A Forkful of Folly
Taste of Folly returns this month with a weekend of eating and drinking the best the island has to offer from Staff Reports Locals and visitors are all invited to eat and drink their way through Folly Beach’s unique culinary scene at the annual Taste of Folly festival...
MORE DINING
Still Crabby After All These Years
Locals come out to celebrate Folly Beach Crab Shack’s Sweet 16 birthday party By Lorne Chambers | editor “As I look back over the last sixteen years, I have been blessed with more than I could have ever imagined or dreamed,” says Folly Beach Crab Shack owner Ron Hill....
A Folly Beach Tradition
Planet Follywood’s annual Thanksgiving potluck embodies the spirit of community By Lorne Chambers | Editor Thanksgiving is a time for family and friends to get together, enjoy some food, and be thankful for what they have. If you live on Folly Beach, then you have...
Recipe of the Month — November 2015
Cranberry Cream Cheese Dip By: Lindsey Chambers INGREDIENTS: • 1 12oz package fresh cranberries • 1/4 cup green onion, chopped • 1/4 cup cilantro, chopped • 1 small jalapeno • 1cup sugar • 1/4 tsp cumin • 2 Tbsp lemon juice • dash salt • 2 8oz packages whipped cream...
Folly’s Asian Invasion
Food from the Far East is making a big impression on Folly’s cuisine scene By Lorne Chambers | Editor It wasn’t so long ago when the culinary landscape on Folly Beach was rather limited. But in the last several years, a host of small but innovative restaurants have...
Recipe of the Month — October 2015
Thai Chicken Cabbage Salad By Krysta Lubold This versatile dish can be served hot or cold; a top a bed of brown rice, rolled into Bibb lettuce wraps, or tossed together with soba noodles. For the Salad: • Rotisserie Chicken (white and dark meat pulled off the bone) •...
One Claw, That’s All
The sustainable stone crab provides a rare treat for diners By Lorne Chambers | editor It’s a bit of a misconception that local oysters are always and only available in Charleston during months with an “R” in them. In actuality, local oysters are not quite ready to be...
Recipe of the Month — September 2015
Rum Punch From Hank Weed, owner of Chico Feo Ingredients: • 1 part sour (lime juice) • 2 parts sweet (simple syrup made w/ cane sugar) • 3 parts power (rum, Mount Gay preferred) • 4 parts weak (water) Directions: 1. Put all ingredients together and shake vigorously....
A TASTE OF MEXICO ON FOLLY BEACH
GiGi's Taqueria serves up real-deal Mexican street food with a Folly attitude By Lorne Chambers | editor In many metropolitan areas, including parts of Charleston, food trucks are all the rage. Often selling things like braised pork belly and Brussels spout flatbread...
RECIPE OF THE MONTH — AUGUST 2015
BOURBON BACON JAM By The ‘Wich Doctor Owner & Chef Jeff Butler Yields 3 1/2 cups. Enjoy on steak, meaty fish, omelettes, or just about anything! Ingredients: • 1 & 1/2 Pounds of bacon (uncooked, chopped in 1-inch pieces) • 1 Large yellow onion • 1/2...
The Evolution of Bert’s
They may doze … but they never rest on their laurels By Lorne Chambers | Editor Open 24-hours a day, 365 days a year, Bert’s Market on Folly Beach literally never locks its doors. In fact, last month during the massive renovations to the island’s grocery store, the...