As you can imagine, Holy City Sinner gets inundated with press releases and information – especially from the food and beverage community. I created the “Leftovers” series to ensure I could share as much food and bev news as possible.
- Every Saturday and Sunday, High Cotton hosts Bluegrass Brunch featuring live music from local bands, a new cocktail bar, and updated brunch menu. Saturdays feature The Cattle in the Cane, while The Bluestone Ramblers perform on Sundays. Drink and food options include: Cocktails: Sunrise Sparkler Mimosa/Bellini bar, a trio of juices (orange, pomegranate, and peach nectar) served to the table along with a half or full bottle of Cava, and the Rise & Shine yellow Bloody Mary. Food: Donut Holes with bacon, apple, & bourbon glaze; Crab Cakes Benedict with spinach, poached eggs, and creole hollandaise; and Brioche French Toast with almond streusel, Chantilly cream, berries, and bacon.
- John Lewis is teaming up with pitmaster Wyatt Dickson, for a pig pickin’ next Sunday, August 21st at Lewis Barbecue. Wyatt, who heads Picnic restaurant in Durham, will set up his smoker and offer his $11 Pig Pickin’ Plate: barbecue pulled pork, slaw, and hushpuppies. Cider expert Mattie Beason of Black Twig Cider House will be on hand to provide glasses of txotx (Spanish cider). The event runs from 11 am – 4 pm and is free to attend. –
- On Saturday, August 27th, you can take a tour from eastern China all the way to Wadmalaw Island in an afternoon session on tea and Charleston culture. Learn about the history of tea and how it ended up a staple in Holy City homes. Taste craft cocktails from the Charleston Cocktail Bandits and find out new ways to enjoy an old favorite. Tea will be provided by Charleston Tea Plantation and treats will be provided by Hamby Catering. Click here for tickets.
