Feast: Small Plates

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Basically an Oscar nomination

The Anchorage in the Village of West Greenville, 586 Perry Ave., has officially put Greenville as a restaurant destination on the map. Led by executive chef Greg McPhee, The Anchorage has been named a 2018 Semifinalist for Best New Restaurant (in the entire country) by the James Beard Foundation. “We could not be more excited for our staff with the news of our nomination,” McPhee says. “This validates all their hard work and growth over the past year. To be in such great company and bring attention not only to the restaurant but to Greenville is something we couldn’t be prouder of. We look forward to continuing to grow and provide a unique experience to our guests moving forward.” Finalists will be announced March 14, which will narrow down the field of 28 semifinalists. The winners will be announced May 7. The Anchorage is the only South Carolina restaurant to make the Best New Restaurant list for 2018, and this is the first time a Greenville restaurant has been a named a semifinalist in any category.

 

That name, though

Husk restaurant has collaborated with Blackberry Farm Brewery to offer a new, exclusive beer called Reezy Peezy, Red Bay Breezy (try to say that five times fast). The new, limited-edition beer will be available on draft at Husk restaurants in Greenville, Charleston, and Savannah. A group of Blackberry Farm and The Neighborhood Dining Group guys got together and asked chef Sean Brock which ingredient he was most excited about in the kitchen at the moment, and he said koji (fermented bean paste). Drawing inspiration from the koji, this beer was conceptualized and developed. (Now if only Brock had said Benton’s ham.) Let’s see what else these guys come up with.

 

Drumroll please…

Tacos and Tequila Festival, which was a smashing success in its inaugural year, has announced the participating restaurants and bars for its taco and cocktail contests for 2018. For the chef’s challenge we have Jorge “Papi” Barrales (Papi’s Tacos), Hector Batista (Tacos & Mas), Shane Clary (Good Life Catering), William Cribb (Willy Taco), Aaron Hobbs (Tin Lizzy’s), Melissa Plumbley (Farmhouse Tacos), and Team Bar Louie. The cocktail contest will have bartenders from Restaurant 17, Tin Lizzy’s, Sticky Fingers, Gringo’s, Encore Gastrolounge, Roost, Topside Pool Club, Bar Louie, TILT arcade bar, Wild Ace Pizza & Pub, and Willy Taco. Tickets are still available for the March 25 event at tacotequilafiesta.com.

 

Hot topic

Coffee sourcing, brewing, tasting, and the whole process have become a hot (pun intended) topic these days. Along with Ally Coffee Merchants and Due South Coffee Roasters, the Greenville County Library is offering coffee classes on a different topic each session on March 3, 10, and 17 at 10 a.m. and March 22 at 7 p.m. at a variety of locations. Topics include how coffee is grown and sourced, how a bean goes from green to dark and aromatic, how to prepare a stellar cup of joe, and the history behind it all. Email explore@greenvillelibrary.org or call 864-527-9258 to register.

 

Get your hands dirty

Definitely not for the squeamish but great for anyone wanting to know where exactly our food comes from: learn the art of whole-animal butchering at Greenbrier Farms’ upcoming Whole Hog Butcher Class, March 3, 9 a.m.-2 p.m. at 766 Hester Store Road, Easley. The hands-on class will feature Greenbrier’s pastured heritage hogs and be instructed by Culinary Institute of the Carolinas chef Patrick Wagner. In addition, guests will enjoy a farm-to-table lunch and 100 percent of the finished product. Lunch will be provided in the barn during a Q&A session. The class is $125 per person. Email Amy@greenbrierfarms.com for more information.

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