Shrimp, shrimp and more shrimp!
Voted most popular shellfish from coast to coast, shrimp have survived 300 years of harvesting in the United States. And that’s no small matter: that translates into more than 650 million pounds a year along our coastal waters, plus 200 million pounds of imported shrimp, caught for our dining pleasure.
Under the toque
Laura Heryadi has been synonymous with spectacular sushi handi-work along her journey as a sushi chef with husband Heri at several Grand Strand restaurants: Filet’s, Islamorada Fish Company, Ichiro’s Japanese Steakhouse and Sushi (where Heri still focuses his time) and now her own domain, Indo Thai Sushi & Hibachi, which just opened on...
A tip of the hat to these local restaurant employees
This is our chance to recognize and thank those individuals who make our dining experiences so pleasurable. Next to the quality of our meals, service is the next best thing. It takes a strong team, from the front to the back of the house, to make your dining gratifying.
Wine down with wine dinners
With more than 3,000 wineries in the United States, compared to just 600 in 1981, restaurateurs are recognizing the growing affection Americans are developing for their vino. In fact, restaurant wine programs are becoming so popular, there has been a growing demand for sommeliers, or wine stewards.
Under the Toque
A promise from his grandmother gave Mike Marques the motivation to begin his 16-year career as a chef. "She told me, at age 12, that if I became a chef, she'd give me all of her recipes," says Marques. The proprietor of two restaurants in Providence, R.I., Marques' grandmother's treasure of...
A tip of the hat to these local restaurant employees
This is our chance to recognize and thank those individuals who make our dining experiences so pleasurable. Next to the quality of our meals, service is the next best thing. It takes a strong team, from the front to the back of the house, to make your dining gratifying.
Oysters have a long, storied past and a delicious presence in Carolina cooking
When the first colonists sailed into the Carolina Lowcountry in 1670, their minds were fixed on finding sources of fresh water and food. These English planters, recently arrived from the overcrowded island of Barbados, were looking for new lands to exploit.
A tip of the hat to these local restaurant employees
Walt Garnett has quite a following. Wild Wing Cafe co-owners Mike and Patti Hilton invited his...
Under the Toque
When James Clark's high school buddy announced he was going to culinary school, Clark had no idea what that meant.
Appetizers set the tone for great parties
At various times of the year, there will be a whole lot of partying going on. And, while good food is a must, great food is impressive. Everyone knows what's served can make or break the event.