Published Sept. 10, 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 email@example.com.
Celebrate Oktoberfest with the latest seasonal beer and chocolates from two local gourmands: Westbrook Brewing Co. and Christophe Artisan Chocolatier-Patissier. Enjoy seven unique beers carefully paired with artisan chocolate at Westbrook’s tasting room in Mount Pleasant at 6:30 p.m. on Sept. 17. For $20 per person, participants will be led through the tasting process by artisan chocolatier Christophe Paume and brewmaster Edward Westbrook.
Christophe Paume is a third-generation French chocolatier, who grew up in his father’s pâtisserie in Toulouse, France. Alongside his father, he learned to create French pastry, chocolates, gelato and artisan breads. He opened Christophe Artisan Chocolatier-Patissier with his wife in 2009 and makes hand-painted chocolates, chocolate sculptures, French pastries and grab-and-go breakfast and lunch at 90 Society St. in Charleston.
Westbrook Brewing Co. is a craft brewery that experiments with different ingredients and brewing techniques. Established in 2010 by Edward and Morgan Westbrook, the tasting room and brewery is located at 510 Ridge Road in Mount Pleasant.
Space is limited and previous events have sold out in advance; make a reservation by calling 843-297-8674. Payment is due at the time of registration. This event is for those aged 21 and over.
Kaminsky’s KronutZ are a Charleston twist on a popular pastry that originated in New York City earlier this year and has since gained fans across the globe. In May, Dominique Ansel Bakery launched a product called the Cronut. The Cronut is made using a laminated dough, similar to croissant dough, that is deep fried like a donut then rolled in sugar, filled with cream and topped with glaze.
Kaminsky’s Baking Co. decided to bring the dessert to Charleston. They collaborated with a pastry team at the Culinary Institute of Charleston consisting of chef Bernd Gronert, chef Kelly Wilson and chef Jessica Ross to develop Kaminsky’s KronutZ. KronutZ are 4 inches square and sell for $3 each. They are sugar and cinnamon coated, crème filled and topped with a vanilla glaze.
Starting Friday, KronutZ will be available at Kaminsky’s on North Market Street in downtown Charleston Fridays through Sundays starting at noon. There will only be 25 KronutZ produced each day so they will be sold on a first come, first served basis and will be limited to two per person.