fbpx

Save the Dates: March 4 – 8, 2020

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Beyond the Plate: Experiencing Farm-To-Table at The Umstead

As issues surrounding food security and the importance of supporting local producers continue to stay relevant in the culinary world, more and more chefs are incorporating locally-sourced, sustainably-produced ingredients into their menus. Whether it’s lettuce leaves plucked straight from the soil or oysters harvested only minutes away from the tables where they’re served, the value of homegrown harvests are evident.   However, for many diners, the idea of “farm-to-table” can be little more than a buzzword uttered by a server or printed in the pages of a local restaurant review. Without an understanding of the true story of farm-to-table ingredients, the concept can be elusive.     During a recent trip to Raleigh, NC, our team had the opportunity to go beyond the plate and immerse ourselves in the journey from the fields where the ingredients were grown to the dinner table peppered with meticulously-prepared plates featuring the veggies and garnishes. For the minds behind the decorated Herons at The Umstead, farm-to-table is more than just an idea. It’s a way of providing their guests with a unique, innovative meal rooted firmly in the foodways of the area.     Despite the dreary weather, chef de cuisine Spencer Thomson accompanied us to One Oak Farm where the affectionately-dubbed farmer Alyssa showed us the process of growing the produce that adorns the plates at Herons. Amidst the foggy hills and soggy ground, we saw the covered beds and steamy greenhouses where leafy greens and fragrant spices sprouted before being harvested and incorporated into the restaurant’s menu. Alyssa’s deep understanding of her crops and their unique flavors was apparent as she shaved off pieces of various roots and picked leaves from their stalks for us to sample and taste.     With the taste of fresh ginger in our mouths, and the scent of lavender on our hands, we returned to The Umstead where we sat down to a dinner prepared by celebrated chef, Steven D. Greene. As each course was carefully set onto the table, our team was quick to spot the colorful flower buds and yellow-hued corn we had seen on the farm. The precision and intricacy of each dish was obvious as we delighted in the beautifully-crafted recipes that were rich in flavor, but still easily-identifiable as products of the area’s foodways.     The synergy between One Oak Farm and Herons at The Umstead creates a special culinary experience. Unique to the hills of Raleigh, the menu was testament to the power of the farm-to-table ideology. Steven, Spencer, Alyssa, and the entire team behind-the-scenes at Herons prove that sustainable farming and a conscious effort to champion local ingredients lead to a certain magic on the plate that can’t be replicated anywhere else. The entire operation at The Umstead is nothing short of incredible and opened our eyes to the ways in which dining can truly go beyond the plate.   The next time you take a trip, or even when you’re preparing your next home-cooked meal, take the time to seek out local ingredients and restaurants that employ farm-to-table practices. We promise your tastebuds will thank you.  
Continue Reading

Recipe: Lobster Gnocchi

Keep it simple + fresh with this Lobster Gnocchi recipe from Drew Hedlund of Tradd's!

Ingredients

3 oz Rio Bertollini's lemon basil gnocchi

2 oz cooked cold water lobster meat

1 tsp oven dried tomatoes

1/2 tsp preserved lemon

1/4 cup lobster stock

2 Tbs butter

1 oz arugula

Parmesan reggiano

 

Instructions

Bring a large pot of salted water to a boil.

  Place butter in a sauté pan and melt over medium heat until lightly brown and foamy.  

Add gnocchi to boiling water. When they float to the top, cook for 1 minute more.

  Using a slotted spoon or spider, gently transfer the gnocchi to the pan of melted butter to brown lightly.  

Add lobster meat, preserved lemon, and oven dried tomato to sauté pan. Heat through and season with salt and pepper.

 

Add lobster stock and reduce until the liquid is gone.

 

Add arugula to sauté pan and cook for around 5 minutes, until the leaves begin to wilt.

 

Toss and serve with parmesan reggiano on top.

Continue Reading

Recipe: Yule Log

'Tis the season for cheer + treats! Enjoy a holiday classic with this Chocolate Caramel Yule Log recipe from Pastry Chefs Anne White and Elizabeth Skelton of Mercantile and Mash.    

Meringue Mushrooms

  4oz/120g whites, room temperature 2 Tbs cocoa powder + more for dusting Pinch cream of tartar 3/4 cup/140g granulated sugar 1 cup/140g powdered sugar, sifted 1/4 cup Ghiradelli semi sweet or dark chocolate chips (this is the “glue”)   Preheat the oven to 200°F.   Put the whites in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until frothy. Add the cream of tartar. Gradually add the granulated sugar and whip until stiff peaks. Fold in the sifted powdered sugar.   Pipe the meringue mushrooms onto a Silpat using a piping bag fitted with a medium round piping tip. Pipe “kisses” for the stems, pulling the bag up sharply at the end to make a sharp pointy tip. For the caps, keep the tip 1/4” up and make filled circles.   Bake immediately in the oven for 1 hour. Turn off the oven and allow meringues to sit overnight in closed oven. Do not open the oven at all once the meringues are in it.   Assembly: Poke holes in bottom of the mushroom caps with a toothpick or a paring knife. Dab a bit of melted chocolate into the hole. Take the stem of the mushroom and place the pointed end into the chocolate and hold still until chocolate is firm enough to stay into place.    

Caramel Sauce

  1 cup heavy cream 1 cup + 2 Tbs granulated sugar 3 Tbs light corn syrup 1 tsp sea salt Water as needed 1½ Tbs unsalted butter   Heat the cream to until steaming. Set aside.   Place the sugar, corn syrup, salt, and enough water to make a wet sand texture in a heavy-bottomed saucepan over medium-high heat. Stir until combined. Without any further stirring, cook the mixture to a medium amber color. Watch carefully as it can burn quickly. Turn off the heat and add the hot heavy cream in a slow, steady stream, while whisking constantly. Be careful as it will bubble up. Add the butter and whisk until all is combined. Set aside.    

Chocolate Sponge Cake

  Cocoa power 4 oz/120g 64% chocolate 6 eggs, separated, room temperature 6 Tbs./80g granulated sugar 1 tsp. vanilla extract ¾ tsp. cream of tartar 1/8 tsp. kosher salt   Preheat the oven to 350°F. Spray a 18 inch x 13inch rimmed baking sheet with nonstick cooking spray, line it with parchment paper, and spray the parchment. Lightly sift cocoa powder over the parchment.   Melt the chocolate and set aside to cool.   Combine the yolks and 1/4 cup/50g of the sugar in the bowl of a stand mixer fitted with the whip attachment and whip it on high speed until the mixture turns a light yellow and thickens enough that when you lift the whisk over the mixture, the mixture forms a ribbon as it slowly falls back onto itself, about 5 minutes. Add the vanilla extract. Add melted chocolate in a steady stream, whipping until just combined. Set aside.   In a new, absolutely clean bowl, use a clean whisk to whip the egg whites until frothy. Add the cream of tartar and whip the whites to soft peaks. Gradually add the remaining 2½ tablespoons/30g sugar and whip the whites on high speed until medium/stiff peaks form. Gently fold 1/3 of the whites into the chocolate mixture. Repeat twice more. Don’t over mix.   Spread the batter into baking sheet. Bake for 15 to 18 minutes, or until the cake springs back when touched. Take the cake out of the oven and cover it with a slightly damp kitchen towel.  

Caramel Mousse

  3 *silver strength gelatin sheets 1 Tbs/15g cold water 1 cup/235g caramel sauce 3 egg yolks/55g yolks 6 Tbs/75g granulated sugar 1½ /45g egg whites Pinch sea salt 1cup/205g heavy cream, whipped to soft peaks   Combine the gelatin and water in a double boiler and heat until the gelatin melts. Heat the caramel to 100°F, add the gelatin mixture, and stir. Transfer to a large mixing bowl and set aside.   Make a double boiler with the bowl of a stand mixer and a saucepan. Combine the yolks and 1 heaping Tbs/15g of the sugar in the bowl and whisk them over barely simmering water until the mixture reaches 145°F, about 7 minutes. Transfer the bowl to a stand mixer fitted with the whip attachment and whip them on high speed until the mixture is cool. Set aside.   In a new, absolutely clean bowl, combine the egg whites, salt, and remaining 5 Tbs/60g of sugar, place it over the saucepan of barely simmering water and use a clean whisk to whip the mixture until it reaches 160°F, about 5 minutes. Transfer the bowl to a stand mixer fitted with a clean whip attachment and whip on high speed until cool, about 5 minutes.   Fold the egg yolk mixture into the caramel mixture. Gently fold in the whites in thirds. Fold in whipped cream in thirds. Cover and refrigerate until set and ready for use. *Professional chefs use gelatin sheets instead of granular gelatin. They are available online.  

Chocolate Icing

  1 cups/4.5 oz cocoa powder 4 1/3 cups/20 oz powdered sugar 16 oz unsalted butter, softened ¼ cup whole milk   Sift the dry ingredients together.   Put the butter in the bowl of a stand mixer fitted with the paddle attachment and beat it on high speed until light yellow, about 8 minutes. Beginning and ending with the dry ingredients, alternate adding the dry and wet ingredients. Set aside.  

Assembly

  Remove the towel from the cake   Spread the mousse over the cake, leaving the cake bare for the last 1½ inches the short end of the baking sheet. Pick the cake up by the opposite end of the bare cake and use the parchment to help you roll it evenly, peeling back parchment as you roll. Place the cake seam-side down.   With a serrated knife, cut ¼ inch off of the end of the cake on a bias. Pick up this piece and place it on the side of the “log” to resemble a tree branch. Refrigerate for 1 hour.   Use the chocolate icing to ice the log and use a fork to make it textured.   Dust the meringue mushrooms with cocoa powder and place around/on the yule log.   For a pop of color, roll cranberries in sugar and place around the yule log.
Continue Reading

Lowcountry Limelight: Charlotte Park

The culinary community + charitable action have always been intimately tied together for Michigan-native Charlotte Park. As the founder of a local influencer group, TastemakersCHS, and the driving force behind Crumb4Charleston, she knows first-hand the impact food can have on the world. We chatted with Charlotte to find out how she got inspired to use food as a catalyst for change and why it's important to use your platform for good in the latest addition of Lowcountry Limelight.  

 

How did you get your start as a food blogger/influencer?

 

I have always been obsessed with all things culinary: exploring new restaurants, browsing food blogs, binge watching Anthony Bourdain and cooking/baking for my friends and family. At my college in Michigan I started a “College Chef” column at our newspaper to showcase simple and affordable recipes that college kids could master. From there I created my blog Saltandpreppy.com to document all my favorite recipes so they would be easily sharable with others. Upon moving to Charleston I continued my love for cooking and baking and also found exploring new restaurants to be my favorite way to spend time with people. I was quickly introduced to the world of food instagrammers through my PR work for various restaurants at my company Lou Hammond Group. We would often host dinners and special events inviting the same influencers to experience and I quickly became friends with many of them.

 

You are the creative force behind Tastemakers Charleston, a monthly meetup of local influencers. Where did you get the idea to bring everyone together?

 

It’s no secret that Charleston is a foodie town through and through. There is a large number of wonderful people in this city that have found a passion in documenting their culinary adventures in the city through their Instagram handles. I was running into the same people time and time again at our restaurant PR events and thought it would be beneficial for everyone- both the influencers and the restaurants- to create a group to streamline the invitation process along with the tracking of social media coverage. The idea of TastemakersCHS was to create a community of people who share the same passion while expanding our reach and influence. We began with seven members in 2016 and have quickly grown to over 25 members, with a combined reach of over half a million followers on Instagram. I’m excited to be using our group’s social media reach to raise money and awareness for local non-profits through our new TastemakersCHS charity partnership program which launched a few months ago!

   

Why do you think it’s important for influencers to collaborate and support one another?

 

In a community as tight knit as Charleston, it only makes sense for influencers to support and engage each other. Since joining TastemakersCHS, many members have found ways to partner together on specific projects, brand initiatives and other creative collaborations outside of our bi-weekly events. While the majority of members manage their Instagram on the side for a fun hobby, some with a larger reach are finding ways to turn their passion into their career- especially as the power of social media in the restaurant world continues to grow. It has been amazing to see so many members develop strong bonds with one another and become friends through TasteMakers.

 

In addition to Tastemakers, you also founded Crumbs4Charleston, a nonprofit supporting local culinary initiatives. Tell us a little more about Crumbs and its mission.

 

My love for cooking growing up quickly changed to a love for baking upon my moving to Charleston, since baked goods were something I could easily bring to friends and coworkers to brighten their day. Experimenting with new recipes became my way to de-stress and unwind after work, and I found myself bringing sweets into work a few times a week. Seeing how stocked with sugar our work kitchen was getting, I knew I wanted to do something more with my passion for baking other than bring in sweets to my awesome coworkers.I began Crumbs4Charleston with the desire to align my love for baking with my love for God by offering friends the chance to purchase sweets & give back to awesome charities in Charleston making a true impact. I offer three different baked goods every two months (everything from brownies and cookies to brittles and fudge) for purchase on my website www.crumbs4charleston.com and donate 100% of the proceeds, minus the cost of ingredients, to a different Charleston charity. I try and offer unique baked goods (like Thin Mint Donut, Cookie Dough Stuffed Cupcakes and Candy Cane Fudge) that people can’t normally find in stores. I do all my baking on Saturdays and hand deliver to customer’s doors on Sundays. I aim to not only donate to different Charleston charities, but help raise awareness of all that they do through Crumbs4Charleston promotion on social media.

   

What kind of charities have you worked with and why did you choose to focus on culinary-focused organizations?

 

I have worked with over 12 non-profits in the city thus far and while many aim to combat hunger in some way (such as Fields to Families, Fresh Future Farm and East Cooper Meals on Wheels), others focus on other causes ranging from addiction recovery to human trafficking prevention to sea turtle rescue. There are endless non-profits in the city doing incredible work to help bring light to darkness and I feel extremely grateful top play a very small part in their individual missions. I recognize how lucky I am to live a life free of hunger, poverty and need and feel a deep call to assist in helping my neighbors who are struggling.

 

If someone wants to support Crumbs, how can they donate?

 

People can view this month’s bake goods and place orders on Crumbs4Charleston.com. I am currently offering Bacon Almond Brittle, Candy Cane Fudge and Peppermint Bark for December, with all proceeds going to Fresh Future Farm to help provide healthy and affordable produce to low-income families in North Charleston!

   

What’s next for you, Tastemakers and Crumbs?

(You’re one busy woman!)

 

I’m super pumped for all that is on the horizon for TastemakersCHS and Crumbs4Charleton in 2019! As far as TastemakersCHS, I’m excited to continue to grow and develop our charity partnership program. As a part of partnering with TastemakersCHS, we connect the restaurants to our charity partners and develop specific dish or drink donation for the month, encouraging Charleston diners to eat out for a good cause. Our end goal with our TastemakersCHS charity partnership program is to give as many Charleston non-profits as possible the added exposure and awarness they deserve, while raising funds at the same time. As far as Crumbs4Charleston, I hope to continue to grow my charity network and customer base. I have plans to partner with a few local coffee shops in the new year to sell my treats and in turn increase the money I am able to raise for each non-profit partner.

    Images courtesy of: Callie Cranford, Mac Kilduff and Zheng Chia
Continue Reading

Lowcountry Limelight: Nick Stella

For Nick Stella, sandwiches have always been a family affair. Following his time at the College of Charleston, he decided to make the Holy City the next home for Circe's Grotto, a mom-and-pop shop serving up some of the city's best sammies. We chatted with Nick to find out how Circe's came to be + why simple food is sometimes the best food.    

How did you get your start in the restaurant business?

 

My mom has been in the food business for over 40 years, I've been with her for 30 of them, so I guess you would say osmosisI moved to Charleston from Scituate, MA in 2008 to attend College of Charleston. From then, a second location for Circe’s Grotto started brewing in our mind. I knew Charleston needed a good mom-and-pop sandwich shop, who doesn’t like a good, fresh sandwich? After I graduated from the College of Charleston, I went to Rincon, Puerto Rico not knowing what the next step was in life. Soon after, a friend in the real estate business called and said he had acquired the perfect spot for Circe’s Grotto in Charleston. I moved back to Charleston, we signed the leaseand started building our second Circe’s Grotto. We used the same concept of the one up in Scituate, MA, just a simpler version, minus the bakery aspect. We wanted to offer the city a good sandwich with fresh ingredients that your mom would make you at home.

 

Where did the name ‘Circe’s Grotto’ come from?

 
The name came from the Greek mythology and the story "The Odyssey" by Homer. Circe was a Greek goddess who used to turn men into pigs to teach them how to eat properly and Grotto means cave, so essentially it means the eating cave. Later on, we found out that "Circe" in the south meant small gift, so it fit perfectly.
 

Why did you want to bring Circe’s to Charleston?

 
Our love of food, hospitality, culture, diversity... and of course the weather. The college gave us the audience for a good sandwich.... home away from home. We wanted to offer patrons a good sandwich/panino made with fresh ingredients, at a fair price, that they could eat everyday.
 

Why sandwiches?

 
Who the heck doesn’t like to eat a sandwich? It's something our patrons could eat everyday.

What’s the secret to the perfect sandwich?

 
First off, to us, the bread is the most important part of a sandwich, and then the ingredients have to be fresh- from the produce, to the meats and cheeses- all natural and sliced everyday. It’s our goal to use the best ingredients we can possibly find. Yes, that makes costs higher, but our vision is to give the consumer the highest quality product on the market.
 

If someone’s visiting Circe’s for the first time, what do they have to try?

 
I would say to start at the top of the menu and work your way down. We have options for allnot just sandwiches and paninis, we also have signature salads as well as the option to turn any sandwich into a salad. Folks love our breakfast toasts, and classic egg sandwiches. Most people start with the Turkey Melt made with Mom's homemade red pepper mayo, avocado, red onion, and white sharp cheddar cheese.
 

What’s next for you + Circe’s?

Hopefully exploring more local ingredients and some additional daily specials. It is our goal to always be innovating and finding new ways to bring delicious food to our customers We look forward to serving our community each day over here on Wentworth St.
 
You can see Nick during the 2019 festival at Hipster Cocktail Party on Thursday, March 7 + at Circe's Grotto daily.
Continue Reading

Happier Hour: Morgan Hurley

The stress of everyday life can take its toll. We at Charleston Wine + Food believe some of the best memories are made gathered around the table, drink in hand, with friends + family. Our Charleston beverage professionals are taking a few minutes to help us spread some happiness + share their favorite drinks to help you unwind + destress after a long day.     Morgan Hurley of Mex 1 Coastal Cantina finds joy behind the bar, connecting with guests over the fun + flavor of unique cocktails. Whether you're having a rough day or celebrating a milestone, he believes there is a cocktail for every situation.  

What inspires you behind the bar?

Giving the guest a great experience. When people come to our restaurant it's time to eat, drink, and socialize. I want to make sure they have the best time and catch a good buzz.

 

If you could craft a cocktail for anyone, living or dead, who would it be and what would you serve?

Hopefully one day Will Ferrel makes it to Charleston and Danny McBride brings him into Mex 1 Sullivan's. Danny is one of my favorite actors only followed by Will Ferrell. I would love to have them come in, feed them tequila, and crack jokes.

 

What was the best bar conversation you’ve overheard?

I am going to go a different route. When I worked at Blu on Folly Beach, a lot of people come in bathing suits. I saw some wild and terrible tattoos. One guy had a massive $100 bill chest tattoo. It was terrible.

 

Do you have any advice for would-be bartenders looking to get into the game?

Show up hungry and humble. The best ways to learn to bartend is to get experience as a barback first. Learn how to stock and restock a bar efficiently and before the bartender asks you to do it. Next would be get on the service well on a slow night and learn to make the cocktails without guest interaction. That way you can work on consistency and speed. Lastly, read bartending books, follow cocktail and bartender pages on instagram, and go to seminars and conferences from our local USBG to national events like Tales of the Cocktail. It's important to always be learning and educating yourself.

Favorite Cocktail: The Hydrator

Nothing beats this hangover cure!

Vodka Coconut Water Passionfruit   Shake ingredients and pour over ice. Garnish with a cherry on top.   Visit Morgan at Mex 1 Coastal Cantina in West Ashley, Sullivan's Island, and Mount Pleasant. Follow him on Instagram at @mixpoursurf + @mex1coastalcantina.
Continue Reading

2018 Holiday Gift Guide

Haul out the holly + start making your lists! With Christmas fast approaching, we're rounding up some of our favorite gifts guaranteed to bring a little holiday cheer to every foodie + wine lover in your life.    

Le Creuset Dutch Oven

The iconic Le Creuset Dutch oven is indispensable in the kitchens of home cooks and professional chefs alike. Long recognized for its strength and durability, cast iron is the prime material for slow-cooking, braising and roasting, thanks to its ability to maintain even and consistent heat. The enameled Dutch oven needs no seasoning, and it’s suitable for both stovetop and oven use. Whether you're a home cook or seasoned pro, every kitchen will brighten up with a Le Creuset Dutch Oven.  

Williams Sonoma Peppermint Bark

Williams Sonoma’s nostalgic peppermint bark is often copied but never matched in quality or flavor. The once-a-year favorite is handcrafted using the finest ingredients, including custom-blended Guittard chocolate and triple-distilled oil of peppermint. Master candy makers pour a layer of melted dark chocolate on a marble table and then top it with a layer of creamy white chocolate. This "bark" is finished with a snowfall of handmade peppermint candy pieces. The result is an unforgettable holiday confection with a perfect harmony of flavors and textures in every bite. This year, Williams Sonoma has tucked Gift Cards ranging from $20 to $1000 inside tins of their Peppermint Bark – there’s a Chance To Win With Every Tin!  

Williams Sonoma Hot Chocolate + Mini Marshmallows

Hot chocolate is even better when you add fluffy marshmallows. This gift bundle includes both treats. Inspired by the hot chocolate served in Parisian cafés, Williams Sonoma’s  Classic Hot Chocolate is intensely chocolaty with a well-rounded body, rich taste, smooth texture and exquisite aroma. Their Vanilla Marshmallows are crafted by confectioners using traditional methods – the secret to the airy-light texture and creamy sweetness.  

Williams Sonoma’s Exclusive Stainless Steel Thermo-Clad™ Cookware

Have someone that loves to cook on your list this year? This ultimate cookware set has all of the cookware pieces a cook uses most often for both everyday cooking and entertaining. Crafted in Italy, this five-star cookware uses a proprietary aluminum alloy that provides up to 35% better thermal conductivity than any aluminum clad-metal cookware on the market.    

Bottles

Located conveniently across the Ravenel Bridge in Mount Pleasant, Bottles is your one-stop shop for wine, spirits, and more. Whether you know exactly which bottle you're looking for or just need a quick gift to bring to your holiday party, the folks at Bottles will help you find the perfect present for anyone. Still trying to decide what you're getting for the wine lover in your life? Bottles carries many of the winemakers who participate in the festival, including Merry Edwards, Robert Sinskey, and Andre Mack. Nothing says "Happy Holidays!" like a ticket to CHSWFF and a nice bottle of wine!    

A Signature Welcome

Founded in 2014 in Charleston, SC, A Signature Welcome makes holiday gifting beautiful and seamless with multi-address shipping (group orders receive a shipping dashboard to complete details after purchase), hand-written notes, no order minimums, and free shipping, as always. The 2018 Holiday Collection features a range of gourmet food gifts including the best local artisans, an array of hostess gifts, hand-poured candles, gifts for the gentlemen in your life and the sweetest collection of curated baby gifts. There's something for everyone on your list! View the entire Holiday 2018 Collection here.    

Charleston Mix Bloody Mary

Made from all-natural ultra premium ingredients Charleston Mix is gluten, HFCS and MSG free. Each bottle possesses classic bloody mary ingredients used in perfect harmony to create the refreshing, prominent flavor that is Charleston Mix. As the #1 mixer in the South, one taste you’ll understand why it’s considered the bloody mary, perfected.    

Toadfish Outfitters

The Toadfish™ Coastal Kitchen Collection combines the most innovative seafood  tools on the market into one set. Their patented designs make preparing seafood easier,  safer, and more enjoyable. This collection includes an oyster knife, a shrimp cleaner, and a crab cutter, to make all your shellfish prep a breeze. Toadfish™ created the Coastal Kitchen line to enhance the  coastal lifestyle and provide a connection point between what we eat and the sustainability of those resources. Any seafood fanatic will love to add this set to their toolkit!
 

Goldbug Collection from Croghan’s

As the oldest family owned jewelry store in Charleston, Croghan’s Jewel Box is a treasure trove of the most exciting and unique inventory in the Lowcountry. Inspired by the short story Gold Bug written by Edgar Allan Poe during his time in Charleston, Croghan’s Goldbug Collection carves the famous Palmetto bug into metal, making it resemble beautiful fossilized creatures that will surely turn heads. The Goldbug Collection offer beautiful and unique pieces of jewelry to wear with pride and spread a little joy this holiday season.    

Holy City Brewing Sparkly Princess Beer

Brewed for the Best Of Awards Party 2017, and upon the request of the folks at the City Paper, Holy City Brewing kept to the Fairytale theme for the festivities. What kind of fairy tale would it be if it didn’t have its own Sparkly Princess? Holy City Brewing decided to kettle-sour an IPA, to make something hoppy, tart and full of citrus. Using Eldorado as the bittering hop and then dry-hopping it with even more of the stuff, giving it a mouth-watering hop-nose. Crisp and refreshing, the Sparkly Princess + all of Holy City Brewing's catalog make the perfect gift for any beer lover.    

Blackberry Farm Classic Saison

These beers are about recreating, connecting and enjoying an active lifestyle. Our personal favorite, the Classic Saison, is a medium-bodied, refreshing brew that pairs well with a wide variety of foods or can be enjoyed by itself. Whether you’re a beer novice or a true brewmaster, Blackberry Farms Classic Saison checks all the boxes for a perfect holiday gift.    

Christina Jervey Jewelry

Both unique + simple, Christina Jervey Jewelry makes the perfect gift for anyone who loves beautiful, understated pieces. Inspired by nature, Christina Jervey Jewelry offers a wide variety of pieces including bracelets, necklaces, earrings, and much more. Make this holiday season special with a stunning, handcrafted piece of jewelry sure to stand out in any crowd.    

Charleston Wine + Food Retail

We may be a little biased, but our retail is some of the coolest around! We're hosting a Charleston Wine + Food Holiday Pop-Up Shop this holiday season for you to shop all your favorite merch from past festivals. Stop by our office beginning December 3 - December 21 from 12:00 pm - 5:00 pm where you can browse t-shirts, tanks, and more for 25% off. Trust us, nothing will bring more cheer than a CHSWFF hat + a ticket to this year's festival.
Continue Reading

Recipe: Bzzeets

Sean Umstead of Kingfisher Bar in Durham, NC shares his fresh + fun cocktail recipe featuring bright colors + bold flavors. Drawing inspiration from the local ingredients found at the Durham Farmer's Market , Sean and his wife + co-owner, Michelle, are bringing their "ground-to-glass" philosophy to the forefront. Check out Sean's creative concoction and find him during the 2019 CHSWFF at RetrEAT, Holi City Shakedown and Southern Renaissance.    

Ingredients

  1oz Honey Beet Syrup 1oz Acidified Beet Juice 1.25oz Durham Distillery Wax Infused Navy Strength Gin  

Instructions

  Shake All. Strain Through Fine Mesh Strainer into a Coupe Glass. Garnish with Dehydrated Beet Chip.  

Honey Beet Syrup

  5oz Beet Juice 5oz Honey 2oz Dry Red Wine 2oz Raw Sugar 4-5 Large Rosemary Sprigs   Combine all into a sauce pan and bring to bare simmer over medium heat.  Reduce heat to low and simmer for 10 minutes.  Strain through fine mesh strainer.  

Acidified Beet Juice

  Add 1/4 teaspoon citric acid powder for ever 2oz of fresh beet juice.  

Wax Infused Gin

  Melt down 1oz of local edible wax inside a mason jar over a water bath.  Remove from bath, swirl to coat and harden.  Add 750ml of gin and steep for 4 days.  Strain gin and rebottle.    
Continue Reading

Local Love List: Charleston Wine + Food Edition: Parcel 32

PART II: CHARLESTON HOSPITALITY AT PARCEL 32

  Part II of our Charleston Wine + Food Festival (@chswineandfood) Local Love List took us to the newest Charleston hotspot we’ve been DYING to try since it first opened, Parcel 32 (@parcel32). We joined our fellow CHSWFF Street Team members Andrea Serrano (@charlestonshopcurator), Liz Martin (@charlestonweekender), and our favorite foodie photographer Libby Williams (@plate.south) for an unforgettable night.   So make yourself a cocktail and sit back to enjoy our second CHSWFF Local Love.

PARCEL 32: BRIDGING TOGETHER THE BEST OF THE OLD AND NEW

  Parcel 32 is the newest historic addition to Patrick Properties Hospitality Group. The entrance welcomes you with lush greenery, luxurious tile and lustrous lighting. It is so stunning, we spent 20 minutes taking photos and absorbing our surroundings before walking through the doors.   The spot was once the peninsula's highest-volume bakery for 75 years. Today, the house exudes a refined energy yet with a calming atmosphere. The cooling colors and ethereal greens balanced the glass surfaces. The entire interior gives nod to its heritage but with a modern twist. Elegant gold frames adorn the walls with tickets found under the William-Aiken house next door dating decades back.   We’re sure many of y’all are wondering, why is it named “Parcel 32?” Our server Amanda explained that the name comes from the designation given to its surrounding block on an 1888 fire insurance map. If there was a fire, people would provide the parcel number rather than an address when contacting the firehouse. #TheMoreYouKnow  

WHAT WE LOVE FOR YOU

  Parcel 32 honors the house as a previous centerpiece of the community - a place where neighbors met to share everyday life. A place dedicated to true Charleston hospitality.     While Ian has the eye for decor, Michael notices quality service and hospitality after working in the F&B industry years ago. At Parcel 32, every single person in the house provides outstanding service. From the hostess to our server Amanda (who was litcherally ah-mahzing).   We also noticed how management went above and beyond all night to take care of every patron, dedicated to Charleston hospitality.  

COASTAL COCKTAILS AND CUISINES

  What can you expect at Parcel 32? The menu highlights the unique flavors of Charleston and the Carolinas. What makes everything taste so heavenly? Executive Chef Shaun Brian’s commitment to local sourcing - y’all know we LOVE local. He’s always on the hunt for the freshest herbs, produce, meats and fish from local farms and fishermen.   We knew dinner was going to be more than a treat after viewing the menu. There is something for everyone, including gluten-free and vegetarian options. The details of each dish describe the freshest ingredients. It is clear Chef Brian stays true to his local sourcing commitment.     There is one rule we live by for restaurants with bread service - it sets expectations. The same goes for chips at a Mexican restaurant. Y’all, we were not disappointed. The bread from Tiller Baking Co. is served alongside a Madagascar Vanilla Bean with Bourbon Butter we could eat with a spoon.   For cocktails, Ian ordered the “From The Brink,” proclaiming it as the freshest tequila drink he’s tasted with subtle hints of agave. Michael, well, he chose his drink because of the name and ordered the “Don’t Haint” … he definitely didn’t hate.  

WHAT WE LOVE FOR YOU

  Sometimes the simplest dishes are the most surprising. We started with the local pickle bowl and HOLY MOLY was it unbelievable. The pickled vegetables were so fresh we swear they’re grown in a garden somewhere hidden in the house. Of course, we had to try the famous Parcel 32 Hush Puppies. The five, fried, golf ball-sized rounds have a healthy dollop of pimento cheese and a pickled peppers garnish. This is a must when y’all visit.   As the entrees arrived, we realized they were all a healthy serving. We ordered the Spiced Braised 12 oz. Short Rib, the Wood Grilled Lady Edison’s Heritage Pork Chop, the Cast Iron Seared Steak Fish, the Farmer’s Plate and the Joyce Farm’s Broiler Hen. Although each quite different, they all had one thing in common - a stunning presentation. Each plate was colorful and included a variety of complementary textures. Michael's Short Rib sat on top of Rice Grits with a Pickled Red Onion Purée. It's beauty made it almost too hard to eat ... almost.     For dessert, Amanda recommended the Hummingbird Cake and Chocolate Hazelnut Custard. Y'all. This is not a course to skip.   We do have to mention we already returned since our visit with Andrea, Liz and Libby. When Michael’s mom flew to Charleston on Halloween for 24 hours to look at wedding venues, she HAD to taste Parcel 32 after our rave reviews. Best. Decision. Ever.   Not only did we have the fabulous Amanda once again, but we also got to see Chef Shaun Brain’s killer pumpkin carving creation. Side note: Although mastering the kitchen all night, he still found time to put together a quick Halloween costume. It gave us the best example of the how to describe the environment and vibe of the restaurant and its team. Relaxed and refined.     To explore this experience as we did, check out the Parcel 32 events during Charleston Wine + Food below, because #ILoveThatForYou.   Parcel 32 Executive Chef Shaun Brian at Charleston Wine + Food Opening Night on Wednesday, March 6 from 7-10:30 p.m.   This is the official kick-off of five flavorful days + a party you definitely don’t want to miss! Located in the Culinary Village in Marion Square, this event brings together sips, bites, and live music for an experience that celebrates all that makes Charleston so special. Here you will find more than 30 of Charleston’s most distinguished chefs + local favorites preparing dishes inspired by our coastline, local farms, and charming surroundings. And let’s not forget that our Official Cocktail Competition winner will be shaking + stirring delicious concoctions highlighting American Whiskey (our official 2019 spirit!), alongside carefully curated beers + wines.   Parcel 32 Executive Chef Shaun Brian at Culinary Village in Marion Square on Saturday, March 9 from 12-5 p.m.   Located in downtown’s Marion Square, the Village is the ultimate culinary experience. Your Village ticket grants five full hours of tasting + imbibing. The main stage will be jamming all afternoon with a mix of music, chef demos + engaging conversations. The Hub will be back with some of your favorite food + beverage vendors, and our Artisan Market will be stocked full of incredible local and regional makers showcasing their masterful creations and unique flavors. Make your way to the Corkyard for a vast selection of vino, and of course, the Beer Garden for a sampling of your favorite suds.
Continue Reading
Close

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

Close