Victory Heirloom Tomato Dinner at Old Village Post House

Eaters attracted to Tristan’s special monocultural menu can get a jumpstart on single-ingredient-focused dining at Old Village Post House, which on Sept. 18 is staging a five-course heirloom tomato meal.

The dinner was designed to celebrate the restaurant’s win in Limehouse Produce’s heirloom tomato trek, held earlier this summer. Menu items include tomato sorbet; tomato panzanella salad, trout with grated plum tomato and beef medallions with yellow tomato polenta and green zebra tomatoes. Curiously, the dessert course is tomato-free.

Dinner starts at 6:30 p.m., and reservations are required. The dinner, with wine pairings, sells for $70. Call 388-8935 for a seat.

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Tristan Milks Latest Dairy Trend

Buttermilk is a recurring item on Tristan’s menus, but the downtown restaurant is now planning a four-course dinner at which the humble beverage will be incorporated into every high-end dish.

At the Sept. 26 event, inspired by Vermont dairywoman Diane St. Clair’s The Animal Farm Buttermilk Cookbook, buttermilk will brine the fried chicken; sauce the carbonara; soften the mashed potatoes accompanying a veal breast and flavor the cheesecake. Chef Nate Whiting describes the dinner as “an homage to buttermilk.”

St. Clair is quoted in a release as saying the menu’s also a tribute to buttermilk’s “amazing culinary versatility.”

Although St. Clair won’t be attending the dinner (she dined at Tristan while in town earlier this year to promote her book), you can score a ticket for $125. The price includes three wine pairings, since man apparently can’t live on buttermilk alone, and a copy of St. Clair’s book. To reserve, call 534-2155.

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10 Beers Selected for Monday Dinner at Liberty Tap Room

libertymenuDemonstrating that Charleston Restaurant Week doesn’t have the monopoly on discount dining, Liberty Tap Room & Grill’s scheduled a $50 five-course meal with 10 beer pairings for Monday night.

The menu for the Sept. 9 event includes steamed mussels; eggrolls stuffed with pimento cheese grits, pulled pork and turnip greens; monkfish medallions; beef wellington and raspberry panna cotta. The beers were brewed by Stone Brewing Co., a pale ale pioneer that’s now 17th on the list of top-selling breweries nationwide, and Mt. Pleasant’s Westbrook Brewing, featured this week in a News & Observer story about the Charleston craft beer scene.

Westbrook’s highly-regarded Mexican Coffee Cake stout – called “probably the state’s most hyped beer” by the N&O – will be served with dessert. The complete menu’s here.

For reservations, call 971-7777.

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