CHARLESTON, S.C. — May 27, 2014 —Upscale dining with inventive fresh cooking is on the menu for the next South Carolina Aquarium Sustainable Seafood Dinner taking place at one of Charleston’s newest restaurants, Michael’s On The Alley, a classic steakhouse. The unique dinner, taking place June 10, 2014 at 6:30 p.m., pairs delicious sustainable seafood with carefully selected wines. Executive Chef Aaron Lemieux’s five-course dinner showcases the signature taste that Michael’s on the Alley is known for, all while keeping responsible preparation in mind.
• Citrus cured yellowtail snapper, charred turnips, Valencia tomato broth with Vera Vinho Verde
• Stone crab Panzanella, dried bread, red onion, sweet corn, cucumbers, basil, dijionaise with Trimbach Pinot Blanc
• Beer braised clams, cured ham, garlic, local beer with Coats & Whitney Pinot Noir
• Grouper, bacon grits, smoked peanuts, oyster mushrooms, kale chimichurri with Ernesto Catena Tahuan Malbec
• Grilled peaches, house pecan ice cream, aged balsamic with Delectus Argentum Cab
Located on the brick lined path of Hutson Alley next to Coast Bar & Grill and 39 Rue de Jean, Michael’s on the Alley sets example of what is now a prime time dining destination in Charleston’s upper King Street district. Guests can enjoy an authentic, classic steakhouse experience, while enjoying the nightlife charm of the Holy City.
Taking place June 10, 2014 at 6:30 p.m. the all-inclusive dinner will be $75 per person. Michael’s on the Alley is located on Hutson Alley at 39-E John Street, Charleston, South Carolina. Reservations can be made by calling (843) 203-3000 or by visiting www.michealsonthealley.com/reservations.
The South Carolina Aquarium’s Sustainable Seafood Initiative program coordinator Shelley Dearhart will be present to share information with guests about sustainable seafood best practices and how to make wise choices when eating out and at home. Ten percent of the proceeds will support the South Carolina Aquarium’s Sustainable Seafood Initiative.
For all media inquiries, please contact Kate Dittloff at (843) 579-8660 or email@example.com
About the Sustainable Seafood Initiative:
Designed to promote the use of local and sustainable seafood in South Carolina’s restaurants, the Sustainable Seafood Initiative helps ensure that consumers have fish for the future by teaching our partner chefs about sustainable and local seafood, assessing their menus, and encouraging consumers to dine at our partner restaurants. The Sustainable Seafood Initiative pragmatically balances the needs of the environment with the world population’s need for seafood. We believe that we can lessen the impact we have on the oceans by making wise seafood choices and encouraging improvement of fishing and fish-farming methods. The Sustainable Seafood Initiative is made possible through the generosity of sponsors, especially our Champion sponsors The Boathouse at Breach Inlet, Fleet Landing Restaurant & Bar and Hank’s Seafood Restaurant.
About Michael’s on the Alley:
Operating under hospitality group, Holy City Hospitality, Michael’s on the Alley joins noted family restaurants such as 39 Rue de Jean, Coast, Virginia’s on King, and Vincent Chicco’s to bring forth an all-in-one experience of impeccable food, service and hospitality. The philosophy of fresh, sustainable and responsible carries from kitchen to table as Executive Chef Aaron Lemieux exemplifies the Alley’s authentic steakhouse style. Located in a beautifully renovated 10,000 square feet warehouse, Michael’s hearty atmosphere pairs well amongst Charleston’s downtown appeal. Dinner is available Sun. – Thur. from 5 p.m. – 10 p.m. and Fri. – Sat. from 5 p.m. – 11 p.m. Reservations are encouraged. 843.203.3000 www.michaelsonthealley.com