast of seven fishes”.

Flavorful Holiday Shopping Ideas

Written by Antonia M. Krenza & Laney Roberts on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, Do This!

Food and drink are so much more than sustenance. They are memories that we make when we share them with others. What better gift to give this year than a special memory. EAT THIS! has picked a few favorites for our readers’ consideration.

Wild Olive Cucina Italiana

on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, Dine or Dash

I have been meaning to get over to Wild Olive ever since my impromptu move to the Charleston area. Living only a matter of minutes away, should have brought me to this John’s Island hotspot long before now. The time had come though. And so had the rain. Watching kayakers floating down King Street and in the Marketplace, I almost decided to forego the drive. After being housebound for the day, my cabin fever outweighed my trepidation. Fortunately the drive was damp, but not dangerous and the parking lot at Wild Olive was a large puddle, not a lake. By the time I made it to the welcoming flower cart outside the entrance, I was happy that I had made the effort.

Maggi Schultheis Consummate Performer

Written by Chris West on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, Bartenders

“I like anything that is bassey … and I like to show my girlie side and throw pretty vocals in too”
Maggi Schultheis aka ‘DJ Magnetick’

A Slice Above the Rest

on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, Servers

The Belmont is a bar that focuses on the art of the cocktail. It embraces the retro experience - prohibition concoctions, dim lighting, leather banquette seating, classic black and white films projected on the back wall … It’s not a place you go to for a nosh, but you should. The Belmont also celebrates the art of charcuterie with a small menu of interesting meats and cheeses. The presence of such a menu forces a “bar sans kitchen” to create a new type of service that breaks the “fourth wall” of bartending altogether.

Culinary Inheritance

Written by Laney Roberts, Antonia M. Krenza on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, Chefs

There are many reasons why a chef finds his or her way into the kitchen. Who we are, who we become, begins at birth. The people we love, the people we meet and the circumstances of our lives continually shape us. Sometimes we arrive at our destiny by accident, but more often the path is unfurling before us as we move forward. If a chef’s food is his signature, then his evolution is his unique story.

Over A Barrel at Westbrook Brewing

Written by Timmons Pettigrew on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, From The Tap

Craft brewing, like any artisanal pursuit, sees techniques come in and out of popularity. What’s hot today may not be hot tomorrow, but methods, styles, and ingredients worth their salt tend to stick around even after beer geeks move on to chase the next white whale.

Bring on the Kegs! Wine by the glass without the bottle

Written by Lauren Levine on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, From the Cellar

We now live in a world where we have become much more concerned about the environment, our children’s futures and waste. We are more frugal in how we spend our hard earned cash, especially when it comes to our own reward time. An evening of candlelight and comradery is all the brighter when it is also green.

Les Trois Petits Cochons — The Meat Cure

Written by Dee Lambert on Thursday, 15 November 2012. Posted in Eat This Winter 2012, Magazine, From The Publisher

Little pig, little pig, let me come in. Truth be known, the Big Bad Wolf was just under hard times, looking for an economic way to store food for a long and cold winter and in a step program for food addiction and food snobbery. He and the butcher were clearly in cohoots.