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March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Top 5 Events You Don't Want to Miss

We’ve popped the corked on the 2019 festival and tickets are hot + ready!   Sure, there’s some CHSWFF staples on the schedule, like Winederlust + Namaste Bubbly. But, there are some newbies on the docket that promise to be instant classics.   We’ve got the top five events you won’t want to overlook for this year!   1. Hipster Cocktail Party We’re throwing an epic celebration of all things new + unconventional in the sweet digs at Lo-Fi Brewing. Yes, there will be a DJ spinning some old-school vinyl. And yes, we will be serving artisanal craft cocktails, avocado toast, craft beer, and plenty of Instagram-worthy dishes to flood your friends’ feeds. Don a beanie, skinny tie, thick-framed glasses, or even a mustache and hop on your unconventional mode of transportation to join us for the most ironically themed event of the festival. This event is hipster for all of us that are not that hip after all.   2. Wine War   War, what is it good for? There is a heated debate happening in the wine world over natural versus conventional wine. You’ve probably seen natural wines on a menu or maybe even downed a glass or two at some point this year. But what exactly is natural wine and what is all the fuss about anyway? For this beverage workshop, we’re breaking down walls and tasting + talking about the good, the bad and the ugly. Join us at the hippest wine bar in town, Graft, for a  tasting that will have your tastebuds heated from debate.   3. Smokin’ in the Boys’ Room Thankfully for us down south, BBQ is having more than a moment. And while the BBQ scene may be known as a boy’s club, women all over the country have been working hard to carve out a place among this smoke-filled industry. For this event, set against the Lowcountry views at The Bend, we are featuring a ton of ridiculously talented women who are cranking out some top-notch ‘que. With smoky meats, delicious treats and thoughtful beverage pairings, this one is sure to cut through the haze. All hail the queens of ‘que who are spreading the gospel of smoked meat!   4. Holi City Shakedown With all its exotic ingredients, unfamiliar dishes, and tongue-tingling flavors, Indian cuisine is the inspiration behind this late-night bash. And we’re bringing an extra dash of Holi to the Holy City. Rooted in love expressed through color, this Indian festival unites people together. We’ll pair the vibrant menu + colorful atmosphere with incredible craft cocktails, plenty of cold brew and sultry wine. Our Saturday dance party rivals any of the hottest clubs with an epic DJ and color bombing on site. Snag your tickets, whip out your white outfit, and get ready to dance the night away at the Navy Yard Power House.   5. Boss Lady In honor of International Women’s Day, we’re creating a tea room experience of our own – and not because all Southern ladies are teetotalers. At a time when women were excluded from many public dining rooms, the tearoom represented an avenue to economic opportunity and collective advancement. The history of the tea room and all it represents serves as the perfect backdrop for a conversation where food is both the catalyst and the vessel for inciting change. Join The Post and Courier’s James Beard award-winning food editor, Hanna Raskin, to look back at a time when suffragists made the case for voting rights over cake. At this light lunch featuring an abundance of pastries, tea sandwiches, and Southern favorites, we’re serving up social change with a cup of tea. Taking place in a former-tea room on the iconic King Street, now Anthropologie, you'll leave feeling inspired from this once-in-a-lifetime experience.   
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Tips + Tricks for Ticket Launch

It’s that time of year again! Tickets for the 2019 Charleston Wine + Food festival drop on August 29th at 8am with a fresh lineup of events guaranteed to please foodies + winos alike.   Whether you’re a seasoned CHSWFF connoisseur or this is your first time tackling ticket launch, combing through over 110 events and finding the perfect schedule can be a tad overwhelming.     We’ve heard your feedback and we’re here to help!   So, grab your pen (and a bottle of wine) and take notes, as we share the tips + tricks to conquering Charleston Wine + Food Ticket Launch like a pro.  

Choose Your Adventure

    One of the first things to think about is what you want to get out of your time at CHSWFF. Do you want to dine on world-class cuisine from a James Beard Award winner? Are you more of vinovore looking to learn from top winemakers? Or do you prefer to grab your glitter and sashay + slay your way through a dragtastic brunch? Knowing what kind of experiences you are looking for will help you to narrow down what types of events to search for. Use our “Event Type” filter to see what Signature Events or Excursions we’re offering up and cut your search time in half.  

It’s a Marathon, Not a Sprint

    We get it. There’s only so many hours in the day and you want to go to as many events as possible. Be careful not to wear yourself out after one day, though. CHSWFF takes place over five days, which means there is plenty of time to sink your teeth into delicious bites + sip on crafty cocktails. We suggest spreading out your schedule and giving yourself time in between each event. Take a nap, freshen up, or check out our wellness program and sweat it out with a high-energy workout. Whatever it is you do, we promise your mind + body will appreciate the break.  

Don’t Wait Too Long

    You know that sweet pasta-making class you have at the top of your list? Well, someone else probably has it at the top of their list, too. We have a variety of intimate + exclusive experiences with a small number of tickets available. Since CHSWFF tickets are first-come, first-serve, waiting to purchase your tickets could mean you’ll lose out on your spot.   

Be Prepared

    Did you know we post a full schedule preview on our website the day before tickets go on sale? On August 28th at 8am, you can go to our website and see Every. Single. Event. a full 24 hours before they go on sale. Pretty sweet, right? Take some time on the 28th to look through the events and mock up a list of what tickets you might want to purchase. Being prepared ahead of time will save you time + stress on August 29. Bonus Tip: Use the “Favorite” button to compile all of your favorite events into one easily-accessible list.     Have Your SquadUp Account Ready     If you have purchased tickets to CHSWFF before, you will have already made a SquadUp account. Refresh your memory and make sure you have your username and password ready to go. Forgot your login info? No worries, you can reset your account here. If this is your first time attending CHSWFF, you’ll be prompted to create an account at checkout.   

Not All is Lost

    Did that brunch you were REALLY looking forward to sell out before you could get your tickets? Don’t worry, there’s still hope! Charleston Wine + Food is excited to announce a partnership with Lyte. Lyte powers The Official Charleston Wine + Food Ticket Exchange where you may request or return tickets to sold out events.To get your place in line, simply add yourself to the waitlist for any event that is sold out and if a ticket becomes available, transactions will be processed immediately in the order in which they were requested. #lifechanged  

We’re Here to Help!

    If you’re still feeling a little stressed about buying your tickets, don’t worry, we have your back! Give us a call at (843) 727-9998 or drop by our office on August 29 from 8:00 am - 6:00 pm and one of our team members will be happy to help you navigate through planning your best CHSWFF experience. Even better? We’ll have Dough Boyz, Roadside Seafood and Life Raft Treats on-site for lunch because what problems can’t be solved by a few carbs + ice cream?   See you on August 29! May the odds be ever in your favor.  
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Beyond The Plate: The Art of Restaurant Design with David Thompson

When you visit your favorite restaurant or discover a new one, what do you notice the most about your experience? The food and drinks are of course an important part of dining out, as well as the service, but the architecture of the building around you can have a significant influence on your visit. For many new restaurants in Charleston, David Thompson of David Thompson Architect is the one who helps make the visions of restaurateurs a reality. David is the architect behind some of the most influential restaurants in Charleston, including FIG, Butcher & Bee, The Grocery and more. I had the pleasure of talking with David about how he started his career in architecture, why restaurant design has more in common with residential design instead of commercial, and about the stories behind both The Cigar Factory and The Ordinary. David will be talking even more about these two projects during this year’s Charleston Wine and Food Festival, at Flavor By Design.

  How It All Began David Thompson knew at an early age that he wanted to pursue architecture as a career (in 1st grade to be specific). It all started when a famous playground designer came to his school in Northern Virginia to create a new playground at a time where there was a movement in the industry.   “It was a revolution in playground design where they were going from the really minimalist, awesome metal playgrounds of our grandparents time to really elaborate maze-like wooden structures,” said David. The designer selected a representative from each grade to help design the playground, and David was the one chosen to represent his first-grade class. Although elements of architecture were in his genes (his father was a land developer along with a grandfather who was a house framer), this moment was what lead him to the career he has today. Upon arriving to Charleston in 1999, David worked mostly on development related projects like office buildings and strip malls, which didn’t appeal as much to him. In his next job, David primarily designed elementary schools in the Lowcountry (including Mary Ford, Malcolm C. Hursey, and the Early Childhood Development Center). Although this was a more rewarding experience, it was after he joined Reggie Gibson Architects when restaurants became part of his focus.   What Makes Restaurant Design Unique “Well, the interesting thing about restaurants is that for such a small project they are really complicated. In some ways building a new building from the ground up is simpler than designing a restaurant. Restaurants are kind of the perfect storm between residential design and commercial design. So you have all this attention to detail, craftsmanship and interior design that's much more like residential design, but in a commercial application.“ Even if designing a restaurant feels more like a residential project at times, the process is much faster. While custom residential projects can take years, the average restaurant for David Thompson Architect takes only 12-14 months - from design to opening. “It’s really fast and intense, which is fun but stressful.” Outside of the speed and intensity, there’s also a level of care and investment in restaurant design that’s not normally seen in commercial projects. During the process, an intense relationship is formed between the architect and the restaurant owner and operator. “One of the reasons the process its so rich is because it means so much to them.”
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    Uncovering the Past for the Present The Cigar Factory is one of the more notable projects David Thompson has been involved in, and for that project (like many renovation projects on the peninsula), there was a unique story behind the building that was important to preserve in its next life. “Our personal belief inside this office is that restaurant design, and really any design, is an opportunity to tell a story. So sometimes you have to make that story up - and a lot of restaurant design involves sort of a fantasy component. It's like a theater project. But it's better when it's real and it's authentic. One of the great things about renovations in Charleston is the story’s usually there- you just have to uncover it. Then it's all about how you want to present it - how does it then weave into the story of whoever's using space now? Because it's not just all about what used to happen. It’s what happened first, second, third, and now what is going to happen next.“ With some of these renovations, however, an uncovery and discovery process happens first, especially when a historic building is updated by others for modern-day use. The Cigar Factory was unique since its previous use was relatively utilitarian, which did not require much to be stripped away. The bigger challenge was preserving the architectural integrity of the building while also adhering to modern day building codes.  
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  “There’s a battle of compromise of how much can you do so without losing too much - and can you just make the best of it. I'd say a good example of that in Mercantile and Mash is that although the developer already structurally reinforced all the floors, they had not done the same for the columns. So you had these big, beautiful wood columns throughout the space, and as you start to add weight to them they actually were so old they wanted to bust. The knee-jerk reaction and simplest thing would be to sandwich them with all this wood and you never see them again. We developed this really beautiful steel strap that is basically like a girdle for the column- so when under pressure and they don't explode. And it's in the style of the industrial connections you would have found through the building. I don't think people probably realize that those are new, and for me, that's a win. I think it's great when that line gets blurred. It's not a copy but it's done in the right spirit to where it doesn't jump out at you with a flashing neon light.’’ The Ordinary, from an uncovery and discovery process, was a very different project. Prior to its transformation into one of the standout seafood establishments in the Southeast, 544 King Street was home to a branch of Bank of America. From the outside, you can tell that it is a beautiful building, but according to David, no one involved, from the contractor to Mike Lata, really understood how concealed the beauty of this building was until walking inside.  
  “When we walked in there was a standard office ceiling at about 11 feet with fluorescent lights, cubicles and carpet. And the only thing you saw that gave you any hint of something cool going on was the vault door that's still there.” Once they started removing walls, beautiful brick walls with recesses that matched the windows outside were revealed, and a stairway hidden within offices in the back of the building lead to the discovery of a mezzanine.  “When you went on the mezzanine and looked over the drop ceiling, you realized there are 10 to 12 more feet up there. And then you could see the ceiling that you see today - it had just all been covered up. It was unbelievable.”   The Importance of Local As David mentioned earlier, telling the story of a building through architecture even after a renovation is an essential part of the process. On projects like The Ordinary and The Cigar Factory, David collaborates as much as he can with local artisans and craftsman. During the discovery phase of a project, so much is revealed, and having someone nearby to “freestyle with” at a moments notice is invaluable, especially when the unexpected is revealed. “You can get online and find any number of reclaimed wood guys that will sell you beams from Germany or anywhere else - beams that look really believable. But it just doesn't enrich the process. And it also doesn't do anything for your local economy. As important as the design component is the localist perspective of keeping money in Charleston and supporting local businesses.” Outside of supporting the local economy, local artisans have a sense of ownership in the process that is hard to achieve when working with someone outside of the region. “When you bring artisans in and don't try to prescribe the entire design for them, and instead let them participate, you get so much more because they believe in as much as you do and it has their signature on it.”  
To read the original article, check out http://jaieats.com/blog/beyondtheplate.  
Illustration by Tyler Pate 
 
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Brunch, Please

Are you a pancake person or a waffle person? Savory or Sweet? Do you run to the mimosas or Bloody Marys? These are the ultimate questions of every brunch enthusiast. Nothing beats a late morning feast with the people who understand chicken on waffles is a necessity and pancakes without blueberries are almost unlawful.   Thankfully, Charleston has no shortage in brunch adventures to keep you happy and full all weekend long. Even better, Charleston Wine + Food is bringing Charleston’s brunch game to the next level with four festival events that satisfy all types of brunch goers.   For those looking to have a colorful + collaborative brunch experience #BRUNCHSQUAD is meant for you. Join the wonderful host Ellen Bennett of Hedley & Bennett, and her all-star chef co-hosts in a morning of prepping, making + enjoying a brunch that is sure to satisfy all of your brunch goals. Anyone looking for a soulful +  inspiring brunch, look no further than Harlem + Hominy. Take your time, sit back and relax while your tastebuds take you from Charleston to Harlem. A brunch event set among the oaks of Ashley Hall, each plate is full of soulful bites.   All the morning people out there, the loud + proud brunch goers, Queens on King is calling your name. Sip champagne and channel your inner diva with our guest Monica Van Pelt of Lips, Atlanta's Exclusive Show Palace for an early afternoon of entertainment you won’t forget. Calling all those looking for a southern + flavorful brunch, 1KEPT Breakfast is for you. Join executive chef Trey Dutton and his guest Allan Benton for this tasteful brunch. Filled with gourmet offerings, characteristic flavors along with cocktails and mimosas, this is morning worthy of waking up  for.  SaveSave SaveSave SaveSave SaveSave
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Cocktail Competition finalist: Morgan Hurley from Mex 1 Coastal Cantina

The beverage director at Mex 1 Coastal Cantina puts his own spin on the classic cocktail 2018 Cocktail Competition finalist Morgan Hurley has been a part of Mex 1 Coastal Cantina since the beginning. Getting his start at the Tides hotel on Folly Beach, Morgan made the switch to Mex 1 after his father, an original investor in the restaurant, asked him to join the team as the beverage director. Since his first night, Morgan has become a fixture behind the bar at Mex 1, creating exciting cocktails and training a new generation of mixologists. His competition entry “A Noble Hospitality” focuses on the soul of the tequila. Blended together with Aperol and pineapple juice, the tangy cocktail is served with a mezcal spritz and orange garnish. Morgan is proud that he and fellow competitor and coworker Shannon Standhart are representing Mex 1 in the competition. “Yes I’d like to win,” Hurley said. “But I just want to see Mex 1 bring home the title.” You can see Morgan and the other finalists of the 2018 Cocktail Competition battle it out at Souls + Saints: Día de los Muertos on November 1st. Tickets can be bought here.
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Local Love: Elevating Recycling + Compost Efforts This Festival Season

Reduce, reuse and recycle - a familiar eco-friendly mantra that we are putting a bigger emphasis on this festival season. Recycling has always been a priority of Charleston Wine + Food, but this valiant endeavour has not been an easy task. While the City of Charleston assists in disposing cardboard + glass after events, this year, we are also partnering with Smart Recycling to elevate our recycling efforts through a compost, recycle + trash initiative. Our shared mission is to reduce trash and generate creative ways to upcycle food waste from the festival. A significant amount of waste is unavoidable as a food + beverage festival, but we are excited to leave a greener legacy, one that recycles smarter, reduces the carbon footprint, and prioritizes Charleston’s environmental future. This year’s compost program will serve as a trial run to establish best practices for sorting festival waste. Our guests will see three bins this year, one for recycling, one for trash, and one for compost. Volunteers will staff each station to assist guests in disposing everything from merlot-stained plastic cups to remaining morsels of food. The majority of festival waste comes from the Culinary Village, so for this first year our recycling program will live in the village. And the best news?  We use biodegradable products, so almost everything will be able to be composted or recycled. Composted products take just a short 30-40 days to turn into rich viable soil, so within a month's time local farmers will be utilizing compost produced directly from the festival. The effectiveness of the Smart Recycling partnership will be tracked through the number of times each bin is dumped, with the hope that this effort will result in a significant reduction in the amount of garbage produced and an increase in compostable materials. Smart Recycling will train festival volunteers and help facilitate the trash + composting process. Our very own Erin Connolly and Lauren Turgeon are championing our recycling program, and shared this secondary goal of training volunteers to understand the difference between the items for compost, recycle, and trash to not only reduce festival waste but also help educate and motivate guests to continue recycling + composting at home. We are proud stewards of the land, protecting + preserving the beauty of the #1 city in the world. So we ask you to join our eco-friendly initiative and help us #PourIntoCharleston.
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Find the Truck

Limehouse Produce, a proud annual supporter of Charleston Wine + Food, has wrapped a delivery truck again with a special festival design to celebrate and promote the 2017 festival. The wrapped truck features images from Charleston Wine + Food's 2017 ad campaign. This year's truck showcases a female eating a watermelon sourced by Limehouse Produce, and can be seen driving around town making deliveries. Steps to get involved are: 1.    People that “Find the Truck” can snap a photograph 2.    Post the photo to Facebook and tag: Limehouse Produce and Charleston Wine + Food 3.    OR tag on Instagram: @limehouselocal and @chswineandfood 4.    Include the hashtag #CHSWFFLimehouseTruck One lucky person who submits an image will be selected randomly to win four tickets to Sinister Siesta presented by The National Pork Board on Sunday, March 5 located at The Royal American. The deadline to submit photos is Monday, February 27 at 4:00 p.m. for consideration. Anyone can submit photos and there is also no limit to the amount that one posts to the sites. Limehouse Produce does ask that all photos are done parked and not while driving a vehicle.
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10 Can't Miss Events Under $100

It’s crunch time people! With the festival less than almost a week away, those looking to purchase last minute tickets to the best events can look no further. Check out our favorite events under $100 here: Fowl Mouth - $95 This’ll be the best #partyfowl you’ve ever seen. Check us out at Cooper River Brewing Co. for all things winged fowl. Accompany your smoky snacks with fresh beer, wine, and deep bourbon cocktails at this low-key hangout that’s sure to kick off your weekend the right way! Dynamic Drinking: Making Sinsky Of It All - $95 For one of the best deals of the festival, make your friends jealous with this once in a lifetime chance to hear what Master Sommeliers and elite vineyard owners have to say about some of the best wine in the world. Sustainable and environmentally friendly wines are the focus of this panel, so sit back and get ready to have your tastebuds tannon-talized! Commodores + Admirals - $75 Think delicious party at Charleston’s hottest new late night hangout, The Commodore. Yummy snacks and craft cocktails to be provided by Roti Rolls accompanied by special guests from The Lot on James Island and Eric Warnstedt of the Hen of the Wood (Burlington, VT). Come dance the night away with us at CHSWFF’s hottest new event of 2017! The Ice Age of Mixology - $75 Ever wondered what it takes to make a good cocktail? Fresh mixers, elite liquor, and ICE, of course! Come to Proof with mixologist Charlotte Voisey to learn how ice can make or break a great drink. What The Pho? - $70 Oodles of East-Asian inspired noodles and high energy music by DJ Rehab, this event held at the Le Creuset Atelier is sure to go down in the history books. Imagine a dozen of your favorite local and guest chefs partyin’ all night long- chopsticks provided. The Business of Food - $70 With guests speaker stars like Chef Danny Meyer, Nancy Silverton, Ruth Reichl, Darcy Shankland, and Steve Palmer, those looking to get the inside scoop on the restaurant business look no further. Those already in the local food + bev business, enter code INDY17 and receive a $25 ticket! Namaste Bubbly - $65 Join us in the Cedar Room at the Cigar Factory for an exclusive yoga class taught by local favorite Cortney Ostrosky followed by Sunday champs and healthy fare. Round up your friends and let’s get fizzical! Pedals + Pints - $65 Bring your own bike or rent one from Trek Mt. Pleasant for a stylish, leisurely ride through downtown Charleston with your favorite brewmasters. Reward yourself after with local food truck bites and drafts; this event is sure to be snatched up by beer and bicycle lovers everywhere, so don’t wait! Iron Mixologist - $65 This live action, Iron Chef America-style cocktail combat is back and supported by Imbibe to bring guests the ultimate exhilarating experience. Enjoy exclusive cocktails crafted by local mixologists at Bar Mash and watch the competition unfold! Pecha Kucha + Wine + Food - $40 Join an all-star lineup of local chefs and restaurateurs MC’ed by Tradesman Brewing Company’s Chris Winn to be inspired by food + bev chatter and snacks + drinks. Get your tickets now for this 3rd time event that’s sure to be the opposite of boring. Didn't find the event curated perfectly for you + your crew? No fear! Find a complete list of all of our events with a simple click!
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Of Rice + Rum: A Middleton Tradition

The last day of the festival is typically reserved for the events we’re most proud of- annual traditions and historical dinners grace our Sundays full of pride and love for the Lowcountry.  For our twelfth year, we’ll be at the illustrious Middleton Place for “Of Rice + Rum” to learn from their specialists and a few of our own (Glenn Roberts of Anson Mills) about the centuries-old story of rice in South Carolina.  Presented by Mount Gay Rum, those dishes with a backstory will be highlighted by the oldest rum in the world from the island of Barbados.  Join us for an event you won’t soon forget! Keep scrolling to learn about our favorite grain’s origins at Middleton Place and what makes this ingredient so special.  Much of what follows is excerpted from the book, Beyond the Fields – Slavery at Middleton Place: Jamal Hall, a historic interpreter at Middleton Place, demonstrates the process by which grains of rice were prepared for market. Rice was placed in a mortar and “beaten” or pounded with the square end of a pestle to remove the husk from the grain. Fanner baskets to separate the rice from the bran were the final step before the grain was packed into barrels, made by skilled slave coopers, for shipment to English ports. At Middleton Place, the interpretation of rice cultivation has evolved from the display of somewhat romantic images by Alice Ravenel Huger Smith on display in the Mill to a demonstration rice field planted annually with a small crop of the famous Carolina Gold grain. Rice cultivation, although introduced in the 1690s, did not provide a significant cash crop for planters until the 1700s. As the rice industry grew, so too did the need for more laborers to work the rice fields, especially workers experienced in cultivating the grain. That meant the importation of increasing numbers of slaves from the western coast of Africa, an area stretching from what is now Senegal to Sierra Leone and Liberia. In this region the inhabitants had been growing and consuming rice for centuries. On Africa’s Atlantic Rice Coast, rice, along with seafood, was the major source of nourishment. In their clay cooking pots, coastal Africans cooked rice in various ways. One very special dish combined rice, spices, seafood or sometimes meat. These gumbos or pilafs (also spelled pillau or perloo), as we now know them, were introduced into this country by slaves and became staple dishes on southern tables. If you’re craving more, don’t wait any longer- purchase your pass to Middleton Place now! http://cwf.obviouslee.com/events/of-rice-rum/ Programing at Middleton Place includes a number of annual events specific to rice culture. On April 22nd and 23rd (subject to weather conditions), visitors will may join a costumed historic interpreter in planting Carolina Gold Rice – the crop that defined the Low Country. Presentations will also be given on the cultivation, processing and cultural impact of rice in South Carolina during the 18th and 19th centuries. Several months later in August or September, depending upon the weather and growing season, the rice field will be harvested and hands-on activities such as threshing, pounding and fanning the rice will be demonstrated. For more information, visit www.middletonplace.org  
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The Culinary Village: What To Expect

The Culinary Village is the epicenter of Charleston Wine + Food.  Three days of nonstop cooking demonstrations, tastings, special guests, and local artists are sure to be among the highlights of your culinary experience. Here you’ll make those festival memories you won’t soon forget.   All-day access to the Village is available with just one ticket, and if you’re from Charleston, you can purchase a ticket to Sunday’s village for just $75!  Talk about local love. Returning favorites are sure to please: the Artisan Market, Rosé Garden + Grilling presented by Chateau d'Esclans, Biergarten presented by Bay Street Biergarten, and The Hub are all the buzz for festival veterans.   But wait, there’s more! Be sure to check out what’s BRAND NEW in the Culinary Village this year: Top Chef Quickfire Challenge:  Top Chef fans will be treated to the ultimate performance and epic chef throwdown on Friday at 1pm!  With Bravo Top Chef’s own Gail Simmons moderating the Quick Fire Challenge, you’ll want to grab a seat in the front row. The Corkyard: Our new all wine, all the time, Corkyard will be open for those vino devotees eager to taste creations by over 20 wineries from around the world. Wine not spend all day here?  You’ll be able to chat with fellow wine lovers and drink your way to red, white, and rosé heaven.  Oh! And don't forget to check out the Wine Retail Shop presented by Bottles to take home some of your new favorites along with wine-o accessories for sommeliers + newbies alike! Snack Shacks: Four new spots for a tasty twist on some of our Lowcountry favorites.  “Duck, Duck Goose” will feature exclusively duck and foie gras dishes. “Grit Happens” will highlight our beloved Southern chefs firing up what they know best.  Strictly sliders are on the menu at “Nice Buns”, and lastly “Beer-Battered + Fried” will appear in the Biergarten for everyone’s inner greasy glutton. The interactive environment between chef and attendee make for an intimate Village experience. Teepee Talks: Heritage Radio Network’s new, expanded Teepee Talks are returning for an extra large second helping in the Village this year.  We’ve added a second teepee for more chatter and even more fun that everyone can take part in. Grab a drink, put on your conversation cap, and join the party! Can’t wait til March? Salivate on this for now: [embed]https://www.youtube.com/watch?v=s_OwSc8cNE0[/embed]  
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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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