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On the Menu for June 18, 2019

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. ATTENTION: Submissions should now be made using our online form.

Hamby Catering & Events and Vertical Roots, a Charleston agriculture company that uses old shipping containers to grow leafy greens, have formed a partnership through which Vertical Roots will be Hamby’s exclusive lettuce provider.

It’s the first direct partnership between Vertical Roots and a catering company. All weddings, event catering menus and grab-and-go items at The Market at Hamby in West Ashley will use the locally grown lettuce, according to a news release announcing the partnership.

Because most leafy greens come from the West Coast, there can be a two-week wait between harvest and serving, the release said. Vertical Roots plans to grow Hamby’s lettuce on Daniel Island.

“Being part of the Charleston community for 40 years makes it all the more important for us to support the community that has so graciously supported us,” Hamby President Candice Wigfield said.


5Church is partnering again with The Gibbes Museum of Art and Charleston Jazz to create three specialty cocktails designed specifically for each of The Art of Jazz’s performances this summer.

At the series kickoff from 6-7 p.m. Wednesday at The Gibbes Museum, 5Church will serve a Richard White Russian while the Richard White Trio plays. This cocktail is made with Svedka vodka, Kahlua, Godiva white chocolate liqueur and half and half.

Next month’s specialty cocktail will be The Barbour Trio, a blend of Bulleit bourbon, Cynar bittersweet liqueur and sweet Vermouth topped with a spritz of Laphroaig Scotch whisky and a lemon twist garnish. This cocktail is named for the Lee Barbour Trio, led by guitarist and composer Lee Barbour. That performance and drink pairing will be July 24.

The final Art of Jazz performance will be the Arsak Sirunyan Quartet on Aug. 21. It will be accompanied by the Sirunyan Sunset, made with Lunazul Tequila, Solerno blood orange liqueur, orange juice and an orange wedge garnish.

Tickets for each Art of Jazz event cost $20 for museum members, $25 for nonmembers and $10 for students or faculty with ID.

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