There isn’t any seating at Georgean’s Caribbean Soul, but the new takeout restaurant is offering delivery of Sunday suppers directly to patrons’ church parking lots.
Although the restaurant is officially closed on Sundays, customers who place their orders by noon on Fridays can arrange to have the five-person meal delivered between 12 noon and 6 p.m. The $45 package includes a dozen pieces of chicken; mac-and-cheese; lima beans; yams and rice. A gallon of iced tea or lemonade costs an extra five bucks.
In addition to the Sunday delivery option, Georgean’s plans to offer downtown delivery throughout the week, and the restaurant’s installing tables outside the store.
“People can get their food to eat in the sun,” owner Deborah Grant says. Continue reading
In the decade since he left his executive pastry chef post at the White House, Roland Mesnier has become renowned for divulging former first families’ culinary peccadilloes and second-guessing the executive kitchen’s current staff members, so it’s no surprise he favors fruit with bite.
“We are here to celebrate the famous kumquat!,” Mesnier proclaimed at the outset of a recent Southern Season cooking class.
Mesnier’s demonstration dessert menu included strawberry soufflé and Bailey’s Irish Cream ice cream (a recurrent hit at the White House, which made a big deal about St. Patrick’s Day even before a Chicagoan was in charge.) But it was the glazed kumquats preparation which allowed him to expound on his lifelong avoidance of artificial ingredients.
“I don’t like extract,” Mesnier said. “Don’t mention extract to me.” Continue reading
Another restaurant within striking distance of the Cooper River Bridge Run finish line is opening early for runners and spectators: O-Ku is serving $10 bento boxes, $6 sriracha bloody Marys and $6 sake bombs on race day.
The restaurant at 463-A King St. will open at 10:30 a.m. on Saturday.
Patrizio’s Gourmet Italian Brittle doesn’t stick to your teeth, its inventor claims, but now Patrick Tracy is grappling with how to get his confection to stick with the local market.
Tracy is a former oil rig worker, one-time Navy sailor, lifelong candy hobbyist and tireless pitchman. He five months ago moved here from Daytona Beach, hoping to find an outlet for the peanut brittles he sold at flea markets and craft shows in Florida.
“By God’s mercy and my God-given talent, I’ve figured out a way to make peanut brittle that doesn’t stick to your teeth,” Tracy, 59, says. “I would say, literally, without being pompous about it, 75 percent of people who tried a sample would be buyers.” Continue reading
The restoration of the first Harold’s Cabin location at the corner of Congress and President streets is likely to take at least six months, giving one of the forthcoming restaurant’s owners plenty of time to immerse himself in the legendary food retailer’s archives at the College of Charleston.
“I’m going to bury myself in them,” says John Schumacher, who’s overseen the Charleston RiverDogs’ food-and-beverage program for 16 years. “We’re kind of bringing back the history as much as we can.”
RiverDogs pals Bill Murray and Mike Veeck, along with builder Ben Danofsky, are Schumacher’s partners in the project. “They’ve known I’ve always wanted to, at some point, open my own place,” he says. Continue reading
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 10-12 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, visit lowcountrylooptrolley.com.
Half a dozen food trucks will converge on Kiawah Island next month to support Back Pack Buddies.
Ten percent of sales from Freshfields Village’s first-ever Food Truck Rodeo will benefit the hunger relief program at Angel Oak Elementary School on Johns Island. Back Pack Buddies weekly distributes 50-60 bags of nonperishable snacks to children at risk of going hungry over the weekend.
Hello, My Name is BBQ; AutoBahn Food Truck; Coastal Crust; Roadside Seafood; Refueler’s Mobile Café and The Cookie Chick are scheduled to appear at the Apr. 6 event. The rodeo runs from 12 noon-4 p.m.; admission and parking are free.
Freshfields Village is located at 149 Village Green Lane on Johns Island.
The ancestral peanut of the South, which until this year had scarcely been tasted since the early part of the 20th century, is on the menu of an Old Village Post House dinner benefiting the lab which helped resurrect the long lost legume.
The African runner peanut – rediscovered by University of South Carolina professor David Shields; grown by Clemson University horticulturalist Brian Ward and funded by Anson Mills founder Glenn Roberts – will embroider a triggerfish crudo with pickled marsh samphire and icicle radish.
Shields, Ward and Roberts will guest star at the five-course supper at 6:30 p.m. on Apr. 16, explaining the nuts, beans and grains on the menu. Harry Root of Grassroots Wine is handling the wine pairings. Continue reading
When I reviewed Warehouse back in September, I wrote, “If there’s a flaw …it’s the difficulty of composing a coherent meal.” But the bar’s now licked that problem with a new menu, debuting tonight.
“We really wanted our guests to have more dining options,” co-owner James Groetzinger is quoted as saying in a release announcing the new items. “The addition of salads and larger plates means that people can enjoy an entire meal at Warehouse, appetizer through dessert.” Continue reading
As a release announcing Clemson University Cooperative Extension Service’s current recruitment drive for canning coaches makes clear, unskilled canning is a serious matter.
“Canning done wrong wastes money and time, and can very possibly make you sick or kill you,” it warns.
To help the many South Carolinians who want to safely freeze, dehydrate, pickle or can their gardens’ bounty, the extension service three years ago launched its coaching project. “Coaches may teach an individual or small group canning (class); assist agents during classes and help promote classes at farmer’s markets,” country extension agent Gayle G. Williford explains. Continue reading