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West Ashley Library
9 a.m. - 7 p.m.
Phone: (843) 766-6635
Folly Beach Library
Closed
Phone: (843) 588-2001
Edgar Allan Poe/Sullivan's Island Library
Closed for renovations
Phone: (843) 883-3914
Wando Mount Pleasant Library
9 a.m. - 8 p.m.
Phone: (843) 805-6888
Village Library
9 a.m. - 1 p.m.
Phone: (843) 884-9741
St. Paul's/Hollywood Library
9 a.m. - 8 p.m.
Phone: (843) 889-3300
Otranto Road Library
9 a.m. - 8 p.m.
Phone: (843) 572-4094
Mt. Pleasant Library
9 a.m. - 8 p.m.
Phone: (843) 849-6161
McClellanville Library
9 a.m. - 6 p.m.
Phone: (843) 887-3699
Keith Summey North Charleston Library
9 a.m. - 8 p.m.
Phone: (843) 744-2489
John's Island Library
9 a.m. - 8 p.m.
Phone: (843) 559-1945
Hurd/St. Andrews Library
9 a.m. - 8 p.m.
Phone: (843) 766-2546
Miss Jane's Building (Edisto Library Temporary Location)
2 p.m. – 6 p.m.
Phone: (843) 869-2355
Dorchester Road Library
9 a.m. - 8 p.m.
Phone: (843) 552-6466
John L. Dart Library
9 a.m. - 7 p.m.
Phone: (843) 722-7550
Baxter-Patrick James Island
9 a.m. - 8 p.m.
Phone: (843) 795-6679
Main Library
9 a.m. - 8 p.m.
Phone: (843) 805-6930
Bees Ferry West Ashley Library
9 a.m. - 8 p.m.
Phone: (843) 805-6892
Mobile Library
9 a.m. - 5 p.m.
Phone: (843) 805-6909
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FLYING HIGH.
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- Author(s): Cobe, Patricia
- Source:
Restaurant Business; 4/15/2005, Vol. 104 Issue 7, p36-40, 5p- Subject Terms:
- Source:
- Additional Information
- Subject Terms:
- Abstract: The article reports that consumption of chicken in the U.S. increased by almost 25% in 2004, according to a leading commodity group. And turkey and duck are on the rise too, thanks in large part to lower prices in comparison to beef. With cost and versatility working in its favor, poultry is an all-American — and global — favorite. Preparations cut across all ethnic boundaries. Almost every restaurant offers a chicken dish on the menu, and it's usually one of the most cost-effective and least expensive on the entree list. Even so, it can be a challenge to make this everyday bird distinctive enough for customers to order when they go out for a special meal. Many chefs and menu developers pique patrons' interest by stamping it with a signature — whether they use unique seasonings, ingredient pairings, cooking techniques, or breeds of poultry. These signature touches not only improve the menu item, they boost its perceived value — allowing operators to tag a dollar or two onto the price.
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