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East by Southeast : Land Meets Sea in Culinary Clash of Two Local Titans

on Wednesday, 06 November 2013. Posted in LOCAL Bites, Magazine, Chefs, Restaurant Spotlight, From The Tap

Amidst the confusion that inexorably arrives with the end of Daylight Saving Time, this past Sunday brought together two of Charleston's fine culinary stars at Kanpai in Mount Pleasant for a truly magnificent dinner designed to showcase each of their unique talents. Chef Brannon Florie brought to the table his love for pork fat and Southern-fusion, while Chef Sean Park leveraged his considerable talent for all things raw, rare, and briny. 

Land v. Sea Dinner Nov 3rd, 2014. Feat. Chef Sean Park

on Tuesday, 08 October 2013. Posted in LOCAL Bites, Magazine, Do This!, 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 LOCAL Bites, Magazine, Do This!, From The Publisher, 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 LOCAL Bites, Magazine, Follow This!, Do This!, 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 LOCAL Bites, Magazine, From the Cellar, Follow This!, 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 LOCAL Bites, Magazine, Follow This!, Do This!, 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 LOCAL Bites, Magazine, From the Cellar, Do This!, 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 LOCAL Bites, Magazine, Restaurant Spotlight, 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 LOCAL Bites, Magazine, Restaurant Spotlight, 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 LOCAL Bites, Magazine, Restaurant Spotlight, Follow This!, 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.


Get Away From It All

on Tuesday, 23 April 2013. Posted in LOCAL Bites, Magazine, Restaurant Spotlight, 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".


on Sunday, 24 March 2013. Posted in LOCAL Bites, Magazine, Restaurant Spotlight, Dine or Dash, Eat This Spring 2013

Persimmon Café cleans house with more than just great coffee


By Patrick Graham


IMG 1146Growing up in Dayton, Ohio, the indoctrination about the feats of the illustrious Wright Brothers began essentially as soon as we five-year-olds walked into our kindergarten classes.  Fascinating stories about how a wondrous flying machine evolved in the minds of Orville and Wilbur in their little bike shop in 1903 permeated our little minds, and Dayton has been on the map forever since that blustery day at Kitty Hawk.

We’re Not Worthy - Chef Sean Park is at it again, this time at his own place

on Tuesday, 05 March 2013. Posted in LOCAL Bites, Restaurant Spotlight, Dine or Dash, Eat This Spring 2013

By Patrick Graham


kp8By now, Wayne’s World in its theatrical form has been around for more than twenty years, so this article’s title refers to a phrase that probably should be relegated to the dustbin of history (or at least, lumped together with other tired movie lines that haven’t quite held up over the last couple of decades).  May I please borrow said phrase for just a few moments of your time, if only to explain what its original message was?


To refresh your collective memories regarding the movie, Wayne and Garth come across legendary rocker Alice Cooper in full regalia and announce that they cannot occupy the same spatial vicinity with this one Mr. Cooper without exalting him with breathless praise.  Only it’s not breathless, it’s shouting.  “We’re not worthy!! We’re not worthy!!”

Traveling by Palate The Food of Venice with Dick Bosstick

on Sunday, 11 November 2012. Posted in LOCAL Bites, Magazine, Follow This!, Eat This Fall! 2012

Traveling by Palate

The Food of Venice with Dick Bosstick

by Laney Roberts

Dick Bosstick is a chef who takes his life experiences and plates them for his guests. At Butcher & Bee’s Pop Up DInner last Sunday, he served the year he spent in Venice to those (surprisingly few but) fortunate people who attended. I have traveled to Venice and tasted its spirit in the Bellinis and Carpaccios of Harry’s Bar, but only now in Charleston have I tasted it more intimately. His menu offered two choices in each course. My desire to sample it all made me wish I was not dining alone.

How To Travel 900 Miles In Three Steps

on Sunday, 11 November 2012. Posted in LOCAL Bites, Magazine, Restaurant Spotlight, Eat This Fall! 2012

Mac’s Place takes you from the Peninsula to the North Side in record time


By Patrick Graham


IMAG1379Fourteen years ago, I was in Joliet, Illinois visiting my grandmother when I had some free time.  I mean free time, like the whole day free time.  I decided to pull a Ferris Bueller and head up I-55 into downtown Chicago because I had never done it of my own free will.  I decided to do Chicago.  It was a Sunday, so not much was going on.  It was late March, so the Cubs were still in Arizona, the Bulls were on the road, and the Bears were sleeping off a 4-12 season.  St. Patrick’s Day had come and gone, and the forecast was a 100% chance of gray.  These conditions, however, did not sway my determination to go see what I wanted to see since I was about fifteen or sixteen: the inside of an Irish pub in the Second City.  O’Callaghan’s on West Hubbard Street was the prototypical Mick joint of the day, with a long bar, wood floors, bar tables on the opposite wall, and the appropriate amount of televisions.  I was delighted and sad at the same time.  I believed that I had crossed off something on a relatively short bucket list, but I feared I would have to return to the 312 area code in order to experience it again.