Editor’s note: This is the final issue of Nightcap, our Charleston food-and-beverage hot sheet. While it was a fun experiment in breaking news, such as the fate of the building vacated by Jackrabbit Filly, Indigo Road’s takeover of Edmund’s Oast, and date of Volpe’s opening, the newsletter stretched thin this publication’s editorial capacities. We look forward to reviving the format in another place, at another time: Thanks for helping us take it for a test drive!
While softies are one culinary harbinger of spring in the Lowcountry, they are by no means the only one. Strawberries are too, and they are just hitting Charleston menus, weeks later than normal.
Although farmers throughout the Eastern part of the country are experiencing problems with a fungus on the strawberry plants, that wasn’t the cause of the delay here (though it is limiting some farmers production). Our colder than normal winter is what postponed the berries’ blush.
“In the Charleston area we typically see about 400-600 chill hours each winter,” says Clemson horticulture extension agent Zack Snipes, referring to the number of hours a plant is exposed to temperatures below 45 degrees Fahrenheit. “This winter, we had around 900 chill hours.”
Nevertheless, the wait is over. Last week, area farmers—including Ambrose Family Farm and Wabi Sabi—opened up u-picks and started selling berries to area restaurants. And although other areas of the country have seen price hikes for the fruit, that isn’t the case locally thus far.
“We haven’t seen too many differences in terms of pricing versus last year,” says Becca Watson, farm outreach manager for GrowFood Carolina. The food wholesaler purchased berries from five farms last week, and as the season progresses, she expects that number to increase.
“The farms we work with often have limited volume, so they get a high price return from doing direct sales in their u-pick,” she explains. “When the volume starts to come in, they’ll work with a wholesaler like us to move that additional produce.”
Local strawberries are already appearing on menus, including strawberry kolaches with cornmeal crumb at Weltons Tiny Bakeshop, macerated strawberries with whipped mascarpone, shortbread, Thai basil, and aged balsamic at Lola Rose, and a strawberry trifle with chantilly cream at Merci that includes basil-infused custard and a hint of black pepper.
Firkin Fest returns to Mount Pleasant
Firkin Fest 2024/ Photos by Ian McCullough
Firkin Fest returns to Two Blokes Brewing on Saturday, April 12. For one ticket price, beer lovers will gain access to an afternoon filled with beer from 10 local breweries, food, and live music from the Longhaulers and Damn Rights.
But first things first—what is a Firkin?
Firkin means small wooden cask and, when it comes to beer, refers to a specific style of ales that are brewed almost to the end of fermentation, then pulled and placed in a cask with sugar (or something with sugar, like fruit or molasses). The sweetness provides enough fuel for the yeast to finish fermenting and create natural carbonation.
“There are smaller bubbles in it than most beers out there that are made with forced carbonation, so it’s smoother on the finish,” says Michelle Lapp, operations manager at Two Blokes Brewing. “They’re served closer to room temperature, and it’s a traditional style that you’re likely to see anywhere in the UK.”
Firkins were a particular favorite of the late Matty Symons, co-owner of Two Blokes, who passed away suddenly in 2020. Lapp says that “Firkin Fest is a way for us to kind of keep his memory alive, keep his passions alive, and also create a community collaboration between the breweries in Charleston.”
Ten breweries are participating this year: Holy City Brewing, Frothy Beard Brewing, Tideland Brewing, Wyrd Sisters Brewing, Low Tide Brewing, Hobcaw Brewing, Holy City Brewing, Over the Horizon, Indigo Reef Brewing, and of course, host Two Blokes.
Lapp promises even more traditional non-fruited ales this year, and will be pouring Two Blokes varieties beyond the cask in the tasting room, too. Two food trucks, A-Roi Thai and The Wedge, will be cooking to make sure that guests have a variety of dishes, from pad thai and crab rangoons to chicken cutlet sandwiches and burgers, to soak up the sips.
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