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Basic Kitchen Teams Up With Local Oyster Company for a Courtyard Raw Bar

Look for the Red Balloon

Cyrus Buffum of Seaborne Oyster Co.
Seaborne Oyster Co. [Official]
Erin Perkins is the editor of Eater Carolinas.

HARLESTON VILLAGE — Wentworth Street restaurant Basic Kitchen will team up with local purveyor Seaborn Oyster Co. to provide a pop-up raw bar in the luscious courtyard every Thursday, from 5:30 p.m. to 8 p.m. Titled the Red Balloon, the event follows the tradition of the mid-1800s New York oyster cellars being advertised with “the glow of a large, red balloon hung above and lit by a candle.” The first pop-up will be on Thursday, October 25, with $3 oysters.

NOMO — On Thursday, October 25, Butcher & Bee hosts a dinner with critically acclaimed guest chef Daniel Eddy of Walnut Street Cafe in Philadelphia. Eddy will draw inspiration from his childhood in Nicaragua and share traditional dishes using Lowcountry ingredients. Dinner will be served a la carte.

NOMO — Butcher & Bee and Edmund’s Oast come together to raise money for hurricane relief. On Monday, October 29, Butcher & Bee sous chef Stephen Wine, who is from Wilmington, called on chefs from his hometown to cook. Chefs James Doss (Rx Restaurant and Bar), Dean Neff (PinPoint Restaurant), Keith Rhodes (Catch), and Tripp Engel (Circa Restaurant Group) will be in town for the evening. The event starts at the Bower with light bites at 4:30 p.m. and then guests are encouraged to make a reservation for dinner at Butcher & Bee.