Meet The Team: Chris Wehking, Chef de Cuisine

Charleston native Chris Wehking began his culinary career a decade ago in the very building that is now home to The Granary at Just Fresh.  He went on to pursue an Electrical Engineering Degree at Winthrop University.  Unable to shake his passion for cooking, Chris took a position at 17 North Roadside Kitchen where he met his mentor Chef Brannon Florie.  After 17 North closed,  Wehking honed his skills as Chef at Our Local Foods and assisting Florie in the opening of the kitchen at Rarebit.  Florie chose to bring him on as Sous Chef when opening The Granary, where his dedication and work ethic earned him the title of Chef de Cuisine.   Like any passionate Chef, the kitchen is his “Home Away From Home” and the staff his second family.  Having spent years working alongside Florie, he shares in his love for innovative cuisine with a foundation in quality, seasonal, local ingredients.    

Charcuterie Program

At the Granary all aspects of food preparation and butchery are done in house.  That is why we take such pride in our Charcuterie program. Considered a highlight of the restaurant, it takes much time, love, and effort.

Cocktails at The Granary

The Granary's passion for quality ingredients carries beyond the kitchen to the bar. The fruit sodas, juices, tonic, and ginger beer used in our cocktails are all made fresh in-house. General Manager Patrick Walton uses the limited bar space to an advantage. Stocking quality liquor from small and often local brands like High Wire, Striped Pig, and Blue Ridge Distilling, he truly believes in the products we serve.

When crafting The Granary's signature cocktails, Patrick is inspired by the classics, playing off the traditional recipe of spirit, citrus, bitters, and sweetener. “My favorite drinks are simple and classic. There is an allure to the old time philosophy of making drinks the way they were meant to be served. By staying true to this philosophy and a cocktail’s origin, I can create something modern, multi-spirited and complex.”

Moscow Mule - (vodka, house limeade, housemade ginger beer) - Served in a traditional copper mug, the Moscow Mule embodies classic simplicity. A true American classic, it is accredited as the drink that started the vodka craze of the 1940s & 50s.

​Bourbon Float - (bourbon, jalapeno-honey, bitters, fresh orange, porter float) - A play on the old fashion, traditionally made with muddled bitters and sugar and a twist of citrus rind.

Pimm & Proper - (gin, Pimms No. 1, cucumber-thyme limonata, strawberry) - An updated version of the classic Pimms Cup, traditionally made with Pimms No. 1, lemon juice, and ginger ale and garnished with cucumber.

Whiskey Punch - (bourbon, hibiscus, lemon, all spice, lime) - Punches have been a classic form of alcohol consumption since the days of Kings and Queens. Traditionally served from a punch bowl and ladle, this modern version comes in a two serving, house-made bottle.