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 firstname.lastname@example.org.
Entry deadline is Feb. 29. Entry forms are available online.
Recipes will be judged on use of Tippleman’s cocktail syrups and “the entrant's investment in Charleston's culinary and beverage industry.” The winning cocktail will be promoted via social media and on the Tippleman’s website.
Crave Kitchen & Cocktails in Mount Pleasant is serving a Valentine’s Day menu for two (.pdf) Friday through Sunday and a Valentine’s Brunch for children from 10 a.m.-4 p.m. Saturday. A portion from each mocktail served at brunch will go to Camp Rise Above.
Reservations for both meals can be made online or by calling 843-884-1177.
Slow Food Charleston’s inaugural Snail Awards ceremony is set for 6-9 p.m. March 21 at the American Theater, 446 King St. in Charleston. The event will honor leaders in the community that support the Slow Food movement.
Tickets are $80 each for Slow Food members and $90 for nonmembers and include a reception after the ceremony.
UPDATE: This event has been canceled because of forecast sub-freezing temperatures. The next Butcher & Bee Night Bazaar is set for Feb. 27.
The second Butcher & Bee Night Bazaar is scheduled for 9 p.m. to 1 a.m. Saturday in the Butcher & Bee parking lot at 654 King St. in Charleston. Admission is $5 and a portion of the proceeds will benefit Redux Contemporary Art Center. The bazaar will include work by local artists and crafters.
Elliot Smith and McKenzie Eddy, along with other local musicians, will perform, and food trucks will be on site.
Vendors at the event will include:
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The Glass Onion chef Chris Stewart will offer a Chucktown Chow hands-on cooking class at 6 p.m. Feb. 25 at Southern Season in Mount Pleasant. Dishes in the class will include chicken liver mousse, shrimp with sausage gravy over grits and chocolate pudding.
Cost is $35 per person and attendees will learn how to make the dishes and will sample them.
5Church Charleston will begin a new late-night menu at 11 p.m. Friday that will include a lamb burger with Gorgonzola fondue and red onion marmalade, crispy Szechuan pork belly, jerk chicken lettuce wraps, and cheese and charcuterie plates.
The new menu will be available from 11 p.m. to 1 a.m. every Friday and Saturday.