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!
Food
Michelle Weaver
Charleston Grill
Charleston, SC
Chef Name
Business
City, State
Marcus Middleton
Keoni’s
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
Business
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
Hush-Honeys
Jeff Allen
Millers All Day
Charleston, SC
Signature Chicken Biscuit
Crispy local chicken, pimento cheese, pepper jam, buttermilk biscuit
Beverage
Juliette Monmousseau
Bouvet Ladubay
Loire, FR
Bouvet Ladubay
Wölffer Estate Vineyards
Sagaponack, NY
Spring In a Bottle
Jason Nolley
Jessmine + Vine
Charleston, SC
Grandin
Loire Valley, FR
Grandin Brut Rose, NV
Grandin Prestige Blanc de Blancs, NV
Yannick Benjamin
Contento
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
Chandon Garden Spritz
Marvina Robinson
B. Stuyvesant Champagne
Champagne, FR
Banshee Wines
Sonoma, CA
Banshee Sparkling Ten of Cups