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Save the Dates: March 4 – 8, 2020

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Recipe: Smoked Mozzarella Agnolotti with Braised Pork Shoulder

Chef Michael Holler’s rich pasta dish is currently being served at Indaco. This Charleston favorite pasta dish will only be served for a limited time and has been selling out on most nights so make sure to grab a plate before it’s all gone. But don’t stress about missing out, we have the recipe for you below!

Ingredients

 

Pasta Filling:

  Smoked Mozzarella, grated

Ricotta

Chives, finely chopped

salt to taste

 

For the Dish:

 

3oz  Braised Pork Shoulder

2oz San Marzano tomato purée

2oz Pork Stock

2 tablespoons Butter, cold

1/4 cup Pecorino Romano, grated

2 teaspoons Sherry Vinegar

2 teaspoons Lemon Juice

Pinch of Aleppo pepper

Salt to taste

 

To Finish:

 

Toasted Hazelnuts, chopped

Green Onions, sliced

Pecorino Romano, grated

 

Instructions

Place finished agnolotti into a pot of boiling salted water. Any cheese-stuffed pasta will work.   While pasta is cooking, combine tomato purée, pork stock, braised pork shoulder, and butter in a non-stick sauté pan and cook over medium heat until heated.   When agnolotti start to float, allow them to cook for an additional minute before pulling them out. Add pasta to the sauté pan and mix all ingredients together.   Add salt, Aleppo pepper and pecorino romano cheese, and allow the sauce to thicken.   Plate the agnolotti and sauce, and top with grated pecorino cheese, toasted hazelnuts, and sliced green onions.   Enjoy!
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Tips + Tricks for CHSWFF

Charleston Wine + Food brings the fun + flavor to the Holy City for five action-packed days every March. Between the delicious bites + hand-crafted sips, there is plenty to do during the annual festival. With everything going on, it can be easy to get swept up in the fun. Check out our tips for making the most of every moment at Charleston Wine + Food!

Come Open Minded

We here at Charleston Wine + Food want to share our local food community + world-renowned talent with you. Whether strolling through the Culinary Village or rolling out biscuits in a hands-on class, take a second to listen to our talented chefs, you never know when you might stumble on a tasty tidbit.  

When In Doubt, Layer it Out

The festival takes place on the first weekend of March - March 6th - 10th to be exact. You can expect temperatures in the 60’s and, depending on where you come from, that can feel like winter or summer. Throw on your jeans, layer on top, and pair it with your most comfortable pair of shoes and you’ll be set!  

Chat It Up

Charleston Wine + Food offers the perfect place to mingle with those who love food and wine. Say hi to your neighbors or strike up a conversation with someone you bump into, we’re all friends here in the Holy City!  

Be a Social Butterfly

All foodies love a good Instagram post full of great food, pretty drinks, and amazing people! Charleston Wine + Food has tons of exciting photo opportunities to take your social media to the next level. So go ahead, make your friends jealous and snap away!  

Pace Yourself

Charleston Wine + food is a marathon, not a sprint.Pace yourself, get good rest, and drink plenty of water.   

Walk, Rideshare, Carpool

Alternate means of transportation are cool. Bike, walk, rideshare or rickshaw to events. If you are driving, look for public garages or street parking and remember to drink responsibly.   
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Recipe: Margarita

Celebrate National Margarita Day with a classic margarita from Morgan Hurley of Mex 1 Coastal Cantina! You can catch him during CHSWFF at Extra Anejo + Hipster Cocktail Party.    

Classic Margarita

1/4 oz agave nectar 1/2 oz lime juice 1 1/2 oz 100% agave reposado tequila (We use Mex 1 Single Barrel) Salt   Add all ingredients to shaker.   Shake it all up!   Strain over fresh ice in a glass with half-salted rim.
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#WhyIWineandFood: Heidi Dalton

It is the Saturday of the 2016 Charleston Wine + Food festival. Heidi Dalton, an eager volunteer makes her way through Marion Square, clipboard in hand. She is a newcomer to both the Lowcountry and the Charleston Wine + Food team. She doesn’t know it yet, but the Culinary Village will soon be near and dear to her heart. The bustling crowds of visitors and locals make her wish that the festival was more than a seasonal Charleston celebration.   As a child, Heidi was inspired by the world of pastry making. She remembers baking with her grandmother and daydreaming about becoming a Pâtissière. Although her career took her in a different direction, she carried her love of pastries with her through every holiday party. Every Christmas, she gathers her children and family friends to spend a day baking in the warmth of the kitchen, sharing jokes, drinks and holiday cheer.       It is no surprise that Heidi carried her love of baking with her to Charleston, when in 2016 she found herself in a new city full of artisan bakeries to explore. Knowing that exploring a new city is always better with friends, she had a desire to make meaningful connections with people that shared her love of good food and good times, and that is when she found a home at Charleston Wine + Food. She lends a hand to the Wine + Food family in any capacity they need, dropping into the office weekly to prepare for the upcoming festivities. Although she volunteers for the nonprofit year-round, working in the festival’s Culinary Village is easily her favorite part of the volunteer experience. According to Heidi, the Village brings together the “most interesting, diverse cross-section of Charleston food, culture and people.”     Heidi is most excited by the rich traditions and different cultures the Charleston Wine + Food festival illuminates. She describes the festival as a chance for “the people in Charleston to roll out the red carpet for everyone to come experience the best of the city.” Heidi’s first year volunteering with the festival was fast-paced and exhilarating. In just a few short hours, she went from passing out wine glasses to working as a sous chef with Charleston culinary legend Frank Lee.   Heidi believes the “first festival was hands down the reason why [she] got so excited about Charleston Wine + Food.” The team’s “enthusiasm was invigorating.” Their drive to bring people together to celebrate Charleston’s rich culinary history inspired Heidi to dive into any and all volunteer opportunities.     As Heidi’s passion for Charleston Wine + Food festival grows, so does her love for the Holy City. She believes that the festival “showcases the city in a wonderful light.” Everywhere she goes she will compare it to Charleston and the colorful food and beverage community here. She has a love of food and people and loves that the festival attracts people from across the country with similar interests.   As Heidi reflects on her four years with Charleston Wine + Food, her joy is effervescent. After living in Charleston for nearly three years, Heidi's social network has expanded tremendously. Her passion for Charleston Wine + Food inspires her to recruit friends and other community members to get involved. “Life doesn’t come easy,” she says, “you have to open the door and go after it.”
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What's Your Story?

Uncork + unwind as we celebrate National Drink Wine Day with a spritz of festival flare. Today, Charleston Wine + Food is rolling out the #WhyIWineandFood campaign as part of this year’s festival theme, Experience Our Story. We want to highlight + share the stories of our community as a way to recognize the amazing people + places that make Charleston Wine + Food full of spirit + flavor.  So, cheers to each and every one of you - our culinary enthusiasts. Your story is our story!   Now for the real icing on the cake. You have the chance to win TWO Culinary Village tickets just for sharing your story! Visit one of our five participating locations downtown and snap a selfie (or a groupie) in front of a campaign-themed window or mirror. Share the photo along with your #WhyIWineandFood story, and presto, you are entered into the contest. Take a peek at what we’ve whipped up + keep reading for details on how you can share your story + win.  

Williams Sonoma

 

Candlefish

 

The Darling Oyster Bar

 

Huriyali

 

The Daily on King

  By visiting one of these 5 locations, snapping a quick picture, boomerang or selfie, + tagging @chswineandfood, you’ll be entered to win two tickets to the Culinary Village. Don’t forget to use the hashtag #WhyIWineandFood in your post + share a little bit about your wine + food story in the caption!    Official directions on how to enter:
  1. Like this picture + follow @chswineandfood 👍
  2. Find a location with #WhyIWineandFood doodles + snap a picture in one of the mirrors or windows 📷 (See @chswineandfood story)
  3. Post the picture to instagram tagging @chswineandfood + using the hashtag #WhyIWineandFood share a little bit of your story in the caption! ✨
**Contest will end March 1st at 11:59pm EST.   The contest will officially close March 1st at 11:59pm EST. But don’t worry, our doodles will stay up all festival long so there’s plenty of time to check them out!  
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Tips + Tricks for Holi City Shakedown

A new addition to the Charleston Wine + Food festival lineup is Holi City Shakedown: a late-night bash celebrating the traditional Hindu festival of Holi. A reimagined display, Holi City Shakedown is a night commemorating the festival’s roots in love and unity, combined with our twist of traditional + unfamiliar flavors of Indian cuisine, paired with DJ beats and craft cocktails blooming with flavor. Alternatively (and appropriately) named the Festival of Colors, Holi marks the coming of spring with vibrant explosions of colored powder that decorate the crowds and streets. While these colors are all kinds of bright + beautiful, they can also be messy. Below are some tips + tricks that you’ll want to know to best protect your clothing, hair and other belongings for this ultimate color bombing experience.   BEFORE
  • Wear a hat or bandana to keep your hair color free.
  • Choose your most comfortable pair of shoes that are easy to clean.
  • Keep your prized possessions at home! Leaving your favorite shirt at home will guarantee zero colored powder stains.
  • We suggest covering any cell phones, cameras + other tech with a plastic bag for protection.
  AFTER
  • Step outside to shake off any excess powder prior to washing both hair, clothing  and other belongings.
  • If the powder is still hanging tight onto clothing post-shake, try blowing it off or using a vacuum.  
  • Wash your hair as many times as necessary to ensure all color washes out before you dry off!
  • Rinse all clothing in cold water prior to running a normal wash cycle. This will prevent colors from cross-contaminating garments.
  • If colors persist, wash for another cycle. We also suggest spot cleaning items as needed.
  Trust us. This colorful, flavorful extravaganza is one you won’t want to miss and will always remember. Tickets for Holi City Shakedown, the Holy City celebration of the spring season, are moving fast - get yours now!
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Beyond the Plate: Jenny Dorsey

For chef Jenny Dorsey, the experience of dining goes much farther than what is on the plate in front of you. Behind every dish there is a story + a journey for both the ingredients and the person who is cooking.     Jenny's Studio ATAO, the acclaimed chef has teamed up with a talented roster of artists + visionaries to bring to life all the feelings, emotions, and experiences that are attached to each + every recipe she creates. Using new technology like VR, Jenny and her team immerse their guests head-first into the story of every course at dinner through interactive + immersive video.   Take a taste of what Jenny is cooking up with this video which accompanies an Asian-inpsired course during her renowned dinner parties:   https://youtu.be/7V-h7HOZw84   You can see Jenny in action during Charleston Wine + Food at Kamayan Night + Boss Lady!
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Three Wines to Have on Your Radar This Year

Whether you’re interested in tasting, pairing, purchasing or just learning about different wines, Bottles experts are here to help. As we gear up for the highly anticipated 2019 Charleston Wine + Food Festival, Bottles wine buyer, Mike van Beyrer, shares some favorites to have on your radar. Each of these wine selections are worth a glass and will be available in the retail tent.  

Wolffer “Summer in a Bottle” Rosé, New York (2018)

Every year, Wolffer’s iconic bottling is the most anticipated rosé to hit the Charleston market.  We are proud to announce that the 2018 Wolffer “Summer” Rose will be released exclusively first hand in 2019 under our tent at the Charleston Wine & Food Festival.  It could be the bright, colorful label or the fresh burst of bright ripe fruit and lively acidity that people crave, but either way, the lush flavors and perfect balance make this rosé unique, elegant and satisfying.  Be one of the first to buy a bottle of this iconic rosé at the Bottles tent at Marion Square.  

Brooks Janus Pinot Noir, Oregon (2015)

Founded in 1998, Brooks is a reflection of the visionary Portland native, Jimi Brooks. His reverence for the land and vines made him a practitioner of organic and biodynamic farming.  In our opinion, Brooks is one of Oregon’s hidden gems. This wine is 75% estate and has a lovely floral alluring nose.  Warm and silky on the palette this ripe, rounded cherry-noted beauty is a textbook example of Oregon pinot noir.  Come taste and meet Janie Brooks, the owner, on Saturday in the tent.  

Halter Ranch Syrah, Paso Robles, California (2015)

In the Northern Rhone Valley, Syrah flourishes in the villages of Cornas and Cote Rotie with ethereal notes of smoked meats and provincial herbs wrapped in a seamless texture. The combination of limestone soils and cool nights brings utter magic to these wines not easily duplicated in the New World.  Halter Ranch, in Paso Robles, has recreated this magic with similar soils and air temps throughout the growing season.  This wine is a dead ringer for a richer, warmer style Cote Rotie but at half the price.  Come check it out in our tent on Saturday of Charleston Wine + Food as the winemaker, Kevin Sass, will be on hand for wine tastings and bottle signing.   Stop by the Bottles Wine Retail Shop in Marion Square from March 6- 10 to find Mike’s picks, 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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Recipe: Blistered Snap Peas with Garlic, Chili and Vinegar

Enjoy this simple veggie side dish from Matt Canter of The Establishment!    

Blistered Snap Beans with Garlic, Chili and Vinegar

  1 lb green beans, stem removed 1/2 tablespoon minced garlic 2 teaspoons dry chili flakes 1/2 cup sherry vinegar Fleur de Sel, or another coarse sea salt for finishing like Bulls Bay     Use a large saute pan- or two. (Its important not to over crowd the pans with the beans as they will not get the nice browning)   Add just enough canola oil to coat the bottom of the pan and heat until smoking.   Place the beans in a single layer in the pans, toss to coat and reduce the heat to medium and allow the beans to brown.   After 1 - 2 minutes of constantly moving the beans around the pan, remove from the heat and add the garlic and chili flakes. Toss in the pan to coat.   As soon as the garlic begins to slightly brown, add just enough of the vinegar to lightly coat and deglaze the pan.   Serve hot and right out of the pan, sprinkled with course sea salt.
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Recipe: Tahini Peanut Oat Cookie

Enjoy these tasty treats from Greer Gilchrist + Cameron Neal of The Harbinger Cafe!    

Tahini Peanut Oak Cookies

2 cups rolled oats 1/4 cup and 2 TB peanuts ¼ tsp baking soda ¼ tsp salt 1 tb chia seed ¼ cup chopped dried apricots ¼ cup tahini ½ cup maple syrup ¼ cup almond milk 1 tsp vanilla   Topping: Cinnamon sugar Chia seeds   Toast the oats and the peanuts for 10 minutes in an oven at 350. They can share a tray. In a food processor pulse 1 cup of the oats and ¼ cup of the peanuts into a flour (do not pulse the remaining 1 cup of oats and 2 TB peanuts).   Add all of the dry ingredients into a bowl from the oats to the chia seeds (including the oat/peanut flour and the reserved oats and peanuts).   Mix in the chopped dried apricots and use your hands to incorporate them into the flour so they don’t clump together.   Add in the wet ingredients from the tahini to the vanilla.   Using a scoop or your hands create even balls and place them on a parchment lined baking tray. Use the palm of your hand to push them down so they resemble flat discs. Sprinkle the tops with cinnamon sugar + more chia seeds.   Bake at 350 for 10 minutes.   Allow to cool and enjoy!
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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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