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charleston restaurant

World's largest oyster festival was a crowded, wet, shucking good time. Take that, rain.

Helen Mitternight talks pet peeves, pop-ups and more with Filipino chef Nikko Cagalanan.

A love story and a love of cheese brought Nora Granger to Charleston.

Meet Vonda Freeman, The Indigo Road's Wine Director, on latest episode of Hidden F&B.

Helen Mitternight interviews Katherine Frankstone of Grey Ghost Bakery on her latest episode of Hidden F&B.

Valerie Pearson's advice to the young people at Charleston Place? Shine, baby, shine! She shines for Hidden F&B.

Walk into Sarah O’Kelley’s domain at Edmund’s Oast Exchange, and you’re in a whole library of wines stacked floor to ceiling.

Danetra Richardson thought she might open a late-night dessert place, hence the name SWANK Desserts, which stands for Sweets With A Nightly Kick.

Amanee Neirouz started out with sausages at Bob Evans, but she’s rocketed up the culinary ladder and now she’s in management at Relish Restaurant Group. Check out this companion piece to the podcast.

Katie Hajjar, general manager at Parcel 32, trained in culinary arts and is one of Charleston's food and bev superstars hiding in plain sight.

Cooped up during Hurricane Flo's appearance? We've got your guide to get you out of the house and having fun.

Looking for something to do this week? Check out Grit's curated list of happenings.

When someone is rude to a server, I squirm... don't you? Here are a few tips on how to show some R-E-S-P-E-C-T to your friends in the service industry.

Chef April Robinson got burned out -- but she's back!

The memory was enough to lure her obtaining her culinary degree at the Art Institute in 2014 and, from there, to Poogan’s Porch and Mex-1. She joined the current restaurant back when it was called Union Provisions.

Deljuan Murphy has been executive chef at Fleet Landing for just a few weeks,and he may not be “Hidden” for much longer.

Best Advice a Mentor Gave You: It was my dad. When I first called and told him I was going to cook, he said, “Just remember, nobody in this industry is indispensable” It’s harsh but realistic. It keeps you humble to know that you can be replaced at any time.

"One of my first bosses told me to take the time to relax and figure out what you’re doing. Don’t get too caught up in you head and forget to focus on the big picture."

"........I love the sound of the knife on a wood cutting board." -Chef Beverly states

Now at Chez Nous, Tessener’s got her eye on starting her own place, probably in Raleigh. For now, though, she loves being one of five chefs at the tiny Chez Nous.