Sweet tea touring
Sweet tea is apparently the ideal accompaniment to Greek salad, chili and cupcakes, according to a recent culinary tour itinerary from the city of Summerville.
To promote its newly designated Sweet Tea Trail, Summerville is hosting a monthly "Good Eats on the Sweet Tea Trail Trolley Tour," featuring snacks from 10 to 12 local restaurants. In addition to the items offered on March's tour, the menu sometimes includes liver pudding, boiled peanuts, and shrimp and grits. All of the food is served aboard the trolley.
The 90-minute tour, scheduled for the third Friday of each month through August, costs $27. It starts at 10:30 a.m. and is led by Tim Lowry. For more information, go to lowcountrylooptrolley.com.
Mixing & matching
There are more than two dozen items on Basico's menu, but it was the listed dish components that beckoned to the eaters at my table. Cotija pimiento cheese sounded too imaginative to be confined to a burger: Might we try it on a griddled corn tortilla? And how about this side of spicy turnip greens? Wouldn't that make a better vegetarian taco base than braised beans?
But our mixing and matching reached its apex when the elements reached the table: My hands-down favorite Basico dish is a spicy greens-and-pimiento cheese taco. You won't find it on the menu.
Since chefs invest serious time and thought in constructing dishes, I wondered whether the folks who had a say in assembling Basico's menu would bless our tinkering - or chalk it up as thoughtless, ungracious meddling.
"I don't mind that at all," Basico's owner, Bryan Lewis, tells me. "I think there are a lot of chefs and foodies who come out and do that."
Perhaps it shouldn't be surprising that Lewis, whose portfolio also includes Mixson Market, is comfortable with guests shopping the menu for ingredients. Still, even he concedes there are limits: No self-respecting chef wants to send out a plate of mango ice cream with fried oysters and queso fresco, even if it strikes a diner as a brilliant idea.
"You have to take it on a case-by-case basis," Lewis says. "If an order would put the kitchen in a tizzy, we have to look at that."
Recombining ingredients is a back-of-the-house tradition, since staffers tire of eating the same entrees night after night. According to Lewis, some members of the surrounding Mixson Bath & Racquet Club claim to suffer from the same dish fatigue. Fortunately, he adds, the kitchen is "changing up some dishes" soon. I've got my fingers crossed for the P.C. and greens.
Fish opens for run
According to nutritionists, the best foods to eat after a strenuous workout include quinoa salad, scrambled eggs and whole-wheat toast with avocado. But if your tastes run more toward lobster croque monsieur, Fish has got you covered on Cooper River Bridge Run day.
In honor of the race, which annually draws upward of 40,000 competitors, the Upper King Street restaurant is opening at 9 a.m. Saturday. The restaurant is limiting its morning service to small and medium plates, with mimosas and bloody marys priced at $2 with the purchase of a dish.
And when deciding between the tuna tartare and fish-and-shrimp sliders, remember that the recommended ratio for post-race meals is four grams of carbohydrates for every gram of protein, which means you really should eat all of the fries accompanying the sandwich.
For more information, call 722-3474.
Reach Hanna Raskin at 937-5560.