An Avondale Italian eatery is whisking patrons away to Spoleto, Italy, during Charleston’s annual Spoleto Festival USA.
In honor of the performing arts festival, Al Di La is offering diners a regional tasting menu of dishes indigenous to Charleston’s sister city as well as regional Umbrian wines.
There are three courses available for $24 or four courses for $32, or the dishes can be ordered a la carte. The promotion runs through June 8.
Al Di La will open at 4:30 p.m. each day of the festival so patrons have time to enjoy dinner before the 7 p.m. performances.
The regular menu will be served during this time, but will not be included in the tasting promotion.
For more information, go to www.AlDiLaRestaurant.com or call 571-2321.
Wet and Wild weekend
The folks at The Alley will be celebrating Memorial Day Weekend with three days of fun.
Drink specials will include $12 buckets of Budweiser and Bud Light, $10 pitchers of Bud Light, $4 Fireball or Rumple shots, $2 Miller High Life and $2 Pabst Blue Ribbons.
The kitchen will be serving up house-made brat burgers with Home Team Kitchen slaw and Dijonnaise with a side for $9 and Nathan’s Hot Dogs with a side for $5.
Fun aside from the bowling and arcade games will include live entertainment, a mechanical bull from 7-10 p.m. Saturday and a dunking booth to benefit area charities from 4-9 p.m. Saturday and Sunday.
The promotion will run Friday through Monday.
The Alley is at 131 Columbus St. For more, call 818-4080 or go to www.thealleycharleston.com.
Duvall Catering & Event Design has announced a partnership with Charleston cookbook authors Matt and Ted Lee (aka the Lee Bros.).
Together, Duvall says they will produce one-of-a-kind events that combine its own “hallmark finesse with the Lee Bros.’ sense of Charleston flavor and style.”
From intimate luncheons to weddings, planners will be offered the opportunity to incorporate the Lee Bros. elements into their special events. A number of menus designed by the Lee Bros. will be available, and the duo can even be booked to appear at an event.
“We reach a wide audience with our cookbooks, but rarely do we have the opportunity to show people, in person, our cooking,” said Matt Lee. “Teaming up with Duvall allows us to share what we do, in real time, with groups of all sizes and interests.”
Duvall’s new 10,000-square-foot facility on Azalea Drive gives the team access to back-of-house amenities as well as a state-of-the-art demonstration kitchen able to accommodate up to 60 guests.
For more information, go to duvallevents.com.
See more about the Lee Bros. at mattleeandtedlee.com.
The competition heats up as the Sam’s Club National BBQ Tour heads to North Charleston on June 1.
The event is open to members and the public from 11 a.m.-4 p.m. at the Sam’s Club, 4900 Centre Pointe Drive in North Charleston.
Chef Tarver King of Ashby Inn and Restaurant in Paris, Va., joins chef Nate Whiting of Tristan Restaurant to collaborate on a Secret Ingredient Dinner at 6:30 p.m. June 11.
The five-course meal, which includes wine pairings, will incorporate a mystery ingredient into each dish. The goal of the dinner is to not only provide an amazing meal, but also to challenge each diner’s preconceived notions of food.
The meal is collaborative and encourages discussion as diners attempt to determine the secret ingredient featured in each course. Previous Secret Ingredient Dinners have featured strawberries, DOP Parmigiano-Reggiano and risotto.
Each course will feature combinations of the evening’s secret ingredient complemented with wine pairings. The secret ingredient will be unveiled at the end of the evening by Whiting, who will describe his culinary approach and share tips for leveraging the secret ingredient.
To reserve a seat, call the restaurant at 534-2155. Tickets are $140. Tristan is at 10 Linguard St. Go to www.tristandining.com.
Suds at Mixson
On Sunday, Allagash is taking over the taps at Mixson Market from noon-4 p.m.
This free gathering invites guests to sample their favorite Allagash brew — White, Black, Tripel or Curieux drafts — as well as one rare keg. Avid brew aficionados can design a flight “paddle” to keep track of tastings.
Italo Marino and Leila Schardt, chefs at Mixson Bath & Racquet Club’s Basico restaurant, will serve up specialty sausages made using Allagash and Caw Caw Creek pork.
Music will be provided by The Local Honeys.
Mixson Market, located in the Park Circle neighborhood, is open 8 a.m.-7 p.m. Monday-Friday and 8 a.m.-4 p.m. Saturday and Sunday. The market is at 4338 McCarthy St.
Birra at Bacco
On May 30, an Italian Beer Dinner will take place at 6 p.m. at Bacco Restaurant.
Chef Michael Scognamiglio will partner with the Charleston Beer Exchange to feature Italian beers such as Birrificio Del Ducato, Del Borgo, Del Como & Grado Plato. The cost is $65, plus tax and gratuity. Reservations are required.
Bacco is at 976 Houston Northcutt Blvd. in Mount Pleasant. Call 884-6969.
The Burke High School Culinary Team along with personal chef B.J. Dennis and culinary instructor Ira Hill will host a Gullah-Geechee meal at Burke High School on May 31. There will be two seatings, at 6:30 and 8:30 p.m.
Tickets are $20 and are available in advance by calling 743-1100 or at the door.
Burke High School is at 244 President St.
Green and lean
Wild Olive Cucina Italiana has been certified as a Three-Star Certified Green Restaurant by the Green Restaurant Association, a national nonprofit organization helping restaurants to become more environmentally sustainable.
Wild Olive is at 2867 Maybank Highway on Johns Island. Call 737-4172 or go to www.wildoliverestaurant.com.
Over easy opening
Double R Restaurant Group has announced four summer openings of Another Broken Egg Cafes in North and South Carolina.
Locally, Another Broken Egg Cafe will open in downtown Charleston at 99 S. Market St. in July.
Page’s Okra Grill is looking to open a second location in Summerville. They are at 302 Coleman Blvd. in Mount Pleasant. Go to www.pagesokragrill.com for more.
Jimmy John’s Gourmet Sandwichs has opened a second Mount Pleasant location at 1492 U.S. Highway 17. www.jimmyjohns.com
Squeezed on Folly
The Juice Joint will open at 108 E. Folly Ave., Folly Beach, on Memorial Day Weekend. They will be open 7 a.m.-7 p.m. On the menu: breakfast, salads, juices, smoothies and a variety of fresh-pressed summer drinks.
Shug’s Southern Soul Cafe will open at 5792 Memorial Blvd. on Monday. The Ridgeville location has closed.
10 weeks to mangia
The Indigo Road Restaurant Group plans a late summer opening of its newest Italian eatery called Indaco at 526 King St.
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