La Tienda in the Press
Charleston City Paper - November 15, 2018
Stems & Skins shares tips for how to celebrate the holidays ... with tinned seafood
Not your average chicken of the sea
Mary Scott Hardaway
The Stems & Skins crew wants you to forgo the pigs in a blanket and sad artichoke dip this year. If you've stopped by Stems and Skins in Park Circle, you know that they know how to elevate seafood from a can into a light, satisfying, and unique bite. But if you thought that that kind of experience was limited to hip wine bars, you'd be wrong. Here are a few tips from S&S co-owners Justin Croxall and Matt Tunstall for an at-home holiday happy hour spread that will have your out of town guests saying, "incroyable!" 1. Invest in high quality tinned seafood...
