What’s Happening in Charleston Foods News: January 2016
The Glass Onion
Short Grain Pop Ups at The Daily: The popular Asian inspired food truck—Short Grain—will make The Daily home base each Friday and Saturday in January. From 8:00pm to 1:00am, they will offer a special ramen focused menu and will be joined by a variety of local chefs including Blake Joyal from the Westendorff, Josh Walker from Xiao Bao Biscuit, Bob Cook from Artisan Meat Share, and Jason Stanhope from FIG.
Chefs Jenn Louis and Ken Vedrinski Dinner at Butcher & Bee: Chef Jenn Louis from Lincoln PDX is one of the country’s most prolific Italian chefs and she will join Chef Ken Vedrinski from Trattoria Lucca and Coda del Pesce and Butcher & Bee chef Chelsey Conrad on January 20 for a special family-style feast at Butcher & Bee. The dinner will include copy of Louis’ new book Pasta by Hand and is $96 per person.
Family Fish Fry Dinner at The Glass Onion: The Glass Onion will begin a new annual tradition this January for two weeks with a family style fish fry featuring their ultra-popular catfish. For just $12 per person at dinner, patrons can get a special Catfish Platter served family style featuring their all natural North Carolina “Carolina Classic Catfish” which is battered and cooked using Geechie Boy cornmeal and Glass Onion house seasoning salt. The platter will also come with The Glass Onion fries, hushpuppies and cole slaw. The Fish Fry special will be available every night except Fried Chicken Night on Tuesdays starting January 6 and running until January 16. Reservations are accepted and highly recommended by calling 843-225-1717.
John Lewis Dinner at Edmund’s Oast: BBQ maven John Lewis of soon to open Lewis Barbecue will partner with Edmund’s Oast to host a special collaboration dinner on January 27. Lewis and Chef Reid Henninger from Edmund’s Oast will offer a one-night only menu that will combine the skills of both chefs.
Truffles & Hazelnuts Dinner at 492: On January 17, 492 will host a Truffles & Hazelnuts Dinner with Chef Carlo Zarri of the Ristorante Villa San Carlo in Cortemilia, Italy. The Truffles & Hazelnuts Dinner will feature a five course dinner made with Chef Zarri's world-renowned Piedmontese truffles and hazelnuts. Tickets for the five course dinner, include a welcome glass of bubbly and the choice of red or white wine throughout dinner for $125 per person.
Whiskey Wednesdays: Edmund’s Oast hosts Whiskey Wednesday featuring rare and fancy whiskeys at a reasonable price.
Urban Farm Work and Learns: Learn how to grow and steward an urban garden in the Lowcountry at 12:15pm or 4:00pm the MUSC Urban Farm. Bring home fresh, organic produce and nutritional tips in return for your Farm work. No prior experience required. Bring water, sunscreen, and a hat. For safety reasons, closed toe shoes are best.
Friday Night Cookouts: Pick your hand-cut entree from the butcher counter and get a choice of sauce, two housemade sides, and a housemade dessert at Ted’s Butcherblock. $14 plus cost of butcher counter purchase
Lobster Night: Coast offers one whole lobster grilled or baked/stuffed, served with grilled sweet corn, seasoned fries, and drawn butter.
GoGo Greens: A newcomer on Sullivan’s Island, GoGo Green is a salad lover’s dream. The menu featured a variety of salads, gogo rolls, acai bowls, smoothies, and fancy toasts. The vision of the restaurant is to create a place where you do not have to choose between what’s easy and what’s healthy.
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