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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. 

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