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March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Recipe: Collard Chowder

Warm up your winter with a delicious, exclusive chowder recipe from Matthew Register of Southern Smoke BBQ! This recipe, along with a culinary exploration of some of the South's tastiest areas, will be featured in Matthew's new cookbook, Southern Smoke. Whether you're a culinary novice or a seasoned pro, Matthew's book makes the perfect addition to any cook's home library. You can preorder your copy now on Amazon.   The idea for collard chowder was partly inspired by clam chowder, one of my favorite cool-weather treats. . . but also by thrift. I desperately wanted to find a recipe that could make the most of the extra cooking liquid that normally goes down the drain after cooking huge piles of collards. Just like clam chowder, this soup features heavy cream and potatoes. However, clams and collards are not a classic combination! Instead, I switched out the protein for the classic collard companion: country ham. From there it was a matter of dialing in the spices. I originally tried it as a spicy soup, featuring cayenne. However, I eventually realized this soup was more delicious with a mixture of turmeric and black pepper.    

Ingredients

Serves 8 to 10   8 ounces (225 g) country ham, diced 1 large sweet onion(4 ounces), diced 2 tablespoons (28 g) salted butter 1 teaspoon ground turmeric 3 cups (710 ml) collard stock (see below) 3 cups (330 g) diced Russet potatoes 3 cups (540 g) cooked collards (see below) 1 cup (235 ml) heavy cream 1 teaspoon freshly ground black pepper  

Instructions

  In a large stockpot, cook the ham over medium heat until it starts to brown, about 3 minutes. Stir in the onion and butter. When the onion starts to become translucent, add the turmeric and stir. Add the collard stock and potatoes and cook until the potatoes are tender, about 5 minutes. Add the collards, heavy cream, and pepper. Give the pot a good stir. Cook the chowder for an additional 8 to 10 minutes, stirring occasionally. Serve hot with a slice of cornbread.  

Collards and Stock

  If you don’t have collards already cooked, this is a basic recipe to get the stock and cooked collards you’ll need for the chowder.  

Ingredients

Makes 3 cups collard greens and 4 cups stock                                                                                 2½ pounds (1 kg) collard greens, coarsely chopped 1 tablespoon (18 g) kosher salt 6 cups (1.4 l) water  

Instructions

  Combine all of the ingredients in a large pot and bring to a simmer. Simmer for about 45 minutes, or until the collards are tender. Drain the collards, saving the stock. You only need 3 cups of stock for the chowder. Freeze the remaining cup of stock to use in vegetable soup.   Recipe courtesy of: © 2019 Quarto Publishing Group USA Inc. Text © 2019 Matthew Register   Image courtesy of: Food Seen
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Recipe: Roasted Brussels with Pomegranate, Bacon and Marinated Onion

This tasty side dish from Sarah McClure of Southside Smokehouse is the perfect pairing for your holiday meal!    

Ingredients

Approx ⅓ lb of brussels per person, with stems and any tough outer leaves removed and cut in half. Good quality bacon like Nueskes or Bentons ½ strip per person Balsamic Vinegar, 1/2 Cup Olive Oil, 1/2 Cup Honey, 2 Tablespoons Salt, Pepper, and Granulated Garlic to taste (just a sprinkle)  

For the Marinated Onions

Sugar - 1 cup Apple Cider Vinegar - 1 Cup 2 Large Red Onions  

Instructions

  • Slice onions into thin circles by hand or on a mandoline slicer
  • Bring Sugar and Vinegar to a boil, turn off heat and add the sliced red onions.
  • Set another pot or a plate with a weight into the pot so the onions are pushed down into the liquid and set aside
  • Prepare your brussels by cutting off the stem and cutting them half, removing any ugly or tough outer leaves
  • Using a large bowl, mix together the olive oil, balsamic, honey, salt, pepper and granulated garlic. Whisk until well mixed. Add brussels and toss several times to coat.
  • Place on a baking sheet in a single layer and bake at 350 for approx 20 minutes or until crispy and dark brown on the edges.
  • While the brussels are roasting, pan fry or bake your bacon, approx ½ strip per person. Once cooked to you liking, dice and set aside, along with any drippings from the pan.
  • De-seed 1-2 large pomegranates (There are great videos on Youtube with various methods if this is a new task for you!)
 

To Serve

  • Toss the bacon crumbles with the pomegranates and the brussels. Top with a few rings of lovely bright pink marinated onion for acid and color.
  • If you really want to punch this up, add some shavings of manchego cheese and a couple spiced pecans!
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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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Reserve your seat: Signature Dinners

Over the years, our Signature Dinners have become a staple Charleston Wine + Food experience. Each unique dinner brings together the perfect pairing of beloved local chef, acclaimed guest chef and prestigious winemaker for one unforgettable menu and evening. And, although quite a few of the over 25 Signature Dinners planned for 2016 have already sold out, we wanted to give you the scoop on tickets remaining. See the quick list below and link through to each event page for the full bite. Be sure to reserve your seat at before they're all gone! Thursday, March 3 Cypress The Grocery Twenty Six Divine Two Boroughs Larder Wild Olive Friday, March 4 Craftsmen Kitchen & Tap House Beer Dinner High Cotton Magnolias Old Village Post House Pole-to-Plate Fish Dinner Poogan's Porch Beer Dinner Saturday, March 5 South Carolina BBQ Tent Revival with Jim 'n Nick's and the Southern Foodways Alliance Lana The Park Cafe Bubbles & Truffles @ Circa 1886
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COUNTDOWN TO THE DECADE: FESTIVAL BY THE NUMBERS

BB&T Charleston Wine + Food will celebrate the decade with our annual festival from March 4 – 8, 2015. The 10th annual festival is a grand celebration of the culinary treasures of Charleston and beyond with over 200 chefs (local and guest) coming in from around the country to cook, eat, drink, and celebrate 10 years of BB&T Charleston Wine + Food. Over 48 winemakers, mixologists and beer experts will join to toast the decade in 2015. With over 100 events showcasing the very best that Charleston has to offer, here are some numbers to celebrate the decade.
  1. The 2015 festival is hosting 107 individual events, including 24 Signature Dinners, taking place throughout March 4-8 with 355 volunteers (and counting) by our side.
  2. The $85 ticket to Culinary Village (the heart of the festival - March 6-8) includes all-access to 13 distinct culinary experiences from 12pm - 6pm daily.
  3. The Culinary Village features 6 new tents including the Third Space presented by Summers Corner hosting over 80 intimate chef demos over three days. The Third Space will feature 5 smaller-tents representing Land, Air, Sea, Earth and Fire.
  4. Off of Third Space is Rose Garden + Grilling presented by Chateau D’Esclans featuring over 11 grilling demos, including a Grilled Cheese Competition on Saturday afternoon.
  5. The other side of Third Space will be the expanded Biergarten presented by Bay Street Biergarten featuring 14 breweries from the Carolinas and beyond. The back of the Third Space features our new Fire area where 2 whole Border Springs lambs will be on a spit and 5 Cowboy Cauldrons will grill up delights throughout the weekend.
  6. There are 62 participants in the Grand Tasting Tent presented by Baker Motor Company and 35 participants in the Artisan Market presented by Rewined throughout the Culinary Village.
  7. The Hands-On Kitchen presented by SCE&G features over 8 opportunities to roll up your sleeves and get into our kitchens!
  8. The Cookbook Retail Shop presented by Williams-Sonoma features 18 book signings with top cookbook and beverage authors.
  9. 1 bus! Southern Foodways Alliance is bringing their new Oral History Bus to collect Lowcountry oral histories at the Culinary Village throughout the festival for your listening pleasure all year long. SFA will also premiere their new maritime project at the festival, so enjoy culinary stories from the South Carolina coast all weekend.
  10. A new Music Stage featuring over 15 local bands will bring lively energy and music to the Culinary Village.
The countdown is officially on for BB&T Charleston Wine + Food in March - come and join the festival fun! Culinary Village Map
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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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