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

Eat This Summer 2013

Think You Make the World’s Best Chili? Come Un-seat the Champ!!!

on Thursday, 23 January 2014. Posted in Magazine, Eat This Summer 2013

2ND Annual Chili Cook-Off


To Benefit   Crisis Ministries

Saturday, January 25th  12 - 5 PM


3157 Maybank Highway, Johns Island

(In the Builder’s First Source Complex)


NO Entry Fee For Competitors – If Your Chili is Chosen theChamp it will be Served oSweeney’s Sunday Brunch Menu (Right Alongside Your Name…and You Can Eat it Free for the Year!)  


Taste Them All & Vote for Your Favorite - Only $5


Music, Cornhole, Crafts, 50-50 Raffle & More!!!


Live Broadcast with 105.5 “The Bridge” from 1 – 3.


*To Enter, Reserve a Booth or for Details

Call  843-559-5633

Our hearts are very heavy here at Eat this!. We have lost one of our own and a staple of Charleston f&b community. Chris will be greatly missed.

Written by Angel Powell on Friday, 10 January 2014. Posted in Magazine, Eat This Summer 2013

Nearly a week ago Charleston lost Christopher Eugene West.  Chris was so special to the community that it has been almost impossible to scroll through any social media feeds without seeing some mention of his life and his untimely death.  We all know that the Food & Beverage community in Charleston is a tight-knit group, but when we lose one of our own, we rally.  This past week has brought a massive outpouring of grief, love and support of Chris’ family and friends, a fundraiser to help offset the costs of his funeral, and articles in local papers and blogs.

A Fascination with Vegetation - Purée Organic Cafe Now Serving Dinner

on Wednesday, 30 October 2013. Posted in Magazine, Eat This Summer 2013

The cuisine offered at Purée Organic Cafe on Thursday evening was a vegetarian meal that felt like comfort food. The flavors were spot on, the seasoning was appropriate, and the textures were rich.

Since opening, Purée has served easy lunch fare made from scratch. Everything is natural, gmo-free and suitable for a multitude of dietary restrictions. When their head chef took advantage of an opportunity to move to Rome, Jenan McClain and her husband Bryant decided to bring on the ebullient Chef Ulfet Ralph, a change which has given them the flexibility to add more hours to their service.

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

Charleston Fine Art Dealers’ Association Presents Eighth Annual Palette and Palate Stroll

on Monday, 29 July 2013. Posted in Magazine, From the Cellar, Do This!, LOCAL Bites, 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 Magazine, Restaurant Spotlight, LOCAL Bites, 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 Magazine, Restaurant Spotlight, LOCAL Bites, 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 Magazine, Restaurant Spotlight, Follow This!, LOCAL Bites, 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.



on Thursday, 06 June 2013. Posted in Magazine, Eat This Summer 2013

JUNE 2nd, 2013 (345 KING STREET, CHARLESTON—Boone’s Bar). This summer, the best place in town to relax, grab a craft brew, and see a slew of live local musicians will be at BS/SS - Boone’s Showcase: Summer Series, organized in collaboration with Tyler Boone and John Barry.

Each Thursday evening throughout the summer, Boone and Barry, will invite some of their favorite local musicians and bands to spend an evening in front of the crowd at Boone’s Bar. Music begins at 9pm.

Grand Pimento Cheese

on Wednesday, 05 June 2013. Posted in Magazine, Reader Recipes, Eat This Summer 2013

My mother made pimento cheese when I was just a boy and I remember it very well.  I started making the Pimento Cheese about 15-20 years ago.  The Jalapeno peppers give it a “kick”. This can be served with crackers, used in grilled cheese sandwiches, spread on celery, or added to cooked grits for “cheese grits” (yum!).

Vidalia Onion Tart

on Wednesday, 05 June 2013. Posted in Magazine, Chef Recipes, Eat This Summer 2013

Vidalia onions are an edible hallmark of spring down here in the South. Vidalia onions are a sweet onion that hails from Vidalia, Georgia. Sweet onions with a less noble label are fortunately available throughout the year. They really make this tart sing, as the sweetness plays the most beautiful taste music against the salty back-notes of the bacon and lemmony earthiness of fresh thyme.

I love this Alsacienne-themed tart so much, I actually repeated it in Tart Love - Sassy, Savory and Sweet from its original home on the pages of Southern Farmers Market Cookbook. The only recipe I’ve ever repeated, it’s just that good and can be served warm, room temperature, or hot from the oven.  Bon appetit! 

Holly Herrick is a recipient of Le Grande Diplome in Cuisine and Pastry from Le Cordon Bleu, Paris, France. A professional food writer and restaurant critic, she is the author of five cookbooks, and is underway working on another. Visit her site and blog at www.hollyherrick.com.

LEON’s Full Service

Written by Antonia M. Krenza & Laney Roberts on Wednesday, 05 June 2013. Posted in Magazine, Eat This Summer 2013

131 E Ponce De Leon Avenue
Decatur  |  Georgia  |  404.687.0500

Living in the culinary cosmos that is Charleston, it is not always easy to escape the orbit of her amazing dining experiences. When you do, however, break free of her gravitational pull, there are many gastronomic galaxies to explore …

It’s a rainy night in Georgia ... more specifically Decatur, Georgia. Damp and frustrated by the Atlanta traffic, we sprint into the shelter of this “gas station turned restaurant”. For those Charleston locals who think Fuel is cool (and it is!) LEONs takes this conversion concept to new levels. The bar and kitchen area - formerly the garage bays - has an English pub feel but the beverage focus is anything but... American bourbons, ryes and whiskey, local and international brews and an enticing seasonal house cocktail list. We opted for Bulleit Rye Manhattans up, something about the damp, chilly air inspiring our choice. While we waited for a friend to join, we also sample