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GRAZE Eclectic Synergy

on Monday, 27 February 2012. Posted in Magazine, Restaurant Spotlight, Eat This! February 2012

by Antonia M. Krenza and Laney Roberts

Graze-1-EditBefore you even peruse the menu, you are struck by the eclectic nature of the space itself. The open ceilings and concrete floors speak "industrial". The tones of sage, honeyed yellow and ecru soften the minimalist edges. The whimsical artwork of Beaufort, SC artist, Bill Meade — oversized, vibrantly hued fruits and vegetables run amok in the world — completes the oddly harmonious symphony of disparate notes. It's a space that invites commentary and conversation. There's nothing better than good conversation, wine and great food.

Chef Brannon Florie, The Heart of the Kitchen

on Monday, 27 February 2012. Posted in Magazine, Chefs, Eat This! February 2012

by Antonia M. Krenza and Laney Roberts

Brannon-Florie-IMG 2640The kitchen is a place of dual personality. It is the heart of a home and the heart of a business. In both kitchens, hopes rise and fall with the execution of a dish. Special occasions are marked by the efforts of the kitchen. Young palates are inspired there. Novice cooks become chefs sweating blood and tears in the heat of the kitchen. Earning the title of Chef is not simply the acquisition of a culinary degree. It is a baptism by fire at the grills, burners and ovens in restaurants all over the world. A Chef is the heart of his kitchen.

Kelsey Schulz A Duality of Passions

on Monday, 27 February 2012. Posted in Magazine, Bartenders, Eat This! February 2012

by Chris West

Kelsey-IMG 9824_2For most artists I know, the phrase "supplementing income" is not lost on them. It seems a second job is a near necessity for many who decide to eschew a "traditional" job and instead practice a passion. Conversely, it is often the case for the person serving you a cocktail on any given night that that isn't the only thing they do. For many of us, work is a duality that involves sacrificing long hours and late nights to be able to wake the next day and do what we love.

The Social Science of Service

on Monday, 27 February 2012. Posted in Magazine, Servers, Eat This! February 2012

by Antonia M. Krenza and Laney Roberts

TimLike all things, titles evolve. The gender specific "waiter" and "waitress" were uncontested until they melded under the dual forces of the Women's Lib and Political Correctness into the currently acceptable "server". PC as it is, "server" seems so servile and the reality is that waiting tables has evolved into an art form of its own. Perhaps the title is ready to evolve yet again … Eat This! has the utmost respect for all the men and women who deftly guide us through our varied dining experiences and this is our way of recognizing those particular servers who stand out. They are passionate individuals who take pride, not only anticipating their guests' needs, but also in providing them with a gastronomic experience they will long remember. They are career professionals. They are "social scientists" without a degree.