March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

2018 Charleston Wine + Food Street Team

Calling all social media mavens + digital aficionados! This year experience a fresh, new way to see and taste the festival with the #CHSWFFStreetTeam. This fabulous group of social media savvy bloggers + Instagrammers are prepped and ready to bring you the most delicious sights and sounds of the 13th annual Charleston Wine + Food festival. Get to know our street team below, and make sure you’re following along on their accounts and #CHSWFFStreetTeam for the juiciest scenes + sips happening February 28 - March 4.

Andrea Serrano:

(@charlestonshopcurator)

Andrea is a freelance Wardrobe Stylist and blogger. After spending time working in New York developing her clientele and working as the in-house stylist for Dennis Publishing, she decided to settle down in Charleston. After spending some time in retail and opening a few of her own boutiques, Andrea became the Freelancer she is now and started her blog Charleston Shop Curator.

Ashley Brown: 

(@sweetsouthernprep)

Ashley is the proud mother of four with a love for all things fashion and family. She created her blog Sweet Southern Prep, in 2010 as a way to share lifestyle tips and fashion. The blog grew and soon she was working with brands like Kate Spade and Lilly Pulitzer. She's been running the blog since its start 8 years ago and still going strong.

Candice Herriott:

(@chsfoodwriter)

Lover of good food. Candice Harriott started Charleston Food Writer to share her culinary adventures. The simple things like entertaining friends, cooking  and learning new things inspired her to create a place where she can share her stories and connect with other food lovers along the way.

Jai Jones:

(@jaieats)

Jai Eats, a blog created by Jai Jones as a way to share his favorites. Writing from Charleston SC, there's never a shortage of good restaurants and drinks to share. Inspired by the way everyone comes together because of food, Jai's blog shares favorites in hopes of making them yours too.

Johnny Caldwell + Taneka Reeves:

(@cocktailbandits)

The dynamic duo Johnny + Taneka, creators and writers of Cocktail Bandits talk about food and beverage from a feminine, urban perspective. Their blog shares their own cocktails, their favorites from bars all over, and food as well.

 

Liz Martin:

(@charlestonweekender)

The Charleston Weekender, Liz Martin started her blog in 2015 creating a space that gives you that weekend getaway vibe. Her site features travel guides, Charleston guides, and an online shop full of Charleston apparel, weekend essentials and everything you need to make you life a little brighter.

Miguel Buencamino:

(@holycityhandcraft)

Miguel grew up in Orlando, FL. His background stems from a love for cooking with his grandmothers. Learning from family and his time testing recipes in the kitchen, Miguel created Holy City Handcraft as a way to share his adventures in the kitchen either cooking or mixing cocktails.

Natalie Mason: 

(@snoopnattynat)

Natalie, creator of Designer Bags & Dirty Diapers, is a lover of all things family, fashion and food. Her blog highlights day-to-day outfits and where you can find some great sales. You'll also find delicious recipes and entertaining tips on her site.

Sydney Gallimore :

(@queenofthefoodage)

A lover of food, Sydney Gallimore founded Queen of the Food Age back in 2011. Her blog was a way of sharing the two things she loved most: food and writing. She's also a freelance writer for Charleston Grit, Thrillist, Where Traveler and more. Her love for what she does shows through all her work.

Sydney Turnquist :

(@queenofthefoodage)

Sydney Turnquist is the co-writer for Queen of the Food Age. The adventurous food critic has continued to explore Charleston since she moved here in 2009. She's broadened her palate and ventured into trying various foods outside of her comfort zone by tasting her way through the Holy City.

Christian Senger:

(@holycitysinner)

The Charleston news go-to, Christian Senger created Holy City Sinner in 2011. His blog has been voted as one of the most popular in Charleston, dishing day-to-day news and happenings within the Holy City. He talks about all sides of the city, giving readers a better understanding of Charleston.

  Photos by : @libbywilliamsphotos  Transportation by: @lowcountryvalet
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Big Plates, Bigger Hearts

Before the long line of guests appears and the sound of trays can be heard clanking on tables, the bumping of old-school rock + roll can be heard echoing from the One80 Place Community Kitchen.     Inside the kitchen, you can find James “Big Al” Alexander Ross, the bearded, tongue-pierced teddy bear who helps run this well-oiled machine. So before jumping in with serving spoons + smiles, we snagged the opportunity to chat it up with the culinary assistant to find out more about his story working for One80 Place.   “This is the best kitchen job I’ve ever had, brother,” said Big Al. “As far as food + beverage jobs go, this is as stress-free as it gets!” And sure enough, we found Big Al’s statement to ring true.     Prior to donning our aprons and serving up some hot meals, we helped Big Al + the kitchen team by rolling up silverware and drying off trays. In the middle of our pre-meal duties, we were happily surprised by the delectable dinner platter that we got to serve + share. Baked chicken + vegetable medleys, country fried rice + mashed potatoes were being doled out in heaps with the most colorful array of sweet treats to give out as dessert. The pièce de résistance was the fact that across each tray was a well-balanced, nutritious, and generous amount of southern style, lip-smacking food.   Our time volunteering was nothing short of inspiring. It showed us how One80 Place’s kitchen truly embodies the concept of “it takes a village.” We were honored to be a small part of that village as College of Charleston Fellows for Charleston Wine + Food.   And of course, none of the work done in this heartwarming kitchen would be possible without the committed staff, local volunteers, endless amounts of daily donations from local supermarkets + meaningful community partnerships. ______     Follow along with this five-part series featuring stories about the partnership between Charleston Wine + Food + One80 Place. It’ll definitely have you thinking: #WhereElseButCharleston?
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Entertain! Hosted by Toyota

The Culinary Village is excited to welcome Toyota to its newest neighborhood, The Patio! Full of talent, tips and treats, Entertain! Hosted by Toyota will have you set for your next get-together. Check out this preview of everything you won’t want to miss!   Center Plate Stage Get ready to see your favorite chefs shine in a light you’ve never seen before! The culinary world’s finest will go head-to-head in “Hollywood Game Night” style classics, playing Heads Up, Pictionary, and more. You can get in on the action too – audience members will be called up to join the chefs on stage! Also, ever wonder how to curate the perfect music playlist or decorate your table for a dinner party? Get tips from local pros on all this and more. Plus, your ears are in for a treat with musical performances by Charleston’s own songwriter and musician, Young Mister.     Silkscreen Totes These canvas tote bags will be the envy of all during your next trip to the grocery store. Pick from four fun commemorative designs to have silk-screened on your tote, right before your eyes!     Dry Rib Rub Hub  Mix up a dry rub recipe curated by family BBQ legends, Mike Mills and Amy Mills, of 17th Street Barbecue.     Camry Herb Garden What herb do you use most in your kitchen? Hop in the Camry to find out and get your own mini herb garden to plant and grow!   Avalon “Grille” Master  Customize a grilling spatula for your next backyard BBQ! Watch as your message is laser engraved on the wooden handle in the trunk of the Avalon.     ‘World’s Best Cook’? ‘King of the Grill’? – What will your spatula say?
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Always in Season: Fresh Opportunities to Give Back

Charleston Wine + Food is known for its annual festival that takes place early spring, but what’s not as widely known is what’s going on behind the scenes the other 361 days of the year. Enter the salt to our pepper, the corn to our bread: One80 Place.   Through several different initiatives, Charleston Wine + Food works alongside the organization to support its culinary training program, One80 Place Training. One80 Place Training is a five-week culinary training program that prepares job-seeking men + women to meet the demand for qualified culinary talent in Charleston. Training in everything from basic knife skills to more elaborate cooking techniques is offered.   The partnership of One80 Place + Charleston Wine + Food exists primarily to create connections within Charleston’s culinary community, provide financial support of One80 Place Training, and share the stories of up + coming culinary talent.  Partnerships are built with local restaurants + chefs who provide mentorship to One80 Place trainees, serve as guest lecturers, and provide externships or jobs.  An annual financial donation is made to support the training program as it works to fulfill the mission of One80 Place. Finally, Charleston Wine + Food is able to provide invaluable support of the training program by utilizing its broad reach + influence in recruiting potential participants, partners, and additional support.   In order to create positive economic impact for our local culinary community, Charleston Wine + Food specifically aligns its support to One80 Place Training + One80 Place Food Rescue. This philanthropy helps to combat the current staffing shortage in our culinary community, which in turn benefits our favorite local spots as they receive freshly minted culinary professionals to join their staff.   Follow along with us on this 5-part series featuring an in-depth look at the partnership of Charleston Wine + Food + One80 Place to be inspired to do your part in making everyone that visits our beautiful home say: #WhereElseButCharleston.
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Beyond The Plate: The Art of Restaurant Design with David Thompson

When you visit your favorite restaurant or discover a new one, what do you notice the most about your experience? The food and drinks are of course an important part of dining out, as well as the service, but the architecture of the building around you can have a significant influence on your visit. For many new restaurants in Charleston, David Thompson of David Thompson Architect is the one who helps make the visions of restaurateurs a reality. David is the architect behind some of the most influential restaurants in Charleston, including FIG, Butcher & Bee, The Grocery and more. I had the pleasure of talking with David about how he started his career in architecture, why restaurant design has more in common with residential design instead of commercial, and about the stories behind both The Cigar Factory and The Ordinary. David will be talking even more about these two projects during this year’s Charleston Wine and Food Festival, at Flavor By Design.

  How It All Began David Thompson knew at an early age that he wanted to pursue architecture as a career (in 1st grade to be specific). It all started when a famous playground designer came to his school in Northern Virginia to create a new playground at a time where there was a movement in the industry.   “It was a revolution in playground design where they were going from the really minimalist, awesome metal playgrounds of our grandparents time to really elaborate maze-like wooden structures,” said David. The designer selected a representative from each grade to help design the playground, and David was the one chosen to represent his first-grade class. Although elements of architecture were in his genes (his father was a land developer along with a grandfather who was a house framer), this moment was what lead him to the career he has today. Upon arriving to Charleston in 1999, David worked mostly on development related projects like office buildings and strip malls, which didn’t appeal as much to him. In his next job, David primarily designed elementary schools in the Lowcountry (including Mary Ford, Malcolm C. Hursey, and the Early Childhood Development Center). Although this was a more rewarding experience, it was after he joined Reggie Gibson Architects when restaurants became part of his focus.   What Makes Restaurant Design Unique “Well, the interesting thing about restaurants is that for such a small project they are really complicated. In some ways building a new building from the ground up is simpler than designing a restaurant. Restaurants are kind of the perfect storm between residential design and commercial design. So you have all this attention to detail, craftsmanship and interior design that's much more like residential design, but in a commercial application.“ Even if designing a restaurant feels more like a residential project at times, the process is much faster. While custom residential projects can take years, the average restaurant for David Thompson Architect takes only 12-14 months - from design to opening. “It’s really fast and intense, which is fun but stressful.” Outside of the speed and intensity, there’s also a level of care and investment in restaurant design that’s not normally seen in commercial projects. During the process, an intense relationship is formed between the architect and the restaurant owner and operator. “One of the reasons the process its so rich is because it means so much to them.”
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    Uncovering the Past for the Present The Cigar Factory is one of the more notable projects David Thompson has been involved in, and for that project (like many renovation projects on the peninsula), there was a unique story behind the building that was important to preserve in its next life. “Our personal belief inside this office is that restaurant design, and really any design, is an opportunity to tell a story. So sometimes you have to make that story up - and a lot of restaurant design involves sort of a fantasy component. It's like a theater project. But it's better when it's real and it's authentic. One of the great things about renovations in Charleston is the story’s usually there- you just have to uncover it. Then it's all about how you want to present it - how does it then weave into the story of whoever's using space now? Because it's not just all about what used to happen. It’s what happened first, second, third, and now what is going to happen next.“ With some of these renovations, however, an uncovery and discovery process happens first, especially when a historic building is updated by others for modern-day use. The Cigar Factory was unique since its previous use was relatively utilitarian, which did not require much to be stripped away. The bigger challenge was preserving the architectural integrity of the building while also adhering to modern day building codes.  
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  “There’s a battle of compromise of how much can you do so without losing too much - and can you just make the best of it. I'd say a good example of that in Mercantile and Mash is that although the developer already structurally reinforced all the floors, they had not done the same for the columns. So you had these big, beautiful wood columns throughout the space, and as you start to add weight to them they actually were so old they wanted to bust. The knee-jerk reaction and simplest thing would be to sandwich them with all this wood and you never see them again. We developed this really beautiful steel strap that is basically like a girdle for the column- so when under pressure and they don't explode. And it's in the style of the industrial connections you would have found through the building. I don't think people probably realize that those are new, and for me, that's a win. I think it's great when that line gets blurred. It's not a copy but it's done in the right spirit to where it doesn't jump out at you with a flashing neon light.’’ The Ordinary, from an uncovery and discovery process, was a very different project. Prior to its transformation into one of the standout seafood establishments in the Southeast, 544 King Street was home to a branch of Bank of America. From the outside, you can tell that it is a beautiful building, but according to David, no one involved, from the contractor to Mike Lata, really understood how concealed the beauty of this building was until walking inside.  
  “When we walked in there was a standard office ceiling at about 11 feet with fluorescent lights, cubicles and carpet. And the only thing you saw that gave you any hint of something cool going on was the vault door that's still there.” Once they started removing walls, beautiful brick walls with recesses that matched the windows outside were revealed, and a stairway hidden within offices in the back of the building lead to the discovery of a mezzanine.  “When you went on the mezzanine and looked over the drop ceiling, you realized there are 10 to 12 more feet up there. And then you could see the ceiling that you see today - it had just all been covered up. It was unbelievable.”   The Importance of Local As David mentioned earlier, telling the story of a building through architecture even after a renovation is an essential part of the process. On projects like The Ordinary and The Cigar Factory, David collaborates as much as he can with local artisans and craftsman. During the discovery phase of a project, so much is revealed, and having someone nearby to “freestyle with” at a moments notice is invaluable, especially when the unexpected is revealed. “You can get online and find any number of reclaimed wood guys that will sell you beams from Germany or anywhere else - beams that look really believable. But it just doesn't enrich the process. And it also doesn't do anything for your local economy. As important as the design component is the localist perspective of keeping money in Charleston and supporting local businesses.” Outside of supporting the local economy, local artisans have a sense of ownership in the process that is hard to achieve when working with someone outside of the region. “When you bring artisans in and don't try to prescribe the entire design for them, and instead let them participate, you get so much more because they believe in as much as you do and it has their signature on it.”  
To read the original article, check out http://jaieats.com/blog/beyondtheplate.  
Illustration by Tyler Pate 
 
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Magnolia's Famous Pimento

On Friday we had the pleasure of chatting with the Executive Chef of Magnolia's, Kelly Franz. You can catch the full video on our Facebook page. Kelly dished on all thing Charleston Wine + Food and taught us how to make Magnolia'a famous pimento cheese recipe. The best part is - its so easy to make! Full recipe below and make sure to catch Kelly at Opening Night, in the Culinary Village and of course, at Magnolia's for lunch or dinner.  

Pimento Cheese 

  • 1 large roasted red pepper, peeled, seeded, and chopped (see below), or 1cup jarred diced red pimientos
  • 1/4 cup finely chopped stuffed Queen olives
  • 2 cups New York or Vermont sharp white cheddar cheese, grated
  • 1/4 cup freshly grated Parmesan cheese
  • 2+ Tbsp. mayonnaise
  • 1 tablespoon chopped fresh parsley (optional)
  • Pinch of cayenne pepper
Combine all of the ingredients in a mixing bowl and mix well. Refrigerate until ready to serve.  

Roasted Peppers

Thin peppers will have a shorter roasting time. It’s preferable to use fresh peppers that look very healthy and have good thick flesh.   Preheat an oven to 350 degrees.   Wash, drain, and dry the peppers. Rub the peppers with olive oil, just to coat them lightly. Place the peppers on a baking sheet and roast them in the oven for about 20 minutes, turning once or twice. The skin should be well blistered and blackened in some places.   Remove the peppers from the oven. Place them in a small bowl and cover tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will be become loose and very easy to remove. Peel the skin off of the peppers. Remove the stems, cores, and seeds. Do not rinse.  
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Top Five Wines Under $40

If there’s one thing we appreciate, it’s a great bottle of wine found at a great value. As we gear up for the 2018 Charleston Wine + Food Festival, our wine buyer Mike van Beyrer shares some of his favorite finds under $40. These food-friendly varietals will complement your dinner table without breaking the bank.  
  1. Niner Cabernet Sauvignon, Paso Robles, California (2014)
This is one of Niner's darkest Estate Cabernet Sauvignons ever. On the nose this wine has depth with black currant, tobacco and dried herbs. On the palate black cherry, dark chocolate and dried sage are balanced with ample tannin and a long, lingering finish. This is a classic Cabernet Sauvignon with its harmonious blend of full-bodied fruit, luscious tannins and well-integrated acidity, and it shows how well these two Paso Robles vineyards work in a blend. (90 points, Robert Parker’s Wine Advocate)  
  1. Fess Parker Chardonnay, Santa Barbara, California (2016)
This 100% Chardonnay offers flavors of ripe apple, butter, lemon, and melon that are perfectly balanced with light toasty oak on the palate. Tropical notes finish with a lovely spiciness. (89 points, Robert Parker’s Wine Advocate)  
  1. Opolo Petite Sirah, Paso Robles, California (2014)
Much like Zinfandel, Petite Sirah is a varietal that is truly associated with California. Traditionally used for blending due to its inky color and abundance of tannin, Petite Sirah is often overlooked as a single varietal. This wine boasts a beautiful fruity nose of blackberries, prunes, figs and black currants with some chocolate and spice notes. Decant for an hour and drink now, or lay down for 2-4 years.  
  1. Left Coast Cellars White Pinot Noir, Willamette Valley, Oregon (2016)
Founded in 2003 with 350 acres of land and 130 acres of vineyards, Left Coast Cellars uses sustainable viticulture to produce estate-grown wine. By eliminating skin contact, the vineyard produces this White Pinot Noir with a natural, light copper color. Aromas of peaches, pear apple sauce, lime peel and dried oregano characterize this medium to full-bodied wine. A slight touch of sweetness is balanced out by perky acidity, and it finishes with tart, juicy citrus notes.  
  1. Hallberg Ranch Russian River Valley Pinot Noir, California (2014 Emeritus)
Hallberg Ranch, formerly an apple orchard, is a vineyard with entirely dry farmed Pinot Noir grapes, which offers a balance between lush fruit and an earthy darkness given sandy loam, clay soils and cooler temperatures. Aged just ten months, this Pinot Noir offers rich black cherry, cranberry, blueberry and pomegranate notes. On the back palate, you’ll find sweet cedar, cola, a hint of basil and a subtle earthiness. The evident acidity, in line with typical Russian River Valley Pinot Noirs, make this bottle well-suited to food.   Stop by the Bottles Wine Retail Shop in Marion Square during the festival to find Mike’s top wines under $40, attend tastings with our featured winemakers, and shop our wide selection of bottles. Don’t forget that any wines you enjoy at Charleston Wine + Food signature dinners or offsite events can also be purchased in our tent. Cheers!
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#BrunchSquad Sweepstakes Rules + Regulations

NO PURCHASE NECESSARY. No purchase or payment of any kind is necessary to enter or win the Sweepstakes. A purchase will not improve your chances of winning. This Sweepstakes is not sponsored, endorsed or administered by Instagram, nor is Instagram associated with this Sweepstakes in any way. By entering, you acknowledge that Instagram bears no responsibility for this promotion and you release Instagram from any liability whatsoever in connection with this promotion. You understand that you are providing information to the Sponsor and not to Instagram. Any questions, comments or complaints regarding the Sweepstakes must be directed to the Sponsor, and not to Instagram. ENTRY PERIOD Sweepstakes starts at 10:00 AM on February 6, 2018 and ends on February 9, 2018 at 5:00 PM (EST – Eastern Standard Time) (the 'Entry Period'). The Sweepstakes shall be subject to these Official Rules, and by entering, all participants agree to be bound by the terms and conditions herein. Certain restrictions may apply. TO ENTER To enter the “Hedley & Bennett x CHSWFF” sweepstakes ('Sweepstakes'), visit the Hedley & Bennett Instagram page at http://www.instagram.com/hedleyandbennett, follow @hedleyandbennett @chswineandfood + @cherrybombe and click on the Sweepstakes Announcement post, comment on the post and tag a friend (the “Entry”) for a chance to win. A limit of one (1) entry via the entry site per valid e-mail address/person will be accepted during this Sweepstakes.  All entries on the site must be received by 11:59 PM at February 9, 2018. Entry must be made by the entrant, only at the Entry Site. Entries made by any other individual or any entity, and/or originating at any other Internet web site or email address, including but not limited to commercial Sweepstakes subscription notification and/or entering service sites, will be declared invalid and disqualified for this Sweepstakes. The use of any device to automate the entry process is prohibited. SPONSOR The sponsor of this Sweepstakes is Hedley & Bennett (the “Sponsor”). ELIGIBILITY The Sweepstakes is open to Instagram followers of @hedleyandbennett @chswineandfood + @cherrybombe who are legal residents of the 50 United States and the District of Columbia, excluding Rhode Island, 18 years of age or older as of the date of entry and who are meet the eligibility requirements. The officers, directors, employees, contractors, and agents of the Sponsor and its advertising and promotion agencies (collectively, “Promotion Entities”) and the immediate families and those living in the same household of any of the above, are not eligible. All Federal, state and local rules and regulations apply. Void where prohibited or restricted by law. PRIZE(S) Prize(s) consists of the 2 tickets to Charleston Wine + Food's #BrunchSquad event, a flight voucher to get you to Charleston, a complimentary hotel stay at Fulton Lane Inn (March 2 and 3, 2018), a Hedley & Bennett apron + socks, and two copies of the Cherry Bombe cookbook. The odds of winning a prize are determined by the total number of eligible entries received. All prizes are awarded "as is" with no guarantee, either express or implied. If by reason of a printing, typographical, administrative or other error, more prizes are claimed than the number set forth in these official rules, all persons making purportedly valid claims will be included in a random drawing to award the advertised number of prizes available in the prize category in question. No more than the advertised number of prizes will be awarded. The prize will be shipped to the winner at the expense of the Sponsor. WINNER SELECTION One (1) winner will be selected by random drawing around February 10, 2018 or earlier, and will be notified via social media direct message within 1 week(s) of this date. Winner may be required to execute and return required notarized Affidavit of Eligibility/ Release of Liability within 30 days of notification. Once executed Affidavit of Eligibility/ Release of Liability is received, winner has one month to claim the prize package. Failure to respond to notifications, return all required forms within 30 days or comply with any other provision may result in the winner being disqualified and an alternate winner selected. If a prize notification or a prize is returned as undeliverable for any reason, the applicable prize may be awarded to an alternate winner. Prizes are not transferable, assignable, or redeemable for cash. All decisions are final. All Federal, state and local tax liabilities are the responsibility of the winners. GENERAL Entrants release and waive any claims they may have against Promotion Entities for any and all injuries, claims, damages, losses, costs, or expenses of any kind (including without limitation attorney's fees) resulting from acceptance, use, or misuse of any prize or parts thereof, or participation in this Sweepstakes. If for any reason, this Sweepstakes is not capable of running as planned, or if this Sweepstakes or any web site associated therewith (or any portion thereof) becomes corrupted or does not allow the proper playing of the Sweepstakes and processing of entries in accordance with these rules, or if infection by computer virus, bugs, tampering, unauthorized intervention, actions by entrants, fraud, technical failures, or any other causes, in the Sponsor's sole opinion, corrupts or affects the administration, security, fairness, integrity, or proper conduct of this Sweepstakes, Sponsor reserves the right, at its sole discretion, to disqualify any individual implicated in such action and/or to cancel, terminate, modify, or suspend this Sweepstakes or any portion thereof. In the event this Sweepstakes is cancelled, the Sponsor reserves the right to conduct a random drawing to award all remaining prizes from among all eligible, non-suspect online entries received prior to the time of the action or event warranting such cancellation. If such cancellation, termination, modification, or suspension occurs, notification will be posted at the Entry Site. Any attempt by an entrant or any other individual to deliberately damage any web site or undermine the legitimate operation of the Sweepstakes is a violation of criminal and/or civil laws and should such an attempt be made, the Sponsor reserves the right to seek damages and other remedies from any such person to the fullest extent permitted by law. Where a dispute arises about who submitted an online entry, the entry will be deemed submitted by the name appearing on the entry. The Promotion Entities and each of their respective affiliates, subsidiaries, parent corporations and advertising and promotional agencies, and all of their officers, directors, shareholders, employees and agents are not responsible for: any incorrect or inaccurate entry information; human errors; technical malfunctions; failures, omissions, interruptions, deletions or defects of any telephone network, computer online systems, computer equipment, servers, providers, or software, including without limitation any injury or damage to participant's or any other person's computer relating to or resulting from participation in the Sweepstakes; inability to access the Entry Site; theft, tampering, destruction, or unauthorized access to, or alteration of, entries; data that is processed late or incorrectly or is incomplete or lost due to telephone, computer or electronic malfunction or traffic congestion on telephone lines or the Internet or any web site (including the Entry Site) or for any other reason whatsoever; printing or other errors; any entries which are late, lost, incomplete, misdirected, stolen, mutilated, illegible, or any combination thereof. Incomplete entries will be disqualified. All entries become the property of the Sponsor and will not be acknowledged or returned. False, fraudulent or deceptive entries or acts shall render entrants ineligible. By entering the Sweepstakes, entrants affirm that they have read and accepted these Official Rules. The Sweepstakes shall be governed by and construed in accordance with the laws of the United States. By entering the Sweepstakes, entrants hereby submit to the jurisdiction and venue of the federal and state courts of the United States and waive the right to have disputes arising out of the subject matter hereof adjudicated in any other forum. Any entry information collected from the Sweepstakes shall be used only in a manner consistent with the consent given by entrants at the time of the entry, with these Official Rules and with the Charleston Wine + Food's Privacy Policy. WINNERS LIST For an official list of winners, send an email to: alyssa@charlestonwineandfood.com
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The Pork Chop Theory

“One pork chop in a pan goes dry; Two or more and the fat from one feeds the other.”              

   - Nathalie Dupree

  Wednesday morning the staff of Charleston Wine + Food gathered around the table for a coffee talk with our first chairperson, Nathalie Dupree. A leading figure for CHSWFF, Nathalie told us how she got to where she is today, and how Charleston Wine + Food came to life. What started as a small meeting of 60 people in the back of High Cotton, grew into the organization we see today. As chairperson of CHSWFF and a natural born trailblazer, Nathalie worked to set the path for the organization today. Nathalie's passion for cooking started back when she was living in the international house at Harvard. She had all the basic lessons you learn in the kitchen, like knowing to never multiply a recipe by 3. She wanted to do more, but was advised by her mom not to. With this advice, she worked various jobs in advertising and PR before moving to London with her former husband. This move gave her the chance to go after her passion and enroll in Le Cordon Bleu London. With a diploma in hand and the advice of Julia Child in her ear, Nathalie left The Cordon Bleu and moved to Spain where she worked as a chef in a small restaurant. Nathalie mentioned a review that titled her as a “Kitchen Manager”. The idea that a women couldn’t be a chef didn’t sit right with her, she new there needed to be more diversity in the kitchens. Every organization has its struggles when it starts. From the beginning Charleston Wine + Food has worked together to make each year better than the last. This is where Nathalie’s Porkchop theory came into play, her advice to us was to remember that we thrive as a team. When there is only one, they get run down and tired, but with two or more, you feed off of each other and solve problems as a unit. Nathalie is a true representation of our higher purpose, she left us inspired to follow her lead and continue to do our best from one pork chop to another.
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Top 10 CHSWFF events under $100

With the countdown on for the 2018 Charleston Wine + Food Festival, we’re sharing our list of the best events under $100. Fill your stomach + soul with exciting experiences full of delicious bites, bubbly vino + good times.   Flavor by Design: Anything but Ordinary, Thursday, March 1st   An architect, a builder and a chef walk into a bar…   That’s the story behind one of Charleston’s premier dining rooms, The Ordinary. Join chef Mike Lata, builder Mark Regalbuto, and architect David Thompson as they share the secrets behind the acclaimed space. Top it all off with a visit to the American College of the Building Arts where you’ll meet an artisan who contributed to making The Ordinary anything but.   The Brewmaster’s Table, Thursday, March 1st   Move over vino, beer is back! You’ll crack open a cold one with James Beard Award-Winner Garrett Oliver as he discusses the art of beer + food pairing. In an exclusive live-cooking demonstration, Garrett will prepare small bites to compliment your favorite frothy brews to prove beer deserves its place at the table.   That’s Amore, Thursday, March 1st   Mamma mia! We’re bringing Italy to the streets of the Holy City where you’ll sway to sweet jazz tunes under the lights of a string-lit city block. Sip on Italian wines + spritz’ and spiral into a carb coma with lots a’ pasta + decadent desserts. Saluti!   Business of Food, Friday, March 2nd   Join some of the culinary world’s biggest players for an afternoon full of lively discussion about the future of food. In a two-part panel discussion, panelists like Curtis Duffy, Angie Mar + Charleston’s own Sean Brock will take the stage to discuss topics like social change, heritage ingredients + how they’re pushing culinary boundaries. Grab a seat for this enlightening discussion you’ll only find at CHSWFF.   Pecha Kucha + Choir! Choir! Choir!, Friday, March 2nd   Looking for an event to satisfy your stomach + your soul? Look no further than the fourth edition of Pecha Kucha, this time with a performance by Choir! Choir! Choir! The drill is simple. 8 speakers, 20 slides, 7 minutes. However, you’ll feel the energy as the room comes alive with exciting insights from top-notch speakers and a performance that will leave you with goosebumps. Grab a bite beforehand from local food trucks to round out an altogether unforgettable night.   Iron Mixologist, Saturday, March 3rd   Four of Charleston’s best bartenders will battle it out through three rounds of cocktail competition in hopes of taking of the title Iron Mixologist Title. Each bartender will have to bring creativity, speed, quick thinking and composure behind the bar as the face an imaginative kitchen pantry to impress a panel of top-shelf judges. Delicious cocktails, heart-pounding competition, and pure fun make this a can’t miss event during festival weekend!   Pinot NV!, Saturday, March 3rd   Enjoy an afternoon of pinot that’ll leave you red with NV! Grab a glass and get to sippin’ as you explore the bounty of pinot while sampling an array of food pairings ranging from savory to sweet. Your palate will delight in the sweet edge + powerful punch that is pinot.  
  1. Chas Night Bazaar, Saturday, March 3rd
  No passports required for this globe-trotting culinary journey. A late night bash awaits you as you sample wines, cocktails + brews from around the world and sink your teeth into delicious bites from far off places. Dance the night away to DJ beats as you travel the world without ever leaving Charleston!   Namaste Bubbly, Sunday, March 4th   No champagne, no gain, right? This Sunday Funday will be filled fizz-ical activity + healthy fare as you find your zen with Sarah Frick of Charleston Power Yoga. Time to stretch it out for a morning guaranteed to be a downward dog’on good time.   Toasted, Sunday, March 4th   Time to toast another year of the Charleston Wine + Food festival! We’re capping off the 2018 festival with a barbecue bash full of smoky bites + brews set to the sounds of rockin’ live music. Meat sweats are likely, great time guaranteed.
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We totally get it. The 2018 festival has a lot going on. Let us guide you through the ticketing process, answer any questions, and help point you in the right direction.

Here's how to reach us:

843 727 9998
info@charlestonwineandfood.com
635 Rutledge Avenue, Suite 101, Charleston, SC 29403

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