Basic Kitchen celebrates local, seasonal produce
Basic Kitchen launches its third annual Salad Project, a six-week project celebrating local businesses, fresh and seasonal produce and food education, Aug. 1-Sept. 11. Basic Kitchen will partner with a new guest each week including advocates from The Green Heart Project, educators and chefs. The “salad artists” will use fresh and seasonal produce from local producers to present a weekly special. Highlights include a white shrimp and butterbean salad; a fig, farro and burrata salad and a Kabuli Chana salad.
Basic Kitchen is located at 82 Wentworth St. and open for lunch Mon.-Fri. from 11 a.m.-3 p.m. and dinner Sun.-Thurs. from 5-9 p.m. and Fri.-Sat. from 5-10 p.m.
Enjoy a ‘Baller Brunch’ at The Gin Joint
Let out your boujee side during The Gin Joint’s Baller Brunch on Sun., Aug. 7. The Baller Brunch will feature high-end cocktails using St. George Spirits single malt whiskey, terroir gin and NOLA coffee liqueur. Cocktails will pair with decadent brunch items like the Melon Baller made with melon, gold glitter, shiso and wine; crab deviled eggs; lobster salad; and foie and waffles made with pan-sear foie gras, Belgian waffles, cherry-Campari reduction and tangerine lace.
The Baller Brunch takes place at The Gin Joint on 182 East Bay St. from 12-5 p.m. No ticket entry required.
Charleston named as a top vegan-friendly city
Charleston landed on PETA’s Top 10 Vegan-Friendly Beach Towns in the U.S. for the variety of vegan dishes offered by Charleston restaurants. Some of Charleston’s go-to vegan spots on the list include Annie O’ Love’s Cookie Cafe in West Ashley as well as downtown’s Neon Tiger and Huriyali. The full list of other beach cities can be found at peta.org.
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