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Leftovers: Tidbits from the Food & Bev Community (2/22/16)



  1. leftoverssToday, Mex 1 Coastal Cantina will host a “National Margarita Day” celebration featuring half-price margaritas. The discounts will be available from 11 am to 11 pm. 

  2. Tippleman’s is hosting a cocktail recipe competition, which will result in one local Charleston food and beverage professional being offered a scholarship to attend the inaugural BevCon Charleston. Current area bartenders and other local food/bev professionals can enter to win submitting a short application and an original cocktail recipe using Tippleman’s products. The winner will receive an All-Access Pass (a $500 value) to BevCon. Deadline is February 29th. Details and entry form can be found at

  3. East Bay Street newcomer 5Church Charleston has launched a new late night food menu, which will be available every Friday and Saturday from 11 pm – 1 am. Options include the Lamb Burger with gorgonzola fondue and red onion marmalade; Crispy Szechuan Pork Belly; Jerk Chicken Lettuce Wraps; and Cheese & Charcuterie plates.

  4. On Thursday, February 25th, Chef Chris Stewart from The Glass Onion will offer a cooking class at Southern Season Charleston starting at 6 pm. He will share some of his restaurant’s most dishes – Chicken Liver Mousse, Shrimp with Sausage Gravy over Grits, and the “Damn Good” Chocolate Pudding. The class costs $35 per person. To reserve a space, click here.

  5. The team behind Atlanta’s Kimball House will be taking over The Bower at Edmund’s Oast on Saturday, March 5th starting at 5:30 pm. The evening will include a special cocktail menu, an à la carte oyster bar, and additional bites. Get more info here.
  6. Caviar & Bananas has added some new offerings to its prepared food case. Available for pick-up, dine-in or delivery downtown, the new entrées include Grilled Herb Turkey Burgers, Pecan Crusted Chicken Cutlets, Roasted Chicken Pot Pies, Salmon Pesto Cakes,Crispy Crab Cakes with citrus tartar sauce, Thai Noodle Salad, Hearts of Palm Cakes, Quinoa Veggie Cakes, Artichoke Peas & Pesto Pasta, Farro Salad with roasted sweet potatoes, Lemon & Feta Orzo, and Southwestern Stuffed Peppers.

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