I created the "Leftovers" series to ensure I could share as much food and bev news as possible, so here's the latest:
- Wild Dunes Resort recently shared the new spring menu at Coastal Provisions, which focuses on sustainable seafood.
Chef Read Wolfe's new items include the Skillet Pork Chop made with braised spring onions, grilled pickled ramps, heirloom tomato emulsion, smoked gouda, and grit cakes; Pan Roasted Chicken Breast with Caribbean quinoa salad with pineapple and jalapeno salsa, and Fried Green Tomatoes with arugula & kale pesto, spicy buttermilk dressing, and a black berry chow-chow.For more information and to make reservations at Coastal Provisions, visit https://www.destinationhotels.com/coastal-provisions or call 843-886-2200.
- On 4/24, One-Eighty Place will host "Hops for Housing" at the downtown Home Team BBQ. Click here for more info.
- Poogan’s Hospitality Group has named Chef Blair Machado as Executive Chef of the group’s flagship and namesake restaurant, Poogan’s Porch. Chef Machado joins Poogan’s Porch with an extensive resume in kitchens throughout Charleston and Virginia. Most recently, he was Chef de Cuisine of Indaco, after serving as sous chef and then executive chef of Park Café. In addition, he was also the butcher at FIG after moving to Charleston in 2011. Other stops included Lana as sous chef and Warehouse as a consultant.Chef Doyle will direct both kitchens at Poogan’s Porch and Poogan’s Smokehouse as well as the group’s catering division.
Tijuana Flats, the fast-casual Tex-Mex restaurant, has announced its Cinco de Mayo specials on food and drinks, featuring $2 items, which will begin on Friday, May 4th and will go through Sunday, May 6th.