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Chef Robert Carter is Out at Rutledge Cab Company; Chef Bryan Lindsay

Chef / Robert Carter. Robert Carter. Peninsula Grill - Charleston, SC. Recipes by Robert Carter. Wild Mushroom Grits with Low Country Oyster Stew. The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America's food culture and champion a standard of good food anchored in.

David A. Carter on The Lorax PopUp The Childrens Book Review

Cora vs. Carter. Chef Robert Carter enters Kitchen Stadium from his hometown of Charleston, SC, the "best-mannered city" in the US. Will he walk away from his battle with Iron Chef Cat Cora a gracious winner or a sore loser?

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Robert Carter is a meat and potatoes guy. He loves iceberg lettuce and a well-seasoned, expertly cooked steak. He loves tall chef hats and starched coats and classic fine dining experiences.

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A sense of refinement pervades the snazzy ambiance, in which the serious food delivers a playful punch and the service sets new standards. Indeed, Peninsula Grill was named "Best Restaurant" by the 2001 & 2002 Charleston City Paper s Annual Best of Charleston Readers Poll. Executive Chef: Robert Carter. Manager: Steve Palmer.

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The ultimate guide to chefs. Robert Carter is one of America's Best Chefs as nominated and recommended by peers in the culinary industry; 2 Restaurants: Carter's Kitchen, Rutledge Cab Company; 1 Cities: Charleston, SC.

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As a longtime professional artist, chef Bob Carter's mother, Jeri, is adept at seeing what others can't.But even she couldn't imagine the destruction that Hurricane Michael would unleash on.

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Robert Carter is a chef with cred. He is a summa cum laude graduate of Johnson & Wales University with an honorary doctorate from said institution. He served as executive

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Buoyed by the community spirit felt in this corner of Mount Pleasant, the area is fortunate to have chef Carter in their neighborhood. Carter's Kitchen. 148 Civitas St., Mount Pleasant, (843) 284-0840, carterskitchenion.com Dinner: Sunday-Thursday, 5-9 p.m.; Friday & Saturday, 5-10 p.m. Brunch: Sunday, 9 a.m.-2 p.m.

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Shortly after successfully catering legendary Charleston chef Robert Carter's wedding at Hibernian Hall, Zucker opened Cru Catering, now one of the top weddings and special-events caterers in.

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The half-chicken entrée ($18.50) is "french cut" — ballotined to remove all the bones but the tip of the drumstick — then cooked a golden brown and served sliced into rich, tender chunks.

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While most of us think of kale as a winter green served as a side, chef Robert Carter of Carter's Kitchen and Rutledge Cab Co. sees it as an inspiring ingredient. His reinterpreted Caesar uses kale instead of romaine, putting more punch on the plate. "The kale makes it better for you than the traditional Caesar, and I created a dressing that's also healthier and lighter," he

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Robert Carter, executive chef at Peninsula Grill in Planters Inn in Charleston, SC, makes coconut cake that is adapted from his grandmother's recipe; it can be ordered; photo (S)

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Chef Robert Carter is resurfacing in a new Mount Pleasant dining venture nine months after splitting up with Peninsula Grill in downtown Charleston. On Thursday, Carter will open the doors to.

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Step 1. To make the filling, combine the cream, sugar, and butter in a medium saucepan and bring to a boil over high heat. Mix the cornstarch, vanilla, and 1 tablespoon water together in a small.

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In Charleston, S.C., Peninsula Grill Chef Robert Carter's specialty is the coconut cake: a 12-layer, 12-pound behemoth of a cake. This treat also happens to be one of Bobby's all-time favorite.

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Though Southerners are famous for being sweet, South Carolina's Chef Robert Carter takes the cake. He's been voted South Carolina's chef to beat for seven years, but his six layer, 12 pound, luxuriously rich Ultimate Coconut Cake is his calling card. Carter thinks he'll be showcasing his sinfully sweet cake on a Food Network series called