How the Matzo Y Masa pop-up was born from two Charleston chefs' free time
How the Matzo Y Masa pop-up was born from two Charleston chefs' free time Think chickpea and egg chilaquiles

Working in a professional kitchen is all about compromise. Compromising time (yes, I'll take this shift), compromising space (I'll just prep over here), and compromising vision (your special ribeye tonight,…


Bread + Butter brings top chefs into local high school culinary programs
Bread + Butter brings top chefs into local high school culinary programs In the Kitchen

Tomorrow, Thurs. Nov. 15, the official launch of local nonprofit Bread + Butter will kick off with a series of fundraising events running through the end of the year…


Chefs Leila and Italo Marino talk red sauce nights, pop-up popularity, and cooking outside
Chefs Leila and Italo Marino talk red sauce nights, pop-up popularity, and cooking outside From embers to ashes

The concepts that involve a chef or chefs dragging their ovens and cutting boards and blenders and serving utensils and tablecloths east of the Cooper and back, borrowing kitchens or…


Moe's Crosstown celebrates 20 years of burgers on Sat. Nov. 17
Moe's Crosstown celebrates 20 years of burgers on Sat. Nov. 17 Bunderful!

Celebrate 20 years of bad ass beef (and the people behind the scenes) next Sat. Nov. 17 at Moe's Crosstown starting at 5 p.m…


Charleston Burger Week 2018
Charleston Burger Week 2018 November 7-13

The fourth annual Charleston Burger Week has more than 50 participating area restaurants all cooking up craveable beef patties (plus seafood and veg patties, too). As if you needed an…


Two patty masters dish on what makes a great burger so great
Two patty masters dish on what makes a great burger so great Bun and Grind

I bet you can't think of the last time you finished a burger, wadded up your napkin, sat back, and said "Meh." You're either ready for another or you're about…


 Pub Fare and Jonny Poppers serve up tasty burgers all over town
 Pub Fare and Jonny Poppers serve up tasty burgers all over town On the road again

Simply put, nothing beats it: the juice running down your forearm, the cheese trickling down your chin, the bun melting in your mouth. It doesn't take a big-brained Brad to…


I ordered fajitas and a pint of mild salsa take out last night. Got home and there were no tortillas and the salsa was too hot to eat so we put everything in the fridge and saved the fajitas for…
Posted on Nov. 3 by Teri Porcel
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