On the Menu for March 25, 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.

High Cotton is partnering with the Striped Pig Distillery for an evening of Lowcountry fare paired with cocktails, all made from local ingredients. Executive Chef Joe Palma will prepare four courses of heavy hors d'oeuvres to be paired with cocktails made with Striped Pig Distillery’s spirits. The event is 6-8 p.m., Wednesday, at High Cotton, 199 East Bay St. in Charleston. Tickets are $45 per person plus tax and gratuity. To purchase tickets, call High Cotton at 843-724-3815.


Lowcountry Local First will kick off its third annual Eat Local Month on April 1. Eat Local Month, presented by Limehouse Produce, provides hands-on educational opportunities and events for the community to engage in eating what is in season while connecting with local farmers, restaurants, businesses and organizations.

"Eat Local Month is a celebration of the Lowcountry's farm-to-table movement and is focused on empowering the community to take an active role in our local food economy,” said Lowcountry Local First’s Sustainable Agriculture Program Director Nikki Seibert. “It’s about making connections to the farmers and fishermen harvesting our food, integrating buying local into our daily lives and experiencing local culinary treasures."

Check out Local First’s website for a calendar of special events throughout the month. All funds raised during Eat Local Month support Lowcountry Local First’s work in sustainable agriculture.

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