THE CHARLESTON MAKER'S PROGRAM
CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975

Sage

June 2009
From Field to Fork
Surrounded by small growers and producers, Asheville, North Carolina, may be the Southeast’s most energized farm-to-...

Carolina Gold Rice Stuffing with Wild Mushrooms

Fig, Pear, Arugula, & Herb Salad

April 2008
The Good Earth
Nathalie Dupree digs into spring fare using just-picked plants and herbs from her kitchen garden

January 2009
Samos Taverna

Purée of Roasted Kabocha Squash with Brown Butter & Sage

Duck Breast & Braised Duck Leg with Grits and Root Vegetables

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