Caviar & Bananas, Charleston’s favorite gourmet market & café, welcomes
Scott Roule as executive chef. In his new role, Roule will be responsible for all culinary operations of both
Caviar & Bananas locations, including menu development for breakfast, lunch, dinner, brunch and happy hour
as well as overseeing the expansion of its p.m. offerings and Gourmet-to-Go catering service.
“This is a very exciting time for Caviar & Bananas and we are thrilled to have Scott join the team,” states Margaret Seeley Furniss, partner of Caviar & Bananas. “As we near our fifth anniversary, Scott will be instrumental in taking us to the next level and we look forward to introducing him to our loyal guests as well as those experiencing C&B for the first time.”
“I have been admiring Charleston’s food scene for years and am delighted to be part of this community,” says Roule. “I look forward to showcasing the C&B experience both in our restaurant and the comfort of our clients’ homes.”
Continue reading "Scott Roule Named Executive Chef of Caviar & Bananas" »
Howard LaFour was born in Singapore, and spent the first seven years of his life there before moving to Lincoln, Nebraska. Inspired by his mother's cooking, he commenced a career in New Orleans at age eighteen under French Master Chef, Rene Bajeux, at Rene Bistrot in the Pere Marque Hotel. After Hurricane Katrina, Howard relocated to Washington D.C. for three years and worked under Chef Yannick Kam of Le Paradou. He then worked at Citronelle under French Master Chef and James Beard Outstanding Chef Award winner, Michel Richard.
In 2008, he decided to move to Charleston, because he felt that it had the appeal of New Orleans with a dynamic culinary culture. He took a position at Cypress and worked under Craig Diehl, where he most recently held the position of sous chef. He arrives at Muse in March of 2011, where his European training naturally complements the restaurant's offerings.
Click here to see some of Chef's delicious creations. Muse Restaurant & Wine Bar is at 82 Society Street in the King Street Fashion District. To make reservations, call (843) 577-1102 or click here to make reservations online.
From breakfast pastries, desserts and petit fours to artisan breads and pies, Paige’s Incredible Edibles (P.I.E.) will make you very, very happy. Owner and Executive Pastry Chef Paige Young is a graduate of the College of Charleston and the Notter School of European Pastry & Arts. You may have tried the delicious mini-tarts she cooked up for the Cooper River Bridge Run's Taste of the Race.
Just steps west of King & John Streets, stop by in the mornings for coffee and a croissant or in the afternoon for a mid-day treat. P.I.E. caters as well! Watch for P.I.E.treats at restaurants, weddings and catered affairs around town.
P.I.E. Bake Shoppe is located at 5 Warren Street in the Upper King Design District of downtown Charleston. They're open Monday-Friday 7:30 am-4:00 pm, Saturday 9:00 am-2:00 pm. 843-720-SHOP (7467).
The Charleston City Paper recently published a great article on the man behind the life-changing dishes at Halls Chophouse in their article "Six talented Charleston chefs who deserve your love and devotion".
Eric Doksa writes of Chef Matthew Niessner:
"Let's be honest, the first things that come to mind when we think about Halls Chophouse are the big, juicy, dry-aged rib-eyes and the attentive service. When we walk in the door, we expect a big welcome from a member of the Hall family in addition to some excellent food. But most people don't have a clue who's responsible for running the kitchen at Halls. It's time we pay respect to Executive Chef Matthew Niessner, a guy who can cook more than just a steak. The menu regularly features a variety of creations: braised Maple Leaf Farm duck with fingerling potatoes, pan-roasted chicken with Sea Island Red Pea succotash, and, most recently, a cornmeal and Old Bay-dusted soft-shell crab on white bean, corn, green bean, and roasted tomato succotash, finished with a creole remoulade. Oh, and we can't forget about the long list of side dishes, which stand up as some of the best in town, proving that Niessner's talents go way beyond red meat."
Halls Chophouse is located at 434 King Street in the Upper King Street Design District. To read the full Charleston City Paper article, click here.
The next L.I.M.E. (Local Impromptu Moveable Evening) will be a Mardi Gras Dinner on February 25th from 6-10 pm. The event features Chef Stephen Ollard, the Executive Chef of Amen Street Fish and Raw Bar. He will be serving up some delicious New Orleans style cuisine for his LIME. Wine Connoisseur Malia Camens will also be there.
This event benefits Fields to Families, a non-profit that eases hunger in the Lowcountry by gathering nutritious crops from generous farmers and then distributes the harvest to agencies such as Meals on Wheels, local food pantries, soup kitchens, shelters and churches.
For $125 you can enjoy this all inclusive dinner (dinner, beverage, gratuity and tax). The location will be revealed 2 days before the event to confirmed guests only! There are only a few seats left, so get yours today. Tickets can be purchased online at their website HERE.
One of the finest chefs in Charleston, S.C. – a city filled with culinary excellence – will soon take his craft to the prestigious James Beard House. Executive chef Jeremiah Bacon of Oak Steakhouse and the recently opened The Macintosh, will cook at the renowned establishment February 2nd as part of Carnivores’ Delight, a celebration of beef hosted by the Certified Angus Beef ®brand.
Regarded as the Carnegie Hall of culinary professionals, the James Beard House has hosted dinners by many of the most notable chefs in the world. Bacon will prepare a Certified Angus Beef ® brand Prime Cap of Ribeye with Aligot Potatoes, Sweet Potato Coins, Butter-glazed Kohlrabi and Sauce Bordelaise.
“Jeremiah is one of the finest chefs in Charleston, and I’m excited to share the kitchen with him,” said Scott Popovic, corporate chef for the Certified Angus Beef ® brand. “The dinner is a chance for guests to reignite their love affair with beef and they will experience beef at its very best.”
In addition to Popovic, Bacon will be joined by Mark Stark of Stark Steakhouse in Santa Rosa, CA; Cindy Hutson of Ortanique on the Mile in Miami, FL; Darryl Harmon of Water Works Restaurant & Lounge in Philadelphia, PA; and pastry chef Megan Romano of Chocolate and Spice Bakery and Café in Las Vegas, NV.
Palmer Quimby, General Manager of Chai's Lounge, has recently introduced Christopher Stallard as the new Executive Chef. For the last four years Stallard was a Culinary Instructor at the Art Institute of Charleston where he taught Garde Manger, Asian Cuisine, Art Culinaire, A la Carte Dining Room and Dining Room Operations.
A Summa Cum Laude graduate from Johnson & Wales University in Charleston, Stallard began his career in Knoxville, Tennessee. During his time in Knoxville he won $10,000 for Best of Show in the 6th Annual Bacardi Recipe Classic and the AAA Four Diamond honor for Orangery restaurant, a distinction not held since 1993.
Christopher Stallard has worked numerous Wine & Food Festival events, special dinners with local chefs, participated in Chef's Feast and Guerilla Cuisine. He was the interim Pastry Chef at Tristan restaurant in 2009 and served as the Culinary Mentor for the 2011 Wando High School Pro-Start Culinary Competition team that won the state title and finished fourth in the national competition.
