AltWeeklies Wire
A cast of crab lovers embark on an epic search for softies in honor of Bobby Carrollnew
I'm a big fan of soft-shell crabs, and some equally enamored friends and I have been talking for a while about putting together a soft-shell crab crawl, hitting as many restaurants as we can to see what all the chefs are doing with this seasonal treat.
Charleston City Paper |
Stephanie Barna |
05-02-2013 |
Food+Drink
Video: How to Host an Oyster Roastnew
In addition to cold beer in a can, an authentic oyster roast requires many things, the most important of which is a nip in the air.
Charleston City Paper |
Stephanie Barna |
01-02-2012 |
Food+Drink
Tags: Oyster Roasts
Wit and Wisdomnew
Hugh Acheson cracks jokes on Top Chef and teaches technique in his new cookbook.
Charleston City Paper |
Stephanie Barna |
11-30-2011 |
Food+Drink
It's the Summer of Rieslingnew
Sommeliers love riesling. The white grape is grown mostly in Germany and Austria as well as Australia and Oregon and might be one of the most misunderstood. Yes, riesling can be sweet, but it can also be complex, dry, and racy, a perfect wine for a hot summer, one that goes well with spicy, fatty foods.
Charleston City Paper |
Stephanie Barna |
06-29-2011 |
Food+Drink
Tags: Riesling, Wines for Summer
Chef Swap: George Mendes of Aldea to Cook at FIGnew
In December, Mike Lata, chef and co-owner of FIG, cooked a Lowcountry-style dinner at Aldea, the acclaimed restaurant of George Mendes, a first-generation Portugese-American who has been getting a ton of recognition. Now Mendes will return the favor.
Charleston City Paper |
Stephanie Barna |
03-24-2010 |
Food+Drink
