Imbibe Magazine is the magazine of liquid culture. It is a completely new way of looking at drinks—as a distinct culinary category, deserving in-depth exploration of the fascinating people, places, trends, cultures, and flavors surrounding drinks from around the world. From wine, spirits and beer to coffee, tea and everything in between, Imbibe celebrates the world in a glass. Launched independently in May 2006, Imbibe was honored as the Best Special Interest Magazine 2007 by the Western Publications Association and earned a 2007 Eddie Award for Best Epicurean Magazine.

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pork belly with sauerkraut and blackberry-apple sauce!

The chef's at American Grocery Restaurant in Greenville's West End have been invited to cook at the James Beard House in New York City. David Sundeen, Susan Dumeyer, and Joe Clarke, who collaborate in the kitchen at American Grocery will be cooking the Beard dinner on June 18th at the foundation townhouse where James Beard lived the last 12 years of his life. The dinner will feature local South Carolina products such as Anson Mills grains, produce from farmers Jeff Isbell and Terry Goldenstar and will be called "A Culinary Exploration of the Pig", centered around pork from local heritage pig farmer Emile DeFelice of Caw Caw Creek. The chefs draw their inspiration for the dinner from the versatility and creativity that comes form utilizing the entire animal. Each course will feature at least one piggy part and be paired with other local products. Pig Farmer Emile Defelice will be attending the dinner as a special guest and purveyor to speak about the vast differences between his product and "industrial" pork. Also on the journey to New York, Sommelier/partner Darlene Mann-Clarke will pair wines for the dinner.

The dinner for 80 will begin with several passed hors d'voevers paired with sparkling wine and then commence with five courses including dessert all paired with different wines. In preparation for New York, the chefs will be preparing the Beard dinner right here in Greenville for the home folks. Details about the dinner, cost, capacity and scheduling will be available at the restaurant and on the website very soon and space will be limited. The James Beard Foundation celebrates food and wine and American Culinary Heritage through recognition and support of restaurants and chefs.