Charleston Hospitality Group News March 18 – March 25

March 23, 2012 § Leave a comment

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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.

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