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March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Local Love: Elevating Recycling + Compost Efforts This Festival Season

Reduce, reuse and recycle - a familiar eco-friendly mantra that we are putting a bigger emphasis on this festival season. Recycling has always been a priority of Charleston Wine + Food, but this valiant endeavour has not been an easy task. While the City of Charleston assists in disposing cardboard + glass after events, this year, we are also partnering with Smart Recycling to elevate our recycling efforts through a compost, recycle + trash initiative. Our shared mission is to reduce trash and generate creative ways to upcycle food waste from the festival. A significant amount of waste is unavoidable as a food + beverage festival, but we are excited to leave a greener legacy, one that recycles smarter, reduces the carbon footprint, and prioritizes Charleston’s environmental future. This year’s compost program will serve as a trial run to establish best practices for sorting festival waste. Our guests will see three bins this year, one for recycling, one for trash, and one for compost. Volunteers will staff each station to assist guests in disposing everything from merlot-stained plastic cups to remaining morsels of food. The majority of festival waste comes from the Culinary Village, so for this first year our recycling program will live in the village. And the best news?  We use biodegradable products, so almost everything will be able to be composted or recycled. Composted products take just a short 30-40 days to turn into rich viable soil, so within a month's time local farmers will be utilizing compost produced directly from the festival. The effectiveness of the Smart Recycling partnership will be tracked through the number of times each bin is dumped, with the hope that this effort will result in a significant reduction in the amount of garbage produced and an increase in compostable materials. Smart Recycling will train festival volunteers and help facilitate the trash + composting process. Our very own Erin Connolly and Lauren Turgeon are championing our recycling program, and shared this secondary goal of training volunteers to understand the difference between the items for compost, recycle, and trash to not only reduce festival waste but also help educate and motivate guests to continue recycling + composting at home. We are proud stewards of the land, protecting + preserving the beauty of the #1 city in the world. So we ask you to join our eco-friendly initiative and help us #PourIntoCharleston.
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Your Front Row Seat to #CHSWFF 2017

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 12th 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 March 1st–5th. Sweet Southern Prep (@sweetsouthernprep) Ashley is a native North Carolinian but her love for Charleston runs deep. You can find her exploring the city with her adorable crew, or enjoying a happy hour treat with friends. Check out her Instagram feed and blog for tasty snapshots of some of her favorite festival finds. Andrea Serrano (@charlestonshopcurator) Andrea Serrano is a fabulous fashionista who passionately celebrates the businesses + artists who make up our effervescent Charleston community. As a lover of the Holy City's foodie scene, Andrea explores everything from the newest hot tickets in town to Charleston's tried-and-true favorites. Follow along with her for breathtakingly gorgeous photography and a glimpse of her busy beautiful life in Charleston. Candice Herriot (@chsfoodwriter) Candice is a lover of all things food. Her career as a hair stylist left her constantly recommending favorite spots to clients, and inspired the creation of her blog. Candice shares her passion for great food with other lowcountry foodies and curates a space to celebrate food – something we can definitely get behind! Check out her digital platforms for the scoop on what Candice enjoys during our five days of flavors + fun! Miguel Buencamino (@holycityhandcraft) Miguel of Holy City Handcraft has a history with food that can be traced back to growing up in the kitchens of his two grandmothers, both who he says were incredible cooks. A self-described amateur mixologist, Miguel writes about lessons learned from the culinary world and shares his cocktail creations with readers. You can follow along on his blog or Instagram feed to see what has inspired his most recent experiment. Sydney Gallimore + Sydney Turnquist (@queenofthefoodage) Sydney + Sydney love to eat food, cook food, critique food, learn about food + tell stories with food! On their blog and Instagram account, they share their spunky personalities through their food journeys. Check them out for a wide range of delicious eats in Charleston. Taneka Reeves + Johnny Caldwell (@cocktailbandits) Taneka + Johnny bring a feminine, urban perspective to the table, discussing all things wine, spirits, cigars + the good life with their followers. They offer sips, tastes + tips for Charleston and beyond. Be sure to follow their adventures through their blog or Instagram account! Liz Martin (@charlestonweekender) Come rain or shine, Liz Martin shares her fun lifestyle through her blog, Instagram account + online shop where you can find tips on where to discover hidden coffee shops, how to host a bright brunch, and even how to make grocery shopping FUN! She offers a contagious happiness through her writing + photos , giving every day the footloose and fancy-free feel of the weekend. Christian Senger (@holycitysinner) People of the Holy City LOVE Holy City Sinner, Christian, and his balance of the hospitality-oriented side of Charleston with the “hedonistic” side of Charleston. Christian discusses everything from brunch spots to tattoo parlors with fascinating stories to share. You can find all kinds of local features, hotspots, and events on his blog, Twitter account + other social media platforms. Be sure to hit up the social media platforms of the #CHSWFFStreetTeam members for a front row seat to this year’s festival. Cheers!
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Local Love: A Treasure Chest of Produce

From dishwasher to executive chef to lead buyer at a local produce staple, Weston Fennell is the epitome of a culinary success story. Weston is the lead buyer at Limehouse Produce, a local treasure chest of produce that shares love with the Charleston community one fruit and veggie at a time. As a primary produce supplier to local restaurants, Limehouse has been a leader in the Charleston industry for over 70 years. But for Limehouse, it is more than just produce, it is about providing the Holy City with quality farmed ingredients year-round. In fact, many of Charleston’s culinary hot spots pride themselves on using the fresh, locally sourced products provided by Limehouse Produce. When Weston isn’t delivering baskets and bushels of yummy produce to Charleston’s busiest kitchens, you might catch him sipping on a Holy City Brew or visiting his old co-workers at FIG downtown. In fact, before Limehouse, Weston spent six years preparing delightful dishes on the kitchen line as the sous chef at FIG. Now, as the lead buyer at Limehouse, Weston makes sure that chefs like himself are working with the best ingredients to create the signature dishes that make the lowcountry the “Culinary Capital of the South”. Limehouse Produce has partnered with Charleston Wine + Food for years now in providing our chefs with unique and fresh ingredients to feature during the festival. They ensure the chefs have the highest quality products that are exactly what they need, when they need it. Limehouse also provides the festival aprons that take the splashes, spills and splatters from the culinary genius that happens during the festival. Limehouse Produce pours more than just produce into the Charleston community; they are stewards of the land that provides the bounty we enjoy. "We also have a responsibility to the land and the community that supports us. That’s why we make sure the product we buy is put to good use, even if it is not sold,” shares the Limehouse website.  “We make regular contributions to local charities and are one of Food Waste Disposal’s biggest contributors of organic matter to be converted into compost. And everything from wooden pallets to plastic corner boards and cardboard boxes are repurposed or recycled for future use." We thank our partners, like Limehouse, for serving alongside us to #PourIntoCharleston and create a fresh + flavorful economic impact on our city. *This blog post was written by our 2016-2017 Charleston Wine + Food CofC Fellows. Charleston Wine + Food has partnered with the College of Charleston to offer a communications senior capstone class the opportunity to work with the festival. 
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Find the Truck

Limehouse Produce, a proud annual supporter of Charleston Wine + Food, has wrapped a delivery truck again with a special festival design to celebrate and promote the 2017 festival. The wrapped truck features images from Charleston Wine + Food's 2017 ad campaign. This year's truck showcases a female eating a watermelon sourced by Limehouse Produce, and can be seen driving around town making deliveries. Steps to get involved are: 1.    People that “Find the Truck” can snap a photograph 2.    Post the photo to Facebook and tag: Limehouse Produce and Charleston Wine + Food 3.    OR tag on Instagram: @limehouselocal and @chswineandfood 4.    Include the hashtag #CHSWFFLimehouseTruck One lucky person who submits an image will be selected randomly to win four tickets to Sinister Siesta presented by The National Pork Board on Sunday, March 5 located at The Royal American. The deadline to submit photos is Monday, February 27 at 4:00 p.m. for consideration. Anyone can submit photos and there is also no limit to the amount that one posts to the sites. Limehouse Produce does ask that all photos are done parked and not while driving a vehicle.
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10 Can't Miss Events Under $100

It’s crunch time people! With the festival less than almost a week away, those looking to purchase last minute tickets to the best events can look no further. Check out our favorite events under $100 here: Fowl Mouth - $95 This’ll be the best #partyfowl you’ve ever seen. Check us out at Cooper River Brewing Co. for all things winged fowl. Accompany your smoky snacks with fresh beer, wine, and deep bourbon cocktails at this low-key hangout that’s sure to kick off your weekend the right way! Dynamic Drinking: Making Sinsky Of It All - $95 For one of the best deals of the festival, make your friends jealous with this once in a lifetime chance to hear what Master Sommeliers and elite vineyard owners have to say about some of the best wine in the world. Sustainable and environmentally friendly wines are the focus of this panel, so sit back and get ready to have your tastebuds tannon-talized! Commodores + Admirals - $75 Think delicious party at Charleston’s hottest new late night hangout, The Commodore. Yummy snacks and craft cocktails to be provided by Roti Rolls accompanied by special guests from The Lot on James Island and Eric Warnstedt of the Hen of the Wood (Burlington, VT). Come dance the night away with us at CHSWFF’s hottest new event of 2017! The Ice Age of Mixology - $75 Ever wondered what it takes to make a good cocktail? Fresh mixers, elite liquor, and ICE, of course! Come to Proof with mixologist Charlotte Voisey to learn how ice can make or break a great drink. What The Pho? - $70 Oodles of East-Asian inspired noodles and high energy music by DJ Rehab, this event held at the Le Creuset Atelier is sure to go down in the history books. Imagine a dozen of your favorite local and guest chefs partyin’ all night long- chopsticks provided. The Business of Food - $70 With guests speaker stars like Chef Danny Meyer, Nancy Silverton, Ruth Reichl, Darcy Shankland, and Steve Palmer, those looking to get the inside scoop on the restaurant business look no further. Those already in the local food + bev business, enter code INDY17 and receive a $25 ticket! Namaste Bubbly - $65 Join us in the Cedar Room at the Cigar Factory for an exclusive yoga class taught by local favorite Cortney Ostrosky followed by Sunday champs and healthy fare. Round up your friends and let’s get fizzical! Pedals + Pints - $65 Bring your own bike or rent one from Trek Mt. Pleasant for a stylish, leisurely ride through downtown Charleston with your favorite brewmasters. Reward yourself after with local food truck bites and drafts; this event is sure to be snatched up by beer and bicycle lovers everywhere, so don’t wait! Iron Mixologist - $65 This live action, Iron Chef America-style cocktail combat is back and supported by Imbibe to bring guests the ultimate exhilarating experience. Enjoy exclusive cocktails crafted by local mixologists at Bar Mash and watch the competition unfold! Pecha Kucha + Wine + Food - $40 Join an all-star lineup of local chefs and restaurateurs MC’ed by Tradesman Brewing Company’s Chris Winn to be inspired by food + bev chatter and snacks + drinks. Get your tickets now for this 3rd time event that’s sure to be the opposite of boring. Didn't find the event curated perfectly for you + your crew? No fear! Find a complete list of all of our events with a simple click!
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Spirt-Heavy Events

Are you ready to drink your way through the festival?  If wine just isn’t for you and beer never seems to cut it, look no further than these spirit-heavy events curated for liquor lovers like you!  The Lowcountry has endless bourbon, rum, tequila, + whiskey to offer, plus so much more, which is why we’ve teamed up with the best distributors and distilleries to ensure everyone can get a taste.  Check out what we’ve been getting excited about for weeks below and get ready to knock ‘em back- the festival is just two weeks away!   Iron Mixologist - $65 Presented by William Grant & Sons Supported by Imbibe It’s time to crown our next Iron Mixologist!  Charleston Wine + Food’s 6th annual cocktail competition modeled after Iron Chef America will take place at Mercantile’s Bar Mash this year- and the competitors are gearing up a stiff race and even stiffer drinks.  Sit back and sip on their creations to witness which mixologist will next claim the title! The Ice Age of Mixology - $75 Supported by Imbibe Presented by William Grant & Sons Ever think about how ice can make a difference in your cocktail?  Learn how to choose and use the best ice for your own cocktails and how bartenders are changing the ice game from mixologist Charlotte Voisey while sipping on an ice-cold drink.  Come to Proof for an enlightening and booze-filled afternoon! A Bourbon Affair - $115 Presented by Brackish Supported by Cigar Aficionado Brown water aficionado? The Cedar Room is calling your name! This high-class venue will host every bourbon lover’s dream event: a lineup of the country’s 50 best bourbons and stylish, hand-picked bites to match.  Dress your best for a swanky afternoon of drinking + cigars. The Home Bar at High Wire Distilling Company - $125 Supported by Imbibe If you’ve ever wanted to know how to make the perfect Tom Collins or Mint Julep right in your own kitchen, look no further than this event at High Wire Distilling Co.  Mixologist Jerry Slater will guide us through the ins + outs of cocktail creation (and consumption) to figure out what it takes to make a good cocktail GREAT. Hooked On Bowens - $135 Presented by Don Julio A festival favorite, this evening soirée on Bowens Island will be highlighted by tasty cocktails, free-flowing wine, stunning sunset views on the water, and of course a mouthwatering multi-course meal straight from the sea. If you have a fear of missing out, don’t waste one more minute - purchase your ticket now.
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Of Rice + Rum: A Middleton Tradition

The last day of the festival is typically reserved for the events we’re most proud of- annual traditions and historical dinners grace our Sundays full of pride and love for the Lowcountry.  For our twelfth year, we’ll be at the illustrious Middleton Place for “Of Rice + Rum” to learn from their specialists and a few of our own (Glenn Roberts of Anson Mills) about the centuries-old story of rice in South Carolina.  Presented by Mount Gay Rum, those dishes with a backstory will be highlighted by the oldest rum in the world from the island of Barbados.  Join us for an event you won’t soon forget! Keep scrolling to learn about our favorite grain’s origins at Middleton Place and what makes this ingredient so special.  Much of what follows is excerpted from the book, Beyond the Fields – Slavery at Middleton Place: Jamal Hall, a historic interpreter at Middleton Place, demonstrates the process by which grains of rice were prepared for market. Rice was placed in a mortar and “beaten” or pounded with the square end of a pestle to remove the husk from the grain. Fanner baskets to separate the rice from the bran were the final step before the grain was packed into barrels, made by skilled slave coopers, for shipment to English ports. At Middleton Place, the interpretation of rice cultivation has evolved from the display of somewhat romantic images by Alice Ravenel Huger Smith on display in the Mill to a demonstration rice field planted annually with a small crop of the famous Carolina Gold grain. Rice cultivation, although introduced in the 1690s, did not provide a significant cash crop for planters until the 1700s. As the rice industry grew, so too did the need for more laborers to work the rice fields, especially workers experienced in cultivating the grain. That meant the importation of increasing numbers of slaves from the western coast of Africa, an area stretching from what is now Senegal to Sierra Leone and Liberia. In this region the inhabitants had been growing and consuming rice for centuries. On Africa’s Atlantic Rice Coast, rice, along with seafood, was the major source of nourishment. In their clay cooking pots, coastal Africans cooked rice in various ways. One very special dish combined rice, spices, seafood or sometimes meat. These gumbos or pilafs (also spelled pillau or perloo), as we now know them, were introduced into this country by slaves and became staple dishes on southern tables. If you’re craving more, don’t wait any longer- purchase your pass to Middleton Place now! http://cwf.obviouslee.com/events/of-rice-rum/ Programing at Middleton Place includes a number of annual events specific to rice culture. On April 22nd and 23rd (subject to weather conditions), visitors will may join a costumed historic interpreter in planting Carolina Gold Rice – the crop that defined the Low Country. Presentations will also be given on the cultivation, processing and cultural impact of rice in South Carolina during the 18th and 19th centuries. Several months later in August or September, depending upon the weather and growing season, the rice field will be harvested and hands-on activities such as threshing, pounding and fanning the rice will be demonstrated. For more information, visit www.middletonplace.org  
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Local Love: CWF Excellence Scholarship Recipient 2016-2017

On a sunny southern January day, we sat across from an eager and animated college freshman who exclaimed, “I knew Charleston was where I was meant to be. I even wrote myself a letter, four years before attending, affirming, College of Charleston was my dream school.” Jane Muller, the 2016-2017 Charleston Wine + Food scholarship recipient continued, “I wouldn’t be here without my scholarship award, and I am so grateful for that.”   Since starting school in August, the young freshman has settled into southern city life + adores everything about Charleston’s historic charm. She also enthusiastically embraces the lowcountry food scene, which boasts plenty of restaurant options to satisfy her love of chicken. “My favorite restaurant has to be Magnolia’s, they have the best fried chicken,” shared Jane.   Hailing from Long Island, New York, Jane has a passion for traveling, eating great food + helping people. Naturally, Jane fell in love with the hospitality industry and knew Charleston was the place to explore that passion. After applying for many scholarships offered through the School of Business at the College of Charleston, Jane stumbled upon the Charleston Wine + Food scholarship opportunity.   Charleston Wine + Food has been awarding the Excellence Scholarship to a College of Charleston freshman each year since 2008. In 2016 Charleston Wine + Food had a $9.1 million impact on the Charleston economy and the Excellence Scholarship is just one of the ways Charleston Wine + Food stimulates the Charleston economy. In addition to the scholarship, each recipient is also offered internship and mentorship opportunities with Charleston Wine + Food, which allowed many of the past recipients to obtain great jobs in the Charleston community.   Required to apply, the application is a simple essay describing a hospitality event the applicant has been a part of + what it means to them. Charleston Wine + Food will continue to #PourIntoCharleston by awarding scholarships to students at the College of Charleston throughout the upcoming years.   *This blog post was written by our 2016-2017 Charleston Wine + Food CofC Fellows. Charleston Wine + Food has partnered with the College of Charleston to offer a communications senior capstone class the opportunity to work with the festival. 
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Top 10 Festival Wines Under $30

With the festival just one month away, at Charleston Wine + Food we think everyone deserves a drink right now!  In order to ensure everyone has the chance to taste the best vinos on the market right now, our partner Bottles has graciously provided a list of delectable wines all under $30!  Affordable wine that still tastes amazing? Be sure to stop by their Wine Retail Tent in the Culinary Village to snag a bottle for yourself.

List curated by Mike van Beyrer

Lioco Chardonnay 2014: $19.99

This Sonoma County pick is brilliant, focused and nuanced, with plenty of citrus, lemon peel, white pepper and orchard fruit nuances. Vinification and aging in steel keeps the flavors fresh throughout. One of the very best values in California Chardonnay you’ll come across.  

Lioco “Sativa” Carignane 2014: $29.99, 92 points Vinous

The 2014 Sativa, 100% old-vine Carignan from Mendocino County, is one of the most striking wines in this price range. A host of inky blue and purplish-hued fruits, mint, spices and leather make a strong impression.  

Felino Malbec 2015: $20.99

This Malbec is always a terrific value, showcasing Mendoza fruit with a California style, and at a great price.  Paul Hobbs and Nicolas Catena are behind this gem.  

Vina Sastre Ribera del Duero 2014: $19.99

Lots of flowers on the nose, particularly violets and lavender, and also some roasted coffee notes. Smooth with mellow tannins, this wine is savory and lightly smoky. The finish is long and mineral with an iron quality.  A perfect pair for grilled lamb chops, sausages, and chickpea stew.  

Patton Pinot Noir 2014: $22.99, 90 Points Vinous

A pale red. Lively, sharply focused aromas of redcurrant and strawberry accented by white pepper and orange zest. Refreshingly brisk and racy on the palate, with weightless bitter cherry and red berry flavors taking a sweeter turn on the back half. This distinctly graceful Pinot finishes with very good lift and spicy cut, leaving berry skin and allspice notes behind.  

Omero Pinot Noir 2014: $23.99

This sublime Oregon Pinot comes from a tiny family owned winery in Carlton, OR. Everything is organic, hand harvested and hand crafted at Omero and this is their largest production offering at just 2100 cases. Cinnamon, vanilla and sandalwood complement the opulent cherry fruit along with notes of rhubarb and sassafras.  

Adelaida Zinfandel 2013: $21.99

Aromas of dried cherries, anise, and Christmas spice. Flavors of crushed raspberries, cranberries, grated nutmeg, chocolate shavings.  Pairs well with barbecued tri-tip with caramelized onions, grilled lamb chops with pistachio salsa verde, carnitas tacos with tomatillo salsa.  

Patricia Green Reserve Pinot Noir 2015: $27.99

A deep red. Expansive red berry and floral pastille scents and flavors show impressive energy and pick up a hint of smokiness as the wine opens up. Smooth and fleshy but lively as well; a late jolt of white pepper adds spicy bite. Generous but vibrant in character, finishing very long and sweet, with gentle tannins lending shape and subtle grip. This wine delivers exceptional bang for the buck.  

Kivelstadt Sonoma Sauvignon Blanc 2015:  $19.99

Expressive scents and flavors of Meyer lemon, quince and pungent herbs, along with notes of ginger and chalky minerals. Silky and expansive in the mouth, with a floral quality adding complexity. Finishes focused and dry, with dusty citrus pith and mint nuances clinging.  

Kivelstadt Red Blend 2013:  $23.99

Rhone style blend made from 50% Syrah from our estate vineyard, 25% Grenache, and 25% Carignane from Venturi Vineyard.  The Carignane and Grenache bring high tone fruit, approachability and energy to balance out the earthier Syrah in the blend. The wine sees 10% new French oak for 16 months and is our bistro style red wine - versatile with an array of cuisine.
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#PourIntoCharleston

Throughout its 12 delicious years, Charleston Wine + Food has been focused on consistently giving back to the community whose roots lie in exquisite southern cuisine. Year after year, we are honored to pour into the Charleston community + give back to this place that we call home.  Charleston Wine + Food enriches the lowcountry culinary and hospitality industry by honoring local foodways, and sharing Charleston’s unique story with the world. In 2005, a group of local culinary enthusiasts came together around an idea -  to create an experience that would celebrate + showcase the area’s rich flavor through the lens of award-winning chefs, beverage professionals, and artisans. Every year since, Charleston Wine + Food strives to be a good steward of our city and its foodways by creating an annual economic injection that fuels Charleston’s vibrancy and growth. The 2016 Charleston Wine + Food festival had a $9.1 million impact on the Charleston economy, which means that eighty-eight cents of every dollar we spend producing Charleston Wine + Food has a direct measurable impact on our city. Year after year, the economic impact of Charleston Wine + Food is more than triple the organization’s annual budget. To celebrate the 12th year of Charleston Wine + Food, we will focus on the many ways that the festival contributes to our local economy through our #PourIntoCharleston campaign. Every ticket purchased pours into programs that support and pay tribute to our local growers and producers, scholarships committed to education in hospitality and tourism, and eco-friendly initiatives centered on reducing food waste. Throughout the festival season, we will highlight these efforts through a blog series, social media campaign, and installment in the Culinary Village. Please join us as we #PourIntoCharleston. *This blog post was written by our 2016-2017 Charleston Wine + Food CofC Fellows. Charleston Wine + Food has partnered with the College of Charleston to offer a communications senior capstone class the opportunity to work with the festival. 
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Need Assistance?

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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