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Foodie Summer School, Calling All Future Chefs, Gastropod Mollusks and Caviar Dreams, Papa ZuZu's...Why?

A La Carte

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FOODIE SUMMER SCHOOL
Tristan's Foodie 101 is back by popular demand for its fourth semester of class. Join Tristan's chef Aaron Deal and sommelier Brian Austin each week as they school you on pairing wines with food. Starting on July 16 with soups and salads and ending on Aug. 13 with cheese (Deal's favorite), Foodie 101 will run for five consecutive weeks, costing $40 for each one hour each class featuring three courses. There will also be no repeating dishes from past years. Deal says his goal with the program is to take something foreign to people, like why food and wine pairings work together, and bring it to a level they can understand. It's kinda like Food Network's Good Eats with Alton Brown, only you get to taste the food in the end. If you're a foodie and you want to brush up on your stuff (and impress some friends along the way), call Tristan to make a reservation. There are only 25 spots per class. (843) 534-2155.

CALLING ALL FUTURE CHEFS
If you (or your high schooler) have dreams of culinary stardom, then here is a scholarship opportunity for you. The S.C. Aquarium's Fifth Annual Sustainable Seafood Festival is offering $48,000 worth of renewable scholarships at Johnson & Wales University to six high school seniors and juniors (three from each). To enter, students must create an original seafood recipe and write a two-page essay on why their seafood of choice is sustainable. Ten finalists will be selected from their applications to prepare their dish at the festival on Oct. 26. Not only is it a great way to jump-start a career in food, the scholarship also helps fuel the next generation of environmentally conscious chefs. Last year's first place winner from the senior competition, Leila Schardt from Wando, wowed judges with her seared wreckfish with local shrimp, and sweet potato and roasted chanterelle succotash served with Zellwood corn coulis. First prize is $3,000, second is $2,000, and third is $1,000, redeemable once accepted into the school. To apply, visit www.scaquarium.org/conservation/ssi.

GASTROPOD MOLLUSKS AND CAVIAR DREAMS
There may be a new reason for locals to visit the Wild Dunes Resort on Isle of Palms. The Lettered Olive, a new restaurant named after South Carolina's large predatory sea snail (not the fruit of an educated Mediterranean tree), opened at the end of May. Serving breakfast, lunch, and dinner in their upbeat, contemporary, and family-friendly atmosphere, The Lettered Olive features an extensive menu, crafted by Enzo Steffenelli, a man with 25 years and two continents worth of experience in the restaurant industry. With a 15-item gourmet breakfast buffet, wood-fired flatbreads, an in-house rotisserie serving meat like the five spiced Asian duck, and a "spa" wok, the Lettered Olive pretty much has something to satisfy any taste. It comes at a hefty price though. Entrées range from $17 to $36. I'll be going to their dinner next week to see what's up, so check out our Eat blog (cuisine.ccpblogs.com) if you want to know more.

PAPA ZUZU'S...WHY?!
Papa ZuZu's, the Greek restaurant famous for their fresh salads and fat gyros, will close its downtown location at the end of the month. Owner Tom Keagy has decided to focus on his Coleman Boulevard location in Mt. Pleasant, which does more business than the original. Sadly, the days of picnics at Marion Square with portabella mushrooms and wilted spinach in Styrofoam containers are soon to be over, but you still have a few more weeks to pick up a grilled pesto pita pizza before having to make the trek across the Cooper River Bridge. —Alison Sher

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