“This is a celebration, not a funeral,” says Mike Moore, who is on vacation with a group of his former employees at a rented beach house outside of Charleston, South Carolina, instead of on the line at Seven Sows, his recently shuttered Asheville restaurant. For the past two years, as the streets around the restaurant filled with new spots to eat and drink, it was a comfortable place to pick over a plate of buttermilk hush puppies or a tray of raw oysters. But the chef has been... Read more on GardenAndGun.com