we have created a line of the finest, cleanest and purist spirits available.
way for us to say thank you - and the best way to take part in the celebration of all things Maverick.
is the perfect way to share what's fresh and tasty at Maverick Southern Kitchens with your favorite people.
and you'll be in the know about upcoming events, specials, promotions and all things Maverick.
With both demonstration and participation cooking classes, beginners and experts alike will delve into an array of deliciousness with Charleston Cooks! Our demonstration classes let you sit back and learn how to make the recipes, explaining the techniques in-depth as we go along. You still get to enjoy a generous tasting of all recipes prepared, along with a glass of … Read More
Did you know corned beef only began to be associated with St. Patrick’s Day at the turn of the century? Cabbage has been a staple in Irish cooking but Irish bacon was originally served with cabbage in Ireland for St. Patrick’s Day festivities. Many of the first Irish immigrants living on New York City’s Lower East Side could not afford … 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
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
All Maverick Southern Kitchens, which includes Slightly North of Broad, Charleston Cooks!, High Cotton Charleston and Greenville and the Old Village Post House, doors will be closed all day on Super Bowl Sunday, February 5th. We take this time to celebrate our staff and all their hard work. In the true Super Bowl Spirit, we enjoy the day together, playing … Read More
We continue our Too Hot for the Kitchen question series with Slightly North of Broad’s Chef De Cuisine, Russ Moore. Chef Moore was named Slightly North of Broad’s first Chef de Cuisine in 2008 and continues to provide inspiration for the culinary creations that delight patrons, 18 years after the restaurant’s opening. “The best part of the day is seeing … Read More
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