Super Sized, Full-Flavored $5 Lunch Specials Now Available at Tabbuli

Satisfy Midday Hunger with Mediterranean Classics from Falafal to Gyros

With the arrival of warmer weather and the imminent arrival of summer in The Holy City, it’s time to check out the coolest, breeziest and most flavorful lunch spots. Tabbuli, situated on the edge of the harbor, catches cool breezes and serves some truly outstanding Mediterranean fare. On weekdays from 11 a.m. to 3 p.m., lunch is just as delicious, but extra gently priced for added appeal.

Monday is American burger day, served with cheese, bacon, lettuce, tomato, and a pickle. Tuesday is gyro day, served with shaved gyro meat, fresh lettuce, tomato, caramelized onions, and a generous dollop of creamy, cool Tzatziki on a soft, fresh pita pocket. On Wednesday, Tabbuli guests can sample a hummus trio including classic tahini and chickpea hummus, roasted red pepper hummus, and pesto hummus with a small Jerusalem salad. Thursday’s special is the chicken Lula sandwich, stacked with two marinated and grilled chicken patties, Tzatziki, feta, tomatoes, bacon, and red onion. Wrap up the week on Friday with falafel pitas or falafel appetizers. All of Tabbuli’s lunch specials are $5 and served, dine-in only, from 11 a.m. to 3 p.m.

Tabbuli is located at 6 N. Market Street, downtown Charleston, 29401. For more information, visit tabbuli.com or call 843.628.5959..

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Several CHG Properties Make The Post & Courier’s Charleston Choice Nomination List

Cast Your Vote Today!

Have you nominated your favorites yet? Toast of Charleston, Toast of Summerville Tabbuli Grill – Mediterranean & American Eli’s Table​ Queology​ FILL Restaurant & Piano Bar​ Charleston Hospitality-Group and Charleston Hospitality Catering are all on the list. Make sure you head on over and click away on all of your favorite places to dine in the delicious Holy City.

We appreciate your support! Follow the link below:

http://pnccontests.secondstreetapp.com/2018-Charlestons-Choice/

Charleston Hospitality Group at a Glance

Who We Are and What We do – Our Around Town and Not Just Downtown Properties

Hospitality and Goodness for all Occasions

Charleston Hospitality Catering

28 years of experience come to your event table when you let Charleston Hospitality Catering do the work. Charleston’s beautiful settings from marsh-edged waterways to stately, historic homes, invite casual barbecues, elegant parties, bachelorette bashes, and private dinners. Whatever the occasion, select from our menu of hors d’oeuvres, salads, entrees, sides and dessert or the menus of any of CHG’s restaurants and we’ll artfully craft an event that meets your tastes and budget and will not soon be forgotten – if ever.

Charleston & Surrounding Areas

Nina Koutsulis – Catering Director

843.576.4116 OR 843.860.9974

events@CharlestonHospitalityGroup.com

 

Get Your FILL

FILL Restaurant & Piano Bar

Serving up dueling piano shows and sophisticated, international dining selections every Tuesday through Sunday evening, FILL sets the stage for the ultimate dinner and a show. Some of the best local pianist talent converge to entertain the family-friendly audience while they dine on the likes of  roasted corn and jalapeno bisque, shredded chicken tostadas, jerk grilled chicken, and maple crusted salmon. Reservations suggested for weekend piano shows.

Iron Gate Plaza, 1150 Hungryneck Boulevard, Mount Pleasant, SC, 29464. 843.800.3042

Fillbar.com

Kick up Your Heels Fun

HonkyTonk Saloon

HonkyTonk delivers two times the Western-themed fun in greater Charleston. Live country music, male revues, line dancing, mechanical bull rides, a barbecue menu straight from Queology’s pit master kitchen, and a slew of delicious brews and cocktails, HonkyTonk is an excellent place to party with friends and is also a top destination for bachelor and bachelorette parties.

192 College Park Road, Ladson, SC, 29456 843.569.6000

32D N. Market Street, downtown Charleston, 29401. 843.577.2474

Sharon’s Zucchini Bread Muffins

 

A Favorite Recipe from Toast’s! Kitchen

Sleek and so fresh they practically squeak, zucchini are flowing from farmers market baskets and local fields this time of year. Wonderful grilled, sautéed or roasted and finished with a bit of fresh basil or lemon is a delicious way to enjoy this seasonal vegetable. But muffins work, too, preferably warm from the oven and slathered with a bit of butter.

These moist, tender muffins come from the kitchen of Sharon Egri, Toast! Brand Ambassador and a veteran employee of Charleston Hospitality Group.

“This recipe was handed down from family members and it is an awesome recipe that everyone should make.  I have a special loaf pan that I bought from Target and I make mini breads from the batter,” says Sharon. This recipe calls for muffin tins to make muffins, which takes less baking time and thus yields an even more tender bread.  The trick to keeping quick breads tender is to avoid over-mixing the butter, which leads to tough muffins. Blend the dry ingredient just enough to combine once you’ve whisked together the wet ingredients.

(Yields 16 – 20 muffins)

6 large eggs

3 1/2 cups granulated sugar

2 cups vegetable oil

4 cups all-purpose baking flour

1/2 teaspoon baking powder

4 teaspoons baking soda

4 teaspoons ground cinnamon

2 teaspoons salt

4 teaspoons vanilla extract

4 cups grated, raw zucchini

Preheat oven to 350F. In a large bowl, thoroughly whisk eggs, sugar and oil together. Add flour, baking powder, baking soda, cinnamon, salt, and vanilla extract. Mix together gently until just combined. Fold in the zucchini, distributing evenly throughout the batter. Pour into well-greased muffin pans and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let rest for 10 minutes. Remove from the pan gently.

Do You Know?

Charleston Hospitality Group Catering Chef Kimberly Brock Brown?

Kimberly Brock Brown’s life has been especially full and exciting these past few months. The mother of two (including son Brock Brown pictured with her here), was recently engaged to be married for “the second and final time” and just started her post as Catering Chef at Charleston Hospitality Group in April.  Her duties will evolve as she grows into the role, but for now she’s focusing on coordinating and adding to the catering offerings at each CHG restaurant.  Her first focus is Eli’s Table, where she is creating a more upscale and elegant dessert menu and teaching the kitchen staff there how to prepare them.

The American Culinary Foundation graduate has a long and proud track record working in luxury hotel property kitchens such as Grove Park Inn, Hyatt Regencies and several Omni properties, including Charleston Place Omni (now Belmond Charleston Place), which is ultimately is what brought her to Charleston in 1994.

A native of Chicago, IL, Brown is adept in all manners of both cuisine and pastry, but she prefers working with pastry. “You can present a very beautiful plate of prime rib, but when you’re served an exquisite dessert, it truly makes the entire meal and experience very special and memorable. It’s the wow factor,” she says. Chef Brown describes herself as a “seasonal person” and is looking forward to using the fruits and berries of the season as much as possible as she creates her dessert menu masterpieces.

Farm to Fork Dinner Raises Funds to Support Ashley Ridge High School’s Agriculture and Culinary Programs

Culinary and Agricultural Students Grow and Raise Their Own Food to Learn Career Skills

Not every child has an opportunity or desire to go to college or culinary school. The staff at Summerville’s Ashley Ridge High School has acknowledged this in a way that goes well beyond intent and straight to a “classroom” farm and culinary training table.

The students’ education is part of Fox Ridge Farm, an educational farm on the school’s campus. The farm oversees and maintains livestock, vegetable and greenhouse production, forestry, wildlife management, and turf grass management. Fox Ridge Farm is comprised of ten acres and is the first GAP (Good Agricultural Practices ) certified farm operated by a school. School staff work with the students who are given hands-on instruction while participating in daily farm operations and responsibilities. Back in the kitchen Rachel Blank oversees the culinary program with her students.

The school held its second annual Farm to Fork Dinner on May 3,  featuring fresh produce and  hog they raised. The pig was was cooked and smoked by Sweatman’s BBQ, but all of the remaining food collection, cooking and service was performed by enthusiastic students of the culinary program.

Two members of Charleston Hospitality Group’s marketing team, Timmi-Jo Pashuta and Holly Herrick, were graciously invited to attend. The family-style dinner kicked off with a simple and exquisitely fresh salad of greens picked late that very same day from the school gardens by the students. Lightly and expertly tossed in a fresh herb vinaigrette, it was followed by platters of pulled pork, rife with pure pig flavor, delicately enhanced with smoke and pungent mustard  and vinegar-based sauces. Layered potato gratin, four cheese macaroni and cheese and fruit and fresh fruit parfaits finished the fabulous feast.

All proceeds from the Farm to Fork Dinner go back to the Agriculture and Culinary Programs at Ashley Ridge High School.  Ashley Ridge High School is located at 9800 Delemar Highway, Summerville, SC 29485.

 

Pre-Bridge Run Pasta Feasts Served at Several Charleston Hospitality Group Restaurants

GET YOUR TASTY CARB FILL AT ALL THREE TOAST(S), QUEOLOGY, COVE, ELI’S TABLE, FILL AND TABBULI

In honor of The Cooper River Bridge Run, several CHG properties are serving carb-boosting pasta specials this Friday evening, April 6 and modifying hours at downtown Toast! Saturday morning, April 7.

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 p.m. 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

Toast! will open its doors at 4 a.m. on Saturday morning and serve from their standard breakfast all day menu, rife with biscuits, and pancakes and French toast for a pre-run energy boost.

Locations and Contact Information

Toast! is located at 155 Meeting Street, downtown Charleston. 843.534.0043, toastofcharleston.com

Toast of West Ashley is located at 2026 Savannah Highway, West Ashley. 843.556.0006, toastofcharleston.com

Toast of Summerville is located at 717 Old Trolley Road, Summerville. 843.900.4422, toastofcharleston.com

Eli’s Table is located at 129 Meeting Street, downtown Charleston. 843.405.5115, elistable.com

Queology is located at 32-C North Market Street, downtown Charleston. 843-580.2244, queology.com

Cove Bar & Grille is located at 7690 Northwoods Boulevard, North Charleston. 843.580.4040, eatatcove.com

Tabbuli is located at 6 North Market Street, downtown Charleston. 843.628.5959, tabbuli.com

Fill Restaurant & Piano Bar is located at 1150 Hungryneck Boulevard, Mt. Pleasant, 843.800.3042, fillbar.com