Pretty in Pink
Pinky’s on the Beach brings a bold, blush-tinted vibe to Folly’s waterfront by Lorne Chambers | Editor If you’ve recently been to the oceanfront restaurant formerly known as Blu, then you certainly noticed that the space just got a loud, pink makeover. After more than...
MORE DINING
Recipe of the Month — Cowboy Baked Beans
Adapted by Lorne Chambers from Marlboro’s Cook Like A Man Cookbook Remember that period in the late ’90s when big tobacco companies would hire young, attractive “cigarette girls” to come into bars and give away free packs of smokes and other schwag if you signed up...
Trouble in Paradise
Don’t Be A Craft Beer Jerk By Jeffrey Gredlein | The Beer Snob Let’s face it, if you’re reading this column it’s likely you’re a fan of American craft beer. You enjoy the scene and you want to know more and experience the movement to the full extent. Cheers to you,...
Recipe of the Month
By: Warren Cobb | Folly Current Staff Writer (Adapted from Southern Living, August 2002) Serves: 12 INGREDIENTS: • 4 pounds small red potatoes • 5 quarts water • 1 (3-ounce) bag of crab boil seasoning • 4 tablespoons Old Bay seasoning • 2 pounds kielbasa or hot smoked...
Funky Food for Folly Gras Folly’s Chefs take on New Orlean’s cuisine Last month Folly Beach hosted Folly Gras; a festival encompassing everything Mardi Gras with a side of Folly funk. There were beads, a parade, a street festival, masquerade masks, and even a food...
Thai For First Place
Thai Red Curry Chili wins Taste of Folly Chili Cookoff From Staff Reports Last month’s Chili Cook-off held some hot competition on Center Street during the Taste of Folly Festival. From the more traditional Texas chili to Thai red curry chili, the eight competitors...
Recipe of the Month — Shellfish-Okra Gumbo over Grits OR Rice
By: Jan Garbade of Folly Beach Cook Time: 1 Hour | Prep Time: 30 Minutes | Serves: 6 INGREDIENTS: • 4 Tbsp. Cooking Oil • 1 12-oz. Pkg. of Andouille Sausages, sliced • 5 Tbsp. All-Purpose Flour • 1 Onion, chopped • 2 Bell Peppers, chopped • 2 Celery Sticks, chopped •...
A Taste of Folly Beach
Cocktail competition, hot dog eating contest, chili cook-off, and Server Olympics highlight this year’s food-centric street festival By Lorne Chambers | Editor What is the taste of Folly? No, not the two-day mid-winter festival celebrating the food of Folly Beach, but...
The Good, The Bad, and the Spicy
Taste of Folly adds cash prize to Chili Cook-off pot By Lorne Chambers | Editor At last year’s Taste of Folly, cold winds and rainy weather made for a great day for a steaming, hot bowl of chili. It was no surprise that the chili cook-off table was one of the most...
Get Your Jerk On
Chico feo is on a mission to find Charleston’s best Jerky From Staff Reports While the name of the competition might not be highbrow, rest assured that the first-ever Folly Beach International Pro-Am Jerk Off will feature some true artisans in the ways of meat...
Recipe of the Month — January 2016
Smoked Chicken Chili Verde with Corn & Cactus By: Lorne Chambers (2015 Runner Up at The Taste of Folly Chili Cook-off) INGREDIENTS: • 1.5 pounds smoked chicken • 2.5 pounds tomatillos (peeled and rinsed) • 2 of each (Anaheim, Jalapeño, and Poblano peppers) • 3...