James Beard-Winning Author Brad Thomas Parsons Visits Charleston for Two Events at High Wire Distilling Co. and Edmund’s Oast on October 20

On Thursday, October 20, both High Wire Distilling Co. and Edmund’s Oast welcome Brad Thomas Parsons to Charleston with amaro-fueled book events celebrating his just-published Amaro: The Spirited World of Bittersweet, Herbal Liqueurs with Cocktails, Recipes, and Formulas.

 At High Wire Distilling (652 King Street), from noon – 2 PM, Parsons will lead a Talk and Guided Tasting of at least 8 different amari; the ticket price includes the talk and tasting, cocktails, small bites, and a signed copy of Amaro. More information, and tickets, available here.

 That evening, the fun moves to Edmund’s Oast (1081 Morrison Drive) for an Amaro Power Hour from 6 – 9 PM. This one-night-only event will feature a special a la carte menu, a selection of cocktails from the book, a barrel of Underberg, and small bites. Parsons will be on hand pouring samples and signing books, which will be available for purchase. More information here. 

Amaro is the first book to demystify the ever-expanding world of bittersweet liqueurs (called amari in Italian) – today, there is a dizzying range of amaro available, from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro. A must-have for any home cocktail enthusiast or industry professional, Amaro will open your eyes to the rich history and vibrant culture of amaro today.



BRAD THOMAS PARSONS is the author of Bitters: A Spirited History of a Classic Cure-All, which was the winner of the James Beard and IACP Cookbook Awards, and a finalist for the Tales of the Cocktail Spirited Awards. Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon AppétitFood & WineTravel + LeisureLucky PeachPunch, and more. He lives in Brooklyn, New York. Visit www.btparsons.com.

Birds & Bubbles Champagne Dinner at Edmund's Oast October 11

As part of the “Vote Champagne” campaign created to get patrons to learn about and drink more champagne during the election season, Edmund’s Oast will host a special Champagne Dinner with chefs Sarah Simmons and Aaron Hoskins of Birds & Bubbles in New York on Tuesday, October 11 at 6:30PM. Together with Chef Reid Henninger, the chefs will collaborate on a menu featuring items including:

  • Southern snacks from the Birds & Bubbles menu including chicken liver mousse, steak tartare, and deviled egg served family style

  •  Edmund’s Oast fried chicken with watermelon salad and local honey, as well as smoked oyster mushroom hoppin’ john, cheddar sausage gratin with stewed cabbage and an Asian pear waldorf salad

  • Braised chicken and Anson Mills Carolina Gold rice grits, and roasted duck breast with dirty farro and baby mustard greens by Birds & Bubbles

  • Desserts including benne seed tartlet and concord grape pie

Champagnes from Vilmart & Cie and Marc Hebrart will be paired with the dishes.


Tickets are $75 per person plus tax and gratuity and can be purchased at http://bit.ly/2cGDSpn. Space is extremely limited. 

Complete Schedule Announced for 2016 BevCon™ Charleston

The complete schedule of events for BevCon™ Charleston including the special nightly parties, in-depth excursions and additional learning sessions were announced for inaugural event.  The 2016 event spans four days this August 21-24 and offers attendees the opportunity to choose from a wide variety of these Learning Experiences on top of attending parties, tasting sessions, and two evenings of bar & restaurant takeovers Some of the highlights of the four days include:

  • Excursions: On Sunday, August 21, the general public and BevCon™ attendees, can attend one of four special excursions further exploring Charleston’s various beverage entities. This includes a trip to the ACE Basin to visit a 300-year-old farm growing Blue Ribbon sugar cane, Charleston Gold rice and Jimmy Red corn; a rum cruise with expert writers Wayne Curtis and Robert Moss; foraging with Matt Lee and Ted Lee; and a beer brewing and business class with some of the best in the business. http://www.bevconchs.com/excursions/
  • Welcome to Charleston Party: to kick-off the event, BevCon™ hosts a “Grill Out” with some of Charleston’s most talented chefs—Jason Stanhope of FIG, Kevin Johnson of The Grocery, Reid Henninger of Edmund’s Oast, Robert Stehling of Hominy Grill, and Travis Grimes of Husk paired along with cocktails, South Carolina beers, and wines. http://bit.ly/1XIbbvD
  • Bar Takeovers: For two nights, 18 of Charleston’s best bars and restaurants will welcome some of the country’s best bartenders, sommeliers, brewers, and distillers to serve up a special beverage menu to enjoy. http://bit.ly/1qBqSr0
  • Learning Sessions: Over 40 learning sessions by some of the best in the business will take place Monday, Tuesday, and Wednesday on a variety of topics. Everything from Artisan Mezcals, Glassware Selection, Beer Collaborations, Getting Ink, Starting a Brewery, Winery, or Distillery in Today’s World, Restaurant Wine Programs and more! http://www.bevconchs.com/schedule/
  • Tasting Events: Start the mornings with a coffee/tea, juice/soda, or Hair of the Dog tastings, and then move into the afternoons with a beer/wine/spirits tastings either representing Spring + Summer or Winter + Fall beverages. In between the sessions and tastings are a variety of snacks and food by some of the area’s best chefs.
  • Grand Celebration—Party at the Windjammer: BevCon attendees get on a bus and head to the beach to one of the city’s most legendary dive bars overlooking the Atlantic Ocean. The party features a seafood centric menu—Lowcountry boil by Chef Vandy Vanderwalker of The Ordinary, fish sandwiches by Chris Stewart of The Glass Onion, seafood rolls by Jacques Larson of The Obstinate Daughter, and seafood balls by Nick Francis of Lucca. Chef Rob McDaniel of SpringHouse Restaurant in Alabama along with the pitmasters from Home Team BBQ will be serving up some whole hog. Tiki inspired drinks will be served by some of the country’s best bartenders along with beer, wine, and ice luge and more!

BevCon Charleston is a beverage industry-only event and individuals wishing to attend must apply in advance at http://www.bevconchs.com/passes/. Those who apply and are accepted will pay a $500 per person participation all-inclusive fee.  Space is limited to attend and less than 100 spaces remain. Excursions are a separate ticketed event and open to the public. Bar Takeovers are free and open to the public. All attendees must be 21 and older to attend. To learn more, visit www.bevconchs.com.


Limehouse Produce Announces Winners of 2016 “Berry Creative” Strawberry Campaign

Limehouse Produce is proud to announce the winners of the third annual “Berry Creative” Strawberry Campaign. For the campaign, area elementary schools submitted their best artwork and creative projects promoting strawberries. School classes submitted recipes, drawings, artwork, or stories all showcasing more about the popular fruit.

Limehouse received more entries than ever and decided to select a grand prize winner and to designate four categories for other winners:

  • Overall 2016 Winner: Hursey Elementary: Liz Ramirez, lead teacher
  • Best Art Work Project: James Simmons Elementary: Jessica Wilson, lead teacher
  • Best Recipe Project: St. Andrews Math & Science Elementary: Pritchet Gibbs and Michelle “Mickie” Evans, lead teachers
  • Best Hands-On Project: The Green Heart Project: Mitchell Elementary School, Sander Clyde Elementary, Meeting Street Academy, Meeting Street Elementary @ Brentwood, and Sullivan’s Island Elementary.
  • Best Essay/Writing Project: Hunley Park Elementary: Joan Doran, lead teacher

  As the Overall Winner, Hursey Elementary receives a Grand Prize of 100 pounds of local strawberries, a special trophy to display at school, and passes to Boone Hall Plantation to pick strawberries or to attend their annual Strawberry Festival. The four category winners receive a special trophy and 100 lbs. of strawberries. All students that enters in the competition will receive strawberries for their class to enjoy. The Charleston County Library Main Branch will have a special display showcasing some of the items in May.

 To learn more about the “Berry Creative” Strawberry Campaign, visit www.limehouseproduce.com.


The Glass Onion Hosts Legendary Southern Chef and Author Bill Smith for a Special Dinner

For one special night on Wednesday, February 10, The Glass Onion will welcome legendary Southern chef Bill Smith from Crook’s Corner in Chapel Hill for a dinner highlighting dishes from his new book Crabs and Oysters: A SAVOR THE SOUTH® Cookbook. Chef Chris Stewart and Smith will collaborate on a four course dinner that will feature dishes inspired from the book. Diners can expect a seafood heavy menu featuring crab, oysters, shrimp and more. Plus diners can expect the usual treats and surprises offered at The Glass Onion special dinners. The dinner is $70 per person and includes a copy of the book, or $125 a couple (with one copy of the book). There will also be an optional wine pairing for $25 per person or dinners can order off the normal drink menu as well.

"We have been long time fans of Bill Smith and Crook’s Corner at The Glass Onion,” stated Chef Chris Stewart. “This new book is a great reference to two of our favorite seafood staples—crabs and oysters—and we cannot wait to cook with him and showcase some of the tasty dishes.”

Crabs and Oysters: A SAVOR THE SOUTH® Cookbook: A North Carolina native, Bill Smith grew up catching crabs and shucking oysters. For this book, he traveled the coastline, and visited with crab fisherman and oyster farmers and then studied a library’s worth of regional cookbooks and collections of heirloom recipes to compile this collection of fifty recipes. Organized by courses, the book features recipes such as Hard-Crab Stew with White Cornmeal Dumplings, Crabmeat Cobbler, Roasted Oysters and Crabmeat Ravigotte and Oyster Shortcake to name a few.

Chef Bill Smith is as well known for his enduring creativity at Crook’s Corner, one of the South’s most venerable restaurants, as he is for his exceptional food writing. His literary cookbook Seasoned in the South: Recipes and Stories from Crook’s Corner and Home was named a New York Times notable and Food & Wine Best-of-the-Best cookbook. A foremost chef-expert in southern foodways, Bill Smith has served for years on the board of the Southern Foodways Alliance. He holds the honorable distinction of being the only chef from a James Beard America's Classic Award-winning restaurant to have been named a final-five finalist for best chef in the Southeast—and twice. 

 Tickets can be purchased in advance at http://bit.ly/1NtSxSh or call 843-225-1717. Once a ticket is purchased, attendees will select a specific reservation time. To learn more, visit www.ilovetheglassonion.com

Edmund's Oast Announces Production Brewery Name and Location

Edmund's Oast announced today the name of their new production brewery, Edmund's Oast Brewing Co. They also announced the official location at 1505 King Street, part of the new development by Raven Cliff Company, which is less than a half mile from Edmund's Oast brewpub. The overall development is being called Pacific Box & Crate and will be anchored by tech company BoomTown.

Edmund's Oast Brewing Co. will be a freestanding brewery where a wide variety of beers will be produced. The beers will be packaged in cans, bottles, and kegs for wide reaching wholesale. There will also be a casual taproom for patrons to visit and consume beer onsite as well as purchase to-go. Geoff Marquardt will oversee an in-house kitchen, and taproom patrons will be able to select food options from a small but thoughtful menu. Cameron Read will take the lead on the brewing operations for the project, as well as maintain his role overseeing Edmund's Oast brewpub in-house brewery.

“We are excited to continue to grow the Edmund’s Oast brand with this production brewery and think the location is ideal to do so. It is another great redevelopment project by Raven Cliff Company and we cannot wait to see it all come together,” stated Scott Shor, owner of Edmund’s Oast and Edmund’s Oast Brewing Company.

The anticipated opening is early 2017. To learn more, visit us at www.edmundsoast.com.




Fall Beer School Series Returns at Edmund’s Oast

Edmund’s Oast will once again launch there popular Beer School series for the fall. Led by Brandon Plyler, manager at The Charleston Beer Exchange and a Certified Cicerone, the series will take place on the third Wednesday of each month. The focus for each school include:

·       October 21: Land of Lagers: Learn the history of lager beer from 1400s Germany to present day. During this class, attendees will taste all of the strange creatures that live in the world of lager leading up to the introduction of Pilsner in the 1840s and beyond. The word Lager has nothing to do with strength, flavor, and color and after this class, you will know why. $35 per person

·       November 18: Angels vs. Demons: This class will explore the peculiar relationship that Belgian brewing has with both Heaven and Hell. $35 per person

·       December 16: Holiday Beer: Enjoy a variety of holiday beers from all over the world paired with some charcuterie. $45 per person

If someone purchase all three classes, they receive a $10 discount for the entire series. Space is limited and each class begins at 6:30PM. For more information on both events and to purchase tickets for Beer School visit: http://edmundsoast.com/events/.


YALLFest hits five-year milestone with a stellar lineup of 60 authors including Brandon Sanderson, Brandon Mull, and R.L. Stine

Thousands of fans will descend on Charleston S.C. Nov. 13-14 for the fifth annual young adult book festival to attend seminars, signings, and the YA Smackdown


CHARLESTON, SC – June 1, 2015 — What happens when a pack of bestselling authors plans an annual book festival? Everyone wants to be a part of it, of course. Fans and authors alike clamor for a spot at YALLFest, the largest and only author-run book festival in the country that’s become an annual tradition in Charleston. 


This year, R.L. Stine, creator of the enduringly popular Goosebumps series, will participate in the opening keynote conversation with Richelle Mead, creator of the Bloodlines series. 


The closing keynote conversation will feature two bestselling Brandons — Brandon Sanderson and Brandon Mull. Sanderson has written hundreds of thousands of words but is best known for his Mistborn Series and for being the guy deemed worthy enough to finish Robert Jordan’s Wheel in Time series. His YA titles include The Rithmatist and the Alcatraz series. Mull is the author of the bestselling Fablehaven series, Five Kingdoms, Spirit Animals, and Beyonders. 


YALLFest was co-founded by Jonathan Sanchez, owner of Charleston’s only locally owned and operated bookstore, Blue Bicycle Books, and Margaret Stohl and Kami Garcia (co-authors of the Beautiful Creatures series). Melissa de la Cruz, (author of the Blue Bloods series) is the festival’s director of development, supported by fellow executive board members Brendan Reichs (co-author of the Virals series) and Pseudonymous Bosch (author of the Secret series.)


In addition to the keynote speakers and the organizing authors, YALLFest’s impressive 2015 roster includes the Macmillan Fierce Reads spotlight author Meg Cabot (Princess Diaries) in addition to Marissa Meyer (Cinder), Elizabeth Wein (Code Name Verity), Soman Chainani (School for Good and Evil), Kody Keplinger (The Duff), Sabaa Tahir (An Ember in the Ashes), Rick Yancey (The Fifth Wave), Rachel Caine (Ink and Bone), Jane Yolen and Heidi E.Y. Stemple (Unsolved Mysteries from History), Julie Kagawa (Blood of Eden), and Bella Thorne (actress and author of Autumn Falls). 


Returning authors include Veronica Roth (Divergent series), Kiera Cass (The Selection series), Gayle Forman (If I Stay), Ann Brashares (Sisterhood of the Traveling Pants), Marie Lu (Legend series), E. Lockhart (We Were Liars), Alexandra Bracken (Never Fade), Adam Gidwitz (A Tale Dark and Grimm), Heather Brewer (Chronicles of Vladimir Tod), Rae Carson (Girl of Fire and Thorns), Leigh Bardugo (Grisha trilogy), Danielle Paige (Dorothy Must Die), Susan Ee (Angelfall), Carrie Ryan (Forest of Hands), Ellen Hopkins (Crank, Rumble), David Levithan (Will Grayson, Will Grayson), Aaron Hartzler (Rapture), Barnabas Miller (7 Souls), and Maya Van Wagenen (Popular). 


YALLFest debut appearances will be made by Susane Colasenti (City Love), Mercedes Lackey (Shadow Grail series), Michelle Falkoff (Playlist for the Dead), Mindy McGinnis (Not A Drop to Drink), Seth Fishman (The Well's End), Nicola Yoon (Everything Everything), Mari Mancusi (Night School), Gwenda Bond (Lois Lane), Gail Carriger (Finishing School series), Daniel Handler (Lemony Snicket series), Carole Boston Weatherford (The Sound that Jazz Makes), Meg Medina (Yaqui Delgado Wants to Kick Your Ass), G. Neri (Ghetto Cowboy), J.E. Thompson (Girl from Felony Bay), Ryan Graudin (The Walled City), Alex London (Proxy), Natalie Standiford (The Secret Tree), Daniel Ehrenhaft (Wessex Papers series), 


Another YALLFest tradition that will be back is the Middle Grade Storyball, where middle school kids will have the opportunity to write and publish their own story alongside renowned children's authors. The festival concludes with the wildly popular YA Smackdown where all 60 authors compete in storytelling games for the coveted “Golden Pie” trophy and the official YALLFest band, Tiger Beat, headlined by author Libba Bray, performs.


Epic Reads [confirm name ???] is the presenting sponsor of the 2015 festival. Premier sponsors are the publishing houses Disney-Hyperion, Macmillan Fierce Reads, Penguin Teen, and Random House [confirm RH presenter name ???]. Additional sponsors include the Charleston Area Convention and Visitors Bureau; Justine Magazine and Little, Brown Books for Young Readers. YALLFest also enjoys the generous support of The Jennifer and Jonathan Allan Soros Foundation [I believe this is anonymous/ also not confirmed for 2015]. Charleston’s best independent bookstore Blue Bicycle Books is the official bookseller. 


YALLFest’s mission is to improve literacy through great YA literature and includes an outreach program that puts visiting authors in local schools to connect directly with young readers and spread their love of word and books. 


For more information or to arrange interviews with attending authors, call 843-209-3736 or visit www.yallfest.org


DimSumPalooza 2015: A blazing lineup of small plates and bubbly pairings starring sparkling winemaker Tom Tiburzi of Domaine Chandon

CHARLESTON, SC – September 25, 2015 — For DimSumPalooza on October 14,  Aya Cookhouse will be serving up a special menu of small plates and bites to pair with lots and lots of bubbles. In keeping with Aya’s pan-Asian approach to food, the dishes won’t all be Chinese. The menu will encompass Korean fried chicken, Szechuan shrimp, and Japanese nigiri with foie gras and unagi. 

For this dinner, Aya is teaming up with winemaker Tom Tiburzi, who oversees Domaine Chandon’s sparkling program in California. For his very first visit to this market, Tiburzi will be bringing some exceptional bottles of bubbles with him, including Chandon Etoile, made in collaboration with Richard Geoffroy of Dom Perignon. 

The sparkling wine dinner will begin with a reception at 6:30 p.m. followed by a sit-down five-course dinner priced at $70. Tiburzi will be on hand to discuss the pairings and share in this unique experience. 


WHAT:         DimSumPalooza, a night of small plates and pairings 

MENU:        Togarashi Peanuts with Chandon Delice Spritzer, Head-On Szechuan Shrimps, Korean Fried Chicken Steam Buns, Moo Shu Smoked Pulled Pork, Foie Gras and Unagi Nigiri, and Pear Ginger Sorbet

WHEN:         Wednesday, October 14. Reception at 6:30 p.m. Dinner at 7 p.m.

HOW:            $70 plus tax & gratuity, reservations required. Call (843) 352-2153

WHERE:       Aya Cookhouse 


915 Houston Northcutt Blvd, Mt Pleasant, SC 29464

(843) 352-2153


Mon-Thurs: 4:30-9:30 p.m.

Fri. & Sat: 4:30-10 p.m.

Third Annual Charleston Food Film Festival, Scheduled for November 11-13, 2015, Announces Film, Location and Charity Details

The multisensory, ever-entertaining food and film experience where guests get to taste what they see on the screen as they watch—The Food Film Festival—heads back to Charleston for its third year on November 11-13, 2015 at The Cedar Room. Unlike most food festivals, the main focus is a series of food and beverage based films that are selected after an intense screening process. The Festival’s selected films are judged by a panel of esteemed professionals and awards are presented to winners in a variety of categories. Local and national chefs, beverage professionals, and artisans are paired with each film to bring the content to life. The event benefits local culinary organizations Grow Food Carolina and Slow Food Charleston.

 The three-day festival kicks off with an exclusive opening night screening of the World Premiere of Anthony Bourdain: Parts Unknown - Charleston, presented by CNN and continues throughout the next two days with a wide-array of films from around the world as well as local selections such as Cuda, about Summerville, S.C.’s iconic delicacy, the Frank Cuda hot dog, and Frank’s restaurant in town. Also on the bill is Cultured Craft Beer, a film about Charleston’s buzzing brewery scene.

 In its ninth year, The Food Film Festival was created in New York by George Motz, a writer, film maker, author, and an expert of America’s hamburger. Each Festival benefits a local non-profit organization. The Food Film Festival also takes place in New York and Chicago. To learn more, visit www.thefoodfilmfestival.com. Tickets go on sale mid-September.


The Glass Onion Hosts Annual Julia Child Birthday Dinner on Saturday, August 15, 2015

CHARLESTON, SC—July 20, 2015— On Saturday, August 15, what would have been Julia Child’s 103rd birthday, The Glass Onion will host its annual celebration dinner in her honor. For $45 per person, dinners can enjoy a special three-course menu for the night. Dishes include:

First Course:

Haricots A Letuvee

Baby Green Beans, Bibb Lettuce, Sweet Onion Cream

Quenelles De Crustaces

Shrimp Dumplings, Shrimp, Crawfish, Mushrooms

Salade de Ris De Veau A La Parisienne

Veal Sweet Breads, Hard Egg, Bibb Lettuce, Potato

Second Course
Poached Local Fish Filet, Shrimp, Crawfish, Mussels, Spiced Herb Broth, Toast
Civet De Mouton
Braised Lamb, Mushrooms, Bacon, Sweet Onion, Potato
Caille Roti a La Normande
Roast Quail Stuffed with Gizzards and Cream Cheese, Potato, Creamed Kale
Third Course
Chocolat Crème Brulee
Rhum Baba
Peche Galette

 There will be optional French wine pairings for $25 per person.

 “The Julia Child Dinner Celebration has become one of our most highly anticipated events we host all year,” stated Chef Chris Stewart. “It is fun for the kitchen as it gives us a chance to do something totally off our regular menu. Instead of our traditional all southern, we offer an entire French focused menu based on recipes from Julia’s cookbooks. We have never done the exact same dish twice and are pretty excited about what we have planned for this year. “

 To make reservations to attend the dinner, call 843-225-1717.



Edmund’s Oast Opens Outside Special Event Space—The Bower

CHARLESTON, SC – January 19, 2015 – Close to marking their one year anniversary, Edmund’s Oast is celebrating the milestone with the opening of a new addition—The Bower—a 3,400 square foot, timbered covered roof, temperature controlled private event/outdoor dining space located next to the restaurant’s main entrance. Designed by architect Dan Sweeney of Stumphouse Architecture and Design, the space echoes some of the original exterior wooden structures with beams of reclaimed wood shaping the space covered with a distressed metal roof. The Bower was done by post and beam construction—one of the oldest forms of construction with wood. All pieces are hand hewn mortise and tenon joinery and fastened together with wood pegs. The Bower features a bar with 16 taps with beers, cocktails and wine. Seating will accommodate approximately 100 seated and 200 standing. There is also two large screen televisions and nearby dedicated restrooms. Available for private events of all kinds, the space can be rented out nightly. When not used for private events, The Bower will be an additional seating for the restaurant or hosting special events by Edmund’s Oast.

 “This is an exciting addition for us and we are looking forward to being able to accommodate more private events at the restaurant,” stated Shor.

To learn more, visit us at www.edmundsoast.com. 

The Indigo Road Restaurant Group Donates 10% of Proceeds From a Dish at Each of its Charleston Restaurants to Share Our Strength’s No Kid Hungry Campaign for the Month of September

CHARLESTON, SC – August 26, 2014 –Starting on September 1, The Indigo Road Restaurant Group will donate 10% of proceeds from select dishes and drinks at each of the restaurant group’s five establishments to Share Our Strength’s No Kid Hungry® Campaign. The non-profit organization helps connect kids in need to effective nutrition programs like School Breakfast and Summer Meals and teaches low-income families to cook healthy, affordable meals. In American, 1 in 5 children struggle with hunger.

 “Dine Out For No Kid Hungry allows us to support families in need and raise awareness among our patrons,” stated Executive Chef Jeremiah Bacon of The Macintosh and Oak Steakhouse. “We know that youth hunger is so much bigger than any one person or one restaurant, but by coming together we can make a greater impact for the kids.”  In 2013, nearly 9,000 restaurants raised $7.5 million for the No Kid Hungry campaign.

 The public can participate in the effort by dinning at the restaurants and ordering the special dishes or drinks throughout the month of September. All of Indigo Road’s restaurants are participating, including:

  • Oak Steakhouse: Steak Tartar
  • The Macintosh: House-made Ricotta Gnudi
  • The Cocktail Club: The Cloak and Dagger
  • O-Ku: Chef Special Dumpling Dim Sum
  • Indaco: Black Pepper Tagliatelle

 For more information visit: https://www.facebook.com/pages/The-Indigo-Road-Restaurant-Group/116348471721377.

 About Share Our Strength’s No Kid Hungry® Campaign

No child should grow up hungry in America, but one in five children struggles with hunger. Share Our Strength’s No Kid Hungry® campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day. The No Kid Hungry campaign connects kids in need to effective nutrition programs like school breakfast and summer meals and teaches low-income families to cook healthy, affordable meals.  This work is accomplished through the No Kid Hungry network, made up of private citizens, public officials, nonprofits, business leaders and others providing innovative hunger solutions in their communities. Join us at NoKidHungry.org.


Chef Anne Quatrano Joins Several Local Chefs for the Second Annual Gala Benefitting Share our Strength with the Goal to End Childhood Hunger in the United States

CHARLESTON, SC –--July 31, 2014—-Tickets for the 2014 No Kid Hungry Charleston Gala scheduled for Sunday, October 12 from 6:00-10:00PM at L’Atelier de Le Creuset are officially on sale.  The annual benefit for Share our Strength is hosted locally by Steve Palmer, managing partner of The Indigo Road and Chef Jeremiah Bacon, chef of The Macintosh and Oak Steakhouse. Together they join national chef Anne Quatrano and over 20 local chefs to host the special multi-course gala that raises funds to help end childhood hunger in the United States.

 Tickets are $200 for an individual ticket or $250 for a VIP individual ticket. There are also sponsorships available that range from $2500 to $10,000 which include tickets to the event. For the gala, chefs are divided into “neighborhoods” and cook a multi-course dinner for the section they are assigned. There are wine pairings with each course, live entertainment and a live auction to raise additional funds. Participating chefs to date include:

  • Andy Henderson, Edmund’s Oast
  • Brannon Florie, The Granary
  • Chris Stewart, The Glass Onion
  • Craig Deihl, Cypress
  • Daniel Heinze, McCrady’s
  • Frank Lee, Slightly North of Broad
  • Frank McMahon, Brasserie Gigi and Hank’s
  • Graham Dailey, Peninsula Grill
  • Jacques Larson, Obstinate Daughter and Wild Olive
  • Jason Stanhope, FIG
  • Jeremiah Bacon, The Macintosh and Oak Steakhouse
  • Jill Mathias, Chez Nous
  • John Ondo, Lana
  • Josh Keeler, Two Boroughs Larder
  • Kevin Johnson, The Grocery
  • Marc Collins, Circa 1886
  • Matthew Niessner, Halls Chophouse
  • Michael Perez, Indaco
  • Michael Scognamiglio, BACCO
  • Michelle Weaver, Charleston Grill
  • Nico Romo, Fish
  • Robert Carter, Rutledge Cab Company
  • Robert Stehling, Hominy Grill
  • Thad Stuckey, O-Ku

“This is an important event for Charleston and we are thrilled to be hosting it once again in,” stated Steve Palmer. “Once again, Charleston’s finest chefs are giving up a night to give back in a significant way to help end childhood hunger. Having Chef Anne Quatrano a part is the icing on the cake, and we look forward to another amazing evening.”

Funds raised benefit Share Our Strength’s No Kid Hungry campaign, a national effort to end childhood hunger in America. Locally, the Lowcountry Food Bank partners with the No Kid Hungry campaign to ensure all children in Charleston and South Carolina receive the food they need to lead healthy, active lives.  To learn more and to purchase tickets, visit  http://ce.strength.org/events/no-kid-hungry-charleston

 About No Kid Hungry

No child should grow up hungry in America, but one in five children struggles with hunger. No Kid Hungry is ending childhood hunger in America by ensuring all children get the healthy food they need, every day. No Kid Hungry connects kids in need to effective nutrition programs like school breakfast and summer meals and teaches low-income families to cook healthy, affordable meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, public officials, nonprofits, business leaders and others providing innovative hunger solutions in their communities. Join us at NoKidHungry.org.


Bittermilk Launches the No. 5 Charred Grapefruit Tonic

CHARLESTON, SC – August 3, 2014—On the heels of the launch of their last line, Charleston, SC based Bittermilk hand crafted cocktail mixers, has unveiled the next in the line—the No. 5 Charred Grapefruit Tonic. Inspired by fresh citrus, owners Joe and MariElena Raya developed the new line to offer a tonic not available in the market. Featuring another local company—Bulls Bay Sea Salt—the No. 5 is a balance of organic lime and lemon juices, organic cane sugar, along with cinchona bark, the source of quinine for tonic. Fresh grapefruit is peeled and torched to extract a bitter yet refreshing citrus notes in the mixer. The product goes well with white spirits and all that is needed is to add equal part No. 5, booze and soda water for a great summer cocktail.

 “Most people might not realize that tonic originated as a remedy for soldiers as a prevention to malaria,” Joe Raya stated when describing his insight into the line. “If people in those days had drank tonic as a cocktail it would have been with citrus. That’s why we made a grapefruit tonic. We also loved partnering with locally made Bulls Bay Sea Salt to really bring out the savory caramel notes and to round out the flavor. We are excited to launch this line in the middle of the summer—a perfect time for the refreshing drink.”

 The No. 5 Charred Grapefruit Tonic will be available via their website and in a variety of the retailers across the country already selling the product lines. To learn more about Bittermilk, visit http://bittermilk.com/ or follow on Twitter @DrinkBittermilk.

 Bittermilk, hand crafted cocktail mixers, are designed for the modern day cocktail enthusiast. Husband and wife team, MariElena and Joe Raya developed Bittermilk to simplify the process of making craft cocktails at home. These compounds are the first of their kind, each hand made and hand bottled in a small production in Charleston. The products are sourced with all-natural, organic (when possible) and unique ingredients. Bittermilk Compounded Mixers allow the customer to mix up unique, quality cocktails following a simple ratio of Bittermilk to their choice of spirit. Each of the products use a bittering agent, a sweetener, and an acid to achieve a balanced cocktail, hence the name Bittermilk. Inspired by what goes into making a classic cocktail, they add complimenting botanicals and aromatics to brighten flavor and then use creative techniques to maximize flavors; things like roasting, burning, smoking, barrel aging, percolating and macerating for an amazing end product. They are bottled, packed and shipped by hand in Charleston, South Carolina. A few months after launching the product, Garden & Gun magazine selected Bittermilk as Drink Category Winner for their prestigious fourth annual Made in the South Awards.


Pitmasters from Home Team BBQ Selected to Participate in the 2014 Meatopia UK Food Festival

Charleston, SC–-July 23, 2014–-Pitmasters Aaron Siegel, Taylor Garrigan and Madison Ruckel of Fiery Ron’s Home Team BBQ have been invited to participate in the 2014 Meatopia UK Food Festival which takes place from September 6-7, 2014. The London-based food festival started by food writer and journalist Josh Ozersky, celebrates meat-centric dishes and sustainable farming. The team from Home Team BBQ is one of a few US teams selected to participate in the event along with 20 top pitmasters worldwide, including the UK, Singapore, and Brazil. This is the first time Home Team BBQ has been invited to an international barbeque festival.      


“This is a pretty big deal for Home Team BBQ and will certainly be one of the highlights of our cooking careers,” stated Siegel, owner and pitmaster of Home Team BBQ. “We look forward to joining this prestigious group and showcasing our style and food ways over in the UK this fall.”

 For more about the festival visit: http://www.meatopia.co.uk/who/.

 About Meatopia: Meatopia is a festival of meat, drink, fire and music, invented nine years ago in the USA by acclaimed food writer and journalist Josh Ozersky. The festival takes place September 6-7, 2014, and features meat-based dishes, high quality sustainably farmed meat cooked over wood or charcoal by top chefs. Meatopia UK was brought to London in 2013 by Chef Richard Turner and takes place at Tobacco Dock in East London. Twenty chefs from all over the world alongside butchers, farmers, meat aficionados, wine makers and brewers participate.

 About Home Team BBQ: Since 2006, Fiery Ron’s Home Team BBQ has been providing some of the most delicious southern fare and traditional barbeque dishes at their two popular restaurant locations in Charleston, SC. They also have a bustling catering operation. The company was built and directed by chefs including owner and pitmaster Aaron Siegel who is a Culinary Institute of America graduate and has worked at places like Nava in Atlanta (working under Chef Kevin Rathbun), Cache Cache in Aspen and Blossom Café in Charleston. Siegel wanted to take that knowledge and skill of classical cuisine and apply it into his love of barbeque with the Home Team BBQ brand. Awards for Home Team BBQ include being named by Esquire magazine’s Eat Like a Man series to have the “most life changing ribs”, by the DailyMeal.com as the fourth best ribs in the country, by USA Today as fourth on their list of America’s Tastiest Ribs and Southern Living magazine as number one on their “Best Rib Sticking Joints” list.



Pre-Sales for Jeff Scott’s Notes from a Kitchen Vol. 3 Begin Online Today

After a successful Kickstarter campaign earlier this year, James Beard Foundation award winning photographer and author Jeff Scott is excited to launch pre-sales today of Notes from a Kitchen Volume. 3 on the website, www.notesfromakitchen.com. The book, published independently from Scott, will be available in a two-part Limited Edition Collection, with the first set available in October, 2014 and the other in January, 2015. The books will be sold almost exclusively via the website, though a limited quantity will be available at the finest Indie Bookstores.

 Along with the pre-sales, Scott is excited to announce Momofuku Culinary Lab and Chef David Chang’s participation in the book.  The team at the Momofuku Culinary Lab join over twenty other chefs and artisans from around the country who share their personal relationship and perspective on food. Chefs such as Alex Stupak, Jordan Kahn, Dominique Crenn, Joshua Skenes, Matthew Jennings, Dave Beran, John and Karen Shields, Julian Van Winkle, Sean Brock, Vinny Dotolo and Zakary Pelaccio to name a few.

 To learn more, watch the trailer or to pre-order Notes From A Kitchen: Volume Three, visit www.notesfromakitchen.com

Bittermilk Launches Their Next Hand Crafted Cocktail Mixer: No. 4 Rouge

Bittermilk, the Charleston, SC based company making hand crafted cocktail mixers, has unveiled its latest product line—the No. 4 New Orleans Style Old Fashioned Rouge. Owners Joe and MariElena Raya created the line using botanicals found in french absinthe, spices used in bitters and naturally pigmented it with cochineal and then aged it in Willett Family Reserve rye whiskey barrels giving it dry, spicy notes. The Rouge is perfect with one part No. 4 and four parts rye. Stir with ice and garnish with a lemon twist. No.4 pairs best with aged spirits.

 “This compound was inspired by one of the oldest known American cocktails—the Sazerac—which originated in New Orleans back in the 19th century,” stated Joe Raya. “We are ready to expand the Old Fashioned line with this strong and bittersweet mixer full of licorice and spices. This is a great mixer to use if you are feeling that laissez-faire kind of attitude.”

 The No. 4 New Orleans Style Old Fashioned Rouge will be available via their website and in a variety of the retailers across the country already selling the product lines. This includes Two Boroughs Larder, Bottles, and The Glass Onion in Charleston along with Salt & Sundry (DC), Welcome Home (Nashville), Café Amelie (New Orleans) H&F Bottleshop (Atlanta) and Willett Distillery (Kentucky).

 To learn more about Bittermilk, visit http://bittermilk.com/ or follow on Twitter @DrinkBittermilk.


Bittermilk, hand crafted cocktail mixer compounds, are designed for the modern day cocktail enthusiast. Husband and wife team, MariElena and Joe Raya developed Bittermilk to simplify the process of making craft cocktails at home.

 These compounds are the first of their kind, each hand made and hand bottled in a small production in Charleston. The products are sourced with all-natural, organic (when possible) and unique ingredients. Bittermilk Compounded Mixers allow the customer to mix up unique, quality cocktails following a simple ratio of Bittermilk to their choice of spirit. Each of the products use a bittering agent, a sweetener, and an acid to achieve a balanced cocktail, hence the name Bittermilk. Inspired by what goes into making a classic cocktail, they add complimenting botanicals and aromatics to brighten flavor and then use creative techniques to maximize flavors; things like roasting, burning, smoking, barrel aging, percolating and macerating for an amazing end product. They are bottled, packed and shipped by hand in Charleston, South Carolina.