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We hope that you enjoy these short pieces about our food, wine, events, and more. If there's something that you've seen at The Establishment that you'd like to know more about, email chronicle@establishmentchs.com and let us know. Maybe you'll see it here next month!
Chef Mariya Russell joins The Establishment for 'Give Back Charleston' fundraiser, raises $10k for the CYDC
The Establishment's Executive Chef Elliott Howells welcomed Michelin Star Chef and long-time friend Mariya Russell and her husband, Garrett Russell, to prepare a six-course meal for a small audience to raise money for the Carolina Youth Development Center this week. The event was the first of four dinners that will be hosted by The Establishment to raise funds for local charities in a series they call simply "Give Back Charleston."
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A short history of great whiskey
You may be familiar with this distinction, seeing it on spirits labels in the liquor stores or on cocktail menus around your town or city. But what does it mean? And what does it say about the product inside?
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We're Pairing Italian Wines with Broad Street
Join our sommelier Brian Jarusik as he takes you through the history of the wines that we're serving tonight on Broad Street. Learn about the growers, the estates, and the flavors that we're pairing with our incredible seafood down on Broad Street in Charleston.
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How your new favorite bottle goes with every dish on our menu
Here at The Establishment we feature some of the many great wines from the region. Our cuisine lends itself to be enjoyed with many styles of wine, but Cru Beuajolais is something that can be paired with almost all of our dishes.
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Enjoy the finest local seafood and incredible bone-in steaks
This is the wildest weekend in Charleston and we're highlighting our great selection of local fish! Remember that even though we are seafood-centric restaurant we offer big, beautiful steaks every night!
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Why Different Can Be Amazing
As a wine buyer, one of the more exciting aspects of my job is consistently hunting for "THE next best thing." This involves constant research into what products are newly available to the market, including new releases from areas that are on the fringe. Best case scenario: you discover a new favorite that is a fantastic value. Here are some things I'm currently obsessed about!
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Tasting notes to some of the latest additions to our wine menu
Every single wine has a reason for being in the cellar, but here's a snapshot of our wine director's current obsessions.
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Valentine's specials run February 10th - 13th
As our reservations began to pile up for Valentine's Day, we decided to give an alternative for those who plan late: Valentine's Days! Enjoy a prix fixe menu with a complimentary glass of bubbles Monday to Thursday (February 10 - 13) leading up to (but not including) Valentine's Day. Have a fabulous meal and a wonderful experience with your special someone at The Establishment.
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The Establishment's Executive Chef Elliott Howells welcomed Michelin Star Chef and long-time friend Mariya Russell and her husband, Garrett Russell, to prepare a six-course meal for a small audience to raise money for the Carolina Youth Development Center this week. The event was the first of four dinners that will be hosted by The Establishment to raise funds for local charities in a series they call simply "Give Back Charleston."
You may be familiar with this distinction, seeing it on spirits labels in the liquor stores or on cocktail menus around your town or city. But what does it mean? And what does it say about the product inside?
Join our sommelier Brian Jarusik as he takes you through the history of the wines that we're serving tonight on Broad Street. Learn about the growers, the estates, and the flavors that we're pairing with our incredible seafood down on Broad Street in Charleston.
Here at The Establishment we feature some of the many great wines from the region. Our cuisine lends itself to be enjoyed with many styles of wine, but Cru Beuajolais is something that can be paired with almost all of our dishes.
This is the wildest weekend in Charleston and we're highlighting our great selection of local fish! Remember that even though we are seafood-centric restaurant we offer big, beautiful steaks every night!
As a wine buyer, one of the more exciting aspects of my job is consistently hunting for "THE next best thing." This involves constant research into what products are newly available to the market, including new releases from areas that are on the fringe. Best case scenario: you discover a new favorite that is a fantastic value. Here are some things I'm currently obsessed about!
Every single wine has a reason for being in the cellar, but here's a snapshot of our wine director's current obsessions.
As our reservations began to pile up for Valentine's Day, we decided to give an alternative for those who plan late: Valentine's Days! Enjoy a prix fixe menu with a complimentary glass of bubbles Monday to Thursday (February 10 - 13) leading up to (but not including) Valentine's Day. Have a fabulous meal and a wonderful experience with your special someone at The Establishment.
Chef Mariya Russell joins The Establishment for 'Give Back Charleston' fundraiser, raises $10k for the CYDC
How your new favorite bottle goes with every dish on our menu
Enjoy the finest local seafood and incredible bone-in steaks
Tasting notes to some of the latest additions to our wine menu
NOW HIRING: Join our hosting team for a great full- or part-time job with great pay, great hours, and great perks. Email your resume to jobs@establishmentchs.com today! . . . #nowhiring #restaurantjobs #fandbjobs #charleston #hosting
Available tonight only from Chef Howells: Agnolotti with braised pork, peas, and a smoked pork brodo. . . . #chseats #chsdrinks #southofbroad
It was an honor to work with Michelin Star Chef Mariya Russell this week. We raised $10k for the CYDC and had a great time doing it. . Read all about it at EstablishmentCHS.com/giveBack . . #giveback #explorecharleston #southofbroad
New to the menu tonight: Pork Belly with a lavender soubise, pea tendrils, and crispy pork skin. Served on our new plates from @lecreuset. . . . #southofbroad #chseats #peculiarpigfarm #explorecharleston
How many Michelin Stars are in Charleston? There's going to be ONE on May 9th as Chef Mariya Russell joins Chef Elliott Howells for a dinner to support the Charleston Youth Development Center. Details and registration for this SIX-COURSE EXPERIENCE with wine pairings and a cocktail hour are at EstablishmentCHS.com/events.
Want to join an incredible team and hone your skills in the kitchen? WE'RE HIRING! Send your resume to jobs@establishmentchs.com to apply as a line cook. Best pay in Charleston! . . . . #nowhiring #linecook #restaurantjobs #fandb
We've got locally caught, No. 1 Bluefin Tuna on the menu this week. Check out the preparation for tonight's dish at EstablishmentCHS.com/menu. . . . #eatlocal #localfish #tuna #bluefin #southofbroad #sustainableseafood
We've got quite a few new wines by the glass starting tonight! We'll pair your personal tastes to the perfect glass! Full menu at EstablishmentCHS.com/wine
Let's talk a minute about fresh pasta. Chef Howells has prepared a Short Rib Agnolotti with smoked king trumpet, english peas, ricotta, and a mushroom brodo. Think ravioli but more Piedmont area of Italy. Limit of two orders per person. . . . #eatallyouwant #italianfood #southofbroad #charleston #chseats
This weekend we're serving a classic country pate with gherkins, radish, and mustard. . . . #pate #countrypate #classicfrench #southofbroad #chseats #explorecharleston #charleston
The week is almost over. Relax over some incredible food and a wonderful bottle of wine. May we suggest the Tablas Creek 'Patelin de Tablas'? The Tablas Creek Vineyard Patelin de Tablas is a blend of four red Rhône varietals: Syrah, Grenache, Mourvèdre, and Counoise. Like many red wines from the Rhône Valley, it is based on the dark fruit, mineral and spice of Syrah, with the brightness and fresh acidity of Grenache, the structure and meatiness of Mourvèdre and small additions of Counoise for complexity. Full wine list at EstablishmentCHS.com/wine
A new dish from the old world: Porchetta di Testa with tonnato, gherkins, radish, mizuna, and an herb lemon vinaigrette. This is a traditional Italian pork dish that is slow cooked for over 18 hours and served as a roulade. . . . #oldworld #roulade #pork #porchetta #chseats #southofbroad #downtown
