On the Menu for Aug. 19, 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.

Home Team BBQ’s West Ashley location, 1205 Ashley River Road, will host a special dinner with Stone Brewing Co. and Allagash Brewing Co. at 7 p.m. Sept. 9 as part of Charleston Beer Week. The meal will include a four-course tasting menu with new and rare selections from the two breweries paired with Home Team BBQ’s items, such as beef ribs with street corn and salsa verde and smoked pig head torchon-tots with salad.

There will be a pairing from each brewery at each course, including Allagash’s Golden Brett American Ale vs. Stone’s Matt’s Burning Rosids Imperial Cherrywood-Smoked Saison; Allagash’s Bourbon Barrel Black Belgian Stout vs. Stone’s Arrogant Bastard Ale in Bourbon Barrels; the Allagash Four Belgian Style Quadruple vs. Stone’s Quadrotriticale Belgian Quad Ale; and Allagash’s Odyssey Oak Aged Dark Wheat vs. Stone’s 18th Anniversary Double Brown IPA.

Cost is $55.75. Space is limited; purchase tickets online.

The first Shrimp and Grits Charleston chef’s competition will be 7-10 p.m. Aug. 30 at the Charleston Visitor’s Center. A portion of the proceeds will benefit Charleston Animal Society. In addition to the competition, the event will also feature live music, sponsor booths and cookbook signings. Tickets are available online for $30 or at the door for $35. Tickets for children 12 and younger are available for $12.

Edmund’s Oast, 1081 Morrison Drive, is celebrating Charleston Beer Week with a night of rare European beers and the kickoff of its monthlong beer school series. The restaurant will host Euro Dorkery, BYOT (“Bring Your Own Tums”) beginning at 10:30 p.m. Sept. 13. The event will include pours of exotic selections from Europe known for their affinity for acidity. The event is pay-as-you go, and reservations are not required.

Brandon Plyler, manager at The Charleston Beer Exchange and a certified cicerone, or professional beer server, will lead the beer school. The series of four classes will include:

Classes begin at 6:30 p.m., and space is limited.

Garden in a GlassHigh Cotton, 139 East Bay St., is the winner of this year’s Limehouse Produce Tomato Trek contest. The restaurant’s “Garden in a Glass” cocktail — with tomatoes, cucumber gin, ginger liqueur and lemon — garnered the most votes during the challenge.

The team at High Cotton is using the prize, 100 pounds of tomatoes from Limehouse Produce, to host a special tomato-themed four-course luncheon with wine pairings at noon on Saturday. The menu will include tomato and peach gazpacho, seared prosciutto-wrapped scallops, roasted Carolina quail breast, and tomato and watermelon sorbet.

Tickets are $45 per person plus tax and gratuity. To purchase tickets, call High Cotton at 843-724-3815.

Poogan’s Porch Executive Chef Daniel Doyle will cook at the James Beard House in New York City on Sept. 10. This is the third year in a row Doyle has been invited to cook as a guest chef at the house, a culinary landmark.

Doyle first cooked at the James Beard House in June 2012, and his dishes had the theme “Lowcountry Elegance.” The next year, he paid homage to bourbon with a “Bourbon-Inspired Southern Feast.” This year, Doyle is planning a “Modern Classic Southern” menu based on his Poogan’s Porch experience.

Brad Ball, managing partner and sommelier at Poogan’s Porch, will add beverage pairings for the meal, such as a 2010 barbaresco from Produttori del Barbaresco or a Foggy Ridge handmade hard cider.

This year the James Beard House has added a JBF Kitchen Cam that will allow viewers to watch dinner preparations via a livestream feed that begins at 5:30 p.m. and stays on through dessert. To watch Doyle and his team, visit the site Sept. 10. Tweet the event live using the hashtag #JBFKitchencam.

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