LISA SHELDON NAMED EXECUTIVE CHEF OF TABBULI

Executive Chef Lisa SheldonLisa Sheldon has been named executive chef of Tabbuli, a Mediterranean eatery and hookah lounge with locations on Market Street in downtown Charleston and Savannah Highway in West Ashley. Chef Lisa brings more than two decades of experience to Tabbuli, recently relocating from the New York area.

“We are delighted to welcome Chef Lisa to the Charleston Hospitality Group family of restaurants,” said Founder and CEO Sam Mustafa. “Utilizing my family’s beloved recipes, she has turned our vision of what Tabbuli’s culinary experience should be into a reality.”

After working in the Chautauqua area of New York for 13 years, Chef Lisa and her husband Keith, also a chef, decided to trade snow for a southern lifestyle and settled in Charleston. While enjoying breakfast at Toast, one of Tabbuli’s sister restaurants, they struck up a conversation with a server who led them to Sam Mustafa. Chef Lisa’s husband now helms the kitchen at Eli’s Table, also part of the restaurant group, which offers a creative twist on Lowcountry and Continental classics.

“I’m thrilled to join an outstanding team and bring my passion to the Tabbuli kitchen downtown and in the up-and-coming neighborhood of West Ashley,” shares Chef Lisa. “By sticking to fresh, locally sourced ingredients, we’ve been able to craft a dynamic menu that is sure to please the most discerning of palates in fun, casual atmosphere.”

Although Mediterranean cuisine has never been a focus of Chef Lisa’s background, it was a Mediterranean cruise that first led her to the culinary arts. A native of Pittsburgh, she had hopes of becoming a pharmacist, nearly accepting a softball scholarship to a Division I college. However, following a family cruise, Lisa’s eyes and palate were opened in a life-changing way. She eventually enrolled at Johnson & Wales in Providence, R.I. where she was a stand out on its Division III softball team.

After graduating from Johnson & Wales with a degree in baking & pastry arts, Chef Lisa began her career at the Sheraton Minneapolis Metrodome, where she was offered an internship. She later transferred to the Athenaeum Hotel in Chautauqua, New York, where she worked for 11 years, beginning as a pastry chef before being promoted to executive chef. Chef Lisa later served as executive chef for Chautauqua Suites before heading up the kitchen at Andriaccio’s Italian Restaurant, a landmark in Chautauqua.

 

White Haute Nights

Come join us for the second White Haute Nights of the season on Friday, July 20, starting at 7 pm!Image

Tabbuli’s chic and stylish patio is heating up with White Haute Nights!  Come join us Friday, July 20, and enjoy sipping on specialty cocktails while you embrace designs from V2V and the styling of Alexandra Styles.

We’ll be bringing a South Beach vibe to downtown Charleston for this night of fresh Mediterranean-inspired fare, drinks, fashion and fun.

Don’t miss the party!  RSVP now!

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Did you miss the last White Haute Nights on June 29?

Check out what the Charleston community thinks:

Charleston Scene

The Art Mag

Have you tried the hookah bar at Tabbuli Grill?

Did you know Tabbuli Grill features an authentic hookah bar? Maybe you haven’t tried it because it looks intimidating or you are unsure about it. Hookahs and shisha at Tabbuli GrillHere is an overview about hookahs and how they work.

The photo at the right shows some of the hookahs we have at Tabbuli Grill. Generally there is a jar at the bottom of the hookah that is filled with enough water to submerge a few centimeters of the body tube, which is sealed tightly to it. You do not want to overfill the jar  since it will increase the inhalation force needed to use it. Tobacco – or shisha – is placed inside the bowl at the top of the hookah and then a foil or charcoal screen with a burning charcoal is placed on top. In some countries, the bowl is covered with perforated tin foil or a metal screen to separate the coal and the shisha. This minimizes inhalation of any coal ash with the smoke. Adding the foil may reduce the temperature the tobacco is exposed to, preventing it from burning directly.

To smoke using a hookah you inhale through the mouthpiece at the end of the tube. The air is pulled through the charcoal and into the bowl holding the tobacco. The hot air heats, but does not burn the tobacco, and produces smoke. The smoke is passed down through the body tube that extends into the water in the jar and cools the smoke. The smoke bubbles up through the water, loses heat, and fills the top part of the jar. When a smoker inhales through the hose, smoke passes into the lungs, and the change in pressure in the jar pulls more air through the charcoal, continuing the process.

A typical hookah session lasts about 45 minutes and can be shared with another person, or a small group of friends. Tabbuli offers the following flavors of shisha to choose from: cherry, double apple, mint, strawberry, orange, grape, energy drink, plum, cappuccino, melon, watermelon, grape & mint cocktail, pineapple, honey, apricot, mango, coconut, peach and the Tabbuli special blend.

Want to give it a try? We offer hookah specials on Thursdays!

Evolution of Tabbuli Grill

Welcome to Tabbuli Grill’s new blog! We plan to feature events, new menu items and everything else happening at Tabbuli Grill here on the blog.

If you’ve been a long time fan of Tabbuli, you may know how our beautiful outdoor patio has evolved over time. If not, we thought it would be fun to look back at the before, the after – and the second after. What is now a beautiful patio, was once just a parking lot, as seen below.

Side, Tabbuli Grill   Outside, Tabbuli Grill

 

Our first renovation was beautiful:

 

But we didn’t stop there. We wanted to create a larger, but intimate patio setting for year-round dining. We enlarged the patio, added an outdoor bar and heat lamps to create our current patio:

 

If you haven’t experienced the food, drinks and entertainment at Tabbuli Grill – what are you waiting for?