Picnic Practicality Strategies

June 18, 2018 § Leave a comment

What to Pack, What to Eat, and Where to Park for an Idyllic Lowcountry Picnic Experience

By Holly Herrick – Charleston Hospitality Group Editor

Late spring and early summer in Charleston afford comfortable temperatures for outside dining, and the landscapes’ heaven-sent and generous brush of beauty across the area with gorgeous views of everything from swaying marsh grasses and open water to shaded parks or secluded gardens.

While spontaneous picnics for two or three are easily put together with a quick run to a great wine and cheese shop and a whimsical trip to the nearest park. More specialized, romantic and substantive picnics demand a little more advance planning. Here are some tips from our well-seasoned picnic team:

Picking the Best Location and Time of Day

When I was a child, every time I saw my mother pack up our huge, vintage woven straw picnic basket, I knew we were going to Crane Beach in Ipswich, Massachusetts. This was a favorite summertime destination for my family. As fun as it was, it was a long drive and I’ll never forget the warm, soggy, peanut butter and jelly sandwiches that quickly filled with gritty sand with each gust of wind on the beach. So, for this reason alone, I suggest staying away from on-sand beach picnic spreads, unless you can find a picnic table at one of the beaches, such as Folly Beach under and on the pier.

Some wonderful downtown parks for a picnic include small, intimate Washington Square at Broad and Meeting Streets, White Point Garden at The Battery at the lowest tip of the peninsula where “the Ashley meets the Cooper,” and historic Hampton Park located near The Citadel at 80 Mary Murray Boulevard. The 60-acre park is the largest in town, and arguably one of the most beautiful. Dripping with Spanish moss covered live oaks, beautifully tended garden beds, a duck pond and miles of walking trails, the winding road that encircles it follows the path of the historic Washington Race Track, built in 1792. Waterfront Park near One Vendue Range presents a vast view and breezes off The Cooper River and easy swinging benches to park and take it all in or spread a blanket on the well-groomed park lawn near the gorgeous pineapple fountain in the center of the park.

Mosquitoes, the bane of the Lowcountry, tend to flock at dusk and early evening. Avoid picnicking at these times and when the earth is damp.  A sunny, slightly breezy day, will help keep the bugs at bay, and so will bug spray, if you are inclined to use it.

Picnic Menu

The two primary concerns when packing for a picnic are food safety and freshness/variety. You want to avoid using sauces or ingredients (such as mayonnaise) that can cause food poisoning when not refrigerated. Stay away from foods that are best-served hot and focus on foods that will be delicious and safe to eat at room temperature or slightly warm. Variety and the tastes of your guests is important, too. To make a slightly elegant, satisfying basket, pick from some of these suggestions:

  • One or two types of cheeses, especially those that are best slightly warm and melty, such as camembert, Fontina, or goat cheese.
  • A nice baguette of bread. No need to slice. Just tear and spread on the cheese.
  • Grapes, berries, peaches, and other summer fruits. Cube sweet cantaloupe or honeydew and skewer with ham or prosciutto and fresh basil for an easy bite of deliciousness.
  • Easy summer or tea sandwiches with butter, smoked salmon and cucumber or roasted asparagus and Dijon mustard.
  • Easy transportable desserts such as delicious chocolate chip cookies or shortbread.
  • Chilled beverages for everyone. Fresh lemonade, wine, fruity sangria.
  • Crunchy, fresh mayonnaise-free salad. I love this red cabbage slaw from my cookbook, Southern Farmers Market Cookbook (Gibbs Smith). It can be made ahead, is healthy, delicious at room temp as well as cold, and everybody loves it:


Red Cabbage Slaw with Bacon, Scallions, Toasted Pecans, and Roquefort

(Serves 8)

1 medium head red cabbage, cored, quartered, and thinly sliced

1/4 cup balsamic vinegar

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper


4 scallions, cleaned and finely diced

1/3 cup Roquefort cheese, crumbled (or substitute fresh goat cheese)

7 slices bacon

1/2 cup coarsely chopped pecans

1/2 teaspoon sugar

Trim the rough outer leaves off of the cabbage and discard. Cut the cabbage in half lengthwise and then cut out the core and discard. Cut the halves in half again, lengthwise. Slice each quarter into very thin, consistent 1/8-inch-thick-slices.  Toss to coat in a large bowl with vinegar, oil, salt, and pepper. Cover tightly with a damp kitchen towel and marinate at least 3 hours but no more than 5 hours at room temperature (or refrigerate to marinate overnight).

Rinse the scallions and trim off the root; dice finely and set aside. Crumble the Roquefort into chunky pieces and set aside. Cut the bacon into a 1/4-inch dice and cook over medium-high heat until crispy and golden brown. Remove and place on paper towels to drain; set aside.

Discard all but 1/2 teaspoon of the reserved bacon fat. Heat in a medium skillet over medium heat. Add the pecans and cook until golden, tossing to prevent burning, about 3 minutes. Add the sugar, as well as salt and pepper to taste; set aside to drain on paper towels.

Just before leaving for the picnic, put the chilled, marinated cabbage in a large, plastic bowl with a lid. Top with the scallions, cheese, nuts and bacon. Toss vigorously just before serving.

If you’re looking for something completely cooked, packed and packaged ahead, Queology makes a beautiful picnic pack including rolls, barbecue pork or chicken, choice of two sides for $29.99 (enough to feed four) and 25-piece and 50-piece wing platters. All you have to do is pick it up at 32 N. Market Street, 843.580.2244


Packing List

Although wonderfully nostalgic, a wicker picnic basket it not obligatory. A sturdy carrying basket or bag (ideally with built-in temperature regulation) will do. Here are a few more items to add to your list:

  • Plastic or paper plates
  • Plastic cups/glasses
  • Paper napkins
  • Cutlery as needed: knives, forks, spoons
  • Serving utensils
  • Picnic blanket/folding chairs
  • Cutting board

Happy International Picnic Day!

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

June 7, 2018 § Leave a comment

Cast Your Vote Today!

Have you nominated your favorites yet? Toast of Charleston, Toast of Summerville Tabbuli Grill – Mediterranean & American Eli’s TableQueologyFILL Restaurant & Piano BarCharleston 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:



Charleston Hospitality Group’s DIGEST Now Available Online

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: marketing@charlestonhospitalitygroup.com

Happy reading!



Do You Know?

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.”


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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