[caption id="attachment_950" align="alignleft" width="240"] RichardBowen[/caption] It's officially pumpkin season, which means there's no shortage of opportunities to get your fill of the autumnal flavor: For the upscale eater: Peninsula Grill's Graham Dailey, a recent graduate of the chefs' media training sponsored by the Convention and Visitors Bureau, has put together a camera-ready fried oyster appetizer, topped with pumpkin jalapeño relish; he's also serving a beef filet with pumpkin succotash and grilled sea scallops with pumpkin butter. And over at Hank's Seafood, chef Frank McMahon's concocted a seared swordfish with pumpkin poached in a Vietnamese-style stock: The dish is finished with dark green pumpkinseed oil. For the down-home drinker: Pumpkin shakes are a longtime Halloween staple of fast-food chains, but the Charleston Riverdogs are boozing up the dessert with Pumpkin Saison beer from Greenville's Quest Brewing Co. The shake's on the menu for Thursday's Monster Bash at Joseph P. Riley, Jr. Park. Beer shake buyers can ornament the treat with pumpkin seeds and candy corn. The party runs from 7 p.m.-10 p.m.; tickets are $5 in advance and $10 at the door. For the cook: Southern Season this Saturday is celebrating pumpkins from 1 p.m-5 p.m. Although the grocer doesn't traffic in produce,Great Pumpkin Fall Festival-goers can put together gift baskets featuring pumpkin-flavored items. Other planned activities include pumpkin-decorating; a carved pumpkin contest (entries must be submitted by 12:30 p.m.) and spooky bingo. The bakery's also selling its which are presumably modeled after the ever-popular cronuts.