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Spring has Sprung with this “Secret Fire” Blanco Tequila, Grapefruit Vinegar, Cocchi Rosa, Cointreau Soda, Mint #spring #cocktails
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Another Saturday night.... For some of the best fried seafood, steamed local oysters, local craft 🍻, and 🌅 views! . . . . . . . . . . #bowensisland #bowensislandrestaurant #bowensislandrestaurant1946 #bestsunsetever #bestsunsetsever #lowcountry #lowcountrylove #lowcountryliving #oysterseason2017 #chs2018 #chseats #chsdrinks #weloveourcharlestonbreweries #weloveourcharlestondistilleries #helloweekend #spring2018 #getinline #follycreek #follyriver #follybeach #follybeachsc
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@Mr3scrabpot Best Seafood in the World 🌎🌎 415 Dave Lyle Blvd S Rock Hill sc 🦀🦀🦀🦀🦐🦐🦐🦐🦂🦂🦂🦂🦂 WWW.MR3SCRABPOT.COM for our menu and hours of operation @Mr3sCrabpot #tasteofcharlotte #friedlobstertails #Lobster BIG pLaTes!! #CRABLEGS #CRABLEGS #SHRIMP #lobsterroll #poboy #CHArlotte #catfish #croaker #whiting #sc #rockhill #charlotteeats #postmates #crawfish #seafood #seafoodboil #seafoodrestaurant
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Lobster Sunomono | shiso pesto, cucumber, dragonfruit, pickled vegetables
Congrats Chef!!!
#carolinachefs
We're thrilled to officially announce Chef Blair as Executive Chef! Get to know him a little more: Poogan’s Hospitality Group has named Chef Blair Machado as Executive Chef of the group’s flagship and namesake restaurant, Poogan’s Porch. Machado’s hiring continues a growth path for the new ownership team of Chef Dan Doyle and Bradley Ball. The duo purchased Poogan’s Porch and Poogan’s Smokehouse in October 2017 from Ball’s parents, who had owned Charleston’s oldest Southern restaurant since 1978. Ball helped his family grow the business throughout the years, becoming a managing partner with his parents. In 2007, Chef Doyle became executive chef at Poogan’s Porch and then became Chef Partner in 2013. Chef Machado joins Poogan’s Porch with an extensive resume’ in kitchens throughout Charleston and Virginia. Most recently, Chef Machado was Chef de Cuisine of Indaco, after serving as sous chef and then executive chef of Park Café. In addition, he was also the butcher at FIG after moving to Charleston in 2011. Other stops include Lana as sous chef and Warehouse as a consultant. “It’s exciting to be a part of such a Charleston landmark, and I’m looking forward to working for an owner like Chef Doyle, who has been in the trenches and is now an owner,” Chef Machado said. “I wanted to take on a position where I could really lead a talented team like we have at the Porch. Bringing my whole animal butchery program to the restaurant is exciting for me too. “Our favorite Lowcountry and Southern dishes will remain – they are the foundation and what people love and expect. We’ll be developing some new menu items and offer nightly specials that allow me to use my training in French and Italian cuisine.” Chef Machado started his cooking career in the kitchen at 2941 Restaurant in northern Virginia with his mentor Chef Jon Krinn. He also spent time in the kitchens of Can-Can Brasserie as sous chef and Acacia Mid-Town, both in Richmond. “I’ve watched Chef Blair’s career since he moved to Charleston, and have always been impressed by his cooking, creativity and butchery skills,” said Chef Doyle. “He brings a new dimension to our kitchen with his butchery expertise. Chef Blair also has a commitment to working with local farmers and fisherman to use the freshest ingredients available. We’re looking forward to seeing his new menu additions using his French and Italian experience – especially his fresh in-house made pasta.” Chef Doyle will continue his guidance and direction of both kitchens at Poogan’s Porch and Poogan’s Smokehouse as well as the group’s catering division. “Chef Blair is tremendously talented, and we’re very excited to have him join the team,” said Ball, who as owner also oversees the operations of the hospitality group. “His knowledge of local ingredients and the whole animal butchery adds a level of expertise to the Porch that continues to push us forward and evolve as restaurant that’s been serving Charleston and visitors for more than 40 years.
Chefs of Carolina
Chefs of Carolina
@@chefsofcarolina
- @HegesRestaurant in @FreshfieldsSC at @kiawahresort & @Seabrook_SC , has Soft Shell Crabs in! One of our favorite t… https://t.co/EEuri223Sb
about 4 weeks ago - RT @PoogansPorch: We're the oldest original Southern restaurant in town - and our recipes still stand the "taste of time." Chef Issac broug…
about 4 weeks ago - RT @HallsGreenville: It’s Sunday Funday! You know what that means, $5 burger night in the bar 5-10pm!
about 4 weeks ago - RT @crawfordnson: Stuffed Pappardelle Pasta, Buttered Clams, Spring Onion, Sprouted Wheat Berries.
#spring 🌱
about 4 weeks ago - RT @crawfordnson: Crispy Pork, Braised Cabbage, Caraway Jus, Mustard Slaw, Dill.
#raleigh
#neighborhood
about 1 month ago - RT @HighWireCHS: We were humbled (and very surprised) to receive the @chswineandfood award for Outstanding Beverage Contribution last week.…
about 1 month ago - RT @Highland_Avenue: Cheers to the weekend! Muddy River Spiced Rum, Ginger Beer, Apple Cider, and Sorghum Syrup.@muddyriverdistillery https…
about 1 month ago - RT @hallschophouse: Introducing Halls Golden Ale, our own private beer brewed by @wickedweedbeer! Thanks @SoEagleSC for making this possibl…
about 1 month ago - Stone Crab Claw & Shrimp Cocktail with House Made Cocktail Sauce & Mustard Aioli at Hege's Restaurant at… https://t.co/7PPsTO0qJG
about 2 months ago - Lowcountry Snowpocolypse 2018
about 4 months ago