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On the Menu for Nov. 7, 2017

Hospitality and Tourism
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On the Menu provides the latest news from the Charleston area’s 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.

Edmund’s Oast Exchange is set to host Golden Beer School, a beer class highlighting a family of beers by color, led by advanced cicerone Brandon Plyler. During the event, from 3 to 4 p.m. Saturday, Plyler will discuss the development of pilsner and pale malt and teach the differences between Kolsch, Pilsner and Belgian Ale.

Tickets are $30 per person.


Queen Street Hospitality Group and Rusty Bull Brewing Co. are set to release a second beer collaboration, Queens Merica Saison, on Thursday. The cranberry, sage and lemongrass saison will be released at all Queen Street Hospitality locations, including Swig & Swine, 82 Queen and Lowcountry Bistro, as well as the tasting room at Rusty Bull.


The Greater Charleston Restaurant Association has scheduled the 35th annual Lowcountry Oyster Festival from 10 a.m. to 5 p.m. Jan. 28 at Boone Hall Plantation. The event will include over 80,000 pounds of oysters, food from local restaurants, food trucks, live music, wine, beer and the Pluff-a-Palooza children’s area.

General admission is $17.50 in advance online, at Boone Hall Farms or at any official visitors center. Children 10 and younger are free with a paying adult. Tickets are $25 at the gate.


The Glass Onion has organized a monthly Instagram competition for a chance to win free shrimp po’boys. Participants take a photo while dining at the restaurant and tag it with #glassonionsc. The photo that receives the most likes each month will be selected as the winner of 10 free sandwiches.


Wild Dunes Resort mixologist Keith Gasque, from the resort’s restaurant Huey’s Southern Eats, is scheduled to compete in the Iron Bartender George Dickel Mixology Competition on Saturday at Charleston Harbor Resort and Marina as part of the sixth annual Smoke on the Harbor Barbecue Throwdown.

Entries are judged on taste, originality and speed to service.

Gasque won third place last year.


Morgan Hurley, Mex 1 Coastal Cantina’s beverage director, was named the winner of the 2018 Charleston Wine & Food Official Cocktail Competition at the Souls & Saints: Dia de los Muertos event on Wednesday.

Hurley’s winning cocktail, A Noble Hospitality, included Don Julio Reposado tequila, Aperol aperitif, Punt e Mes vermouth, pineapple juice, Vida mezcal and dehydrated orange as garnish.

The cocktail will be served at the opening night of the Charleston Wine & Food Festival on Feb. 28. Hurley will be written about in Imbibe Magazine and received a $500 cash prize.

His drink is now available at Mex 1’s West Ashley and Sullivan’s Island locations, along with Sullivan’s Island bar manager Shannon Standhart’s entry, “MisBeehavin,” which includes Don Julio tequila, Barenjager honey-flavored liqueur, agave nectar, and lemon zest and sugar on the rim.


Sugar bakeshop is celebrating its 10th anniversary from 11 a.m. to 5 p.m. Saturday. The event will include free goodies and music.


The Charleston RiverDogs are hosting a Food Festival featuring Shrimp ’n Grits will be held from noon to 3 p.m. Saturday at Riley Park. The event will include samples of shrimp and grits, live music from the Blue Plantation Band, vendors, a kids zone and a cash bar.

Tickets are $20 in advance and $25 on the day of the event.


Lowcountry Nosh: Jewish Food and Heritage Festival is scheduled for noon to 4 p.m. Sunday at Kahal Kadosh Beth Elohim in downtown Charleston. The event will include traditional Jewish food, such as corned beef, chopped liver, bagels, knishes, rolled cabbage prepared by the temple’s Sisterhood, and sweets.


Short Grain food truck is hosting a pop-up event from 6 to 9 p.m. Nov. 18 at Stems & Skins. The event will include a small dim sum menu with dumplings and other small bites, wine, beer and cocktails.


Middleton Place and the Middleton Place Restaurant are planning a Thanksgiving buffet for 11 a.m. to 5 p.m. on Thanksgiving Day. The event will take place in a 4,000-square-foot, climate-controlled tent. The menu will include smoked turkey, honey ham, macaroni and cheese, green bean casserole, corn dressing, mashed potatoes and collards.

Tickets are $70, $35 for children ages 6 to 13 and $10 for ages 4 and 5. Children 3 and younger are free. Reservations can be made at 843-266-7477.

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