This is portion of The Article and Courier’s Daily Digest collection, in which 1 of our food items reporters asks a nearby to describe a working day of feeding on in element.

Andrea Serrano lives on James Island. She has a trend website, Charleston Store Curator, and a styling organization

Expanding up Filipino and Italian impact(s) how I check out food stuff currently. Expending hours in the kitchen with my mom and grandmother created me value the thoughtfulness and appreciate that goes into preparing foods. 

I have a fashion site and a styling business enterprise, and part of doing business enterprise is having lunch meetings or social gatherings at dining establishments at night. Consuming wholesome refreshing foodstuff is extremely crucial to me, but, at the time in a though, I unquestionably like to indulge — like these days.

I adore a big breakfast, but on weekdays I normally make a shake ahead of I do the job out. Nowadays, I designed one particular with spinach, dates, banana, almond milk, plain yogurt and protein powder. This typically fills me up right until late early morning, and then I’m starving.

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For lunch, I went to 1 of my preferred lunch spots, Butcher & Bee. I (experienced) whipped feta, avocado crispy salad and Anson Mills rice bowl. The whipped feta at Butcher & Bee is famous the sharp, salty, creamy cheese with fermented honey in the middle is all varieties of heavenly.

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The avocado crispy salad (has) Carolina Gold crispy rice, seasonal greens, peanuts and serrano peppers. Probably purchasing an additional dish with rice was overkill, but considering that I was sharing it with my good friend Juju, I had to order one particular of my favorites, the Anson Mills rice bowl. It reminds me of a Korean bibimbap with the seasonal greens, miso almond butter and turmeric onions blended with rice.

For dinner, I went to 1 of my other favorites, The Park Cafe.

Even though I presently had whipped feta earlier that working day, I had to check out theirs. It’s served with heirloom tomatoes and corn bruschetta, and was topped with a sweet balsamic glaze and some greens on the facet. A sweet and salty flavor blend is my supreme preferred.

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I also split the grilled Caesar salad with my hubby, which was mouth watering. For the principal study course, I had the butternut-and-Gouda mac and cheese, topped with fried leeks and panko bread crumbs. One more sweet-and-salty combo for the gain. 

A food with Gustavo is hardly ever entire without a sweet treat at the conclusion. We experienced the product puff crammed with chocolate product. My Italian grandmother loved earning product puffs, and I assume she would approve this 1.

Get to Kalyn Oyer at 843-371-4469. Follow her on Twitter @seem_wavves.