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Wednesday, June 14, 2017

Celebrate Father's Day by buying your dad a beer at one of these events

Beer me, Dad

Posted by Chris Mottram on Wed, Jun 14, 2017 at 3:57 PM

Toast your dad at Edmund's American Made Market - JONATHAN BONCEK
  • Jonathan Boncek
  • Toast your dad at Edmund's American Made Market

It’s Father’s Day this weekend, so here are some beer-drinking options you can take your dad to. Or, if you’re a dad, here are some beer-drinking options you can make your kids take you to. Either way, it’s a win-win for all involved.

THURSDAY:

It’s not actually taking place in Charleston, but a Battle of the Breweries is going down in Columbia at Craft and Draft featuring Freehouse Brewery. It's taking on Charlotte’s Olde Mecklenburg Brewery in a head-to-head North vs. South Carolina face-off. Each brewery is bringing six of their beers, and whichever sells the most pints wins.

FRIDAY:

Itinerant Literate is bringing its pop-up bookstore to Frothy Beard from 3-9 p.m. for Brews & Books in the beer garden.



Tyler Boone, who was voted runner-up by readers in City Paper’s best musician category this year, will play live and for free on the Freehouse Brewery deck from 6-9 p.m. Dave ‘N’ Dubs food truck will also be there serving up hot dogs.

SATURDAY:

Edmunds Oast is hosting the American Made Market from 1-8 p.m., which will feature a wide variety of brands and artists selling their goods made only in the USA. The Bower bar will be open, there will be live music from The Hadley’s, and food from Short Grain from 1-4 p.m. and Dough Boyz Pizza from 4-8 p.m.



Tradesman, Frothy Beard, Low Tide, and Holy City will all be aboard the Float Into Summer Beer Cruise in the Charleston Harbor from 6-9 p.m. Tickets to board the beer boat are $50.

SUNDAY:

It’s Father’s Day and Dad deserves a free beer. So take him to Bay Street Biergarten for brunch, where the first draft is on the house.



The RiverDogs take on the Columbia Fireflies (now featuring Tim Tebow!) at 1:05 p.m. While this isn’t specifically a beer event, it is an opportunity to combine two things dads love: baseball and beer.

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Wicked Weed hits the Charleston market with a massive tap takeover at Craftsmen

Ballsy Move, Craftsmen

Posted by Chris Mottram on Wed, Jun 14, 2017 at 3:43 PM

CRAFTSMEN FACEBOOK
  • Craftsmen Facebook
Wicked Weed is making its move on the Charleston beer market less than two months after its controversial decision to sell to Anheuser-Busch InBev.

The Asheville-based brewery’s formal debut in the Holy City is happening with a huge tap takeover on June 22 at Craftsmen Kitchen & Tap House.

Wicked Weed will be flowing from 40 of the bar’s 52 taps with beers from their core line-up (or “brewery classics”), sours from the Funkatorium, barrel-aged brews, and exclusive offerings otherwise available only at the brewery. The full tap list isn’t public yet, but it will include rarities such as 2017 Red Angel, Chocolate Covered Black Angel, Bourbon Barrel Aged Oblivion, and Imperial Coolcumber.
Craftsman general manager Dan Cook has long been a fan of Wicked Weed’s products and says he’s “excited to have it.” Cook calls the event the restaurant's way of “showcasing the brand to the general population,” but he understands Wicked Weed is a contentious topic around the independent beer community right now.

“I get that there’s a lot of moral or ethical question about AB’s purchase of [Wicked Weed],” Cook said. “Ultimately, when I look at my business, I look at the quality of the liquid — how good is the beer? Obviously the guys at Wicked Weed make some phenomenal brew.”
Event Details Wicked Weed tap takeover
@ Craftsmen Kitchen and Tap House
12 Cumberland St.
Downtown
Charleston, SC
When: Through June 23
Beer
While there’s little debate about the quality of Wicked Weed’s beers, the issue for some beer lovers is that huge beverage companies continuing to purchase craft breweries makes it more difficult for truly independent breweries to compete. Corporations like AB InBev are able to lower the cost of a “craft” six-pack for the consumer while also taking up more retail space with their distribution power. Charleston will likely see this play out with Wicked Weed hitting the shelves soon. Cook isn’t certain, but predicts Wicked Weed will fully infiltrate the market in the next month or two.
“I definitely understand the political side of it,” Cook said. “I may not personally agree with [Wicked Weed’s] moral or ethical decisions, but my job is to make sure we’re getting quality liquid into the market. If I can take more people and get them off the Bud Light train and into a craft-style beer, then that for me is a win for the good guys.”

Craftsmen does do its part to help the “good guys” win. Cook says 40 percent of their beer sales are local beers. Of their 52 taps, 16 are dedicated to beers brewed in Charleston, with the other 36 used for craft beers from around the country. The also offer hundreds of bottles, none of which are “macro” beers.

When it comes to Wicked Weed, Cook thinks the market is divided, but he suspects there are plenty of people eager to try their beers. For those who want to, there likely won’t be a better place this side of Asheville to experience the full spectrum of their offerings than Craftsmen’s takeover.
Location Details Craftsmen Kitchen and Tap House
Craftsmen Kitchen and Tap House
12 Cumberland St.
Downtown
Charleston, SC
843-577-9699
Lunch, Dinner, & Late Night; 11:30am-2am
Pubs + Taverns and Bar

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JD Loves Cheese is out, Beech Test Kitchen is in at Workshop

Work it

Posted by Kinsey Gidick on Wed, Jun 14, 2017 at 9:59 AM

SAM SPENCE
  • Sam Spence
We knew this day would come, that Workshop (1503 King St.) would swap tenants, but we didn't expect it so soon. Two months after opening, Workshop has announced that Butcher & Bee pastry chef Cynthia Wong and husband John David Harmon's JD Loves Cheese stall will close in late June. Beech Test Kitchen, an arm of King Street's Beech restaurant, will take its place.

According to a press release, Beech's goal is to test out some new items including açaí bowls, poke bowls, smoothies, and cold-pressed juices and operate at Workshop from June 26th and through mid-August.

Things are also moving around in other Workshop stalls. Pink Bellies and Juan Luis are swapping, and on Sun. June 18, Pigeonhole Pop-Up will serve a Jewish Deli-style menu for brunch from 10 a.m. - 3 p.m in Juan Luis' stall.

Pigeonhole is the work of Chef de Cuisines Philip Powers (Lewis Barbecue) and Ray England (Juan Luis) who plan to serve everything from pastrami sandwiches to house-made bagels with lox.
Location Details Workshop
Workshop
1503 King St.
Downtown
Charleston, SC
(843) 546-5512
Coffee + Tea Shops and Variety

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Halls Chophouse, Taco Boy opening in Summerville's Nexton neighborhood

Oh boy

Posted by Kinsey Gidick on Wed, Jun 14, 2017 at 9:28 AM

Taco Boy will open in Summerville in summer 2018 - TACO BOY FACEBOOK
  • Taco Boy Facebook
  • Taco Boy will open in Summerville in summer 2018
Summerville is blowing up and one of the most obvious indicators is the expansion of Charleston restaurants into the small town up I-26. Mellow Mushroom, Boxcar Betty's, Persimmon, and Graze have all opened locations in Summerville in the past few years. Now Halls Chophouse and Taco Boy have signed on as well.

In a blog post on Summerville's Nexton neighborhood's website, it's reported that the community will soon be developing Nexton Square, a 140,000-square-foot retail center that will be home to Halls and Taco Boy. This will be Taco Boy's and Halls third locations. Halls also operates a property in Greenville, S.C.

The groundbreaking on Nexton Square is scheduled for this fall with the opening following in the summer of 2018.

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Tuesday, June 13, 2017

Food and Bev women talk sexism, mental health, and workplace politics at FAB Workshop

"Asking someone to do their job is not being a bitch."

Posted by Kinsey Gidick on Tue, Jun 13, 2017 at 1:41 PM

FAB's panel on Hot Button Topics kicked off Tuesday's sessions - KINSEY GIDICK
  • Kinsey Gidick
  • FAB's panel on Hot Button Topics kicked off Tuesday's sessions
My favorite part of Roald Dahl's The Witches has always been the scene when the young boy stumbles upon a witch convention at a fancy beachfront hotel on the English coastline. Peeking in on their proceedings, he watches the women take off their disguises only to reveal toe-less square feet and bald heads while plotting to use a magical formula to turn all the children in England into mice. It's terrifying not so much because of the plan, but because of their collective power.
That scene came to mind this morning at organizer Randi Weinstein's inaugural FAB Conference. Stay with me here. The two day workshop for women in hospitality found me sitting in a CofC lecture hall surrounded by seemingly normal, intelligent, hard working women. Until it happened. All of a sudden the panel began talking about sexism and mental health and workplace politics, and as I turned to the audience I saw a remarkable change. The women in the room hadn't pulled a Dahl and removed wigs to expose some kind of sorcery, instead they did something even more powerful — they let down their guards and started talking candidly about the nitty gritty hot button topics affecting the food and beverage industry today and how to change them. It wasn't a room full of witches, but there's no arguing that I was looking at a really big coven of badass women.

This morning's panel, featuring ExtraCrispy.com Editor Kat Kinsman, Batali & Bastianich Hospitality Group Partner Nancy Selzer, VP of Operations for Hill Country Hospitality Susan Spikes, Batali & Bastianich Director of Food Safety & Sustainability Elizabeth Meltz, and former editor of Wine & Food Dana Cowin, focused on all of the challenges facing women in F&B that no one really wants or has time talk about in the average work week. Things like:

—Being respected as a leader and not just as a helper or adviser.
—Not obsessing over needing to be liked.
—Strategies to avoid and manage conflict
—How to learn to stop apologizing
—Using labor laws to your own benefit
—How to respond to sexism, both from coworkers and customers
—Not being afraid to standup for yourself
—Resisting the urge to take care of everybody
—How do you address issues without appearing weak or crazy

And embracing the fact that, as Kinsman said, "Asking someone to do their job is not being a bitch."
Just one panel in FAB's 15 sessions, the discussion allowed women in various roles in the hospitality industry to ask some of the most successful leaders in F&B tough questions like what do you do if you want to support a team member going through depression but also need them to show up on time? Or, how do you get your GM to tell a customer he can't keep coming in and commenting on your boobs? And most importantly, how can you set a tone within a restaurant organization where people feel OK broaching these topics?

The results? A lot of candid responses and plenty of laughter. In regards to sexism, Meltz reminded the audience that they have a legal obligation to report such incidents. When it came to mental health, Kinsman urged the women to be open with each other about such problems. "Chefs die all the time and no one talks about it," she said. And on the subject of finding work life balance, Selzer came clean: "I've just taken a few months off. I wasn't being a parent and I realized my quality of life was shit."

In a high pressure, male dominated industry where women hustle to fit in, get promoted, and build their reputations, this is the stuff people aren't necessarily talking about in public, and based on the FAB attendees' reactions, the subjects were necessary, cathartic, and empowering. And the talk was seemingly just as inspiring to the panel as it was to the FAB audience.

As Selzer said, "The best thing I see about the next generation here is millennials don't put up with shit. Y'all rise to the challenge."

FAB will return next year, June 12-13. For more information, visit thisisfab.com.

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