Membership Kickoff Event
Join us for our 2020 Member Kickoff Event featuring a keynote presentation by Rachel Bozsik, a specialty cocktail demonstration by Charleston’s favorite bartenders, the Cocktail Bandits, and breakfast biscuits served by Carrie Morey, Founder of Callie’s Hot Little Biscuits — all sponsored by CEO of local recruitment agency Catch Talent, Christina Lock.
Ticket link below:
Trappy Hour: Winter Edition
The awarding winning live hip hop event is back and even Trappier. Meet us at The Royal American on December 1st for the Winter edition of Charleston’s favorite Sunday night party.
Trappy Hour features performances by local artists with 75% of the music played throughout the night coming from Charleston independent artists. Doors Open at 8PM.
Enjoy delicious Espolòn Tequila cocktails all night! #GentleLadySips
Pour & Pair: Sherry
In the Lowcountry, there’s always time for barbecue. Smoked meats and grilled veggies are a large part of Southern cuisine. Since Jerez, the home of Sherry, is located in the southern region of Spain, we were feeling the southern connection.
Upon our initial sip of Palo Cortado, we notice subtle nutty and buttery notes, followed by a bright but dry finish. Perfect sips for a light afternoon lunch. We prepared our version of Southern BBQ chicken. We oven baked chicken wings in a homemade hot honey mustard sauce. The sweet and spicy sauce was complimented by a refreshing spring salad lightly dressed with a lemon vinaigrette. To accompany our light lunch, we sipped on chilled Palo Cortado Peninsula Dry Sherry.
Recipe Below:
Hot Honey Mustard Chicken Wings
6 chicken wings
Teaspoon of salt, pepper, curry, paprika, garlic powder
Tablespoon of Olive Oil
1 cup of Hot Honey Mustard sauce
Preheat over to 375. Season chicken with salt, pepper, curry, paprika, garlic powder. Add olive to baking dish, then place chicken. Baked for 35 minutes. Take chicken out of the oven. Flip the chicken over then pour hot honey mustard sauce over the chicken. Place baking dish back into the oven for 15 minutes. Let chicken rest for 3 minutes before serving.
Salad
2 cups of Mixed greens
1 cup of diced Roma tomatoes
1 cup of thinly sliced cucumber
1/2 of Chopped onion
Teaspoon of salt
Teaspoon of pepper
2 tbsp of Olive Oil
In a large bowl mix lettuce, tomatoes, onions and cucumber. Add salt, pepper and olive oil. Gently stir mixture. Chill until served.
#SherryWeek
https://www.sherry.wine/
