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Magazine

A Wintry Mix of Satisfaction and Comfort at Lana:

on Tuesday, 04 February 2014. Posted in Magazine, Follow This!, Do This!, Dine or Dash, LOCAL Bites

by Robin Riebman 
 RHR0461edAll of the dishes on 
Lana's menu are “old-world” inspired with a dramatic presentation. New seasonal preparations include a housemade potato gnocchi and Italian sausage with Calabrese peppers, shaved parmesan, broccoli and toasted bread crumbs, Short Rib prepared with roasted cauliflower and a red wine jus, a Shrimp “Cassoulet”, and Scallops with bagna cauda.

Tristan to Close in April

on Tuesday, 04 February 2014. Posted in Magazine, Follow This!, LOCAL Bites

imagesIn a statment released by Anita Zucker owner/operator, Tristan will close its doors at the end of April. Chef Nate Whiting will continue to oversea Tristan Catering while he and Zucker work on a new concept 492. Renovations are already under way and 492 will be located at 492 King St. 

 “It saddens me to announce that we will be closing Tristan restaurant at the end of April 2014.  I am extremely proud of our many accomplishments at Tristan over the years and am pleased to say that Tristan Catering will continue to operate under the guidance of Executive Chef Nate Whiting.  

We are very enthusiastic about The Relish Restaurant Groups upcoming ventures, especially our new concept, 492, which will be located at 492 King Street. The building is currently undergoing a complete renovation and build-out with an anticipated opening in late Summer/Fall 2014.

We are thrilled to give Chef Nate Whiting the reigns in creating a concept that is reflective of his own vision.”

 

Anita Zucker

 

Bier Bowl-Wing Eating Contest - Bay Street Biergarten

on Friday, 31 January 2014. Posted in Magazine, Do This!, LOCAL Bites

On Sunday, February 2nd, Bay Street Biergarten will be hosting their Bier Bowl event.  They are teaming up with Southern Eagle SC to bring customers and unforgettable Super Bowl experience.  
 
In addition to the great food and beer, there will be a wing eating contest, a corn hole tournament, pig roast, and surprise giveaways.  Half of the parking lot will be closed off and covered with tents and a beer trailer will be on site.
 

LE CREUSET GUEST CHEF SERIES with Jacques Larson

on Friday, 31 January 2014. Posted in Magazine, Do This!, LOCAL Bites

LE CREUSET

GUEST CHEF SERIES

with

Jacques Larson

(Executive Chef of Wild Olive and soon to open Sullivan's Island restaurant, The Obstinate Daughter) 

“Smack Down” Wine Dinner

on Friday, 31 January 2014. Posted in Magazine, Do This!, LOCAL Bites

On Tuesday, Feb 4, Tristan Restaurant is having a Wine dinner with Charlie Lassor representing Constellation Brands and Glenn Harvey representing RNDC.

 “Smack Down” Wine Dinner

Tuesday February 4th

$95 All Inclusive

 

Think You Make the World’s Best Chili? Come Un-seat the Champ!!!

on Thursday, 23 January 2014. Posted in Magazine, Eat This Summer 2013

2ND Annual Chili Cook-Off

 

To Benefit   Crisis Ministries

Saturday, January 25th  12 - 5 PM

 

3157 Maybank Highway, Johns Island

(In the Builder’s First Source Complex)

 

NO Entry Fee For Competitors – If Your Chili is Chosen theChamp it will be Served oSweeney’s Sunday Brunch Menu (Right Alongside Your Name…and You Can Eat it Free for the Year!)  

 

Taste Them All & Vote for Your Favorite - Only $5

 

Music, Cornhole, Crafts, 50-50 Raffle & More!!!

 

Live Broadcast with 105.5 “The Bridge” from 1 – 3.

 

*To Enter, Reserve a Booth or for Details

Call  843-559-5633

Our hearts are very heavy here at Eat this!. We have lost one of our own and a staple of Charleston f&b community. Chris will be greatly missed.

Written by Angel Powell on Friday, 10 January 2014. Posted in Magazine, Eat This Summer 2013

Nearly a week ago Charleston lost Christopher Eugene West.  Chris was so special to the community that it has been almost impossible to scroll through any social media feeds without seeing some mention of his life and his untimely death.  We all know that the Food & Beverage community in Charleston is a tight-knit group, but when we lose one of our own, we rally.  This past week has brought a massive outpouring of grief, love and support of Chris’ family and friends, a fundraiser to help offset the costs of his funeral, and articles in local papers and blogs.

Guerrilla Cuisine welcomes Chef Alex Harrell from Sylvain in New Orleans

on Wednesday, 08 January 2014. Posted in Magazine

On January 19th, Chef Alex Harrell from the acclaimed New Orleans restaurant Sylvain will be the featured chef for the first Guerrilla Cuisine dinner of the New Year.  Chef Harrell has created a menu that celebrates oyster season in the lowcountry. 

 

Two Charleston Culinary Newcomers, High Wire Distilling Co. and Edmund’s Oast, Selected as one of Imbibe magazine’s “The Imbibe 75”

on Wednesday, 08 January 2014. Posted in Magazine

CHARLESTON, SC – January 6, 2014—Imbibe,  the national magazine and website of liquid culture, released its second annual best-of issue—The Imbibe 75—which names 75 notable people, places and flavors to watch in 2014. Chosen by Imbibe’s editors, The Imbibe 75 features interviews and recipes from important tastemakers who are defining the way we drink in the New Year. Two of Charleston’s culinary newcomers were selected and profiled in the issue—High Wire Distilling Co. and soon-to-open Edmund’s Oast.

East by Southeast : Land Meets Sea in Culinary Clash of Two Local Titans

on Wednesday, 06 November 2013. Posted in Magazine, Chefs, Restaurant Spotlight, From The Tap, LOCAL Bites

Amidst the confusion that inexorably arrives with the end of Daylight Saving Time, this past Sunday brought together two of Charleston's fine culinary stars at Kanpai in Mount Pleasant for a truly magnificent dinner designed to showcase each of their unique talents. Chef Brannon Florie brought to the table his love for pork fat and Southern-fusion, while Chef Sean Park leveraged his considerable talent for all things raw, rare, and briny. 

A Fascination with Vegetation - Purée Organic Cafe Now Serving Dinner

on Wednesday, 30 October 2013. Posted in Magazine, Eat This Summer 2013

The cuisine offered at Purée Organic Cafe on Thursday evening was a vegetarian meal that felt like comfort food. The flavors were spot on, the seasoning was appropriate, and the textures were rich.

Since opening, Purée has served easy lunch fare made from scratch. Everything is natural, gmo-free and suitable for a multitude of dietary restrictions. When their head chef took advantage of an opportunity to move to Rome, Jenan McClain and her husband Bryant decided to bring on the ebullient Chef Ulfet Ralph, a change which has given them the flexibility to add more hours to their service.

Land v. Sea Dinner Nov 3rd, 2014. Feat. Chef Sean Park

on Tuesday, 08 October 2013. Posted in Magazine, Do This!, LOCAL Bites, Eat This Fall! 2012

You shouldn’t need an excuse to dine with Chef Sean Park. But, if you are looking for one, look no further. Chef Brannon Florie, of the Rarebit will be teaming up with Park to create a 5 course, 10 dish, beer and sake pairing dinner at Kanpai. The theme will be Land and Sea, a collaborative effort between the culinary duo.  Florie, a loyal proponent of Chef Park, is promoting this dinner to let people know that Sean is still cooking in Charleston.

Cook It Raw: BBQ Perspectives Charleston

Written by Robin Riebman on Friday, 04 October 2013. Posted in Magazine, Do This!, From The Publisher, LOCAL Bites, Eat This Summer 2013

Cook It Raw comes to Bowen's Island Restaurant. Get your tickets now for the first public Cook It Raw gathering. 

“This is my hot dog, it’s here to stay…

on Friday, 27 September 2013. Posted in Magazine, Follow This!, Do This!, LOCAL Bites, Something To Wine About, Eat This Summer 2013

by Robin Riebman 

Unknown-6“This is my hot dog, it’s here to stay… and for a reason”, proclaims brewer Brian Strumke, as he raises his can of Classique, the newest beer released by his four-year-old company, Stillwater Artisanal.  Strumke, a Baltimore native, describes Classique as “an ale that’s actually a deconstruction of a macro-lager”, created using the same recipe as Natty Boh. He is proud to admit that it’s the first of his beers his father was willing to drink, a mark of success at creating a brew for the masses.

 

Advanced Somm. Patrick Emerson kicks off new wine venture COMMUNION WINE CLUB, LLC.

on Sunday, 22 September 2013. Posted in Magazine, From the Cellar, Follow This!, LOCAL Bites, Eat This Summer 2013

Patrick Emerson, Advanced Sommelier, is proud to announce the formation of his new full service wine and beverage consultancy, Communion Wine Club, LLC.  (CWC)

“I am excited to offer consulting services to a growing clientele of restaurateurs who are ready to tap into the profitability and energy of a great wine and beverage program,” says CWC founder Patrick Emerson.  “Not long ago, great wine and cocktail lists were hidden away in a small set of fine dining establishments, visited by an elite few. Today’s consumer is wide open and ready to embrace a more diverse, more intense and even provocative drinking experience.  Restaurateurs across the board have an opportunity to tap into this new democratization of good taste by expanding their beverage programs with us at Communion.”

CWC also works at the private level for clients interested in wine dinners, trainings, team building and private tastings, as well as cellar management, purchasing and international wine tours.  CWC will offer an exclusive online wine club with wines handpicked by Emerson in the coming months.