Presumably nobody ever wished the Gamechanger, Home Team BBQ’s signature iced cocktail, was stronger. But for drinkers who’ve fantasized about a stiffer version of the Painkiller riff, the local chain’s introducing a fully-frozen Gamechanger-on-a-stick.
Starting this weekend, Home Team’s Sullivan’s Island location will be serving up Gamechanger Pops, created by King of Pops. The West Ashley location will start selling the $6 treats in early May.
“The pops came about when Home Team catering director Hope Cleveland ran into (King of Pops owner) Andy (McCarthy) and they joked about the idea,” Home Team publicist Angel Postell says. “The idea is now a reality and it is pretty exciting.” Continue reading
If a houseguest asks for a brown liquor cocktail, odds are he or she will be satisfied with a whiskey sour, Manhattan or Old Fashioned – assuming it’s well-made.
For hosts and hostesses looking to brush up on their mixing skills, Edmund’s Oast next week is offering a “Cocktail Tasting and Educational Class,” at which participants will learn how to make the three classic whiskey drinks.
The Apr. 22 class costs $35, and starts at 6 p.m. Reservations are available through Edmund’s Oast’s website.
What’s most striking about the luncheon sets in Margaret Carney’s vast collection is their size: The compartmentalized serving trays, designed so women could effortlessly snack and smoke while playing bridge (or some other game judged suitable for early twentieth-century ladies), have room for what modern appetites would classify as a mere smidgen of food.
When Carney, director of The Dinnerware Museum and longtime ceramics professor, asked her students to create contemporary luncheon sets, “they were all larger.” The story of portion sizes and American eating habits is apparently bound up in its dishes, one of the many types of culinary materials that compose the roving museum.
“We don’t just collect grandma’s dishes, although we do collect grandma’s dishes,” Carney clarifies. “There’s no limit to what we collect: All it has to do is reference dining.” Continue reading
Dining Out for Life – scheduled to unfold locally on Apr. 24 – annually raises $3 million for HIV/AIDS service organizations. But Charleston has a decades-old tradition of also fundraising through dinners in private homes.
Dining With Friends, which has grown from a small garden party into a massive benefit for Lowcountry AIDS Services, is scheduled for May 3. Party hosts are asked to provide dinner for their guests: The non-profit organization supplies invitations, donation envelopes and posters. To register as a host, visit dwfchs.org.
An afterparty is planned for No. 5 Faber. Tickets to the event, which runs from 9 p.m.- 12 midnight, are $20. For more information, call 747-2273.
Two upcoming meals are offering eaters an opportunity to support local scholastic programs.
On Apr. 23, High Cotton will serve a three-course, prix-fixe lunch to benefit Communities in Schools Charleston; the event’s timed to Administrative Professionals Day as a way of coaxing bosses into honoring their support staff. The $25 menu runs long on sugar: Among the selections are ambrosia, chicken and waffles with maple syrup and crème brulee. But other choices include crab soup, a lamb sandwich and bread pudding.
High Cotton will donate 100 percent of the lunch proceeds to the dropout prevention program. Last year, the event raised $3300. Continue reading
Five days a week, Firefly Distillery invites guests onto its property to learn about the brand and taste spirits. But the only glimpse visitors get of the distillery’s inner workings is a video tour and a look at the company’s original still.
On Apr. 15, though, Firefly is offering actual tours of its Wadmalaw Island production line, featuring two 350-gallon stills. “Guests aren’t ever allowed in this area,” publicist Ryan Nelson says. “So it’s great for them to see how it’s truly made.”
The free tours coincide with Firefly’s sixth birthday. Continue reading
The James Beard Foundation journalism awards ceremony, at which Matt and Ted Lee are serving as emcees and first-course cooks, is a private affair. But a local sneak peek of the brothers’ awards dinner dish is free and open to the public.
On Apr. 29, the Lees and dish collaborator Matt Greene of Duvall Events will host a tasting demo at the catering company’s North Charleston headquarters. The event includes wine, with liquor drinks available for purchase.
Details of the dish have not yet been disclosed, but the Lees are apparently pumped. Continue reading
How’s the eating in Columbia these days? An upcoming party hosted by the city’s Slow Food chapter could provide a chance to find out.
Slow Food Columbia’s fifth annual Sustainable Chefs’ Showcase and Potluck on Apr. 13 will feature more than a dozen chefs who’ve been tasked with preparing a dish showcasing a local ingredient. Restaurants represented include Terra, Baan Sawan Thai Bistro, Rosso Trattoria and Good Life Café, which publicist Tracie Broom describes as “a rad vegan place that finally opened on Main Street. Hello, nutmeat tacos.”
Tickets to the Showcase and Potluck at Indie Grits, 711 Whaley, are priced at $20. Broom warns the tickets typically sell out the day before the event. Slow Food USA members are eligible for a $5 discount. Continue reading
A promotional website for Lemon Head vodka describes the Charleston product as “daring,” “sexy,” and “carefree.” But a lawsuit filed last month in U.S. District Court claims it’s also in violation of trademark laws.
The Ferrara Candy Company, manufacturer of Lemonhead – a sour candy dating back to 1963 – argues the name is “likely to cause consumer deception and confusion.” Ferrara’s attorney did not return a call seeking further comment
According to Lemon Head Vodka’s web site, the spirit is “proudly distilled and bottled by Striped Pig Distillery.” Striped Pig’s co-owner Casey Lillie clarifies the forthcoming vodka is not a Striped Pig product, but is produced by the distillery on a contract basis. Continue reading
Celebrity chefs’ reverence for ramen – the subject of the first-ever issue of Lucky Peach, David Chang’s uber-hip food quarterly, and a recurring theme on Anthony Bourdain’s shows – has helped a nation of eaters understand there’s much more to the genre than the noodle packages they bought for a dime apiece as college students. But now that ramen’s common, it’s tsukemen’s turn.
Like ramen, tsukemen is composed of noodles, pork, egg and vegetal accoutrements. But if ramen is a symphony, tsukemen is a concerto, with each component taking a solo turn. Instead of mixing the elements together in a bowl of hot broth, a tsukemen chef serves the noodles, naked and cool, alongside a concentrated dipping broth. Tsukemen – pronounced SKEH-men, almost like lemon – is ideal for warm days. Continue reading