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Hogs for the Cause Debuts in Charleston

on Friday, 22 August 2014. Posted in Magazine, Follow This!, Do This!, LOCAL Bites

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Hate Cancer but love BBQ, Music and some cold beverages with friends? Welcome to the Hogs family! The purpose of Hogs for the Cause is to provide aid and relief of those variable expenses and economic burdens which families face while their child is being treated for pediatric brain cancer. Currently, Hogs For The Cause operates as the premier funding source for pediatric brain cancer outreach services in the United States and has given grants to over 200 families in need in just 6 years and partnered with several hospitals nationally, including MUSC Children's Hospital.

Taste Of The Market

on Wednesday, 16 April 2014. Posted in Magazine, Follow This!, Do This!

Join City Market Hospitality Association and Charleston Culinary Tours every third Thursday for Taste Of The Market at Palmetto Carriage Company Lot on Anson Street. 

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Edmund’s Oast Hosts a Special Cocktail Tasting and Educational Class Focused on Whiskey Classics

on Monday, 14 April 2014. Posted in Magazine, From The Tap, Follow This!, Do This!

Screen Shot 2014-04-14 at 7.26.36 PMAs great as the beer is at Edmund’s Oast, the unique spirits and cocktail menu features house-made ingredients and innovative twists on classic favorites. Bar Manager Cameron Read and Head Bartender Jayce McConnell collaborated to create a bar that showcases a collection of spirits and distilleries both local and international, many not typically found in Charleston.

High Wire Distilling Co. Receives Several Significant National Awards For Their Artisan Spirits

on Monday, 14 April 2014. Posted in Magazine, From The Tap, Follow This!

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American Craft Distillers Association, American Distilling Institute, and San Francisco World Spirits Competition Award Six Medals to High Wire

 

CHARLESTON, SC - Three top, national spirit organizations have recently awarded High Wire Distilling Co. medals of distinction for their spirits.  High Wire is the only Charleston based distillery selected in these competitions.


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.

O-Ku Celebrates Four Years

on Thursday, 13 March 2014. Posted in Follow This!, Do This!

CHARLESTON, SC– O-Ku has had a lot to celebrate over the last four years, including impressive distinctions such as Esquire magazine’s Top 20 Best New Restaurants in 2010 and Travel + Leisure‘s recognition as one of the best sushi restaurants in the U.S. Aside from the awards and recognition, the restaurant continues to serve some of the city’s best Asian inspired cuisine alongside an impressive cocktail and beverage program.

BRUNCH & BREW

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

TED'S BUTCHERBLOCK AND PALMETTO BREWING TEAM UP TO SHOWCASE NEW OFFERINGS 
AT "BRUNCH & BREW" EVENT ON SATURDAY, MARCH 22
 
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CHARLESTON, S.C. -- Ted's Butcherblock will be celebrating the recent addition of its food truck breakfast service and Palmetto Brewing will be debuting a new beer at a "Brunch and Brew" event at Ted's Butcherblock, taking place on Saturday, March 22 from 9 am to 3 pm. The event menu will include items like Painted Hills Sirloin and Eggs, Huevos Rancheros and an Ultimate Breakfast Burger. In addition to debuting its new Imperial Farmhouse Brown Ale, "Brown Hound," Palmetto Brewing will be pouring its Espresso Porter, a perfect pairing for the breakfast menu. 

Papers, Please! Passport To Pairings event unfazed by cold weather.

on Tuesday, 11 March 2014. Posted in From the Cellar, Follow This!, Do This!

By Patrick Graham

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After traveling 3000 miles from Seattle to Charleston, Bodegas Ontañón wine representative Kathryn Kirkland was accustomed to temperatures of 41 degrees and rainy on a regular basis, but she basked in the warmth of the devoted fanbase of the 2014 Charleston Food + Wine Festival:  “I love Charleston--I think it’s quaint and the people here are very, very sweet, and I like the charm of the city.”   Having been pleased with the reception given to the Spanish winery’s Vetiver Blanco (made exclusively from the Viura varietal) and the astounding Reserva (a 95/5 blend of Temperanillo and Graciano), Kirkland affirmed the raison d'être for this celebration of the senses:  “[It’s] the people who are thoroughly enjoying food and wine…this is why we do this.”

 

Pinot Envy at the William Aiken House

on Tuesday, 11 March 2014. Posted in Magazine, From the Cellar, Follow This!, Do This!, LOCAL Bites

by Chris Hart

Photos by Robin Riebman
  
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Excited attendees lined up down the street, happily waiting outside as they caught glimpses of winemakers and chefs setting up at the William Aiken House. The fortunate shift in weather contributed to the setting, as there could not have been a better day to host a wine and food event in such a beautiful historic courtyard. Pinot Noirs from all over the globe were represented, alongside dishes from some of the festival’s guest chefs.

BB&T CHARLESTON WINE + FOOD FESTIVAL OPENING NIGHT 2014

on Friday, 07 March 2014. Posted in Magazine, Follow This!, Do This!, LOCAL Bites

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Opening Night Party Recap

In case you missed it, check out this recap video from last evening’s Opening Night Party presented by the Art Institute of Charleston. Charleston’s chefs served their best alongside the tunes of Charleton Singleton. If you were there, y’all looked fabulous! Cheers!

Sesame Street for Foodies

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

by: Collin Clark

1Featuring MacGyvered contraptions like the meat dehydrators constructed from paper air filters and box fans,
Good Eats was a veritable treasure trove of useful and unique cooking tricks. Sure, it may have been dressed up with silly puppets and bizarre skits, but Alton Brown was always at the heart of it all, pressing forward with his desire to demonstrate not only the how but also a little of the why. Not satisfied with a run-of-the-mill cooking program, Alton always delivered more than a recipe, leaving viewers with at least a slight understanding of what really happens in the kitchen.

Think of the Children, and Eat This!

on Sunday, 02 March 2014. Posted in Magazine, Chefs, 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.

 

 

Bacon. Bourbon. Bliss.

on Monday, 10 February 2014. Posted in Magazine, From The Tap, Follow This!, Do This!, LOCAL Bites

by: Collin Clark


 RHR2748edTwo lines wound their way into Memminger Auditorium, and we chose the one that seemed to lead towards the smell of bacon and away from the cold. As it happened, our chosen line deposited us between the booths of King Street’s Kitchen 208 and Mount Pleasant’s Southerly Restaurant. From Kitchen 208, John Robertson was serving a dish reminiscent of the restaurant’s Cobblestone sandwich - a bacon waffle topped with local tomatoes, arugula, slightly deviled egg, and a garnish of candied bacon. Chad Billings of Southerly took a heavier approach with a bacon lollipop - savory pork belly with kimchi and radish over grits.

 

Winemaker and Owner Michael Honig of Honig Vineyard & Winery Visits Charleston on February 26 to Host Special Dinner with Chef Jeremiah Bacon at Oak Steakhouse

on Friday, 07 February 2014. Posted in Magazine, From the Cellar, Follow This!, Do This!, LOCAL Bites, Something To Wine About

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     Winemaker and owner Michael Honig of Honig Vineyard & Winery visits Charleston on Wednesday, February  26 to host a special dinner with Chef Jeremiah Bacon at Oak Steakhouse. Michael Honig, a leader in sustainable farming, has been running the family-owned winery for the last thirty years after his grandfather passed over the torch.  At the winery, Honig produces some of Napa Valley’s best sauvignon blanc and cabernet sauvignon wines which have received countless accolades from outlets such as 
Wine Spectator, Wine Enthusiast , Wine & Spirits and more.