The moment you walk into Charleston Grill in downtown Charleston, SC, you know it’s a special evening. A dark wood bar is to your left and chances are strains of live jazz music are wafting through the space. This is still one of those “white tablecloth” restaurants, and the staff wouldn’t have it any other way, especially Executive Chef Michelle Weaver who has been at the helm of this kitchen for years. She is honored and inspired by the fact that so many people come to eat her food as a celebratory act, and whether it’s a birthday, anniversary, engagement, or promotion, she is ready to wow them. Weaver is a unique and engaging mix of Alabama roots, eclectic palette, and a continued obsession (as she calls it) for the job. She always seems enthusiastic about the next recipe, the coming season, or tonight’s menu. And that makes for some delicious food, as you’ll hear me gush about in the following chat.

As promised, here is one of her "easy" recipes! 

Michelle's Mashed Potatoes:

1 1/2 lbs. Yukon gold potatoes, baked until done
3 tbsp butter, melted
1/4 cup Parmesan, grated
4 oz creme fraiche, room temperature
Salt and pepper to taste

Scoop out potato pulp from cooked potatoes with a fork. Add remaining ingredients and season with salt and pepper.