Thomas Creek Brewery cofounder created fraternity of beer before his passing.
Participants refrain from drinking any alcohol during the month of January as a personal challenge.
Simpson, now CEO, has been leading Project Host kitchen efforts in one capacity or another for over a decade.
Chocolate lover turned maker sweetens the Upstate with over fifty daily flavors of old-fashioned chocolates.
“If you sit at my bar you’re probably going to get a history lesson,” says well-known Greenville bartender Jeni Blyth.
“Seasons and weather create endless learning,” Danielle Pereira says. “It never becomes predictable. The fun of it is endless learning.”
Kristina Murphy moved to Greenville in 2007 to take over the Larkin’s catering operation.
“What I saw pretty quickly, the medium of cocktails, specifically the way Swordfish does cocktails, gives me more tools in my tool belt.” - Bradley Hagen
Brunch is officially canceled, for now. But there’s a good reason. Spaghetti Westurn executive chef and owner Jason Saunders cut back operations to Wednesday through Saturday evening because the recently…
Tania Cienfuegos Harris, pastry chef at Stella’s Southern Brasserie, has held leadership roles in kitchens and some impressive titles, like 2019 South Carolina Chef Ambassador, but she’s relieved to have…
After more than 20 years in the kitchen, Shaun Garcia's planning to slowly migrate his skills to a different medium over the next two years.
Bar Margaret co-owner Sarah Cochran made and served her very first cocktail the night the bar, then operating as Bar Mars, held its soft opening.
A decade into bartending, Ryan Staus credits his talented co-workers over the years for his mixology skills.
How many restaurant concepts can operate in the same kitchen at the same time? Until more recently, the answer would likely have been rhetorical. But it’s 2021, and the obvious…
"@keeppushingchef" couldn’t be a more appropriate social media handle for Urban Wren executive chef Taylor Montgomery.