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Thursday, October 19, 2017

UPDATE: South Carolina, once again, has no female head brewers

And then there were none

Posted by Kinsey Gidick on Thu, Oct 19, 2017 at 1:49 PM

Tanael Escartin was the state's only female head brewer - JONATHAN BONCEK
  • Jonathan Boncek
  • Tanael Escartin was the state's only female head brewer

Welp, it was nice while it lasted. After almost a year at Palmetto Brewery we've confirmed that certified brew engineer and South Carolina's only female head brewer Tanael Escartin has departed Palmetto. Escartin told us in a Twitter message that she left earlier this year to accept a position with Uinta Brewing.

According to the Venezuela native, Uinta's offer was too good to turn down. "They have been in the industry for 25 years. We are aiming to hit the 100,000 barrels this year," she said.

So where does that leave us?

In 2014, a study by Stanford University found that out of 1,700 active breweries surveyed, only 4 percent had a female head brewer or brewmaster. Meanwhile, according to winebags.com, American women make up 37 percent of total craft beer consumers. That's 37 percent chugging brewskis at the roughly 49 breweries in the state — 23 of those now open in Charleston. But of the 402 people employed by South Carolina breweries, according the Bureau of Labor Statistics March 2017 data, we have no women leading the actual brewing.

In contrast, states like North Carolina have at least three women working in brewing positions. According to Fawn Pattison, interim executive director of N.C. Craft Brewers Guild, Alexa Long is the head brewer at Legion Brewing, while Sasha Gibb is the co-founder, -owner, and -brewer at Gibbs Hundred in Greensboro, and Nicole Dexter is the co-owner and brewer at Sylva, N.C.'s Innovation Brewing.

Meanwhile, in Georgia, as of last year the state had at least two female head brewers — Lindsey Kingry and Sarah Green at SweetWater.

Sara Gayle McConnell (right) founded BREWSTERS and here gives a check to Elmira Raven, director of the nonprofit My Sister's House. - JONATHAN BONCEK
  • Jonathan Boncek
  • Sara Gayle McConnell (right) founded BREWSTERS and here gives a check to Elmira Raven, director of the nonprofit My Sister's House.
That's not to say Charleston doesn't have an active female brewing scene and many breweries very much in support of it. The BREWSTERS (Building Relationships and Empowering Women Striving To Exist Responsibly) group, organized by Tradesman co-owner Sara Gayle McConnell, continues to be involved in local craft beer.

In May the women brewed Madam Basil in partnership with Holy City Brewing to support One80 Place. Each dollar from every glass of the saison sold went to support the nonprofit. And in the process, the women got to take part in every step of the brewing.

McConnell says that in the BREWSTERS eight seasons of quarterly brewing, they've not only brewed a variety of different beers with partner breweries like Low Tide, Frothy Beard, Cooper River, and Two Blokes, they've also donated $10,000 to local women's organizations like Florence Crittenton and Habitat for Humanity, from the sales. And interest in the BREWSTERS continues to grow.

"There are actually quite a few women home brewers that come to try to brew," says McConnell. "We're getting some traction. I've seen a lot of repeats and faces at other breweries that are typically at mine."

And now as a member of the SC Brewers Guild Board of Directors, McConnell is spreading the BREWSTERS good word across the state hoping to get other women and breweries interested in starting their own BREWSTERS offshoots in South Carolina.

With any luck, maybe a former BREWSTER will one day claim the title as the next South Carolina head female brewer.
UPDATE: After many calls to breweries and local brewery leaders, we've discovered that River Dog Brewery's Amelia Keefe was promoted to head brewer six months ago, which means we do have a female head brewer. More to come in an interview with Keefe next week.

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QuickFoxes founder not threatened by impending UberEats arrival

A tale of two delivery services

Posted by Kinsey Gidick on Thu, Oct 19, 2017 at 12:04 PM

QuickFoxes founder Mark Schwartz - SHAWN WEISMILLER
  • Shawn Weismiller
  • QuickFoxes founder Mark Schwartz

Yesterday, P&C got wind that UberEats is coming to Charleston. UberEats would not confirm the date of the launch to us, but said it would be happening soon. The food branch of the popular ride service works like your typical delivery: search menus on the app, place your order, then track your delivery through the app's handy map. And according to Eater, Uber's delivery service, launched in 2015, is dominating the delivery service. So what does that mean for the local delivery businesses?

If you ask Mark Schwartz, QuickFoxes's CEO, the arrival of UberEats is good news.

"I'm not concerned," says Schwarts who founded QuickFoxes in 2010. "In most cities they’re already active. It helps the industry bring in more people into getting delivery."

While the fees for two delivery services are commensurate — UberEats charges a $4.99, QuickFoxes charges $4.99 — Schwartz is banking on a few key differences between his business and UberEats. Namely, Schwartz claims his door delivery will keep his Mt. Pleasant, downtown, and West Ashley customers loyal.

"Most of their drivers don’t come up to the houses," says Schwartz. "In Atlanta they’ll grab the food, then call the customers and have them come down and pick up the food." QuickFoxes drivers are required to hand delivery food to the person no matter what floor of a building their on.

UberEats disputes that and says that users can select either curbside pick-up or door delivery by entering the apartment/suite/floor number.

Schwartz says that another difference is QuickFoxes customers can order anything from the 80 restaurant partners he works with. There are no menu limitations which Schwartz says can be the case sometimes with UberEats. UberEats says that listed menu items are at a restaurant's discretion and if a menu item sells, out they can adjust that in real time.

Add to that the fact that Schwartz' delivery business offers loyalty points where customers can earn discounts, and he sees UberEats arrival as healthy competition.

"In Atlanta I had three meals with them and one was screwed up. It was a pain to get it fixed," says Schwartz. QuickFoxes takes phone orders and Schwartz insists that his staff can't put people on hold. For concerns with an order, they can also call.

"We strive to make sure the customers get a whole experience."

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Vickery's introduces new Sunday brunch menu items

Brunch on the creek

Posted by Mary Scott Hardaway on Thu, Oct 19, 2017 at 12:00 PM

FLICKR USER PANDIES
  • Flickr user Pandies
Ah, Sunday brunch. The one morning/early afternoon of the week where you feel like tucking into thousands of cheesy, bacon-y calories is not a sin, but a divine calling.

For nearly 20 years, Vickery's has been slinging tasty creekside bites in a casual environment. And now, they've added even more decadent choices to their Sunday brunch menu.

Brunch cocktails are the same, so go ahead and order a round of mimosas and Bellinis, or throw back the "Best Effen" Bloody.

Then try the new crab mac 'n cheese, served with a big ugly biscuit; a breakfast burger with fried egg, bacon, and jalapeno ketchup served on doughnut buns; a mac n' cheese burger made with, you guessed it, crab mac 'n cheese; steak and eggs with cheese grits; loaded cheese grits with bacon, egg, and sauteed shrimp; a crab meat and scallion omelet; a veggie omelet with onions, mushrooms, and tomatoes; or a bacon, egg, and cheddar cheese sandwich. 
Location Details Vickery's Bar and Grill
Vickery's Bar and Grill
1313 Shrimp Boat Lane
Mt. Pleasant
Mt Pleasant, SC
(843) 884-4440
Lunch, Dinner, & Sun. Brunch
American and Bar

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Sorghum & Salt celebrates Goatober with a new goat ragu

Get your 🐐

Posted by Mary Scott Hardaway on Thu, Oct 19, 2017 at 9:07 AM

The goat ragu at Sorghum & Salt is made with ricotta gnocchi, South Carolina tomatoes, collards, chili and parmesan - PROVIDED
  • Provided
  • The goat ragu at Sorghum & Salt is made with ricotta gnocchi, South Carolina tomatoes, collards, chili and parmesan

Since 2010, Heritage Foods USA has dedicated the month of October to the humble goat in a No Goat Left Behind campaign. With New England goat dairies facing a growing problem, this autumnal dedication helps to increase overall goat consumption in the U.S.

"Chefs at the nation's top restaurants are launching new agricultural economies," says Patrick Martins of Heritage Foods, "and because of their collective buying power Americans are eating tastier and more interesting and sustainable food."

Coming Street eatery Sorghum & Salt is no stranger to "interesting and sustainable food." In April, CP food critic Vanessa Wolf described the new restaurant as a "cult classic" expertly serving up inventive dishes like root vegetable bolognese and salt roasted beets topped with "olive dirt."

For their special Goatober dish, S&S has crafted a goat ragu made with ricotta gnocchi, South Carolina tomatoes, collards, chili, and parmesan. The dish is an entree size portion and will be available for $27.

Location Details Sorghum & Salt
Sorghum & Salt
186 Coming St.
Downtown
Charleston, SC
(843) 872-6393
Dinner daily
Modern American

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Tuesday, October 17, 2017

Sarah Adams launches virtual cooking class Thurs. Oct. 19

Gigabites

Posted by Kinsey Gidick on Tue, Oct 17, 2017 at 1:33 PM

Tomorrow's recipe is Pan Roasted Chicken Grain Bowl - LAUREN UTVICH
  • Lauren Utvich
  • Tomorrow's recipe is Pan Roasted Chicken Grain Bowl

In my ongoing effort to become a better home cook, every Sunday I make myself learn a new recipe. Last week it was a beet salad with bleu cheese buttermilk dressing and toasted pecans, the week before that it was fingerling potatoes with a homemade lemon vinaigrette. I know, they're simple executions, but my goal is to perfect them in order to expand my repertoire. The biggest challenge to my grand plan, however, is the time it takes to thoughtfully read through a recipe to wrap my brain around all the steps. This is probably why, covered in beet juice and buttermilk, I often find myself frantically trying to elbow-type into Google cooking tips.

It would be so much easier if I had an on-call chef I could ask my questions. Local Chef Sarah Adams (of Bad Bitches fame) must appreciate my frustration because on Thursday she's launching a new virtual cooking class.

On Oct. 19 at 7 p.m., Adams will host a live cooking class online. For $25, you can login and follow along as you and Adams together prepare a pan roasted chicken grain bowl.

Adams said the idea sprung from her time working alongside Cori Banyon at the Harbor Entrepreneur Center. Banyon has just launched a startup called AndMe TV. Essentially, it's a livestreamed cooking class.

Sarah Adams - PROVIDED
  • Provided
  • Sarah Adams
"You'll login from a computer, ipad, or phone to cook along with me," explains Adams. "We'll be doing all of the knife work, pureeing, and roasting together. I'll be able to answer questions along the way and toggle seeing users on my side of the screen with the help of AndMe TV."

The class is designed to take about an hour and the cost is $25 to login. In advance of starting, online Adams has explained all the ingredients, tools, and necessary items needed to complete the recipe.

"We are affectionally calling our approach a 'cook along,'" says Adams.

To participate, sign up at andme.tv/sarahadams.

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