Hidden F&B

 Jason Male is a bartender at SNOB in Charleston. SNOB stands for Slightly North of Broad, and it's one of the bastions of Charleston's restaurants Jason talks about how he keeps it fresh, what Charlestonians love to drink, and new American gin. Jason Male, on the Hidden F&B Charleston.

Alex Eaton of Estadio, the elegant tapas restaurant in Charleston, has had her baby since this conversation. Depending on when you go, you might see her in the kitchen with a baby strapped to her as she does the dance required to cook in an open kitchen. Alex Eaton, on the Hidden F&B Charleston.

Damian Sandoval is the executive chef and he's bringing a mixture of his own Mexican background and a whole lot of other cuisines to Coterie in Charleston,  but he won't show off and make fancy food just to make fancy food. He won't cook anything he wouldn't eat at home, And, also? He was inspired to cook when he was young by a rat. Damian Sandoval, on the Hidden F&B Charleston.

 Carter Currey from Halls Chophouse in Charleston runs the beverage program at this mainline restaurant. He's so settled in that you'd never know he had a life as a nomad before he settled down in Charleston. Carter Curry, on the Hidden F&B Charleston.

 Jill Matthias of Chez Nous and Juan Cassalett of Malagon are married and it seems their temperaments and their separate restaurants complement each other. Jill Matthias and Juan Cassalett on the Hidden F&B Charleston.

This episode was recorded as Michael and Caitlin Toscano were about to open their new place, Da Toscano Porchetta Shop and they were scrambling, but they were nice enough to stop and chat. In fact, if you listen carefully, you may hear the background conversation of construction. The shop has since opened, after a brief flood, and the two are juggling that and their other businesses while keeping it delicious. Michael and Caitlin Toscano, on the Hidden F&B Charleston.

Did you do Dry January and now you want to extend that feeling a little bit? Emily Heintz of Sechey says Sechey stands for “dry-ish,” which means you can go with the non-alcoholic stuff in her store all the time, or when you just feel the need to dry out a little. She's latched onto a big trend, and Target has noticed and is putting Sechey non-alcoholic beverages in their stores. Emily Heintz, on the Hidden F&B Charleston.

Christine England started Lowcountry Eat Out as a little Facebook group to connect restaurateurs with people looking to buy their overstocks during COVID. It's grown to almost 100,000 followers and restaurant owners say the attention this group has given them may have saved them. The only rule? Don't yuck on someone's yum. Christine England, the creator of Lowcountry Eat Out, on the Hidden F&B Charleston.

We talk with Kari Weaver of Charleston Wine Festivals. Now, this isn't the huge Charleston Wine and Food Festival you may be familiar with – this is much more casual. This weekend, in fact, is the Mimosa Festival – and who doesn't need a Mimosa on the weekend? Kari Weaver,on the Hidden F&B Charleston.

Lynn Hobart is the owner of the food truck Seoul Ah's Gourmet Korean Hot Dogs and More. I first met Lynn when she was with a friend of mine at Charleston's Wine and Food Festival. She shook my hand and said I should have her on the Hidden F&B. She would need that kind of spirit because, shortly after we spoke, her house caught fire and she and her partner lost a week's worth of pop-up income and had to live in a hotel for a while. She's back in business now, though. Lynn Hobart, on the Hidden F&B Charleston.

We talk with Jim McCourt and James Walsh, owners of Prohibition. Prohibition is celebrating its 10th anniversary this month, and that's quite an accomplishment in these days of bars that trend and fade. The two talk about the changes they've seen on busy King Street, and why, despite their lovely Irish accents, they didn't open an Irish bar. Jim McCourt and James Walsh on the Hidden F&B Charleston.

Kevin Johnson of the Grocery is venturing out into the 'burbs with his new restaurant, Lola Rose.

Tracey Richardson brings the sweet heat with her Lillie's of Charleston barbecue sauces, hot sauces, spices and rubs, and now, popcorn. Tracey talks about how these sauces went from her dad's restaurant when she was young, to bottles on Charleston grocery store shelves, and on Amazon nationwide. Tracey Richardson, on the Hidden F&B Charleston.

Don't call Lauren McDuffie a chef – she says she's a professional home cook and she wants to keep it that way so she keeps enjoying cooking. Lauren's got a new cookbook, Southern Lights, coming out June 6 and she talks with us about how she wants to lighten up southern food.

Maybe you've heard of kombucha. Maybe you've heard of hard cider. But have you heard about hard kombucha? It would be hard to find two nicer people to introduce you to the concept than Marissa and Clay Carlisle of Beve Bene Brewing in Charleston. Beve Bene Brewing on the Hidden F&B Charleston.

Jason DuPree, executive chef of Johns island's Blu Oyster Sushi + Seafood is one of the few African American executive chefs in the Charleston area and he has some opinions on what it takes to succeed.

Bintou N'Daw fell in love with Charleston when she saw how similar it was to her native Senegal. She decided it was the perfect place to relocate her New York business making African sauces, Nafi's Original Sauces. Bintou N'Daw on the Hidden F&B Charleston.

Bethany Heinze, GM of the James Beard semifinalist restaurant Vern, talks about how it all started, natural wines, and why she loves working with her husband.

Tara Pate of Daysie Syrups talks about how the pandemic let her focus on solving a problem -- finding a natural syrup for her coffees!

Scott Hansen builds a beer empire.

Registered dietician talks about her elderberry syrup and how it grew into a business.

Shamil Velazquez is juggling two restaurants...and he loves it.

Diego Funes brings Buenos Aires empanadas to Charleston

Rancho Lewis GM Patty Arredondo talk tequila, hatch chiles, and opening a new restaurant.

Chef Alec Gropman on opening 2 new restaurants in Charleston

Jeanne Oleksiak of Herd Provisions.

Don't like dessert? Edmunds Oast pastry chef Heather Hutton says you just haven't tried hers yet.

Ramon Taimanglo of Park and Grove talks taking a gamble and whole hog.

Tanya Gurrieri of Salthouse Catering talks weddings in a post-Corona world