Bubbles + Buckets Menu

Sunday, March 6, 2022

Toast our Talent

Our community is a diverse + passionate ensemble dedicated to great food, fresh ingredients, amazing wines, beers + cocktails, and passionate storytelling. “Toast our Talent” highlights their contributions in bringing this festival to life, allowing attendees to share their appreciation + gratitude. These “toasts” will be shared with the recipients following the festival. Shout out your favorite beverage pro, chef, dish, drink, farmer, musician, purveyor, you name it — or don’t pick a favorite and toast the whole talent community!


Michelle Weaver

Charleston Grill

Charleston, SC

Chef Name


City, State

Marcus Middleton


Charleston, SC

Lowcountry Stew Chicken + Grits

West African and Gullah Flavors stewed down Chicken accompanied by Anson Mills stone ground grits

Adjoa Courtney

Cooking With Joya

Charlotte, NC

Salm’n Poke

Marinated papaya over sushi rice and a rich assortment of veggies

Chef Name


City, State

Chi Walker

Nik R. Cole

Fried Chicken and Caviar

Detroit, MI

Hoppin John with Crispy Duck + Caviar

Black eyed peas, rice, with fried duck nuggets, crispy duck skin topped with caviar

Ricky Moore

Saltbox Seafood Joint

Durham, NC


Jeff Allen

Millers All Day

Charleston, SC

Signature Chicken Biscuit

Crispy local chicken, pimento cheese, pepper jam, buttermilk biscuit


Juliette Monmousseau

Bouvet Ladubay

Loire, FR

Bouvet Ladubay

Wölffer Estate Vineyards

Sagaponack, NY

Spring In a Bottle

Jason Nolley

Jessmine + Vine

Charleston, SC


Loire Valley, FR

Grandin Brut Rose, NV

Grandin Prestige Blanc de Blancs, NV

Yannick Benjamin


New York, NY

Champagne Taittinger

Reims, FR

Taittinger Brut La Francaise

La Vieille Ferme

Rhone Valley, FR

La Vieille Ferne Sparkling Brut

Sparkling Rosé


Chandon Garden Spritz

Marvina Robinson

B. Stuyvesant Champagne

Champagne, FR

Banshee Wines

Sonoma, CA

Banshee Sparkling Ten of Cups

Acqua Panna