When Johnson & Wales closed its Charleston campus in 2006 it created a gap in the areas of hospitality and culinary arts education that needed to be addressed. The Culinary Institute of Charleston, the only branded division at Trident Technical College, stepped in to fill that void after J&W left, according to Nathan Rex, dean…
Cooking & Foods
Still Standing: The Shelter Kitchen + Bar is a Steady Good Time
Restaurants are constantly adapting in the COVID-19 era. The Shelter Kitchen + Bar, for example, has had to forgo trivia nights, bar seating and its popular Bloody Mary bar at weekend brunch. But the constants that comfort us remain — beyond friendly staff, mouth-watering food and vibrant, scenic atmosphere. In fact, the local hangout has…
Be My Valen-Dine
Food is a language of love. There is no dispute. Chicken noodle soup. Freshly baked cookies. Casseroles in condolence. Food offers a means to express care, appreciation, love. And though Valentine’s Day may bring mixed feelings to some, it is in its entirety an opportunity to eat — and for that, we can all celebrate….
SOUTH: Sean Brock’s New Book Digs Southern Roots
These days, the space in my cookbook collection is limited, and every year or so I sift through and shake out the non-essentials that grace my shelves. I love a good cookbook, but with the convenience of finding recipes online, the need of one in my life now falls into three categories: go-to classics for…
Making Room in the Kitchen (for men)
In the ever-changing dynamics of the American household there has been a quiet shift occurring: more men are taking on the role of primary food preparer in the home. Men have always felt a connection to their primeval ancestors when it comes to grilling outdoors, as this has been their domain and traditional contribution to…
Small Bites, Big Fun: Easy Party Appetizers
For the holidays and at parties year-round, appetizers are the vital ingredient. These bite-sized treats set the tone for the occasion whether you’re having cocktails for a crowd after the game or an intimate evening for a few friends. Everybody loves to graze, especially on zippy cheese puffs and that Southern staple, spiced pecans. But…
College Football Coaches’ Recipes
Touchdowns in the Kitchen College football rules the South, and few things scream fall in South Carolina more than tailgating and the echo of a marching band. But what is football without good food? Four popular coaches from around the state weighed in with us on their favorite recipes, so channel your inner coach and…
Social Media: It’s Chili Weather
Follow our Facebook (@LCcuisine) and Instagram (@lccuisinemag) pages, and you might realize we love a good contest! We asked for your favorite chili recipes, and Jim Jaffke of Surfside Beach won a gift card for submitting his recipe for mesquite smoked chili. Jaffke has been an “EGGhead,” (that’s a Big Green Egg® fan for you…
Seeing Red: The Colorful History of Red Velvet Cake
It may surprise you to learn that red velvet cake wasn’t always red. In fact, it started as just plain old “velvet cake.” Research the topic of red velvet cake and you’ll quickly discern that its culinary provenance is complicated, and at times even a bit controversial. The confection is believed to have originated in…
Charleston Specialty Food Stores: Sweet, Spicy, Savory
Whether you’re searching for a gift for the foodie in your life or are simply on the hunt for something to give your dishes some extra flair, Charleston’s specialty food stores are the perfect place to spend a Saturday afternoon. If you’re hunting for a unique cheese, exploring new wines or sending relatives home with…
