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Eat This Summer 2013

Food Our Way

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

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 Eat This Summer 2013, Magazine

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 Eat This Summer 2013, Magazine, Dine or Dash

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 Eat This Summer 2013, Magazine, Bartenders

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 Eat This Summer 2013, Magazine, Servers

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 Eat This Summer 2013, Magazine, Chefs

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.

The Pint Bill

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

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.

Sangria

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

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 Eat This Summer 2013, Magazine, From The Publisher

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 .

Thrilla as a Guerrilla

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

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.”