North Edge

Sunday, March 5, 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

11:00 – 1:00 PM Alyssa Mendez

Slightly North Of Broad

Charleston, SC

Molotes

Masa, birria, pickled onions, verde

 

1:30 – 3:00 PM Tee Somsnith

Sap-Lai Charleston

Charleston, SC

Thai Beef Salad

Grilled beef, lettuce, shallots, cilantro, cucumber, tomatoes, and mint with house-made spicy lime dressing

 

Feeling Fry-ed

1:00 – 3:00 Tripp McDaniel

 Kiawah Island Golf Resort

Kiawah Island, SC

Carolina BBQ Chicken Eggroll with Alabama Sauce

Smoked Chicken, carolina BBQ, southern slaw with a side of Alabama white sauce

 

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

 

Chefy Bites

1:30 – 3:00 PM Katie Murdock

Cozy Kitchen Chef Katie Murdock

Charleston, SC

Four Course Private Dinner

Roasted red pepper, tomato soup

Charleston Chop Salad with wild arugula, Israeli couscous, dried cranberries, roasted corn, cherry tomatoes, shaved parmesan, basil buttermilk dressing

Seared scallop with Anson Mills grits, Spanish chorizo, Moroccan sauce, tomato jam + scallions

Banana pudding

 

Veggin’ Out

1:30 – 3:00 PM Walter Edward | Forrest Brunton | George Kovach 

Bearcat

Chasing Sage

Charleston, SC 

English pea pâté, carrot pastrami, sourdough cracker

Local spring produce carefully prepared

 

Culinary Creations