Rolf and Daughters, the Nashville restaurant which last year earned the number three slot on Bon Appetit’s “best new restaurants in America” list, is planning to occupy Butcher & Bee on June 19 to serve a five-course supper.
According to the event announcement, “The Rolf and Daughters team will be serving a selection of hit dishes from their menu, including their dynamite handmade pasta.”
Butcher & Bee’s Nadya Freire says additional menu details are still being developed, but “we’d like to take advantage of seasonality as much as possible. We definitely want to source some great local ingredients for the menu, both on the produce and protein side.” She mentions Abundant Seafood and Grassroots Wine as possible partners. Continue reading
Chef B.J. Dennis has one of the city’s most appetizing Instagram feeds, thanks to his habit of chronicling nearly everything he cooks. His photos have lately included plenty of stewed royal red shrimp, one of the dishes on the menu for Dennis’ first pop-up dinner this year.
The Apr. 17 Gullah-Geechee supper at L’Atelier de Le Creuset also features chicken purloo; braised turnips and greens stewed with coconut milk (a preparation Dennis earlier this year shared with the Post and Courier: You’ll find the recipe here.) Dessert is strawberry cobbler, and High Wire Distilling Co. is providing the liquored-up punch.
Tickets to the 6:30 p.m. event are $50 apiece, and available online at eventbrite.com. L’Atelier de Le Creuset is located at 116 Ripley Point Dr.
Of the more than 300 entries in the first-ever craft spirits judging administered by the newly-formed American Craft Distillers Association, only 35 percent took home prizes. The winners group included Charleston’s High Wire Distilling Co., which claimed bronzes for its Hat Trick Botanical Gin and Quarter Acre Sorghum Whiskey.
The judging panel rated spirits on their stylistic integrity and balance, rather than their relative merit, which resulted in a rum category with no gold medal recipients. According to interim executive director Penn Jensen, in laymen’s terms, golds were reserved for spirits that judges would proudly display on their back bars. Silvers went to spirits the judges would want to buy, and bronzes meant “this is good stuff.”
“It’s not the Special Olympics,” Jensen says of the national competition, which concluded last week with an awards ceremony in Denver. “Not every spirit gets a gold. Making the medal round is a big deal.” Continue reading
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.
Drinking and driving may not mix, but High Wire Distilling Co. has come up with a lovely way to make cocktails compatible with biking and walking: The Charleston distillery next week is hosting a spirits launch party to benefit Friends of the Lowcountry Lowline, a greenway advocacy group.
The event at Warehouse runs from 5:30 p.m.-8 p.m. next Wednesday, Nov. 20. Attendees will be treated to cocktails featuring High Wire’s gin, vodka and silver rum in return for a suggested $5 donation.
For drinkers who don’t feel like ambling to what’s now the far end of trendy upper King to visit High Wire Distillery, the Cocktail Club on Oct. 23 is hosting a free launch party featuring the new operation’s vodka and rum.
In addition to spirit samples and a pair of High Wire cocktails, the event will feature meaty snacks such as bacon fat caramel popcorn and banana bread with whipped duck rillettes.
The 5:30 p.m.-8 p.m. party will run on a first-come, first-served basis. Find more information here.