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.
Charlie magazine is searching for the star of its new national video and column series The Desperate Chef. The ideal candidate is charming, personable and has the ability to make a delicious meal out of seemingly nothing. Candidates must be good cooks, great on camera, good with people and resourceful and inventive in the kitchen. Past culinary experience is a plus but not necessary. Interested applicants should send a cover letter, resume and photo to firstname.lastname@example.org.
Candidates advancing to round two in the talent search will be contacted and asked to submit a homemade video explaining why they should be the desperate chef.
Zero Cafe & Bar, a bistro-style eatery featuring cocktails and small plates inside the Zero George Street Hotel in downtown Charleston, is celebrating Valentine’s Day with an intimate dinner featuring four courses from chef Lucas Rhoad. The menu includes seasonal produce, local seafood and prime meats. Wine and cocktail pairings are available with each course for an additional amount. The menu is available during regular dinner hours, 5-11 p.m. The Valentine’s prix fixe menu is $50 per person, $85 with wine pairings. Reservations are required; call 843-817-7900.
Opal Restaurant & Bar, a bistro-style eatery serving California-Mediterranean cuisine, is hosting Stone Brewing Co. Beer Dinner, Feb. 19, at 1960 Riviera Drive in Mount Pleasant. Chef Patrick Owens of Opal and Scott Sheridan of Stone Brewing Co. will host the restaurant’s first craft beer dinner, featuring California’s Stone Brewing Co., the 10th-largest craft brewery in the United States. There will be a charcuterie reception at 6:30 p.m., followed by a four-course, prix fixe dinner with paired beers from the Stone portfolio. Cost is $59 per person. For reservations, call 843-654-9070.