Chew on This: Restaurant News

Bill Hogan/Chicago Tribune/MCT Ranier cherries will have a prime spot on the dinner table at Cypress Restaurant.

A bowl of cherries

Cypress Restaurant is participating in the 2012 Tree to Table project with Rainier cherries. The organization partners with one iconic restaurant in each U.S. state to create a menu item featuring Rainier cherries.

Executive chef Craig Deihl showcases the cherries with his house-made coppa along with herb ricotta, arugula and Saba. This is the second year that Cypress has been chosen to be part of this program.

For reservations, go to www. magnolias-blossom-cypress.com or call 727-0111.

Saving the seas

Circa 1886 restaurant will host a dinner July 23 to benefit the South Carolina Aquarium’s Sustainable Seafood Initiative, a program that promotes the use of local and sustainable seafood and encourages improvements of fishing and fish-farming methods.

Executive chef Marc Collins has put together a five-course menu with wine pairings, featuring sustainable seafood and local ingredients. The dinner starts at 6:30 p.m. at Circa 1886, 149 Wentworth St. Cost is $65, excluding gratuity and tax. Reservations are required and may be made by calling 853-7828.

For information about Circa 1886, go to www.circa1886.com. For information about the Sustainable Seafood Initiative, go to scaquarium.org/ssi.

Rising for Riesling

McCrady’s Restaurant will host its first summer Riesling dinner. This event will be hosted by James Beard Award-winning chef Paul Grieco of Hearth and Terroir restaurants in New York.

Enjoy three courses and a cheese course paired with the summer’s best Rieslings for $85, plus tax and gratuity.

A reception begins at 6:30 p.m.; dinner is served at 7:30 p.m. Call 577-0025 to reserve a seat.

Cold beer here

Ted’s Butcherblock will host its Cask Beer Night at 6 tonight.

Ted’s will tap a rare cask keg of beer and offer a variety of house-made sausages, charcuterie and more for dining.

This is a monthly event, and the menu options will change based on what is new and seasonal. This month, Ted’s will be pouring Bell’s Two Hearted Ale. Beer will be sold by the pint for $5.

No reservations are required, and beer will be sold until the cask runs out. Ted’s is at 334 East Bay St. Call 577-0094. For more about Ted’s, go to www.tedsbutcherblock.com.

Shrimp share

Shem Creek is launching a new community-supported fishery, offering fresh, local catches on a weekly or biweekly basis.

Similar to community-supported agriculture, participants receive a “fish share” instead of a “farm share.” Buy in at the beginning of the season and pay ahead, and then get a share of whatever is caught.

The fisheries usually set a specific number of pounds of product received every week, but they can’t control the type or size. Participants do pay in advance, which helps the shrimper fill his fuel tank and buy ice, but in return, the price is locked in regardless of what happens to the market price.

Check out the website at www.tarvi nseafood.com.

To honor our veterans

During July, $1 from each burger and fries purchase at Two Keys Tavern, 650-B College Park Road, Ladson, will be donated to the local chapter of Disabled American Veterans. Go to www.2keystavern.com for details.

Awards at Husk

Husk Restaurant has been named the recipient of the Carolopolis Award and the Robert N.S. and Patti Foos Whitelaw Founders Award from the Preservation Society of Charleston and the Historic Charleston Foundation, respectively.

The two organizations acknowledged the restaurant based on its preservation and renovation of 74 and 76 Queen St.

Each year, the foundation seeks to recognize organizations and individuals who made contributions in protecting Charleston’s historic buildings.

According to the foundation: “The renovation of 74 Queen St. and 76 Queen St. presented many challenges and with the support of the ownership group and the expertise of design professionals and skilled craftsmen these two unique buildings were brought back to life. The restaurant not only celebrates Southern food ways and the natural bounty of the Lowcountry, it has revitalized an underappreciated block of Queen Street.”

Tournament at TBonz

A Cornhole Tournament and Cookout will be 4-8 p.m. July 21 at TBonz, 1668 Old Towne Road in West Ashley. There is a $10 entry fee per team, and cash prizes will be awarded.

Call 556-2478 or go to www.TBonz.com for more.

Wine + Food tickets

The Ticket Launch + Benefit Party for next year’s BB&T Charleston Wine + Food Festival will be 5:30-7:30 p.m. Aug. 30 at the Charleston Harbor Resort & Marina. The event will feature some of Charleston’s best chefs representing a taste of what’s to come at the March festival, along with entertainment by The Dubplates.

Tickets for the party are $40 and are available at www.charlestonwineand food.com. Suggested dress for the event is casual summer chic.

In addition to the party, a small group of local and guest chefs will embark on an all-day fishing trip to catch some Lowcountry seafood. The fruits of this private excursion will be served to the guests at a new launch event.

The party will continue with the new Local Catch Cookout 7-10 p.m. Sept. 1 at the Charleston Harbor Resort & Marina Lookout Pavilion.

Local purveyors Clammer Dave and fisherman Mark Marhefka will be contributing to the evening’s offerings, as well. In addition, wine and beer selections will be available to complement the evening’s seafood fare.

Tickets for the Local Catch Cookout are $75 and are available online. Suggested dress for this event is casual summer chic.

A combination ticket to both events is $100, a $15 savings.

Now open

Santi’s Mexican restaurant has opened in the former Momma Brown’s location at 1471 Ben Sawyer Blvd., Mount Pleasant. Call 388-3146.

New summer menu

Med Bistro has launched its new summer menu featuring seasonal and locally sourced ingredients. The popular Prime Rib Wednesday will continue. Med Bistro is at 90 Folly Road. Call 766-0323.