Side Yard

Friday, March 3, 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!




Side Yard Snack Shacks

BBQ Bites

11:00 – 1:00 PM Leonard Botello IV


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


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