In between his buzzy pop-ups and rotating residency at Fleeting, chef Chris “Chino” Hathcock swaps his apron for fishing bibs while working on Bull River’s leading oyster farm.
She talks about what it’s like occupying the former Back in the Day Bakery space and shares her recipes for strawberry shortcake crème brûlée and madeleines
Savannah’s culinary creatives step into the spotlight and share how they started out, who their dream dinner guests would be and what they can’t cook without.