March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes


CHSWFF Going Green

In the past decade, we’ve witnessed a stunning transition as corporate social responsibility evolved from a nice-to-have silo to a fundamental strategic priority for businesses large and small. “ - Forbes, 2017. At Charleston Wine + Food (CHSWFF), we believe that this trend stemmed from good people hoping to leave a positive, lasting impact on future generations. Some companies use their influence to support specific foundations, or advocate volunteer time to help those in need. Others enable positive change through food, combating poverty on a local/regional level. For other groups, climate change and sustainability have become an increasingly important initiative.   Companies and people alike are taking steps to reduce the amount of waste they produce and change the impact they have on the planet. In an attempt to join the global movement of going green, CHSWFF is taking a step back and looking at how we can provide a more eco friendly experience.   Event Director, Ali Bechtel, recently took time to talk to me about how CHSWFF is working to be more eco friendly during the  2018 festival, and it seems like we have found several ways to make our festival more environmentally friendly. We’ve developed a great relationship with VerTerra, a company that specializes in sustainable dinnerware, to supply compostable serving dishes and utensils. In the Culinary Village we also have “weigh stations,” or strategically positioned areas for all guests to throw out trash, recycling and compost in separate bins. Throughout the festival local, regional, national and international chefs are encouraged to use reusable or compostable materials and have compost bins at their workstations as well.   “Ultimately, CHSWFF hopes to inspire those at the festival and other festivals to have a great time, enjoying fantastic drinks, phenomenal food and all the while, become more eco friendly,” says Bechtel. “We’ve been inspired by progressive and sustainably-minded cities like Vancouver and Denver, and plan to work with the city + county of Charleston to create a sustainable festival guide for similar events of our scope to plan responsibly. This guide will likely include a list of local resources, insight into intuitive directional signage and how to communicate your efforts at scale.   For those who have tickets to our Culinary Village, this year we ask that while you enjoy all that the Village has to offer, and look out for our stations and the signs so you can toss your waste appropriately. If you have any questions our team members at the Village are more than willing to help!   Through working with the city, county and all those who make our festival possible (chefs, staff, attendees, etc), CHSWFF is looking to pave a more sustainable path for future festivals and leave our mark by not only connecting others, and sharing stories between sips of wine and bites of heart-filled cuisine, but through inspiring those around us to continue making a difference whenever we can.  
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Top 10 Festival Wines Under $30

With the festival just one month away, at Charleston Wine + Food we think everyone deserves a drink right now!  In order to ensure everyone has the chance to taste the best vinos on the market right now, our partner Bottles has graciously provided a list of delectable wines all under $30!  Affordable wine that still tastes amazing? Be sure to stop by their Wine Retail Tent in the Culinary Village to snag a bottle for yourself.

List curated by Mike van Beyrer

Lioco Chardonnay 2014: $19.99

This Sonoma County pick is brilliant, focused and nuanced, with plenty of citrus, lemon peel, white pepper and orchard fruit nuances. Vinification and aging in steel keeps the flavors fresh throughout. One of the very best values in California Chardonnay you’ll come across.  

Lioco “Sativa” Carignane 2014: $29.99, 92 points Vinous

The 2014 Sativa, 100% old-vine Carignan from Mendocino County, is one of the most striking wines in this price range. A host of inky blue and purplish-hued fruits, mint, spices and leather make a strong impression.  

Felino Malbec 2015: $20.99

This Malbec is always a terrific value, showcasing Mendoza fruit with a California style, and at a great price.  Paul Hobbs and Nicolas Catena are behind this gem.  

Vina Sastre Ribera del Duero 2014: $19.99

Lots of flowers on the nose, particularly violets and lavender, and also some roasted coffee notes. Smooth with mellow tannins, this wine is savory and lightly smoky. The finish is long and mineral with an iron quality.  A perfect pair for grilled lamb chops, sausages, and chickpea stew.  

Patton Pinot Noir 2014: $22.99, 90 Points Vinous

A pale red. Lively, sharply focused aromas of redcurrant and strawberry accented by white pepper and orange zest. Refreshingly brisk and racy on the palate, with weightless bitter cherry and red berry flavors taking a sweeter turn on the back half. This distinctly graceful Pinot finishes with very good lift and spicy cut, leaving berry skin and allspice notes behind.  

Omero Pinot Noir 2014: $23.99

This sublime Oregon Pinot comes from a tiny family owned winery in Carlton, OR. Everything is organic, hand harvested and hand crafted at Omero and this is their largest production offering at just 2100 cases. Cinnamon, vanilla and sandalwood complement the opulent cherry fruit along with notes of rhubarb and sassafras.  

Adelaida Zinfandel 2013: $21.99

Aromas of dried cherries, anise, and Christmas spice. Flavors of crushed raspberries, cranberries, grated nutmeg, chocolate shavings.  Pairs well with barbecued tri-tip with caramelized onions, grilled lamb chops with pistachio salsa verde, carnitas tacos with tomatillo salsa.  

Patricia Green Reserve Pinot Noir 2015: $27.99

A deep red. Expansive red berry and floral pastille scents and flavors show impressive energy and pick up a hint of smokiness as the wine opens up. Smooth and fleshy but lively as well; a late jolt of white pepper adds spicy bite. Generous but vibrant in character, finishing very long and sweet, with gentle tannins lending shape and subtle grip. This wine delivers exceptional bang for the buck.  

Kivelstadt Sonoma Sauvignon Blanc 2015:  $19.99

Expressive scents and flavors of Meyer lemon, quince and pungent herbs, along with notes of ginger and chalky minerals. Silky and expansive in the mouth, with a floral quality adding complexity. Finishes focused and dry, with dusty citrus pith and mint nuances clinging.  

Kivelstadt Red Blend 2013:  $23.99

Rhone style blend made from 50% Syrah from our estate vineyard, 25% Grenache, and 25% Carignane from Venturi Vineyard.  The Carignane and Grenache bring high tone fruit, approachability and energy to balance out the earthier Syrah in the blend. The wine sees 10% new French oak for 16 months and is our bistro style red wine - versatile with an array of cuisine.
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Grand Slam Jam: What you missed!

Local talent from the city’s  hottest bars + restaurants brought one-of-a-kind dishes + drinks to College Park Field for the Official 2017 Ticket Launch Party, Grand Slam Jam. In case you missed the ballgame, here are some highlights from all nine innings:
  1. The Spazmatics rocked the house with 80’s jams that kept the crowd on their feet. Dressed in their signature “geeky” attire, the band played a lively performance with choreographed dance moves and non-stop energy.
  1. Greg Garrison, Prohibition chef, and girlfriend, who came to the steamy Charleston restaurant scene from New York, were looking forward to sharing their vegetable dishes. “It’s easy to make a delicious meat dish; it’s more of a challenge to make great veggies,” he told us. But, make sure you get ‘em while they're hot! Garrison is always experimenting with new recipes and changing his menu.
  1. Beer lovers rejoice! Bartenders spoke about 2017’s completely upgraded Beer Garden, which will be in the culinary village. Here is where you can get tickets to the event. Kelcie Keith of Unknown Brewing Company will be one of the many beer experts filling mugs with refreshing new tastes. Last night guests enjoyed Blueberry Lo-Fi Lagers and Sweet Tea Pale Ales.
  1. Caroline Woodruff, of Crooked Crown, delivered handmade poptails, fresh cocktails with a boozy yet fruity popsicle twist. It was the perfect drink for the baseball-themed event.  
  1. Returning guests reminisced on some of last year’s favorite events. “You can’t miss the Culinary Village on the last day,” a couple from Greenville told us. They were accompanied by new guests who were looking forward to their first taste of the festival.
  1. Paul Yellin, from the five-week old restaurant, Cane Rhum Bar was serving a little taste of Barbados. If you haven’t yet, experience Charleston’s first rum bar - stocked with a selection of over 75 rum brands! Paul is most excited about bringing more rum knowledge to the festival scene.
  1. There’s always room for dessert! Brandon Belk from Wich Cream? was serving their farm to freezer fresh ice cream sandwiches. When asked what his favorite part of CW+FF was, he said “Everything! It’s like Christmas to us!” Now that’s pretty awesome.
If you missed out on the fun from the Grad Slam Jam, don’t fret - you still have the opportunity to see these talented chefs and artists will come together and celebrate wine and food. Mark your calendars for the first weekend in March. You don’t want to miss it! There’s still time to secure your spot by purchasing tickets on our website Stay tuned for more exciting news! *This blog post was written by our 2016-2017 Charleston Wine + Food CofC Fellows. Charleston Wine + Food has partnered with the College of Charleston to offer a communications senior capstone class the opportunity to work with the festival. 
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Festival 101

As the 11th annual Charleston Wine + Food quickly approaches, we wanted to take the time to lay out a little Festival 101. This list of important tidbits can be helpful to even the most experienced guest, so read up and get ready for the tasty weekend you have planned! + Keep hydrated and well rested. Remember, it's a marathon, not a sprint. Make sure to drink water throughout the day, and get plenty of sleep so you can live it up every day! + Don't hesitate to ask for help! Our number one priority is your experience. Staff and volunteers will be around for any guidance you need! + While we do love children and pets, no one under 21 (even in a child carrier) and no furry friends are allowed at any Charleston Wine + Food events. + Tickets can be printed,  and also scanned directly from your mobile phone for easy entrance. + Make sure to check the weather a few days out and pack accordingly. Being comfortable is a key to having a great experience, and layering is definitely a good idea. March weather in Charleston is very unpredictable. + Share your experience! Be sure to utilize our official hashtag, #CHSWFF! We absolutely love to see/share/like your posts, so don't be shy. + The Culinary Village is a must. This all-access experience can be enjoyed Friday, Saturday and Sunday, 12p.m. - 5p.m., so plan to hang out all afternoon as you sip, roam, explore and take it all in. P.S. - Check out the Culinary Village map and familiarize yourself with the area! + The festival experiences doesn't have to end March 6 - Fly your wine home! Pick up all your new favorites at the Bottles Wine Retail Shop located in the Culinary Village (Marion Square). + Safety is first, festival goers. And what's easier than Uber?  Sign up and download the app on your cell phone for easy riding around Charleston during the weekend. + Keep a schedule-at-a-glance on hand, and know which events you have on your schedule! Pick up our Official 2016 Program during the festival at our Ticketing Office (located in Marion Square) or grab a copy of Charleston Magazine's February issue (and pull out the insert to keep with you as you set out on your #CHSWFF adventure). + Take a moment to appreciate our incredible partners and all their generous support. We would be lost without them. + Have more questions? Contact us: ticketing@cwf.obviouslee.com or 843.727.9998 x101. + Bring your appetite and an open mind!
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One Month To Go + Tickets Still Available!

UPDATED 2.23.16

We are officially just one month away from the 2016 installment of Charleston Wine + Food, and we couldn't be more thrilled about all the tremendous flavor in store: amazing talent, amazing events, amazing partners, the list goes on! There's a healthy helping of wonderful events with tickets still available, and we wanted to offer up an easy-to-peruse list for you to explore. Fill your plate with everything from interactive classes to beverage workshops to signature dinners. We've also listed out all those events with tickets under $100. Trust us - there's something for everyone at the 11th annual serving of Charleston Wine + Food. (Be sure to look for the that denotes all our new experiences.) For easy searching + shopping, just click on the event that interests you and it will take you directly to the event page where you can get all the info and purchase your ticket. CLASSES/WORKSHOPS: The Natural Vine $95 Uncommon In The Commonwealth $65 Heirloom Whiskey Revival With High Wire Distilling Co. $125 Outstanding Women of Wine $100 Vega Sicilia Undiscovered $250 Wine Spectator Workshop: Tasting In The Dark With Virginia Dare Winery $65 ZiNG! $65 Cloudy Bay Reserve Tasting $125 How To Speak Mixologist $65 Higher Marques: Grande Marnier + Cheese $95 Bringing The Chef’s Garden To The Bar $65 Darioush Back Vintage Tasting $250 Expressions of Jura $95 No Filter With Jim Clendenen $150 Heitz Cellar “Martha’s Vineyard” Vertical Tasting $300 My Sherry Amore $65 Maison Ruinart: Still Bubbly After All These Years $75 Wines On The Edge: How Climate Change Is Altering European Viticulture $125 Krug Virtuoso $350 You Are What You Drink $65 California Varietals: A New Generation of Winemaking $95 By Invitiation Only: Dining With Darioush $500 Iron Mixologist $55 Masting Pinot With Ken Wright $200 Wine of Kings $250 Noble Roots: Tasting With Robert Foley $250 Meet Mezcal: Tequila’s Smokin’ Cousin $65 Brewers, Brewskies + Bowling $50 SIGNATURE EVENTS: Opening Night $150 Baked @ Bowen’s $125 Soiree A La Belle Etoile: Dinner Under The Stars $350 The Roasted Goat $85 A Bourbon Affair: Brown Water + Smoke $100 Of Garden + Grape $125 Pecha Kucha + Wine + Food $40 Coastal Cuvee $100 North + South + East + West: Le Tour Des Femmes $750 On The Rocks (N’ Roll) $95 Toasted: Up In Smoke $85 UNDER $100: The Natural Vine $95 The Roasted Goat $85 Uncommon in The Commonwealth $65 Wine Spectator: Tasting in The Dark With Virginia Dare Winery $65 ZiNG! $65 How To Speak Mixologist $65 Higher Marque: Grand Marnier + Cheese $95 Bringing The Chef’s Garden To The Bar $65 Expressions of Jura $95 Pecha Kucha + Wine + Food $40 My Sherry Amore $65 Maison Ruinart: Still Bubbly After All These Years $75 You Are What You Drink $65 California Varietals: A New Generation Of Winemaking $95 Iron Mixologist $55 Meet Mezcal: Tequila’s Smokin’ Cousin $65 On The Rocks (‘N Roll) $95 Beer For Breakfast @ Chick’s Fry House $85 Brewers, Brewskies + Bowling $50 Toasted: Up in Smoke $85 CULINARY VILLAGE: Culinary Village Friday $100 Culinary Village Saturday $100 Culinary Village Sunday $100 Culinary Village Sunday - Locals Save $30! Cheers! We'll see you at the festival.
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Raise your Bon Vivant! Official 2016 Cocktail Announced

On Wednesday, January 20, a panel of esteemed judges representing the nation’s cocktail community gathered for a private tasting at downtown’s Leaf Restaurant to select the winner of Charleston Wine + Food’s annual Cocktail Competition. Four local bar pros were selected from over 30 preliminary participants to compete for the chance to win bragging rights as the creator of the Official 2016 Charleston Wine + Food Cocktail. Supported by Imbibe Magazine, this year’s competition challenged the mixologists to put their own unique spin on the classic gin cocktail, the French 75. 2016 Official Charleston Wine + Food Cocktail Competition Finalists: Louli Burroughs, Fish Allen Lancaster, The Bar at the Spectator Hotel James Bolt, The Gin Joint Paul Yellin, Cane Rhum Bar 2016 Official Cocktail Competition Finalist Judging Panel: Adrian Biggs, Bacardi USA Senior Portfolio Ambassador Kat Kinsman, Editor at Large - Tasting Table Emma Janzen, Digital Editor - Imbibe John Aquino, Owner & Founder of Natural Blonde; President USBG-Charleston Travis Hartong, Liquor Buyer & Wholesale Manager - Bottles The winner was announced at Art in a Glass, an event that immediately followed the private judging, where guests enjoyed small bites and samples of all four finalist cocktails. Charleston Wine + Food is thrilled to reveal the Official Cocktail of the 2016 festival: Bon Vivant, crafted by Iouli Burroughs of Fish. The cocktail will premiere exclusively at the festival’s Opening Night: Cheers to Charleston! kick-off celebration, Wednesday, March 2, at Charleston Gaillard Center. (Tickets available here.) Congrats to all four finalists, and cheers to Iouli!
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Chef Profile: Marc Collins, Circa 1886

In this season of thanksgiving, there are so many people we think of with gratitude - people who have helped shape and grow Charleston Wine + Food into the world-class event it is today. There is one individual, though, whose fingerprint can be found on the very foundation of the festival. Chef Marc Collins, Circa 1886, played a significant role in founding Charleston Wine + Food more than eleven years ago. It was Collins who believed that this community, steeped in rich culinary tradition and full of incredible talent, was ripe for an event that would showcase Charleston as a notable culinary destination. Alongside other committed individuals from the culinary and hospitality communities, Collins helped to build the concept into reality, and in 2006, the inaugural Distinctively Charleston Food & Wine Festival was introduced. Several years later, Collins was recognized with a namesake award, and each year since, an outstanding chef in the Charleston community who shows leadership, dedication and innovation in his/her field is honored with the Marc Collins Chef Award. Recently, we caught up with the busy chef for a quick chat, and we must tell you - not only is Collins talented in the kitchen, he's also an incredibly nice guy, with a down-to-earth energy that is both warm and welcoming. Ladies and gents, it's our pleasure to introduce Marc Collins, Circa 1886 Executive Chef: Tell us about Circa 1886.
Circa 1886 is a beautifully restored carriage house set behind the grounds of the Wentworth Mansion, a luxurious 21-room inn. Circa 1886 means “of the year 1886” which happens to be the year the Mansion was finished. We are a small, 50 seat white tablecloth restaurant that specializes in creating dishes rooted in the south but with different parts of the world woven through it, just as Charleston was 200 years ago when it was the largest port city on the east coast, even larger than New York City. 
How would you describe your cooking style?
I am very grounded in French Classical cuisine and you will see that but I have adapted the great cooking styles of the southern U.S. to go right along side of it. I’ll add a dash of the islands and of course Africa plus a bit of creole. My goal is to push you to the culinary edge but not over it.
Who/what are your influences as a chef?
I’m influenced by creativity itself. I am the son of an artist and that seems to have had an impact on me. I get excited writing new menus. To me it’s a lot like walking down a trail and looking for unique things you might not see if you didn't take the time to look. I also love browsing cookbooks and looking at how chefs compose plates and bring flavors together.
You were one of the founders of Charleston Wine + Food. What are your thoughts on how the festival has grown and evolved?
You really can’t help but get a kick out of watching something so small, like an idea, grow into a nationally recognized Wine and Food festival! Each year it gets more amazing. The lineup of chefs, events, winemakers, and the list goes on and on. The Festival has had a great team each and every year that put a lot of thought and creativity into it. That’s no easy task, too. Trying to top what came last year is always a challenge but the team is very engaged in the Food & Beverage community both here and across the U.S., and they try to think outside the box when coming up with events. I truly feel that Charleston has solidified itself as a food town and will continue to play off of that reputation showcasing itself in the years to come. We have so much talent here in all aspects of the dining experience from the farm to the table that I can envision guests from all over coming to see why this city is so special and what it’s history has to do with it.
What would you go back and tell your younger self (just starting your career as a chef)?
Don’t change a thing. Life is truly a journey and in such it is full of so many ups and downs and I have learned from both of them. Besides, I don’t think I would have listened to myself anyway!

We're curious: what do you snack on, Chef?

Good question! I love pita chips and that Carrot Hummus with dried apricots. Chobani yogurt flips are addictive, too, and then there is peanut butter and jelly which reminds me of being a kid. I miss being a kid.
Just for fun: what would your theme song be?
The Best is Yet to Come by Frank Sinatra.
Want more? You can catch Collins in action during Charleston Wine + Food at Opening Night: Cheers to Charleston!, Life of the Party: All Things Entertaining with Tara Guérard, Circa 1886 Signature Dinner, and Bubbles + Truffles Dinner @ Circa 1886. Collins' legacy is strong and we are beyond thankful for the contribution he's made to the festival and Charleston's ever-growing culinary community. Recently, Circa 1886 was named #13 Best Fine Dining Restaurant in the U.S. by TripAdvisor's 2015 Traveler's Choice Awards. We can only imagine what's next for this accomplished chef.
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A Tribute to Mickey Bakst

On Wednesday, November 11, we ambitiously set out to produce the biggest surprise in festival history when we announced the honoree of our annual Tribute Dinner, Mickey Bakst. To say our efforts were successful would be an understatement, and we could not have made this magical evening happen without the help of Mickey's wife, Ellen, as well as a host of other co-conspirators, including Belmond Charleston Place, Baker Motor Company, Republic National Distributing Company, Ben Arnold Beverage Company, Southern Wine and Spirits, The Country Vintner of South Carolina, Grapevine Distributing, Advintage Distributing, PSAV, Hed Hi Media, Andrew Cebulka, Rick Rubel, Chef Michelle Weaver, Chef Mike Lata, Chef Takashi Yagahashi, Chef Michael Scognamiglio, Chef Ben Berryhill, Leo Horton, and all the many friends + family who traveled far and wide to be part of the celebration. Special thanks to Deidre Schipani for writing this lovely recap of an unforgettable 2015 Charleston Wine + Food Tribute Dinner. The dinner raised $10,000 for Feed the Need, an organization founded by Mickey that brings local chefs together to help local shelters bring food to the hungry. These proceeds will be used to feed more than 1,500 mouths during the holiday season. Learn more about Feed the Need here Charleston Wine + Food honored Mickey Bakst, on November 11, for his contributions to the Charleston community and his global embrace of humans in need. Gillian Zettler, Executive Director of Charleston Wine + Food, welcomed the guests and rejoiced in the ability to manage surprising the guest of honor – no easy feat. The “FOM” – Friends of Mickey – travelled great distances and shared more than a half-century of memories about a man who it was clear was no Albert Schweitzer in his formative years but like the phoenix rose from the ashes to embrace the ethical character and energy that defines a humanitarian. High school friends Phil Katz, Hal Schwartz, Mike Solarz and Randy Fenton parlayed their shared memories of their friend, a diamond in the rough, who while operating an “ice cream truck”, brought new meaning to the brand “good humor”.   Mickey’s prowess as both a critical reviewer and sports analyst was made clear by his engaging book report on Sandy Koufax – an assignment that made it from elementary school to high school! Mickey Bakst and the Merry Pranksters of his youth, at times, travelled dark roads of misbehavior and wretched excess. Yet these spidermen of Mickey’s youth all recall the integrity, loyalty and love they shared in common.  Each a mitzvah:  A blessing to the other.  All spinning a web of support and lifelines for their friend. It was in 1974, as the doorman at the Studio Café in Newport Beach California, that Mickey got a glimpse into his future:  Holding back the lengthy line to enter into this popular club (by singing, dancing, joking) - he brought smiles to their faces and realized he had the ability to be the gatekeeper to happiness. This seemingly native ability, shining a light on a smile, is a skill Mickey attributes to his parents – “they gave me this gift”. It is one whose heartfelt authenticity everyone and anyone who meets Mickey Bakst experiences. It was the hospitality industry that eased Mickey into a new way of being.  It was an act of grace in which the warm and welcoming embrace of a smile polished the diamond that is MB. From Sam at Mario’s in Detroit, to Pete Peterson at Tapawingo, to Takashi Yagihashi at Tribute and Slurping Turtle, Mickey Bakst was being recast. With friend of 30 years Ronnie Schwartz and the structure of Alcoholics Anonymous, a cycle was broken and Mickey’s heightened awareness of his skill to make people feel good was broadcast on the waters of food and beverage. In 1995, humanitarian Mickey Bakst was birthed, by a devastating fire at the Society of St. Vincent de Paul warehouses where a fire destroyed 150,000 square feet of space containing hundreds of thousands of dollars worth of goods for southeast Michigan’s needy.  Before the fire was extinguished, Mickey had organized a relief effort that raised nearly $10 million dollars to continue the work of the Society. September 11, Hurricane Katrina, the Charleston Sofa Super Store fire tragedy and the massacre at Mother Emanuel AME Church this summer:  heartbreaking human events that triggered the immediate responses of support and generosity by the network of like-minded community activists that Mickey Bakst has cultivated. One that supported Crisis Ministries (now One80 Place) to create Feed The Need of which Mickey is president and Teach The Need, co-founded with Michael Miller to provide training and employment opportunities in food and beverage. Mickey Bakst is our smiling Ambassador of Goodness. A chef’s dinner with Bob Waggoner resulted in Mickey’s move as General Manager to Charleston Grill.  Here he began his partnership with Executive Chef Michelle Weaver and the two of them glide in culinary harmony to provide the hospitality dance for their guests.  It was with a grateful heart that Weaver and Bakst gave thanks this night for their shared vision. For local chefs:  Mike Lata, Ben Berryhill, and Michael Scognamiglio – there were no fist bumps, high fives, daps or pounds but the warm embrace of a righteous hug and the loyalty and shared affection for a man they easily say, “I love you, Mickey.” The staff of the Charleston Wine + Food were accomplished at crafting this surprise tribute dinner but the maestro behind it all was Ellen Gansen, Mickey’s beloved wife, muse, anchor, caretaker of joy and master chef.  Their affection for each other is humbling and the power of their love remains palpable as they expressed their gratitude for the evening. Gillian Zettler brought this tribute dinner to a close encouraging all of the guests to take a bit of this shared goodness with them and share it in their daily lives:  “Mickey’s power to inspire” – a gift that keeps on giving. [embed]https://youtu.be/FVv-0jRIYio[/embed] Written by Deidre Schipani Photos by Andrew Cebulka Film by Hed Hi Media  
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How's Your Appetite?

THE MENU IS READY. Today we are thrilled to announce the release of our official lineup and tickets for the 2016 Charleston Wine + Food. Hop over to our tickets page to start plotting your ultimate festival experience. 2016 HIGHLIGHTS + INSIDER TIPS Because we can barely contain our excitement, we want to immediately offer up a few tidbits we think you'll want to know leading up to our 11th festival season. Without further ado, here's a handful of highlights. Go forth and prepare your palate, ye merry culinary fiends! + Mark Your Calendar. The dates of the 2016 Charleston Wine + Food are Wednesday, March 2 – Sunday, March 6. Our annual Opening Night Party, presented by the Art Institute of Charleston + supported by Charleston Magazine, will kick off the festivities on Wednesday, March 4. The evening will be a festive celebration and we're affectionately calling it "Cheers to Charleston!" - a fitting opener, indeed. + Get ready for a new Culinary Village experience. The cornerstone of Charleston Wine + Food, the Culinary Village, will span three days: Friday, March 6 through Sunday, March 8. We are no longer hosting two individual tasting sessions; instead, your $100 ticket ($70 for locals on Sunday) grants you an all-access experience that spans a full five hours (12-5p.m.). That's plenty of eating, drinking and feasting your senses throughout the hundreds of tastings, demos, author signings and more taking place each day in Marion Square. + We'll see you at The Hub. New to the Village footprint this year is The Hub (formerly our Grand Tasting Tent), an open-air tasting extravaganza with plenty to please every palate. Other Village features include an expanded Third Space, Artisan Market, hundreds of chef conversations and tastings, our beloved Hands-On Kitchen, beer + rosé gardens, cookbook signings, chef sightings, retail therapy, live music and more. No matter your craving, Culinary Village is a must for your #CHSWFF itinerary! + Make it a date at one of our Signature Dinners. Our immensely popular Signature Dinner Series allows local chefs the opportunity to work with renowned guest chefs and winemakers to create a once-in-a-lifetime experience for CWF guests. In 2016, over 25 Signature Dinners will take place on Thursday, Friday and Saturday nights. You'll want to enjoy and experience the unforgettable flavors created by our beloved local chefs and their guests. (Insider tip: Reserve your seats right away. These dinners sell out fast.) + Excursions are better than ever in 2016, so make plans to see even more of the Lowcountry. Hop aboard a chartered boat and let us whisky you away to Bulls Bay Saltworks. Dive into the culinary history and cultural impact of the Gullah people. Experience the bounty of the sea aboard a fishing boat, then enjoy a special preparation of the day's catch by critically acclaimed chefs. Travel to Hemingway, South Carolina for lunch with one of the country's most respected pitmasters. There's obviously much in store, so beckon your inner explorer and plan your own ultimate Charleston culinary adventure! Friends have benefits at Charleston Wine + Food. including exclusive events and your own personal CWF concierge. If you are interested in our Friends of the Festival program, contact Nysa Hicks (843-727-9998 x8) and find out in more detail how you can enjoy these perks throughout the 2016 festival season. (Of importance: your donation gets you perks, yes, but most importantly it supports our 501(c)(3) mission of benefiting the next generation of culinary talent through scholarship programs. How friendly is that?!) There's something for everyone. Our lineup of events for 2016 ranges in size and theme, so be sure to check our website to find out when an event is close to selling out and be sure you are signed up for our newsletter so that you are first to know about any new additions. +We've planned events for every budget. The coming year's festival includes over 30 events that are less than $100.  Spread the flavor, y'all. We don't like to eat or drink alone, so be sure you are sharing/following/posting/pinning/liking/tagging #CHSWFF across all our official social media platforms (FacebookTwitterInstagram, Pinterest). Stay connected and experience all the flavors of 2016 along with us. + You don't have to wait until March. Veuve, anyone! Clicquot en Route is headed to Charleston and will be making a stop at the stunning William Aiken House Tuesday, October 13. Not to be missed, this festive afternoon will include bubbly and delicious bites by local chefs. Let this be your first stop along this year's CWF journey.  We hope you are as jazzed as we are to celebrate eleven years of Charleston Wine + Food. Perhaps we will see today at A Boozy Brunch – our ticket launch party presented by Limehouse Produce + supported by Charleston Magazine. As a matter of fact, there are a few tickets left. All we can say is, CHEERS!
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Let's Get Boozy!

Merry flavor seekers, rejoice! To celebrate the launch of our 2016 Ticket Season, we're throwing a boozy picnic, complete with lawn games, festive cocktails, endless rosè, and plenty of delicious brunch-inspired bites from a dozen local chefs. WHEN: Sunday, September 13, 11:30a.m. - 2:30p.m. WHERE: North Charleston's Navy Yard Quarters H & I, 1096 Navy Way Brunch Bites by Brannon Floire, The Granary Blair Machado, The Park Cafe Robert Stehling, Hominy Grill Heyward Davis, Grand Bohemian Emily Hahn, Warehouse Will Fincher, The Obstinate Daughter Robert Berry, Pancito & Lefty Travis Grimes, Husk Fred Neuville, Fat Hen Amalia Scatena, Cannon Green Remy Funfrock, The Sanctuary Emily Cookson, Edmunds Oast Brunch Cocktails featuring Cîroc and Don Julio by Lane Becker, The Ordinary Ryan Jones, The Grocery Cullen Wyatt, The MacIntosh ...and also... Chateau d'Esclans Rosé Bar Bloody Mary Bar featuring Fat & Juicy + Natural Blonde + Charleston Mix Live music by The Joe Clarke Quartet


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charleston_mag P.S. - Ignore the rules of post-Labor Day fashion and keep your summer-kissed silhouettes all dressed in white just one more weekend. Add a bowtie and/or pearls and you'll be ready to party, boozy picnic style. GET YOUR TICKETS RIGHT HERE, RIGHT NOW! We'll see you (and all your fabulous, flavor-seeking friends) there.
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We totally get it. The 2018 festival has a lot going on. Let us guide you through the ticketing process, answer any questions, and help point you in the right direction.

Here's how to reach us:

843 727 9998
635 Rutledge Avenue, Suite 101, Charleston, SC 29403