2020 Schedule Live Now!

Charleston Wine + Food

Tasting Notes



Charleston Wine + Food will welcome NBC’s TODAY to the 14th annual festival, March 6  - 10, 2019, for on-site broadcast, digital, and cooking demos.   As a leader in news, entertainment, and lifestyle content, TODAY will deliver outstanding broadcast and digital coverage to its viewers from Charleston Wine + Food. TODAY will be featured at several Charleston Wine + Food Signature Events, including Bread of the South, Raising Shell, Winederlust, Smokin’ in the Boys’ Room, and A Catchy Name. TODAY will also participate in the Culinary Village Friday, March 8 - Sunday, March 10, and broadcast live from Charleston, SC during the festival.   Charleston Wine + Food is renowned for offering creative, dynamic, and ever-changing programming that features top winemakers, chefs, culinary professionals, artists, and experts from around the globe that come together annually in March to produce a wine + food festival that rivals the very best of its kind. TODAY will provide compelling content and experiences for festival attendees, residents of the City of Charleston at large, and TODAY viewers. “We are immensely proud and excited to embark on this partnership with TODAY and we look forward to showing TODAY viewers what we think makes the culinary + hospitality community of Charleston so special,” says Gillian Zettler, Executive Director of Charleston Wine + Food.     Charleston Wine + Food announced its partnership with TODAY in New York City on Monday, November 26, 2018 during the fourth hour of TODAY.   For more info, visit the TODAY Show's website.  
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Recipe: Roasted Brussels with Pomegranate, Bacon and Marinated Onion

This tasty side dish from Sarah McClure of Southside Smokehouse is the perfect pairing for your holiday meal!    


Approx ⅓ lb of brussels per person, with stems and any tough outer leaves removed and cut in half. Good quality bacon like Nueskes or Bentons ½ strip per person Balsamic Vinegar, 1/2 Cup Olive Oil, 1/2 Cup Honey, 2 Tablespoons Salt, Pepper, and Granulated Garlic to taste (just a sprinkle)  

For the Marinated Onions

Sugar - 1 cup Apple Cider Vinegar - 1 Cup 2 Large Red Onions  


  • Slice onions into thin circles by hand or on a mandoline slicer
  • Bring Sugar and Vinegar to a boil, turn off heat and add the sliced red onions.
  • Set another pot or a plate with a weight into the pot so the onions are pushed down into the liquid and set aside
  • Prepare your brussels by cutting off the stem and cutting them half, removing any ugly or tough outer leaves
  • Using a large bowl, mix together the olive oil, balsamic, honey, salt, pepper and granulated garlic. Whisk until well mixed. Add brussels and toss several times to coat.
  • Place on a baking sheet in a single layer and bake at 350 for approx 20 minutes or until crispy and dark brown on the edges.
  • While the brussels are roasting, pan fry or bake your bacon, approx ½ strip per person. Once cooked to you liking, dice and set aside, along with any drippings from the pan.
  • De-seed 1-2 large pomegranates (There are great videos on Youtube with various methods if this is a new task for you!)

To Serve

  • Toss the bacon crumbles with the pomegranates and the brussels. Top with a few rings of lovely bright pink marinated onion for acid and color.
  • If you really want to punch this up, add some shavings of manchego cheese and a couple spiced pecans!
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Recipe: Corn Pudding

Gather around the table and enjoy this delicious dish from Anthony DiBernardo of Swig & Swine.

Corn Pudding

2  8oz packages of cream cheese 6 eggs 2 cups heavy cream 1 cup sugar 3/4 cups self-rising cornmeal 1 tablespoon salt 2 teaspoons black pepper 1 onion julienne 1 jalapeño diced (your preference on seeded or not) 1.5 pounds shredded cheese 8 ears of corn, kernels removed Let cream cheese soften. Sauté onion, jalapeño, and corn until soft. With a mixer or by hand, whip cream cheese and eggs until combined and smooth. Add heavy cream, sugar, cornmeal, salt, and pepper, mix until incorporated. Fold in corn, onions, jalapeños, and cheese. Turn into a greased baking dish and bake at 325 uncovered until set, approximately 30 – 45 minutes.
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Recipe: Vegan Green Bean Casserole

It's all the goodness of Thanksgiving without the guilt! Nick Wilber of The Fat Radish is sharing his secret to creating the perfect vegan green bean casserole!


1000g Mix of Mushrooms Varieties (Shitakis for a nuttier flavor or Button Mushroom from local Farmers Market) 300g Cooked Carolina Rice 80g Sherry Wine 600g Water 10g Garlic, Chopped 10g Thyme, Chopped 800g Green Beans, Blanched 80g Frenches Onions, Crispy Fried Shallots from a Can - just like Grandma used to buy!


Sauté the Mushrooms till golden brown and finish with the garlic & thyme. Remove half of the mix and deglaze with sherry wine & reduce. Add water and rice, let simmer for 10 minutes til the rice really blossoms and is over cooked. Blend altogether until smooth. Add in reserved sautéed mushrooms. In a casserole dish, layer the green beans & mushroom mix. Bake for 15 minutes at 350 degrees. Top with french onions and serve.
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Recipe: Callie's Hot Little Biscuits Cinnamon Biscuits

Sink your teeth into these buttery delights from Carrie Morey of Callie's Hot Little Biscuit!    

Callie’s Hot Little Biscuits Cinnamon Biscuits



2 cups White Lily self-rising flour, plus more for dusting work surface

4 tablespoons unsalted butter, room temperature

1/4 cup cream cheese, room temperature, cut into cubes

3/4 cup low-fat buttermilk

1 tablespoon unsalted butter, melted

Turbinado sugar, for sprinkling

Callie’s Hot Little Biscuit Cinnamon Butter (see recipe)


Preheat oven to 400 degrees.


In a large bowl, combine flour and room temperature butter. Use your fingers to break up the butter. The result should resemble grated Parmesan. Add cream cheese and mix it into the flour with your hands, leaving a few larger pieces. Add buttermilk and mix until dough is sticky and wet, but not sloppy. All flour should be incorporated. Move the dough to a lightly floured work surface, being sure to remove all dough from bowl. Dust the top of the dough with flour. Roll out dough to 2-inches thick. Cut dough into 2-inch circles. Arrange circles on a lightly greased cookie sheet. Brush with melted butter, and sprinkle with turbinado sugar.  Bake 12 minutes or until biscuits tops are golden brown. Remove to a wire rack and allow to cool slightly. Split biscuits in half and spread with cinnamon butter. Serve immediately. Makes:  6 biscuits


Callie’s Hot Little Biscuit Cinnamon Butter



8 tablespoons unsalted butter, room temperature

1 teaspoon ground cinnamon

1 tablespoon light brown sugar

1 1/2 tablespoons granulated sugar


In a medium bowl, stir together butter, granulated sugar, brown sugar and cinnamon. Transfer to a small dish and cover. Refrigerate until needed. Or roll into a log and wrap in plastic wrap, then freeze. Makes: 2/3 cup

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5 Reasons We Love Hedley & Bennett

You’ve likely seen or heard of Hedley & Bennett aprons, which can be easily identified by the tiny ampersand logo on the front pocket.  H&B outfits many of our Charleston restaurants, and is the official apron of Charleston Wine + Food festival!  Recently one of our street team members, Liz Martin of Charleston Weekender, headed to the H & B headquarters to give us a peek inside the colorful Los Angeles apron factory.  Read on to hear Liz’s list of reasons you’ll love Hedley & Bennett, too!   - - - - - - - - - - - - - -   A few years ago, I was introduced to Hedley & Bennett through the Charleston Wine + Food festival.  There, I met the founder, Ellen Marie Bennett - a lively + inspirational entrepreneur who started her company in her twenties!  I was knee deep into a major girl crush once I discovered her “workspace” even had a slide inside! A couple years later, I had the opportunity to attend a conference inside the apron factory.  I loved it so much that I asked to have a little tour while recently in LA, and Ellen + her team kindly obliged. I hope you enjoy this little sneak peek & glean some insight into what makes this the most badass apron company around!    

Colors for Days

When you pull up to the H & B headquarters and drive past the rainbow mural wall, you instantly know you’re in for a treat.  One thing this apron company isn’t, is boring! You don’t typically find such bold patterns + colors as options when it comes to kitchen workwear.  Don’t you love how fun these aprons look lined up in all their rainbow glory? Don’t worry, there plenty of neutrals for the more subdued chef.    

Handmade in USA

So many products are manufactured overseas nowadays, but these are made in house at the Hedley & Bennett headquarters right in Los Angeles.  This allows the brand to foster an amazing sense of community, with local chefs often stopping by to co-host events. The factory recently added a new test kitchen that I got to check out, too. It looks like the happiest place ever to cook & test all those aprons!    

Freakin’ Awesome Fabrics

When things are heating up in the kitchen, the last thing you want is itchy or uncomfortable workwear.  All of the chefs coats, work shirts, & aprons are made from American canvas, raw Japanese selvage denim, or European linens.  These materials are definitely able to withstand wear and tear. I had fun checking out all of the embroidery threads & watching the H&B team concentrate on their creations!    

Founded by a chef who knows a thing or two about FUN

Who better to design an apron than an actual chef!?  Ellen’s career started as a line cook at 2 top notch restaurants, so she knew exactly how to build an apron that other chefs would want and need.  At the same time, she doesn’t take life too seriously (as evidenced by the factory’s slide & zip line I got to try)! This sense of fun & ease definitely translates into the H & B products.    

They’re joining us at CHSWFF!

One of the best parts about Hedley & Bennett has to be their love of food and working with some phenomenal chefs.  Well, they’re bringing that culinary love (and even some of their chef friends) back to Charleston during the Wine + Food Festival!  Last year, many of you may have joined me at “Brunch Squad”, an amazing event where we divided and conquered to cook and eat a family style meal. We got to meet & work with some truly amazing chefs; at one point I was elbow deep in batter alongside chef Kristen Kish! This year, Ellen is back with “Lunch Squad”, and it’s sure to be chock full of even more fun.   Thanks for reading and taking this little apron factory tour with me! If you’d like to learn more about Hedley & Bennett or founder Ellen Marie Bennett, head over to read my interview with her on my blog where she shares some tips on building an awesome brand.  I can’t wait to see you all at the Lunch Squad event in March!
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Plan Your Trip: Where to Stay

From historic mansions turned luxurious hotels to spacious suites with breathtaking views of the Lowcountry marshes, Charleston sure knows how to show off. After a long day of fun + flavor at the Charleston Wine + Food festival, the last place you want to be is a cramped hotel room with a rock-hard bed. These Holy City hotels will have you enjoying your time spent in as much as your time spect out and about.  


Charming Inns

With an enchanting blend of opulence + intimacy, history + hospitality, culture + cuisine, and art + architecture, Charming Inns represents true southern hospitality. Their multiple properties, including Fulton Lane Inn, Kings Courtyard Inn, and the Wentworth Mansion, offer accommodations perfect for anyone looking to experience the Holy City while enjoying the fun + flavor of Charleston Wine + Food.    


Hilton Garden Inn Charleston Waterfront/Downtown

Set on the banks of the Ashley River, Hilton Garden Inn Charleston Waterfront/Downtown offers unrivaled views of the beautiful Lowcountry coastline with the heart of historic downtown easily accessible. Charleston Wine + Food guests will find themselves only minutes from their favorite events, including the Culinary Village, while taking in the sights + sounds of the iconic waterfront.      


Belmond Charleston Place

Indulge yourself in the best of Charleston Wine + Food before returning to a warm welcome in the heart of the historic district. Belmond Charleston Place is the pinnacle of southern charm + luxury, with a location only steps from some of your favorite events.



The Mills House Wyndham Grand Hotel

Experience the best in southern charm at a hotel located in the heart of downtown Charleston. The Mills House places you at the center of the Holy City’s bustling arts + cultural community while offering easy access to many Charleston Wine + Food events.    


Francis Marion Hotel

The iconic Francis Marion Hotel sits in the heart of downtown Charleston while being only steps from the centerpiece of the Charleston Wine + Food festival, the Culinary Village. Guests can take in the fun + flavor of the historic Holy City with unsurpassed views of the Lowcountry.      


Residence Inn Downtown Riverview

You’ll feel at home in the spacious rooms found at the Residence Inn Downtown Riverview located on the banks of Charleston’s coastline. With easy access to downtown Charleston and many Charleston Wine + Food events, you’ll enjoy your time in the Lowcountry without feeling like you ever left the comfort of your own bed.      


Courtyard Charleston Waterfront

Experience comfort and southern hospitality at Courtyard Charleston Waterfront hotel, located minutes from the historic district of Charleston. Take in the stunning views of the Ashley River while being only minutes from the heart of Charleston Wine + Food. This unique hotel is perfect for any guest looking to make the most of their time in the Holy City.      


Wyndham Vacation Rentals

From the shores of Isle of Palms to the southern charm of Downtown Charleston, Wyndham Vacation Rentals offer unique accommodations for Charleston Wine + Food guests looking to experience all the Holy City has to offer. With properties ranging from villas to homes, Wyndham has a property perfectly-tailored to enhance your time in the Lowcountry.    


Zero George Street

Zero George Street is the definition of southern hospitality. Standing at the corner cozy charm + rich elegance, this boutique hotel offers a lush + intimate experience to Charleston Wine + Food guests looking for a luxurious experience.      


The Dewberry

Nestled only feet from historic Marion Square, The Dewberry offers sleek + modern accommodations with a nod to the history + culture of Charleston. Located steps from the Culinary Village, guests will enjoy easy access to the festival complemented by unrivaled views of the Holy City.      


Homewood Suites by Hilton Charleston Historic District

Located only minutes from the heart of downtown Charleston, Homewood Suites by Hilton Charleston Historic District offers a spacious retreat where you can unwind after a long day at the Charleston Wine + Food festival. Acting as the perfect home base for your trip, you won’t miss a minute of the fun during your stay in Charleston.      


Holiday Inn Charleston Historic District

Holiday Inn Charleston Historic District blends contemporary luxury + traditional southern hospitality to create an unforgettable experience. Situated on the iconic King Street, Charleston Wine + Food guests will find themselves in the middle of the fun + flavor of the festival with a quiet retreat only steps away from their favorite events.    


Embassy Suites Charleston Historic

Experience the vibrant culture of Charleston with a stay at the historic Embassy Suites Charleston Historic. Set against the iconic Marion Square, Charleston Wine + Food guests will delight in being feet from the Culinary Village + some of the festival’s top events while still being able to stroll the cobblestone streets of downtown.      


Courtyard Charleston Historic District

The Courtyard Charleston Historic District serves up a sought-after southern experience only steps from the heart of Charleston Wine + Food, the Culinary Village. Steeped in southern charm, the Courtyard offers easy access to downtown Charleston, with many popular restaurants + locales found only minutes from the front steps of the hotel.      


Cambria Hotel Mount Pleasant

One of Charleston’s newest hotels, the Cambria Hotel Mount Pleasant offers modern + luxurious lodgings for guests looking to experience the Lowcountry. Blending contemporary style + classic Southern charm, the Cambria Hotel provides stylish accommodations with easy access to downtown Charleston + many Charleston Wine + Food events.      


Springhill Suites Riverview

Relax + unwind after a fun-filled day at the Charleston Wine + Food festival in the stylish + spacious suites at Springhill Suites Riverview. With easy access to the bustling historic district, guests will experience the meaning of southern hospitality + old-world charm while taking in the lively culture of one of the most celebrated southern cities.  
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Recipe: Squash Ravioli with Coconut Pesto and Pickled Fresno Chiles

Executive chef Shaun Connolly of Joséphine Wine Bar is sharing his recipe for the perfect squash ravioli. As the air gets cooler + the leaves begin to fall, this dish is the definition of cozy comfort for the fall.    
3 Serrano chilis, seeds removed
5 cloves chopped garlic
2 cups honey
1 1/2 cups coconut milk
1 cup chopped
2 cups chopped flat leaf parsley
1/4 tsp cayenne
3 Tbsp. lemon juice
2 Tbsp. kosher salt
1 1/2 cups toasted pepitas
In a food processor, pulse all ingredients until roughly combined. Season with
additional salt and lemon to taste.
1 quart white sugar
3 quarts white vinegar
2 quarts crushed ice
15 (fresh) bay leaves or 5 dry
1/4 cup black peppercorns
3 cups sliced Fresno chilis
Combine all ingredients except for ice and Fresno chilis. Bring to a boil for 5 minutes.
Strain mixture through a fine mesh strainer into ice. Let mixture cool. Pour over sliced
Fresno chilis and let rest.
2 cups roasted and pureed squash or pumpkin seasoned with salt and pepper
1 ¾ cups pressed ricotta (to removed extra moisture)
¼ cup grated parmesan cheese
¼ cup chopped Italian parsley
Salt and pepper to taste
2 Tbsp. olive oil
Homemade pasta sheets or wonton wrappers
For the filling, puree cheeses with squash/pumpkin. Add chopped parsley and olive oil. Season to taste. Add a spoonful of the mixture to your ravioli dough/wonton
sheets and press ravioli closed. Add ravioli to a pot of boiling water, and cook until the ravioli rise to the top of the pot (just a few minutes). Remove from water with a slotted spoon.
To serve the dish:
Plate a few ravioli on your dish. Spoon over coconut pesto and top with a few pickled
Fresno chilis. Add a crumble of cheese if
desired, and serve.
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2019 Cocktail Competition Semi-finalists

Charleston Wine + Food has once again challenged local bartenders to conjure up their craftiest cocktail creations for the 2019 Charleston Wine + Food Cocktail Competition. This year, the Holy City’s best + brightest beverage professionals were tasked with mixing up a unique cocktail featuring Charleston Wine + Food’s official 2019 spirit - American Whiskey.   Dozens of mixologists submitted their take on the classic spirit to a panel of four judges. Judges evaluated each cocktail based on four categories: Originality, Use of Product, Taste, and Presentation. After the judges scored the recipes, the top 10 recipes were chosen to move onto the semi-finals.   Semi-finalists will serve up their original drinks at their respective restaurants or bars from November 1 - November 30 for the public to enjoy. Beginning November 1, people will be able to vote for their favorite cocktail online. The People’s Choice votes will contribute to the scores in Round 3.   A Fine How Do You Do Anna Lazaridis - Fiery Ron's Hometeam BBQ Spirit Used: Russell's Reserve 6 Year Rye   From the Ashes Darren Fallon - The Watch Spirit Used: Virgil Kane Ginger Infused   Pipe Dream Franklin Arevalo - The Obstinate Daughter Spirit Used: Templeton Rye aged 4 years   Star Value James Bolt - The Gin Joint Spirit Used: Old Forester Kentucky Straight Bourbon 100 Proof   Strawless Strawberry Smash Katie Daniel - Bar Mash Spirit Used: Old Forester Kentucky Straight Bourbon 100 Proof   Sugar Spice Everything Nice Melissa Yard - Joséphine Wine Bar Spirit Used: Rittenhouse Rye Whiskey   Up All Night in NOLA Morgan Hurley - Mex 1 Coastal Cantina Spirit Used: Larceny Bourbon   Real Mermaids Drink Whiskey Rochelle Jones - Stars Rooftop & Grill Room Spirit Used: Wild Turkey Bourbon Rye   Sweet Lil Nellie Ryan Wise - The Establishment Spirit Used: High West Double Rye   Whippersnapper Sam Gabrielli - Proof Spirit Used: Four Roses Bourbon   Vote Now!
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Need Assistance?

We totally get it. The 2020 festival has a lot going on. Contact us to guide you through the ticketing process, answer any questions, and help point you in the right direction.


843 727 9998
635 Rutledge Avenue, Suite 101, Charleston, SC 29403