Chew on This

New eats on way

The former McCaffrey' s Pub and Restaurant on Daniel Island soon will become home to a new casual eatery. Owners Katherine and Julio Quinonez, Mary and Paul Cronin and Beth and Kevin Pashke are still brainstorming names for their new enterprise.

On the menu? Wings, burgers, pub grub and Italian specialties. A liquor license is pending and a projected opening date is between Dec. 1-15.

Stone on tap

Laura Alberts Tasteful Options at 891 Island Park Dr., Daniel Island, is hosting a beer dinner at 6:30 p.m. today with a bottomless pour of Stone Levitation draft.

The four-course dinner by executive chef Matt Brigham begins at 7 p.m. The cost is $45 plus tax and gratuity. Reservations required; call 881-4711.

Thanksgiving eats

Charleston's finest restaurants are preparing classics for Thanksgiving Day and then some.

Tristan Restaurant at 55 Market St. will feature a three-course set menu for $50 per person. The choices are varied and creative. To reserve, call 534-2155.

Blu Restaurant and Bar on Folly Beach will offer a Thanksgiving buffet from noon-5 p.m. Kids under 4 eat free. Along with all the traditional fare, chef Jonathan Hagins plans a carving board for all you meat-eaters. For reservations, call 588-6658 or visit www.blufollybeach.com. Blu is at 1 Center St. in the Holiday Inn.

Bourbon and beer

The popular craft beer dinners at Ted's Butcherblock take a new twist in November. Four bourbon-inspired courses will be paired with craft beers. The cost is $30 and includes food and beer tastings.

This event takes place at 7:15-9 p.m. today at Ted's, 334 East Bay St. The menu is available online at www.tedsbutcherblock.com/news/. Make a reservation at 577-0094.

Fais do-do

Brett McKee, chef and owner of Oak Steakhouse will rule over The Krewe of Charleston as king in our city's first ever Mardi Gras Pageant.

Chef Steve Meaux, owner of Cherie's Specialty Meats, will serve the court as bishop, and Donnie Bulliard of The Cajun Kitchen is captain of the Krewe.

Join the royal party at 7 p.m. Friday at The Cajun Kitchen at 1826 Belgrade Ave. for a meal fit for the Queen and her court.

All three chefs/rulers will be there to cook and pair each course with Italian and French wines.

Tickets are $100 and can be purchased at Oak Steakhouse, The Cajun Kitchen, and Cherie's Specialty Meats; by visiting the Web site, www.kreweofcharleston.net; or calling 437-1519.

Ted's got your back

It's turkey time at Ted's Butcherblock this month. Ted's is taking orders for holiday turkeys and is offering two varieties: all-natural Bell & Evans turkey ($2.59 lb. under 20 lbs.; $2.89 over 20 lbs.) and fresh S.C. Upstate Farmer's Alliance turkey ($4.50/lb.).

Ted's will brine and/or cook the turkey for an additional fee, and advance notice is required. The store also is offering a special Thanksgiving Day Menu, available for pick-up on Nov. 24-25. Orders must be placed by 5 p.m. Nov. 19. Visit www.tedsbutcherblock.com.

New Tristan chefs

Chef Nate Whiting can now call his kitchen complete with the promotion of Tristan chef Jack Childress to sous chef and the addition of Jesse Sutton, former sous chef at The Dining Room at Woodlands, to his team.

Annual Harvest Fare

The second annual Charleston Farmers Market Harvest Fare is 9:30 a.m.-1 p.m. Saturday. Market vendors and Charleston chefs will conduct a series of cooking demonstrations hosted by John LaVerne of Culinary Tours of Charleston.

Beginning at 9:30 a.m. and running on the hour, this free event will feature chef Nathan Albertson of Melt; chef Craig Deihl of Cypress along with Fields Farms organic produce; chef Mike Lata of FIG and Lee Burbage, organic herb vendor; and chef Ryan Kacenjar of The Swamp Fox.

Asian stars rising

Sake House, a sushi and steak restaurant, is under construction at The Shoppes at Centre Pointe (Phase II) near the Tanger Outlet Mall.

Now, there are four

Five Guys Burgers and Fries are completing the construction of their fourth Lowcountry location near the Tanger Outlet Mall on Centre Pointe Drive.

Five Stars for a Day

On Nov. 18, the staff of The Sanctuary at Kiawah Island Golf Resort, the resort's Mobil Five Star/AAA Five Diamond hotel, will work their magic at Charleston's Ronald McDonald House to turn this 'home away from home' for families of seriously ill children into a Five Star Hotel for a day. The hotel staff, including its award-winning chefs, spa employees, naturalists, and other staff will provide breakfast, lunch, dinner and a dessert spread, massages, facials, manicures, entertainment, as well as amenities from The Sanctuary for each room.

Visit www.RMHCharleston.org or call 843-723- 7957

Red sauce nation

New on Kiawah Island at Freshfields Village is La Tela Pizzeria at 133 Village Green Lane. La Tela is a family affair with Edward Rinaldi as executive chef, Frank Rinaldi as chef de cuisine, Angela Rinaldi as general manager and Rachel Rinaldi as assistant manager. On the menu, pizza and Neapolitan specialties.

New owners Bobby and Carol Newman have taken over the former Lombardi's Restaurant at 979 Harbor View Road on James Island and plan to operate La Tabella, an Italian-inspired pasta and steak and chop establishment. Renovations are under way. An opening date has not been released.

Mmmm ... bourbon

Tonight, the Palmetto Cafe will be doing a bourbon tasting. The 6 small batch bourbons are Pappy Van Winkle (20 years old), Bookers, Woodford Reserve, Basil Hayde, 1792 and Parkers Heritage Reserve (27 years old). Tickets are $30 plus tax and the event starts at 6 p.m.For tickets please call the Charleston Place Hotel at 722-4900 and ask to be connected to the Thoroughbred Club. Event is hosted by the Thoroughbred Club. The Palmetto Cafe is at 205 Meeting St.

Artisan Meat Share correction

The phone number for Craig Deihl's Artisan Meat Share is 937-4012 ext 265. The meat will be available for pickup at Cypress.