Tag Archives: menu

Vegan dinner at Eli’s Table with five local chefs April 22 – tonight, Gino Castillo quartet

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Chef Brett McKee has partnered with four local chefs to offer a five course vegan dinner on Sunday, April 22. The dinner will start at 5 p.m. and will feature the amazing culinary stylings of Elaine Hursen, Cynthia Huggins, Marie McGuirk, Mickey Brennan along with Chef Brett. Eli’s is accepting advance booking only for this special event and half of the tickets have sold already. Call Eli’s Table at 843.405.5115 to make reservations.

Mickey Brennan has been in the food business since he was a child playing in his parent’s restaurant in Grand River, Ohio. His early start in the restaurant gave inspiration for college experiences ranging from Mountain Chalets in Switzerland to the premier resort in the Ozarks of Missouri. After college when he received his BA in Hotel Restaurant Management at Mercyhurst College in Erie, PA, Mickey returned to the Cleveland area to take on running his family business. It was an honor to be side-by-side with his parents and family for almost 10 years before he decided to hone in his skills by continuing his education. He earned a French Culinary degree from California Culinary Academy in San Francisco, CA in 2005. Prior to moving to San Francisco, Mickey and his wife, Caroline, had been dabbling in organics and living foods. Mickey chose to do his externship work in culinary school at Cafe Gratitude which is an all organic, vegan cafe featuring mostly raw dishes.  The inspiration from this experience and the growing desire to raise the level of health in the world are the foundation of where Mickey is today- gratefully serving his community healthy, organic, vegan and great tasting food and juice at The Sprout in Mount Pleasant.

Cynthia Huggins is a Long Island, New York native. She lives in Hanahan with her husband and daughter. She goes to The Culinary Institute of Charleston and graduates in May. Cynthia has been a vegetarian for 12 years and has been making vegan desserts for the past 5 years. She is currently working at Saffron as a Pastry Chef. She hopes to show how delicious vegan desserts can really be!

Elaine Hursen has lived in Pittsburgh by birth, DC by grad school acceptance, and Charleston by choice.  She is the Founder & Managing Director of Carolina C.A.R.E. (Community Animal Reform Education), the Volunteer Coordinator for the Charleston Marathon (benefiting the Youth Endowment for the Arts), a Board Member for the Charleston Chapter of the Penn State Alumni Association, and a Run Buddy with Louie’s Kids.  Previous work has been in the fields of psychology, nonfiction writing, and personal training, and she is a former sponsored endurance athlete. She lives on James Island with her rescued Boxer/Bully mix, Cushi.

Marie McGuirk hails from Sherman, Connecticut.  She practiced law for nearly 20 years in Massachusetts before making the move to the Lowcountry.  She is currently the Director of Education and Outreach for Lowcountry Law Office on Aging, Mental Health and Disabilities.  Ms. McGuirk is a breast cancer survivor, active triathlete, and mother of 7.  She and her husband live in Mt. Pleasant.  Ms. McGuirk learned to cook at an early age, as her maternal grandparents kept a one acre garden.  She is the owner of Picked Last for Gym, which focuses on helping families transition to a healthy life style.

Tonight, we’ve got the Gino Castillo quartet on the patio and we’ll have Oscar Rivers on the patio over the weekend. Be sure to make reservations for the patio – it fills up quickly.

Watch Chef Brett McKee demonstrate the Chianti braised short rib over cannelini bean friccassee on yesterday’s Lowcountry Live. He discusses the Italian wine pairing dinner as well as the vegan dinner.


Chef Brett McKee premieres spring menu at Eli’s Table

This week, Chef Brett McKee premiered his updated spring menu at Eli’s Table. The menu still has most of the dishes that started out on the dinner menu, but has added new seasonal additions to the menu like Panzanella salad – a Tuscan inspired salad of tomatoes, bread, cucumbers, onion and basil tossed in vinaigrette dressing.

Other offerings include some of the dinner items Brett’s guests have requested of him – including his lobster macaroni and cheese and his six layer chocolate cake with mocha butter cream icing and chocolate ganache.

Join us this weekend on the patio for the Oscar Rivers Trio on both Friday and Saturday evenings. Live music begins at 8 p.m and goes until 11 p.m. Stop in for dinner or come by for one of our amazing desserts with coffee or your favorite after dinner drink. Starting next Thursday, March 29th Gino Castillo will be featured every Thursday night at Eli’s Table. Visit our Facebook events page to RSVP and share the information with your friends, but if you want to make dinner reservations for the evening, please call the restaurant at 843-405-5115 or make your reservation on Open Table.

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Eli’s Table to feature the wines of the Malibu Family Vineyards on March 21

We’re excited to announce Chef Brett McKee will be holding a wine pairing dinner with Laurence Vuelta of Malibu Family Vineyards. Vuelta will host the evening while Chef Brett McKee showcases his culinary talents with a four course menu paired with wine from the SaddleRock Vineyard and the Semler Winery. This is a very limited seating, so make your reservations early. Call us at 843-405-5115 or make reservations online with Open Table.

If you have yet to visit Eli’s Table, you are missing out on incredible food, a relaxing atmosphere and jazz on the patio every Friday and Saturday night, weather permitting. This weekend, we will feature Duda Lucena on Friday evening.


Make your reservations now! Eli’s Table to offer dinner service next week

  The staff of Eli’s Table is happy to announce that dinner service will begin at the restaurant, starting January 17, 2012. When Eli’s Table was opened in October 2011 after Joseph’s Restaurant closed down, Eli’s kept the breakfast and lunch menu that customers of Joseph’s had come to love.

Dinner however, will be a whole new story since Joseph’s was only open for lunch and dinner. Owner Sam Mustafa planned to offer dinner service after Eli’s was up and running. After much planning – and anticipation, the dinner menu is now available and dinner service will start next week.  The menu was created by Chef Brett McKee with the help of Chef Eric Gaffin and Eli’s Executive Chef Steven Jankowski. The menu features fresh, local ingredients and offers incredible dishes sure to please every palate.

Appetizers at dinner will range in price from $7 to $12 and include Gorgonzola fondue, Prince Edward Island Mussels, and of course – local oysters featured in our Oysters Rockefeller. Entrees range in price from $14 to $24 and the dishes range from the simplicity of “old school classic spaghetti and meatballs” to the rich flavor of veal osso bucco over creamy polenta with asiago, sage and gremolata.

Dinner may start next week, but you can make your dinner reservations now! Eli’s Table reservations can be made through OpenTable.com.