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FROM BEHIND THE COUNTER:

News, Notes & Recipes

Ten Years of Ted’s?!

March 3, 2015

2015 is a year that marks a big milestone for our neighborhood butcher shop and gourmet cafe. Later this year, Ted’s Butcherblock will turn TEN years old, and we’ve decided to spend the coming months looking back at some of the unique products and events we’ve brought to Charleston during the past decade.

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Thanks for Helping Us Give Back in 2014!

January 15, 2015

Every Friday evening, we raise money and awareness for a local non-profit organization at our Friday Wine Tastings. Thanks to the participation of our customers and wine partners, a total of more than $2,600 was distributed to four local non-profits in 2014:

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We’re Taking Friday Night Dinners to a New Level

January 10, 2015

We’ve taken our Friday Night Dinners, a six-year tradition here at Ted’s, to the next level with mouthwatering $20 dinners from our new Chef, Jamey Fairchild. Friday Dinners are an opportunity for you to experience some of the premium products available in the cases at our neighborhood butcher shop, expertly prepared by our staff in the kitchen.

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January Wines: Beautiful Bordeauxs

January 2, 2015

Bordeaux has been made famous by trophy wines (at astronomical prices) from the Left and Right Banks of the region’s Gironde Estuary. But there are also many well-made, entry-level wines available from outside of these areas. This month, we’re featuring a terrific and accessible Bordeaux Blanc and Bordeaux Rouge from a multigenerational producer who believes in purity of fruit and expression of the land.

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Brining A Turkey

November 12, 2014

Over the years, we have perfected our turkey preparation, and feel that brining is essential for bringing out the flavors and maximizing the tenderness and juiciness of a turkey. Of course, buying the freshest bird you can find is also important, but this recipe is a foolproof way for getting as much flavor as possible!

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