Leftovers: Tidbits from the Food & Bev Community (4/4/18)

I created the "Leftovers" series to ensure I could share as much food and bev news as possible, so here's the latest:

  1. Eli’s Table has added three new seasonal soft-shell crab dishes to the menu. For breakfast, served daily from 8 am to 5 pm, look for his Soft-Shell Crab Benedict with Texas toast, fried soft-shell crab, poached eggs, Cajun hollandaise and breakfast potatoes or grits ($17). For lunch, served daily from 11 am to 5 pm, try a Smoked BBQ Soft-Shell Crab Sammy on a toasted croissant with house-smoked bbq sauce and Pommes Frites ($17). For dinner, try the Pan Seared Soft-Shell Provencal served with a sweet corn puree, black olives, roasted tomatoes, fried capers, grilled ramps and a white wine butter sauce ($38).The soft-shell dishes made their debut on the menu on April 2 and will be available throughout soft-shell crab season.
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  2. In honor of The Cooper River Bridge Run, several Charleston Hospitality Group properties are serving carb-boosting pasta specials this Friday evening, April 6th, and modifying hours at downtown Toast! Saturday morning, April 7th.
    • Friday evening, Toast!, Toast of West Ashley. and Toast of Summerville will serve baked ziti with chicken and salad ($16.95).
    • Eli’s Table will serve seafood pasta cavatappi with scallops, shrimp, roasted tomato, corn, red onion, and basil pesto Parmesan ($36).
    • Queology will be topping its mac ‘n cheese with its signature barbecue ($11.99), available for both lunch and dinner.
    • Cove Bar & Grille will serve all you can eat spaghetti and meatballs ($12.99) from 4 pm until close.
    • Tabbuli will offer $5 falafel pitas for lunch and an assortment of pizzas during happy hour from 4 p.m. to 7 p.m.
    • Get your fill of FILL Restaurant & Piano Bar’s fire roasted tomato and mozzarella ravioli for just $16
    • On Saturday, Toast! Downtown will open its doors at 4 am and serve from their Lowcountry Fare breakfast all day menu; loaded with biscuits, and pancakes and French toast for a pre-run energy boost.
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  3. Tavern & Table is celebrating National Grilled Cheese Month by offering a different grilled cheese sandwich EVERY DAY of the month. Click here for more info.
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  4. On April 14th, The Cocktail Club will host a Homegrown Cocktails Class. Click here for tickets.
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  5. Toast of Summerville will be serving some of their customers’ favorites at Summerville’s annual Flowertown Festival. Taking place this weekend, look for Toast in the Taste section of the event. Signature sweet tea-glazed fried chicken with French fries, biscuit sandwiches with chicken or sausage & cheese, side of fruit, side of fries, biscuit ‘n gravy, cookies, sweet/unsweet tea, and bottled water will all be on the menu. All items are $5 or less and will be available from 9 am to 6 pm, Friday and Saturday, and from 9 am to 4 pm on Sunday.
    • Plus, in honor of its fourth birthday, Toast of Summerville is celebrating with several specially priced menu items. From April 16th through April 20th, the restaurant will be serving four separate specially priced menus. $4 breakfast (available all day) pricing applies to your choice of a short stack of buttermilk pancakes served with bacon, sausage link, sausage patty or country ham, tropical fruit parfait, or a chicken biscuit filled with southern fried chicken breast and your choice of stone-ground grits or home fries. $4 lunch (available from 11 a.m.) pricing applies to your choice of meatloaf with mushroom Cabernet gravy, house salad and soup of the day, chicken strip basket with fries or a fried flounder basket with fries.  $4 shared plates (available from 11 a.m.) pricing applies to fried green tomatoes topped with sweet pepper relish and pimento cheese, chicken quesadillas, pimento cheese served with toasted French bread, and green tomato bruschetta. $4 specialty lattes (plain, vanilla, mocha and caramel), two for $4 mimosa singles and two for $4 cupcakes will be available all day throughout the four days of the event.
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  6. Ms. Rose’s Fine Food & Cocktails has announced their platinum partnership with the South Carolina Aquarium's Good Catch program. From sourcing seafood from local fisheries, participating in the aquarium’s Single-Use Plastic Reduction initiative and composting to eliminate food waste, the Good Catch Program is one of many efforts the restaurant is making in their overall goal to generate awareness and promote sustainable food consumption.
    -The Good Catch program is built on three partnership levels – Basic, Gold and Platinum – with each level requiring restaurants to maintain a certain percentage of their annual seafood inventory to be locally sourced. As a platinum partner, Ms. Rose’s is committed to raising awareness on sustainability by sourcing majority of their seafood from locally based fisheries.

    The program defines local to include southeastern regional fisheries (North Carolina to east coast Florida) and defines a Good Catch as local, sustainable and one that is caught or farmed with consideration for the long-term viability of the species.In addition to sourcing at least half of their annual seafood inventory from local fisheries, Ms. Rose’s, as a platinum partner, follows the SC Aquarium’s Single-Use Plastic Reduction Initiative.
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    To meet the criterion of the initiative, Ms. Rose’s does not offer plastic bags or Styrofoam to customers, paper straws are available by request only and the restaurant and kitchen follow local recycling regulations.  Additionally, Ms. Rose’s offers reusable tableware for onsite dining and offers plastic flatware for to-go food by request only. By reducing their plastic single-use products in combination with supporting local fisheries, Ms. Rose’s is helping to strengthen the ocean’s ecological balance as a whole.Another major initiative of Ms. Rose’s is the elimination of food waste. By using the Charleston-based SMART Recycling compost program, Ms. Rose’s is drastically reducing their environmental footprint. SMART Recycling is an organic hauling company that provides restaurants with SMART Carts to collect their food waste and then transports the waste to local composting facilities. Through their Table-To-Farm Sharing Program, SMART Recycling buys back the finished compost and returns it to local farms and community organizations.

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