Molly Baldwin Goodwin
Molly is a serious, intermittently professional cook with a Charleston addiction and a writing habit. She attended culinary school at Johnson & Wales University then went west to the Birmingham, Ala., headquarters of Southern Living, where she worked in the test kitchens and on the stage of the Southern Living Cooking School. She was drawn back to Charleston's Johnson & Wales campus as public relations director, and began writing a food column for the City Paper in 1999 as Lee Jenkins. Five years later, she married Scott Goodwin, who asked for their first date because he wanted to "talk about becoming a food writer."
Scott has worked in restaurants since age 16, including stints as a baker in Knoxville, Tenn., saute line cook at Sweet Basil in Vail, Colo., and executive chef of the Skier's Palate at Mount Bachelor, Ore. He worked his way through all front-of-house positions at Knoxville's Regas restaurant, including sommelier and management, and has worked in management in Charleston at Zebo Restaurant and Brewery as well as Earth Fare in West Ashley, where he was the beer and wine buyer as well as specialty foods manager. He most recently wrote the weekly Cuisine column for the Charleston City Paper and tended bar at Basil restaurant.