The Sweet Tea Trail, a promotional concept which grew from an 1890 receipt and a desire to drum up Summerville’s tourism economy, will officially open next month.
On Oct. 8, the Greater Summerville/Dorchester County Chamber of Commerce from 11 a.m.-1 p.m. will celebrate the trail’s launch at Hutchinson Square with a free event featuring tea-themed storytelling, tea tasting, tea trail ribbon-cutting and cornhole.
The chamber’s leadership class dreamed up the trail, which winds from Azalea Hall to the Plantation District, as a clever way of capitalizing on a nineteenth-century bill of sale showing Civil War veterans purchased 600 pounds of sugar and 880 gallons of tea for a reunion. Assuming the sugar wasn’t meant for the beans listed on the receipt, Summerville declared itself the birthplace of the iconic Southern beverage. Continue reading
Charleston diners habitually spend money on local food, but an Oct. 2 fundraiser will allow them to funnel a portion of that money toward a critical link in the local food distribution chain.
To mark the second anniversary of GrowFood Carolina, nearly two dozen restaurants have pledged to donate 5 percent of their daily sales to the food hub. GrowFood Carolina collects produce from 50 farmers in a single warehouse, simplifying the logistics of buying and selling for small farms and restaurants which could easily be overwhelmed by the logistical challenges posed by the ordering process. According to GrowFood, more than 100 restaurants and four retailers now patronize the warehouse.
Restaurants participating in the charitable event are Blu Restaurant. Burwell’s, Cru Café, Glass Onion, Green Door, Hank’s Seafood, Heart Woodfire Kitchen, High Cotton, Hominy, HUSK, Langdon’s, McCrady’s, Mercato, Basico, Opal, Peninsula Grill, Republic Lounge, Slightly North of Broad, Ted’s Butcher Block, The Lot, Tristan, VERDE and Xiao Bao Biscuit. For more information, visit growfoodcarolina.com.
The standard Restaurant Week meal format – exceedingly popular in most corners – can aggravate diners in the habit of skipping dessert, since the three-course, prix-fixe dinners invariably end with sweets. Economically, it makes sense for restaurants to pad their menus with chocolate mousse and crème brulee, since eggs and sugar are cheaper than centerpiece proteins. But that’s little consolation to the Charleston Restaurant Week goer who’d rather double up on boiled peanut hummus (Magnolias) or pickled shrimp salad (Stars).
This year, though, the Greater Charleston Restaurant Association (GCRA) has tweaked its biannual program in a way which should please savory fans: Participating restaurants are being encouraged to devise toned-down lunch menus, offered at a slightly lower price. The three restaurants which have thus far posted their event lunch menus online – 82 Queen, Rutledge Cab Co. and Ms. Rose’s Fine Food and Cocktails – met the $15 challenge by doing away with dessert. Continue reading