Tailgating with Bourbon: The Cocktail Club is celebrating the start of football season with a tailgating class teaching guests how to make cocktails with bourbon. Starting at noon on October 8, the bar team will show guests a step-by-step process on how to make the drinks. Small bites will be served and tickets at $25.
Plant Powered Chinese Week
Lee Lee’s Hot Kitchen is bringing more “plants” to the restaurant during “Plant Powered Chinese Food Week” from Oct. 10-16. During this time, chef Cali will be featuring a completely plant based menu every day during the week.
Birds & Bubbles Collaboration Dinner
As part of their “Vote Champagne” campaign, Edmund’s Oast will host a special Champagne Dinner with chefs Sarah Simmons and Aaron Hoskins of Birds & Bubbles in New York on Tuesday, Oct. 11 at 6:30PM. Tickets are $75+ and will include several family style courses.
Tale of the Fish
Chef Ken Vedrinski will welcome chef friends at Tale of the Fish at Wild Dunes Resort on Oct. 16 starting at 4:30 p.m. Celebrated chefs Mike Lata, Michael Toscano, Kenny Gilbert, Dean Neff, Brett Sparman, and Jonathan Banta will cook a variety of seafood focused dishes for the event. Tickets are $85 per person and hotel packages are available.
Vivian Howard Book Event
Emmy-winning NC based chef Vivian Howard will stop in Charleston for her book tour for Deep Run Roots on Oct. 18. Her food truck will stop at Whole Foods and Blue Bicycle Books providing samples of dishes like Tom Thumb, shrimp stew, and watermelon pickles wrapped in bacon.
Southern Fried Chicken Challenge
Over 25 local restaurants will be preparing and serving various fried chicken dishes at the first annual Southern Fried Chicken Challenge. The event is set for Oct. 22 at The Grove at Patriot’s Point and entry is $15 with tickets on sale to purchase for food and drinks.
Revelry Red Party: Charleston’s beloved brewery—Revelry turns two with a Red Two Year Block Party on October 30 with local restaurants selling dishes, the brewery selling beer, along with game, live music, and more. All of the proceeds benefit The Green Heart Project and attendees are encouraged to wear red or Halloween costumes.
McCrady’s 2.0: Chef Sean Brock has recently opened his 18 seat “tasting menu” only restaurant being called McCrady’s 2.0 in the space that was formerly the original Minero space. There is one seating at 6:00 p.m. and the menu has about 16 dishes as part. The price is $125 a person or an extra $85 with beverage pairings and can be booked via Tock.
Scarecrow Wood Fire Grill & Oven: After months of speculation, the third restaurant at 23 Ann Streetc — Scarecrow Wood Fire Grill & Oven opens Oct. 8. chef Damon Wise is no longer with the project, but his right hand chef Ray England has taken over as Executive Chef. He will oversee all three establishments.
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