James Beard salute
The James Beard Foundation will be in Charleston on Monday for a debut dinner at Fort Moultrie featuring some of the city’s finest chefs with Beard Foundation ties.
The evening will begin with cocktails and hors d’oeuvres inside historic Fort Moultrie on Sullivan’s Island.
Guests will be able to explore the fort and learn about its role in American history. The passed hors d’oeuvres will feature items from Beard-winning cookbook authors, including Matt and Ted Lee and Nathalie Dupree, as well as executive chef Frank Lee of Slightly North of Broad.
After the cocktail hour, guests will move to a tent along the water to enjoy a seated three-course dinner accompanied by wine pairings. The evening’s menu will reflect times when the fort was active, moving from the Revolutionary War to the Civil War, and also will spotlight traditional Lowcountry cuisine and ingredients.
The event begins at 6 p.m. Monday. The attire is “Charleston chic,” and flat shoes are suggested. Attendees must be 21 and over.
Tickets are $300 and can be purchased at charlestonwineandfood.com. The event will raise funds for the Beard Foundation. When buying tickets, a chef team must be selected:
Team Brock: Sean Brock, McCrady’s/Husk; Jeremy Holst, Anson Restaurant; Nico Romo, Fish.
Team Deihl: Craig Deihl, Cypress; Graham Dailey, Peninsula Grill; Ken Vedrinski, Trattoria Lucca.
Team Lata: Mike Lata, FIG/The Ordinary; Daniel Doyle, Poogan’s Porch; Frank McMahon, Hank’s Seafood Restaurant.
Team Stehling: Robert Stehling, Hominy Grill; Jeremiah Bacon, The Macintosh/Oak Steakhouse; Marc Collins, Circa 1886.
Up and coming
Zagat has listed Charleston as one of the “7 Up-and-Coming Food Cities Around the U.S.”
In the write-up, Zagat admits that the Holy City “is by no means ‘up and coming,’ ” saying that “many might tell you that Charleston has ‘arrived.’ ” But it’s the pace in which Charleston’s food scene is exploding with innovative restaurants that earns it a spot on the list.
Restaurants noted by Zagat include Butcher & Bee, Two Boroughs Larder, The Rarebit and The Gin Joint, with chefs Sean Brock (Husk) and Mike Lata (FIG, The Ordinary) also garnering mention. Check it out at blog.zagat.com.
Mac and cheese honors
Esquire magazine has named Crave Kitchen & Cocktails in Mount Pleasant among the 10 nominees for “Most Life-Changing Mac and Cheese.”
Head over to www.esquire.com to vote for your favorite.
Crave is at 1968 Riviera Drive in Mount Pleasant. Call 884-1177 or go to www.cravemtp.com.
The Coastal Cupboard, 644 J Long Point Road in Mount Pleasant, will host the Big Green Eggs “and Ham” Cookout 11 a.m.-4 p.m. Saturday.
The event will feature smoked bacon French toast casserole and grilled breakfast pizzas for brunch (11 a.m.-1 p.m.), maple-glazed smoked ham sliders and bacon-wrapped cornbread stuffing for lunch (1-3 p.m.) and grilled fruit cobbler with smoked ice-cream for dessert (3-4 p.m.).
Sweeney’s, a new Johns Island restaurant, will host a chili cook-off and fundraiser to benefit Crisis Ministries 1-5 p.m. March 30 at 3157 Maybank Highway. Competitors pay a $50 entry fee; tasters pay a $5 judging fee. To reserve a booth or for more details, call Jim Sweeney at 559-5633.
The Glass Onion will offer a complimentary glass of wine to all dinner guests 5-9 p.m. March 21 in celebration of its fifth anniversary.
The West Ashley restaurant at 1219 Savannah Highway will showcase some of its most loved dishes, such as pork belly, fried chicken livers and shrimp pilau.
During March, the Glass Onion will kick off its latest endeavor: a daily Champagne Happy Hour 4-6 p.m. It will offer special pricing on champagne cocktails and Miller High Life, “the champagne of beers.”
Guests can choose between a classic champagne cocktail and the French favorite Kir Royale for $4, or enjoy an ice cold Miller High Life for $1.
The full beer and wine list and daily menu can be found at www.ilovetheglassonion.com.
Artisan meat share
Two-time James Beard award-nominated chef Craig Deihl of Cypress is offering selections from his Community Supported Agriculture-like concept, the Artisan Meat Share, this month.
Artisan Meat Share packages feature a selection from Deihl’s more than 80 types of charcuterie and cured meats. A limited number of packages are available for $50. The spring package will include varieties of cooked, cured and smoked meats, including saucisson sec, city ham and country pate. The package will be available at Cypress for pick up beginning March 27 and can be pre-ordered by calling 937-4012, ext. 229.
The Hospitality Management Group Inc. team has announced that executive pastry chef Andrea Upchurch will oversee pastry production at all three HMGI restaurants: Blossom, Cypress and Magnolias.
Upchurch is a South Carolina native whose strong desire to cook led her to the culinary program at the Art Institute of Charleston, where she developed her passion for pastry.
She began her culinary career with Cypress and Magnolias as assistant pastry chef in 2005 and quickly was promoted to executive pastry chef at Blossom and Magnolias.
After spending eight years overseeing the production of all pastries, pastas and bread at Blossom and Magnolias, Upchurch also is running the pastry program at Cypress.
The team behind the newly opened Mount Pleasant cafe and coffee shop The Collective is adding to its breakfast and lunch menus house-made smoked salmon.
The majority of The Collective’s menu, which was created by Stuart Tracy of Butcher & Bee, features components made in-house, including pastries, breads, bagels, salad dressings, sausages and chorizo, many of which are baked and prepared daily.
Liz Aktar owns The Collective and The Bagel Shop with her husband, Sinan. The Collective is in the Bi-Lo Shopping Center at 76 Shelmore Blvd. in Mount Pleasant. Call 284-8703.
82 Queen chef Steven Lusby’s new spring menus take advantage of the local bounty. The classic favorites will remain, but the kitchen has added a bit of tradition with a twist. Check out the offerings at www.82queen.com.
Tanya Gurrieri is operating Salthouse Catering in the former Rice Market Restaurant space at 549 East Bay St. Go to www.salthousecatering.com or call 577-7847.
Louis Osteen was in town for the BB&T Charleston Wine + Food Festival, and now he is operating Louis’s at Sanford’s on Pawleys Island. Call 237-5400 or go to www.louisatsanfords.com.
Joe Pasta at King and John streets will reopen Friday at 4 p.m. The restaurant closed after it was damaged by a small fire on Feb. 26.
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