Salt Wood Company’s complete line of handcrafted wood furniture and custom pieces from reclaimed wood with natural organic finishes is available on an enhanced website. Products range from a custom bed-swing bassinet made of cypress with an all organic finish and a modern rustic bench created from heart pine with a natural finish with soy based stain and organic paste wax to rustic bowls and boxes designed from reclaimed oak wood and finished with an organic oxidation process and protected with mineral oil. On the updated site shoppers see more detailed views of the products, related product advice, detailed information on crafting processes and customer testimonials.
“We launched the new website to showcase our modern, yet rustic handcrafted furniture and make the shopping process easier for our customers,” said owner Vann Cochran. “Our team has many years of experience in the woodworking and wood finishing business and it is that expertise that translates into some amazing products.”
Formed in late 2013 by Vann Cochran, Salt Wood Co. creates one of a kind handcrafted furniture and boxes from reclaimed wood. Each piece comes with a story born out of the origin of the wood with recent pieces from a mill in upstate SC and The Vendue Inn in Charleston’s 1780 structure. Additionally, Salt Wood Co. offers many finishes from an artistic milk paint wash to oxidized mineral finishes. Salt Wood Co. has the privilege of giving wood a second chance and designing creations that can be passed on for generations.
For additional information about the company or to view the gallery, visit www.saltwoodco.com.
MUSC Children’s Hospital is presenting the Raccoon Pond Rush 10 Mile Trail Run and Relay benefitting LAF: Low Country Autism Foundation on Saturday, September 13th from 9:00 AM to 12:00 PM. This event starts and finishes at the Jericho Horse Trail, Trailhead off of Hwy 41 and is a 10 mile trail run and relay. All solo runners will run to Witherbee Ranger Station, turn around and head back to Jericho Horse Trail. This event is administered by Eagle Endurance, LLC and is a USATF sanctioned event. This event is chip timed by Play Hard Event Timing. Post race festivities include a light brunch, drinks, a toast, and awards.
Participants can sign up for:
- Solo Run
- 2 Person Relay
- 4 Person Relay
- 1 Mile Family Fun Run
To sign up, please click here.
Low Country Autism Foundation’s mission is to remove barriers and increase access to early clinical diagnosis, and treatment services, for individuals and families living with autism and related developmental disorders. For more information visit www.lafinc.org.
Hogs for the Cause, New Orleans’ annual springtime barbecue extravaganza benefiting pediatric brain cancer research, will expand to Charleston this fall with a barbecue celebration Oct. 4 at Patriot’s Point in Mount Pleasant.
Charleston based Rock-Roots band The Tarlatans will be celebrating the release of their highly anticipated EP “Good Luck” at The Charleston Music Hall with a show including Charleston favorite Steven Fiore and Volcanoes in The Kitchen on Saturday August 16th at 8 PM.
Beginning in February 2014, The Tarlatans recorded with acclaimed musician, composer, producer, Jay Clifford (Jump, Little Children) for a six-song EP. The recording features four new songs as well as updated versions of older songs including the regional radio hit, “Been Dreaming.” Clifford’s influence on The Tarlatans is similar to how most musicians feel about him, as they cite him and Jump Little Children as major influences. Says drummer Blake Shorter, ‘”Now that the process of recording the EP is over and we can actually sit back and listen to the final results, we’re so thrilled that we were able to have Jay Clifford as our producer. After working with Jay I think we all agree that the man is a musical genius, and some of the things musically that he guided us and inspired us to do worked out really well.” Lead guitar player and songwriter Ryan Williams continues, “We had a blast making the EP, working with Jay, and recording at Hello Telescope and Charleston Sound. This record is quite a step up from our self-made album a while back. We couldn’t be more proud of the EP or more excited to have a great sounding product.” In turn, Clifford was excited to be working with the band: “The Tarlatans have a sincerity in their songwriting that puts them in the same class as The Avett Brothers and The Lumineers.”
Along with G. Love, the record has been blessed by the likes of Josh Kaler (Slow Runner / Butch Walker), and string work from local heavyweights, Micah Gangwer, Peter Kiral, and Norbert Lewandowski.
Over the past two years The Tarlatans have played every type of venue, bar, and club in the Southeast and always look forward to being in their adopted hometown of Charleston for shows. Playing The Charleston Pour House with The Wild Feather, The Music Farm with Jars of Clay, and headlining The Windjammer have all been bucket list items for the band, and they are crossing another item off the list by performing their new tunes at The Charleston Music Hall.
Tickets for The Tarlatans EP Release show are available online at charlestonmusichall.com, at the Charleston Music Hall Box office, 37 John Street (Tues. – Fri. 10am – 6pm, 843-853-2252), at Monster Music and Movies or Cats Music or at the Etix Hotline: 1-800-514-3849. Tickets at the door Day Of Show will be $13.50.
Charleston Culinary Tours presents the second Fresh at the Farm Dinner of the series that will be held on August 3rd at Geechie Boy Farm on Edisto Island, SC. Chef Stephen Thompson of Prohibition and Chef Joe DiMiao of Stars Restaurant will set the scene for a true farm-to-table experience. The dinner structure is a cocktail hour and hors d’ oeuvres from 5:30 to 6:30 pm and then a family style dinner from 6:30 to 8:30 pm. Tickets are available for the August 3rd dinner at a cost of $75/person and may be purchased at www.charlestonculinarytours.com. The final dinner in the 2014 series will be held on November 2nd at Celestial Hills Farm in Huger, SC.
With years of hands-on experience in a variety of different kitchens and atmospheres, Chef Stephen Thompson has been able to really let his creativity shine at Prohibition. For Chef Thompson, the art of preparing food is more than just a job or even a passion as it’s a way of life. As classmates at the Art Institute of Charleston, Thompson and Chef Joe DiMaio and have always enjoyed a close relationship and supported one another as each worked up through Charleston’s culinary ranks. Known for innovation in the kitchen and a commitment to using fresh, locally sourced ingredients, Chef DiMaio jumped at the opportunity to co-host one of the dinners in the series.
Geechie Boy Farm proprietors Greg and Betsy Johnsman returned to the Edisto Island family farm in 2003, growing a variety of vegetables. In 2007, they acquired a 1945 gristmill and after some trial and error began producing grits and cornmeal. Greg’s commitment to traditional milling techniques has been embraced by chefs across the Lowcountry. Geechie Boy products are now served in more than 40 restaurants around South Carolina and are shipped nationwide.
Charleston Culinary Tours combine the best of Charleston history, cocktails and food with unique tours that highlight the Lowcountry. Each Charleston Culinary Tour visits several different restaurants, bars or the Farmer’s Market to combine elements of a historical tour with a culinary adventure. The food and drinks on the tours are chosen by various restaurant and bar partners and feature an array of eclectic dishes and concoctions that provide insight into Charleston’s cuisine and cocktail scene. On each tour, guests will not only have an opportunity to sample some of the Lowcountry’s finest offerings, but also to meet the owners, chefs and mixologists behind Charleston’s impressive culinary and bar innovations.
For additional information about the Fresh at the Farm Dinner Series, please visit www.charlestonculinarytours.com/fresh-at-the-farm-dinner-series.
Located at 476 1/2 King St in downtown Charleston, Callie’s Little Hot Biscuit is a small, grab & go eatery serving piping hot Callie’s award-winning biscuits, pimento cheese sandwiches, and other locally inspired breakfast and lunch treats.
“Since the beginning of this business, fans of Callie’s Biscuits have urged us to open up a little shop — ‘a hot little biscuit shop’ they would say,” said owner Carrie Morey. “476 ½ King Street has just the right character, and we’re thrilled to squeeze into all 629 square feet of it and make it a destination, albeit tiny, for biscuit lovers near and far.”
More about Callie’s Charleston Biscuits:
Carrie Morey had an early introduction to the food world courtesy of her mother, caterer extraordinaire, Callie White. Callie’s unique style of Southern fare and global flair kept her booked years in advance for everything from casual Lowcountry gatherings and chic cocktail parties to celebrity wedding receptions. The client favorite were Callie’s unique country ham biscuits. So in 2005, Carrie convinced her mother to postpone retirement and start Callie’s Charleston Biscuits, devoted biscuit fan. With seven different varieties of biscuits and retailers all over the country, Carrie never dreamed that success would taste so good – buttery good that is. Carrie has succeeded in building a business that works with balancing a growing family and can be passed down through generations. What was once a biscuit legendary in South Carolina has now become a favorite across America. Callie’s Biscuits has appeared on the NBC Today Show and The Food Network’s hit television show Unwrapped. Carrie was chosen as one of Martha Stewarts’s “Dreamers into Doers”.