www.rxbestpillswithoutrx.com buy generic accutane - http://www.edpillsforsale.com/buy-levitra-online-without-prescription buy cheap levitra


Del Ducato Beer Dinner at Bacco

on Thursday, 13 March 2014. Posted in Chefs, From The Tap, Follow This!, Do This!

Bacco will be hosting a beer dinner on Monday, March 31, at 6:30PM. Chef Michael Scognamiglio will prepare five specialty courses, each paired with a beer from Italian brewery Birrificio Del Ducato. Featured brews will include Brett Peat Daydream and My Blueberry Nightmare.

Think of the Children, and Eat This!

on Sunday, 02 March 2014. Posted in Chefs, Magazine, Follow This!, Do This!, LOCAL Bites

by: Collin Clark
Photos: Bailey Clark


Chef Robert Carter, currently of Carter’s Kitchen and Rutledge Cab Company, hosted the first Chefs' Feast fifteen years ago. Driven by the desire to help end childhood hunger close to home, Carter has watched the event grow from just nine participating chefs in its first year to an impressive roster of over thirty chefs from some of the area’s most successful restaurants. With so many chefs in attendance, the event serves not only as a very successful fundraiser for a noble cause but also as an excellent showcase of the Charleston culinary scene. Eat This! was in attendance this year with the goal to try them all, and at the suggestion of Lowcountry Food Bank’s Dana Mitchel, a plan of attack was formulated and a worthy effort was certainly made.



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

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

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. 

Starting from Scratch

Written by Patrick Graham on Wednesday, 05 June 2013. Posted in Chefs, Magazine, Eat This Summer 2013

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.

What’s Really Good For You Can Be Really Good

Written by Patrick Graham on Monday, 11 February 2013. Posted in Chefs, Magazine, Eat This Spring 2013

"A local guy in a local spot cooking local food.”  
Such was the mission statement for the Black Bean Company in its infancy. With the first location on Spring Street in downtown Charleston came a movement for support of a community on a grassroots level. On James Island’s Folly Road, the second incarnation of the BBC, a former Church’s Chicken became a laboratory borne of a chef’s experience in fast food to create healthy fare in record time. A third location is up and running in Mt. Pleasant, and a West Ashley location is in the works on Savannah Highway.

Culinary Inheritance

Written by Laney Roberts, Antonia M. Krenza on Thursday, 15 November 2012. Posted in Chefs, Magazine, Eat This Winter 2012

There are many reasons why a chef finds his or her way into the kitchen. Who we are, who we become, begins at birth. The people we love, the people we meet and the circumstances of our lives continually shape us. Sometimes we arrive at our destiny by accident, but more often the path is unfurling before us as we move forward. If a chef’s food is his signature, then his evolution is his unique story.

When Opportunity Knocks

Written by Laney Roberts on Wednesday, 29 August 2012. Posted in Chefs, Eat This Fall! 2012

To be a chef is to court creativity. It is to imagine a marriage of flavors and textures and then produce it on a plate. Success is dependent upon the preferences and palates of their guests. It is a daunting and yet welcoming challenge that chefs face everyday. There are chefs that are happy to take an existing menu and add their own nuances of taste and quality. There are also chefs that desire to create their own menus, to take a concept from scratch and make it their own. This is an opportunity that doesn’t present itself as often as some chefs may desire. Yet, when it does, a chef’s whole world can change …

Taking Sides in the Kitchen

on Wednesday, 23 May 2012. Posted in Chefs, Magazine, Eat This! Summer 2012

by Antonia M. Krenza & Laney Roberts

Subject: Pastry Chef / Owner Allison Smith, GLAZED Doughnuts

ORIGINS: Native Daughter - Charleston, SC

CAREER PATH: Graduating from the Culinary Arts division of the Art Institute of Charleston roughly three years ago, Smith's focus was the savory side. Never considering a career in pastry, she took only the required pastry classes to complete her degree. Her last position prior to her new business was Sauté on the line at Anson.

Chef Brannon Florie, The Heart of the Kitchen

on Monday, 27 February 2012. Posted in Chefs, Magazine, 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.

Featured Chef Fred Neuville

on Wednesday, 05 October 2011. Posted in Chefs, Personalities, Eat This! Fall 2011

As a 30-year industry veteran, former assistant director at the School of Culinary Arts in Denver and graduate of the Culinary Institute of America, chef Fred Neuville has been the founding chef and partner with some of Charleston’s favorite restaurants. Neuville has received several coveted industry awards from the American Culinary Federation, the Southern Bridal Show, the Celebrity Pro/ Am competitions and the Western Regional Conference and has been featured in national publications such as Bon Appetit and National Geographic Traveler. Ready to fuse his passion for food and family, Neuville opened Fat Hen (Lowcountry French) with his wife Joan and family in 2007 as an outpost for culinary delights and domestic enjoyment.

Featured Chef Charles Arena Jr.

on Friday, 01 July 2011. Posted in Chefs, Personalities, 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.