What makes this feature of Fish especially great is that the blog is about the practices chefs are moving towards in 2010. After reading the list of 50 trend-setting ideas I realized that Nico, Charron, Deveaux and the gang are really ahead of the curve as far as progressive cooking techniques, particularly when it comes to using local and sustainable product. Nico was one of local fisherman Mark Marhefka’s first restaurant clients and has continued to incorporate local purveyors and sustainable practices into his kitchen for years. Did you know that Fish currently contributes to a compost program? All food scraps are separated into bins that are composted, and what’s more is that raw vegetable leftovers are separated and taken to Keegan Farm to be used as natural vegetarian pig feed instead of being thrown away. Pretty progressive stuff. It takes a little extra time and energy on our part, but makes a big difference in working towards a more sustainable environment and local economy.

Not only that, but the article mentions nutrition, allergy awareness and healthy children’s meals among the top trends, all of which Fish has already incorporated into our menus. Fish is known for accommodating food allergies by creating specialty dishes on the fly for guests with special needs and requests. Gluten free? No problem. Wheat allergy? We’ve got you covered. Vegan? We’re on it.

Just this summer Fish added a healthy kids menu for lunch that includes a moo shu wrap overflowing with pineapple, carrot, lightly breaded chicken, rice and house made local honey mustard that is low in fat and calories. Being right around the corner from the Children’s Museum of the Lowcountry we felt that parents needed an option to feed their kids that didn’t include a burger or fries and according to this survey the rest of the country agrees.

Those are just a few of the things that we do around here to make sure we’re making smart decisions for our environment and our bodies. Glad to see that these trends are catching on in the new year!

Chef de Cuisine Charron Henry & Executive Chef Nico Romo are busy finalizing the new Fall menu for Fish that will launch Wednesday. Next project? Predator & Prey dinner for Halloween. Details to come.

Sous Chef Deveaux Stockton & his wife welcomed baby River. Love his little baby face! Congrats to their family.

Charles & Celeste Patrick with Randall & Jennifer Goldman & Elvis at the Charleston Stage Gala

Introducing our new sales team: Director of Sales Ashley Gunnin with Sales Managers Sarah Copeland & Amber Ferguson

We're always working hard to create one-of-a-kind events at all of our properties. Well worth it for beautiful moments like this one for Libba & Tyler at their Lowndes Grove wedding.

No, it’s not a PP staffer. It’s a member of the Charleston Ballet Theatre! We’re gearing up for Brad & Janet’s Wedding Reception at Fish (aka the CBT’s Rocky Horror after party) Nov. 23, 24, 30 and 31. We’ve got a hearse, we’ve got costumes, we’ve got themed cocktails… it’ll be nuts.

It’s been busy, but it’s been a lot of fun. Coming up this week: Upper King Design Walk is Thursday so put on your comfy walking shoes and head up to our neighborhood to see all the new shops and visit the old favorites. Fish will be open to quench your thirst and feed the appetite you worked up after all of that shopping. See you Thursday!

Check out some of Team PP as we bid bon voyage to Managing Partner Randall Goldman and Director of Events Jennifer as they embark on a 2-week holiday to Paris, Florence and sundry other European cities. I certainly hope they behave themselves, as we don’t collectively have enough American dollars to bail them out of any European jails. Have you seen the Euro lately? Just sayin’.

In other news, it’s a big weekend at PP, kids: a graduation shindig at The American Theater tonight, ceremony rehearsal at The William Aiken House and graduation revelers at Fish.

Congrats to all the College of Charleston and Citadel graduates. As you head out into what certainly is the most challenging job market in several generations, let me offer a few gentle words of advice.

1. Remove any incriminating photos from your Facebook page. Employers use Facebook just like you do. And while your pyramid of beer cans may have broken campus records, it will probably not win you any employee of the month awards. Oh, and don’t poke people. Ever.

2. Your first job is just that: your first one. What that means is simply: however daunting/entry level/overwhelming/amazing/horrific/awe-inspiring, etc. your first job may be, remind yourself that you will have a good couple of jobs during the course of your working career and all of them hold lessons.

3. Do some kind of volunteer work. Donate blood;  bag up some clothes you no longer wear and take them to Goodwill. Help build a house. Be a Big Brother or a Big Sister. I’m guessing you didn’t graduate without a little help from someone along the way. So why not give a little something back?

4. The glass is half full. Yes, we’re in a recession. Yes, the competition for jobs is fierce. But the reality is, there’s never been a better time to get creative. Complaining is so easy, but after about 10 minutes of it, ask yourself this: what NOW? Take a look around this city. There are fabulously creative people doing wildly amazing things. Find the thing you’re most passionate about and run with it. Talk to people who are experts in the industry you love. Build community. Wow yourself first and the rest of us just may follow.