PrintPrintCharleston market and cafe Caviar & Bananas will host a beernanza at 6 p.m. Sept. 27 to kick off a new happy hour. Caviar & Bananas is adding local and craft beer to its offerings. On tap for the kick-off event will be several breweries with beer samples.
On the Menu provides the latest news from the Charleston area’s extensive 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.
Old Village Post House, 101 Pitt St. in Mount Pleasant, will host a sustainable seafood dinner at 6:30 p.m. Sept. 19. Executive Chef Frank Lee and Chef de Cuisine Forrest Parker have created a four-course menu including shrimp and lobster imperial steamed flounder, cornflake-crusted sunburst trout and grouper roasted on salt. Patrick Emerson, wine and beverage director, has paired wines for each course. An expert on sustainable initiatives from the South Carolina Aquarium will also be on hand to discuss the importance of local seafood choices. Cost is $70 plus tax and gratuity. Reservations are required; call 843-388-8935.
The South Carolina Sustainable Seafood Initiative is designed to promote the use of local and sustainable seafood in South Carolina’s restaurants and helps ensure consumers have fish for the future by teaching partner chefs about sustainable and local seafood, assessing their menus and encouraging consumers to dine at partner restaurants.
Gourmet market and cafe Caviar & Bananas, 51 George St. in Charleston, will host a beernanza at 6 p.m. Sept. 27 to kick off a new happy hour. Caviar & Bananas is adding local and craft beer to its offerings. On tap for the kick-off event will be several breweries with beer samples, including California breweries Anderson Valley Brewery and Stone Brewing and Charleston breweries Holy City Brewing, Palmetto Brewing and Westbrook Brewing. Charlie magazine will host a blind beer tasting and Blue Plantation will perform bluegrass music. Tickets are $20 and can be purchased at brownpapertickets.com; keyword: caviar.
The new happy hour will run 4-7 p.m. Tuesday through Friday and will feature a made-to-order menu designed by Executive Chef Todd Mazurek. Menu pricing will range from $5 to $11 and there will be special pricing on tap selections as well as wine and beer flights. For questions, call 843-577-9997.
The September issue of Southern Living magazine includes Charleston Crab Shacks on its list of “South Carolina’s 10 Best Seafood Spots.” The story focuses on casual restaurants known for seafood and notes a “don’t miss” menu item from each. The Charleston area has three other restaurants on the list: Seewee Restaurant, The Wreck of the Richard and Charlene, and Bowens Island Restaurant.
The featured menu item for Crab Shacks is she-crab soup, of which 100% of the proceeds go to the Hollings Cancer Center. This is done through The Purple Crab Foundation, which was established in 2007 by Crab Shacks’ founders Ryan Condon and Dan Doyle.
 A limited number of Artisan Meat Share packages are available from Chef Craig Deihl of Cypress. (Photo/Provided) |
Two-time James Beard Award-nominated Chef Craig Deihl of Cypress is offering selections from his community supported agriculture-like concept, the Artisan Meat Share, this fall. The package will feature a selection from Deihl’s more than 80 types of charcuterie and cured meats. A limited amount of gift packs are available for $50 and can be pre-ordered by calling 843-937-4012, ext. 229. Orders will be available at Cypress for pick up beginning Oct. 10. The Artisan Meat Share features products that come from pasture-raised animals that are hormone- and antibiotic-free, and raised by those employing traditional farming methods.
Acme Lowcountry Cantina on the Isle of Palms is now serving breakfast, lunch and dinner daily with an emphasis on fresh local ingredients and seafood. Weekly specials include an early-bird special on weekdays, kids eat free on Mondays and lobster night on Thursdays.
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