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way for us to say thank you - and the best way to take part in the celebration of all things Maverick.
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Executive Chef Frank Lee donated his time and delicious Bourbon Molasses Apple Cobbler with Vanilla Ice Cream to the 13th Annual Chef Feast last night at The Embassy Suites Charleston Area Convention Center. With over 700 in attendance, the evening was a huge success. Chef’s sweet treat was so popular it sold out before the evening concluded! Lee was one … Read More
We are finishing out our “Too Hot for the Kitchen” question series with Danielle Wecksler, General Manger and Lead Instructor of Charleston Cooks! Danielle made time to answer our questions between cooking classes, opening up two new Charleston Cooks! stores and managing a bustling retail shop! Which is a testament to her hard work, dedication and attention to detail that … Read More
Among the Birds of Prey Flights, Fly Fishing demonstrations and DockDog competitions, take time to enjoy the Southeast’s finest cuisine with Slightly North of Broad, High Cotton and the Old Village Post House this weekend. Now in its 30th year, the Southeastern Wildlife Exposition has grown to be the largest event of its kind in the nation, attracting over 500 … Read More
When I was a little lad in England, I used to get really anxious on Valentine’s Day. The tradition there was to send an anonymous card to the one you “fancied” with a big question mark drawn at the bottom. If I received one, I’d spend hours deciphering hand-writing samples, trying to figure out whether that sexy cursive writing was … Read More
We just introduced you to the Chef de Cuisine of the Old Village Post House, Forrest Parker, who joined us from the “Music City”-Nashville, TN. There he led the culinary teams of seven dining facilities as Executive Chef at one of the world’s largest and most distinctive resorts, Gaylord Opryland. Now settled in the Old Village, we have asked him … Read More
Ranchers, cowboys and Indians…oh my! It was high noon in the great city of Greenville and Maverick Southern Kitchens started its celebration at the Annual Employee Party with High Cotton and a Wild West theme. The day was filled with delicious grub, costumes, horse racing, gun slingin’ and prizes. Celebrating our staff and their dedication to hospitality with our employee … Read More
There were Native Americans, cowboys and even some members of the Donner party showed up; it was another Maverick Southern Kitchens Annual Employee Party. Can you guess the theme yet? It was a Wild West day, including fun with a mini Food Truck Rodeo, prizes and costumes! Celebrating our staff and their dedication to hospitality with our employee party is … Read More
“Too Hot for the Kitchen” question series continues with Chef of High Cotton Ramon Taimanglo. After honing his culinary skills in kitchens across the country, including a position as Executive Sous Chef under the celebrated Chef Bob Kinkead in Washington D.C., Chef Taimanglo happily came home to Charleston, the city that first inspired his culinary career. As Chef at High … Read More
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