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Robert Stehling, Masters in Beer Appreciation, Fulton Five, North Charleston Farmer's Market

A La Carte: News and events around the Charleston Cuisine Community

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A La Carte

MMMM MEATY
Grilling can be more than just tossing a slab o' meat on some hot coals. The Fork and Spoon Kitchen Studio will be happy to teach you some new skills in their new outdoor kitchen. For summer, they'll be offering classes like the Four M's (meat, meat, and more meat), Fish on the Grill, and Pizza on the Grill. Surrounded by bamboo trees and a garden growing fresh vegetables and herbs, the outdoor studio lies pleasantly tucked away from traffic at its location on 1331 Ashley River Road. You can also hang out at happy hour, every Thursday from 6-8 p.m., and learn how to cook small snacks as you relax after work. There won't be a security pat-down either, so feel free to bring your own beverage of choice. For more information on class schedules and prices, visit their website at www.forkandspoonkitchen.com or call (843) 475-0629. —Alison Sher

AND THE AWARD GOES TO
Hominy Grill's Robert Stehling took home the award for best regional chef in the Southeast at the James Beard Foundation Awards held Sun. June 6-8 in New York City. Dubbed by Time magazine as "the Oscars of the food world," this all-encompassing ceremony has been honoring the most ambitious and inspiring chefs, food and beverage professionals, journalists, writers, and restaurant designers setting the pace in the cuisine industry since 1990. The theme of this year's reception was Artisanal America and many Charleston names were recognized. Stehling was up alongside Mike Lata from FIG. Sean Brock of McCrady's was also nominated for the Rising Star Chef of the Year award. Read Jeff Allen's account of the awards at our cuisine blog, Eat (ccpblogs.com/cuisine).—Alison Sher

BEER BACHELOR OF ARTS
Looking for another accreditation to put on that business card? Brixx Pizza on 656-G Long Point Road in Mt. Pleasant is now offering a Masters in Beer Appreciation (M.B.A.) program. To pass the curriculum, students must sample 32 different beers and attend at least one extracurricular activity like a beer dinner, tasting, or brewery tour. Best of all, enrollment is free (besides the cost of brew). The graduation ceremony will include a free party with $50 worth of Brixx pizza and appetizers. The program ends on May 31, 2009. It will be the easiest degree you ever earned. —Alison Sher

CLOSED FOR RENOVATIONS
The Kickin' Chicken on King Street closed Sun. June 8 for renovations. The popular bar and chicken joint will be out of commission until it reopens on July 7 with the same menu, just a newly refurbished space. Until then, fans can kick it with the chicken at their four other locations in James Island, Summerville, West Ashley, and Mt. Pleasant. —Alison Sher

NEW CHEF
Fulton Five, the romantic little Italian restaurant on Fulton Street downtown, recently hired a new chef. Brian Parkhurst is a graduate of Johnson & Wales University and has worked at Peninsula Grill, Al di La, and most recently as sous chef at Mercato. With his seasoned expertise, Parkhurst has updated the menu at Fulton Five, combining old favorites with new dishes. Might be time to stop in for a visit. —Alison Sher

RELOCATION, LOCATION, LOCATION
North Charleston's Park Circle just got a little better. As of Thurs. June 19, the North Charleston Farmers' Market is moving from Westvaco Park to the Felix C. Davis Community Center off East Montague Avenue. At its new location, the market will have expanded hours, running every Thursday from 2-6 p.m., more activities, and easier customer access. Every "Terrific Third Thursday" of the month there will also be live music and jump castles for the kids to mess around on as you pick out your weekly produce. For their opening day celebration, singer/songwriter Skip Sullins will be performing an acoustic melody of farm fresh tunes. —Alison Sher

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