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Dish - Summer 2009 Dish - Summer 2009 Our award-winning dining guide

In this issue, we put the rough economic winter behind us and celebrate the season. Robert Moss marvels at Charlestons’s embarrassment of riches, from our crops to our cultural history. He tracks bacon throughout town, and explores the popularity of triggerfish and wreckfish. We shadow Chef Ken Vedrinski of Trattoria Lucca and document the evolving cocktail scene. And Michelle Weaver reflects on the journey that has taken her to the helm of the Charleston Grill, which is about as high as a chef can aspire.

History, bounty, and wealth inspire Charleston's culinary success
History, bounty, and wealth inspire Charleston's culinary success Rich in Food

A crazy busy day in the life of Chef Ken Vedrinski
A crazy busy day in the life of Chef Ken Vedrinski Wake Up, Get Out of Bed

To some a fad, to others an artisanal craft
To some a fad, to others an artisanal craft Makin' Bacon

From trash fish to fresh catch of the day, local species are gaining fans
From trash fish to fresh catch of the day, local species are gaining fans Trigger Happy

Take your cooking over the edge with help from these local shops
Take your cooking over the edge with help from these local shops Shop Like a Chef

Desserts get sprinkled with surprising flavors these days
Desserts get sprinkled with surprising flavors these days Move Over Sugar

Gin, liquid nitrogen, and infused tequila shake up the drink menu
Gin, liquid nitrogen, and infused tequila shake up the drink menu Cocktail Hour

Michelle Weaver ponders her evolution from sous to executive chef
Michelle Weaver ponders her evolution from sous to executive chef Hello Mama

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