Page 1


2 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM


By Ashley Zink

GrowFood Carolina:

Making Eating Local Possible

2013 CULINARY COMMUNITY PARTNER: GROWFOOD CAROLINA

Contents 6

Festival Staff, Board of Directors and Committee Members

8

Letter from Richard Jerue Festival Board Chair

10

Letter from Charleston Mayor Joseph P. Riley Jr.

12

Letter from Signature Title Sponsor, BB&T

14 16 17 18

19 20 33 36 46 50 51 52 56

James Beard Foundation Ticketing Information Schedule at-a-Glance Frequently Asked Questions Transportation Information

Wednesday, February 27, 2013 An advertising supplement to The Post and Courier

4 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

PHOTO BY H E B A SALAMA PHOTOGRAPHY

Event Map of the Charleston Peninsula Detailed Event Schedule Culinary Village + Grand Tasting Tents Grand Tasting Tent Vendors Lee Brothers: Our Charleston Festival Sponsors Thanks Festival Sponsors Festival Merchandise Special Thanks

Robie Scott, editor Matt Lee and Ted Lee, Rob Young, Ashley Zink, contributing writers Melissa Kelley, Laurie Hellmann, graphic designers Cover poster design by Robert Lange

CHARLESTONWINEANDFOOD.COM

When a warehouse along downtown Charleston’s industrial Morrison Drive was purchased with the goal of transforming into a central market – complete with an eye-catching mural by local artist David Boatwright – it was almost impossible for the staff, volunteers and board members of the BB&T Charleston Wine + Food Festival® not to notice.The two facilities are practically across Morrison Drive from one another and are among a growing number of businesses moving to the upper reaches of the peninsula. After learning more about GrowFood’s operations and mission, it was a natural selection for the Festival’s 2013 Culinary Community Partner. GrowFood Carolina is technically a “food hub,” which means it’s all about connecting the dots between farmers, retailers and restaurants.The facility provides a space for farmers – who may not have the time or resources to sell to farmer’s markets or restaurants – to drop off their produce, which can be stored until delivered to or picked up by a local chef or retailer. Sara Clow, GrowFood Carolina’s General Manager, is tasked not only with spreading knowledge and understanding of the organization and its goals to the general public, but also with forging relationships with chefs, retailers and farmers throughout the Lowcountry.After only a year and a half in existence, GrowFood Carolina already works with area farmers to get their produce into the hands of Charleston businesses from grocery stores such as Whole Foods, Piggly Wiggly and Earth Fare to restaurants including FIG, Husk, EVO, Hominy Grill, The Grocery, Carter’s Kitchen, Slightly North of Broad and many more. “Chefs and restaurants have been our biggest champions, and many say that we’re the solution they’ve been hoping for,” Clow says. “The food and beverage community in Charleston is incredible and I think unique because they are such a tight knit community who really support each other. I can’t say it enough.” A variety of local bold-faced names including chef Sean Brock and authors Matt Lee and

Ted Lee hosted events at GrowFood Carolina’s warehouse during the fall of 2012 to help grow awareness for the organization. It’s hard not to want to jump on the local produce bandwagon after just a few minutes with Clow, whose passion and excitement about empowering farmers and growers is contagious. “Many farmers were hesitant about our model in the beginning, but we’ve grown from five farmers to 35 farmers in a year,” Clow says. “That much growth is through farmer-to-farmer references. When farmers are saying good things about us, we know we’re doing our job!” GrowFood Carolina will host a dedicated tent in the Festival’s Culinary Village in Marion Square open during Culinary Village hours throughout the Festival weekend. Guests can stop by to meet the GrowFood Carolina team, some of the farmers they work with, and sample small bites prepared using fresh local produce. “We’re really excited about the exposure to [the Festival’s] wide, food-focused audience,” Clow says. “GrowFood Carolina and food hubs like it around the country are working hard to revitalize local food systems. The more folks that gain an understanding of the importance of what we’re doing, the better!”


2013 FESTIVAL PROGRAM – 5


the t u Aboestıval F

MISSION STATEMENT

A celebration of Charleston’s culinary excellence and renowned culture, which benefits scholarship programs for the culinary and hospitality workplace.

VISION STATEMENT

The BB&T Charleston Wine + Food Festival is a world-class and nationally recognized festival that showcases the local culinary experience that is distinctively Charleston. ®

P.O. Box 22823, Charleston, SC 29413 Phone: 843.727.9998 Fax: 843.727.9996 info@charlestonwineandfood.com

2013 WINE + FOOD FESTIVAL COMMITTEES

2012-2013 Board of Directors

WEBSITE PROGRAMMING: Fuzzco OFFICIAL RETAILER: Grand Ideas OFFICIAL STAFFING COMPANY: Hospitality Staffing OFFICIAL TICKET COMPANY: EZTix TECHNICAL SUPPORT: PDA OFFICIAL WIRELESS INTERNET PROVIDER: Aerolina

EXECUTIVE COMMITTEE MEMBERS CHAIR Richard Jerue VICE CHAIR John A. Wallace, Jr. SECRETARY Melissa Clegg

MEDIA MEMBERS: Sarah Abell Lou Hammond Annie Hamnett Melany Mullens Audra Poole Marion Sullivan

TREASURER Melonie Hammond-Trace IMMEDIATE PAST CHAIR Richard T. Widman BOARD MEMBERS Beth Bailey Elizabeth Boineau Randy Byerly Patrick Emerson Randall Goldman Laura Hewitt, Chair Emeritus Helen Hills AMBASSADOR COUNCIL Louise Ballard Bob Bath, MS Dave Bucks Nathalie Dupree James Dyke, Jr. Richard Elliott Jimmy Hagood Lou Hammond

Frank McMahon Steve Palmer TJ Parsell Jr. Michael Saboe Martin Skelly Thomas Taylor Barbara Tribble

Keisha Legerton Thom Taylor

STRATEGIC PLANNING

EVENT CHAIRS

Melissa Clegg Melonie Hammond-Trace Martin Skelly

EVENT PLANNING COMMITTEE AD-HOC: Rick Jerue (Board Chair) Bryan Austin Lisa Buzzelli Shannon Ilsley Matt McKeown Frank McMahon Connie Simmons Keith Thornhill

MEMBERS: Melissa Clegg, Secretary Melonie Hammond-Trace, Treasurer Rick Jerue, Chair Johnny Wallace, Vice Chair Rick Widman, Immediate Past Chair

VIP MEMBERS: Lisa Buzzelli (Chair) Margaret Van Voorhis Mary Zapatka Joyce Lowe Louis Yuhasz

FINANCE MEMBERS: Melonie Hammond-Trace (Chair) Melissa Clegg Rick Jerue Johnny Wallace Kaye Wallace Georgia Kliossis

Jennifer Aiken CJ Garrett Mackenzie Kay Rob Whelan

Ellie Gumenick

6 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

Elizabeth Boeschen (Shop, Sip + Savor) Elizabeth Boeschen (At Home with Celebrity Tastemakers)

CHARLESTONWINEANDFOOD.COM

Staff FULL-TIME STAFF EXECUTIVE DIRECTOR Angel Passailaigue Postell DIRECTOR OF EVENTS Randi Weinstein DIRECTOR OF COMMUNICATIONS Ashley Zink EVENTS + PROGRAMS MANAGER Sara Donahue CREATIVE MANAGER Zach Norris OFFICE ASSISTANT Austin Nelson OFFICE ASSISTANT Brittany Beran

CONTRACT STAFF CONTINUED ON-SITE BEVERAGE FACILITATOR Wendy Fellerman CULINARY VILLAGE PROGRAM COORDINATOR Taylor Berk OFF-SITE EVENTS COORDINATOR Jen Caruso CULINARY VILLAGE COORDINATOR Katy Perrin CULINARY VILLAGE/LOGISTICS ASSISTANT Matt Wall

CONTRACT STAFF SIGNATURE EVENT PLANNERS: Salute to Charleston’s Chefs; Opening Night Party; Rigs, Pigs + Swigs: Lisa Thomas + Jerri Heater at Ooh! Events This Little Piggy + Lowcountry Jazz Brunch: Stacey Fraunfelter + Missie Parker at Red Letter Events + Anne Bowen at Stems FESTIVAL AFTER HOURS: Kristin Newman + Heather Barrie at Kristin Newman Designs VIP Party; Food + Wine with a View: Denise Barto at All Occasions DESIGN ASSISTANT: Allen Lawlor ON-SITE FOOD & PREP KITCHEN MANAGER: Ciaran Duffy ON-SITE BEVERAGE FACILITATOR:

INTERNS Hannah Corri Charlotte Woodward

Special Chair Roles

MEMBERS: Elizabeth Boineau (Chair) Randy Byerly Melonie Hammond-Trace Randall Goldman

STAFF COMMITTEES

EXECUTIVE

Brad Ball Patrick Brunette Beth Anne Crane Patrick Emerson Glenn Harvey Rick Rubel Jodie Battles

Andrea Upchurch/Ken Vedrinski (Opening Night Party) Frank McMahon (Festival Chef Chair) Todd Mazurek/Lauren Mitterer (Festival After-Hours) Jimmy Hagood/Aaron Siegel (RPS) Wendy Gleim/Drew Hedlund (Lowcountry Jazz Brunch)

MEMBERS: Johnny Wallace (Chair) Randall Goldman Rick Jerue Ray Schipani

Board Committees

MEMBERS: Bill Netherland (Chair) Lisa Brophy Scott Cohen Matthew Cory Jessica Haldeman John Julius Richard Pogue Cappie Peete

CHEF CHAIRS

SPONSORSHIP Mike Lata Matt Lee Wenda Millard Suzanne Pollak Andrea Immer Robinson, MS Marion Sullivan Julian Van Winkle Marvin Wood

MEMBERS: Charlotte Anderson (Secretary) Rob Ashworth Heather Chipley Dale Hutchison Nikki Judy Fred Leslie Patti Leslie Dr. Alan Martin Kim Reavis Aaron Richard Roseann Ruedy Leslie Sharp

WINE & BEVERAGE Jenny Ferrara Christie Gregovich Julie Montgomery Libba Osborne Mary Reynolds Molly Waring

PERSONNEL AND HUMAN RESOURCES MEMBERS: Sara Nixson (Chair) Beth Bailey TJ Parsell Jr.

VOLUNTEERS

VOLUNTEER COORDINATOR Georgia Nettles ON-SITE TICKETING ASSISTANT Laura Kate, Whitney Harlos, Kim Stevens SIGN COORDINATOR Brents Lee GRAND TASTING TENT ASSISTANT Eve Grey GRAND TASTING TENT ASSISTANT Kate Reddan OFF-SITE EVENT ASSISTANTS Ashley Davis, Elizabeth Boeschen, Lauren Levine, Melissa Palma, Bruce Scott ON-SITE BEVERAGE ASSISTANT Tyler Tardiff, Trina Topping SECURITY Sargent Tyrone Lawrence + Sargent Debra Wright

Wendy Fellerman

BOOKKEEPER Georgia Kliossos

FOOD & PREP KITCHEN ASSISTANT Maya Morrill

IT MANAGER Bill Schuteker


e th m Fro air Ch

Welcome Letter

On behalf of the entire Board of Directors, welcome to the 2013 BB&T Charleston Wine + Food Festival®! We are looking forward to another amazing year and we hope you have a wonderful experience at this year’s Festival. Our eighth annual Festival will once again see some new and exciting changes. This year we will partner with the Southern Foodways Alliance to sponsor several events, including a screening of its new feature length film, “Pride & Joy,” and an SFA Culinary Hub tent in Marion Square. We will also be conducting our first “Jail House Shakeup” at Charleston’s Old City Jail, and a special dinner presented by Every Day with Rachel Ray and Charleston’s own Matt Lee and Ted Lee at the William Gatewood House. We will once again host several events outside Marion Square to enable Festival guests to experience some of the incredible historic venues that make Charleston so unique, such as Lowndes Grove Plantation and the South Carolina Aquarium. We kicked off this year’s Festival efforts this past fall with the Ultimate Critics Dinner at Old Towne Creek County Park and we will conclude it on March 18th with a very special event at Fort Moultrie, our Lowcountry Legends Salute the James Bread Foundation. Of course we will continue the events that have made our Festival so special, such as our Opening Night: Salute to Charleston’s Chefs, our Perfectly Paired Dinners (which have become so popular that they will be offered on both Friday and Saturday nights) and the ever-popular Lowcountry Jazz Brunch at Lowndes Grove Plantation.

& Proud Sponsors of the BB&T Wine+Food Festival

As the Festival continues to grow and develop, we seek your feedback on new events and ideas. We hope you will share your thoughts about your Festival experience with us! Charleston has received fantastic media accolades in the past year and we want to go on contributing to the city’s rise on the national radar with your continued support. We hope that each Festival event you attend will allow you to experience a part of what makes the Lowcountry so special. From the food, to the people, to the hospitality, we hope you leave with a genuine feel for what makes the BB&T Charleston Wine + Food Festival® truly one of a kind. Here’s to another successful Festival! Sincerely,

at the MARKET PAVILION HOTEL

Richard Jerue

Chair, BB&T Charleston Wine + Food Festival® 8 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

225 EAST BAY STREET, CHARLESTON, SC 29401 843.266.4222 www.Grill225.com

MOBILE RESERVATIONS Scan this QR code with your smartphone to receive our special Wine+Food Festival offer with your reservation. For best results download ScanLife App for iPhone, Droid or Blackberry.


2013 FESTIVAL PROGRAM – 9


of r o y on a M rlest Cha

Welcome Letter

Dear Festival Supporter: On behalf of the City of Charleston, I would like to welcome you to the BB&T Charleston Wine + Food Festival® on February 28 - March 3, 2013. This is the eighth year of this very exciting endeavor for our great city, and I applaud the efforts put forth to develop such a remarkable world-class event. The four-day culinary festival is filled with spectacular signature events like the popular Perfectly Paired Dinners, which features the talent of our local chefs along with award-winning celebrity guest chefs and top winemakers from around the world; the Soul Food Shuffle, a tour of Charleston’s best Gullah and Lowcountry cuisine; exciting panels, seminars and demonstrations in the newly expanded Culinary Village; and the popular Shop, Sip + Savor shopping event on King Street in addition to the other exciting annual events throughout the city. From start to finish, the Festival celebrates not only the food that makes Charleston so unique, but also the culture. We hope you will enjoy the experience and take in all the wonderful features that make Charleston so special. We encourage you to taste, smell, and absorb all the flavors of the South during the Festival. The City of Charleston strongly supports and embodies the elements of this event that make it stand out from other culinary festivals. We look forward to all of the years to come with the festival and hope that you return to celebrate what makes our city Distinctively Charleston. With my very best wishes for a successful eighth annual festival, I am Most sincerely yours,

Joseph P. Riley, Jr. Mayor, City of Charleston

10 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM


2013 FESTIVAL PROGRAM – 11


T & BB

Signature Title Sponsor

Welcome to Charleston and the 2013 BB&T Charleston Wine + Food Festival®. As you begin your Festival weekend, not only are you participating in an event that has been praised by Forbes Traveler as one of the top five food and wine festivals in the United States, but you are in a city that has been voted the “Top U. S. City” (2011 and 2012) and the “Top Destination in the World” (2012) by Condé Nast Traveler Readers’ Choice Awards. The bottom line of the aforementioned is to say that the backdrop of one of our nation’s most beautiful and historic cities – combined with the culinary talents of top chefs, wine professionals, and authors from around the world – make this an absolutely incredible festival. There are more than 50 events scheduled throughout the weekend to appeal to the most diverse of tastes. It is also exciting to inform you that your participation also benefits several noteworthy charitable causes. GrowFood Carolina has been selected as the Festival’s 2013 Culinary Community Partner. GrowFood is South Carolina’s first non-profit local food hub. Farmers within a 120-mile radius of Charleston deliver fresh produce to the GrowFood warehouse and it is then marketed and delivered to local restaurants, groceries and cafeterias. In addition, proceeds from the Festival provide educational opportunities for students at the College of Charleston, the Culinary Institute of Charleston and the International Culinary School at the Art Institute of Charleston. On behalf of BB&T, the Signature Title Sponsor of the Festival since its inception and one of the World’s Strongest Banks (as recognized by Bloomberg Markets magazine), thanks to our planners, chefs, winemakers, vendors, sponsors and volunteers. Your ongoing efforts are one of the primary reasons our Festival has received the recognition it has over the years. To our guests, thank you for visiting with us and enjoy your weekend.

Randy Byerly

BB&T Charleston City Executive

12 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM


2013 FESTIVAL PROGRAM – 13


y r t n u ute o c w Lo nds sal ard e e g e B L ames on ı J the oundat F

TEAM BROCK

TEAM LATA

TEAM LEADER: Sean Brock, McCrady’s LOCAL CHEFS: Jeremy Holst, Anson Restaurant, Nico Romo, Fish

FIG TEAM LEADER: Mike Lata, LOCAL CHEFS: Daniel Doyle, Poogan’s Porch, Frank McMahon, Hank’s Seafood Restaurant

TEAM DEIHL

TEAM STEHLING

TEAM LEADER: Craig Deihl, Cypress, A Lowcountry Grille LOCAL CHEFS: Graham Dailey, Peninsula Grill; Ken Vedrinski, Trattoria Lucca

Hominy Grill TEAM LEADER: Robert Stehling, LOCAL CHEFS: Jeremiah Bacon, The Macintosh + Oak Steakhouse; Marc Collins, Circa 1886

P H OTO BY JOHN MANN EVENT PHOTOG R A P H Y

Choose which team you’d like to dine with.

SO, WHO YA GOT? By Rob Young

Team Brock or Team Lata? Team Stehling or Team Deihl?

For the first time, the James Beard Foundation will host a dinner in Charleston on March 18, as Beard award winners Sean Brock, Mike Lata and Robert Stehling, and Beard nominee Craig Deihl will captain a quartet of dream teams containing several top talents. The meal caps a banner day for the organization, and Charleston at large. That same morning, the Foundation plans to announce the finalists for the 2013 JBF Awards at Lowndes Grove Plantation, which overlooks the banks of the Ashley River. The BB&T Charleston Wine + Food Festival® and the Charleston Area Convention and Visitors Bureau have partnered to help host the awards announcement and dinner. “Clearly, Charleston is one of the top food cities in America,” said Beard Foundation president Susan Ungaro. “It’s really just an opportunity to visit, get out of New York, and go to a place where there are wonderful chefs and restaurants that have played a very special role for years in the James Beard Foundation.” The day also represents somewhat of a change for the Foundation. In the past, larger cities such as Portland, Ore., Chicago, and Las Vegas, have hosted the awards ceremony. “There’s a real keen interest in Southern-inspired cooking, and because there has been a Beard nominee or winner from Charleston during the past years, it was motivation for us to visit,” Ungaro said. “Part of the mission of the Foundation is to be inclusive. It’s important for our Foundation to show a spotlight on other great cities around the country, and to spend time there and to do something very visible.” The 11 a.m. awards ceremony is invite-only (visit eater.com for a live stream), but guests can buy $300 tickets for the dinner. Titled “Lowcountry Legends Salute the James Beard Foundation,” proceeds benefit the group’s scholarship fund.

14 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

The meal is set for Fort Moultrie on Sullivan’s Island, the menu honoring the past. Over three courses, the dishes will reflect Lowcountry cuisine and ingredients from bygone eras, including the Revolutionary War and Civil War. Of course, it’s not really a competition. But guests must select a chef team when purchasing tickets. Each member has earned a JBF Award, received a nomination or cooked at the James Beard House in New York. Here’s the full lineup: Team Brock: Captained by the 2010 Best Chef Southeast winner and McCrady’s and Husk frontman, Brock’s squad features Anson’s Jeremy Holst and Fish’s Nico Romo, the youngest ever to be designated as a “Master Chef of France.” Team Lata: Crowned as the 2009 Best Southeast chef for his work at FIG, Lata will hook up with Daniel Doyle of Poogan’s Porch and stalwart Frank McMahon of Hank’s Seafood Restaurant. Team Stehling: The 2008 Best Chef Southeast champ and Hominy Grill chef/owner leads an all-star crew: Jeremiah Bacon of The Macintosh and Oak Steakhouse, and veteran Marc Collins from Circa 1886. Team Deihl: The Cypress chef and multiple Beard nominee is joined by up-and-comer Graham Dailey from the Peninsula Grill and the well-regarded Ken Vedrinski of Trattoria Lucca, himself, a three-time Beard award semifinalist. The dinner also features passed hors d’oeuvres from Beard-winning cookbook authors Matt and Ted Lee, and Nathalie Dupree and Frank Lee. Wildflour Pastry’s Lauren Mitterer, another past Beard semifinalist for Best Pastry Chef, will provide baked goods. And who knows, by the evening, the dinner may also feature several 2013 Beard finalists. “It’s just another feather in the cap of our culinary community,” BB&T Charleston Wine + Food Festival® executive director Angel Postell said.


2013 FESTIVAL PROGRAM – 15


nt le e v E edu Sch

THE 2013 FESTIVAL EVENT SCHEDULE AT A GLANCE.

* Some events may be sold out, visit charlestonwineandfood.com for the most up-to-date event details.

FESTIVAL MASTER SCHEDULE OF OPERATIONS

Ticketing and Scanning

DATE / TIME / EVENT NAME

LOCATION

SPONSOR

PRICE

WEDNESDAY, FEBRUARY 27, 2013 5:30 pm

“Pride & Joy” Screening

American Theater

Southern Foodways Alliance

$100

THURSDAY, FEBRUARY 28, 2013

MARION SQUARE TICKETING CENTER HOURS OF OPERATION Thursday: 10:00AM-5:00PM

Friday: 10:00AM-5:00PM

12:00 Noon

Halls Bourbon Luncheon

Halls Steakhouse

Thermador

$100

7:30-10:00 pm

Salute to Charleston’s Chefs: Opening Night Party

South Carolina Aquarium

Art Institute of Charleston

$135

FRIDAY, MARCH 1, 2013 10:30 am

The Grocery Breakfast

The Grocery

$40

10:30 am-2:30 pm

Soul Food Shuffle

Ernies, Charlie Brown Seafood,

$150

11:00 am

Opening Ceremonies

Marion Square Park

BB&T

FREE

11:00 am

Big Time Crush: Date Night Wine + Food Pairings with

Culinary Institute of Charleston

Culinary Institute of Charleston

$65

Massi’s Wine Bar + Osteria

Culinary Institute of Charleston

$65

McCrady’s

Culinary Institute of Charleston

$55

Bertha’s Kitchen, Hannibal

Saturday: 10:00AM-6:00PM Sunday: 11:30AM-2:30PM

Andrea and John Robinson

MARION SQUARE SCANNING TENTS HOURS OF OPERATION

Friday

12:00-4:30PM all stations in Marion Square

11:00 am

Captivating Old World Varietals – Supporting “Characters” Take Center Stage

11:30 am

In Pursuit of Balance: California Chardonnay + Pinot Noir Speak

12:00 Noon

La Wine La Luncheon

Social Restaurant & Wine Bar

Thermador

$75

12:00 Noon

This Little Piggy:

Lowndes Grove

Every Day With Rachel Ray

$125

Pop-Up Market

Saturday

10:00AM-5:30PM all stations in Marion Square

12:00 Noon

Passport to Pairings

Thomas Bennett House

SieMatic

$85

1:00 pm

Charleston Brew Hops

Coast, Holy City, Westbrook + Palmetto

Charleston City Paper

$85

1:30 pm

Creating Single Vineyard Wines: A Tour Through the Russian

Culinary Institute of Charleston

Culinary Institute of Charleston

$55

1:30 pm

Virginia is for Wine Lovers

The Bar at Husk

Culinary Institute of Charleston

$55

2:00 pm

Whiskey Pioneers of the North: A Hudson Tasting

The Gin Joint

Culinary Institute of Charleston

$55

2:00 pm

Grand Marnier Rolls Out the “Red Ribbon” Carpet

Five Four Nine

Culinary Institute of Charleston

$55

2:00-5:00 pm

Culinary Village + Grand Tasting Tents

Marion Square Park

JetBlue + Piggly Wiggly

$85

2:00-5:00 pm

Shop, Sip + Savor

Various Retail Stores

CHARLIE magazine

$50

2:30 pm

Charleston’s Top Sommeliers

The Ordinary

Culinary Institute of Charleston

$65

The Holiday Inn Charleston

Culinary Institute of Charleston

$65

Two Private Homes

Every Day with Rachael Ray

$100

Sunday

River Valley w/ Merry Edwards

12:00-3:30PM all stations in Marion Square

REMOTE TICKETING/SCANNING AT OFF-SITE EVENTS

Thursday

7:00PM- Salute to Charleston’s Chefs: Opening Night Party, SC Aquarium

Wine + Food Pairing

Friday

3:00 pm

11:30AM- This Little Piggy: Pop-Up Market, Lowndes Grove (shuttle) 11:30PM- Passport to Pairings, Thomas Bennett House 1:30PM- Shop, Sip + Savor, Berlin’s/Marion Square 2:30PM- At Home with Celebrity Tastemakers 6:30PM- Jailhouse Shake-Up, Old City Jail

A Taste of Two Souths: Traditional Southern Food + the Wines of the Southern Rhône Valley

3:00-5:00 pm

At Home with Celebrity Tastemakers

+ Manchester Farms Quail

7:00 pm

Perfectly Paired Dinners

Various Restaurants

$175

7:00 pm

Cocktail Dinner

Culinary Institute of Charleston

$150

7:00 pm

82 Queen + Widmer Bros.

82 Queen

$125

Craft Beer Dinner

Saturday

7:00 pm

1:30PM- Big Bottles Tasting + Auction, Lowndes Grove (shuttle) 2:30PM- Pinot Envy Uncorked!, Charleston Harbor Resort + Marina Lookout Pavilion 3:30PM- At Home with Celebrity Tastemakers 8:00PM- Festival After Hours, Bus Shed

Private Home

Every Day with Rachael Ray

$300

The Charleston Dinner Feat. Michael Anthony + Chris Bradley 7:00 pm

McCrady’s Global Modern Cuisine Dinner

McCrady’s

7:00-9:00 pm

Jailhouse Shake-Up

Old City Jail

$250 Cayman Islands Dept. of Tourism

$90

SATURDAY, MARCH 2, 2013 10:30 am

Breakfast at Two

Two Boroughs Larder

$40

Boroughs Larder

Sunday

11:00 am

10:30AM- Lowcountry Jazz Brunch, Lowndes Grove (shuttle) 4:30PM- Rigs, Pigs + Swigs, Mt. PleasantVisitors Center

16 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

The Lee Bros. Present

Rioja, Spain: Tempranillo

Culinary Institute of Charleston

Culinary Institute of Charleston

and Beyond

CHARLESTONWINEANDFOOD.COM

Feb. 28 thru Mar. 3, 2013

$65


*MUST BE OVER 21 YEARS OF AGE TO ATTEND ALL FESTIVAL EVENTS. NO INFANTS, STROLLERS OR ANIMALS.

DATE / TIME / EVENT NAME

LOCATION

SPONSOR

PRICE

SATURDAY, MARCH 2, 2013 (continued) 11:00 am

Making “Sense” of Wine

Culinary Institute of Charleston

Culinary Institute of Charleston

$55

11:00 am-2:00 pm

Culinary Village

Marion Square Park

JetBlue + Piggly Wiggly

$100

Waffle House Smackdown

SCE&G Celebrity Kitchen

Charleston City Paper

$30

Hosted by Andrew Knowlton

(Marion Square Park)

+ Grand Tasting Tents 11:00 am-12:30 pm

of Bon Appétit 12:00 Noon

Muse Déjeuner

Muse

Thermador

$100

12:00 Noon

Slightly North of Broad

Slightly North of Broad

Thermador

$100

12:00-2:00 pm

Vineyard Voyage

Departs: Aquarium Wharf

Benefitfocus

$100

McCrady’s

Culinary Institute of Charleston

$55

Culinary Institute of Charleston

Culinary Institute of Charleston

$65

Proof

Culinary Institute of Charleston

$55

Lowndes Grove

Bush Law Group, P.C.

$125

Lowcountry Locavore Lunch on SpiritLine Cruises 12:30 pm

Welcome to the OPC – Oregon Pinot Camp Uncorked

1:30 pm

Mixology 101: DIY Iconic Cocktails

1:30 pm

Spirit of the Scots: A Glenmorangie Tasting

2:00-4:00 pm

Big Bottles Tasting + Auction with Master Sommelier Andrea Immer Robinson Collectors’ Corner: An Exclusive Vérité Tasting

Charleston Place Hotel

3:00-6:00 pm

Pinot Envy Uncorked!

Charleston Harbor Resort & Marina Pavilion

Charleston GI +

$295 $85

The Local Palate magazine

3:00-6:00 pm

Culinary Village + Grand Tasting Tents

Marion Square Park

JetBlue + Piggly Wiggly

$100

4:00 pm

Iron Mixologist Charleston Competition

Culinary Institute of Charleston

Culinary Institute of Charleston

$55

4:00-6:00 pm

At Home with Celebrity Tastemakers

Two Private Homes

Every Day with Rachael Ray

$100

+ Manchester Farms Quail

7:00 pm

Perfectly Paired Dinners

Various Restaurants

7:00 pm

Food + Wine with a View:

Private Penthouse

$175 Edens™

$1,000

A Tribute to Frank Stitt 7:00 pm

Republic Reign Cocktail Dinner

Five Four Nine

$150

7:00 pm

Craftsmen Kitchen & Tap House

Craftsmen Kitchen + Tap House

$125

+ Dogfish Head Beer Dinner Barbecue Coronation Supper:

Jim ‘N Nick’s Bar-B-Q

Honoring the Queen of

Southern Foodways Alliance

$125

+ Jim ‘N Nick’s Bar-B-Q

Pitmasters, Helen Turner 7:00 pm

The New + Notables Dinner

McCrady’s

$250

7:00 pm

Closed for Business + Allagash

Closed for Business

$125

Brewery Craft Beer Dinner 7:00 pm

Crispy, Spicy, Crunchy:

Culinary Village

2:00 pm

Pride Mountain Vineyards:

Where is the nearest ATM?

BB&T, the Festival’s official bank and SignatureTitle Sponsor, offers a convenient ATM inside Marion Square throughout the Festival weekend. No.All Festival events are 21 and older and no children and infants (in strollers or carriers) are allowed to attend any Festival event. Pets, aside from those required for disability purposes, are not allowed inside any Festival event.

What is the process for receiving tickets once they are ordered?

Each ticket holder will receive a confirmation email immediately after the order is placed that provides a link to download and print a copy of a unique bar code confirmation receipt. Please print your ticket receipt(s) out and bring them to each event you purchased ticket(s) to attend.This receipt will be scanned on-site at stations located near the event entrance.You will receive a wristband to gain access into the event once your receipt is scanned. For the Shop, Sip + Savor event, guests come to the scanning stations located near theTicketing Tent in Marion Square Park (or assigned location on King Street) and receive a wristband for the event or at pre-determined promoted locations. The following events do not require a wristband and you go directly to the event location. Your name will be on the guest list: Breakfasts, Luncheons, Soul Food Shuffle (check-in near Marion Square), Brew Hop (check-in near Marion Square), Perfectly Paired Dinners, Food +Wine with aView, Beverage Seminars,Vineyard Voyage, New + Notable Dinner, Beer Dinners and Cocktail Dinners.

The following events you go directly to the venue and receive your wristbands on location: Pinot Envy Uncorked!, Passport to Pairings atThomas Bennett House, Jailhouse Shake-up,At Home with CelebrityTastemakers.

What if I lose my tickets?

If you damage or stain your printed ticket, you may print another copy of your ticket at any time by following the instructions in your email receipt. If you lose a ticket, it is best to contact the Festival to ensure someone else does not find and use it as tickets become invalid after scanning.

Art Institute of Charleston

$100

You can reprint your ticket by clicking the link on your original confirmation email and following the instructions given.Visit Festival website and hit “reprint ticket” if you lost email!

Lowndes Grove

Motley Rice LLC +

$125

Will events sell out?

The Post and Courier

1:00-4:00 pm

Where do you park for events?

Parking Lots/Garages are located around downtown Charleston, including directly across from Marion Square on King and Calhoun next to the Francis Marion Hotel. Curb side metered parking is also available on King, Calhoun and Meeting streets. Meters must be paid exact amounts (in change) until 6:00PM, except Sundays. Shuttle service is available to many events taking place outside Marion Square.Visit the Festival website for shuttle details and to purchase shuttle tickets.

Bus Shed

SUNDAY, MARCH 3, 2013 Lowcountry Jazz Brunch

Casual: Nicer-looking comfortable attire, such as pants, jeans and skirts. Chic Casual: For ladies, dresses, slacks, skirts and blouses are appropriate; for men, trousers with button-up shirts or polos. Upscale Casual: Slightly more formal than Chic Casual. Jackets recommended for men. Sunday Church Casual:Attire suitable for religious services. Jacket and tie are not required. Hats encouraged! Formal: BlackTie optional.

$125

Party Around the World 11:00 am

What are the dress code descriptions for the events?

Southern Foodways Alliance

Chicken at Hominy Grill Festival After Hours:

Frequently Asked Questıons

Hominy Grill

The World of Fried 8:30-11:30 pm

Sch

Are kids or pets allowed at events?

3:00-5:00 pm

7:00 pm

nt le e v E edu

How do I reprint my ticket?

Marion Square Park

JetBlue + Piggly Wiggly

$85/$70

The Holiday Inn Charleston

Culinary Institute of Charleston

$55

Most events sell out before the actual weekend of the Festival.All events are limited and the Festival encourages all interested guests to purchase tickets in advance to ensure attendance.To be added to theWaiting List, email ticketing@ charlestonwineandfood.com.

Are tickets refundable? If it rains, do events still take place?

+ Grand Tasting Tents A Horizontal Tasting 3:00 pm

Behind the Bourbon Label

Halls Chophouse

Culinary Institute of Charleston

$55

5:00-8:00 pm

Rigs, Pigs + Swigs

Mt. Pleasant Visitors Center

Chas. Harbor Resort & Marina

$85

Tickets are non-refundable and non-transferable.All events take place rain or shine.

Fort Moultrie

The Charleston Area CVB, Ft. Sumter / Ft.

$300

What else should I do while in town for the Festival?

MONDAY, MARCH 18, 2013 6:00 pm

Lowcountry Legends Salute The James Beard Foundation

Moultrie Trust + Patrick Properties

Be sure to visit the Festival’s Information kiosk inside theTicketingTent in the CulinaryVillage to get details on the Charleston area, including restaurants and details on popular attractions. 2013 FESTIVAL PROGRAM – 17


e t a g i v a N

GETTING AROUND CHARLESTON

During the BB&T CharlestonWine + Food Festival®

BY LAND Charleston Black Cab Company

CARTA

BY SEA

www.ridecarta.com

(843) 330-CWTX (2989)

(843) 747-0922

“Authentic London Black Cabs” (843) 216-2627

concierge@charlestonblackcabcompany.com www.charlestonblackcabcompany.com www.facebook.com/charlestonblackcab

Airport Transportation to and from the Festival Provide flight information and identify with the Festival Receive meet/greet with signage in the terminal by your chauffeur 10% discount to all Festival patrons All Festival transportation service for Ticket Holders Discount 10% Charleston Black Cab only runs patrons through reservations

Thanks to the City of Charleston and the Charleston Area Convention and Visitors Bureau who are paying for the service, CARTA is able to offer a free downtown trolley, known as DASH. The CARTA DASH trolleys runs on three different loop routes throughout downtown, coming around every 10 minutes. The free trolley enables visitors and locals to park their cars and jump on the trolley to easily get around downtown to local shops, restaurants and attractions. For route schedules and more information visit www.ridecarta.com or call (843) 747-0922. Charleston Rickshaw Co. (843) 723-5685

Yellow Cab of Charleston

www.charlestonrickshaw.net

www.yellowcabofcharleston.com

$4.50 per person for anyone with a BB&T Charleston Wine + Food Festival® Ticket.

(843) 577-6565

All Transportation to and from the Festival. Discount 10% minimum. All patrons must identify themselves with the Festival & have flight information ready Ticket Holders Discount. All patrons must identify themselves with the Festival & be ready to show ticket to driver. 10% Discount Minimum. If patron “flags” aYellow Cab with ticket receives 10% discount Director’s car March 2, 4-7 p.m.

THANKS FOR GIVING THE FESTIVAL DRIVE.

THE OFFICIAL AUTOMOBILE SPONSOR OF THE 2013 FESTIVAL

18 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

Charleston Water Taxi:

www.charlestonwatertaxi.com

Charleston Water Taxi is offering $2 off their $10 rate to and from the Charleston Harbor Resort for Pinot Envy Uncorked! Bring your own drinks on board and enjoy a beautiful cruise on the Charleston Harbor before or after any event! All taxis depart from the Maritime Center.

SPECIAL TRANSPORTATION NEEDS Please notify the Festival by calling (843) 727-9998, ext. 7, at least two weeks in advance of any special transportation needs or requirement.The festival will try to accommodate all needs if advance notification is provided.


Nas

EB 99 HARRY M. HALLMAN, JR. BLVD MOUNT PLEASANT, SC

40

1214 MIDDLE STREET SULLIVAN’S ISLAND, SC 29482

43

101 PITT STREET MOUNT PLEASANT, SC 29464

44

803 COLEMAN BOULEVARD MOUNT PLEASANT, SC 29464

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82 Queen + Widmer Bros. Craft Beer Dinner....... 1

Crispy, Spicy, Crunchy: The World of Fried Chicken

Opening Ceremonies.......................................................q

Pride Mountain Vineyards: A Horizontal Tasting...14

A Taste of Two Souths.................................................... 14

at Hominy Grill................................................................ 38

Passport to Pairings ........................................................20

Rigs, Pigs + Swigs formerly BBQ,Blues + Brew ..........................39

Culinary Institute’s Cocktail Dinner............................6

Pinot Envy Uncorked! .....................................................31

Rioja, Spain: Tempranillo and Beyond............................6

.................................................... Addresses Emailed toTicketholders

Culinary Village + Grand Tasting Tents..................q

Perfectly Paired Dinners

Republic Reign Cocktail Dinner........................................ 13

Barbecue Coronation Supper: Honoring the Queen

Festival After-Hours ...........................................................9

• Carolina’s .......................................................................46

of Pitmasters, Helen Turner......................................27

Food + Wine with a View: A Tribute to Frank Stitt

• Charleston Grill ............................................................15

...................................................... Addresses Emailed toTicketholders

• Circa 1886 ...................................................................... 16

At Home with Celebrity Tastemakers:

Behind the Bourbon Label .............................................11 Big Bottles Tasting + Auction with Andrea Immer Robinson, MS Pick-up/Drop-off .............8 Big Time Crush: Date Night Wine + Food Pairings

Grand Marnier Rolls out the “Red Ribbon”

• Cypress, A Lowcountry Grille ..............................17

Salute to Charleston’s Chefs: Opening Night Party........................................................................ 35 Shop, Sip + Savor • Starting Point A...........................................................q

Carpet ...................................................................................13

• FIG ......................................................................................18

• Starting Point B..........................................................48

Halls Bourbon Luncheon.................................................11

• Fish Restaurant .......................................................... 19

Soul Food Shuffle Starting Point................................8

In Pursuit of Balance: California Chardonnay +

• High Cotton....................................................................21

Spirit of the Scots: A Glenmorangie Tasting ........3

Pinot Noir Speak .............................................................. 5

• Lana Restaurant + Bar ...........................................22

The Grocery Breakfast...................................................34

“Characters” Take Center Stage ............................37

Iron Mixologist Charleston Competition.................6

• Magnolias ...................................................................... 23

The Lee Bros. Present The Charleston Dinner:

Charleston Brew Hops: Pick-up/Drop-off .............8

Jailhouse Shake-Up......................................................... 47

• Oak Steakhouse......................................................... 25

...................................................... Addresses Emailed toTicketholders

Charleston’s Top Sommeliers Wine + Food

La Wine La Luncheon .................................................... 32

• Old Village Post House ..........................................43

The New + Notables Dinner .......................................... 5

Pairing ....................................................................................4

Lowcountry Locavore Lunch ....................................49

• Peninsula Grill ............................................................. 26

This Little Piggy Pick-up/Drop-off ...........................8

Creating Single Vineyard Wines: A Tour Through

Lowcountry Jazz Brunch Pick-up/Drop-off .......8

• Red Drum ......................................................................44

Two Boroughs Larder Breakfast ............................... 41

Lowcountry Legends Salute The James Beard

• Stars Grill Room & Rooftop Bar........................45

Virginia is for Wine Lovers........................................... 42

with Andrea and John Robinson............................6 Captivating Old World Varietals - Supporting

the Russian River Valley/Merry Edwards............6

Foundation.......................................................................40

• The Grocery..................................................................34

Vineyard Voyage ..............................................................30

Dinner..................................................................................... 7

Making “Sense” of Wine...................................................6

• The Macintosh............................................................. 24

Waffle House Smackdown ...........................................q Welcome to the OPC - Oregon Pinot Camp

Closed for Business + Allagash Brewing Craft Beer Collectors Corner: An Exclusive Vérité Tasting .15

McCrady’s Global Modern Cuisine Dinner ............. 5

• Trattoria Lucca ........................................................... 28

Craftsmen Kitchen & Tap House + Dogfish Brewery

Mixology 101: DIY Iconic Cocktails..............................6

• Tristan ............................................................................. 29

Uncorked.............................................................................. 5

Craft Beer Dinner........................................................... 10

Muse Déjeuner.................................................................... 33

“Pride & Joy” Screening...........................................................2

Whiskey Pioneers of the North...................................12 2013 FESTIVAL PROGRAM – 19


THE ART INSTITUTE OF CHARLESTON PRESENTS

FEATURED LOCAL CHEFS + RESTAURANTS CONT...

SALUTE TO CHARLESTON’S CHEFS: OPENING NIGHT PARTY

Graham Dailey, Peninsula Grill; Craig Deihl, Cypress, A Lowcountry Grille Travis Grimes, Husk; Jeremy Holst, Anson Restaurant Jeremiah Langhorne, McCrady’s; Jacques Larson, Wild Olive

THURSDAY, FEBRUARY 28, 2013

Mike Lata,

7:30 – 10:00 P.M. *NEW TIME

Ross Tolson, Oak Steakhouse; Steven Lusby, 82 Queen; Jill Mathias,

FIG, The Ordinary; Frank Lee, Slightly North of Broad

SOUTH CAROLINA AQUARIUM, 100 AquariumWharf

Carolina’s; Ryley McGillis, Jasmine Porch; Frank McMahon, Hank’s Seafood

COST: $135, includes commemorative glassware

Restaurant, Chef Chair; Russ Moore, Slightly North of Broad; Fred Neuville, Fat Hen; Forrest Parker, Old Village Post House; Joe Palma, High Cotton; Nico Romo, Fish Restaurant; Jason Stanhope, FIG

ATTIRE: UPSCALE CASUAL

Ken Vedrinski, Trattoria Lucca, Event Chair; Andrew Venable, Ocean Room

No other Festival event is more distinctively Charleston than this epic party paying tribute to Charleston’s growing community of outstanding chefs. The event will be held once again at the beautiful South Carolina Aquarium, allowing guests to enjoy the Aquarium’s diverse exhibits – including the new Madagascar Journey – while savoring a wide array of food from Charleston’s best chefs. Some chefs will be incorporating sustainable seafood into their dishes in a nod to the Aquarium’s involvement with the Sustainable Seafood Initiative. Enjoy a wide selection of wines as well as the Official Festival Signature Cocktail, created by the winner of the Official Festival Mixologist Competition held in January. Add breathtaking views of the Ravenel Bridge, opportunities to interact with Aquarium staff and wildlife and dynamic divers in multiple tanks throughout the Aquarium for an event that’s sure to be the talk of the town.

Michelle Weaver, Charleston Grill; Nate Whiting, Tristan

FEATURED LOCAL PASTRY CHEFS + RESTAURANTS: Emily Cookson, Charleston Grill; Kevin Johnson, The Grocery Kelly Kleisner, Fat Hen; Christopher Ryan, Charleston Place Hotel Andrea Upchurch, Magnolias & Blossom, Event Chair

FEATURED WINERIES: Constellation Wines Honig Wine, NapaValley, CA; Silverado Vineyards, Napa, CA; Virginia Wine Board; Vibrant Rioja; Hedges Winery, YakimaValley,WA; Hook & Ladder Winery, Russian RiverValley, CA; Merry Edwards Winery, Sonoma, CA; Stoller Family Estate, Dayton, OR

FEATURED COCKTAIL: Joe Raya, The Gin Joint

FEATURED LOCAL CHEFS + RESTAURANTS:

THE 2013 FESTIVAL EVENT SCHEDULE BEGINS HERE. Enjoy.

Jeremiah Bacon, The Macintosh; Sean Brock,

McCrady’s

Adam Close, Blossom; Marc Collins, Circa 1886

. s r ury 28 Th rua Feb OGR APHY MAN N EVEN T PHOT PHOT O BY JOHN

PHOTO BY A N D R E W STE P H E N C E B U L K A

T hursday, February 28, 2013 THERMADOR PRESENTS

HALLS BOURBON LUNCHEON THURSDAY, FEBRUARY 28, 2013 12:00 P.M. HALLS CHOPHOUSE, 434 King Street COST: $100 ATTIRE: UPSCALE CASUAL

Bourbon lovers will rejoice at this indulgent luncheon sponsored by Thermador pairing some of the country’s finest bourbon with the Halls Chophouse’s signature steaks. A three-course Southern steakhouse luncheon featuring the restaurant’s extraordinary wetand dry-aged NewYork carved steaks alongside local vegetables and potato gratin, accompanied by a tasting of Heaven Hill Distilleries’ finest bourbons.

FEATURED LOCAL CHEF: Matthew Niessner, Halls Chophouse FEATURED

BOURBON

PROFESSIONAL:

Bernie

Lubbers,

Whiskey

F riday, M arch 1, 2013 THE GROCERY BREAKFAST FRIDAY, MARCH 1, 2013 10:30 A.M. THE GROCERY, 4 Cannon Street COST: $40 ATTIRE: CASUAL

Everyone always looks forward to weekends, but Chef Kevin Johnson has made us wish brunch was seven days a week. The Grocery’s weekend brunch has quickly become a favorite among locals and tourists with their fingers on Charleston’s restaurant pulse. Now you can experience Chef Johnson’s popular Southern-style brunch on Friday morning, complete with his signature “charred tomato” bloody mary and other menu favorites.

Professor & Noted Author of Bourbon Whiskey: Our Native Spirit FEATURED LOCAL CHEF: Kevin Johnson

FEATURED GUEST CHEF: Art Smith,

20 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

Southern Art, Atlanta, GA


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F riday, M arch 1, 2013 SOUL FOOD SHUFFLE FRIDAY, MARCH 1, 2013 10:30 A.M. – 2:30 P.M.

1 rch a M

VARIOUS GULLAH AND SOUL FOOD ESTABLISHMENTS, VIA SHUTTLE COST: $150 ATTIRE: CASUAL

FEATURED LOCAL CHEFS + RESTAURANTS: Antuan Kinloch, Ernie’s Restaurant; Julia Grant, Bertha’s Kitchen Linda Pinckney, Bertha’s Kitchen; Sharon Grant Coakley, Bertha’s Kitchen K.P. Charlie, Brown’s Seafood; L.J. Huger, Hannibals; Jani Huger, Hannibals;

2013 FESTIVAL OPENING CEREMONIES FRIDAY, MARCH 1, 2013 MARION SQUARE PARK, CENTER FREE AND OPEN TO THE PUBLIC ATTIRE: CASUAL

Everyone’s invited to the Festival’s Opening Ceremonies in Marion Square, where the Honorable Mayor Joseph P. Riley Jr. will deliver a special proclamation to officially kick off the Festival weekend. Toast the weekend as local and guest sommeliers get things flowing with their sabering of champagne and celebrate the winners of this year’s prestigious Laura Hewitt Culinary Legend Award and Marc Collins Chef Award, along with a NEW award to recognize national chefs involved with the Festival. Cheers!

B.J. Dennis, Personal Chef + Catering

CULINARY INSTITUTE OF CHARLESTON PRESENTS

FEATURED PERSONALITY:

BIG TIME CRUSH: DATE NIGHT WINE + FOOD PAIRINGS WITH ANDREA AND JOHN ROBINSON

Jeff Allen, Writer

P H OTO BY ANDREW STEPHEN CEBULKA

Hop aboard the shuttle for an unforgettable journey to the heart of Gullah and soul food cuisine hosted by local farmer and food writer Jeff Allen.The day will begin with a walking tour as Allen gives a brief oral history on the importance of soul food to Charleston’s culinary landscape. Then it’s on the shuttle and stops at Ernie’s, beloved by locals who know where to find the unmarked restaurant. Next stop is Bertha’s Kitchen in North Charleston, run by founder Albertha Grant’s three daughters and famous for its macaroni and cheese, turkey prioleau and bread pudding. In observance of the rules at each establishment on the schedule, this is a dry trip!

CULINARY INSTITUTE OF CHARLESTON PRESENTS

CAPTIVATING OLD WORLD VARIETALS: SUPPORTING “CHARACTERS” TAKE CENTER STAGE FRIDAY, MARCH 1, 2013 11:00 A.M. MASSI’S WINE BAR AND OSTERIA 420 KING ST. NEW LOCATION!

FRIDAY, MARCH 1, 2013

COST: $65

11:00 A.M.

ATTIRE: CASUAL

PALMER AMPHITHEATER 182, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street COST: $65

P H OTOS ( 2 ) BY ANDREW STE P H E N C E B U L K A

ATTIRE: CASUAL

Wish you could enjoy the pleasure of a romantic wine country getaway every date night? Master Sommelier Andrea Robinson and her husband, John, for whom this topic is both a passion and everyday practice in their Napa Valley home, will show you how. Learn their secrets for crafting the perfect marriages of wine and food that will leave you well equipped to bring the spice and savor of wine country “kitchen dates” into your own home kitchens. Inspired by their world travels researching episodes for their Local Flavor food travel show, the pair will demo six simple recipes incorporating fresh, local ingredients and pairing each with a world-class wine. “Dates” encouraged but not required!

Spend your morning experiencing the pleasures of the Old World wines as you taste through the hidden gems of Piedmont, Sicily and the Loire Valley. From Barbera to Dolcetto, Chenin Blanc to Cabernet Franc and Carricante to Nero d’Avola, you will get a peek into the vast grapes these countries cultivate – looking beyond each region’s “superstars” to examine and appreciate lesser-known but equally important varietals. As you sip the various expressions of these grapes and others you will discover their unique characteristics and find appreciation for the ties to their individual terroirs. Not ones to break Old World tradition, each of these wines will be paired with thoughtfully crafted hors d’oeuvre by Chef Michael Perez of Massi’s Wine Bar and Osteria – Mangia! Or should we say, Bon Appétit! FEATURED WINE PROFESSIONALS: Bob Bath, MS; Jon David Headrick,

FEATURED CULINARY PROFESSIONALS: Andrea Robinson,

Master Sommelier; John Robinson

Jon David Headrick Selections, LoireValley, France; Alessio Planeta, Planeta, Sicily, Italy; Renato Vacca, Cantina del Pino, Piedmont, Italy

2013 FESTIVAL PROGRAM – 21


. i Fr

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Icon? t a h T s What’ S! NER

N TIO NDA U O F RD BEA ES IN JAM

D W AR AW

CULINARY INSTITUTE OF CHARLESTON PRESENTS

EVERY DAY WITH RACHAEL RAY PRESENTS

IN PURSUIT OF BALANCE: CALIFORNIA CHARDONNAY + PINOT NOIR SPEAK

THIS LITTLE PIGGY: POP-UP MARKET FRIDAY, MARCH 1, 2013 12:00 P.M.

products to enjoy at home. All of this will take place at the beautiful Lowndes Grove Plantation located on the Ashley River, with community tables for enjoying food as well as beer and spirits that pair perfectly with pork. Don’t miss it!

FRIDAY, MARCH 1, 2013

LOWNDES GROVE PLANTATION, 266 St. Margaret Street

11:30 A.M.

COST: $125

FEATURED GUEST CHEFS/AUTHORS: Bruce Aidells, Aidells Sausage;

MCCRADY’S, 2 UNITY ALLEY

SHUTTLE FROM MARION SQUARE

April Bloomfield, The Breslin, John Dory Oyster Bar, The Spotted Pig, NYC;

COST: $55

INCLUDED IN TICKET PRICE

Michelle Bernstein, Sra. Martinez, Miami, FL; Ed Lee, 610 Magnolia, Louisville, KY

ATTIRE: CASUAL

ATTIRE: CASUAL

Naomi Pomeroy, Beast, Portland, OR; Kevin Ramquist, F. Scott’s Restaurant

Balance is a key element to fine wine.Why have so many top California winemakers begun a serious debate about it, and about the importance of restraint? Join Jasmine Hirsch, co-founder of In Pursuit of Balance – one of the country’s hottest emerging wine events – and San Francisco Chronicle wine editor Jon Bonné, to explore the evolution of California’s style of wines.They’ll be joined by winemaker Matt Licklider to discuss why balance has become a new rallying cry. The three will explore and taste with you top examples of Pinot Noir and Chardonnay being produced in California today that are allowing for true expressions of a wine’s terrior to be present in the glass. These wines will help you to recognize the diverse balance of components that make up the world’s greatest wines – fruit, acidity, structure and alcohol – and why a new generation of vintners is ushering in a new golden era of wine in the Golden State.

Leave work early for this can’t miss ode to anything and everything pig! Some of the country’s top chefs will prepare dishes showcasing different parts of the pig including pork shoulder, pork belly, pork loin, sausages, ribs and more from Caw Caw Creek, one of the country’s leading artisanal pork producers. A live demonstration from celebrity chef and author of “A Girl and Her Pig” April Bloomfield on how to break down a pig will enlighten guests on the origins of their favorite pork dishes and an on-site pop-up shop will offer cured meats and other

& Jazz Bar, Nashville,TN; Will Ulhorn, F. Scott’s Restaurant & Jazz Bar, Nashville,TN

FEATURED WINE PROFESSIONALS:

SIEMATIC PRESENTS

PASSPORT TO PAIRINGS

FEATURED PASTRY CHEF: Hedy Goldsmith, Michael’s Genuine, Miami, FL

FEATURED PURVEYORS: Emile DeFelice, Caw Caw Creek

FEATURED SPIRITS: Sailor Jerry Rum

FEATURED BREWS: Piggly Wiggly’s Exclusive Craft Beer + Pig Swig

CHARLESTON CITY PAPER PRESENTS

CHARLESTON BREW HOPS

FRIDAY, MARCH 1, 2013

FRIDAY, MARCH 1, 2013

12:00 P.M.

1:00 P.M. VARIOUS LOCAL BREWERIES VIA SHUTTLE

Jon Bonne, San Francisco Chronicle, CA

THOMAS BENNETT HOUSE, 69 Barre Street

Jasmine Hirsch, HirschVineyards, Sonoma, CA

COST: $85 includes commemorative glassware

COST: $85

Matt Licklider, Lioco, Santa Rosa, CA

ATTIRE: CASUAL

ATTIRE: CASUAL

Prepare your palate for an afternoon of culinary indulgence at the historic Thomas Bennett House in downtown Charleston. Eight esteemed wineries of the Festival pour tastings of their classic white and red varietals that we know and love them for along with a few not so predictable bottlings some of them are passionate about producing. Each winery will be paired with a Charleston chef who will artfully prepare a dish for each wine in the hopes of creating the ultimate wine and food pairing. Let your palate be your guide as you stroll, sip and taste your way through the gorgeous house, spacious piazza and impeccable gardens.

THERMADOR PRESENTS

LA WINE LA LUNCHEON FRIDAY, MARCH 1, 2013 12:00 P.M. SOCIAL RESTAURANT + WINE BAR, 188 EAST BAY STREET COST: $75 ATTIRE: CASUAL

FEATURED LOCAL CHEFS AND RESTAURANTS:

Native son Brad Ball – owner and operator of Social Restaurant + Wine Bar – is hosting this fabulous upscale modern American luncheon. Much loved in the Charleston nightlife world, Social recently receivedWine Spectator’s 2012 Best of Award of Excellence for its wine program. Guests will be greeted with a glass of La Bubbly and have the opportunity to taste each of the offerings from the entire family of La Wines – including Sauvignon, Riesling, Pinot and Syrah – paired with the three-course luncheon prepared by Social’s new chef, Jesse Sutton, a veteran of impressive Charleston kitchens including The Woodlands and Tristan.

Tyler Dudley, Daniel Island Club; Matt Greene, Duvall Events & Catering Drew Hedlund, Fleet Landing; Jason Houser, MeatHouse; Fred Neuville, Fat Hen; Jason Ulak, Relish Distinctive Catering; Josh Woodruff, Charleston

The Lowcountry craft beer scene is booming, and there’s no better way to experience all of Charleston’s best local breweries in one day! Craft beer writer Timmons Pettigrew and Charleston City Paper writer Eric Doksa will each guide a shuttle full of beer-loving guests as they embark on the tour. Experts from each brewery will be on hand to speak to their product and small tastings from Caviar & Bananas will meet guests at each stop as well, with a larger spread available to enjoy at the last stop. Learn about organic beers produced with energy-efficient biodiesel kettles at COAST Brewing Company, hand-crafted ales and lagers at Holy City Brewing, the small-batch beers that Palmetto Brewery – the Lowcountry’s oldest brewery, dating to the 1850s – is known for, and Mount Pleasant’s innovative new brewery,Westbrook. So hop on the shuttle and take advantage of this unique opportunity to responsibly enjoy all of Charleston’s top breweries!

Harbor Resort & Marina FEATURED BEVERAGE PROFESSIONALS: David Merritt, COAST Brewing FEATURED WINERIES:

Company; Chris Brown, Holy City Brewing; Chris Winn, Palmetto

Janie Brooks, Brooks Winery, Yamhill, OR; Michael Deloach, Hook & Ladder

Brewing Company; Ed Westbrook, Westbrook Brewing Co.

Winery, Russian RiverValley, CA; Robbie Meyer, Pierson Meyer and L’Angevin, NapaValley/Sonoma, CA; Pax Mahle Wind Gap Wines, CA; Jon Emmerich, Silverado

FEATURED PERSONALITIES: Timmons Pettigrew, Charleston Beer: A High-

Vineyards, Napa, CA; Federica Pecorari, Lis Neris Winery, San Lorenzo Isontino,

Gravity History of Lowcountry Brewing; Eric Doksa, Charleston City Paper

Friuli, Italy; Bodega Norton, Mendoza, Argentina; Dinastia Vivanco, Rioja, Spain

FEATURED PERSONALITY: Brad Ball, La Wine Agency

22 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

FEATURED CATERER: Caviar & Bananas Gourmet Market & Café


CULINARY INSTITUTE OF CHARLESTON PRESENTS

CREATING SINGLE VINEYARD WINES: A TOUR THROUGH THE RRV WITH MERRY EDWARDS FRIDAY, MARCH 1, 2013 1:30 P.M. PALMER AMPHITHEATER 182, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street

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French “Joie de Vivre” – joy of living – ever since. Experience this sentiment as you savor the luxurious line of Grand Marnier liquors with acclaimed spirit professional Francesco Lafranconi of Southern Wine and Spirits. Lafranconi will serve up delectable cocktails made from the iconic red ribbon bottle, Cordon Rouge, highlighting the essence of wild tropical oranges that is Grand Marnier. In the spirit of saving the best for last, Lafranconi will finish the event off with a tasting of the Higher Marques, Cuvée du Centenaire and Cuvée Spéciale Cent Cinquantenaire.

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PH OT O BY JO HN MA NN EV EN T PH OT OG RA

PH Y

COST: $55 ATTIRE: CASUAL

Join esteemed winemaker Merry Edwards as she explores the terroir of Russian RiverValley. You will discover and appreciate why she has christened this valley “the epicenter “ for producing great Pinot Noir. As you taste through her portfolio of single vineyard Pinots – 2010 Georganne, Flax, Olivet Lane, Klopp Ranch, Coopersmith and Meredith Estate – you will learn how she creates the unique personality of each exquisite wine and understand why these wines are renowned for their multifaceted aroma and rich texture.

FEATURED SPIRIT PROFESSIONALS: Francesco Lafranconi, Executive Director of Mixology and Spirits Education for Southern Wine and Spirits of Nevada

CULINARY INSTITUTE OF CHARLESTON PRESENTS

WHISKEY PIONEERS OF THE NORTH: A HUDSON TASTING FRIDAY, MARCH 1, 2013 2:00 P.M. THE GIN JOINT, 182 East Bay Street

Winery, Sonoma, CA

COST: $55 ATTIRE: CASUAL

VIRGINIA IS FOR WINE LOVERS: A TASTING OF VIOGNIER + CAB FRANC FRIDAY, MARCH 1, 2013 1:30 P.M. THE BAR AT HUSK, 76 Queen Street COST: $55 PER PERSON ATTIRE: CASUAL

SHOP, SIP + SAVOR FRIDAY, MARCH 1, 2013

FEATURED WINE PROFESSIONALS: Merry Edwards, Merry Edwards

CULINARY INSTITUTE OF CHARLESTON PRESENTS

CHARLIE MAGAZINE PRESENTS

Produced in the first whiskey distillery out of New York State since Prohibition, Hudson Whiskey embodies a unique “spirit” from grain to glass. And, yes – Hudson Whiskey really is that different from all other whiskies! Now is your chance to understand and taste why. From Sonic Maturation to Whole Grain Mashing, you will find out what separates HudsonWhiskey from the pack. As you enjoy an expansive tasting of HudsonWhiskies, Distiller and Brand Ambassador, Gable Erenzo will educate you on the distinct steps Tuthilltown Spirits Distillery takes in producing their award winning whiskey line.

2:00 – 5:00 P.M. COST: $50 ATTIRE: CASUAL

Now’s your chance to experience Charleston’s famous King Street shopping district – recognized by U.S. News & World Report as one of the Best Shopping Streets in America in 2012 – in true VIP style. Visitors from all over the world flock to the street’s distinctive clothing, home décor and shoe boutiques, but you get to enjoy this exclusive afternoon of shopping while savoring gourmet food and sipping on an array of wine pours. Pick up a shopping passport to get stamped at each store as you shop, then drop it off at any participating boutique when you’re finished and be entered to win a gift basket full of prizes from each store. Need to rest your feet and re-fuel after all that shopping? Visit Bull Street Gourmet’s King Street location and show your event wristband for a special discount. FEATURED RETAILERS: ANNES; Berlins for Women; Bob Ellis Shoes; Bull Street Gourmet;

Never experienced wine from Virginia? It’s time to change that! Expand your knowledge of world-class wines as you swirl and sip through what Travel+Leisure named “one of the five-up and coming wine regions in the world.”Virginians have been making wine for more than four centuries and pride themselves on the history, terrior, and personality the wines showcase. Guests will have the opportunity to sample a selection of Virginia’s top two varietals,Viognier and Cabernet Franc, and engage in lively discussions on the Commonwealth’s wines.

FEATURED SPIRIT PROFESSIONAL: Gable Erenzo, Distiller & Brand Ambassador, Hudson Whiskey

Copper Penny; Cos Bar; Croghan’s Jewel Box; Heirloom Book Company Joint Venture Estate Jewelers; Le Creuset; M. Dumas & Sons Roberto Coin; Scout and Molly’s of Charleston; Sugar Snap Pea

FEATURED CATERERS: Justin Croxall, Bull Street Gourmet

JET BLUE AND PIGGLY WIGGLY PRESENT

CULINARY VILLAGE + GRAND TASTING TENTS

FEATURED WINERIES: Cesari, Veneto, Italy; Carpineto, Tuscany, Italy; Arron Bell, Domaine Drouhin, Dundee, OR ; Global Vineyard Importers

FEATURED WINE PROFESSIONALS: Jay Youmans, MW, The Capital

FRIDAY, MARCH 1, 2013

Huneeus Vintners; Kaiken, Argentina; Keenan Winery, NapaValley, CA

Wine School, Washington, DC

2:00 – 5:00 P.M.

O’Neill Vintners & Distillers; Pascual Toso, Argentina; Pietra Santa, Central Coast, CA

CULINARY INSTITUTE OF CHARLESTON PRESENTS

SPIRIT TASTING: GRAND MARNIER ROLLS OUT THE “RED RIBBON” CARPET

CULINARY VILLAGE + GRAND TASTING

Robin K, Sonoma, CA; Saintsbury, Carneros, NapaValley, CA;

TENTS IN MARION SQUARE

Vina Montes, Chile; Wine Awesomeness, Charleston, SC

COST: $85, includes commemorative glassware ATTIRE: CASUAL

FRIDAY, MARCH 1, 2013 2:00 P.M. REPUBLIC REIGN PRESENTS AT FIVE FOUR NINE, East Bay Street NEW LOCATION! COST: $55 ATTIRE: CASUAL

Made famous in Paris in the nineteenth century by Swiss hotelier Cesar Ritz, Grand Marnier has been a symbol of the authentic

The Culinary Village – the true heart of the Festival – gets bigger and better every year, and 2013 is no exception! In the JetBlue and Piggly Wiggly Grand Tasting Tents guests can experience over 85+ food and beverage vendors from around the country – a great way to try out new products and discover new favorite brands. Other tents that are part of the ticket include the SCE&G Celebrity Kitchen (home to demonstrations by local and guest chefs), Avalon Wine Outdoor Living + Grilling Area with grills provided by Tec Infrared (featuring open-air grilling demos and tastings), Southern Foodways Alliance Culinary Hub, BB&T Lounge, and more.There are plenty of opportunities to shop too, with the Heirloom Book Company Retail + Book Signing Tent, official Festival merchandise boutique, Whole Foods Market Wine Shop and pop-up Le Creuset shop! Be sure to check out the complete Culinary Village schedule and watch the video on the Festival website to make the most of your experience.

2013 FESTIVAL PROGRAM – 23


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THE CULINARY INSTITUTE OF CHARLESTON PRESENTS

CHARLESTON’S TOP SOMMELIERS WINE + FOOD PAIRING FRIDAY, MARCH 1, 2013 2:30 P.M. THE ORDINARY, 544 King Street COST: $65 ATTIRE: CASUAL

This year we are shaking up one of our most popular tastings and you won’t want to miss it!You’ve had the chance to savor incredible wines that inspire and excite the palates of Charleston’s top local sommeliers. Now we will put these rock star sommeliers to the test in the ultimate wine and food pairing showdown.Two delicious dishes prepared by Chef Mike Lata and eight thoughtfully selected wines by four of Charleston’s most talented sommeliers will have you experiencing epicurean euphoria. Whose pairings will please your palate the most?

FEATURED WINE PROFESSIONAL: Frederick Corriher, Owner & Founder, Routes des Vins Imports, Charleston, SC

FEATURED GUEST CHEF: Joseph Lenn, The Barn at Blackberry Farm,

JAILHOUSE SHAKE-UP FRIDAY, MARCH 1, 2013 7:00 – 9:00 P.M. OLD CITY JAIL, 21 MAGAZINE STREET COST: $90 ATTIRE: CHARLESTON CHIC

This new event is guaranteed to heat up your Friday night!The Old City Jail, one of Charleston’s most unique spaces, was built in 1802 and served as the Charleston County Jail until 1939.The beautiful and spooky space is also rumored to be haunted, but we predict guests will be too busy eating, drinking and dancing to notice! Sample cocktails from Charleston’s top mixologists along with small bites from star caterers including Twenty Six Divine, Cru Catering and Duvall Catering.You can also enter to win a vacation to the beautiful Cayman Islands, courtesy of the Cayman Islands Department ofTourism. Music from a local DJ will keep you moving all night long, so gather your friends and don’t miss this party!

Walland,TN FEATURED LOCAL CHEFS: Jeremy Holst, Anson; Sass Langenus, Mediterra Catering; Jennifer + Enan Parezo, Twenty Six Divine;

FEATURED WINE PROFESSIONALS: Brad Ball, Social; Patrick Emerson, Maverick Southern Kitchens; Bill Netherland, Magnolias, Cypress,

CAYMAN ISLANDS DEPARTMENT OF TOURISM PRESENTS

P H OTO BY ANDREW STEPHEN CEBULKA

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Blossom; Rick Rubel, Charleston Grill

EVERY DAY WITH RACHAEL RAY AND MANCHESTER FARMS QUAIL PRESENT

FEATURED LOCAL CHEF: Mike Lata, The Ordinary

AT HOME WITH CELEBRITY TASTEMAKERS

John Zucker, Cru Café + Cru Catering

FEATURED BEVERAGE PROFESSIONALS: Jackson Holland, The Cocktail Club Craig Nelson, Proof; Evan Powell, Republic Reign; Joe Raya, The Gin Joint

FRIDAY, MARCH 1, 2013

CULINARY INSTITUTE OF CHARLESTON PRESENTS

A TASTE OF TWO SOUTHS: TRADITIONAL SOUTHERN FOOD AND THE WINES OF THE SOUTHERN RHÔNE VALLEY FRIDAY, MARCH 1, 2013 3:00 P.M. THE HOLIDAY INN CHARLESTON HISTORIC DOWNTOWN, 425 Meeting Street COST: $65 ATTIRE: CASUAL

Separated by approximately four thousand miles of land and sea the regions of Charleston, South Carolina and the Châteauneuf-du-Pâpe, France appear to be worlds away from commonality –until you explore their cuisines, that is. From field peas, leafy greens, tomatoes, peppers and squash to free-roaming swine, the sun-baked slopes and fields of the Southern RhôneValley share many of the same ingredients you will find in dishes of the American South. It is only fitting then that the wines of the Southern Rhône Valley make a perfect pairing with Southern American classics such as collards, Hoppin’ John and smoked bacon. With the help of James Beard Award-nominated Chef Joseph Lenn of Blackberry Farm, French wine importer Frederick Corriher of Route des Vins Imports will prove to your palate how impeccably suited for pairing the rustic wines of appellations such as Lirac, Ventoux, Gigondas and Châteauneuf-du-Pâpe are with the savory recipes of the South.

24 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

3:00 P.M.

FEATURED SPIRITS:

TWO PRIVATE HOMES IN DOWNTOWN CHARLESTON;

Milagro Tequila; Sailor Jerry Rum

ADDRESSES WILL BE SENT TO TICKETHOLDERS PRIOR TO EVENT. COST: $100 includes commemorative glassware ATTIRE: CASUAL

Two classic Festival events,Winemaker Private Home Receptions and Celebrity Author Reception, join forces for a fantastic new event. Meet the celebrity chefs behind some of the year’s hottest new cookbooks as they sign copies of their books and serve samplings of their recipes. Guests will enjoy wine pairings as well as behind-the-scenes tours of two gorgeous historic downtown Charleston homes open only to guests with the help of the Historic Charleston Foundation. The two properties are in walking distance of one another, allowing guests to soak in the charm of Charleston’s historic neighborhoods while circulating between both properties and enjoying the food, wine and company in each. Copies of cookbooks will be available for purchase at each home. FEATURED AUTHORS :

COCKTAIL DINNER FRIDAY, MARCH 1, 2013 7:00 P.M. CULINARY INSTITUTE OF CHARLESTON, Palmer Campus, 66 Columbus Street COST: $125 PER PERSON (includes four-course tasting menu with cocktail pairings, tax and gratuity) ATTIRE: CHIC CASUAL

Join world-renowned mixologist Charlotte Voisey as she skillfully pairs cocktails showcasing Balvenie Doublewood Scotch at the predinner reception and Hendrick’s Gin with the four-course tasting menu prepared by legendary Southern chef Bill Smith of Crook’s Corner in Chapel Hill, North Carolina and Chefs Scott Stefanelli and Donald Barickman of the Culinary Institute of Charleston.

Nathalie Dupree & Cynthia Graubart, Mastering the Art of Southern Cooking Cathy Forrestor, At Home Charleston; Rebecca Lang, Around the

FEATURED CHARLESTON CHEFS: Scott Stefanelli, Culinary Institute

Southern Table; Kathleen Purvis, Pecans; John Martin Taylor, Hoppin’ John’s

of Charleston; Donald Barickman, Culinary Institute of Charleston

Lowcountry Cooking, 20th Anniversary Edition; Fred Thompson, Fred Thompson’s Southern Sides

FEATURED GUEST CHEF: Bill Smith, Crook’s Corner, Chapel Hill, NC

FEATURED WINEMAKERS : Merry Edwards, Merry Edwards Winery, Sonoma,CA

FEATURED MIXOLOGISTS: Tony Abou-Ganim, The Modern Mixologist

Dierberg Vineyards, SantaYnez, CA

Jim Ryan, Hendrick’s Brand Ambassador; Charlotte Voisey, William Grant

CHARLESTONWINEANDFOOD.COM

& Sons USA


PERFECTLY PAIRED DINNERS

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LANA RESTAURANT & BAR, 210 Rutledge Avenue

FRIDAY, MARCH 1, 2013

CHARLESTON CHEF: John Ondo

7:00 P.M.

GUEST CHEF: Tandy Wilson, City House, Nashville,TN

VARIOUS RESTAURANTS

FEATURED WINEMAKER: Renato Vacca, Cantina del Pino, Piemonte, Italy

COST: $175 (includes five-course tasting menu with wine pairings, tax and gratuity; cash bar)

MAGNOLIAS, 185 East Bay Street

ATTIRE: CHIC CASUAL

FEATURED RESTAURANTS + CHEFS:

CAROLINA’S, 10 Exchange Street

GUEST CHEF: Louis Osteen,

PHOTO PROVIDED

CHARLESTON CHEF: Don Drake

During the Festival each year, Charleston chefs and restaurants open their doors to guest chefs and winemakers from around the world for one-of-a-kind dinner experiences known as Perfectly Paired Dinners. Each pair of local and guest chefs works together to create a five-course tasting menu to showcase their unique culinary perspectives. An expert winemaker determines wine pairings for each course and will be on-hand at each restaurant to speak to the evening’s selections. New for 2013, a select few Perfectly Paired Dinners will be offered on Saturday night so guests may attend multiple dinners if they wish!

Louis’s at Sanford’s, Pawleys Island, SC

FEATURED WINEMAKER: Jasmine Hirsch, HirschVineyards, Sonoma, CA

OAK STEAKHOUSE, 17 Broad Street CHARLESTON CHEFS: Jeremiah Bacon, Ross Tolson

MCCRADY’S GLOBAL MODERN CUISINE DINNER

GUEST CHEF: Matt Christianson, Urban Farmer Steakhouse, Portland, OR FEATURED WINEMAKER: Matt Hobbs, Paul Hobbs Winery, Sonoma & NapaValley, CA

FRIDAY, MARCH 1, 2013

OLD VILLAGE POST HOUSE, 101 Pitt Street, Mount Pleasant

7:00 P.M.

CHARLESTON CHEFS: Frank Lee, Forrest Parker

COST: $250 PER PERSON

GUEST CHEF: Barbara Lynch,

MCCRADY’S, 2 UNITY ALLEY, CHEF’S TABLE ROOM

No. 9 Park, Boston, MA

FEATURED WINEMAKER: John Emmerich, Silverado Vineyards, NapaValley, CA

ATTIRE: UPSCALE CHIC

NEW: PERFECTLY PAIRED LOCAL CHEF DINNER

Chef Ben Shewry of Melbourne’s Attica, named number 63 in San Pellegrino’sWorld’s Best Awards in 2012, is known for creating beautiful, modern cuisine in a relaxed dining environment. Chef Daniel Patterson of San Francisco’s Coi is well-recognized as one of the world’s top creative culinary forces.Together with Chef Sean Brock they will create an indulgent, innovative sevencourse dinner that will leave even the most discerning food lover in awe. Wine pairings from Oregon’s Brooks Winery will complete the ultimate menu.

CHARLESTON CHEF: Jill Mathias

PENINSULA GRILL, 112 North Market Street

GUEST CHEF: Jeff McInnis, Yardbird, Miami, FL

CHARLESTON CHEF: Graham Dailey

FEATURED WINEMAKER: Michael Honig, Vineyard & Winery, NapaValley, CA

GUEST CHEF: Frank McMahon, Hank’s Seafood, Charleston, SC FEATURED WINEMAKer: Aaron Bell, Domaine Drouhin, Dundee, OR

CHARLESTON GRILL, 224 King Street CHARLESTON CHEF: Michelle Weaver

RED DRUM RESTAURANT, 803 Coleman Boulevard

GUEST CHEF: Takashi Yagihashi,

Charleston Chef: Ben Berryhill

Takashi & Slurping Turtle, Chicago, IL

GUEST PASTRY CHEF: Michael Laiskonis,

formerly of Le Bernardin,

Guest Chef: Adam Perry Lang, Daisy May’s BBQ USA, NewYork, NY

NewYork, NY

Featured Winemaker: Michael Deloach, Hook & Lad-

FEATURED WINEMAKER: John Blazon, Spire Collection, Majestic Fine Wines

der Winery, Russian RiverValley, CA

FEATURED CHARLESTON CHEF: Sean Brock

CIRCA 1886, 149Wentworth Street

TRATTORIA LUCCA, 41-A Bogard Street

FEATURED GUEST CHEFS: Ben Shewry, Attica, Melbourne,Australia

CHARLESTON CHEF: Marc Collins

CHARLESTON CHEF: Ken Vedrinski

Daniel Patterson, Coi, San Francisco, CA

GUEST CHEF: Jesse Schenker, Recette, NewYork, NY

GUEST CHEF: Michael Hudman + Andy Ticer, Andrew Michael

FEATURED WINEMAKER: Melissa Burr, Stoller Family Estate, Dayton, OR

Italian Kitchen, Memphis,TN GUEST CHEF: Jeff Michaud,

CYPRESS, 167 East Bay Street

FEATURED WINEMAKER: Janie Brooks, Brooks Winery, Yamhill, OR Vetri, Philadelphia, PA

FEATURED WINEMAKER: Alessio Planeta Planeta, Sicily, Italy

CHARLESTON CHEF: Craig Deihl GUEST CHEFS: Matt & Kate Jennings, La Laiterie Bistro, Providence, RI

TRISTAN, 10 Linguard Street

FEATURED WINEMAKER: Stuart Bryan, Pride Mountain Vineyards, NapaValley, CA

CHARLESTON CHEF: Nate Whiting

82 QUEEN CRAFT BEER DINNER

GUEST CHEF: Andrew Zimmerman, Sepia, Chicago, IL

FRIDAY, MARCH 1, 2013

FIG, 232 Meeting Street

FEATURED WINEMAKER: Christophe Hedges,

7:00 P.M.

CHARLESTON CHEF: Mike Lata

Hedges Winery, YakimaValley,WA

82 QUEEN STREET COST: $125 (includes five-course tasting menu with beer pairings, tax and gratuity)

FEATURED WINEMAKER: Jon Bonne, San Francisco Chronicle, CA

ATTIRE: CHIC CASUAL

THE GROCERY, 4 Cannon Street

Join us for this innovative dinner as 82 Queen – one of Charleston’s most beloved restaurants dating to 1688 – is transformed into a beer lover’s paradise. Executive Chef Steven Lusby will prepare a five-course tasting menu of the season’s best local ingredients to complement beers from Widmer Brothers Brewing paired with each course.

CHARLESTON CHEF: Kevin Johnson GUEST CHEF: Paul Virant, Vie, Western Springs, IL FEATURED WINEMAKER: Jon David Headrick, Jon David Headrick Selections, LoireValley, France

GUEST CHEF: Nick Stefanelli, Bibiana, Washington, D.C. Featured Winemaker: Rob Fisher, Fisher Winery, NapaValley/Sonoma, CA

CE BU LK A

CHARLESTON CHEF: Joe Palma

STE PH EN

HIGH COTTON

AN DR EW PH OT O BY

GUEST CHEF: Spike Gjerde, Woodberry Kitchen, Baltimore, MD

FEATURED CHARLESTON CHEF: Steven Lusby, 82 Queen

FEATURED BEER PRO: Widmer Brothers Brewing

2013 FESTIVAL PROGRAM – 25


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CULINARY INSTITUTE OF CHARLESTON PRESENTS

MAKING “SENSE” OF WINE SATURDAY, MARCH 2, 2013 11:00 A.M. DINING ROOM LAB, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street COST: $55 ATTIRE: CASUAL

MAVERICK SOUTHERN KITCHENS PRESENTS

FESTIVAL MEDIA BREAKFAST SATURDAY, MARCH 2, 2013 9:30 – 11:00 A.M. HIGH COTTON, 199 East Bay Street INVITATION ONLY ATTIRE: CASUAL

The only way to network during the Festival weekend is at the media breakfast hosted by Maverick Southern Kitchens. Local and guest chefs, authors, wine professionals and restaurateurs will join regional and national media to connect during this casual, Lowcountry-style brunch at High Cotton.

Discover the sommelier within yourself with the help of wine industry veteran and Master Sommelier Robert Bath. In this introductory course, Bath will assist you in refining your sensory awareness and analysis of wines. So what does this mean exactly? You will sniff and sip your way to a better understanding and ability to identify aromas and flavor profiles of wines and learn how aromas like clove, smoke, caramel or apricot for example find their way into the wines you drink. With the knowledge to make positive food and wine matches happen, you will be a sure hit at your next dinner party! FEATURED WINE PROFESSIONAL: Bob Bath, MS; John Ragan, MS, Union Square Hospitality Group, NYC

TWO BOROUGHS LARDER BREAKFAST EVERY DAY WITH RACHAEL RAY AND THE LEE BROS. PRESENT

SATURDAY, MARCH 2, 2013 10:30 A.M.

CULINARY INSTITUTE OF CHARLESTON PRESENTS

RIOJA, SPAIN: TEMPRANILLO AND BEYOND

THE CHARLESTON DINNER WITH MICHAEL ANTHONY AND CHRIS BRADLEY

TWO BOROUGHS LARDER, 186 Coming Street

SATURDAY, MARCH 2, 2013

COST: $40

11:00 A.M.

FRIDAY, MARCH 1, 2013

ATTIRE: CASUAL

LOCATION: PALMER AMPHITHEATER 182, Culinary Institute of Charleston,

7:00 P.M.

Palmer Campus, 66 Columbus Street

PRIVATE RESIDENCE COST: $250 ATTIRE: CLASSIC CHARLESTON CHIC

This multicourse dinner, a collaboration between the Lee Bros., 2012 James Beard Best Chef NYC Michael Anthony (Gramercy Tavern) and Chef Chris Bradley (Untitled, at theWhitney Museum), will celebrate the quintessentially Charlestonian foods of early spring – shad, radishes, chainey briar, citrus, shrimp and blue crab, to name a few – as well as the release of Matt andTed’s newest cookbook, “The Lee Bros. Charleston Kitchen.” Pickles, preserves and infusions from Matt and Ted’s own kitchens along with foraged ingredients from Charleston’s beaches and backyards will be incorporated into the menu. The location is the meticulously-restored William C. Gatewood House, a private home on lower Legare Street, where the piazza will be set with a table for 75 lucky diners. The evening will begin with cocktails and hors d’oeuvres in the parlors and garden, while the dinner will feature wine pairings by Master Sommelier John Ragan (James Beard Award-winning wine director for Union Square Hospitality Group) as well as Charleston stories and commentary by Matt and Ted, whose first cookbook won the James Beard Award for Cookbook of theYear in 2007. A signed copy of their new cookbook is included in the ticket price, and a portion of the ticket price supports Johns Island’s Rural Mission, which has provided essential services to this agricultural sea island community since 1980. FEATURED GUEST CHEFS: Michael Anthony, Gramercy Tavern, NYC Chris Bradley, Untitled at the Whitney, NYC; Matt Lee; Ted Lee

FEATURED WINE PROFESSIONAL:

Two Boroughs Larder is definitely one of the hottest new restaurants to open in Charleston in recent years and has quickly become known for Chef Josh Keeler’s adventurous and everchanging menu. From its extensive wine and beer list to its quirky and carefully curated collection of kitchen wares, gourmet packaged foods and merchandise featuring Keeler’s beloved dog Walter, to its off-the-beaten-path Cannonborough location, Two Boroughs Larder is a unique addition to the Holy City’s restaurant scene. Guests at this event will enjoy Chef Keeler’s take on brunch favorites, with a menu tailor-made to showcase the season’s freshest ingredients.

Take a journey to the diverse wine region of Rioja, Spain with Vibrant Rioja ambassador and wine aficionado Dhane Chesson. Along with two eminent Rioja producers, Chesson will guide your palate through a tasting of the region’s indigenous varietals including many expressions of the king of Spanish grapes: Tempranillo. You will discover along the way why Rioja wines are some of the most food friendly in the world as you savor each sip with a perfectly paired tapa. FEATURED WINE PROFESSIONALS: Dhane Chesson, Vibrant Rioja

FEATURED CHARLESTON CHEF: Josh Keeler, Two Boroughs Larder FEATURED LOCAL CHEF: Ramon Taimanglo, The Meeting Room FEATURED COCKTAIL: Fat & Juicy Bloody Marys

JET BLUE AND PIGGLY WIGGLY PRESENT

CULINARY VILLAGE + GRAND TASTING TENTS SATURDAY, MARCH 2, 2013 11:00 A.M. – 2:00 P.M.* CULINARY VILLAGE + GRAND TASTING TENTS IN MARION SQUARE COST: $100, includes commemorative glassware ATTIRE: CASUAL

The Culinary Village – the true heart of the Festival – gets bigger and better every year, and 2013 is no exception! In the JetBlue and PigglyWiggly GrandTastingTents guests can experience over 85+ food and beverage vendors from around the country – a great way

John Ragan, MS, Union Square Hospitality Group, NYC

26 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

COST: $65

CHARLESTONWINEANDFOOD.COM

Restaurant and Tapas Bar

to try out new products and discover new favorite brands. Other tents part of the ticket include the SCE&G Celebrity Kitchen (home to demonstrations by local and guest chefs), Avalon Wine Outdoor Living + Grilling Area with grills provided by Tec Infrared (featuring open-air grilling demos and tastings), Southern Foodways Alliance Culinary Hub, BB&T Lounge, and more.There are plenty of opportunities to shop too, with the Heirloom Book Company Retail + Book SigningTent, official Festival merchandise boutique,Whole Foods MarketWine Shop and pop-up Le Creuset shop! Be sure to check out the complete CulinaryVillage schedule and watch the video on the Festival website to make the most of your experience. *Note: When purchasing a Saturday ticket, each guest MUST select a specific time for entry into the Grand Tasting Tents. Guests will have unlimited access (from 11 am – 6 pm) to all of the other tents.


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THERMADOR PRESENTS

SLIGHTLY NORTH OF BROAD LOWCOUNTRY LOCAVORE LUNCH HOSTED BY LYNN AND CELE SELDON

Mary Jim + rg Dierbe

SATURDAY, MARCH 2, 2013 12:00 P.M. SLIGHTLY NORTH OF BROAD, 192 East Bay Street COST: $100

CHARLESTON CITY PAPER PRESENTS

WAFFLE HOUSE SMACKDOWN HOSTED BY ANDREW KNOWLTON OF BON APPÉTIT

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Join Chefs Frank Lee and Russ Moore as well as hosts Lynn and Cele Seldon and a variety of the Charleston area’s best produce, meat and fish purveyors for a locally-focused lunch celebrating the bounty of the local fields, farms and waters, paired with a selection of sparkling wines and Champagnes from Moët Hennessy. The Seldons, freelance travel and food writers as well as longtime fans of Charleston, will help introduce some of the area’s best purveyors and discuss why they are such an essential part of Charleston’s world-class restaurant scene.

BENEFITFOCUS PRESENTS

VINEYARD VOYAGE ON SPIRITLINE CRUISES HOSTED BY JOHN MARIANI SATURDAY, MARCH 2, 2013 12:00 – 2:00 P.M. (DEPARTS AT 12:20 P.M.) SPIRITLINE CRUISES, AQUARIUM WHARF DOCK COST: $100, includes commemorative glassware ATTIRE: CASUAL

COST: $30

FEATURED CHARLESTON CHEF: Frank Lee, Slightly North of Broad

ATTIRE: CASUAL

Russ Moore, Slightly North of Broad

Cruise Charleston’s exquisite waterways with their million-dollar vistas while sampling wines from six different winemakers. Plus, you’ll get to savor sumptuous Lowcountry cuisine, prepared by SpiritLine Cruises’ Chef Mason Mullock, as you gaze out at historic, award-winning sites like the Battery, the Arthur Ravenel Bridge, Patriots Point, and Waterfront Park.

FEATURED PURVEYORS: Annie Fillion, Keegan Fillion Farm

HOST: John Mariani

SATURDAY, MARCH 2, 2013 11:00 A.M. – 12:30 P.M. TIME CHANGE CELEBRITY KITCHEN IN MARION SQUARE PARK**

Some Southerners have a rabid and unexplainable love forWaffle House. Bon Appétit editor Andrew Knowlton, a native of Atlanta, where the chain originated, is one of them. This new event will thrill all Waffle House lovers as local and guest chefs compete in a timed competition to re-create the restaurant’s iconic dishes, with a winner determined by a panel of local and guest judges from the food community. Don’t worry, guests won’t go away hungry –Waffle House favorites will be served at the conclusion of the competition along with bloody marys from Fat & Juicy. **Note: A separate ticket is required for entry; CulinaryVillage + Grand TastingTent tickets are not valid for this event.

Mark Marhefka, Abundant Seafood; Pete Ambrose, Ambrose Farm Kipp Valentine, Burden Creek Dairy; Sara Clow, GrowFood Carolina

FEATURED LOCAL CHEF + RESTAURANT: Mason Mullock, SpiritLine Cruises

FEATURED WINES: Ellen Flora, Domaine Chandon,

FEATURED WINERIES: Jon David Headrick, Jon David Headrick Selections, LoireValley, France; Christophe Hedges, Hedges Winery, YakimaValley,WA Matt Licklider, Lioco, Santa Rosa, CA; Renato Vacca, Cantina del Pino,

THERMADOR PRESENTS

MUSE DÉJEUNER SATURDAY, MARCH 2, 2013 12:00 P.M. MUSE, 82 SOCIETY STREET

FEATURED CHEFS: Ashley Christensen, Poole’s Diner, Raleigh, NC

COST: $100

Mike Lata, FIG/ The Ordinary; Edward Lee, 610 Magnolia, Louisville, KY

Tito’s Vodka

This intimate luncheon will pair inspired French cuisine prepared by Muse Chef Howard LaFour with wines from California’s Dierberg Vineyards, known for its European varietals grown on California’s Central Coast.

FEATURED HOST: Andrew Knowlton, Bon Appétit

LOCAL CHEF: Howard LaFour, Muse

Michelle Weaver, Charleston Grill

FEATURED COCKTAIL: Bloody Marys from Fat & Juicy featuring

Piemonte, Italy; Michael Deloach, Hook & Ladder Winery, Russian RiverValley, CA; Michael Honig, Honig Vineyard & Winery, Rutherford, CA

CULINARY INSTITUTE OF CHARLESTON PRESENTS

WELCOME TO THE OPC: OREGON PINOT CAMP UNCORKED SATURDAY, MARCH 2, 2013 12:30 P.M. MCCRADY’S, 2 UNITY ALLEY COST: $55 ATTIRE: CASUAL

FEATURED WINERY: Jim and Mary Dierberg Dierberg Vineyards, Central Coast, California

This is from the 2010 Festival, when my favorite attendees included Tyler Florence, Daniel Boulud, Michelle Bernstein and – of course – Matt and Ted Lee. I stopped the Lee brothers for this quick photo with my nephew’s ‘Flat Pat’ for his school project. On his visit to Charleston, ‘Flat Pat’ experienced all of the activities of the Festival, like cooking classes and meeting famous local chefs. Everyone I asked for photos was so nice and understood the importance of helping kids to embrace food and cooking early on! I always enjoy the cooking tips at the Culinary Village demonstrations each yea, and my husband Linn and I have been coming to or volunteering at the Festival since the very beginning!”

Three esteemed wineries of the OPC, also known as Oregon Pinot Camp, join together to give you a peek (and taste) inside this exclusive event held each year in the heart of Oregon Wine Country. While the Oregon event is reserved for members of the trade only, this Festival event will offer the opportunity for all pinot lovers to experience what industry professionals have been indulging in for years.As you taste vintages from each winery you will learn about the different styles of Pinot Noir, from lighter to heavier, and get the inside story on the region’s vineyards that so elegantly represent the art of Pinot Noir. FEATURED WINE PROFESSIONALS: Arron Bell, Domaine Drouhin, Dundee, OR Melissa Burr, Stoller Family Estate, Dayton, OR; Janie Brooks, Brooks Winery, Amity, OR

Gerri Greenwood, Mt. Pleasant

2013 FESTIVAL PROGRAM – 27


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CULINARY INSTITUTE OF CHARLESTON PRESENTS

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SPIRIT OF THE SCOTS: A GLENMORANGIE TASTING

COLLECTORS’ CORNER: AN EXCLUSIVE VÉRITÉ TASTING SATURDAY, MARCH 2, 2013

SATURDAY, MARCH 2, 2013

3:00 – 5:00 P.M.

2:00 P.M.

CHARLESTON PLACE HOTEL, 205 Meeting Street

PROOF, 437 KING STREET

COST: $295

COST: $55

ATTIRE: UPSCALE CASUAL

ATTIRE: CASUAL

Celebrated as Scotland’s favorite Single Malt for over 50 years now, the Glenmorangie Distillery has been pursuing perfection and defining elegance in Scottish whisky since 1843. Discover with Spirit professional, Francesco Lafranconi of Southern Wine & Spirits, why the renowned techniques pioneered by Glenmorangie – from wood finishing to extra maturation – have led to the production of what is recognized as one of the most complex and perfectly balanced Single Malts in the world. Your palate will experience the unrivaled influence of wood finishing as you sip the Glenmorangie Extra Maturated Range followed by the luxurious Glenmorangie 18 year. End the afternoon with a nod to the Scottish Isles as you savor the delicious smoky sweetness of Ardbeg, the Ultimate Islay Whisky in contrast to the balance of Glenmorangie.

John Blazon, Master Sommelier and Vice President of the prestigious luxury-driven Spire Collection, will host this unique and very special tasting of current and library release Vérité wines produced by the esteemed Pierre Seillan. These Bordeauxinspired Sonoma blends carry incredible power and concentration that all express the true Sonoma County terroir at its absolute finest. Since Vérité’s first release in 1998, their wines have continuously been rated among the finest Bordeaux chateaux wines by the likes of Robert Parker’s Wine Advocate and others. A dream tasting for any passionate wine collector or connoisseur, this is a rare opportunity not to be missed! FEATURED WINES: 2009 La Muse, 96 points; 2009 LaJoie, 96 points 2009 Le Desir, 94+ points; 2005 La Muse, 98 points; 2005 La Joie, 100 points 2005 Le Desir, 99 points; 2002 La Joie, 98 points; 2002 La Muse, 99 points

FEATURED SPIRIT PROFESSIONALS: Francesco Lafranconi, Executive Director of Mixology and Spirits Education for Southern Wine and

FEATURED WINE PROFESSIONAL: John Blazon, MS, Spire Collection

Spirits of Nevada

CULINARY INSTITUTE OF CHARLESTON PRESENTS

BUSH LAW GROUP, P.C. PRESENTS

MIXOLOGY 101: DIY ICONIC COCKTAILS

BIG BOTTLES TASTING + AUCTION WITH MASTER SOMMELIER ANDREA ROBINSON

SATURDAY, MARCH 2, 2013 1:30 P.M. PALMER AMPHITHEATER 182,

SATURDAY, MARCH 2, 2013

Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street

2:00 – 4:00 P.M.

COST: $65

LOWNDES GROVE, 266 ST. MARGARET STREET

ATTIRE: CASUAL

COST: $125, SHUTTLE FROM MARION SQUARE INCLUDED IN TICKET PRICE

Join Tony Abou-Ganim, The Modern Mixologist, and Charlotte Voisey, Portfolio Ambassador for William Grant & Sons, for a fun-filled afternoon of stirring, shaking, muddling and of course – drinking! These two experts in the world of mixology will reveal and demonstrate their secrets behind crafting some of the most iconic cocktails like the Martini, Mojito and Margarita – just to name a few. Don’t be surprised if they ask you to roll up your sleeves and get busy behind the bar because included with this afternoon you will receive your own Tony Abou-Ganim Barware home bar starter kit courtesy of Hendrick’s Gin, Milagro Tequila and Sailor Jerry Spiced Rum. Cheers to bringing home the mixologist within! FEATURED SPIRIT PROFESSIONALS:

ATTIRE: CASUAL

Join other discerning wine connoisseurs for a dynamic afternoon along the majestic Ashley River that will delight the eye as well as the palate. Board the shuttle in Marion Square and be transported to Lowndes Grove, a historic plantation with breathtaking views of the Ashley River, where guests will be greeted with a glass of wine to enjoy as they listen to Master Sommelier Andrea Immer Robinson give a brief wine talk.Then it’s on to the exciting live auction of rare, autographed and large format bottles from around the world as well as wine-related travel packages led by auctioneer Tom Crawford. Guests will also enjoy a variety of wines with food pairings provided by Whole Foods Market.

Andrea Immer Robinson, MS

FEATURED WINERIES: Row Eleven Wine Company, CA; Robert Bracey, Bracey Vineyards; Yalumba, Barossa,Australia; Justin Baldwin, Justin Vineyards & Winery, Paso Robles, CA; Stuart Bryan, Pride Mountain Vineyards, Napa Valley, CA; Melissa Burr, StollerFamily Estate, Dayton, OR; Merry Edwards, Merry Edwards Winery, Sonoma, CA; Rob Fisher, Fisher Winer, NapaValley/Sonoma, CA; Jon Emmerich, Silverado Vineyards, Napa, CA; Montes, Curico & Colchagua, Chile; Vineyard 29, Saint Helena, CA; Bodega Norton, Mendoza,Argentina; King Estate, Eugene, OR

FEATURED CATERER: Whole Foods Market

Tony Abou-Ganim, The Modern Mixologist; Charlotte Voisey, Portfolio Ambassador, William Grant & Sons USA

28 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

FEATURED GUEST SPEAKER: Andrea Immer Robinson, Master Sommelier

CHARLESTONWINEANDFOOD.COM

FEATURED AUCTIONEER: Tom Crawford, Ultimate Benefit Auctions


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P H OTO BY ANDREW STEPHEN CEBULKA

JET BLUE AND PIGGLY WIGGLY PRESENT

CULINARY VILLAGE + GRAND TASTING TENTS FEATURED AUTHORS (SATURDAY):

April Bloomfield, A Girl and Her Pig; Chris Cosentino, Beginning: SATURDAY, MARCH 2, 2013

My Way to Start a Meal; Hedy Goldsmith, Baking Out Loud: Fun Desserts

3:00 – 6:00 P.M.*

with Big Flavors; Barbara Lynch,

CULINARY VILLAGE + GRAND TASTING TENTS IN MARION SQUARE

Art Smith,

Stir: Mixing It up in the Italian Tradition

Back to the Family; Charlotte Druckman, Skirt Steak

COST: $100 PER PERSON, includes commemorative glassware ATTIRE: CASUAL

CHARLESTON GI AND THE LOCAL PALATE PRESENT

PINOT ENVY UNCORKED! SATURDAY, MARCH 2, 2013

FOOD CULTURE OF THE SOUTH

3:00 – 6:00 P.M. CHARLESTON HARBOR RESORT & MARINA LOOKOUT PAVILION, 20 Patriots Point Road, Mount Pleasant COST: $85, Includes commemorative glassware ATTIRE: UPSCALE CASUAL

This beloved Festival event is back for 2013 – with a twist! Event guests will enjoy beautiful views of the iconic Charleston skyline from the Charleston Harbor Resort & Marina’s Lookout Pavilion in addition to a diverse selection of wines made from the Pinot grape as well as insights from the winemakers behind each offering. New this year, food offerings will be a focal point as well thanks to an appearance from the “Lambs and Clams” duo of Craig Rogers of Border Springs Farm Lamb and Travis Croxton of Rappahannock River Oysters. These two purveyors supply some of the country’s best restaurants with the absolute best lamb and clams/oysters available anywhere, and guests will be invited to partake in their delicious products as well! The winner of the Festival’s Lambs and Clams Original Recipe Contest – which challenged top food bloggers to create original recipes utilizing both ingredients – will also be on-hand and will have one of their winning recipes prepared as part of the event menu.

FEATURED WINEMAKERS (SATURDAY): Jon Emmerich, Silverado Vineyards, Napa, CA; Alessio Planeta, Planeta, Sicily, Italy

The CulinaryVillage – the true heart of the Festival – gets bigger and better every year, and 2013 is no exception! In the JetBlue and Piggly Wiggly Grand Tasting Tents guests can experience over 85+ food and beverage vendors from around the country – a great way to try out new products and discover new favorite brands. Other tents that are part of the ticket include the SCE&G Celebrity Kitchen (home to demonstrations by local and guest chefs), Avalon Wine Outdoor Living + Grilling Area with grills provided byTec Infrared (featuring open-air grilling demos and tastings), Southern Foodways Alliance Culinary Hub, BB&T Lounge, and more. There are plenty of opportunities to shop too, with the Heirloom Book Company Retail + Book Signing Tent, official Festival merchandise boutique, Whole Foods MarketWine Shop and pop-up Le Creuset shop! Be sure to check out the complete Culinary Village schedule and watch the video on the Festival website to make the most of your experience. *NOTE: When purchasing a Saturday ticket, each guest MUST select a specific time for entry into the Grand Tasting Tents. Guests will have unlimited access (from 11 am – 6 pm) to all of the other tents.

EVERY DAY WITH RACHAEL RAY AND MANCHESTER FARMS QUAIL PRESENT

AT HOME WITH CELEBRITY TASTEMAKERS

CULINARY INSTITUTE OF CHARLESTON PRESENTS

IRON MIXOLOGIST CHARLESTON SATURDAY, MARCH 2, 2013 4:00 P.M. PALMER AMPHITHEATER 182, COST: $55 ATTIRE: CASUAL

Delicious cocktails, exhilarating live competition and pure fun await you at this Happy Hour! Hot off their Iron ChefAmerica battles on the Food Network, The Modern Mixologist aka Tony AbouGanim and Charlotte Voisey reunite to host the second annual BB&T Charleston Wine + Food® Iron Mixologist Competition. Four of Charleston’s finest bartenders’ will battle through three rounds of cocktail warfare in a series of challenges demanding creativity, speed, quick thinking and composure behind the bar. A top shelf judging panel along with a series of whimsical secret ingredients will keep each contender on their toes as they compete for the ultimate title of Iron Mixologist Charleston. FEATURED BEVERAGE PROFESSIONALS: Tony Abou-Ganim, The Modern Mixologist; Charlotte Voisey, William Grant & Sons

FEATURED LOCAL CHEFS + RESTAURANTS: Jon Cropf, Blu Restaurant & Bar

SATURDAY, MARCH 2, 2013

Jeremy Holst, Anson; Robert Knox, Eurasia Café and Wine Bar;

4:00 P.M.

Josh Woodruff, Charleston Harbor Resort & Marina

TWO PRIVATE HOMES IN DOWNTOWN CHARLESTON; addresses will be sent to ticketholders

SATURDAY, MARCH 2, 2013

FEATURED GUEST CHEF: Nick Stefanelli, Bibiana, Washington, D.C.

COST: $100 INCLUDES COMMEMORATIVE GLASSWARE

7:00 P.M.

ATTIRE: CASUAL

CLOSED FOR BUSINESS, 453 KING STREET COST: $125

FEATURED PURVEYORS: Craig Rogers, Border Springs Farm Travis Croxton, Rappahannock River Oysters

FEATURED WINERIES: Janie Brooks, Brooks Winery, Yamhill, OR Dave Ball and Phyllis O’Neill, Calicaro, Sonoma, CA; Jim and Mary Dierberg, Dierberg Estate Vineyards, Central Coast, CA; Rob Fisher, Fisher Winery, NapaValley/Sonoma, CA; Flowers Vineyard & Winery, Sonoma Coast, CA; Perception Wines, Russian RiverValley, CA; Robbie Meyer, Pierson Meyer and L’Angevin, NapaValley/Sonoma, CA; Arron Bell, Domaine Drouhin, Dundee, OR; Melissa Burr, Stoller Family Estate, Dayton, OR; Saintsbury, Carneros, NapaValley, CA; Wine Awesomeness, Charleston, SC; Veramonte, Chile; Vineyard 29, Saint Helena, CA; Saintsbury, NapaValley, CA; Row Eleven Wine Company, CA; Adelaida Cellars, Paso Robles, CA; Matt Hobbs, Paul Hobbs Winery, Sonoma & NapaValley, CA

CLOSED FOR BUSINESS + ALLAGASH BREWING COMPANY CRAFT BEER DINNER

Two classic Festival events, Winemaker Private Home Receptions and Celebrity Author Reception, join forces for a fantastic new event. Meet the celebrity chefs behind some of the year’s hottest new cookbooks as they sign copies of their books and serve samplings of their recipes. Guests will enjoy wine pairings as well as behind-the-scenes tours of two gorgeous historic downtown Charleston homes open only to guests with the help of the Historic Charleston Foundation.The two properties are in walking distance of one another, allowing guests to soak in the charm of Charleston’s historic neighborhoods while circulating between both properties and enjoying the food, wine and company in each. Copies of cookbooks will be available for purchase at each home.

ATTIRE: CASUAL

Join us for this exciting dinner as Closed for Business – home to one of Charleston’s best beer selections – hosts a one-night-only event sure to thrill all beer lovers. A five-course tasting menu featuring Closed for Business’ signature Southern twist on pub food will complement beers from Allagash Brewing Company – the Maine-based craft brewery known for its Belgian-style ales – paired with each course. FEATURED CHARLESTON CHEF: Will Fincher FEATURED BEVERAGE PROFESSIONAL: Naomi Neville, Allagash Brewing Company

2013 FESTIVAL PROGRAM – 29


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REPUBLIC REIGN COCKTAIL DINNER

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SATURDAY, MARCH 2, 2013 7:00 P.M. FIVE FOUR NINE, East Bay Street NEW LOCATION!

CRAFTSMEN KITCHEN & TAP HOUSE BEER DINNER

SOUTHERN FOODWAYS ALLIANCE PRESENTS

CRISPY, SPICY, CRUNCHY: THE WORLD OF FRIED CHICKEN AT HOMINY GRILL

COST: $125

SATURDAY, MARCH 2, 2013

ATTIRE: CASUAL CHIC

7:00 P.M. HOMINY GRILL, 207 Rutledge Avenue

SATURDAY, MARCH 2, 2013 7:00 P.M. THE CRAFTSMEN KITCHEN & TAP HOUSE, 12 Cumberland Street COST: $125 ATTIRE: CASUAL

The Craftsmen Kitchen &Tap House is Charleston’s newest venue to showcase the Holy City’s love of all things beer.The venue’s in-house chef, Todd Garrigan, will prepare a menu to compliment offerings from Delaware’s Dogfish Head Craft Brewery.

This dinner will pair cocktails featuring Belvedere Vodka with cuisine prepared by Executive Chef Benjamin Harris of Republic Reign Garden & Lounge, one of Charleston’s most exciting new nightlife ventures. Belvedere, made exclusively of Dankowskie Gold Rye, has a special smoothness that makes it particularly versatile in cocktails. Take notes and ensure your next dinner party is far from boring! FEATURED MIXOLOGIST: Francesco Lafranconi, Executive Director of Mixology and Spirits Education for Southern Wine & Spirits, Nevada

FEATURED LOCAL CHEF: Benjamin Harris, Republic Reign Garden & Lounge

THE NEW + NOTABLES DINNER

PERFECTLY PAIRED DINNERS SATURDAY, MARCH 2, 2013

SATURDAY, MARCH 2, 2013

7:00 P.M.

7:00 P.M.

COST: $125 ATTIRE: CHIC CASUAL

Who can resist the allure of fried chicken and cold beer? No one, that’s who! So don’t miss this unique dinner pairing James Beard award-winning Hominy Grill chef Robert Stehling and chef Josh Walker from the nearby and recently-opened Xiao Bao Biscuit in a delicious exploration of fried chicken traditions ranging from the spicy, tangy flavors of southeast Asia to the crispy crunch of the southern United States.The evening will include a cocktail hour with various delectables and live music followed by a seated multi-course exploration of fried chicken preparations with side dishes galore and a special tribute to Nashville’s legendary Prince’s Hot Chicken. John T Edge, the renowned scholar, Southern food personality and all-around bon vivant will be on hand to provide context and humor and our favorite Charlestonbased craft brewers Westbrook and COAST will provide plenty of that loving cousin of fried chicken – cold beer.

VARIOUS RESTAURANTS

MCCRADY’S RESTAURANT, Two Unity Alley

COST: $175 (includes five-course tasting menu with wine pairings, tax and gratuity; cash bar)

COST: $250

FEATURED LOCAL CHEFS: Robert Stehling, Hominy Grill; Josh Walker,

ATTIRE: CHIC CASUAL

ATTIRE: CHARLESTON CHIC

Xiao Bao Biscuit

During the Festival each year, Charleston chefs and restaurants open their doors to guest chefs and winemakers from around the world for one-of-a-kind dinner experiences known as Perfectly Paired Dinners. Each pair of local and guest chefs works together to create a five-course tasting menu to showcase their unique culinary perspectives. An expert winemaker determines wine pairings for each course and will be on-hand at each restaurant to speak to the evening’s selections. New for 2013, a select few Perfectly Paired Dinners will be offered on Saturday night so guests may attend multiple dinners if they wish!

Executive chefs are nothing without the chefs de cuisine, sous chefs, and myriad other kitchen staff who work to bring their culinary ideas to life.The New + Notables Dinner will recognize some of the country’s top up-and-coming chefs who are recognized by their peers as rising talent in their respective kitchens and culinary communities. Selected by a committee from a pool of public nominations, this elite group of three national chefs, one Charleston chef, a pastry chef and winemaker represents the future of food as we know it and will work together to prepare a memorable menu and evening.

FISH RESTAURANT, 442 King Street

FEATURED GUEST CHEFS: Katie Button, Cúrate, Asheville, NC; Sarah Simmons,

CHARLESTON CHEF: Nico Romo

CITY GRIT, NewYork, NY; Ryan Smith, Empire State South, Atlanta, GA

FEATURED BREWERIES: COAST Brewing Company; Westbrook Brewing Co.

SOUTHERN FOODWAYS ALLIANCE AND JIM N NICK’S PRESENT

A BARBECUE CORONATION SUPPER SATURDAY, MARCH 2, 2013 7:00 P.M. NICK’S BAR-B-Q, 288 King Street COST: $125

GUEST CHEF: Dominique Macquet, Dominque’s on Magazine, New Orleans, LA GUEST CHEF: Anthony Lamas, Seviche: A Latin Restaurant, Louisville, KY

FEATURED LOCAL CHEF: Jeremiah Langhorne, McCrady’s

FEATURED WINEMAKER: Matt Licklider, Lioco, Santa Rosa, CA FEATURED PASTRY CHEF: Matt Tinder, Coi, San Francisco, CA

THE MACINTOSH, 479B King Street FEATURED WINEMAKER: Pax Mahle, Wind Gap Wines, Graton, CA

CHARLESTON CHEF: Jeremiah Bacon GUEST CHEF: Joseph Lenn, The Barn, Blackberry Farm,TN FEATURED WINEMAKER: Robbie Meyer, Pierson Meyer and L’Angevin,

ATTIRE: CASUAL

The crowning of a sovereign is an ancient ceremony rich in pageantry and in this case, smoke and flavor. Be on hand as the reigning King of Pig and Smoke, Samuel Jones of Skylight Inn, Ayden, North Carolina, passes his crown and scepter to Helen Turner of Brownsville,Tennessee. The coronation will conclude with a screening of a new Southern Foodways Alliance documentary on Queen Turner and an indulgent dinner celebrating all things pork, washed down with a drop or two of brown whiskey.

NapaValley/Sonoma, CA FEATURED PITMASTERS: Samuel Jones, Skylight Inn, Ayden, NC; Helen Turner,

STARS GRILL ROOM & ROOFTOP BAR, 495 King Street

Helen’s Bar-B-Q, Brownsville,TN; Rodney Scott, Scott’s Bar-B-Que, Hemingway, NC

CHARLESTON CHEF: Nathan Thurston FEATURED BEVERAGE PROFESSIONAL: Julian Van Winkle, Pappy Van Winkle

GUEST CHEF: Steven Satterfield, Miller Union, Atlanta, GA FEATURED WINEMAKER: Merry Edwards, Merry Edwards Winery,

FEATURED PERSONALITY: John T. Edge, Southern Foodways Alliance,

Sonoma, CA

University of Mississippi

30 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM


EDENS PRESENTS

FOOD + WINE WITH A VIEW: A TRIBUTE TO FRANK STITT

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FEATURED LOCAL CHEFS + RESTAURANTS: Sean Brock, Husk, McCrady’s

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Mike Lata, FIG, The Ordinary

FEATURED WINE DISTRIBUTOR: Grassroots Wine

SATURDAY, MARCH 2, 2013 7:00 P.M.

HOST: Pardis Stitt

PRIVATE PENTHOUSE, PEOPLE’S BUILDING, corner of State and Broad Streets COST: $1,000

SERVICE: Bryan Austin

ATTIRE: FORMAL WINE SERVICE: Andrew Marshall

In its first-ever tribute dinner, the BB&T Charleston Wine + Food Festival® pays homage to legendary Southern Chef Frank Stitt. He is recognized as one of the first chefs to infuse Southern food with the sophistication and techniques of the French countryside. The legendary R.W. Apple wrote in The NewYork Times: Stitt “sniffs out prime regional ingredients – flippingly fresh seafood from the Gulf of Mexico, fruits and vegetables from Alabama farms, stone-ground grits, plump quail from the Carolinas – and cooks them with French finesse.” Stitt’s techniques and vision have inspired generations of chefs across the South, and it’s no stretch to say that Southern American cooking would not be what it is today without his influence.

THE ART INSTITUTE OF CHARLESTON PRESENTS

FESTIVAL AFTER HOURS: PARTY AROUND THE WORLD

PHOTO BY HEBA SALAMA PHOTOGRAPHY

SATURDAY, MARCH 2, 2013 8:30 – 11:30 P.M. BUS SHED, 375 Meeting Street COST: $100 PER PERSON, includes commemorative item

MOTLEY RICE LLC AND THE POST AND COURIER PRESENT

LOWCOUNTRY JAZZ BRUNCH

ATTIRE: INTERNATIONAL CHIC

A native of Northern Alabama, Stitt’s culinary journey began to take shape when he moved to San Francisco and, as a philosophy student, noticed that beloved cookbooks were taking precedence over the works of Plato and Kierkegaard. He honed his kitchen skills at various Bay Area restaurants, including the kitchen of Alice Waters at her now legendary restaurant, Chez Panisse. Waters introduced him to Richard Olney, who at the time was working on the Good Cook series for Time-Life Books and needed an assistant. His professional path further evolved as he worked alongside Jeremiah Tower, Stephen Spurrier and Simca Beck.

SUNDAY, MARCH 3, 2013

If you thought the 2012 Festival After Hours was a great party, you haven’t seen anything yet!This year’s event will return to the expansive Bus Shed and will feature a new international twist to bring an even wider variety of food, drinks, performers and music. Experience cuisine and beverages representing countries including China, Italy, Germany, Spain, Mexico and more for an evening that’s sure to be a party in every language! Guests are encouraged to dress in attire inspired by their favorite featured country. FEATURED LOCAL CHEFS + RESTAURANTS: Aaron Siegel, Home Team BBQ

Stitt made his way back south, to return to the foods and traditions of his childhood. His mother’s “rustic” cooking with an emphasis on vegetables and local ingredients were incredibly influential to him during his youth.Those roots, combined with his vast culinary experiences and adventurous spirit, add up to what can be described as a singular, deeply rich and passionate approach to food. Stitt incorporated this perspective into his first restaurant, Highlands Bar and Grill, which opened in Birmingham in 1982; Bottega in 1988; Café Bottega in 1990; and Chez Fonfon in 2000. The 2013 Food + Wine With a View dinner presented by EDENS will unite a group of Southern chefs selected by Stitt, who together will create a menu showcasing his perspective on Southern cooking.With wines provided by Grassroots Wine and Pardis Stitt hosting the festivities, this is sure to be an evening to remember.

Brent Quiggle, Queen Anne’s Revenge; Chris Stewart, The Glass Onion Claire Masingill, Outta My Huevos; Cole Poolaw, Barsa; Jacques Larson, Wild Olive, Event Chair; Joe Raya, The Gin Joint; John Brunski, Hamby Catering & Events; Jordan Smith, O-Ku; Justin Broome, FUEL Charleston MariElena Raya, The Gin Joint; Sarah O’Kelley, The Glass Onion Tarquino Vintimilla, CO; Thad Stuckey, O-Ku; Tim Logan, Outta My Huevos Todd Mazurek, Caviar & Bananas Gourmet Market & Café, Event Chair

11:00 A.M. LOWNDES GROVE PLANTATION, 266 St. Margaret Street COST: $105, includes commemorative item ATTIRE: SUNDAY CHURCH CASUAL; HATS ENCOURAGED! SHUTTLE FROM MARION SQUARE INCLUDED IN TICKET PRICE

Hearty Lowcountry brunch fare, beautiful views from historic Lowndes Grove Plantation, fortifying Bloody Marys and mimosas and toe-tapping jazz music – what better way to start your Sunday? Event guests will be treated to a three-course seated brunch prepared by some of Charleston’s best restaurants and caterers, served to the tunes of The Mark Sturbank Group, featuring Quiana Parlor and Quentin Baxter, some of Charleston’s most beloved musicians. New this year is the option to reserve a table for an additional $10 to ensure your entire group can sit together! *PLEASE NOTE: When purchasing tickets, guests MUST select a restaurant/caterer. You will still sit at a specific area in the tent for the selected chefs. Seating is first come to sit party together.

Travis Grimes, Husk

FEATURED LOCAL SWEET CHEFS + RESTAURANTS:

FEATURED CHEFS, CATERERS + RESTAURANTS: Damian Ambs,

Jack Byrne, Charleston Crêpe Company; Lawrence Brubaker, The Sanctuary

Triangle Char & Bar; Jeff Arthur, Iron Gate Events; Daniel Doyle,

at Kiawah; Rachel Byrne, Charleston Crêpe Company; Gerry Elliot, Grill 225;

Poogan’s Porch; Tyler Dudley, Daniel Island Club; Drew Hedlund,

Lauren Mitterer, WildFlour Pastry, Event Chair; Amanee Neirouz, Tristan;

Fleet Landing, Event Chair ; John Zucker, Cru Café & Catering; Sass Langenus,

Scott Lovorn, Circa 1886; M. Kelly Wilson, Culinary Institute of Charleston;

Mediterra Catering; John Ondo, Lana Restaurant & Bar

Cory Burke, Roti Rolls, Green Door

Josh Keeler, Two Boroughs Larder

FEATURED SPIRITS: Milagro Tequila; Solerno Blood Orange Liqueur;

FEATURED BEVERAGES: Charleston Mix Bloody Marys

Van Gogh Vodka FEATURED GUEST CHEFS + RESTAURANTS:

FEATURED PERFORMERS: The Mark Sterbank Group featuring

Hugh Acheson, Empire State South, 5&10, The National, Atlanta, GA

FEATURED BEER: Bud Light; Shock Top; Goose Island 312; Carolina

Ben Barker, formerly of Magnolia Grill, Durham, NC; Karen Barker,

Copper Line

Quiana Parlor and Quentin Baxter

formerly of Magnolia Grill, Durham, NC; Linton Hopkins, Restaurant Eugene, Holman and Finch Public House, Atlanta, GA

2013 FESTIVAL PROGRAM – 31


. n u S 3 rch a M

JET BLUE AND PIGGLY WIGGLY PRESENT

“Peg Leg Porker”

CULINARY INSTITUTE OF CHARLESTON PRESENTS

CULINARY VILLAGE + GRAND TASTING TENTS

PRIDE MOUNTAIN VINEYARDS: A HORIZONTAL TASTING

SUNDAY, MARCH 3, 2013 1:00 – 4:00 P.M.

SUNDAY, MARCH 3, 2013

CULINARY VILLAGE + GRAND TASTING TENTS, MARION SQUARE

2:00 – 3:15 PM

COST: $85, includes commemorative glassware

LOCATION: THE MEETING ROOM RESTAURANT AND TAPAS BAR,

LOCALS SAVE $15 ON SUNDAY TICKETS!

The Holiday Inn Charleston Historic Downtown, 425 Meeting Street

ATTIRE: CASUAL

COST: $55 ATTIRE: CASUAL

The CulinaryVillage – the true heart of the Festival – gets bigger and better every year, and 2013 is no exception! In the JetBlue and PigglyWiggly GrandTastingTents guests can experience over 80 food and beverage vendors from around the country – a great way to try out new products and discover new favorite brands. Other tents part of the ticket include the SCE&G Celebrity Kitchen (home to demonstrations by local and guest chefs),Avalon Wine Outdoor Living + Grilling Area with grills provided by Tec Infrared (featuring open-air grilling demos and tastings), Southern Foodways Alliance Culinary Hub, BB&T Lounge, and more. There are plenty of opportunities to shop too, with the Heirloom Book Company Retail + Book Signing Tent, official Festival merchandise boutique,Whole Foods Market Wine Shop and pop-up Le Creuset shop! Be sure to check out the complete Culinary Village schedule and watch the video on the Festival xp website to make the most of your experience.

Pride MountainVineyard devotees will not want to miss this oneof-a-kind tasting led by vineyard family member Stuart Bryan. Guests will have the opportunity to savor a horizontal selection of wines from this celebrated winery, allowing you to taste through virtually all of the wines produced in the coveted 2007 vintage, including many ranked among the top 100 wines in the world. Spend your Sunday afternoon at ease with this all-star lineup*:

SUNDAY, MARCH 3, 2013 5:00 – 8:00 P.M. MOUNT PLEASANT VISITORS CENTER,

2011 Pride Mountain Vineyards Viognier Sonoma

Mount PleasantWaterfront Memorial Park, 99 Harry M. Hallman, Jr. Blvd., Mount Pleasant

2007 Pride Mountain Vineyards Syrah Sonoma

COST: $85, includes commemorative item

2007 Pride Mountain Vineyards Merlot Napa/Sonoma

ATTIRE: CASUAL

2007 Pride Mountain Vineyards Cabernet Franc Sonoma 2007 Pride Mountain Vineyards Cabernet Sauvignon Napa/Sonoma 2007 Pride Mountain Vineyards Reserve Cabernet Sauvignon Napa/Sonoma *Final selection may vary FEATURED BEVERAGE PROFESSIONAL: Stuart Bryan, Winery Principal, Pride Mountain Vineyards, NapaValley, CA

rour favo “This is ar event. ye aeite onc idst of In the m s, busy live ry our ve w fe a e id we set as h year to days eac be Wine & his will enjoy the leston. T many l in Char nd va te ti at es F to Food we plan , year, and ton native our 5th l Charles na gi ri t o en ng an great ev more. Bei l to be a lis festiva ulinary ta c f o y I find th ra eople, y. The ar p it c ly e nd ie th for and fr . We selection, each year ent, wine stination de nn r I u e o rg is King Geo makes th y at the arion ta M s f r o u o e nc arrange king dista B. This ithin wal quiet B& nearby, w l, fu ti u bea ay each a w it ta e, ge l Squar an and socia c ti an m et b ter th is our ro een even going ar has b y ye jo h en ac E to year. ontinue c and we c a fantasti the last, ff does ta s e h essible, c T ac e. m ry ti ve each ther a tting toge sphere.” job of pu ble atmo ya jo en d an l, fu te tas ton s, Charles Scott Curti

CHARLESTON HARBOR RESORT & MARINA PRESENTS

RIGS, PIGS + SWIGS (FORMERLY BBQ, BLUES + BREW)

CULINARY INSTITUTE OF CHARLESTON PRESENTS:

If you love BBQ, barbeque, or bar-b-que, you’re sure to find something to suit your taste at this grand finale to close the Festival! Some of the South’s renowned pitmasters will bring their best offerings to this celebration of all things ‘cue. Enjoy a variety of beer, wine and cocktails to go along with a feast including pulled pork, brisket, seafood, chicken, and more.This year’s venue, the Mount Pleasant Visitors’ Center, located under the Ravenel Bridge, offers not only breathtaking views of the iconic Charleston skyline, but also plenty of open-air space for rigs of all shapes and sizes, dancing to the music of The Bushels and celebrating another great year of the Festival!

SPIRIT TASTING: BEHIND THE BOURBON LABEL

FEATURED NATIONAL PITMASTERS: Carey Bringle, “Peg Leg Porker,”

SUNDAY, MARCH 3, 2013

Comer Smith, Southern Soul Barbeque, St. Simon Island, GA; Kevin Kuruc,

3:00 P.M.

Mac’s Speed Shop, Charlotte, NC;

Nashville,TN; Griffin Bufkin, Southern Soul Barbeque, St. Simon Island, GA

HALLS CHOPHOUSE, 434 King Street FEATURED LOCAL PITMASTERS + RESTAURANTS: Rick Aquis, Smokey Oak

Step into any liquor shop around the world while on the hunt for bourbon/whiskey and you will find no two labels alike. The words, KENTUCKY – STRAIGHT – BOURBON – WHISKEY, all mean something on their own, and when they appear together.This may seem a daunting reality, yes, but one that can be easily remedied with the help of the ultimate “Whiskey Professor” Bernie Lubbers. Join Bernie for an afternoon of label reading 101 as you taste through the classic American Whiskey styles – StraightWheatWhiskey, BourbonWheated, Bourbon made with Rye, Straight Corn Whiskey and Straight Rye Whiskey. Don’t miss this opportunity to empower the whiskey aficionado within!

Taproom; Jimmy Hagood, BlackJack Barbecue, Event Chair; Robert “Bobo” Lee, Po Pigs BoB-Q & Southern Affairs Catering; Buist Rivers, Lowcountry Eats; Aaron Siegel, Fiery Ron’s Home Team BBQ, Event Chair; Jamie Westendorf, Charleston Outdoor Catering

FEATURED SWEETS: Cupcake

FEATURED SPIRITS: Canadian Club Dock No. 57; Pinnacle Vodka

FEATURED BEERS: Bud Light; Michelob Ultra; Fat Tire

DRAFT BEERS: Goose Island; Shock Top; Widmer Drifter FEATURED SPIRIT PROFESSIONALS: Bernie Lubbers, Whiskey Professor & Noted Author of Bourbon Whiskey: Our Native Spirit

32 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM CHARLESTONWINEAN

FEATURED BEER: Coastal Craft and Cru Truck


The Culinary Village:

The heart of the Festıval. The Culinary Village is truly the heart of the BB&T Charleston Wine + Food Festival® and is buzzing with activities and excitement all weekend long!The CulinaryVillage is home to the JetBlue + Piggly Wiggly Grand Tasting Tents with 85+ food and beverage vendors from across the country, SCE&G Celebrity Kitchen and Southern Foodways Alliance Culinary Hub with interactive demonstrations and panels, Avalon Wine Outdoor Living + Grilling Area with tastings and demos, the Festival retail and Whole Foods Wine Retail tents, cookbooks and kitchen gadgets from the Heirloom Book Company tent and more!

FRIDAY

SATURDAY AM

SUNDAY

2:00 - 5:00 PM

11:00 AM - 2:00 PM

1:00 - 4:00 PM

$85.00

$100.00

$85.00

SATURDAY PM

SUNDAY: Locals

3:00 - 6:00 PM

1:00 - 4:00 PM

$100.00

$70.00

The ge a l l Vi VILLAGE TICKET OPTIONS

With your ticket purchase to the JetBlue + PigglyWiggly Culinary Village + Grand Tasting Tents, you receive access to: UNLIMITED FOOD + BEVERAGE SAMPLES FROM OVER 85 VENDORS INSIDE THE JETBLUE + PIGGLY WIGGLY GRAND TASTING TENTS

(during the time specified on your ticket)

PLUS, ALL-DAY UNLIMITED ACCESS* (*during village hours of operation) TO: • BB&T LOUNGE • AVALON WINE OUTDOOR LIVING + GRILLING AREA • GRAND IDEAS OFFICIAL FESTIVAL RETAIL BOUTIQUE • GROWFOOD CAROLINA TENT • HEIRLOOM BOOK COMPANY RETAIL + BOOK SIGNING TENT • LAMBS AND CLAMS LAMB PIT • LE CREUSET RETAIL TENT • SCE&G CELEBRITY KITCHEN • SOUTHERN FOODWAYS ALLIANCE CULINARY HUB • WHOLE FOODS MARKET WINE SHOP

2013 FESTIVAL PROGRAM – 33


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OUTDOOR CJFÉ

J40

J39

J38

J37

J25 J24

JAGUAR LAND ROVER WEST ASHLEY

J41

J23 J31

J32

J33

J35

J36 J22

J29

J28

J34

J27

J26

J21

EXIT

J30

J20

J17

J18

J19

J15

J7

J5

J1

J14

J8

J6

J2

J16

J13

J3

J12

J11

J10

ENTER

J4

J9

ENTER W I N E R E TA I L

J1: The Refinery J2: Fat & Juicy Beverage Company J3: Lowcountry Olive Oil J4: Vibrant Rioja / Doc Rioja J5: Montes Premium Wines J6: The Local Palate magazine J7: Kaiken Premium Wines J8: Kiawah Island Golf Resort Rotating Booth FRIDAY: Tomasso at Turtle Point SATURDAY: Atlantic Room at The Ocean Course SUNDAY: Cherrywood BBQ & Ale House at Osprey Point J9: Scales Cocktails J10: Kettle Chips J11: New Belgium Brewing J12: Borden Dairy J13: Cayman Islands Department of Tourism J14: Goodness Gracie Gourmet Foods

34 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

J15: Rotating Vendor Booth: FRIDAY: CO SATURDAY: The Mother Earth Group (Halcyon/Fern) SUNDAY: La Fontana Authentic Italian Restaurant J16: “Jack Daniel’s Family of Fine Whiskeys” - Brown-Forman Beverages J17: Bodega Norton J18: Bodegas y Vinedos Pascual Toso, Mendoza, Argentina J19: AriZona Beverages J20: Sugaree’s Bakery J21: SAViDA SANGRiA J22: Costco Wholesale J23: Samuel Adams J24: 9°80° Sauce J25: Van Gogh Imports J26: Circa 1886 Restaurant J27: Vermont Butter and Cheese Creamery J28: Grassroots J29: The Library at Vendue Inn

CHARLESTONWINEANDFOOD.COM

J30: Goose Island J31: Wine Around the Festival (see page 39 for schedule) J32: Bone Suckin’ Sauce J33: Charleston Gourmet Burger Company J34: JetBlue J35: Royal Cup Coffee J36: Alexander Valley Vineyards J37: Cory’s Grilled Cheese J38: DelGrosso Foods Inc. J39: Heaven Hill Distilleries, Inc. J40: Charleston City Paper J41: Baker Motors with Rotating Guest Chefs FRIDAY AM: Chef Dominique Macquet, Dominique’s On Magazine FRIDAY PM: Chef Anthony Lamas, Seviche A Latin Restaurant SATURDAY AM: Chef Mark Steuer, Carriage House + The Bedford SATURDAY PM: Paul Fehribach, Big Jones SUNDAY: Chef Katie Button, Cúrate


The ge a l l Vi

EXIT

P32

P33

P34

P35

P36

P37

P38

P39

P40

P41

P42

EXIT

P31

P30

P22

P21

P15

P14

P29

P23

P20

P16

P13

P28

P24

P19

P17

P12

P27

P25

P18

P1

CHARLESTON E N T E R TA I N S

P10 P9

P11 EXIT

P26 P2

ENTER

P1: Piggly Wiggly P2: Grapevine Distributors / Frontier Wine Imports P3: Palmetto Cheese P4: Rotating Vendor Booth FRIDAY: Mercato SATURDAY: Hank’s Seafood Restaurant SUNDAY: Peninsula Grill P5: McManis Family Vineyards P6: Middleton Place Restaurant P7: Southern Artisan Spirits P8: Sarabella’s Southern Sauce P9: Charleston Entertains P10: Rewined Candles P11: West Coast Products & EVO Craft Bakery P12: Chicken and The Egg + The Mill Kithcen & Bar P13: Carolina Brewery P14: Caroline’s Cakes P15: FireFly Distillery P16: Food For The Southern Soul P17: Willamette Valley Vineyards

P3

P4

P5

F E S T I VA L R E TA I L

P18: Virginia’s on King P19: sociale mocktails P20: Lavanya’s House P21: Château D’Esclans P22: Carolina’s Harvest P23: Widmer Brothers Brewing P24: Pastamoré P25: Rutherford Wine Company P26: Event DRS & ICEBOX P27: Slather Brand Foods P28: RayLen Vineyards & Winery P29: Rotating Vendor Booth: FRIDAY: Queen Anne’s Revenge SATURDAY: Sully’s Blue Cheese Vinaigrette Dressings SUNDAY: The Sloppy Cow P30: Wine Around the Festival (see page 39 for schedule) P31 SC Specialty Food Association Rotating Booth FRIDAY: Dottie’s Toffee SATURDAY: Sallie’s Greatest SUNDAY: Faithful Foods

P6

P7

P8

ENTER

P32: SC Specialty Food Association Rotating Booth FRIDAY: Grey Ghost Bakery SATURDAY: Grey Ghost Bakery SUNDAY: Irvin House Vineyard P33: SC Specialty Food Association: The Sweetery P34: Rotating Vendor Booth FRIDAY: Michael David Winery SATURDAY: O’Neill Vintners and Distillers SUNDAY: Opici Wines P35: Charleston Restaurant Association Rotating Booth FRIDAY: Burwell’s SATURDAY: 82 Queen SUNDAY: Cork Bistro P36: Palmetto Brewing P37: Premium Port Wines, Inc P38: The Original Ms. Rose’s Fine Food & Cocktails P39: Charleston Mix Bloody Mary P40: Negociants USA / Yalumba Winery P41: Grill 225 P42: Charleston Chops 2013 FESTIVAL PROGRAM – 35


The ge a l l Vi

WITH YOUR CULINARY VILLAGE + GRAND TASTING TENTS TICKET PURCHASE, YOU GET UNLIMITED ACCESS* TO ALL THIS: *during village hours of operation THAT’S 3 HOURS INSIDE EACH GRAND TASTING TENT PLUS ACCESS TO 10 PERIMETER TENTS/AREAS.

JETBLUE + PIGGLY WIGGLY GRAND TASTING TENTS Two Grand Tasting Tents host more than 85 companies featuring samples of specialty foods and unique wines. Guests will enjoy one-on-one interactions with esteemed chefs and beverage professionals. Remember: ON SATURDAY, YOU’RE ONLY ALLOWED IN THE GRAND TASTING TENTS DURING THE TIME SPECIFIED ON YOUR TICKET. BUT YOU’LL HAVE ALL-DAY ACCESS TO THE PERIMETER TENTS!

AVALON WINE OUTDOOR LIVING + GRILLING AREA

GRAND IDEAS OFFICIAL FESTIVAL RETAIL BOUTIQUE

Avalon Winery hosts the Outdoor Living + Grilling Area where Featured Festival Chefs will be offering samples hot off TEC Infrared Grills and pairing them with the perfect Avalon Wine match. In addition, contestants of Avalon Wine’s “America’s Great Foods Recipe Challenge” will be serving up their entries on Saturday with the help of Celebrity Chef Kelly Liken. Come over and vote for your favorite recipe. Festival guests will determine who wins the $10,000 Grand Prize. Sunday brings more excitement when one lucky Festival goer will be sent home with a new TEC Infrared Grill. Don’t miss the excitement!

The Grand Ideas Retail Tent is your one-stop-shop for all things Wine + Food, from poster tees to “Southern Sayin’s” shirts and hats, aprons, totes, collectible autographed posters, trivets and magnets! Check us out online or COME ON IN!

FRIDAY, MARCH 1, 2013 12:00 PM ................................Matthew Niessner, Halls Steakhouse 1:15 PM ................. Matt Christianson, Urban Farmer Steakhouse

GROWFOOD CAROLINA DEMO TENT Learn more about the Festival’s 2013 Culinary Community Partner, GrowFood Carolina, at their dedicated tent in the Culinary Village. Stop by to learn about the food hub and how it connects area farmers with local retailers and restaurants, taste foods prepared with their produce and meet farmers who supply GrowFoods with fresh produce year-round.

2:30 PM ..................Jimmy Hagood, Food for the Southern Soul 3:45 PM .......Kevin Ramquist, F. Scott’s Restaurant & Jazz Bar; Will Uhlhorn, Table 3 Restaurant & Market SATURDAY, MARCH 2, 2013

HEIRLOOM BOOK COMPANY BOOK SIGNING TENT

America’s Great Foods Recipe Challenge PRESENTED BY AVALON WINE WITH Kelly Liken, Restaurant Kelly Liken

*For more information on the contest, visit avalonwinery.com 11:30 AM ............................ Contestant #1* Laura Davis, Maryland 12:45 PM ..................... Contestant #2* Donna Beck, Washington 2:00 PM ........... Contestant #3* Danielle D’Ambrosio, New York 3:30 – 4:15 PM ......................... Spike Gjerde, Woodberry Kitchen

Meet your favorite culinary authors at the Heirloom Book Company tent where you can purchase their latest cookbooks and have them personalized. Authors will be dropping in, hanging out and having a culinary high-time with you in this tent featuring not only your favorite cookbooks but cocktails, small tastes, vintage cookbooks and much more!

4:45 – 5:30 PM ................ Recipe Challenge Winner Announced SUNDAY, MARCH 3, 2013 1:00 – 1:45 PM .............. John Militello, Let’s Cook Culinary Studio

LINE

SC

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BB&T LOUNGE

+

S

ON

TAI L S

P H OTO BY JOHN MANN EVENT PHOTOGRAPHY

+ TEC Infrared Grills DE

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DITIONA

The BB&T Lounge is where you will escape to a Country French setting that will host vintage loveseats, Louis XIV lounge seating, and eclectic French throw pillows. The entire ceiling will be draped in a beautiful soft gold nubby fabric that is very rich but light and perfectly complements the blues and yellows. Walnut bars with insets of blue French cloth with a background of walnut bookshelves topped with old clocks and bric a brac for the beverages will complete the look. Food will include an eclectic mix of delicious Provence inspired hors d’ouevres that will be passed throughout the tent by our servers.

36 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

2:15 – 3:00 PM ............. John Militello, Let’s Cook Culinary Studio + TEC Infrared Grills 3:30 – 4:15 PM .............. John Militello, Let’s Cook Culinary Studio + TEC Infrared Grills

GOODNESS GRACIE GOURMET FOODS Crispy, Crunchy, Decadent, Delicious, but is it a cookie or a candy!?! You decide! Goodness Gracie Toffee cookies will become your favorite comfort food. We’re best known for sweet treats, but our savory snacks also deserve a mention. Stop by to taste our three flavors of Toffee Cookies as well as our Cheddar Cayenne Crackers and Buffalo Blue Cheese Pretzels! You’ll be glad you did!

CHARLESTONWINEANDFOOD.COM

LAMBS AND CLAMS LAMB PIT Stop by the Lambs + Clams area to meet shepherd Craig Rogers of Border Springs Farm and Travis Croxton of Rappahannock River Oysters, the dynamic duo behind the Lambs + Clams World Tour and purveyors of top-quality lamb and bivalves for some of the best restaurants up and down the East Coast. Learn about their unique operations, what makes their lamb and clams so in-demand, watch a lamb being roasted on a spit and taste the products to see what makes them so great! Tasting Times Include: FRIDAY, MARCH 1 AT 4:00 PM SATURDAY, MARCH 2 AT 4:30 PM SUNDAY, MARCH 3 AT 3:30 PM

LE CREUSET TENT Stop by the Le Creuset tent to see their latest merchandise, chat with culinary experts, and get your picture taken with the adorable Le Creuset Truckette!


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CHECK OUT THE CELEBRITY KITCHEN DEMO SCHEDULE BELOW! TASTINGS PROVIDED WITH EACH DEMO! (included with your CV ticket purchase) WINE TASTING

SCE&G CELEBRITY KITCHEN Award-winning national chefs and authors offer lively demonstrations that will make your mouth water. Seating inside the “kitchen” tent is on a firstcome basis. New for 2013, guests will have the opportunity to sample beverages and food specific to each demonstration. FRIDAY, MARCH 1, 2013

12:00 PM - 12:45 PM Chef Ben Shewry, Attica, Melbourne Australia Down Under Direct MC Dorothy Hamilton, Chef’s Story, Heritage Radio Network

Flying 10,000 miles to Charleston from theWest coast of Australia, Chef Ben Shewry of Melbourne’s Attica Restaurant brings a taste of his native land direct to you. Sip a native wine and sample the “Pukeko’s Egg” – what is it you ask? Kick off your Festival weekend at this demo and find out!

1:15 PM

Chef Mark Steuer, Carriage House & The Bedford, Chicago, IL + Chef Jeff McInnis, Yardbird Southern Table & Bar, Miami, FL Carolina Pride: Southern Sons Cooking Southern Staples MC Francis Lam

Searching for your Southern Fix? Chefs Jeff McInnis and Mark Steuer serve up Fried Chicken and Carolina Gold Arancini to give you a taste of some of the South’s most-loved staples. Wash these tastings down with Chef Steuer’s signature Carriage House Rum Punch, served at his Chicago restaurantThe Bedford. 2:30 PM Chef Andrew Zimmerman, Sepia, Chicago, IL Master Class: Sausage 101 MC Hunter Lewis, Southern Living

Bring brats and beer to your own home following an afternoon of sausagemaking instruction with Chef Andrew Zimmerman. Inspiration is sure to strike after you sample Chef’s Artichoke and Red Pepper Sliders with Aiolo and Eggplant Relish paired with AllagashWhite, a Belgian StyleWheat brew from Portland, Maine’s celebrated Allagash Brewing Company. 3:45 PM Chef Zakary Pelaccio, Fish + Game Eat With Your Hands MC Andrew Knowlton, Bon Appétit

Taking a cue from his celebrated new cookbook, Eat withYour Hands, Chef Zakary Pelaccio will help get your hands dirty and palates pleased. Word on the street is he’s serving up some savory hanger steak, but with an eclectic cookbook of Southeast Asian fare with French and Italian influences, he’s got our taste buds buzzing about what might be in store!

SATURDAY, MARCH 2, 2013 1:15 PM Chef Takashi Yagihashi, Takashi & Slupring Turtle, Chicago, IL +Chef Michael Anthony, Gramercy Tavern, New York, NY Seasonal Slurps: Japanese Noodle Dishes + the Veggies they Love

COCKTAIL TASTING

BEER TASTING

SOUTHERN FOODWAYS ALLIANCE CULINARY HUB

3:45 PM

Chef Jeff Michaud, Vetri, Philadelphia, PA Master Class: Pasta 101 MC Kellie Evans, Saveur

Everyone wants a taste of the good life, and Chef Jeff Michaud wants to help bring it to your kitchen! From filling raviolis to cutting fettuccine shapes, Chef will bring volunteers from the audience on stage to roll up their sleeves, dirty their hands with flour and learn the art of making pasta. Beet and goat cheese plin with tarragon, paired with a lush Italian red wine await all your hard work.

FRIDAY, MARCH 1, 2013

5:00 PM Matt + Ted Lee “Floundering” Around with The Lee Bros. MC Cyrus Buffum, Charleston Water Keeper

12:00 PM Chef Frank Stitt, Highlands Bar and Grill, Birmingham, AL MC Jennifer Cole, Southern Living

Hometown boys Matt Lee andTed Lee showcase two techniques with one of the Lowcountry’s most beloved coastal proteins: flounder.The recipes you’ll learn, from their brand-new bookThe Lee Bros. Charleston Kitchen, are tributes to two culinary stars from Charleston’s past, and their stories and methods with flounder are ones you won’t want to miss!

Join Jennifer Cole, features editor at Southern Living, as she moderates a discussion about the changing role of the modern Southern chef with Chefs Frank Stitt, Ben Barker and Mike Lata. 1:15 PM Culinary Charleston John Martin Taylor, Hoppin’ John’s Lowcountry Cooking, 20th Anniversary Edition +Nathalie Dupree Mastering the Art of Southern Cooking

SUNDAY, MARCH 3, 2013 1:00 PM Chef Hugh Acheson, Five and Ten, Athens, GA + Chef Steven Satterfield, Miller Union, Atlanta, GA +Chef Paul Virant, Vie, Western Springs, IL Master Class: Pickling 101 MC Kellie Enans, Saveur

Immerse yourself in the culinary history of Charleston and the Lowcountry with two of the regions most beloved and respected leading experts on the topic. Dupree andTaylor will be sure to entertain and delight as they share the who, what’s and why’s of the culinary Lowcountry.

With passions for preservation, Chefs Hugh Acheson, Steven Satterfield and Paul Virant have got this master class covered! From bread and butter pickles to Meyer lemon preserves to ice box pickles, you will not only taste each type but also learn everything you ever wanted to know about the world of pickling.

2:30 PM Southern Food Icon/Dori Dori Sanders MC John T. Edge, Southern Foodways Alliance, Oxford, MS Dori Sanders’ Country Cooking: Recipes and Stories from the Family Farm Stand

Meet southern food icon and farmer Dori Sanders following a viewing of the Southern Foodways Alliance short film “Dori.”

2:15 PM Chef Jeremiah Langhorne, McCrady’s, Charleston, SC + Chris Bennett, Hollow Spring Farm, Birmingham, AL Where the Wild Things Are MC David DiBenedetto, Garden & Gun

3:45 PM

Kitchen and the wild outdoors meet when Chef Jeremiah Langhorne and Alabama forager Chris Bennett join forces for this culinary demo of discovery. They’ll search the beaches and woods of Charleston just days before for the ingredients that will inspire Chef’s dishes – and a cocktail or two! 3:30 PM Chefs Matt + Kate Jennings, Farmstead Inc., Providence, RI Butcher, The Baker & The Artisan Cheese Maker

The Southern Foodways AllianceTent will serve as the front porch destination for Southern food aficionados during the Festival. Lots of great programming will take place on stage each day. But the SFA tent will also be the place to catch a quick conversation between presentations, the place to talk red eye gravy technique withTennessee ham man Allan Benton or discuss the prospects for summer peaches with South Carolina farmer Dori Sanders. Join us on our Marion Square front porch.

The Southern Artisan/Asleep in the Wood + Cured Julian Van Winkle, Old Rip Van Winkle Distillery, Louisville, KY + Allan Benton, Benton’s Smoky Mountain Country Hams, Madisonville, TN MC John T. Edge, Southern Foodways Alliance, Oxford, MS

Meet Kentucky Bourbon King JulianVanWinkle andTennessee Ham Man Allan Benton following viewings of the Southern Foodways Alliance short film “Asleep in theWood and Cured.”

Did someone say charcuterie artisan grilled cheeses? Husband and wife culinary duo Matt and Kate Jennings will be serving these mouthwatering sandwiches for your tasting pleasure as they demonstrate each component – from “in house” charcuterie to rustic baking to the art of utilizing artisan cheeses. Don’t miss this savory last stop of the Festival weekend!

Discover the art of seasonal cooking with acclaimed ChefsTakashiYagihashi and Michael Anthony. Both chefs are passionate about honoring the influence of the seasons in dishes they create and will share tips on how you can do the same at home. “Tis the season” to sample some Potato Soba Gnocchi with Shrimp, Asparagus and Sea Beans – along with a sip of sake! 2:30 PM Chef Bill Smith, Crook’s Corner, Chapel Hill, NC +Chef Anthony Lamas, Seviche, Louisville, KY Three Hot Tamales MC Chef Michelle Bernstein, Michy’s Crumb on Parchment, Miami, FL

¡Yo quiero tamales!The culinary influence of Latinos in the South is a growing trend and Chefs Anthony Lamas, Bill Smith and Michelle Bernstein want you to taste why. Sit back, sip some Pisco and savor sweet potato tamales and open-faced grit tamales with roasted pork + green tomato salsa.

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“Harbor Neigh

2013 Limited Editıon

$40 PER SET. AVAILABLE AT THE LE CREUSET TENT

RAINBOW ROW MINI COCOTTES Festıval Gullah Blue

Festıval Yellow Jessamine

Festıval East Bay Pink 2013 FESTIVAL PROGRAM – 37


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“Make Ahead Desserts” 1:00 – 2:00PM

Rebecca Lang, author of Southern Living’s Around the SouthernTable It’s time to take back the dinner party! Rebecca Lang’s Sorghum Syrup Bruleé Rice Pudding will keep you out of the kitchen and enjoying your company at the table.This renowned cookbook author will also be sharing her favorite recipes and tips about the perfect make-ahead sweet treats for having an impromptu soiree, dinner party, or just a casual night in.

SATURDAY, MARCH 2, 2013

“Classic Cookies and Sweet Doughs” 3:30 – 4:30PM

12:00 PM Fried Chicken/Hot Chicken Mrs. Jeffries, Prince’s Hot Chicken, Nashville, TN + Chef Robert Stehling Hominy Grill, Charleston, SC + Martha Lou Gadsen Martha Lou’s Kitchen, Charleston, SC MC John T. Edge, Southern Foodways Alliance, Oxford, MS

Cynthia Graubart, co-author of Southern Biscuits What’s better than pecan pie? A pecan tassie.These miniature pecan tarts are gooey, crunchy, and sugary Southern cookies at their best, and who better to prepare them than author Cynthia Graubart! She’ll share her best secrets for flawless short dough and talk technique about these drool worthy-bite size confections.

Honoring Nashville’s legendary Mrs. Jeffries of Prince’s Hot Chicken you’ll view the Southern Foodways Alliance short film, “Hot Chicken.” Fried chicken aficionados Robert Stehling and Martha Lou Gadsen join Mrs. Jeffries to chat out about all things fried chicken.

“Lowcountry Craft Cocktails” 5:00 – 6:00PM Mick Matricciano, Brandon Wogamon, and Matthew Fendley of Cannonborough Beverage Company, Charleston, SC

P H OTO BY JOHN MANN EVENT PHOTOG R A P H Y

1:15 PM Southern BBQ/Helen’s BBQ + Capitol Q Helen Turner, Helen’s Bar-B-Q, Brownsville, TN + Sam Jones, Skylight Inn, Ayden, NC MC John T. Edge, Southern Foodways Alliance, Oxford, MS

Meet Southern BBQ King and Queen Sam Jones and HelenTurner following viewings of the Southern Foodways Alliance’s short films “Capitol Q” and “Helen’s Bar-B-Que.” 2:30 PM Southern Cider Diane Flynt, Foggy Ridge Cider, Dugspur, VA +Dan Latimer,Husk, Charleston, SC

Enjoyed by colonial Americans for breakfast, lunch and dinner, hard cider is having its 21st century moment. Learn about cider styles, cider apple varieties and cider making techniques in this lively discussion between cider enthusiasts Dan Latimer, General Manager for Husk restaurant, and Diane Flynt, cider maker and owner ofVirginia’s Foggy Ridge Cider. Sample the best southern cider, along with a few blends from our New England neighbors to the north in this guided exploration of the fastest growing segment of the beverage biz. 3:45 PM The Southern Pasture/Ride that Pig to Glory + Cud Emile DeFelice, Caw Caw Creek, Columbia, SC +Will Harris White Oak Pastures, Bluffton, GA MC John T. Edge, Southern Foodways Alliance, Oxford, MS

Meet cattle rancherWill Harris and passionate pig purveyor Emile DeFelice following viewings of the Southern Foodways Alliance’s short films “Cud” and “Ride that Pig to Glory.”

“Glass Onion Classics: Tastes from a Southern Restaurant” 2:30 – 3:30 PM Chef Sarah O’Kelley + Chef Chris Stewart of The Glass Onion, Charleston, SC

The “king” of meat, Bruce Aidells, shows you why partnerships with fellows like Will Harris and Emile DeFelice make all the difference when in the kitchen.

SUNDAY, MARCH 3, 2013 1:30 PM South Carolina/Cut, Chop, Cook Giving Thanks in Awandaw Rodney Scott, Scott’s Bar-B-Que, Hemingway, SC +Coleton/Greene Family, SC MC John T. Edge, Southern Foodways Alliance, Oxford, MS

Head into the woods with Rodney Scott + the Coleton Greene Family as you view the Southern Foodways Alliance’s short films “CUT/CHOP/COOK” and “GivingThanks in Awendaw.”

Still haven’t dined at the Glass Onion? It’s your lucky day! Chefs Sarah O’Kelley and Chris Stewart are opening up their kitchen doors and inviting you to taste the dishes that keep us all coming back for more. Get your fix with the “Power Move” of the day: Shrimp and Grits,Whiskey Pudding and Blenheim Mint Juleps. “Be Your Own Tastemaker” 4:00 – 5:00PM Lee Manigault + Suzanne Pollack of The Charleston Academy of Domestic Pursuits, Charleston, SC

The Deans of the Charleston Academy of Domestic Pursuits show you that uncorking your own style is as easy as uncorking a wine bottle. Enjoy cocktails with the Deans while they teach you how to unearth your inner domestic goddess. Men, don’t stay away.There’s a domestic dude inside of you dying to get out!

SATURDAY, MARCH 2, 2013

Standing by the philosophy that every great chef needs a great knife, Quintin Middleton uses high carbon steel to craft each custom-made knife to the exact specifications requested by each customer. Experience the care and passion that goes into each of his beautifully crafted knives as Quintin discusses the process of customization while showcasing examples of knives in each stage of the crafting process. Don’t miss the opportunity to handle (and purchase) one of this South Carolina natives beautiful pieces!

38 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

The Charleston Entertains tent, a new addition to the 2013 Festival, is located inside the PigglyWiggly GrandTastingTent. A unique demo and interactive experience, this tent is styled to recreate a Southern dinner (or lunch) party in a home-like setting showcasing the best culinary talents Charleston has to offer! Stop by throughout the weekend to learn about entertaining Charlestonstyle, complete with food and beverage samples from some of the Holy City + the South’s finest chefs, authors, culinary experts, and mixologists. *please note you will only be permitted in the Charleston Entertains Area duringThe PigglyWiggly GrandTastingTents hours of operation.

FRIDAY, MARCH 1, 2013

5:00 PM Pasture to Plate Bruce Aidells, Great Meat Cookbook

2:45 PM Bladesmith to the Chefs Quintin Middleton, Middleton Made Knives

CHARLESTON ENTERTAINS TENT

“Callie’s Biscuits and Southern Traditions: Heirloom Recipes from our Family Kitchen” 11:30AM – 12:30PM Carrie Morey of Callie’s Biscuits, Charleston, SC

Kick back and unwind for a lesson on the quintessential Southern food fundamentals. Carrie Morey will serve up cast iron pimento cheese chicken with grits and fried okra, sweet biscuits for dessert, and Bloody Marys that’ll make you feel like you’re part of the family. Guests will also be the first to preview Carrie’s heirloom recipes from her upcoming cookbook.

CHARLESTONWINEANDFOOD.COM

It’s 5 o’clock somewhere in the CulinaryVillage! Cannonborough Beverage Company skillfully creates hand-crafted sodas from local produce and is serving up signature libations you won’t want to miss. Pineapple Sage, Honey Basil, and Spiced Cranberry are only a handful of artisan flavors Mick, Brandon and Matt have to offer along with secrets from some of Charleston’s favorite mixologists.

SUNDAY, MARCH 3, 2013 “Breakfast, Brunch & Lunch: The Holy Trinity of Entertaining” 1:30 – 2:30PM Lee Manigault + Suzanne Pollak of the Charleston Academy of Domestic Pursuits, Charleston, SC

The Deans will unveil entertaining secrets that will leave you yearning to get started. Breakfast, brunch and lunch:The HolyTrinity of Entertaining! It’s not just about scrambled eggs and peanut butter sandwiches anymore. “One Dressing, Three Dishes: Simple Salads and Sides” 3:00 – 4:00PM Gena Knox, author of Southern My Way

Utilizing minimal fresh ingredients, Gena Knox knows how to get the most mileage out of her dressings.This Georgia native’s BasilVinaigrette takes center stage, lightly coating a strawberry and fresh mozzarella salad, enhancing poached shrimp with orzo, and delivering that extra oomph on white bean crostinis. Stop in and learn about the lighter side of Southern fare.

HEIRLOOM BOOK COMPANY RETAIL TENT

Meet your favorite culinary authors at the Heirloom Book Company tent, where you can purchase their latest cookbooks and have them personalized. Authors will be dropping in, hanging out and having a great time with you in this tent featuring not only your favorite cookbooks but cocktails, small tastes, vintage cookbooks and much more!

FRIDAY, MARCH 1, 2013 11:30 AM – 2:00 PM First Ladies of Southern Cooking Nathalie Dupree + Cynthia Graubart, Mastering the Art of Southern Cooking Holly Herrick, Tart Love – Sassy, Savory, and Sweet Gena Knox, Southern My Way: Simple Recipes, Fresh Flavors Sheri Castle, The New Southern Garden Cookbook Ginny McCormack, Sunday in the South 1:00 PM – 2:00 PM Chef Ben Shewry, Origin Chef Frank Stitt, Frank’s Bottega Favorita 3:00 PM – 4:00 PM Heirloom Hosts Happy Hour Tony Abou-Ganim, Vodka Distilled Bernie Lubbers, Bourbon Whiskey John Mariani, How Italian Food Conquered the World Art Smith, Back to the Table 4:30 PM – 5:00 PM Zakary Pelaccio, Eat With Your Hands


SATURDAY, MARCH 2, 2013

SUNDAY, MARCH 3, 2013

11:00 AM – 2:00 PM Southern Staples Matt Lee + Ted Lee, The Lee Bros. Charleston Kitchen Hugh Acheson, A New Turn in the South Frank McMahon, Cool Inside: Hank’s Seafood Restaurant Graham Dailey, Peninsula Grill, Served with Style

1:00 - 2:00 PM Allison Hooper, In a Cheesemaker’s Kitchen

12:00 – 1:00 PM Hedy Goldsmith, Baking Out Loud: Fun Desserts with Big Flavors 2:00 PM - 3:00 PM Takashi Yagihashi, Takashi’s Noodles Sam Beall, The Foothills Cuisine of Blackberry Farm 2:30 PM - 3:30 PM John T. Edge, The Food truck Cookbook: 150 Recipes and Ramblings from America’s Best Restaurants on Wheels 3:00 PM – 6:00 PM Punch Bowl Party with John Martin Taylor, Hoppin’ John’s Lowcountry Cooking, 20th Anniversary Edition 3:15 PM - 3:45 PM Bill Smith, Seasoned in the South: Recipes from Crook’s Corner and from Home Michelle Bernstein, Cuisine a Latina: Fresh Taste and a World of Flavor’s from Michy’s Miami Kitchen 300 PM - 3:30 PM Bruce Aidells, The Great Meat Cookbook: Everything You Need to Buy and Cook Today’s Meat 4:15 PM - 4:45 PM Chef Adam Perry Lang, Charred & Scruffed

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1:45 PM - 2:15 PM Hugh Acheson, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen Paul Virant, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves and Aigre-doux

WHOLE FOODS MARKET WINE RETAIL TENT A selection of Festival wines are available for purchase atWhole Foods MarketWine RetailTent in the CulinaryVillage all weekend long.

FRIDAY, MARCH 1, 2013

1:30 - 2:00 PM Jim & Mary Dierberg, Star Lane and Dierberg Vineyards, Santa Ynez, CA 2:15 - 2:45 PM Jon David Headrick, Jon David Headrick Selections, Loire Valley, France 3:00 - 3:30 PM Alessio Planeta, Planeta, Sicily, Italy Melissa Burr, Stoller Familt Esate, Dayton, OR 3:45 - 4:15 PM Robbie Meyer, Pierson Meyer and L’Angevin, Napa Valley/Sonoma, CA 3:45 - 4:15 PM cont... Michael DeLoach, Hook & Ladder Winery, Russian River Valley, CA

11:00 - 11:30 PM Merry Edwards, Merry Edwards Winery, Sonoma, CA

4:15 - 4:45 PM Jon Emmerich, Silverado Vineyards, Napa, CA Janie Brooks, Brooks Winery, Yamhill, OR

3:45 - 4:15 PM Matt Licklider, Lioco, Santa Rosa, CA Renato Vacca, Cantina del Pino, Piemonte, Italy

SATURDAY, MARCH 2, 2013

PURCHASE FEATURED FESTIVAL WINES

AT THE WHOLE FOODS MARKET WINE RETAIL TENT IN THE CULINARY VILLAGE!

NT PHO TOG RAP N MAN N EVE PHO TO BY JOH

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2013 FESTIVAL PROGRAM – 39


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Grand Tasting Tent Sponsors

Arizona Tea

www.drinkarizona.com Founded in Brooklyn, NY in 1992, AriZona’s mission is to offer top quality beverages in uniquely packaged designs that are accessible and affordable. AriZona Beverages, makers of the number one Iced Tea in America, holds a unique position in the global beverage industry with its iconic $0.99 big can and “keeping it real” no frills approach to the consumer market. AriZona pulls its own inspiration from its fierce social media following and devoted fan base.

Piggly Wiggly

15 locations in the greater Charleston area (843) 554-9880 www.thepig.net Piggly Wiggly has been Local Since Forever, and we look forward to seeing you at The Pig’s Grand Tasting Tent for a true taste of the South. Come by for a visit and enjoy a delicious spread of local, South Carolina Certified foods during the Festival.

JetBlue

www.jetblue.com Known for its award-winning service and free in-flight entertainment as much as its low fares, JetBlue offers the most legroom in coach of any U.S. airline (based on average fleet-wide seat pitch) as well as super-spacious Even More Space seats. JetBlue serves 75 cities with 750 daily flights and plans to launch service to Charleston, S.C., Albuquerque, New Mexico, and Philadelphia, PA in 2013.

Official Automotive Sponsor

The Cayman Islands Department of Tourism

www.caymanislands.ky Inherent in Caymankind is an appreciation of the finer things – those little luxuries that make visiting our islands so worthwhile. From world-class spas and resorts to celebrity-designed golf courses and the best selection of gourmet restaurants in all the Caribbean, Caymankind delivers all the measures of a life well-lived.

Food Vendors

www.bonesuckin.com Ford’s Gourmet Foods – a fourth-generation, Raleigh, NC-based family business – creates some of the world’s greatest tasting all-natural, gluten-free foods. From the internationally acclaimed Bone Suckin’ Sauces – hailed the “#1 Barbecue Sauces” by Newsweek Magazine and rated “A+” by Health magazine – to our International Award-Winning Wine Nuts, Fire Dancer Jalapeno Peanuts and our new Earth Family Foods, Ford’s is known to make only the best.

3290 Meeting Street Road Charleston, SC 29405 www.Charlestonchops.biz Charleston Chops is a line of locally manufactured cutting boards and butcher blocks. All of our products are made using only wood certified by the Forest Stewardship Council, thus ensuring environmental responsibility. A Charleston Chops cutting board is made to provide useful service and functional beauty for years to come.

Charleston City Paper Borden Dairy Company

www.bordendairy.com Borden is one of the most trusted names in the dairy aisle, enjoyed by Americans for more than 150 years. Locally processed, Borden Dairy Company is best known for nurturing families and providing great-tasting, nutritious milk throughout South Carolina and neighboring states.

www.charlestoncitypaper.com Charleston City Paper is Charleston’s free local weekly newspaper, covering food, entertainment, and politics. The City Paper also publishes Dish and Dirt, the area’s most comprehensive local dining guides twice annually. Foodies should visit charlestoncitypaper.com for a robust online searchable restaurant database, a lively blog called Eat, and much more.

Charleston Gourmet Burger

Caroline’s Cakes

(410) 349-2212 www.carolinescakes.com Caroline’s Cakes are classic Southern desserts rich in tradition and mouth-watering flavor. South Carolina native Caroline Ragsdale Reutter founded this award winning mail-order bakery with a time-honored family recipe for a Seven-Layer Caramel Cake. Today, her cake business has expanded to include eight different cake varieties and savory Southern specialties.

9°80° Sauce

www.980sauce.com 9°80° Sauces are produced with ingredients locally grown in Panamá for superbly balanced flavor, harmonized with unique fire. Our handcrafted recipes use only premium products and the freshest of ingredients for all-natural, gluten-free sauces. 9°80° believes in flavor, not heat, and that food should be enhanced and not hidden. www.980sauce.com

40 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

82 Queen Street Charleston, SC 29401 (843) 723-7591 www.82queen.com Open Monday through Sunday for lunch, dinner & brunch. With lush garden settings and eleven quaint dining rooms, 82 Queen is known for its Southern hospitality. From our famous She Crab soup, to exquisite dishes directed by Executive Chef Steven Lusby, it’s no wonder that 82 Queen is consistently named a favorite destination for locals and visitors alike.

Charleston Chops

Bone Suckin’ Sauce

Baker

www.bakermotorcompany.com Enjoy delicious bites from acclaimed guest chefs from across the country in Baker Motor Company’s Range Rover Lounge, featuring the all-new Range Rover. Jaguar Land Rover of West Ashley, a Baker Motor Company dealership, is proud to be the exclusive automotive sponsor of the festival again this year. Explore our vehicles on display throughout Marion Square!

82 Queen (Saturday)

www.charlestongourmetburger.com This local family owned company uses only grass fed beef and a blend of nine Lowcountry spices and herbs to make the simply delicious burgers that have become a Farmer’s Market favorite. One taste of the char-grilled, savory richness and you’ll understand what it means to respect the flavor.

Charleston Restaurant Association Rotating Booth

Cork Neighborhood Bistro (Sunday)

1067 East Montague Avenue North Charleston, SC 29405 (843) 225-CORK (2675) www.corkbistro.com Charleston’s first sustainably built restaurant, Cork Neighborhood Bistro was built from recycled, reclaimed & repurposed materials. The name “Cork” was chosen to reflect the wine relationship to food & of the natural sustainability of cork materials. Owner Tradd Ashley Gibbs & Chef Eric Brownlee are committed to being as green as possible. The menu changes seasonally & is locally inspired.

Chicken and The Egg

www.chickandtheegg.com In the south, food is an integral part of society. It started in our grandmother’s kitchen and helps shape us. Chicken and the Egg, which represents the circular cycle of life and sustainability, is a place where family and friends come together for casually-sophisticated, modern farmstead fare.

Circa 1886

149 Wentworth St. Charleston, SC 29401 (843) 722-8680 www.circa1886.com Circa 1886 is set inside a restored 19th -century carriage house on the grounds of the luxurious AAA Five Diamond Wentworth Mansion hotel and offers traditional Southern cuisine with a modern twist in this sophisticated, historic setting. Executive Chef Marc Collins presents innovative Southern dishes, which draw on the rich culinary history of Charleston.

Burwell’s Stone Fire Grill (Friday)

Carolinas Harvest

www.carolinasharvest.com Carolinas Harvest offers 18 different varieties of baking blends. We have 7 blends packaged just for Charleston. We are a true local product. All of our blends are created and manufactured right here in the Lowcountry. We are a Certified Woman-Owned Corporation.

CHARLESTONWINEANDFOOD.COM

14 North Market Street Charleston, SC 29401 www.burwellscharleston.com Burwell’s Stone Fire Grill’s stunning renovation represents classic Charleston dining, housing a premier culinary team passionate about prime steak, innovative cuts, local seafood, farm fresh sides, and hospitality that guests appreciate. One of the newest hot spots downtown, and understandably coined “the next generation of the steakhouse.”

Cory’s Grilled Cheese

www.corysgrilledcheese.com Cory’s Grilled Cheese is a Charleston-based food cart, specializing in gourmet grilled cheese. Operating on the Peninsula and surrounding areas, Cory’s


serves breakfast and lunch and offers a wide variety of catering and special event options. Try the Cory’s Famous: Muenster, bacon, honey mustard, cinnamon raisin swirl bread grilled to perfection!

live jazz performances seven nights a week. The surroundings feature crimson-hued Venetian plaster walls, Italian leather banquettes and a one-of-a kind Italian mural, all beneath the luminescence of Murano chandeliers. Dinner served nightly at 5 p.m.

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to-order spices resulting in a full-bodied simmer sauce that takes the intricate task of preparing authentic Indian food and makes it accessible to all.

P

FOOD CULTURE OF THE SOUTH

Costco Wholesale

Costco Wholesale is a membership club that offers low warehouse prices on quality, brand-name merchandise, fresh foods and a variety of convenient services for your business and home. Costco warehouses present an array of the highest-quality products available from around the world. We are so confident in the quality and value of our products that we offer our members an unconditional guarantee of satisfaction on every single item we sell.

DelGrosso Foods Inc.

www.delgrossosauce.com La Famiglia DelGrosso ultra-premium pasta sauce is brought to you by DelGrosso Foods, the oldest familyowned pasta sauce maker in America. Featured on NBC’S TODAY show, The View, Every Day with Rachael Ray, Men’s Health, Women’s Health, and Food Network’s “Unwrapped.” Available at most major grocers.

Food For The Southern Soul™

(800) 538-0003 www.foodforthesouthernsoul.com Offering a true taste of the Lowcountry, Food for the Southern Soul™ features catering services, three gourmet product lines, and our newly opened ‘Cue-osk in the historic Charleston City Market. We’ve got award-winning BBQ and sauces from BlackJack Barbecue™, time-honored recipes and products from Charleston Favorites™, and fresh stoneground grits and cornmeal from the Hagood Mill.

Local Palate

Hank’s Seafood Restaurant (Saturday) 10 Hayne Street Charleston, SC 29401 (843) 723-FISH www.hanksseafoodrestaurant.com

By design and cuisine, Hank’s resembles a decades-old market area fixture that is reminiscent of a 1940s Charleston fish house. The relaxed atmosphere serves as the backdrop to Chef Frank McMahon’s local seafood classics and innovative specials. Named a “Top 10 Restaurant” on TripAdvisor and named Best Seafood Restaurant 12 years running by Charleston City Paper.

Lowcountry Olive Oil Peninsula Grill (Sunday)

112 North Market Street Charleston, SC 29401 (843) 723-0700 www.peninsulagrill.com

Elegant, stylish while simultaneously refined and relaxed, The Peninsula Grill at the Planters Inn, an acclaimed Relais & Chateaux Property, captures the true essence of Charleston in both ambiance and cuisine. Enjoy four-star, four-diamond dining in the very heart of Charleston’s Historic District.

Holliday Co. (Rotating booth Hank’s, Mercato, Penninsula Grill)

MERCATO (Friday)

102 N. Market Street Charleston, SC 29401 (843)722-6393 www.mercatocharleston.com Located in the historic City Market, Mercato offers an intriguing blend of Italian culinary styles with

www.lowcountryoliveoil.com/ Family owned and operated, Lowcountry Olive Oil is Charleston’s only 100% locally owned source for premium imported extra virgin olive oils and aged Italian balsamic vinegars. Many of our products are locally infused. See why chefs and shoppers across the Lowcountry are raving about our richer, thicker balsamic vinegars.

Palmetto Cheese

Pawleys Island, SC www.palmettocheese.com Born in the Lowcountry of South Carolina, Palmetto Cheese is “The Pimento Cheese with Soul!” Made with real sharp cheddar cheese and quality ingredients, Palmetto Cheese is really Southern and really good. The word is out...you can now buy authentic, homemade pimento cheese at your local grocery store.

Pastamoré

www.pastamore.com 18 year old barrel-aged Balsamic Vinegar imported from Modena, Italy. Infused and blended extra virgin olive oil, marinades and sauces. Our hand-made flavored pasta is made with fresh produce. We are excited to introduce 8 new gluten-free flavors.

Royal Cup Coffee

Middleton Place Restaurant Kettle Chips

www.kettlebrand.com We make great tasting chips, using only the finest all natural ingredients to pioneer bold, unique flavors that people really seem to love.

Grill 225

225 East Bay Street Charleston, SC 29401 (843) 723-0500 www.marketpavilion.com Grill 225 is Charleston’s first and only 100% USDA Prime steakhouse. Located at the Market Pavilion Hotel, Grill 225 specializes in Prime steaks aged 42-50 days as well as seafood harvested from both local and International waters. Grill 225 is a proud member of the Great Steak Houses of North America.

www.localpalatemag.com The Local Palate is the South’s premier food culture publication. A unique blend of culinary history and Southern hospitality, we report on chefs and farmers, the seasonal and the sensational, from the haute to the hole-in-the-wall. To explore this heritage and for subscription information, please visit our website at www.thelocalpalate.com.

4300 Ashley River Road Charleston, SC 29414 (843) 266-7477 www.middletonplace.org/restaurant The Middleton Place Restaurant offers classic Southern fare served in a beautiful garden setting. Overlooking America’s oldest landscaped gardens, visitors may select from lunch and dinner menus specializing in Lowcountry cuisine. Guests can enjoy a stroll through the gardens before pampering themselves with dinner in an elegant candlelit atmosphere.

www.royalcupcoffee.com Founded in 1896, Royal Cup Coffee is a familyowned importer, roaster and distributor of premium and specialty coffees and teas. Royal Cup recently launched luxury coffee brand and artisan roastery H.C. Valentine, and proudly serves customers throughout North America who are from all sectors of the foodservice a nd hospitality markets.

Goodness Gracie Gourmet Foods Kiawah Island Golf Resort

KiawahResort.com Kiawah Island Golf Resort, located on a beautiful barrier island outside of historic Charleston, is home to three distinctive Clubhouse dining establishments. Come visit The Atlantic Room at The Ocean Course, Tomasso at Turtle Point and Osprey Point’s Cherrywood BBQ & Ale House for an unparalleled experience.

Lavanya’s House, Inc

www.lavanyashouse.com/ The first in a series of curry sauces created by celebrated Charleston caterer Lavanya Sabin, Lavanya’s Classic Curry Sauce is crafted with fresh ginger, garlic, onions, cilantro, and other ground-

The Original Ms. Rose’s Fine Food & Cocktails

1090 Sam Rittenberg Blvd. Charleston, SC 29407 (843) 766-0223 www.msroses.com At Ms. Rose’s, traditional Southern comfort food dishes share the menu with delightfully unusual modern fare. It’s a comfortable neighborhood joint that happens to have the most state-of-the-art audio visual technology in the area. It’s a vintage, funky-cool vibe in a sleek, modern atmosphere. All contradictions … that work amazingly well together!

www.Goodnessgracie.com Crispy, Crunchy, Decadent, Delicious, but is it a cookie or a candy!?! You decide! Goodness Gracie Toffee cookies will become your favorite comfort food. We’re best known for sweet treats, but our savory snacks also deserve a mention. Stop by to taste our three flavors of Toffee Cookies as well as our Cheddar Cayenne Crackers and Buffalo Blue Cheese Pretzels! You’ll be glad you did!

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Sarabella’s Southern Sauces

www.sarabellas.com Sarabella’s Southern Sauces are savory, succulent and sinfully delicious! Our “Wicked Sweet Chutney” is pineapple-based with a touch of mustard & horseradish. “Sassy Raspberry Chutney” is full of premium raspberries with a touch of garlic & pineapple. “Magnolia Basil-Mint Chutney” is made with premium mint and a touch of basil, pineapple & horseradish. Divine with meats, wild game, turkey, ham, poultry, quail, seafood, spring rolls, cheeses and more.

Slather Brand Foods

(843) 513-1750 www.slatheriton.com Slather Brand Foods, Inc is a SC-based specialty foods manufacturer of gourmet cooking and finishing sauces whose products are made with premium all-natural ingredients, utilizing sustainable, eco-friendly packaging. Our flagship is Original Recipe Slatherin’ Sauce, a blend of honey, pineapple, tomatoes, crushed red pepper and spices. “The Cure for Boring Food ™”

Sallie’s Greatest (Saturday)

http://salliesgreatest.com Sallie’s Greatest was founded on the idea of working with the freshest produce possible – straight from the field to the jar! Gardening and canning is the way of life in Sallie Dent Porth’s small South Carolina farming community. Sallie’s Greatest Jams are made with just the right amount of natural sugar that is necessary for the preservation, desired consistency and safety in jam making.

The Sweetery

http://thesweetery.com The Sweetery is the South’s premier bakery. Using natural ingredients and mixing a bit of the old fashion with modern flare, The Sweetery is producing the most intriguing and delicious desserts. Visit www. thesweetery.com to see our newest creation, Wine Sticks, flavors include: Apple, Chocolate, Cinnamon Espresso and Goldbar.

Grey Ghost Bakery (Fri. & Sat.)

www.greyghostbakery.com Grey Ghost Bakery’s legendary recipes have passed through our Pawleys Island family for generations. With three delicious varieties (Cinnamon Pecan, Molasses Spice and Chocolate Espresso), we hope you find the taste of our made-from-scratch cookies linger just like a good ‘ole fashioned ghost story. Enjoy!

42 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

www.sugarees.com Sugaree’s Bakery is a small batch bakery in New Albany, Mississippi dedicated to the art of baking. Since 1997, we have been recreating flavors of the past with our classic Southern layer cakes. Focusing on depth of flavor, our aim is to make the richest, moistest homemade cake available.

West Coast Products

www.westcoastproducts.net Since 1937, West Coast Products has continuously processed Sicilian-style Sevillano olives from our growers in Northern California. We process our olives all naturally, using the same recipe and method for the last 76 years. West Coast Products also carries California Certified Extra Virgin Olive Oil, the freshest product available.

Extra Virgin Oven (EVO)

The Library @ Vendue Inn Irvin House Vineyard (Sunday)

www.charlestonwine.com Nestled among the oaks on Wadmalaw Island, Irvin-House Vineyards is Charleston’s only winery and vineyard. Visitors can enjoy a working vineyard, muscadine wine tastings, picnics on the grounds, and a petting zoo. Browse our quaint gift shop... it’s a trip to the country you won’t forget!

19Vendue Range

Charleston, SC 29401 (843) 414-2331 www.vendueinn.com The Library at Vendue Inn celebrates the Lowcountry and its food. Offering the finest American Cuisine with a Lowcountry flair. Whatever the occasion, a night out with friends or a romantic dinner for two, the Library offers the perfect mixture of ambiance, service, and outstanding menu options.

Dottie’s Toffee (Friday)

www.dottiestoffee.com Dottie’s Toffee started in 2006 and gets its name from my grandmother, Dot Smith. All we sell is almond chocolate toffee in milk or dark chocolate. We are located in Spartanburg, S.C. The toffee is still handmade in small batches with high quality all natural ingredients.

South Carolina Specialty Food Association

www.scsfa.org SCSFA is a non-profit organization that promotes South Carolina Specialty Food Products. Friday: Dottie’s Toffee, Grey Ghost Bakery, The Sweetery. Saturday: Grey Ghost Bakery, Sallie’s Greatest, The Sweetery Sunday: Faithful Foods, Irvin House Vineyard, The Sweetery

Sugaree’s Bakery

The Refinery

www.thetamparefinery.com Chef Greg Baker and the Refinery crew use responsible vendors: most being local, but all who take great pride and care of their processes, employees and earthly footprint. Then they refine this already beautiful product into something even more amazing; pulling from culinary influences from all over the world, and change it every week.

1075 East Montague Avenue North Charleston, SC 29405 (843) 225-1796 www.evopizza.com Extra Virgin Oven (EVO) is fresh, honest, wood-fired Neapolitan pizza, expertly and simply prepared with seasonal, local ingredients. We support local farmers and are passionate about using only the freshest ingredients. Our hope is that you’ll make yourself at home, eat some great food, drink a solid artisan beer, bring your friends and join us again soon.

ROTATING 1:

Queen Anne’s Revenge (Friday)

www.qarevenge.com Known for its great food, drinks and fun historic atmosphere, Queen Anne’s Revenge (named after the flagship vessel of the notorious pirate known as Blackbeard) is truly one of Charleston’s ‘mustvisit’ restaurants, proudly offering a world-class array of great steaks, seafood, sandwiches, salads and much more. Enjoy a fresh, seasonally-inspired menu in a relaxed atmosphere. Our tavern and outdoor deck are tapping great ales, pouring wine and shaking cocktails. Plus view the Lowcountry’s largest display of authentic pirate artifacts.

Faithful Foods, Inc., A Division of Bringing You Baskets (Sunday)

www.faithfulfoods.com Faithful Foods, Inc. produces a fun, unusual line of Southern Gourmet mixes which are easy to prepare, economical, satisfying , perfect for entertaining, tailgating, gift giving and dinner. In production for 18 years, our line includes gourmet bread spreads, salsas, soups, rices, dessert mixes, and healthy dips. Private labeling available.

sociale mocktails

www.socialemocktails.com mock or mix. sociale mocktails are high quality, nonalcoholic beverages ready to be enjoyed straight or mixed with a spirit. Chill, serve and savor one of the original blended flavors - Mojito, Margarita, Cosmopolitan, and Lavender Martini. Clean, bright and full of balanced flavor, sociale mocktails are preservative free and low calorie.

CHARLESTONWINEANDFOOD.COM

Vermont Butter and Cheese Creamery

http://www.vermontcreamery.com Vermont Butter and Cheese Creamery is a leading American cheesemaker crafting fresh and aged goat cheeses, crème fraiche, mascarpone, and Europeanstyle cultured butter. The creamery supports a network of 20 Vermont goat dairy farms, providing milk that meets the highest standards of purity, and is a proud contributor to the health of local agriculture.

Sully’s Blue Cheese (Saturday)

www.sullysbluecheese.com In January 2011, Sully’s Specialty Foods was born, with Sully’s Blue Cheese Vinaigrette Dressing as the rising star. We still use the same highquality ingredients our family has used to create this dressing for 20 years. When surrounded by family and friends, any event is a special occasion.

Virginia’s on King

412 King Street Charleston, SC 29403 (843) 735-5800 www.virginiasonking.com Virginia’s on King features a collection of family recipes and Southern Cooking traditions. Virginia’s specializes in upscale interpretations of classic Southern dishes. Local ingredients come straight from the farm to the table. At the heart of Virginia’s you will find all of the flavors of the Lowcountry and gracious Southern hospitality.

The Sloppy Cow (Sunday)

www.Sloppycow.com The Sloppy Cow is a great neighborhood burger joint on James Island serving “legendary” stuffed hamburgers. While handcrafted burgers are our specialty, our soups, salads, and huge sandwiches are superb. We have craft beer on tap, a nice wine list, and the coldest bottles in town. We invite you to come to the Sloppy Cow and learn why we believe “it’s what’s on the inside that counts.”


and total commitment to quality as well as the true expression of the Mendoza terroir and climate.

ROTATING 2:

RayLen Vineyards & Winery Grapevine Distributors

Co (Friday)

http://eatatco.com In Vietnamese, “CO” is the word for “feast.” Located in Historic Charleston, South Carolina, we offer a contemporary Vietnamese cuisine destination, serving bahn mi, pho, ramen, and, of course, our own signature cocktails. Our fresh and modern space is open seven days a week for lunch, dinner, and drinks.

www.grapevinedistributors.com Established in 1991, Grapevine has made it our mission to bring family owned wineries from around the world to the families of the Carolinas. Please visit our website and go to our Facebook page http://www.facebook.com/#!/GrapevineDistributors and like us to find out about up coming tastings and events in the Carolinas.

Grassroots

The Mother Earth Group - Halycon/Fern (Saturday)

www.themotherearthgroup.com The Mother Earth Group is an award-winning Charlotte restaurant group founded on the principles of nurturing one another, our community and the earth. MEG features Something Classic Catering &Cafes, Community Café, farm-to-fork fine-dining concept Halcyon, Flavors from the Earth, and vegetarian destination and 2012 Best New Restaurant, Fern, Flavors from the Garden

www.grassrootswine.com Grassroots Wine Wholesalers is a local, family-owned distributor of small, family-owned producers that overdeliver in value at every price point. Likewise, most of our customers are small, family-owned restaurants and stores who appreciate the value of supporting locally owned businesses and want to bring their customers the highest quality wines available.

www.lafontanacharleston.com La Fontana Italian Restaurant located in West Ashley and North Charleston, offers authentic Italian cuisine. From the Old Country to the Lowcountry, Chef Gary, Chef Ruben and Chef Frankie recreate timeless favorites from Naples, Italy for your enjoyment. Everything we do is driven by a love for family and a strong tradition for good food.

18700 East River Road Ripon, CA 95366 (770) 578-7575 www.mcmanisfamilyvineyards.com McManis Family Vineyards is a grower and vintner of premium varietal wine grapes located near the cool confluence of the San Joaquin and Stanislaus Rivers, just south of Lodi, now known as the River Junction appellation. The company was founded in 1990 by Ron and Jamie McManis – fourth-generation family farmers. The McManis family has been growing grapes in this region since 1938.

Wine Vendors

www.Rewinedcandles.com Every day we strive to turn discarded items into beautifully designed and functional products. Each candle has been handcrafted from a repurposed wine bottle. The fragrance has been carefully blended to mimic the flavors and aromas found in your favorite varietals of wine. Cheers!

www.rutherfordwine.com Rutherford Wine Company is family owned and managed with a portfolio of wines representing the rich diversity of California’s outstanding appellations. The company represents three generations committed to 100% sustainable viticulture and the crafting of wonderful wines.

Savida Sangria

www.SavidaSangria.com All natural sangria that blends premium varietal California wine with real fruit and no sugar added. Red contains California Merlot & Syrah with passionfruit, elderberry, strawberry and lime. White contains California Sauvignon Blanc with tangerine, peach, lemon, lime.

Negociants

Alexander Valley Vineyards

www.avvwine.com The Wetzel Family purchased a portion of Cyrus Alexander’s homestead in 1962. Fruit Orchards and pastures soon gave way to premium grape varietals and estate wines. Today, winemaker Kevin Hall creates balanced wines capturing the grapes’ varietal characteristics, while showcasing the traits of the region. Thirtyfour vintages later, the third generation of Wetzel’s are continuing the legacy and Alexander Valley Vineyards is known for hand crafted, elegant age-worthy wines.

www.negociantsusa.com We are proud of our heritage and association with Australia’s oldest family owned winery, “The Yalumba Wine Company.” Owned by the Hill Smith family for over 150 years, the winery has grown into one of the pre-eminent independent fine wine companies in the world. Our aim to be the most respected merchant of fine Australian & New Zealand wine remains absolute.

Bodega Norton

http://www.norton.com.ar/ With 117 harvests, Bodega Norton is one of the main wineries of Argentina. Focused on the production of quality wines in a wide range of prices, today Norton is a global brand: its wines are uncorked in 60 countries every year and 95 thousand 750ml bottles are consumed in the world every day. It manages 750 hectares of own vineyards planted in the most privileged terroirs of Mendoza, Argentina.

www.chateaudesclans.com Located just north of St.-Tropez in the heart of Provence, Château D’Esclans produces some of the most talked about and trendy rosés and consistently outscores other producers in all major wine reviews. Hand crafted by Sacha Lichine and Patrick Léon (former winemaker for Château Mouton-Rothschild, Opus One, and Viña Almaviva), the single vineyard “Garrus” rosé is the most exclusive rosé in the world.

www.premiumport.com Premium Port Wines is the importer for the Symington Family Estates of Portugal and the only specialized importer of Port, Madeira and Douro DOC table wine in the United States.

www.monteswines.com With the release of the first Montes Alpha wine back in 1988, Montes became Chile’s first premium winery. It was founded with the belief that Chile had an untapped potential as a producer of quality wines. Montes has provided Chile with enormous gratification and has become the benchmark for new Chilean vineyards

Pascual Toso

www.bodegastoso.com.ar Most important is our passion for the wines and the quality we try to achieve. Since 1890, Bodegas y Viñedos Pascual Toso has become one of the most exciting and promising Argentine wineries and it continues to remain faithful to its principles: Tradition, Authenticity, and Innovation.

Vibrant Rioja

http://us.riojawine.com/en/ Vibrant Rioja’s goal is to introduce the extraordinary wines of Rioja Spain to American wine lovers, both to those with a new interest in wine and to experienced wine drinkers, as well as introduce the region of Rioja, its scenic beauty, welcoming people, extraordinary architecture and wonderful cuisine.

Willamette Valley Vineyards

8800 Enchanted Way 8E Turner, OR 97392 (503) 588-9463 www.wvv.com We produce high-quality, sustainably grown Pinot Noir and other cool-climate varieties that have earned us the distinction as “One of America’s Great Pinot Noir Producers” by Wine Enthusiast Magazine. Our mission is to create elegant, classic Oregon wines from the Willamette Valley Appellation while serving as stewards of the land.

Rotating Wine Booth:

Michael David Winery (Friday)

Premium Port Wines

Château D’Esclans

Montes

Rewined Candles

Rutherford Wines

McManis Family Vineyards

La Fontana (Sunday)

www.raylenvineyards.com Until Joe and Joyce Neely purchased the property, RayLen Vineyards & Winery functioned as a dairy farm. Today, the rolling hills romance our guests as they drive through 35,000 European varietal grapevines. New customers become loyal customers for a reliable favorite from vintner Steve Shepard’s award-winning wines.

KAIKEN

www.kaikenwines.com The Andes mountain range, which forms a natural boundary between Chile and Argentina, is the natural home of the KAIKEN (wild geese indigenous to Patagonia). Montes crossed the majestic Andes Mountains with the result of a superb collection of five premium wines displaying the level of refinement that Argentinean wine can reach through its passion

www.michaeldavidwinery.com Michael & David Phillips, brothers whose family has farmed fruits & vegetables in the Lodi region since the 1850’s, have been cultivating wine grapes for nearly a century. The family continues to emphasize the importance of quality wines with unique & fun labels, specializing in producing Lodi’s famous Old Vine Zinfandel, as well as Rhone varietals such as Syrah and Cinsault for Michael David Winery.

2013 FESTIVAL PROGRAM – 43


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Spirits

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Jack Daniel’s Family of Fine Whiskeys Brown-Forman Beverages

O’Neill (Saturday)

www.oneillwine.com O’Neill Vintners & Distillers is the leader in premium outsourcing solutions for the California wine industry. Leveraging our vertically integrated vineyard, winery and bottling operations, O’Neill Vintners provides a broad array of contract production services to meet our customers’ business needs. From grape supply through wine processing to bottling services, O’Neill has become the preferredoutsourcing partner for many of the world’s leading beverage alcohol companies and brand owners.

www.brown-forman.com Brown-Forman is a diversified producer of fine quality consumer products. Brown-Forman, one of the largest American-owned spirits and wine companies and among the top 10 largest global spirits companies, sells its brands in more than 135 countries and has offices in cities across the globe. In all, Brown-Forman has more than 35 brands in its portfolio of wines and spirits.

www.opiciwines.com/ OPICI WINES is a fourth generation, family-owned wine and spirits import company. Representing over 30 family brands from Europe, South America and the U.S., the OPICI portfolio has evolved to being one of the most respected collections of wines available and today the OPICI name is synonymous with quality and value.

Charleston Mix is made with an indubitable collection of premium ingredients that have been native to Lowcountry pantries for centuries. Certified all-natural, it’s tasty good and sure to put the wind in your sails. Currently available in SC, NC, and online at: charlestonmix.com. Charleston Mix is “The Bloody Mary Perfected.”

Stop by this booth featuring a variety of wineries participating in the Festival to expand your wine horizons! Participants in each session include: Friday Preview: Pride Mountain Vineyards, Napa Valley, CA; Huneeus Vintners. Friday PM: Lioco, Santa Rosa, CA; Fisher Winery, Napa Valley/Sonoma, CA. Saturday AM: Silverado Vineyards, Napa, CA; Justin Vineyards & Winery, Paso Robles, CA. Saturday PM: Global Vineyards. Sunday: Domaine Drouhin, Dundee, OR; Stoller Family Estate, Dayton, OR

Wine Around the Festival: JetBlue Grand Tasting Tent

Stop by this booth featuring a variety of wineries participating in the Festival to expand your wine horizons! Participants in each session include: Friday Preview: Merry Edwards Winery, Sonoma, CA; Star Lane and Dierberg Vineyards, Santa Ynez, CA. Friday PM: Hedges Winery, Yakima Valley, WA; Honig Wine, Napa Valley, CA. Saturday AM: Pierson Meyer and L’Angevin, Napa Valley/Sonoma, CA; Planeta, Sicily, Italy. Saturday PM: Jon David Headrick Selections, Loire Valley, France; Hook & Ladder Winery, Russian River Valley, CA. Sunday: Brooks Winery, Yamhill, OR.

44 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

INNOVATIVE BEVERAGE SERVICES

New Belgium Brewing

(843) 437-6720 www.iceboxbar.com ICEBOX is a fully insured event beverage service with a standard of excellence, creating a fresh and innovative imbibing experience that offers a variety of standard and tailored packages. Our dedicated office team and certified bartenders will exceed your expectations from the first correspondence to your last cocktail!

843-407-0473 www.eventdrscharleston.com Event DRS has quickly become the premier event rental resource in Charleston. Our exceptional and often exclusive assortment of china, flatware, custom farm tables, chiavari chairs, lounge furniture, and low country specialty items set us apart from the rest. Our versatility ranges from the most classic, standard event rentals to unique specialty design. We can do it all!

www.newbelgium.comm We’ve been putting the NEW in BELGIUM since 1991. When you start with our Belgian brewing tradition of ignoring tradition and then add in our Belgian brewmaster Peter Bouckaert and his imaginative blend of brewing delicious beers with loads of character and inspiring ingredients, you get world-class beers. Alternatively Empowered and Employee Owned.

Palmetto Brewing

www.palmettobrewingco.com South Carolina’s oldest and largest craft brewery, Palmetto Brewery was started by Ed Falkenstien and Louis Bruce in 1994. With favorites like Palmetto Espresso Porter and new innovations like the Palmetto Hop Harvest IPA, Palmetto Brewery offers Charleston a true taste of craft beer from the Lowcountry.

Samuel Adams

TM

Fat & Juicy Bloody Mary Mix

Wine Around the Festival: Piggly Wiggly Grand Tasting Tent

Beer

Event DRS Charleston Mix Bloody Mary

Opici (Sunday)

ICEBOX:

www.fatandjuicymix.com Touted by The Wall Street Journal, Southern Living, Coastal Living and Beverage Media among others, Fat & Juicy is an extra high grade Bloody Mary mix that expertly combines the vine-ripened boldness of ‘fat and juicy’ tomatoes and a signature mix of fresh horseradish, celery, garlic, and a sultry smoky heat for a party ready cocktail anytime anywhere.

Firefly Distillery

(843) 557-1405 www.fireflyvodka.com Firefly Distillery is South Carolina’s largest distillery. Firefly’s most popular product is the original Sweet Tea Vodka, which quickly became consumers’ favorite and continues to “fly” off the shelves. Firefly is creating more twists on Southern classics, and you can find these products nationwide.

Scales

www.scalescocktails.com Featured on the TODAY show, touted in SELF magazine, Southern Living and many other professional journals, Scales® Cocktails is Charleston’s Original line of cocktail mixers consisting of a 0 carb and 0 sugar Margarita, Strawberry Daiquiri and Sweet & Sour as well as a premium Bloody Mary Mix co-branded with Texas Pete Hot Sauce.

Widmer Brothers Brewing

Southern Artisan Spirits

http://www.southernartisanspirits.com Southern Artisan Spirits is a small batch family owned distillery specializing in hand crafted premium gin and whiskeys. Located in the foothills of North Carolina.

www.heaven-hill.com Founded in 1934, Bardstown, KY –based Heaven Hill Distilleries, Inc. is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams and Elijah Craig Bourbons, Rittenhouse Rye and Bernheim Original Wheat Whiskey, as well as a wide range of brands in virtually every spirits category.

CHARLESTONWINEANDFOOD.COM

www.widmerbrothers.com What started as a dream for two ordinary brothers who just loved beer has now become a reality for two ordinary brothers who still just love beer. Kurt and Rob Widmer helped lead the Pacific Northwest craft beer movement in 1984 when, in their 20s, they dreamed of brewing unique interpretations of traditional beer styles.

Carolina Brewery:

Van Gogh Imports

Heaven Hill Distilleries, Inc.

www.samueladams.com With over 30 different styles of beer, Samuel Adams is the original pioneer of craft beers. Due to its focus on quality and taste, Samuel Adams remains a staple in the craft beer community, winning more awards globally than any other brand of beer in history.

http://vangoghvodka.com We are the importing company for Van Gogh Vodka, Lucid Absinthe, Ron Abuelo Rum, Molinari Sambuca, Limmoncello di Capri, and TAP 357.

Carolina Brewery is a beer brewery and restaurant/ pub located in Chapel Hill, North Carolina with an additional location in Pittsboro, North Carolina. Carolina Brewery has drawn international attention for its handcrafted beers, all brewed in-house by Brewmaster Jon Connolly and his team. Known for their award-winning signature beers including Flagship IPA , Copperline Amber Ale, Sky Blue Golden Ale and Oatmeal Porter.

Goose Island:

Founded in Chicago in 1988 by John Hall, Goose Island prides itself on being an innovator and leader in the craft of brewing. We create beers that define styles, win awards, and captivate the hearts, imaginations, and palates of beer drinkers


2013 FESTIVAL PROGRAM – 45


Lee ers t Bro

A food town, pure & simple By Matt Lee and Ted Lee

The cover of the Summer 1982 issue of Tidings, “The Newsletter of Seabrook Island,” is a wide-angle photo of a pristine expanse of marsh just moments before the sun breaches the horizon at daybreak, when the sky is washed a glowing, vivid orange. In the darker foreground of the image at the end of a dock fronting Captain Sam’s Creek, its glassy surface reflecting the sky, three young boys are crabbing. Those kids would be us, aged 9 and 11, and our friend Rutledge Young. And as staged as that photo was — we’d been cast in the role by the photographer; and truly, who’d go netting crabs before sunrise? — the excursion was very real to us because Rutledge was showing us how to catch blue crabs for the first time. We were recent transplants to Charleston, our parents having fled New York City (fed up with their Toyotas being stolen and raising three children in a two-bedroom apartment during the Summer of Sam) for the calm of a tall, pastel-yellow house on Rainbow Row.

So there we were, on that rickety dock, tying butcher’s string around a slippery raw chicken neck, dropping it down to the creek, watching for the flash of claw to emerge through a faint stirring in the water and the quiver of the line as claw clipped chicken. Dipping the long-handled net with its green webbing, scooping up the crab, the hollow scrabbling sound of the crab as it reeled angrily around the plastic 5-gallon pail, would in time become as familiar as riding a bike. But that day, on that dock, it seemed a small miracle.

We encountered numerous other “firsts” in our early years living here. We discovered boiled peanuts at the Charleston Royals baseball game, back when the team played at College Park and home runs hit beyond the outfield fence often smashed the windows of cars and houses along Rutledge Avenue. There was new lingo to learn: “benne” for “sesame,” and tastes to try: the meltin-your-mouth, salty-sweet benne wafers at the Colony Bakery on King Street became a flavor as distinct to our new lives in Charleston as the taste of an H&H bagel had been to our former hometown. We found, with the guidance of friends, the loquat trees on Chalmers Street and the mulberry tree that straddles the property line between the Hazel V. Parker Playground and the Carolina Yacht Club. Soon enough, we’d shucked our first oysters, learned how to throw a cast-net to reel in fresh shrimp, and chomped on our first syrupy scuppernongs. Scuppernongs — as fun to say as to eat! Of course we were oblivious then that our acclimation to Charleston would add up to any cultural understanding of Lowcountry food and food-traditions. And in many cases, these new experiences didn’t seem related to food at all. We can’t remember who cooked those crabs we caught, but somebody must have; to us, crabbing was sport, pure and simple. And while those loquats and mulberries tasted good enough, we were far more enthralled by their projectile potential, the better to bean your friends and siblings with (and, truth be told, the occasional horse-carriage tour).

BEN FINK

Charleston has always been for us a place of small miracles — firsts, discoveries, stories we’ve never heard before — in the realm of food. In a place so rooted in tradition, and yet so perceptibly changing, learning about its culture is a life-long pleasure.

46 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

SIMPLE, SUBLIME Charleston has earned a reputation as a world-class dining destination. Locals have long recognized the delights of Lowcountry cuisine, whether the simple pleasures of sharing fresh oysters or steamed blue crabs with friends or indulging in an upscale take of lump crab salad and fried green tomatoes.


Your local, family-owned distributor of smaller, family-owned producers making wines from all over the globe that over-deliver at every price point. You can find our wines in your favorite restaurants and stores who appreciate the value of keeping it local and want to bring their customers the highest quality wines at the greatest values available.

2013 FESTIVAL PROGRAM – 47


GRAPEVINE DISTRIBUTORS IS PROUD TO REPRESENT THESE FAMILY OWNED WINERIES.

ONE COMPANY. MANY SOLUTIONS.

PRODUC T ION DE SIGN A S S OCI AT E S

Event + Video Production 843.554.3466

48 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

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pdastage.com


2013 FESTIVAL PROGRAM – 49


nkosrs a Th ns o p S AEROLINA, LLC

PO Box 22061 Charleston, SC 29413 (888) 498-9434 www.aerolina.com

Aerolina offers reliable, high-performance, and cost effective guest Internet systems for the hospitality industry. Aerolina is based in Charleston and has been serving clients throughout the Southeast for the past ten years. Whether a turnkey installation, or an upgrade to your existing system, Aerolina will exceed your expectations.

CHARMING INNS

212 King Street Charleston, SC 29401 www.charminginns.com

Four historic inns, each differing in architecture and style, but sharing a common gracious hospitality – all in the historic district and a mere stroll to the Culinary Village. Special Festival rates are available at Kings Courtyard Inn, Fulton Lane Inn,Wentworth Mansion and the John Rutledge House Inn. Breakfast, wine and hors d’oeuvres, as well as WiFi included. See website for details.

COLLEGE OF CHARLESTON SCHOOL OF BUSINESS

Beatty Center, 5 Liberty Street Charleston, SC 29424 www.sb.cofc.edu

College of Charleston’s School of Business students thrive in personalized educational experiences and are prepared for opportunities in global business.They offer five high quality undergraduate programs and a variety of interdisciplinary concentrations and experiences, including the hospitality and tourism management major. In 2012, the new hospitality revenue management focus area for their MBA program was introduced. Learn more about their students, faculty, and programs at sb.cofc.edu.

GRAND IDEAS, INC.

14 Lord Ashley Drive Charleston, SC 29407 (843) 852-5264 www.grandideas.net

Your complete, LOCAL solution for innovative, creative and unique custom-branded promotional products, corporate apparel and gifts for events of all sizes. Experienced team full of energy and ideas. Exceptional customer service is their norm while creating effective, useful, and memorable items for your specific objectives and budget.

REPUBLIC NATIONAL DISTRIBUTING COMPANY

1 National Drive SW Atlanta, GA 30336 (404) 472-2073 www.RNDCweb.com

Republic National Distributing Company is once again proud to sponsor the Charleston Wine and Food Festival! RNDC is the second largest distributor of wine and spirits through Untied States with operations in 22 states.

50 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

SHOPS OF HISTORIC CHARLESTON FOUNDATION (843) 723-1623 www.HistoricCharleston.org

Located in the renovated Charleston City Market and at 108 Meeting Street, the shops feature locally-made and inspired gifts including jewelry, furnishings, Charlestonrelated books, and tasty treats. Enjoy tax-free shopping and support the preservation efforts of the Historic Charleston Foundation.

SNYDER EVENT RENTALS 3875 Meeting Street Road North Charleston, SC 29405 (843) 766-3366

An inventory stocked with endless rental pieces, a staff grown from the food and beverage industry and the extensive knowledge of every Charleston venue born through experience and strong community relationships are what make Snyder the go-to event rental company for the Lowcountry.

SOUTH CAROLINA AQUARIUM 100 Aquarium Wharf Charleston, SC 29401 (843) 720-1990 www.scaquarium.org

Conservation matters at the South Carolina Aquarium. From helping to protect endangered sea turtles to making wise sustainable seafood choices, caring for our planet is at the heart of everything they do. Join them in creating a world where wildlife and wild places will forever be protected.

SPIRITLINE CRUISES

360 Concord St. Suite 201 Charleston, SC 29401 (843) 722-1691 www.spiritlinecruises.com

SpiritLine Cruises and Events has been showcasing the beauty of Charleston from its fabulous waterways since 1961.Whether it’s an elegant dinner, the wedding of your dreams or a leisurely cocktail cruise through Charleston Harbor, a SpiritLine yacht will be the perfect venue for your event.Their knowledgeable staff of event planners will assist you with every detail.

VIRGINIA WINE BOARD www.virginiawine.org

The Virginia Wine Board Marketing Office is thrilled to be a sponsor of the 2013 BB&T Charleston Wine & Food Festival®. We hope you stop by to taste and see why Wine Enthusiast Magazine named Virginia one of the “Top Ten Wine Destinations of 2012.”

WILLIAM GRANT & SONS www.williamgrant.com

Established in 1887,William Grant & Sons is an award winning, family owned, independent distiller with a portfolio of premium spirits enjoyed around the world, including Glenfiddich and The Balvenie Single Malt Scotch Whiskies as well as Hendrick’s Gin, Sailor Jerry Spiced Rum and Milagro Tequila.


nkosrs a Th ns o p S

WITHOUT YOU, THE FESTIVAL WOULDN’T BE POSSIBLE! SIGNATURE TITLE SPONSOR

FIVE STAR SPONSORS

FOOD CULTURE OF THE SOUTH

EPICUREAN SPONSORS

TOP CHEF SPONSORS

OFFICIAL AUTOMOBILE SPONSOR

CELEBRITY KITCHEN + OFFICIAL FUEL SPONSOR: NATURAL GAS

CULINARY VILLAGE + GRAND TASTING TENT SPOSORS

OPENING NIGHT + FESTIVAL AFTER HOURS SPONSOR

MASTER SOMMELIER SPONSORS

OFFICIAL WINE RETAILER + CULINARY VILLAGE GLASSWARE SPONSOR

AUTHOR BOOK SIGNING TENT SPONSOR

OFFICIAL PRODUCE DISTRIBUTOR, CHEF BADGE + ULTIMATE CRITICS’ DINNER SPONSOR

OFFICIAL COOKWARE + LANYARD SPONSOR

OFFICIAL TICKET SPONSOR

OFFICIAL POSTER SPONSOR

Charleston GI t h e

PINOT ENVY UNCORKED! SPONSORS

OFFICIAL COFFEE SPONSOR

OUTDOOR LIVING + GRILLING AREA SPONSOR

OFFICIAL GRILL SPONSOR

OFFICIAL APPLIANCE + WINE LUNCHEON SPONSOR

l i t e r a t u r e

o f

G a s t ro e n t e ro l o g y S p e c i a l i s t s & E n d o s c o py C e n t e r

f o o d

OFFICIAL HEALTH SERVICE PROVIDER

PASSPORT TO PAIRINGS SPONSOR

OFFICIAL TEA SPONSOR

VIP CONCIERGE TENT SPONSOR

TELECOMMUNICATIONS SPONSOR

Charleston GI

G a s t ro e n t e ro l o g y S p e c i a l i s t s & E n d o s c o py C e n t e r

FOOD CULTURE OF THE SOUTH

OFFICIAL WINE + BEVERAGE SEMINAR SPONSOR

OFFICIAL TECHNOLOGY SPONSOR

RIGS, PIGS + SWIGS SPONSOR

OFFICIAL AIRLINE SPONSOR

HOTEL SPONSORS

OFFICIAL MEDIA HOST HOTEL

LOWCOUNTRY JAZZ BRUNCH SPONSOR

BIG BOTTLES TASTING + AUCTION SPONSOR

MEDIA BREAKFAST OFFICIAL SMARTPHONE APP, FESTIVAL MIXOLOGIST SPONSOR + CHARLESTON BREW HOPS SPONSOR

FOOD + WINE WITH A VIEW SPONSOR

JAILHOUSE SHAKE-UP SPONSOR

OFFICIAL WATER SPONSOR

TICKET LAUNCH WEEKEND SPONSORS

WAFFLE HOUSE SMACKDOWN SPONSORS

FOODIE SPONSORS Berlins Restaurant Supply

SHOP, SIP + SAVOR SPONSOR

VINEYARD VOYAGE SPONSOR

OFFICIAL CHEF JACKET SPONSORS

OFFICIAL UNIFORM SPONSOR

OFFIICIAL FOOD PURVEYOR

AT HOME WITH CELEBRITY TASTEMAKERS SPONSORS

THE CHARLESTON DINNER + THIS LITTLE PIGGY SPONSOR

RESTAURANT SPONSORS: $5,000

RESTAURANT SPONSORS $1,000 Dewberry Capital

Reese Moore Photography

Border Springs Lamb

Fat & Juicy

Revival Foods

Blossom

Oak Steakhouse

Bull Street Gourmet

Fisher Recycling

Route Des Vins Imports

Circa 1886

Pavilion Bar

Butcher & Bee

Heaven Hill Distilleries, Inc.

Seth Deitch

Cypress, A Lowcountry Grille

Square Onion

Caviar & Bananas Gourmet Market

Home Team Kitchen

Squeeze OnSite

Fat Hen

The Cocktail Club

& Cafe

Jim Beam

Tate Nation

Caw Caw Creek

John Mann Event Photography

Terra Spice Company

FIG

The Macintosh

CBFB Tablescapes

Nancy’s Exotic Plants

The Alley

Fish Restaurant

The Sanctuary at Kiawah

Charleston Black Cab Company

Nature’s Calling

Van Gogh Imports

Charleston Mix

Old Rip Van Winkle Distillery

Vibrant Rioja

Charleston Tuxedos

Palmetto Brewing Company

Waffle House

Charleston Water Taxi, LLC

PC Rents

Westbrook Brewing Company

Cintas

Professional Printers

Whole Foods Market

COAST Brewing Company

Rappahannock River Oysters, LLC

Yellow Cab Company

Complete Employee Services

Red Bull

Grill 225

Island Resorts

Magnolias

2013 FESTIVAL PROGRAM – 51


l a v ı t handise s e FMerc

2013 BB&T CHARLESTON WINE + FOOD FESTIVAL® MERCHANDISE Sold at the Grand Ideas Retail Tent in the CulinaryVillage and online at charlestonwineandfood.com

SCREW IT HAT (NAVY/TAN)

$20.00

ADULT SOUTHERN FRIED T-SHIRT

$20.00

“MADE FROM SCRATCH” TEA TOWEL

$15.00 “GO WASH YOUR HANDS” TEA TOWEL

$15.00

2013 FESTIVAL POSTER, SIGNED

$20.00

2013 FESTIVAL POSTER

$15.00

LAPEL PINS — $5.00

MAGNET — $5.00

TASTING PLATES — $5.00

OYSTER KNIFE — $20.00

ADULT SCREW IT T-SHIRT — $20.00 ADULT POSTER T-SHIRT, LONG-SLEEVE, BLACK — $25.00 ADULT POSTER T-SHIRT, LONG-SLEEVE, NAVY — $25.00 ADULT SIMPLIFIED POSTER T-SHIRT, SHORT-SLEEVE, GRAY — $20.00 RIGS, PIGS + SWIGS, RAGLAN T-SHIRT — $30.00 JUTE BAG

$20.00

TRIVET

$15.00

LANYARD

COOZIE

$10.00

$4.00

52 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

PIGGY CUTTING BOARDS PIGGY SCARVES

$25.00

$30.00

APRON

$15.00


2013 FESTIVAL PROGRAM – 53


54 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM


2013 FESTIVAL PROGRAM – 55


SPECIAL THANKS TO THE FOLLOWING FOR THEIR SUPPORT:

as of Jan. 16, 2013. Please see page 6 for a complete listing of the Board of Directors, Staff, Founding Committee, Committee Chairs and Committee Volunteers.

PEOPLE WHO HAVE ASSISTED WITH MISCELLANEOUS EFFORTS THROUGHOUT THE YEAR: Scott Adams Connie Anderson Edward Artidiello Mickey Bakst Brad Ball Louise Ballard Heather Barrie Blair Barna Stephanie Barna Denise Barto Jodie Battles Ida Becker Steve Bedard Vinson Blanton Annette R. Boyd Catherine Brady Jim Brantley Kathy Britzius Roddy Broadnax Frank Bullard Richard Bush Pam Bynoe-Reed Adrian Cain Andrea Canberg Andrew Cebulka Andressa Chapman Sally Clarkson Bobby Collins William Copenhaver Eric Corriher Lori Cox Kristin Cunningham Mark A. Davis Lee Deas Craig Deihl John Dewberry Nadine Donnell Carlye Jane Dougherty Susan Dubrow Amy Duffy Sterling Eason John Edwards Jennifer Eisenhut Greg Elliott Polly Ann Elliott Jamie Estes Weston Fennell Martin Fettis Pam Fischette Chris Fisher Elizabeth Fisher Tanya Fitzgerald

Max Fulda Jennie Flinn Stacey Fraunfelter Stella Fruit Matt Galvin Nathalie Gilham Patrick Guglielmo Emily Rogovin Susie Garvin Christie Gregovich Brook Griffin Lowell Grosse Cassondra Hall Samantha Hall Timothy Hall Blake Hallman Jacqueline Harrigan Pam Hartley Jerri Heater Terri Henning Melissa Henry Hank Holliday Dave Holtz Sarah Horton David Howard Christopher Ibsen Heather Ivey Tina Jones Rebecca Johnson Katie Kelly Joe Kerns Nunally Kersh Linda Ketner Helyn Kim Rebecca Kingery Victor Kliossis Bryan Kowert Ann Lafontaine Ellie Langsam Charley Ledoux Jay Lefkowitz Melissa Libby Andrea Limehouse Larry Lipov Christy Loftin Dominique Love Gaynelle Lovelace Joyce Lowe Bridget Lundberg Misty Lister Phillip Macchia Tom Marcinko

56 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

Grimsley Matkov Emily Maybank Megan McCarthy Gordon McCay Ashley McKenzie Matthew McKeown Tim McManus Linda McCormick Jodie McLean Bryan Miller Jake Miller Samantha Mills Chris Mitchell Jeremy Mitchell Tracy Mitchell Kandi Mulligan Carrie Mummert Sean Mummert Newton Myvett Kristin Newman Karalee Nielsen Josh Nissenboim Jeff Nickles Caroline Nuttall Sherry O’Donald Tom O’ Rourke Jewel Oxner Don Oswalt Nick Palasis Dianne Parker Missie Parker Lisa Passehl Michelle Pavlakos Molly Pearson Dan Perrin Kathryn Pfaehler Chelsea Phelps Denise Piper Sarah Piwinski Christa Polinsky Wanda Punteney Arnold Postell Riley and Chase Postell Dwight Potter John Powell Chris Price Patrick Price Jamie Prince Jennifer Randall Grandee Ray Helen Rice Ashley Richardson

FRIENDS OF THE FESTIVAL David Rister Jason Robbins Emily Rogovin Valerie Ross Matt Roth Albert Ruiz Michael Saboe Jim Saunders Deidre Schipani Robie Scott Bruce Scott Lindy Shealy Brent Skinner Angela Smith Callie Smith Laurie Lynn Smith Terri Smith Dr. Wayne Smith Shawn Snyder Courtney Southerland Joe Spector Elizabeth Steed Rebekah Stewart Tim Stone Casey Sullivan Michael Tall Karen Taylor Teresa Taylor Lisa Thomas Keith Thornhill Joan Ustin Boris Van Dyck Barbara Vaughn Jesse Vickers Liz Volz Brian Wander Alicia Ward Charles Waring Molly Waring Vic Weinstein Julia Lane Willis Jennifer Wilson John Wilson Peter Wright Tressa Wright Mr. & Mrs. Stephen J. Ziff Mary Zapatka Katie Ziegelbauer

CHARLESTONWINEANDFOOD.COM

Melinda Allen Cathy and Steve Ballentine Carolyn Bishop-McLeod E. Boineau & Company Christian and Jennifer Clark William B. Farrar, DDS. Ann D. Fitts Melissa Clegg and Todd Frizzelle Stephanie Hall Melonie Hammond-Trace Mr. and Mrs. William Hewitt Christy Irvin Richard Jerue Bettie and Jim Keyes Glenn and Lisa Kline Ms. Peggy Lewis

Mr. and Mrs. Robert Maguire Rolf and Sarah Peters Nell G. Postell Susan and Stuart Porter Stuart and Robin Reeves Marsha and Al Scott Scott & Stringfellow Marcia and Denny Seremet Mr. and Mrs. Martin & Kelly Skelly Nancye Starnes and David Hughes Mr. Thom Taylor Barbara and Frank Tribble Andi Volpe Mr. and Mrs. John A. Wallace, Jr. Rick Widman and Linn Lesesne

THANKS FOR ADVANCE MEDIA COVERAGE:

ORGANIZATIONS THAT HAVE BEEN EXTREMELY SUPPORTIVE

Charleston magazine Charleston Art Magazine Charleston City Paper Garden & Gun Legends Magazine Southern Living The Local Palate The Post and Courier The Wall Street Journal Kiawah Legends Magazine Lynn + Cele Seldon WHERE Charleston

Art Institute of Charleston City of Charleston City of Charleston Accommodations Tax Charleston County City of Charleston Special Events Committee College of Charleston Department of Hospitality and Tourism College of Charleston Office of Tourism Analysis Entire Staff at the Charleston Area Conventions and Visitors Bureau Town of Mt. Pleasant Accommodations Tax Trident Technical College/Culinary Institute of Charleston


2013 FESTIVAL PROGRAM – 57


58 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM


2013 FESTIVAL PROGRAM – 59


60 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM


2013 FESTIVAL PROGRAM – 61


62 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM


2013 FESTIVAL PROGRAM – 63


64 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

CHARLESTONWINEANDFOOD.COM

Wine + Food - Post and Courier - Special Publication  

Wine + Food Festival 2013

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