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How I Go Columbia: Miss South Carolina USA Sarah Weishuhn

Miss South Carolina USA 2015 Sarah Weishuhn
Miss South Carolina USA 2015 Sarah Weishuhn tdominick@thestate.com

Sarah Weishuhn is always on the go. As Miss South Carolina USA, she’s spent the last eight months splitting her time between traveling the state and preparing for the Miss USA pageant, is broadcasting on the Reelz channel Sunday (NBC dropped its broadcast after a feud with pageant organizer Donald Trump). The Moncks Corner native graduated from the University of South Carolina in December with a degree in public health and still enjoys spending time in the capital city – when she has the time.

Eat: My favorite place to eat in Columbia is by far Cantina 76. The Peruvian shrimp and chicken teriyaki tacos are my absolute favorite. However, before I get to my tacos, I always have to start off with a Tres Hombres, a dip sampler including guacamole, salsa, and queso. And of course, the night wouldn’t be complete without some frozen yogurt from Yoghut.

Drink: I am a huge coffee drinker, so when I am in need of my coffee-fix I love to stop by Cool Beans next to the Horseshoe. “The Perfect Man” is my favorite drink, with a perfect balance between espresso and mocha. Cool Beans has the perfect atmosphere to sip on my coffee, relax, and knock out some emails.

Play: There are so many great things to do in Columbia. When I’m not cheering on my Gamecocks at some of our sporting events, I love to get my workout in at Barre 3. Or, if you love the outdoors like I do, the summer is the best time to grab some friends and float down the river.

Listen: One of the best places to catch some live and local music is at The Music Farm and Tin Roof in the Vista. They have tons of great artists come to visit every week.

See: When my family comes to visit, we love taking my nieces and nephews to the Riverbanks Zoo or down to the Riverwalk for a picnic. We also love to have dinner at Terra, a local farm-to-table restaurant that uses local farms and locally grown ingredients to build its seasonal menu.

Amanda C. Coyne

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