Charleston Daily is a concept in community. Its mission is to promote, assist, and celebrate in everything Charleston, South Carolina. By partnering with businesses, community leaders, volunteers and events, we are spreading the love that is Charleston.
As this city continues to grow and prosper, we want to help spread the message to all about how wonderful this community is.
Charleston is about the people, community, water, land, history, heritage and the true southern warmth it brings with each and every day.
You may have recently gone into Jack’s Cafe or past by and noticed something different. Actually, quite a few things have changed. The look, menu, art, chef, baker and the owner, but one thing has remained; the warm southern appeal of this diner situated between the College of Charleston and King Street on George.
The new owner, a former Boston man and now thirty year resident of Charleston, sat down with us for a few minutes to talk about some of the changes and how he found his way into owning Jack’s Cafe.
The first thing I learned that as a diner owner, he did not drink coffee. That broke down a major stereotype for me as I enjoyed my second cup of java. I was eager to learn of the new and exciting changes that has transformed this dining fixture that has filled the bellies of students, tourists and locals for decades.
Now open seven days a week, Jack’s serves up breakfast from open to close, lunch from 11:00 AM – 3:30 PM and fresh baked goods and ice cream treats to complete the experience.
As I looked for a traditional breakfast favorite to order, I as taken back by the Kitchen Sink Grits. I am a sucker for a unique menu item not found anywhere else. I inquired. This meal, and I say meal, includes grits, cheddar cheese, peppers, mushrooms, broccoli, sausage, bacon, ham and topped with a fried egg. Oh my, did that hit a spot.
Whether you want a hangover cure or a rich hearty meal, this is your item of choice. The top layer is the fried egg and then a healthy portion of vegetables and finally penetrating protein. The first few bites were refreshing and then the meat added that zesty kick.
The create your own omelet gives the particular customer just what they want. You select a cheese, vegetables and meat and it includes home fries or grits and bread. I did sneak a few of the potatoes. They were sauteed with just the right amount of spice.
The chef was scooped up from Homily Grill so he brings a nice resume to the table and it showed in the final product.
Overall, Jack’s Cafe provides a winning combination. Spacious seating, excellent service (especially on the refills), fantastic prices, a warm intimate diner setting and food packed with flavor and diverse range.
Throughout Charleston, there are so many wonderful galleries filled with fine art from renaissance to colonial period. Broad to Queen serve as home to some of the finest nature, portrait and modern artists from around the world. Redux and Halsey, provide a platform for young alternative artists and venues including Vendue and Grand Bohemian have created carefully crafted galleries.
Then there is the street artist movement…
Charleston’s Shepard Fairey, who shot to international fame with the infamous Hope Obama poster has defined the importance of contemporary street art and its ability to send a message to the masses. This form of art has shaped a new genre of creative thinkers who are expressing their thoughts on culture, politics, environment, community, family, love and loss.
You may not know the names Crosby Jack, Clay Woot, Kings of Charleston, Sarah Stewart or Danielle Brutto, but you need to experience their bigger than life murals.
The Avondale Outdoor Gallery is perhaps one of the most remarkable collections of street art you will find, not only in Charleston, but around the country. This eclectic mix of art provided by the generosity some of Charleston’s most uncredited artists will leave you in awe, keep you thinking and provide you with fuel for further discussion.
Located behind the Avondale shops and bars on Savannah Highway, this self-guided tour is a treat for any art lover, skater, slightly drunk and intrigued bar patron, couple or free thinker looking for an escape.
Silent Man
Let us provide you with a visual guide to help you understand the splendor and thought-provoking art you will find.
We ask you to experience this truly wonderful explosion of color and creativity; where life is the canvas and the world is its audience.
October 23, 2015
DHEC reopens shellfish harvesting area in Charleston County
COLUMBIA, S.C. – The S.C. Department of Health and Environmental Control (DHEC) has reopened a shellfish bed in Charleston County previously closed due to excessive rainfall earlier this month, the agency announced today.
“Water quality data indicate that the approved harvesting area in St. Helena Sound north to the Folly Road/Highway 171 bridge in Charleston County is suitable for harvesting,” said Mike Pearson, manager of DHEC’s Shellfish Sanitation Section.
For information on Georgetown and Horry counties’ clam and oyster harvesting areas, call DHEC’s Environmental Quality Control office at (843) 238-4378. For more information on clam and oyster harvesting areas in Beaufort County, call DHEC’s EQC office at (843) 846-1030. For more information on Charleston County clam and oyster harvesting areas, call DHEC’s EQC office at (843) 953-0150.
###
Jim Beasley
Public Information Director
beaslejc@dhec.sc.gov
803.898.7769
Original Article:
Procrastination can be our friend. I promised CharlestonDaily.net that I would write a few words, more than 500 less than 750, about the beloved oyster roasts that are ingrained in Charlestonians DNA. That was back in September a full month before the “official” start of oyster season, or is it oyster-roast season, on October 1. I use “official” loosely since one of my shellfish sources, Livingston’s Bulls Bay Seafood, tells me that the bivalves of November and later months offer a plumper and brinier mollusk for your gustatory delight.
According to Bill Livingston, that extra thirty-one days in October when the waters are cooler allow for more nutrient rich waters which oysters are constantly filtering and taking in goodies. So, I figured that if the oysters are better when the oysterman procrastinates a month, why not do likewise.
I had taken some notes and photos when I visited McClellanville, SC on a cloudy, rainy Thursday during the last week in September to learn all there is to know about oyster harvesting. Of course, trying to read my notes today is a challenge since the paper got wet in the rain and ink smudged. I know paper and pen is old fashioned, but I didn’t have any more room on my iPhone for notes or recording after taking a bunch of pictures and there was no cell service to reach the cloud, although you can see there were plenty of clouds.
Oysters are prolific little mollusks, dropping millions of eggs in a lifetime. The oysters here in South Carolina grow in clusters unlike the single shell types of the Gulf Coast or New England or the Chesapeake. The eggs will attach or set themselves to whatever solid structure they land on and start to grow. Oystermen like Livingston will farm these wild oysters by setting out surfaces for egg attachment.
You’ve heard of a “stick in in the mud”? On leased space in Bulls Bay, Livingston’s crew will stick over 1500 broomsticks in the mud at low tide to create culling sites for those oyster eggs that show up at high tide. Once attached and growing, it will be two years before the oysters are ready for harvest.
I’m getting to the procrastination part.
Shellfish harvesting has been prohibited effective October 3 due to the thousand year flood that brought tons of water and crap down the rivers to the bays where the shellfish hang out in Low Country. Here’s the news release from DHEC.
FOR IMMEDIATE RELEASE
October 3, 2015
DHEC closes numerous clam and oyster harvesting areas
COLUMBIA, S.C. – The S.C. Department of Health and Environmental Control has issued a precautionary closure of much of the state’s shellfish harvesting due to excessive rainfall, the agency announced today.
This closure affects all shellfish harvesting for the area extending from St. Helena Sound, including the Coosaw River to the mouth of and including the Bull River, then continuing north to the North Carolina state line. This closure will remain in effect until sampling results indicate that bacteria levels are suitable for shellfish harvesting to resume.
For more information on clam and oyster harvesting areas in Beaufort County, call DHEC’s Environmental Quality Control office at (843) 846-1030. For information on Georgetown and Horry counties’ clam and oyster harvesting areas, call DHEC’s EQC office at (843) 238-4378. For more information on Charleston County clam and oyster harvesting areas, call DHEC’s EQC office at (843) 953-0160.
Jim Beasley
Public Information Director
beaslejc@dhec.sc.gov
803.898.7769
Okay, so now I don’t have to write this story anymore, because there will be no oysters for oyster roasts for the next few weeks, maybe months. Instead, here’s a link to the first known use of the word “oyster” in a popular American song, Let’s Call the Whole Thing Off, back in 1937,
From the moment Crystal, Chiffon and Ronnette walked on the stage singing Little Shop of Horrors, you knew you were in for a musical medley of horror, humor, love and a strange twist. Played wonderfully by Carin Lagerberg, Maggie Saunders and Madeline Glenn Thomas, the choral arrangements of these three middle school dropouts served as a beautiful musical narration of this oddly strange story of alien domination disguised as a unique flower.
Throughout the evening, the three sidewalk dwelling singers transformed from lost teenagers to beauty queens dancing on steps, the street, the shop and for a moment in the balcony. You were even delighted to see them peak through the window of the florist shop.
The stage was designed in thirds to create the perception of three simultaneous acts flowing in perfect symmetry throughout the performance. With the florist shop as the center of attention, the city backdrop, steps, garbage and hobo’s complimented and lent more detail to the area of the city deemed “skid row”.
Early in the production, when we are introduced to Audrey 2, you could not help but feel a sense of comfort as this Muppetsesque plant warms you as it bloomed and swayed in Seymour’s hands; a soothing feeling soon to be washed away as its grew and power reached new heights.
Kent Reynolds creates the role of Seymour, the dorky backroom florist with no direction in life, with precision and accuracy with his shy awkward demeanor, nerdy attire and misguided ambitions for fame and fortune. As you watched him on stage, you cannot help but sense he stepped right off the set of Leave it to Beaver. With his Beaver Cleaver hair, glasses and subtle innocence, he took on the role and made it his own.
George Younts, took on Mr. Mushnik, the down on his luck Skid Row florist owner who is one step away from closing the shop and giving up. His sense of greed and ambition and obliviousness created a character that channeled Zero Mostel from The Producers. As we will learn in Act II, greed truly led him to a dark place.
Katie Arthur as Audrey was charming. Her inner city accent, blond wavy hair, airy personality and pretty girl with low self-esteem image created a balance for the florist shop bringing a naive beauty to Seymour and Mr. Mushnik. Her inability to get out of an abusive relationship with Orin, the dentist, added a sub-plot that would feed into the main focus of the play, Audrey II.
Pen Chance, the chameleon of the troop took on five roles during this performance including both genders. His quirky personality was expressed well with each scene he performed in and it was clear he was having fun playing a series of side bar characters. A little nitric oxide inhalation as Orin helped bring humor to the role of the abusive dentist.
The center of the play was Audrey II, played remarkably by puppeteer and actor, Josh Harris and Nathan Burke. As a bluesy singing plant with a thirst for human blood and flesh, Audrey II was a showstopper. As he grew, his presence became more and more prominent. The audience became closer to the sinister plot and soon learned the true plan. With his playful harmonies, whiny calls for “feed me” and deviant behavior, Audrey II manifested a love/hate relationship with the audience.
In the end, you feel a sense of horror, relief, justice, uncertainty and just all around fun. With that combination, director Marybeth Clark and the entire collection of players, musicians and stage hands create a wonderful night at the theater.
Remember Charleston, if you take anything away from Dock Street’s performance, “Don’t Feed The Plants” and most importantly see this production.
How often do we wake up or find that mid day slump and we just crave some good old fashioned sweets. We are of course in Charleston, so any old sweets will not do. It is critical that we put some serious thought into the right delicacy for the right moment.
We have become home to some of the most beloved pastry chefs around. Some don the kitchens of our high class restaurants and others have found a nest to enchant our taste buds with sweetness.
Here is our guide to some of the best bakery/pastry shops in the Charleston area.
Luckhaus & Brubaker Sweets and Treats – 1939 Maybank Highway, James Island, SC – You will immediately be swept away by the life-size chocolate sculptures throughout the store and decadent smells. You much indulge in one or more of the truffles (mocha, baileys, key lime) and a homemade cake (each slice is meant for sharing). If you have that special puppy at home, pick up a doggie treat.
Wildflour Pastry – 73 Spring Street, Charleston, SC / 1750 Savannah Highway, West Ashley, SC – If you are lucky enough to get a homemade cookie (Oatmeal walnut cranberry is heavenly) or key lime pie, you will be in seventh heaven. They muffins with cream cheese topping, brownies and amazing coffee drinks are why the neighbors keep coming back. The savory pesto, mozzarella and sun-dried tomato turnover is a repeat favorite of ours. They have some yummy puppy snacks as well.
Sugar Bakeshop– 59 1/2 Cannon Street, Charleston, SC – Cupcakes, tarts, cookies, muffins or pies: This place is just adorable and the owners are just as sweet at the edibles.
Kaminsky’s Desserts and Bar – 78 North Market Street, Charleston, SC – What can you say, homemade pies, steamers, Baileys, Kahlua, tea and pie right in the heart of Market Street. This is a romantic, family or people watching hotspot for late at night after a hearty meal and long walk by Waterfront Park.
Mudd Pie Girl Bakery – North Charleston (Customized Bakery Needs) – If you need the perfect wedding cake, this is your baker. At the ripe young age of 4 or 5, she knew what she wanted to do and she does it so well. If you need a customized and incredible catering need met, look no further.
Cafe Framboise – 159 Market Street, Charleston, SC – The French know pastries and crepes. This team will knock your socks off for breakfast, lunch and dessert. Their selection is tremendous and each item is made with love. Try the fruit tart, quiche and sweet crepes.
Carmella’s Dessert Bar – 198 East Bay Street, Charleston, SC – If you want a fine glass of wine, a scoop of homemade ice cream, a large delicious piece of cake or muffin, an espresso martini, chocolate covered strawberries or hot cocoa while you people watch on East Bay, make your way to Carmella’s.
Take some time to review the menus and look at some pictures to whet you appetite. Then make some plans to get on a sailboat and head to the island of sweet dreams.
What can you say about Charleston Waterfront Park. So many wonderful things.
It is like frolicking through Wonderland or skipping through OZ.
Maybe I am laying this on a bit too thick. Ok, I will scale back a bit.
Each day hundred of people flock to the park for a job, picnic, nap, swing with someone you love, fishing off the pier, practice gymnastics, walking the dogs, watching sailboats in the harbor, taking pictures, posing for pictures, dancing in the fountain or just people watching. It is a flourishing strip of palmetto trees, green grass, harbor winds and comforting thoughts.
For those that take pride in this scenic haven or those that have yet to experience its beauty, here are a few things you may not know about Charleston Waterfront Park:
1. Beautiful view of the harbor. Whether you just want to lay on a blanket with someone you love and watch the sailboats or have a family picnic, the view in perfect. There are several blocks of green grassy pasture to plot your butt down on or benches by the Pinapple Fountain and dirt path. Maybe even take a swing on the pier.
2. A giant pineapple fountain. If I need to say more, you should stop reading. This iconic fountain is the fabric of our community. It is a symbol of Southern innocence and tradition. With a backdrop of palmetto trees, blue skies and harbor waters, this fountain has posed for many pictures in its day.
3. Free city operated art gallery. See we even toss in a little culture. This two floor city owned and operated galleries offers exhibit from sculpture to photography to paintings that change on a regular basis. If you have only visited once or twice, take a walk through next time you are at the park.
4. A fountain for the kids to run in and get wet. Fun Fun Fun especially in the heat of the summer. Don’t get scared in October when the water turns pink. That is in respect for breast cancer awareness.
5. A pier with swings. What can be more romantic than that. A cool breeze and someone you care about in your arms. This is a great activity for right after a downtown dinner as the sun is setting.
6. You can fish off the pier. Lots of options there. Don’t forget, you need a permit.
7. Great people watching. Lots of photography sessions, runners, walkers, kids and even a few silly things.
8. Free WiFi. I said it. FREE WiFi. Grab it now.
9. Dirt path for bikers, runners, walkers, strollers and pets.
There you have it. The top reasons to enjoy Waterfront Park in downtown Charleston. Some of you may have already been aware while others may have learned a thing or two. Either way, I hope we kindled a fire and get you to spend a nice fall day or evening by the water.
If you get to 167 Raw early enough or stay late enough, you will see the owners biking to and from work. As you enter this tiny diamond in the rough across the street from Harris Teeter on East Bay Street, you will see what appears to be a fish market and raw bar with large fresh oysters, daily fish and shell fish options for home consumption.
If you are dining in, ease into one of the tables, sit across from the chefs in the kitchen or chat up the bartenders behind the bar and kick back with a good craft beer or glass of wine and enjoy a memorable seafood experience.
This heavenly seafood place will rock your world. Charleston is the sister location to 167 Raw located on Nantucket Island.
First, we want to dive in and let you know they offer a lobster roll. Yes fresh lobster roll and wow is a word to describe this must have. This single item will highlight your experience and linger with you long after you exit the building and enjoy the rest of your evening. The plentiful portion is worth sharing and we encourage it.
ceviche
The ceviche was one of the finest I have ever encountered from coast to coast. Served with warm homemade chips that are thick and light and just the right seasoning made this the perfect combination to start your dining experience.
The Ahi Poke and Pork tacos were ridiculously good. Savory and bursting in flavor.
Whether you chose those or others among the other decadent selections, you will be overwhelmed with three aspects:
The healthy portion of fresh protein ingredients
Carefully selected toppings to compliment the taco and offer the biggest win on the palate
The freshness of the seafood will scream with pleasure into your mouth
This also has a true coastal Charleston feel. Take a fresh seafood market, a bit of trendy hipster staff, a rugged bartender with a hint of a beard, employees with warm smiles that truly care about their customers and enticing seafood that will quickly make you a regular and there you have 167 Raw.
Smoked Turkey – Oh my. Smokey, flavorful and lingering
Brisket – Top notch and added to the collards
Pulled pork…mmmm mmmm good.
Folks, we got a lot of BBQ here in Charleston.
Let’s just say, it is a way of life.
Some do it well, some do it ok. Some make it fancy and some just like to get their hands dirty.
Swig and Swine, my friends, puts the upscale in BBQ and still makes you feel like you are at home.
From a process that starts long before the sun rises in the sky until the first customer for lunch, this is a way of life for a team that prides itself on great food and great customer service.
We will start with the fine selection of homemade BBQ sauces: White based, vinegar based, mustard based, red…They will meet all your finicky needs.
Salads. Yes they have salads. Make sure you add $3 for some of the great meat.
The veggies are not mixed in, but portioned throughout the plate. You have to do some mixing if you want the diversity to hit your taste buds.
The decor is funky fun. That is all I am saying. Funky fun. From a old gutted out general store to a roadside gas station, there is a feel of Southern warmth inside.
The staff. They love their jobs. You can just tell in their swagger.
When you walk in, the smell will hit you like a brick house. I know, some of you got that song stuck in your head now.
Make sure you ask for a sample if you are just not sure. They will wrangle it up for you.
Sides…Mac and Cheese, Collards and Hash…Oh Yeah!!!! Oh Oh Oh Yeah!!!
Of course, there is a bar. A small bar, but a fine bar. To compliment the enticing food are some great cocktails and craft beer.
Thai and sushi are becoming a very common part of the Charleston food portfolio. It is now beginning to be easier to differentiate the quality of the cuisine. Thai Elephants Restaurant is nicely hidden just off of Folly Road between Walgreens and Sonic. What a combination.
The first impressive thing as you enter the restaurant are the tables. Wooden hand carved sculptures under the glass table provide an authentic and unique setting. It is a truly masterful site with tremendous attention and detail placed into each tabletop.
It is a small place so if busy, don’t be afraid to sit by the sushi bar. The sushi bar is a comfortable “L” shaped seating area with an intimate view of the sushi chef. It is very comfortable and easy to have a conversation. We thoroughly enjoyed it. Plus we got the first hand smells from the kitchen and sushi preparation station. For some that is a big deciding factor.
The spring rolls were very light and mouthwatering. You get two cut in half so it very sharable and a good way to start the evening.
The sushi is excellent. Very tight rolls with a rich fresh ingredients. There are a number of traditional and specialty combinations of sushi, nagiri and sashimi.
Coconut Curry Soup
I had the coconut basil soup. It was not what I had expected. There was more of a lemongrass taste so the sweetness of coconut was minimized. Yet, I still thoroughly enjoyed the taste which blended sweet, tangy and a tiny bit of spice. If you are expecting the same sweet taste as the coconut soup as Basils, don’t get this, but if you want a good strong soup, this is well prepared.
The staff is very very friendly and constantly smiling. It was almost infectious how genuinely happy each member of the staff was and how much they went out of their way to assist. During our entire dining experience, they let us set the paced. If you want a casual night out with good long conversation, this is a great place where you will not feel rushed.
This is one of the better thai and sushi choices in Charleston and we strongly recommend.
by 
The create your own omelet gives the particular customer just what they want. You select a cheese, vegetables and meat and it includes home fries or grits and bread. I did sneak a few of the potatoes. They were sauteed with just the right amount of spice.
