March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes


Grab Your Shakers + Rum, Chucktown: It’s Cocktail -O-Clock!

We’re calling all cocktail connoisseurs currently working in Charleston's bar, restaurant, and spirits industry to join us Monday, November 7th, for Round 1 of our annual Cocktail Competition, presented by Imbibe. All participants will prepare a rum-inspired cocktail to be presented in a blind tasting at Le Creuset Atelier. Four cocktails will then be chosen by a panel of esteemed judges to move to the final round on December 7th during a signature event. The winning mixologist will be announced that night as the 2017 Cocktail Competition winner, and the best part? This title doesn’t only come with bragging rights... The 2017 Cocktail Competition Finalists:
  • Will be featured at the Round 2 Signature Cocktail Event on December 7, 2016
  • Will be featured at Charleston Wine + Food Signature Event, What the Pho?, Saturday, March 4th 
  •  Will have the opportunity to be featured in the 2017 CHSWFF Culinary Village 
The 2017 Cocktail Competition Winner:
  • Will be featured at Opening Night as the 2017 CHSWFF Official Cocktail, Wednesday, March 1, 2017 
  • Will be featured at Charleston Wine + Food Signature Event, What the Pho?, Saturday, March 4th 
  • Will be featured in an intimate demonstration at the SieMatic VIP Lounge, Saturday, March 4th 
  • Will be featured on ImbibeMagazine.com 
  • Will be the featured guest at a Bar Takeover at Porchlight in New York, NY (includes one night stay + $300 JetBlue gift card toward roundtrip airfare)
How to enter? Simply follow this link, sign up, and get your shaker ready to rock. Official rules + more info can be found here.
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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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How We Fourth

The Fourth of July is the perfect time to kick back, fire up the grill, make delicious food and share time with friends and family. We're sure many of you can recall how your family or friends always celebrate the 4th. Maybe its your grandmother's banana pudding or your Uncle Mike's famous grilled burgers or maybe your cousin's coleslaw. Whatever your memories, we can all agree that the 4th of July is a time for celebrating, making memories and remembering the many freedoms that we share. We asked our team to share their classic 4th of July recipes and recall family memories. This is how we, at Charleston Wine + Food, celebrate Independence Day. "I cook all kinds of things for the 4th but they are all pretty simple - boiled peanuts, boiled shrimp and sliced tomatoes, monkey bread, guacamole and frogmore stew. The next morning I like to use the leftover Frogmore Stew sausage and shrimp for omelettes when I am at the beach for the 4th with my family." - Grace Jennings
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"We always do a fruit pizza!" - Jennifer Hladek, Beverage Logistics "I fondly recall looking forward to my mother's July 4th watermelon sherbet dessert each year. Bright pink raspberry sherbet and fluorescent green lime sherbert were molded into a watermelon-esque form, with chocolate chips sprinkled about to mimic the seeds. It was never pretty nor perfect, yet somehow became our family's symbol of Independence Day celebration. Funny how a food or a dish can do that :)" - Laura Kate Whitney, Marketing + Communications Screen Shot 2016-07-01 at 6.09.59 PM Angie Pitts of our culinary team makes her famous Lowcountry Boil Sliders. Inspired by her grandfather's love of Lowcountry boil Angie beams that this slider packs in the joys of Lowcountry Boil without all the work. Her recipe made it into Charleston Magazine. Check it out here!
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Chef Profile: Michelle Weaver, Charleston Grill

There is a dish at Charleston Grill that has become local legend. It involves seared foie gras paired with a fried apple hand pie, and it is a signature favorite from the kitchen of Executive Chef Michelle Weaver. When we tell you it's good we are merely skimming the surface of both the dish's rich complexity, as well as the extraordinary flavors found on every plate put forth by this beloved Southern chef. A born n' bred Southerner, Weaver's comfort level infusing international flavors and ingredients into her menu is equal to her ease with a cast iron skillet. Her warm, approachable nature and undeniably strong cooking style has endeared her as one of the region's most respected female chefs. Obviously, we are big fans, so imagine our delight when given the opportunity to chat with this busy culinary force. When did you first realize you wanted to be a chef?      I think my soul always knew. It just took about 25 years for the rest of me to catch up. What has been your proudest moment as the executive chef at Charleston Grill?      Watching young cooks work hard learning their craft and the day comes when the light turns on and it all clicks. You see their confidence and potential blossom. Then they leave the nest and stand on their own feet. Who influenced you to become a chef?      My mom taught me the value of a well seasoned cast iron skillet and garden fresh vegetables. How would you describe your cooking style?      Southern Roots. Global Palate. What would you go back and tell your younger self (just starting your career as a chef)?      Play in your food! Yes! Play in your food!!! What advice you would give to aspiring female chefs?     This is a tough business whether you are a man or woman. Random bite: what do you snack on?      Love fresh bread and cheese. Also nuts: like cashews or peanuts.      But who can resist a potato chip?! Not me. Just for fun: what would your theme song be?      Got To Be Real - Cheryl Lynn      Try not to sing and dance when you hear it! It’s a happy song. Challenge accepted. Get to know Chef Weaver even more here. And, be sure to catch her in action during the 11th Charleston Wine + Food as she leads a force of female culinary talent at North + South + East  + West: Les Tour des Femmes. Weaver will also be serving up her distinct, Southern-inspired flavors at the festival's annual kick-off celebration, Opening Night: Cheers to Charleston!. And, of course, we highly recommend you get on over to Charleston Grill to experience one of Charleston's finest dining experiences, to include, of course, that seared foie gras and fried apple hand pie.
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Need Assistance?

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