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  • Black-Owned Restaurants You’ll Want to Order Takeout From

    Contributed by: Jai Jones (@JaiEats) In Collaboration with the South Carolina African American Tourism Conference Visiting a new restaurant for the first time or going back to enjoy an old favorite is one of my favorite things to do, and although doing that in person is a bit more limited these days you can still […]

  • Blood Orange Margarita

    Recipe by: Morgan Hurley, Mex 1 Coastal Cantina While today may be National Margarita Day, we fully support drinking a margarita any day of the week. Morgan Hurley of Mex 1 Coastal Cantina is giving this classic tequila cocktail a bright + colorful twist.  YIELD:  1 drink  RECIPE: 1 ½  oz tequila  ½ oz fresh […]

  • Cauliflower Wings

    Robin Hollis of Basic Kitchen is giving this game-day staple a healthy makeover! Cauliflower Wings  1 head cauliflower, cut into large, wing-sized pieces  1 cup rice flour ¼ cup cornstarch 1 tbsp salt  Sparkling water  1 cup oil – canola, grapeseed, vegetable  Sift dry ingredients – rice flour, cornstarch, salt – and add water until […]

  • Chestnuts Roasting On An Open Fire….. Or In Your Soup

    Charleston Wine + Food is always looking to bring people together through the use of food and storytelling. Our annual festival brings together Charleston chefs and guest chefs from all over the world to create with and inspire those around them. The local Executive Pastry Chef at Circa 1886, Scott Lovorn, who is joining us […]

  • How Black Cooks + Caterers Shaped the Foundation of Southern Cuisine

    “Conversations around southern food have been met with passion + debate. The debate has been surrounded by the authenticity of dishes, how they are prepared, and who can claim the tradition of southern food. Oftentimes, the holders of these traditions are overlooked.” – Chef Kevin Mitchell Kevin Mitchell is a Charleston-based chef + chef instructor […]

  • Italian Cipollata Soup

    Recipe by: Jacques Larson, Wild Olive and The Obstinate Daughter Many versions from Emilia Romagna thicken the soup with whisked eggs to give it a fuller body and earthy flavor profile. The eggs are whisked and stirred into the soup while simmering, causing it to thicken + shred in the base, much like an egg drop soup. In […]

  • Meet The Finalists: Ryan Welliver

    Our fourth and final contestant, Ryan Welliver, was born and raised in South Carolina.  He’s pullin’ out all the stops for the competition and will definitely be a force to be reckoned with during Wednesday’s finals.  Good luck Ryan!  You’re up: Q: Where’s your hometown and where do you currently bartend? A: My hometown is Hilton Head […]

  • Road Trip Snack: Louisiana Pork Cracklins

    Recipe provided by: Dominick Lee, Owner and Chef of Alligator Pear in Houston, TX When Chef Dominick Lee was young, his aunt would have him navigate through all the towns of Louisiana to learn about the different foods + the towns they came from. They would always eat cracklins from all of the small towns. […]

  • Road Trip Snack: On-the-Giri

    Recipe provided by: Christine Lau, Executive Chef of Kimika in New York, NY When Chef Christine Lau thinks back to taking day trips to the beach with her friends, they would each bring drinks, snacks, fruit, and sandwiches for sharing. Some of her favorite snacks include beef jerky, corn nuts, and shrimp chips, but they […]

  • Road Trip Snack: Toasted Benne Seed + Ginger Puffed Rice Treats

    Recipe provided by: LaMara Davidson, Founder of Cornbread and Kimchi in Dallas, TX Chef LaMara Davidson’s first memory of cooking – not just peeling garlic or watching food be prepared, but actually cooking – was making rice krispie treats with her sisters. She was maybe seven years old, and remembers sitting up on the kitchen table and […]

  • Roasted Brussels with Pomegranate, Bacon and Marinated Onion

    This tasty side dish from Sarah McClure of Southside Smokehouse is the perfect pairing for your holiday meal!     Ingredients Approx ⅓ lb of brussels per person, with stems and any tough outer leaves removed and cut in half. Good quality bacon like Nueskes or Bentons ½ strip per person Balsamic Vinegar, 1/2 Cup […]

  • Tahini Peanut Oat Cookie

    Enjoy these tasty treats from Greer Gilchrist + Cameron Neal of The Harbinger Cafe!     Tahini Peanut Oak Cookies 2 cups rolled oats 1/4 cup and 2 TB peanuts ¼ tsp baking soda ¼ tsp salt 1 tb chia seed ¼ cup chopped dried apricots ¼ cup tahini ½ cup maple syrup ¼ cup […]

  • What’s Fresh: July 2021

    From hip happenings around town to opportunities for supporting our local culinary + hospitality community, What’s Fresh is Charleston Wine + Food’s latest blog series. Take a seat at one of Charleston’s newest patio pop-ups, have your finger on the pulse of the latest + greatest happenings at your go-to spots in town, and stay […]