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KTCHeN Commissary helps local food trucks & vendors get ready for business

KTCHeN Commissary helps local food trucks & vendors get ready for business
August 22, 2018 Charleston City Paper | By Mary Scott Hardaway The standard real estate adage applies when it comes to opening a restaurant: location, location, location. But when you're a mobile eatery, driving hot dogs, ramen bowls, and chicken wings from parking lot to brewery to festival, location is all relative. The real linchpin…
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Semilla close to open on Charleston’s Westside

Semilla close to open on Charleston’s Westside
Aug 6, 2018 The Post and Courier | By Stephanie Barna The bright red walls are now a simple white. Red and yellow Chinese prints have been supplanted by pastel pink chairs and teal wallpaper with a golden sugar skull motif. The transformation of the funky Lee Lee’s into Semilla is finally complete, and the…
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How Food Trucks still influence the Dining Industry

New dishes and new practices help food trucks remain relevant. By Elyssa Goodman Posted: 06/19/18 Updated: 06/25/18 Nobody could've predicted how popular food trucks would become when they began trending on the culinary scene a decade ago. Today, they're still a hot commodity, offering a unique dining experience for foodies as well as a way…
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A Chef with the Heart of a Servant

A Chef with the Heart of a Servant
A Chef with the Heart of a Servant at Swig & Swine Posted on November 26, 2014 by Devany   Last week I had the pleasure of spending a few hours with a remarkable man, Chef Anthony DiBernardo of the relatively new smoked meat (A.K.A. BBQ)  restaurant …Swig and Swine. His restaurant is new to the Low…
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