Rolling on the River
Chef de Cuisine Daniel Vesey is redefining fine dining at the Lowcountry’s newest upscale restaurant Story by B.C. Rausch + Photography by Lisa Staff What’s it like creating a fine-dining …
Featured Pitmaster: South of Heaven
The savory love story of pitmasters Judd and Kate Foster leading up to their appearance at Rock N’ Ribs In a simple home kitchen located in upstate New York, Judd …
Creative conversations: Fine art meets culinary artistry at Culinary Institute of the South
By Carolyn Males Chef Jeff Hollenbeck picked up a whisk. He’d been seized with an unusual inspiration – one that involved a very different kind of artistry. That evening at …
Featured Pitmaster: Just wing it
The pitmaster behind Forrest Fire Southern Smo’kin BBQ shares his method for slow-smoked chicken wings leading up to his appearance at Rock N’ Ribs. Scott Bodkin, a Kentucky boy at …
Featured Pitmaster: Cutting beef, not corners
The chef behind the famed Roy’s Grille in Lexington shares a few barbecue secrets leading up to his appearance at Rock N’ Ribs. Story by Julia Hall Chef Chris Williams …
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Cool side for a hot summer
Elevate your next barbecue with this sweet and slightly spicy watermelon gazpacho. By Lynn Michelle Chef Lynn Michelle is a personal chef located on Hilton Head Island who serves the …
Father’s Day brunch board
MOM ALWAYS SAID THE WAY TO A MAN’S HEART IS THROUGH HIS STOMACH. Story by Carrie Hirsch + Photo by Butch Hirsch There is nothing better than a pancake brunch …
Getting Salty with Chef Herb Britton
THE CULINARY MASTERMIND BEHIND ONE OF THE ISLAND’S MOST ICONIC EATERIES SHARES WHAT IT TAKES TO KEEP CROWDS COMING BACK, YEAR AFTER YEAR. Story by Barry Kaufman + Photo by …
On the flip side
FIRE UP THE GRILL WITH THESE BACKYARD BARBECUE RECIPES BY LOCAL CHEFS AND RESTAURANTS. Story by Bailey Gilliam Summertime and the living is easy, and so should be entertaining your …
BBQ like a pro
8 TIPS FROM A BARBECUE PROFESSIONAL Bob Sutton’s career as a chef began in 1973. After a long career cooking upscale contemporary cuisine, he changed his focus to barbecue in …
