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.
May 14, 2018 § Leave a comment
Celebrating 35 Years in Food & Beverage, 60th Birthday, and Entertaining Millions with HonkyTonk Saloon’s General Manager Bob Shipley
Bob Shipley went off to University of South Carolina to study law, following in the footsteps of his father, who worked as both a lawyer and a judge. After a year and a half the Goose Creek native changed course and started studying at MUSC. He worked nights to make extra money at a club. Thus began what would become a 35-year stint in the food and beverage industry with a nod towards entertainment.
“I’ve had over 2,500 people work for me over the years and in fifteen years at Desperados and another seven years at The Plex (2001 to 2008) we entertained over four million people,” says Shipley. “At Desperados, we entertained anywhere from 1,500 to 1,800 per night. Country was hot, really at its peak. At HonkyTonk Saloon (recently named Best Country Saloon in City Paper’s Best of 2018 issue), we average 500 to 700 on weekend nights. It’s one of the top country nightclubs in the southeast and one of the biggest attended venues in the area,” he added.
Despite his tremendous success, Bob Shipley is a humble man who happens to love his work and takes tremendous joy in keeping his clientele happy, safe and entertained. “We strive for great service and a great product. People need an escape. We strive to provide a safe atmosphere, especially for the ladies, that’s paramount. It is satisfying to see people have fun and appealing to see people have a quality dining and entertainment event.”
Reflecting upon his 35 years in the business, Shipley waxes sentimental. “I’m so blessed to have so many people work with me, literally thousands.” In addition to his work, Shipley takes exceptional pride in his children, Ryan and Lauren, both of whom are committed to spreading goodwill and giving back to the world. Ryan is in law enforcement and Lauren is a mental health technician about to take her sixth trip to Africa to assist orphanages and an artisan program for the underprivileged. “She’s a special person, they both are. God blessed them with the ability to make the world a better place.”
Shipley is so committed to Lauren’s cause, he is donating proceeds from $10 spaghetti dinner and raffles at his birthday party and anniversary to Artisan Global, the charity Lauren works with.
At HonkyTonk Saloon since 2016, Shipley was President of the Greater Charleston Restaurant Association for two years, Vice President for four years, and on the board for fifteen years. “It’s astounding how much the culinary industry has grown in leaps and bounds over the years. People always want to share a story with me about how great our area is. I love to do my best to give back to the community.”
HonkyTonk Saloon is located at 192 College Park Road, Ladson, SC. For more information, call 843-569-6000 or visit honkytonksaloon.com
April 16, 2018 § Leave a comment
Old Sheldon Church Ruins
April in Charleston is the time where thoughts and hearts turn to the essence of Lowcountry spring. Sherbert-hued sunsets, balmy breezes, floral and brine aromas aloft, warm days and still-cool evenings. It is perfect picnic weather. The ideal season to linger under the shade of a Spanish moss-dressed live oak, perhaps sipping a cool glass of white wine and supping on fresh fruit, soft, warm cheese and slices of a fresh baguette bread.
There are many lovely spots to indulge in such an occasion in Charleston proper. White Point Garden, Hampton Park, and Sullivan’s Island all come to mind. But, if you’re in the mood for a short ride and a little change of scenery, there is an incredibly soulful and serene destination about an hour down Highway 17 on the way to Beaufort, SC.
Old Sheldon Church Ruins are the remnants of a chapel of ease built in the English Georgian style between 1745 and 1753. The church was burned down two times. Once by the British during the Revolutionary War, rebuilt, and then burned down a second time in 1865 during the Civil War.
Its sad history and beautiful ancient walls perhaps contribute to the almost spiritual aura that surrounds the green, hilly and usually very private grounds. Find your spot, pull out your picnic blanket and basket, and enjoy the ride. It will be a picnic for the ages. Beaufort is only about 20 miles further south if you want to make a full day of it. The Old Sheldon Church Ruins are located at Highway 21 & 235, Yemassee, SC, 29945. Phone: 843.525.8500.
March 23, 2012 § 2 Comments
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.
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.
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.
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.
February 3, 2012 § Leave a comment
We’ve had another busy week at Charleston Hospitality Group and we’re full of good news to report.
We recently announced our partnership with Chef Eric Gaffin, who will be heading up our new catering division – Charleston Hospitality Catering. We are very excited to have Chef Eric on board. Chef Eric has years of experience catering beautiful events for everything from weddings to private catered parties at home. Contact Eric here if you would like to talk to him about your next big event.
Executive Chef Steven Jankowski and Corporate Chef Brett McKee of Eli’s Table appeared on Lowcountry Live this past Wednesday to promote Eli’s new dinner service. They prepared the coriander encrusted salmon over lemon herb quinoa and talked about some of the menu items Eli’s Table features. Brett McKee also announced Eli’s Table will be featuring live jazz every weekend – so if you haven’t made it to Eli’s Table yet, be sure to book your reservations soon.
Stay tuned….Tabbuli will announce its brand new dinner menu on February 17th! We’ll feature more news on the Tabbuli blog as the date draws closer.