March 2026
Podcast season finale, Michelin magazine, and using the good pen to sign books
Here’s my (try as hard as I can) monthly round-up for those of you who want to learn about or keep up a little more with me and the work that I do. Hope you enjoy.
What a month
My first thought this month is thank you. I have really felt very supported and cheered on since the publication of South Carolina Cocktails. Emails, all kinds of emojis via text and Instagram (which I love), as well as all the sales have been so fun to see!
It was a fast, intense writing and photography process in 2025 that occurred around my other work. Then there were edits, then silence for six months as it went to press. And therefore, as is the nature of my work, I parked it on the “done” side of my mental to do list and continued thinking about the next deadline, the next trip, the next interview I needed to schedule. So to me it feels a bit like it’s around a second time, this time for the publicity, the signings, and the wonderful bartenders that are featured on every page finally getting to see it too.
Actually, that’s been my favorite thing about this experience, the fact so many people contributed to this project, and with its publication, they are now able to enjoy it too. If you haven’t yet snagged a copy, you can purchase a signed one at this link, or if you’re in South Carolina, join in the fun and get a cocktail from the book as well as a signed copy at a signing.
However, this month also saw the finale episode of Season 10 of The Southern Fork, as well as my annual “super bowl,” Charleston Wine + Food, and my first byline with Michelin, who is celebrating the first ever stars awarded in the American South. Whew! Maybe I’ll take a rest … or better yet, a trip to NYC. Stay tuned. :)
Updates
Podcasts
Note: All links below are for Apple Podcasts, but you can find The Southern Fork on almost any platform that streams audio, from YouTube to Spotify and many places in between.
Bintou N’Daw is a truly inspired chef making her own way to much acclaim in Charleston, SC. I really felt her heart during this conversation, so I hope you’ll take a listen (and then maybe make a reservation, too).
Breweries have been very much a part of the Lowcountry for much of the last two decades, and Munkle Brewing, located on Meeting Street Road, is one of my favorites for their balanced flavor profiles, culinary precision, and great patio. Founder Palmer Quimby and I sit down over a pint to discuss how it all happens.
And to celebrate the book release, I thought it fitting that the season finale celebrate the art of the craft cocktail. The Gin Joint’s James Bolt is quietly making some of the best seasonal cocktails in Charleston, and his culinary-driven approach was the basis for an interview that covers everything from cooking background to Carolina gold rice orgeat.
Articles & Book Signings
Upcoming cocktail fun and book signings:
Friday, March 27, 5:30-8:30 p.m. / Town Hall rooftop as part of Florence Wine & Food, Florence, SC
Saturday, April 4, 3-5 p.m. with Itinerant Literate & the bar team of Jackrabbit Filly, North Charleston, SC .
My first byline for Michelin’s online magazine, “Iconic Foods of the American South”, had me diving deep into so many memories of past meals during my travels in this region I call home. I could honestly go for a bowl of Dooky Chase’s gumbo right now!
I haven’t added the Instapot or Air Fryer to my kitchen, but my trusty crock pot still gets used from time to time. This latest article for Simply Recipes shares one of my go-to recipes for pork chops and gravy that requires very little work. I’ve taken a photo of this recipe for friends for years, so it was really fun to see it shared with a wider audience than my phone contacts. :)
Other published media I like right now: Ali Rosen, TV host and cookbook author, is now having success in another genre — romance fiction. Her latest, Slow Burn, is a solid beach read that will make you want to perfect your pasta-making game. And if you truly prefer to bring some Italian flair to your kitchen instead of just reading about it, check out Katie Parla’s Food of the Italian Islands. I’m looking forward to cooking again soon from it when all the spring and summer produce starts rolling in. Last year, I made my favorite eggplant dish ever from it.
On my mind: always a million things, especially at 3 a. m. … this month — hibernation versus action. Everything in nature here in South Carolina feels like it’s generating new things: migration flight patterns, flowers, leaves, and pollen (so much pollen!). Eating seasonally has connected me more to the slow but steady turning of the seasons, so as the strawberries ripen and the night time temps become warmer, I’m interested in new projects, new travel horizons, and less couch and TV time at the end of cold weekdays.
Cooking soundtrack album: Saugerties Sessions, Winyah
Best thing I cooked this month: a Hetty McKinnon-inspired sheet pan cabbage and chickpeas. I tossed with soy, sesame oil, and hot sauce, then roasted in a 350 degree oven until the cabbage edges began to char. Topped with sesame seeds, scallions, and a good sprinkling of rice wine vinegar, this was a made up 15-minute dish that tasted fantastic for an economical side dish.
Until next time,
Steph