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Comment Archives: Stories: Food+Drink: Last 7 Days

Re: “Rappahannock Oyster Bar eyes mid-March opening

Chef Kevin is going to kill it folks go see him and the crew often for your oyster and other seafood fix. He's the real deal and knows his stuff. Looking forward to the opening Chef!!

0 of 1 people like this.
Posted by Brent Pethick on February 24, 2017 at 11:44 AM

Re: “Support local businesses that support local businesses

Well said Chef.. I am really looking forward to the Monday Gras dinner coming up on the 27th!

3 of 5 people like this.
Posted by Neil Bailey on February 22, 2017 at 2:49 PM

Re: “Newest DHEC regulations could mean the butcher block for some of the region's most acclaimed charcuterie

I think I see a burgeoning business opportunity for Mike Kulick.

2 of 2 people like this.
Posted by factoryconnection on February 21, 2017 at 11:09 AM

Re: “Wagener Terrace scores Herd Provisions restaurant and butcher shop

editor's day off?

2 of 4 people like this.
Posted by Ima Oldman on February 20, 2017 at 8:55 PM

Re: “Newest DHEC regulations could mean the butcher block for some of the region's most acclaimed charcuterie

Thanks for not killing us by using science.

4 of 7 people like this.
Posted by calm assertive on February 20, 2017 at 4:56 PM

Re: “Wagener Terrace scores Herd Provisions restaurant and butcher shop

Great article! Can't wait for Herd to open!!!

4 of 6 people like this.
Posted by Katherine T. Frankstone on February 20, 2017 at 4:29 PM

Re: “Newest DHEC regulations could mean the butcher block for some of the region's most acclaimed charcuterie

Yes Craig Deihl is a great chef, local star and all-around "nice guy", it's great that he is "chef at Cypress and Artisan Meat Share and a founding member of the Butcher's Guild," but if he's a superstar and can't pass regulations that other locals have been able to accomplish in the course of almost a year it seems that he has some deficiencies the others don't or he's a whining prima-dona, or the victim of well-meaning but clueless sycophants writing a supportive column.

7 of 11 people like this.
Posted by Ima Oldman on February 20, 2017 at 3:02 PM

Re: “Newest DHEC regulations could mean the butcher block for some of the region's most acclaimed charcuterie

Too bad CP didn't come talk to us. We jumped through the hoops and got our HACCP plans together. It took us 8 months of hurry-up-and-wait back and forth with Columbia, laboratory product assessments to verify our methodology was sound, and HACCP training seminars for the management and staff. The end result is fantastic artisnal products that we guarantee won't kill you.
It's not just about filling in the paperwork, it's about advanced understanding of the microbiology and physical and chemical controls involved.
We're now working towards wholesale and hope to be able to produce custom products for chefs who can't put the time and treasure into developing their own plans.

Mike Kulick
Meathouse Butcher Shop

11 of 14 people like this.
Posted by vudumike on February 20, 2017 at 1:15 PM
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