What’s the Future of The Farmbar?

bildeUnless The Farmbar Provisional applies for and receives an operating permit, this Friday’s spaghetti dinner may mark the second-to-last time the ad hoc café is allowed to cook and serve food.

The roving culinary concept last month settled into a shipping container parked at 1600 Meeting Street, announcing a standing schedule of daily lunchbox pick-ups and twice-weekly meal service. It celebrated its opening with a menu featuring duck fat hash and roast chicken.

“The Farmbar has not received a permit to operate,” S.C. Department of Health and Environmental Control spokesman Jim Beasley explains. “The facility did, however, run a special promotion after contacting the department.” Continue reading

Wine Awesomeness Opening Shop on Spring Street

Wine Awesomeness, the millennial-focused wine subscription club which opened its first small office above The Gin Joint, is bringing its online retail concept to a Spring Street storefront.

For the past two years, the outfit has sold its curated monthly wine packages – which arrive complete with tasting notes, recipes and suggestions for music pairings – via its website. The program has acquired subscribers in 40 states. (The Wine Awesomeness team has also stayed busy throwing parties and hawking a rose developed in partnership with Naomi Watts’ brother, Ben Watts. But that’s another story.)

“Now we’re going to start playing around with bricks-and-mortar,” says Logan Lee, Wine Awesomeness’ CEO. “Our vision is the real world experience of what the website is like.” Continue reading

Lowcountry Olive Oil Finds Permanent Home Downtown

oilbottlesTwo years after starting to sell their infused oils and vinegars at area farmer and artisan markets, Laurie and Jason Benjamin are opening a Lowcountry Olive Oil retail store downtown.

Laurie Benjamin stresses that Lowcountry shouldn’t be confused with the 99 percent of gourmet olive oil shops nationwide which are supplied by the same California outfit. Lowcountry buys bulk quantities of picholine oil from growers in Turkey and Morocco, and then adds various herbs and fruits for flavoring.

“It’s a wonderful oil for infusing because of its light, mild flavor,” Benjamin says, adding that the store will also stock “bolder varietal oils from around the world and the U.S.”, locally-made pastas, spices and cheeses. Continue reading