There are others who have come and gone in the field of opera in Charleston. The issues have always been the same: expense. Opera done the way that Opera Charleston is pursuing it is very expensive. The cost of the orchestra, the cost of the "star" singer, the cost of sets, and his videos, are more than can generally be sustained.
There have been (in the last 38 years) two attempts to establish a full-time opera company here. In the 1970s there was The Charleston Opera Company that did a fine job and had many seasons presenting the classic opera repertory. Then in the 1990s Hastings Henderson and a group established another version of Opera Charleston which could not sustain itself financially.
Currently there is the Charleston Chamber Opera and they seem to be the only ones capable of mounting interesting productions with solid singers in intriguing performances. They present their performances in more intimate settings, like the Chamber Music Charleston does with their performances.
And Frank forgot to say that his initial Executive Chef performance was at Elliott's on the Square in Charleston. His fish was an eye popping experience for me. His love of acidity to set off the fish influenced how I prepare fish even now.
Taking the two Franks to The Beard House stands out as one of the most rewarding professional experiences of my career. http://archives.postandcourier.com/archive…
As someone who worked with Chef in the '90s, I can attest to his passion for local, creative joined with classic techniques and absolute freshness. Chef, you have mentored many to their positions of ability in the kitchen. A doff of the toque to you!
You bottled Edwin! Oh, how this world will miss him!
Their Cuban sandwich, hamburgers and chicken strips were the best ever. I'm one who only got there a few times a year because it is not in my 'hood. So, I was shocked last year to find out that they'd stopped making their killer coconut cream pie. It was a once a year indulgence. "Fare thee well" Vickery's.
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