Island Restaurants Participate in Charleston Restaurant Week

There’s still time to take advantage of Charleston Restaurant Week, right here on Daniel Island! From now through January 22 you can enjoy the world-renowned cuisine of the Lowcountry as a wide variety of participating restaurants offer prix fixe menus consisting of three items for one low price. Daniel Island restaurants Vespa Pizzeria and Queen Anne’s Revenge are each offering their own three-course menu featuring s a delectable choice of appetizers, entrees and desserts – all for just $20. The event is part of Restaurant Week South Carolina, sponsored by the South Carolina Hospitality Association. Charleston Restaurant Week, executed by the Charleston Restaurant Association (CRA), has become one of the most highly anticipated culinary events in the Charleston area. To view a full listing of participating restaurants, click here.

Bon Appetit!

Popular Daniel Island Restaurant Gets A Makeover

There is certainly no shortage of good places to eat on Daniel Island.  Whether you’re looking for a wood-fired pizza, fresh sushi or a juicy burger, there are plenty of diverse options. Not to be overlooked is one of the island’s long-time favorite dining destinations, Queen Anne’s Revenge, which has recently undergone some exciting changes, both in decor and its culinary offerings.

“We felt the bar had grown tired after a successful ten-year run with the same décor and furniture,” says David Howard, Owner and President of the Neighborhood Dining Group, which owns and operates Queen Anne’s Revenge.  “A few years ago, we added a landscaped deck with more of a contemporary design, and we wanted there to be more continuity in design between the deck and bar.”

While the bar got a complete makeover, the menu was also refined. The Neighborhood Dining Group also owns and manages downtown Charleston’s McCrady’s and Husk (which was recently named the Best New Restaurant in America by Bon Appetit magazine). In these establishments, James Beard award-winning Chef Sean Brock has carefully masterminded menus that emphasize local, southern ingredients.

“At Queen Anne’s Revenge, Sean plays an advisory role in seasonal menu changes, menu development and tastings,” says Howard.  “Executive Chef Brent Quiggle has been with Queen Anne’s Revenge since day one. Like many chefs he has been inspired by Sean’s passion and vision and has tapped into many of his relationships to acquire premium local and regional ingredients.”

Queen Anne’s remains committed to buying the best ingredients and the freshest seafood possible. They have listened and responded to their customers requests, offering local favorites such as Baked Oysters Rockefeller, Slow Roasted Prime Rib of Beef and Pecan Peach Chicken with Creamed Corn and Vidalia Onion Potato Puree.

Looking for something a little different this weekend?  Swing by Queen Anne’s and try out one of their weekly specials.  They also serve Sunday brunch.  Become friends with them on Facebook and keep informed about happy hour specials, live music, and more. www.facebook.com/QueenAnnesRevengeRestaurant

Jeff Davis, General Manager, recently announced a 10th anniversary special that offers Daniel Island residents and businesses 10% off your meal every time you dine through February 29, 2012. For details go to www.qarevenge.com

Buy Local at the Daniel Island Farmers’ Market

The Daniel Island Farmers’ Market is back! Be sure to stop by every Thursday from 4:00 pm to dusk throughout the summer. The market is conveniently located at a new site this year: Directly on Island Park Drive across from the Publix shopping center. A wide variety of vendors will be offering farm-fresh produce and homemade bread as well as handcrafted jewelry and children’s clothing.  Load up on sugar snap peas, green beans, vine ripe tomatoes, corn, peppers, onions and much more!  Fresh lemonade and snow cones will also be available for purchase.  For more information click on the Daniel Island POA web site.

Daniel Island Club’s Executive Chef Highlights Fresh, Local Ingredients at the Charleston Wine & Food Festival

The BB&T Charleston Wine and Food Festival comes to town this weekend, showcasing the talents of the nation’s most celebrated chefs, culinary professionals and winemakers. Among them will be the Daniel Island Club‘s very own Chef Tyler Dudley, who will be featured in two festival favorites: “Wine Around the Garden” and the “Lowcountry Gospel Brunch.” Both events highlight local chefs using local ingredients. Chef Tyler is the only chef from a local private club participating in this prestigious, nationally-acclaimed festival.

“It’s a true honor to be asked to participate in the Charleston Wine and Food Festival,” said Chef Tyler.  “This is my third year as a guest chef and I really enjoy creating menus inspired by fresh, local ingredients.”

At “Wine Around the Garden” guests will visit the national landmark, Middleton Place Plantation, where they will be joined by four featured chefs who will each prepare a lunch menu paired with a specific winery.

Chef Tyler’s menu will feature smoked salmon rillettes with local green onion and a Charleston favorite – roulade of BBQ pulled pork complimented by spicy southern slaw and Carolina BBQ jus.

“The menu is definitely French, but inspired by southern ingredients, creating an interesting pairing for the wine provided by Chapel Down,” explains Chef Tyler.

Next up is the Lowcountry Gospel Brunch where guests will be served a three-course Lowcountry–style brunch while listening to the traditional sounds of a live gospel ensemble. Ten chefs will be participating and serving their Sunday best, including local favorites such as John Ondo from Lana Bar & Restaurant and Andrew Chadwick from the Woodlands Inn.

Chef Tyler will offer a lump crab and house smoked salmon cake with aged white cheddar grits as a first course, and a braised veal short rib hash with fingerling potatoes and tasso hollandaise for the second course.  The meal will finish with a buttermilk tart served with local berry compote and a mint anglaise.

“It’s all about using local ingredients that are popular in Lowcountry that will also appeal to guests that are not from this area,” said Chef Tyler. “I like to invent a menu that provides a creative sampling of the unique cuisine that Charleston has to offer.”

For more information about the BBT Charleston Wine and Food Festival, go to charlestonwineandfood.com

Hammett’s Landing Dives Into Daniel Island

Hammett’s Landing opened on Seven Farms Drive in mid-June, and looking at its Facebook page, it seems like the restaurant just dove right into Daniel Island’s bustling community! Between Kids’ and Ladies’ Nights, Jr. Chef classes, live music, Happy Hours and nightly dinner specials, the folks at Hammett’s Landing have been busy.

Specializing in seafood and game, the new dining establishment is the brainchild of Bo and Tamra Hammett, who have both been involved in the restaurant business for years. After moving around the country for work, the couple decided it was time to pursue their dream of opening a family restaurant in the south.

“We were tired of moving places that we didn’t want to live, so when we sat down and discussed where we wanted to spend the rest of our lives….Charleston was our only choice,” said Tamra. “When we began searching for locations and found Daniel Island, we knew the community would be perfect for us, our family and our business.”

Hammett’s Landing boasts an eclectic menu ranging from fried alligator tail and crab fondue to blackened bourbon quail and lobster ravioli. Open for lunch and dinner, the restaurant takes reservations, take-out orders and catering for special events.

Do you have a Facebook page? Then become a fan of Hammett’s Landing HERE to stay updated on nightly specials and events! Also visit their website for a complete menu and hours of operation.

Buy Local! Daniel Island Farmers’ Market Open till Sept. 30

With the growing season in full bloom, the South Carolina Lowcountry is practically overflowing with delicious vegetables, herbs and beautiful flowers! And the best place to get your hands on fresh, local produce is at the Daniel Island Farmers’ Market, which is back for its second year at the Family Circle Tennis Center.

Each Thursday = through September 30, the Daniel Island Farmers Market will feature local farms, artists and vendors selling their locally grown foods and goods. Local produce will include sugar snap peas, arugula and spinach, onions, yellow squash, tomatoes, cantaloupe, watermelon and more delicious spring and summer fare! Our Local Foods will also have organic, grass-fed beef and chicken.

Capt’ Hatt’s Shrimp Market will be selling fresh Carolina shrimp and seafood, as well as their delicious fried shrimp and crab cakes. Other food vendors will be on hand selling everything from kettle corn and hot dogs to southern home cooking. Dinner is served!

Artisans will have a variety of handmade arts and crafts for sale including jewelry and iron work inspired by the work of Philip Simmons, local blacksmith and artist. Money raised from these sales will go to the Philip Simmons Foundation. This week’s Farmers’ Market comes just in time for Mother’s Day so get over there and grab mom something local and unique!

Each week the market will feature great live entertainment and in celebration of this week’s first 2010 market, the Daniel Island Hip Hoppers will perform. Also, at the Daniel Island Academy tent, kics can decorate their own personal planter and pick starter seeds of basil, cilantro and mint to add their home gardens.

Stop by the Daniel Island Farmers Market for fun, food and to support local farms, artists and businesses! More information can be found HERE.

2009 Daniel Island Farmers Market.

Daniel Island Club's Executive Chef Heads to the Charleston Wine + Food Festival This Weekend

The fifth annual Charleston Wine + Food Festival is underway this weekend in downtown Charleston, and once again Chef Tyler Dudley of the Daniel Island Club will be joining dozens of other top chefs from throughout Charleston and around the country to take part in the festivities. Tyler will be serving up some of his specialties at a Winemaker Reception on a private yacht, and will also be a featured chef at Sunday’s Lowcountry Gospel Brunch in Marion Square.

Unfortunately, both events have sold out, but Chef Tyler and his crew have agreed to take photos of the experience (and maybe even provide a recipe or two). We’ll share their story next week. Stay tuned!

With more than 40 events scheduled throughout this three-day celebration of Charleston’s culinary culture, the Charleston Wine + Food Festival has become one of the area’s top events in its short history. Although many events have sold out, there are still tickets available to the Culinary Village and Grand Tasting Tents in Marion Square, the hub of the Festival. For more information, visit charlestonwineandfood.com.

"What’s Eating Chuck" Grabs Lunch at Laura Albert’s

Sarah and Steve, the dynamic duo behind “What’s Eating Chuck”, a blog featuring video reviews of Charleston’s favorite dining spots, recently stopped by Laura Albert’s Tasteful Options on Daniel Island for a lunchtime feast.

The pair, with their camera woman Megan, dined on the Island Crab Cake Open-face Sandwich, the Fried Green Tomato Pesto Ham Sandwich, the “Catch of the Day” and a number of amazing-looking dessert treats.

Take a look below to see what they had to say about Laura Albert’s!

WEC – Laura Alberts from S. Murphy on Vimeo.

Stay in touch with Sarah and Steve to see what else they have to say about some of Charleston’s great restaurants by visiting http://chucktowneats.wordpress.com.

Labor Day Menu: Flank Steak & Melon Salsa, Grilled Peach Melba

With Labor Day less than two weeks away, people are making plans to go out on the boat, pack a picnic or play on the beach and enjoy the last days of summer. My Island Town has borrowed a couple of recipes we think would be delicious for any Labor Day plans from Chef Tyler Dudley at the Daniel Island Club.

Marinated Flank Steak with Melon Salsa

1 large cantaloupe, peeled, seeded, diced
1 medium red onion, diced
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
2 tablespoon white balsamic (or cider) vinegar
2 tablespoon extra-virgin olive oil
2 pounds flank steaks
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Toss the cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season the flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove the steaks from the heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Serve with melon salsa on top of the steak and as a relish on the side.

Grilled Peach Melba with Frozen Yogurt

3 limes (reserve 1, halved, for garnish)
3 pints fresh raspberries
1/2 cup sugar
1 pint fresh blueberries
1 pint fresh blackberries
2 large or 4 small ripe peaches, halved and pitted (skin on)
1 pint lowfat vanilla frozen yogurt (or lowfat vanilla ice cream)

Preheat a grill or broiler. While the grill is warming, zest limes, then juice them (reserve zest and juice separately). Chop enough zest to make 1 tsp. Combine 2 pints raspberries with 1/4 cup sugar in a small saucepan. Cook over medium heat until the berries start to release juices and break down. Puree in a blender, then pour through a fine-mesh strainer to remove seeds. Season to taste with lime juice and set aside. Toss together remaining raspberries, blueberries, and blackberries with remaining sugar, lime juice, and lime zest and set aside. Grill peaches and lime halves quickly, until they have grill marks and are warmed through, about 3 minutes per side. Remove from the grill.

To serve, combine a peach half with 1/2 cup frozen yogurt in the bottom of a shallow dish. Spoon equal amounts of raspberry sauce on top of frozen yogurt and finish with equal amounts of raspberries, blueberries, and blackberries. Garnish with grilled lime.

Bon Appetit!

Gospel, Grits & Great Grub!

Executive Chef Tyler Dudley of the Daniel Island Club had the privilege of participating in this year’s Charleston Food & Wine Festival, an annual event that draws tens of thousands of visitors to Charleston to celebrate the Lowcountry’s renowned culinary traditions. Chef Tyler represented the Daniel Island Club at the festival’s popular Lowcountry Gospel Brunch on Sunday, March 8, where he rubbed elbows with the likes of Bobby Flay, Marvin Woods and many other celebrity chefs who were in town for the weekend’s culinary festivities.

Chef Tyler with Celebrity Chef Marvin Woods

Eleven area chefs each prepared a mouth watering Lowcountry brunch for the event to serve to patrons, who were required to choose which chef they wanted to dine with upon purchasing their tickets. Chef Tyler’s reputation preceded him – he was one of only two of the participating chefs who sold out. His menu of corn and buttermilk spoon bread with fig marmalade, Vidalia onion and heirloom tomato pie, poached eggs with duck confit and fingerling potato hash, and banana coffee cake with chocolate chip streusel had lucky diners raving.

Daniel Island Club crew plating the first course

Vidalia Onion & Heirloom Tomato Pie

Final touches being made before serving

While they dished and dined, Chef Tyler’s patrons relaxed in downtown Charleston’s Marion Square to the sound of gospel music provided by Voices of Deliverance. With sweet harmonies in the air and incredible food on the table, Charleston was truly a “Holy City” that day.

Chef Tyler’s guests

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