Sunday, February 24, 2008
Get the Dish
I've been a little slow on the old blog during February, in part because I've been working on a couple of food pieces for the Charleston City Paper. Two of these, a review of Sushi Haru and an article on charcuterie for the Winter edition of Dish, just hit the stands this week.
If you haven't checked out Dish yet, by the way, you should. Sarah O'Kelley did a particularly great piece on Anthony Gray's whole-hog butchering at High Cotton, and the other articles are really good, too. They highlight the fact that Charleston has an exciting, dynamic restaurant and food scene. You can get to the pieces online at the CP site, but to do them justice you really need the print version with the full-sized photos.
In my recent post on the origin of the term “package store,” I mentioned that in South Carolina liquor stores are often called “red dot ...
Check out these pics from the Boston Globe of the barbecue sandwiches at the Beantown barbecue joint called Tremont 467. Then, head ove...
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