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!
North Edge Snack Shacks
Off the Grill
1:30 – 3:00 PM Bryce Harris
Slightly North of Broad
Charleston, SC
Grilled Summer Squash
Smoked pecans, whipped goat cheese, red pepper coulis
Feeling Fry-ed
11:00 – 12:30 PM Andrew Raeside
Tomasso
Kiawah Island, SC
Fried Short Rib Ravioli
crispy breaded slow braised short rib, apple and caramelized onion ravioli with tomato-pepper chutney
1:00 – 3:00 PM Jamie Barnes Greg Williams
What The Fries
Charlotte, NC
Short Rib Chili Fries
Rootbeer braised short rib chili with field peas and kohlrabi, Anson Mills Benne Seed Slaw, and cornbread seasoned fresh cut fries
Chefy Bites
11:00 – 1:00 PM Devin Jarmon
Jarmon’s Co. LLC
Charleston, SC
Csirkepaprikás, Nokedli, Tejföl
Hungarian chicken paprikash, dumpling, and sour cream
1:30 – 3:00 PM Kevin O’Donnell
Giusto
Newport, RI
Italian Chips n’ Dip
with blue crab, n’duja and puffed pasta
Veggin’ Out
11:00 AM – 1:00 PM Dave Larkworthy
Kvarøy Arctic Salmon
1:30 – 3:00 PM Luke Owens
Native Fine Diner
Greenville, NC
Tiny Tartine
Farmer’s cheese, marinated may peas, spring onion, lemon, olive oil, and pea shoots
Culinary Creations
11:00 – 1:00 PM William Bates
Eliza’s Bar + Kitchen at Hotel Indigo Mt. Pleasant
Mt. Pleasant, SC
Crème Brûlée French Toast
Slices of bread dipped into crème brûlée batter and grilled, topped with fresh berries, maple syrup and powdered sugar
FOR THE FOODIE
Flavor-FULL