Of course, “taking on new flavors” wasn’t necessarily the intention of Head Chef Ray England when he took over the culinary team at Tavern & Table in Mount Pleasant, but sometimes amazing things just happen – and, thankfully, our taste buds get to reap the benefits. “Long story short, one of the owners and I…
Chefs
In The Kitchen With … Bob & Felix
You know the restaurant. You love the food. Now, come into the kitchen with us to meet the chef! BOB COOK Chef at: Edmund’s Oast. From: Flint, Michigan. Favorite menu item to eat where you work: Right now it’s roasted pork collar with sweet potatoes, sour chilis and sesame. Go-to meal at home: Chicken wings. One…
Cooking, Hunting, Fishing and Farming Executive Chef Steve Stone
It would be nice to assume that all chefs understand firsthand every step of that now all-too-familiar phrase “farm-to-table,” yet you won’t find a hunting or fishing class listed in a culinary-school brochure. Executive Chef Steve Stone just happens to have more than dabbled in all of those areas as he fine-tuned his skills in…
Culinary Artistry: Keeler & Still – Two Local Chefs to Watch
Chef Josh Keeler Restaurant: 492 492 King St., Charleston Q: How long have you been a chef? How long at 492? A: I’ve been a chef for 14 years, and it will be two years in September at 492. Q: When did you discover your passion? A: I’ve always worked in restaurants and really enjoyed…
Lunch with Chef Laurie
There’s nothing like a mid-week break with delicious cuisine to make you appreciate your life. Such was the case when we visited the home of Chef Laurie, who prepared one of her fabulous multi-course meals for us to savor. Chef Laurie, a Lowcountry based private chef who has cooked for the likes of Dan Marino,…
Culinary Artistry: Armand & Noisette – Two Local Chefs to Watch
Recently I caught up with two local chefs, both at the top of their games here in the Charleston restaurant scene. While their experiences have been different, the same passion, skill – and frankly, guts – that it takes to run a kitchen remain the same. Both chefs shared with me a little bit about…