The Cocktail Club, which sports an admirable selection of Southern-made spirits, is adding two new cocktails made with Charleston liquors to its list.
In addition to The Right and Wrong, featuring High Wire Distilling Co.’s Hat Trick gin, and the Striped Pig vodka-based A Pig’s Tale, the upper King Street bar is also now serving cocktails made with vegetable-infused tequila and mescal.
To mark the menu’s launch, The Cocktail Club is hosting an interactive cocktail class on Mar. 22 at 1 p.m. Tickets are $25; call 231-1568 for reservations.
One in three Americans is trying to follow a gluten-free diet. And whether or not they’re snubbing the grain protein for valid health reasons – fewer than one percent of the population is coping with celiac disease, the most severe form of gluten intolerance – their desire for eggplant parmesan, gravy and mac-n-cheese that don’t taste like sawdust is understandable.
Trident Technical College is trying to appeal to those discerning eaters with a pair of new workshops: Gluten-Free Kids’ Favorites and Gluten-Free Dinners. Both classes feature entrée overviews and a recipe exchange. Continue reading
Although students in Sheri Castle’s holiday hors d’oeuvres class at Southern Season this weekend will learn how to assemble a range of impressive items, not every dish on the demonstration menu is highly elaborate: The first appetizer on the syllabus is a roast beef, asparagus and Boursin wrap.
Castle, a cookbook author and cooking instructor from Chapel Hill, N.C., is a proponent of keeping kitchen projects manageable during the holidays – especially when expecting lots of hungry guests.
“Don’t tackle more than you and your schedule can handle,” Castle advises. “Make sure your menu includes plenty of make-ahead and low-maintenance items; It’s fine to fill in with a few thoughtfully purchased items.” Continue reading
Charleston cookbook author Holly Herrick is planning a number of local appearances to promote her new book, Cream Puffs & Eclairs, the second volume in The French Cook series.
On Saturday, Oct. 26, Herrick will be stationed at The Peanut Shop, 92 N. Market St., for a book signing from 1p.m.-4 p.m. And on Sunday, Nov. 24., Herrick’s teaching a choux pastry class at Southern Season’s cooking school (although if you’d prefer to catch Herrick sooner, she’s leading a mother sauces class this Sunday at 2 p.m. The session costs $40.)
Herrick’s book will be released tomorrow.
The bathroom at L’Atelier Le Creuset.
The Grocery’s Kevin Johnson is the next chef scheduled to conduct a cooking demo and tasting at L’Atelier Le Creuset, but nobody – organizers included – knows for sure who’ll take the stage in October.
“Our vision was if we built it, they would come,” spokesman Will Copenhaver says. “Then we had to figure out what we would actually do.”
Copenhaver says the cookware’s first public center has been enormously successful since opening in April, but staffers have had to scramble to develop a calendar for the state-of-the-art show kitchen. In 2014, Le Creuset hopes to schedule and announce guest chef appearances at least six months in advance. Continue reading
Fans of fresh-ground grain swear the homemade flour is lighter, tastier, cheaper and more nutritious than its store-bought counterpart. But for cooks who are still skeptical about grinding their own grains, Stono Market is offering a pair of free tutorials.
“Making Bread From Freshly Ground Grains,” led by Monica Killen, will be offered at the John’s Island shop on Sept. 15 at 5 p.m. and Sept. 24 at 7 p.m. The class will cover purchasing, processing and preparing whole grains, as well as “tons of other info,” Stono’s Babs Ambrose says.
Class size is capped at 15 people. To register, call 559-9999 or e-mail Ambrose at firstname.lastname@example.org.