Charleston, SC | The Best Official Guide for Visitors and Locals ...
WEBCharleston, SC - The official city magazine for Charleston and guide for Charleston, South Carolina, since 1975, Charleston Magazine is the authority on living well in the Lowcountry, embodying the beauty, style, and sophistication of our much-celebrated region. Produced with an award-winning combination of compelling journalism and superb photography …
Music Farm Fresh: The storied concert venue is slated to reopen …
WEBOn a warm Friday afternoon last October, Kevin Wadley stood on the dance floor of the Music Farm, searching for a hole in the floor. When he found it—a circular crack in the sticky, black surface—he pushed his toes into the depression, causing white dust to spit into the air. “This is from a portable basketball goal we used to wheel in,” says Wadley, the …
How To Make Crab Rice - Best Recipe | Charleston Magazine
WEBBring the three quarts of water to a boil in a large Dutch oven and season with one tablespoon salt. Add the asparagus and cook for two to three minutes, until tender but not soft. Immediately transfer the asparagus to the ice bath. Once cool, drain, pat dry, and cut crosswise into 1/4-inch coins. Reserve.
The new face of neighborhood favorite, Sugar Bakeshop
WEBThe new face of neighborhood favorite, Sugar Bakeshop. December 2019. WRITER: Parker Milner. PHOTOGRAPHER: Olivia Pendleton. Drew Gardner. The sweet life with Kat Palmisano. CM: In July, owners David Bouffard and Bill Bowick sold their 12-year-old bakery and moved to Maine.
How To Make Country Venison Pâté - Charleston Magazine
WEBPreheat the oven to 300ºF. Line a three-pound terrine with the bacon on all sides. Lay one-third of the ground meat in the terrine. Pack tightly by pressing down with your hands. Add the thin strips of marinated venison and the pistachios. Do not create a thick layer—instead push the strips and nuts into the meat.
High Cotton | Charleston SC | Charleston Magazine
WEBAs huge fans of traditional Charleston crab soup, we felt it important to try the High Cotton version and found it perfectly creamy, served piping hot, and loaded with jumbo lump crab. With its splash of blue crab sherry butter and fresh chives, we agreed it was one of the best we’d had and a meal in itself when enjoyed with homemade corn bread.
40 Very Charleston Dishes
WEB32. Corn Bread. A thoroughly New World creation, the once plain hoecakes of cornmeal, fat, and water have evolved across the country with the addition of sugar or molasses, dairy, and leavening agents. Here in Charleston, you can get savory skillet breads with cracklin’ at Husk or sweet cake-like squares at S.N.O.B.
Welcome To Charleston| Charleston Magazine | Charleston, SC
WEBWhen available, back issues of Charleston magazine can be purchased for $18.30, including the price of postage, or for $10.95 at our office. Email [email protected] to request a back issue. We welcome your letters and comments. Send letters to charleston magazine, P.O. Box 1794, Mount Pleasant, SC …
Learn the histories of Isle of Palms, Sullivan’s Island, & Folly Beach
WEBAbsence, they say, makes the heart grow fonder. That was surely true for many Lowcountry residents who longed to feel sand between their toes or to take deep inhales of salty air rolling off an incoming tide, while our beaches were closed during COVID-19 precaution days. But now that the Atlantic beckons and our wide beaches are once again open for …
Rodney Scott’s BBQ | Charleston Magazine Dining Guide
WEBRodney Scott has stoked a far-reaching reputation as a barbecue virtuoso. Venture into all things porcine with a whole hog plate or the succulent ribs. Scott’s cornmeal-crusted catfish filet is stellar, and the creamy banana pudding alone makes it worth paying a visit.
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