Basic Kitchen's Plant Based Challenge kicks off Jan. 3

With a new year upon us, Basic Kitchen and its chef, Charlie Layton, want to encourage guests to take on new year’s resolutions of clean eating and a healthy lifestyle.

For the month of January, Basic Kitchen downtown will shift its menu to offering only plant-based dishes and drinks as a commitment to whole foods, clean eating and upholding their values of seasonal produce, food education and supporting local businesses.

The Plant Based Challenge will partner with four local “tastemakers” to offer weekly specials throughout the month:

Lauren Zimmerman, dietitian at Synchronicity, Charleston Wellness Center and the
Dreamboats Campaign
Dana Bufalino, founder of Kind Roots and National Board Certified Health and
Wellness Coach
Cynthia Groseclose, chef, food artist and founder Plante Cakes
Dr. Will Bulsiewicz, local gastroenterologist and New York Times-bestselling
author

With his work at Basic Kitchen, Layton’s goal has always been about food-based education through his approachable, healthy meals. And with his recent shift to an all-vegan lifestyle, this year’s challenge has become an outlet to share his new lifestyle while maintaining his goals of sharing delicious, healthy alternatives.

Basic Kitchen is open for dinner Sun.-Thurs. from 5-9 p.m., Fri. and Sat. from 5-10 p.m., with lunch service Mon.-Fri. 11 a.m.-3 p.m. and weekend brunch from 10 a.m.-3 p.m.

For more information on the Plant Based Challenge, head to basickitchen.com.


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