May 24, 2018 § Leave a comment
Charleston Hospitality Group is Devoted to Community Support
Since its beginning in 2005, Charleston Hospitality Group (CHG) has been committed to engendering a culture of giving back to the community. Our areas of focus include education, promoting wellness, supporting the military, and eradicating hunger and poverty, particularly for women and children. CHG is a generous donor to the Dorchester 2 Educational Foundation, Invisible Illness, College of Charleston Bonner Program, Food Bank, Meals on Wheels, among others, and is an annual sponsor for one of Charleston’s biggest fundraisers, the Lowcountry Oyster Festival.
In addition to corporate pursuits, here is what some of our individual properties are doing to give back:
Toast stores actively support local police and fire departments, teachers (teacher appreciation and meals and gift cards), YMCA, Summerville Dream, and Sertoma, which supports the needs of children and hearing impaired.
Eli’s Table, elistable.com
Eli’s Table actively supports The College of Charleston Bonner Foundation, The Medical University of South Carolina, and Invisible Illness.
Tabbuli actively supports the LGBTQ community, Aids, PRIDE, and Invisible Illness.
Queology actively supports Dorchester 2 Education Foundation, Charleston Food Bank, and The Miracle League.
HonkyTonk Saloon, honkytonksaloon.com
HonkyTonk Saloon actively supports Rider Law, Artisan Global, the military, EMS, police department, veterans, and the homeless.
If you are an organization based in Charleston and dedicated to serving the needs of the members of our community and are looking for sponsorship or support, please reach out to email@example.com
In the spirit of Memorial Day, we want to send a special thank you for all who served and to those who gave their lives to protect the United States of America. Happy Memorial Day!
Charleston Hospitality Group Catering Chef Kimberly Brock Brown Inducted into La Chaine des Rotisseurs
May 22, 2018 § Leave a comment
Huge bravo to Charleston Hospitality Group Catering Chef Kimberly Brock for her recent induction into La Chaine des Rotisseurs, the the oldest and largest food and wine society in the world. The chapter in the United States is now in its 56th year with about 6,000 gourmands, gourmets, gastronomes, chefs, restaurateurs, hoteliers, oenologists, winery owners, sommeliers, food and wine educators, and others interested in the finest of dining and life experiences and enjoying the camaraderie of friends at dinners and events.
Way to go Chef Brock Brown! We are proud of you.
May 15, 2018 § Leave a comment
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.
April 30, 2018 § Leave a comment
The Invisible Illnesses is hosting its first annual benefit on Thursday, May 3 to support the expansion of their student mental health workshops. Please consider coming on out to join in the fun. Charleston Hospitality Group is proud to be donating all of the food for the event and some silent auction items. Doing good feels good and this is a wonderful event and very important cause. The Invisible Illnesses#invisibleillnesses
Woolfe Street Playhouse is located at 34 Woolfe Street, downtown, Charleston, 29403. For more information, visit https://www.theinvisibleillnesses.org/benefit
April 30, 2018 § Leave a comment
April 12, 2018 § Leave a comment
ALL YOU CAN EAT SNOW CRAB LEGS SPECIAL ($34.95) TONIGHT MONDAY APRIL 30
Sweet, delicate, tender, and bathed in warm butter and a splash of fresh lemon, hardly anyone can resist a decadent snow crab leg. Cove Bar & Grille is offering the opportunity to its customers to indulge in a non-stop, all you can eat snow crab fest from 5 p.m. to 9 p.m., for $34.95 per person, and $15.95 for kids 10 and under. Because no one can eat just one.
About Cove Bar & Grille – North Charleston’s only raw bar and a member of Charleston Hospitality Group , Cove is awash with briny, fresh flavors of local and regional raw and chargrilled oysters and southern staples. Whether seafood or southern, Cove has you covered with delicious style in a contemporary, nautical setting. Cove is located at 7690 Northwoods Boulevard, North Charleston, 29406. For more information, call 843.580.4040 or visit eatatcove.com
April 25, 2018 § Leave a comment
The day of the Cooper River Bridge Run dawned with clear skies, warm, comfortable temperatures, and a crowd of nearly 50,000 people waiting to share in a sense of joy and accomplishment. Or, as HonkyTonk Saloon manager Bob Shipley’s daughter Lauren Shipley (a fellow runner) describes the feeling, as an “indescribable sense of unity”. I think she nailed it. I proudly joined Lauren and the rest and crossed that bridge in an hour and 20 minutes.
Participating in the race reminded me a bit of starting this year with a large and growing team of employees who work with me and their respective teams to do the best they can do every day to keep our clients well fed, happy, and smiling. We’re looking forward to crossing that kind of finish line every single day, even as we look to expand with at least two new Toast locations in 2018.
Running in a competitive race is indeed analogous to running a good life. It reminds me of this quote by Tony Gaskins: “A relationship is a marathon, not a sprint. Many celebrate after the first mile, not realizing that the real trials come later. It’s not about how strong you start. It’s about your mental and emotional conditioning to finish the race.”
Let’s toast to that!
Sam Mustafa, Charleston Hospitality Group CEO
April 24, 2018 § Leave a comment
We Would Love to Hear Your Words of Love About Your Mom and Grad in Our Next Issue of Charleston DIGEST
We’ve put together two sweet incentive packages to get the love lines flowing. Charleston DIGEST will randomly select from two categories: submissions by Charleston Hospitality Group (CHG) employees and submissions from the general public.
The CHG winner will receive a $50 gift card redeemable at any CHG property. The winner from the general public will win two Champagne flutes, a bottle of Champagne, and one laser facial from @Southern Cosmetic Laser. Winners will be notified via email after the issue is published on May 11.
If you want to write a note of gratitude for the Moms and Grads love lines page, simply compose up to 144 characters. Visit charlestondigest.com and click on the PayPal link. The love line fee is $5 for the words and $10 for the words and a photo. CHG’s marketing department will follow up with an email to you to receive your love note and photo (if desired). Remember, at least 6,000 pairs of eyes will read your loving words, and that’s not counting our online audience.
We look forward to hearing from you and spreading the love! Submissions due by May 1st, 2018.
About Charleston DIGEST – Charleston Digest is a monthly newspaper featuring news about Charleston’s dining and restaurant scene, local events, local personalities, recipes, and happenings. It reaches 6,000 persons via high-end boutique hotels, spas, gyms, realtors, Charleston Visitor Center, and car dealerships and tracks readership online at charlestondigest.com. It is published by The Charleston Hospitality Group; a restaurant and entertainment group comprised of several venues.
April 17, 2018 § Leave a comment
Mother of Billie Littles, Kitchen Manager at Toast! of Charleston
Betty Grant is a no-nonsense person. Ask her who raised her four children (one girl and three boys) and she will tell you she “raised half of those years with their father and half of them without him.” The motherly constant for the Pulaski, GA native was a simple but firm and loving formula. “I tried to raise them to eat right, go to bed on time, get up on time, and go to school. The most important part was going to school. I got them through high school and they did the rest on their own.”
Another component Grant felt was important to teach her children, was the importance of God. “I believe in going to church. Always give God a little bit of me. I always thought for me and the children, to remember to think of Him before you act, you may not get into trouble and make mistakes.”
Grant used to work at night and work on the house and the garden and raising her family during the days. She also used to enjoy cooking, especially baking pies and cakes, and stewing vegetables. “Now, I’m retired and can enjoy the garden I worked so hard on years ago from my window.”
A reap and sow message of sorts. It seems to have rubbed off on her children. She describes Billie as a hard-working little girl. “Like me, she works hard and stays busy.”
Show Moms & Grads Some Love!
Charleston DIGEST’s May issue will feature a Love Lines for Moms & Grads page where readers will have the opportunity to write a gratitude or love note to their mothers, grandmothers, or recent graduates. Interested participants simply need to compose up to 144 characters. Visit charlestondigest.com and click on the PayPal link. The love line fee is $5 for the words and $10 for the words + a photo. CHG’s marketing department will follow up with an email to you to receive your love note and photo (if desired).
We look forward to hearing from you and spreading the love! Submissions due by May 1st, 2018. We will randomly select a name to receive a signed, complimentary copy of Holly Herri’s latest cookbook, The New Charleston Chef’s Table (Globe Pequot, May 15, 2018).
March 2, 2018 § Leave a comment
Are you looking for an opportunity to get your foot in the door of the booming Charleston restaurant scene? Maybe you’re looking to switch fields all together and begin a new culinary career path? If so, our Culinary Kick-Start program is for you!
Apply now for a free 8-day culinary training designed to get you prepared to begin a career with top employers.
- Hands-On Training. You will begin the program with four full days of prep-cook training at Lowcountry Food Bank , learning food safety and sanitation, kitchen equipment and knife basics. You will then have the opportunity to work in real working kitchens such as Cove Oyster Bar and Grille. In this portion of the course, you will focus on developing your palettes while furthering your education in kitchen saftey, mise en place, equipment and more.
- Job Readiness Course. Succeeding in the workplace requires more than experience and training. Employers are looking for team members who have the “soft skills” that lead to long-term success. Goodwill will provide you with the tools you need to get, keep and excel in your new job including creating a stand-out resume, acing the interview and applying conlict resolution techniques.
- Job Placements. Following the program, Goodwill will work with you one-on-one to identify and prepare you for appropriate job opportunities including resume writing and interview skills. The program will commence with an opportunity to interview with Charleston Hospitality Group for available positions at Tabbuli, Eli’s Table, Toast!, Cove Oyster Bar & Grille, and Honky Tonk Saloon . Available full-time positions start at $12 per hour.
- Graduation. Following completion of the program students will be able to invite two guests to join them as they graduate the Culinary Kick-Start Program.
- February 19 – March 11: Application Period
- March 19: Employment Skills Bootcamp with Palmetto Goodwill (9 a.m. – 4 p.m.)
- March 20 – 23: Training at Lowcountry Food Bank (8:30 a.m. – 3:30 p.m.)
- March 26 – 27: Chef apprenticeships with Charleston Hospitality Group (10 a.m. – 6 p.m.)
- March 28: Graduation
- March 29: Job Interviews
“Cooking has always been my passion. The best part of the program was the people. The hands-on training is important. I start my new job Monday because of this program.”
– Zena Schultes
“I loved being able to train at different companies at a fast pace. It was a diverse group and I enjoyed that. The program is great for job placement. I already started my job through Good Food Catering.”
– Victoria Robinson
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.