food and beverage

Episode 14 is LIVE with Guest Will Milton and Host Helen Mitternight.

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.

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.

Private social clubs are booming in popularity, and it's about time Charleston finally got one.

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

Luxury is on the menu of The Holy City’s latest venue on Upper King.

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.

Charleston Wine + Food's Iron Mixologist shakes up the competition with an all-female roster of bartenders.

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."

Restaurant, brewery, and live music venue can all be used to describe Dockery’s, a family-friendly dining and entertainment destination. Dockery’s is conveniently located in the heart of Daniel Island on Island Park Drive, surrounded by beautiful scenery and local wildlife.

"........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.