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On the Menu for Jan. 16, 2018

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

Editor's Note: The Taste of Folly cocktail competition has been rescheduled for Jan. 27.

Sorghum and Salt chef and owner Tres Jackson has been invited to cook at the Beard House on March 20, and he is scheduled to host a James Beard Preview Dinner on Feb. 21. Jackson will present the tasting menu that he will be offering at the James Beard House dinner.

The Glass Onion is serving a cornmeal-fried Carolina mountain trout special until Saturday, as part of its “anti-Restaurant Week” event. The deal includes garlic toast, choice of two sides and a cocktail or dessert for $25 per person.

The Park Cafe is hosting its first family meal of the year, The Resolution Dinner, at 6 p.m. Thursday. The event will include a menu of warm bitter greens salad, seafood bouillabaisse, whole roasted red snapper and seasonal fruits with mango sorbet, prepared by executive chef Pat Gotschall.

Dinner is $50 without wine and $80 with pairings. Reservations are required and can be made by calling 843-410-1070.

The Folly Beach Association of Business is set to host the 2018 Taste of Folly, with a Cocktail Competition from 7 to 10 p.m. Jan. 27 at the Tides Folly Beach hotel and the street festival from 10 a.m. to 4 p.m. Saturday on Center Street.

The cocktail competition is hosted by Cannon Distillery. Tickets are $20 in advance or $25 at the door. Tickets include all samplings of cocktails.

The street festival will include food and drinks from local restaurants and bars; over 40 arts, crafts and fashion vendors; a chili cook-off; a hot dog eating contest; an oyster shucking contest; server Olympics; a kids area; and live music. Tickets are $5 in advance, $10 at the door; Folly Beach residents and kids 12 and younger are free.

Edmund’s Oast is holding a Lowcountry Boil and Raw Oyster Eating Competition at noon Jan. 27 in The Bower. The event will include plates of Lowcountry boil for $12 each and a special drink menu.

The competition will include six contestants. Three participants will be restaurant friends and hospitality professionals; the other three will be selected from among those who send email showing or telling the restaurant why they should be a competitor.

The winner will receive a trophy.

Avondale Restaurant Week is scheduled for Monday through Jan. 28 at participating West Ashley restaurants. The event will include three courses for $20, three courses for $30, a bottle of wine and two courses for $30, and other deals.

Restaurants include Triangle Char & Bar, Pearlz Little Oyster Bar, Mellow Mushroom, Al Di La, Avondale Wine & Cheese and Mex 1 Coastal Cantina.

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