Raskin Around

[...] , “there’s a really good bench” near the shop. “If you can’t sell ice cream at the beach, you’re doing something wrong,” he adds. [...]

[...] don’t have to eat fried food every time. For dessert, there’s vanilla soft-serve ice cream. The ice cream isn’t an artisan product: It’s standard soft-serve, served in cones [...]

[...] This month’s Wine Stroll at Middleton Place will celebrate Carolina Gold Rice with “rice-influenced” appetizers and a rice lager from Holy City Brewing. The [...]

[...] South Carolina products already admitted to the virtual Ark include Bradford watermelon and Carolina Gold rice. The nomination form, submitted by the state’s Slow Food regional governor, claims [...]

[...] The James Beard Foundation journalism awards ceremony, at which Matt and Ted Lee are serving as emcees and first-course cooks, is a private affair. But a local sneak peek of the [...]

[...] or Southern settings (“preferably both,” the award website clarifies.) Matt and Ted Lee’s cookbook is up against Pickles, Pigs and Whiskey by John Currence, who last fall promoted [...]

[...] right now.” The list ranges from Agricultural Renaissance to Zucchini – with fried chicken and Champagne; a Birmingham teaching farm and pitmaster Aaron Franklin populating the in- [...]

[...] Charleston doesn’t want for fried chicken. But Brooks Reitz thinks it’s time to start thinking more broadly about the genre: Just [...]

[...] Alan Light The nominations just keep on coming for chef Sean Brock, who now has a chance at claiming an Emmy statuette. Brock and April Bloomfield are nominated [...]

[...] dressing it with lemon juice and olive oil. Other local chefs, including Jason Stanhope and Sean Brock, have served wild asparagus, but it doesn’t take a restaurant trip to locate the plant. [...]