Making Vegan Cool (and Delicious)
Bangin’ Vegan Eats starts a new kitchen residency at Sweatman’s Garden by Matt Poust | Contributing Writer For the past few years, the hum of a generator and the sizzle of a flat-top have been familiar sounds wherever Bangin’ Vegan Eats parked for the day. Now, the...
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Get Your Last Taste Of Summer
As we begin the slow, sometimes painful descent into fall, you will likely see fewer and fewer summer beers available in stores and on taps, many being replaced by the darker and more robust autumn fare. By September, most of us in the south are quite ready for the...
A Little Taste Of Autumn
We’ve made it to September. And sure just last week I was complaining about “season creep,” but this month I generally think of as the turning point. While the fall equinox may still weeks away, what does that day really mean in the south? Late September could be...
A Collaborative Craft Dinner
It only makes sense that Charleston’s world-class culinary scene and emerging craft brewing scene would collide. This has never been more evident with the fifth annual Charleston Beer Week kicking off next week. West Ashley will play host to several events this year,...
‘Season Creep’ Has Officially Arrived
It was July 20 and Southern Tier’s Pumpking, the brewery’s monster fall seasonal Imperial release, a beer of 8.6 percent alcohol by volume (ABV), rich, sweet flavors, and spicy, mouthfilling cold weather goodness, was already on shelves. Along with it, there sat...
Smoke on the Windermere
Earlier this year it was announced that Wild Hare Smokehouse would be opening in the space formerly occupied by longtime West Ashley restaurant Med Bistro (a.k.a. The Med Eatery & Bar). But when the plans fell apart for Wild Hare, their chef, who was now out of a...
A True Taste of Spain
Last week was the debut of West Of’s new food writer, Rachel Castajón. She is a local food blogger and photographer who will be contributing regularly to West Of’s dining section. She, along with her husband Alfonso, is also one-half of The Castajóns, a Spanish food...
A Blonde In The Sun
As a college professor who doesn’t teach face-to-face courses over the summer, the August faculty meeting usually means the end of my break. Classes are soon to begin, syllabi are due, and it’s back to school. But that’s no reason to stop drinking in the summer; it...
A True Friend To Our Schools
For the last century, there have been few industries in the United States that are more rooted in their respective community than the local pizzeria. And while chain pizza places have done little to carry on this tradition, there are still local pizza restaurants in...
Restaurant-Ready
The problem of understaffing in the Charleston food and beverage industry may have found its solution in the award-winning culinary program at West Ashley High School. Churning out culinary competition state champs who are trained in restaurant management and...
The N.E.(w.) IPA
For the majority of my time as a drinker of great American beer, when it came to IPA and Pale Ale, it was always West Coast style. Think of the piney, citrus hops grown locally on the west side of the land, and beginning with one of America’s first brew pubs, opened...
