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Wednesdays @ Christ Church

Children's Choirs: 5:15 - 6:00 PM
Worship: 5:45 - 6:30 PM

Dinner: 5:30 - 6:30 PM (Reservations Required - see below!)

CHILDREN'S CHOIR
5:15 - 6:00 PM
We are excited to announce new, family friendly Children's Choir times. All choirs will meet on the second floor of the Parish House from 5:15 - 6:00 PM. Looking for something to do while your child is in choir? Before dinner, join your friends in McCall Parlor on the first floor of the Parish House for fellowship and light refreshments. Questions? Contact Donald Duncan, 282.3118.

Cherub Choir (K3-K5/Primer) - Room 209, led by Mrs. Cara Horn
Coventry Choir (1st & 2nd Grade) - Room 227, led by Mrs. Mary Ann Thompson
Canterbury Choir (3rd – 6th Grade) - Room 220, led by Mr. Chase McAbee
DINNER
5:30 - 6:30 PM

Cost: $8 per adult, $5 per child (ages 3 - 10)
Maximum $25 per family if eating in

Join your parish family this fall for Diners, Drive-Ins, and Dives, Chef Karen style! We are extending our serving time to 6:30 PM to better serve you. If your schedule doesn’t allow you to stay, please consider ordering take out ($1 surcharge per carry out meal).

Questions? Contact Amy Malik, 282.3117.
RESERVATIONS ARE DUE THE MONDAY BEFORE BY 12 NOON
If you’ve never attended a Wednesday Night Supper, please join us for a FREE meal!
  Contact Amy Malik, 282.3117, to reserve your dinner.

Wednesday, September 12
The Beacon Drive-In
An American tradition and southern landmark since 1946!
REGISTER BY SEPTEMBER 10

Trio of Burger Sliders: Classic Beacon Burger with mayo, mustard, lettuce, tomato, and swiss, chili cheese burger, and pimento cheeseburger with bacon served with french fries and onion rings.
Chopped Salad: Cucumbers, scallions, heirloom tomatoes, tricolored peppers, and a garlic vinaigrette.
Ice Cream Sundae Bar: Bananas, chocolate, caramel, butterscotch, cherries, cream, and assorted nuts and candies.

Wednesday, September 19
Fuel Charleston
Get a taste of Caribbean cuisine right in the heart of downtown Charleston!
REGISTER BY SEPTEMBER 17

Sweet Corn Bisque: Roasted corn, jalapeños and fresh basil.
Mixed Greens Salad: Mixed greens, red onions, sliced pears, roasted cherry tomatoes, avocados, shredded Parmesan cheese, and champagne vinaigrette.
Roasted Chicken Tacos: Shredded chicken, roasted tomatoes, roasted leeks and tri-colored peppers topped with romaine, and pepper jack cheese served with sour cream on fresh corn tortillas.
Jerk Braised Pork Tacos: Pulled pork, green chili aioli, sweet onion relish, and slaw on fresh flour tortillas.
Brown Sugar Pound Cake: Served with fresh fruit and Chantilly cream.

Wednesday, September 26
The Farmer's Shed
Featured on Food Network’s Diners, Drive-Ins, and Dives in 2010
REGISTER BY SEPTEMBER 24

Monte Cristo: Roasted turkey, ham, Swiss cheese, and tomatoes layered between sweet Hawaiian bread, then battered, grilled, and served with a side of local syrup for dipping.
Cauliflower Macaroni and Cheese: Cauliflower and mac n cheese sauce topped with crumbled bacon, cornbread, and hot sauce.
Cole Slaw: Southern style.
Chocolate Peanut Butter Pie: Made with local honey and organic peanut butter.

Wednesday, October 3
The Glass Onion
The Glass Onion is one of Charleston’s original home grown neighborhood-based, locally-focused, all natural restaurants
REGISTER BY OCTOBER 1

House Salad: With eggs, local cucumbers and tomatoes, croutons, and buttermilk ranch dressing.
Shrimp and Grits: Sautéed with tomato bacon gravy with tri-colored peppers and scallions.
Famous Bread Pudding: Soaked with croissants, cream cheese, and custard, served with butter whiskey sauce.

Wednesday, October 10
Early Bird Diner
The Best Breakfast in Town
REGISTER BY OCTOBER 8

Homemade Chunky Applesauce
Chicken and Waffles: Pecan-crusted boneless breasts of fried chicken on cinnamon waffles with honey mustard sauce and lavender maple syrup.
Homemade Banana Pudding: With fresh custard and wafers.

Wednesday, October 17
Pawley’s Front Porch

REGISTER BY OCTOBER 15

House Salad: Mixed greens with sherry-marinated strawberries, feta, croutons, and Cajun roasted almonds with champagne vinaigrette.
Grilled Breast of Turkey Burger: Fripp Island Style with southern homemade salsa, boursin cheese, and a fried green tomato.
Sweet Potato Fries: Tossed in cinnamon sugar and served with maple syrup sweet ketchup.
Fried Banana Split: With vanilla bean ice cream, fresh fruit, and Chantilly Cream.

Wednesday, October 24
Marina Variety Store Restaurant
REGISTER BY OCTOBER 22

Richard's She Crab Soup
Mike's Boathouse Spinach Salad: Baby spinach with mandarin oranges, pineapple, red onion, bacon, and oasted pecans served with our Boathouse dressing.
Bear Island: Grilled smoked sausage, shrimp, onions, and peppers over creamy grits topped with peasant gravy.
Peach Cobbler served A La Mode