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On the Menu for Nov. 10, 2015

Hospitality and Tourism
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On the Menu provides the latest news from the Charleston area’s culinary community, including new restaurants, new menu items and upcoming events, as well as details about local chefs. Submissions should be sent to dailyjournal@scbiznews.com.

Aya Cookhouse, at 915 Houston Northcutt Blvd. in Mount Pleasant, will hold a Portuguese wine dinner at 6:30 p.m. Nov. 18. The dinner will include wines from Espaco Rural and Quinta de Arcosso. Food pairings will include Asian fusion fare with ingredients native to the region, such as eel and pork.

The dinner costs $65 per person. Reservations are required and can be made by calling 843-352-2153.


Nicole TaylorCookbook
Nicole Taylor, author of The Up South Cookbook and host of the Hot Grease podcast, will be promoting her new cookbook in Charleston next week.

Taylor will be at a dinner at 6:30 p.m. Nov. 20 at Joseph Fields Farm, at 3129 River Road on Johns Island. The meal will include recipes from the book and products from the farm. Tickets are $65 and include a signed cookbook. The evening will begin with a bonfire and passed hors d’oeuvres, including smoked mullet deviled eggs and crostini with collard pesto and chow chow.

A seated dinner follows with Fields Farm fried chicken, Carolina rice pilaf with pecans and dried fruit, and a fresh salad based on what’s available that day at the farm. Dessert will be a lemon pound cake with whipped herb creme fraiche.

Taylor will also be at Mixson Market, at 4338 McCarthy St. in North Charleston, from 10 a.m. to noon Nov. 21 for Salt, Sugar, Syrup: Cranberries, a demonstration of techniques behind Up South’s drinks, sweets and roasted meats. Books will be available for purchase and signing.


Crave Kitchen & Cocktails of Mount Pleasant won the Critics Choice award at the sixth annual Charleston Mac Off, held Oct. 24 at The Grove at Patriots Point in Mount Pleasant. That marked the sixth consecutive year the restaurant took home an award at the competition.

Cherrywood BBQ and Ale House, one of the Kiawah Island Golf Resort restaurants, won the People’s Choice award for the second time, and Burtons Grill of Mount Pleasant took home the Best Local Ingredient category award. Their dish included Rio Bertolini’s Pasta, Heritage Farms bacon, pickled collard greens, homemade hot sauce and local pecans.


The Cocktail Club, at 479 King St., Suite 200, in Charleston, will host its Sugar & Spice Cocktail Class from noon to 1:30 p.m. Dec. 12. Participants will learn how to create a selection of cocktails with step-by-step instructions from The Cocktail Club’s Jeremiah Schenzel, Matt Soeder and Ryan Welliver. Tickets are $25 per person.


FortyEight – A Wine Bar will open Monday at 547 Freshfields Drive, in Freshfields Village at the intersection of Johns, Kiawah and Seabrook islands. A rotating wine list with 48 wines by the glass will be offered daily.

Using the bar’s FortyEight smartcard, customers can use automated wine servers to pour 1-ounce tastes, 2 1/2-ounce half-glasses or 5-ounce full glasses of any wine. The bar will also serve 840 hand-selected bottles of wine and 48 local and regional craft beers.

The menu will include local, regional and international cheeses; charcuterie platters; seasonal salads and panini; local artisan chocolates; and desserts.


Twenty Six Divine, at 682 King St. in Charleston, is serving a three-course Thanksgiving supper from 11 a.m. to 5 p.m. Nov. 26. Cost is $60 per person. A take-out option is also available for $45 per person with advance order. Reservations are required. Call 843-297-8118.

Menu:

  • First course: Butternut squash bisque served with roasted beet and mixed greens salad with gorgonzola, dried cherry, candied pecans and fig-balsamic vinaigrette.
  • Second course: Herb roasted turkey breast, sherry braised turkey leg and rosemary-garlic rubbed prime rib served with whipped potatoes, beef short rib-pumpkin stuffing, sweet potato puree, green bean casserole and cranberry sauce.
  • Third course: Apple streusel cheesecake, petite pumpkin pie and pecan tartlet.

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