Dogwood Custom Knives gives local chefs an edge in the kitchen
“He’s adding another layer to the food beverage community,” says Jason Scholz, executive chef of Stella’s Southern Bistro and Brasserie. “In the movement of making everything local, he’s filling in the gaps and adds another piece of fabric to the Upstate’s culture.”
Fork & Plough to open in 2017 as Overbrook’s first restaurant
Jointly owned by Shawn Kelly, current executive chef of High Cotton Charleston, and Roddy Pick and Chad Bishop of Greenbrier Farms, Fork & Plough will have an “ever-evolving menu focused on seasonality” and feature Greenbrier meats and vegetables as well as prepared foods, onsite butchering, specialty items, and beer and wine.