Tavern & Table’s new executive chef knows his way around a kitchen. Denis Crutchfield hails from northern California, where he took an interest in cooking at a young age, learning the ropes from his Mexican grandmother. On moving to L.A., he continued to hone his skills at Craft Los Angeles, founded by Tom Colicchio of Top Chef notoriety, and he quickly worked his way up to … [Read more...]
It’s Getting Chili: A Taste of Fall from Mount Pleasant Leaders
As the temperature begins to drop and pumpkin patches begin to pop up on street corners, the smell of chili wafting through the crisp air is nothing out of the ordinary. Although chili makes its way onto the menu of many local restaurants, it is in the kitchens of Lowcountry residents where this dish is truly appreciated. For decades, the South has been a hotspot for chili … [Read more...]
SAVI Somm: I don’t typically like Chardonnay, but…
The most verbalized phrase sommeliers hear from guests is, “I don’t typically like chardonnay, but this one is good.” There’s a good reason for it, too. Chardonnay to a winemaker is like clay to a sculptor. The funny thing is, I also catch myself saying it when chardonnay is offered to me. But truth be told, the wine style that made me decide to explore this amazing world of … [Read more...]
The New Islander 71 Restaurant: Back to Island Time
For over five decades, the Isle of Palms Marina has been a hotspot for sandy feet and sun-kissed skin. What started by the Finch family as a boat launch and marina, slowly evolved into a local hangout with a little restaurant where fishermen could kick off their flip-flops and mingle. During the glory days of Isle of Palms in the ‘70s, Wild Dunes began to put the small island’s … [Read more...]
A Taste of Home from Local Leaders
Will Haynie, Mayor of Mount Pleasant “My absolute favorite dish that my mother, Anne Haynie, has made for us since my childhood is Charleston red rice. I would eat so much of it that my parents had to make me eat the rest of the meal before I could go back for thirds or fourths. After I left for college and throughout my adulthood, she always cooked her famous red rice as a … [Read more...]