Post House turns 10
Join the Old Village Post House on Friday for a 10th birthday celebration.
Birthday “presents” will include a three-course for $30 menu, discounted bottles of wine, birthday cake, raffles and birthday bonus Maverick Collection points. Each evening's “presents” will be announced on the company's Facebook page and through their Twitter account.
Prizes will be given out via Facebook and Twitter, as well.
Executive chef Frank Lee and chef de cuisine Forrest Parker will provide dinner specials from the past all week. A celebratory cocktail called 10 also will be available.
Opened in 2003, the Old Village Post House, 101 Pitt St., is a neighborhood tavern and inn. Reservations can be made by calling 388-8935 or going to www.oldvillageposthouse.com.
Cooking for a cause
East Cooper Community Outreach hosts its annual fundraiser called The Golf Ball.
The event will take place across two days with a golf tournament on May 21 at Ralston Creek Course at the Daniel Island Club and the “ball,” which will be held May 23 at Daniel Island Clubhouse.
The ball centers around a cooking competition that resembles the Food Network's “Chopped,” where chefs are given mystery baskets filled with ingredients that must be used during the competition. The event will include some of Charleston's premier chefs and celebrity judges Michelle Weaver of Charleston Grill, Mike Lata of FIG and The Ordinary, and Matt Lee, cookbook author.
The emcee for the evening will be Charleston Grill's Mickey Bakst.
Competing chefs will include John Ondo of Lana's, Ben Berryhill of Red Drum, and Jeremiah Bacon of the Macintosh and Oak Steakhouse.
The ball begins at 6:30 p.m., and tickets cost $75. There will be live music by Permanent Vacation, supper, the cooking competition and a silent auction with original art items and trips.
Get sharp for a cause
Brad Pitner, owner of The Coastal Cupboard, announced that the store is hosting its semiannual Charity Knife Sharpening Event May 31-June 2 at the 644-J Long Point Road location in Mount Pleasant's Belle Hall Shopping Center.
The event will take place 10 a.m.-5 p.m. May 31 and June 1 and noon-4 p.m. June 2.
Everyone in the Charleston area is invited to get their straight-edged knives professionally sharpened for a $1 donation per knife, with all proceeds benefitting Feed the Need.
During the event, The Coastal Cupboard will feature many gourmet foods for guests to taste inside the store. Guests may enter the charity raffle for a chance to win prizes such as cutting boards, cutlery sets, Coastal Cupboard cooking classes and more. The ultimate charity raffle prize of the weekend is a dinner for four at Charleston Grill with wine pairings, a $700 value.
Two-time James Beard Award-nominated chef Craig Deihl of Cypress is offering selections from his CSA-like concept the Artisan Meat Share for Memorial Day. A limited number of packages are available for $50.
The Memorial Day package will feature grill items such as Italian sausage, smoked pork shoulder, barbecue sauce and pickles. Gift packs can be pre-ordered by calling 937-4012, ext. 229. Orders will be available at Cypress for pickup beginning Wednesday.
Ted's Butcherblock, 334 East Bay St., Charleston's neighborhood butcher shop and cafe, has scheduled a lineup of special events, tastings and menu offerings for May.
Cask Beer Breakfast: Starting at 10 a.m. Saturday, the crew at Ted's will tap into a special cask of New Holland Dragon's Milk. The bourbon barrel-aged imperial stout will be paired with an eclectic menu of breakfast items, including duck crepes, Austin-style migas, steak and eggs, and an ultimate breakfast burger. The keg will be available for $5 a pint while it lasts. The special breakfast menu is priced per item and will be available until 1 p.m. with the exception of the breakfast burger, which will be available all day. No reservations are required.
Porchetta Wednesdays: On Wednesdays only in May, starting at noon, get a taste of Ted's house-made porchetta. Served with provolone and salsa verde on EVO's fresh-baked focaccia, the sandwich is perfect for lunch or dinner. The cost is $9 and includes a side.
Friday Cookout & Wine Tasting: From 5-8 p.m. on Fridays, try something from the butcher counter — steaks, chops, fresh fish, chicken and more — and the crew at Ted's can grill it up on the Big Green Egg. It's served with a choice of sauce, two sides and dessert. You pay the cost of your butcher counter selection plus $14 for the fully prepared meal. While you wait, sample the wines on the tasting table and enjoy discounts on featured wines.
Picnic specials: Ted's house-made pates and selection of international cured meats and artisanal cheeses are tasty components for a picnic spread. Choose from a variety of house-made pates, cured meats, cheeses, fruits, wines and more, or order one of the shop's special picnic offerings: charcuterie platters at $25 and picnic in a bag for two at $30.
Author at Jestine's
From 3-5 p.m. Sunday, Jestine's Kitchen will host a book signing with local author Brian K. McGreevy for his newly published book “Bring Your Own Sheets: Tales From a Charleston Bed & Breakfast.”
Jestine's Kitchen is at 251 Meeting St. Call 722-7224.
For nearly three decades, the TBonz Restaurant Group has been serving diners at its collection of restaurants throughout Georgia, South Carolina and North Carolina. On Tuesday, TBonz Restaurant Group will change its company name to Homegrown Hospitality Group to better define what the group has become.
With 10 concepts that include more than 20 restaurants and one bed-and-breakfast, founders Jerry Scheer and Mark Cumins think that while the TBonz name represents its roots, the company has grown into something more diverse.
Local properties include TBonz Gill & Grill, Liberty Tap Room, Pearlz Oyster Bar and Kaminsky's Baking Co.
New spring menu
Blossom has unveiled a new menu with a simple, easy-to-follow design and revamped items that highlight local, fresh products from Charleston's bounty of seafood as well as other regional influences.
Blossom also will continue to offer its special Tuesday lunch program; each week, a different lunch item will be priced at $7 and leaked on social media the day of.
Blossom is at 171 East Bay St. Go to www.magnolias-blossom-cypress.com or call 722-9200.
Barbara Jean's on Market Street.
Citrus on East Bay Street.