Puree Cafe, the Mt. Pleasant vegetarian restaurant which last month launched a last-ditch effort to attract more customers, is closing on Saturday.
“Puree will be closing indefinitely at the end of this month,” owner Jenan McClain wrote on the restaurant’s Facebook page. “We are in talks with multiple angel investors and we’re hoping to continue or re-open. We started on one family’s budget, which has proven to not be enough.”
Although Puree was popular with diners who appreciated McClain’s commitment to using only organic ingredients, many customers couldn’t understand why she wouldn’t serve Coke.
“A lot of people in the South don’t even know what a GMO is, so it’s been a real educational process,” she said last month. Explaining her decision to enhance dinner service with a dedicated menu and organic cocktails, she added, “We’re not in danger of going out of business, but it’s got to get profitable at some point.”
In a bid to improve its bottom line, which has been held down by the high costs of organic food, Mt. Pleasant’s Puree Café is launching a full-fledged dinner menu later this month.
“We’re not in danger of going out of business, but it’s got to get profitable at some point,” Jenan McClain says of the vegetarian restaurant she and her husband launched last year.
According to McClain, the restaurant’s commitment to using only organic ingredients hasn’t resonated with local eaters, who tend to group Puree with the spate of other new Mt. Pleasant restaurants emphasizing freshness, such as Southerly and Scratch Taco.
“A lot of people in the South don’t even know what a GMO is, so it’s been a real educational process,” McClain says. Continue reading
When Middleton Place late last year hired a pair of farm managers to work its fledgling one-acre production garden, the site didn’t just hire somebody with organic farm experience: It hired somebody with organic farm certification experience.
Partly because Amy Talarico knew the ropes, and partly because the garden was located on an unmolested patch of land, Middleton sped through the certification process, last month earning its official organic designation. The certification came as good news to the farm, which this spring coped with the same drenching storms that destroyed crops across the region.
“We got absolutely murdered by the rain,” co-manager Frank Beaty says. “The old-timers we know said they hadn’t seen (anything like) it in 30 years, so we don’t feel so bad about the lackluster product.” Continue reading