Episode 298: The Broken Food System (and how you can help) with Lowcountry Street Grocery

Today I sit down with Lindsey Barrow Jr. and Olivia Myers RD, LD of Lowcountry Street Grocery, Community Supported Grocery and Grocery RX to discuss the broken food systems in our country and our city. This episode is so fascinating because Lindsey and Olivia are on the ground doing some of THE most important work around getting REAL food to REAL people who need it. Please consider donating to support their incredible efforts. I have been a long time subscriber to their magnificent weekly CSA but as you’ll hear in this episode, there’s more we can all be doing.

DONATE: https://www.gofundme.com/f/snap-back-with-lowcountry-street-grocery?attribution_id=sl:808a326f-f765-4446-ba62-e51a4ad71961&utm_campaign=natman_sharesheet_dash&utm_medium=customer&utm_source=copy_link

Follow Them on IG:

Grocery RX: https://www.instagram.com/grocery.rx/

Lowcountry Street Grocery: https://www.instagram.com/lowcountrystreetgrocery/?hl=en

CSG: https://www.instagram.com/communitysupportedgrocery/?hl=en

Episode 297:How the Sausage is Made with Pitmaster Hector Gárate of Palmira BBQ

Hector Gárate doesn’t just slap some meat on a smoker. At his restaurant Palmira BBQ (named for his great grandmother Palmira ❤️) he likens the process in the kitchen to that of a laboratory rather than the backyard leisurely approach that is often associated with “barbecue”. In our episode we discuss how he got started, how he’s dealing with the insanely long lines and why he has taken a VERY scientific approach to not only procedures but costs.

Follow Hector: https://www.instagram.com/pitmastergarate/?utm_source=ig_web_button_share_sheet

Follow Palmira: https://www.instagram.com/palmirabbq/?utm_source=ig_web_button_share_sheet

Episode 296: The NEW Estadio with Jeremy Gozlan

After a serendipitous meeting at a Backgammon club, I realized I was across the board from the brand new chef at Estadio. Jeremy Gozlan follows in the footsteps of Alex Eaton and Alex Lira but he has completely made the restaurant his own; unveiling a brand new menu and an EVEN more intimate experience. We talk about how he got started in the culinary world, what makes him so damn good at backgammon and why he hopes people will come to love Beef heart as much as he does. Jeremy is super talented and also very gentle (and funny) and if you haven’t been to Estadio lately, might I recommend you remedy that very ASAP.

Book Your Reservation at Estadio: https://resy.com/cities/charleston-sc/venues/estadio?date=2026-06-12&seats=2

Follow Estadio on IG: @estadiochs

Follow Jeremy: @jeremygozlan_

Episode 295: Not so ‘Basic Kitchen’ with Eva Suarez and Charlie Layton

Today’s episode features the official NEW owners of a Charleston staple: Basic Kitchen. Charlie Layton and Eva Suarez sit down with me (in matching pink suits no less) to discuss what is on the horizon as BK enters its 9th year. Their tagline is “Cleaner Fuel, Longer Adventures’ and we get into what that means to them. We also discuss how to nurture a team, what keeps them excited about hospitality and SECRET PROJECT no. 3.

Follow Basic Kitchen: https://www.instagram.com/basic_kitchen/?hl=en

Book a Reservation: https://resy.com/cities/charleston-sc/venues/basic-kitchen?date=2026-06-02&seats=2

Episode 294: ‘Merci’ for the memories with Courtney and Michael Zentner

The hype around ‘Merci’ is palpable. People get hot and bothered for Beef Wellington and happily wait in line or reserve a table weeks in advance for the chance to snag a seat in Charleston’s most petite, “it-girl” of a restaurant. I sit down with Michael and Courtney Zentner to hear all about the restaurant’s origin story, what it’s like to be shortlisted for a James Beard Award right out of the gate and how they’ve managed to do the impossible in a very charming but challenging space. Listen to the end where they share a very HOT TIP for how to get a table last minute at this dreamy spot.

Episode 293:The Mad Dog with Mark Bolchoz of Cane Pazzo

Cane Pazzo means “Mad Dog” in Italian, and Mark Bolchoz (Chef and Owner of Cane Pazzo) is here to tell us what led him to open his flagship restaurant in the unsuspecting location of Hannahan South Carolina. Not only am I admittedly obsessed with this restaurant but I think it represents a promising new wave of chefs and restauranteurs moving away from the ultra-depressing trend of “hype beast”, foodie influencer-powered concepts that plague this city and going back to creating real restaurants that will one day become institutions. Mark is unfiltered, honest and super talented and he shares the good the bad and the ugly from the opening days of Cane Pazzo in an extremely refreshing way. We also discuss why NO ONE should have been surprised that Joyland closed after only one year, why David Chang’s risotto take is horrible and how consistency and actually caring about your team and the guest, is concept enough.

Episode 292: Rock The Block with Adam Rothstein on Home Team BBQ

I’ve been hosting the Annual “Rock The Block” Fundraiser at Home Team BBQ for 8 years now. It’s one of my favorite days of the year where the culinary community of Charleston comes together to raise money for children (and their families) who are fighting Pediatric Brain Cancer. Today I sit down with Adam Rothstein of Home Team to talk all about this incredible cause and why you should join us on February 21, 2026. GET TICKETS and come listen to incredible music and eat world class food from some of Charleston’s best chefs.

Get your Rock the Block Tickets: HERE