March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes


5 Reasons We Love Hedley & Bennett

You’ve likely seen or heard of Hedley & Bennett aprons, which can be easily identified by the tiny ampersand logo on the front pocket.  H&B outfits many of our Charleston restaurants, and is the official apron of Charleston Wine + Food festival!  Recently one of our street team members, Liz Martin of Charleston Weekender, headed to the H & B headquarters to give us a peek inside the colorful Los Angeles apron factory.  Read on to hear Liz’s list of reasons you’ll love Hedley & Bennett, too!   - - - - - - - - - - - - - -   A few years ago, I was introduced to Hedley & Bennett through the Charleston Wine + Food festival.  There, I met the founder, Ellen Marie Bennett - a lively + inspirational entrepreneur who started her company in her twenties!  I was knee deep into a major girl crush once I discovered her “workspace” even had a slide inside! A couple years later, I had the opportunity to attend a conference inside the apron factory.  I loved it so much that I asked to have a little tour while recently in LA, and Ellen + her team kindly obliged. I hope you enjoy this little sneak peek & glean some insight into what makes this the most badass apron company around!    

Colors for Days

When you pull up to the H & B headquarters and drive past the rainbow mural wall, you instantly know you’re in for a treat.  One thing this apron company isn’t, is boring! You don’t typically find such bold patterns + colors as options when it comes to kitchen workwear.  Don’t you love how fun these aprons look lined up in all their rainbow glory? Don’t worry, there plenty of neutrals for the more subdued chef.    

Handmade in USA

So many products are manufactured overseas nowadays, but these are made in house at the Hedley & Bennett headquarters right in Los Angeles.  This allows the brand to foster an amazing sense of community, with local chefs often stopping by to co-host events. The factory recently added a new test kitchen that I got to check out, too. It looks like the happiest place ever to cook & test all those aprons!    

Freakin’ Awesome Fabrics

When things are heating up in the kitchen, the last thing you want is itchy or uncomfortable workwear.  All of the chefs coats, work shirts, & aprons are made from American canvas, raw Japanese selvage denim, or European linens.  These materials are definitely able to withstand wear and tear. I had fun checking out all of the embroidery threads & watching the H&B team concentrate on their creations!    

Founded by a chef who knows a thing or two about FUN

Who better to design an apron than an actual chef!?  Ellen’s career started as a line cook at 2 top notch restaurants, so she knew exactly how to build an apron that other chefs would want and need.  At the same time, she doesn’t take life too seriously (as evidenced by the factory’s slide & zip line I got to try)! This sense of fun & ease definitely translates into the H & B products.    

They’re joining us at CHSWFF!

One of the best parts about Hedley & Bennett has to be their love of food and working with some phenomenal chefs.  Well, they’re bringing that culinary love (and even some of their chef friends) back to Charleston during the Wine + Food Festival!  Last year, many of you may have joined me at “Brunch Squad”, an amazing event where we divided and conquered to cook and eat a family style meal. We got to meet & work with some truly amazing chefs; at one point I was elbow deep in batter alongside chef Kristen Kish! This year, Ellen is back with “Lunch Squad”, and it’s sure to be chock full of even more fun.   Thanks for reading and taking this little apron factory tour with me! If you’d like to learn more about Hedley & Bennett or founder Ellen Marie Bennett, head over to read my interview with her on my blog where she shares some tips on building an awesome brand.  I can’t wait to see you all at the Lunch Squad event in March!
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The Perfect Pairing

When James Beard Award-winner Morgan Calcote first walks into the room, you’re met with an infectious smile and vibrant energy that immediately endears the young general manager from Charleston darling, FIG. However, once she begins to talk, there is an obvious wisdom that comes from someone who is both deeply passionate and invested in their craft.   Morgan’s journey in food and beverage began at an early age. She grew up visiting her grandparents’ farm where they produced food for both her family and those in the community. Inspired by what she had experienced on the farm, food continued to be a thread throughout Morgan’s life.   During her college years and post-grad explorations, Morgan gained her first exposure to wine in the countrysides of Europe and New Zealand. Even more than wine, though, she learned about the importance of connecting with people. The spirit of hospitality followed her back to Charleston where she set her sights on the quickly-growing culinary community.     When Charleston-based Japanese restaurant O-ku opened in 2010, Morgan was on the front lines, managing the dining room while having her first interaction with a master sommelier. After making the switch from O-ku to FIG, her curiosity about the inner workings of wine only deepened as she moved up the restaurant’s ranks.   Fast forward to 2018 and Morgan is now the manager of FIG and has served as the head of the restaurant’s wine program for two and a half years.   Managing the wine program for one of Charleston’s most-celebrated restaurants is no easy feat. While many restaurants are able to stock a lengthy roster of wines in large cellars, FIG curates a much shorter list. Each bottle is hand picked based on where it’s produced and how well it compliments one of the delicious dishes on the FIG menu. Morgan carves out time each year to travel and learn about the continuously evolving world of wine to ensure FIG’s wine list never dulls. However, for Morgan, the guests in her dining room serve as one of the biggest inspirations for curating a wine program that is both impressive and approachable.   The team at FIG’s dedication to providing a memorable experience for every guest has established the southern eatery as one of the Lowcountry’s most-beloved spots for both locals and visitors. It came as a surprise to no one who has dined at the restaurant, then, when FIG won the 2018 James Beard Award for Best Wine Program. The award was a direct reflection of Morgan’s commitment to providing the best wines possible for her guests while building a connection between the restaurant and the surrounding community.   Despite the international attention that accompanies such a prestigious award, Morgan’s focus remains on making FIG approachable for any and everyone. Because, for her, the most important aspect of the culinary community is the ability for anyone to take a seat at the table.   Blend that with one of the impeccable wines from FIG and you’ve got yourself a perfect pairing.
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Ticket Giveaway : Win Tickets to the 2019 Culinary Village!

NO PURCHASE NECESSARY. No purchase or payment of any kind is necessary to enter or win the Sweepstakes. A purchase will not improve your chances of winning. This Sweepstakes is not sponsored, endorsed or administered by Instagram, nor is Instagram associated with this Sweepstakes in any way. By entering, you acknowledge that Instagram bears no responsibility for this promotion and you release Instagram from any liability whatsoever in connection with this promotion. You understand that you are providing information to the Sponsor and not to Instagram. Any questions, comments or complaints regarding the Sweepstakes must be directed to the Sponsor, and not to Instagram. ENTRY PERIOD Sweepstakes starts at 10:00 AM on February 28th, 2018 and ends on March 5th, 2018 at 5:00 PM (EST – Eastern Standard Time) (the ‘Entry Period’). The Sweepstakes shall be subject to these Official Rules, and by entering, all participants agree to be bound by the terms and conditions herein. Certain restrictions may apply. TO ENTER/ INSTAGRAM POST (highlighted is the caption for Instagram post) We are excited to kick off the first day of the Culinary Village! Don’t forget to enter our contest! To enter the “9 Neighborhood + CHSWFF” sweepstakes (‘Sweepstakes’), follow @chswineandfood, like this post, post a photo in front of a neighborhood photo wall at the festival counts as 1 entry using the hashtag #CHSWFF.  All entries on the site must be received by 11:59 PM at March 5th, 2018. Link in Bio for full explanation of the contest. Entry must be made by the entrant, only at the Entry Site. Entries made by any other individual or any entity, and/or originating at any other Internet web site or email address, including but not limited to commercial Sweepstakes subscription notification and/or entering service sites, will be declared invalid and disqualified for this Sweepstakes. ELIGIBILITY The Sweepstakes is open to Instagram followers of @chswineandfood who are legal residents of the 50 United States and the District of Columbia, excluding Rhode Island, 21 years of age or older as of the date of entry and who are meet the eligibility requirements. The officers, directors, employees, contractors, and agents of the Sponsor and its advertising and promotion agencies (collectively, “Promotion Entities”) and the immediate families and those living in the same household of any of the above, are not eligible. All Federal, state and local rules and regulations apply. Void where prohibited or restricted by law. PRIZE(S) Prize(s) consists of the 2 tickets to the Culinary Village of the Charleston Wine + Food’s 2019 festival. The odds of winning a prize are determined by the total number of eligible entries received. All prizes are awarded “as is” with no guarantee, either express or implied. If by reason of a printing, typographical, administrative or other error, more prizes are claimed than the number set forth in these official rules, all persons making purportedly valid claims will be included in a random drawing to award the advertised number of prizes available in the prize category in question. No more than the advertised number of prizes will be awarded. The prize will be shipped to the winner at the expense of the Sponsor. WINNER SELECTION Two (2) winners will be selected by random drawing around March 6, 2018 or earlier, and will be notified via social media direct message within 1 week(s) of this date. Winner may be required to execute and return required notarized Affidavit of Eligibility/ Release of Liability within 30 days of notification. Once executed Affidavit of Eligibility/ Release of Liability is received, winner has one month to claim the prize package. Failure to respond to notifications, return all required forms within 30 days or comply with any other provision may result in the winner being disqualified and an alternate winner selected. If a prize notification or a prize is returned as undeliverable for any reason, the applicable prize may be awarded to an alternate winner. Prizes are not transferable, assignable, or redeemable for cash. All decisions are final. All Federal, state and local tax liabilities are the responsibility of the winners. GENERAL Entrants release and waive any claims they may have against Promotion Entities for any and all injuries, claims, damages, losses, costs, or expenses of any kind (including without limitation attorney’s fees) resulting from acceptance, use, or misuse of any prize or parts thereof, or participation in this Sweepstakes. If for any reason, this Sweepstakes is not capable of running as planned, or if this Sweepstakes or any web site associated therewith (or any portion thereof) becomes corrupted or does not allow the proper playing of the Sweepstakes and processing of entries in accordance with these rules, or if infection by computer virus, bugs, tampering, unauthorized intervention, actions by entrants, fraud, technical failures, or any other causes, in the Sponsor’s sole opinion, corrupts or affects the administration, security, fairness, integrity, or proper conduct of this Sweepstakes, Sponsor reserves the right, at its sole discretion, to disqualify any individual implicated in such action and/or to cancel, terminate, modify, or suspend this Sweepstakes or any portion thereof. In the event this Sweepstakes is cancelled, the Sponsor reserves the right to conduct a random drawing to award all remaining prizes from among all eligible, non-suspect online entries received prior to the time of the action or event warranting such cancellation. If such cancellation, termination, modification, or suspension occurs, notification will be posted at the Entry Site. Any attempt by an entrant or any other individual to deliberately damage any web site or undermine the legitimate operation of the Sweepstakes is a violation of criminal and/or civil laws and should such an attempt be made, the Sponsor reserves the right to seek damages and other remedies from any such person to the fullest extent permitted by law. Where a dispute arises about who submitted an online entry, the entry will be deemed submitted by the name appearing on the entry. The Promotion Entities and each of their respective affiliates, subsidiaries, parent corporations and advertising and promotional agencies, and all of their officers, directors, shareholders, employees and agents are not responsible for: any incorrect or inaccurate entry information; human errors; technical malfunctions; failures, omissions, interruptions, deletions or defects of any telephone network, computer online systems, computer equipment, servers, providers, or software, including without limitation any injury or damage to participant’s or any other person’s computer relating to or resulting from participation in the Sweepstakes; inability to access the Entry Site; theft, tampering, destruction, or unauthorized access to, or alteration of, entries; data that is processed late or incorrectly or is incomplete or lost due to telephone, computer or electronic malfunction or traffic congestion on telephone lines or the Internet or any web site (including the Entry Site) or for any other reason whatsoever; printing or other errors; any entries which are late, lost, incomplete, misdirected, stolen, mutilated, illegible, or any combination thereof. Incomplete entries will be disqualified. All entries become the property of the Sponsor and will not be acknowledged or returned. False, fraudulent or deceptive entries or acts shall render entrants ineligible. By entering the Sweepstakes, entrants affirm that they have read and accepted these Official Rules. The Sweepstakes shall be governed by and construed in accordance with the laws of the United States. By entering the Sweepstakes, entrants hereby submit to the jurisdiction and venue of the federal and state courts of the United States and waive the right to have disputes arising out of the subject matter hereof adjudicated in any other forum. Any entry information collected from the Sweepstakes shall be used only in a manner consistent with the consent given by entrants at the time of the entry, with these Official Rules and with the Charleston Wine + Food’s Privacy Policy. WINNERS LIST For an official list of winners, send an email to: alyssa@charlestonwineandfood.com
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Measuring Up Success

Every five weeks in a small + intimate conference room inside One80 Place you will find family + friends gathered to celebrate the graduates of One80 Training. Indulging in a little healthy competition, the graduation ceremony, Measure Up, includes a lighthearted mini-version of Chopped.   Graduates showcase their culinary skills by preparing an innovative + mouthwatering dish to be sampled + judged by three local cuisine connoisseurs. Their creations are evaluated on presentation, taste, and imagination. After a winner has been declared, it is time for the final send off. Instead of caps + gowns, these graduates are walking away with official chef uniforms, cookbooks, knife sets, and ServSafe certifications as they venture into the exciting world of Charleston food + beverage.   Program Director, Angie Dupree, is side by side with the graduates every step of the way. Angie emphasized the unique perspectives + skills around the Community Kitchen when saying to graduates, “every cycle is so different - we learn so much from each of you.” After creating everlasting friendships, she takes pride in watching the graduates blossom into successful culinary dilettantes.   Enter Stefan DeArmon, a shining success story of One80 Place Training. As one of the freshest additions to the pit at Smoke BBQ, Stefan is a valuable member of Charleston’s food community. Formerly a homeless Veteran, Stefan was paired with Chef Roland Feldman of Smoke BBQ during the 2017 Charleston Wine + Food festival as a part of his externship experience. Chef Roland was awestruck by Stefan’s talent + finesse, leading him to offer Stefan a full-time position in Smoke’s kitchen on the spot.   This past year Stefan stumbled upon a delicious breakthrough leading to a hot new endeavor, Reverend Cornbread Co. While we predict Stefan will measure up to his potential, we also know he will not forget his roots by continuing to give back to the place that helped him reset + restart his life. He offers his time to One80 Place by serving lunches + teaching program trainees to cure pork belly. “When you receive a blessing, you give a blessing,” Stefan humbly states.   Meaningful experiences that enhance lives + add flavor to the Charleston community will be dished out by the CHSWFF partnership with One80 Place Training for years to come. Keep your eyes peeled for emerging wine + food talent featured at this year’s festival:  Jerry McMillian, George Murray, and more working in the festival Prep Kitchen with an array of local chefs.   ______   Follow along this five-part series featuring stories about the partnership between Charleston Wine + Food + One80 Place. It’ll definitely have you thinking: #WhereElseButCharleston?
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Big Plates, Bigger Hearts

Before the long line of guests appears and the sound of trays can be heard clanking on tables, the bumping of old-school rock + roll can be heard echoing from the One80 Place Community Kitchen.     Inside the kitchen, you can find James “Big Al” Alexander Ross, the bearded, tongue-pierced teddy bear who helps run this well-oiled machine. So before jumping in with serving spoons + smiles, we snagged the opportunity to chat it up with the culinary assistant to find out more about his story working for One80 Place.   “This is the best kitchen job I’ve ever had, brother,” said Big Al. “As far as food + beverage jobs go, this is as stress-free as it gets!” And sure enough, we found Big Al’s statement to ring true.     Prior to donning our aprons and serving up some hot meals, we helped Big Al + the kitchen team by rolling up silverware and drying off trays. In the middle of our pre-meal duties, we were happily surprised by the delectable dinner platter that we got to serve + share. Baked chicken + vegetable medleys, country fried rice + mashed potatoes were being doled out in heaps with the most colorful array of sweet treats to give out as dessert. The pièce de résistance was the fact that across each tray was a well-balanced, nutritious, and generous amount of southern style, lip-smacking food.   Our time volunteering was nothing short of inspiring. It showed us how One80 Place’s kitchen truly embodies the concept of “it takes a village.” We were honored to be a small part of that village as College of Charleston Fellows for Charleston Wine + Food.   And of course, none of the work done in this heartwarming kitchen would be possible without the committed staff, local volunteers, endless amounts of daily donations from local supermarkets + meaningful community partnerships. ______     Follow along with this five-part series featuring stories about the partnership between Charleston Wine + Food + One80 Place. It’ll definitely have you thinking: #WhereElseButCharleston?
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Always in Season: Fresh Opportunities to Give Back

Charleston Wine + Food is known for its annual festival that takes place early spring, but what’s not as widely known is what’s going on behind the scenes the other 361 days of the year. Enter the salt to our pepper, the corn to our bread: One80 Place.   Through several different initiatives, Charleston Wine + Food works alongside the organization to support its culinary training program, One80 Place Training. One80 Place Training is a five-week culinary training program that prepares job-seeking men + women to meet the demand for qualified culinary talent in Charleston. Training in everything from basic knife skills to more elaborate cooking techniques is offered.   The partnership of One80 Place + Charleston Wine + Food exists primarily to create connections within Charleston’s culinary community, provide financial support of One80 Place Training, and share the stories of up + coming culinary talent.  Partnerships are built with local restaurants + chefs who provide mentorship to One80 Place trainees, serve as guest lecturers, and provide externships or jobs.  An annual financial donation is made to support the training program as it works to fulfill the mission of One80 Place. Finally, Charleston Wine + Food is able to provide invaluable support of the training program by utilizing its broad reach + influence in recruiting potential participants, partners, and additional support.   In order to create positive economic impact for our local culinary community, Charleston Wine + Food specifically aligns its support to One80 Place Training + One80 Place Food Rescue. This philanthropy helps to combat the current staffing shortage in our culinary community, which in turn benefits our favorite local spots as they receive freshly minted culinary professionals to join their staff.   Follow along with us on this 5-part series featuring an in-depth look at the partnership of Charleston Wine + Food + One80 Place to be inspired to do your part in making everyone that visits our beautiful home say: #WhereElseButCharleston.
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The Pork Chop Theory

“One pork chop in a pan goes dry; Two or more and the fat from one feeds the other.”              

   - Nathalie Dupree

  Wednesday morning the staff of Charleston Wine + Food gathered around the table for a coffee talk with our first chairperson, Nathalie Dupree. A leading figure for CHSWFF, Nathalie told us how she got to where she is today, and how Charleston Wine + Food came to life. What started as a small meeting of 60 people in the back of High Cotton, grew into the organization we see today. As chairperson of CHSWFF and a natural born trailblazer, Nathalie worked to set the path for the organization today. Nathalie's passion for cooking started back when she was living in the international house at Harvard. She had all the basic lessons you learn in the kitchen, like knowing to never multiply a recipe by 3. She wanted to do more, but was advised by her mom not to. With this advice, she worked various jobs in advertising and PR before moving to London with her former husband. This move gave her the chance to go after her passion and enroll in Le Cordon Bleu London. With a diploma in hand and the advice of Julia Child in her ear, Nathalie left The Cordon Bleu and moved to Spain where she worked as a chef in a small restaurant. Nathalie mentioned a review that titled her as a “Kitchen Manager”. The idea that a women couldn’t be a chef didn’t sit right with her, she new there needed to be more diversity in the kitchens. Every organization has its struggles when it starts. From the beginning Charleston Wine + Food has worked together to make each year better than the last. This is where Nathalie’s Porkchop theory came into play, her advice to us was to remember that we thrive as a team. When there is only one, they get run down and tired, but with two or more, you feed off of each other and solve problems as a unit. Nathalie is a true representation of our higher purpose, she left us inspired to follow her lead and continue to do our best from one pork chop to another.
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Top 10 CHSWFF events under $100

With the countdown on for the 2018 Charleston Wine + Food Festival, we’re sharing our list of the best events under $100. Fill your stomach + soul with exciting experiences full of delicious bites, bubbly vino + good times.   Flavor by Design: Anything but Ordinary, Thursday, March 1st   An architect, a builder and a chef walk into a bar…   That’s the story behind one of Charleston’s premier dining rooms, The Ordinary. Join chef Mike Lata, builder Mark Regalbuto, and architect David Thompson as they share the secrets behind the acclaimed space. Top it all off with a visit to the American College of the Building Arts where you’ll meet an artisan who contributed to making The Ordinary anything but.   The Brewmaster’s Table, Thursday, March 1st   Move over vino, beer is back! You’ll crack open a cold one with James Beard Award-Winner Garrett Oliver as he discusses the art of beer + food pairing. In an exclusive live-cooking demonstration, Garrett will prepare small bites to compliment your favorite frothy brews to prove beer deserves its place at the table.   That’s Amore, Thursday, March 1st   Mamma mia! We’re bringing Italy to the streets of the Holy City where you’ll sway to sweet jazz tunes under the lights of a string-lit city block. Sip on Italian wines + spritz’ and spiral into a carb coma with lots a’ pasta + decadent desserts. Saluti!   Business of Food, Friday, March 2nd   Join some of the culinary world’s biggest players for an afternoon full of lively discussion about the future of food. In a two-part panel discussion, panelists like Curtis Duffy, Angie Mar + Charleston’s own Sean Brock will take the stage to discuss topics like social change, heritage ingredients + how they’re pushing culinary boundaries. Grab a seat for this enlightening discussion you’ll only find at CHSWFF.   Pecha Kucha + Choir! Choir! Choir!, Friday, March 2nd   Looking for an event to satisfy your stomach + your soul? Look no further than the fourth edition of Pecha Kucha, this time with a performance by Choir! Choir! Choir! The drill is simple. 8 speakers, 20 slides, 7 minutes. However, you’ll feel the energy as the room comes alive with exciting insights from top-notch speakers and a performance that will leave you with goosebumps. Grab a bite beforehand from local food trucks to round out an altogether unforgettable night.   Iron Mixologist, Saturday, March 3rd   Four of Charleston’s best bartenders will battle it out through three rounds of cocktail competition in hopes of taking of the title Iron Mixologist Title. Each bartender will have to bring creativity, speed, quick thinking and composure behind the bar as the face an imaginative kitchen pantry to impress a panel of top-shelf judges. Delicious cocktails, heart-pounding competition, and pure fun make this a can’t miss event during festival weekend!   Pinot NV!, Saturday, March 3rd   Enjoy an afternoon of pinot that’ll leave you red with NV! Grab a glass and get to sippin’ as you explore the bounty of pinot while sampling an array of food pairings ranging from savory to sweet. Your palate will delight in the sweet edge + powerful punch that is pinot.  
  1. Chas Night Bazaar, Saturday, March 3rd
  No passports required for this globe-trotting culinary journey. A late night bash awaits you as you sample wines, cocktails + brews from around the world and sink your teeth into delicious bites from far off places. Dance the night away to DJ beats as you travel the world without ever leaving Charleston!   Namaste Bubbly, Sunday, March 4th   No champagne, no gain, right? This Sunday Funday will be filled fizz-ical activity + healthy fare as you find your zen with Sarah Frick of Charleston Power Yoga. Time to stretch it out for a morning guaranteed to be a downward dog’on good time.   Toasted, Sunday, March 4th   Time to toast another year of the Charleston Wine + Food festival! We’re capping off the 2018 festival with a barbecue bash full of smoky bites + brews set to the sounds of rockin’ live music. Meat sweats are likely, great time guaranteed.
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Charleston Wine + Food Interns

From filling goodie bags to managing an event space, and from helping brew an original craft beer to curating Snapchat stories, my experience as a marketing + communications fellow at CHSWFF was nothing short of unique. My first day was spent at a photoshoot, poppin’ champagne and being a last minute addition to the portfolio-- stuffing my face with corn. #Glamorous. Needless to say, it was abundantly clear my experience wasn’t going to consist of your average intern duties. Although not everyday was full of bubbly, my role at CHSWFF was constantly evolving. I spent the summer drafting press releases and social media posts, but by spring, I was fielding phone calls and emails from influencers and managing the festival’s Industry Lounge onsite. I even transitioned from intern to instructor as the liaison between the festival and an undergraduate communications course at the College of Charleston. Throughout this experience, I was viewed as a solution rather than a tool. The responsibilities I was entrusted with provided me with an immeasurable level of professional growth, and I am grateful for the skills I developed through the opportunities this position provided me. Thanks for a one-of-a-kind experience, CHSWFF. Looking forward to seeing you pop the top off 2018!   See y’all in March! Brandy
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For She's a Jolly Good Fellow

The partnership between Charleston Wine + Food and College of Charleston is designed to give the student fellows a hands-on experience as an “agency of record” before beginning their careers as communication professionals. Since the class is split up into four cohorts, public relations, media relations, social media + creative, we are able to see firsthand how those teams work in tandem to achieve a cohesive campaign not unlike a real agency. As a member of the public relations team who had little PR experience before beginning this class, I now feel more comfortable in that sphere + more ready to dive into that world when I graduate. I’ve developed a great relationship with my team + the other cohorts and I feel that we’ve all worked very hard to turn out some meaningful + engaging products for the festival. From a personal standpoint, this fellowship has been one of the most beneficial opportunities of my college career. Food has been my passion ever since I was little; I voraciously consumed Food Network after school, and as I got older, I began to find recipes, bake for my family, and read pieces by food writers. Once I got to college, I began a student food publication on campus + began attending as many food events as I could, with one of them being Charleston Wine + Food. It was CHSWFF that made me really fall in love with food events, programming, and PR, so when the opportunity to be a student fellow came up, I jumped at it. It has truly been a delicious experience so far + I look forward to this next semester with the festival building meaningful programming and recounting the stories of our Lowcountry food systems for all to hear.
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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
635 Rutledge Avenue, Suite 101, Charleston, SC 29403