North Edge

Saturday, March 4, 2022

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


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


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