Brooks Reitz

October Artist of the Month October 4-8

Brooks Reitz

Charleston, South Carolina

about  Brooks  Reitz

Brooks Reitz is a restaurateur and entrepreneur based in Charleston, South Carolina. Together with his partners, Brooks designs and operates celebrated restaurants including Leon’s Oyster Shop, Little Jack’s Tavern, Melfi’s and Monza Pizza Bar. He is also the Founder of Jack Rudy Cocktail Co., a globally distributed brand of cocktail mixers, bar tools, and accessories, and the host of a home-grown cooking show dubbed “Brooks Cooks.” His work has been featured in Food & Wine, Bon Appetit, Wall Street Journal, The New York Times, and Garden & Gun.

Monday Oct 4, 2021 4:00 PM to 6:00 PM

Meet + Greet

Artist Cottage | $25

Meet Brooks Reitz and learn more about his history as a chef, restaurateur, and entrepreneur at the Artist Cottage.

10:00 AM to 12:00 PM

Gallery Hours

Artist Cottage | Tuesday through Friday | Complimentary

Stop by the Artist Cottage to meet Brooks and learn more about his craft.

Thursday Oct 7, 2021 2:00 PM to 4:00 PM

Family Style Meals Made Easy

Artist Cottage | $175

Brooks introduces guests to his chosen method of home cooking: food that is prepared in advance, beautifully plated, and served at room temperature. An easy approach to entertaining (or simply feeding your household), the method reduces stress and leaves time for hosting, drinking, and chatting. In this workshop, Brooks outlines the basics for preparing these no-sweat family-style meals by teaching guests to cook three simple courses and cocktails for dinner. Guests will be able to take their prepared meals home to cook with family or friends.

Friday Oct 8, 2021 2:00 PM to 4:00 PM

Southern Pantry and Freezer Meals

Artist Cottage | $125

In his second workshop, Brooks offers a crash course in simple yet satisfying weeknight cooking. First, he walks guests through the basic ingredients to have on hand for quick, freezer-ready meals to last all week. Then, Brooks reveals some of his favorite Southern-made pantry staples (Delta Blues Rice Grits, Jack Rudy Olive Oil, Anson Mills Field Peas, etc.) and the go-to recipes they help create.

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