SNOB Sous Chef Replaces Joe Palma at High Cotton

shawnkellyA 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

Maverick Southern Kitchens Cancels Coleman Boulevard Project

Maverick Southern Kitchens has nixed plans to open a fourth Charleston area restaurant.

The company today announced its project at The Boulevard, a mixed-use development on Coleman Boulevard, was undone by a series of construction delays. Construction of the restaurant was set to begin last September, but “major building changes were needed to accommodate it.” The renovations were completed and approved in mid- January.

Around that time, the property was taken over by a new owner, who forecast the building wouldn’t be ready to host the restaurant until summertime.

“When we learned the process was delayed an additional four to five months, we decided the restaurant could not wait that much longer,” the announcement quotes Maverick’s founder and president Dick Elliott as saying. Continue reading

High Cotton Adds Saturday Brunch

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.

Edible Ways to Support Breast Cancer Awareness Month

TipsTimes

TipsTimes

A number of local restaurants and bakeries are supporting Breast Cancer Awareness Month, a nearly 30-year old campaign to raise money for breast cancer research and prevention, with dedicated menu items:

  • Fish is also pouring pink drinks for the Center, donating $1 for every pink cocktail and glass of pink wine sold during its Wednesday, Oct. 23 happy hour, which runs from 4:30 p.m.-8 p.m. As extra incentive to support the cause, the first 10 guests to arrive will receive a free glass of sparkling wine.
  • Cupcake DownSouth has created a special “Cupcake for the Cure,” described as “a chocolate cake with cream cheese icing and a pink sugar heart.” For every cupcake sold, the bakery will donate $1 to the Susan G. Komen Foundation. Customers who make an additional $1 donation will also receive a $1 coupon for use on future visits.