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Magazine

Buttermilk Dinner at Tristan

on Thursday, 19 September 2013. Posted in Magazine, Follow This!, Do This!, LOCAL Bites, Something To Wine About, Eat This Summer 2013

After a visit to Tristan by acclaimed author and buttermilk purveyor Diane St. Clair, the team at Tristan was inspired to do a special dinner as an homage to buttermilk, the delicious and versatile product that is in the midst of a resurgence in popularity. Screen Shot 2013-09-19 at 11.15.07 AM

Charleston Fine Art Dealers’ Association Presents Eighth Annual Palette and Palate Stroll

on Monday, 29 July 2013. Posted in Magazine, From the Cellar, Do This!, LOCAL Bites, Eat This Summer 2013

By Robin Riebman 


    ansonpeach The slightly cooler than average temperatures and a rare rain-less evening created a wonderful night for the Charleston Fine Art Dealers Association’s 8th annual Palate and Palette Stroll. If you’ve never been, you just need to know that it’s a great opportunity to wander through the art galleries in the southern part of the peninsula, and taste bites from renowned local chefs. Proceeds from the event support local art and art education. Executive Director Lese Corrigan pointed out that many of the gallery owners have been members of the CFADA for years and choose to have their favorite local chefs return. Others have the opportunity to collaborate with fresh new faces in town. Participants come from all over the country to enjoy this intimate event. At $45, for drinks and snacks, I would say this is a fun way to spend a special evening. The scholarship funds have gone to the Gibbes Museum of Art, Redux Contemporary Art Center and the Studio Art Department at the College of Charleston. In the future I would love to see some more coordination between the chefs. I hope that new restaurants will continue to participate, offering up a small glance into the beauty of the Charleston restaurant scene with a backdrop of lowcounty and contemporary gallery art.

(Fro)Yo, Check This Out!

on Tuesday, 02 July 2013. Posted in Magazine, Restaurant Spotlight, LOCAL Bites, Eat This Summer 2013

 

Frozen yogurt may emerge from the confectionary scrap heap after all

By Patrick Graham

 

   Caramel Banana  In the spring of 1987, I decided to dip my toe into the foodservice pool with a position with “The Country’s Best Yogurt”.  At that time, southwestern Ohio was getting swept up in the fervor of a new confection masquerading as a healthy alternative to ice cream—frozen yogurt.  Determined to avoid a summer job’s environmental perils, I decided to become a yogurt jockey.  A barista I was not, as working at TCBY had about as much hipster appeal as Mark Ratner’s cinema position in Fast Times at Ridgemont High, save for the possibility of wearing a tuxedo every night.  Frozen yogurt was hot for a little while in the ‘80s, but like stand-up video games, the phenomenon faded.

Dinner Is Served - Sunrise Bistro starts pulling double shifts

on Thursday, 11 July 2013. Posted in Magazine, Restaurant Spotlight, LOCAL Bites, Eat This Summer 2013

By Patrick Graham

After three and a half years of providing breakfast and lunch for their faithful regulars, the co-owners of the Sunrise Bistro decided to take their capacity to another level, which is to say they are adding another meal to their repertoire.  Dinner service was recently sunrisefriedgreenintroduced on Fridays and Saturdays to accommodate both the diners’ requests and the ambitions of the proprietors.  Jessica Welenteichick and Brian Appelt, long the providers of early morning fare at the corner of Maybank Highway and Main Road on John’s Island, have made the commitment to the evening hours as well.  

 

The Maybank Melting Pot - Sweeney’s menu is all over the map

on Thursday, 11 July 2013. Posted in Magazine, Restaurant Spotlight, Follow This!, LOCAL Bites, Eat This Summer 2013

The Maybank Melting Pot

Sweeney’s menu is all over the map


     As much as native Charlestonians hate to admit it, the invasion from without continues.  The passive opposition to the influx of “the others” that have moved into the area is certainly not as evident or heated as many conversations about immigration is these days, but one thing is certain:  if you’re going to relocate here to the Lowcountry, opening a good restaurant will soften the blow to the locals.

 

BOONE’S BAR, IN COLLABORATION WITH TYLER BOONE AND JOHN BARRY, ANNOUNCE THE BOONE’S SHOWCASE: SUMMER SERIES.

on Thursday, 06 June 2013. Posted in Magazine, Eat This Summer 2013

JUNE 2nd, 2013 (345 KING STREET, CHARLESTON—Boone’s Bar). This summer, the best place in town to relax, grab a craft brew, and see a slew of live local musicians will be at BS/SS - Boone’s Showcase: Summer Series, organized in collaboration with Tyler Boone and John Barry.

Each Thursday evening throughout the summer, Boone and Barry, will invite some of their favorite local musicians and bands to spend an evening in front of the crowd at Boone’s Bar. Music begins at 9pm.

Grand Pimento Cheese

on Wednesday, 05 June 2013. Posted in Magazine, Reader Recipes, Eat This Summer 2013

My mother made pimento cheese when I was just a boy and I remember it very well.  I started making the Pimento Cheese about 15-20 years ago.  The Jalapeno peppers give it a “kick”. This can be served with crackers, used in grilled cheese sandwiches, spread on celery, or added to cooked grits for “cheese grits” (yum!).

Vidalia Onion Tart

on Wednesday, 05 June 2013. Posted in Magazine, Chef Recipes, Eat This Summer 2013

Vidalia onions are an edible hallmark of spring down here in the South. Vidalia onions are a sweet onion that hails from Vidalia, Georgia. Sweet onions with a less noble label are fortunately available throughout the year. They really make this tart sing, as the sweetness plays the most beautiful taste music against the salty back-notes of the bacon and lemmony earthiness of fresh thyme.

I love this Alsacienne-themed tart so much, I actually repeated it in Tart Love - Sassy, Savory and Sweet from its original home on the pages of Southern Farmers Market Cookbook. The only recipe I’ve ever repeated, it’s just that good and can be served warm, room temperature, or hot from the oven.  Bon appetit! 

Holly Herrick is a recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A professional food writer and restaurant critic, she is the author of five cookbooks, and is underway working on another. Visit her site and blog at www.hollyherrick.com.

LEON’s Full Service

Written by Antonia M. Krenza & Laney Roberts on Wednesday, 05 June 2013. Posted in Magazine, Eat This Summer 2013

131 E Ponce De Leon Avenue
Decatur  |  Georgia  |  404.687.0500
leonsfullservice.com 

Living in the culinary cosmos that is Charleston, it is not always easy to escape the orbit of her amazing dining experiences. When you do, however, break free of her gravitational pull, there are many gastronomic galaxies to explore …

It’s a rainy night in Georgia ... more specifically Decatur, Georgia. Damp and frustrated by the Atlanta traffic, we sprint into the shelter of this “gas station turned restaurant”. For those Charleston locals who think Fuel is cool (and it is!) LEONs takes this conversion concept to new levels. The bar and kitchen area - formerly the garage bays - has an English pub feel but the beverage focus is anything but... American bourbons, ryes and whiskey, local and international brews and an enticing seasonal house cocktail list. We opted for Bulleit Rye Manhattans up, something about the damp, chilly air inspiring our choice. While we waited for a friend to join, we also sample

Food Our Way

Written by Chris West on Wednesday, 05 June 2013. Posted in Magazine, Follow This!, Eat This Summer 2013

One could argue that the establishment of a cuisine is based on two things: necessity and availability. But, beyond those foundation factors, cuisine is often shaped by influence. British colonialism brought Indian spices back to the United Kingdom and into indigenous dishes. Native Americans introduced Pilgrims to maize, turning corn into a staple, sustainable crop. And Julia Child brought classic French cooking techniques to American households when she penned The Joy of Cooking.

Desserts

on Wednesday, 05 June 2013. Posted in Magazine, Eat This Summer 2013

Eat This! has the ultimate cure for your Sweet Tooth.  In European history, the art of pastry was cultivated by artists who sold their pieces to the rich patrons who could afford lavish confections. The art of pastry is now a well-revered tradition and profession. Pastry not only includes items containing butter, eggs and flour; it encompasses the world of chocolate, pastries, cookies, cakes and confections.   Eat This! is delighted to bring you a taste into the Lowcountry’s art of pastry. Sweets to the sweet.

Bang, Biscuit!

on Wednesday, 05 June 2013. Posted in Magazine, Dine or Dash, Eat This Summer 2013

A friend of mine asked me where we went for dinner the night we hit Xiao Bao Biscuit. First he asked me to repeat the name of the restaurant because, well, let’s face it, it does have an unusual name.

Then he asked me to repeat where the restaurant was, because, well, let’s face it, up until a couple of years ago, there was nothing there on the corner of Spring and Rutledge. In fact, XBB’s digs used to be a gas station (the pump island is still in the parking lot).

Lesley Carroll

Written by Chris West on Wednesday, 05 June 2013. Posted in Magazine, Bartenders, Eat This Summer 2013

Bartender  |  Owner
The Tin Roof  |  Lucky Puppy Food Truck
1117 Magnolia Road  |  Charleston
843.571.0775

It goes without saying that the food truck movement has firmly planted itself in the Charleston culinary landscape. They’ve achieved solidarity with the formation of their own coalition; the cuisines represented are varied offering a mass appeal and they have become a ubiquitous sight among Charleston festivals.

Michelle Seay

Written by Robin Riebman on Wednesday, 05 June 2013. Posted in Magazine, Servers, Eat This Summer 2013

Server
McCrady’s Restaurant
2 Unity Alley | Charleston 
843.577.0025 | mccradysrestaurant.com

Vibrant blue oil paintings of the ocean jump from orange walls. Shark jaws hang from the ceiling in front of lemon colored cabinets. Michelle Seay’s original art covers surfaces throughout the house, interspersed with postcards, photos of her sons, and Buddhist imagery.

Starting from Scratch

Written by Patrick Graham on Wednesday, 05 June 2013. Posted in Magazine, Chefs, Eat This Summer 2013

Chef / Partner
Rita’s Seaside Grille
2 Center Street  |  Folly Beach  |  843.588.2525 | ritasonfolly.com 

Dedication. Loyalty. Every day, just doing everything that I can for the customer.Yes, it’s about the food, but more importantly, it’s about the customer and giving them what they want.”

Making everything from scratch is a little uncommon in the average Folly Beach kitchen, but Anthony DiBernardo is convinced that four-year-old Rita’s Seaside Grille better serves the beachgoing public by taking the more difficult route of a “scratch kitchen” in a laid-back locale.  “Work hard, and eventually you will get what’s coming to you.