Eat

Friday, August 17, 2018

Get your acai bowl, Inca Cola, and taco fix: Playa Bowls now open; Mario's Peruvian Chicken opens Sat. Aug 18, Semilla opens Tues. Aug. 21

Let's taco 'bout it

Posted by Lauren Hurlock on Fri, Aug 17, 2018 at 3:14 PM


Playa Bowls, the New Jersey-based acai shop, is now open at 429 King St. in the old Black Bean Co. space. Get bowled over (seriously, they have a ton of options) when you order from an extensive list of bowls of the acai, pitaya, banana, chia pudding, green, and coconut variety. They also have fresh juices, smoothies, and oatmeal.  Playa Bowls is open Mon.-Fri. 7 a.m. to 8 p.m. and Sat. and Sun. 8 a.m. to 8 p.m.
Location Details Playa Bowls
429 King St.
Downtown Charleston
Charleston, SC
Open Monday – Friday 7am-8pm Sat & Sun 8am-8pm
Semilla, run by siblings Jillian Schenzel and Macready Downer, will be serving their tasty contemporary Mexican eats from a physical location in the Westside. The two announced on Instagram that they will be opening their doors in their first official brick and mortar at 218 President St. (former home of Lee Lee's Kitchen) on Tues. Aug. 21.
Semilla's fare is based on street carts in Mexico City and Oaxaca, so it's appropriate that the permanent location will feature an expanded concept and offer a variety of their award-winning cuisine. We recommend the eggs and cotija and the pork tacos.
Location Details Semilla
218 President St.
Downtown
Charleston, SC
Mario's Peruvian Chicken announced on Facebook that they are having their grand opening tomorrow, Sat. Aug. 18. from 11 a.m. to 9 p.m. When we chatted with co-owner Mario C. Obregon in July, he told us the menu would include traditional Peruvian chicken in whole, half, and quarter sizes as well as Peruvian sides like yuca fries and white rice, and legit Peruvian pepper-infused sauces. "We have a spicy sauce, it's a killer," Obregon said.

Peruvian food connoisseurs will be happy to know they can chase that spicy sauce with beverages like Inca Cola and Chicha Morada. "The gastronomy from Peru has seen a big boom in the last 10 years," said Obregon. "I think in another five to 10 years Peruvian restaurants will be around like Italian, Mexican restaurants."
Location Details Mario's Peruvian Chicken
1909 N Hwy. 17 Suite A
Mt. Pleasant, SC

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Be the judge and the jury at Halls’ Braggin’ Rights Bash on Tues. Aug. 21

Meat the masters

Posted by Katie Lyons on Fri, Aug 17, 2018 at 1:38 PM

Chef Matthew Niessner's got the meats - JONATHAN BONCEK
  • Jonathan Boncek
  • Chef Matthew Niessner's got the meats
Six of the Halls Management Group’s restaurants are going head-to-head in the inaugural Braggin’ Rights Bash next Tues. Aug. 21 from 7-10 p.m. at Halls Signature Events at 5 Faber St.

Enjoy food from the executive chefs of Rita’s Seaside Grille, Old Village Post House Inn, Halls Chophouse Charleston, S.N.O.B., High Cotton, and Halls Chophouse Greenville.

Each Executive Chef will create a dinner selection paired with wine or beer and you will be both the critic and the judge. At the end of the night, everyone will vote on which restaurant wins the braggin’ rights for best eats. Tickets are $100 and include all food, drinks, taxes, and gratuity. Get your tickets in advance by calling (843) 242-3185 or order online

Take a peek at the menu below:

Rita's Seaside Grille/ Chef Drew Thommen
Smoked duck taco with a jicama slaw and a mango jalapeño chutney, served on handmade local tortillas.

Old Village Post House Inn/ Chef Chris Thompson
Confit of duck with red wine stewed Rainier cherries, braised local collard greens, sea island red pea, and local corn succotash with country ham.

Halls Chophouse Charleston/ Chef Adam Jakins
Dry-aged deckle, the ribeye cap, with sauteed chanterelles, and foie emulsion.

S.N.O.B./ Chef Russ Moore
Poblano corn fritter, chilled shrimp salad, black-eyed pea vinaigrette.

High Cotton/ Chef Matthew Niessner
Cedar-planked, whole barbecue-rubbed Faroe Island salmon, cast iron Spanish octopus, local heirloom bean salad.

Halls Chophouse Greenville / Chef Samuel Dominguez
Braised, dry-aged Wagyu short ribs over a Yukon Gold and sweet potato au gratin, finished with a fig gastrique.

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Thursday, August 16, 2018

Do Charleston Beer Week 2018 right with these 9 events — one for each day

CBW features over 45 events

Posted by Connelly Hardaway on Thu, Aug 16, 2018 at 4:41 PM

SAM SPENCE FILE PHOTO
  • Sam Spence file photo
It's (almost) the most wonderful time of the year: Charleston Beer Week. Now in its sixth year, the annual event celebrates local, regional, and further afield craft beer in all of its glory with nine days of events. We're talkin' rare beers, live music, hard cider (it's craft too, OK), brunch, film screenings, trivia, drag bingo, human foosball, and freakin' goat races. What's not to love? With over 45 events taking place during the week, we figured we'd help you plan your days with our picks for each day of CBW. When in doubt, though, we'd definitely recommend hitting up as many as possible. Cheers!

Fri. Sept. 7: Hoedown Throw Down & Goat Races at Low Tide
The goat races. You have to go. Why wouldn't you go? Pay as you go at this pint night at Low Tide Brewing which features a goat race, petting zoo, and cheese and milk products from Burden Creek Farm. This farm party looks to "encapsulate the spirit of Johns Island" and we are here for it. Fun starts at 5 p.m.

Sat. Sept. 8: Beer and movie night on the Ashley at Freehouse
We have a soft spot for Freehouse Brewery — mainly because we can't get enough of their Green Door IPA — but also because of their location on the Ashley River. Talk about brews with a view. Head to Freehouse starting at 5 p.m. on Sept. 8 for a family friendly movie on the lawn, followed by Strange Brew, a flick for diehard beer lovers. Your $20 ticket comes with two beers and food will be available from food trucks.

Sun. Sept. 9: The Great Cask Bask at Edmund's Oast Brewing Co.
Calling all traditional beer lovers: starting at 11 a.m. on Sun. Sept. 9, you can try brews from 10 casks at EOBC, full of naturally carbonated beers with "various and sundry one-off treatments." Yummy. There are no backup casks at this pay-as-you-go event, so arrive early, and hungry: EOBC will serve up English-inspired food specials for brunch and dinner.

Mon. Sept. 10: EVO Pizzeria / Holy City Brewing teaser
Beer and pizza lovers alike will love this teaser for the new restaurant that EVO and Holy City are creating at the former home of DeSano Pizza Bakery downtown. While the new concept won't likely open until early next year, this preview night will give you a taste (or two) of what to expect. Guests can enjoy a full tap takeover from HCB at EVO, with sneak peeks of the new spot's design and lots of swag giveaways.

Tues. Sept. 11: The Commonhouse Mile and Pacer Dash
Run before you drink, it only makes sense (because you can drink more, duh). Join Commonhouse Aleworks and the Park Circle Pacers for an inaugural mile race ($25 to register) located in Park Circle, with a USATF certified course with clearly marked mile markers. Conveniently the race starts and finishes at Commonhouse, with a party and awards ceremony after you get your sweat on. Enjoy Commonhouse's damned good beers alongside food from Chef Brannon Florie and his wife Renee like Bulgogi tots, smoked chicken wings, scallop crudo, charred corn, and more. Things kick off at 6 p.m.

Wed. Sept. 12: Back in the Day at Frothy Beard Brewing
Head to Frothy Beard Brewing Brewing Co. for a throwback evening; nine years ago a group of homebrewers would host parties to show off their latest creations, paired with hors d'oeuvres. Now those same bearded guys have their own brewery and they want to offer the same kind of fun. On Wed. Sept. 12 at 6 p.m. a $35 ticket gets you six different beers and small plates from food vendors like Rebel Taqueria, Root Note, and of course, Zombie Bob's Pizza.

Thurs. Sept. 13: Munkle & 167 Raw Convergence
We don't want to play favorites with beer week events ... but this one at Munkle may just top the list. A new-ish brewery on the peninsula, Munkle brews delicious Belgian brews in a low-key location on Meeting Street extension with a very ferocious brewery dog on deck to make sure things don't get out of hand (spoiler: he's not ferocious, he's very sweet but a little shy). Pair those yummy beers with good food from the guys at 167 Raw who will sell items a la carte starting at 5:30 p.m.

Fri. Sept. 14: All Charleston Tap Takeover at Closed For Business
If you can't make it out to many CBW events, then you should definitely swing by CFB's tap takeover on Sept. 14 starting at 5 p.m. Featuring all Charleston breweries this is a great way to taste the best local brews on tap. If you wear local brewery gear to CFB during Beer Week, you can enter to win a raffle for CFB brunch or Beer Week swag. Cha-ching.

Sat. Sept. 15: Kayaks & Lowcountry Boil at Bowens Island
We never miss a chance to head out to Bowens Island Restaurant, and with the promise of a guided kayak tour and Lowcountry boil AND Holy City Brewing Co. beer, we'll be sure to be making our way to one of the final CBW events. The fun starts at 2:30 p.m. and your $60 ticket includes your gear rental, dinner, and an open beer bar. Holy City will make a donation from each ticket sold to the Surfrider Foundation Charleston Chapter. 

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Wednesday, August 15, 2018

This September, The Southern Fried Chicken Challenge pits high school chefs against pros

One wing to rule them all

Posted by Katie Lyons on Wed, Aug 15, 2018 at 11:22 AM

PROVIDED
  • Provided
On Sat. Sept. 8, professional chefs and chefs-in-training will go head-to-head in a fried chicken showdown as part of the second annual Southern Fried Chicken Challenge. The winner will be chosen by a panel of judges and voted on by the attendees of the event. The family-friendly challenge will run from 12-6 p.m. at North Charleston’s Riverfront Park.

General admission tickets are $10 with tasting tickets available for $2 each. VIP tickets are $65 and include 10 tasting tickets, a swag bag, and access to a VIP area with open bar and a TV playing college football. Bring the whole family because children 12 and under are admitted free. You can buy your tickets online.

The restaurants participating this year include Page’s Okra Grill, Fleet Landing, Harold’s Cabin, Cru Catering, My Three Sons, King Street Dispensary, Blind Tiger, Republic, and Ink and Ivy. In a new addition this year, culinary students will compete from West Ashley High School, Military Magnet Academy, and Wando High School. Last year, Salthouse Catering won the title of best Southern Fried Chicken.

Along with all that fried chicken, attendees will enjoy live music from the Dubplates — whose latest album topped the Reggae Billboard Charts.
Event Details Southern Fried Chicken Challenge

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Celebrate Julia Child's birthday tonight with crêpes suzette and more at Bistro A Vin

Recipe included

Posted by Katie Lyons on Wed, Aug 15, 2018 at 9:36 AM

Celebrate elegant but cozy interior at Bistro A Vin for Julia Child's birthday. - RUTA SMITH
  • Ruta Smith
  • Celebrate elegant but cozy interior at Bistro A Vin for Julia Child's birthday.
Julia Child is known for bringing French cuisine to the American public with cookbooks like Mastering the Art of French Cooking, her popular television cooking show, and for some of us Millennials, the movie Julie & Julia. She would have turned 106 today, Wed. Aug. 15.
To celebrate Child's culinary influence, Bistro A Vin is adding two of her favorite dishes,  crêpes suzette and quiche Lorraine, to their menu. Crêpes suzette is a dessert made with clementines and Curaçao and quiche Lorraine is an egg pie with bacon and Gruyère cheese. If you can't make it there today, the two new items will be available through the end of August. In the words of Julia, "We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life."

GIPHY
  • Giphy
Bonus: If you would like to try making crêpes suzette at home, Bistro A Vin has shared their recipe with us. Check it out:
Crêpes Suzettes, Bistro A Vin
2 CUPS OF ALL PURPOSE FLOUR
2 CUPS OF MILK
3 EGGS
3 CLEMENTINES
5 OZ + 2.5 OZ OF BUTTER
½ CUP OF ICING SUGAR
½ TSPOON SEA SALT
2 TSPOON OF CURAÇAO

STEP 1
Grate the zest of clementines, then squeeze them and filter their juice.
STEP 2
Sift the flour with the salt. Dig the flour into a fountain. Beat the eggs into an omelette and pour them in the center. Mix little by little with the whisk.
STEP 3
Stir in milk, half the clementine juice, 2.5oz melted butter and a tablespoon of curaçao.
STEP 4
Let stand 2 hours.
STEP 5
Mix 5oz softened butter with the icing sugar, the rest of the clementine juice, the zest and a tablespoon of Curaçao.
STEP 6
Cook 18 thin crepes in a buttered pan. Stack them on a plate.
STEP 7
Spread pancakes, one by one, with clementine butter.
STEP 8
Fold them in 4. Warm them quickly in the pan. Serve immediately.

A variant: with clementines and flambéed with Grand Marnier.
Heat some Grand Marnier in a saucepan, pour on the crepes and flambé them in front of the dazzled guests.
Location Details Bistro A Vin
40 Archdale St.
Downtown
Charleston, SC
(843) 974-4441
Tues.-Thurs. 4-10 p.m. Fri. & Sat. 3-10 p.m.

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