Woodlands Mansion in Summerville is opening its doors for its first public dinner since closing its restaurant last year: Alums Nate Whiting (Tristan), sommelier Stephane Peltier (Accent on Wine) and pianist Tom Bailey are reuniting for Chase After a Cure, an Aug. 25 event to benefit pediatric cancer research. Tickets to the five-course dinner are $500; only 60 tickets will be sold.
“With Charleston being such a food town, we thought it was natural to create a food event,” says owner Tom Limehouse.
The experience was designed to recreate former patrons’ most cherished memories of the award-winning restaurant. Limehouse predicts diners will recognize a few of the dishes on the newly-finalized menu, which includes sea urchin panna cotta; vanilla-poached lobster; scratch-made risotto; dry-aged duck breast with foie gras and mushrooms and smoked chocolate parfait. In addition to the wine pairings, 30 wines will be poured during a social hour before dinner.
Tickets are available at memoriesatthemansion.com. Click on the menu below for further details.
“Lowcountry food isn’t really spicy,” says Josh Walker, owner and chef of Xiao Bao Biscuit. Although peppers thrive in lowcountry soil, and hot sauce has long been a standard condiment in local kitchens, area residents have traditionally preferred to wring flavor from salt, onions, butter and cream.
Walker and his crew didn’t set out to spice up the Charleston diet. But an unintended consequence of the young restaurant’s extraordinary popularity may be an increased collective tolerance for heat.
“When we say spicy, we mean spicy,” Walker says of dishes accentuated with chili oil and Sichuan peppercorns. Walker rues the promiscuous use of the word “spicy,” which is now blithely affixed to fast food tacos and mass-produced potato chips. As he points out, a dusting of industrial red powder can’t prepare the palate for the level of heat which is integral to certain Asian cuisines.
But the palate can be trained: Walker’s witnessed the phenomenon behind-the-scenes at Xiao Bao.
Holy City is spicing up its signature American porter for a Middleton Place Restaurant beer dinner that’s meant to serve as a counterpoint to its annual Braise & Brew event, a January celebration of heavy meats and dark beers. At Hot Nights & Holy City on Aug. 25, the menu includes fried chicken, grilled venison and a beer to make drinkers sweat themselves cool.
For its Savory Jalapeno Pluff Mud Porter, Holy City’s brewers added locally-grown, house-smoked jalapenos to the 5.5 ABV beer. The porter will be paired with house-cured pork belly and peach preserves.
Tickets to Hot Nights & Holy City are $75; the dinner runs from 6 p.m.-9 p.m. To purchase tickets, log on to middletonplace.org, or call 556-6020.
Although Cypress likens its four-year old Artisan Meat Share program to a CSA, the amenity could more appropriately be described as a C.O.D: Charcuterie on Demand.
The restaurant seasonally offers $50 meat packages, which come with none of the surprise or obligation associated with most CSA boxes. This fall, the box includes braunschweiger, picante, knockwurst, Tuscan beef and pork pâté. Boxes will be available for pick-up at the restaurant beginning on Sept. 18; to pre-order a package, call (843)937-4012 x229. Spokeswoman Becky Tanenbaum warns the packages are sold on a “first-come, first-serve basis.”