Newspaper article Charleston Gazette Mail

THE FOOD GUY ; Event Menus Create a Buzz

Newspaper article Charleston Gazette Mail

THE FOOD GUY ; Event Menus Create a Buzz

Article excerpt

The menus are here! THE MENUS ARE HERE!

If the folks organizing Charleston Restaurant Week were trying to build suspense by keeping this year's special menus under wraps for so long, it sure worked. I fielded a ton of calls these past two weeks from readers wondering if I knew when the menus were going to be released. Or if I was able to give them a sneak-peek. Or if I thought they should go ahead and make reservations at their favorite places anyway.

Because many of these spots will fill up pretty quickly, don't you know?

They're right, I gasped, recalling my own disappointment when I couldn't get tables at two of my favorite places last year. Not wanting to endure that pain again, I got caught up in the panic and booked a couple of reservations last week myself, menus unseen.

Now that we can (finally!) get a glimpse at what's in store, I hope to make a few more today. And I hope to see many of you out and about during one of my favorite weeks of the year.

***

You know I love a good wine-tasting dinner, and this one sounds like a winner.

The Block Restaurant and Wine Cellar is hosting a five-course affair at 6 p.m., next Saturday, Jan. 28, at Sleepy Hollow Golf Club, during which a wine expert will discuss the elegant selections he's paired to complement the evening's culinary offerings.

On the menu:

* Mushroom bisque, paired with Santa Carolina "Nimbus Savignon Blanc from Casablanca Valley, Chile (2015)

* Wild baby arugula salad with shaved fennel, orange segments and honey Dijon vinaigrette, paired with Laguna Ranch Chardonnay in Sonoma County, California. (2014)

* Ovoline mozzarella served with slow-roasted tomato reduction and basil vinaigrette, paired with Jasci & Marchesani Montepulciano d'Abruzzo from Italy (2013)

* Duck confit with Moroccan couscous and asparagus, paired with Purple Heart Cabernet Sauvignon/Merlot from Napa Valley, California (2013)

* Poached pear with vanilla bean glaze, paired with Mia Dolcea Moscatto from Piedmont, Italy (2015)

The dinner costs $65 per person (plus 18% gratuity and 6% tax) and must be paid in advance. …

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