"Dinner at [REDACTED] was the best meal I ate in Greenville. Hands down."
Veteran Euphoria attendees know it’s important to pace themselves because Sunday brunch and Sunday Supper are not to be missed.
Soby's, located in downtown Greenville, marked two decades on Friday, September 22.
Saturdays at Euphoria are not for the faint of heart.
Euphoria’s Friday night line-up, from the VIP Experience to the Taste of the South, was exactly what food festival goers look for in terms of range and overall options.
Highlights included Husk’s pine rosin potatoes with cultured cream and southern caviar, which chefs Sean Brock and Jon Buck prepared amid a swarm of onlookers and photographers.
Today, there’s one raw treat that’s currently making it big on the casual dining scene — poke.
It's time to get your eat on.
Brock will participate in Thursday night's Greenville Kick-Off Party.
McDaniel and a representative from Remy Martin, a French firm that produces cognac, plan to offer a white, milk, and dark chocolate to complement three liqueurs: Remy Martin 1738, Cointreau, and Cointreau Noir.
Euphoria Associate Director Jennifer Dennis says, in her opinion, this is the must-do event of the entire weekend.
Asheville, N.C.-based chef Justin Burdett plans to help us appreciate the culinary possibilities of veggies by preparing an organic, plant-based dinner at next week’s Euphoria food festival.
The winning recipe will be served in all Greenville County Schools during the 2017-18 school year.
What makes a perfect biscuit? That’s a question we asked the chef.
The latest venture from Sidewall Pizza owners features a mid-mod eclectic vibe that isn't quite white tablecloth but several notches above a dive bar.