On Queue for Barbecue

January 15, 2018 § Leave a comment

 

Queology Brings Master Skills to the Wood-Burning Firepit

Cooked low and slow in smoky goodness, pulled and lightly sauced, Queology’s pork sandwich is topped with a creamy, crunchy slaw.

Queology uses techniques honed by pitmasters founding duo, Russ Cornette and Matt Gamble, who have been competing in barbecue events throughout the southeast since 2001. They are regulars on the barbecue competition circuit and winners of awards for pulled pork, chicken wings, and sides, including the prestigious Sam’s Club National BBQ Tour in North Charleston, SC 1st place pork award.

Today, Queology’s culinary team employs their time-tested secret blend of herbs and spices to season the pork and chicken at the restaurant. Sassy sauces take nods from Kansas City, Memphis and Orangeburg styles, and can be enjoyed tossed with your pork, chicken or wings or served on the side. It’s easy and as you like at Queology. The menu includes classics like pulled pork and baked beans, but steps up the tasty fun in dishes like pulled pork nachos with queso, cole slaw, Memphis sweet barbecue sauce and fresh onions and the remarkable wings that are brined, cooked long and slow, flash fried and tossed in one of our signature sauces or served “naked.” They can be seasoned to taste with buffalo (hot and mild) sauces, teriyaki, Cajun dry rub, Caribbean dry rub or lemon pepper dry rub.

Situated at the corner of East Bay and North Market street, Queology’s setting is casual and inviting. Part open-air dining and part sports bar/neighborhood hang-out, it’s always delicious at Queology. Come join us anytime, or especially for our popular Happy Hour (and 50 cent wings!) weeknights from 4 to 7 p.m.

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Heady for Hummus

January 15, 2018 § Leave a comment

Healthy New Year’s Eating from Tabbuli’s Recipe Box

By mid-January, many of us are feeling and looking like the cat who ate the canary several times over during the festive holiday and New Year season. Slimming down can seem challenging, but it’s a snap when indulging in low calorie, high flavor and lean protein foods. The Mediterranean diet is chock full of these kinds of choices – hummus, baba ganoush, tabbuleh falafel – and all are on the diet-do-right menu at Tabbuli.

At Tabbuli, the creamy hummus is prepared with chickpeas, tahini (sesame seed paste), fresh lemon juice, and topped with house pickles, olives and roasted red pepper. Toasted pita toast points are perfect, edible scoops. If you desire to be gluten-free or even more low calorie, you can use carrots, celery sticks, cucumber slices or radishes for scooping and eating.

This recipe is borrowed from our media writer and cookbook author Holly Herrick’s most recent cookbook, Mashed – Beyond the Potato (Gibbs Smith, September 2016). Use it in good health and come see us at Tabbuli, 6. N. Market Street, downtown.

Delicate Lemon-Thyme Hummus

(Y

Fresh, delicious, healthy hummus makes for happy palates and a low calorie New Year refresh. 

 

(Yields 2 cups)

“Hummus originated in the Middle East, but its popularity has spread to cultures throughout the world. This fluffy garbanzo bean (also called chickpea) puree gets texture levity from a food processor, but they could also be mashed by hand for a chunkier effect. Fresh lemon and thyme deliver a pop of freshness. This is where you want to use the fruitiest, best quality extra virgin olive oil you can find – ideally, first press. Serve room temperature.”

One 15.5 ounce can garbanzo beans, drained

2 large cloves garlic, smashed and coarsely chopped

Juice of 1 large lemon (about 1/2 cup)

3 tablespoons tahini

1/2 to 3/4 cup extra virgin olive oil

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

1/3 cup fresh thyme leaves

Garnish:

Additional extra virgin olive oil – about 1/4 cup

1/4 teaspoon paprika

3 or 4 fresh sprigs thyme

Place the garbanzo beans, garlic, lemon, and tahini in the bowl of a food processor fitted with a metal blade. Process until smooth – it will be thick and start to form a ball. Stream in ½ to ¾ cup olive oil while the processor is running. The consistency will be fluffy and light. Pulse (10 brief pulses) and add in salt, pepper, and fresh thyme, scraping down the sides with a spatula to incorporate. Serve in a shallow bowl or platter spread evenly with a small pool in the center. Pour in additional olive oil garnish, sprinkle with paprika, and garnish with fresh thyme.

Lowcountry Oyster Season Has Arrived

January 15, 2018 § Leave a comment

Chargrilled Oysters from Cove Oyster Bar & Grille

35th Lowcountry Oyster Festival Scheduled for January 28 at Boone Hall Plantation

The “Lowcountry” is broadly defined as a 70-mile swath of land stretching between Charleston and Beaufort. This area is revered for its beautiful and complex labyrinth of marshes and waterways that provide an idyllic habitat for nurturing the seafood for which the Lowcountry is best known – shrimp and oysters.

Shrimp harvest happens during the spring and summer months, and once the calendar moves into the cooler “r” months (September through Feburary), it’s officially oyster roast season. You don’t even have to look at a calendar to know it’s here. You can smell it in the air. The popular and festive events are held in large open fields and backyards throughout the country. The combination of the briny scent of the oysters as they roast and the smoke used to cook them is heady and unmistakable.

But, the Grandaddy of them all, the one many locals wait for all year long, is the Lowcountry Oyster Festival. It is held at scenic and historic Boone Hall Plantation, a massive cotton and pecan farm dating back to 1681 that is perhaps best known for its majestic entrance of arched live oak trees.

On January 28, mollusk lovers from all around will converge to greedily slurp their way through 80,000 pounds of fresh, local oysters at an event deemed one of the top 20 event in the southeast by the Southeastern Tourism Society.

General admission tickets are $17.50 in advance online, at Boone Hall Farms, or at any official Visitors Center. Tickets the day of the event are $25 and can be purchased at the gate. General admission tickets for children ten and under are free with a paying adult. Advance ticket sales will end January 27th at 11:59pm. Food is not included in the general admission price. You may purchase food tickets once inside for food vendors and oyster buckets. Oyster buckets are Market Price and each food item ranges from $2-$6.

VIP tickets are $125 through Saturday, January 27th, 2018. If still available, VIP tickets will be $150 the day of the event. It is encouraged to buy these in advance to ensure your spot before they sell out. The VIP ticket includes admission to the event and VIP tented area with tables and chairs. The ticket includes unlimited oysters, a catered buffet, and beverages (wine, beer, mimosas, soda) in the VIP area. Parking not included.

Charleston Hospitality Group is proud to be participating for the third time as a sponsor and a host of a VIP tent showcasing foods and libations from every single one of our properties. “Our staff loves this event, and we love supporting our community. The oyster festival also has been a great way for CHG and our sponsors to showcase great products and services,” says CHG Resource Management Director Alexis McDaniel Barnes.

In addition to providing a wonderful afternoon of fun and food under the oaks for thousands of oyster-loving folks, the festival is also a charity fundraiser benefiting The Ronald McDonald House, Hollings Cancer Center, Shriners Hospital for Children and Charleston County Schools Science Materials Resource Center.

When: Sunday, January 28, 2018

Time: 10:00 am to 5:00 pm

Where: Boone Hall Plantation (1235 Longpoint Road, Mt. Pleasant, SC 29464)

Visit this link for more information. We hope to see you at our VIP tent! http://www.charlestonrestaurantassociation.com/lowcountry-oyster-festival/

Charleston Hospitality Group CEO Sam Mustafa Muses on Business Growth Management Strategies

January 15, 2018 § Leave a comment

Charleston Hospitality Group CEO Sam Mustafa Muses on Growth Strategies and Management

In our last issue, I talked a little bit about the impressive growth of the restaurant industry in greater Charleston. What I didn’t talk about as much was the fact that with growth comes intense competition, which ultimately invites opportunity. Because with competition, you’ll ultimately see some closure and some businesses going away. That’s how we acquired Fill Restaurant & Piano Bar recently. We were able to go in and buy it at a fraction of the cost of starting from the ground up.

It’s a method that’s worked for CHG time and again. To take on a fully-equipped space and reduce the cost of the initial investment, and then to work to give it a spectacular personality, identity, and kitchen/menu that works for that demographics market and location. We’ve done that with every single one of our properties. Toast of Summerville was Roma Tomato, Toast of West Ashley was 7 Café, Toast! Was Diana’s, Eli’s was Joseph’s, Tabbuli’s was Your Place. HonkyTonk we went in at a low cost and were able to acquire a lot to flesh it out into the successful saloon concept it is today.

It’s all about keeping your eyes open and having a system in place. We invest a lot in kitchen talent and in marketing and advertising. It is my hope to add another 20 to 30 properties in coming years, and not all just in Charleston, but throughout the southeast.

Success requires a vision, such as the vision I had when I started working at Arby’s in 1999. I wanted to work for a corporate-driven restaurant chain, so I would be able to learn and understand the structure behind it. With our restaurants, when given an option, you really must try every angle. There are so many different concepts and demographics. What works for one doesn’t necessarily work for the other.

As we move into a fresh new 2018, I’m wishing you all things wonderful, prosperous and delicious.

Cheers,

Sam Mustafa

Sam Mustafa Charleston SC

Getting Into the New Year Swing of Things

January 15, 2018 § Leave a comment

HonkyTonk Saloon Times Two

There was a whole lot of celebrating going on at HonkyTonk Saloon (Ladson) and HonkyTonk Saloon (downtown) on New Year’s Eve. Ladson’s locale turned one year-old and the former Que de Keys became a second HonkyTonk Saloon location on that auspicious eve. Both HonkyTonk Saloons follow the same live dancing and music format, line dancing, karaoke, full bar, menu and catering.

On New Year’s Eve, guests got into the 2018 high-kicking swing of things with general admission ($20), all-inclusive open bar ($60), or a private table for the evening ($100). Doors opened at 6 p.m. December 31 and a food buffet, Champagne midnight toast, a balloon drop and $1,000 in both cash and prizes were enjoyed by all.

About HonkyTonk Saloon – A member of The Charleston Hospitality Group, HonkyTonk Saloon is a Western-themed, entertainment oriented restaurant and bar. There are two locations: HonkyTonk Saloon at 192 College Park Road, Ladson, 843-569.600 and HonkyTonk Saloon at 32D N. Market Street, downtown, 843.577.2474. Call or visit HonkyTonkSaloon.com to make reservations

Congratulations to our CEO, Sam Mustafa.

August 27, 2015 § 1 Comment

Sam Mustafa Charleston SC

Sam Mustafa Charleston SC

CHARLESTON, SC (August 27, 2015) –Sam Mustafa, CEO of Charleston Hospitality Group, has recently been named to the Greater Charleston Restaurant’s Association’s (GCRA) Board of Directors for his extensive leadership in Charleston’s thriving culinary community.

“We are thrilled to elect Sam Mustafa to GCRA’s Board of Directors and gratefully welcome his extensive entrepreneurial experience to our team,” says Kathy Britzius, executive director of GCRA. “We look forward to having him serve as an influential voice within our organization, helping to create a vast array of growth opportunities for Charleston’s award-winning restaurant industry.”

Mustafa founded Charleston Hospitality Group in 2008, a fast-growing company that owns and operates nine businesses in South Carolina’s Lowcountry. As CEO, Mustafa works tirelessly to ensure that Charleston’s visitors and residents have endless options for exceptional dining and first-class travel experiences. Mustafa looks forward to serving on GCRA’s Board of Directors, a nonpartisan, not-for-profit trade organization representing the largest private sector employer in the tri-county area.

“I feel humbled and honored to be elected to GRCA’s Board of Directors and am eager to assist in decisions related to operational benefits for members,” says Mustafa. “The Charleston area is enjoying unprecedented restaurant acclaim, providing exciting future opportunities for the hospitality industry.”

For more information on Charleston Hospitality Group, please visit http://www.charlestonhospitalitygroup.com or call 843.822.0011.

About Charleston Hospitality Group

Founded in 2008 by Sam Mustafa, Charleston Hospitality Group is dedicated to providing the finest experiences in the Lowcountry. From award winning cuisine and nightlife to luxury transportation, the company includes ten businesses across the Charleston area. Charleston Hospitality Group is comprised of Eli’s Table, Market Street Saloon, Queology, Tabbuli, Tabbuli-West Ashley, Toast of Charleston, Toast of Summerville, Whisk Coffee and Juice Bar, The Wreckfish, Charleston Hospitality Catering and Charleston Hospitality Shuttles. For more information, visit http://www.charlestonhospitalitygroup.com or call 843.822.0011.

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MEDIA CONTACTS:

Skelly Stevens / Charlotte Park

Lou Hammond & Associates

843.408.4398 / 843.371.1362

SkellyS@lhammond.com / CharlotteP@lhammond.com

http://www.louhammond.com

Queology Reveals 2015 BBQ Tour Schedule

March 2, 2015 § Leave a comment

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Queology Reveals 2015 BBQ Tour Schedule

CHARLESTON, SC (March 2, 2015) – Queology, with a team boasting 25 years of experience cooking Charleston’s best barbeque, has just released its 2015 BBQ Tour schedule, bringing award-winning BBQ and signature flavors to events located throughout South Carolina.
“To taste our barbeque is to taste a slow cooked and seasoned-to-perfection combination of cooking techniques that can only be mastered over time,” says Sam Mustafa founder of Charleston Hospitality Group. “Queology Pit Master and four time South Carolina State BBQ Champion Russ Cornette has years of perfecting BBQ down to a science, resulting in tender, fall off the bone meat along with signature seasonings, dry rubs and sauces. That’s why we are proud to provide Charleston’s best barbeque and to share it with events located throughout South Carolina.”
BBQ Tour specialties include smoked pork, beef brisket, grilled spatchcock chicken, smoked chicken wings and potato salad.
Below is an overview of 2015 BBQ Tour Dates:
March 27-28
Smoke at the Lodge
Summerville, SC
Southern BBQ Network
April 24-25
Summerville Southern Flame Food Festival
The Ponds, Summerville, SC
Southern BBQ Network
May 22-23
Papa Joe’s Banjobque Blue Grass Festival
Evans, GA
Kansas City BBQ Society
June 12-13
Sam’s Club National BBQ Tour
Sam’s Club North Charleston, SC
Kansas City BBQ Society
July 10-11
SC Festival of Discovery
Greenwood, SC
Kansas City BBQ Society
September 4-5
Low Country Hog Fest
North Charleston, SC
Kansas City BBQ Society
September 11-12
Fiddle & Pig Shindig
Fort Mill, SC
Kansas City BBQ Society
October 2-3
Squealin’ on the Square
Laurens, SC
Kansas City BBQ Society
November 14-15
Smokin’ on the Harbor
Mount Pleasant, SC
Kansas City BBQ Society

About Queology
Named after the local award-winning barbeque competition team, Queology is a downtown eatery known for its finger-licking-good wings, ribs, smoked pork and signature sauces. Founded by BBQ pit masters Russ Cornette and Matt Gamble, Queology is a family-friendly restaurant open daily for lunch and dinner. For more information, visit http://www.queology.com or call (843) 580-2244.
About Charleston Hospitality Group
Founded in 2008 by Sam Mustafa, Charleston Hospitality Group is dedicated to providing the finest experiences in the Lowcountry. From award winning cuisine and nightlife to luxury transportation, the company includes ten businesses across the Charleston area. Charleston Hospitality Group is comprised of Eli’s Table, Market Street Saloon, Queology, Tabbuli, Tabbuli-West Ashley, Toast of Charleston, Toast of Summerville, Whisk Coffee and Juice Bar, The Wreckfish, Charleston Hospitality Catering and Charleston Black Cab Company. For more information, visit http://www.charlestonhospitalitygroup.com or call (843) 822-0011.
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CONTACTS:
Gina Stouffer / Sebastian Hale
LOU HAMMOND & ASSOCIATES
843.408.4360 / 843.628.3426
ginas@louhammond.com / sebastianh@louhammond.com