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 email@example.com.
5Church Charleston has launched mimosa flights for brunch, which runs from 10 a.m. to 4 p.m. Saturdays and Sundays. The flights include four flavors: passionfruit pineapple; cranberry fig; mango; and peach balsamic and amaretto.
The Travel Channel show Food Paradise visited Minor League ballparks across the country, including the Charleston RiverDogs’ Riley Park, to sample food options. The RiverDogs episode will be available to watch at 5 p.m. Saturday and again at 3 p.m. Dec. 17. The episode will include the shrimp ’n grits corn dog and “Chucktown Hot Brown.”
Relish Restaurant Group is incorporating apples into dishes and drinks for fall. Ian Miller, bar manager of 492, will offer the restaurant’s signature cocktail, What About Them Apples, which includes Barr Hill Gin, lemon, honey and homemade apple juice with a dehydrated slice of apple and cinnamon shavings as garnish. Another signature apple cocktail is the Slice of Home, made from Germain-Robin apple brandy, creme de cacao, amaretto and orange bitters and garnished with an orange peel.
Amanee Neirouz, executive chef of Tristan Catering and Events and executive pastry chef for 492 and Ms. Rose’s Fine Food & Cocktails, is offering a seasonal apple stack cake (pictured) on 492’s dessert menu. It is made with several thin layers of sorghum cake and apple butter and served with homemade buttermilk ice cream and bourbon caramel.
Matt Paul, executive chef at Ms. Rose’s, is offering a brunch special Gala apple and local honey French toast, made with brioche, cream, local honey, Gala apples and apple juice.
The class is $35. Advance registration is required. Food and beverage can be purchased via the nightly menu.
Rutledge Cab Co. has hired Matthew Ward as executive chef. Ward previously worked as the chef de cuisine at The Culinary Vegetable Institute at The Chef’s Garden in Milan, Ohio, and as the sous chef at Fish under chef Nico Romo. He also worked with James Beard-nominated chef Bradford Heap at Colterra in Niwot, Colo.
The event will include Helen Fields’ shrimp and grits, a vegan dish from Three Little Birds Cafe and Catering, a kale salad from Salthouse Catering and fried chicken from Lowcountry Food Bank and S.C. Strong. There will also be live reggae music, a drum circle, a raffle and a silent auction.
All proceeds from the event will be donated to the Earth Heart Growers farm program, a nonprofit organization created to support Charleston students with in-school gardening, cooking, baking and marketing lessons, with an emphasis on sustainable practices.
Stems & Skins is scheduled to host its December Dinner Series: A Celebration of New England from 5:30 to 9:30 p.m. Saturday. The menu by Cameron Wetzler and Cory Burke of Roti Rolls includes New England oysters, scallop crudo, New England clam chowder, drunken clams, Maine lobster, surf n’ turf and whoopie pie.