The State of things. I am bulldozed with emotion this week due to the terrible floods in SC. My heart can’t hold all of the devastation to my home state, along with all of the bad things going on in the world. It’s just too much. I posted yesterday about how you can GIVE to Harvest Hope.
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Yes, my friends, that is a Shock Top Pretzel Wheat beer in a pretzel cone coated in CHOCOLATE. #euphoria2015 #shocktopbeer #plusisequal A photo posted by @gapcreekgourmet on Sep 19, 2015 at 9:23am PDT The folks @edibleupcountry @duesouthcoffee. Just a few of the amazing people in #yeahthatgreenville that rock our foodie world! #euphoria2015 A photo posted
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Happy Fall everyone! Can you believe this weather? My Travelers Rest Brunch Bunch met at Soby’s last week and I sat outside in the sunshine sipping on a Mimosa before heading inside for brunch. Tell me THAT’s not heaven! IN THE KNOW. Competition Dining wrapped up in Greenville last week. Cliff’s Chef Todd Warden and his
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Competition Dining wrapped up in Greenville this week, and Cliff’s Valley Chef Todd Warden and teammates Kevin Furmanek and Scott Denomme walked away with the red jackets, $2,000, a beautiful chef’s knife and will go on to represent Greenville in the Competition Dining finals in Raleigh on Halloween weekend. Tickets go on sale September 24
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s8m4s8qwdhx Let’s talk about the amazing food I’ve been eating this week. First, there was Sunday’s Secret Table Dinner. Yes, I know, I’ve already shouted its praise from the rooftop… or Monday Mashup (same thing), but this free form creme brulee was revolutionary. And to know, that the dish was a one time shot deal?
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