For Isabella Macbeth, shucking oysters competitively is about balancing speed and precision. She knows a bit about balancing since she started competing as a male and now as a female -- and she's #2 in the country!
It's a dream right now, but bringing wines from minority vintners is what Mantra Wines wants to do!
Two sisters and the delectable Charleston Chewies!
She got a degree in fashion design, but Madison White says the “world is her oyster” as general manager of the newly-opened Tempest Restaurant.
He's come a long way from his dreams of being Conan the Barbarian, but he still wields a mean blade!
This isn't some national chain's coffee, and it's all about the roast at Springbok Coffee!
You'd be surprised what you can do with a little Duke's a some inspiration!
The co-owner of Salthouse Catering talks about what wedding receptions are going to look like in a post-pandemic world.
The owner of Butcher & Bee, the Daily, Workshop and Mellow Mushrooms talks about how the way forward should be staff-driven, and how economic recovery from Coronavirus might take until 2021.
We talk with chef John Zucker of Cru Cafe, Cru Catering and Purlieu about what it's going to be like to do social distancing when your restaurants are tiny.
We talk with chef Mike Lata of FIG and The Ordinary about the coronavirus life and why the Payroll Protection Program left his restaurants "in the dust."
We talk with restaurateur Steve Palmer from the Indigo Road restaurants about life after Coronavirus and why he's still grateful.
Find out why innards are under-rated!
Coronavirus canceled his mysterious dinner in Charleston, but it takes more than a virus to douse this Sparks' spark!
A full-time job in the military and re-opening a family restaurant. The man never seems to sleep!
Condiment company Burnt & Salty's Bob Cook and Cris Miller
Sorghum & Salt's Chef de Cuisine
FIG's ace at the top of the menu.
Don't worry about the future of the food scene: it's in Lauren's hands.
She loves looking out of the open kitchen at Cru.
Sauce for your chicken and treats for your pup -- ModSquad Martha has it all.
Filipino chef Nikko might be mistaken for the Energizer Bunny
She sells cheese, but it's not just high-falutin curds...she loves American slices too.
She says she's not the coolest wine person, but you might beg to differ.
She believes in ghosts and she believes in cookies -- the owner of Grey Ghost Bakery.
Go to Charleston Place and taste the cold foods or attend the Teddy Bear Tea, and that's all Valerie.
From homeless to cornbread king.
Want to learn about wine without the snooty airs? Check out Sarah O'Kelley at Edmund's Oast Exchange.
Someday, she's going to have her own place. Meanwhile, she's delivering sweet treats.
Chef Amanee loves the smell of food...and she loves the smell of her dog's face.
She started out in the kitchen, but it only took a few months before she decided to let her personality shine in the front of the house.
After closing her beloved Butter Tapas, April wasn't sure she wanted to cook again. But she's back.
She was going to go into psychology. Maybe she's still using those skills at the Darling, one of the city's premiere oyster bars?
Tourists love Fleet Landing, but locals know that Deljuan Murphy serves up some of the city's best seafood with a view.
She started as a dishwasher, but cooking's in her blood.
She may be out of the way on Isle of Palms, but she likes it that way.
Not every married couple can work together, but these two make it work at Cannon Green.
From Chez Nous to beyond.
Watch out for the after-school hours. That's when the kids swarm the bakery for yummy cupcakes.
Rye whiskey is the most under-rated drink in this sommelier's opinion.
She has allergies, but she's figured out a way to serve her clients who don't.
In this interview, Blair was at Indaco, but he's gone so much farther since!
Her pastries are almost too pretty to eat, but you'd be making a mistake if all you did was look.
With such a big Italian family and those tables full of food, maybe it was inevitable that she'd become a chef.
He dreams of the fresh fish he used to get in Japan -- and he brings some of it to his sushi here.