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Comment Archives: Stories: Food+Drink: Features

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: “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: “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

Re: “Even hopeless romantics love The Recovery Room

"countless Coors Lights" At the home of the record holding consumer of PBR?

2 of 3 people like this.
Posted by Foghorn Leghorn on February 9, 2017 at 9:39 AM

Re: “Even hopeless romantics love The Recovery Room

What a wonderful couple. X

3 of 5 people like this.
Posted by Floella Benjamin on February 8, 2017 at 8:19 PM

Re: “Karen Stabler, Caviar & Bananas

Congratulations on your success Karen! For those of you who do not know them, Karen and her husband Trey are both marvelous chefs and even better people.

9 of 9 people like this.
Posted by Robert Gotheridge on February 1, 2017 at 2:54 PM

Re: “Here's how to get the most out of your Pounce Cat Café experience

And then??? What about the actual cat experience? Did you even pet a pussy??? How is this not included in this write-up?

2 of 6 people like this.
Posted by jennysays on January 27, 2017 at 3:00 PM

Re: “Here's how to get the most out of your Pounce Cat Café experience

hmmm, speed dating at a cat cafe... proper dress code is a cardigan sweater?

3 of 6 people like this.
Posted by Ima Oldman on January 27, 2017 at 2:04 PM

Re: “Here's how to get the most out of your Pounce Cat Café experience

What a bummer way to review an awesome place, welcoming staff and happy kitties! Also, providing a social service!! They even have a Speed Dating night which you didn't include. The included drink is coffee, tea, beer or wine - and being honest, eating is not the point of going to a cat cafe. I'm not sure you were the best "animal lover" to choose to review the place - the point is it's a novelty, its FUN and the girls are doing a great job managing demand with their online reservation system.

6 of 11 people like this.
Posted by maddie on January 27, 2017 at 10:50 AM

Re: “Here's how to get the most out of your Pounce Cat Café experience

Gee, regarding your comments, this doesn't sound promising for the cafe. We have reservations this week and I'm sure it will be delightful.

6 of 10 people like this.
Posted by DaleS on January 25, 2017 at 5:35 PM

Re: “Reflecting on a year of comfort eating

Yes Vanessa, let's open a Peruvian, an Ethiopian and a Burmese Restaurant that will each be destined to fail within a couple of months just for your deserving palate.

2 of 4 people like this.
Posted by Ima Oldman on December 30, 2016 at 7:12 PM

Re: “Randi Weinstein launches FAB, an all-female F&B business conference

Equality = Equal Opportunity not equal results. You have to earn it. And YES gender bias is discrimination!

3 of 3 people like this.
Posted by truthrus on November 29, 2016 at 12:20 PM

Re: “Randi Weinstein launches FAB, an all-female F&B business conference

It's not discrimination. It's support and education.

1 of 3 people like this.
Posted by Radish Rabanette on November 29, 2016 at 8:04 AM

Re: “Randi Weinstein launches FAB, an all-female F&B business conference

Do we really need more discrimination ? How about a FAB conference for everyone. We don't need a Black Job Fair or a Female FAB conference.

8 of 11 people like this.
Posted by calm assertive on November 28, 2016 at 11:38 AM

Re: “The search for solutions to the restaurant staffing crisis continues

The parking issue that WJH mentioned is nothing to scoff at. As a musician, I get to talk to the FOH and BOH staff after closing and the financial burden of parking costs, citations for expired meters, and the like cuts into wages very significantly. For workers that arrive at 4pm when the city is still full of day staff and leave at 10:30 all the way out to 3:00am, there isn't even a public option. The city absolutely must recognize that if it is going to balance the economy on server's trays, it needs to take some of the burden off their backs.

9 of 9 people like this.
Posted by factoryconnection on November 28, 2016 at 9:21 AM

Re: “The search for solutions to the restaurant staffing crisis continues

So many young ones heading off to NYC and larger cities (just had a few over for Thanksgiving in our NY place - great excuse for me to make cornbread and pork sausage stuffing), where they can make good money and have a chance to spread their wings and possibly advance. Restaurant owners here need to learn the old pay more - get more - stay longer - cheaper in the long run rule. A few of the better places know this and seem to have great success because their people stay. All those F & B kids in NYC like it here, many grew up here, but just can not afford to live here and have any kind of life. I really have to give props to One80 and Turning Leaf, both great programs and also to Mickey and Scott for stepping up. If they ran background checks when I started, 90 percent of the BOH would of been out of a job, myself included.

4 of 4 people like this.
Posted by Cia Culinarykid on November 27, 2016 at 2:31 PM

Re: “The search for solutions to the restaurant staffing crisis continues

Given the pay offered, weak transit system and high rents, Charleston won'the ever have the workers it needs. How does keep pay low help this. It costs 20 dollars a day to park downtown. Rent for a one room apartment is 1500 a month. No trained businessperson would accept those numbers.

7 of 7 people like this.
Posted by wjhamilton29464 on November 26, 2016 at 12:24 PM

Re: “The search for solutions to the restaurant staffing crisis continues

I started in this business when I was 12 and went to culinary school at 18 and owned my own restaurant in Charleston by the time I was 23. I sold it in 2010 seeing what was coming and it was the best decision I've made.. I now drive a truck for a major purveyor in town and still have contacts in town and the talent pool is atrocious, you have major names in the chef business coming here but not the line cooks to back them up... why? Most cooks can go anywhere else and make 20-30% more. Start paying staff the money they are worth and they will come running.

7 of 7 people like this.
Posted by jwh1119 on November 25, 2016 at 10:10 PM

Re: “The search for solutions to the restaurant staffing crisis continues

There's a staffing problem. Wild Wings just closed so there are some unemployed restaurant people right there.

2 of 2 people like this.
Posted by jadenova on November 24, 2016 at 2:42 PM
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