The buzz is out there Charleston. The smell of pigskin, house parties, tailgates, BBQ, beer and friends. It is that time of year for Gamecocks, Tigers and Panthers or any other team that gives you goosebumps every Saturday and Sunday morning. To help you leap into football season, we have provided three amazing recipes that will make you the life of any tailgate party.
These will surely make you the hit of the parade. Be careful, they have a bite.
Buffalo Chicken Dip
1 rotisserie chicken, removed from bone and shredded
16 ounces of cream cheese, softened
1 cup of ranch or blue cheese salad dressing
¾ cup of Frank’s red hot
4 green onions, cut into ¼ inch slivers
1 cup of shredded Chedder or Colby cheese
Celery and carrot sticks
Sliced Baguette or crackers
Method: Preheat oven to 350. Mix first 5 ingredients and spread into 1 quart baking dish. Sprinkle with shredded cheese. Bake for 25 minutes and serve with veggie sticks and bread.
Jalapeno Corn Poppers
12 large jalapeno peppers
1 package Jiffy cornbread mix
½ of an8 ounce can of creamed corn
1 egg beaten
1/3 cup of milk
½ cup of Monterey jack cheese
Sour cream and salsa for serving (optional)
Method: Preheat oven to 400 degrees. Wearing latex or nitrile gloves, halve peppers with a knife and scrape out seeds. Place on a metal cookie sheet. Mix cornbread mix, creamed corn, egg and milk together until pasty and fill each halved pepper with 1 tablespoon of the mix. Sprinkle shreds of cheese on top. Bake for 15 minutes and serve warm with salsa and sour cream.

Black Bean and Corn Salsa
1 16 ounce can of diced tomatoes with green chills (Rotel is fine)
1 16 ounce can of white whole kernel corn
1 16 ounce can of black beans
½ medium red onion, diced
1 fist sized bunch of cilantro
1 tsp white sugar
Method: Mix all ingredients, add salt to taste and chill in refrigerator for at least 1 hour. Serve with tortilla chips or with jalapeño poppers (above)





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Media Release

Many find that moment when inspiration hits and they can pinpoint that exact time when they just knew. For Nathan, he never had that moment. He summarized his career as “scattering a bread crumb trail” until he found his destiny. Now featured in Charleston, Savannah and New Orleans, Nathan’s work has found a niche in the Southeast. His style and approach is one of spontaneity. Many approach art with the idea of meticulously preparation, thinking though each brush stroke mentally for hours paint is lain on canvas. Not Nathan. He takes an idea and begins. It is refreshing to see him go from mind to creation so quickly and grow the idea with each minute and hour of passing time.


Folly Beach and Mount Pleasant and really experience the true Charleston driving experience. (
King Street Grille’s Downtown Charleston Location Closing its Doors After 13 Years


