Spartanburg’s Culinary Culture Continues

Spartanburg’s Culinary Culture Continues

Sarah McClure never dreamed of growing up to be an accomplished chef. But here she is, killing it. McClure, co-owner and chef of Southside Smokehouse in Landrum, has been named one of four 2018 South Carolina Chef Ambassadors. The program is a joint initiative between the South Carolina Department of Agriculture and the South Carolina Department of Parks, Recreation & To

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Three Spartanburg County Chefs Serve Up Their Secrets

Three Spartanburg County Chefs Serve Up Their Secrets

As a fourth-generation South Carolina farmer, I’m always interested to see how chefs showcase our regional staples on their menus. While Spartanburg County is renowned for peaches, our unique corner of South Carolina is home to a number of seasonal delights. I talked to three local chefs about the ways they highlight our area’s artisanal foodstuffs and here’s what they ha

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The Sparkle City Pizza Scene

The Sparkle City Pizza Scene

When I told my girlfriend that I had been asked to write an article about Spartanburg’s pizza scene, she crunched her face into a quizzical smirk and asked, “What pizza scene?” The attitude was expected. My girlfriend is a bona fide Yank—born and raised just outside of New York City—which means, among other things, that she maintains a steadfast discrimination toward

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Meat and Three: It’s What’s Cooking in Spartanburg

Meat and Three: It’s What’s Cooking in Spartanburg

By Jan Scalisi , produced in cooperation with the HubCity Writers Project. If you’re visiting Spartanburg County—and would like to think that you’re doing a fine job of taking in its special culture—be sure to do this before you leave: Relax your belt buckle a notch, loosen your traveling pants, and take in some Southern-style comfort food. The locals will tell you tha

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A Tale of Two Distilleries

A Tale of Two Distilleries

By Sharon Purvis, produced in cooperation with the HubCity Writers Project. If you ask ten people to name ten things that they associate with the Southern Appalachians, it's a pretty safe bet that most of them will include moonshine on their list. And with craft breweries and distilleries on the rise, it was only a matter of time before legal hooch made an appearance-but it's

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Eat a Plenty

Eat a Plenty

By Brad Wright, produced in cooperation with the HubCity Writers Project. I’ve always heard that 9 out of 10 restaurants fail in their first year. It stands to reason, then, that any restaurant that survives into its sophomore year and beyond must offer superior food, atmosphere and service. It would take me more space than I’ve been allotted to extol the many wonderful

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