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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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

Charleston Hospitality News April 1 – 7

April 6, 2012 § Leave a comment

This week has been super busy – here is our week in review:

Charleston Hospitality Catering was involved in VIP events for the Cooper River Bridge Run while simultaneously running a food booth for Humane Net’s recent Mega Adopt A Thon. The events went off flawlessly and a few of our employees even went home with furry new friends. Chef Eric executed three VIP breakfasts, a luncheon and three days out at the adopt-a-thon. He’s busy planning for several upcoming events in the coming weeks but is looking forward to meetings with several businesses to discuss corporate luncheons and parties. Charleston Hospitality Catering is available for any type of event and has recently gained access to several large boats to host private parties on. Call Chef Eric at 843-460-0800 if you would like to find out more information.

Eli’s Table is booming with the addition of the Gino Castillo quartet on Thursday evenings. The past two Thursdays the patio has been filled to capacity, so we do recommend reservations for these nights. We are featuring the Oscar Rivers band tonight and tomorrow night from 8 to 11 p.m.

Chef Brett McKee will be hosting an Italian wine pairing dinner on April 16th with Italian winemaker Francesco Mazzei at Eli’s Table. Mazzei is a 24th generation winemaker and his family owns one of the best vineyards in Tuscany. The dinner will feature a five course meal with pairings and all of the wines will be available for purchase by the case. Tickets are $85 per person and advance booking is required. More information about the menu is available on the Eli’s Table blog. For reservations, call 843.405.5115.

On April 22, Eli’s Table will host a special vegan dinner meal. Chef Brett and four other local chefs will prepare an all vegan menu. More details are available on the Eli’s Table blog. Advance booking is required for this dinner and seats are already selling very quickly. We do anticipate this dinner selling out, so purchase your tickets early. Tickets are $45 and can be purchased by calling Eli’s Table at 843.405.5115.

Tabbuli is participating in tonight’s First Friday Art Walk. They will have art work, wine education with their wine vendor from Advintage and passed hors d’oeuvres from Chef Scott Vosburgh. The Woodmont Trio will be on the patio from 7 to 10 p.m.

Both Market Street Saloons have several events coming up. This weekend at North Charleston, the Bad Bunny Bash takes place on Saturday night. All bunnies with costumes get in for free. There will be contests, drink specials, prizes and a chunky bunny bull riding contest. The Saloon will be open on Easter Sunday for dinner. Adults are just $8.99 and kids are $1.99 with adult purchase. Easter dinner will be smoked turkey, mashed potatoes, green beans and roll.

Both Market Street Saloons have birthday parties tonight for their Saloon girls. Come to either location to wish the girls happy birthday and stay for fun, drink specials and dancing.

Charleston Hospitality Group News March 18 – March 25

March 23, 2012 § 2 Comments

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  It’s been another busy week of planning, preparing, cooking and entertaining at Charleston Hospitality Group.

Chef Brett McKee and Eli’s Table announced a new dinner menu modified for spring. New additions to the menu include panzanella salad, jumbo lump crabcakes, lobster macaroni and cheese and Brett’s six layer chocolate cake with mocha buttercream icing and chocolate ganache. The wine menu has also increased to 42 different wines, offering a selection for every palate.

This weekend, Eli’s Table will feature the Oscar Rivers Band for live musical entertainment on Friday and Saturday evening from 8 to 11 p.m. Next Thursday, the Gino Castillo quartet joins the Eli’s lineup and will play Cuban/Latin jazz every Thursday evening from 7 to 10 p.m.

Eli’s Table participated in Charleston Fashion Week this week, donating more than 150 gift bags to attendees and staff in the grand tents.

Toast! announced it will be offering college nights every Thursday night, featuring live music and drink specials. Shane Clark will be appearing at Toast! on March 29th from 7 to 9 p.m. with no cover charge. Every Sunday is F and B night with sliders and a domestic beer for $5 for all hospitality staff.  Toast also offers a $4 fried pickle appetizer, $2 domestics and $3 well drinks for hospitality staff only.

Tabbuli got in on fashion week this week donating its amazing food to be served in the green room. They held a Charleston Fashion Week after party on Thursday evening, sponsored by Absolut.

Whisk Bakery has really taken off at its 209 Meeting Street address. Chef Vinzenz and his staff have been reviewed and he’s already gotten some established regular patrons in the month that Whisk has been open. This weekend, he’s offering a cranberry chicken salad sandwich on freshly baked croissants for just $7.50.

Both Market Street Saloons have been booming. Both locations had rockin’ St. Patrick’s parties last weekend. Market Street Saloon North had week two of Battle of the Bands this week with Amherst advancing to the semi-finals. Next Tuesday the bands in round three will compete on Tuesday night. On Thursday night, Framing Hanley, the Chuck Shaffer Picture Show and the 33s are playing the North Charleston location. Tickets are on sale now at just $10. They can be purchased at the Saloon in advance or the day of the show they will be $15.

Queology, the Market Street Saloon’s official (award winning) BBQ team is competing for the state championship this weekend!! They will be participating in “Smokin at the Market” in Columbia this weekend and “Smoke at the Lodge” next Saturday in Summerville. We wish them the best of luck this BBQ season as they look to add more awards to their substantial collection.

Charleston Hospitality Catering will be out at two weddings this weekend. Next weekend, they’ll be flying between VIP events for the Cooper River Bridge Run and the Mega-Adopt-a-Thon being put on by the ASPCA, Humane Net and PetSmart Charities. CHC will be selling barbecue sliders, bbq beans and coleslaw and will donate a portion of the proceeds to the event.

Charleston Hospitality News March 11 – 17

March 19, 2012 § Leave a comment

Last week on Lowcountry Live, Charleston Hospitality Group featured Toast! Chef Steve Williams prepared our famous Eggs Meeting Street dish while Chef Brett McKee discussed the new dinner menu he and Steve will be working on. Toast! has been known primarily for its fabulous breakfast dishes, but improvements are set to be made to the current dinner menu. Watch here and on the Toast! blog for more information.

Every Friday and Saturday night, we are featuring Jazz on the patio at Eli’s Table. Starting March 29th, we’ll be adding Gino Castillo to the line up on Thursday nights.

At Tabbuli, we offer Happy Hour Monday through Friday from 4 to 7 p.m. with $2.50 domestics, $3 wells, $3 Chardonnay, and 1/2 off on Hookahs. On Thursdays, Hookahs are half price all day. Toast! also features Happy Hour Monday through Friday from 4 to 7 p.m.

This week at Charleston Hospitality Group February 25 – March 2

March 2, 2012 § 1 Comment

  This week in Charleston, the Charleston Wine and Food Festival is the big news. Charleston Hospitality Group is participating in several of this weekend’s events. Chef Brett McKee participated in the opening night parties and will be representing Eli’s Table at the Culinary Legends dinner on Saturday evening at Next Door in Mount Pleasant. Tickets are almost sold out, so act quickly if you want to go!

Chef Eric Gaffin will be representing Charleston Hospitality Catering at Pinot Envy Uncorked! and will be in our booth in the Culinary Village for the Grand Tasting events in Marion Square off and on throughout the weekend. Look for him at the Charleston Hospitality Group tent in the AAA tent. Our tents will feature samples from Tabbuli, Eli’s Table, and Market Street Saloon.

This week on Lowcountry Live, the all star team of chefs from Charleston Hospitality Group appeared in support of Charleston Hospitality Catering and Chef Eric. The chefs each brought one of their specialty items to show the wide diversity of catering Eric and the other chefs can assist in providing.

At Tabbuli, we’d like to welcome our new Flair bartender, Aaron! He will be joined by Abram Boise on Monday and Tueday, March 5 and 6th to show off their amazing bartending skills. If Abram’s name sounds familiar – it should! He spent ten years on several MTV reality shows. Join us at Tabbuli either night to see what they can do.

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