THE CHARLESTON MAKER'S PROGRAM
CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975

Marion Sullivan

June 2009
From Field to Fork
Surrounded by small growers and producers, Asheville, North Carolina, may be the Southeast’s most energized farm-to-...

Mandarin Ginger Saketini

Bananas Foster Spring Rolls

Pan-Seared Black Sea Bass with Local Shrimp & Sugar Snap Peas

Salad of Local Greens with Kohlrabi

Golden Flank Steak Purses

May 2009
Orient Express
Chef Iverson Brownell choreographs a small-plate menu to capture the art of the Japanese theater

June 2008
My Foodie Heaven
A journey to California wine country proves there’s more to Napa than what’s in the glass

Peach Upside-down Cake

Garlic-Green Onion Rice Pilaf

Citrus & Spice Marinated Swordfish Kabobs

August 2008
Dining In
At home, chef Bob Carter serves up an interactive menu to entertain adults and kids alike

January 2009
Talk Soup
Chef Aaron Deal offers savory and sweet bowls to help weather the cold

September 2008
Sweeten the Deal
Pastry chef M. Kelly Wilson makes haute desserts easy with recipes and tips for the home cook

Caramel Apple Soup

Duck & Lentil Soup

Bay Scallop Minestrone

Cauliflower Bisque

Limoncello Cheesecake

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