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
A Slightly North of Broad sous chef is taking over the High Cotton kitchen.
Shawn Kelly replaces Joe Palma, who – according to a press release – “after fulfilling his two-year commitment to High Cotton, is exploring entrepreneurial opportunities in the Charleston region.”
Kelly, an Ohio native, graduated from Johnson & Wales in Charleston. He’s spent 11 years working under Maverick Southern Kitchens’ executive chef Frank Lee. Continue reading
Charleston’s love for brunch is so passionate that another downtown restaurant is adding Saturday hours to its Benedict schedule.
Starting Jan. 11, High Cotton will serve its standard brunch menu on Saturdays from 10 a.m.-2 p.m. Available items include lowcountry huevos rancheros; grilled salmon salad and Southern breakfast cassoulet.
“We feel offering brunch on Saturdays will only enhance the experience at High Cotton,” general manager Jill Maynard is quoted as saying in a release.
High Cotton is the only Maverick Southern Kitchens restaurant serving brunch on Saturdays, but the meal is a fixture at nearby restaurants including Virginia’s on King, Eli’s Table and Poogan’s Porch.
The spate of human birthdays in November makes scientific sense: Count back nine months, and you’ll land on Valentine’s Day.
But what explains the prevalence of local restaurant November birthdays? Is it a reflection of owners frantically trying to open their doors before the holiday season? Or a desperate effort to qualify for the year’s best new restaurant accolades? Whatever the reason, eaters are the beneficiaries: High Cotton turns 14 tomorrow, and the restaurant’s celebrating by pouring free sparkling wine. Each dinner guest will receive a complimentary glass of Dibon Cava Brut.
High Cotton opens at 5:30 p.m.