MODELAPP

 

comfort food

A milkshake with breakfast? Yes, when it's made with Cirsea ice cream.

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.

Say "hello" to the *biggest* biscuits in Charleston.

Once Stefan DeArmon starts talking, you just sit back and enjoy.

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.

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

Tucked away along Morrison Drive, The Royal American has been serving up live music and 32-ounce signature punches for six years, but now they're serving up lunch!

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.

Take me to Church....5Church that is..

"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