From Small Herb Plot to Table

mmherbFor area food providers who don’t have the space or time to farm a full-fledged kitchen garden, herb plots are emerging as an attractive way to localize their ingredient lists.

The Charleston RiverDogs last year installed a self-serve “taco herb” station: The trough of cilantro, parsley and other edible greens was so popular in its first season that the team this year added two more gardens. And Mellow Mushroom Avondale has just planted a collection of pizza-and-cocktail herbs in the Magnolia Community Park & Garden, the community’s first shared growing space. Continue reading

RiverDogs Introduce Palmetto Beer Brewed Just for Their Ballpark

There are plenty of beers associated with ballparks: Just ask the Cardinals fans who congregate at Busch Stadium. But the RiverDogs have lately upped the ante by introducing a beer brewed specifically for Joseph P. Riley, Jr. Park – and currently available exclusively at the venue.

“The Original,” which debuted last week, is a Palmetto Brewing Company creation. A release describes the beer as “an adventurous blonde with a clean crisp tangerine aroma and a neat finish, along with a slight hint of lemongrass.”

To find The Original, head for the Palmetto Brewery Beer Garden and look for the “special baseball bat handle tap.” The team’s out of town this week, but returns next Tuesday for a home stand against the Augusta GreenJackets.

RiverDogs’ Smoker Program Takes Shape

smokerIn time for tonight’s opener, the Charleston RiverDogs have revealed more details about their meat-smoking program, new to the ballpark this season.

According to John Schumacher, a local chef will be stationed at the smoker every Sunday (provided there’s a game, of course.) The preliminary line-up includes Ted Dombrowski of Ted’s Butcher Block; Culinary Institute of Charleston dean Michael Saboe and Justin Moore, who served as chef of Carolina’s.

“Each chef will be provided a list of unique cuts of meat from Halperns’ Steak and Seafood, and will select one item to be smoked,” a press release elaborates. “Each chef will have access and use of our commissary kitchen and smoker, and all spices or seasonings (other than salt and pepper) will be provided by the guest chef.”

The items will sell for $5-$7, and a portion of the proceeds will benefit the Lowcountry Food Bank.

Farm-to-Table Menu at Harold’s Cabin to Feature Snowballs

haroldsThe restoration of the first Harold’s Cabin location at the corner of Congress and President streets is likely to take at least six months, giving one of the forthcoming restaurant’s owners plenty of time to immerse himself in the legendary food retailer’s archives at the College of Charleston.

“I’m going to bury myself in them,” says John Schumacher, who’s overseen the Charleston RiverDogs’ food-and-beverage program for 16 years. “We’re kind of bringing back the history as much as we can.”

RiverDogs pals Bill Murray and Mike Veeck, along with builder Ben Danofsky, are Schumacher’s partners in the project. “They’ve known I’ve always wanted to, at some point, open my own place,” he says. Continue reading

Sushi Dogs, Frog Legs and Sangria on RiverDogs’ Menu This Season

carrotdogThe Charleston RiverDogs are taking charge of their barbecue offerings this year, installing a mobile smoker and grill near the entrance to Joseph P. Riley, Jr. Park. Brisket, tri tip and frog legs will now supplement the park’s pulled pork, which will continue to be provided by Sticky Fingers.

“We prefer to concentrate on the less traditional items,” says John Schumacher, “food guru” for the team’s ownership group.

In addition to the beef and frog extremities, the smoker station will serve a daily special, and local chefs will occasionally be invited to man the pit. Continue reading