February 27, 2018 § Leave a comment
Eli’s Table Sweet Potato or Toast! Traditional Buttermilk
Any way you cut them or slather them up (butter or syrup or candied pecans, anyone?), Explore Charleston cited Eli’s Table and Toast! as two of Charleston’s best flapjack destinations on this day in 2016. They’re just as delicious today.
CHARLESTON’S 9 FLUFFIEST FLAPJACKS
Pass the maple syrup, please! We’re highlighting our favorite Lowcountry locales to enjoy fluffy flapjacks in celebration of National Pancake Day. Join us in Charleston to bite into Blueberry Quinoa Pancakes at Jasmine Porch and savor Sweet Potato Pancakes at Eli’s Table! More of our favorite restaurants to indulge include 82 Queen, Caviar & Bananas, Hominy Grill, Palmetto Cafe at Belmond Charleston Place, Rita’s Seaside Grille, Toast! of Charleston, and Virginia’s on King. What is your go-to spot for hotcakes in the Holy City? Share your spot using the hashtag #ExploreCharleston.
Check out more of our favorite spots to brunch in Charleston!
February 22, 2018 § Leave a comment
Win, Win, Win!
Warming temperatures, the yellow pop of pine pollen, greening lawns and marsh grasses, and blooming azaleas are signs of spring in Charleston and they’re all happening now. It’s the best time of year for outside dining, and Eli’s Table is a beautiful place to enjoy the weather and delicious food with your best dog friend(s).
Southern Curls & Pearls discovered and fell in love with Eli’s Table last year when she visited and writes about it here:
My mom and I both agreed that this was the best meal we have EVER had in Charleston. I had the roasted chicken, my mom had shrimp & grits, and we both split a deconstructed key lime pie afterward (perhaps the best dessert I’ve ever had in my life). They have a gorgeous back patio where they let you eat dinner and bring your dog! The big thing for us was that they had heaters on the patio, because it was chilly at night and would have been way too cold to sit outside without a heater nearby. Other restaurants we called didn’t have heaters!
Eli’s Table outside patio is beautiful and dog friendly, too.
February 21, 2018 § Leave a comment
Tabbuli and TOAST! Make The City Paper’s Best of Nominations
This year’s annual round up of Charleston’s best restaurants includes TOAST! for Best Breakfast and Best Bloody Mary. Meanwhile, downtown sister restaurant Tabbuli takes home a nomination for Best Tapas.
Voting continues through this Friday, February 23. Tabbuli and TOAST! fans are encouraged to visit the link below to cast your votes. Thank you for your enthusiastic patronage.
February 19, 2018 § Leave a comment
CHG VIP $250 Ticket Winner/Guest Carmela Gordon Describes Lowcountry Oyster Festival Fun
On a rainy Sunday, January 28, Carmela Gordon and her boyfriend enjoyed an afternoon of oysters, food, libations and fun at the Charleston Hospitality Group’s VIP tent at the Lowcountry Oyster Festival. The 47 year-old accounting professor at Trident Technical College was “very excited” when she heard she won out of a field of almost 600 social media submissions.
A Lowcountry native, it was her first visit to the Lowcountry Oyster Festival since age 11, and the very first festival shared with her boyfriend. “We both love oysters. The CHG buffet food was awesome. We especially loved the shrimp and grits from TOAST, the shrimp from Cove Oyster Bar & Grille, and the chicken and sweet potato waffles from Eli’s Table,” says Gordon.
Gordon and her family of 3 children and 3 grandchildren returned to Charleston in 2013 because she loves the festivals, food and people here. “I wanted the kids to grow up in Charleston. We plan on returning to the Lowcountry Oyster Festival next year.”
February 16, 2018 § Leave a comment
The fourth edition of CHG’s monthly newspaper, DIGEST, is now available online as well as on stands at each of our stores, many hotels, medical facilities, health spas, realtor offices, and beauty salons around greater Charleston.
Published on the second Friday of every month, written by award-winning food writer and trained chef Holly Herrick, and designed by CHG’s talented art director Vince Tedeschi, it features stories on CHG employees and news, recipes, regular columns, and food and general events around Charleston.
If you have any questions about the newspaper, want to present story ideas, or are interested in advertising, please contact: firstname.lastname@example.org
February 13, 2018 § Leave a comment
The shells from this huge event do much good for South Carolina’s environment, thanks to the hard work of the Coastal Conservation Society of South Carolina. That’s one of the reasons Charleston Hospitality Group loves to participate as a sponsor every year for the popular Lowcountry Oyster Roast. From The State:
Charleston, SC – Heralded as one of the top 20 events in the Southeast as well as the world’s largest oyster roast, the annual Lowcountry Oyster Festival at Boone Hall Plantation in Mt. Pleasant is a celebration of all things oysters. Nearly 80,000 pounds of the bivalves are steamed or roasted in one day for the large crowds of people gathered to consume them. Since 2008, Coastal Conservation Association South Carolina (CCA SC) has organized a group of volunteers to collect and recycle the empty shells for the building of new oyster reefs in the estuaries of the Palmetto State.
“This has been an amazing effort to be a part of,” said Gary Keisler, CCA SC Topwater Action Campaign chairman and organizer of the volunteers. “Looking back on where we started from, to see all the volunteers we now have participating is simply inspiring. Even the attendees now participate in the process and the level of cooperation between the Restaurant Association, CCA SC, and the SCDNR has grown so much that we now expect to recycle as close to 100 percent of the shells as we can get.”
When the group first began working with the Charleston Restaurant Association staff and the South Carolina Department of Natural Resources, the effort seemed daunting. Started in 2008 with an intrepid group of a half dozen volunteers, the effort has grown to 155 shell collectors in 2017 as well as 70 volunteers from the Culinary Institute at Trident Tech in Charleston and students from MUSC helping for the first time in 2018. Now, a large percentage of the task of the day focuses on educating event attendees on what they, the “oyster recovery team” volunteers, are doing and why.
“We were totally filthy at the end of the day those first few years,” said Keisler. “Between picking up shells left on the ground and shifting through the shells to remove the trash, it was dirty work. Now, people see the benefit of why we are doing it and help us out a lot more. We simply see it as a celebration with a purpose.”
Over the 10 years that CCA SC has been participating, more than half a million pounds of shells, about 10,755 bushels, have been collected at this one event. In that same time frame, CCA SC has invested more than $80,000 in equipment and donated it to SCDNR to establish and maintain a fleet of tools and vehicles specifically for oyster recycling and deployment. The recreational angling group truly recognizes oyster recycling and oyster reef restoration as a cornerstone of its expanding list of habitat work to benefit both South Carolina’s marine resources as well as Palmetto State anglers.
“This event is really a fantastic opportunity for us to acquire a lot of reef material in one location on one day,” said Scott Whitaker, CCA SC executive director. “And it all gets put right back into our creeks and tidal marshes to facilitate the growth of new oyster reefs which in turn contributes to cleaner water, creates juvenile fish habitat, and provides erosion control. It really is a wonderful conservation story and a tradition we think goes hand-in-hand with cool, crisp, lowcountry weather and steaming hot oysters.”
February 13, 2018 § Leave a comment
Jarod “Tubby” Smith
Brand and Kitchen Manager for Toast
Working in Toast kitchens for a total of 2 1/2 years, Jarod is an exceptionally enthusiastic brand manager and in talking to him, it becomes clear that’s because he loves his brand. “I love working for CHG and in food and beverage because I like the feeling of never knowing what the next day will bring. I started in F & B when I was 15 and now I’m 27 and I wouldn’t change a thing,” says Smith. “We have 11 restaurants and 4 or 5 different brands. It’s an amazing amount of diversity. On any given day I could be working on something at Toast, then get called into Eli’s Kitchen and maybe even work a catering event. You really have to work for your money and I like that.”
Born in CA, Smith moved to Charleston as a very young child, and has called Charleston home ever since. Though he attended The Culinary Institute of Charleston for a year, he became impatient for hands on kitchen knowledge. “I understand the need for certification, but really needed to get in there and get cooking. When I’m training people myself, I always say that formal training is great, but there is nothing like being in the kitchen, actually doing it.”
As far as his favorite foods, Jarod (affectionately nicknamed “Tubby” by CHG CEO Sam Mustafa), he loves Cajun, Creole, spicy, sushi, Asian. I like not just eating the food, but seeing the show, seeing the chefs in action. Not surprisingly, when he’s not working (which he jokes is almost never), he enjoys cars, entertainment, gambling, new places, new things – on the go kind of affairs. And, he loves Charleston. “It’s the only place I really knew growing up. I’ve traveled to FL, WY, CA, New Orleans, all over. But, it’s the people here that always bring me back. Charlestonian’s are very generous in character.”