• Mary Ann

Best of the Best: Overview of the 2019 Charleston Wine + Food Festival



Whether you’re a somber food critic or culinary fanatic, there was something for everyone at this year’s Charleston Wine + Food Festival. Over five days the Charleston Wine + Food Festival drew in huge crowds and foodies with promises of top chefs, flavors to help satisfy any taste craving, and gourmet food. From NBC’s TODAY show– with Kathie Lee Gifford + Al Roker to the ‘Hipster Cocktail Party’ the weekend was full of events and tastings. Actually there was a total of 109 events lined up for CHSWFF this year. Here are some of the highlights.


IT'S A SHORE THING:



Ryan Haigler, Grand Isle Restaurant, New Orleans, LA Style Oyster PoBoys - Barrier Island Oysters, dressed on a roll

Michael Holler, Indaco, Charleston - PEI Mussels Conserva with garlic, shallot, lucini, extra virgin olive oil

Dan Williams, The Darling Oyster Bar, Charleston - Oyster Shooters


WINE-DERLUST:



Our Transportation for the evening


Peden Rucker, Dan Elliot, Pete Holdsworth Patrick Properties Hospitality Group) Charleston, SC - Grilled Scallop with salsify puree, boar bacon lardon, braised kale, and chili oil

Brannon Florie, Flories Neighborhood Dining Group in Mt. Pleasant, SC - Beef Tartare, smoked eye of round, cured egg yolk, horseradish, pickles, and black garlic aioli


Aaron Swersky, Herd Provisions Charleston, SC - Maple Leaf Farms Duck with charred spring onion + Anson Mills grits

Matt Marcus, Watershed on Peachtree, Atlanta, GA - Rose Veal with frisee, truffle, horseradish, and smoked salt

Dominick Lee, Poitin, Houston, TX - Crispy Skin Pork Belly with rootbeer glaze + cracklins furikake

Jean-Paul Bourgeois, Blue Smoke, Neyw York, NY - Griddled Crawfish Bologna Sandwich with comeback sauce + Vegetable relish

Jeb Aldrich, Tiny Lous at Hotel Clermont, Atlanta, GA - Cocoa Cured Foie Gras Torchon with brioche, hibiscus, and fennel




WHISKEY TANGO FOXTROT (WTF):

Behind the bar + on the grill, ladies will take center stage to prove that we got some coordination. Highlighting a bounty of American Whiskey – the U.S. of A’s most potent, rip-roaring liquor, this event will leave you feeling spirited to say the least. From sweet Tennessee whiskies to spicy rye and age-old bourbon, you’ll be sippin’ the best from sea to shining sea.


Jess Liberatore + Woody Back, Table and Main, Rosewell, GA - Trout Mousse with Citrusy Trout Roe Salad + Hashbrowns

Jess Liberatore + Woody Back, Table and Main, Rosewell, GA - Trout Mousse with Citrusy Trout Roe Salad + Hashbrowns

Wes Fulmer, Motor Supply Co. Bistro, Columbia, SC - House-Smoked Duck Pastrami Reuben with cornbread + Fennel Kraut

Wes Fulmer, Motor Supply Co. Bistro, Columbia, SC - House-Smoked Duck Pastrami Reuben with cornbread + Fennel Kraut

Andrea Lever Upchurch, The Obstinate Daughter + Beardcats Sweet Shop, Charleston, SC - Old Fashioned Bombe



Virginia Willis, Atlanta, GA - Grilled Oysters with Shiitake Bourbon Butter

Virginia Willis, Atlanta, GA - Grilled Oysters with Shiitake Bourbon Butter





Shannon Yelmini + Keith Richardson, Cherrywood BBQ + Ale House, Kiawah Island, SC - Derby Pie Macaron

BLENDED:



Paul Verica, The Stanley, Charlotte, NC - Chicken Terrine with aspargus + morels


Kate Gaurnier + Derick Wade, Tomasso at Turtle Point, Kiawah Island, SC - Sicilian Lamb Rack with local eggplant caponata, toasted pine nuts, capers, pistachio salsa verde, and barolo vinegar

Michael Harvey, Queen Street Catering, Charleston, SC - Scallop + Vanilla Fondue with shishito + white grape

Silvia Barban, LaRina Pastificio E Vino, Brooklyn, NY - Sourdough Bruschetta with Tomato Jam, Charred Broccolini, Radishes, and Parmigiano

Jessica Shillato, Spotted Salamander Cafe, Columbia, SC - Toulouse Sausage Hash with Whippoorwill Peas, Chestnut Mushroom Hash, and Cornbread Crumbs

Kelly Vogelheim, Town Hall/The Dispensary, Florence, SC - "Mac" + Cheese with ricotta gnudi, pork belly, gouda mornay, and balsamic reduction

Danetra Richardson, Swank Desserts, Charleston, SC - Chocolate Cherry Pop Macarons

Molly Meeker Wines, Geyserville, CA


SMOKIN' IN THE BOYS' ROOM




Leann Mueller + Alison Clem, La Barbecue, Austin, TX - Leanns Piri-Piri Prawns - A super secret recipe with garlic + tomato on La Farm sourdough


Mary Schowe - Goat Barbacoa Taco + Salsa Borracha on a grilled tortilla with cucumber, onion, cilantro, and a smokey mezcal sauce

Richard Joes, Green Door Gourmet, Nashville, TN and Saffron Hodgson, Bush Cooking - Smoke Kissed Chicken Satay with Australasian-inspired glaze, banh mi vegetable pickle, and sesame-chili aioli

HOLI CITY SHAKEDOWN:






SAVE THE DATES: MARCH 4 – 8, 2020

Charleston Wine + Food is a non-profit organization with its giveback focused on supporting Charleston and the Lowcountry's diverse culinary + hospitality community. Its priority is to create an annual economic injection that fuels Charleston’s vibrancy and growth and during just 5 days, the 2018 festival yielded an economic impact of $15.3 million, more than quadruple the organization’s annual budget.


ABOUT CHARLESTON WINE + FOOD

Charleston Wine + Food is a catalyst for connections that inspire curiosity through thoughtful  storytelling + meaningful experiences with a sense of place. Fueled by a contagious passion for the people and places that make Charleston worth celebrating, the annual festival infuses homegrown flavor with top chefs, winemakers, authors, storytellers, artisans, and food enthusiasts from around the globe for a five-day event that spans the first full weekend each March. Charleston Wine + Food is a 501(c)(3) non-profit organization that supports the Lowcountry's diverse culinary + hospitality community through financial contributions to organizations or persons that directly benefit our local foodway initiatives and efforts to strengthen our local community.

© 2018 by Grubs and Grooves. Proudly created with Wix.com

  • Facebook - White Circle
  • Twitter - White Circle
  • Pinterest - White Circle
  • Instagram - White Circle