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The Food & Drink Issue O C TO B E R 2 02 6

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LIFESTYLE LETTER

Good Food, Great Memories, Full Hearts I love food. Not just eating it, but everything surrounding it. The stories behind a recipe, the people gathered around a table, the traditions passed from one generation to the next. To me, food has always been about much more than what’s on the plate. It’s about the memories we make along the way. I like to think I am making memories right now, in my own kitchen. I love teaching my kids to cook, pulling out my Nonna’s old pasta maker and inevitably making a spectacular mess. The food doesn’t have to be perfect. What matters is that we’re together, that we’re talking and laughing, and that I’m passing along a little piece of where we came from. I hope one day they tell their kids about the meals we made together and make new memories with their own families. Food has always been so closely tied to travel for me, too. I tie the meals, flavors, and smells directly back to the places where I experienced them. This month, we’re taking a closer look at Valencia, the birthplace of paella, and although I haven’t been to Spain since high school, I’m instantly transported back to that trip, laughing at the memories and remembering who I was at that time. And gosh, does Basil bring back memories, too. I’ve been going there since my College of Charleston days, when I’d stop by their original King Street location after my late night shifts. To this day, I dream about their Tom Kha Gai soup. I cannot go to that restaurant and not order it. It’s that delicious. One spoonful, and I’m right back there, sitting at a table downtown, probably much later than I should have been eating. I truly enjoyed learning more about Basil’s owner, Henry Eang, whose own journey to Charleston is an incredible story of perseverance, family, and finding home. I hope you enjoy getting to know the person behind a restaurant that has been part of my own story for so many years. Food gives us a way to connect to a place, a memory, a culture, and most importantly, to one another. So this month, I hope you’ll linger a little longer around the table. Try something new. Revisit an old favorite. Share a meal with someone you love. Because at the end of the day, the food is wonderful, but the memories we make around it are what stay with us. Cheers!

TAY L O R W O O L M A N , P U B L I S H E R @MOUNTPLEASANTCITYLIFESTYLE

October 2026 PUBLISHER

Taylor Woolman | taylor.woolman@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Jeff Nelson | jeff.nelson@citylifestyle.com AC C O U N T M AN AG E R

Mary Elizabeth Branham mary.elizabeth@citylifestyle.com CONTRIBUTING WRITERS

Sarah Rose, Ashley Nelson, Haley Williams, Megan Banker C O N T R I B U T I N G P H OTO G R AP H E R S

Lowcountry Launch, Cassandra Castaneda, Cameron Wilder, Huge Galdsones

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Otto LAYOUT DESIGNER Amanda Schilling QUALITY CONTROL SPECIALIST Marina Campbell

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Mount Pleasant City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Mount Pleasant area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Mount Pleasant City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

14 Featured

14 18

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Heart Behind Basil

Discover the inspiring journey behind one of Mount Pleasant’s beloved Thai restaurants.

Designed to Live Beautifully

Tour a stunning backyard where custom design, smart technology, and outdoor living come together beautifully.

Lifestyle Letter

Chef ’s Selection FOOD + BEVERAGE

Inspired By HOME + DESIGN

Travel Journal FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Our Town FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Events

Savor Valencia

From paella to palaces, discover the very best of Valencia, Spain.

On the Cover Gather around. This month, we’re celebrating the meals that bring us together, the flavors that tell our stories, and the memories made one bite, sip, and shared table at a time.

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T HE HE A R T

B E H IN D B A S IL HENRY EANG’S REMARKABLE JOURNEY FROM CAMBODIA TO THE LOWCOUNTRY, AND THE RESTAURANT EMPIRE HE BUILT ALONG THE WAY.

ARTICLE BY SARAH ROSE

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Growing up in the small village of Pursat, Cambodia during the turbulent civil war era of the 1970s, Henry Eang lived with his family in the back of a noodle house that had no electricity, and with no running water, they bathed in the river. Through the first half of first grade, he walked half an hour each way to school and back. Then, under the Khmer Rouge regime from 19751978, he and his family were forced out of their home and made to live in a rural labor camp. When Vietnam invaded Cambodia in 1979, the family fled to Thailand.

“In the mid-1980s, Henry visited Charleston for the first time and fell in love with the city.”

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N T P L E ASA N T

From there, an American group based in Rock Hill, South Carolina sponsored Henry, his parents and siblings to move to the United States, helped them find jobs, enrolled the children in school and paid their rent until they could make it on their own. No one in the family spoke English. In the mid-1980s, Henry visited Charleston for the first time and fell in love with the city. After graduating from high school, he attended the College of Charleston for a year and a half before transferring to Winthrop, where he earned a degree in accounting.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Having worked in restaurants throughout middle school, high school and university, Henry realized early on that a career in accounting wasn’t for him. Since his interest was in the food and beverage industry, he moved to Atlanta, where he took a position in a Thai restaurant. In the meantime, his brother Chai Eang, who lived in Charleston, suggested that they should open a Thai restaurant downtown. In 2002, the brothers launched Thai Basil on King Street. It was a success. When the space next door became available in 2005, they

opened Chai’s Lounge and Tapas. In 2009, Chai expanded Thai Basil with a location in uptown Charlotte, North Carolina. Later, he added others in Greenville and Columbia. In 2011, Henry opened Thai Basil in the Seaside Farms area of Mount Pleasant and in 2019 he opened the one in Park Circle. For Henry, the most rewarding aspect of being a restaurateur is not having to answer to anyone else because he does it all –from cooking in the kitchen, to washing dishes. “While it can all be somewhat stressful, I enjoy the work, it’s therapeutic,” he said,

“When he’s not working, Henry enjoys fishing, dining out with his wife and their teenage son and daughter – and of course, cooking.”

adding that of the menu’s extensive –and authentic– selection of delicious choices, his favorite is the pad Thai. Other favorites include appetizers such as stuffed shrimp, fried wontons and dumplings; tom yum kung and tom kha gai soups; Barramundi, Masaman, green and red curries; pad woon sen and pad kee mow noodle bowls and other mouthwatering entrées such as green papaya shrimp salad. In addition, Henry has taken a hands-on approach to Thai Basil’s interior and patio design, devoting the time to work and travel with an architect. Together, they’ve created a refined, contemporary environment softened by elegant textiles, lighting, art, accessories and layout. When he’s not working behind the scenes or running the front of the house, Henry enjoys fishing in the Lowcountry waterways, dining out with his wife and their teenage son and daughter –and of course, cooking. His favorite dish to make at home, he said, is soup, specifically one with a pork broth base, to

which he adds bitter melon, a healthy, tropical fruit that is shaped like a cucumber and that he stuffs with ground pork. Sometimes his son, who enjoys making pasta, helps in the kitchen, and his daughter is starting to take an interest in the culinary arts as well. Every other spring, Henry, his wife and their children travel to Cambodia where they observe the Tomb Sweeping holiday with his large family of brothers, sisters, nieces and nephews at the burial sites of their ancestors. To honor the memory of loved ones and celebrate their transition to the afterlife, the descendants offer gifts such as food and drinks. There’s always something special about coming home to Mount Pleasant, where Henry said he loves living “because of the people, as well as its proximity to the restaurant scene in Charleston. It’s the best place in the world. To experience a taste of Thailand, book a reservation at eatatbasil.com/ mt-pleasant/.

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Designed

to Live Beautifully

A POOL CAN BE BEAUTIFUL. BUT THE BEST POOLS DO MORE: THEY TRANSFORM THE WAY A FAMILY LIVES AT HOME. ARTICLE BY ASHLEY NELSON PHOTOGRAPHY BY LOWCOUNTRY LAUNCH Some backyards simply hold a pool. Others become a destination. This one, complete with a sparkling pool, sprawling patio, and glowing fire features, is unmistakably the latter, and it's a perfect showcase of what sets Bricc Pools + Outdoor Living apart. Behind every Bricc project are founders Brandi and Eric Cobbs, who launched the company in 2019 from a shared love of crafting beautiful outdoor spaces. With a hands-on, in-house team handling design, construction, and everything in between, the Cobbs have built a reputation on trust and craftsmanship, with roughly 90% of their business coming from referrals alone. For Bricc, every project begins long before the first shovel hits the ground. Their process starts with what the CONTINUED >

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team calls the Dream phase, an in-depth conversation about who will actually use the space. Is it a family with young kids? Empty nesters craving a resort-style retreat? Someone who lives for entertaining? Those answers shape everything that follows. From there, ideas move into 3D designs during the Design phase, where clients can see their vision come to life before a single decision is finalized. Once the design is approved, Bricc's Delivery phase takes over, handling permitting, HOA approval, and construction from start to finish. The result is one of the fastest turnarounds in the industry: dig to water in 60 days or less. But speed never comes at the cost of craftsmanship. As a smaller, primarily in-house team, Bricc maintains tight control over quality at every stage, resulting in fewer subcontractors, more consistency, and pricing that's fully transparent from day one. This particular backyard highlights just how far thoughtful design can go. Beyond the pool itself, the space includes a tanning ledge for lounging and keeping an eye on the kids,

fire bowls that add both ambiance and a natural bug deterrent, and bubblers that keep water moving while softening outside noise. Details like autofill and a heater/chiller system mean the pool stays picture perfect with minimal upkeep, while full smart home automation lets homeowners set the mood, lighting, temperature, and more right from their phone before they even walk outside. Every element, down to the custom gate framing the entrance, was designed to feel intentional, not incidental. It's a hallmark of Bricc's approach: building spaces that don't just fit a property, but elevate it. For the Bricc team, the real luxury isn't just what you see. It's the peace of mind that comes from a smooth, stress-free build and a backyard designed to grow with your life for years to come. Because ultimately, exceptional outdoor living isn't just about what you build. It's about how effortlessly you get to enjoy it. Book a consultation at briccpools.com. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N T P L E ASA N T

SAVOR

Va l e n c i a A local's guide to Spain's most f lavorful cit y

ARTICLE BY SARAH ROSE | PHOTOGRAPHY PROVIDED BY VISIT VALENCIA

T R AV E L J OU R N A L | FO OD + BE VE RAGE

With over two thousand years of history, Valencia, Spain is renowned for its gothic architecture, museums, shops, Mediterranean cafes, rooftop bars and luxury hotels. With bountiful options of where to eat, play and stay in Valencia, the following roundup takes the overwhelm out of planning a visit to this cultural and gastronomic mecca.

EAT:

As the birthplace of paella, an epicenter of the Mediterranean diet and a fertile ground for culinary innovation that remains closely tied to both land and sea, Valencia is synonymous with authentic flavor. Start with a visit to the Central Market, one of the largest and finest purveyors of fresh produce in Europe. Spend an afternoon strolling the traditional stalls lining the street markets in the Plaza Redonda. Enjoy a tapas break at an architectural gem such as the Mercado de Colón and the Mercado de Tapinería. In terms of prestige, La Perfumería at the Palacio Vallier 5 * pays homage to the building’s historical memory, where vestiges of a third-century Roman perfumery were discovered during the renovation works. This archaeological legacy inspires a space where past and present meet through gastronomy. Further, Valencia has two restaurants with two Michelin stars: Ricard Camarena and El Poblet, along with six one-star restaurants: Fierro, Kaido Sushi Bar, Lienzo, La Salita, Riff and Fraula. Other world-class Mediterranean restaurants such as Saiti offer a well-curated menu and local product. La Cigrona serves contemporary Valencian cuisine in an elegant setting with a local vibe. Conveniently located in the city centre, El Portal Vell is a small restaurant that serves well-executed Mediterranean dishes. Also right in the city centre, Vaqueta Gastro Mercat offers modern local cuisine and rice dishes. Pelayo Gastro Trinquet is known for its traditional Valencian cuisine with a modern twist. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N T P L E ASA N T

PLAY:

Visit the spectacular frescoes at the Church of San Nicolás, as well as The Valencia Cathedral, which houses the Holy Chalice, traditionally believed to be the cup used by Jesus Christ at the Last Supper and is the only relic of its kind that is officially recognized by the Catholic Church. A stroll through the El Carmen district, located at the northwest end of the historic center, reveals a thousand years of history with magnificent examples of medieval architecture, a rich artistic heritage, hundreds of historical anecdotes and the origin of a good number of local legends. Additionally, the Museum of Fine Arts is a must-see, with pieces by Joaquín Sorolla, Goya and Velázquez, as well as a collection of unique medieval reredos. And as the city is known for its ceramics, stop by the Museum of Ceramics as well as La Llonja the silk exchange. For nature lovers, there are infinite outdoor opportunities to explore, such as the city’s beaches at Las Arenas and La Malvarrosa. Explore the Marina and enjoy an authentic paella beside the sea. Stroll through the Turia Gardens and escape to Valencia’s Albufera, an ecological paradise just outside the city. Take a trip in a traditional fishing boat and savor a Valencian paella in its genuine place of origin. Visit the African savannah at Valencia’s Bioparc. Take a boat ride through l'Albufera natural park and enjoy the best Valencian cuisine in the middle of nature. Also, a trip to the city would be incomplete without experiencing the Valencian shopping district along Colón, Poeta Querol, Don Juan de Austria, Jorge Juan, Cirilo Amorós and La Paz streets.

SARAH ROSE As a resident of the Lowcountry for over twenty years, freelance writer, journalist, editor, independent researcher, book collector and food and wine enthusiast Sarah Rose has spent most of her life traveling and living around the world.

T R AV E L J OU R N A L | FO OD + BE VE RAGE

“As the birthplace of paella, an epicenter of the Mediterranean diet ... Valencia has two restaurants with two Michelin stars, along with six one-star restaurants.” STAY:

To get a feel for the vibrant scene of Valencia, stay in the city center. An exceptional choice is Palacio Vallier 5 star, a nineteenth-century palace that has been transformed into an exclusive luxury accommodation and is considered one of the finest five-star hotels in the city. A restoration in 2019 preserved numerous elements of the historic building that, layered with a contemporary aesthetic inspired by Valencian Art Deco, adds a distinctive touch of sophistication to every space. Throughout its 31 rooms and suites, each with its own personality, Palacio Vallier is an exclusive boutique experience with attentive and discreet service. Be sure to enjoy a cocktail on the rooftop overlooking the city. Alternatively, consider the Caro Hotel. Situated in a more private, intimate location, yet still centrally located in the Seu–Xerea neighborhood of the historic center, Caro was built within a fourteenth-century Gothic palace. A living testament to Valencia’s history, Caro has preserved remains of second-and-third-century Roman artifacts and the Arab city wall, as well as medieval and gothic architecture. As such, Caro is officially considered a “monument hotel,” a rare designation. Another option is the Helen Berger, a four-star modern boutique hotel located in one of the best-known streets of the central “La Seu” district and next to the impressive neoclassical “La Nau” building, the oldest building of the University of Valencia. Helen Berger offers an exclusive experience in an authentic boutique environment, where detail, elegance and quality prevail in every detail. To further explore all that Valencia has to offer and to start planning a trip, visit www.visitvalencia.com/en.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MOU N T P L E ASA N T

Drink Your VEGGIES ARTICLE BY ASHLEY NELSON

INGREDIENTS: • 2 oz - Rye Whiskey • 1 oz - See the Elephant Amaro

• 1 dash - Angostura Bitters • 1 dash - Orange Bitters

BL ACK M A NH AT TA N

DIRECTIONS:

1. Add all ingredients in mixing glass filled with ice. 2. Stir until chilled. 3. Garnish with an Amarena cherry.

Meet the Mount Pleasant local bringing an u n ex p e c t e d It a l i a n s p i r i t t o C h a r l e s t o n .

H AP PY H OU R | FO O D + BE VE RAGE

After nearly two decades of visiting Charleston, Kyle Harder finally made Mount Pleasant home in 2022. For someone who has spent much of his career immersed in the spirits world, Charleston’s food, drink, hospitality and culture made it an easy choice. But it was a trip to southern Italy in 2019 that inspired his latest adventure. While visiting Ravello, Kyle took his first sip of amaro di rucola, an Italian liqueur made with an ingredient he never expected to find in a spirit: arugula. The flavor was unlike anything he had experienced, with unexpected notes ranging from tropical fruit and dark chocolate to root beer and even bubblegum. He was hooked. As he learned more, Kyle discovered that arugula-based amaro wasn’t an isolated curiosity. Along Italy’s Cilento Coast, just south of Amalfi, arugula is abundant, and rucola-style amaro has been part of the region’s traditions for generations. Yet the category had virtually no representation in the United States. Kyle saw an opportunity and brought it home. The result is See the Elephant, a spirit named after an old American expression meaning to venture out into the world and experience something for yourself. Today, Kyle encourages curious drinkers to do exactly that. See the Elephant can be enjoyed traditionally, neat or over ice as a digestivo, but Kyle’s favorite thing about it is its versatility. And some of his favorite ways to enjoy it are right here in Charleston. At Post House, he’ll order a See the Elephant Espresso Martini; at The Southern, a beer and a shot; and at Obstinate Daughter, oysters, pasta and a See the Elephant Paper Plane. He also recommends the Peel the Burn at Lost Isle, another cocktail featuring the amaro. Prefer to enjoy it at home? See the Elephant is available locally at Bottles. And there’s another taste of Italy worth seeking out: Vacanza Limoncello, made by the same family in Agropoli, using hand-harvested lemons grown beside their 1,000-year-old farmhouse production facility. Now it’s your turn to see the elephant. Grab a bottle of See the Elephant, stir up a Black Manhattan and see what a little arugula can do for your cocktail hour.

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FOOD & ARTICLE BY SARAH ROSE

Wine

PHOTOGRAPHY BY CAMERON WILDER

CLASSIC

Big Names, Local Flavor and Three Days of Culinary Adventure The lineup for the third annual Food & Wine Classic this Nov. 13-15 is one to get excited about with acclaimed local and national chefs, beverage experts and speakers, including author and former vice chair of the James Beard Journalism Committee, Kat Kinsman, and editor-in-chief of Food & Wine Magazine, Hunter Lewis. Kinsman, who will be joining local celebrity chef Amethyst Ganaway and recent James Beard Hall of Fame inductee, Sallie Ann Robinson, for their cooking demo, “Grown, Gathered, and Told: The Flavorful Story of Gullah Geechee Cuisine,” said what she is most looking forward to at this year’s event is, “Getting to connect with chefs and beverage folks I don't get to see often. It’s a thrill, especially at the Oyster Roast, which last year featured the best food I've ever had at a festival. It awes me that we'll have both Martin Yan and Amethyst Ganaway onstage. They're a couple of my culinary heroes who represent the best of food's power to share history, tradition and place.” For Kinsman, Charleston is the ideal setting for the Food & Wine Classic because, “Lowcountry is probably my favorite cuisine – one bite into a shrimp or oyster dish there, you know exactly where you are. Chefs at fine-dining restaurants, oyster houses, barbecue joints, legendary soul food establishments and beloved neighborhood haunts have a particular intent with

O UR TOWN | FO O D + BEV E RAGE

their dishes, grounded in reverence for the farmers, fishers and artisans who provide the ingredients, and in the history that brought them to this delicious moment.” For first time attendees, Kinsman suggested prioritizing a few events while leaving room for surprise and delight. “You never know if the stranger next to you will invite you along to a new favorite place, or if you'll stumble into a once-in-a-lifetime adventure with your favorite chef — the kind of thing that can only happen at the Classic. We make sure there are no bad moves when it comes to events, so any room in which you end up is the room where you were meant to be.” With bangs and a bun on top, Kinsman is pretty easy to spot in a crowd. “Connecting folks is my greatest pleasure, so if you see me, don't hesitate to come up and say hi,” she said. Behind the scenes, Lewis collaborates with the events team to bring Food & Wine to life in Charleston, engaging the chefs and talent and curating the topics of conversations and experiences. During the festival, he’s out in front, serving as co-host alongside his colleagues Jacqui Gifford and Sid Evans, editors-in chief of Travel + Leisure and Southern Living. The goal every year, he said, is to celebrate the people and culture that make Charleston so dynamic while hosting an experience that can’t be found anywhere else.

“The goal every year is to celebrate the people and culture that make Charleston so dynamic “The best part of the Classic is seeing the incredible mix of chefs, winemakers, writers and food lovers come together in one of our favorite cities on earth and make connections we couldn’t have planned,” he said. For this year’s event, Lewis said he is most excited about several new additions, such as an oyster farm tour where guests can get closer to the ingredients that make this region so special and learn from the people who harvest and cook them. Additionally, this year’s Classic will offer hands-on holiday workshops for floral arranging, sweetgrass weaving and biscuit making. Lewis added that he’s also looking forward to the Future of Barbecue panel presented by local chefs Shuai Wang and pitmaster Hector Garate, along with Sarah Thomas and Rick Martinez. “The magic is in finding ideas that are specific to Charleston and to this particular moment in food, drink and travel culture, then bringing together people who can make those experiences come to life,” he said. While visiting Charleston, he plans to enjoy a pint of Guinness and roasted oysters next to the fire -and any wine Bethany Heinze from Vern’s or Yoyo Tang from Chubby Fish recommend. “I trust them implicitly and always leave their restaurants happy,” he said. One of his favorite memories of the last two Classics was last year, when local celebrity Charlton Singleton surprised Alexander Smalls onstage with a trumpet solo from Porgy and Bess during Lewis’s presentation with Smalls at the overlapping Charleston Literary Festival. “I also can’t recommend the Charleston Literary Festival enough –what Executive Director Sarah Moriarity and her team are building there is second to none, and we’re grateful to overlap and collaborate with the Literary Festival again this year to bring chef Kwame Onwuachi to the stage to talk about his new cookbook, ‘All Hours.’”

while hosting an experience that can’t be found anywhere else.” Hunter Lewis - editorin-chief of Food & Wine Magazine

CONTINUED >

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Photo by Huge Galdsones

“The City That Rice Built” conversation and lunch from the Classic’s inaugural year also stands out as a special memory for Lewis. “That topic still resonates because it showed what this event can do at its best: bring people together around food while going much deeper into history, culture and place,” he said. “We produced the feature story as a love letter to the region and it won Food & Wine its first National Magazine Award.” “What makes the Classic special isn’t just a roster of big names coming to Charleston,” he said. “The city becomes the stage –the local talent and their hospitality is what makes this event unlike anything else in the country.” He continued, “Charleston has one of the most dynamic food communities in the country. Food is inseparable from its history and culture, particularly the Gullah Geechee traditions that have shaped the way the region grows, cooks and eats. So no matter how programmed we are throughout the Classic, from morning until late night, you have to leave some room for an adventure.” To learn more about the Food & Wine Classic lineup and purchase tickets, visit foodandwineclassicincharleston.com/.

O UR TOWN | FO O D + BEV E RAGE

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CHOCOLATE and WINE The Key to a Successful Wine and Chocolate Pairing Lies in Finding the Right Combination of Flavors and Characteristics.

Pairing wine and chocolate together can be a delightful sensory experience that can elevate the flavors of both. While the concept of pairing wine with food is well-known, pairing it with chocolate may seem unconventional at first. However, when done correctly, it can create a harmonious balance where the flavors of the wine and chocolate complement and enhance one another. Wine and chocolate have a lot of similarities to each other. Both contain flavanols (antioxidants) and polyphenols (compounds found in plant-based food) that are good for you and have anti-inflammatory properties. These characteristics affect flavor so it’s somewhat challenging to pair wine and chocolate together. The more polyphenols, the more pronounced the bitter taste. For example, if you sip a delicious dry red wine alongside a hunk of dark chocolate, the wine will start to taste bitter and sour. The taste imbalance is coming from the heightened levels of flavanols (different types of tannin) found in both chocolate and wine that end up clashing against each other on your tongue. While it might sound counterintuitive, a good rule of thumb is to pair a wine that is “sweeter” than the chocolate itself. “Sweet” doesn’t refer to dessert wines alone. In the wine world, the term “sweet” is often used to denote ripe, fruit-forward flavors in a wine. These characteristics provide a nice balance to the bitter flavors of cocoa. Both wine and chocolate can have intense, dry flavors. In order to find the right balance, it’s best to choose wines that are a little bit softer and juicier than the chocolate you’re pairing it with. We’ve done the footwork to find several wines that partner well with chocolate. Here are our guidelines for matching chocolate with wine and a few of our favorite wine and chocolate pairings. We hope you’ll try them and then get inspired to experiment and create your own.

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ARTICLE BY HALEY WILLIAMS PHOTOGRAPHY BY CASSANDRA CASTANEDA

CREATING THE PERFECT PAIR DA R K CHOCOLATE Bitter to semi-sweet dark chocolates, that are 50 to 100% cacao, have intense, bitter flavors, and earthy to fruity undertones. Match the intensity without adding more dryness by pairing these chocolates with full-bodied, yet fruit-forward wines. Pairs well with: Cabernet Sauvignon, Pinot Noir, Port, Merlot, Shiraz, Barolo

MILK CHOCOLATE Milk chocolate is typically creamier and sweeter with flavors of brown sugar, vanilla, and cream. It requires a wine that is light to medium in body, with a ripe fruit character. Pairs well with: Pinot Noir, Merlot, Sweet Riesling, Ice-Style Wine

WHITE CHOCOLATE White chocolate has a sweet, buttery flavor with notes of cream and honey. Sweet white and rosè wines help cleanse the palate of the rich flavors from white chocolate, as does sparkling spumante like Moscato d’Asti. Pairs well with: Sweet Riesling, Moscato, Semi-Dry Sparkling Whites, Gewurztraminer

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INSIDE THE SOUTHERN SIREN KITCHEN: ITALIAN COMFORT WITH A LOWCOUNTRY TWIST

FALL RECIPE: POLPETTE D’ORO ARTICLE BY CHEF MEG BANKER

Meg Banker’s introduction to cooking started at 8 years old in her Pop-Pop’s Italian restaurant, with low-stakes prep tasks like boiling pasta, steaming bread, and rolling meatballs. Polpette d’Oro – or “Meatballs of Gold” – are an homage to her family’s heritage and the Lowcountry culinary traditions that have shaped her since moving to Charleston in 2011. Ground chicken brings plenty of protein with less fat, while umami-packed mushrooms, snappy scallions, fresh parsley, and Parmigiano-Reggiano ensure nothing is sacrificed in the flavor department. Charleston Gold rice and toasted benne seeds add texture and local character. The result? A savory, versatile, and fulfilling snack.

POLPETTE D’ORO Ingredients

(yields ~24 meatballs) • 2 lb ground chicken • 1 cup cooked Charleston Gold rice • 16 oz shiitake mushrooms, finely chopped • 1 Tbsp EVOO • 1 ⁄2 cup scallions, sliced • 2 cloves garlic, minced • 2 Tbsp parsley, chopped • 2 large eggs • 1 1 ⁄4 cups grated Parmigiano-Reggiano • 1 1 ⁄2 tsp kosher salt • 1 ⁄2 tsp black pepper • 2 Tbsp toasted benne seeds

Directions

1. Cook rice according to package

instructions; cool completely. 2. Toast benne seeds in a dry sauté pan for 3 minutes. 3. Heat EVOO over medium-high in a sauté pan. Cook mushrooms until their moisture releases and they begin to brown; cool completely. 4. Preheat oven to 400°F. In a large mixing bowl, gently combine ground chicken, mushrooms, rice, scallions, garlic, 3⁄4 cup ParmigianoReggiano, eggs, salt, and pepper. 5. Form the mix into 2-2 1 ⁄2 ounce balls, lightly compressing.

Southern Siren Drop-Off Catering Southern Siren Drop-Off Catering brings the party to you! Visit www. southernsirenchs.com to view Chef Meg’s menu, which features Southern and Mediterranean dishes inspired by seasonal, local ingredients. Minimum $250 per order; disposables included. Delivery available to most of Charleston County. Submit your order online or reach out to Chef Meg for a quote: meg@southernsirenchs.com or 843-481-2790.

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6. Combine benne seeds and 1 ⁄2 cup Parmigiano-Reggiano in a mixing bowl, then roll meatballs in the mixture. 7. Place meatballs on a parchment-lined or lightly-greased sheet pan. Bake 16-20 minutes, until reaching an internal temperature of 165°F. As an hors d’oeuvre, Chef Meg loves to serve the meatballs alongside focaccia bread with whipped feta and pesto, as well as a drizzling of fig balsamic glaze, infused olive oil, crushed red pepper, and Edisto Gold hot honey.

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 1 8T H

Children’s Day Festival Park West Recreation Complex | 12:00 PM The 38th Annual Town of Mount Pleasant Children’s Day Festival is a family favorite, offering a full day of free fun for kids of all ages. Enjoy carnival rides, inflatable slides, pony rides, games, live entertainment and plenty of activities designed to bring the community together. O C TOBE R 2 4 T H

Fall Festival Mount Pleasant Towne Centre | 12:00 PM Celebrate the season with family and furry friends at this festive community event featuring a pet costume contest benefiting Charleston Animal Society, live music, trick or treating, face painting, balloon art, kids’ activities, local vendors and plenty of fall fun. O C TOBE R 3 0 T H

Trunk or Treat Carolina Park Recreation Complex | 4:30 PM Get into the Halloween spirit at this family friendly celebration hosted by the Town of Mount Pleasant. Kids can enjoy a festive evening of trick or treating and plenty of spooky fun in a safe, community centered setting.

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