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Eat This! Summer 2011

Burgers and Beer Challenge Nov. 12th

on Monday, 07 November 2011. Posted in Do This!, Eat This! Summer 2011

Thank you to all of those who attended the Burger and Beer Challenge for Autism on Saturday. The Peoples choice award for Best Burger goes to Sesame Burgers and Beer, and the Critics Choice Belongs to Eurasia. Best Beer belongs to Westbrook White Thai for both peoples choice and Critics Choice. Congratulations and thank you to everyone who attended, volunteered and donated.


Dine or Dash Is Souri’s Italian Bistro a Good Hit (or a Near Miss)?

on Thursday, 22 September 2011. Posted in Dine or Dash, Eat This! Summer 2011

Up Highway 17, across from Park West and tucked away in a small shopping center next to Charleston Nation- al, sits Souri’s Italian Bistro whose slogan is “Passion for Great Italian Food”. I  have come to Souri’s on the recommendation of a friend, who tells me the Italian food here is fabulous.

Do This! Charleston Culinary Tours!

on Thursday, 22 September 2011. Posted in Do This!, Eat This! Summer 2011

Want to make your best decision about where to dine in Charleston, but not satisfied with just reviewing menus or reading reviews? Charleston Culinary Tours was created to help solve this problem. Combining a walking tour of downtown Charleston with an appreciation for fine food, Charleston Culinary Tours allows the discriminating visitor to sample some of Charleston’s finest restaurants while enjoying an informative, and fun, historical tour of the downtown historic district.

Plating Terroir

on Friday, 01 July 2011. Posted in Follow This!, Eat This! Summer 2011

Shade - Sun - Slope - Soil. That’s an easy-to-remember, simplification of terroir. The concept, however, is more complex than climate and geology. It encompasses a unique sense of place — of cultural history, viticultural practices, and the passion of the people making the wine. Yes, terroir is THE ubiquitous wine term.

Organic Wines of North America

on Friday, 01 July 2011. Posted in From the Cellar, Eat This! Summer 2011

Our feature wine for the summer is from Paul Dolan Vineyards in Mendocino County, California. The 2009 Chardonnay is made from 100% organically grown grapes from the cool climates of the Northern Benchlands, allowing for crisper acidity, and from the lush grapes of the warmer climate vineyards in Hopland. Since the wine matures mostly in stainless steel fermenting tanks, only 9% of the Chardonnay is aged in American oak barrels. There are no added malo-actic acids to promote flavor or maturation. The crisp and ripe flavors are characteristic of orchard fruits such as pear and red apple with hints of winter citrus and vanilla spice. The wine is recognized and labeled as CCOF organic-based on the California organization’s levels of practice for organic and bio-dynamic farming and is best served with salmon or chicken. CCOF was founded in 1973 as a mutual assistance and certification organization for organic farmers and was one the first organizations to perform ic certification in North America. assurance of certification with integrity.&Today, CCOF maintains one of the most consumer-recognized and trusted seals in the organic marketplace.

Jonathan Calo - Cocktails from Creation to Consumption

on Friday, 01 July 2011. Posted in Personalities, Bartenders, Eat This! Summer 2011

It’s almost funny how one of Charleston’s best-kept secrets is hidden in plain sight. But then again, that was always the motif of the speakeasy. Illegitimate parlors behind/above/outback of legitimate businesses that provided what the American people wanted and what the American government told them they couldn’t have. And Charleston has had a long, torrid and creative relationship with circumventing alcohol law. From the Blind Tigers ofthe State Dispensaryera to the hundreds of operating speakeasies during prohibition--come hell or high water, Charleston was never going to be separated from strong drink. However, in 1933 when prohibition was repealed, the clandestine drinking spots were allowed to come out of their shadows and the speakeasy was relegated to the historical lore of America’s love affair with alcohol.

Featured Chef Charles Arena Jr.

on Friday, 01 July 2011. Posted in Personalities, Chefs, Eat This! Summer 2011

As a 1998 graduate of The Culinary Institute of America in Hyde Park, NY, Executive Chef Charles Arena brings sixteen years of experience in the food and beverage industry to The Boathouse. Jean Jacques Rachou at La Cote Basque in New York is just one of the highly rated chefs Arena studied under before coming to Charleston. Once in Charleston, Arena became the Sous Chef of Tides at the Beach Club, a Tom Colicchio Consultant Project where he quickly formed strong relationships with local farmers and fisherman and began to participate in the Sustainable Seafood Initiative. Today he continues this tradition and supports local initiatives in his diverse menu. Since 2007, Arena has been sharing his talents as an Adjunct Professor at The Culinary Institute of Charleston at Trident Technical College. Those who have dined at The Boathouse have said he has stepped up with some very daring and flavorful combinations. Thatalone is worth the attention.

Beautiful Babies! Bigger Isn’t Always Better

on Friday, 01 July 2011. Posted in Eat This! Summer 2011

In America, we tend to want to find a bargain. As we stroll down the produce aisles in the grocery store, we just naturally look for the biggest vegetable in the bin. Bigger is better. More for your money. Right? In some cases those perspectives are true. But
when it comes to vegetables, if you just have to quote an old saying, “it’s the size that matters” would probably come much closer to the truth.

The Zen of Dining at Eurasia Wine & Cafe

on Friday, 01 July 2011. Posted in Restaurant Spotlight, Eat This! Summer 2011

Sometimes, when you least expect it, you find it — that perfect place where time slows down and your mind expands. Most seek and find this place through meditation, while others discover this peace through dining. Dining Zen is not just about transcendence through food, it is also about the positive auras of ambience and service. Not all restaurants achieve this spiritual trifecta and the last place that you’d expect to find this restaurant Nirvana is in a strip mall.

Featured Server Amanda Harwick

on Friday, 01 July 2011. Posted in Personalities, Eat This! Summer 2011, Servers

Amanda Harwick is a Senior at the College of Charleston, majoring in Business Administration with a concentration in Entrepreneurship. She is a Lowcountry native. When she is not studying, she is a Food and Beverage workaholic. When she is not working, you can find her at the beach, daydreaming about her future business ventures.

She Crab Spoonbread by Chef JJ Kern

on Thursday, 30 June 2011. Posted in Eat This! Summer 2011, Recipes, Chef Recipes

I wanted to recreate a traditional Charleston staple dish like she crab soup and give it a new forum. In the South we all love and eat cornbread and when there is some left over, spoonbread is made. Like any Southern home, nothing ever goes to waste and so the food from the day before becomes the treats for tomorrow. Spoonbread is something I always looked forward to at my grandmother’s house. These practices cultivated my passion and imagination for creative thinking with food.

A Magical Strawberry Shortcake by Mother Daughter Duo, Liza Ward & Elizabeth Benton of West Ashley, SC

on Thursday, 30 June 2011. Posted in Eat This! Summer 2011, Recipes, Reader Recipes

When I turned five, my mom asked me what kind of cake I wanted for my birthday. Without skipping a beat, I exclaimed, “Strawberry Shortcake!” It was after all my favorite cake, and I was oblivious to the impracticality of such a request (it was December in 1978). Finding strawberries in December back then was nearly impossible, not to mention ridiculously expensive. However, on my birthday, a strawberry shortcake appeared before me as if by magic. And it was. It may have been the best strawberry shortcake ever made.

A few weeks ago, I asked my mom over for Easter lunch knowing that she’d ask me what she could bring. My response, of course, was “Strawberry Shortcake.” I offered to provide the strawberries because on top of loving to eat strawberry shortcake, I also loved picking strawberries as a child. So, my husband, five-year-old daughter and I visited one of the local u-pick strawberry fields. In return, I again had a delicious dessert for the memory books. Admittedly, there have been a few tweaks to the recipe over the years, but to me, it’s still magic.

June's From the Publisher

on Thursday, 30 June 2011. Posted in Eat This! Summer 2011, From The Publisher

If someone had told me ten years ago that I would be putting together a food and beverage magazine, I would have laughed and then asked
them to pass me the ketchup for my meat and potatoes. Yes, I was that guy. Cheeseburgers and Chicken Fingers were my staple entrée order. Maybe some salt or pepper but no fancy sauce. I never wanted to think about my food, I just wanted to eat it.