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Seasoned Pros

Photography Mac KilduffPhotos 6Issue July 2017
Monique and Chevalo Wilsondebriano met in New York, but they’ve found a home—and a burger following—in the Charleston community.While the Wilsondebrianos are famous for their outdoor cookouts, they head inside for weeknights, making simple honey-glazed chicken and three-cheese mac-n-cheese.Sweet honey-glazed chicken gets kicked up a notch with sides of paprika-seasoned mac-n-cheese and corn on the cob.Chillin’ Out - Cookies-and-cream ice cream is a hot-weather favorite for the owners of Charleston Gourmet Burger Company and their children.“Make sure you stir the egg and milk mixture—don’t let it boil,” says Monique, recalling the time she walked away from the stove while preparing ice cream. “We ended up with scrambled-egg flavor!”The couple gets creative with mac-n-cheese by using a variety of cheeses and spices, tossing Monterey Jack, Gouda, and cheddar into the mix and sprinkling paprika on top.

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