2014 Charleston Wine + Food program

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WWW.CHARLESTONWINEANDFOOD.COM

Located in Lancaster, Ohio since 1905, Anchor Hocking has been a leading manufacturer and marketer of high-quality glassware around the world. Recognized for on trend design and innovation in the Hospitality and Retail markets across the globe, we are pleased to be a part of the 2014 Charleston Wine Festival.

Anchor Hocking is delighted to supply Stolzle stemware for this year’s event. Anchor Hocking partnered with Stolzle in 2009 to provide our customers with the finest crystal stemware in the world. We are excited to share them with you at this prestigious event.

Stolzle stems are designed to maximize the full potential flavor and aroma of each pour. We hope you find your wine is complemented by the beautiful stem you are using today and that you experience the wine as intended.

Anchor Hocking 519 N Pierce Ave, Lancaster, OH 43130 800.848.3763 Find us online: www.oneida.com

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WWW.CHARLESTONWINEANDFOOD.COM

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WWW.CHARLESTONWINEANDFOOD.COM

32 Patriots Point Road, Mount Pleasant, SC Adjacent to Charleston Harbor Resort Facebook.com/charlestonharbormarinastore 843.284.7020

We’re a preciously small batch vodka hand crafted in Iceland.

Pleased to meet you.

REYKA.COM PLEASE DRINK REYKA RESPONSIBLY. TAKK! (THAT’S ‘THANK YOU’ IN ICELANDIC.)

REYKA VODKA, 40% ALC/VOL. (80 PROOF) DISTILLED FROM GRAIN. ©2014 WILLIAM GRANT & SONS. NEW YORK, NY.

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GREAT SPECIALTY FOOD SINCE 1975 SPECIALTY GROCERY / WINE / TEA / COFFEE CHEESE / CRAFT BEER / CANDY / FLORAL KITCHEN AND HOUSEWARES / CATERING COOKING SCHOOL / RESTAURANT AND PATIO

s out he r ns e as on. c om | 843-416-3951 730 Coleman Boulevard, Mt. Pleasant, SC From Downtown/Ravenel Bridge: Stay right on Coleman Blvd. Drive 1.9 miles and turn left between OOPS and Bank of America. Take 1st right into parking lot.

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WWW.CHARLESTONWINEANDFOOD.COM

Check us out at the CHARLESTON WINE + FOOD FESTIVAL

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WWW.CHARLESTONWINEANDFOOD.COM

Deeper. Richer.

Braver.

A new approach to

ONE COMPANY. MANY SOLUTIONS.

PRODUC TION DE SIGN A S S OCI ATE S

We’ve been providing audio, lighting, staging and scenic decor for more than 20 years to an important roster of clientele, including The BB&T Charleston Wine + Food Festival. As a proud sponsor of this legendary local event, PDA is honored to be a part of the team that makes the festival a success year after year.

Stay on top of everything happening in Charleston’s exciting food scene with our new and improved Food section.

Every Wednesday inside The Post and Courier and online at postandcourier.com/food

()*!/ # 0!$"+!1$ # '+.$!1$ # ',&1!, %&,/843.554.3466 | pdastage.com

Dinnerware Cutlery Trays + To-Go

Breakfast • Lunch • Weekend Brunch 208 King Street (across from Forever 21) kitchen208.com

Sustainable

Compostable Credit: Ang Snaps Photography

Stylish

(843)725-7208

212-760-1200

www.verterra.com

sales@verterra.com 2014 FESTIVAL PROGRAM –

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25

$

5

$

$25

25

$ Holy Okra Graphic Tee (Sky Blue, Turquoise, Heather Gray)

“Shucked!”

Short Sleeve Graphic Tee “Shucked!”

Long Sleeve Tee $28

Letterpress Note Card

FESTIVAL MERCHANDISE

$28

15 20

$ $

20

$

20

$

2014 Festival Poster $20 (signed) $15 (unsigned)

6

$

25

$

Wine + Food is My Job Tee

10

$

Holy Okra Hat (Slate Blue, Vintage Green) Vintage Green Festival Logo Hat

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WWW.CHARLESTONWINEANDFOOD.COM

Lowcountry Mason Jar

Wine Lanyard

Sponsors REPUBLIC NATIONAL DISTRIBUTING COMPANY

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

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

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.

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

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

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.

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.

www.southernseason.com

With over 70,000 specialty food, gift and entertaining items for local and international vendors, stop by and see why Southern Season is Charleston’s premier culinary destination. As the South’s largest specialty food and wine emporium, visit Southern Season and discover exciting and innovative products you can’t find anywhere else.

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

SPIRITLINE CRUISES

COLLEGE OF CHARLESTON SCHOOL OF BUSINESS

SOUTHERN SEASON

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.

VIRGINIA WINE BOARD www.VirginiaWine.org

Virginia is the up and coming wine region to watch with over 250 wineries. Jancis Robinson, Steven Spurrier, Oz Clarke and other prominent wine critics have noted that Virginia is on the rise with voluptuous Viogniers, elegant Cabernet Francs and Bordeaux style reds. Taste for yourself and come by the BB&T Hospitality Tent.

Farms, not Factories. grassroots wine

www.grassrootswine.com FRESH LOCAL SEAFOOD

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AMAZING VIEWS

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OUTDOOR DINING

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R O O F TO P B A R

Charleston’s Premier Waterfront Restaurant Open at 11:30 AM serving Lunch & Dinner

. 843.284.7070 . CharlestonHarborFishHouse.com 2014 FESTIVAL PROGRAM –

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SIGNATURE TITLE

“ T hank you” to our sponsors!

DESIGNATIONS

MASTER SOMMELIER

TOP CHEF

EPICUREAN

FIVE STAR

REFER TO EVENT PAGES FOR ALL NAMING RIGHT SPONSORS.

Events Culinary Village Glassware

Official Fuel: Natural Gas

Official Automobile

Official Dinnerware

Official Cookware + Lanyard

Media Breakfast

Official App

Official Ticket

Official Chef Jacket

Official VIP Bag, VIP Concierge Tent + Ticket Launch Party

Official Cookbook Retailer

Official Food Provider

Official Coffee

Official Appliance

Official Technology

Official Water

Official Telecommunication

Official Grill

®

Ticket Launch Party Host

Official Uniform

Restaurant $5,000

Hotel

Blossom

Bottles Beverage Superstore

John Mann Event Photography

Circa 1886

Charleston Mix

Nancy’s Exotic Plants

Cypress, A Lowcountry Grille

Chefs Collaborative

Nature’s Calling

Fat Hen

Cintas Corporation

Pinnacle Vodka

FIG

East Coast PIP Marketing

Sketch Design + Illustration The Flats at Mixson

Indaco

Extra Space Storage

Magnolias

Fat & Juicy

Vibrant Rioja

Oak Steakhouse

High Wire Distilling Company

Waffle house

The Grocery

Jim Beam

Yellow Cab of Charleston

The Macintosh The Sanctuary Hotel at Kiawah Island Golf Resort Wild Olive

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Foodie

Restaurant $1,000

WWW.CHARLESTONWINEANDFOOD.COM

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HOME TO

HOLY OKRA!

The 2014 Official Festival Poster Created exclusively for the BB&T Charleston Wine + Food Festival ® by local artist Lisa Shimko

When you think of Charleston, what comes to mind? Ask Lisa Shimko, the artist commissioned to create this year’s BB&T Charleston Wine + Food Festival poster and she just might reply: food, wine, cooking and magic. And in a whimsical way, that’s just what she delivers.

A native of York County, Pa., she grew up exposed to the area’s German folk art, and although much more playful in her personal creations, the early introduction provided an opportunity to hone her imaginative skills at a very early age. When Shimko was about 5, her mother encouraged her to leave behind her crayons and coloring books and explore oil pastels, teaching her to blend colors and try new things.

Indeed, new, fresh and daring best describe her creation for Wine + Food aptly named ‘Wine Jar Okra Halo.” A floating fish kissing the sky is suspended in mid-air above a canning jar half full of wine, flanked by a tomato and a strawberry. A bouncy watermelon and haloed okra slice complete the painting set above a perfect Lowcountry marsh.

Her unabashed playfulness causes one to echo back to artist Renee Magritte, but make no mistake Shimko has her own style. In fact, the golden ring halo above the okra is one of her trademarks. For Wine + Food it was a finishing touch and symbolizes the “Holy City.” However, it can also be found in her latest creation “Wooden Horse Jasmine” created in honor of the Chinese New Year, as well as “Owl Fish Halo,” “Cardinal Halo” and “Desert Cardinal Halo.”

When creating her painting for Wine + Food, she maintained a local focus and melded it with her many years of experience painting fruits and vegetables. According to Shimko, “I wanted to show things that symbolized the Lowcountry, and I wanted to do something different.

My paintings tend to have surrealism, a slightly askew magic.” We have enough reality in our lives, let’s have some fun.”

As to how her new celebrity artist status will affect her career she adds, “I’m really flattered. It’s a great honor that different people will see my work. I hope people looking at my art will find a little happiness in it.”

Lisa will be signing copies of “Wine Jar Okra Halo” at the BB&T Wine + Food Culinary Village on Saturday, March 8 from 12 p.m. – 4 p.m. and Sunday from 12 p.m. – 3 p.m. Her work can also be viewed on her website at shimkoart.com and at Michael Mitchell Gallery, 438 King St., Charleston.

By robie scott

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WWW.CHARLESTONWINEANDFOOD.COM

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vendors OAAM Rotating:

Haypenny & charleston original sauces Haypenny Confections (Friday & Sunday) Haypenny Confections is on a scrumptious adventure to reinvigorate a classic American favorite, the S’more. We have given new life to the timeless treat by handcrafting each delicious component using real ingredients without adding artificial preservatives or colors. We look forward to expanding our offerings and revitalizing other confections, because here at Haypenny it’s all about the sweeter things Charleston Original Sauces (Saturday)

www.charlestonoriginalsauces.com

Charleston Original Sauces was started by Charleston natives, Mary Caroline and John Rhea because of their love for seafood.

This local company has grown from bottling their gourmet cocktail sauce in order to “give seafood the respect it deserves” to become a fast growing family business that now includes hot sauce, tartar sauce, seafood seasoning and blackening.

OAAM Wine 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. Thirty-four 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.

O’Neill Vintners and Distillers Parlier, California

www.oneillwine.com

O’Neill Vintners & Distillers is the leader in premium outsourcing solutions for the California wineindustry. 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 preferred outsourcing partner for many of the world’s leading beverage alcohol companies and brand owners.

Premium Port Wines

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.

OAAM Spirits /

Bittermilk / High Wire Distilling Company Bittermilk

http://bittermilk.com

Bittermilk Cocktail Compounds are designed for modern-day cocktail enthusiasts. Bittermilk allows the customer to mix up unique, quality cocktails at home following a simple ratio of Bittermilk to liquor. Each flavor is composed of bittering agents, sweeteners and acids, all organic when possible. Hand-crafted by humans in Charleston, SC. High Wire Distilling Company Located in historic downtown Charleston, SC, High Wire Distilling Company makes premium, handcrafted, small batch spirits including gins, rums, whiskeys and vodkas using premium, specialized ingredients. They offer tours and tastings Thursday-Saturday from 11AM to 5PM. Fat & Juicy Brands

www.fatandjuicy.com

Fat & Juicy was born on a band roadtrip from Atlanta back to Charleston the “morning after the night before”.

It was bandmates Joe and John’s desire to have a proper bloody mary that drove them to create what would become the country’s fastest growing mixer company. Touted by national press such as The Wall Street Journal and Southern Living, Fat & Juicy is the go-to for any cocktail! All mixers are Gluten Free and Loosely Vegetarian!

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.

Beer Garden Bay St Biergarten Bay Street Biergarten is proud to serve as the Official Sponsor of the 2014 BB&T Charleston Wine + Food Festival® Pop-Up Biergarten. Bay Street provides the atmosphere of a traditional German Biergarten, with the newest experience in beer.

With table taps and a craft beer wall, there will be something for everyone.

Westbrook Brewing (Friday) Westbrook Brewing is a craft brewery founded December 20th, 2010 in Mt. Pleasant, SC by Morgan and Edward Westbrook. Our mission is to make the most interesting, drinkable, and generally awesome beer possible.

We love experimenting with different ingredients and brewing techniques, and we hope you’ll have as much fun drinking our beer as we do making it.

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Holy City Brewing (Saturday) Holy City Brewing, established July 20, 2011, is a craft brewery located in North Charleston, SC. We strive to create hand crafted ales and lagers with our 15bbl system. We are proud to be a part of the Charleston community and look forward to providing you with great beer.

Frothy Beard Brewing Company (Sunday) Frothy Beard Brewing Company is a nanobrewery located in North Charleston, SC. They have been serving full flavored ales to the Charleston area for just over a year now. They are open to the public Wed-Fri 5-9pm and Saturday and Sunday 11-5pm for tastings, tours, pints and growler fills.

Charleston City Paper

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.

Beer New Belgium Brewing

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

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.

WWW.CHARLESTONWINEANDFOOD.COM

Widmer Brothers Brewing

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.

Unibroque http://www.unibroue.com Unibroue has carved out a special niche in the beer world with top quality products and a brand rooted deep in Quebec culture. It made history by becoming the first North American beer maker to use a brewing method inspired by the two-centuries-old tradition developed by Trappist monks in Europe—particularly in Belgium.

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 Sierra Nevada Founded in 1980, Sierra Nevada Brewing Co. is one of America’s premier craft breweries, highly regarded for using only whole-cone hops and the finest quality ingredients. The pioneering spirit that launched Sierra Nevada spans more than three decades, with innovation emerging from both the brewhouse and sustainability initiatives.

Rotating guest breweries: Stone (Friday)

www.stonebrew.com/

Microbrewery known and celebrated for brewing “big character” beers, and is based in San Diego.

Victory (Saturday)

www.victorybeer.com

Victory Brewing Company is a brewery founded in 1996 in Downingtown, Pennsylvania, USA. The main brands are HopDevil, Prima Pils, Headwaters Pale Ale, Golden Monkey and Storm King, which are distributed in 30 states.

Evil Twin (Sunday) We are so much in love with good taste, all the beers from Evil Twin are prepared in 10 of the best breweries around the world.

Exclusively hand picked to please you with delicate, funky, extreme and by all means rare flavors. Maybe not the easiest way, but certainly the most fun!!!

vendors SFA Culinary Hub and discover Fullsteam’s Cackalacky™ Ginger Pale Ale. 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.

Charleston Chops

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.

Creminelli Fine Meats

www.creminelli.com

From the outset, the goal of Creminelli Fine Meats has been to provide Americans with traditional Italian meat specialties some of which weren’t otherwise available in the U.S. and many of which are available only on a regional basis in Italy. We hope to improve the selection of fine meats in the U.S. and in so doing provide exciting new culinary experiences for Americans.

Dottie’s Toffee

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.

Grey Ghost Bakery

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!

Rewined Candles / Produce Candles

www.Rewinedcandles.com

Rewined strives to turn discarded items into beautifully designed products. Our process is simple, our craftsmanship extraordinary.

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 wines.

Sallie’s Greatest

www.salliesgreatest.com

“From the field to the jar.” That’s how our herbal fruit jams utilize unique flavor combinations to keep you jammin’ all day long. Our

jams aren’t just for breakfast. Our Peach Pepper + Ginger adds the perfect kick to seafood, chicken, and even to a delicious pork tenderloin. But you might be looking for a more simple appetizer idea? Our jam & cheese combinations are the perfect party addition – or gift for the foodie. Bake a brie with some Blackberry Spice + Sage or just add some Blueberry + Lavender on top of a slice of bleu cheese and spread the cheer with some Sallie’s Greatest.

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, Inc

www.slatheriton.com

(843) 513-1750

Slather Brand Slatherin’ Sauce is a thick and sticky, sweet and spicy taste bud tantalizing gourmet cooking and finishing sauce. You’ll want to slather it on™ everything from meat and seafood to tofu. And since it’s made with the finest all natural, gluten free ingredients it’s a healthy choice.

South Carolina Specialty Food Association

www.scsfa.org

SCSFA is a non-profit organization that promotes South Carolina Specialty Food Products. Friday: Porzio, State Street Snacks, Jimbo’s Lowcountry Foods Saturday: Lowcountry Olive Oil, State Street Snacks, The Sweetery Sunday: Lowcountry Olive Oil, Irvin House Vineyards, The Sweetery Porzio’s, LLC (Friday) Porzio’s is a Charleston homegrown operation that produces handmade Pizza Sauce from the first pizzeria established in Savannah, Georgia. The restaurant closed in 1969 and now the 5th generation granddaughter, Maureen Porzio, is dedicated to passing on the experience to fellow pizza lovers. Porzio’s is handmade in small batches from all natural ingredients that are gluten free, contain no preservatives or added sugars. It’s Amore! State Street Snacks Gourmet Caramel Popcorns & Salt Seasonings. We offer Old Fashioned Kettle Made with All Natural Ingredients Caramel Popcorn and Pecan Caramel. We also offer Gourmet Salt Seasoning for steak, vegetables and poultry.

Jimbo’s (Friday) Lowcountry Foods Jimbo’s Lowcountry Foods is a shiny new family-owned business based in Mt. Pleasant. Jim Thomas, a third-generation Lowcountry food fiend, has been blowing the minds of his friends and family for years with his culinary ninja skills. In honor of his forebearers, and to make the world a better place, Jim is sharing one of his secret

seasoning blends -- Jimbo’s Lowcountry Seasoning.

It’s slightly sweet and intensely savory awesomeness in a shaker bottle!

Lowcountry Olive Oil, LLC (Saturday & Sunday) Established in 2011, Lowcountry Olive Oil is the only company in South Carolina that infuses olive oils and balsamic vinegars. Visit our booth in the SC Certified tent or our store at Meeting and Society, just two blocks from the festival, to sample any of our nearly four-dozen products.

The Sweetery (Saturday & Sunday)

http://thesweetery.com

The Sweetery is an artisan bakery in upstate South Carolina that has answered a need for an accompaniment with wine. With four different flavors, The Sweetery’s Wine Sticks are made with ingredients that bring out the best flavor of your wine. Also, last year The Sweetery introduced Beer Buddies.

Irvin-House Vineyards (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, wine tastings, picnics on the grounds, a petting zoo, live music and food vendors every Saturday from February thru November, as well as four festivals throughout the year. It’s a trip to the country you won’t forget!

Sully’s Blue Cheese Vinaigrettes

www.sullybluecheese.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 high-quality ingredients our family has used to create this dressing for 20 years. When surrounded by family and friends, any event is a special occasion.

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 CULTURE OF THE SOUTH

Glass Onion Thunder Sauce (Friday) Highlighted by Southern Living, Bon Appetit, The Food Network and Saveur among others, Chris Stewart and Sarah O’Kelley pride themselves on serving delicious Southern food inspired by the bounty of the lowcountry and their roots in Alabama, Louisiana, and Georgia.

The Glass Onion’s go-to secret ingredient for favorites like deviled eggs, fried chicken and fried oysters is their Thunder Sauce - a sweet and tangy pepper relish.

Molly and Me Pecans (Saturday) Molly and Me Pecans is a gourmet pecan company based just outside of Charleston on a 165 acre farm. The pecans are from local growers and are made fresh each week in five delicious, gluten-free flavors.

Glazed Gourmet Doughnuts (Sunday) www.glazedgourmet.com “Glazed is South Carolina’s only made-from-scratch gourmet doughnut shop. We have everything from a traditional glazed, to unique flavors like a berry, goat cheese and lavender doughnut! We pride ourselves on our quality, unconventional flavors and fresh ingredients. Our doughnuts are sure to surprise and please your palate!”

OAAM Rotating:

Big T & callie’s

Big T Coastal Provisions (Friday & Sunday)

www.bigtcoastalprovisions.com

Big T Coastal Provisions, a coastal Carolina entertaining favorite! If you’re looking for the real deal, well you’ve found it. Our family’s sought after recipes for crab dip and shrimp dip packs 100% real crabmeat and fresh shrimp to bring you dips perfect for just about every occasion! callie’s charleston biscuits (Saturday)

www.calliesbiscuits.com

Touted by Saveur and Oprah among others, Callie’s Charleston Biscuits and their collection of pimento cheeses and artisan products are made-by-hand by a small team of bakers keeping the tradition of Southern biscuit making alive. Find treasured recipes in Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen by owner/author Carrie Morey.

The Local Palate

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.

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vendors Grapevine Distributors

www.GrapevineDistributors.com

Grapevine Distributors, is a family owned and operated company, that was founded in 1991. It has been our companies mission to bring family owned wineries from around the world to the families of the Carolinas. Please follow us on Facebook at www.facebook.com/GrapevineDistributors or visit our website at GrapevineDistributors.com.

www.meritagealliance.com

Meritage Alliance

The Meritage Alliance, now celebrating 26 years, was formed to promote New World wines blended in the tradition of Bordeaux. The word Meritage is pronounced like “heritage” and is a salute to the merit of the grapes and the centuries-old heritage of blending grape varieties to produce the finest wines.

RayLen Vineyards & Winery

Las Barrancas, the location of its single-vineyard estate. Its terroir-driven profile makes Pascual Toso an insider’s wine, ideal for Argentine wine aficionados.

SANTA EMA Nearly 100 years and three generations of hands-on experience, Santa Ema crafts generous, elegant wines. Produced in Isla de Maipo, the premier growing area in Chile’s acclaimed Maipo Valley, Santa Ema has a deep understanding of its unique terroir, creating some of the most irresistible wines in Chile.

Ventisquero

www.ventisquero.com

Ventisquero was founded in 1998 and now is the proud owner of prime vineyards located in Chile’s most prestigious wine regions. Felipe Tosso leads the winemaking team producing terroir-driven wines that express characteristics of each estate vineyard.

As a leading winery from Chile, Ventisquero is entirely committed to high-quality winemaking.

www.raylenvineyards.com

The rolling hills and winding drive have romanced guests as they drive through 35,000 Europeanvarietal grape vines since 2001 when Joe and Joyce Neely first opened RayLen Vineyards & Winery.

Guests have the opportunity to sample fine wines crafted by premiere vintner Steve Shepard.

Taste the wines, tour the facility, and treat yourself.

Your vacation is only minutes away.

TGIC – Bodega Norton, KAIKEN, Montes, Pascual Toso, Santa Ema

www,tgicimporters.com

BODEGA NORTON Founded in 1895, Bodega Norton is one of the strongest Argentine brands in the U.S., ranked #36 on the Wine Spectator Top 100 of 2013 with its Reserve Malbec 2011, the highest ranked Argentine wine and Malbec. Bodega Norton combines a modern facility with rich heritage and old world charm.

KAIKEN Aurelio Montes established Kaiken after falling in love with Argentina’s terrior-driven wines. In emulation of its namesake, the Kaiken brand reflects the best of both sides of the Andes. Today, the combination of Chilean winemakers and phenomenal estate locations produce exceptional Malbec and Cabernet Sauvignon.

Wines of Rioja

riojawine.com

The goal of Rioja Wines USA is to introduce the extraordinary wines of Rioja Spain to America. With both new wine drinkers and wine connoisseurs in mind, Rioja USA wants to create opportunities for tasting Rioja wines and learning about this Spanish wine region, its scenic beauty, welcoming people, diverse architecture and world class cuisine.

Rotating WINE BOOTH:

Willamette / Zaca Mesa:

Friday PM: Desante Wines, St. Helena, CA; Janet Trefethen Family Vineyards, Napa, CA.; Saturday AM: Cordero di Montezemolo, Piemonte, Italy; Think Global Wines, Spain.; Saturday PM: Ceritas Wines, Sonoma, CA; Justin Wine, Paso Robles, CA. Sunday AM: Torii Mor Winery, Dundee, OR; Tedeschi, Veneto, Italy.; Sunday PM: Chehalem, Newberg, OR; Arcadian, Central Coast, CA.

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, GA, TN and online at: charlestonmix.com. Charleston Mix is “The Bloody Mary Perfected.”

Wine Around the Festival - 2: 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/AM: Siduri Wines, Santa Rosa, CA; Canella, Venice, Italy; Friday PM: De Maison Selections, Spain and France; Banville & Jones, Italy; Saturday AM: Cade Winery & Plumjack Winery, Napa, CA; Dr. Loosen, Germany; Saturday PM: Andrew Murray Vineyards, Santa Ynez, CA; Meville Vineyards and Winery, Santa Rita Hills, CA; Sunday AM: Diamond Importers, Greece; Montenidoli, Toscana, Italy; Sunday PM: Authentique Vin Selections, France; Fine Estates From Spain / Luli

www.eventdrscharleston.com

GTT Spirits Firefly Distillery

(843) 557-1405 www.fireflyvodka.com

South Carolina’s largest distillery, creating over 20 spirits. Firefly is most famous for their original Sweet Tea Vodka and line of moonshines which are distributed nationally.

Firefly proudly distills authentic southern spirits for adults to enjoy responsibly across the country. Distillery tastings are Tuesdays-Saturdays 11am-5pm on Wadmalaw Island.

Heaven Hill Distilleries, Inc.

Willamette Valley Vineyards (Friday)

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.

(Saturday & Sunday)

Zaca Mesa Winery & Vineyards

http://www.zacamesa.com

MONTES Celebrating 25 years of winemaking, Aurelio Montes has captivated us with wines of the highest quality and singular design. Montes Winery brings Chile’s most unique vineyard sites to life capturing their expression through disciplined winemaking, modern technology, and meticulous attention to detail.

Zaca Mesa Winery and Vineyards is a family-owned winery that sustainably farms 200 acres of grapevines in the beautiful Santa Ynez Valley of Santa Barbara County. A long history of 90+ point wines is accomplished through low yields and meticulous farming techniques, ensuring a unique terroir-focused wine experience.

PASCUAL TOSO Founded in 1890, Pascual Toso remains faithful to its principles: Tradition, Authenticity and Innovation. Pascual Toso reflects the authentic essence of

Wine Around the Festival - 1: 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/AM: Peay Vineyards, Sonoma, CA; Matthiasson, Napa and Sonoma, CA.

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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.

ICEBOX INNOVATIVE BEVERAGE SERVICES (with Charleston Mix & Event DRS)

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!

Charleston Mix

charlestonmix.com

Charleston Mix is made with an indubitable collection of premium ingredients that have been native to

WWW.CHARLESTONWINEANDFOOD.COM

Event DRS

843-407-0473

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!

Open Air Artisan Market Sponsors: www.southernseason.com With over 70,000 specialty food, gift and entertaining items for local and international vendors, stop by and see why Southern Season is Charleston’s premier culinary destination. As the South’s largest specialty food and wine emporium, visit Southern Season and discover exciting and innovative products you can’t find anywhere else.

OAAM Specialty Food Vendors 9°80° Gourmet Sauce

www.980sauce.com

9°80° Gourmet Sauce produces Latin-inspired, gluten-free and kosher handcrafted sauces and marinades in a farm-tobottle process using premium ingredients. All 5 flavors—Picante Panama, Wild Cilantro, Garlic Mustard Habanero, Pineapple Coconut and Smoky Chipotle—are punctuated with the unique taste of fire to enhance, not hide, the flavor of food.

Black Mountain Chocolate

www.blackmountainchocolate.com

Inspired by the artisan traditions of the Appalachian region, Black Mountain Chocolate is personally crafted from the cocoa bean in our workshop near Asheville. Using natural and organic ingredients, we work in small batches to coax the maximum flavor from every ethically-sourced cocoa bean. Black Mountain Chocolate: Life is sweeter up here!

Cackalacky, Inc.

www.CACKALACKY.com

Cackalacky is a Southern spice company that specializes in celebrating food, music, and fun! Stop by their tasting booth and discover your favorite: Original Cackalacky® Spice Sauce, or Cackalacky® Cheerwine® Sweet Sauce. And be sure to visit the

vendors methods; classic dishes are reimagined with an inventive spirit. The results are deeply flavorful, comforting, and often ethereal. Piedmont’s craft cocktails, local beers, and versatile wine list complete the modern farm-to-table experience.

Royal Cup Coffee

www.royalcupcoffee.com

Founded in 1896, Royal Cup Coffee is a family-owned 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 and hospitality markets.

St. Jude Farms

www. stjudefarms.com

St. Jude Farms is a seafood company located in the ACE Basin with a strong commitment to quality, sustainability and regional sourcing. In addition to a full line of seafood items, St. Jude Farms produces some of the finest oysters in the world including the famous Otter Island Oyster.

Swift’s Attic

www. swiftsattic.com

Swift’s Attic is located in the heart of downtown Austin on the city’s famous Congress Avenue.

Recognized for their “R&D” style approach to producing the ever-changing menu, the carefully curated, whimsical take on American offerings showcases an international profile of flavors and influences. Swift’s Attic will launch their second concept, Wu Chow, in late 2014 The Original Ms. Rose’s Fine Food & Cocktails

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, funkycool vibe in a sleek, modern atmosphere. All contradictions … that work amazingly well together!

Vermont Butter and Cheese Creamery

www.vermontcreamery.com

Vermont Butter and Cheese Creamery is a leading American cheesemaker crafting fresh and aged goat cheeses, crème fraiche, mascarpone, and European-style 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.

West Coast Products & EVO Craft Bakery

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 77 years. West Coast Products also carries California Certified Extra Virgin Olive Oil, the freshest product available.

EVO Pizza & Bakery

www.evopizza.com

EVO Company Description: Extra Virgin Oven, LLC provides artisanal breads, wood-fired pizza and more, simply prepared with local ingredients.

To share our passion for local, fresh food, we opened EVO Pizzeria in 2007 and EVO Craft Bakery in 2012. We are excited to present our fresh Semolina and Sourdough Wheat breads to enjoy. tt

Rotating:

White Oak / Fiscalini / Woodfire

White Oak Kitchen & Cocktails (Friday)

www.whiteoakkitchen.com

White Oak Kitchen & Cocktails (WOKC) combines Southern hospitality with the sophistication of Atlanta’s contemporary dining scene. The award-winning design featuring 20-ft windows overlooking iconic Peachtree Street, sets the stage for Chef Timothy Magee’s seasonal menus, which are born of local ingredients, prepared with classical methods, and served in approachable form. www.whiteoakkitchen.com 404.524.7200 Fiscalini Farmstead Cheese (Saturday)

www.fiscalinicheese.com

“John Fiscalini had a dream to create great cheese from his farm’s milk on the 532 acre farm that his grandfather purchased in 1914. After visiting Lionza, Switzerland in 1999, a small town in the Swiss Alps where his family originated, his cheese making plan came together. John made the decision to continue the Fiscalini family tradition in the United States. Late in the year 2000, the dream became a reality. “ Woodfire Grill (Sunday)

www.woodfiregrill.com

Woodfire Grill indulges Atlantans with seasonally influenced, ingredientfocused cuisine. The menu changes daily and features fresh local ingredients. Executive Chef, Tyler Williams, incorporates the seasonal offerings of small local farms and purveyors as well as sustainable beef, lamb, pork, poultry and seafood for thoughtfully prepared, often playful cuisine. Foods are fire-roasted and grilled with a menu comprised of first, second and main courses in addition to chef’s tasting menus.

Rotating: Flo’s / Sloppy Cow Flo’s Homemade Goodness from the Kitchen of Felicia Suzanne’s (Friday & Saturday)

http://www.feliciasuzanne.com/home.php

Flo’s Homemade Goodness is a line of preserves created by Chef Felicia Suzanne Willett, Owner and Executive Chef of Felicia Suzanne’s Restaurant in downtown Memphis, TN. The Flo’s product line is made from locally grown produce and consists of Tomato Jam, Pepper Jelly, Chow Chow and Bread and Butter Pickles.

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.”

Rotating:

Grill 225 / 1808 Grille / Mex 1 Grill 225 (Friday)

(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.

1808 Grille Chef Charles Phillip (Saturday)

www.1808grille.com

Nashville’s Hutton Hotel in vibrant Midtown is home to the award-winning, full-service New American restaurant, 1808 Grille, located in the hotel’s lobby—and also a recipient of a 2013 Forbes Four-Star rating. Enjoy divine libations at the bar or irresistible dishes in the dining room from seasonal menus by Executive Chef Charles Phillips, a recent guest chef at the James Beard House.

Mex 1 Coastal Cantina (Sunday)

www.mex1coastalcantina.com

Mex 1 Coastal Cantina – Offering a blend of Baja-style cuisine. We start out by locally sourcing our produce and making our products, like salsa and guacamole, in house daily. Next, our chicken and pork are both smoked in house to add a ton of flavor. We don’t just offer tacos; you can feast on tortas, quesadillas, rice bowls, and salads as well as a fully stocked bar featuring fresh squeezed margaritas, infused tequilas, and craft beers. We will offer taco and margarita samples.

Rotating:

Fleet Landing / FT33 / Another Broken Egg Fleet Landing (Friday)

www.fleetlanding.net

Fleet Landing is historic downtown’s Best Waterfront Dining with a view that is a distinctive destination unto itself. Housed in a 1940s retired naval building on the east side of the Charleston peninsula, Fleet Landing features Chef Drew Hedlund’s classic and contemporary Southern seafood fare. Enjoy waterfront views from the wrap-around deck and maritime chic dining room.

FT33 (Saturday)

ft33dallas.com

FT33, located in Dallas, is Chef Matt McCallister’s first solo venture and showcases season-inspired modern cuisine. The daily changing menu earned a five-star review from Dallas Morning News in 2013 and highlights innovative presentations of interesting ingredients. Guests find local products, inventive cocktails, and a standout wine program at FT33.

Another Broken Egg Café (Sunday)

www.anotherbrokenegg.com

At Another Broken Egg Cafe, enjoy a southern twist on your favorite breakfast, lunch, & brunch classics!

Located in the Historic District, ABEC boasts over 114 menu choices to choose from including Belgian waffles, 11 different omelettes, and 6 varieties of Eggs Benedict, along with savory burgers, hearty sandwiches, and fresh salads.

Best Chefs America

www.bestchefsamerica.com

Best Chefs America publishes the only line of comprehensive peer-review guides to chefs in the United States. Chefs know best and our 5000+ chef interviews have created an easy, up-to-date and reliable resource for diners, available in print and online. Best Chefs America Presents: The American South coming soon.

FRI AM: William Dissen, The Marketplace, Asheville, NC; FRI PM: Brett Cooper, Outerlands, San Francisco, CA; SAT AM: Gabriel Rucker, Le Pigeon, Portland, OR; SAT PM: Jeremy Ford, 15 Steps Restaurant, Miami Beach, FL SUN AM: Colby Garrelts, Bluestem Restaurant, Kansas

GTT Wine Vendors Château D’Esclans

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.

2014 FESTIVAL PROGRAM –

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Participating Vendors Grand Tasting Tent Sponsors:

Health, Women’s Health, and Food Network’s “Unwrapped.” Available at most major grocers.

Baker Blue Room Cadillac Club (With “Tito’s Tasting Bar”)

Every Day with Rachael Ray (& Twinings) Each month, Every Day with Rachael Ray magazine serves up Rachael’s can-do spirit and relax-the-rules attitude. From great recipes and shopping tricks to ideas for cool places to go and fun things to do, we’re all about spicing up your routine and moving fun to the top of your list.

www.bakermotorcompany.com

Baker Motor Company is the proud grand tasting tent and automotive sponsor of this year’s festival.

The award winning automotive group is comprised of eleven world class luxury brands including Mercedes-Benz, Porsche, Jaguar, Infiniti, Land Rover, Maserati, smart, Sprinter, Cadillac, Buick, GMC and the finest in pre-owned vehicles.

Tito’s Tasting Bar In 1995, Tito Beveridge created America’s Original Craft Vodka in Austin, TX. Since then, Tito’s Handmade Vodka has won award upon award for its exceptional quality. Tito still crafts every drop of his Gluten-Free vodka by hand, making the very best for a reasonable price.

Come visit us at titosvodka.com.

Twinings For more than 300 years, Twinings and tea have been one and the same. No other blender combines such a rich history with a depth of flavours, aroma and expertise like Twinings. Served in over 100 countries around the world, Twinings is the favourite choice of tea lovers everywhere.

Food For The Southern Soul™

(800) 538-0003 www.foodforthesouthernsoul.com

Food Vendors Charleston Gourmet Burger

www.charlestongourmetburger.com

This Charleston couple has caused a major “buzz” heard around the country & beyond with their unique burger concept that “respects the flavor” from the inside out. Featured on The Food Network, their Gourmet Burgers are enjoyed at local Farmers Markets, and their Gourmet Burger products are now available nationwide.

Chicken and the Egg Restaurant

http://www.chickandtheegg.com

Located in the heart of Marietta, Ga. Chicken and the Egg is a neighborhood gathering spot that serves casual, yet sophisticated modern farmstead fare.

The restaurant’s name represents the cycle of life and the importance of sustainability, as well as the impact humans leave on this planet.

Cory’s Grilled Cheese

www.corysgrilledcheese.com

Starting as a food cart, Cory’s Grilled Cheese has been serving gourmet grilled cheese sandwiches around Charleston since 2011. Now in a restaurant on James Island, Cory’s serves breakfast, lunch, and dinner with an expanded menu seven days a week, with live events, catering, and outdoor seating available.

DelGrosso Foods, Inc. www.delgrossosauce.com La Famiglia DelGrosso ultra-premium pasta sauce is brought to you by DelGrosso Foods, the oldest family-owned pasta sauce maker in America. Featured on NBC’S TODAY show, The View, Every Day with Rachael Ray, Men’s

Offering a true taste of the Lowcountry, Food for the Southern Soul™ features catering services, three gourmet product lines, and our newly opened ‘Cueosk 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 stone-ground grits and cornmeal from the Hagood Mill.

French Broad Chocolates

frenchbroadchocolates.com

“French Broad Chocolates handcrafts beanto-bar chocolate and artisan truffles in Asheville, NC. Owners, Dan and Jael Rattigan, practice a food philosophy that emphasizes small-batch production, support for the local community, and directly sourcing ingredients with integrity.

Available online at frenchbroadchocolates.com or in their chocolate sanctuary, French Broad Chocolate Lounge.

Rotating:

hank’s seafood grill / peninsula grill Hank’s Seafood Restaurant (Friday)

Peninsula Grill (Saturday) 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, fourdiamond dining in the very heart of Charleston’s Historic District.

Kitchen 208 www.kitchen208.com Let our open kitchen, fresh house made ingredients + whimsical menu tell the story. See for yourself from a spot on our breezy street side patio. It’s a fun fast casual restaurant on lower King Street. A new gathering place. Great fare, fresh air: served daily at 208 King Street.

The Meeting Room (Sunday) The Meeting Room & Tapas Bar is located in the new Holiday Inn Historic Charleston, located 425 Meeting Street. Over 3,000 sq ft in flexible meeting space, 120 guest rooms, outdoor heated pool we are a great location for meetings, banquets, weddings and any special event. Call today 843-818-4104.

Lionel Vatinet - one of America’s finest artisan bread bakers & most sought after teachers - opened La Farm Bakery in North Carolina in 1999. In 2013 he introduced “A Passion for Bread: Lessons from a Master Baker,” where he shares his vast knowledge and signature techniques which have been passed down through generations of French artisanal bakers.

Holy city hospitality: The Islander

theislanderdi.com 843.388.6366

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.

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Vincent Chicco’s

vincentchiccos.com

Good old-fashioned Italian American fare, celebrating domestic ingredients, handmade pastas, rich homemade sauces and a full-service bar. Vincent Chicco’s boasts sophisticated comfortable surroundings offering dinner nightly with a private banquet room to host up to 100 guests. Step back in time and enjoy classic flavors that were founded in our country. Reservations recommended 843.203.3002, vincentchiccos.com.

Michael’s on the Alley

michaelsonthealley.com

Offering steak, fresh seafood, tableside salad preparations, and enticing desserts.

We specialize in serving the highest quality cuts, Linz Meats, featuring USDA Prime, Angus and Choice steaks wet-aged or dry-aged to your specifications.

Our flavor means business, whether from land or sea we provide an authentic, classic dining experience.

Reservations recommended 843.203.3000, michaelsonthealley.com.

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.

WWW.CHARLESTONWINEANDFOOD.COM

www.lafarmbakery.com

Mellow Mushroom King St Avondale Summerville

www.mellowmushroom.com/charleston

Leave your cares behind and escape to The Islander on Daniel Island for Lunch, Dinner and Sunday Brunch. A blend of tropical elegance, serving great cuisine and cocktails in a shabby chic surrounding, offering guests a taste of the good life in a casual, island atmosphere. Fresh seafood, sushi and refreshing salad selections are prepared with the use of local South Carolina produced ingredients.

Come experience The Islander atmosphere, there is something for everyone from young to old.

www.hanksseafoodrestaurant.com

La Farm Bakery

Mellow Mushroom - a pizza connoisseur phenomenon - where the world’s only spring water pie crust is baked with the freshest toppings. Also extreme hoagies, calzones, Build Your Own salads, unique starters – plus area’s largest beer club! Lunch/dinner 7 days King St., Avondale, and Summerville.

Middleton Place Restaurant

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.

Pearlz Oyster Bar www.pearlzoysterbar.com Pearlz Oyster Bar is committed to serving only the best seafood South Carolina has to offer. Our menu features an assorted mix of raw shellfish, local seafood, Lowcountry recipes, and regional favorites. Our raw bar offers a variety of oysters and fresh seasonal shellfish.

We’re also a part of the Sustainable Seafood Initiative, so eating at Pearlz is good for both the palate and the planet. A full-service bar serving the coldest beers and unique, refreshing cocktails, Pearlz has become a favorite happy hour meeting spot for both locals and visitors alike.

Piedmont Restaurant

www.PiedmontRestaurant.com @PiedmontDurham; FB: Piedmont Restaurant

Piedmont in Durham, NC features Chef Ben Adams’ adventurous, seasonal cooking. Local farmgrown ingredients are intensified using avant-garde

PHOTO BY JOHN MANN

CHARLESTON COOKS! AUTHOR SIGNING TIMES Book signings take place inside the Open Air Artisan Market all day long during the hours the Culinary Village is in operation. Be sure to stop by this area, manned by the book experts from Charleston Cooks!, to purchase books from featured Festival authors from across the country.

NEW FOR 2014!

OPEN AIR ARTISAN MARKET New for 2014, this is your one-stop-shopping destination for all things Festival-related! You’ll find artisans with sauces, dips, marinades and more to sample and purchase; the latest cookware in the Le Creuset shop; Festival retail shop with t-shirts, hats and more; and Charleston Cooks! book sales and signings with featured Festival authors.

l Festiva ise nd a h c r e M vailable at a n Air the Ope arket M Artisan g. 58)

FRIDAY, MARCH 6, 2014 12:30 - 1:00 PM 1:30 - 2:00 PM 2:30 - 3:00 PM 3:30 - 4:00 PM

Dale DeGroff, The Essential Cocktail: The Art of Mixing Perfect Drinks Joe Yonan, Eat Your Vegetables: Bold Recipes for the Single Cook Marco Canora, Salt to Taste: The Key to Confident, Delicious Cooking Adam Perry Lang, Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking Sarah O’Kelley, Glass Onion Classics

SATURDAY, MARCH 7, 2014 11:30 AM - 12:00 PM Michael Ruhlman, The Book of Schmaltz: Love Song to Forgotten Fat Frank Stitt, Frank Stitt’s Southern Table + Frank Stitt’s Bottega Favorita

12:30 - 1:00 PM John Currence, Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and then Some Graham Dailey, Peninsula Grill: Served with Style Nathalie Dupree + Cynthia Graubart, Mastering the Art of Southern Cooking + Southern Biscuits

1:30 - 2:00 PM

Kevin Gillespie, Fire in My Belly: Real Cooking Gabriel Rucker, Le Pigeon: Cooking at the Dirty Bird Nancy Silverton, Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever from Thursday Nights at Campanile + The Mozza Cookbook: Recipes from Los Angeles Favorite Italian Restaurant and Pizzeria

2:30 - 3:00 PM

Anne Quatrano, Summerland Recipes for Celebrating with Southern Hospitality Carrie Morey, Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen

3:30 - 4:00 PM

Brys Stephens, The New Southern Table: Classic Ingredients Revisited Holly Herrick, The French Cook-Cream Puffs & Eclairs

SUNDAY, MARCH 8, 2014 12:30 - 1:00 PM Pat Branning, Magnolias, Porches & Sweet Tea 2:30 - 3:00 PM Colby Garrelts, Bluestem: The Cookbook

on p (details

2014 FESTIVAL PROGRAM –

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WHOLE FOODS MARKET BOTTLE SIGNING SCHEDULE WINE SHOP Find a new wine you love at a Festival event? Chances are you can purchase it at the Whole Foods Market Wine Retail Shop!

You can also sample select wines from Festival events and get your purchase signed by featured Festival winemakers!

Insider Tip:

FRIDAY, MARCH 7, 2014 1:30 – 2:00 PM

Sara Floyd, Luli, CA

2:15 – 2:45 PM

Dianna Lee, Siduri Wines, Santa Rosa, CA Alessandra Canella, Canella, Venice, Italy Lia Tolaini-Banville & Matteo Banville, Banville & Jones, Italy

SATURDAY, MARCH 8, 2014

12:15 – 12:45 PM

Diane Cline, Round Pond Estate, Napa Valley, CA Joe Davis, Arcadian, Central Coast, CA

1:00 – 1:30 PM

Justin Baldwin, Justin Wine, Paso Robles, CA

1:45 – 2:15 PM

Monica Nogues, Think Global Wines, Spain Ernie Loosen, Dr. Loosen, Germany Alberto Cordero, Cordero di Montexemolo, Piemonte, Italy

2:30 – 3:00 PM

Ted Diamantis, Diamond Importers, Greece

3:15 – 3:45 PM

Janet Trefethen, Trefethen Family Vineyards, Napa, CA

4:30 – 5:00 PM

Andrew Murray, Andrew Murray Vineyards, Santa Ynez, CA Chad Melville, Meville Vineyards and Winery, Santa Rita Hills, CA

LEAVING MARION SQUARE – IT’S LEGAL TO DRINK IN THE PARK! JUST REMEMBER TO

#chswff

EMPTY YOUR GLASS

PHOTO BY JOHN MANN

BEFORE YOU LEAVE.

Twitter, Facebook, Instagram, texting and phone calls – having so much fun in the Culinary Village that your battery’s running low? Stop by the Spirit Communications Charging Lounge to power back up before continuing your day!

11:30 AM - 1:30 PM

TOAST A GREAT DAY AT THE FESTIVAL WITHOUT

CHARGING LOUNGE

SUNDAY, MARCH 9, 2014 1:30 – 2:00 PM

Thomas Meunier, Authentique Vin Selections, France

2:15 – 2:45 PM

Riki Tedeschi, Tedeschi, Veneto, Italy Jon Tomaselli, Torii Mor Winery, Dundee, OR Elisabetta Montenidoli, Montenidoli, Toscana, Italy

Remember to pace yourself

You’ve got all day access to these areas with your Village ticket

46 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

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WWW.CHARLESTONWINEANDFOOD.COM

PHOTO BY JOHN MANN

12:15 PM – 1:00 PM Mark Steuer, Carriage House, Chicago, IL Featuring: “Lowcountry Oyster Roast” with Cheek Bacon, Tomato Jam, Buttermilk Aioli Crispy Leeks

BB&T LOUNGE We’ll let you in on a secret: this equestrian themed lounge is open to the public! Stop by for complimentary snacks, wine tastings from the Virginia Wine Board and a place to put your feet up and take a break from the action of the Culinary Village.

1:30 PM – 2:15 PM Katie Button, Cúrate, Asheville, NC Featuring: Oxtail and Mushroom Paella

Intimidated by barbecue?

Grilling vegetables too tricky for your liking? Stop by the Rosé Garden + Grilling Area all weekend long to pick up tips – and samples – from local and guest chefs and pitmasters grilling on Evo grills.

FRIDAY, MARCH 7, 2014

12:15 PM – 1:00 PM Matthew Niessner, Hall’s Chophouse, Charleston, SC Featuring: Carved Dry Aged NY Strip with Lobster Applewood Smoked Cheddar Mac & Cheese 1:30 PM – 2:15 PM Chris Hall , Local Three Kitchen & Bar, Atlanta, GA Featuring: BBQ Octopus 2:45 PM – 3:30 PM Jimmy Hagood, BlackJack Barbecue, Charleston, SC Featuring: Cue Camp: Pork Shoulder, Beef Brisket 4:00 PM – 4:45 PM David Santos, Louro, New York, NY Featuring: Grilled Calamari Salad with Cabbage Citrus Slaw, Piri Piri Vinaigrette + House Cured Proscuitto

4:00 PM – 4:45 PM Tyler Williams, Woodfire Grill, Atlanta, GA Featuring: Charred Octopus Escabeche, Greek Salad Consommé + Soring Lettuces

SUNDAY, MARCH 9, 2014

PHOTO BY JOHN MANN

GRILLING AREA

2:45 PM – 3:30 PM Mark Stark, Stark’s Steakhouse, Santa Rosa, CA Featuring: Coffee Crusted Prime Ribeye with BBQ’d Hobo Fingerling Potatoes

POP-UP BIERGARTEN Don’t forget to stop by this new area, located next to the Southern Season Open Air Artisan Market, to get your beer fix! Grab your complimentary beer glass (while supplies last) and visit each bar to sample a variety of specialty beers from around the world, then put your feet up and sip and savor away the afternoon.

12:15 PM – 1:00 PM Matt Mcallister, FT33, Dallas, TX Featuring: Grilled Creole Oysters, Smoked Hot Sauce + Peach Vinegar Mignonette 1:30 PM – 2:15 PM Jay Swift,4th & Swift, Atlanta, GA Featuring: Grilled Swordfish, Shaved Fennel and Romesco 2:45 PM – 3:30 PM Justin Burdett Ruka’s Table, Highlands, NC Featuring: Grilled Venison Sausage, Grilled Rhubarb Mustard + Grilled Clam Ramp Pistou 4:00 PM – 4:45 PM Patrick Long, The Green Room, Greenville, SC Featuring: Grilled Skirt Steak with Fire Roasted Corn Salsa + Chimichurri

PHOTO BY ANDREW CEBULKA

ROSÉ GARDEN +

PHOTO BY ANDREW CEBULKA

SATURDAY, MARCH 8, 2014

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Panel: The Oyster and Shucker

PHOTO BY ANDREW CEBULKA

Deborah Pratt, Oyster Shucker, Rappahannock River, VA; Clementine Macon Boyd, Oyster Shucker, Rappahannock River, VA; Robert Barber, Oysterman and Restaurateur, Bowen’s Island, SC ; Vinny Dotolo, Chef, Animal + Son of a Gun, Los Angeles, CA Quintin Middleton, Middleton Knives, Saint Stephen, SC; Moderator: John T. Edge, SFA Director 1:30 PM – 2:15 PM

Panel: Red Rice and Fried Pork Chops Sharon Grant Coakly, Bertha’s, Charleston, SC; Linda Pinckney, Bertha’s, Charleston, SC ; Julia Grant, Bertha’s, Charleston, SC ; John Currence, Chef, Restaurant Kingpin, Pork Chop Slayer, Oxford, MS; Moderator: Sara Wood, SFA Oral Historian 2:45 PM – 3:30 PM

Panel: Whole Hog

CULINARY HUB

GRAND TASTING TENT For this year, the Festival team hand-picked only the best and highest-quality participants for one main tent, the Baker Motor Company Grand Tasting Tent. We think you’ll like what you see – a great mix of chefs and restaurants, winemakers, and purveyors serving up samples and showcasing their companies’ culinary expertise.

Your Culinary Village ticket will give you two hours to enjoy premium bites and sips from participants from the Lowcountry and beyond!

Think of the Culinary Hub as a front porch for your Culinary Village experience: somewhere to stop in and chat with old friends, make some new friends, and learn a few things along the way. Join the fine folks of the Southern Foodways Alliance – an organization that documents, studies and celebrates the diverse food cultures of the American South – for engaging panel discussions led

by SFA director John T. Edge.

44 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

Chris Shepherd, Chef, Underbelly, Houston, TX ; Rodney Scott, Pitmaster, Scott’s Bar-B-Que, Hemingway, SC; Bradley Taylor, Revival Foods, Sylvania, GA Moderator: John T. Edge, SFA Director 4:00 PM – 4:45 PM

Panel: Sapelo Island Peas, The Little Red Pea That Could (save an island) Cornelia Walker Bailey, Red Pea Farmer, Sapelo Island, GA; Glenn Roberts, Anson Mills, Columbia, SC; Delores Walker, Red Pea Farmer, Sapelo Island, GA; Moderator: John T. Edge, SFA Director

SATURDAY, MARCH 8, 2014 12:15 PM – 1:00 PM

Panel: Alabama Ribs George Archibald, Jr., Archibald’s BBQ, Northport, AL Nick Pihakis, Jim ‘N Nick’s BBQ Restaurant, Birmingham, AL; Frank Stitt, Highlands Bar & Grill, Birmingham, AL; Woodrow Washington, Archibald’s BBQ Moderator: John T. Edge, SFA Director 1:30 PM – 2:15 PM

Panel: Interpreting the south through place Anne Quatrano, Chef, Atlanta, GA; Michelle Weaver, Chef, Charleston, SC Moderator: Sara Wood, SFA Oral Historian 2:45 PM – 3:30 PM

Panel: Cured Meats of Kentucky Keep Aging Edward Lee, Chef, 610 Magnolia, Louisville, KY; Sam Edwards, Ham Curer, Moderator: Sara Wood, SFA Oral Historian

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SOUTHERN SEASON OPEN AIR ARTISAN MARKET +BAY STREET POP-UP BIERGARTEN Participant Directory

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Open Air Artisan Market 1. Southern Season 2. Fat & Juicy Blends 3. Dottie’s Toffee 4. 9°80° Gourmet Sauce 5. Grey Ghost Bakery 6. Black Mountain Chocolate 7. Bittermilk/High Wire Distilling Co. 8. SARABELLA’S SOUTHERN SAUCES 9. Sallie’s Greatest 10. Cackalacky, Inc. 11. Creminelli Fine Meats 12. Caroline’s Cakes 13. Slather Brands Food, Inc. 14. Festival Retail + Mountain Valley Spring Water 15. Premium Port Wines 16. GrowFood Carolina 17. Sully’s Blue Cheese Vinaigrettes 18. Cayman Islands Department of Tourism

19. Rewined Candles / Produce Candles 20. O’Neill Vintners & Distillers Parlier, California 21. Fri: callies charleston biscuits Sat: Big T Coastal Provisions Sun: Big T Coastal Provisions 22. Slather Brands 23. The Local Palate Fri: Glass Onion Thunder Sauce Sat: Molly & Me Pecans Sun: Glazed Gourmet Doughnuts 24. Fri + Sun: Haypenny Confections Sat: Charleston Original Sauces 25. Charleston Chops 26. Alexander Valley Vineyards 27. Le Creuset 28. South Carolina Specialty Food Association: Fri: Porzio’s Pizza Sauce Sat + Sun: Lowcountry Olive Oil, LLC

29. South Carolina Specialty Food Association: Fri: Jimbo’s Lowcountry Foods Sat + Sun: The Sweetery 30. South Carolina Specialty Food Association: Fri + Sat: State Street Snacks Sun: Irvin-House Vineyards 31. Charleston Cooks!

Pop-Up Biergarten 1. Bay Street Biergarten: Fri: Westbrook Brewing Sat: Holy City Brewing Sun: Frothy Beard Brewing Company 2. New Belgium Brewing 3. Samuel Adams 4. Goose Island 5. Palmetto Brewing 6. Unibroue 7. Widmer Brothers Brewing 8. Sierra Nevada 9. Fri: Stone Sat: Victory Sun: Evil Twin 10. Charleston City Paper

2014 FESTIVAL PROGRAM –

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12. DelGrosso Foods, Inc 13. Piedmont Restaurant 14. Pascual Toso 15. Fri + Sat: Flo’s Homemade Goodness from the Kitchen of Felicia Suzanne’s Sun: sloppy cow burgers & stuff 16. Grapevine Distributors 17. Mellow Mushroom, King Street • Avondale • Summerville

18. Heaven Hill Distilleries, Inc. 19. Kiawah Island Golf Resort Fri: Jon Williams, Tomasso at Turtle Point Sat: Jonathan F. Banta, Atlantic Room at The Ocean Course Sun: Jason Cote, Osprey Point’s Cherrywood BBQ & Ale House 20. Château D’Esclans 21. John Whisenant, The Islander 22. Aaron Lemieux, Vincent Chicco’s / Michael’s on the Alley 23. RayLen Vineyards & Winery 24. Fri: Demetre Castanas, Grill 225 Sat: Charles Phillips,1808 Grille, Nashville, TN Sun: Sara Prezioso, Mex 1 Coastal Cantina 25. Kaiken 26. Pearlz Oyster Bar 27. Baker Blue Room Cadillac Club & Tito’sTasting Bar 28. Wine Around the Festival - 1 29. Fri: Frank McMahon, Hank’s Seafood Restaurant

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1. Charleston Gourmet Burger 2. Bodega Norton 3. Royal Cup Coffee 4. Wines of Rioja 5. Mat Clouser, Swift’s Attic, Austin, TX 6. Montes 7. Brandon Buck, Middleton Place Restaurant 8. West Coast Products + EVO Pizza & Bakery 9. John Robertson, Kitchen 208 10. Santa Ema 11. Marc Taft, Chicken and the Egg Restaurant,

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Sat: Graham Dailey, Peninsula Grill Sun: The Meeting Room

30. Best Chefs America Fri AM: William Dissen, The Marketplace, Asheville, NC Fri PM: Brett Cooper, Outerlands, San Francisco, CA Sat AM: Gabriel Rucker, Le Pigeon, Portland, OR Sat PM: Kyle McKnight, Highland Avenue, Hickory, NC Sun AM: Colby Garrelts, Bluestem

Restaurant, Kansas City, MO Sun PM: Michael Behmoiras, The Bank Food

and Drink, Pearisburg, VA 31. Wine Around the Festival - 2 32. Twinings 33. French Broad Chocolates 34. Fri: Willamette Valley Vineyards Sat + Sun: Zaca Mesa Winery & Vineyards 35. Fri: Drew Hedlund, Fleet Landing

WWW.CHARLESTONWINEANDFOOD.COM

Sat: Matt McCallister, FT33, Dallas, TX Sun: Another Broken Egg Cafe 36. The Original Ms. Rose’s Fine Food and Cocktails 37. Firefly Distillery 38. Jimmy Hagood, Food for the Southern Soul 39. Fri: Timothy Magee, White Oak Kitchen & Cocktails, Atlanta, GA Sat: Fiscalini Farmstead Cheese Co Sun: TylerWilliams,Woodfire Grill, Atlanta, GA 40. Ventisquero 41. La Farm Bakery 42. Vermont Butter & Cheese Creamery 43. Meritage Alliance 44. St. Jude Farms 45. Cory Schwartz, Cory’s Grilled Cheese 46. ICEBOX BAR & Charleston Mix

Culinary Village MAP The heart of the Festival!

Meeting Street

Meeting Street

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SCE&G Celebrity Kitchen

Tobacco Road

Whole Foods Market Wine Shop

New! The Art Institute of Charleston Main Event Tent

BB&T Lounge

Calhoun Street

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Limehouse Produce VIP Area

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New locati Rosé Garden + Grilling Area presented by Château D’Esclans

Ticketing

King Street 2014 FESTIVAL PROGRAM –

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T he Culinary Village, Explained.

The Culinary Village has a totally new look for 2014, based largely on guest and participant feedback from previous Festivals, and we think you’ll love the results.

So how does it work?

Check out the Festival website to view full schedules for each area and plan your day. And don’ t forget to pace yourself – there’s a lot to see and a lot of eating and drinking to be done!

FRIDAY SATU RD AY

SU NDAY

TICKET OPTIONS Fri. Morning Tasting Tent Access 12:00 - 2:00 pm ...............$85 Fri. Afternoon Tasting Tent Access 3:00 - 5:00 pm .................$85 Sat. Morning Tasting Tent Access 11:30 am - 1:30 pm .........$85 Sat. Afternoon Tasting Tent Access 2:30 - 4:30 pm .................$85 Sun. Morning Tasting Tent Access 12:00 - 2:00 pm .............$85* Sun. Afternoon Tasting Tent Access 3:00 - 5:00 pm ...............$85*

*Locals .save $15 with valid local zip code upon checkout.

Sunday only

40 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

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WWW.CHARLESTONWINEANDFOOD.COM

PHOTOS BY JOHN MANN EVENT PHOTOGRAPHY

When you think about purchasing a ticket to the Festival’s Culinary Village, we want you to think about it in terms of which day you want to spend there.

The only time-specific part of the village is the Baker Motor Company Grand Tasting Tent, so even if you purchase your ticket for the Friday afternoon Tasting Tent session from 3:00 – 5:00 p.m., your ticket will get you into all other areas of the Culinary Village all day starting at 11:00 a.m. All it takes is a little extra planning and you’ll have plenty of time to make the most of your time in the Culinary Village! You’ve basically got five or more hours to catch a documentary and panel discussion in the Southern Foodways Alliance Culinary Hub, learn grilling tips from the pros in the Chateau D’Escalan Rosé Garden + Grilling Area, shop for cookbooks, Le Creuset, Festival retail and packaged food products in the Southern Season Open Air Artisan Market, sip beers from around the world at the Bay Street Pop-Up Biergarten, sample wines from featured Festival winemakers at the Whole Foods Market Wine Shop and put your feet up in the BB&T Lounge. Whew!

event details CRAFTED PAIRINGS: BEER + SAUSAGE UNITE SUNDAY, MARCH 9, 2014 2:00 – 3:15 P.M. Art Institute of Charleston Main Event Tent, Marion Square COST: $65 PER PERSON

Kick back and finish off your Festival weekend with a few cold ones! New Belgium Ranger Grant Smith will be selecting four of the brewery’s “of the moment” brews for you to sample alongside deliciously crafted sausages from Chef Todd Garrigan of Craftsmen Kitchen & Tap House.

As Chef Garrigan demonstrates first-hand the art of sausage making, you’ll also absorb the flavor, history and philosophy behind each New Belgium brew. The afternoon promises to enthuse and surprise the palate – will you savor a seasonal favorite or perhaps a small batch beauty from the Lips of Faith collection? Get your ticket and find out!

Featured Beverage Professional: Grant Smith, New Belgium

Market, a new tent with a relaxed feel where guests can interact and shop with artisan purveyors, check out the latest Festival merchandise, Le Creuset cookware and kitchen tools and purchase cookbooks from featured Festival authors at the Charleston Cooks! bookshop. Returning to the Culinary Village for 2014 are the Whole Foods Market Wine Shop, Outdoor Living + Grilling Area and BB&T Lounge and Southern Foodways Alliance Culinary Hub. 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. presents

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RIGS, PIGS + SWIGS SUNDAY, MARCH 9, 2014 5:30 – 8:30 P.M. Memorial Waterfront Park, Mount Pleasant

PHOTO PROVIDED

presents

COST: $85 PER PERSON

presents

Brewing

Featured Chef: Todd Garrigan, Craftsmen Kitchen & Tap House, Charleston, SC

CULINARY VILLAGE + BAKER MOTOR COMPANY GRAND TASTING TENT + SOUTHERN SEASON OPEN AIR ARTISAN MARKET SUNDAY, MARCH 9, 2014 3:00 – 5:00 P.M. Culinary Village, Marion Square COST: $85 PER PERSON, ($70 FOR LOCALS) includes commemorative glassware

Ifyou’veexperiencedtheFestival’sCulinaryVillageinprevious years and think you don’t need to go back, think again!

The Culinary Village has a totally new look for 2014 based largely on guest and participant feedback from previous Festivals, and we think you’ll love the results. In the Baker Motor Company Grand Tasting Tent, guests can experience over 40 high-quality food and beverage vendors from around the country – a great way to try out new products and discover new favorite brands. New for 2014 is the Bay Street Pop-Up Biergarten, featuring brews from around the world, as well as the Southern Season Open Air Artisan

“SAVORY DOUGHS + CAFÉ CLASSICS” COOKING DEMONSTRATION + TASTING WITH CHEF JOANNE CHANG SUNDAY, MARCH 9, 2014 3:30 – 4:15 P.M. SCE&G Celebrity Kitchen, Marion Square COST: $45 PER PERSON

Buttery, flaky, creamy and hearty, nothing says home cooking like a chicken pot pie! Chef Joanne Chang will share her secrets to making the perfect pie crust, tips on blind baking as well as other dough methods and tricks she uses at her bakery, Flour, and in her new cookbook Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories. A few bites of Chang’s chicken pot pie, and you may think you’re back in your grandma’s kitchen! Come back to your senses with a splash of expertly-paired wine, bringing the childhood classic up to date and fit to serve at any dinner party. Restaurateur and columnist Chang is a chef you won’t want to miss! **Purchase and have your cookbook signed immediately following the demonstration!

Rigs, Pigs + Swigs, the Festival’s grand finale each year, is kicking the musical component up a notch and featuring country music singer-songwriter Mark Cooke as the evening’s musical talent. A native of East Texas, Cooke will bring his signature contemporary country music tunes – including his recent hit “Stay With Me Tonight,” to Mount Pleasant’s Memorial Waterfront Park. Cooke will be joined by some of the South’s best pitmasters, who will bring their finest offerings to the celebration of all things ‘cue. Guests will enjoy a variety of beer, wine and cocktails to go along with a feast including pulled pork, brisket, seafood, chicken, and more. Memorial Waterfront Park, 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 great country music and celebrating another amazing Festival!

Featured National Pitmasters: Griffin Bufkin, Southern Soul Barbecue, St. Simons Island, GA; Joseph Fantigrassi, Swine Southern Table + Bar, Coral Gables, FL; Jonathan + Justin Fox, Fox Bros. Bar-B-Q, Atlanta; Adam Perry Lang, Serious Barbecue, Los Angeles; Charlie McKenna, Lillie’s Q, Chicago, IL; Comer Smith, Southern Soul Barbeque, St. Simons Island, GA; Phillip Bryant, Swine Southern Table & Bar

Featured Local Pitmasters + Restaurants: Rick Aqius Smoky Oak Tap Room; Charles Arena, Fish House Jimmy Hagood, BlackJack Barbecue; Rodney Scott, Scott’s Bar-B-

Featured Guest Chef: Joanne Chang

Que; Aaron Siegel, Home Team BBQ; Russ Cornette, Queology

Featured Beverage Professional: Cappie Peete, McCrady’s

Featured Drinks: Southern Eagle Distributing; Jim Beam Knob Creek; Tin Roof Cellars, CA 2014 FESTIVAL PROGRAM –

39

Event details present

world, as well as the Southern Season Open Air Artisan Market, a new tent with a relaxed feel where guests can interact and shop with artisan purveyors, check out the latest Festival merchandise, Le Creuset cookware and kitchen tools and purchase cookbooks from featured Festival authors at the Charleston Cooks! bookshop.

Returning to the Culinary Village for 2014 are the Whole Foods Market Wine Shop, Outdoor Living + Grilling Area and BB&T Lounge and Southern Foodways Alliance Culinary Hub. 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.

LOWCOUNTRY JAZZ BRUNCH SUNDAY, MARCH 9, 2014 11:00 A.M. Governor Thomas Bennett House, 69 Barre Street COST: $125 PER PERSON

Hearty Lowcountry brunch fare, the lush gardens and grand piazzas of the Governor Thomas Bennett House, 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 Gradual Lean, a jazz quartet comprised of Charlton

new

PHOTO PROVIDED

Folly Beach; Daniel Doyle, Poogan’s Porch; Drew Hedlund, Fleet Landing; Sass Langenus, Mediterra Catering; John Robertson, Kitchen 208

presents

“MASTER CLASS: BREADMAKING 101” COOKING DEMONSTRATION + TASTING WITH CHEF LIONEL VATINET

Singleton (trumpet), Lee Barbour (guitar), Kevin Hamilton (bass) and Quentin Baxter (drums). *PLEASE NOTE: When purchasing tickets, guests MUST select a restaurant/caterer.

Featured Chefs, Restaurants + Caterers: Jon Cropf, BLU

new

PHOTO PROVIDED

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SUNDAY, MARCH 9, 2014 2:00 – 2:45 P.M.

Featured Beverages: Royal Cup Coffee; Charleston Mix

SCE&G Celebrity Kitchen, Marion Square

presents

Bloody Marys featuring Tito’s Handmade Vodka; Mimosas

COST: $45 PER PERSON

featuring Sparkling Wine by Bottles, Mt. Pleasant

“MEALS MADE FROM THE GARDEN FOR ONE, TWO OR MORE” COOKING DEMONSTRATION + TASTING WITH AUTHOR JOE YONAN

CULINARY VILLAGE + BAKER MOTOR COMPANY GRAND TASTING TENT + SOUTHERN SEASON OPEN AIR ARTISAN MARKET

SUNDAY, MARCH 9, 2014 12:30 – 1:15 P.M. SCE&G Celebrity Kitchen, Marion Square

SUNDAY, MARCH 9, 2014

COST: $45 PER PERSON

12:00 – 2:00 P.M.

In this demo, Joe Yonan, vegetarian chef and Food & Travel editor of the Washington Post, pulls recipes, experiences, and fun lessons from his sophomore cookbook, Eat Your Vegetables: Bold Recipes for the Single Cook. No matter what your relationship status, Yonan’s plethora of inspired dishes will equally suit the whole family or just a couple of friends, bridging the gap between meat eaters and vegetarians with delectable sides. Dig in to his spicy kale salad and miso mushroom omelet while sipping on sparkling wine. **Purchase and have your cookbook

Culinary Village, Marion Square COST: $85 PER PERSON, ($70 FOR LOCALS) includes commemorative glassware

If you’ve experienced the Festival’s Culinary Village in previous years and think you don’t need to go back, think again! The Culinary Village has a totally new look for 2014 based largely on guest and participant feedback from previous Festivals, and we think you’ll love the results. In the Baker Motor Company Grand Tasting Tent, guests can experience over 40 high-quality food and beverage vendors from around the country – a great way to try out new products and discover new favorite brands. New for 2014 is the Bay Street Pop-Up Biergarten, featuring brews from around the

38 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

signed immediately following the demonstration!

Featured Guest Author: Joe Yonan

•

WWW.CHARLESTONWINEANDFOOD.COM

Ever dreamed of hand-baking the perfect pain de campagne or French baguette? One of the country’s finest bread bakers, Lionel Vatinet, and Asheville miller Jennifer Lapidus of Carolina Ground, bring their partnership to our kitchen for a journey through breadmaking. Engage your senses and your stomach as Vatinet offers tastes of his toothsome loaves paired Fulsteam’s plowto-pint brews. Featured in magazines from Saveur to Food & Wine, Vatinet, an owner of La Farm Bakery in North Carolina, will share tips and techniques from his recent cookbook, A Passion for Bread: Lessons from a Master Baker, which debuts November 2013. With Vatinet’s help, you’ll be crafting boules, ciabatta and focaccia in no time! **Purchase and have your cookbook signed immediately following the demonstration!

Featured Guest Chef: Lionel Vatinet

event details but none are more respected than the men of the Archibald family. Don’t miss this chance for an audience with living legends.

EDMUND’S OAST BEER, WINE + COCKTAIL DINNER

In addition to ribs, ribs, and more ribs, cooked by Archibald, Washington, and Pihakis, expect an homage to white sauce barbecue chicken, popular in and around Decatur; tastings of heirloom pigs from nearby Cullman, home of the Fatback Pig project; bites of Gulf Coast Barbecue Shrimp, from down around Bayou La Batre; and documentary work from the Southern Foodways Alliance, guaranteed to bring the sights and sounds of Alabama to Charleston.

Edmund’s Oast, 1081 Morrison Drive

SATURDAY, MARCH 8, 2014 7:00 P.M.

Featured Guest Pitmasters: George Archibald, Jr., Archibald’s BBQ, Northport, AL; Woodrow Washington, Archibald’s BBQ, Northport, AL; Nick Pihakis, Jim N Nick’s BBQ, Birmingham, AL

presents

THE NEW + NOTABLES DINNER SATURDAY, MARCH 8, 2014 7:00 P.M. Cost: $325 per person Governor Thomas Bennett House, 69 Barre Street

UT SOLD O

COST: $175 PER PERSON

FESTIVAL AFTER HOURS: SOLID GOLD SATURDAY, MARCH 8, 2014 8:30 – 11:30 P.M.

Edmund’s Oast, one of Charleston’s most highly anticipated openings of the year, will also be one of the most talked about.

Located in the up-and-coming North Morrison neighborhood, the brew pub will highlight and celebrate beers, including those brewed in-house, along with original cocktails and wine paired with a progressive menu by Chef Andy Henderson. During the Festival, Edmund’s Oast will showcase all of their abilities during a truly unique dinner.

Culinary star powers will align to create an extensive, multicourse dinner that will feature dishes from Henderson along with special guest chefs Jon Shook and Vinny Dotolo, chefs and owners of Animal and Son of a Gun in Los Angeles.

Beverages will be plentiful and demonstrate the art of pairing food with exceptional wine, beer and cocktails.

Joining Edmund’s Oast Brewmaster Cameron Read and owners Scott Shor and Rich Carley will be Jeppe Jarnit Bjergsø of Evil Twin Brewing and mixologist Micah Melton of The Aviary as well as Paul Grieco of New York City’s Hearth restaurant. Farmer Bradley Taylor of LJ Woods will also provide heritage breed meats raised specifically for this dinner. It will be an evening not to miss!

Art Institute of Charleston Main Event Tent, Marion Square COST: $100 PER PERSON

Festival After Hours returns to its roots in the Art Institute of Charleston Main Event Tent in Marion Square – and to its status as the don’t-miss Saturday night party of the Festival! Don your best lamé and prepare to live it up “Solid Gold” style at this exciting event featuring a huge array of savory and sweet treats from some of Charleston’s best restaurants and caterers as well as cocktails, beer and wine to suit every palate. Quiana Parler & Shiny Disco Ball Band will keep the crowd moving and grooving all night long. This is one event worth staying up late for!

Featured Local Chefs + Restaurants: Justin Broome, Fuel; Cory Burke, Roti Rolls; Jacques Larson, Wild Olive; Tim Logan + Claire Masingill, Outta My Huevos; Sarah O’Kelley + Chris Stewart, The Glass Onion; Cole Poolaw, Barsa; Scott Roule, Caviar & Bananas; Jordan Smith, O-Ku; Jeffrey Cali, CO; Tiana Hamilton, Good Food Catering

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 presented by SieMatic recognizes 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. Nominated by the first participants of the 2013 New + Notables dinner, 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.

Featured Charleston Chef: Jason Stanhope, FIG Featured Guest Chefs: Justin Burdett, Ruka’s Table, Highlands, NC; Brett Cooper, Outerlands, San Francisco, CA; Michael Toscano, Perla, New York, NY

Featured Charleston Chef: Andy Henderson Featured Local Sweet Chefs + Restaurants: Robert Featured Guest Chefs: Jon Shook + Vinny Dotolo, Animal,

Brehm, Pastry at The Sanctuary; Jack Byrne, Charleston

Son of a Gun, Los Angeles

Crepe Company; Kayla Bennett, The Gin Joint; Sean Ehland, McCrady’s; Scott Lovern, Circa 1886; Lauren Mitterer,

Featured Beverage Professionals: Paul Grieco, Hearth,

WildFlour Pastry; Amanee Neirouz, Tristan; M. Kelly Wilson,

New York, NY; Jeppe Jamit-Bjergsø, Evil Twin Brewing, Brooklyn,

Culinary Institute of Charleston

NY; Micah Melton, The Aviary, Chicago, IL; Cameron Read,

Featured Beers: Southern Eagle Distributing

Edmund’s Oast

Featured Purveyor: Bradley Taylor, Revival Foods

Featured Wines: Cupcake Vineyards; Trapiche, Concannon Vineyard; 10 Span Vineyards; Save Me,

presents

BÁSICO DESAYUNO MEXICANO

San Francisco Wine Co.

Featured Spirits: Hendricks Gin; Reyka Vodka

SUNDAY, MARCH 9, 2014 10:00 A.M. SCE&G Celebrity Kitchen, Culinary Village, Marion Square

Featured Mixologists: Omar Yeefon, Smyth, Dallas, TX; Nathan Gerdes, Kask, Portland, OR

COST: $50 PER PERSON

Featured Pastry Chef: Jenna Hodges, Colt & Gray, Denver, CO Featured Winemaker: Noah Dorrance, Banshee Wines, CA Featured Beverage: Royal Cup Coffee

This family-style Mexican breakfast is the perfect low-key way to close out your Festival weekend. The culinary team behind Básico, the trendy new restaurant in North Charleston’s Park Circle neighborhood, will bring their

signature Mexican food and drinks to the SCE&G Celebrity Kitchen in Marion Square, where guests will enjoy flavorful food such as huevos rancheros and enchiladas paired with beverages including micheladas. ¡Delicioso!

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THE MACINTOSH, 479B King Street CHARLESTON CHEF: Jeremiah Bacon

PHOTO PROVIDED

PERFECTLY PAIRED DINNERS SATURDAY, MARCH 8, 2014

GUEST CHEF: Chris Shepherd, Underbelly, Houston, TX FEATURED WINEMAKER: Andrew Murray, Andrew Murray Vineyards, Santa Ynez, CA

7:00 P.M. Various Restaurants COST: $175 PER PERSON, includes five-course tasting

CHARLESTON HARBOR FISH HOUSE + WIDMER BROTHERS BEER DINNER

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menu with wine pairings, tax and gratuity

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. These select few Perfectly Paired Dinners are offered on Saturday night so guests may attend multiple dinners if they wish!

SATURDAY, MARCH 8, 2014 7:00 P.M. Charleston Harbor Fish House, 32 Patriots Point Road, Mount Pleasant COST: $125 PER PERSON

Take advantage of the Charleston Harbor Fish House’s breathtaking views of the Holy City skyline you enjoy a pairing of fresh seafood from the East Coast with brews from the West Coast. Fish House Executive Chef Charles Arena, known for using sustainable ingredients with a modern flair, will work with a representative from Portland, Oregon’s Widmer Brothers to develop a multi-course dinner menu with beer pairings that is sure to excite and delight even the most seasoned palate. Sea air, fresh fish, and great beer – could there be a better combination?

Get your tickets soon so you don’t miss out!

GRILL 225, 225 Meeting Street CHARLESTON CHEF: Demetre Castanas GUEST CHEF: Bruce Moffett, Barrington’s Restaurant, Charlotte, NC FEATURED WINEMAKER: Janet Trefethen, Trefethen Family Vineyards, Napa, CA

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ALABAMA BARBECUE TENT REVIVAL DINNER SATURDAY, MARCH 8, 2014 7:00 P.M. Nick’s Bar-B-Q, 288 King Street COST: $150

This dinner homage to all things barbecue and all things Alabama will feature Nick Pihakis, founder of Jim ‘N Nick’s Bar-B-Q, the Birmingham based community of businesses, along with very special guests George Archibald, Jr. and Woodrow Washington, pitmasters of Archibald’s Bar-B-Q in Northport, Alabama. George Archibald’s recipe for great ribs is simple: “I just build a fire and keep the fire low and cook it slow.” For more than 50 years loyal fans have been clamoring for their hickory-charred pork and orange-hued vinegar-based sauce. Other pitmasters may be better known,

Featured Charleston Chef:; Charles Arena, Charleston Harbor Fish House

Featured Beverage Professional: Widmer Brothers Brewery

BAY STREET BIERGARTEN COCKTAIL DINNER

82 QUEEN + GOOSE ISLAND BREWERY CRAFT BEER DINNER

SATURDAY, MARCH 8, 2014

SATURDAY, MARCH 8, 2014

Bay Street Biergarten, 549 East Bay Street

7:00 P.M. 7:00 P.M. 82 Queen Street

COST: $125 PER PERSON

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COST: $125 PER PERSON

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 Chicago’s Goose Island Brewery paired with each course.

Don’t miss this cocktail dinner at one of the hottest new additions to Charleston’s dining scene, Bay Street Biergarten. Chef Jason Walker will work with Charlotte Voisey, Brand Ambassador for William Grant & Sons, and Jim Ryan, Hendrick’s Gin Brand Ambassador, to pair dishes with original cocktails featuring Hendrick’s Gin, Tullamore Dew, Reyka Vodka and Lillet. While known for his innovative take on Bavarian cuisine served daily at Bay Street Biergarten, Chef Walker will draw on his diverse experience at restaurants including New York City’s WD-50 and Momofuku Ssam Bar to create unique dishes especially suited to their cocktail pairings at this event.

Featured Charleston Chef: Steven Lusby, 82 Queen

Featured Beverage Professional: Jim Ryan, Hendrick’s Gin Brand Ambassador; Charlotte Voisey, William Grant & Sons, USA

Featured Beverage Professional: Goose Island Brewery,

Featured Charleston Chef: Jason Walker, Bay Street Biergarten

Chicago, IL

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WWW.CHARLESTONWINEANDFOOD.COM

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SATURDAY, MARCH 8, 2014 4:00 – 6:00 P.M.

PHOTO COURTESY OF 4AMOEBA

VIRGINIA IS FOR (WINE + FOOD) LOVERS-2 UT SOLD O

Zero George Street Hotel, 0 George Street COST: $75 PER PERSON

Virginia’s rich culinary heritage and burgeoning wine industry have gained the respect of wine critics at home and abroad. This event will showcase five live cooking demonstrations, each paired with a wine tasting, throughout the grounds of Zero George Street, located in historic Ansonborough. Guests will meander through the newly opened property’s courtyards, garden and piazzas and sample Virginia food and wine prepared by chefs from Virginia and Charleston. Chefs will pair their favorite dishes of Virginia’s seasonal cuisine with some of the state’s best wines including Viognier, Chardonnay, Cabernet Franc, Rosé, Cabernet Blends and Sparkling Blanc de Blanc. Guests will sample dishes including a bounty of fresh seafood from the cool waters of the Chesapeake Bay (blue crab + oysters); grass fed beef and lamb from Blue Ridge farmers (Buffalo Creek Beef + Aryshire Farm); farmstead fresh cheeses (Caromont Farm) and the best seasonal produce from the region.

Featured Guest Chefs: Jason Alley, Pasture Restaurants Amalia Scatena, Pippin Hill Farm & Vineyards; Randy Williams, Zero George; Tucker Yoder, Clifton Inn

Featured Wineries: Ankida Ridge Vineyards, Amherst, VA Pippin Hill Farm & Vineyards, North Garden, VA; Boxwood Winery, Middleburg, VA; Trump Winery, Charlottesville, VA; Barboursville Winery, Barboursville, VA; Foggy Ridge Cider, Dugspur, VA; Chatham Vineyards, Machipongo, VA; Ingleside Vineyards, Oak Grove, VA

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DALE DEGROFF’S ON THE TOWN! A TRIBUTE TO BARS, SPEAKS + LEGENDARY SALOONS

SATURDAY, MARCH 8, 2014 7:00 P.M. Butcher & Bee, 654 King Street COST: $150 PER PERSON

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“GREENS AND GUMBO: STRAIGHT FROM THE EMPIRE STATE” COOKING DEMONSTRATION + TASTING WITH CHEF STEVEN SATTERFIELD

5:00 – 6:15 P.M. COST: $65 PER PERSON

Join James Beard Award-winning mixologist and author Dale DeGroff for an evening of stories, cocktails and songs from legendary watering holes and his forty years of working them. DeGroff will explore bar life in America,

Guest chef Michael Solomonov is a native of Israel who grew up in Pittsburgh and returned to his homeland at age 19, where a bakery job inspired his culinary career.

Together with Butcher & Bee owner Michael Shemtov – another native of Israel – and chef Stuart Tracy, Solomonov will create an exciting menu of Middle Eastern flavors and dishes, each paired with wines from the region.

Featured Charleston Chef: Stuart Tracy, Butcher & Bee Featured Guest Chef: Michael Solomonov, Zahav, Philadelphia

SATURDAY, MARCH 8, 2014 4:30 – 5:15 P.M. SCE&G Celebrity Kitchen, Marion Square

Featured Beverage Professional: Ted Diamantis, Diamond Wine Importers, Greece

COST: $45 PER PERSON

Nothing says Southern cooking quite like a big bowl of gumbo. Utilizing local and seasonal ingredients, Chef Steven Satterfield shows you how to use up a bounty of vegetables in his gumbo z’herbes, a traditional Louisiana green gumbo. Both a member of the Southern Foodways Alliance and Slow Food Atlanta, Chef Satterfield’s restaurant Miller Union has been recognized by the James Beard Foundation and Food & Wine Magazine for its innovative cuisine and true farm-to-table methods. Come for a hot dish, a cool drink, and a better idea of what to do with your CSA box!

Featured Guest Chef: Steven Satterfield, Miller Union, Atlanta, GA

Featured Purveyor: Chris Bennett, Forager, AL

SATURDAY, MARCH 8, 2014 Republic Reign, 462 King Street

ISRAELI DINNER AT BUTCHER & BEE

from colonial times through Prohibition, revealing the colorful story of the cocktail and the antics that drove this amazing phenomenon.Guests will enjoy four sample cocktails as well as hors d’oeuvres. Masterful story-telling, crafted cocktails from bygone eras and tunes from the Great American Songbook will make for an unforgettable evening!

XIAO BAO BISCUIT + UNCLE BOON’S HAO CHI DINNER SATURDAY, MARCH 8, 2014 7:00 P.M. Xiao Bao Biscuit, 224 Rutledge Street

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COST: $150 PER PERSON

Xiao Bao Biscuit achieved an intense following with locals and visitors alike almost immediately after opening in November 2012 – as well as the honor of being a nominee for Bon Appétit magazine’s Best New Restaurants for 2013 - and is known not only for its diverse and true-toform Asian foods from across the region but also for its refreshing and delicious cocktails. Chefs Matt Danzer and Ann Redding of New York City newcomer Uncle Boon’s, a heralded mix of Thai rotisserie and drinking foods, will join XBB Chef Joshua Walker in the kitchen for a celebration of balanced, fresh and dynamic flavors as well as all things spicy. XBB co-owner Joey Ryan will be on hand pouring a variety of drinks to compliment, refresh and cool the palate as all of these veterans of fine dining take us on an Asian joy ride.

Featured Charleston Chef: Joshua Walker, Xiao Bao Biscuit Featured Guest Chef: Matt Danzer + Ann Redding, Uncle Boon’s, New York, NY

Featured Beverage Professional: Dale DeGroff, King Cocktail Featured Mixologists: Joey Ryan, Xiao Bao Biscuit

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THE STORY OF IRISH WHISKEY

SATURDAY, MARCH 8, 2014 2:30 – 3:45 P.M. The Alley, 131 Columbus Street

COST: $55 PER PERSON

“SOUTHEAST ASIAN STREET FOODS: A DAY TRIP TO THAILAND” COOKING DEMONSTRATION + TASTING WITH CHEF ANDY RICKER

Ribs, brisket, pulled pork and sausage, oh my! The world of bar-b-que, barbecue and bbq – just to name a few beloved designations – is a vast and mouthwatering one. In fact, it’s not so different from the at times daunting but delicious wide world of wine. With so many possibilities for flavor within these two worlds, the idea of pairing BBQ and wine can intimidate even the most courageous. Cower no longer!

Join masters of Fox Bros. Bar-B-Q and Home Team BBQ along with Master Sommelier Devon Broglie of Whole Foods Market for an afternoon savoring the palatable pairings that present themselves when these two worlds collide.

SATURDAY, MARCH 8, 2014 3:00 – 3:45 P.M. COST: $45 PER PERSON

Featured Pitmasters: Jonathon + Justin Fox, Fox Brothers Bar-B-Q, Atlanta, GA; Aaron Siegel + Taylor Garrigan, Home Team BBQ, Charleston, SC

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PINOT ENVY UNCORKED! UT SOLD O

**Purchase and have your cookbook signed immediately following the demo!

William Aiken House, 456 King Street

Featured Guest Chef: Andy Ricker, Pok Pok, New York,

COST: $85 PER PERSON

NY, and Portland, OR

This beloved Festival event heads back to its roots in downtown Charleston for 2014 at the historic William Aiken House. Event guests will enjoy exploring the courtyard and meticulously preserved rooms of the house in addition to a diverse selection of wines made from the Pinot grape and pairings from local and guest chefs and caterers.

Featured Winemakers: Joe Davis, Arcadian, Central Coast, CA Sara Floyd, MS, Luli, Santa Lucia Highlands, CA; Dianna Lee, Siduri Wines, Santa Rosa, CA; Harry Peterson-Nedry, Chehalem, Newberg, OR; Justin Croxall, Aurox Cellars, Williamette Valley, OR; Andy Peay, Peay Vineyards; Jon Tomaselli, Torii Mor Winery,

Featured Local Chefs + Restaurants: Brendon Bashford +

Dundee OR; Juan Ignacio Zunigo, Ventisquero, Maipo Valley, Chile

Jason Rheinwald, The Ocean Room; Tyler Dudley, Daniel

Montes, Chile; Guarachi Family Wines, Napa + Sonoma, CA;

Island Club; Jeremy Holst, Anson; Fred Neuville, Fat Hen

Noah Dorrance, Banshee Wines, CA; Ernie Loosen, Dr. Loosen,

John Ondo, Lana Restaurant & BAR

Germany; Williamette Valley Vineyards, Turner, OR; Gustavo

Featured Guest Chef: Wally Joe, Acre, Memphis, TN

34 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

Featured Spirit Professional: Tim Herlihy, Tullamore Dew Ambassador

Craving Thai food? Chef Andy Ricker has you covered. As executive chef/owner of Pok Pok restaurants in New York City and Portland, James Beard Award winner and author of the new cookbook Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand, Ricker will help differentiate the regional cuisines of Thailand, focusing on the Northern area, where he learned about food throughout his extensive travels and cooking endeavors. Sink your teeth into laap, a defining Northern Thai dish mixing meat, seafood, and chicken over aromatic herbs. Expect an equally exotic beverage pairing to compliment Ricker’s tasting.

Foods Market

SATURDAY, MARCH 8, 2014

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Ireland, the country who brought whiskey to the world.

Ireland, at times christened the world’s most loveable country. Coincidence? Wherever your fondness for the emerald isle stems from we know why we love her and we want you to savor her “spirit” with us. Tullamore Dew Ambassador Tim Herlihy will guide your palate through a tasting of the brands world-renowned smooth and gently complex whiskeys while enlightening you with the facts and folklore that make this whiskey very much a “spirit of place.” From grain to ingredient and distillation to production you will discover the core characteristics that define Irish Whiskey all over the world.

SCE&G Celebrity Kitchen, Marion Square

Featured Beverage Professional: Devon Broglie, MS, Whole

3:00 – 6:00 P.M.

4:00 – 5:15 P.M. Prohibition, 547 King Street

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COST: $65 PER PERSON

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SATURDAY, MARCH 8, 2014

PHOTO PROVIDED

POWERHOUSE PAIRING: BBQ AND WINE

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MASTERS OF WINE: A BLIND TASTING SATURDAY, MARCH 8, 2014 4:00 – 5:15 P.M. Palmer Ampitheater 182, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street COST: $65 PER PERSON

Swirl, sniff, sip – smack down! Peek into the underground world of some of the country’s most committed sommeliers, who determinedly test their palates day in and day out in preparation for the prestigious Master Sommelier exam.

Not for the novice, guests of this seminar will blind taste a series of wines in similar fashion to examinations given by the Court of Master Sommeliers. With the guidance of Master Sommeliers Richard Betts, Devon Broglie and Sara Floyd, you will not only discover secrets of the somms, but will put your own palate to the test against your peers.

At the close of the afternoon, you will trade in your exam for a full glass while Betts, Broglie and Floyd get busy grading. Where will you stack up among the sommeliers?

Don’t miss this exclusive opportunity to find out!

Gonzalez, Mira Winery, Napa Valley, CA; Perception Wines,

Featured Beverage Professionals: Richard Betts, MS

Russian River & Sonoma, CA; Cloudline Cellars, Williamette Valley, OR

Devon Broglie, MS; Sara Floyd, MS

WWW.CHARLESTONWINEANDFOOD.COM

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PLUFF MUD OYSTER ROAST SATURDAY, MARCH 8, 2014 2:00 – 5:00 P.M. Charleston Harbor Resort & Marina Lookout Pavilion, 20 Patriots Point Road, Mount Pleasant

PHOTO BY ANDREW CEBULKA

COST: $65 PER PERSON

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IRON MIXOLOGIST CHARLESTON SATURDAY, MARCH 8, 2014 1:30 – 2:45 P.M.

Few things are more Lowcountry than an oyster roast.

Never experienced one? Now’s your chance! Charleston Harbor Resort & Marina’s waterfront Lookout Pavilion is the perfect venue for this event devoted to all things harvested from Lowcountry waters, as well as the beloved side dishes that pair so well with seafood. Guests will enjoy comparing and contrasting different types of oysters – both steamed and raw – along with Brunswick stew, hush puppies and much more from local purveyors, guest and local chefs and music from the Bluestone Ramblers as well as a view of the iconic Charleston skyline.

again! The Culinary Village has a totally new look for 2014 based largely on guest and participant feedback from previous Festivals, and we think you’ll love the results. In the Baker Motor Company Grand Tasting Tent, guests can experience over 40 high-quality food and beverage vendors from around the country – a great way to try out new products and discover new favorite brands. New for 2014 is the Bay Street Pop-Up Biergarten, featuring brews from around the world, as well as the Southern Season Open Air Artisan Market, a new tent with a relaxed feel where guests can interact and shop with artisan purveyors, check out the latest Festival merchandise, Le Creuset cookware and kitchen tools and purchase cookbooks from featured Festival authors at the Charleston Cooks! bookshop. Returning to the Culinary Village for 2014 are the Whole Foods Market Wine Shop, Outdoor Living + Grilling Area and BB&T Lounge and Southern Foodways Alliance Culinary Hub. 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.

Featured Charleston Chefs: Alex Lira, The Lot; Charles Arena, Charleston Harbor Fish House; Drew Hedlund, Fleet Landing; Todd Mazurek, Salthouse Catering

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Palmer Ampitheater 182, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street

Featured Guest Chef: Kyle Knall, Maysville, New York, NY

COST: $55 PER PERSON

Featured Purveyors: Dave “Clammer Dave” Belanger

If the excitement of last year’s competition is any indicator of what is in store for 2014, you will not want to miss this year’s epic cocktail throwdown. King Cocktail himself, Dale DeGroff, and the always effervescent Charlotte Voisey of William Grant & Sons USA join to host the third annual BB&T Charleston Wine + Food Festival® Iron Mixologist Competition. With a back bar stocked full of the best William Grant & Sons has to offer, four of Charleston’s finest bartenders will battle through three rounds of cocktail combat in a series of challenges demanding creativity, speed, quick thinking and composure behind the bar. A top-shelf judging panel along with an imaginative kitchen pantry will keep each contender on their toes as they compete for the ultimate title of Iron Mixologist Charleston. Delicious cocktails, exhilarating live competition and pure fun make this a can’t-miss stop during your Festival weekend!

Dan Crosby, Crosby’s Seafood Company; Shane Doran, St. Jude’s Oysters; Heather Terry Lusk + Wec Terry, H. M. Terry Co., Sewansecott Oysters; Frank Roberts, Lady Island Oysters; Jeff Sphar, Charleston Oyster Company

Charlotte Voisey, William Grant & Sons USA

SATURDAY, MARCH 8, 2014 2:30 – 3:45 P.M. McCrady’s, 2 Unity Alley COST: $65 PER PERSON

Featured Beverages: Pinnacle Vodka + Southern Eagle Distributing

CULINARY VILLAGE + BAKER MOTOR COMPANY GRAND TASTING TENT + SOUTHERN SEASON OPEN AIR ARTISAN MARKET SATURDAY, MARCH 8, 2014

Featured Beverage Professionals: Dale DeGroff, King Cocktail;

A WIDE, WIDE WORLD OF SPARKLING

2:30 – 4:30 P.M. Culinary Village, Marion Square COST: $85 PER PERSON, includes commemorative glassware

Join Jon Bonné, the James Beard-Award winning wine editor of the San Francisco Chronicle, and Paul Grieco, esteemed sommelier, as we explore the vast but often untapped United Nations of bubbly. Champagne has excited the palates of the world for decades as the crème de la crème of sparkling wines, but we’re going to let you in on a little secret – virtually every wine growing region in the world produces a type of sparkling wine, and rock star ones at that! Step into the wonderful world of sparkling wine as Bonné and Grieco lead you through a tasting of some of the more recognizable bubbles like Cava and Prosecco along with some not so familiar sparklers like Franciacorta and Cremant. Rest assured, Bonné and Grieco will be pouring some of their favorite Champagnes too!

Featured Competitors: Gerry Kieran, Seanachai, Johns Island, SC; Hallie Arnold, The Grocery, Charleston, SC; Megan Deschaine, Tristan, Charleston, SC; Sarah Martin, Bay Street Beigarten, Charleston, SC

If you’ve experienced the Festival’s Culinary Village in previous years and think you don’t need to go back, think

Featured Wine Professionals: Jon Bonné, San Francisco Chronicle; Paul Grieco, Hearth, New York, NY

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Event details VIRGINIA IS FOR (WINE + FOOD) LOVERS-1 SATURDAY, MARCH 8, 2014 1:00 – 3:00 P.M. COST: $75 PER PERSON

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Virginia’s rich culinary heritage and burgeoning wine industry have gained the respect of wine critics at home and abroad. This event will showcase five live cooking demonstrations, each paired with a wine tasting, throughout the grounds of Zero George Street, located in historic Ansonborough. Guests will meander through the newly opened property’s courtyards, garden and piazzas and sample Virginia food and wine prepared by chefs from Virginia and Charleston. Chefs will pair their favorite dishes of Virginia’s seasonal cuisine with some of the state’s best wines including Viognier, Chardonnay, Cabernet Franc, Rosé, Cabernet Blends and Sparkling Blanc de Blanc. Guests will sample dishes including a bounty of fresh seafood from the cool waters of the Chesapeake Bay (blue crab + oysters); grass fed beef and lamb from Blue Ridge farmers (Buffalo Creek Beef + Aryshire Farm); farmstead fresh cheeses (Caromont Farm) and the best seasonal produce from the region.

VINEYARD VOYAGE ON SPIRITLINE CRUISES SATURDAY, MARCH 8, 2014

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. Guests can also enter to win a free trip to the Cayman Islands courtesy of event sponsor Cayman Islands Department of Tourism.

PHOTO BY ANDREW CEBULKA

Zero George Street Hotel, 0 George Street

12:00 – 2:00 P.M. (DEPARTS DOCK PROMPTLY

Featured Local Chef: Mason Mullock, SpiritLine Cruises

AT 12:20 P.M.) SpiritLine Cruises, Aquarium Wharf Dock

Featured Wineries: Elisabetta Fagiouli, Montenidoli,

COST: $100 PER PERSON

Tuscany, Italy; Andrew Murray, Andrew Murray Vineyards,

This event is an annual Festival favorite and it’s not hard to see why! Cruise Charleston’s exquisite waterways with their million-dollar vistas while sampling wines from six different winemakers from across the globe. Plus, you’ll get to savor a generous spread of sumptuous Lowcountry

Santa Ynez, CA; Riccardo Tedeschi, Tedeschi, Veneto, Italy; Chad Melville, Melville Winery, Santa Rita Hills, CA; Thomas Meunier, Authentique Vin Selections, France; Janet Trefethen, Trefethen Family Vineyards, Napa, CA

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Featured Guest Chefs: Jason Alley, Pasture Restaurants Amalia Scatena, Pippin Hill Farm & Vineyards; Randy Williams,

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“SMALL BATCH BOURBONS + HOG HEAVEN” COOKING DEMONSTRATION + TASTING WITH CHEF EDWARD LEE

GREAT GRAN RESERVAS: A VERTICAL TASTING OF MUGA PRADO ENEA

ursville Winery, Barboursville, VA; Foggy Ridge Cider, Dugspur,

SATURDAY, MARCH 8, 2014

SATURDAY, MARCH 8, 2014

VA; Chatham Vineyards, Machipongo, VA; Ingleside Vineyards,

1:30 – 2:15 P.M.

Zero George; Tucker Yoder, Clifton Inn

Featured Wineries: Ankida Ridge Vineyards, Amherst, VA Pippin Hill Farm & Vineyards, North Garden, VA; Boxwood Winery, Middleburg, VA; Trump Winery, Charlottesville, VA; Barbo-

Oak Grove, VA

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SCE&G Celebrity Kitchen, Marion Square COST: $45 PER PERSON

1:30 – 2:45 P.M. Palmer Dining Room 181, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street COST: $65 PER PERSON

Bourbon and bacon are a true match made in heaven, according to Chef Ed Lee. This Iron Chef winner and author of the new cookbook Smoke & Pickles: Recipes and Stories from a New Southern Kitchen will teach you how to pair these two ingredients, adding his signature Korean style to Southern classics. Bacon addicts unite and come hungry! Chef Lee will be serving up three mouthwatering bacon dishes, pairing with a unique bourbon tasting and sharing his favorite distillers and purveyors.

PHOTO PROVIDED

**Purchase and have your cookbook signed immediately following the demo!

32 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

Featured Guest Chef: Edward Lee, MilkWood,

Master Sommelier Sara Floyd invites you to spend an afternoon savoring the wines of one of Spain’s great gran reservas producers – Bodegas Muga. Guests will delight in a retrospective tasting of the graceful and elegant bottling’s of Muga Prado Enea, one of the most highly rated wines in Spain year after year. Produced in only the very best vintages with grapes grown in the esteemed regions of Rioja Alta and Rioja Alavesa and aged in a mixture of older American and French oak barrels all produced at the estate’s own cooperage, your palate is sure to distinguish the distinct texture and finesse consistent among all vintages of these esteemed wines.

610 Magnolia, Lousiville, KY

Featured Wine Professional: Featured Beverage: Knob Creek

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WWW.CHARLESTONWINEANDFOOD.COM

Sara Floyd, MS, Jorge Ordoñez

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SPAIN’S SOUTHERN STAR: AN ENCHANTING INTRODUCTION INTO THE WORLD OF SHERRY

SLIGHTLY NORTH OF BROAD LOWCOUNTRY LOCAVORE LUNCHEON

FRIDAY, MARCH 7, 2014

Slightly North of Broad, 192 East Bay Street

12:00 – 1:15 P.M.

COST: $100 PER PERSON

SATURDAY, MARCH 8, 2014

PHOTOS (4) PROVIDED

12:00 P.M.

McCrady’s, 2 Unity Alley COST: $55 PER PERSON

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STACKED: A SANDWICH SHOWCASE SATURDAY, MARCH 8, 2014 11:30 A.M. – 1:30 P.M. Art Institute of Charleston Main Event Tent, Marion Square COST: $75 PER PERSON

Creating a good sandwich is an art form, and these chefs are masters at their craft! If you love a good sandwich and aren’t afraid to try something new, this event is for you.

A group of Charleston and guest chefs will each prepare their own creative take on the classic Italian sandwich using bread provided by Charleston’s own Brown’s Court Bakery and meats courtesy of Creminelli Fine Meats. One thing’s for sure: the outcome is guaranteed to be delicious.

This is one event you won’t leave hungry!

The versatility of Sherry has long gone unnoticed, been misunderstood or underappreciated by the American culture – but recent observations indicate that the tide appears to be turning. Across the country, more and more consumers and professionals alike are embracing this esoteric, fortified Spanish wine and André Tamers of De Maison Selections will enlighten you as to why you should too. As you taste through an exemplary line up of eight Sherries selected by Tamers, you’ll discover the not so sweet side of sherry (yes, Sherry can take you through aperitif to table wine to after dinner sipper), the unique processes that characterize Sherry production and the regions and grapes that define it.

Featured Beverage Professional: André Tamers, De Maison Selections, Spain and France

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Gourmet; Ted Dombrowski, Ted’s Butcher Block; Michael

Nancy Silverton, Osteria Mozza, Los Angeles, CA; Jonathan Sawyer, The Greenhouse Tavern, Cleveland, OH

Featured Purveyors: David Schnell, Brown’s Court Bakery

of Broad; Russ Moore, Slightly North of Broad

Featured Beverage Professional: Westbrook Brewing Company

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CODA DEL PESCE PRANZO ITALIANO SATURDAY, MARCH 8, 2014 Coda del Pesce, 1130 Ocean Blvd., Isle of Palms COST: $100 PER PERSON

SATURDAY, MARCH 8, 2014 Muse, 82 Society Street COST: $100 PER PERSON

Scognamiglio, Bacco

Featured Guest Chefs: Jimmy Bannos, Purple Pig, Chicago, IL

Featured Charleston Chefs: Frank Lee, Slightly North

12:00 P.M.

MUSE LUNCHEON

12:00 P.M.

Featured Charleston Chefs: Derek Falta, Bull Street

Join Chefs Frank Lee and Russ Moore as well as a variety of the Lowcountry’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 beers from Charleston’s own Westbrook Brewing Company. Chef Lee will help introduce some of the area’s best purveyors and speak to their role in Charleston’s restaurant community.

Step back in time for a grand tour of Italy at this intimate luncheon in the historic building and private gardens housing Muse restaurant. Guests will enjoy inspired Italian cuisine prepared by Muse’s chef with wines from Lia Tolaini Banville and Matt Banville’s Italian wine portfolio, including selections from Lombardy, Tuscany, Abruzzo and Veneto.

Escape to the beach for this waterfront luncheon at Coda del Pesce on the beautiful Isle of Palms, located just outside downtown Charleston. Chef/owner Ken Vedrinski will be joined in the kitchen by Davd Santos of New York City’s Louro restaurant for this all-Italian, seafood-themed luncheon. Sparkling Italian wines will be served with each course. *PLEASE NOTE: Transportation to the restaurant is not included in ticket price. Please see the Transportation page of our “Visit Charleston” section for taxi company contact information if you need to arrange for transportation.

Featured Charleston Chef: Ken Vedrinski, Coda del Pesce

Featured Beverage Professionals: Folio Fine Wine Partners, Napa, CA

Featured Charleston Chef: Pierce Bowers, Muse

Featured Guest Chef: David Santos, Louro, New York, NY

Featured Pastry Chefs: M. Kelly Wilson, Culinary Institute

Featured Winemakers: Matt Banville, Banville & Jones, Italy

Featured Beverage Professional: Alessandra Canella,

of Charleston; Anna M. Lone of Vanilla Bean Pastry Co.

Lia Tolaini-Banville, Banville & Jones, Italy

Vinicola Canella, Venice, Italy

2014 FESTIVAL PROGRAM –

31

Event details BREAKFAST AT THE RAREBIT presents

SATURDAY, MARCH 8, 2014 The Rarebit, 474 King Street

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COST: $50 PER PERSON

The Rarebit is a favorite among Charleston locals for its modern takes on classic American dishes, and that’s exactly what guests will enjoy at this new breakfast! Chef Brannon Florie will prepare his versions of iconic breakfast standards such as huevos rancheros, French toast, and a bacon, egg and cheese sandwich served with bloody marys featuring Tito’s Handmade Vodka. Whether you’re recovering from Friday night or fueling up for a full Saturday, this breakfast will get you going!

Featured Charleston Chef: Brannon Florie, The Rarebit

presents

WAFFLE HOUSE SMACKDOWN HOSTED BY BON APPÉTIT’S ANDREW KNOWLTON

SATURDAY, MARCH 8, 2014 11:00 A.M. – 12:15 P.M.

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Palmer Ampitheater 182, Culinary Institute of Charleston, Palmer C Campus,

11:30 A.M. – 1:30 P.M.

COST: $65 PER PERSON

Culinary Village, Marion Square

Charleston’s community of sommeliers are a tight knit group who love a little friendly competition now and again, and – did we mention they like to put on a bit of a show?

Join four of Charleston’s most respected (and entertaining) sommeliers as they vie for fan favorite in this food and wine pairing showdown. You’ll savor two delicious dishes along with eight thoughtfully paired wines from the sommeliers contending to please your palate the best. In the end it’s your decision – who is your Top Charleston Sommelier?

Featured Beverage Professionals: Brad Ball, Social Wine Magnolias, Cypress + Blossom; Rick Rubel, Charleston Grill

10:30 A.M. – 12:15 P.M. SCE&G Celebrity Kitchen, Culinary Village, Marion Square COST: $40 PER PERSON

One of the most – if not the most – popular events of the 2013 Festival is back for 2014 and promises to be better than ever! Watch Charleston’s own Mike Lata defend his title as the stakes are raised with new challenges for the second annual event, sip bloody marys from Fat & Juicy and enjoy Waffle House coffee and menu favorites. Bon Appétit Restaurant Editor and Waffle House devotee Andrew Knowlton will be back to act as host and referee, while guest judges from Charleston City Paper and local Waffle House locations will help determine who is worthy of this year’s Master Blaster Award. Don’t miss out on the excitement! **NOTE: A separate ticket is required for entry; Culinary Village + Grand Tasting Tent tickets are not valid for this event.

Featured Charleston Chef: Mike Lata, FIG/The Ordinary

presents

THE NEW CALIFORNIA WINE SATURDAY, MARCH 8, 2014 11:00 A.M. – 12:15 P.M. FIG, 232 Meeting Street

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COST: $55 PER PERSON

A new generation of wine producers have emerged in the Golden State, and the James Beard Award-winning wine editor of the San Francisco Chronicle, Jon Bonné, wants you to know just who these rising stars are. Bonné will share his insider’s look at the emerging terroirs and ambitious producers changing the face of American wine, all featured in his recently released book The New California Wine. You will sample some of the best examples of this new generation from producers including Peay Vineyards, Matthiasson and Ceritas, who will join Bonné to share their stories (and juice).

Featured Guest Chefs: Michael Hudman, Hog & Hominy, Memphis, TN; Kevin Gillespie, Gunshow, Atlanta, GA

Featured Beverage Professionals: Jon Bonné, San Francisco

Chris Shepherd, Underbelly, Houston

Chronicle; Steve Matthiasson, Mattiasson, Napa and Sonoma, CA Andy Peay, Peay Vineyards, Sonoma, CA; John Raytek, Ceritas

Featured Cocktail: Fat & Juicy Bloody Marys

30 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

and Lioco, Sonoma, CA

•

SATURDAY, MARCH 8, 2014

66 Columbus Street

Bar; Patrick Emerson, Communion Wine Club; Bill Netherland, SATURDAY, MARCH 8, 2014

CULINARY VILLAGE + BAKER MOTOR COMPANY GRAND TASTING TENT + SOUTHERN SEASON OPEN AIR ARTISAN MARKET

CHARLESTON’S TOP SOMMELIERS WINE + FOOD PAIRING

WWW.CHARLESTONWINEANDFOOD.COM

COST: $85 PER PERSON, includes commemorative glassware

If you’ve experienced the Festival’s Culinary Village in previous years and think you don’t need to go back, think again!

The Culinary Village has a totally new look for 2014 based largely on guest and participant feedback from previous Festivals, and we think you’ll love the results. In the Baker Motor Company Grand Tasting Tent, guests can experience over 40 high-quality food and beverage vendors from around the country – a great way to try out new products and discover new favorite brands. New for 2014 is the Bay Street Pop-Up Biergarten, featuring brews from around the world, as well as the Southern Season Open Air Artisan Market, a new tent with a relaxed feel where guests can interact and shop with artisan purveyors, check out the latest Festival merchandise, Le Creuset cookware and kitchen tools and purchase cookbooks from featured Festival authors at the Charleston Cooks! bookshop. Returning to the Culinary Village for 2014 are the Whole Foods Market Wine Shop, Outdoor Living + Grilling Area and BB&T Lounge and Southern Foodways Alliance Culinary Hub. 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.

PHOTO BY JOHN MANN

9:30 A.M.

event details CRAFTSMEN KITCHEN & TAP HOUSE VICTORY BREWING COMPANY CRAFT BEER DINNER

PENINSULA GRILL, 112 North Market Street CHARLESTON CHEF: Graham Dailey GUEST CHEF: Frank Stitt, Highlands Bar & Grill, Birmingham, AL

FRIDAY, MARCH 7, 2014

FEATURED BEVERAGE PROFESSIONAL: Jon Bonné, San

7:00 P.M.

Francisco Chronicle, San Francisco, CA

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Craftsmen Kitchen & Tap House, 12 Cumberland Street

RED DRUM RESTAURANT, 803 Coleman Boulevard

COST: $125 PER PERSON

CHARLESTON Chef: Ben Berryhill Louisville, KY FEATURED BEVERAGE PROFESSIONAL: Sara Floyd, MS, Fine Estates from Spain

TRATTORIA LUCCA, 41-A Bogard Street CHARLESTON CHEF: Ken Vedrinski GUEST CHEF: Michael Tusk, Quince, San Francisco, CA GUEST CHEF: Nancy Silverton, Osteria Mozza, Los Angeles, CA

Craftsmen Kitchen & Tap House is one of Charleston’s newest beer meccas, with 48 taps to showcase a rotating list of beers from across the globe. Join chef Todd Garrigan and a representative from Pennsylvania’s Victory Brewing Company – known for combining European ingredients with American creativity to create beers including Prima Pils, Hop Devil India Pale Ale and Victory Lager – for a multi-course seated dinner with beer pairings. Cheers!

PHOTO BY REESE MOORE PHOTOGRAPHY

GUEST CHEF: Anthony Lamas, Seviche: A Latin Restaurant,

FEATURED WINEMAKER: Elisabetta Fagiouli, Montenidoli,

Featured Charleston Chef: Todd Garrigan, Craftsmen

Tuscany, Italy

TRISTAN, 10 Linguard Street CHARLESTON CHEF: Nate Whiting

presents

JAILHOUSE SHAKE-UP

Kitchen & Tap House

Featured Beverage Professional: Bill Covaleski, Victory Brewing Company, Downington, PA

GUEST CHEF: Kyle Knall, Maysville, New York, NY FEATURED WINEMAKER: Diana Lee, Siduri Wines, Santa Rosa, CA

FRIDAY, MARCH 7, 2014 7:00 – 9:30 P.M. COST: $90 PER PERSON

COCKTAIL DINNER WITH MIXOLOGIST DALE DEGROFF AT POOGAN’S PORCH FRIDAY, MARCH 7, 2014 7:00 P.M. Poogan’s Porch, 72 Queen Street COST: $150 PER PERSON

Legendary mixologist Dale DeGroff, credited with reinventing the bartending profession by pioneering a gourmet approach to recreating classic cocktails at New York City’s iconic Rainbow Room in the 1980s, will work with Poogan’s Porch chef Dan Doyle to pair bourbon cocktails with each dish of this five-course dinner featuring Doyle’s signature Lowcountry cuisine. The dinner will be held in one of the restaurant’s newly renovated dining rooms, bringing a new Southern elegance and charm to the grand Victorian home.

One of the 2013 Festival’s most popular new events is back! 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!

Explore the Jail and its surrounding grounds while sampling cocktails from Charleston’s top mixologists along with small bites from star caterers and restaurants including Republic Reign and Cru Catering. Please note this is a cocktails-only event so no wine or beer will be served.

Featured Local Chefs: Cory Burke, Roti Rolls; Chris Carreira, Mediterra Catering; MariElena Raya, The Gin Joint; Pum Mang, Republic Reign Garden & Lounge; John Zucker, Cru Café & Catering

Featured Beverage Professionals: Jeremiah Schenzel, The Cocktail Club; Craig Nelson, Proof Evan Powell, Republic Reign; Joe Raya, The Gin Joint; Brent Sweatman, The Rarebit

Featured Charleston Chef: Daniel Doyle, Poogan’s Porch

PHOTO PROVIDED

Old City Jail, 21 Magazine Street

WAKE + BAKE AT CALLIE’S KITCHEN SATURDAY, MARCH 8, 2014

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9:00 A.M. – 12:30 P.M. (SHUTTLE DEPARTS 9:00 A.M.) Callie’s Biscuits Bakery, 1895 Avenue F, North Charleston COST: $85 PER PERSON, SHUTTLE INCLUDED

Biscuits hold a sacred place in Southern food culture, and Callie’s Biscuits have made serving delicious, freshly baked biscuits possible for home cooks across the country. Join Carrie Morey, founder of Callie’s Biscuits, at her North Charleston bakery for a small class where participants will get their hands dirty learning to make the perfect biscuit.

Guests will also enjoy bloody marys from Fat & Juicy featuring Tito’s Handmade Vodka and have the opportunity to purchase and get signed Carrie’s new cookbook, Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen. Space is limited so don’t miss out!

Featured Spirits: Reyka Vodka; Sailor Jerry Rum; Featured Mixologist: Dale DeGroff, King Cocktail

Hendrick’s Gin; Tullamore Dew

Featured Expert: Carrie Morey, Callie’s Biscuits

2014 FESTIVAL PROGRAM –

29

Event details presents

e s r u o c s,

FISH RESTAURANT, 442 King Street

PERFECTLY PAIRED DINNERS

5 ting menu

FRIDAY, MARCH 7, 2014

GUEST PASTRY CHEF: Megan Garrelts, Bluestem Restaurant

Various Restaurants

+ Rye Restaurant, Kansas City, MO

COST: $175 PER PERSON, includes five-course tasting menu with wine pairings, tax and gratuity

FEATURED WINEMAKER: Monica Nogues, Think Global Wines, Spain

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.

A select few Perfectly Paired Dinners will be offered on Saturday night so guests may attend multiple dinners if they wish!

PHOTOS (2) PROVIDED

GUEST CHEF: Colby Garrelts, Bluestem Restaurant + Rye Restaurant, Kansas City, MO

7:00 P.M.

tas tly paired experth wine wi

CHARLESTON CHEF: Nico Romo

THE GROCERY, 4 Cannon Street CHARLESTON CHEF: Kevin Johnson GUEST CHEF: Marco Canora, Hearth, New York, NY FEATURED WINEMAKER: Andy Peay, Peay Vineyards, Sonoma, CA

HIGH COTTON CHARLESTON CHEF: Joe Palma GUEST CHEF: Katie Button, Cúrate, Asheville, NC FEATURED WINEMAKER: Justin Baldwin, Justin Vineyards, Paso Robles, CA

MAGNOLIAS, 185 East Bay Street F E AT U R E D CH E F S + R E S TAU R A N T S: presents

CHARLESTON CHEF: Don Drake GUEST CHEF: Chris Lusk, Restaurant Revolution, New Orleans, LA FEATURED WINEMAKER: Aaron Miller, Cade Winery + Plumjack Winery, Napa, CA

AMORI VINI

CHARLESTON GRILL, 224 King Street

FRIDAY, MARCH 7, 2014 4:00 – 5:15 P.M. Palmer Amphitheater 182, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street

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GUEST CHEF: Jimmy Bannos, Purple Pig, Chicago, IL

MCCRADY’S FAMILY STYLE SOUTHERN SUPPER, 2 Unity Alley

GUEST PASTRY CHEF: Mindy Segel

CHARLESTON CHEF: Sean Brock

FEATURED WINEMAKER: André Tammers,

GUEST CHEF: Steven Satterfield, Miller Union, Atlanta, GA

De Maison Selections, France & Spain

GUEST CHEF: Tyler Brown, Capitol Grill, Nashville, TN

CHARLESTON CHEF: Michelle Weaver

COST: $55 PER PERSON

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FEATURED WINEMAKER: Steve Matthiasson, Matthiasson,

CIRCA 1886, 149 Wentworth Street Charleston musical composer Edward Hart drew directly from his passion for wine when he composed Amori Vini, meaning “for the love of wine,” a three movement piece paying homage to the wines of Bordeaux, Madeira and Tempranillo. Immerse yourself in the culinary and musical arts with Dr. Hart and Master Sommelier Devon Broglie of Whole Foods Market as you taste, talk and listen through the savory sounds of each wine as they are brought to life by talented musicians from the Charleston Symphony Orchestra. With each movement and sip you will be encouraged (and inspired) to reflect on your own experiences with each wine and the notes that represent them. Enthusiasts of the arts will not want to miss this melodic merging!

Napa and Sonoma, CA

CHARLESTON CHEF: Marc Collins GUEST CHEFS: Wally Joe, Acre, Memphis, TN;

OAK STEAKHOUSE, 17 Broad Street

Bob Waggoner, 700 Cooking School, Mansion on Forsyth

CHARLESTON CHEF: Jeremiah Bacon

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GUEST PASTRY CHEF: Mindy Segal

GUEST CHEF: Mark Stark, Stark’s Steakhouse, San Santa Ros Rosa, CA

FEATURED WINEMAKER: Jon Tomaselli, Torii Mor, Dundee, OR

FEATURED WINEMAKER: Chad Melville, Melville Winery,

CYPRESS, 167 East Bay Street

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Santa Rita Hills, CA

CHARLESTON CHEF: Craig Deihl

OLD VILLAGE POST HOUSE, Mount Pleasant

GUEST CHEF: Jonathan Sawyer, The Greenhouse

CHARLESTON CHEFS: Frank Lee, Forrest Parker

Tavern, Cleveland, OH

GUEST CHEF: Justin Smillie, Il Buco Alimentari, New York, NY

FEATURED WINEMAKER: Alberto Cordero,

FEATURED WINEMAKER: Riki Tedeschi, Tedeschi, Veneto, Italy

Cordero di Montetzemolo, Piedmont, Italy

OPAL, 1960 Riviera Dr., Mount Pleasant FIG, 232 Meeting Street

CHARLESTON CHEFS: Patrick Owens, Opal Restaurant &

Featured Beverage Professional: Devon Broglie, MS,

CHARLESTON CHEFS: Mike Lata; Jason Stanhope

Bar + Langdon’s Restaurant

Whole Foods Market

GUEST CHEF: Michael Anthony, Gramercy Tavern, New York, NY

GUEST CHEF: Chris Hall, Local Three, Atlanta, GA

FEATURED WINEMAKER: John Raytek, Ceritas Wines, Sonoma, CA

FEATURED WINEMAKER: Joe Davis, Arcadian, Central Coast, CA

Featured Composer: Dr. Edward Hart

28 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

•

WWW.CHARLESTONWINEANDFOOD.COM

event details +

present FOOD CULTURE OF THE SOUTH

PASSPORT TO PAIRINGS FRIDAY, MARCH 7, 2014 2:30 – 4:30 P.M. Governor Thomas Bennett House, 69 Barre Street

Prepare your palate for an afternoon of culinary indulgence at the historic Thomas Bennett House in downtown Charleston.

Each winery will pour a red and white wine and will be paired with a 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 to the music of the Bluestone Jazz Trio.

COST: $85 PER PERSON

Featured Local Chefs + Restaurants: Michelle Diminich, Art Institute of Charleston; Tyler Dudley, Daniel Island Club;

new

Matt Greene, Duvall Events + Catering; Jennifer + Enan Parezo,

from around the world, as well as the Southern Season Open Air Artisan Market, a new tent with a relaxed feel where guests can interact and shop with artisan purveyors, check out the latest Festival merchandise, Le Creuset cookware and kitchen tools and purchase cookbooks from featured Festival authors at the Charleston Cooks! bookshop. Returning to the Culinary Village for 2014 are the Whole Foods Market Wine Shop, Outdoor Living + Grilling Area and BB&T Lounge and Southern Foodways Alliance Culinary Hub. 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.

Twenty Six Divine; Cole Poolaw, Barsa; Ross Webb, Leaf

new

Featured Guest Chefs: Ryan Smith, Staplehouse, Atlanta, GA; Bruce Moffett, Barrington’s Restaurant, Charlotte, NC; Charles

PHOTO PROVIDED

Phillips, 1808 Grille, Nashville, TN

Featured Wineries:

Fagiouli, Montenidoli, Tuscany, Italy; Riccardo Tedeschi, Tedeschi, Veneto, Italy; Vibrant Rioja; Stephanie Cook Sedmak, Wonderment

presents

“BUTTERSCOTCH + BARLEY: THE UNION OF CANDY AND BEER” COOKING DEMONSTRATION + TASTING WITH CHEF MINDY SEGAL FRIDAY, MARCH 7, 2014 2:30 – 3:15 P.M. SCE&G Celebrity Kitchen, Marion Square COST: $45 PER PERSON

Satisfy your sweet tooth with this desserts-only demo. With a restaurant named “Hot Chocolate,” and recognized by the James Beard House as Outstanding Pastry Chef in 2012, Chef Mindy Segal is sure to deliver just the sugar rush you desire, but with an American contemporary twist, of course.

Her innovative spins on classic confections let you have fun in the kitchen with delicious results. Chef Segal will divulge her trade secrets for the perfect toffee and butterscotch, paired with unique beers.

After this demo, you may even get the courage to put down the Werther’s and make the real deal at home!

Featured Guest Chef: Mindy Segal, Mindy’s Hot Chocolate, Chicago, IL

Wines; Janet Trefethen, Trefethen Family Vineyards, Napa, CA;

PHOTO PROVIDED

Aaron Miller, Cade Winery + Plumjack Winery, Napa, CA Harry Peterson-Nedry, Chehalem, Newburg, OR; Elisabetta

Eric Mohseni, Zaca Mesa Winery & Vineyards, Santa Barbara,

presents

CA; Thomas Meunier, Authentique Vin Selections, Franc; Laine Bozwell, Bodegas Ontañon, Rijoa, Spain; Chad Melville, Melville Vineyards & Winery, Santa Rita Hills, CA

CULINARY VILLAGE + BAKER MOTOR COMPANY GRAND TASTING TENT + SOUTHERN SEASON OPEN AIR ARTISAN MARKET

“COOKING IN THE CASBAH: A TASTE OF ZAHAV” COOKING DEMONSTRATION + TASTING WITH CHEF MICHAEL SOLOMONOV FRIDAY, MARCH 7, 2014 4:00 – 4:45 P.M. SCE&G Celebrity Kitchen, Marion Square COST: $45 PER PERSON

FRIDAY, MARCH 7, 2014 3:00 – 5:00 P.M. Culinary Village, Marion Square COST: $85 PER PERSON, includes commemorative glassware

If you’ve experienced the Festival’s Culinary Village in previous years and think you don’t need to go back, think again! The Culinary Village has a totally new look for 2014 based largely on guest and participant feedback from previous Festivals, and we think you’ll love the results. In the Baker Motor Company Grand Tasting Tent, guests can experience over 40 high-quality food and beverage vendors from around the country – a great way to try out new products and discover new favorite brands. New for 2014 is the Bay Street Pop-Up Biergarten, featuring brews

Hungry for a culinary getaway? Take your palate on a journey south of Tel Aviv for James Beard Award winning Chef Michael Solomonov’s Israeli delicacies. Spoiler alert: There’s more than one way to make hummus! Discover the secrets of Chef Solomonov’s coveted recipe from his restaurant Zahav along with other Middle Eastern cooking techniques. Quench your thirst with Zahav’s most popular cocktail, the Lemonanna, full of refreshing mint and lemon verbena.

Featured Guest Chef: Michael Solomonov, Zahav, Philadelphia, PA

2014 FESTIVAL PROGRAM –

27

EAT, DRINK (A COCKTAIL) + BE MERRY

ev evening out on the town on the right note. In between ha happy hour and last call, however, gears shift and the al allure of sophisticated and expansive wine lists find us sa savoring our dinners with old and new world wines and ev every grape varietal in between – but does it have to be th this way? Discover how cocktails can and do fit into your di dinner menu with the guidance of superstar mixologi gist Charlotte Voisey, Hendrick’s Gin Ambassador Jim Ryan and Sommelier Patrick Emerson of Communion Wine Club. These three cocktail cheerleaders will have you rooting for their team as you sip libations featuring Reyka Vokda, Hendrick’s Gin and Lillet alongside savory dishes prepared by the Culinary Institute of Charleston.

PHO TO BY AN DR EW CEB ULK A

presents

FRIDAY, MARCH 7,, 2014 1:30 – 2:45 P.M. Palmer Amphitheater 182, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street

Shaken and stirred, cold and neat, or on the rocks, everyone has a signature cocktail that begins or ends an

+

present

AT HOME WITH CELEBRITY TASTEMAKERS FRIDAY, MARCH 7, 2014 2:30 – 4:30 P.M. William Aiken House, 456 King Street

Featured Beverage Professionals: Patrick Emerson,

COST: $100 PER PERSON

Communion Wine Club, Charleston, SC; Jim Ryan, Hendrick’s

new

Gin Ambassador Charlotte Voisey, William Grant & Sons USA;

Featured Chefs: Kevin Mitchell, Culinary Institute of

PHOTO PROVIDED

Charleston; Miles Haff, Culinary Institute of Charleston

presents

BOTTLES + BEAKERS: DIY WINEMAKING presents

The Festival combined two beloved events, At Home with Celebrity Tastemakers and Winemaker Private Home Receptions, to create this event in 2013, and it was such a hit that we’re bringing it back for 2014! Meet the celebrity chefs and authors behind some of the year’s hottest new culinary books as they sign copies of their books and serve samplings of their recipes. Each personality will be stationed throughout the rooms and courtyard of the historic William Aiken House, a National Historic Landmark dating to 1807.

Copies of featured books will be available for purchase.

Featured Authors: Richard Betts, The Essential Scratch and

FRIDAY, MARCH 7, 2014

“TWO CULTURES, ONE KITCHEN: LATIN CUISINE USING SOUTHERN STAPLES” COOKING DEMONSTRATION + TASTING WITH CHEF ANTHONY LAMAS

1:30 – 2:45 P.M. 181 Palmer Dining Room, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street

Sniff Guide to Becoming a Wine Expert: Take a Whiff of That; Jon Bonné, The New California Wine; Joanne Chang, Flour, Too: Indespensable Recipes for the Café’s Most Loved Sweets & Savories; John Currence, Pickles, Pigs & Whiskey:

COST: $65 PER PERSON

Recipes from My Three Favorite Food Groups; Nathalie

Ready, set, blend! Put your winemaking boots on and be a “Rhone Ranger” for an afternoon with rock star winemaker Andrew Murray of Andrew Murray Vineyards in Santa Ynez, CA. Murray, a founding member of California’s Rhone Ranger movement promoting American Rhone wine varietals, has been blending award-winning Rhone varieties for over 20 years. Murray has more than a few tips and tools of the trade he wants to share with you to help you create your own unique blend! Following a tasting of two vintages of his signature Rhone blend, Espereance, along with individual tastings of each component of the Espereance (Grenache, Syrah and Mourvedre), Murray will be breaking out the beakers, bottles and funnels and getting down to business. With his expertise and guidance, you’ll be well on your way to blending your own delicious wine. *All guests are welcome to take home a bottle of their signature blend at the conclusion of the seminar.

Cooking; Holly Herrick, The French Cook – Cream Puffs &

Dupree + Cynthia Graubart, Mastering the Art of Southern

FRIDAY, MARCH 7, 2014 1:00 – 1:45 P.M. SCE&G Celebrity Kitchen, Marion Square COST: $45 PER PERSON

Hot climate, rich flavors, and deep culinary traditions are just a few things that Latin and Southern cuisine have in common. James Beard Award Semifinalist Chef Anthony Lamas’ take on “Nuevo Latino” cooking utilizing the South’s traditional ingredients showcases the perfect union of the two regions in this demo. Cool off with Chef Lamas’ bourbon mojito while savoring some of the best dishes from his Louisville restaurant, Seviche.

Featured Guest Chef:

Eclairs; Edward Lee, Smoke and Pickles: Recipes and Stories from a New Southern Kitchen; Carrie Morey, Callie’s Biscuits and Southern Traditions: Heirloom Recipes from our Family Kitchen; Anne Quatrano, Summerland: Recipes for Celebrating with Southern Hospitality; Andy Ricker, Pok Pok: Food and Stores from the Streets, Homes and Roadside Restaurants of Thailand; Gabriel Rucker, Le Pigeon: Cooking at the Dirty Bird; Michael Ruhlman, Charcuterie; Nancy Silverton, The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria; Brys Stephens, The New Southern Table: Classic Ingredients Revisited; Lionel Vatinet, A Passion for Bread: Lessons from a Master Baker

Featured Winemakers: Richard Betts, Saint Glinglin, Bordeaux + My ESSENTIAL, California & Provence; Andy Peay, Peay Vineyards, Sonoma, CA; Steve Matthiasson, Matthiasson, Napa + Sonoma, CA

Featured Beverage Professional: Andrew Murray, Andrew

Anthony Lamas, Seviche, Louisville, KY

Murray Vineyards, Santa Ynez, CA

26 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

PHOTO PROVIDED

Event details

•

WWW.CHARLESTONWINEANDFOOD.COM

Featured Beverage: Twinings Tea

event details presents

CULINARY VILLAGE + BAKER MOTOR COMPANY GRAND TASTING TENT + SOUTHERN SEASON OPEN AIR ARTISAN MARKET FRIDAY, MARCH 7, 2014

UNEARTHING NAPA VALLEY CABERNET

BREW HOP UT SOLD O

FRIDAY, MARCH 7, 2014

FRIDAY, MARCH 7, 2014

1:00 – 4:30 P.M.

1:00 – 2:15 P.M.

Various breweries throughout Charleston, via shuttle

McCrady’s, 2 Unity Alley

COST: $85 PER PERSON, SHUTTLE INCLUDED

COST: $65 PER PERSON

The Lowcountry craft beer scene continues to grow each year, and there’s no better way to experience all of Charleston’s best local breweries in one afternoon! Experts from each brewery will be on hand to speak to their product and small tastings from SALTHOUSE Catering 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!

For wine lovers around the world, Napa Valley is synonymous with all-star Cabernet Sauvignon. The appellation yields some of the greatest cabernets in the world, from light and ready to drink, to exceptionally full-bodied and long-lived. Behind each of these wines, the terroir of their respective vineyards is a defining element that shapes the character of the wine. The soils of the Napa Valley vary greatly from one hillside to the next and uniquely influence each wine. Guests at this seminar will taste and discern the differences between some of the best wines the Napa Valley has to offer, guided by the winemakers of Cade Winery, DeSante Wines and Round Pond Estate.

Each panelist will share distinctive experiences with their respective vineyards’ terroir and you just may hear a tale or two along the way as the passions and values behind each winery are revealed.

12:00 – 2:00 P.M. Culinary Village, Marion Square COST: $85 PER PERSON, includes commemorative glassware

If you’ve experienced the Festival’s Culinary Village in previous years and think you don’t need to go back, think again! The Culinary Village has a totally new look for 2014 based largely on guest and participant feedback from previous Festivals, and we think you’ll love the results. In the Baker Motor Company Grand Tasting Tent, guests can experience over 40 high-quality food and beverage vendors from around the country – a great way to try out new products and discover new favorite brands. New for 2014 is the Bay Street Pop-Up Biergarten, featuring brews from around the world, as well as the Southern Season Open Air Artisan Market, a new tent with a relaxed feel where guests can interact and shop with artisan purveyors, check out the latest Festival merchandise, Le Creuset cookware and kitchen tools and purchase cookbooks from featured Festival authors at the Charleston Cooks! bookshop. Returning to the Culinary Village for 2014 are the Whole Foods Market Wine Shop, Outdoor Living + Grilling Area and BB&T Lounge and Southern Foodways Alliance Culinary Hub. 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.

presents

GYPSY BREWING 101 FRIDAY, MARCH 7, 2014

Featured Beverage Professionals: Eric Doksa, Charleston City Paper Timmons Pettigrew, CHSBeer.org

Featured Beverage Professionals: Diane Cline, Round Pound Estate, Napa Valley, CA

Featured Charleston Chef:

David Desante, DeSante Wines, Napa Valley, CA

Todd Mazurek, SALTHOUSE Catering

Aaron Miller, Cade Winery & Plumjack Winery, Napa Valley, CA

Traveling throughout the world exposes our palates to memorable and unique culinary experiences. No one understands this more than “gypsy brewer” Jeppe Jarnit-Bjergsø, founder of Evil Twin Brewing. Jeppe travels the world creating unusual brews and then utilizing breweries in six countries around the world to produce his creations, including one right here in Charleston! Join Jeppe at the newly opened Edmund’s Oast restaurant and brewery as he explains the art of “gypsy brewing” and experience the resulting one-ofa-kind brews that result as you taste selections from the Evil Twin portfolio. Renowned mixologist Micah Melton of Chicago’s The Aviary will be on hand to pour a special Evil Twin beer cocktail, and Edmund’s Oast Chef Andy Henderson will serve an assortment of his house-cured charcuterie to make sure you don’t go away hungry. Finally, guests will get a front-row seat for a special look at the brew production process with the brewing team at Edmund’s Oast – and they’ll be taking suggestions on what to include in their newest creation. This exciting afternoon is a don’t-miss event for all beer lovers!

1:00 – 1:45 P.M. Edmund’s Oast, 1081 Morrison Drive, Charleston

Featured Charleston Chef: Andy Henderson, Edmund’s Oast

COST: $65 PER PERSON

Featured Beverage Professionals: Jeppe Jarnit-Bjergsø, Evil Twin Brewing;Micah Melton, The Aviary, Chicago, IL

2014 FESTIVAL PROGRAM –

25

Event details presents

SPIRIT OF CHARLESTON: AN EXPLORATION OF RUM FRIDAY, MARCH 7, 2014

presents

11:30 A.M. – 12:45 P.M.

LA BUBBLY LA LUNCHEON UT SOLD O

High Wire Distilling Co., 652 King Street COST: $65 PER PERSON

FRIDAY, MARCH 7, 2014 12:00 P.M.

After a 200 year absence, rum distilling has finally returned to the Charleston peninsula. Join us at the new High Wire Distilling Co. on upper King Street for an exploration of this beloved but often misunderstood spirit of port cities. Experience first-hand the end-to-end process of rum production, from the harvesting of sugar cane to slow barrel aging. Sip and sample as Scott Blackwell and Ann Marshall, High Wire’s owners and distillers, demonstrate how the ingredients, distilling process, and methods of aging determine the flavor and characteristics of the finished product, and along the way learn a little about the history of rum drinking in Charleston from culinary historian Robert Moss. The event includes a tour of the distillery and a tasting of High Wire’s rums along with several other rum brands representing the remarkable range of this exceptionally versatile spirit.

Social Restaurant + Wine Bar, 188 East Bay Street COST: $75 PER PERSON

Charleston’s own Brad Ball – owner and operator of Social Restaurant + Wine Bar – is hosting this fabulous upscale modern American luncheon. A mainstay on the Charleston social scene, Social is also known for its diverse and unique wine list. 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, Pinot and Syrah – paired with the four-course luncheon prepared by Social chef Jesse Sutton.

Featured Beverage Professionals: Robert Moss, Culinary Historian, Charleston, SC ; Scott Blackwell & Ann Marshall, High Wire Distilling Co., Charleston, SC

Featured Charleston Chef: Jesse Sutton

presents

presents

Featured Personality: Brad Ball, La Wine Agency

EARLY SPRING HARVEST LUNCHEON

presents

BOUCHON LYONNAIS LUNCHEON

GULLAH POP-UP LUNCHEON FRIDAY, MARCH 7, 2014

FRIDAY, MARCH 7, 2014

12:00 P.M.

FRIDAY, MARCH 7, 2014

12:00 P.M.

Proof, 437 King Street

12:00 P.M.

Stars Rooftop & Grill Room, 495 King Street

COST: $75 PER PERSON

Fish Restaurant, 442 King Street

COST: $100 PER PERSON

COST: $100 PER PERSON

Chef Nathan Thurston prides himself on using only the freshest seasonal and local ingredients in the dishes he serves each day at Stars Rooftop & Grill Room. This luncheon will showcase the best fruits and vegetables from farms surrounding Charleston, many of which will be prepared on “The Grates of Hell,” the signature woodfired combination plancha-grill-rotisserie that anchors chef Thurston’s kitchen. Wines from California’s Round Pond Estate will accompany each course.

France’s gastronomic capital of Lyon boasts a culinary tradition even richer than its fare. Join South Carolina’s singular French Master Chef Nico Romo in a threecourse tribute to his hometown’s beloved bouchons at Fish Restaurant in the heart of upper King Street. The luncheon in Fish’s main dining room will include wine pairings from the Côtes du Rhône. Bon appétit!

Charleston Chef BJ Dennis is known for preparing the Gullah cuisine he grew up eating, brought to the Lowcountry by slaves from West Africa. This special pop-up luncheon will feature classic Gullah dishes such as oyster stuffing, crab soup and sweet potato pone, each paired with cocktails featuring Shellback Carribean Rum for which Proof is so well known. Come taste Lowcountry history at this unique luncheon!

Featured Charleston Chef: BJ Dennis, Personal Chef + Catering

Featured Charleston Chef: Nico Romo, Fish Featured Charleston Chef: Guest Chef: Tory McPhail, Commander’s Palace

Nathan Thurston, Stars Rooftop & Grill Room

Featured Winemaker: Thomas Meunier, Authentique Vin

Featured Beverage Professional:

Selections, France

Diane Cline, Round Pond Estate, Rutherford, CA

24 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

•

WWW.CHARLESTONWINEANDFOOD.COM

Featured Beverage Professional: Craig Nelson, Proof

event details

presents

BIG BOTTLES BRUNCH + LIVE AUCTION FRIDAY, MARCH 7, 2014 11:00 A.M. – 1:00 P.M. Marion Square Park, Art Institute of Charleston Main Event Tent

The Festival program is chock full with events to keep your taste buds indulged all weekend long, and we say go BIG or go home! Begin your Friday by sampling an exquisite collection of large format bottled wines from some of the Festival’s top participating wineries along with decadent brunch offerings from a selection of Charleston’s tastiest restaurants. Brunch isn’t the only new addition for this Festival favorite event – Master Sommeliers Richard Betts and Sara Floyd join forces as your hosts this year and they’re looking to shake things up a bit. After a brief run down on each winery and their wines, Betts and Floyd will put willing palates to the test to see if you can match the wines you sip with tasting notes they’ve written up for you in a blind tasting challenge. It’s all in good fun so for those who would rather sip and savor the early afternoon away – we say go right ahead! More excitement awaits you with a live auction of rare, autographed and large format bottles from around the world as well as wine-related travel packages with all proceeds going to the Festival’s culinary scholarships.

Don’t miss out on all Big Bottles 2014 has to offer!

PHOTO PROVIDED

COST: $125 PER PERSON

new

presents presents

THE DIVERSITY OF RIOJA, SPAIN: AN EXPLORATION OF WINE VARIETIES + STYLES

“ROOTS RUN DEEP” COOKING DEMONSTRATION + TASTING WITH CHEF MICHAEL ANTHONY 11:30 A.M. – 12:15 P.M. SCE&G Celebrity Kitchen, Marion Square

Featured Guest Speakers: Richard Betts, MS; Robert Bracey,

COST: $45 PER PERSON

Bracey Vineyards, CA; Sara Floyd, MS

FRIDAY, MARCH 7, 2014

Featured Auctioneer: Tom Crawford

Palmer Amphitheater 182, Culinary Institute of Charleston,

11:00 A.M. – 12:15 P.M. Palmer Campus, 66 Columbus Street

Featured Charleston Chefs: Brendon Bashford + Jason

COST: $55 PER PERSON

Rheinwald, The Ocean Room; Jon Cropf, BLU Restaurant + Bar Derek Falta, Bull Street Gourmet

Featured Guest Pastry Chef: Jenna Hodges, Colt & Grey, Denver, CO

Featured Wineries: Justin Baldwin, Justin Wine, Paso Robles, CA Robert Bracey, Bracey Vineyards, CA; Joe Davis, Arcadian, Central Coast, CA; Ted Diamantis, Diamond Wine Importers, Greece; Monica Nogues, Think Global Wines, Spain; Jon Tomaselli, Torii Mor Winery, Dundee, OR; Janet Trefethen, Trefethen Family Vineyards, Napa, CA; Montes, Chile; Guarachi Family Wines, Napa + Sonoma, CA; Bodega Norton, Argentina; Juan Ignacio Zunigo, Ventisquero, Maipo Valley, Chile; Lia Tolaini-Banville, Banville + Jones, Italy; Alberto

The Tempranillo grape has long reigned as the ambassador of the Spanish region of Rioja’s wines – and as the world’s leading producer of Tempranillo it is no wonder why. The distinctive taste of Rioja, however, is the achievement of a blending of a varied palette of flourishing grape varieties grown within the region. These lesser-known indigenous gems, along with the diversity of Rioja’s soils, climate and topography, all contribute to the flavors we have come to identify synonymously with the wines of Rioja. As you taste through grapes like Tempranillo Blanco, Turruntes, Garnacha, Garnacha Blancha, Matarana, Graciano and Mazuelo, you will discover firsthand the diverse and delicious world of wine that Rioja has to offer beyond Tempranillo.

Cordero, Cordero di Montezemolo, Piedmont, Italy; Folio Wine Partners

Farm to table and simple preparation with delicious results are just a few philosophies of Chef Michael Anthony, the 2012 James Chef/Partner of the famed NY eatery Gramercy Tavern. Take notes and (tastes) as Chef Anthony highlights the uses of humble root vegetables to create a surprisingly luxurious dish, addictive puffed potatoes, featured in the recently released The Gramercy Tavern Cookbook. A beverage pairing will also be served during the demo. **Purchase and have your cookbook signed immediately following the demonstration!

Featured Guest Chef: Michael Anthony, Gramercy Tavern, New York, NY

Featured Guest Beverage Pro: Paul Grieco, Hearth & Terroir, New York, NY

Featured Wine Professional: Dhane Chesson, DOCa Rioja

2014 FESTIVAL PROGRAM –

23

Event details new

COOKING CLASS WITH CHEF KEVIN GILLESPIE AT ART INSTITUTE OF CHARLESTON FRIDAY, MARCH 7, 2014

FRIDAY, MARCH 7, 2014 PHOTO PROVIDED

UT SOLD O

2014 FESTIVAL OPENING CEREMONIES

9:30 A.M. – 2:30 P.M.

(LUNCH-ONLY GUESTS: 12:00 P.M. ARRIVAL TIME) Art Institute of Charleston, 24 North Market Street COST: $125 PER PERSON, includes class and lunch

10:30 A.M. **NEW TIME! Marion Square Park, center FREE AND OPEN TO THE PUBLIC

OR $75 per person for lunch only

If you’re itching to get your hands dirty in a kitchen during your Festival weekend, this is the event for you! Spend your morning in the Art Institute of Charleston’s state-ofthe-art commercial kitchen, where the school’s instructors – with the help of guest Art Institute alum Chef Kevin Gillespie of “Top Chef: Las Vegas” and Atlanta’s popular Gunshow restaurant – will teach you how to make a threecourse gourmet lunch. Then you’ll get to sit down in the school’s dining room and enjoy the fruits of your labor!

presents

“COOKING ITALIAN IN MEMPHIS” COOKING DEMONSTRATION + TASTING WITH CHEFS ANDY TICER + MICHAEL HUDMAN

Everyone’s invited to the Festival’s Opening Ceremonies in Marion Square, where a special proclamation will 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, along with a NEW award to recognize a contributor to Charleston’s popular cocktail culture.

At the conclusion of opening ceremonies, the Culinary Village will open for its first session of the Festival at 11:00 a.m. Cheers!

FRIDAY, MARCH 7, 2014

Featured Charleston Chef: Dillon Snider, Art Inst. of Charleston

10:00 – 10:45 A.M. SCE&G Celebrity Kitchen, Marion Square

Featured Guest Chef: Kevin Gillespie, Gunshow, Atlanta, GA

COST: $45 PER PERSON

Chefs Andy Ticer and Michael Hudman are causing quite a stir. Beginning their culinary training in Charleston and then in Calabria, Italy, it’s no wonder the dynamic duo won this year’s Best New Chefs Award from Food & Wine magazine and were semifinalists for a 2013 James Beard Foundation Award.

Now with two restaurants under their belts and a defining cookbook, Collards & Carbonara: Southern Cooking, Italian Roots, Chefs Ticer and Hudman return to Charleston to share their inspired cooking, travel stories, and best dishes all the way from Memphis. Rumor has it they’ll be teaching guests the ins and outs of “from scratch” pasta making, featuring tajarin, with asparagus, parmesan and basil.

Featured Winery: Mira Winery, Napa Valley, CA

THE GROCERY BREAKFAST FRIDAY, MARCH 7, 2014

UT SOLD O

10:00 A.M. The Grocery, 4 Cannon Street COST: $50 PER PERSON

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 featuring Tito’s Handmade Vodka and other menu favorites. Chris Stewart, chef of another Charleston brunch favorite, The Glass Onion, will act as a guest chef for the morning, adding his own Lowcountry touches to the menu.

**Purchase and have your cookbook signed immediately following the demonstration!

Featured Guest Chefs: Andy Ticer + Michael Hudman, Andrew Michael Italian Kitchen, Hog & Hominy,

WADMALAW ISLAND EXCURSION FRIDAY, MARCH 7, 2014 10:00 A.M. – 2:00 P.M. Firefly Distillery and Chef Fred Neuville’s home, via shuttle (Shuttle departs at 9:30 am at the corner of King and Calhoun.)

Cost: $150 per person, includes shuttle

If going off the beaten path is on your to-do list for the Festival weekend, this is the event for you!

Hop aboard the shuttle and take a ride out to Wadmalaw Island, where your first stop will be the Firefly Distillery.

There guests will tour the facility and sip samples of Firefly’s popular spirits such as Sweet Tea Vodka and Sweet Tea Bourbon. Then it’s back on the shuttle for a quick drive to the private home of Fred Neuville, chef and owner of James Island’s Fat Hen restaurant.

Guests will be seated at tables on the expansive lawn overlooking the Wadmalaw Sound and treated to Fat Hen infused moonshine cocktails and a three-course lunch menu featuring signature Fat Hen dishes such as boiled peanut salad and pluff mud pie.

Memphis, TN

Featured Charleston Chef: Fred Neuville, Fat Hen Featured Local Chefs:

Featured Beverage Professional: Riki Tedeschi Featured Beverages: Firefly Distillery

Kevin Johnson, The Grocery; Chris Stewart, The Glass Onion

22 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

•

WWW.CHARLESTONWINEANDFOOD.COM

event details CLOSED FOR BUSINESS + STONE BREWING CRAFT BEER DINNER

presents

BOURBON BORN THURSDAY, MARCH 6, 2014

UT SOLD O

presents

SALUTE TO CHARLESTON’S CHEFS: OPENING NIGHT PARTY

THURSDAY, MARCH 6, 2014

3:00 – 4:15 PM Proof, 437 King Street

7:00 P.M.

COST: $65 PER PERSON

Closed for Business, 453 King Street

7:30 – 10:00 P.M.

COST: $125 PER PERSON

Art Institute of Charleston Main Event Tent, Marion Square

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 California’s Stone Brewing, known for its bold, unusual brews, paired with each course.

includes commemorative glassware

What is it that makes bourbon a bourbon? Julian Van Winkle, a third-generation bourbon producer, will explore with you the various styles, philosophies and approaches to production that influence the bourbons available to us today. As you taste the quality wheated bourbons of Old Van Winkle Distillery, you will be sure to appreciate why it is that bourbon is America’s native spirit. Savory southern snacks from the kitchen of Proof will keep you afloat as you sample this all-star line-up: Old Rip Van Winkle 10-year, 107 Proof; Van Winkle Special Reserve 12-year, 90.4 Proof; Pappy Van Winkle’s Family Reserve 15-year, 107 Proof; and Pappy Van Winkle’s Family Reserve 20-year, 90.4 Proof.

THURSDAY, MARCH 6, 2014

COST: $135 PER PERSON,

Featured Charleston Chefs: Leila Schardt + Italo Marino Featured Beverage Professional: Steve Wagner, President Stone Brewing Co., CA

Featured Beverage Professional: Julian Van Winkle, Old Van Winkle Distillery, Louisville, KY

No other Festival event is more distinctively Charleston than this epic party paying tribute to Charleston’s growing community of outstanding chefs. This year the Festival’s signature kickoff party returns to its roots in the Culinary Village inside the Art Institute of Charleston Main Event Tent, where guests will enjoy a “savory symphony” of dishes prepared by some of Charleston’s most beloved chefs. A wide selection of wines will be available, along with the Official Festival Signature Cocktail, created

by Hallie Arnold of The Grocery, the winner of the Official Festival Mixologist Competition with Reyka Vodka specifically to pair with a dish by chef Frank McMahon of Hank’s Seafood Restaurant. Don’t miss out on this Festival favorite event!

presents Featured Local Chefs + Restaurants: Jeremiah Bacon,

TWO BOROUGHS LARDER PERFECTLY PAIRED DINNER

The Macintosh; Sean Brock, McCrady’s; Adam Close, Blossom Marc Collins, Circa 1886; Graham Dailey, Peninsula Grill; Nick Francis, Trattoria Lucca; Craig Deihl, Cypress,

THURSDAY, MARCH 6, 2014 7:00 P.M.

A Lowcountry Grille; Rhett Elliot, Coda Del Pesce; Travis Grimes,

UT SOLD O

Husk; Jeremy Holst, Anson; Kevin Johnson, The Grocery; Jacques

Two Boroughs Larder, 186 Coming Street

Larson, Wild Olive; Mike Lata, FIG, The Ordinary; Frank Lee,

COST: $175.00 PER PERSON

Slightly North of Broad; Steven Lusby, 82 Queen; Ryley McGillis, Jasmine Porch; Frank McMahon, Hank’s Seafood; Russ Moore,

Featured Charleston Chef: Josh Keeler, Two Boroughs Larder Featured Guest Chefs: Ryan Smith, Staplehouse, Atlanta, GA Featured Winemaker: David Desante, Desante Wines, Napa, CA

Slightly North of Broad; Fred Neuville, Fat Hen; Forrest Parker, Old Village Post House; Joe Palma, High Cotton; Jason Rheinwald, The Ocean Room; Nico Romo, Fish; Jason Stanhope, FIG; Ken Vedrinski, Trattoria Lucca; Michelle Weaver, Charleston Grill; Nate Whiting, Tristan

Featured Local Pastry Chefs + Restaurants: Emily Cookson, Charleston Grill; Gerry Elliott, Grill 225; Christopher Ryan, PHOTOS BY JOHN MANN AND ANDREW CEBULKA

Josh Keeler of Two Boroughs Larder will be joined by chef Ryan Smith as they pay tribute to fellow chef Ryan Hidinger, Smith’s business partner and co-owner of Atlanta’s soon-to-open Staplehouse restaurant, who passed away in January 2014 after a year-long fight against gall bladder cancer. Keeler, a 2013 James Beard Foundation Award nominee for Best Chef Southeast, and his team at Two Boroughs Larder have enjoyed a meteoric rise in popularity on a local and national level since the restaurant’s opening two short years ago. Smith is known for his time as Executive Chef at Atlanta’s Empire State South and has also spent time working at Restaurant Eugene and Holeman and Finch.

Charleston Place Hotel; Andrea Upchurch, Magnolias & Blossom

Featured Wineries: Arcadian, Central Coast, CA; Banville & Jones, Italy; Bracey Vineyards, CA; DOCa Rioja, Spain; Vinicolla Canella, Venice, Italy; Chehalem, Willamette Valley, OR; Peay Vineyards, Sonoma, CA; Plumpjack/Cade, Napa Valley, CA; Siduri Wines, Santa Rosa, CA; Torii Mor Winery, Dundee, OR; Virginia Wine Board; Tedeschi, Veneto, Italy; Bourgeois Family Selections, France; Pietra Santa Winery, Central Coast, CA; Regal Wine Imports; Williamette Valley Vineyards, Turner, OR

2014 FESTIVAL PROGRAM –

21

Southern Foodways Alliance presents

Festival Event Schedule

POTLIKKER FILM FESTIVAL WEDNESDAY, MARCH 5, 2014 6:00 – 9:00 P.M. High Wire Distilling Co. and Butacher & Bee, 652 - 654 King Street

Join Southern Foodways Alliance director John T. Edge and SFA filmmaker Joe York for an evening of inspired Southern films, food and drinks. The night will begin at High Wire Distilling Co. with cocktails and a screening of SFA films, including the South Carolina premiere of Sapelo. Underwritten by Whole Foods Market, it’s York’s take on the red pea that just might save an island. Also scheduled are Poke, a film on the South’s deadliest green, Eggers, a look at Arkansas paddlefish caviar and Bertha’s, a look at Charleston’s beloved soul food institution. The party will then move outside, where guests will enjoy Lowcountry cuisine from Jeremiah Bacon of The Macintosh, BJ Dennis, Personal Chef + Catering, Robert Stehling of Hominy Grill, and Stuart Tracy of Butcher & Bee. Don’t miss this low-key, fun way to kick off your Festival experience!

Featured Charleston Chefs: Jeremiah Bacon, The Macintosh; BJ Dennis, Personal Chef + Catering; Robert Stehling, Hominy Grill; Stuart Tracy, Butcher & Bee

Featured Beverages: Scott + Ann Blackwell, High Wire Distilling Co.; Full Steam Beer; Virginia Wine Board; MVSW

presents

HALLS WINE LUNCHEON THURSDAY, MARCH 6, 2014 12:00 P.M.

UT SOLD O

PHOTO BY ANDREW CEBULKA

Halls Chophouse, 434 King Street COST: $100 PER PERSON

Halls Chophouse puts a new twist on their beloved Thursday Festival luncheon by pairing their signature steaks with wines from Oregon’s famed Willamette Valley for 2014! A three-course Southern steakhouse luncheon featuring the restaurant’s extraordinary wet- and dry-aged New York carved steaks alongside seasonal sides will be accompanied by pairings from Chehalem, a small winery whose name is local Calapooia Indian for “gentle land.”

Insider Tip: IF AN EVENT YOU WOULD LIKE TO ATTEND DOESN’T HAVE TICKETS AVAILABLE YOU’VE GOT A COUPLE OF OPTIONS:

Featured Local Chef: Matthew Niessner, Halls Chophouse

1.) Get waitlisted. Tickets might become available at a later date.

2.) Check out the Hotel + Ticket Packages. You could end up saving on your visit!

Featured Winemaker: Harry Peterson-Nedry, Chehalem,

3.) Give us a call. Any one of our staff members can help recommend a good replacement event!

Newberg, OR

20 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

•

WWW.CHARLESTONWINEANDFOOD.COM

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HAPPEN PLUS FUN COOKING CLASSES.

SHOP. LEARN. ENJOY. SHARE. CHARLESTON,SC • COLUMBIA,SC • GREENVILLE,SC 194EastBayStreet 702Crosshil Road

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SCHEDULE YOUR APPOINTMENT TODAY!

(843) 722-8000 WEST ASHLEY l MT. PLEASANT l SUMMERVILLE WWW.C HA RL ESTO N GI . CO M 2014 FESTIVAL PROGRAM –

19

Wine + Food Goes mobile Festival unveils first mobile app

The rise in the demand for mobile technology has no end in sight, and in 2013, over half of the adult population had a Smartphone. The iPhone app store now sells over one million apps, and new ones are added each day, meaning that consumers are coming to look for mobile capabilities from organizations of all kinds.

In the past few years, large-scale events have noticed this mobile demand and capitalized on the opportunities that mobile applications bring to their arenas. Music festivals such as Bonnaroo and food events like the Austin Food & Wine Festival released comprehensive mobile apps in 2013 that allowed users to make sense of multiple venues and extensive schedules often found at such massive events. Noticing this industry trend, the BB&T Charleston Wine + Food Festival® team added a native mobile application to their planning list for the 2014 Festival.

Made available for iPhone and Android last month, the Festival app, sponsored

by PeopleMatter, provides a one-stop information source to streamline and enrich the 2014 Festival guest experience. The app organizes all of the elements of the Festival and allows users to view event descriptions, participating chefs, authors and beverage professionals, and vendor locations in the Culinary Village and throughout downtown Charleston. Users can also conveniently put together a custom schedule that details the events that they will be attending, and even set reminders of the event location and start time. The app also gives the Festival the ability to send push notifications to app users, allowing for up-to-the-minute messages to reach attendees, notifying them of any lastminute changes that may take place throughout the Festival.

One of the Festival’s major goals of the app development process was to help attendees find their way around the Culinary Village. “The Culinary Village at the Festival is often misunderstood,” said Director of Communications Ashley Zink. “We wanted this app to help de-mystify it for Festival guests and help them make the most of their experience.”

The app’s interactive map feature successfully addresses this concern. Starting from a broader view,

By Courtney Hinton

18 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

•

WWW.CHARLESTONWINEANDFOOD.COM

the user sees a map of downtown Charleston. Each of the venues for the hundred-plus events taking place throughout the Festival weekend are recorded so that they can easily be found. The user can then zoom in further onto Marion Square, the newly revamped central hub of the 2014 Festival, and find an even more detailed map of the Culinary Village, down to each of the vendors and the tents in which they are located. With all the Culinary Village has to offer, from the Baker Motor Company Grand Tasting Tent to the Southern Season Open Air Artisan Market, guests who purchase Culinary Village tickets will now have a functional app to help them find their way and maximize their time in Marion Square.

The BB&T Charleston Wine + Food Festival® team selected Nashville-based developer Aloompa to create the Festival app. Zink and Festival Creative Director Zach Norris were impressed with apps previously created by Aloompa for large-scale music events such as Bonnaroo, their user-friendly interface and ability to handle complex, large-capacity events.

Caleb Jones, who works in business development at Aloompa, speaks positively of working with the Festival team, saying, “We at Aloompa work with some of the largest and most grandiose events in the entire world – whether it be for the festival on the grounds in the Coachella Valley, or for the boisterous beats at Ultra Music Festival in Miami. But it’s the special passion and intimacy displayed by partners like the Charleston Wine + Food Festival that keep us constantly aware of the various cultures found in these great events. The app for the Charleston Wine + Food Festival is a delightful fusion of Aloompa’s creativity and Charleston’s passion for their city and festival.”

Such a positive relationship has yielded positive results. The app’s Festival countdown has reached zero, and Festival attendees can enjoy the mobile app to aid them as they navigate through the 2014 BB&T Charleston Wine + Food Festival®.

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1130 Ocean Blvd., Isle of Palms 29451

Cocktail Dinner with Mixologist Dale DeGroff ...29

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• The Story of Irish Whiskey...........................30 • Unearthing Napa Valley Cabernet ..............23 Big Bottles Brunch + Live Auction ..................... x Bouchon Lyonnais Luncheon.............................15 Breakfast at The Rarebit......................................38 Celebrity Kitchen Demonstrations .............. x • Cooking in the Casbah: A Taste of Zahav • Breadmaking 101 • Butterscotch + Barley: The Union of Candy and Beer • Cooking Italian in Memphis • Greens and Gumbo: Straight from the Bayou State • Meals Made from the Garden for One, Two or More • Roots Run Deep • Savory Doughs + Café Classics • Small Batch Bourbons + Hog Heaven • Southeast Asian Street Foods: A Day Trip to Thailand • Two Cultures, One Kitchen: Latin Cuisine Using Southern Staples Charleston Harbor Fish House + Widmer Brothers Brewing Craft Beer Dinner ...................................8 Closed for Business + Stone Brewing Craft Beer Dinner ................................................................11 Coda del Pesce Pranzo Italiano ...........Not on Map

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• Iron Mixologist Charleston ...........................1 • Masters of Wine: A Blind Tasting ..................1 • Powerhouse Pairing: BBQ and Wine ..........45 • Spirit of Charleston: An Exploration of Rum..20 • Spain’s Southern Star: An Enchanting Introduction Into the World of Sherry ........23 • The New California Wine.............................14

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82 Queen + Goose Island Brewery Craft Beer Dinner ..................................................................2 Alabama Barbecue Tent Revival Dinner.............25 At Home with Celebrity Tastemakers .................42 Básico Desayuno Mexicano................................ x Bay Street Biergarten Cocktail Dinner..................4 Beverage Seminars: • A Wide, Wide World of Sparkling ...............23 • Amori Vini .....................................................1 • Bottles + Beakers: DIY Winemaking ............1 • Bourbon Born .............................................31 • Charleston’s Top Sommeliers Wine + Food Pairing ....................................1 • Crafted Pairings: Beer & Sausage Unite...... x • Dale DeGroff’s On the Town!.......................30 • Diversity of Rioja, Spain: An Exploration of Wine Varieties + Styles.............................1 • Eat, Drink (a Cocktail) + Be Merry.................1 • Great Gran Reservas: A Vertical Tasting of • Muga Prado Enea..........................................1 • Gypsy Brewing 101......................Not on Map

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Craftsmen Kitchen & Tap House Victory Brewing Company Craft Beer Dinner ...............................12 Cooking Class + Lunch with Chef Kevin Gillespie3 Culinary Village .............................................. x Early Spring Harvest Luncheon..........................35 Edmund’s Oast Beer, Wine + Cocktail Dinner Not on Map: 1081 Morrison Dr., Charleston 29403 Festival After Hours: Solid Gold.......................... x Gullah Pop-Up Luncheon ...................................31 Halls Wine Luncheon .........................................18 Israeli Dinner at Butcher & Bee............................5 Jailhouse Shake-Up ...........................................27 La Bubbly La Luncheon ......................................33 Lowcountry Jazz Brunch.....................................16 Lowcountry Locavore Luncheon.........................32 Muse Luncheon..................................................24 Opening Ceremonies......................................... x Passport to Pairings............................................16 Perfectly Paired Dinners: • Charleston Grill .............................................7 • Circa 1886...................................................10 • Cypress, A Lowcountry Grille.......................13 • FIG...............................................................14 • Fish Restaurant ...........................................15 • Grill 225 ......................................................17 • High Cotton.................................................19 • Magnolias ...................................................22 • McCrady’s Family Style Southern Supper...23 • Oak Steakhouse ..........................................26

• Old Village Post House.................Not on Map 101 Pitt St., Mt. Pleasant 29464

• Opal..............................................Not on Map 1960 Riviera Dr., Mt. Pleasant 29464

• Peninsula Grill.............................................28 • Red Drum.....................................Not on Map 803 Coleman Blvd, Mt. Pleasant 29464

• The Grocery..................................................36 • The Macintosh.............................................37 • Trattoria Lucca..............................................39 • Tristan..........................................................40 • Two Boroughs Larder...................................41 Pluff Mud Oyster Roast ........................................9 Potlikker Film Festival ........................................20 Rigs, Pigs + Swigs...............................Not on Map Hallman Blvd., Mt. Pleasant 29464

Salute to Charleston’s Chefs: Opening Night Party x Shuttle Pickup .......................................................6 • Brew Hop • Wadmalaw Island Excursion • Wake + Bake At Callie’s Kitchen The Grocery Breakfast.............................................36 Stacked: A Sandwich Showcase.............................. x The New + Notables Dinner ..................................16 Vineyard Voyage on SpiritLine Cruises ..................34 Virginia is for (Wine + Food) Lovers.......................44 Waffle House Smackdown .................................... x Xiao Bao Biscuit + Uncle Boon’s Hao Chi Dinner.........................................................43 2014 FESTIVAL PROGRAM –

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FAQ + Ticketing Process

Ticketing Questions:

General Questions

What do you receive with admission to the Culinary Village?

Where do you park for events?

Admission to the Culinary Village provides each adult ticket holder with the following: • Access to the Baker Motor Company Grand Tasting Tent AT A SET TIME depending on which ticket time you purchase • Guests also receive a commemorative etched glass, free food samples and beverage samples in the Grand Tasting Tents (40+ vendors, samples are bite-size and not full meals.)

• ALL DAY ACCESS TO THE FOLLOWING AREAS THE DAY YOU PURCHASE YOUR TICKET (schedule for times of events/tent on the web site under Culinary Village in the fall): Southern Season Open Air Artisan Market featuring Charleston Cooks! Book Retail and Signings, Le Creuset Pop-Up Shop, and Festival Retail BB&T Lounge Bay Street Pop-Up Biergarten Southern Foodways Alliance Culinary Hub Whole Foods Market Wine Shop Château D’Escalans Rosé Garden + Grilling Area featuring EVO grills

Are there assigned seats for events?

Most events are open seating without assigned placement. The following events guests will have a seat assigned upon arrival: Lowcountry Jazz Brunch (at the selected restaurant section) but seating at tables is on a first-come basis; Perfectly Paired Dinners, New + Notable Dinner, Luncheons, Beer Dinners and Cocktail Dinners.

How do I request to sit with someone at a particular event?

When buying tickets on our website, you will be asked to enter the names of the parties you request to be seated with for the following events: Luncheons, Beer Dinners, Cocktail Dinners, New + Notable Dinner and Perfectly Paired Dinners. All other events are general admission with no reserved seating.

How do I reprint my ticket?

You can reprint your ticket by clicking the link on your original confirmation email and following the instructions given.

ATTENTION, DO NOT COPY YOUR TICKETS! All tickets will be scanned for authenticity and only the first ticket will be converted to an event wristband. However, if you damage, misplace, or stain your printed ticket, you may print another copy of your ticket at any time by following the instructions in your email receipt.

16 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

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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.

Where is the nearest ATM?

BB&T, the Festival’s official bank and Signature Title Sponsor, will have a mobile ATM truck inside Marion Square Park all weekend long.

What does the Festival benefit?

The Festival is a 501(c)(3) non-profit organization that benefits a variety of charitable endeavors. The Festival has established culinary scholarships to benefit students at the Culinary Institute of Charleston, the College of Charleston and the Art Institute of Charleston.

Are tickets refundable?

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

Are kids allowed at events?

No. All Festival events are 21 and older and no children and infants (in strollers or carriers) are allowed to attend 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.

What do I do if I have a food allergy?

When buying tickets on our website, you will be asked if you have any dietary restrictions for the following events: Luncheons, Beer Dinners, Cocktail Dinners, New + Notable Dinner and Perfectly Paired Dinners. The chefs at these events will do their best to accommodate your special dietary needs, but we emphasize this is only a request. All other events are not able to accommodate any special dietary needs or food allergies.

WWW.CHARLESTONWINEANDFOOD.COM

Chef Michelle Weaver - Charleston Grill

On behalf of the entire hospitality industry, we salute every food service professional whose talent and dedication earned Charleston the Condé Nast Traveler Readers’ Choice Top City Award for the third consecutive year.

pairs well. . .

proud sponsor of www.peoplematter.com 2014 FESTIVAL PROGRAM –

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s: on ti ra pe O of e ul ed ch S r te as M l va Festi Ticketing, 2014 Marion Square Ticketing Center Hours of Operation Thursday: 10:00AM-5:00PM Friday: 10:00AM-5:00PM Saturday: 10:00AM-5:00PM Sunday: 11:00AM-4:00PM

Marion Square Scanning Tents Hours of Operation Friday: 11:30-4:30PM all stations in Marion Square Saturday: 11:00AM-4:00PM all stations in Marion Square Sunday: 11:30-4:30PM all stations in Marion Square

Remote Ticketing/Scanning at Offsite Events – Various Locations Friday

Remote Ticketing/Scanning at Onsite Events – Marion Square Park

1:30PM- Passport to Pairings, Thomas Bennett House 1:30PM- At Home with Chefs + Celebrity Tastemakers – William Aiken House 6:00PM- Jailhouse Shake-Up, Old City Jail

Thursday 6:30PM- Salute to Charleston’s Chefs: Opening Night Party, Main Event Tent Friday 9:00AM – Shuttle for Excursion (meet at fountain) 10:00AM- Big Bottles Brunch+ Auction, Main Event 12:30PM - Brew Hop Shuttles (meet at fountain) Celebrity Kitchen – Five (5) Demos – Various Times

Saturday 12:00PM -Virginia is for Wine Lovers – Zero George Street 1:00PM- Pluff Mud Oyster Roast – Pavilion at Harbor Resort & Marina 2:00PM- Pinot Envy Uncorked! - William Aiken House 3:00PM – Virginia is for Wine Lovers – Zero George Street

Saturday

Sunday

8:30AM – Wake + Bake Shuttle (meet at fountain)

10:00AM- Lowcountry Jazz Brunch, Thomas Bennett House

9:30AM – Waffle House Smackdown – Celebrity Kitchen

4:30PM- Rigs, Pigs + Swigs, Mt. Pleasant Visitors Center

Celebrity Kitchen – Three (3) Demos – Various Times 10:30AM – Stacked, A Sandwich Showcase – Main Event Tent 7:30PM – Festival After Hours- Main Event Tent Sunday 9:30AM- Básico Mexican Brunch – Celebrity Kitchen Celebrity Kitchen – Three (3) Demos – Various Times

Transportation Info The Festival does not want attendees to drink and drive.

We encourage our guests to take alternative means of transportation if impaired. These include: Yellow Cab of Charleston 843.577.6565 PROMO: 10% discount to all those with a Festival ticket

14 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

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WWW.CHARLESTONWINEANDFOOD.COM

PHOTO COURTESY OF JWKPEC.COM

Bay Street Biergarten

PHOTO BY ANDREW CEBULKA

Railroad Depot, represents the future of the food and beverage industry as well as the city’s historic past. As Confederate soldiers prepared to evacuate Charleston on Feb. 18, 1864, they were trying to leave nothing behind for the approaching Union soldiers. A storehouse on the grounds was filled with gunpowder and set on fire. Unfortunately, a trail of gunpowder led to the depot, which then exploded killing more than 200 civilians inside. The building was reconstructed in the late 1800s, and the Biergarten has now remodeled the 7,400-square-foot property to include a state-of-the-art tap system, kitchen, full-service bar and large outdoor seating area.

The restaurant will host the Bay Street Biergarten Cocktail Dinner at 7 p.m. Saturday, March 8 during which Chef Jason Walker will pair dishes with original cocktails featuring Hendrick’s Gin, Tullamore Dew, Reyka Vodka and Lillet.

The Charleston Harbor Fish House at Patriots Point is a unique festival venue in that guests can arrive either by land or sea, and it offers unparalleled views of the Charleston Harbor, downtown skyline, Cooper River Bridge and the USS Yorktown, according to Shannon Hartman, director of sales for the Charleston Harbor Resort and Marina.

The restaurant will be contributing to the festival in several ways this year by participating in the Pluff Mud Oyster Roast on Saturday, as well as sponsoring the festival’s finale Rigs, Pigs and Swigs on Sunday. At 7 p.m. on Saturday, it comes into its own as a festival venue with the Charleston Harbor Fish House + Widmer Brothers Brewing Craft Beer Dinner. Guests will have fabulous views of the city skyline as they enjoy a pairing of fresh East Coast seafood with West Coast brews. Fish House Executive Chef Charles Arena will work with a representative from Portland, Oregon’s Widmer Brothers to present a multi-course dinner menu with beer pairings for an evening of sea breezes, seafood and suds. What could be better?

For those who want to get really up close and personal with the Lowcountry landscape, the festival finale Rigs, Pigs and Swigs will be held at Mount Pleasant’s Memorial Waterfront Park underneath the Arthur Ravenel Jr. Bridge.

Sometimes called the crown jewel of Mount Pleasant, the park features wide-

Pavilion at Charleston Harbor Resort

open spaces and overlooks the Cooper River. A 1,250-foot pier, with a foundation made from pilings from the old Grace Memorial Bridge, extends from the park into Charleston’s harbor at the foot of the bridge.

The park, which opened in 2009, is dedicated to the Mount Pleasant servicemen and women who lost their lives fighting for the cause of freedom. The memorial includes a reflecting pool and a bronze sculpture by artist Raymond Kaskey.

The park complex often hosts special events and will provide a wide-open setting for the festival’s finale event celebrating all things barbecue with some of the South’s best pit masters along with musical entertainment by country music singer-songwriter Mark Cooke.

And that brings us to the newest venue – Edmund’s Oast at 1081 Morrison Drive.

Over the past few months, owners Scott Shor and Rich Carley have been transforming the former Bird Hardware building into a restaurant focusing on craft beer, on-site brewing and a progressive menu by Chef Andy Henderson.

“It is going to be really amazing,” says Angel Postell of Home Team Public Relations. “(There’s) an on-site brewery, open kitchen with chef ’s seating in the kitchen, a talented chef who worked at FIG for several years, and an amazing wine and cocktail program. There’s also an outside courtyard with a covered area and a fire pit, although that might not be finished (by the festival).”

Edmund’s Oast will host a new event, Gypsy Brewing 101 on Friday. Jeppe Jarnit-Bjergso, founder of Evil Twin Brewing, travels the world creating unusual brews then utilizing breweries in six countries around the world to produce his creations, including one right here in Charleston. At the event, guests will hear Jarnit-Bjergso explain his craft and will experience the resulting one-of-a-kind brews from the Evil Twin portfolio. Chef Henderson will provide an assortment of his house-cured charcuterie, and guests will get a look at the brew production process with the brewing team at Edmund’s Oast.

As you can see, the festival’s venues run the gamut from the closed-in spaces of an old jail to the beautiful expanse of Charleston Harbor. And when you add in fabulous food and delicious drinks, who could ask for more?

2014 FESTIVAL PROGRAM –

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HIDDEN GEMS

New locations around the city are showcases for popular events this year

PHOTO COURTESY OF PATRICK PROPERTIES

t is certainly possible to enjoy good food and wine in all sorts of settings, but a great venue can really kick things up a notch. The Charleston Wine + Food Festival aims to do just that again this year by staging events in venues both old and new, giving residents and visitors alike a taste of some of the wonderful spaces the city has to offer.

One of the oldest festival venues would have to be the Old City Jail which was built in 1802 at the corner of Magazine and Franklin streets. The structure, which is rumored to be haunted, served as Charleston’s jail until 1939. The building then sat empty for 60 years until the American College of the Building Arts purchased it in 1999 to train the craftsmen necessary for Charleston’s historic preservation. The site is now an official "Save America's Treasures" project of the National Trust for Historic Preservation and the White House Millennium Council.

This year, the Old City Jail will again be the site of the popular Jailhouse Shake-Up. Attendees will be able to enjoy the grounds and visit the classrooms (or should we say jail cells?) while sampling cocktails and nibbling on small bites from a variety of caterers and restaurants.

An old Charleston structure making its debut as a festival venue this year is Zero George, a new boutique hotel made up of three residences and two brick carriage houses in a landscaped enclave at the corner of George and East Bay streets in historic Ansonborough.

On Saturday, two sessions of Virginia is for (Wine + Food) Lovers will feature the property during five live cooking demonstrations of Virginia food prepared by Charleston and Virginia chefs, each paired with a wine tasting. “This is a great way for the public to see the hotel,” says Annie Byrd Hamnett, owner of Byrdhouse Public Relations which represents the hotel. “Guests will have an opportunity to walk the grounds and see the chefs in action in the circa 1804 kitchen where we

William Aiken House

PHOTO COURTESY OF CHARLESTON HARBOR FISH HOUSE

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Charleston Harbor Fish House

currently host private cooking classes twice a week, as well as lounge in the sitting rooms and on the verandas.”

The Gov. Thomas Bennett House at 69 Barre St. is considered one of the most magnificent homes in Charleston and was added to the National Register of Historic Places in 1978. It is often used for corporate events, weddings and private parties.

According to event coordinator Linda McCormick, the house will be busy during the festival, serving as the venue for three events – Passport to Pairings (Friday), the New + Notables Dinner (Saturday) and the Lowcountry Jazz Brunch (Sunday).

Built in 1822, the house is recognized for its Regency-style woodwork, its free-standing elliptical staircase (one of only two in Charleston) and beautiful gardens. Bennett, who served as governor of South Carolina from 1820-22, received the land from his father and built the 2½-story house to overlook the rice and saw mills he owned.

The William Aiken House, at the corner of King and Ann streets, will host three popular events during the 2014 festival: Pinot Envy (Saturday), At Home with Celebrity Tastemakers, and the Sponsor Recognition and VIP Party (Thursday) showcasing cuisine by French Master Chef Nico Romo.

“What makes this year's Festival events at the William Aiken House so special is not just that it is an exquisite backdrop -- the estate is a meticulously preserved National Historic Landmark with museum-caliber artwork and antiques collection -- but that its story really is quintessential Charleston,” says Christie Gregovich, PR and marketing coordinator for Patrick Properties Hospitality Group. “The home has flourished through two centuries of growth and change, from 1810 with the arrival of owner William Aiken Sr. to its visionary purchase by Charles and Celeste Patrick and two-year restoration that helped pioneer the rebirth of Upper King Street.”

The Bay Street Biergarten, 549 East Bay St. at the site of the former Wilmington

By CHRISTINE W. RANDALL

12 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

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WWW.CHARLESTONWINEANDFOOD.COM

From the director

PHOTO PROVIDED

Welcome Letter

On behalf of the entire 2014 BB&T Charleston Wine + Food Festival® staff, welcome! We are proud to present another amazing year of epicurean excellence in a city I feel privileged to call home.

Our ninth annual Festival is one peppered with fantastic changes and a variety of brand new events. It is in the spirit of Charleston that the staff set out to design programs that will speak to the heritage, the history and the unmatched hospitality of the Lowcountry. To this end, over 100 events will feature the very best that Charleston has to offer, uniquely blending our city’s finest with critically acclaimed talent from across the nation. The Festival grants people the chance to come together to share their love for food, wine – and most importantly – the unparalleled hospitality of Charleston, South Carolina. I know that amidst all the excitement, new friendships will be forged and new life experiences will be built. We strive to provide an environment with the very best services, so as to ensure rich and unique experiences for everyone. Your participation and satisfaction will be our best reward.

The success of the Festival truly “takes a whole village” and it is because of the generosity of others that we continue to grow each year. A special thanks must be given to our passionate partners, whose vision makes each event a reality, our dedicated board of directors and unwavering volunteer support – the BB&T Charleston Wine + Food Festival® would not be possible without you.

We hope that your time at the Festival create memories that will last a lifetime.

Whether you are a newcomer or seasoned Festival veteran, I know you will be moved by the experience that is in store for you. So please, take a moment, no matter what events you may attend, and savor the sights, sounds and soul of Charleston.

With sincerest gratitude we say, “Cheers to 2014!”

Sincerely,

Gillian Zettler Executive Director, BB&T Charleston Wine + Food Festival® 2014 FESTIVAL PROGRAM –

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bb&T

PHOTO PROVIDED

r Signature Title S ponso

Welcome to Charleston and the 2014 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, 2012 and 2013) and the “Top Destination in the World” (2012) by Condé Nast Traveler Readers’ Choice Awards.

The bottom line of the aforementioned is to say 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. More than 100 events are scheduled throughout the weekend to appeal to the most diverse tastes.

cheers.

It is also exciting to inform you your participation benefits several noteworthy charitable causes. GrowFood Carolina has been selected as the Festival’s Culinary Community Partner. GrowFood is South Carolina’s first nonprofit 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.

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Randy Byerly Senior Vice President BB&T Charleston Branch Banking and Trust Company, Member FDIC.

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10 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

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WWW.CHARLESTONWINEANDFOOD.COM

Photo Credit: Andrew Cebulka

On behalf of BB&T, the Signature Title Sponsor of the festival since inception, 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 through the years. To our guests, thank you for visiting with us and enjoy your weekend.

From the mayor

PHOTO PROVIDED

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 March 6 - 9, 2014. This is the 9th 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: Opening Night which will shine a spotlight on Charlestonâ&#x20AC;&#x2122;s amazing local chefs; the popular Perfectly Paired Dinners, which feature the talent of our local chefs along with award-winning celebrity guest chefs and top winemakers from around the world; a hands-on cooking class at the Art Institute of Charleston; Pinot Envy Uncorked, an annual Festival favorite being held for the first time at the historic William Aiken House; exciting panels, seminars and demonstrations in the newly expanded Culinary Village in addition to the other exciting annual events. 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 9th Annual Festival, I am Most sincerely yours,

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

2014 FESTIVAL PROGRAM â&#x20AC;&#x201C;

9

From the Chair

PHOTO PROVIDED

Welcome Letter

On behalf of the entire Board of Directors, welcome to the 2014 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.

The 2014 Festival kicked off in September with our Ticket Launch Party at Mixon Bath & Racquet Club, a new venue for us, and another record setting ticket launch. At this year’s Festival we will feature a totally redesigned Culinary Village at Marion Square. Even if you have visited the Village in past years, I encourage you to come and see the Grand Tasting Tent featuring over 40 food and beverage vendors from around the country, our new Open Air Artisan Market, and our Pop-Up Biergarten. Many of our marquee events will return to the Main Event Tent in Marion Square, including our Opening Night: Salute to Charleston’s Chefs and our Festival After Hours. We once again are partnering with Southern Foodways Alliance for an evening of film and food, including the South Carolina premiere of Sapelo, at the Potlikker Film Festival. Our Perfectly Paired Dinners continue to bring together the most talented chefs in the United States to team up with Charleston’s finest culinary talent.

After eight years as our founding Executive Director, Angel Postell has returned to her first love, public relations. Our Festival would not be the incredible event it is today without Angel’s many years of guidance and creative spark, and for that we will be forever grateful. Our new Executive Director, Gillian Zettler, comes to us from the highly successful Euphoria Festival and will continue to make our Festival a national event as we look ahead to our 10th anniversary in 2015.

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,

Johnny Wallace Chair, BB&T Charleston Wine + Food Festival®

8 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

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WWW.CHARLESTONWINEANDFOOD.COM

2014 FESTIVAL PROGRAM –

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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.

E S T .

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PO Box 22823, Charleston SC 29413 I Phone: 843.727.9998 Fax: 843.727.9996

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info@charlestonwineandfood.com

2014 WINE + FOOD FESTIVAL COMMITTEES 2013-2014 Board of Directors Executive Committee Members Johnny Wallace, Chair Melissa Clegg, Vice Chair Randall Goldman, Secretary Melonie Hammond-Trace, Treasurer Richard Jerue, Immediate Past Chair Board Members Randy Byerly Patrick Emerson Laura Hewitt, Chair Emeritus Helen Hill

Frank McMahon Steve Palmer Michael Saboe Dillon Snider

Ambassador Council Louise Ballard Lou Hammond Bob Bath, MS Richard Jerue Elizabeth Boineau Mike Lata Dave Bucks Wenda Millard Nathalie Dupree Suzanne Pollak James Dyke, Jr. Marion Sullivan Dick Elliott Julian Van Winkle Andrea Immer Robinson, MS Marvin Woods Jimmy Hagood Dorothy Hamilton Finance MEMBERS: Melissa Clegg Melonie Hammond-Trace (Chair) Richard Jerue Georgia Kliossis Johnny Wallace, Jr. Media MEMBERS: Jenny Ferrara Christie Gregovich Annie Hamnett Melany Mullens Libba Osborne

Angel Postell Marion Sullivan Becky Tanenbaum Molly Waring

Sponsorship MEMBERS: Randall Goldman Richard Jerue Strategic Planning MEMBERS: Melissa Clegg Martin Skelly Randall Goldman Johnny Wallace, Melonie Hammond-Trace (Chair) Richard Jerue

VIP MEMBERS: Jennifer Aiken Jennifer Bilbro Lisa Buzzelli (Chair) Cindy Donahue CJ Garrett Joyce Lowe Don Oswalt Angie Pitts Rob Whelan Louis Yuhasz Mary Zapatka Volunteers VOLUNTEER CAPTAINS: Shiran Algai Charlotte Anderson Rob Ashworth Robin Buchanan Ray Budde Heather Chipley Dale Hutchison Nikki Judy Fred Leslie Patti Leslie Dr. Alan Martin Maureen O’Berg Kim Reavis Aaron Richard Elise Richard Roseann Ruedy Melissa Sutton VC Sutton Wine & Beverage MEMBERS: Brad Ball Lisa Brophy Patrick Brunette Scott Cohen Beth Anne Crane Matthew Cory Patrick Emerson Jessica Haldeman Glenn Harvey John Julius Matt Maksimowitz Bill Netherland Richard Pogue Rick Rubel Richard Pogue Cappie Peete

6 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

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Chef Chairs Michelle Weaver (Opening Night Party) Andrea Upchurch (Opening Night Party) Frank McMahon (Opening Night Party) Frank McMahon (Festival Chef Chair) Amannee Neirouz (Festival After-Hours) Chris Stewart (Festival After-Hours) Jimmy Hagood Aaron Siegel (Rigs, Pigs + Swigs) Wendy Gleim (Lowcountry Jazz Brunch) Drew Hedlund (Lowcountry Jazz Brunch)

Contract Staff SIGNATURE EVENT PLANNERS: OPENING NIGHT PARTY: Salute to Charleston’s Chefs + Festival After Hours Kristin Newman + Heather Barrie at Kristin Newman Designs + Gathering Events RIGS, PIGS + SWIGS Lisa Thomas + Jerri Heater at Ooh! Events THE NEW + NOTABLES DINNER + LOWCOUNTRY JAZZ BRUNCH Stacey Fraunfelter + Missy Parker at RLE + Anne Bowen, Stems VIP PREVIEW PARTY Stacey Fraunfelter + Missy Parker at RLE + Anne Bowen, Stems DESIGN ASSISTANT: Christina Moscato ON-SITE FOOD & PREP KITCHEN MANAGER Ciaran Duffy ON-SITE BEVERAGE FACILITATOR Wendy Fellerman FOOD & PREP KITCHEN ASSISTANT Maya Morrill + Jonathan Sisson 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 VOLUNTEER COORDINATOR Georgia Nettles VOLUNTEER COORDINATOR ASSISTANT Sumner Crawford

WWW.CHARLESTONWINEANDFOOD.COM

Contract Staff continued ON-SITE TICKETING ASSISTANT Laura Kate Whitney Harlos SIGN COORDINATOR: Bourne Group GRAND TASTING TENT ASSISTANT: Kate Reddan OPEN AIR ARTISAN MARKET ASSISTANT: John Mossman OFF-SITE EVENT ASSISTANTS: Becky Burke + Ashley Davis + Eryn Pope ON-SITE BEVERAGE ASSISTANT Tyler Tardiff SECURITY Tyrone Lawrence + Sargent Staggers, City of Charleston Police Department BOOKKEEPER Georgia Kliossos IT MANAGER Bill Schuteker INTERN Courtney Hinton WEBSITE PROGRAMMING Fuzzco OFFICIAL STAFFING COMPANY Hospitality Staffing OFFICIAL TICKET COMPANY EZTix TECHNICAL SUPPORT PDA OFFICIAL WIRELESS INTERNET PROVIDER Aerolina

Staff: FULL-TIME STAFF: EXECUTIVE DIRECTOR Gillian Trimboli-Zettler DIRECTOR OF EVENTS Randi Weinstein DIRECTOR OF COMMUNICATIONS Ashley Zink EVENTS + PROGRAMS MANAGER Sara Donahue CREATIVE DIRECTOR Zach Norris DEVELOPMENT MANAGER Austin Nelson SPECIAL PROJECTS COORDINATOR Brittany Beran

2014 FESTIVAL PROGRAM –

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Contents Festival Staff, Board of Directors and Committee Members Letter from Johnny Wallace Festival Board Chair

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Letter from Charleston Mayor Joseph P. Riley Jr.

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Letter from Signature Title Sponsor, BB&T

11

Letter from Gillian Zettler Festival Executive Director

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Hidden Gems Festival Master Schedule of Operations & Transportation Information

16

Frequently Asked Questions

17

Event Map of the Charleston Peninsula

18

New Festival App

20 Detailed Event Schedule Village 40 Culinary Explained

41 42 44 48 54 56 58

Culinary Village Map Grand Tasting Tents Culinary Village Details Vendor List Festival Poster Festival Sponsors Thanks Festival Merchandise

Wednesday, March 5, 2014

An advertising supplement to The Post and Courier Robie Scott, editor Christine W. Randall, Courtney Hinton, contributing writers Melissa Kelley, Laurie Hellmann, graphic designers Cover poster design by Lisa Shimko

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2014 FESTIVAL PROGRAM â&#x20AC;&#x201C;

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Of ficial Automotive Sponsor

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IT UP

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2 – BB&T CHARLESTON WINE + FOOD FESTIVAL®

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WWW.CHARLESTONWINEANDFOOD.COM