Blais And Brock
We had to tell you about this one now because it should be the foodie event of the season. Richard Blais, the faux-hawked Top Chef contestant from Atlanta, is teaming up with Chef Sean Brock to create an out of this world dinner on Aug. 31 at McCrady’s. Both culinary stars love to push the envelope using fresh, seasonal ingredients and cutting-edge cooking techniques, so it seems like they’ll make a perfect pair. It will be interesting to see what Blais and Charleston’s own mad scientist whip up, but we can only expect something mind blowing. Everything else about the event is a mystery. There are still tickets left on sale, $100 for dinner, plus $50 for wine pairing. Call McCrady’s at (843) 577-0025 for more information. —Alison Sher
Sweetwater And Chicken Too!
It doesn’t have to be April 20 for you to indulge in 420 anymore. Sweetwater, the cult-classic Atlanta brewing company, has been quietly distributing to some select bars in the area. We found out one night while drinking at The Griffon, which now carries their 420 Pale Ale. Griffon owner Dan Wenz, who used to live in ATL, got hooked on Sweetwater and has been waiting for 10 years to start selling it. You can find Sweetwater at Poe’s Tavern on Sullivan’s Island and (rather appropriately) at the Mellow Mushroom. The Griffon has also added five other beers on draft: Sam Adams, Rogue Dead Guy, Purple Haze, Maudite, and $1 Griff Draughts. They’re also serving Jimmy Dengate’s fried chicken every Wednesday. It’s half the size of JD’s monstrous cluckers but just as good. —Alison Sher
Whole Foods is once again raising their standards, but this time with seafood. All frozen, fresh, canned, and smoked seafood at the health/gourmet food emporium now have to be preservative, chemical, antibiotic, and hormone free, except for mollusks. It is the strictest requirement for any farmed seafood distributor in the world. But didn’t we expect that already? According to Mt. P’s Whole Foods’ Director of Marketing Pam Fischette, Whole Foods is embarking on this endeavor not to change their product (which was already primo to begin with), but to create a demand that will change the way aquaculture around the world is sourced. Fischette says that the new guidelines will not cause an increase in price, but the article in The Washington Post by Ylan Q. Mui about the initiative says differently. We’ll have to wait and see. —Alison Sher
Seel’s On Sullivan’s?
Islanders and bargoers may have noticed a new sign hanging just below the one for Sullivan’s Island hotspot Off the Hook. The recent addition reads: “Seel’s on Sullivan’s: Fish Camp and Bar.” The bar and the restaurant have officially joined forces. Previously located in Mt. Pleasant on Long Point Road, the family-friendly Seel’s (www.seelsfishcamp.com) moved its seafood operation over to Off the Hook’s kitchen, which dabbled in various themes over the last two years — from Lowcountry and Caribbean cuisine to Mexican and back. Serving breakfast, lunch, and dinner daily, Seel’s menu offers an array of fresh local fish, shrimp, and crab baskets and platters — fried, grilled, or sautéed — along with homemade soups, salads, burgers, hot dogs, and chicken. Fish tacos are a featured new item. “We remain committed to providing fresh, local seafood at a reasonable price — the way seafood was originally served in the Carolinas,” say the proprietors. The venue’s website (www.myspace.com/offthehooksc) announces, “New kitchen name, same Off the Hook Bar.” The newly paired bar and restaurant is located in the middle of the island’s hustle-bustle at 2213-B Middle St. (843-883-5030). —T. Ballard Lesemann