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South Central

Explore More of the South

Dining / 10.26.15 / by Rene Louapre

The Oyster is my World

Consider the chef who sells raw oysters. By and large, a chef wants to taste dishes, check the consistency of sauces, and tweak each plate of food that leaves the pass. A chef wants to be in control. A chef wants to put his or her stamp on products. A chef wants, to borrow a […]

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News and Events / 10.21.15 / by TLP Editors’ Desk

Bringing Alpaca
to the Table 

Kentucky rancher introduces consumers to a new food and a new way to think about farming Curious alpacas peered at their equally curious visitors, and the smell of salt from alpaca hides and fresh meat lingered in the air in Richmond, Kentucky, at River Hill Ranch’s farm-to-table dinner last weekend. “Farming has become [my family’s] […]

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Culture / 10.21.15 / by Jennifer V. Cole

Raising the Standard

Chef Scott Crawford and Business Partner John Holmes return the corner grocery to Raleigh, North Carolina where customers learn the details behind every product you buy, whether in the restaurant or the market: who produced it, how, and where.

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Travel / 10.15.15

A Roadtrip through
Fayetteville, West Virginia

The Local Palate traveled to West Virginia to explore the unique culinary scene and cultural eats of this Southern mountain state.

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From the Magazine / 10.13.15

The Sweet Treats in Charleston

People often say that Charleston, as a city, is about as pretty as they come. Well, those people will soon feel the same way about our confections: from cupcakes adorned with flawless, shimmering berries, to gold dusted truffles tied in an treasure trove of a box, to pastel macarons colorfully lined up on a vintage tray, when it comes to pretty sweet presentations (with unbeatable flavor to match), we take the cake.

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From the Magazine / 10.11.15

Some of Charleston’s Best Food is in the Suburbs

Charleston’s downtown may indeed be a culinary magnet, but there’s fabulous fare to be found in the nearby ‘burbs, with ample parking to boot.

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