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The Pint Bill

Written by Timmons Pettigrew on Wednesday, 05 June 2013. Posted in Magazine, Eat This Summer 2013

Before you read about the trials and tribulations of our state's brewing industry, we are happy to report that "The Pint Bill" passed the South Carolina General Assembly in late May! As of today, it awaits only the governor's signature, which it's expected to receive without any further drama. Cheers!

Remember “the good old days?” While they were good in a lot of ways, they were bad in others. Case in point: the local beer scene.

Rewind to 2006 and things are unrecognizable. Alcoholic liquids labeled “beer” could not be sold in South Carolina unless they clocked in under 6.25% ABV (alcohol by volume). This led to a choked selection, and therefore not much interest from a drinking populace that largely didn’t know better. Thankfully, an organization called Pop the Cap SC helped demolish that oppressive limit, allowing beer up to 17.5% ABV inside our borders.


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

Presenting four fantastic variations of the classy summer cocktail — the Sangria. Wine, fruit and spirits make the trifecta for a fruity and delicious libation. Perfect for entertaining.
Sip. Enjoy. Repeat.

Sweet Summer

Written by Dee Lambert on Wednesday, 05 June 2013. Posted in Magazine, From The Publisher, Eat This Summer 2013

Summer weekends involve iced water-melon, Lowcountry boils, grilled hot dogs and ice cold Sangria. Check out our From the Cellar (pg. 5) featuring four simple and delicious summer drinks for any patio party. Let us not forget the sides as we bring you Holly Herrick’s Vidalia Onion Tart and Granddaddy Lambert’s Grand Pimento Cheese .

Rhett Elliott and Eric Zwart Join as Key Members of Coda del Pesce Culinary Team

on Wednesday, 29 May 2013. Posted in Magazine, Eat This Spring 2013

CHARLESTON, SC – May 28, 2013—Two key members of the Coda del Pesce culinary team are announced for the beachfront all Italian seafood restaurant.

Rhett Elliott serves as the restaurant’s Chef de Cuisine. Chef de Cuisine Rhett Elliott. Raised by a father who ran a successful whole hog barbecue catering company in Camden, SC, Rhett Elliott learned early how to cook. As a young child, he would help his father at his establishment and saw the ins and outs of being a pitmaster. It comes as no surprise that he later attended school at the Western Culinary Institute in Portland, OR and then went straight into the business working for some of the top hotel based restaurants around. He spent three years as sous chef at Lamaire restaurant, a 5 diamond property located inside the famed Jefferson Hotel in Richmond, VA. He later moved to Duck, NC and spent a year as sous chef at The Left Bank in the Sanderling Inn, a 4 diamond restaurant. Soon after, he connected with Chef Vedrinski and worked at Sienna restaurant as chef de cuisine for a year and a half and then went to Trattoria Lucca for another year as chef de cuisine. A passionate fisherman, he looks forward to applying his love for seafood in his new role as chef de cuisine at Coda del Pesce.

Thrilla as a Guerrilla

Written by Patrick Graham on Wednesday, 15 May 2013. Posted in Magazine, Eat This Summer 2013

A little bit of history was made on James Island for the underground kitchen movement Guerrilla Cuisine: it happened on a Wednesday. The illustrious Jimihatt and the rest of the club decided that Sunday wasn’t happening fast enough, so they took over the expansive complex that is the Brick House Kitchen. The guest of honor was Rita’s Seaside Grille executive chef Anthony DiBernardo, who won that honor after whipping Jimi’s team in a cook-off some time ago, and GC asked him to come on board for what Anthony called “a celebration of pork”, which turned out to be round four of a fantastic five-course spread.

Chef Anthony matched his excitement and minor trepidations about the challenge with unwavering confidence: “It’s the preparation, getting prepared for it, and not really thinking you’re going to be able to pull it off, and then coming away with it.”


on Wednesday, 29 May 2013. Posted in Magazine, Follow This!, Eat This Spring 2013

CHARLESTON, SC - Charleston Grill has offered up a second price for the Third Annual Big Green Egg Giveaway at Ted's Butcherblock. Tickets are on sale now for a chance to win one of two prizes: a Big Green Egg smoker and grill or Dinner for Four with wine parings at Charleston Grill. The winners will be announced on Saturday, June 22 at the annual Backyard BBQ Bash at Ted's Butcherblock. Once again this year, The Firehouse Casual Living Store is providing the grand prize, a Big Green Egg. Tickets are available for purchase now at Ted's Butcherblock for $5 each (or 5 for $20), and will be available until the drawing takes place on June 22. Proceeds benefit "Feed the Need," a local non-profit organization.

Charleston Fine Art Dealers’ Association Presents Eighth Annual Palette and Palate Stroll - July 19, 2013

on Monday, 27 May 2013. Posted in Magazine, Do This!, Eat This Spring 2013

CHARLESTON, S.C. —This year’s Palette and Palate Stroll, anticipated by locals and visitors as one of the most exciting summer evenings, will take place on Friday, July 19th from 5:30 to 7:30pm. Attendees will once again stroll through the streets of the historic city, making stops at local fine art galleries for an evening dedicated to fine art, unique cuisine and wine.


on Friday, 17 May 2013. Posted in Magazine, Eat This Spring 2013

CHARLESTON, SC (May 14, 2013) - Duvall Catering and Event Design is pleased to announce a partnership with Charleston cookbook authors Matt Lee and Ted Lee (aka “The Lee Bros.”). Together with The Lee Bros., Duvall will produce one-of-a-kind events that combine its own hallmark finesse with the Lee Bros.’ sense of Charleston flavor and style.

Charleston Waterkeeper Celebrates Connection to Our Local Waters at Popular Fundraiser—Water Ball, May 17, 2013

on Friday, 17 May 2013. Posted in Magazine, Eat This Spring 2013

CHARLESTON, SC – April 17, 2013—Water is undeniably one of Charleston greatest natural resources and supplies most everything locals and visitors come to appreciate—food, entertainment, beauty, relaxation, etc. Charleston Waterkeeper, a 501(c)(3) non-profit organization that focuses 100 percent of its resources on water quality issues in the area, is dedicated to protecting this important Lowcountry treasure.


on Tuesday, 14 May 2013. Posted in Magazine, Eat This Spring 2013

WHO:         Set inside the historic carriage house at the award-winning Wentworth Mansion® hotel in Charleston, SC, Circa 1886 is a AAA Four-Diamond, Forbes Four Star restaurant.  Executive Chef Marc Collins draws his inspiration from historic Southern dishes and always highlights what is local and in season, putting a healthful, distinctive spin on classic Lowcountry dishes.

Major Culinary Endeavour Announced in Charleston’s NoMo (North Morrison) District

on Tuesday, 30 April 2013. Posted in Magazine, Eat This Spring 2013

CHARLESTON, SC – April 24, 2013—Some of the area's most forward thinking business leaders are joining forces to open a major culinary establishment in one of Charleston's most exciting new neighborhoods. Building on the success of their popular Beer Exchange retail stores in both Greenville and Charleston, Scott Shor and Rich Carley will create a restaurant unlike anything in the area. Egan's Oast* is positioned to be the next big culinary offering to the market as it focuses on craft beer and a progressive menu by one of the area's rising culinary talents—Chef Andy Henderson. 

Chef Ken Vedrinski to Open an Oceanfront Italian Inspired Seafood Restaurant—Coda del Pesce—in Charleston, SC

on Tuesday, 30 April 2013. Posted in Magazine, Eat This Spring 2013

One of Charleston's most acclaimed and accomplished chefs, 
Ken Vedrinski, will be expanding his restaurant offerings this summer as he opens his newest venture, Coda del Pesce (Italian for “tail of the fish”). The 70+ seat contemporary Italian influenced restaurant will showcase the area's most untapped asset—the ocean and the view and menu will highlight this incredible bounty.

Get Away From It All

on Tuesday, 23 April 2013. Posted in Magazine, Restaurant Spotlight, LOCAL Bites, Eat This Spring 2013


Top-notch cuisine doesn’t always have to come from East Bay Street

By Patrick Graham


    Angel oak - Eat This! Charleston  In the 1989 movie "Field Of Dreams", a voice whispers to Kevin Costner's character Ray Kinsella that "If you build it, he will come."  In this quote, the antecedent of "it" is a baseball diamond in the middle of a corn field in rural Iowa.  Later in the film, a James Earl Jones character named Terence Mann indicates that if he builds the baseball field, his financial needs would be satisfied because people will gladly give their hard-earned money, if not their eyeteeth, to experience such a ponderous sensation of witnessing the old greats playing a child's game that was once known as "America's Pastime".

Cajun Fest

on Thursday, 11 April 2013. Posted in Magazine, Eat This Spring 2013

If Bubba Blue (actor Mykelti Williamson) weren’t playing Ellstin Limehouse on Justified we’d have to get him to endorse the 19 different ways you can enjoy your crawfish at the annual Lowcountry Cajun Festival. Besides every Cajun food specialty known to man, there was rock climbing, pint-sized carnival rides, and a god’s honest crawfish eating contest. Pot-Kettle-Black, the Creole Food Truck and King-of-Pops had lines longer then the list of herbs and spices in your Great Aunt’s Ètouffèe. If you’re headed out to James Island County Park next year bring some entertainment for the car ride and remember to treat this like a picnic. Bring your kids, bring your parents and bring your neighbors. Don’t forget your mardi-gras beads and a big appetite.

Diversity is Security

Written by Robin Riebman on Friday, 05 April 2013. Posted in Magazine, Eat This Spring 2013

Andrew Werth, of Spade & Clover Farm, explains, “Diversity is security”. At the Dirt Works Farm on John’s Island, he and John Warren focus on growing new crops to sell to local restaurants. They grow varietals and plants they say chefs have never seen grown in the lowcountry. Harleston Towles, of Driftwood Downs, shows off the Arbequina Olive saplings that will hopefully flourish in the South Carolina heat. His inspiration comes from innovative farmers in Georgia, who were the first to attempt to commercially grow olive trees on the East Coast of the US since the 1800’s. Bo Collins of Sol Haven Farms gathers organic detritus from local fishermen and lumberyards. He blends them together to create fish compost that he and the other farmers use to add nutrients to the sandy lowcountry soil. Each of these farmers has a different vision for how to best utilize their space on the Dirt Works farm. Eventually they will sell produce, flowers and other products at local farmer’s markets throughout the city.