Southern Season is off the path typically beaten by tourists, so the gourmet retailer is launching weekly trolley service to the store.
Starting today, Southern Season is offering a $45 Wednesday package which includes transportation to and from the Charleston or Mt. Pleasant Visitors Center; a demonstration of “regionally-based recipes”; lunch and shopping time.
The trolley leaves Charleston at 9:30 a.m., and returns at 12:30 p.m. It swings by the Mt. Pleasant Visitors Center at 9:45 p.m.
For tickets, visit zerve.com, or call 416-1240 for more information.
For eaters willing to buck the old cliché about never wanting to know how sausage is made, Ted’s Butcherblock this month is offering an interactive demo.
On Oct. 23, staffers of the downtown meat shop will show 12 diners how to prepare sausage and pâte. A $75 ticket to the 7:30 p.m. event includes beer, wine and a sausage dinner. To reserve, call 577-0094.
It’ll cost $60 to watch Edward Lee demonstrate recipes at Le Creuset headquarters this Thursday, but the Kentucky chef’s planning to sign books for free.
Lee, while probably still best known beyond epicurean circles as a former Top Chef contender, is the author of Smoke & Pickles: Recipes and Stories from a New Southern Kitchen. He’ll cook from the book, which blends Korean folk traditions with classical technique, at a 6 p.m.-8 p.m. Guest Chef Series event at Le Creuset Atelier at Ripley Point; the admission price includes a copy of Smoke & Pickles. Online reservations are required.
On Friday, Lee will stop by the Le Creuset store at 241 King St. for a 5 p.m.-6 p.m. book signing. No reservations required.