On the Menu for Feb. 12, 2013

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.

As part of the Southeastern Wildlife Exposition, The Local Palate and The Cocktail Club are hosting a Buffalo Trace bourbon tasting from 6 to 8 p.m. Wednesday. Sample small batch Buffalo Trace Kentucky straight bourbon prepared by The Cocktail Club's beverage manager Jackson Holland. Tickets are $15 per person and may be purchased at the door.

O-Ku is hosting a noodle and craft beer dinner at 7:30 p.m. Feb. 26. The six-course dinner will be prepared with guest chef Brian Riley of Noodlecat in Cleveland. Courses include dumplings with crispy chicken liver; cha-soba duck salad with confit duck, scallions and coconut-curry dressing; tempura soba dori with tempura vegetable cake and warm bonito dashi; clams udon with Sapelo Island clams; Mazeman Ramen with parmesan, dashi and six-minute egg; and, for dessert, tamago. Cost is $48 per person, exclusive of tax and gratuity. For reservations, call 843-737-0112.

Join High Cotton, 199 E. Bay St. in Charleston, for a dinner paired with Laroche Wines at 6:30 p.m. Feb. 19. Executive chef Joe Palma has created a five-course menu with special wine parings. The menu includes pimento arancini, chilled scallop ceviche, blue crab risotto, roasted and stuffed squab and rush creek reserve. The dinner is $75 per person, plus tax and gratuity. Reservations are required; call 843-724-3815.

Ted’s Butcherblock, 334 E. Bay St. in Charleston, has created a four-course Valentine's Day menu for a dinner at home. Prices are based on entree selections and an optional caviar course and wine pairings are available. Orders must be placed by 5 p.m. today and will be available at the time specified upon ordering. For more information or to view the menu, visit www.tedsbutcherblock.com/news/calendar.

The Old Village Post House, 101 Pitt St. in Mount Pleasant, is pairing single barrel bourbons with a five-course menu at 6:30 p.m. Feb. 21. Bourbons will include Maverick Southern Kitchen Private Label Bourbon, Bernheim Original Small Batch Wheat Whiskey, Evan Williams Single Barrel Bourbon, Larceny Very Special Small Batch and Rittenhouse Straight Rye 100 Proof.

Chef Forrest Parker created the menu, which includes cane syrup glazed chicken wing, boiled peanut soup, bourbon-sorghum glazed duck and English cut of roast prime rib of beef.

The dinner is $55 per person, plus tax and gratuity. Reservations are required; call 843-388-8935.

Five Four Nine has opened as an event space on East Bay Street. (Photo/Provided)
Five Four Nine has opened as an event space on East Bay Street. (Photo/Provided)

The building at 549 E. Bay St. in Charleston has been transformed into Five Four Nine, a new private event space. Five Four Nine includes 7,400 square feet of fully furnished event space, including an indoor bar, multilevel dining rooms, a full-service kitchen, a covered patio with its own bar, outdoor courtyard space and on-site parking.

Tanya Gurrieri is the manager; learn more at www.fivefournine.com.

Acme Lowcountry Kitchen on the Isle of Palms will have a special Valentine’s Day menu including lobster bisque, pickled local shrimp, tuna tartare, Carolina jumbo lump crab and local charcuterie. Main course options include seared scallops, buttermilk fried chicken, pimento cheese encrusted filet mignon and pan-roasted local black grouper. Desserts features red velvet cake, key lime pie, chocolate cake or cheesecake. Cost is $75 per couple and includes one bottle of La Terre Chardonnay or Cabernet, Coastal Vines Pinot Grigio or Wycliff Champagne. Reservations are recommended; call 843-886-0024.

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