On the Menu for June 17, 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.

Fish is changing up its happy hour with extended hours of 4:30-8 p.m. Sunday through Thursday. The bar menu will include well liquors, house wine and house champagne, as well as four new plates: sweet chili calamari, cheese of the day, mussels and fries, and chef’s choice dim sum.

During happy hour, the dining room will also offer half-price on some bottles of wine on Sundays, Mondays and Wednesdays.

Charleston Grill executive chef Michelle Weaver and sommelier Rick Rubel will pair wines with soul food for The Summer Soul Food Solstice starting at 6 p.m. Thursday. Cost is $90 plus tax and tip. Call 843-577-4522 for reservations.clip_image001

Wendy and Mike Ezelle of The Juice Joint and Arthur Lucas of Freehouse Brewery are offering new summer beverages featuring organic grapefruit. Freehouse has released its Folly’s Pride Grapefruit Blonde Summer Session Ale, and The Juice Joint is selling an organic grapefruit agua fresca with blueberry and mint.

Folly’s Pride can be found this summer at Chico Feo and Jack of Cups Saloon on Folly Beach and where craft beers are sold in Charleston. The grapefruit agua fresca will be available at The Juice Joint on Folly Beach at 108 E. Ashley Ave., and at the Charleston Farmers Market.

Rum drinkMiddleton Place will celebrate the historic rum culture of the Lowcountry on June 25 with a rum stroll to conclude the spring season of its weekly wine strolls. Caribbean-inspired food stations, historic rum punches and a variety of specialty rums will be available from 6-8 p.m. The stroll will include the parterre overlooking the Ashley River, the house museum and the plantation stableyards.

High Wire Distilling and Striped Pig Distillery of Charleston, along with Mount Gay Rum of Barbados, Pusser’s Rum Ltd. and Total Wine & More will bring specialty rums to the Middleton Place Restaurant. Paul Yellin, chef and author of the rum cookbook Infusion – Spirited Cooking, will share his rum expertise and his extensive knowledge of Caribbean history and culture.

Executive chef Brandon Buck will create foods to pair with the rums. Food stations will be set up in the stableyard, where interpreters will discuss the rum-making process. A demonstration crop of sugar cane is grown each year at Middleton Place. It is processed by a traditional equine-powered cane press, producing cane juice — the first step in creating rum — during the annual Plantation Days in November. The Middleton Place House Museum will open for tours focusing on the Middleton family connection to Barbados and the rum trade.

Tickets are available online or at the event for $35.

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