www.rxbestpillswithoutrx.com buy generic accutane - http://www.edpillsforsale.com/buy-levitra-online-without-prescription buy cheap levitra


Traditions of the Fall Harvest

on Tuesday, 25 November 2014. Posted in Magazine, From the Cellar, Follow This!, Something To Wine About

turkey.jpgAmy Porter, 2014
      What better time of the year to remind ourselves of the joy a special bottle of wine can add to the dinner table surrounded by family and close friends. An occasion that focuses on the seasonal crops of the land that includes root vegetables and fruit that have just been harvested and will be prepared by millions throughout the United States to celebrate Thanksgiving.  
So it makes perfect sense to also celebrate another harvested fruit, the grape.  As wine pairing goes, Thanksgiving may be the most anxiety-induced meal of the year. It's fraught with high expectations, and the whole production has to be better than good, because the guests are putting your meal up against their own interpretation of tradition.  Make your dinner table unique by adding your own special touch by choosing just the right wines to make your menu really stand out.

Edmund’s Oast Kicks Off Special Bar Only Menu and Offerings

on Monday, 17 November 2014. Posted in Magazine, Follow This!, LOCAL Bites

image002.jpgEdmund’s Oast Kicks Off Special Bar Only Menu and Offerings


CHARLESTON, SC  –Edmund's Oast (1081 Morrison Drive) has recently launched a new Bar Only Menu with special food options and drinks specials for $4 each and only available at the bar. Offered daily from 4:30 – 6:30PM, patrons seated at the bar can order featured house brews and special guest taps, house punches, and specially selected wines each for $4. A selection of bar small plates are available all night and each for $4. The bar menu will change regularly and currently features the following:

Hogs for the Cause Debuts in Charleston

on Friday, 22 August 2014. Posted in Magazine, Follow This!, Do This!, LOCAL Bites

Hate Cancer but love BBQ, Music and some cold beverages with friends? Welcome to the Hogs family! The purpose of Hogs for the Cause is to provide aid and relief of those variable expenses and economic burdens which families face while their child is being treated for pediatric brain cancer. Currently, Hogs For The Cause operates as the premier funding source for pediatric brain cancer outreach services in the United States and has given grants to over 200 families in need in just 6 years and partnered with several hospitals nationally, including MUSC Children's Hospital.

Taste Of The Market

on Wednesday, 16 April 2014. Posted in Magazine, Follow This!, Do This!

Join City Market Hospitality Association and Charleston Culinary Tours every third Thursday for Taste Of The Market at Palmetto Carriage Company Lot on Anson Street. 


Edmund’s Oast Hosts a Special Cocktail Tasting and Educational Class Focused on Whiskey Classics

on Monday, 14 April 2014. Posted in Magazine, From The Tap, Follow This!, Do This!

Screen Shot 2014-04-14 at 7.26.36 PMAs great as the beer is at Edmund’s Oast, the unique spirits and cocktail menu features house-made ingredients and innovative twists on classic favorites. Bar Manager Cameron Read and Head Bartender Jayce McConnell collaborated to create a bar that showcases a collection of spirits and distilleries both local and international, many not typically found in Charleston.

High Wire Distilling Co. Receives Several Significant National Awards For Their Artisan Spirits

on Monday, 14 April 2014. Posted in Magazine, From The Tap, Follow This!

American Craft Distillers Association, American Distilling Institute, and San Francisco World Spirits Competition Award Six Medals to High Wire


CHARLESTON, SC - Three top, national spirit organizations have recently awarded High Wire Distilling Co. medals of distinction for their spirits.  High Wire is the only Charleston based distillery selected in these competitions.


on Thursday, 13 March 2014. Posted in Magazine, From The Tap, Follow This!, Do This!


CHARLESTON, S.C. -- Ted's Butcherblock will be celebrating the recent addition of its food truck breakfast service and Palmetto Brewing will be debuting a new beer at a "Brunch and Brew" event at Ted's Butcherblock, taking place on Saturday, March 22 from 9 am to 3 pm. The event menu will include items like Painted Hills Sirloin and Eggs, Huevos Rancheros and an Ultimate Breakfast Burger. In addition to debuting its new Imperial Farmhouse Brown Ale, "Brown Hound," Palmetto Brewing will be pouring its Espresso Porter, a perfect pairing for the breakfast menu. 

Pinot Envy at the William Aiken House

on Tuesday, 11 March 2014. Posted in Magazine, From the Cellar, Follow This!, Do This!, LOCAL Bites

by Chris Hart

Photos by Robin Riebman
Excited attendees lined up down the street, happily waiting outside as they caught glimpses of winemakers and chefs setting up at the William Aiken House. The fortunate shift in weather contributed to the setting, as there could not have been a better day to host a wine and food event in such a beautiful historic courtyard. Pinot Noirs from all over the globe were represented, alongside dishes from some of the festival’s guest chefs.


on Friday, 07 March 2014. Posted in Magazine, Follow This!, Do This!, LOCAL Bites


Opening Night Party Recap

In case you missed it, check out this recap video from last evening’s Opening Night Party presented by the Art Institute of Charleston. Charleston’s chefs served their best alongside the tunes of Charleton Singleton. If you were there, y’all looked fabulous! Cheers!

Sesame Street for Foodies

on Sunday, 02 March 2014. Posted in Magazine, Follow This!, Do This!

by: Collin Clark

1Featuring MacGyvered contraptions like the meat dehydrators constructed from paper air filters and box fans,
Good Eats was a veritable treasure trove of useful and unique cooking tricks. Sure, it may have been dressed up with silly puppets and bizarre skits, but Alton Brown was always at the heart of it all, pressing forward with his desire to demonstrate not only the how but also a little of the why. Not satisfied with a run-of-the-mill cooking program, Alton always delivered more than a recipe, leaving viewers with at least a slight understanding of what really happens in the kitchen.

Think of the Children, and Eat This!

on Sunday, 02 March 2014. Posted in Magazine, Chefs, Follow This!, Do This!, LOCAL Bites

by: Collin Clark
Photos: Bailey Clark


Chef Robert Carter, currently of Carter’s Kitchen and Rutledge Cab Company, hosted the first Chefs' Feast fifteen years ago. Driven by the desire to help end childhood hunger close to home, Carter has watched the event grow from just nine participating chefs in its first year to an impressive roster of over thirty chefs from some of the area’s most successful restaurants. With so many chefs in attendance, the event serves not only as a very successful fundraiser for a noble cause but also as an excellent showcase of the Charleston culinary scene. Eat This! was in attendance this year with the goal to try them all, and at the suggestion of Lowcountry Food Bank’s Dana Mitchel, a plan of attack was formulated and a worthy effort was certainly made.



Bacon. Bourbon. Bliss.

on Monday, 10 February 2014. Posted in Magazine, From The Tap, Follow This!, Do This!, LOCAL Bites

by: Collin Clark

 RHR2748edTwo lines wound their way into Memminger Auditorium, and we chose the one that seemed to lead towards the smell of bacon and away from the cold. As it happened, our chosen line deposited us between the booths of King Street’s Kitchen 208 and Mount Pleasant’s Southerly Restaurant. From Kitchen 208, John Robertson was serving a dish reminiscent of the restaurant’s Cobblestone sandwich - a bacon waffle topped with local tomatoes, arugula, slightly deviled egg, and a garnish of candied bacon. Chad Billings of Southerly took a heavier approach with a bacon lollipop - savory pork belly with kimchi and radish over grits.


Winemaker and Owner Michael Honig of Honig Vineyard & Winery Visits Charleston on February 26 to Host Special Dinner with Chef Jeremiah Bacon at Oak Steakhouse

on Friday, 07 February 2014. Posted in Magazine, From the Cellar, Follow This!, Do This!, LOCAL Bites, Something To Wine About

     Winemaker and owner Michael Honig of Honig Vineyard & Winery visits Charleston on Wednesday, February  26 to host a special dinner with Chef Jeremiah Bacon at Oak Steakhouse. Michael Honig, a leader in sustainable farming, has been running the family-owned winery for the last thirty years after his grandfather passed over the torch.  At the winery, Honig produces some of Napa Valley’s best sauvignon blanc and cabernet sauvignon wines which have received countless accolades from outlets such as 
Wine Spectator, Wine Enthusiast , Wine & Spirits and more.

Lowcountry Smokehouse Draft Dinner

on Tuesday, 04 February 2014. Posted in Magazine, From The Tap, Follow This!, Do This!, LOCAL Bites

Screen Shot 2014-02-04 at 6.55.24 PM     
     Chef Garrett Priester & Sous Chef Jonathan DuPriest have prepared an authentic, five-course menu that showcases Southend's beers that are thoughtfully paired with dishes inspired by seasonal flavors and local ingredients with a unique smokehouse style twist.