Chicken Basics from the iOnGreenville/Tin Roof Farm Quarantine Kitchen A whole chicken provides many possibilities and is quite the value when compared to buying cut chicken pieces. In what was the most requested technique by our audience, Chef John Malik details the process of how to bone a whole...

Friends, chefs, and countrymen, lend me your ear. 2019 was a year of change, transition, and more change in Greenville’s restaurant scene. New faces appeared, familiar faces said goodbye and some newcomers solidified their positions in the chess game of hospitality. So, as an homage to the newly departed...

Many Decembers ago I was the executive sous chef of Charleston’s Mills House Hotel and how I loved working there. Every day brought something new and with multiple outlets and a dedicated staff, there was rarely a challenge we couldn’t handle. The Mills House has one of Charleston’s must-visit...

David Porras was smiling a smile that would’ve been at home on a Bond villain. Not an overtly evil smile like the one found on Donald Pleasance’s Ernst Blofeld, more of a satisfied smile. The kind of smile on Christopher Lee’s “Scaramanga” when his giant Solex laser ignites Bond’s...