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Heavy on the Veggie

BY: Claire O'Bryan
Have you ever wondered what to do when it comes to entertaining guests? Here's your chance to learn new recipes, and what to do with the food once you've cooked it from two Charleston experts.
BY: Claire O'Bryan
Looking to spread the love this Valentine's Day? Give your heart to a great cause by catching "Heartbreak Cabaret" and raise money for some very special children in need at MUSC's Children's Hospital.
BY: Claire O'Bryan
Get the deets on "Bikes, Brews, & BBQ"—the upcoming 2nd-annual fundraiser helping provide bicycles for underprivileged kids in Charleston
BY: Claire O'Bryan
... Head to the Gibbes Thursday night to meet Palmetto Medical Initiative, which has taken 1,000+ locals on just such a trip. Info on their 4th Annual Fall Gala (ft. Cru Catering & an open bar) here
BY: Claire O'Bryan
In a letter to customers, the eat-healthy Mount P hub opened up about its struggle for profitability amid sky-high food costs (aka, the cost of keepin' it real). Here's what's next for the cult fave..
BY: Claire O'Bryan
Enjoy the near-fall weather that's (surely) on its way while helping spread awareness of oral, head, and neck cancer. Get the scoop on Sept. 14's Cancer's A Beach! 5K (and Taco Boy after-party) here
BY: Claire O'Bryan
If you really want to get things done with a powerful soul, have them over for breakfast? True? That lesson and more from my 2nd class with the Charleston Academy of Domestic Pursuits...
BY: Claire O'Bryan
You read that piece today, right? The one that said the government should be protecting us from our own bikes? Here are a few studies the author missed, plus the part that made me laugh out loud
BY: Claire O'Bryan
After juicing just about every fruit or veggie out there over the past week, I've made my decision. Here are my thoughts about this new "health" fad (plus a recipe for the Green Juice pictured here!)
BY: Claire O'Bryan
And no, I don't mean steroids. I've been debating lately whether or not to jump on the fruit juicing bandwagon, so I've decided to give it a go. But first, my reservations on the topic:
BY: Claire O'Bryan
Cured bacon mini BLTs, oysters with spinach, asiago cheese, brandy, and garlic, chicken pot pie... I've got the rundown on Stars (after giving them the requisite time to open up and settle in)
BY: Claire O'Bryan
Okay, looking for an amazing brunch (or just good bread) on James Island? Baguette Magic will knock your socks off, and if you're like me, you'll end up fighting your spouse for "sharing bites"
BY: Claire O'Bryan
Whether you're headed home from yoga or a late night spent at the Silver Dollar, one thing's for sure: You gotta stop by this seriously awesome eatery, nestled at the corner of Cannon and King
BY: Claire O'Bryan
Black Bean Co.'s known for their great salads and wraps. But what happens when they decide to throw a new dinner menu in the mix? Healthy eaters, you should flock to them ASAP because it is GOOD
BY: Claire O'Bryan
I wanted to see what the taste difference is between GF and regular fare—here's my take, from table bread all the way to a sweet, sweet creme brulee
BY: Claire O'Bryan
Somehow I was able to score an interview with Chef Rusty, the executive chef for the Zac Brown Band and the Southern Ground Music and Food Festival, and in less than 10 minutes, I was wooed.
BY: Claire O'Bryan
It's never kosher to behave like a big fat baby in public, but in a restaurant? You're playing with fire my friends... Here's what happened on a recent trip to Highlands
BY: Claire O'Bryan
What's become of your easily recognizable summer veggies, and WHAT IS GOING ON in the produce department? Here's some quinoa-stuffed squash to help you cope
BY: Claire O'Bryan
Serving up healthy supper fare can be simple and delicious. I recently invited Grit blogger Chassity Evans and some mutual friends over to show just that. On the menu? Lots of veggies!
BY: Claire O'Bryan
It's been said lately that the color most associated with American food is beige. Beige?! Now that's just depressing. It's time to work some nutritious Roy G. Biv action into our day-to-day diets


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