Two months after declaring “the culinary team is in flux,” Republic Reign has settled its chef challenges by downgrading its kitchen.
“Republic is moving forward with less of a spotlight on its kitchen and more of a focus on the overall experience,” writes Grace Newland, publicist for the concertedly swanky King Street lounge which opened this spring.
Republic’s opening chef, Ben Harris, in October left the restaurant for a chef position with SERG Restaurant Group’s forthcoming Poseidon Coastal Cuisine and Rooftop Bar in Hilton Head. The following month, Newland reported that Republic’s owners were conducting interviews for his replacement. Continue reading “Republic Abandons Culinary Ambitions; Declines to Hire Chef” »
Folks who paid $85 to attend Garden & Gun’s Jubilee today, tomorrow or Sunday bought the chance to enjoy a sunny day at Charles Towne Landing; mingle with the editors of the swanky magazine; and meet many of the craftsmen who’ve been profiled in its pages. Mostly, though, their tickets allowed them to shop, much the way an airline trip comes with a SkyMall catalog.
Just in time for Christmas, Garden & Gun has assembled the world’s classiest flea market of handmade Southern goods, including a section devoted entirely to food and drink. Hot sauces from Baltimore; mustards from Asheville and chocolates from Charleston – among dozens of other edibles — are tagged for sale. The beer samples, though, are free.
Edmund’s Oast is pouring four brews, including an English-style mild ale, made with British yeast, British hops, British malt and Charleston Tea Plantation black tea. Continue reading “Edmunds Oast Introduces Lord Proprietors Ale at Jubilee” »
It’s whipped cream cake season, judging by the number of readers looking for the Bullwinkel’s Bakery recipe.
As fans of the dessert know, the Bullwinkels started peddling their baked goods in Charleston in 1929. Their bake shop at Rutledge Avenue and Cannon Street closed back in 1974, but George Bullwinkel joined the pastry team at the Meeting Street Piggly Wiggly, making whipped cream cakes until 1998. He died the following year at the age of 87.
During the holidays, Bullwinkel made about 1000 cakes. Here’s the recipe he used: Continue reading “By Request(s): Bullwinkel’s Whipped Cream Cake Recipe” »
Lest the following sound petulant, I want to emphasize at the outset how much I enjoy responding to reader requests for restaurant recommendations. As my grandmother might say, I don’t eat eight burgers a week for my health. The fun of exploring the local food scene is sharing what I find: I love trading tips with residents and helping visitors plot their Charleston dining adventures.
But it’s astounding how many e-mails don’t provide any details about what the writer’s seeking. “You probably get questions like this a lot, but it looks like there are many great restaurants in Charleston,” a correspondent wrote this morning. “Can you recommend any that would be within walking distance of the Embassy Suites near Marion Square?”
According to a downtown Charleston restaurant map I picked up at Tales of the Cocktail this summer, that narrows the choices down to about 107 eating places. I consider many of them pretty great, but I have no idea whether the writer and I have the same definition of greatness. He sounded like an awfully nice guy, so I’d hate to steer him wrong.
By contrast, another future visitor last week sent me his tentative dining agenda, along with the following guidelines for additional ideas: Continue reading “Unsolicited Advice for Seeking Local Restaurant Advice” »
Around Charleston, it’s easier to find persimmons on a tree than on a cocktail menu, but ICEBOX’s Boris Van Dyck recently came up with a drink which he believes could boost the fruit’s popularity with bartenders.
After receiving 300 pounds of overripe persimmons from GrowFood Carolina, Van Dyck cooked the fruit with sugar and spices; the strained syrup became the base of a drinking vinegar which he mixed with Striped Pig vodka for a Tuesday night meeting of the Charleston Bridal Association.
Event planner Mitchell Crosby described the drink as “epic.”
“I think I’m the only person who ever served them persimmons,” says Van Dyck, who’s planning to put the drink on draft for a GrowFood Carolina event tonight. Continue reading “If Life Gives You Persimmons, Make Persimmon Cocktails” »
Carolina Gold Rice Foundation
For a late-summer month or so, Bradford watermelons were showing up seemingly everywhere in Charleston. And now the heirloom melon has shown up in Slow Food’s Ark of Taste catalog, a global list of “delicious and distinctive foods facing extinction.”
“The Bradford watermelon is a plant with a beautiful flavor and a beautiful history, and I am thrilled to see it included on the Ark of Taste,” says Megan Larmer, manager of biodiversity programs for Slow Food USA. “Foods like this watermelon are at risk of disappearing because they don’t fit into the factory farming system.”
More than 200 U.S. foods have been added to the Ark, including Ossabaw Island hogs, Carolina Gold rice; American chestnuts and traditional cane syrup. Anyone can nominate an item to the Ark, but only foods deemed endangered, good, clean and fair (meaning it’s not a trademarked or commercial product) are allowed aboard. Continue reading “Bradford Watermelon Joins Slow Food Ark of Taste” »
Like the headline says, Shoney’s is serving up free hot fudge cake this Friday. One dessert per patron, no purchase necessary and you can’t get your cake to go.
The nearest Shoney’s is located at 1307 North Main St. in Summerville.
According to my story about the Southeast’s brewing sake scene, which ran in today’s print edition, rice spirits never made much of a splash in the lowcountry. That’s technically true, but food historian and sake connoisseur David Shields points out that rice beer had a very big year in 1893.
As Shields explains, three years before Ben Tillman told voters he’d skewer President Grover Cleveland in the rump with a pitchfork, he persuaded Prohibitionists to support legislation making South Carolina a control state. But the governor’s bill defined alcoholic beverages as drinks with an alcohol content of at least 2.5 percent, which meant the state couldn’t stop the private sale of near-beer.
“The Palmetto Brewing Company of Charleston, a self styled ‘soft drink’ company that had begun manufacturing a rice brew acceptable in prohibitionist southern locales in 1888, began manufacturing oceans of “Rice Beer”—a light beer with an alcohol content under the legal ceiling,” Shields writes. Continue reading “South Carolina’s Year of Rice Beer” »
Details about food and drink at this weekend’s Garden & Gun Jubilee have been scarce, but The Glass Onion has released the menu for its pop-up lunch counter.
Soups, salads and sandwiches dominate the menu, which will be available during Made in the South marketplace hours. Attendees have their pick of chicken and sausage gumbo; pork cheek chili and a garden salad, each priced at $8. Shrimp remoulade, chicken salad and beef tongue will be served in salad ($7) and po-boy ($9) form. Other listed savories include duck liver mousse, pimento cheese, collards, red rice and deviled eggs. Continue reading “What’s For Lunch at Jubilee” »
In honor of the season, chef Benjamin “BJ” Dennis is staging a holiday version of his popular Gullah-Geechee pop-up dinner, capped off with a baked pumpkin souffle.
The Dec. 13 supper at the Tomato Shed Cafe on Johns Island will also include smoked turkey wings, braised greens, red rice, roasted vegetables and lettuce with buttermilk dressing. A $30 ticket includes tea, but beer and wine will be available for purchase. The event is free for children under 10.
Doors open at 7 p.m., and dinner’s served at 7:30 p.m. For reservations, call Stono Market at 559-9999.