AltWeeklies Wire
What if there had been no West African influence on Southern cooking?new
Southern cuisine is the result of a splendid cultural convergence, deriving from the intersection of three foodways: British, Native American, and West African.
Charleston City Paper |
Robert Moss |
01-01-2014 |
Food+Drink
Rum distilling returns to the peninsulanew
A sharp, sweet aroma strikes your nose inside the High Wire distillery. It's a tempting and almost homey scent, like bread baking, but even sweeter.
Charleston City Paper |
Robert Moss |
09-19-2013 |
Food+Drink
Guy Fieri and the Perils of Middlebrow Foodnew
The bad food diaries.
Charleston City Paper |
Robert Moss |
11-20-2012 |
Food+Drink
Rye Revivalnew
Can rye whiskey regain its throne as the South's favorite spirit?
Charleston City Paper |
Robert Moss |
10-17-2012 |
Food+Drink
Tags: Rye Whiskey
The Bourbon Boom is All About the Southnew
Food writer Warren Bobrow has a sure-fire trick for scoring face-time with even the most in-demand personalities at events like this week's Charleston Wine + Food Festival. His introductory e-mail begins: "I'm bringing a couple of bottles of Pappy down with me. Let's have a drink."
Charleston City Paper |
Robert Moss |
03-02-2012 |
Food+Drink
Tags: Bourbon
Queen Anne's Revenge Embraces More than Pirate Historynew
If you haven't been to Queen Anne's Revenge recently you've missed some significant changes. Yes, it's still a pirate-themed restaurant named after one of Blackbeard's ships, and the dining area remain largely unchanged with rough-hewn tables hanging by chains from the ceiling and swords and other pirate relics lining the entryway. The bar area, however, has been totally revamped, a new large outdoor deck added, and, most importantly, the menu has been significantly overhauled.
Charleston City Paper |
Robert Moss |
11-17-2011 |
Food+Drink
The Elegant and Stylish Macintosh Focuses on Intense Flavornew
The Macintosh, the newest venture from Steve Palmer's Indigo Road Restaurant Group (which operates Oak, O-Ku, and the Cocktail Club), solves that dilemma, giving Bacon a new venue in which to more fully explore his distinctive culinary style.
Charleston City Paper |
Robert Moss |
11-03-2011 |
Food+Drink
Why Fuse When You Can Focus?new
I've been thinking a lot about "fusion" lately, and, in this age of simplicity, it's becoming more and more of a dirty word. I'm talking culinary fusion: the blending of cuisines from multiple cultures, the beguiling promise of creative flavors and novel combinations.
Charleston City Paper |
Robert Moss |
10-19-2011 |
Food+Drink
Tags: Fusion Cuisine
The Forgotten Liquor of the Southnew
A good century before Scotch-Irish settlers started distilling corn liquor in the hills and hollows of Kentucky and Tennessee, Southerners were turning away from beer and ale (which was hard to brew and store in the hot, humid climate) and taking up rum.
Charleston City Paper |
Robert Moss |
03-17-2011 |
Food+Drink
BBQ Evolutionnew
Barbecue has been a vital part of American life as far back as the 17th century.
Charleston City Paper |
Robert Moss |
09-01-2010 |
Food+Drink
Tags: BBQ
