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On the Menu for Oct. 15, 2019

Hospitality and Tourism
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On the Menu provides 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 be made using our online form.

Palmetto Brewing Co. will be the primary manufacturing facility for a new line of hard seltzers being introduced by Palmetto's parent company, Catawba Valley Brewing Co. 

Catawba Valley Brewing Co. will launch Twisp, inspired by popular cocktails, at Palmetto and at its four locations of North Carolina-based Catawba Brewing Co.

The drinks will be sold there through the end of the year. Entry into major retailers in the South is expected in early 2020; Palmetto will become Twisp’s primary manufacturing facility at that time.

A launch party on Saturday at Palmetto Brewing will include family-friendly activities, kicking off with a free morning yoga class on the patio. A pig pickin’ will begin at noon, music starts at 4 p.m., and there will be giveaways, raffles, games, face-painting and activities.

The drink is available in 12 oz. cans and is low-calorie, gluten-free, low-carb and low-sugar. Flavors available at the launch are:

  • The Mule – The spice of ginger balanced with lime.
  • The Paloma – Dry grapefruit paired with lime.
  • The Spritzer – Sweet red raspberry with floral hibiscus.

SpiritLine Cruises has added five local companies to its list of preferred caterers for private events and weddings aboard its yachts.

The new preferred caterers list includes B. Gourmet Catering, Cru Catering, Duvall Catering & Events, Hamby Catering & Events and Salthouse Catering.

SpiritLine will also continue to offer its own catering under the direction of Executive Chef Shawn Eustace.

SpiritLine Cruises also recently expanded its group sales team.


Tempest is scheduled to open Spring 2020 in the former historic Harriott Pinckney Home for Sailors at 32C N. Market St., next door to 5Church Charleston. Tempest will serve upscale seafood for lunch and dinner, sourced from Lowcountry fisherman, oyster farmers and other purveyors. The restaurant will also have a selection of seafood-friendly Old World wines, along with gins, rums and bourbons.

The restaurant is being created by the team from 5Church Charleston.

Tempest will seat approximately 100 guests, including a main dining room, a bar, an outdoor patio and upstairs space available for private dining and events.

Partner and Top Chef alumnus Jamie Lynch will focus on sustainability, with seafood cooked over charcoal paired with produce from his new, 6-acre farm in Belmont, N.C. Food will include local seafood dishes and seafood towers, a wine list curated by Tempest’s in-house certified sommelier and a cocktail program focusing on classics. The bar will have rotating, primarily local taps.

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