Kiawah Island Golf Resort is now two events in to its year of monthly beverage dinners, which began at The Ocean Room in January and winds up at Jasmine Porch in December.
The new program showcases a multi-course paired dinner at a property restaurant on the third Thursday of each month. Cherrywood BBQ & Ale House is hosting the next event, a $65 bourbon supper featuring grilled salmon, pork tenderloin and pound cake. The Mar. 20 dinner starts at 6 p.m.
For reservations, call 266-4636.
Attendees at this past weekend’s Brewvival, widely considered one of the region’s top beer festivals, were granted sampling glasses at the event gates. Yet forks and knives might have been more suitable for some of the ales being poured: Brewing’s vanguard is especially interested in highly complex, multi-layered flavors right now.
Sean Wilson of Durham’s three-year old Fullsteam Brewery takes a different approach: “My personal comfort zone is how the right beer can enhance a meal, or how it can facilitate community and conversation. Outlandish beers tend to try to turn a beer into an experience — I know because we make a few of them.”
Wilson acknowledges nuance isn’t always the most direct path to recognition and customer acclaim. But he believes food-friendliness could become a defining attribute of Southern beer. Continue reading
Oysters, pork, beef and duck are on the menu for an upcoming five-course beer dinner at Southend Brewery & Smokehouse.
The Jan. 29 meal, jointly sponsored by the restaurant and Charleston Culinary Tours, features house-brewed beers including a milk stout, IPA and pale ale (and cheese for dessert, so the evening isn’t completely carnivorous.) The event starts at 7 p.m., and tickets are priced at $60. Call 853-4677 for reservations, or book here.
Perhaps cognizant of potential guests’ worries about imbibing five courses worth of beer pairings before driving home from Middleton Place Restaurant, the venue is making sure its upcoming Braise & Brew dinner ends on a non-alcoholic note.
For dessert, attendees at the Jan. 26 event will be served caramel-apple doughnuts and glasses of Holy City’s Christmasly Spiced Scratch Root Beer.
Holy City’s head brewer, Chris Brown, collaborated with Middleton Place executive chef Brandon Buck to plan the menu for the fourth annual edition of the beer dinner. Other courses include a winter squash soup paired with a German winter lager; a ham hock ragout paired with a bacon-infused porter and brisket paired with stout. Continue reading