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 firstname.lastname@example.org.
Slightly North of Broad General Manager Peter Pierce is the 2014 winner of the Restaurant Management Employee of the Year award. The award is one of the Stars of South Carolina Hospitality Awards chosen by the S.C. Restaurant and Lodging Association.
“Peter has been with Maverick Southern Kitchens for 13 years. He started as a server and rose to a general manager role by demonstrating a strong leadership of the staff and management team,” said David Marconi, Maverick Southern Kitchens director of operations. “Through hard work and diligence, Peter has developed an understanding of business practices and financial reporting, while maintaining his superior hospitality.”
Nominees for the Management Employee of the Year award are judged on performance that goes above and beyond the normal job expectations both at and away from work, including outstanding and unusual service to their company, to their customers and to their community.
The ninth annual Art & Wine Walk at Freshfields Village will mark the official start of the event season, 4-7 p.m., Feb. 14. Visitors will have the opportunity to see live demonstrations, view works from local and regional artists in participating stores, drink wine and listen to live jazz music by the Williams Duo.
To celebrate its 32nd anniversary, 82 Queen will be featuring nightly specials through Thursday and a complimentary oyster roast on Friday. The nightly specials will be dishes from the "Charleston Charm" menu that Executive Chef Steven Lusby prepared at the James Beard House in New York City in December, including pan-seared Carolina catch, pickled shrimp, boiled peanut hummus and pecan pie. The oyster roast begins at 6 p.m. in the courtyard.
|Irvin-House Vineyards and Firefly Distillery are hosting the third annual Cork Shuckin’ Festival on Saturday, featuring oysters from Holy City Seafood and wine and vodka tastings. (Photo provided)|
Irvin-House Vineyards and Firefly Distillery are hosting the third annual Cork Shuckin’ Festival, 1-5 p.m., Saturday at the vineyard. Admission is free. Oysters from Holy City Seafood will be available, and other food vendors will be on-site, including Coastal Crust, Stono Cafe and Dulce Truck. There will be live music by One Kool Blow. 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. Oysters are $20 for all you can eat or $10 by the bucket.
Southend Brewery and Smokehouse, along with Charleston Culinary Tours, is holding a Lowcountry Smokehouse Draft Dinner at 7 p.m., Feb. 12, at 161 E. Bay St. Chef Garrett Priester and sous-chef Jonathan DuPriest have prepared a five-course menu to showcase Southend Brewery beers paired with dishes inspired by seasonal flavors and local ingredients with a smokehouse style. The cost is $60 per person; call 843-853-4677 for reservations or purchase tickets online. This event was rescheduled because of last week’s winter storm.
Ted's Butcherblock has introduced several new menu offerings for lunch and dinner. The regular menu at Ted's Butcherblock now includes prepriced sampler plates, which allows diners to choose from the shop's always changing selection of fresh sides and salads, including featured items such as green bean salad with walnuts and figs, soba noodle salad, Mediterranean couscous, roasted local vegetables, and the shop's three-year gouda mac and cheese. A three-item sampler plate costs $10; four items are available for $12. Protein selections — including roasted Ashley Farms chicken, Waldorf chicken salad, house-smoked salmon, smoked Painted Hills brisket and shaved roast wagyu beef — may also be added to the plates for an additional charge. Prices vary.
Also new at Ted's, a featured $20 Friday dinner menu will be offered each week during the shop's Friday Night Dinners. Each Friday, the featured $20 menu includes an entree, sides and dessert. The menu is available for dining in or taking to-go, 5-8 p.m. on Friday evenings. The shop also continues to offer custom grilled entrees during Friday Night Dinner, so customers can choose a premium steak, chops or fresh seafood from the case as an entree, which is then grilled to order and served with a choice of sauces, two sides and the featured dessert. Prices vary depending upon entree selection. Other Friday Night Dinner options include Ted's regular menu of sandwiches, soups, salads and gourmet specialties and the shop's Friday Night Wine Tasting, at 6-8 p.m., where four featured wines can be sampled in exchange for a $5 donation to a featured charity.
For Valentine's Day, chef Brian Parkhurst has developed a special four-course Valentine's dinner menu, available for dining in or taking to-go on Feb. 14. The fixed price menu offers a selection of appetizers, salads, entrees and desserts, plus suggested wine parings. Menu selections include bay scallop ceviche, a crispy pork belly appetizer, romaine and radicchio Caesar salad, bibb lettuce salad, braised lamb shank, hanger steak au poivre, prosciutto-wrapped monkfish, roasted airline chicken, homemade chocolate cake and a red velvet brownie. Prices range from $20 to $38 for four courses. View complete menu details at tedsbutcherblock.com. Reservations and orders must be placed by 5 p.m., Feb. 12.