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.
Caviar and Bananas is holding Burger & Beer Night, featuring a selection of gourmet, made-to-order burgers and local and craft beers, from 5-8 p.m. Wednesday at 51 George St.
The meal, which costs $12, includes burger options such as a luau burger with seared ham and grilled pineapple, a chicken and waffle burger with maple honey drizzle, and a vegetarian falafel burger with curried yogurt sauce. It comes with a choice of watermelon-feta salad, grilled vegetable salad, tortellini pasta salad or sea salt fries with green tomato ketchup. A pint of local or craft beer can be added for $5, and whoopie pies are available for dessert.
The ninth Taste of the World, the Charleston Port & Seafarers’ Society’s largest annual fundraiser, will take place at Alhambra Hall on Nov. 13. The society is a welcoming organization that serves the needs of people who work at the port or at sea.
Guests can sample cuisines from a variety of Charleston restaurants, win prizes and participate in a silent auction. Auction items include trips for two on a South African photo safari; signed University of South Carolina and Clemson University footballs; a round of golf at Links at Stono Ferry; a boat trip for 48 on the Osprey; weeklong getaways to Myrtle Beach, Kiawah Island and Williamsburg, Va.; and furniture from Stuckey Brothers Furniture.
Tickets are $50 each. To donate food or auction items, or to get sponsorship details, send email or call 843-442-1363.
Chef Brett McKee is launching Insanely Good, an online specialty food and culinary shop. McKee also sells his products at private chef events, parties and catered corporate events.
The product line includes:
- Bacon-infused oil, porcini mushroom olive oil, truffle oil, basil-infused olive oil and rosemary-infused olive oil.
- Blueberry balsamic vinegar, fig balsamic vinegar.
- Rubs including vanilla and coconut curry; coffee, bacon and maple; and salt-free rubs Charleston Smack, Pucker Up Y’all and The Heat Is On.
- Handmade wooden utensils, chargers, and cherry and maple cutting boards
- Charcuterie and cheese boards, aprons, tea towels, and a food carrier
Ru Concept has announced that it will premiere a Charleston-based, food-centric documentary, Overalls & Aprons, locally in the fall. The film looks at sustainable farming and features eight chefs and Lowcountry farmers and fishers.
The documentary features several Charleston chefs, including James Beard winners Mike Lata of Fig and The Ordinary; Sean Brock of Husk and McCrady’s; Kevin Johnson of The Grocery; Frank Lee of Slightly North of Broad and Maverick Southern Kitchens; Ricky Hacker of EVO pizza and bakery; Nico Romo of Fish Restaurant and Patrick Properties Hospitality Group; Jeremiah Bacon of The Macintosh and Oak Steakhouse; and Fred Neuville of Fat Hen.
Local farmers and fishers from Sea Island Dairy, Anson Mills, Ambrose Farms, Geechie Boy Mill and Market, Abundant Seafood, Rosebank Farms, Lowland Farms, Rebellion Farms, Joseph Fields Farm, Rita’s Roots, Legare Farms, Clammer Dave, Kimberly’s Crabs, Millgrove Farms and Farmer Sam also appear in the documentary.
The documentary highlights community organizations, businesses and educational institutions that assist in educating the public about the demand for these professions and the need for a local sustainable food infrastructure.
Edmund’s Oast head bartender Jayce McConnell will offer a summer cocktail class at 6:30 p.m. July 22. McConnell will share techniques on making a variety of cocktails inspired by spirits including tequila and cachaca. Drinks will include caipirinhas, pisco sours, margaritas, the agaves del sol and palomas, with McConnell providing background on the drinks, including the history of margaritas.
The event is at 1081 Morrison Drive. Cost is $45 for person. Attendees can taste five summer cocktails and learn about how to make them. Small snacks will be served. Reservations can be made online.
The Harbour Club, a private business and social club, is holding a 20th anniversary Hawaiian luau from 7-10 p.m. July 26. The event is open to the public and includes music, dancing, photo booth, tropical cocktails and a Hawaiian-themed menu created by Executive Chef Travis Overholt.
The dinner will include roasted pig on open coals with mango barbecue sauce, banana leaf-smoked mahi mahi, tuna six ways, Hawaiian sweet breads and more. Tickets are $60 per person; call 843-723-9680.