YOUR TURN: “Goodbye Melet” By John Malik
EDITOR’S NOTE: Recently, Upstate South Carolina was rocked by the tragic deaths of nine members of two very close families vacationing together in Alaska. People in and around the Greenville […]
Operation Cronut
By: John Malik By now the entire food world has heard of and salivated over a Cronut. It’s a doughnut made from croissant dough, says Chef Dominique Ansel, owner […]
Why Take Advantage of Restaurant Week? Look to Stella’s Southern Bistro.
By: John Malik Jason Scholz pays about $8.00 for a whole chicken and in order for his restaurant to be successful as a business, that $8 needs to come […]
What to do with all that Watermelon?
EDITOR’S NOTE: We suffered triple digit temperatures across South Carolina this weekend, but never fear. Our friend Chef John Malik has a way to beat the heat (if you’re 21 […]
YOUR TURN: “The Class of the Field” By John Malik
“Here’s your lunch and if you’ll excuse me” I announced as I handed the paper plates to Juan and Jimmy. I was serving lunch to two professional racing drivers […]
