Bourbon dinner

Steven Lusby, chef at 82 Queen, will host a bourbon dinner using the Jim Beam family of bourbons at 6:30 p.m. June 28.

Tickets are $79 in advance and $99 the day; the price excludes tax and gratuity. This dinner is restricted to 40 guests.

Contact Stefanie Charles at 723-7591 or SCharles@82Queen.com for more information.

82 Queen is at 82 Queen St. Look for another special summer dinner in July.

Local spin on cocktails

This month, the Glass Onion restaurant will unveil its new cocktail menu, which puts more emphasis on smaller, Southern distilleries.

The West Ashley restaurant at 1219 Savannah Highway will offer Cardinal Gin from North Carolina, Cathead Vodka from Mississippi and Whisper Creek Tennessee Sipping Cream, to name a few.

Guests can choose from such classic cocktails as the Aviation or Vesper, but the Glass Onion’s own classic, the Blenheim mint julep, will still be available.

The event will use small-batch mixers such as Charleston’s own Jack Rudy line and artisanal bitters whenever possible.

The full cocktail menu can be found at www.ilovethe glassonion.com.

New spirits in town

High Wire Distilling is the latest distillery on the scene, moving into a space next door to Butcher & Bee.

Using a German-made copper still, trained chef Scott Blackwell and his wife, Ann, will produce a distinctive line of small batch spirits including gins, rums, whiskeys and vodkas. As Scott Blackwell is a Culinary Institute of America graduate and a former baker, a main focus for the company will be on local, unique flavors.

The distillery, which will open to the public in mid-July, will offer tours and tastings 11 a.m.-5 p.m. Wednesday through Saturday. The space will feature a chef’s apothecary area, where new flavors and experimental products can be tested, and will be available for private events.

For more information, go to www.highwiredistilling.com.

Baker’s dozen

The fifth annual Piggly Wiggly Little Chef, Big Chef Competition will take place June 13 at the S.C. Aquarium.

The culinary competition raises funds for Louie’s Kids, a national nonprofit that helps treat childhood obesity as well as helps kids live a healthier more productive life in programs such as RunBuddies.

Event attendees will have a chance to taste all 13 collaborative creations and vote for their favorite Big Chef, Little Chef duo.

This year’s event features an all-star chef line up sure to leave your mouth watering, including last year’s winner Nico Romo. Other participants include Marc Collins, Cary Zapatka, Craig Deihl, John Zucker, Ben Berryhill, John Ondo, Michelle Weaver, Ken Vedrinski, Jeremiah Bacon, Forest Parker, Kevin Johnson and Nate Whiting.

Tickets are available for $65 in advance or $75 the day of, and include beer provided by Southern Eagle and Palmetto Brewery, and wine. Advance tickets can be purchased at all Charleston area Piggly Wiggly stores or online at Louieskids.org. Purchasing tickets early is strongly encouraged, as space is limited and this event sells out.

New chef at Sanctuary

The Kiawah Island Golf Resort has selected Brendon Bashford as executive chef at The Sanctuary.

Bashford joins the Kiawah team from Boston, where he recently served as the executive chef charged with opening the Fairmont Battery Wharf. Originally from Brisbane, Australia, Bashford has traveled the world working within the Fairmont Hotels & Resorts family.

For more on The Sanctuary, call 768-6000 or go to www.kiawahresort.com.

Frozen pie

D’Alessandro’s Pizza at 229 St. Philip St. has launched the Holy City’s first homemade frozen pizza operation. Look for 12-inch pies available at Ted’s Butcherblock, Bull Street Gourmet on King and the Meeting Street Piggly Wiggly.

Call 853-6337 or go to dalspizzaa.com.

Catch of the day

Coda del Pesce, the seafood emporium of chef Ken Vedrinski, had a soft opening last weekend and is expecting to be taking reservations starting this week.

Vedrinski also announced last week that he’s added two new members to his culinary team. Rhett Elliott and Eric Zwart have come on board as chef de cuisine and general manager, respectively.

The beachfront all-Italian seafood restaurant is at 1130 Ocean Blvd. on the Isle of Palms. The bar will be open at 4:30 p.m. daily with dinner service starting at 5 p.m. daily. Call 242-8570 or go to www.codadelpesce.com for more information.

Basico team

Leila Schardt and Italo Marino join Basico as co-executive chefs. Both have been part of the Charleston culinary scene for many years; Schardt began at Peninsula Grill and then joined Monza and Closed for Business as chef de cuisine, where Marino was working as sous chef.

Basico is a full-service, 4,300-square-foot restaurant in the Mixson community in Park Circle. Slated for a summer opening, its kitchen will service a full catering facility with rental space for meetings, receptions, dinners, weddings, showers and other festivities at Mixson Bath & Racquet Club. A private space within the restaurant will accommodate members, who also have the option to dine in an al fresco cafe setting near the pool or in the club. Members also may have their taqueria fare served poolside or while relaxing in a cabana.

Basico will be open 11 a.m.-10 p.m. Monday through Friday, 11 a.m.-11 p.m. Saturday and 10 a.m. to 4 p.m. Sunday for brunch.

Kitchen countdown

Kitchen 208, a casual cafe from the folks at Circa 1886 and Charming Inns, planned to open this week. They are at 208 King St. Call 722-8680 or go to www.kitchen208.com.

Drive-thru ribs

Ribs and Things is now open at 6331 Rivers Ave. This drive-thru and delivery operation opens at 11:30 a.m. Call 764-9908.

Moe’s goes

The shuttered Moe’s Downtown has been sold. Grafton Inns Charleston has purchased 5 Cumberland St. and a new restaurant concept will replace the tavern. An opening date has not yet been set.

Walking the plank

Queen Anne’s Revenge at 160 Fairchild St. on Daniel Island is for sale.

Not so lucky

Lucky’s Southern Grill on Folly Road has closed.