Fox Bros. Bar-B-Q and Taqueria del Sol have partnered up with Home Team BBQ and Jonathan Banta of the Kiawah Island Resort to host a special dinner at the Cheshire Bridge Taqueria del Sol location on February 12. Beginning at 5:30 p.m. with passed apps and drinks, the dinner will consist of four courses prepared by the partnering restaurants and have drink pairings with each course.

Proceeds from the dinner will go to Hogs for the Cause, a New Orleans-based organization aiming to provide aid and relief to financially burdened families whose children are in treatment for pediatric brain cancer. This fundraising event is a continuation of an ongoing partnership between Fox Bros. and Taqueria del Sol. They host an annual “Foxeria del Sol” event at the Westside location of TDS, at which both restaurants donated 100% of the profits from ticket, beverage, and t-shirt sales to Hogs for the Cause. 

Menu 

Appetizers from Taqueria del Sol:

Mini Tostadas, Tamales and Guacamole Cups

First Course by Fox Bros. Bar-B-Q:

Cream of Elote Soup

with corn and hatch chile aranchini crouton

Second Course by Jonathan Banta of Kiawah Island Resort:

Slow smoked swordfish

Sofrito braised black beans, verde Carolina Gold Rice, citrus and herb salad

Third Course by Home Team BBQ:

Marble Ranch Tri Tip

Romesco, chimichurri, and watercress with cauliflower spring onion casserole

Dessert by Taqueria del Sol:

Chocolate Chimichangas

with tequila Grand Marnier sauce

Fox Bros. Bar-B-Q and Taqueria del Sol have partnered up with Home Team BBQ and Jonathan Banta of the Kiawah Island Resort to host a special dinner at the Cheshire Bridge Taqueria del Sol location on February 12. Beginning at 5:30 p.m. with passed apps and drinks, the dinner will consist of four courses prepared by the partnering restaurants and have drink pairings with each course.

Proceeds from the dinner will go to Hogs for the Cause, a New Orleans-based organization aiming to provide aid and relief to financially burdened families whose children are in treatment for pediatric brain cancer. This fundraising event is a continuation of an ongoing partnership between Fox Bros. and Taqueria del Sol. They host an annual “Foxeria del Sol” event at the Westside location of TDS, at which both restaurants donated 100% of the profits from ticket, beverage, and t-shirt sales to Hogs for the Cause. 

Menu 

Appetizers from Taqueria del Sol:

Mini Tostadas, Tamales and Guacamole Cups

First Course by Fox Bros. Bar-B-Q:

Cream of Elote Soup

with corn and hatch chile aranchini crouton

Second Course by Jonathan Banta of Kiawah Island Resort:

Slow smoked swordfish

Sofrito braised black beans, verde Carolina Gold Rice, citrus and herb salad

Third Course by Home Team BBQ:

Marble Ranch Tri Tip

Romesco, chimichurri, and watercress with cauliflower spring onion casserole

Dessert by Taqueria del Sol:

Chocolate Chimichangas

with tequila Grand Marnier sauce