Las Vegas is recognized as the Entertainment Capital of the World and is aptly named so. The Sin city is considered to be in the top three destinations to visit in the United States for conventions.
The city has a long and vibrant history with a mix of people all around the world. Vegas has an array of places for people to visit and a long list of things that you would see only here.
One blog post would not be enough to explain the fabulous Las Vegas so we have compiled a list of top magazines whose prime job is to explore and write about the city including the events taking place in it.
Founded in the year 1909 Las Vegas Review-Journal is a major daily newspaper. It was initially known as The Clark County Review and had its name changed several times until the year 1949.
It is amongst the top daily newspaper in Las Vegas and the largest circulating newspaper in Nevada.
The idea for the newspaper was rooted in the year 1949 when the only leading newspaper Las Vegas Review-Journal locked out members of the printing union.
Las Vegas Sun started as a movement to aid the little guy and soon become a competition for others, under the guidance and ownership of Hank Greenspun.
It has won a number of awards for its work most notably to be the first media organization to win the top awards in all three journalism areas print, online and broadcast in the world.
Covering Las Vegas arts, entertainment, culture, and news Las Vegas Weekly is a free alternative weekly newspaper and magazine.
Founded by James P. Reza, Greg Ryan, and Robert Ringle in the year 1992 was initially called Scope Magazine.
Founded in the year 2006 Boulevards Las Vegas Magazine is a lifestyle magazine covering the city’s local art, culture, and food.
Published by Las Vegas Review-Journal, Boulder City Review was started in the year 2009.
Its mission is to cover Boulder City news, sports, events and community life.
You can receive the print edition which is distributed on Thursday mornings but the publishers.
Callback News presents itself as the connection between the user and the Las Vegas Entertainment Industry.
It features Auditions, Entertainment News, Las Vegas Auditions, and much more.
7. El Mundo
El Mundo has been around for a very long time, It is the most read and distributed Spanish Newspaper.
8. Gaming Today
Gaming Today is a newspaper with one and only motto; to cover the commercial casino industry with pari-mutuel race wagering and Sports betting Industry in Nevada.
With the growing economy of Las Vegas, Las Vegas Business Press is also booming since its foundation in the year 1984.
It is a guide for the business community in Southern Nevada. It is well-known for its weekly email highlighting Business news.
These are some of the newspapers and magazines which would help you learn and explore new things in Las Vegas.
If we have missed your subscription magazine or you feel we should add your favorite to this list please drop a comment below.
Whether you’re doing a “Friendsgiving” this year, feeling ever so slightly less gluttonous, or just wanting to cut down on how many dishes you have to wash, I’ve designed this all-in-one Thanksgiving casserole just for you. Everything you love about Turkey Day, in one dish.
1lb cooked turkey breast, ground turkey or deli meat (we’re not snobs—just make sure it’s high quality)
2 large sweet potatoes
4 celery stalks (use the extra stalks for Bloody Mary’s!)
1 green pepper
1 medium yellow onion
1 bunch curly parsley, finely chopped
2 cups brown gravy (pre-made is fine—just make sure it’s the good stuff)
2 cups cooked rice
1 tbsp. each sage, rosemary and thyme
2 cups bread crumbs
Salt and pepper
First things first: “mise en place!” This French term, meaning to put things in place, is one of the most basic rules of cooking and one of my fundamental beliefs when it comes to working in the kitchen. Prepping all your ingredients first will be helpful since this is a layered dish. Having everything chopped, in its right place and ready to assemble will make the entire process go smoothly.
First peel and chop your sweet potatoes. Place them in a pot of cold salted water and bring to a boil. Cook until well done, then drain. Mash them in the pot and season accordingly. Always ask yourself, “is there a reason for the season?” Taste them and season with salt and pepper as needed.
Next dice your onion, bell pepper and celery. Heat a large skillet over medium with a little olive oil. Put in your “holy trinity” and begin to sweat them. Add your herbs, including the parsley, to the pan. You want everything to be soft but not browned. This should take about 15 minutes. Is there a reason for the season? If so, salt and pepper.
Subscribe_DesperateChef_SiteCook off your rice.
Heat your gravy.
Once you have all of the ingredients prepped and ready to go, or your mise en place is all sorted out, you can start building this puppy.
Start with half of the mashed sweet potatoes spread on the bottom layer of your casserole dish. Next a layer of rice. Then layer a generous amount of your turkey. Next, a layer of the veggie and herb mixture. Then you want to pour a little gravy over the entire dish. Repeat the previous steps for a second layer of savory deliciousness. Mound your bread crumbs on top and finish with more gravy. Place in a 350 degree oven for 35 minutes. When ready to serve, spoon a little of the casserole on to a plate with some extra gravy and cranberry sauce right on top. Boom, turkeys!
Thanksgiving in one bite.
Jack Burg a.k.a. The Desperate Chef
Photos by: Andrew Stephen Cebulka
TUNE IN NEXT WEEK FOR EPISODE 8 OF THE DESPERATE CHEF!
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We all feel good about recycling.
That’s why Katie Thompson never felt great about the wood shavings discarded in the shop where she and her hubby run Joseph Thompson Woodworks. The company, which consists of just the two of them in Eutawville, S.C., designs custom pieces ranging from heirloom dining room tables to chairs.
So, there are lots of shavings.
The forgotten curls–reminiscent of the blonde ones on Thompson’s head–went unused for years until Katie recently started Black Swamp Company, a jewelry line.
“I like jewelry. It seems to be a good medium for me, because the possibilities are endless.”
She continues, “This method allows me to look at wood in a different way and to manipulate it into different styles and designs that aren’t normally possible with solid wood.”
Along with the shavings of black walnut, white oak, ambrosia maple, and Wenge, Katie also works in copper and brass wire into her necklaces and earrings.
She was first known around Charleston as a freelance writer who covered fashion. So, after her switch to working as a woodworker in a shop in rural South Carolina, a jewelry line made sense. It was a way to combine her love of the handmade and the beautiful.
“It’s kind of how my life is: I like to get dressed up and go out and be a girl, but day to day, in my job, I wear work boots and jeans and don’t wear make up for days. It’s a nice way to merge the two.”
Her father was also a woodworker and Katie feels Black Swamp Company is a way to honor her home while also presenting her take on southern fashion.
Katie grew up eating at a table her father made in college, and now she has it at her house.
Shortly after they met, Joseph, her husband, said, “If you ever want me to build anything for you…”
And Katie said, “Well, actually,” and then whipped out her sketchbook and hasn’t looked back.
SHOP Black Swamp
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Story by: Elizabeth Bowers
Photos by: Adam Chandler
It’s the start of tourist season and there’s little room for you on the sidewalk. There are cruise-induced traffic jams downtown. All signs point to avoid East Bay at all costs.
But then you’d miss the new, beautiful, rustic silver lining.
If ever there were a store you wish to curl up in more than your own home, it would be 132 East Bay Street. Inside the showroom at the newly opened Reclaimed DesignWorks you’ll find an oasis of comfort, rustic charm and a kind of serenity you thought was reserved only for ashrams in India.
And all those good feelings? They’re for sale.
The walls at Reclaimed DesignWorks come down; you can even walk on them. (They’re hung with antique and reclaimed wide plank wood flooring palettes.) Everything you see in the retail-type showroom–which includes hand hewn and rough sawn beams, antique barn wood and siding, and other reclaimed timber materials–is meant to be touched with your fingertips, smoothed with the palm of your hand and experienced as if it were already part of your home.
Who knew that you could feel such an attraction to something that used to serve as structural support or barn siding? By the time you leave you’ll already be envisioning tobacco pine floors for your office. And you’ll have already named the two matching chocolate labs you don’t have yet but will most certainly match your new reclaimed wood floors.
“Nobody feels quite like they do around wood.”
That’s what he said.
He is Scott Peckham, owner and entrepreneur extraordinaire. Peckham, who opened Reclaimed DesignWorks in March of 2012 after moving to Charleston from Los Angeles, loves the emotional and impulsive reaction people have to the reclaimed timber in his showroom.
Each piece in the showroom is old–some are hundreds of years old–and with that kind of age comes a kind of character, history and genuine warmth that can’t be manufactured. So much of it in one place energizes you with an enviable grounding peace.
That’s a big part of why Scott loves what he does. Helping people “put little pieces of history in their homes” and watch them experience the same impulsive and emotional connection he did in a Colorado warehouse “just feels right to me,” he says.
“If I walked into a dentist’s office and they had reclaimed barn siding, I’d feel better about a teeth cleaning,” he jokes.
But in all seriousness, you probably would.
Just keep that giant saw away.
Grand Opening – Tuesday, May 8, 4-7pm
Story by: Annabel Jones
Photos by: Karson Photography
It’s the classic coming-of-age story: Boy seeks adventure. Boy enters world. Boy gains experience. Boy becomes man.
In this case, the world is Charleston and it’s not one boy, but six rockers of local indie groove-based-rock-reggae-jam band Long Miles, who are about to show everybody they’re ready to be taken seriously.
But first they have to graduate.
Long Miles has traveled, er, long miles to get to this pivotal moment in their five-year high-school-to-college career together. Recruiting a new drummer (Adam Williams) and adding a keyboardist (Ross Bogan) en route, the CofC students knew that if they wanted to get it right, they had to get the degree. And they’re not just saying that because their parents will read this.
“We wanted to learn first,” says John Shields, Long Miles’ lead vocalist/rhythm guitarist. “We had to see what we could do in Charleston, and get it right.”
They had that unique, multi-elemental sound and a stage chemistry that can’t be faked. But the music biz is tough. Enter the mentor character of this story: the late Jonathan “Johnny” Diamond.
Jacqui Haenn, older sister to lead guitarist, Brett, and Long Miles’ manager, was taking Intro to Music Management taught by Mark Bryan, founder of Chucktown Music Group and Hootie & the Blowfish, when Johnny came to talk. Jacqui met Johnny, Johnny liked Jacqui, and Charleston met and liked Long Miles.
“We met every week,” says Jacqui. “He would say, ‘You need to stop playing bars. You need to get on the radio. You need this, you need that.’ And everything worked.”
Before, they’d been mislabeled as a college band in a post-Sublime era. They’d refused to sell out to a label and had digitally recorded their first album themselves in one of their dorms “totally against the rules” by improvising a sound booth through closets. But with Charleston being what it is and Johnny being who he is, Long Miles started meeting producers; their hit “Girl, Don’t Come Around” was all over The Bridge; they played to thousands behind Grace Potter at Charleston’s 2011 First Flush Festival. And this week, with their first headlining gig at the Farm and a Kickstarter-funded, full-length, professionally recorded album to show for it, they’re about to leap from college band to real band.
“Johnny had done it with Crowfield, and he saw something in us,” says bassist Sam Morgan. “We grew up from what we previously were.”
Thursday’s show marks more than a jam-session into adultbandhood. The album, the show, and their profits are all dedicated to Johnny and the Johnny Diamond Memorial Award, which will give a selected Arts Management student a serendipitous opportunity in return for life-changing experience.
Long Miles and ten classmates in their Fundraising & Creation class crafted the big event together. They better get an A.
Most songs on the versatile Shades end with John, Sam, Brett, Ross, James, and Adam rocking out, making their summer East Coast tour not to be missed. Again, after graduation.
“We’d love to put every single hour of every single day into Thursday’s show, but I have a project due Wednesday,” jokes Morgan.
Sam and John laugh as Jacqui explains, “Brett was going to be here, but forgot he had a quiz.”
Just until May.
Thursday, March 29th, 8pm, at Music Farm
32 Ann Street, Charleston, SC 29403
Buy Tickets – $10, $13 day of – Copy of CD “Shades” with ticket
Story by: Jessica Kenny
Photos by: Andrew Stephen Cebulka
There are few things in adulthood that make you positively giddy. Interviewing the Avett Brothers is one of them.
We talk with Scott Avett in anticipation of the Avett Brothers’ February 12th show in Charleston.
The 2012 tour that kicked off at the first of the year marks the release of the band’s newest album, currently untitled. Since they’re always putting touring in front of recording, a new album is a big deal. With several songs written over as long as an eight year period, Scott says, “the layers of time taken come through in the process.” He says this album has been heavily contemplated, more so than any of their other albums. Whereas they came to the “I and Love and You” album with everything in their arsenal, this time they came with a new, more instinctually structured approach to songwriting.
Which isn’t to say that’s how they approach their shows.
“We never wave a flag of perfection, it’s always a flag of improvement,” laughs Scott, regarding their “practicing in front of people” approach to shows. “We’ll become what we are becoming in front of people.”
This philosophy is in large part what makes them so fun to watch. Whether it’s at a large field at Bonnaroo or a more intimate setting, there’s something about the Avett Brothers that feels like you’re connected with them in a living room somewhere. They’re down to earth, relatable.
Scott, born and still based in North Carolina, loves that music in the South is so regional. NC has a different sound than TN. East Tennessee has a different sound than Nashville. “The South is really colorful,” he says, very proud of the way of life in the Carolinas. Never having thought about uprooting, he attributes a “Do It Yourself” attitude that has shaped him. “In North Carolina, you didn’t think about New York and LA…or at least I didn’t. I thought, ‘how do I do this myself? How do you come out of nowhere doing this?’”
Not like he never chased it. Early on, the band followed a few wild goose chases on the journey to “get discovered,” quickly learning to stop the madness. They instead learned to stop chasing and not count on being discovered; to just do what they loved, whether people were paying attention or not (in the beginning, they weren’t…one person even told them, “You make no sense on the radio”). Well you know how that goes…how they say you find love when you’re not looking for it? Guess the same goes for fame. “Our failure has been our fortune. Every time we lost, we had a necessity to redesign what success was for ourselves.”
We ask about Charleston memories and he laughs, “suuuurrre….,” reminiscing about a banjo incident. He had just started playing the banjo and had a handful of songs he could pull out like party tricks. He was downtown at the wedding reception of the father of the girl he was dating at the time. Daddio urges the banjo out. Scott starts showing off on his strings. A request comes for Rocky Top, which isn’t in his bag of party tricks. The father jokes, “What kind of banjo player doesn’t know Rocky Top?” Well, Scott says he was “much younger and more hot headed,” quickly getting defensive and combating with, “Well why don’t YOU come over here and play Rocky Top?!” He laughs thinking of the “chill out, kid…it’s a wedding reception” looks. He did ultimately learn to play it, although has since forgotten. “Maybe it’s in there somewhere,” he says.
When Scott’s not making music, he’s making art. He’s painting furiously right now, having just picked back up his paintbrush after seven months of touring. Literally and physically, he keeps his music and his visual art separate. “One can be a huge distraction for the other,” he says, explaining why he can’t listen to music with enticing lyrics while painting. Although the approach is the same: the subject matter always starts biographically, very specific to him…then the world shapes it and it transforms into something that is not his situation alone, more public, more accessible to all. We’ve got one of those multi-talented guys on our hands.
The music, the art, the Do-It-Yourself Homegrown success.
Here’s to the Avett Brothers.
We and Love and You.
Details on Charleston show
Buy tickets to Charleston show
Check out Scott Avett’s art
‘Round these parts, barbecue is a way of life. While the meat is the pièce de résistance, it wouldn’t be able to boast being BBQ without the quintessential American condiment: barbecue sauce.
Enter Matthew Dukes Hanna, a Lowcountry native who grew up licking Big Ed’s Heirloom Barbecue Sauce off his fingers.
First produced in small, specialty batches at Big Ed’s Barbecue Restaurant & Pigtail Hunt Camp in 1980, a lucky few have been wrist deep in Big Ed’s Heirloom Barbecue Sauce for more than 30 years. After decades of requests to sell the sauce to the general public, it is finally making its bottled debut on grocery store shelves, restaurants and cafés in the Lowcountry.
The Remedy Market has already jumped on board to smother its sandwiches and line its shelves with the famous-soon-to-be-more-famous sauce. If Spring Street’s not your scene, you can also pick up a bottle (or four) at Heirloom Book Company on lower King, House of Brews in Mount Pleasant, and others with the hip and happening mindset.
So now the big question. Who is “Big Ed?” That would be the culinary creator behind the sauce, also known as Matt’s dad. The production of this sauce is truly a family affair; Matt’s mom, dad, brother and sis were all involved in turning the family favorite into a viable product. When Big Ed, a long-time realtor in Allendale, SC, felt the strain of the recession, the family convened and decided to try to turn a little profit from something they knew and loved, and knew others would love to have at their tables. It quickly became available in five grocery stores in Allendale, and Matt has now decided to bring the goods to Charleston.
While the secret’s in the sauce, the bottle describes it as “a robust, tangy, vinegar based heirloom barbecue sauce and marinade with just the perfect hint of pepper and a slightly sweet undertone.” Those are some fancy words, but we can tell you this: it is GOOD. We came to the table with Matt, CHARLIE photographer Andrew Cebulka, and other local foodie friends for a full-on BBQ dinner. Plates quickly became doused in red and the sounds were that of a truly great barbeque: tiny moans and smacking lips.
Besides what’s in it, we love Big Ed’s Heirloom Barbecue Sauce just from its bottle alone. And it’s no surprise, the way Matt meticulously compared tiny details and asked locals for their opinions day in and day out over coffee at Baked. Tagged as the “Specialty of the South,” it stands out from its counterparts with a cool, vintage design. Its label will appeal to the health-conscious too; it boasts a gluten free, fat free, cholesterol free and preservatives free recipe. Having watched his father battle diabetes for years, Matt is passionate about consumers realizing that barbeque doesn’t have to be unhealthy. Sure, it’s perfect for a pig roast, but can also be used to marinate tofu, and as a salad dressing. Seriously.
The sauce has already gotten the big stamp of approval from the South Carolina Specialty Foods Association and is part of Lowcountry Local First. They’re looking for more retail and specialty food stores to carry the product (so if that’s you, give them a shout), and hope to be in 1,000 new spots by the end of their first year.
As for what’s next? Matt wants to branch out nationwide, open a barbeque catering service, and become involved philanthropically with the American Diabetes Association.
But first thing’s first. Go get yourself a bottle, you saucy minx.
Don’t miss the launch event on 8/21 at Heirloom Book Co.
123 King Street, Charleston, Sc 29401
Big Ed’s Heirloom Barbecue Sauce (the flagship product of Pigtail Brands)
Story by: Katie Strumpf
Photos by: Andrew Stephen Cebulka
“I want to live where corks never stop popping, every room has a view and women are always dressed to dazzle,” proclaims Audrey Tautou in the French chick flick Priceless.
To us, this is Spoleto.
The 17 days and nights of international inspiration and cultured chaos set the town ablaze. There is really nothing for the savvy Holy City-ite to do but put on your best flame retardant gear and fan the fire.
We know your Spoleto program has been well dog-earred and scrutinized, Spoleto SCENE, the must-join set of young arts patrons, has made its performa-party picks and the box office demand will weed out the last minute buyers – but here is a bit of insight from CHARLIE on the hip, sophisticated and just plain spolicious picks for 2011.
These selections are a compilation of Spoleto insider picks, past performance track records and a few solid hunches. We wouldn’t steer you wrong…
The Festival kicks off with Red Shoes, performed by the Kneehigh Theater Co., a Spoleto favorite with throwbacks including the 2006 Tristan & Yseult and 2009 Don John. This time they are putting their uncommon spin on the works of Hans Christian Andersen. It is sure to knock the knickers off any version you were read as a child.
A high brow Spoleto experience is not complete without an opera, and those willing to invest the energy in some solid subtitle reading will be all the better for it. The Medium is written by the Gian Carlo Menotti, Spoleto Festival Founder, and is being performed in honor of the 100th anniversary of his birth. The slightly morbid portrayal of post-war Europe was a Broadway hit relocating to our own backyard. The Magic Flute is also getting great buzz.
Corella Ballet is getting the points for pretty this year. The synchronized elegance should have classicists dusting off their point shoes while keeping the trend spotters on their toes.
The music offerings this year are really what determine the men from the boys — taking the cake with a wide scope of not-to-miss shows!
13 Most Beautiful…Songs for Andy Warhol’s Screen Tests pairs indie-pop artists with rarely seen silent film portraits by the artist.
Sarah Jarosz, the Grammy-nominated, sweet young thing with a voice to reckon with, will make a one-night appearance.
Béla Fleck and the Flecktones pluck the gambit of folk, bluegrass, funk and jazz to meet the harmonious needs of even the harshest critic.
Perhaps the most buzzworthy of the 2011 offerings, Trombone Shorty & Orleans Avenue are set to have the Cistern Yard reverberating with high-energy beats.
No Spoleto Festival is complete without the Finale, so be sure to pack a picnic and head out to Middleton Place to wake up the grounds and light up the sky with the annual indulgence for the ears, eyes and soul.
Story by: Meredith Seimens*
*As Meredith heads to Kentucky. She leaves you these final words…
“It seemed only fitting to write my last piece for CHARLIE on Spoleto, as it is what initially brought me to Charleston and introduced me to its many unforgettable characters. For my final curtain call, I wish you each the same improbable escapades, accomplishments, friendships and good fortune. Keep the corks popping and see you soon!”
Look closer. Pay attention to what is all around you, every day. Don’t just stop at the exterior.
You never know what might happen if, one day, you look at familiar surroundings in a brand new way.
That’s what happened to local photographer Steven Hyatt.
One day, while standing in the Unitarian Church on Archdale Street, he realized that the historic churches of Charleston contained a wealth of amazing sights to see… and they were everywhere, all over town. Colors, patterns, intricate details: the same stuff that draws us to art.
Wheels started turning inside his head.
The former philosophy and religious studies major turned artist (Hyatt specializes in large prints for fine arts clients at Imaging Arts Gallery) wanted to show the rest of us what he saw in these churches.
Another book about churches in the Holy City might be nice for the gift shop, but Hyatt didn’t want to share a history lesson, he wanted to share his awe and amazement.
Solution: HDR (High Dynamic Range). Take multiple exposures of the same image, mix them well in post-processing, and voilà: rich lights and darks and bright bursts of color, far beyond what most of us are familiar with in a photograph.
You’d think that the abundance of churches in the Holy City would be sufficient to keep even the speediest shutterbug occupied for quite some time but Hyatt has already expanded his vision beyond the Ashley and the Cooper.
So long, Churches of Charleston. Hello, Churches of America.
Okay, so the former had a nice alliterative zing to it, but we’re all for the latter if it means more of these sumptuous feasts for the eyes.
And as if that wasn’t enough, fellow photographer Diana Deaver has recently been stirring his imagination with tales of faraway ancient Romanian sacred spaces. “I don’t think I would necessarily expand it into Churches of the World at that point, but who knows? This is what I enjoy and quite frankly, I choose not to limit myself.”
Reach for the heavens, Steven.
Story by: Jason A. Zwiker
Photos by: Steven Hyatt (photo of Steven Hyatt by Diana Deaver)
In Charleston, you are far more likely to see people wearing preppy clam-diggers than people actually digging for clams.
Clamming is usually thought of as the Northern equivalent of our crabbing pastime involving chicken necks, string, and a net. But clams actually do grow here and thrive in the Lowcountry’s uber-fertile and lovely smelling pluff mudd.
“How do you like my office?” asks Toby VanBuren as he gazes around at the picturesque creek and marsh where he harvests clams to make his living. He harvests his clams from marsh beds near Breach Inlet that are leased from the state. His methods have evolved over the years to address the challenges that his work presents.
It’s a specialized field, and Van Buren’s one of only three people in Charleston and forty in the entire state who make their living clamming. Luckily, with the demand for locally-grown sustainable food on the rise, men like him are not a dying breed but a healthy sign of the future.
VanBuren sits on a bucket with his bare hands in the pluff mudd and pulls out a few clams every couple of seconds. With a smile on his face and a calm demeanor, he does his solitary work in the glow of the morning sunrise. He’s been in the business of clamming for 20 years now. Before that, it was a mixed bag of shrimping, crabbing, shark-fishing and working as a minister. You can still find him preaching occasionally at the Unitarian and the Circular Congregational Church downtown.
Luscious bivalves have a lot of zealous predators including sting rays, crabs, and flounder, which necessitate protecting his harvesting beds with nets anchored with PVC piping. The custom-designed aluminum boat he uses can be maneuvered into small creeks and shallows and keeps the bottom of the boat, where the clams are initially tossed, almost as cool as the water temperature.
Toby’s clams are “free-range” because they can move around under the nets. They’re harvested at dead low tide, tossed in plastic laundry baskets, swished through seawater, sorted by size (little guys get thrown back), rinsed again with freshwater, bagged and then delivered in the afternoon to the 20 or so restaurants that buy from him.
His clams are sold to some of the best restaurants east of the Cooper (The Post House, Red Drum, and Atlanticville to name a few) that take pride in serving great local seafood. He makes a special cameo on The Boathouse menu with “Toby’s Breach Inlet Littleneck Clams” served with a bacon-tomato-spinach ragout.
He is licensed to sell to both restaurants and the general public, so you know what that means. You can be happy as a clam too.
Reach Toby at 843-367-3986 or firstname.lastname@example.org
Story and photos by: Dee Dee Arthur