Charleston's Menu

Sauce innovations, sauce disruptions, bottling, production, and more. Executive chef at Edmund's Oast Bob Cook joins us to talk about all things sauce.

There are now several Husk restaurants across the south, how are they different from the original and what does this tell us about cities' culinary identities?

When you weren't paying attention, Congress changed the laws around tipping. Can you trust that your tips are going to your waiter now? Will this be the end of tipping?

What's the problem with breakfast for dinner? Plus: the Spirited Brunch is back and it's bigger than ever.

Santel Powell and Mike van Beyrer join us to talk about some unusual wine and "cheese" pairings.

Hanna Raskin and Robert Moss discuss how the InstaPot has revolutionized deviled egg preparation and talk to Kim Jamieson about tourism in South Carolina. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

All about soft shell crabs. Plus: Rosé wine is more complex than you might think. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

Dining in the reconstruction era. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

We tried making the Charleston Waffle, and it went ok. Plus: the original Brooklyn barbecue, pastrami, and how it may be poised to kill bacon. Also restaurant chairs are tricky business. Find the Charleston Waffle recipe here: https://www.postandcourier.com/charleston-waffle-recipe/article\_7fd1a1f8-27c1-11e8-a41b-3bbcf5a74b45.html Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

Hanna talks to Sara Franklin about her new book on Edna Lewis, plus Hanna and Stephanie recap 2018 Charleston Wine + Food. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)