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!
Side Yard Snack Shacks
BBQ Bites
11:00 – 1:00 PM Leonard Botello IV
TRUTH BBQ
Houston, TX
Brenham, TX
Smoked Pastrami Bacon Burnt Ends
Cold smoked pork belly pastrami cured, then grilled + tossed with house-made gold mustard, served over pickled mustard seed and red cabbage kraut
1:30 – 3:00 PM Steven Goff
Jargon
Asheville, NC
Smoked brisket, beef liver pate, collard chimichurri, and charred vegetable salsa
Chefy Bites
11:oo – 12:30 PM Jamie Davis
The Hackney
Washington, NC
Olive Brined Quail
Olive brined Manchester Farms Quail with tomatoes, capers, red onions, and basil jus
1:00 – 3:00 PM Sean Bendig Jenn McCoy
The Dewberry
Charleston, SC
Korean Chicken Biscuit
Buttermilk fried chicken, korean BBQ sauce, kimchi, cheddar biscuit
Off the Grill
11:00 – 1:00 PM Alison Settle
Barn8 Farm Restaurant & Bourbon Bar
Goshen, KY
Grilled Manchester Farms Quail
Soy-marinated grilled quail + winter greens chermoula
1:30 – 3:00 PM Brad Grozis
Wild Olive
John’s Island, SC
Culinary Creations
11:00 AM – 1:00 PM Jessica Olin
Butcher & Bee
Charleston, SC
V/GF Oatmeal Cream Pie
Coconut oatmeal cookie with cashew cream cheese frosting