NCPAC Hosts 2nd Annual Brew Haha

Are you in Charleston and looking for something to do on June 18th? Look no further, especially if you're a beer and comedy fan. The North Charleston Performing Arts Center is hosting its 2nd Annual Brew Haha and will feature a beer garden with tastings from local breweries. Comedians Jeremy McLellan and and Mike Brocki will perform shows throughout the day. Awendaw Green, known for its very popular Barn Jams, will provide live music. Home brewers are also invited to bring their craft to the tables as well! All you have to do is sign up here. 

The doors open for this fun event at 1pm and go until 6pm. Tickets are just $40 and include a souvenir tasting glass, 10 drink tickets, tickets to the comedy shows, free music, and unlimited tastings from the beer garden. VIP tickets are also available for $75 and include in addition to the above the following: early entry into the event, a Brew Haha T-shirt, access to the VIP area catered by Mellow Mushroom, specialty beers, wine and cocktail samples from Firefly. 

General admission and VIP tickets may be purchased here.

The band schedule is as follows:

First band goes on 1p-2pm 
W. Michael Freund http://www.wmichaelfreund.com/    
https://www.youtube.com/watch?v=fIGHXS52444 

Second Band goes on 2:20p-3:20p 
Muddy Kings https://www.facebook.com/muddykings  
https://www.youtube.com/watch?v=Muu4SqhsS3Y&feature=youtu.be 

Third band 3:40p-4:40 
The High Divers https://www.facebook.com/Thehighdivers 
https://www.youtube.com/watch?v=Zuq5IKHDOVw 

Forth Band 5:00-6:00PM
HoneySmoke  http://www.honeysmokeband.com/  
http://m.youtube.com/watch?v=Dus8ec85xbE   

*I will be attending and live blogging throughout the event and will be sharing the experience with you. If you would like to be interviewed for the review, please let me know.

Review - World Premiere of A Sudden Spontaneous Event, by David Lee Nelson

Last night, I hung out with one of my besties and did the art walk through several of the fabulous galleries in Charleston. We stopped by the Brown Dog Deli for a quick bite before heading over to Pure Theater for the world premier of A Sudden Spontaneous Event, written by David Lee Nelson. I indulged in a delightful Wacky Jackie Salad made with a combination of roasted corn, onion, cucumber, sprouts and goat cheese over a bed of mixed greens. Instead of the black bean cake that often comes with it, I ordered chicken instead. It was lovely. Not too much, not too little, but just a taste of tender white chicken with each bite. A slight dollop of guacamole added a nice touch to the salad, as did sides of salsa acting as dressing. My friend got a tasty Chicago Dog with a root beer served perfectly chilled in a glass bottle. After filling our bellies with healthy treats, we headed over to see the well publicized play that centers around a "hilarious and heartbreaking look at what happens when the life you thought you were leading is over in an instant."

We arrived just in time to this comfortable theater located at 477 King Street and settled into our seats. The theater is nicely arranged, with seating allowing a perfect view of the stage from any angle. The theater was jam packed, and we were full of anticipation for the opening act. As the lights dimmed, the theater quietened with everyone's gaze focused on the characters on stage. As we had no idea what to expect, what happened was indeed surprising. Co-owner of the theater and resident Director, Sharon Graci, opened the show by introducing the event and the playwright, stating, "You'll learn a lot about David Lee Nelson tonight. He writes from the heart, and you'll find tonight to be eye-opening."

Without giving away too much about what the play is actually about, suffice it to say that the main character wakes up in some type of waiting room. Confused, she is trying to figure out her whereabouts as a man waltzes in with a mohawk, sporting large tattoos, and bearing an English accent. Our first thoughts are that she's found herself awakening in a psych ward, and she's waiting for an appointment with someone referred to frequently as "her".

As the scene develops, what happens next is completely unexpected. It expounds hysterically and grabs the audience directly into the storyline. Questions are thrown around in an interview style. "How did you hear about us?" "Rate your life experience from 1-10." "Are you sure you want to rate it a 7?"

The questions are leading Carole to a self-reckoning which forces her to acknowledge areas of her life that have been challenging, making her and the audience increasingly uncomfortable as she strips off layer after layer of thick skin she has developed to protect herself from her poor decisions. After bearing her soul, the scene ends only to continue into a twisted and fateful plot that focuses on love, relationships, forgiveness, and even death.

As is common with many of Pure Theatre's productions, "A Sudden and Spontaneous Event" doesn't shy away from exposing harsh realities and exploiting emotions that we may all relate to. Dating, one night stands, the benefits of having certain friends, or being broken due to familial heartbreak are just a few of the themes that are explored. Learning how to forgive one's self before being able to ask for forgiveness from others is probably the hardest, yet most important, aspect of many of our lives. The play delves into the deepest parts of our souls and creates an intimacy with the actors that touches our psyche as well as the characters'.

Ending on a strong emotional note, the play concludes with hope for the future for two lovers who have endured more than they should have.

Cast Credits are as follows:

Liz Coralli - Carrie
Michael Smallwood - George
Brannen Daughtery - Stan
Scott Smith-Pattinson - Wilfred
Joy Vandervort-Cobb - Carole

Developed by the PURE Lab.

Time & Place

A waiting room. A bar. A house.

Tickets are $27-$30 plus fees online, and the event runs through March 26th.

Restaurant Review - Five Loaves Cafe in Downtown Charleston

Photo of Eggplant and Goat Cheese Appetizer with a Light Vinaigrette

Five Loaves Cafe, founded by Casey Glowacki and Joe Fischbein and sister to Sesame Burgers, has a couple of locations. One is in Mt Pleasant on Hwy 17, and the other is on Cannon Street in Downtown Charleston. Five Loaves' concentration is to provide local food from South Carolina agriculturalists and farmers to their tables. The restaurants are vegetarian friendly with scores of menu options available for vegetarians, vegans and those who abide by stricter diets. All breads, nuts, meats and vegetables are brought in from local growers and farms. They roast all their meats in-house and even create their own mozzerella cheese.

While making mozzarella cheese sounds like an arduous task, it really isn't. Not everyone does it as well as Five Loaves though. Taking just the right amount of milk, citric acic, rennet and heat with a dash of salt, and they have devised the perfect accessory to many of their sandwiches and dinner items. Moist and delicious, the cheese adds delicate flavor to just about anything.

On Friday evening, we decided to stop by the downtown location and grab a bite before heading to the Sotille Theater for a performance by the Charleston Symphony. Ordering an Avery Brown to sip on and a cold glass of iced tea, we perused the menu and decided to try the eggplant with goat cheese appetizer. My tablemate ordered samples of the restaurant's famous homemade soups. The tomato with crab meat is one of their most popular, followed by the baked potato soup and chicken chili. His sample this evening included the first two with a vegan artichoke to complete the trio. As we waited for their arrival, our server brought out steaming hot bread. The hot bread was a nice surprise and suitable for this time of year, with hints of pumpkin and spices dancing on our tongues.

The eggplant appetizer was delivered first, and needless to say the portions were gigantic! This alone could have been my dinner. Slices of eggplant enveloped soft and sweet goat cheese in a warm embrace. A lovely arugula salad adorned the top and added a slight peppery flavor to the sweet underbelly. Sweet tomatoes hugged the sides, and each bite contained a taste of Heaven. The goat cheese, delivered from local farms, offered a nice tart accent to the sweetness from the eggplant. Overall, the appetizer was perfect. If only that was the only item we had ordered.



The owners of Five Loaves take great pride in their recyclable efforts, and even their To Go boxes are earth friendly. Everything from the glass they use to paper products is recycled. The care they take to ensure their customers may also continue the efforts can be seen in the above photo. Each box is carefully packaged with the name and date of the item on the box. After use, the boxes may be placed into a compost along with whatever is left inside.



For dinner, we enjoyed lightly fried chicken and pork loin. Both were paired with garlic mashed potatoes and contained an arugula salad. The Chicken Palliard, pounded out and given just a pan-fried kiss, laid gently upon the potatoes. Beets were added to the salad and gave the dish a nice fragrance. The simplicity of the chicken allowed the garlic from the potatoes to infuse each bite, and a flavorful drizzle of sauce gave it an extra polish.



Photo of the Pork Loin Dinner Selection with Tarragon and Garlic Mashed Potatoes and side of Asparagus

As with the chicken, the pork medallians were cooked with a kiss and laid over garlic mashed potatoes. Atop each medallion were slices of freshly made mozzarella and a slice of tomato. Bits of tarragon (?) flakes added an aromatic background of anise with each bite. Finishing touches of arugula salad completed the well done and tender dish. We were stuffed by the end of the meal and added yet another To Go Box to our take home bag of delicious food.

If you are looking for a great meal for under $20, this is your Go To Restaurant in Charleston. They are well known for their popular lunches, homemade soups, and fat sandwiches or rollups. Freshness is never a problem at Five Loaves, and you can be satisfied knowing that they and you are supporting our local farmers.

The Floozies - A Funky Band Hits the Music Hall

Read about the band and my interview at the South Carolina Music Guide.

Top Jewelry Designers in Charleston

Every girl loves jewelry, doesn't she? I've taken a look at some of the top jewelry designers in Charleston and brought you the ins and outs of where to find them and pick up their pieces. Click here to find out where to get the hottest pieces to match your sexiest outfits! Buy one for your loved one and two for yourself.

Review - Holly Herrick's "The French Cook - Soups & Stews"

Oh, the joys of French foods! There is nothing I like better than delving into a rich French dish that arouses your senses. Close your eyes and imagine the last time you smelled the delicious scents of Coq au Vin cooking, or allowed the heady aromatics of a freshly opened bottle of Châteauneuf-du-Pape to linger on your nose before taking the first sip. Allow yourself to relish the memory of a creme brulee that passed your lips with the lightly caramelized tops melting in your mouth. The beauty of the dessert lies in the torched crust. It makes you giddy as you guide your spoon into the crust and hear the crackle when the top first breaks into the custard below. Most of all, consider the best onion soup that passed your lips. The rich aroma of the broth, made with a stock of beef or chicken, hit your nose before you laid the spoon on your tongue. The first course in a traditional three course French dinner can be the most important, as it introduces you to the style of the chef who has prepared the meal.

Holly Herrick, a local award winning travel and culture writer, has created a cookbook highlighting the wonderful soups and stews that are integral to French cooking. Her book, The French Cook - Soups & Stews, is third in a series and her seventh in total. Her background at Le Cordon Bleu in France, where she received her Diploma in Cuisine and Pastry, is apparent throughout the book. The esteemed school is well known for using hands on teaching methods using traditional techniques, and Holly's book is a fabulous example of her training. Her book, well laid out with beautiful photographs, portrays much of what a French chef would in a fine dining establishment.

The beginning of the book opens with an arrangement of equipment that any French chef (or chef want to be) should maintain - ladles, whisks, roasting pans and more. With each piece, an explanation of its importance and use offers the reader insight as to how it will be used to create the magnificent dishes within the book. After making sure you have the basics of what you need to get started, she then jumps into how to make the perfect stock. Vegetable, veal, beef, chicken, seafood and fish stocks are slowly cooked with the French mantra of "avoid waste" (or "avant tout! (before all)". In layman's terms, the recipes are laid out so that the general reader may make stocks using the same techniques that Herrick uses.

Next, the book delves into the intricacies of making complex soups. Growing upon the stocks earlier described and building the soup with layers of flavor, she takes you through each step with amazing grace and agility. Simple, yet important tips such as how to core fennel or how to remove garlic cores, help to establish the success of recreating her vision. The Aigo Bouido (Garlic Soup) requires proper garlic preparation, as it uses two whole heads of garlic. Understanding how garlic flavors influence an infused soup such as this is imperative, as leaving a green garlic core can ruin the dish and make it bitter. The Soupe au Cantaloup et au Champagne avec Prosciutto et Basilic sounds incredibly hard to make and complex. However, Holly's delicious combination of cantaloupe, champagne, prosciutto and basil is surprisingly easy to make. The creamy soup, served chilled, is wonderful with a bit of ham in the middle.



Classic bisques, stews and what might be the best French Onion Soup recipe I have encountered, are described in terms that will enhance your confidence when trying the recipes on your own. Beautiful photography by Chia Chong allows you to see how each dish should appear. Stylist Libbie Summers, also a photographer, styled the dishes into beautiful arrangements. The nice gloss of each page should help to repel slight spills, because you're going to want to keep this book close by when you're in the kitchen.

Chef's Kitchen Tour - a Culinary Tale

We had a chance to attend a Chef's Kitchen Tour and led by Hoon Calhoun. Hoon, a local resident who has grown up in the area, guided us through the Upper King Street menagerie of great eats to introduce us to the chefs that have developed a reputation for some of the best food in town. We were running late and had gotten turned around, so we met the crew at their first destination of the day, Glazed Gourmet Doughnuts.

At first sight, to look at Hoon Calhoun, you recognize one of the reasons that Charleston is considered the friendliest city in the nation. His giant smile with glistening eyes are topped with a straw hat that only serve to highlight his genial nature. As we were all parched from having marched along King Street to reach Glazed, he affably served water and coffee while introducing us to Mary Smith, manager of the store and mother of founder Allison Smith. As she begins to tell us about the origin of the shop, she offers us samples of an Apple Bacon Fritter, a Chocolate Glazed Doughnut, and an Orange Cardamom cake style doughnut with imported Belgian chocolate sprinkles dotting the top.

Amazing. As you can imagine, the fine doughnuts made with only 7 ingredients are made fresh every day. Bakers arrived between 2-2:30am to begin the long process of mixing, folding, letting the yeast dough rest, then cooking, filling and glazing the final products. Two bakers create 12 flavors each morning and use only fresh ingredients with no preservatives. It takes 4-4 1/2 hours for the doughnuts to be processed, and the store will close once the doughnuts are sold out. "We can't make any more," Smith explains. "It takes too long. Once we're out, we're out!" The sweet treats are so good that Rachel Ray requested a sample for her magazine, Every Day with Rachel Ray. The story Ms. Smith tells of how the sample gets delivered is comical, and you can see far a mother will go to protect her child's prized possessions on the New York City subways.



Saying goodbye to Mary, we traveled just down the street the The MacIntosh. Chef Jacob Huder describes how he came to work with Chef Jeremiah Bacon, one of Charleston's leading chefs and James Beard Award winner. Huder grew up in Atlanta and headed out to Yellowstone National Park after graduating from high school. Eventually, he came to Charleston and attended the Art Institute's Culinary program. Once finished, he approached Bacon at Carolina's and begged to work with him. Bacon took him on, and they have moved on to work together at various Indigo Road restaurants. Jeremiah Bacon oversees all the Indigo restaurants, while Huder is the head chef at the MacIntosh. Being that Upper King Street is a fairly new destination for high end restaurants, the MacIntosh has an impressive 3 year anniversary coming up.

Huder shows us the large round kitchen set up in a French style brigade system that was made famous by Chef Georges Auguste Escoffier in the 19th century. The garde manger, saucier, patissier, entremettier, and rotisseur chefs are arranged in a circular pattern to maintain continuity and eye contact. A well-oiled system allows the chefs to create appetizers within 5 minutes of an order, and entrees usually are ready 5-7 minutes after the appetizer has been consumed. He describes some of the more interesting items the kitchen is known for, including but not limited to, seafood dishes such as fish bologna and other seafood charcuteries. An important note is that the Indigo chefs work closely with the Sustainable Seafood Initiative, and they are focused on providing fish purchased from sustainable farms.

"Working in the restaurant industry is a lot of hard work and is a passion," say Chef Huder. "I work about 90 hours a week. We offer dinner and brunch of Sundays...and will do a 3 (course meal) for $40 during Restaurant Week." All that hard work shows, and as we leave we take a final look at the interesting decor at the MacIntosh. Le Creuset is a sponsor of the restaurant, and deep blue pots and pans line the shelves of the open kitchen. Every table is created by reclaimed doors that have been fashioned into shiny tabletops. As Hoon says, "Charleston looooooooves its doors." Yes, we do. It's an unusual setting, but it works for this restaurant.



As we head to Prohibition, Hoon makes a "surprise visit" to Jeni's Ice Cream. We all pile in and eagerly look into the bins, as he cajoles the owner to let us sample an ice cream that was made with Charleston in mind. The Sweet Cream with Run Molasses and Peanuts ice cream we were offered was a sweet concoction of caramel goodness. One small bite teased you with peanuts and creamy ice cream with just the right amount of the rum molasses. Happy to have the unscheduled tasting, we happily skipped over to meet Chef Stephen Thompson, head chef at Prohibition.

When we walk into Prohibition, we were immediately overwhelmed by the sheer cleanliness of the place. Stools sat upon tables, and everything was spotlessly clean. The scent of antibacterial cleaners hit us directly in the nose, and as we worked our way back to the kitchen window, it became apparent that this was going to be a little different from the rest. Chef Stephen Thompson appeared behind the window to greet us, and he described how his very tiny kitchen works. It's shaped like a chute. Imagine cramming 7 or 8 people into about a 10-12 foot long working space, and you start to have a clue. We learn from Thompson that he actually attended the Art Institute with Chef Huder, and they have a high regard for each other's work.



As he is talking with us, he begins pulling out ingredients that will be used to the night's special, a rabbit roulade. Cutting up an entire rabbit, he enthusiastically describes what he is doing as he filets the meat, then stuffing it with a pepper and manchego cheese. He wraps each of them up into a tightly wound cylinder and sets them in the fridge to set. As we watch the dish form, he pulls one out, rolls it in flour, dips it then into an egg wash and covers it with bread crumbs and tosses it into the fryer for a few minutes. Once it has cooked thoroughly, he proudly presents to us 7 pieces of the most succulent rabbit I've ever put in my mouth. Unknowingly, we would again get to sample this completed dish later in the evening on the Mixology Tour that would also take us to Prohibition.



The tour leads us to Callie's Biscuits, which has only been open on King Street for about 5 weeks. This restaurant boasts selling and shipping over 600,000 biscuits a year for the past 9 years. As it has grown, the owner, Carrie Morey, decided to open up a shop in the ever growing Upper King Stret location. As we squeeze into the tiny restaurant, we jostle past servers and cooks delivering mouthwatering dishes to hungry lunch patrons. Chicken biscuits were the special of the day, and huge chicken breasts filled out the biscuits that have made Morey famous. Since it was approaching the busy lunch hour, we didn't stay long, but we tasted her famous Fiery Pimento Cheese on Buttered Biscuits before heading off to enjoy lunch ourselves.



Our last stop landed us at Virginia's on King. We were taken upstairs and seated at a long table with water promptly served. The staff was a little overwhelmed, as a wedding party had arrived early and had taken over the bar. Cheers and hoots were heard downstairs, but were forgotten quickly as Hoon began regaling us with stories from the south. His candor and knowledge of foodie history was entertaining and informative, and we hardly noticed the time as our lunch was served. Broccoli infused cornbread was sent first, and as we bit into the moist morsels, we learn that they are made with cottage cheese. Cottage cheese? Although surprising, the little bites were tasty and not too sweet. If anything, they seemed a little healthier than most, and the broccoli was a refreshing variant on an old favorite. We were served Chicken and Dumplings and Shrimp and Grits family style, with each of us getting a nice taste of the hearty dishes. Hoon grinned his quirky grin as we finished our plates, and he completed his intricate stories of intrigue, gossip, and tales about the flavors of South Carolina.

All in all, this was one of the most fascinating and thoughtful tours I have been on in Charleston. Hoon couldn't have done a better job, and the tour would be fascinating for tourists and locals alike. For true foodies who enjoy a good meal and appreciate a clever chef, it's a great way to learn the planning and processes that make the dishes so complex yet tasty.

Brews Cruise in Charleston

As many of us know, Charleston is all about alcohol. We love to drink, and good beer is just one of our favorite indulgences. Fortuitously, there is the Brews Cruise that is run by a Virginia beer loving transplant, Brent Horner. Brent comes to us after having worked with a friend who runs a similar business elsewhere and has brought a wealth of knowledge about the craftmanship of beer making to our little town nestled on the sea. Running the charter bus at least 6 days a week, he's gained an in-depth appreciation of the local flavors and culture behind the independent distilleries in the Charleston area.

Settling in for the tour on Friday, we were joined by a group of gorgeous young women who were in town for a weekend bachelorette party. They climbed into the bus and giggled as they settled into their comfortable leather seats. Without a doubt, we knew immediately that this was going to be a good time. Brent let out a little snicker as he revved the engine before heading off to our first stop of the day. Chatting nonchalantly, he gave us a brief overview of the city, what the day anticipated, and let us know there was a provided cooler for beer purchases from the distilleries.



The first place we landed on this venture was Palmetto Brewery. As you walk into the brewery, the first thing you'll notice is the high bar surrounded by painted palm fronds, and a full-service tap with approximately 10 types of draught beers to sample. Brent brings our first round of Charleston Lager as we sat around a light wooden table. The hefty pour provided us a fresh start to our languid tasting, and the crisp flavor of the lager slid down nicely as we listened to Brent describe the background of Palmetto's.

Palmetto's is the oldest brewery in SC, starting in the mid-1800's until shutting down during Prohibition in 1913. It was only reopened in 1963. Ed Faulkenstein, owner and designer of the distillery, is an electrical and chemical engineer who took a fancy to making good beer reorganized the brewery to become the huge success that it is today. Under his direction, Palmetto has now produces over 7,000 barrels a year and is distributed statewide.



As we listened to Brent's dialogue, we continued sampling Hootie's Blonde, Amber Ale, an American Pale Ale and Espresso Porter. The Blonde, served locally at Hootie's recent concert, had a nice malty flavor with a fragrant aroma. Taking slow sips and letting the beer sit on the tongue, you could taste its ever-so-slight fruity flavor with a tight clean finish. The Amber Ale, one of the brewery's most popular brands, landed with a caramelly edge to the back of the throat. Smooth and simple, it led nicely to the Espresso Porter, which unexpectedly, resembled a light but sweet coffee on ice - but with an edge. Not too syrupy or heavy, the porter could easily be served with brunch on a Sunday afternoon. Interestingly, the coffee beans are provided by Charleston Coffee Roasters who are located just next door to Palmetto's.

As we readied to leave, we looked around at the artwork displayed throughout the bar area. Gil Shuler, a local graphic artist well known in the community for his work with Awendaw Green, designed many of the palm fronds and logos for differing Palmetto beers. Bright colors and intricately detailed fronds display fun tiki references while drawing your interest to what's served beneath them. Stylish and creative, you leave with a sense of playfulness after partaking of their particular style, both liquidly and in design.



We piled back on the bus and headed next to the Freehouse Brewery, located right off the Ashley River. Having only been open since December 2013, the crafted beverages have a limited supply. Bottling has just begun, with a small distribution going to places like Earth Fare or Total Wine. As we approach the small distillery, we notice it's quaint filtering system making up a large portion of the simple and understated building. The first sample we are offered is Folly's Pride, an ale made with grapefruit zest. The ale is from their summer session and glides easily down the pipes. The grapefruit has a nice back to it yet isn't overpowering.

Brent informs us of the history of Freehouse, explaining, "The name takes after old British pubs that were not owned by breweries. They were able to sell any type of beer, whereas other pubs that were owned by breweries were limited in their distribution to only the beer that was sold by the brewery." Freehouse, as the name suggests, proudly creates beer that reflects this freedom and standard. Scott Koon, the head brewer and former head brewer of Westbrook, helped to develop their organic approach. All materials used are US grown or made, including all of the tanks, hops, sugars and malts. At this time, Freehouse is the only organic distillery in Charleston.



The girls who we were touring with were enjoying their spirits while chatting on the veranda. We were able to capture a picture of the group with our chosen leader with the Ashley River as a backdrop. The owner of Freehouse tells us he's lucky to have found such a nice area to settle the brewery. The patio offers a peaceful solitude for one to meditate and consider the next season's options!



Brent gathers us together to try Grapefruit Juice Ashley, of which we taste while letting the breeze from the river kiss our warm cheeks. This brew, stronger than the last, is blended with the whole of the grapefruit instead of just the zest, and it's a bit more pungent. For myself, this proved to be a bit of a challenge. The acidic aftertaste was overwhelming. However, most everyone else seemed to enjoy it and guzzled their glasses quickly. Skipping on to the next, we tried the Green Door IPA. The hoppy nature of the IPA was exactly what I was looking for, and I happily endeavored to complete the tasting.

Again, as we finished our tour of the brewery, we took note of the brands' artwork. Crosby Jack, an art teacher and mural designer, joined with Shawn Terpak to create the brewery's first design for the initial bottling of Ashley Farmhouse Saison. The label is a linocut design showing the Ashley River from an aerial view with the organic vibe from the Freehouse code of ethics bearing proudly across the frame. The label exudes precisely what the brewers hold dear - the freedom of beer creation, the Ashley River, and old world sustainability that makes their beer so special.

We are then jettied off to the final location, Holy City Brewing, located off Dorchester Road. This place was rocking, and we all bounded happily in like puppies who found a toy into this open and popular haunt. Holy City is more than just a brewery. They are OSHA approved, licensed and ready to sell food as well. They have a large and welcoming area with plastic tables and chairs scattered around. Corn hole and other games sprinkled through the open dirt yard, and people flocked to the bar in thirsty droves. As the time was approaching 5pm, more people dropped by as their work days ended, and we were able to get a real feel for the bar's atmosphere.



At this point, we all were fending for ourselves, with some of us deciding to purchase food from the trucks. Tacos and other goodies were available, and Struggles was serving other goodies from the bar. Struggles, as can be seen from the picture, is named after one of the employee's dogs who was an inherently lazy little bugger. His laid back attitude garnered much attention, and even a veterinarian was called in to make sure he was OK. Seeing nothing wrong with the dog, the employees found it hard to name the little guy and finally settled with Struggles. As with the pup, the bar menu promises to be a little slow, but you can grab a burrito while grabbing a pint of their ecclectic crafts.



Looking around the exterior, we took notice of murals decorating the outer doors. Shawn Williams, a Beaufort artist popular for murals, designed a cityscape showing the edge of Charleston hugging the Ashley River. Hugging the doors leading into the brewery, you're taken aback by the exquisite craftmanship of intrigue and inspiration with another mural being colorfully displayed. Inside, you'll see Patch Whiskey's designs as a work of street art displayed by the bar.



While perusing the art, I decided to indulge in a jalapeno infused porter. The slight kick to the throat had a beautiful flavor, with the taste of the pepper developing as the frothy drink went down. Not too strong with just the right amount of heat, the beer was the best of the day so far for originality. The Hefeweizen, a light German style beer, had a strong banana flavor which was not indicative of ingredients in the slightest! No bananas were used to create the draught. However, the chemical process enhanced a banana and clove inspired delight. Their oatmeal stout was one of the richest, yet lightest, I have ever tasted. The sweet oaty flavor contained within the lushness of the rich brew was a nice finish for the day's tour.

Before we left, we decided to all have one last "shot" to celebrate one of the girl's upcoming nuptials, and Brent eagerly delivered 8 shots of a fresh pale ale for our consumption. Our CHEERS could be heard for blocks. Brent was an excellent host for the tour. We had a great time learning about each brewery, techniques used, local laws and other facts about the process. Each brewery was unique and offered tasty craft beer. By the time we were finished, we all felt a little more happy than before we started. Brent was prepared with snacks and water throughout the adventure, and it was a really cool way to view the city, even as locals, from another perspective.

Hootie is coming to town -

Hootie and the Blowfish host an annual event that helps to provide educational materials to local children. They offer a free family fun day on Saturday with great local musicians coming out to play at the Family Circle Cup. Check out more about the event and learn how you can help here.

Gullah Tour

I just love tours. Ghost tours, house tours, art tours - you name it. They are insanely fun to me. This week, we took the Gullah Tour with Alphonso Brown. Read about it and learn more about the Gullah history here. I'll be taking more tours soon, so check back to see what and where to go in Charleston!

Check out my review of the Hominy Grill in Charleston

We visited the Hominy Grill last week, and it was amazing! Read my review at Apartments.com here

What are your thoughts about Hominy Grill? Have you been there?

Welcome - Day 1 of The Wandering Eye

Welcome!  The Wandering Eye is a blog that will take you through popular attractions and destinations to give you the most current and up to date information about your adventures while traveling.  Topics will include dining, hotels, beaches, secluded islands, and thrilling experiences with travel partners.  Being that I live in the Number 1 Destination Spot in the world (According to Conde Nast), many of my posts will originate in the Lowcountry.  Charleston is loaded with award winning restaurants, with several of our local chefs participating and winning the James Beard Award.  Currently, Sean Brock from McCrady's is holding the honor of being one of the most outstanding chefs in the United States.

Upcoming adventures will include: a visit to the beautiful Great Smoky Mountain National Park; ziplining through leafy canopies of trees and flying in the heavens at 350 feet on a lines nearly a mile in length; whitewater rafting down the French Broad River; and attending the play Sweeney Todd, a tale of a fictional murderous fiend who was originally created for Victorian penny dreadfuls.  Sweeney Todd eventually became a film, starring Johnny Depp and Helena Bonham Carter, and directed by Tim Burton.

I hope that you enjoy my musings and insights.  I would love to hear feedback as well.  If you would like for me to visit your establishment, let me know!  The world is an open book, and I plan to read as many pages as possible.  Cheers, and thanks for reading!