Chew on This: Restaurant News

The right ingredients play a key role in making any dish come together.

The Morgan Creek Grill will now be serving breakfast daily 7-11 a.m. in the main dining room and on the porches.

It also has hired Marybeth Longona as director of events. She will oversee a calendar of live music, fall oyster roasts, bridal events, holiday and wine tasting programs. The Grill is at the Isle of Palms Marina.

Local nonprofit Lowcountry Local First declared April as Eat Local Month here in Charleston. Area residents rose to the challenge, and $32,000 in funds raised during Eat Local Month will go toward Eat Local, LLF’s sustainable agricultural initiative. The initiative is designed to grow and support local food systems by connecting local farms, producers and apprentices to the local restaurants, institutions and people with a hunger for farm fresh food and goods.

The S.C. Aquarium will participate in a Sustainable Seafood Dinner at Blu Restaurant tonight. Blu executive chef Jon Cropf will serve up a five-course meal that focuses on local, fresh and sustainable seafood and produce.

Megan Westmeyer, the aquarium’s sustainable seafood coordinator, will be on hand to talk about each course, seafood sustainability and provide tips on selecting environmentally friendly fish.

The dinner begins with a cocktail reception at 6:30 p.m. The cost is $50, not including tax or gratuity. Ten percent of the proceeds will go to support the aquarium’s Sustainable Seafood Initiative. Blu Restaurant and Bar is at the Tides on Folly Beach at 1 Center St. Reservations can be made at 588-6658.

Ted’s Butcherblock at 334 East Bay St. is hosting another Big Green Egg grill giveaway, thanks to an Egg donation from Fire House Casual Living in Mount Pleasant. Tickets are available at Ted’s; the winner will be drawn June 16 at Ted’s annual Backyard BBQ Bash, featuring beer, burgers and live music by The Bushels.

Tickets for the Big Green Egg are $5 each or 5 for $20, and all proceeds will benefit local charity Feed the Need.

Feed the Need was started by Charleston Grill’s Mickey Bakst, and strives to rally the local culinary community to help feed the hungry. Ted’s was able to donate close to $2,000 to the charity after a Big Green Egg raffle in 2011.

Call 577-0094 or go to

Chef Marc Collins at Circa 1886 debuts a new seasonal dinner menu that features the flavors of spring and fresh-picked, early summer produce. Pastry chef Scott Lovorn has revamped the sweet finishes for this menu, offering a fresh take on traditional desserts. Menu items are available a la carte, and a chef’s five-course tasting menu is offered daily for $85, $120 with wine pairings. Check out Collins’ sous vide of seasonal vegetables, sunflower seed “soil,” beet ’n’ truffle ice cream and more.

The menu is at www.circa To make a reservation, call 853-7828.

Opening Tuesday is an organic baby foods puree cafe and shop where you can find meals for the whole family. It will serve breakfast and lunch and is in the former Capriccio’s Restaurant at 1034 Chuck Dawley Blvd. in Mount Pleasant. It will be open Tuesday-Sunday. Chef de cuisine is Kelli Peterson and pastry chef is Cynthia Huggins.

Invest $250 or more in Crisis Ministries and you will receive 10 percent off every dinner at Charleston Grill in Charleston Place hotel for a year. Talk about putting your money where your mouth is. Now through June 30, support and receive your 10 percent loyalty card for use at Charleston Grill.

‘Cesca, in the former Buccaneer restaurant space at 5 Faber St. plans to open around Memorial Day weekend. Not long after, Craftsman Kitchen and Tap House plans a mid-June opening at 1 Cumberland St. A date has not been set for chef Nathan Thurston’s Stars on Upper King Street.

Kerry Gionis has announced his retirement from the Starfish Grille on Folly Road. Sunday will be his last day. The property will close and then reopen with new owners. The Grille is in the Merchants Village Shopping Center on Folly Road.

Tokyo Express serving Chinese cuisine and a Japanese hibachi grill menu is now open at 2500 Clements Ferry Road in Wando. The restaurant is open seven days a week and can be reached at 856-5070.

The Maker’s Market returns to Mixson on the first Sunday of every month from 10 a.m-4 p.m. Check out the food trucks, locally brewed beers and outdoor grilling station.