AltWeeklies Wire
Mike Lata Keeps it (Mostly) Apoliticalnew
FIG chef Mike Lata is not known for being a political firebrand. He’s known for his James Beard Award-winning approach to Lowcountry cuisine and the locavore ethic. But when U.S. Rep. Tim Scott staged a press conference about fishing at a dock on Shem Creek Tuesday, Lata stopped by to offer his two cents.
Charleston City Paper |
Paul Bowers |
11-10-2011 |
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
Burgers, Beer, and Ping-Pongnew
A hot New York trend has arrived in the Lowcountry -- the ping-pong bar.
Charleston City Paper |
Eric Doksa |
10-12-2011 |
Food+Drink
Tags: Hom, charleston ping-pong bar
Corruption of a Chicken Farmernew
There's no way around the fact that if you eat meat, you have blood on your hands. When I worked on a farm, the long afternoons spent slaughtering chickens helped shape my belief that all meat eaters should, at least once, kill and butcher an animal. It's the only way to really comprehend what you're eating.
Charleston City Paper |
Ari LeVaux |
09-14-2011 |
Food+Drink
Sudsy Libationsnew
There's more to the world of beer cocktails than shots and chasers.
Charleston City Paper |
T. Ballard Lesemann |
07-27-2011 |
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
Charleston's the Library Boasts a Unique Setting but Predictable Foodnew
The Library's setting is definitely worth experiencing. But with better places around town in the same expensive price range, it's hard to justify making the Library a regular fine-dining spot.
Charleston City Paper |
Brys Stephens |
04-13-2011 |
Food+Drink
Charlestonians are Buzzing About Roots Ice Creamnew
Founded by young entrepreneurs Drew Harrison and Matt Frye, Roots takes the ice cream truck to a modern, locavore level with slick branding, locally sourced ingredients, and inspired, sometimes risky flavors.
Charleston City Paper |
Erica Jackson Curran |
04-13-2011 |
Food+Drink
Selling Good Grape to the Wine-Drinking Youth of Americanew
If you've ever stood glassy-eyed in the wine aisle, rendered immobile by too many options, your luck is about to change.
Charleston City Paper |
Signe Pike |
03-30-2011 |
Food+Drink
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
Sara Moulton Talks About Her New Cookbook and Dishes on Food TVnew
Cookbook author and chef Sara Moulton was one of the original Food Network celebrities back when they were more focused on teaching people how to cook than on entertainment and competitions.
Charleston City Paper |
Brys Stephens |
02-28-2011 |
Food+Drink
Tags: Sara Moulton
Craft Brewers Spared in Four Loko Crackdownnew
The recent uproar over the dramatically intoxicating effects of Four Loko has created quite a scare in the world of craft brewing and specialty spirits.
Charleston City Paper |
T. Ballard Lesemann |
11-19-2010 |
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
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
