On the Menu for Jan. 7, 2014

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.

The third annual Cork Shuckin’ Festival is 1-5 p.m., Wednesday, at Irvin-House Vineyards. Admission is free, but patrons are encouraged to bring cash or credit for oysters, wine and Firefly spirits tastings, and local food vendors. Oysters from Holy City Seafood will be available, and other food vendors will be on-site, including Coastal Crust, Stono Cafe and Dulce Truck. Tastings in the Firefly Vodka distillery and Irvin-House Vineyards winery are $6 to taste six Firefly spirits and $5 to taste five wines. Patrons will receive complimentary glasses during both tastings.

Transportation via Lowcountry Loop Trolley will be offered for the Cork Shuckin’ Festival. Limited seats are available, and guests can reserve their spots by visiting www.lowcountrylooptrolley.com or by calling 843-654-5199. Guests will be picked up at three locations: Mount Pleasant Towne Centre at noon; Mount Pleasant Waterfront Park at 12:15 p.m.; and at Charleston Visitors Center at 12:30 p.m.

The Coosaw Creek Crab Shack, 8486 Dorchester Road in Summerville, is celebrating its 10th anniversary this month with specials such as 10 items for $10; kids eat free on Mondays and Tuesdays; $10 off wine bottles and $10 buckets of beer; and happy hour appetizer specials. From Jan. 16 to Jan. 31, enjoy all-you-can-eat crab legs for $29.99.

High Cotton, 199 East Bay St., Charleston, will add Saturday brunch from 10 a.m. to 2 p.m. beginning this week. Guests will be able to enjoy brunches such as Lowcountry huevos rancheros, chicken and waffles, fried oyster Florentine and Southern breakfast cassoulet. Executive Chef Joe Palma’s menu will also include lunch options such as the High Cotton burger, grilled salmon sala, and Carolina shrimp and grits. High Cotton’s full brunch menu is available online at www.HighCottonCharleston.com.

On Jan. 19, Tristan Dining will host a special dinner prepared by Italian chef Carlo Zarri and Tristan Executive Chef Nate Whiting. The dinner will showcase truffles and hazelnuts throughout a five-course menu designed by Zarri and Whiting with wine pairings for each course. Dinner begins at 6:30 p.m. Zarri is the chef and owner of Villa San Carlo Hotel and Restaurant in the southern Piedmont region of Italy. The featured ingredients are inspired by the truffle-rich Piedmont region and Zarri's hometown of Cortemilia, which is promoted as the hazelnut capital of the world.

The five-course dinner includes king prawn tails fried in hazelnut tempura, cardoon veloute, risotto piemonte with black truffles piemonte, heritage pork confit and a hazelnut sponge cake prepared by Tristan's pastry chef Amanee Neirouz. Tickets are $140 per person; for reservations, call Rachael Rose at 843-534-2155 or email rachael@tristandining.com.

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