Food & Wine brochure

An advertising supplement to the Post and Courier

, 1"'

www.charlestonfoodandwine.com www.charlestonfoodandwine.com

Shouldn’t your bank have as much character as your favorite wine?

BB&T Is prOuD TO Be The sIgnaTure TITle spOnsOr of the Charleston

Food & Wine Festival. It’s our pleasure to be a part of such a distinctively Charleston event. Offering a variety of products and services to address your long and short-term needs, we share your passion for the kind of preparation that makes the finer things in life possible.

To learn more about the opportunities that BB&T has in store for you, please visit us on the web at BBT.com or better yet, stop by and say “hello.”

B A N K I N G

I N S U R A N C E

I N V E S T M E N T S

Member FDIC. Only deposit products are FDIC insured. ©2008 BB&T. BBT.com

www.charlestonfoodandwine.com

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contents 4

estival staff, board of directors F and committee members

6

etter from Laura Hewitt, L festival board chair

Cooking demonstrations

34

Cooking competitions

35

Author book signings

36

Grilling Station chefs ulinary Village participants C & festival vendors

7

Letter from Charleston Mayor Joseph P. Riley Jr.

8

Letter from Signature Title Sponsor, BB&T

37

9

Fill the Glass for Charity

43

12

elebrity Chef Brings Grill C Skill to Charleston

14

S chedule-at-a-glance, transportation and ticket info

16

Detailed schedule

27

Mixing It Up

28 The Stuff of Legends 29

ho’s coming: food artisans, W sugar innovators, masters of the pit, taste makers, culinary wordsmiths

47

Fine Wine Art

48

Wine Tasting 101

49

Sponsors

51

2009 festival merchandise

53

Special thanks

Culinary Village + Grand Tasting Tents

Wednesday, March 4, 2009 An advertising supplement to The Post and Courier

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Cathleen Barrie, niche division editor Melissa Kelley, niche division graphic designer St ephanie Burt, Kim Catanzarite, Wendy Swat Snyder, contributing writers Ki m Catanzarite, Kate Crawford-Simone, Holly Fisher, proofreaders Cover poster design by Rodolfo Larios Lopez Ev ent photos: www.LetsTalkCharleston.com (unless otherwise noted)

www.charlestonfoodandwine.com

PO Box 22823, Charleston SC 29413 Phone: 843.727.9998 fax: 843.727.9996 info@charlestonfoodandwine.com

2009 planning committees committees auction & charity committee Nell Postell, chair Jeff Allen Wanda Bazemore Randy Byerly Janet Newell Julian Smith Kathy Sullivan

food & chef committee Bob Waggoner, chair Iverson Brownell, VIP Party Craig Deihl, Opening Night Party Kevin Johnson, Restaurant Dine-Around M. Kelly Wilson, Bubbles & Sweets Chad Glasscock, Wine Receptions in Private Homes Mickey Bakst, Food + Wine With a View Brett McKee, Legendary Evening in the Lowcountry Lance Howard, Lowcountry Gospel Brunch Jimmy Hagood, BBQ & Blues Fred Neuville, Cooking Competitions Mike Lata, After-Parties Carol Cronk CJ Garret Holly Herrick Pam Bynoe-Reed Haley Shupe Marion Sullivan Danielle Wecksler Jeffrey Wilson

culinary village committee Paige Crone, chair Rachel Byrne Scott Cohen Graham Ervin Linn Lesesne Jimmy Hagood Jessica Kirby

Jennifer Holtsclaw, chair Ali Bedard Judy Burnstein Sara Corbett Aimee DuRant Graham Ervin Nicole Garrigan Annie Hamnett Beth McDowell Meredith Siemens Beth Treado

Media Committee Louise Ballard Rebecca Blackman Laura Bright Katie Chapman Lee Deas Annie Hamnett Melany Mullens Libba Osborne Deidre Schipani

Sponsorship Committee Rick Widman, chair Edward Artidiello Dave Bucks

wine & beverage Committee John A. Wallace Jr., chair Amy Arrington Speedy Burnette Scott Cohen Glenn Harvey John Julius Matt McKeown Michelle Yackel

vip committee Caroline Bevon, chair

event committee

original planning committee

Lisa Buzzelli, co-chair Julie Ann Oldham, co-chair Caroline Bevon Laura Hewitt Elizabeth Scott

Mickey Bakst Lisa Buzzelli Marc Collins Craig Donofrio Nathalie Dupree Linn Lesesne Caroline Jackson Caroline Mancill Matt McKeown

finance committee Bill Hewitt, chair Laura Hewitt Johnny Wallace

hotel COMMITTEE Linn Lesesne, chair Tripp Hayes Joel O’Sullivan Tressa Wright Karen Dejong

Marketing Committee

www.charlestonfoodandwine.com

Angel P. Postell Michael Saboe Marion Sullivan

About the festival The mission of the BB&T Charleston Food + Wine Festival, a recognized 501(c)(3) nonprofit organization, is to enhance Charleston’s culinary reputation and support important charitable endeavors by focusing national attention on the entertainment, education and gastronomical gratification opportunities presented by world-class culinary professionals and wine experts.

The festival’s vision is to: • Raise significant funds for various charities and scholarships • Educate students and the general public about the historical significance of Lowcountry and Southern cuisine styles, resources, products and recipes • Provide educational opportunities for students to learn from various programming and offer one-on-one networking and skill-building opportunities • Bring national and regional attention to the food scene in Charleston

staff full-time staff Executive Director Angel Passailaigue Postell, APR Marketing & Media Manager Erika McMillan events & logistics Manager Randi Weinstein events & logistics Coordinator Sara Donahue

contract staff Signature Event Producers Mitchell Crosby, JMC Charleston Denise Barto, All Occasions food manager Caroline Jackson Wine & Beverage manager Miranda Wash Volunteer manager Marla Chalfie Ticketing manager Laura Kate Whitney Ticketing Customer Service Representative Kim Stevens Tasting Tent Assistants Graham Ervin and Jessica Wilson OFF-site event assistant Jennifer Holtsclaw interns Joelle Head David Heiser Alison Gabrielle Mindy Martz Lauren Newton Stacy Pulliam Meg Watson sign coordinator Brents Lee

2008-2009 board of directors executive committee CHAIR Laura Hewitt VICE CHAIR Richard T. Widman SECRETARY Caroline Bevon TREASURER John A. Wallace Jr.

members Edward Artidiello Beth Bailey Louise Ballard Dave Bucks Randy Byerly Jimmy Hagood Jean Y. Helms Richard Jerue John Orr Marion Sullivan

equipment & Storage coordinator Bob Bennett graphic Designer & web site design Amy Reed, Helium web programmer E-house Studio Official Retailer Grand Ideas Official staffing company Hospitality Staffing Official Ticket Company 168tickets.com technical support PDA Official Wireless Internet Provider Comcast and Connect Freely

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There’s no other school like it.

Unless you count that one for astronauts.

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from the chair

W

elcome to the 2009 BB&T Charleston Food + Wine Festival.

It’s time to celebrate! The board of directors would like to thank you for your support of this fabulous event, and we hope you have another remarkable weekend.

We are proud to be celebrating our fourth year and to once again showcase this amazing city and the culinary talents within.

We hope you enjoy some of the new enhancements and events we have added. These include our events on the Charleston Harbor, the 1,000 Point Wine Tasting + Auction and Pinot Envy Uncorked! wine events as well as the incredible Legendary Evening in the Lowcountry. The lineup of local and guest chefs, authors, wine and beverage professionals and media is the best yet. Celebrity chef Bobby Flay is just one of the talents you can meet over the weekend.

PLOYE ES FROM FR I E N DLY E M , TO FR ESH PRODUCE EG ROWN AN D M O H S I Y L G G I W Y L PIGG

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More importantly, we ask you to help us “fill the glass” for charity this weekend. Our signature charity is the MUSC Children’s Hospital. We need your help raising money for the hospital’s efforts in combating juvenile diabetes. New this year is our Live Auction – a free event for anyone to attend – on Friday, March 6, at 2 p.m. Please join us there or at one of the many events and give generously to these charitable endeavors.

Have a wonderful time this festival weekend, and we hope to see you for many years to come!

www. ww w th hep pig g.n net

Sincerely,

Laura Hewitt Chair, BB&T Charleston Food + Wine Festival

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from the mayor

Dear Festival Supporter:

O

n behalf of the City of Charleston, I would like to welcome you to the BB&T Charleston Food + Wine Festival. This is the fourth year of this very exciting and new endeavor for our great city, and I applaud the efforts put forth to develop such a remarkable world-class event.

The four-day culinary festival is filled with spectacular signature events like the popular Restaurant Dine-Around, which features the talent of our local chefs along with award-winning celebrity guest chefs and top winemakers from around the world; a MUSC Children’s Hospital Charity Luncheon; a demonstration and book signing featuring Bobby Flay, all courtesy of BB&T; and the King Street Sip & Stroll – in addition to the 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 fourth annual festival, I am most sincerely yours,

Joseph P. Riley Jr. Mayor, City of Charleston

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from bb&t

You are where you eat.

Tonight, you should be at the Charleston Grill. Where a nationally recognized culinary team has created an exciting menu that incorporates tradition without being bound by it, then adds a few touches of the delightfully unexpected. And in doing so, has captured the cultural palate of Charleston. Of course, a meal isn’t perfect without the perfect music to accompany it. Which is why you’ll find world-class jazz by the Quentin Baxter Trio at the Charleston Grill.

W

elcome to Charleston and the 2009 BB&T Charleston Food + Wine Festival. 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 promises to make this an incredible festival.

I truly believe this year’s event offers something for everyone.

The very popular Restaurant Dine-Around and Bubbles & Sweets events have been scheduled again. The new events include the Flay Down South Charity Luncheon (hosted by critically acclaimed chef/restaurateur Bobby Flay), 1,000 Point Wine Tasting + Auction and the Legendary Evening in the Lowcountry. In all, there are more than 50 exciting events for you.

It is also exciting to inform you that your participation benefits several noteworthy charitable causes. Our signature charity for 2009 is the MUSC Children’s Hospital. In addition, proceeds from the festival support educational opportunities for culinary students and funding for culinary charities while preserving cooking styles indigenous to the Lowcountry.

On behalf of BB&T, thanks to our sponsors, vendors, chefs, planners and volunteers. You have made this a world-class event. To our guests, thank you for visiting with us, and enjoy your weekend.

Randy Byerly BB&T Charleston City Executive

224 KING STREET

www.charlestonfoodandwine.com

RESERVATIONS

843.577.4522

CHARLESTONGRILL.COM

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charitable efforts

Filling the Glass for Charity

Festival focuses on raising funds for scholarships and medical research

R

aising money for charity has become an important focus of the BB&T Charleston Food + Wine Festival. Though it was challenging to donate funds as a start-up nonprofit organization, the festival has been committed since year one to contributing to area charities.

To date, the festival has raised more than $14,000, and the goal for 2009 is to raise at least another $50,000. A new Fill the Glass campaign has been launched to encourage guests to donate in one of several ways. Participants may give money directly to the festival’s charitable campaign or donate at one of several silent auctions or events throughout the year and during the festival weekend.

culinary Scholarships The festival’s first charitable focus was to create culinary scholarships at area colleges and universities. The festival is proud to have awarded, to date, nine scholarships to Trident Technical College and College of Charleston students. These funds have allowed students to enroll in culinary programs, travel abroad, pay for necessary books and much more.

Alison Gabrielle was the recipient of the festival’s 2008 College of Charleston’s Department of Hospitality and Tourism Management Scholarship. A junior at the college, Gabrielle had the pleasure of working at the festival as part of an internship with Neita Wiese’s Marinades and Vinaigrettes. She learned much from the experience and plans to become more involved in the future. “Being a part of the festival was a great learning experience for me,” says Gabrielle.

“Receiving this scholarship is a huge honor and my intention is to get more involved in the event-

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planning field and learn as much as I can before I go into the real world.”

2009 Signature Charity: MUSC Children’s Hospital Expanding the focus of previous years, the festival is proud to work with the MUSC Children’s Hospital to raise money for researching juvenile diabetes and its prevention through lifestyle choices.

The hospital, ranked one of the top children’s facilities in the country, offers exceptional care for patients. Sarah Hancock, a 15-year-old patient, makes the journey from Hilton Head Island every three months to receive treatment for Type 1 diabetes at the MUSC Children’s Hospital.

“There is no other place we would go,” says Sarah’s mother, Elizabeth Hancock. “The incredible care she receives is amazing – the doctors, nurses and staff make sure my daughter is not only physically healthy, but also that she is equipped emotionally to take care of herself. The people there truly are a part of our family, and we are grateful beyond words.”

Donations were accepted at the Summer Launch + Benefit Party for the signature charity and brought in close to $4,000. Thanks to the generous support of BB&T, celebrity chef Bobby Flay is hosting a charity luncheon for the hospital. A portion of the proceeds of every ticket goes directly to the hospital, and immediately after the luncheon, guests can attend a new live auction for charity and bid on incredible trips and culinary packages. The MUSC Children’s Hospital will have a special tent inside Marion Square where guests can learn more about the programs and the hospital. Everyone is encouraged to get involved and support this effort.

FRIDAY

LIVE CHARITY AUCTION 2 p.m.

FREE and Open to the Public Main Tent at Marion Square Casual

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charitable efforts

Auction Donations Abound!

It has been a giving year for companies and organizations, and the festival is excited to have so many involved in the various charitable auctions. Please be sure to come and bid on one of these items and support these businesses that give so much!

Auction Donors (as of Jan. 16, 2009) AirTran Airways Alexander Valley Vineyards All Occasions Archery Summit Chef Barry Waldrop Bayona restaurant Berlin’s for Women The Bluestone Ramblers BMW Performance Center Chef Bob Waggoner Chef Bobby Flay Boka Restaurant Boulevard Restaurant Bruce Aidells CA Magwood & Sons Inc. Candace Romeo Handbags Chefs Celina Tio and Ken Vedrinski C’est si Bon! Cooking School Charleston Cookie Co. Charleston Harbor Tours Charleston-Mt. Pleasant Inshore Charters LLC

Charleston Place Hotel Charleston Schooner Pride The Chart Group Chehalem Winery Children’s Museum of the Lowcountry Circa 1886 City of Charleston Office of Cultural Affairs Croghan’s Jewel Box The Culinary Institute of Charleston Culinary Tours of Charleston Cypress Restaurant Debra McKinley Drayton Hall Dunes Properties Dunham Cellars Elk Cove Vineyards Emily Johnson Falcor Winery Floral Ambiance FUEL Fill Up-Enjoy Life!

Gibbes Museum of Art

High Cotton Greenville Highlands, Bottega, Chez Fonfon Historic Charleston Foundation Honig Vineyard and Winery Hospitality Staff The Inn at Palmetto Bluff The Inn at Serenbe and The Farmhouse Restaurant Jane Pope Jewelry Jeff and David Allen Chef Joel Antunes Julie Reed Lowcountry Bluegrass LLC Magnolias Restaurant Mayor Knox White, City of Greenville Middleton Place MUSE Restaurant Chef Nancy Oakes NVQ’s Blue Ridge Chapter PBS Food Positively Organized!

Prime House New York, BR Guest Restaurants Renaissance Charleston Hotel Rick Browne – Wishing Well Productions Rick Tramonto The Ritz-Carlton Amelia Island The Sanctuary at Kiawah Island Resorts SCE&G Sokol Blosser Winery The Spa at West End Steele Wines Stolzle USA Table 301 Terry Haas, Real Estate Expert, HGTV’s “Designed to Sell” Tidewater Food & Catering, CCC Truchard Vineyards Ubuntu Vendue Inn The Westin Poinsett Wild Dunes Resort

Chef Susan Wigley,

Culinary Academic Director The International Culinary School at The Art Institute of Charleston

Spring classes begin April 6 Call now for more information.

Toll-Free: 866.211.0107 / Local: 843.727.3500 24 North Market Street, Charleston, SC 29401-2623 R54-48770

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Love the City… Love the Food…

Indulge as often as you like!

THE PERFECT SECOND HOME Luxury Accommodations • 24 Hour Concierge Services to Satisfy Your Every Whim • Worldwide Travel Opportunities

Your Key to Charleston, the Lowcountry, & the World

To learn how membership in Charleston’s first Private Residence Club might fit into your lifestyle…

Visit Our Website: www.TheCharlestonClubDI.com or give us a call: 877.476.2582

For Your Convenience Let us handle your shipping needs during the festival.

We’ll be onsite throughout the festival, located in the Culinary Village for your convenience.

For timely shipment of your culinary delights, be sure to stop by our booth.

FedEx is a proud sponsor of the 2009 BB&T Charleston Food + Wine Festival.

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header

Celebrity Chef Brings Grill Skill to Charleston Bobby Flay to make his mark on the Holy City

By Stephanie Burt

T

here are some people who consider themselves busy, and then there is Bobby Flay – Iron

Chef, host of two Food Network shows, chef and mastermind behind numerous restaurants, cookbook author, special correspondent for CBS’ “The Early Show,” host of the newly launched Bobby Flay FRIDAY

SATURDAY

flay Down South Charity Luncheon

Bobby Flay’s Burger Demo

Noon-2 p.m.

10:30-11:30 a.m.

$125 SOLD OUT! ($25 of the ticket price benefits the MUSC Children’s Hospital) Main Tent at Marion Square Casual sponsors:

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$30 SOLD OUT! (ticket includes pass to Bobby Flay’s book signing in the BB&T Tent from noon to 1 p.m.)

Main Tent at Marion Square Casual sponsors:

Radio on Sirius Satellite Radio, astute businessman, and this week, a featured chef at the 2009 BB&T Charleston Food + Wine Festival.

He will present two distinct events: a Flay Down South Charity Luncheon and a demonstration on creating the ultimate burger.

“I first visited Charleston about six years ago with a show called ‘Food Nation,’” he says. That was his introduction to the Charleston food scene and when he met Robert Carter, whose Peninsula Grill coconut cake he featured on his 2007 Holiday Gift List and then last year in his wildly popular show, “Throwdown with Bobby Flay.”

“I mentioned the Charleston Food + Wine Festival on my radio show, so maybe that will get the word out,” he says.

Only in its fourth year, the Charleston Food + Wine Festival has experienced great success and numerous sold-out events, and Flay

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header

anticipates a good experience for him as well, including enjoying some good Lowcountry favorites.

“I love Southern food just in general. There is a true American foundation behind it,” he says. Flay is very interested in American cuisine and its permutations, and he found a place for the Lowcountry staple of shrimp and grits on one of his menus at Bar Americain, sitting juxtaposed to other dishes such as Pacific Coast Butterfish and Kentucky Hot Brown, a testament to the commitment he has to regional fare.

His work with Food Network and his expanding restaurant empire have exposed him to regional favorites that he makes all his own – the premise, in fact, for “Throwdown with Bobby Flay.”

This celebration of American cuisine fuels his culinary spirit, and the public has always reacted enthusiastically to his work. His first restaurant, Mesa Grill, quickly won a New York audience and the Best Restaurant of 1992 award from New York Magazine’s Gael Green. Flay was then voted the James Beard Foundation’s Rising Star Chef of the Year in 1993, and his subsequent rising star in the national consciousness seemingly has no bounds.

Although known for his great skill with Southwestern cuisine, it is his enthusiasm and comfortable teaching style that endears him to TV viewers and those looking to experiment with one of his recipes in the kitchen.

“I want home cooks to know other things are out there that can really enhance their lives in interesting ways,” he explains. By showcasing regional masters in his TV show “Throwdown with Bobby Flay” and great fresh preparations on “Grill It!,” he introduces a large audience to new ideas, whereas his competition on “Iron Chef America” allows the country to see his passion for good ingredients and the art of cooking itself.

However, Flay’s first priority has always been his restaurants, and soon more people will be able to experience his cuisine. With his new Bobby’s Burger Palace, he celebrates one of his favorite foods – the hamburger. His personal favorite is a cheeseburger with extra cheese, but there are many other varieties of the American staple on his menu, where most burgers average $7.50. With locations outside of New York City, Flay is now introducing his restaurant experience (albeit a fast, casual restaurant concept) to a whole new set of palates.

Stephanie Burt is a freelance writer who covers food, health, travel, lifestyle and history for a variety of publications. She currently resides in Greensboro, N.C.

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With the opening of Bobby’s Burger Palace, Flay has made his love for the quintessential American food public.

Though he offers ground turkey and chicken options at his restaurant, a beef patty is usually the foundation of choice. At the festival, he will host a demonstration on building the ultimate burger, but for now, here are a few tips gleaned from the grill master himself: • The best ratio of ground beef is 80/20, readily available in most grocery stores.

A certain amount of fat is needed in order to keep the burger juicy. The fresher it is ground, the better the end product will be.

• “Got to have cheese.” The only better burger than a hamburger is a cheeseburger.

• Sides are important. As a child, Flay always loved when the melted cheese got onto his fries, so at Bobby’s Burger Palace, a guest can get any burger “crunchified,” which entails crisp homemade potato chips piled onto the top of the sandwich.

• Add-ons can make the burger. Flay has 10 distinct burgers on his BBP menu, each one reflecting a regional flair. Home cooks can easily follow his lead by using regional ingredients. In the Carolinas, it’s common to see chili or slaw as a topping, making a messy, but tasty, treat.

Win the chance to cook onstage with Bobby Flay! One lucky person will win the oncein-a-lifetime chance to cook onstage with Bobby Flay during his Burger Demo on Saturday, March 6, from 10:30 to 11:30 a.m. Five hundred tickets will be sold and the winner will be announced at the Opening Ceremonies on Friday, March 5, at 11 a.m. Tickets are $25 each or five for $100. To purchase tickets, e-mail info@charlestonfoodandwine.com, call (843) 727-9998 ext. 4, or visit the ticketing center at Marion Square.

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at-a-glance

Transportation Compass Transportation – Official Car Company of the 2009 Food + Wine Festival We are pleased to offer a special festival discount rate of 10 percent on a variety of Compass experiences, including airport-to-hotel transfer services, Charleston-area sightseeing, chauffeured “nights on the town” and much more. Visit www.ridecompass.com or call (877) 559-0410.

CARTA’s DASH Enjoy the sights of historic downtown Charleston on a convenient DASH trolley during the 2009 Food + Wine Festival. Hop on any of three DASH routes, running about every 20 minutes throughout downtown Charleston. Passes and route schedules are available online at www.ridecarta.com, at the Charleston Visitor Center located on John Street or on any CARTA bus or trolley. Passes are just $4 for unlimited trips for an entire day or $9 for unlimited trips for three days.

Special Transportation Needs Please notify the festival by calling (843) 727-9998, ext. 4, at least two weeks in advance of any special transportation needs or requirements. The festival will try to accommodate any need if advance notification is provided.

Ticketing Information *MUST BE OVER 21 YEARS OF AGE TO ATTEND ALL FESTIVAL EVENTS.

1 2

Once your ticket order has been placed online, you will immediately receive a confirmation receipt that provides a link to download and print your ticket receipts. Each printed ticket receipt will contain a unique bar code. Every ticket purchased will have an individual ticket receipt.

On the day of your event, bring each printed ticket receipt to the Ticketing Center or Scanning Stations located throughout Marion Square to receive the corresponding events wristbands. Your printed ticket receipt’s bar code will be scanned at this time and CANNOT be scanned again. However, lost ticket receipts can be reprinted online ahead of time or at the Ticketing Center during the festival. Please note that wristbands are NOT provided again if lost. *Wristbands are not needed for the Restaurant Dine-Around, Wine Receptions in Private Homes, Pinot Envy Uncorked!, 1,000 Point Wine Tasting + Auction, Brewmasters Beer Dinner, Wine + Beverage Seminars, Legendary Evening in the Lowcountry, Food + Wine with a View or Cocktails and Conversation, as guests’ names will be on a list checked upon arrival. Guests of these events should go directly to the event location.

Schedule At-a-Glance Event

Name

Sponsor

Location

Tickets

Thursday, March 5, 2009 5-7 p.m.

VIP Party

BB&T

Embassy Suites Invite

7-10 p.m.

Salute to Charleston Chefs: Opening Night Party

Ben Arnold Beverage Co.

Main Tent

$100

Maverick Southern Kitchens

High Cotton

Invite

Friday, March 6, 2009 9-10:30 a.m.

Festival Unwrapped Breakfast

11 a.m.

Opening Ceremonies

Marion Square

FREE

Noon-1 p.m.

Sneak Preview of Grand Tasting Tents

The Charleston Club at Daniel Island / FedEx

Culinary Village Marion Square

Invite

Noon-2 p.m.

Flay Down South Charity Luncheon

BB&T

Main Tent

$125

2-5 p.m.

Culinary Village + Grand Tasting Tent Ticket

The Charleston Club at Daniel Island / FedEx

Marion Square

$45

2 p.m.

Live Charity Auction

Main Tent

3-6 p.m.

King Street Sip + Stroll

The Real Estate Studio

Various

FREE

4-6 p.m.

Cocktails and Conversation

Coastal Yacht Charters Charleston Area CVB

Empyrean Yacht $125

6:30 p.m.

Restaurant Dine-Around

Various

Area Restaurants $150

The Charleston Club at Daniel Island / FedEx

Marion Square

$55

The Art Institute of Charleston and BB&T

Main Tent

$30

$40

Saturday, March 7, 2009 10 a.m.-1 p.m.

Culinary Village + Grand Tasting Tent Ticket

10:30-11:30 a.m. Bobby Flay’s Burger Demo

11:30 a.m.-1 p.m. Burgers + Brew Media Lunch

Michelin North America

Oak Steakhouse Invite

12-1 p.m.

Bobby Flay’s Book Signing

BB&T

BB&T Tent

2-5 p.m.

Culinary Village + Grand Tasting Tent Ticket

The Charleston Club at Daniel Island / FedEx

Marion Square

$55

3-6 p.m.

Pinot Envy Uncorked!

Town of Mount Pleasant

Mt. Pleasant

$75

3-5 p.m.

1,000 Point Wine Tasting + Auction

Charleston Grill

4-6 p.m.

Wine Receptions in Private Homes

The Cigar Factory

Charleston Homes $75

**FREE

$450

7 p.m.

Food + Wine with a View

Private Penthouse $750

7 p.m.

Legendary Evening in the Lowcountry

Private Residence $500

7 p.m.

Brewmasters Beer Dinner

Carolina’s Perditas Room

9 p.m.-midnight Bubbles & Sweets

Anheuser-Busch Here’s To Beer

$85

Charleston magazine Main Tent The Art Institute of Charleston

$75

Sunday, March 8, 2009 11 a.m.

Lowcountry Gospel Brunch

Main Tent

$55

1-5 p.m.

Culinary Village + Grand Tasting Tent Ticket

The Charleston Club at Daniel Islalnd / FedEx

Marion Square

$45

4-7 p.m.

BBQ & Blues

S.C. Education Lottery

Main Tent

$75

REMEMBER DAYLIGHT SAVINGS! TIME SPRINGS FORWARD 1 HOUR ON SUNDAY, MARCH 8 ** Included with Saturday Culinary Village Ticket or Burger Demo Ticket Only.

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First stop: Travelocity Next stop: Charleston Food & Wine Festival When you use Travelocity to plan your trip, you’re just as good as there.

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Š2009 Travelocity.com LP. CST# 2056372-50.

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detailed schedule

THURSDAY

thursday, march 5 JMC Charleston Presents 10 a.m.-2 p.m. $250 Food for the Southern Soul Warehouse, Charleston Cookie Co. Factory and Crosby’s Dock Excursion leaves from the U.S. Custom House 200 East Bay Street Casual sponsor:

Food Glorious Food Culinary Excursion

CANC

ELED

The Food Glorious Food Culinary Excursion leaves from the historic steps of the U.S. Custom House in downtown Charleston.

The outing sets off with an exclusive behind-the-scenes tour of the Food for the Southern Soul warehouse, a 15,000square-foot facility right outside Charleston.

Pitmaster and owner Jimmy Hagood has an enthusiasm for Southern cuisine, which guests will experience as they enjoy samples of shrimp sauce, dry rubs, stone-ground grits and artichoke relish. Guests will learn the secrets of making Hagood’s awardwinning barbecue sauce using a 40-gallon steam kettle. Right next door, guests will find themselves surrounded by the heavenly smells of the Charleston Cookie Co. factory.

The group will tour the facility and learn how these prized cookies go from the factory to the shelves of high-end retailers. A high-noon luncheon at Crosby’s Dock along the banks of Folly Creek will wrap up the afternoon. A Southern barbecue lunch will be served followed by scrumptious desserts

by Charleston Cookie Co. The amazing views from Crosby’s Dock and bluegrass sounds provided by The Bluestone Ramblers will embody Charleston’s coastal character and charm. Guests will then return to the starting point at the U.S. Custom House.

JMC Charleston Presents

CANC

Barrier Islands Unwrapped Excursion

ELED

Barrier Islands Unwrapped Excursion leaves from the historic steps of the U.S. Custom House in downtown Charleston. Guests will be greeted aboard a luxury motor coach by a cultural guide who will highlight the Barrier Islands and their rich culinary history throughout tourism. The scenic tour will visit Johns Island, where guests will dine on a lunch of Southern favorites prepared with a French twist at local restaurant Fat Hen. Chef and owner Fred Neuville will treat the group to an engaging conversation highlighting his infusion of French influence on Lowcountry cuisine. After lunch, guests will continue the scenic drive to Wadmalaw Island, where they will be guided through an in-depth tour of the Charleston Tea Plantation. Aboard a trolley escorted by William Barclay Hall, one of the property’s owners, visitors will explore the tea fields and visit the gift shop. The final stop on this culinary tour will be a visit to IrvinHouse Vineyards, the only domestic winery in Charleston. Guests will stroll through the vineyards and its surrounding property while discovering the sweet muscadine grapes and the winery’s award-winning Sweet Tea Vodka.

After sightseeing, visitors will be treated to a wine tasting of the property’s five wines while learning how the wine is manufactured.

Guests will then return to the starting point at the U.S. Custom House.

Charleston’s Top Sommelier Master Sommelier Sara Floyd will lead the area’s local sommeliers during the festival’s annual blind tasting to select Charleston’s top sommelier. Participants will challenge their tasting savvy against the best of the best! Reigning champ Rick Rubel of Charleston Grill will defend his title.

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11 a.m.-4 p.m. $200 Fat Hen restaurant, Charleston Tea Plantation and Irvin-House Vineyards Excursion leaves from the U.S. Custom House, 200 East Bay St. Casual sponsor:

11 a.m.

Invitation Only Charleston Grill Casual

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detailed schedule

5-7 p.m.

Invitation Only Embassy Suites Historic Charleston Atrium Upscale Casual sponsor:

Sponsor Recognition and VIP Party Special recognition party for festival’s sponsors, donors, friends of the festival and key supporters. Official welcoming event for all guest chefs, authors, media and wine professionals. Hors d’oeuvres

by Iverson Catering and wine poured by Childress Vineyards.

Ben Arnold Beverage Co. Presents

Salute to Charleston Chefs: 7-10 p.m. $100 SOLD OUT! (ticket includes commemorative glassware) Main Tent at Marion Square Upscale Casual sponsor:

2009 Opening Night Party

SOLD OUT

The festival gets under way in grand style with the Opening Night Party, presented by Ben Arnold Beverage Co. This signature kickoff event features more than 19 of Charleston’s top chefs serving small plates of the finest cuisine in the city. This annual fete is the best way to taste the Lowcountry’s premier restaurant creations under one roof. Wines from across the country will be poured, from intense, full-flavored Cabernets to bright, citrusy Pinot Gris and everything in between. Charleston’s smoothest jazz musician, Quentin Baxter, and his ensemble provide the musical backdrop as tantalizing sweet treats are presented by the Lowcountry’s top dessert companies.

Cigar bar provided by Coastal Cigars and signature cocktail sponsored by BrownForman, created by the winner of the 2009 Festival Mixologist Competition.

FEATURED Chefs: Jeremiah Bacon, Carolina’s Sean Brock, McCrady’s Demetre Castanas, Grill 225 Adam Close, Blossom Marc Collins, Circa 1886 Aaron Deal, Tristan Craig Deihl, Cypress, A Lowcountry Grille, (event chair) An thony Gray, High Cotton

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FEATURED Chefs (cont.): Frank Lee, Maverick Southern Kitchens Kevin Johnson, Anson Mike Lata, FIG Brett McKee, Oak Steakhouse Frank McMahon, Hank’s Seafood Restaurant, and Robert Carter, Peninsula Grill Ja son Murphy, Coast Bar & Grill, 39 Rue de Jean and Virginia’s on King Fred Neuville, Fat Hen Be n Randow, Jasmine Porch and Nathan Thurston, Ocean Room Prime Ken Vedrinski, Trattoria Lucca Michelle Weaver, Charleston Grill

FEATURED pastry companies: Charleston Cookie Co. Charleston Crepe Co. Lady Fingers Wholly Cow Ice Creams

FEATURED wines: Acacia Vineyard Bonterra Vineyards Bridlewood Estate Winery B.V. Edna Valley Vineyard MacMurray Ranch Markham Vineyards Rutherford Hill Winery Seven Daughters Wine Makers Blend Sterling Vineyards Sokol Blosser Winery Wakefield Vineyards

signature cocktail: Featuring Brown-Forman Brands

FRIDAY

friday, march 6 Maverick Southern Kitchens Hosts

Festival Unwrapped Breakfast

Maverick Southern Kitchens hosts a traditional Lowcountry-style breakfast at one of Charleston’s signature restaurants, High Cotton. This invitation-only networking event allows the festival’s local and guest chefs, authors, wine pros, pastry chefs and pitmasters to get together and meet one another while enjoying true Southern hospitality. Media will also be invited to attend the first-ever Festival Unwrapped!

9-10:30 a.m.

Invitation Only High Cotton Casual

sponsor:

www.charlestonfoodandwine.com

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detailed schedule

FRIDAY

friday, march 6

11 a.m.

FREE and open to the public Marion Square Casual

Opening Ceremonies Join area dignitaries and festival supporters for the official Opening Ceremonies at Marion Square. Schramsberg Vineyards sparkling wines will be sabered and poured for guests to celebrate. The winner of the once-in-a-lifetime chance to cook on stage with Bobby Flay during his Burger Demo on Saturday will be announced! Five hundred tickets were sold, but there can only be one winner. Will it be you? Free and open to the public. Robert Dickson will set the afternoon into motion with a vocal performance of “Food Glorious Food.”

BB&T and FedEx Present

Noon-2 p.m. $125 SOLD OUT! ($25 of the ticket price benefits the MUSC Children’s Hospital) Main Tent at Marion Square Casual sponsors:

Flay Down South Charity Luncheon

SOLD OUT

Hosted by Bobby Flay Critically acclaimed chef/restaurateur, award-winning cookbook author and Food Network television personality Bobby Flay throws down a lunch “Southern Style.” He and the executive chefs from his celebrated restaurants Mesa Grill, Bar Americain and Bobby Flay Steak will present five stations of American Southwestern cuisine complemented with a Southern twist. The Flay Down South Charity Luncheon, presented

by FedEx and BB&T, benefits the MUSC Children’s Hospital. Chef Flay will entertain the audience with his good-natured banter and charm during this stellar event.

Guests of the luncheon are invited to attend the Live Charity Auction afterward.

FEATURED wine + cocktails:

Sur de Los Andes, Argentina Ca ctus Pear Margarita featuring Corazon Blanco Tequila and Cointreau

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The Ultimate Cheese + Wine Pairing with Caviar & Bananas

Cheese is as diverse and unique a topic as wine. Place of origin, textures, ingredients, methodology and aging all play in the creation of the great cheeses we see on gourmet menus. Together wine and cheese can be either a brilliant success or a horrible experiment gone awry. Learn the basics of cheese and wine pairings.

2 p.m. $45 Culinary Institute of Charleston at TTC – Palmer Campus, 66 Columbus St., Amphitheater Casual

FEATURED Chefs: Mike Black, Sous Chef at Caviar & Bananas Adam Campbell, Elk Cove Vineyards Mark Friszolowski, Childress Vineyards Axel Schug, Schug Winery and Vineyards

anheuser-busch–here’s to beer present

Brewmasters Beer School

The Brewmasters Beer School will provide an opportunity to learn firsthand about the brewing process and the amazing range of beer styles that are unique in their ability to gracefully accompany any combination of plate and palate. Head Brewmaster Angelo Cayo of AnheuserBusch Brewery in Cartersville, Ga., will detail why beer is an excellent companion with a wide range of foods, from casual to fine dining. Guests will have the opportunity to sample several varieties and styles along with the brewmaster.

Live Charity Auction Join auctioneer Doug Warner and festival supporters on Friday afternoon and lend a hand in raising money for the festival’s charities, including the MUSC Children’s Hospital and area culinaryrelated causes. Guests at the Live Charity Auction will have the opportunity to sip on wine while bidding on unique items including various trips, magnums of wine, cookbooks and much more!

Come out and help us fill our glass!

2 p.m. $35 Upstairs at Virginia’s on King, 412 King St. Casual sponsor:

2 p.m.

FREE and open to the public Main Tent at Marion Square Casual sponsor:

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detailed schedule

FRIDAY

2-5 p.m.

SATURDAY

10 a.m.-1 p.m.

2-5 p.m.

SUNDAY

1-5 p.m.

$45 Friday or Sunday; $55 Saturday (includes commemorative glassware) Marion Square Casual sponsors: sponsor:

The Charleston Club at Daniel Island and FedEx Present

Culinary Village + Grand Tasting Tents

Wine tasters and foodies gather in the Culinary Village for a cooking, eating and tasting experience like no other. Open Friday through Sunday, village ticket holders enjoy all-day access to tents that feature not only wine and specialty foods, but hot new products, celebrity chefs, book signings and some healthy competition. There’s always something happening in the heart and soul of the festival.

Two Grand Tasting Tents

Sample unique wines and specialty foods to your heart’s content. More than 80 companies flaunt hot new products sure to set upcoming trends. Sponsored by The Charleston Club at Daniel Island and FedEx. (Saturday ticket holders must select ticket time to enter these tents.)

BB&T HOSPITALITY TENT

Experience one of the top 25 tasting rooms in the country while you relax with a glass of the award-winning Childress Wine, poured by Mark Friszolowski. Also, don’t miss Bobby Flay’s book signing Saturday afternoon from noon to 1 p.m.

SCE&G’S celebrity kitchen TENT

Award-winning national chefs and authors display mouthwatering demonstrations emceed by celebrity chef Sara Moulton (Friday and Saturday) and Marvin Woods (Sunday).

Seating is on a first-come basis. Demonstration only.

CHARLESTON COOKS! BOOK SIGNING TENT + Store

Meet the festival’s featured culinary professionals and get your cookbook purchases personalized.

CERTIFIED SC GROWN COOKING COMPETITION

Top Chef’s Richard Blais emcees this Iron Chef-style competition inside the Main Tent on Saturday. Audience members decide the winner. (Saturday only)

The Real Estate Studio Presents

King Street Sip + Stroll Shopping doesn’t get any better than when it’s paired with wine and gourmet food tastings by Whole Foods Market.

Guests of the King Street Sip + Stroll, presented by The Real Estate Studio, enjoy this fabulous combination of wine, cheese and shopping. Each merchant features a guest wine pro pouring wines unique to their winery. Ticket holders will find exclusive offers or a gift with purchase at some of the participating retailers.

3-6 p.m. $40 Various shops on lower King Street Casual sponsor:

participating retailers: Berlins for Women Billy Reid Bob Ellis Croghan’s Jewel Box Cynthia Rowely Hampden Clothing Joint Venture Estate Jewelers Julia Santen Gallery K. Morgan Mary Norton Inc. M. Dumas & Sons Palm Avenue Pierre Deux Rangoni of Florence Shoes The Silver Puffin The Real Estate Studio

participating Wine Pros + Wineries: Leigh Bartholomew, Archery Summit Winery Ryan Bee, Falcor Winery Kristin Belair, Honig Vineyards and Cellar Adam Campbell, Elk Cove Vineyards Stacy Clark, Pine Ridge Napa Valley Wines Commanche, Schramsberg Vineyards Mike Eyres, Chehalem Winery Kate MacMurray, MacMurray Ranch Mario Monticelli, Trinchero Estate Kathleen Olivier, Jordan Estate Winery Richard de los Reyes, Row Eleven Wine Company Christine Ruotolo, Bridlewood Estate Winery Axel Schug, Schug Carneros Estate Rebecca Tipton, Bouchaine Estates and Winery Tony & JoAnn Truchard, Truchard Vineyards Treana Winery Water provided by Aquafina

An advertising supplement to The Post and Courier

www.charlestonfoodandwine.com

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detailed schedule

4-6 p.m. $125 SOLD OUT! Aboard the Empyrean Yacht at Harborage at Ashley Marina 33 Lockwood Blvd.

Boating Casual Attire, weather dependent sponsors:

Coastal Yacht Charters and Charleston Area CVB Host

Cocktails and Conversation

SOLD OUT

Twenty-five guests have the exceptional opportunity to enjoy cocktails prepared by Jason Hamm, one of Charleston’s hottest bartenders, aboard the Empyrean yacht for a two-hour Cocktails and Conversation cruise. As Hamm mixes some of the hottest drinks, guests sample hors d’oeuvres from Fish Restaurant and learn about the trends in Southern hospitality from Editor Emeritus John Alex Floyd Jr. and Editorin-Chief Eleanor Griffin of Southern Living. This intimate sunset cruise of Charleston Harbor is one of the most spectacular experiences during the festival weekend.

Guests will be asked to remove shoes upon entering the inside of the yacht and are asked to bring socks.

Featured Spirits:

Absolut Vodka Boodles Gin Russell’s Reserve Small Batch Bourbons Tezon Blanco Tequila

Restaurant Dine-Around 6:30 p.m. $150 Dinner includes five-course tasting menu with paired wine, tax and gratuity.

Cash Bar Various restaurants Business and Chic Casual sponsors:

Each year the sell-out Dine-Around event provides guests an extraordinary opportunity to dine in one of Charleston’s finest restaurants as local chefs share their kitchens with nationally acclaimed guest chefs. Many of these guest chefs are James Beard Award-winning talents and owners of four-star restaurants. Together these chefs partner their skills with host restaurants to craft five-course tasting menus paired with exclusive wines for a dining experience that is anything but ordinary. Each of the 18 restaurants will host a featured winemaker who will be on hand to share their expertise.

Guest Chef: Robert Del Grande, Café Annie, Houston Fe atured Wine Pros: Stacy Clark, Pine Ridge Napa Valley Wines, Napa Valley, Calif., and Leigh Bartholomew, Archery Summit Winery, Willamette Valley, Ore. Location: entire restaurant closed to the public Sponsor: Sysco

Carolina’s SOLD OUT!

Local Chef: Jeremiah Bacon Gu est Chef: Brian O’Donohoe, Primehouse New York, New York Fe atured Wine Pros: Tony and Jo Ann Truchard, Truchard Vineyards, Carneros, Calif.

Location: Perditas Room

Charleston Grill SOLD OUT!

Local Chef: Michelle Weaver Guest Chefs: Bob Waggoner, “U Cook With Bob,” and Jason Houser, MUSE Fe atured Wine Pros: Portfolio Tasting of the E&J Gallo Winery Kate MacMurray, MacMurray Ranch, Sonoma, Calif.

Location: Vintners Room Sponsor: Sysco

Circa 1886 SOLD OUT!

Local Chef: Marc Collins Gu est Chef: Jean-Robert de Cavel, Jean-Robert at Pigall’s, Cincinnati Fe atured Wine Pro Upstairs: John Clews, Clos Du Val Winery, Napa Valley, Calif.

Fe atured Wine Pros Downstairs: Mike Eyres, Chehalem Winery, Willamette Valley, Ore., and Adam Campbell, Elk Cove Vineyards, Willamette Valley, Ore. Location: entire restaurant closed to the public Sponsor: Sysco

Cypress, A Lowcountry GrillE SOLD OUT!

Local Chef: Craig Deihl Guest Chef: Kevin Rathbun, Rathbun’s, Atlanta Fe atured Wine Pro: Robert Foley, Robert Foley Vineyards, Napa Valley, Calif.

Location: Mezzanine Sponsor: Sysco

FIG SOLD OUT!

Local Chef: Mike Lata Guest Chef: Linton Hopkins, Restaurant Eugene, Atlanta Fe atured Wine Pro: Grassroots Distributing Co. (wines poured by Frank Stitt) Location: entire restaurant closed to the public

High Cotton SOLD OUT!

Local Chef: Anthony Gray Guest Chef: Hugh Acheson, Five and Ten, Athens, Ga. F eatured Wine Pro: Richard de los Reyes, Row Eleven Wine Company, Calif.

Location: entire restaurant closed to the public Sponsor: Sysco

Anson SOLD OUT!

Local Chef: Kevin Johnson, event chair Guest Chef: Alexandra Guarnaschelli, Butter, New York Featured Wine Pro Upstairs: Ryan Bee, Falcor Winery, Napa, Calif.

Fe atured Wine Pro Downstairs: Axel Schug, Schug Winery and Vineyards, Carneros, Calif.

Location: entire restaurant closed to the public

Ben Berryhill’s Red Drum Local Chef: Ben Berryhill

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detailed schedule

Hominy Grill SOLD OUT!

Local Chef: Robert Stehling Gu est Chef: Scott Peacock, Watershed Restaurant, Decatur, Ga. Fe atured Wine Pros: David Page and Barbara Shinn, Shinn Estate Vineyards, New York Location: entire restaurant closed to the public

SATURDAY

saturday, march 7

Lana

Local Chef: John Ondo Guest Chef: John Currence, City Grocery, Oxford, Miss.

Fe atured Wine Pro: Kristin Belair, Honig Vineyards and Winery, Napa Valley, Calif.

Location: entire restaurant closed to the public

Magnolias SOLD OUT!

Local Chefs: Donald Barickman and Donald Drake Guest Chef: Gerry Klaskala, Aria, Atlanta Fe atured Wine Pro: Alex Sokol Blosser, Sokol Blosser Winery, Dundee, Ore. Location: Upper Level Gallery Sponsor: Sysco

McCrady’s SOLD OUT!

Local Chef: Sean Brock Guest Chef: Wylie Dufresne, WD-50, New York Fe atured Wine Pro: Joe Davis, Arcadian Winery, Central Coast, Calif.

Location: Chef’s Table Room Sponsor: Sysco

Mercato

Local Chef: Eddie Moran Guest Chef: Celina Tio, julia(n), Kansas City, Mo. Fe atured Wine Pro: Elisabetta Gnudi Angelini, Estates of Tenuta Caparzo, Borgo Scopeto and Doga Delle Clavule, Tuscany, Italy Location: Upstairs Dining Room

Oak Steakhouse SOLD OUT!

Local Chef: Brett McKee Guest Chef: Giuseppe Tentori, Boka, Chicago Fe atured Wine Pro: Cesare Benvenuto, Pio Cesare, Piedmont, Italy Location: Upstairs Dining Room Sponsor: Sysco

The Art Institute of Charleston and BB&T Present

Bobby Flay’s Burger Demo

SOLD OUT

Ever wondered how to make the ultimate burger? Critically acclaimed chef/ restaurateur and Food Network television personality Bobby Flay will show you how!

Since recently opening Bobby’s Burger Palace, he has gathered all the ingredients for this classic staple and will share with you the secrets to creating the perfect gourmet burger. You could also win the chance to cook onstage with Bobby during this demonstration. Demonstration only.

No food will be served.

10:30-11:30 a.m. $30 SOLD OUT! (ticket includes pass to Bobby Flay’s book signing in the BB&T Tent from noon to 1 p.m.)

Main Tent at Marion Square Casual sponsors:

Win the chance to cook onstage with Bobby Flay! One lucky person will win the once-in-

a-lifetime chance to cook onstage with Bobby Flay during his Burger Demo on Saturday, March 6, from 10:30-11:30 a.m. Five hundred tickets will be sold and the winner will be announced at the Opening Ceremonies on Friday, March 5, at 11 a.m. Tickets are $25 each or five for $100. To purchase tickets e-mail info@charlestonfoodandwine.com or call (843) 727-9998, ext. 4.

Peninsula Grill SOLD OUT!

Local Chef: Robert Carter Guest Chef: Lucy Buffett, LuLu’s, Gulf Shores, Ala. Fe atured Wine Pro: Jed Steele, Steele Wines, California and Washington Location: Garden Room Sponsor: US Food Service

Slightly North of Broad SOLD OUT!

Local Chef: Frank Lee Guest Chef: Jeffrey Buben, Vidalia, Washington, D.C. Fe atured Wine Pro: Sara Floyd, M.S., Jorge Ordonez Wines, Spain Location: entire restaurant closed to the public Sponsor: Pure High Net Worth Insurance

Trattoria lucca SOLD OUT!

Local Chef: Ken Vedrinski Guest Chef: Fortunato Nicotra, Felidia, New York Fe atured Wine Pro: Dan Fairris, Colterenzio Estate, Alto Adige, Italy Location: entire restaurant closed to the public

Tristan (vegetarian)

Local Chef: Aaron Deal Gu est Chefs: Jeremy Fox and Deanie Fox, Ubuntu, Napa, Calif.

Fe atured Wine Pro: Bernard Lacroute, WillaKenzie Estate, Yamhill, Ore. Location: entire restaurant closed to the public Sponsor: Sysco

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detailed schedule

Women Rock!

11 a.m. $45 Roberts of Charleston, 182 East Bay St. Casual

Women are rockin’ the wine world these days. Taste the wines and meet some of these women winemakers and winery owners. Listen to them talk about their insight into the wine industry and what sets their wines apart from the rest. They will discuss their wine-making techniques and individual wine styles. Come celebrate women and wine!

Eli sabetta Gnudi Angelini, Tenuta Caparzo Estate, Borgo Scopeto Estate and Doga Delle Clavule Estate Kate MacMurray, MacMurray Ranch Barbara Shinn, Shinn Estate Vineyards

11 a.m. $45 Culinary Institute of Charleston at TTC – Palmer Campus, 66 Columbus St., Amphitheater Casual

The Winemakers Tool Box Impress your friends by speaking the language of the pros. Get the inside track on wine-making techniques that distinguish a winemaker’s style. What is a filtered wine, and why would you “unoak” a chardonnay or add yeast? What does it mean when a winemaker uses a specific clone selection? These are all terms and practices used in everyday wine making that help create the multitude of wine styles available throughout the world today.

Learn the terminology of the winemaker’s toolbox and how they create the flavors you admire in your favorite wines.

Joe Davis, Arcadian Winery Robert Foley, Robert Foley Vineyards Mike Eyres, Chehalem Winery

Michelin North America Presents 11:30 a.m.-1 p.m.

Invitation Only Oak Steakhouse Casual sponsor:

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Burgers + Brew Media Lunch Local, regional and national media will be invited to join Michelin North America for a Burgers + Brew Media Lunch, hosted by Oak Steakhouse. Recently voted as having one of the 20 best steaks in America by Esquire magazine, Chef Brett McKee is no stranger to gourmet beef. Guests will feast on the ultimate USDA prime beef burger complemented by carefully selected, locally brewed beers from Pearlstine Distributing Co. Set in Oak Steakhouse’s

newly renovated and expanded 150year-old building, this tribute to one of America’s favorite cuisines will attract even the most discerning beef aficionado.

Round out the perfect casual afternoon with fresh-baked cupcakes from Cupcake.

SOLD OUT

Masters at Work: Food and Wine Pairing

Come experience extraordinary creations from the kitchen paired perfectly with wines by Master Sommelier Sara Floyd, Jorge Ordonez Wines. You will sample tapas made by Chef Robert Del Grande from Café Annie (Texas) and Chef Ben Berryhill of Ben Berryhill’s Red Drum (South Carolina). You will leave with a greater understanding of the magical synergy between food and wine and the skills to create your own perfect pairings as guests cruise Charleston Harbor.

Mixology 101

SOLD OUT

Join Tim Laird, America’s C.E.O. (Chief Entertaining Officer), for a fun and spirited session on mixology and the history of the cocktail. This festive demonstration will include sampling and many new cocktail-building ideas.

Napa Valley Mapping the Vineyard Sites Most of us are familiar with Napa Valley and the rich, intense wines from this region. However, are you familiar with the distinct vineyards’ sites? They are the sub regions within Napa Valley, names you know such as Howell Mountain, Stags Leap District, Rutherford and Carneros, to name a few. Come learn about distinct regions within Napa Valley and how they impart their own styles to the wines.

12:30 p.m. $75 SOLD OUT! SpiritLine Cruises, Aquarium Wharf Dock Casual

1 p.m. $50 SOLD OUT! The Art Institute of Charleston, 24 N. Market St. Casual

1 p.m. $45 Circa 1886, 149 Wentworth St. Casual

Stacy Clark, Pine Ridge Napa Valley Wines John Clews, Clos Du Val Winery Mario Monticelli, Trinchero Estate Tony and Jo Ann Truchard, Truchard Vineyards

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detailed schedule

1 p.m. $45 SOLD OUT! Social, 188 East Bay St. Casual

SOLD OUT

The Ultimate Cheese + Wine Pairing with Whole Foods Market

Cheese is as diverse and unique a topic as wine. Place of origin, textures, ingredients, methodology and aging all play in the creation of the great cheeses we see on gourmet platters. Together wine and cheese can be either a brilliant success or a horrible experiment gone awry. Learn the basics of cheese and what wines best accentuate those cheeses from one of Charleston’s most talented and reputable cheesemongers from Whole Foods Market.

Ryan Bee, Falcor Winery Kristin Belair, Honig Vineyards and Winery Richard de los Reyes, Row Eleven Wine Company Jed Steele, Steele Wines

2 p.m. $45 SOLD OUT! Mercato, 102 North Market Casual

Viva Italia!

SOLD OUT

Italy is a pillar of the wine industry and has some of the longest vinicultural history in the world. Italy’s glowing reputation with wine is due not only to the fact that it produces and exports more wine than any other country but also that it offers the greatest assortment of wine varieties. Come discover what Italy has to offer you. Long live Italian wine!

Elisabetta Gnudi Angelini, Tenuta Caparzo Estate and Borgo Scopeto Estate, Doga Delle Clavule Estate Cesare Benvenuto, Pio Cesare Dan Fairris, Colterenzio Estate

2 p.m. $45 Trattoria Lucca, 41A Bogard St. Casual

The Green Debate – Organic, Sustainable, Biodynamic Strip away the mystique; after all, wine comes from grapes – it’s an agricultural product like any other. We’re all hearing terms like organic, biodynamic and sustainable agriculture, but what do they mean? Learn what these processes are and, most importantly, how they do or don’t impact the flavor and earthfriendliness of wines.

Alex Sokol Blosser, Sokol Blosser Winery Bernard Lacroute, WillaKenzie Estate Fernando Pavon, Vinedos Emiliana Vineyards David Page and Barbara Shinn, Shinn Estate Vineyards

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Town of Mount Pleasant presents

Pinot Envy Uncorked!

Join local chefs and Pinot professionals as they share secrets of every trend and taste at Pinot Envy Uncorked!, presented by the Town of Mount Pleasant. Learn how the unique flavors of the Pinot grape delicately pair with seafood prepared by platinum level chefs of the Sustainable Seafood Initiative. Charles Arena and Brannon Florie of The Boathouse Restaurants and Jeremiah Bacon of Carolina’s bring fresh local fish straight from the boat to fireroast on site along with hand-rolled sushi.

It’s a perfect pairing with Pinots hand selected for the event.

3-6 p.m. $75 28-A Bridgeside Blvd., Mount Pleasant Upscale Casual sponsor:

Featured chefs:

Charles Arena, The Boathouse Restaurant Jeremiah Bacon, Carolina’s Brannon Florie, The Boathouse Restaurant

Featured Wine pros + wineries:

Leigh Bartholomew, Archery Summit Winery Alex Sokol Blosser, Sokol Blosser Winery Adam Campbell, Elk Cove Vineyards John Clews, Clos Du Val Winery Joe Davis, Arcadian Winery Mike Eyres, Chehalem Winery Kate MacMurray, MacMurray Ranch Bernard Lacroute, WillaKenzie Estate Shane MacNicholas, Perception Wines Richard de los Reyes, Row Eleven Wine Company Alex Schug, Schug Carneros Estate Jed Steele, Steele Wines Tony and Jo Ann Truchard, Truchard Vineyards Bouchaine Estate and Winery Jordan Winery Treanna Winery Pine Ridge Napa Valley Wines

1,000 Point Wine Tasting + Auction 1,000 point tasting! 10 wines, all perfect!

Hobnob with the finest “wineauxs” from across the county at the 1,000 Point Wine Tasting + Auction, featuring 10 wines that have been judged as perfect by the pros. The select hard-to-find wines to be poured have all scored 100 points from the most notable of publications, The Wine Advocate, by wine critic Robert M. Parker Jr. Wines. Chateau Beaucastel CHDP 89, DRC La Tache 90 and Chateau Margaux 90 are just three of the rare bottles guests will have the exclusive opportunity to taste.

3-5 p.m. $450 Charleston Grill, 224 King St. Business and Chic Casual

Featured Wine pro:

Rick Rubel, master sommelier/wine director,

Charleston Grill/Charleston Place Hotel

www.charlestonfoodandwine.com

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detailed schedule

The Cigar Factory Presents 4-6 p.m. $75 SOLD OUT! Downtown Historic Homes Upscale Casual sponsor:

Winemaker Receptions in Private Homes

SOLD OUT

Start Saturday night off by making your own history at one of the five select private properties in the Winemaker Reception in Private Homes, presented by The Cigar Factory. Enjoy the pristine beauty of Charleston’s unique architecture, design and preservation efforts as homeowners open their doors* for an intimate group of ticket holders. Each home is hosted by a wine pro pouring samples of their varietals and a local chef or caterer whose creative hors d’oeuvres will tickle your tastebuds. *Certain areas in homes may remain private.

Featured Chefs + Caterers:

Jason Houser, Muse Nate Whiting, The Dining Room at the Woodlands Jason Ulak, Caviar & Bananas Charlie Giordano, Duvall Catering and Event Design John Zucker, Cru Café and Catering

Featured Wine pros + wineries:

Ryan Bee, Falcor Winery Kristin Belair, Honig Vineyards and Winery Stacy Clark, Pine Ridge Napa Valley Wines Mario Monticelli, Trinchero Estate Jed Steele, Steele Wines

7-11 p.m. $750 (portion of ticket price is tax-deductible) Private Penthouse, People’s Building at State and Broad streets Formal

Food + Wine with a View

On Saturday night, 60 privileged guests come together for the ultimate dinner, set in a private penthouse downtown.

The city skyline is breathtaking at Food + Wine with a View. The stellar talents of four of the nation’s top female chefs, coordinated by Charleston icon Mickey Bakst of Charleston Grill, come together to create an intimate five-course dinner matched with the finest wines in the world.

Featured Chefs:

Karen DeMasco, formerly of Craft Bar, New York Barbara Lynch, No. 9 Park, Boston Nancy Oakes, Boulevard, San Francisco Susan Spicer, Bayona, New Orleans

Featured Winemaker: Beth Nickel, Far Niente Winery

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Anheuser-Busch-Here’s to Beer Presents

Brewmasters Beer Dinner

SOLD OUT

Executive Chef Charles Arena will team with guest Chef Brent Wertz of the Kingsmill Resort and Spa, Williamsburg, Va., and Anheuser-Busch Brewmaster Angelo Cayo for a special Brewmasters Beer Dinner, presented by AnheuserBusch-Here’s to Beer. This trifecta of talent will create the perfect pairings of food and beer while guiding diners through a creative culinary experience.

Carefully selected beers – from deep, rich bocks and stouts to light, crisp ales and lagers – will provide an amazing range of tastes that complement a wide assortment of cuisines during the five-course dinner.

Legendary Evening in the Lowcountry New to the schedule this year is the Legendary Evening in the Lowcountry, an event with a unique five-course menu crafted by local chefs Brett McKee, Bob Waggoner and Frank Lee – three of the region’s most celebrated chefs who have been at the forefront of the Charleston culinary movement. Celebrity chef Rick Tramonto of Tru in Chicago joins this band of culinary legends in the private residence of Melissa Clegg for a personal

7 p.m. $85 SOLD OUT! Carolina’s Perditas Room 10 Exchange St. Business and Chic Casual sponsor:

7 p.m. $500 (portion of ticket price is tax-deductible) Private residence of Melissa Clegg, Mount Pleasant Business and Chic Casual

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detailed schedule

meal that takes Southern comfort to a whole new level. This deep-rooted menu is brought to life with carefully selected flights of wine from the West Coast and finished with desserts by Baked SC, Martell XO French Cognac and cigars courtesy of Coastal Cigars.

Transportation, departing from Marion Square, will be provided to and from the private residence

by Compass Transportation.

Featured Chefs:

Gu est Celebrity Chef: Rick Tramonto, Tru, Tramonto’s Steak + Seafood and Osteria di Tramonto, Chicago Frank Lee, Slightly North of Broad Brett McKee, Oak Steakhouse, event chair Bob Waggoner, Charleston Grill

Featured flights + wineries:

Reception: Sparkling wines, Schramsberg Vineyards Fi rst Course: Flight of 3 Chardonnays Jordan Winery Truchard Estate Pine Ridge Napa Valley Wines Se cond Course: Library Wine offerings of 3 Oregon Pinot Noirs Archery Summit Chehalem Winery Sokol Blosser Winery Th ird Course: Library Wine offering of Robert Mondavi Winery Reserve Fourth Course: Flight of 3 Cabernet Sauvignons Jordan Winery Robert Foley Vineyards Far Niente Winery Fifth Course: Flight of dessert wines Jordan Winery

9 p.m.-midnight $75 Main Tent at Marion Square Cocktail Attire sponsors:

An advertising supplement to The Post and Courier

Featured national pastry Chefs:

François Payard, Payard Pâtisserie & Bistro, New York Deanie Fox of Ubuntu, Napa, Calif.

Featured local pastry chef:

Winburn Carmack, McCrady’s Emily Cookson, Charleston Grill Manoli Davani Grayson, Avondale Wine & Cheese Gerry Elliot, Grill 225 La ura Fieberg, The Sanctuary at the Kiawah Island Golf Resort Katie Gulla, Blossom/Magnolias Caitlin Kelly, The Dining Room at the Woodlands Scott Lovorn, Circa 1886 Kevin McCarthy, Embassy Suites Charleston Area Convention Center Chris Ryan, Charleston Place Hotel M. Kelly Wilson, Cypress, A Lowcountry Grille, event chair

Featured Wineries + Spirits: Banfi Rosa Regale Childress Vineyards Dow’s Six Grapes Port Fonseca Port Martini & Rossi Michele Chiarlo Mirabelle by Schramsberg Vineyards Piper Heidsieck Champagne Quady Winery Segura Viuolas Estates Sumarroca Cava Van Gogh Vodka

Charleston magazine and The Art Institute of Charleston Present

Bubbles & Sweets

Marion Square transforms itself into an oasis of sweet sensations as the popular Bubbles & Sweets, presented

by Charleston magazine and The Art Institute of Charleston, pops the corks on champagnes and provides a dessert nirvana. Top local pastry chefs and celebrated national pastry chef François Payard create edible artistry that pair with an array of sparkling and dessert wines, a special cordial bar and an aromatic cigar bar provided by Coastal Cigars. Starting at 10:30 p.m., DJ Moo Moo will bring the party to its feet, and the talents of the pastry chefs will be the sweet finish to your evening.

www.charlestonfoodandwine.com

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detailed schedule

SUNDAY

REMEMBER: DAYLIGHT SAVINGS! TIME SPRINGS FORWARD 1 HOUR ON SUNDAY, MARCH 8

sunday, march 8 11 a.m. $55 Main Tent at Marion Square Casual

Lowcountry Gospel Brunch

South Carolina Education Lottery Presents

Spend Sunday morning relaxing in the Holy City at the Lowcountry Gospel Brunch. The sound of gospel music by Voices of Deliverance will fill the air as some of Charleston’s top restaurants and caterers serve the best brunch in town.

Traditional-style cocktails will be served along with a three-course menu featuring a true Lowcountry brunch. When purchasing tickets, guests MUST select the restaurant/caterer with whom they wish to dine.

Featured restaurants + caterers: James Burns, JBC Catering Tommy Crayton, Triangle Char & Bar Daniel Doyle, Poogan’s Porch Tyler Dudley, The Daniel Island Club Sarah Langenus, Mediterra Catering SOLD OUT! Drew Hedlund, Fleet Landing Lance Howard, Locklear’s, event chair Nate Whiting, The Dining Room at the Woodlands SOLD OUT! John Ondo, Lana Barry Waldrop, True Charleston Cuisine JJ Kern, Huck’s Lowcountry Table

Halls Chophouse, 434 King St. Casual

$75 Main Tent at Marion Square Casual sponsor:

Kenny Callaghan, Blue Smoke, New York Ed Mitchell, The Pit, Raleigh, N.C.

Featured local pitmasters:

Andrew Doty, Jim ‘N Nick’s Bar-B-Q Hill DuRant, Charleston Bay Gourmet Jimmy Hagood, Blackjack BBQ, event chair Robert “Bobo” Lee, Po’ Pigs Bo-B-Q Donnie Oliver, Grills Gone Wild Buist Rivers, Lowcountry Eats Aaron Siegel, Home Team BBQ Billy Quinn, JB’s Smokeshack

Bloody Marys, Bloody Bob’s Bloody Marys Mint Juleps provided by Woodford Reserve Mimosas by Korbel Wines provided by Hook and Ladder Wines

$45 SOLD OUT!

BBQ & Blues, presented by the South Carolina Education Lottery, is a local’s favorite way to end the weekend.

Top Southern pitmasters and “que” professionals serve a variety of barbecue favorites – whole hog, brisket, ribs, shoulder and chicken alongside all the fixins. Chef Fatback and the Groove Band return to rock the main tent as guests enjoy cold libations and a true Southern celebration. Special smoked fish presented

by Dan Long, Crosby’s Seafood, and a BBQ Lowcountry Boil presented by the South Carolina Education Lottery are on the menu.

Featured national pitmasters:

Featured cocktails + donors:

1 p.m.

BBQ & Blues

4-7 p.m.

SOLD OUT

Bourbon Tales from the Whiskey Trail

How much do you know about bourbon?

Come learn and taste with Hans and Becky Offringa, “The Whisky Couple” and writers for the Charleston Mercury. They will conduct a panel alongside Julian Van Winkle of Old Rip Van Winkle Distillery, and other Kentucky bourbon trail distillery masters, discussing the finer points of bourbon.

Taste several batches from different distilleries including some of the highestquality bourbons made.

Featured Wineries + spirits:

Loredona Estates and Gnarly Head Vineyards Russell’s Reserve Small Batch Bourbons

Featured Desserts + Companies:

Assortment of cupcakes, Cupcake, Charleston Caroline’s Famous 7-layer Caramel Cake and 7-layer Southern Chocolate Cake, Caroline’s Cakes, Annapolis, Md. Ch ef Fatback’s Famous Peach Cobbler, Chef Fatback, Columbia, S.C. Banana Pudding, Food for the Southern Soul, Charleston

Ha ns and Becky Offringa, The Whisky Couple and writers for the Charleston Mercury Julian Van Winkle, Old Rip Van Winkle Distillery

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mixology 101

Mixing It Up

By Kendall Lukas

Signature Cocktail Competition highlights the talents of local bartenders Do you ever wonder why the cocktails you make at home just aren’t as good as the ones the pros make?

It’s because there is more to the mixed drink than meets the eye (and palette).

Mixology, the 200+-year-old art and science of making cocktails, is getting renewed attention in the culinary community, both globally and locally.

Our very own Culinary Institute of Charleston at Trident Technical College’s Palmer Campus even has a Mixology Lab where students learn tricks of the trade for making liquid libations worth leaving your standby vodka tonic for. So it should be no surprise that Ben Arnold Beverage Company came up with the thirst-quenching idea of adding a Signature Cocktail Competition to this year’s BB&T Charleston Food + Wine Festival.

“Bob Sabatini of Ben Arnold had seen similar competitions held and thought it would be a nice touch to have the area bartenders recognized for their talents at the kickoff event, Salute to Charleston’s Chefs: Opening Night Party, sponsored by Ben Arnold Beverage Company,” explains Angel Postell, executive director of the festival. And why not? The event has annually recognized local chefs who would be left out to dry if not for perfectly paired drinks.

More than 20 entries were submitted. Each participant must have been a bartender in the tri-country area at a local restaurant or culinary establishment and must have submitted an original recipe using at least one of the following Brown-Forman brands: Chambord, Tuaca, Southern Comfort or Woodford Reserve.

Six finalists poured their hearts out at the TTC’s Mixology Lab, competing for the big win, with Kane Sanders of Charleston Grill emerging as the mixology master. Kane will be the featured bartender at the Opening Night Party, where he’ll serve his winning concoction, the Port City Cocktail, to guests. He will also be promoted on festival marketing materials, profiled in An advertising supplement to The Post and Courier

Charleston magazine’s March issue and featured on the festival’s Web site.

Finalist Jen Kulick, owner/bartender at Voodoo in West Ashley, says the competition was a sweet opportunity. “With the economy the way it is and people not going out as expensively, this is a time when the bar business can really shine by serving creative food and interesting drinks at decent prices. The festival has done a good job at incorporating the bar aspect through various outings and this competition.”

Kendall Lukas is a freelance writer based in Charleston, S.C., who enjoys trying new cocktails.

The Winning Signature Recipe Created by Kane Sanders, Charleston Grill Port City Cocktail 1 ½ oz. cinnamon-infused Woodford Reserve ¾ oz. Charleston Rare Madeira 1 oz. simple syrup 3-4 homemade port-soaked cherries lightly muddled Served in a highball glass with crushed ice.

Garnish: cinnamon stick used as a stirring stick.

Signature Cocktail Finalists Jason Hamm Kane Sanders, Charleston Grill Jen Kulick, Voodoo Adam Nemirow, FIG Bo ris Van Dyck, Ice Box Professional Bartending Services Kevin Trevino, Caviar & Bananas Judges Lawson Roberts, event planner Lisa Buzzelli, Culinary Institute of Charleston David Renner, S.C. state manager for Brown-Forman Lisa Hanus, S.C. on-premise manager for Brown-Forman Darcy Shankland, editor of Charleston magazine An gel Postell, executive director, BB&T Charleston Food + Wine Festival

SATURDAY

SOLD OUT Mixology 101 seminar 1 p.m. $50 SOLD OUT! The Art Institute of Charleston, 24 N. Market St. Casual Presented by Brown-Forman’s Tim Laird, America’s C.E.O. (Chief Entertaining Officer)

www.charlestonfoodandwine.com

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Legendary Evening in the Lowcountry

The Stuff of Legends

New event ventures beyond the Ravenel Bridge with an interactive evening promising the best in food and wine

Featured Chefs: Guest Celebrity Chef: Rick Tramonto, Tru, Tramonto’s Steak + Seafood and Osteria di Tramonto, Chicago, Ill. Frank Lee, Slightly North of Broad Brett McKee, Oak Steakhouse, event chair Bob Waggoner, “U Cook With Bob”

SATURDAY

Legendary Evening in the Lowcountry 7 p.m. $500 (portion of ticket price is tax-deductible) Private residence Business and chic casual Transportation, departing from Marion Square, will be provided to and from the private residence by Compass Transportation.

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C

lassic, timeless – this is the stuff legends are made of and the inspiration for the 2009 BB&T Charleston Food + Wine Festival’s newest signature event. Like the legends of the silver screen – Bergman, Bogart, Hepburn, Gable – Legendary Evening in the Lowcountry promises to dazzle its audience and set the standard for performance a little bit higher.

“We wanted to make it a showstopper,” says Miranda Wash, festival wine and beverage manager. Staged in a private residence in Mount Pleasant’s historic Old Village – the first year the festival has expanded beyond its downtown Charleston borders – the evening is built around the classic chef’s table, with four culinary artists and wine flights flowing in perfect harmony.

“Everyone wants to interact with the chef,” says Brett McKee, chef/owner of Oak Steakhouse, the newest in a battery of eateries that have gained him recognition in John Mariani’s Virtual Gourmet, The New York Times and Bon Appetit. “Nothing else in the festival allows that.”

“I’m thrilled,” says Melissa Clegg, whose home – where the first Hibben United Methodist Church was housed circa 1830 – provides an intimate setting for the high-powered affair. Clegg, a former owner of the acclaimed Five & Ten in Athens, Ga., has considerable skills of her own, teaching private classes in her culinary school, Supper.

Guests also will rub elbows with celebrity chef Rick Tramonto of Chicago’s famed Tru, Tramonto’s Steak + Seafood and Osteria di Tramonto – recipients of prestigious awards, including Mobil Four Star and AAA Five Diamond ratings. Tramonto has made numerous national television appearances, including Food Network’s “Iron Chef” and Bravo’s “Top Chef” series.

“I’m looking forward to working with Rick,” says Frank Lee of Slightly North of Broad and Old Village Post House.

Featured flights + wineries: Reception: Sparkling wines Schramsberg Vineyards

First Course: Flight of 3 Chardonnays Jordan Winery Truchard Estate Pine Ridge Napa Valley Wines

“He’s one of the true superstars in the country.” Lee, a South Carolina native, is known for his trademark application of French technique to the cuisine of the Lowcountry.

Chef Bob Waggoner garnered an Emmy for his Turner South television show “Off the Menu,” and during his tenure, Charleston Grill received the AAA Four Diamond and the Mobile Four Star awards. His first-course dish features wild American shrimp and diver scallops in pastry with a chardonnay and ossetra cream sauce.

“Bob has a great mastery of wine,” Wash says. “He’s one of those chefs who put Charleston on the map.”

And that, she notes, was the strategy for building the wine flights: targeting the masters who put California and Oregon on the map including the late Robert Mondavi, the “godfather of cabernet.” A library offering will honor his winery during the third course – Lee’s pan-seared squab fresh from locally owned Palmetto Pigeon Plant.

Dessert is ushered in with two late-harvest Rieslings that can be purchased only at the wineries and an apricot rosemary bar with pecan crumb topping from Baked: New Frontiers in Baking by New Yorkers Matt Lewis and Renato Poliafito, who recently opened in Charleston a second location of their Baked NYC coffee shop.

The evening’s most decadent moment may be the finale – scented with the sweet aroma of oak barrel-aged cigars, wrapped by hand just before lighting, accompanied by a snifter of Martell X.O. cognac.

“I think it’ll be the best event of the ’09 festival,” McKee says.

And the beginning of a legend, without a doubt.

Wendy Swat Snyder is a Charleston-based writer whose interests include food, health and tourismrelated topics.

Second Course: Library Wine offerings of 3 Oregon Pinot Noirs Archery Summit Chehalem Winery Sokol Blosser Winery

Fourth Course: Flight of 3 Cabernet Sauvignons Jordan Winery Robert Foley Vineyards Far Niente Winery

Third Course: Library Wine offering of Robert Mondavi Winery Reserve

Fifth Course: Flight of dessert wines Jordan Winery

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culinary village and grand tasting tents

FRIDAY

SATURDAY

The Charleston Club at Daniel Island and FedEx Present

Culinary Village + Grand Tasting Tents

SUNDAY

On Friday afternoon the heart and soul of the BB&T Charleston Food + Wine Festival experience, the Culinary Village officially opens. The hub of the festival, the Culinary Village is anchored by two Grand Tasting Tents, sponsored by The Charleston Club at Daniel Island and FedEx, hosting more than 80 companies featuring samples of specialty foods and unique wines. Inside the tents, guests can taste a variety of foods and beverages from each of the featured companies as they learn about hot new trends and products. The Culinary Village ticket is your passport to the Grand Tasting Tents as well as unlimited all-day access to the BB&T Hospitality Tent, SCE&G’s Celebrity Kitchen and Charleston Cooks! Book Signing Tent.

Saturday ticket holders also can attend the Certified SC Grown Cooking Competitions and BB&T’s Bobby Flay Cookbook Signing as part of their ticket purchase. Purchasers of Saturday tickets MUST select a specific time for entry into the Grand Tasting Tents.

Grand Tasting Tent ticket times Friday 2-5 p.m.

Saturday 10 a.m.-1 p.m. and 2-5 p.m.

Sunday 1-5 p.m. $35 Sunday local rate $45 Friday or Sunday $55 Saturday (ticket includes commemorative glassware) Marion Square Casual

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culinary village and grand tasting tents

The Charleston Club at Daniel Island Tent n Whole Foods Market n The Charleston Club at Daniel Island serving Wilson Daniels Ltd. wines n Charleston magazine (see page 32 for details)

Booth # CC1 CC2 CC3 CC4 CC5 CC6 CC7 CC8 CC9 CC10 CC11 CC12 CC13 CC14

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Vendor

Huck’s Lowcountry Table Karen & Nancy’s Homemade Goodies Grand Ideas Inc./Festival Merchandise The Charleston Restaurant Association Rococo German Bakery Ford’s Gourmet Foods Kitchen Basics Natural Cooking Stock Piggly Wiggly Charleston Wine Cellars Caroline’s Cakes Culinary Tours of Charleston Anson Circa 1886 at the Wentworth Mansion Charleston Nut Co.

www.charlestonfoodandwine.com

Booth # CC15 CC16 CC17 CC18 CC19 CC20 CC21 CC22 CC23 CC24 CC25 CC26 CC27 CC28

Vendor

Palmetto Surfacing Inc. + Cambria Seel’s on Sullivan’s Mahatma Rice Holy City Hospitality Saffire at the Charleston Marriott Screwpull Healthy Home Foods Willamette Valley Vineyards Avanti Fine Wines Biltmore Wines Trinchero Napa Valley Grapevine Distributors Banfi Vinters – Vina Emiliana Hess Collection Winery

Booth # CC29 CC30 CC31 CC32 CC33 CC34 CC35 CC36 CC37 CC38 CC39 CC40

Vendor

Grapevine Distributors Treana Winery & Liberty School Wines Alexander Valley Vineyards Michael~David Winery VineOne – A Constellation Brands Co. Wine Awhile Kunde Estate Winery Brown-Forman Festival Silent Auction Rio Bertolini’s Fresh Pasta Co. Sunfire Grill and Bistro The Library at Vendue Inn

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culinary village and grand tasting tents

FedEx Tent n Grand Ideas Inc. n FedEx n BMW

Booth # Vendor

F1 Neita’s Charleston Vinaigrettes & Marinades F2 Happy Tails Pet Sitting LLC F3 Callie’s Charleston Biscuits F4 Charleston Crepe Co. & Holy City Chocolate F5 Charleston Coffee Roasters Inc. F6 Charleston Cookie Co. F7-8 South Carolina Education Lottery

F9 May’s Unique Vinaigrette F10 Food for the Southern Soul F11 Sugah Cakes by Home and Garden Classics F12 Wannabee Farms F13 Costco Wholesale F14 Jim ‘N Nick’s Bar-B-Q F15 WineStyles

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Booth # Vendor

F16 Hanks, Mercato, and Peninsula Grill F17 The Post and Courier F18 Johnson & Wales Alumni Association F19 The Restaurant at Middleton Place F20 West Coast Products F21 Caviar & Bananas F22 Crew Carolina F23 Mellow Mushroom F24 Coburg Dairy F25 Chocolate Cake F26 Festival Silent Auction F27 Carolina Wine Brands USA Inc. F28 TGIC Importers F29 McManis Family Vineyards

Booth # Vendor

F30 MacMurray Ranch F31 Bridlewood Estate Winery F32 J. Lohr Vineyards and Wines F33 Spanish Vines Imports Inc. F34-35 Republic National Distributing Co. F36 Palmetto Distributing F37 Firefly Distillery F38-39 Cu linary Institute of Charleston at TTC

Palmer Campus F40 Coastal Cigars F41 Stolzle Glassware F42-43 Here’s to Beer

F44 Food and Beer Pairings by Michelob Brewing Co.

www.charlestonfoodandwine.com

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culinary village and grand tasting tents

Additional Activities at the Culinary Village Central activities

Charleston magazine activities

Friday

Join the editors of Charleston magazine at their booth in the Culinary Village’s Charleston Club Tent, as 10 featured chefs and food professionals bring the magazine pages to life with deliciously exciting demonstrations.

in the square in front of the Main Event Tent Lowcountry Sweetgrass basket makers Nonprofit Tent – Sl ow Food Charleston SC E&G Outdoor Living Area featuring chefs cooking on a gas grill with natural gas, in a relaxed and casual atmosphere

Saturday

Lowcountry Sweetgrass basket makers Bluestone Ramblers musical entertainment – 10 a.m.-5 p.m.

SC E&G Outdoor Living Area

Sunday

Lowcountry Sweetgrass basket makers Nonprofit Tent SC E&G Outdoor Living Area

Friday

2:30 p.m.

4 p.m.

Saturday

10:30 a.m.

Noon 2:15 p.m.

3:30 p.m.

4:15 p.m.

A Blind Wine Tasting with Charleston Grill sommelier Rick Rubel* Haute Desserts at Home with Cypress pastry chef M. Kelly Wilson Sampling Global Flavors with Charleston Coffee Roasters Dining In with Peninsula Grill chef Robert Carter Soup’s On with Tristan chef Aaron Deal Entertaining Style with Mitchell Crosby of JMC Charleston Oyster Pilau with Gullah Cuisine chef Charlotte Jenkins

Sunday

Poster signing schedule in the Grand Ideas Retail Tent Saturday 11 a.m.-1 p.m. and 2-4 p.m.

in the The Charleston Club at Daniel Island Tent

1:15 p.m.

Gourmet To Go with Mary and Cary Zapatka of the Square Onion 3 p.m.

South by Southwestern Cuisine with Red Drum chef Ben Berryhill 4:15 p.m.

Perfect Risotto with Lana chef John Ondo

* Requires advance registration

Sunday

1-3 p.m.

A brAnd new emergency depArtment just for kids.

Located at 96 Jonathan Lucas St. Ranked in the Top 10 nationally for emergency care.

- Child Magazine 2008

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Culinary Village events: cooking demonstrations

FRIDAY

SATURDAY

SUNDAY

Friday 12:45-4:15 p.m.

Saturday 11:30 a.m.-4:15 p.m.

Sunday Noon-4:15 p.m.

All-day access included with a daily Culinary Village ticket SCE&G Celebrity Kitchen Tent Marion Square

SCE&G’s Celebrity Kitchen

Cooking Demonstrations

Casual

Award-winning national chefs and authors offer lively demonstrations that will make your mouth water. Seating inside the “kitchen” tent is on a first-come basis and no food is served. Outside the tent you can relax in the SCE&G Outdoor Living area, while meeting the chefs and sampling special tastings from the natural gas grill.

Natural Gas, Making Everyday Life Better.

Book signings immediately follow.

Friday

Sunday

Rick Tramonto

Julia Reed

Susan Spicer

Marvin Woods

Matt Lewis & Renato Poliafito

Lucy Buffett

Virginia Willis

Richard Blais

Sara Moulton

Rick Browne

12:45 p.m.

1:30 p.m.

2:15 p.m.

3 p.m.

3:45 p.m.

Saturday

Wylie Dufresne 11:30 a.m.

Frank Stitt

Noon

1:30 p.m.

2:15 p.m.

3 p.m.

3:45 p.m.

Friday and Saturday MC is Sara Moulton, Gourmet Magazine, courtesy of SCPRT

12:15 p.m.

Bruce Aidells 1 p.m.

Johnny Iuzzini 1:45 p.m.

Danny Meyer 2:30 p.m.

François Payard 3:45 p.m.

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Sunday MC is Marvin Woods, courtesy of SCE&G

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Culinary Village events: cooking competitions SATURDAY

Saturday Noon-5:30 p.m.

All-day access included with Saturday Culinary Village ticket Culinary Village Main Tent Marion Square Casual

Certified SC Grown

Cooking Competitions

(Saturday Only)

The temperature heats up with an electrifying “Iron Chef”-style competition inside the Main Tent on Saturday during the Certified SC Grown Cooking Competition. Master of ceremonies for the competition is Top Chef’s Richard Blais. Local chefs face off against national chefs in a high-intensity competition where audience members decide the winner as the mystery ingredient is unveiled!

Noon-1 p.m.

John Ondo, Lana and John Currence, City Grocery vs.

Marc Collins, Circa 1886 and Jean-Robert de Cavel, Jean-Robert at Pigall’s 1:30-2:30 p.m.

Matt Bolus, Red Sky and Nathan Thurston, Ocean Room Prime vs.

Chad Glasscock, Fat Hen and Jason Ulak, Caviar & Bananas 3-4 p.m.

Kevin Johnson, Anson and Alexandra Guarnaschelli, Butter vs.

Aaron Deal, Tristan and Jeremy Fox, Ubuntu 4:30-5:30 p.m.

GRAND FINALE: Battle of the James Beard Foundation Award Nominees

Linton Hopkins, Restaurant Eugene and Hugh Acheson, Five and Ten vs.

Sean Brock, McCrady’s and Mike Lata, FIG MC is Top Chef’s Richard Blais

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Culinary Village events: book signings

FRIDAY

SATURDAY

Charleston Cooks!

SUNDAY

Author Book Signings

The Charleston Cooks! Book Signing Tent is where guests meet the festival’s featured culinary professionals and have their cookbook purchases personalized.

Signing Times in

SCE&G Celebrity Kitchen Friday 1:15 p.m. Rick Tramonto Osteria: Hearty Italian Fare from Rick Tramonto’s Kitchen 2 p.m.

Susan Spicer

Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans

2:45 p.m. Matt Lewis & Renato Poliafito

Baked: New Frontiers in Baking 3:30 p.m. Virginia Willis

Bon Appetit, Y’All: Recipes and Stories

from Three Generations of Southern Cooking 4:15 p.m.

Sara Moulton

Sara’s Secrets for Weeknight Meals

Signing Times in

Charleston Cooks! Store Friday 1-2 p.m.

Steve Dowdney Putting Up

Harriet Lemke The Screened Door Pantry

Saturday 1-2 p.m.

Donald Barickman

Bob Waggoner

Magnolias

Charleston Grill at Charleston Place

Robert Dickson

Danielle Wecksler

Saturday 12:45-4:15 p.m.

Sunday 1-4:15 p.m.

All-day access included with a daily Culinary Village ticket SCE&G Celebrity Kitchen Tent and Charleston Cooks! Store Marion Square Casual

Robert’s of Charleston

Saturday

Taste of the Lowcountry

12:45 p.m. Frank Stitt

Frank Stitt’s Bottega Favorita: A Southern Chef’s Love Affair with Italian Food

Sunday

1:30 p.m. Bruce Aidells

Complete Meat Cookbook; Bruce Aidells’s

Complete Sausage Book: Recipes from America’s

Premium Sausage Maker

Connie Stahl

Craig Diehl

2:15 p.m. Johnny Iuzzini

Dessert FourPlay: Sweet Quartets from a

Four-Star Pastry Chef

Friday 1-4:15 p.m.

1-2 p.m. Cathy Forrester At Home Charleston

Breakfast on the Battery Cypress

3:30 p.m. Danny Meyer Setting the Table: The Transforming Power

of Hospitality in Business 4:15 p.m. François Payard

Chocolate Epiphany: Exceptional Cookies,

Cakes, and Confections for Everyone

Sunday 1 p.m.

Julia Reed

2 p.m.

Marvin Woods

Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes) Home Plate Cooking: Everyday Southern Cuisine with a Fresh Twist

2:45 p.m. Lucy Buffett

Crazy Sista Cooking: Cuisine &

Conversation with Lucy Anne Buffett 4:15 p.m. Rick Browne The Best Barbecue on Earth: Grilling Across

6 Continents and 26 Countries, With 170 Recipes

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Culinary Village events: grilling station

FRIDAY

SATURDAY

Grilling Station Chefs at the SCE&G Outdoor Living Area

SUNDAY

Friday

Sunday

Drew Hedlund, Fleet Landing

Celina Tio, Julia(n)

Kevin Rathbun, Rathbun’s

Bob Waggoner, “U Cook With Bob”

2 p.m.

1:15 p.m.

Matt Bolus, Red Sky vs.

Aaron Deal, Tristan

Cooper Thomas, Sea Island Grill at Wild Dunes

2:45 p.m.

2 p.m.

Josh Woodruff, Charleston Harbor Resort & Marina

Jamison Farm

Saturday

3:30 p.m.

Jeffrey Buben, Vidalia

Micah Garrison, Middleton Place

1:15 p.m.

Friday 1:15-4 p.m.

Saturday Noon-4:30 p.m.

Sunday 12:30-5:30 p.m.

All-day access included with a daily Culinary Village ticket SCE&G Outdoor Living Area Marion Square Casual

3:30 p.m.

Noon

Brian O’Donohoe, Primehouse New York

12:30 p.m.

2:45 p.m.

Nathan Thurston, Ocean Room Prime at Kiawah Island Golf Resort

4:15 p.m.

Rick Browne 5 p.m.

12:45 p.m.

Gerry Klaskala, Aria 1:30 p.m.

Randolph Stafford, Farm Table Catering 2:15 p.m.

John Zucker, Cru Cafe and Catering 3 p.m.

Virginia Willis 4 p.m.

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www.charlestonfoodandwine.com

BB&T HOSPITALITY TENT

features the award-winning Childress Wines, recently named one of the top 25 tasting rooms in America. Come by for wine tastings poured by Mark Friszolowski, relaxation and Bobby Flay’s book signing on Saturday afternoon from noon to 1 p.m.!

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vendor village participants

FedEx – Grand Tasting Tent Sponsor

BB&T

www.bbt.com Winston-Salem, N.C.-based BB&T Corp. offers fullservice commercial and retail banking and additional financial services such as insurance, investments, retail brokerage, corporate finance and trust. BB&T operates nearly 1,500 branches in 11 Southeastern states and Washington, D.C. With $137 billion in assets, BB&T Corp. is the nation’s 14th largest financial holding company.

Charleston Club – Grand Tasting Tent Sponsor

225 Seven Farms Drive, Suite 300 Charleston, S.C. 29492 (877) 476-2582 www.TheCharlestonClubDI.com Charleston’s first and only private residence club combines service and luxury to create the perfect alternative to owning a second home. To help you consider the merits of The Charleston Club Daniel Island, we invite you to visit our Web site or stop by for a private preview.

Costco

3050 Ashley Town Center Charleston, S.C. 29414 www.costco.com Costco Wholesale is a membership club that offers low warehouse prices on quality brand-name merchandise, fresh foods and a variety of convenient services for your business and home. Costco warehouses present an array of the highest-quality products available from around the world. We are so confident in the value of our products that we offer our members an unconditional guarantee of satisfaction on every item we sell.

www.fedex.com FedEx provides customers and businesses world- wide with a broad portfolio of transportation, e-commerce and business services. We strive to inspire our more than 290,000 employees and contractors to remain absolutely, positively focused on safety, the highest ethical and professional standards and the needs of our customers and communities.

The South Carolina Specialty Food Association

P.O. Box 11280 Columbia, S.C. 29211 www.scsfa.org The South Carolina Specialty Food Association is an organization dedicated to actively encouraging and supporting the promotion and appreciation of South Carolina specialty foods, beverages and wine products. Visit our Web site for a complete listing of our members and their products. Buy South Carolina, Nothing’s Fresher, Nothing’s Finer.

Stolzle USA

7219 Investment Drive North Charleston, S.C. 29418 (877) 786-5953 www.stolzle-usa.com A division of Stolzle of Lausitz, Germany, Stolzle USA manufactures high-quality lead-free impactperformance crystal, stemware, barware and accessories. We are focused on producing the highest-quality products available and presenting them to the industry at exceptional prices. Some say we’re the best value in the world. For samples, pricing or just to get acquainted, call us or visit our Web site and watch the 3-Impact Movie. Ask about the first-time buyers and trade-out program.

Whole Foods Market

Charleston magazine

P.O. Box 1794 Mt. Pleasant, S.C. 29465-1794 (888)CHASMAG www.charlestonmag.com The regional resource on living well in the Lowcountry, Charleston magazine covers the best in entertaining, design, food and travel, as well as thought-provoking insight on local issues, profiles on intriguing residents and in-depth features on the history and culture of this fascinating, diverse region. Look for Charleston Home and Charleston Weddings, also available at area newsstands.

An advertising supplement to The Post and Courier

923 Houston Northcutt Blvd.

Mt. Pleasant, S.C. 29464 (843) 971-7240 www.wholefoodsmarket.com Whole Foods Market wants customers to celebrate the joy of eating and living well. We offer only the finest natural and organic products sourced locally and from around the world. Wow your senses with our abundant and diverse produce, pristine seafood, naturally raised meat, meticulously crafted wine and beer, fresh breads and pastries, fine artisan cheeses and chocolates, and delicious meals and side dishes ready to go. Located on the corner of U.S. Highway 17 and Houston Northcutt Boulevard in Mount Pleasant.

Piggly Wiggly Carolina Co. Inc.

BMW

www.bmwusa.com The BMW Performance Driving School is where fun and education go hand in hand, and drivers become more confident, safe and enthusiastic.

Whether you’re new behind the wheel or an experienced motor head on a quest to hone an already sharp edge, our programs match your needs and ensure the best possible experience.

176 Croghan Spur Charleston, S.C. 29407 (843) 554-9880 www.thepig.net Piggly Wiggly Carolina Co., founded in 1947 by J.T. Newton Jr., is homegrown and 100 percent employee-owned. With more than 100 supermarkets in South Carolina and southeastern Georgia, each of the Pig’s 5,000 employee-owners takes pride in what our company does in the cities and towns in which they live. Community support is as much a part of Piggly Wiggly as local fresh produce, Savoure cheese and green peanuts.

South Carolina Education Lottery

www.sceducationlottery.com The South Carolina Education Lottery invites you to get down with some barbecue and blues at the festival’s grand finale. The event features top Southern pitmasters and barbecue professionals serving a variety of barbecue favorites, such as whole hog, brisket, ribs, shoulder, chicken and much more. Chef Fatback and the Groove Band return to rock the house. Enjoy your favorite libations and learn what pairs best with barbecue. Finish the feast with Chef Fatback’s world-famous peach cobbler.

Coburg Dairy

5001 LaCross Road North Charleston, S.C. 29406 (843) 554-4870 www.coburgmilk.com For more than 85 years, Coburg Dairy has been a leader in the dairy industry and its name synonymous with fresh, quality dairy products. Coburg provides its customers throughout South Carolina and parts of Georgia and North Carolina with a complete line of milk and dairy products, as well as fruit drinks and other refreshing beverages.

The Post and Courier

134 Columbus St. Charleston, S.C. 29403 (843) 577-7111 www.Charleston.net From its inception in 1803, The Post and Courier has informed and entertained its readers while providing the Lowcountry community with a thought-provoking record of history that proudly bears the title of “The South’s Oldest Newspaper.” The Post and Courier is home to Charleston.net, the Lowcountry’s most-visited Web site, with more than a quarter million stories and more than 1,000 videos and photo galleries. The site features breaking news throughout the day and offers the most in-depth content of any online resource in the Lowcountry.

Jim ‘N Nick’s Bar-B-Q

288 King St. Charleston, S.C. 29401 (843) 577-0406 4964 Centre Point Drive North Charleston, S.C. 29406 (843) 302-0660 www.jimnnicks.com At Jim ‘N Nick’s, our trick to serving the most authentic Southern food is to avoid the tricks altogether. Everything is made fresh. Nothing is frozen, ever. So, from the slow-smoked ribs to the garden-fresh vegetables, you can taste the deep respect for Southern tradition in every bite.

Grand Ideas Inc.

14 Lord Ashley Drive Charleston, S.C. 29407 (843) 852-5264 www.grandideas.net Grand Ideas develops innovative, creative and unique custom-branded promotional products and merchandise for businesses and organizations of all sizes. We pinpoint your specific marketing objectives so we can deliver the right solutions the first time. We take our customers from brand awareness to brand preference.

Happy Tails Pet Sitting LLC

4840 Forest Drive Suite 20-173 Columbia, S.C. 29206 (803) 447-1930 www.happytailscolumbia.com Happy Tails offers all-natural, preservative-free, nutritious and delicious pet treats made by Happy Tails hands in our “bone factory.” Because of the all-natural ingredients, humans can test the treats to see if their pets will like them. We are South Carolina’s first and only certified pet treat maker.

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Virginia’s on King

Kitchen Basics Cooking Stock

6940 S. Eogerton Road Brecksville, Ohio 44141 (440) 838-1344 www.kitchenbasics.net Kitchen Basics Real Cooking Stocks are slowly simmered, all natural, hearty and wholesome. Unlike most broths, they are high in protein, low in sodium and made without MSG. Chicken, beef, vegetable, seafood, turkey, clam, ham and pork, unsalted chicken and beef flavors are all sold in supermarkets nationally.

Culinary Institute of Charleston

P.O. Box 118067 Charleston, S.C. 29423-8067 (843) 820-5090 www.CulinaryInstituteofCharleston.com With facilities at both Trident Technical College’s Main Campus and its downtown Palmer Campus, The Culinary Institute of Charleston provides associate degrees, certificates and advanced certificates in culinary arts, baking and pastry, and hospitality/tourism. CIC features integrated multimedia technology, high-tech teaching kitchens, an artisanal baking lab, a beverage operations lab, two amphitheater demonstration kitchens with broadcast capability and two student-operated dining rooms.

412 King St. Charleston, S.C. 29403 (843) 735-5800 www.virginiasonking.com Virginia’s on King is a collection of family recipes and Southern cooking traditions. The classic Charlestoninfluenced interior and the aromas of home cooking inspire all the comforts of a traditional Southern kitchen. Serving dinner from 11 a.m. to 3 p.m.

Monday through Saturday; supper beginning at 3 p.m.; and Sunday brunch from 10 a.m. to 3 p.m.

Good Food Catering

Palmetto Surfacing Inc.

7645 Southrail Road North Charleston, S.C. 29420 (843) 569-0091 www.palmettosurfacing.com Palmetto Surfacing Inc. is an exclusive fabricator of Cambria Quartz Surfacing. We are a full-service facility with state-of-the-art fabrication equipment. We have a 2,000-square-foot showroom with more than 500 slabs in stock for your viewing.

Library Restaurant

19 Vendue Range Charleston, S.C. 29401 (843) 577-7970 www.vendueinn.com The Library at Vendue Inn celebrates the Lowcountry and its food, offering the finest American cuisine with a Lowcountry flair. Whatever the occasion, a night out with friends or a romantic dinner for two, the Library offers the perfect mixture of ambiance, service and outstanding menu options.

Crew Carolina – Restaurants and Catering The Boathouse at Breach Inlet

101 Palm Blvd.

Isle of Palms, S.C. 29451 (843) 886-8000 www.boathouserestaurants.com “Simply Fresh Seafood” is what has made The Boathouse Restaurant a Charleston favorite for more than a decade. We focus on local fish, supplied from local fishermen, cooked the way you like it. Combine that with our friendly, casual service and some of the best water views in Charleston and you’ll see why the Boathouse is “simply best” in Charleston.

Carolina’s Restaurant

10 Exchange St. Charleston, S.C. 29401 (843) 724-3800 www.CarolinasRestaurant.com Upscale Southern dining in a comfortable bistro atmosphere, Carolina’s is a landmark in Charleston’s rich culinary history. Executive Chef Jeremiah Bacon offers a contemporary approach to Lowcountry cuisine, including produce from our own gardens at Kensington Plantation.

Carolina Catering

38 Romney St. Charleston, S.C. 29403 (843) 577-7188 www.carolinacaters.com Whether it’s the biggest day of your life or that small dinner party you’ve always dreamed of hosting, let us help make your dreams come true. Carolina Catering is Charleston’s fastest-growing catering and events firm, representing some of Charleston’s most exclusive venues.

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39 Rue De Jean

39 John St. Charleston, S.C. 29403 (843) 722-8881 www.39ruedejean.com Widely known simply as “Rue,” this downtown Charleston eatery has been abuzz since it opened its doors. Rue’s menu incorporates classic French staples with contemporary fare. Experience a taste of Paris in downtown Charleston. Lunch begins at 11:30 a.m. and is served until dinner service begins at 5:30 p.m. Sunday brunch is served from 10 a.m. to 3 p.m.

Coast

39-D John St. Charleston, S.C. 29403 (843) 722-8838 www.coastbarandgrill.com Serving Charleston’s freshest seafood nightly. The menu incorporates Charleston classics with our chefs’ unique creations, taking full advantage of local, seasonal ingredients. The relaxed atmosphere, fresh preparations and gracious service have made Coast a staple dining spot for both locals and visitors alike.

Dinner is served nightly beginning at 5:30 p.m.

17 Lockwood Drive Charleston, S.C. 29401 (843) 723-7954 www.goodfoodcatering.net Every great celebration begins with good food. GFC brings the food you love to the places that inspire you. Each menu is customized to your palate, incorporating the freshest ingredients. Choose from our three exclusive waterfront venues or allow us to help select the perfect location for your special occasion.

Circa 1886

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

The Restaurant at Middleton Place

4300 Ashley River Road Charleston, S.C. 29414 (843) 266-7477 www.middletonplace.org The Restaurant at Middleton Place offers classic and contemporary Southern fare overlooking America’s oldest landscaped gardens. For lunch, visitors may select from a three-course, prix fixe menu of traditional Lowcountry cuisine. Dinner guests may stroll the grounds before entering an elegant atmosphere featuring a menu rich in local and organic products.

Mercato

102 N. Market St. Charleston, S.C. 29401 (843) 722-6393 www.mercatocharleston.com Located in the historic City Market, Mercato offers intriguing blends of Italian culinary styles with rich Lowcountry traditions. The sophisticated surroundings feature crimson-hued Venetian plaster walls,

Italian leather banquettes and a one-of-a kind circus sideshow banner – all beneath the luminescence of Murano chandeliers. Dinner is at 5:30 p.m. Monday through Saturday with a late-night menu until 1 a.m. Live music Wednesday through Saturday.

Hank’s Seafood Restaurant

10 Hayne St. Charleston, S.C. 29401 (843) 723-FISH www.hanksseafood.com By design and cuisine, Hank’s resembles a decades-old neighborhood fixture reminiscent of a classic 1940s Charleston fish house. The relaxed and convivial atmosphere serves as the backdrop to Chef Frank McMahon’s seriously Southern fish, local seafood classics and innovative specials.

Voted Best Seafood Restaurant by Charleston City Paper for nine consecutive years. Dinner nightly.

Peninsula Grill

112 N. Market St. Charleston, S.C. 29401 (843) 723-0700 www.peninsulagrill.com Located in the historic Planters Inn at Meeting and Market streets, Peninsula Grill is dignified and decidedly plush. This 4-Star DiRōNa member has received accolades from The New York Times, Bon Appétit, Food & Wine and Wine Spectator. It has been named Best Restaurant by Charleston’s City Paper 10 years running. Here innovative, regional cuisine is served with style and reservations are coveted. Hours are 5:30 to 10 p.m. Sunday through Thursday and 5:30 to 11 p.m. Friday and Saturday.

Anson

12 Anson St. Charleston, S.C. 29401 (843) 720-1954 www.ansonrestaurant.com Off the historic City Market lies the dining destination that numerous national publications proclaim as the quintessential example of Lowcountry cuisine and charm. Chef Kevin Johnson draws from local farms, waters and heritage for what he calls his “Lowcountry-inspired” cuisine. Family-owned Anson has made its name in this historic and unique plantation-style dining room since 1992.

Seel’s on Sullivan’s

2213-B Middle St. Sullivan’s Island, S.C. 29482 (843) 883-5030 www.seelsfishcamp.com Seel’s on Sullivan’s is locally owned. We are committed to providing fresh, local seafood at a reasonable price. Our fish camp-style restaurant is reminiscent of the way seafood was originally served in the Carolinas – fresh, simple and by people you know.

The food and your family are our focus.

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rice is grown in the United States and packaged as Mahatma whole grain brown rice, regular white rice, Mahatma Gold parboiled rice, Mahatma Valencia and delicious flavored rice mixes.

Huck’s Lowcountry Table

1130 Ocean Blvd.

Isle of Palms, S.C. 29451 (843) 886-6772 www.huckslowcountrytable.com Huck’s Lowcountry Table on the Isle of Palms offers Lowcountry classics with a modern twist. The relaxed atmosphere offers every guest a view of the Atlantic Ocean. Chef JJ Kern takes pride in using Charleston’s local markets for the freshest flavors available.

Open Tuesday through Saturday for lunch and dinner.

Rio Bertolini’s Fresh Pasta

622 Wappoo Road Charleston, S.C. 29407 (843) 343-2418 www.riobertolinispasta.com For years local pasta makers at Rio Bertolini’s Fresh Pasta have been supplying Charleston’s finest chefs and restaurants with handmade pastas, from lobster and shaved black truffle raviolis to local Split Creek goat cheese gnocchi. Rio Bertolini creates what Lowcountry chefs desire.

Chocolate Cake

(843) 853-0436 www.chocolatecakecharleston.com It’s all about simplicity. … Less is more. Chocolate Cake exclusively brings you the classic chocolate cake you always dream of – moist cake and creamy chocolate frosting. This cake proudly serves itself for a small family gathering, a dinner party, a birthday celebration, a baby christening, a gift to someone special or simply to have on the cake stand at home to serve with an ice cold glass of milk.

Caroline’s Cakes

1580 Whitehall Road Annapolis, Md. 21409 (410) 349-2212 www.carolinescakes.com Caroline’s Cakes are classic Southern desserts rich in tradition and mouthwatering 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 cake varieties and savory Southern specialties.

The Charleston Nut Co.

Riverside Center 493-C La Mesa Drive Mt. Pleasant, S.C. 29464 (843) 886-NUTS (6887) www.charlestonnut.com The Charleston Nut Co. is your Lowcountry source for dried fruit and nuts. At Charleston Nut Co. you will find a whole new approach to retail and bulk products. As a local company, you have our pledge of providing only the highest-quality products, competitive prices and superior customer service.

Coastal Cigars

4 Carriage Lane, Suite 204 Charleston, S.C. 29407 (843) 225-5233 www.coastalcigars.com Coastal Cigars is the answer to all your cigar needs. We provide cigar tastings for parties and cigar-rolling events while creating personalized cigar and golf gift packs for events. Coastal Cigars proudly supplies more than 100 businesses with world-class cigars. We strive to help you create “memories etched in smoke.”

Saffire at the Charleston Marriott

170 Lockwood Blvd.

Charleston, S.C. 29403 (843) 723-3000 www.marriott.com The bold flavors of Saffire’s seasonally inspired menu reflect a belief in “the cuisine of today,” healthy, eclectic, imaginative, unrestricted by ethnic boundaries … always evolving. Our chef elevates fresh, organic and carefully chosen ingredients above mere quality, resulting in culinary artistry. Each meal is complemented by superb selections of wine. The atmosphere at Saffire’s restaurant and lounge is casually sophisticated, yet warm and welcoming.

Charleston Wine Cellars

(843) 343-6757 www.CharlestonWineCellars.com Charleston Wine Cellars specializes in design and construction of wine cellars, saunas and steam rooms. We also offer consulting services if you feel more comfortable using your own general contractor.

Please visit the showroom we share with Charleston One Source, at 826–C Coleman Blvd. in Mount Pleasant, and check out all the custom home products we offer.

Callie’s Charleston Biscuits

(843) 577-1198 www.calliesbiscuits.com Touted by Saveur, The New York Times, NBC “Today” show and the Food Network, Callie’s Charleston Biscuits are made by hand with only the finest ingredients by celebrated Charleston caterer Callie White. Tender and buttery, these traditional Southern dinner-size biscuits arrive frozen – ready to simply reheat and serve.

Food for the Southern Soul

P.O. Box 13615 Charleston, S.C. 29422 (843) 762-9200 www.foodforthesouthernsoul.com Offering a true taste of the Lowcountry, Food for the Southern Soul features catering services and three gourmet product lines that are sure to stock any good Southerner or would-be-Southerner’s pantry – award-winning barbecue and sauces from BlackJack Barbecue, time-honored recipes and products from Charleston Favorites and farmers’ market finds from Rockland Plantation.

Ford’s Gourmet Foods

1109 Agriculture St. Raleigh, N.C. 27603 (800) 446-0947 www.bonesuckin.com Ford’s Gourmet Foods creates some of the world’s greatest-tasting all-natural, gluten-free foods, including the internationally acclaimed Bone Suckin’ Sauces, Wine Nuts and Fire Dancer Jalapeño Peanuts and Earth Family Organics and Naturals.

A fourth generation, Raleigh, N.C.-based family business, Ford’s is known to make only the best.

Charleston Crepe Co.

Neita’s Charleston Vinaigrettes & Marinades

334 E. Bay St., Suite 208 Charleston, S.C. 29402 (843) 478-8569 www.neitasvinaigrettes.com Neita’s Charleston Vinaigrettes & Marinades are heart-healthy, wonderfully delicious products that are fun and easy for the sophisticated chef as well as the novice cook to use. These versatile products can be used to dress salads, as marinades for beef, game, poultry and seafood, as well as a vegetable or sandwich drizzle and dipping sauce. Neita’s unique story, tasty product line and elegant packing make these products highly suitable for gift giving.

Charleston Cookie Co.

P.O. Box 12940 Charleston, S.C. 29422 (843) 762-4185 www.charlestoncookie.com At the Charleston Cookie Co. we take the Charleston traditions of hospitality and good food seriously. We offer our cookies, brownies and pralines elegantly packaged as gift items and amenities for you, your friends or your business associates. Enjoy “Charleston’s edible souvenir!”

May’s Unique Vinaigrette

Columbia, S.C. 29205 (803) 413-0809 www.maysdressing.com Expertly crafted by one of Columbia’s premier restaurant owners, May’s Unique Vinaigrette is the essence of Southern culinary art. Served as the signature dressing at Hennessy’s Restaurant for 25 years, May’s Unique Vinaigrette is rich, flavorful and doubles as a delicious marinade for everything from seafood to vegetables.

Holy City Chocolate

Mahatma Rice

1278 Glenneyre, Suite 308 Laguna Beach, Calif. 92651 (949) 497-8203 www.mahatmarice.com Mahatma Rice is “America’s favorite rice.” Our

An advertising supplement to The Post and Courier

(843) 573-3458 www.charlestoncrepecompany.com Bringing the tradition of crêpe making from the City of Light to the Holy City, Charleston Crêpe Co.’s owners traveled the world perfecting their recipe. Available for delivery nationwide, the crêpe mix is offered in classic or whole wheat along with their signature 25-layer crêpe cakes ­– delicate crêpes filled with vanilla or chocolate cream.

(843) 573-3458 www.holycitychocolate.com Handcrafted in small batches, these locally made artisanal treats combine traditional Southern ingredients with premium Columbian chocolate to create peanut toffee layered with rich dark chocolate, and decadent hot cocoa teaming with chocolate chunks. Family-owned and operated, Holy City Chocolate tailors treats for any occasion – weddings, corporate gifts and everyday goodies.

Wannabee Farms

www.wannabeefarms.com Wannabee Farms All-Natural Hickory Smoked Canola Oil is perfect for imparting that smoked flavor. This cholesterol-free oil adds a subtle flavor to sauces, marinades, sautéed foods and even pizza crusts. It’s ideal for enhancing almost any food.

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Sugah Cakes by Home and Garden Classics 147 S. Pine St. Spartanburg, S.C. 29302 (864) 585-3228 www.sugahcakes.com Sugah Cakes are classic Southern recipes made into a mix that tastes like homemade.

Each mix is handcrafted. All you add are eggs and butter for a cake as good as your grandmother’s. Make it your perfect recipe and your own little secret – a Southern classic.

The charleston Restaurant Association – Showcasing Longhorn steakhouse, Gullah Cuisine and 82 Queen Longhorn Steakhouse (Friday)

1845 N. Highway 17 Mt. Pleasant, S.C. 29464 (843) 881-7231 www.longhornsteakhouse.com Longhorn Steakhouse is a casual, family-friendly steakhouse located in Mount Pleasant Towne Centre. Our premium hand-cut steaks are always seasoned and grilled to perfection. We also offer slow-cooked roasted prime rib, tender baby back ribs, fresh seafood and a variety of chicken and entrée salad selections.

The Johnson & Wales Alumni Association

3 Davol Square, Suite B400 Providence, R.I. 02903 (888) JWU-ALUM www.jwu.edu/alumni The Johnson & Wales Alumni Association seeks to meaningfully connect Lowcountry alumni with current campuses and other alumni. Believing in the university’s role in Charleston’s “culinary renaissance,” it supports a thriving community of professionals that continue the noble tradition of Charleston hospitality, whether they serve locally or across the globe.

Mellow Mushroom

309 King St. Charleston, S.C. 29401 (843) 723-7374 3110 N. Highway 17 Mt. Pleasant, S.C. 29466 (843) 881-4PIE www.mellowmushroom.com A pizza connoisseur phenomenon – where the world’s only spring water piecrust is baked with the freshest toppings. Also extreme hoagies, calzones, build-your-own salads, unique starters – plus the area’s largest beer club.

Serving lunch and dinner seven days a week.

Gullah Cuisine (Saturday)

1717 N. Highway 17 Mt. Pleasant, S.C. 29464 (843) 881-9076 www.gullahcuisne.com Gullah Cuisine is a Lowcountry dining experience that nurtures the soul. It is run by Charlotte Jenkins and her husband, Frank Jenkins. Gullah Cuisine’s signature dishes include okra gumbo, shrimp and grits, she-crab soup and Gullah rice. It is featured in several articles and magazines. Gullah Cuisine is a Lowcountry favorite dedicated to the preservation of the Gullah culture by providing a dining experience both educational to the mind and delicious to the soul.

Caviar & Bananas

82 Queen (Sunday)

82 Queen St. Charleston, S.C. 29401 (843) 723-7591 www.82queen.com Open 365 days a year 11:30 a.m. until 10:30 p.m. with Sunday brunch at 11:30 a.m. With its lush garden settings and elegant dining rooms, 82 Queen is also the ultimate embrace of intimate atmosphere and privacy. From our famous she-crab soup to exquisite dishes directed by the city’s most notable chefs, it’s no wonder 82 Queen continues to impress guests with its Lowcountry cuisine.

Charleston Coffee Roasters

289 Huger St. Charleston, S.C. 29403 (843) 266-7444 www.charlestoncoffeeroasters.com For two decades, Charleston Coffee Roasters has been traveling the globe sourcing the world’s finest coffees. We use only the top 1 percent of coffees that Mother Nature produces. You will taste this in every cup, always smooth, never bitter. Our coffees allow you to enjoy a simple luxury every morning.

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40 N. Market St. Charleston, S.C. 29402 (843) 727-1100 www.CulinaryToursofCharleston.com Come join us as we walk, talk and taste our way through Charleston. Daily tasting tours introduce guests to tasty bites at many great “food finds.” We also go behind the scenes and visit with chefs, restaurants, bakers, artisan food producers, chocolatiers and specialty shops.

West Coast Products

Sunfire Grill and Bistro

1090 Sam Rittenberg Blvd.

Charleston, S.C. 29407 (843) 766-0223 www.sunfiregrill.com Fun, quality wines with fresh, vibrant cuisine.

Bring your family for dinner. Bring your clients for lunch. Professional relaxation is where we shine in the food scene. Party rooms, breezy patio, bar lounge and a common area – whatever your mood, Sunfire Grill and Bistro is a perfect fit.

Rococo German Bakery

1750 Savannah Highway Charleston, S.C. 29407 (843) 763-2055 rococogermanbakery.com Rococo German Bakery, named Charleston’s Best Bakery for 2008, specializes in fresh-baked bread, cookies, pies, pastries, wedding and birthday cakes, as well as cakes, whole and by the slice, and numerous imported and domestic European goods and sausages. Rococo is located minutes from downtown Charleston.

717 Tehama St. Orland, Calif. 95963 (530) 865-3379 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 70 years. West Coast Products also carries California Certified Extra Virgin Olive Oil, the freshest product available.

Screwpull by Le Creuset of America

Karen & Nancy Homemade Goodies 51 George St. Charleston, S.C. 29401 (843) 577-7757 www.caviarandbananas.com From the ordinary to the extraordinary, Caviar & Bananas gourmet market and café is the perfect place for breakfast, lunch or dinner. The upscale specialty food destination brings a metropolitan shopping experience to downtown Charleston.

Featuring gourmet prepared and made-to-order epicurean edibles, including sandwiches, salads, sushi, artisanal cheeses, charcuterie, boutique wines, an espresso/tea bar and more.

Culinary Tours of Charleston

210 Surrey Path Court Winston-Salem, N.C. 27104 (336) 251-9690 www.karenandnancy.com Our tried-and-true recipes belong to our Grandma Myrtle, who is legendary in the state of Wisconsin. We work hard to duplicate the care she put into everything she made. All the ingredients we use are simply the finest. But be warned, once you try the goodness you will be forever hooked. Caramels, caramel sauce and white chocolate biscotti – made with love.

360 Concord St. Charleston, S.C. 29401 www.lecreuset.com Since the launch of the original self-pulling corkscrew and lever models in the 1970s, Screwpull has led the way in corkscrew innovation. With uncompromising attention to performance, design and quality, Screwpull remains the preferred choice of wine enthusiasts worldwide.

WINE VENDORS

McManis Family Vineyards Healthy Home Foods

(866) 913-3663 www.healthyhomefoods.com Incepted in 2001, Healthy Home Foods has been providing all natural/organic groceries to South Carolina families. Our families are consuming safe, healthy, chemical-free food products. We support small U.S. farmers – keeping them on their land, protecting our environment, honoring the family table and promoting better nutrition.

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

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Biltmore Estate Wine Co.

1 N. Pack Square Asheville, N.C. 28801 (828) 225-6790 www.biltmore.com A legacy of taste and style since 1895, Biltmore Wines reflect the source of their inspiration, magnificent Biltmore Estate in Asheville, N.C. Each varietal is handcrafted by our winemakers and honors Biltmore proprietor George Vanderbilt’s love for fine dining and hospitality. Establish your own welcoming traditions with our award-winning wines.

Kunde Estate Winery, Sonoma Valley, California

4701 Devereaux Road Columbia, S.C. 29205 (803) 767-1871 Family-owned and operated for five generations, Kunde Estate Winery & Vineyards produces ultrapremium, estate-grown wines that are sustainably farmed in the finest traditions of Northern California’s renowned Sonoma Valley.

MacMurray Ranch

Grapevine Distributors (CFUD)

1262 Lake Mallard Blvd.

Mt. Pleasant, S.C. 29464 (843) 810-1741 www.grapevinedistributors.com Grapevine Distributors, purveyors of fine wines, is a family-owned and operated distributorship of high-end fine wine proudly serving both North Carolina and South Carolina since 1991.

Hess Group Wines

4411 Redwood Road Napa, Calif. 94558 (404) 298-7557 www.hesscollection.com Since 1844, The Hess Group has been managed by the Donald Hess family of Switzerland. As part of his own personal commitment to supporting the diversity of premium wine-growing regions, Donald Hess sought out and personally developed both The Hess Collection in Napa Valley and Bodega Colomé in Argentina. Complementing Donald’s vision of excellence and diversity in fine wines are the wines of Peter Lehmann in Australia and Glen Carlou of South Africa.

J. Lohr Vineyards & Wines

7808 Crestfield Lane Taga Cay, S.C. 29708 (803) 802-7576 Founded in 1972, J. Lohr Vineyards & Wines crafts an array of acclaimed wines from estate vineyards in Monterey County, Paso Robles and Napa Valley. From this world-class palette of fruit, J. Lohr produces three tiers of award-winning wines – J. Lohr Estates, J. Lohr Vineyard Series and J. Lohr Cuvée Series.

Willamette Valley Vineyards

8800 Enchanted Way 8E Turner, Ore. 97392 (503) 588-9463 www.wvv.com Regarded as one of Oregon’s top wineries, Willamette Valley Vineyards Pinot Noir has been served at The White House and the James Beard House. Our wines are recommended by national food and wine experts, including Kevin Zraly, Andrea Immer, Caprial and John Pence, and Rachael Ray of the Food Network.

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3387 Dry Creek Road Healdsburg, Calif. 95448 (707) 431-5585 www.macmurrayranch.com Located in the heart of the Russian River Valley, the original homestead at MacMurray Ranch was settled more than 150 years ago by the Porter family. Actor Fred MacMurray purchased the ranch in the 1940s and farmed it for more than 50 years. Today, the ranch is surrounded by one of the Russian River Valley’s most beautiful vineyards. Kate MacMurray, daughter of Fred MacMurray, is the authentic voice of the brand. The wines of MacMurray Ranch are crafted with care by winemaker Susan Doyle, who has a patient, gentle approach that gets the best out of Pinot Noir and its cousin, Pinot Gris.

Avanti Fine Wine Selections

260 Lafayette Circle Lafayette, Calif. 94549 (925) 299-6854 www.avantiwines.com Avanti Fine Wines Selections – nurtured from berry to bottle. Avanti Fine Wine Selections represents only the best wines from the greatest wine regions in the world. They include Margaret River and McLaren Vale Australia, Marlborough, New Zealand Rias Baixas and Rioja Spain. Our collection continues to grow as we travel the world looking for the highest-quality wines.

WillaKenzie Estate www.willakenzie.com WillaKenzie Estate is located in the Yamhill-Carlton District of Oregon’s Willamette Valley and named after the vineyard’s WillaKenzie soil. WillaKenzie Estate is a family-owned winery devoted to producing terroir-driven wines from the Pinot family using sustainable farming practices.

Michael~David Winery

4580 W. Highway 12 Lodi, Calif. 95242 (209) 368-7384 www.lodivineyards.com Michael and David Phillips are brothers whose family has farmed fruits and vegetables in the Lodi region since the 1850s and cultivated wine grapes for nearly a century. Michael and David constitute the fifth generation of grape growers in the Phillips family.

The family continues to emphasize the importance of quality wines with unique and fun labels.

Wine Awhile

1039 Highway 41, Suite 200 Mt. Pleasant, S.C. 29466 (843) 881-3155 www.wineawhile.com Wine Awhile, a modern wine shop, offers an extensive selection of high-quality, competitively priced wines from all over the world. Specialty beers and unique accessories are also available. Through classes and tastings you will increase your knowledge and appreciation of wine in a relaxed, friendly atmosphere. Wine Awhile, You’ll Feel Better.

Wilson Daniels Ltd.

Ben Arnold Beverage Co.

921 Commerce Circle, Unit C Hanahan, S.C. 29406 (843) 745-1990 www.benarnold-sunbelt.com Ben Arnold Beverage Co. is South Carolina’s premier distributor of fine wine and spirits. Our portfolio includes products from every corner of the world. We are a full-service distributor that not only believes in selling quality products, but also believes in educating our customers about our products, services and trends of the beverage industry.

Bridlewood Estate Winery

3555 Roblar Ave. Santa Ynez, Calif. 93460 (805) 688-9000/(800) 467-4100 www.bridlewoodwinery.com The Bridlewood Estate Winery, in the heart of Santa Barbara County wine country, is dedicated to the pleasures of wine – and serious about Syrah. Previously a horse farm and an equestrian rehabilitation center, this mission-style, historic ranch supported and nurtured countless animals back to good health. From its earliest days as a winery, Bridlewood has been famous for making award-winning Syrah. Forty acres of vines surround the compound made up primarily of Syrah and other Rhône style varietals such as Viognier.

As a Rhône wines specialist, David Hopkins sees the Central Coast as his own personal paradise.

P.O. Box 440-B St. Helena, Calif. 94574 (707) 963-9661 www.wilsondaniels.com Pouring wines inside The Charleston Club at Daniel Island Tent.

Schramsberg Vineyards www.schramsberg.com As the first sparkling wine to gain distinction in California and to rival the prestige and quality of French Champagne, Schramsberg needs no introduction.

It is a world-class winery and recognized leader in the international wine industry. For 40 years, the Davies family has produced America’s finest wines with great individuality, elegance and grace.

Castello di Volpaia www.volpaia.it The first recorded mention of Castello di Volpaia was in 1172. The first recorded record of wine from the property was in the 13th century. This is not only an ancient winery with an enchanting village named after it, but it is also recognized as one of the great producers in the region of Chianti. Its wines are organically certified.

Carolina Wine Brands

www.carolinawinebrands.com Carolina Wine Brands USA is a Charleston-based importer of fine wines from Chile and Argentina and a subsidiary of Carolina Wine Brands of Chile.

They represent the following brands in the United States: Santa Carolina and Casablanca vineyards, both located in Chile, and Finca el Origen from Argentina. Since the company’s inception less than two years ago, sales have escalated almost threefold and many of the wines of the company’s family-owned vineyards have received best buys and 90-plus scores from Wine Advocate, Wine Spectator and Wine Enthusiast. Carolina Wine Brands is also a participant in the carbon neutral system in doing our part to feel green.

WineStyles

1628 Palmetto Grande Drive Mt. Pleasant, S.C. 29464 (843) 388-8233 www.winestyles.net/mtpleasant WineStyles Wine & Gifts in Mount Pleasant Towne Centre offers more than 160 worldwide wines, most $9 to $25, wine gift baskets and accessories and numerous social activities, including wine tastings, wine education and an exceptional wine club, “Vino e Spuntino” (wine and food pairings) on our European-style patio and more.

Tenuta di Biserno www.biserno.com Biserno is a new, family-owned winery from brothers Marchese Lodivico and Piero Antinori of Tenuta dell’Ornellaia and Tignanello fame. Their next great project is to produce world-class wines from Bolgheri and Bibbona. www.charlestonfoodandwine.com

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SPIRITS

new SIP & STROLL vendor Friday, March 6, 3-6 p.m.

Treana Winery & Liberty School Wines

P.O. Box 3260 Paso Robles, Calif. 93447 (805) 238-6979 www.treana.com Treana is a family-owned and operated winery in Paso Robles, the heart of California’s distinctive Central Coast region. The Hope family has been farming grapes in Paso Robles since 1978. Austin Hope, third-generation farmer and first-generation winemaker, oversees all viticulture and winemaking for Treana, Liberty School, Austin Hope and Candor wines.

VineOne – A Constellation Brands Co.

514 Hidden Blvd.

Mt. Pleasant, S.C. 29464 (843) 849-9233 www.vineone.com Based in San Francisco, VineOne’s premium and super-premium portfolio spans the key wineproducing regions of California and the state of Washington, as well as Australia and New Zealand.

Leading U.S. brands include Woodbridge by Robert Mondavi, Ravenswood, Clos du Bois and Hogue Cellars. Alice White and Nobilo lead the way from Down Under. Our name is a reflection of the extraordinary market leadership of our portfolio.

VineOne is the U.S. market share leader of the premium and above category and is proud to offer 19 wines with the No. 1 position in their segments.

Cynthia Rowley

Firefly Distillery

6775 Bears Bluff Road Wadmalaw Island, S.C. 29487 (843) 559-6867 www.fireflyvodka.com Firefly Vodka is located on Wadmalaw Island, 30 miles south of Charleston. This distillery grew from a locally known product to a nationally recognized brand. The company currently produces Firefly Sweet Tea Vodka, Firefly Muscadine Vodka and (soon to hit the shelves) Firefly Peach Tea Vodka, Firefly Mint Tea Vodka and Firefly Raspberry Tea Vodka. Firefly Distillery is the largest producing distillery in South Carolina.

341 King St. Charleston, S.C. 29401 (843) 577-8013 www.cynthiarowley.com Fashion designer Cynthia Rowley was 7 when she constructed her first dress. Today, her collection of clothing, accessories, fragrance, housewares and books is sold worldwide.

Rowley has been honored by the Council of Fashion Designers of America and is frequently seen on shows such as “Project Runway,” “Design Star” and “Today.”

Trinchero Napa Valley

Republic National Distributing Co.

709 Clearview Charleston, S.C. 29412 Republic National Distributing Co. (RNDC) is the second-largest distributor of premium wine and spirits in the United States, with wholly owned operations in Arizona, Alabama, Colorado, District of Columbia, Florida, Louisiana, Maryland, Mississippi, Nebraska, North Carolina, North Dakota, South Dakota, Texas, Virginia and West Virginia.

RNDC also is a partner in joint ventures in Kentucky, Ohio, Oklahoma and South Carolina. In total, RNDC employs more than 6,000 individuals nationwide.

3070 N. St. Helena Highway St. Helena, Calif. 94574 (800) 473-4454 www.trincherowinery.com Located in the heart of Napa Valley wine country, Trinchero Napa Valley was erected to honor the legacy of Trinchero Family Estates’ founder and Napa pioneer Mario Trinchero. The new, stateof-the-art winery produces luxury-class single vineyard wines from the family’s finest estates in prime growing regions throughout the Napa Valley.

Spanish Vines Imports Inc.

TGIC Importers

7020 Morganford Road Charlotte, N.C. 28211 (704) 301-5835 www.wineofakind.com TGIC Importers represents and imports wines from a variety of family-owned wineries in Chile, Argentina, New Zealand, Australia, France and Italy.

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

Palmetto Distributing www.palmettodistributing.com Palmetto Distributing is a worldwide distributor of fine wines. We provide wines from Italy, France, China, South America and California, to name a few. Owner John Heliton has a vast knowledge of wine, having been in the wine business for more than 30 years.

1225 Laurel St. Columbia, S.C. 29201 (803) 545-4900 www.spanishvines.com Spanish Vines was founded to introduce the United States to the most affordable and quality-driven Spanish wines and gourmet food products (including farmstead Manchego cheese, voted No. 1 in Spain in 2008) that are strongly infused with the true rhythm and brilliance of the Spanish culture.

Brown-Forman

BEER

Here’s to Beer

Alexander Valley Vineyards

8644 Highway 128 Healdsburg, Calif. 95448 (800) 888-7209 www.avvwine.com This family-owned wine estate was once the original homestead of Cyrus Alexander, the namesake of this prominent viticultural appellation, Alexander Valley. We purchased the land from the Alexander heirs in 1962, planted vineyards and in 1975 built our winery. Here we grow grapes and produce delicious wines that complement food and enrich your dining experience. Primary grape and wine varietals produced are Cabernet Sauvignon Merlot, Zinfandel and Chardonnay.

www.herestobeer.com Herestobeer.com is an interactive Web site developed for beer lovers by beer lovers with the goal of being your complete source about all things involving beer.

True beer lovers know that when pairing beer and food, you pick the beer first. So the trick to great beer and food combinations is letting your pallet guide you.

Michelob Brewing Co.

www.michelob.com Michelob’s heritage of uncompromising quality has hosted gatherings for more than 100 years. Today Michelob brands are brewed in a wide variety of styles and recipes. Beer drinkers can choose from a world of flavors. Anheuser-Busch brewmasters will staff and educate consumers about beer attributes, food pairings, proper pouring and tasting, and glassware.

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world-class talent

Taste Makers Elisabetta Gnudi Angelini

Sugar Innovators Mark Friszolowski

GUEST PAStrY CHEFS

Bernard Lacroute

Formerly with Craft, New York

Richard de los Reyes

Ubuntu, Napa Valley, Calif.

Kate MacMurray

Payard Pâtisserie & Bistro, New York

Shane MacNicholas and Mark Ray

LOWCOUNTRY PAstrY CHEFS

Mario Monticelli

Emily Cookson

Hans and Becky Offringa

Manoli Davani Grayson

Elk Cove Vineyards, Willamette Valley, Ore.

Fernando Pavon

Gerry Elliot

Angelo Cayo

Axel Schug

Laura Fieberg

Tenuta Caparzo Estate and Borgo Scopeto Estate, Doga Delle Clavule Estate, Tuscany, Italy

Leigh Bartholomew

Archery Summit Winery, Willamette Valley, Ore.

Ryan Bee

Falcor Winery, Napa Valley, Calif.

Kristin Belair

Honig Vineyards and Winery, Napa Valley, Calif.

Childress Vineyards, Lexington, N.C. WillaKenzie Estate, Yamhill, Ore. Row Eleven Wine Company, Calif.

Cesare Benvenuto

Alex Sokol Blosser

Trinchero Estate, Napa Valley, Calf.

Adam Campbell

The Whisky Couple, Netherlands

Sokol Blosser Winery, Dundee, Ore.

Anheuser-Busch, Cartersville, Ga.

Stacy Clark

Pine Ridge Napa Valley Wines, Napa Valley, Calif.

John Clews

Clos Du Val Winery, Napa Valley, Calif.

Joe Davis

Arcadian Winery, Central Coast, Calif.

Mike Eyres

Chehalem Winery, Willamette Valley, Ore.

Dan Fairris

Colterenzio Estate, Alto Adige, Italy

Sara Floyd, Master Sommelier Jorge Ordonez Wines, Spain

Deanie Fox

François Payard

MacMurray Ranch, Sonoma, Calif.

Perception Wines, Carneros, Calif.

Pio Cesare, Piedmont, Italy

Karen DeMasco

Vina Emiliana Vineyards, Chile Schug Carneros Estate, Carneros, Calif.

David Page and Barbara Shinn

Winburn Carmack McCrady’s

Charleston Grill

Avondale Wine & Cheese Grill 225

The Sanctuary at the Kiawah Island Golf Resort

Katie Gulla

Blossom and Magnolias

Shinn Estate Vineyards, Long Island, N.Y.

Caitlin Kelly

Jed Steele

Scott Lovorn

Steele Wines, Calif. and Wash.

Tony and Jo Ann Truchard Truchard Vineyards, Carneros, Calif.

Julian Van Winkle

Old Rip Van Winkle Distillery, Lexington, Ky.

Tim Laird, Brown-Forman Corp.

Louisville, Ky.

The Dining Room at the Woodlands Circa 1886

Kevin McCarthy

Embassy Suites Charleston Area Convention Center

Chris Ryan

Charleston Place Hotel

M. Kelly Wilson

Cypress, A Lowcountry Grille

Robert Foley

Robert Foley Vineyards, Napa Valley, Calif.

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www.charlestonfoodandwine.com

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world-class talent

Masters of the Pit

Food Artisans

guest pitmasters

GUEST CHEFS

Ed Mitchell

Hugh Acheson

Kenny Callaghan

Richard Blais

The Pit, Raleigh, N.C. Blue Smoke, New York

lowcountry PITMASTERS

Andrew Doty

Jim ‘N Nick’s Bar-B-Q

Hill DuRant

Charleston Bay Gourmet Catering

Jimmy Hagood

Food for the Southern Soul

Robert BoBo Lee Po’Pigs Bo-B-Q

Dan Long

Crosby’s Seafood

Donnie Oliver Grills Gone Wild

Buist Rivers Lowcountry Eats

Aaron Siegel Home Team BBQ

Billy Quinn

JB’s Smokeshack

Five and Ten, Athens, Ga. Trail-Blais and FLIP, Atlanta

Jeffrey Buben Vidalia, Washington

Lucy Buffett

LuLu’s, Gulf Shores, Ala.

Jean-Robert de Cavel

Jean-Robert at Pigall’s, Cincinnati

Adam Close

Nancy Oakes

Marc Collins

Scott Peacock

Tommy Crayton

Giuseppe Tentori

Aaron Deal

Celina Tio

Craig Deihl

Rick Tramonto

Dan Doyle

Felidia, New York

Blossom

Boulevard, San Francisco

Circa 1886

Watershed, Decatur, Ga.

Triangle Char & Bar

Boka, Chicago

Tristan

julia(n), Kansas City, Mo.

Cypress, A Lowcountry Grille

City Grocery, Oxford, Miss.

TRU, Tramonto’s Steak + Seafood and Osteria di Tramonto, Chicago

Robert Del Grande

Kevin Rathbun

Café Annie, Houston

Rathbun’s, Atlanta

Brian O’Donohoe

Brent Wertz

Primehouse New York, New York

Kingsmill Resort, Williamsburg, Va.

Wylie Dufresne

LOWCOUNTRY CHEFS

Duvall Catering + Event Design

Charles Arena

Anthony Gray

John Currence

WD-50, New York

Bobby Flay

Boathouse Restaurant

Mesa Grill, Bar Americain, Bobby Flay Steak, New York

Jeremiah Bacon

Brannon Florie

Donald Barickman

The Boathouse Restaurant

Jeremy Fox

Ubuntu, Napa, Calif.

Alexandra Guarnaschelli Butter, New York

Chad Glasscock Fat Hen

Linton Hopkins

Restaurant Eugene, Atlanta

Gerry Klaskala Aria, Atlanta

Barbara Lynch No. 9 Park, Boston

44 www.charlestonfoodandwine.com

Fortunato Nicotra

Carolina’s

Magnolias

Ben Berryhill

Ben Berryhill’s Red Drum

Matt Bolus Red Sky

Sean Brock McCrady’s

James Burns JBC Catering

Robert Carter Peninsula Grill

Demetre Castanas Grill 225

Poogan’s Porch

Donald Drake Magnolias

Tyler Dudley Daniel Island Club

Charlie Giordano High Cotton

Drew Hedlund Fleet Landing

Jason Houser Muse

Lance Howard Locklear’s

Kevin Johnson Anson

J.J. Kern

Huck’s Lowcountry Table

Sarah Langenus Mediterra Catering

Mike Lata FIG

Frank Lee

Slightly North of Broad

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world-class talent

Culinary Wordsmiths Brett McKee

GUEST AUTHORS

lowcountry AUTHORS

Bruce Aidells

Donald Barickman

Frank McMahon

The Complete Meat Cookbook, Bruce Aidells’ Complete Sausage Book

Oak Steakhouse

Hank’s Seafood Restaurant

Eddie Moran

Rick Browne

Mercato

The Best Barbecue on Earth, The Big Book of Barbecue Side Dishes

Jason Murphy

Johnny Iuzzini

Coast Bar & Grill, 39 Rue de Jean and Virginia’s on King

Fred Neuville Fat Hen

John Ondo

Dessert FourPlay

Matt Lewis and Renato Poliafito Baked: New Frontiers in Baking

Danny Meyer

Magnolias

Craig Deihl Cypress

Robert Dickson Robert’s of Charleston

Cathy Forrester At Home Charleston

Harriett Lemke

The Screened Door Pantry

Connie Stahl

Lana

Setting the Table: The Transforming Power of Hospitality in Business

Ben Randow

Sara Moulton

Bob Waggoner

Sara’s Secrets for Weeknight Meals

Charleston Grill at Charleston Place

Robert Stehling

Julia Reed

Danielle Wecksler

Jasmine Porch Hominy Grill

Nathan Thurston Ocean Room Prime

Jason Ulak

Caviar & Bananas

Ken Vedrinski

Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes)

Taste of the Lowcountry

Susan Spicer

Putting Up

Frank Stitt

Frank Stitt’s Bottega Favorita: A Southern Chef’s Love Affair with Italian Food

Bob Waggoner

Marvin Woods

Barry Waldrop

True Charleston Cuisine

Michelle Weaver Charleston Grill

Steve Dowdney

Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans

Trattoria Lucca

“U Cook With Bob”

Breakfast on the Battery

Home Plate Cooking: Everyday Southern Cuisine with a Fresh Twist

Virginia Willis

Bon Appetit, Y’all: Recipes and Stories from Three Generations of Southern Cooking

Nate Whiting

The Dining Room at the Woodlands

John Zucker

Cru Café and Catering

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45

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poster contest winner

Fine Wine Art

By Kim Catanzarite

Rodolfo Larios Lopez creates winning poster design under the palmetto moon

Across the city, people are raising their glasses to Rodolfo Larios Lopez, winner of the official poster competition for the 2009 BB&T Charleston Food + Wine Festival, hosted by the festival and Charleston magazine. He received $1,000 for his winning design, as well as recognition in the December issue of Charleston magazine.

Chosen from 65 entries by a panel of judges who represent both the culinary and arts communities, Lopez’s piece depicts a wine glass cleverly cupping a palmetto moon that doubles for a splash of wine.

Surrounding this glass is a field of forks and goblets arranged in a pleasing color palette.

“He included the moon in such a delicate way that it looks like wine, but it definitely evokes that Charleston feel we’re looking for.”

“He included the moon in such a delicate way that it looks like wine, but it definitely evokes that Charleston feel we’re looking for,” says Erika McMillan, marketing manager of the festival. “The poster was an office favorite. We had a lot of great art to choose from, but immediately the staff loved this one.”

The conception of the poster wasn’t quite so immediate. Explains Lopez, “I always like to sketch in a notebook and then translate my ugly drawings in the computer. I’m not good at drawing so my sketches are really basic and not too detailed. I worked on my first idea for the poster for almost two weeks until my wife told me it wasn’t working and I had to move on. That’s when I started sketching in my notebook again.”

When he returned to his notebook, he noticed that his pages were filled with glasses of wine that as a group resembled a field of flowers. After that, he

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finished the poster in two or three days.

The poster will appear in storefront windows across the city. Portions of it also will decorate various retail items. “It has to be reproduced in so many different ways,” McMillan says. “For our chefs’ jackets, we pulled just the wine glass and one glass on each side.”

One of the things the judges love about the poster is its color palette. “You’ll see in all of our retail this year and inside our grand tasting tents we have really played off the colors in this design,” she says.

Lopez hails from Mexico, where he graduated from the Universidad del Noroeste in Hermosillo, Sonora, in 2000. He most recently was a page designer at The Post and Courier and has previously won two Awards of Excellence from the Society of Newspaper Design (2002). He also scored an honorable mention in the Food + Wine Festival poster contest two years ago.

Lopez spends his free time working on personal projects and often shares his expertise with family members.

“Being the only graphic designer in my family keeps me really busy,” he says. “Right now I’m designing a logo and a cover prototype for a sports magazine in my hometown,” a project on which his father is collaborating.

Those interested in entering the 2010 poster contest (to be held this summer) should keep an eye on the Charleston Food + Wine Web site. McMillan offers the following words of wisdom: “Next year will be our fifth anniversary and we’ll be looking for something really spectacular. In the last three years, the art we’ve used has been very clean, somewhat minimal. A lot of the entries had too much going on.”

Honorable Mentions Seth Deitch Jason Layne Laura Watkins Brian Zimmerman

Official Judges Melinda Smith-Monk, Charleston magazine Grandee Ray, Grand Ideas Chef Sean Brock, McCrady’s Amy Reed, Helium Jason Fletcher, 2008 competition winner, Charleston magazine Angel Postell, executive director, Charleston Food + Wine Festival

Kim Catanzarite is a freelance writer whose wine of choice is pinot grigio.

www.charlestonfoodandwine.com

47

wine 101

Wine Tasting 101

By Angel Postell, APR

How to navigate the options, sample and purchase like a pro

THURSDAY

Culinary Village Grand Tasting Tents 2-5 p.m. Friday 10 a.m.-1 p.m. and 2-5 p.m. Saturday 1-5 p.m. Sunday (see page 29) $45 Friday or Sunday, $55 Saturday (ticket includes commemorative glassware) Marion Square Casual

W

ith more than 200 wines to sample and enjoy at the BB&T Charleston Food + Wine Festival, choosing what you’d like to drink can be a bit overwhelming. More than 35 winery representatives have traveled from all over the country to be a part of the event, and 50 wineries alone are showcased inside the popular Grand Tasting Tents in the Culinary Village.

Where to start and what to do?

Each of the more than 50 festival events features a variety of wines that will be poured at any given time. The important thing to remember is that you do not have to try them all. If you do want a true tasting of everything offered, the key is to taste and not to drink an entire glass.

The following is a recommended guide to approaching each taste: • Ask the winery for a 1/2 to 1-ounce taste. Any more, and you will not get a true taste.

• Take time to look at the wine in the glass. Notice the color. Is it bright? Is it clear? Are there different colors near the rim?

• Swirl the wine in the glass. This will open up the bouquet and allow you to experience different aromas. Smell the wine. Do you smell hints of green apple, caramel, raspberry, vanilla, tobacco?

• Taste the wine and allow it to coat your entire mouth. Do you taste some of the same things you noticed in the aroma or are they completely different?

• After each glass, sip a bit of water or nibble on some food to clean the palate. Also be sure to clean the glass at a cleaning station.

Guiding through the Grand Tasting Tents With only a set amount of time to experience the more than 80 food and beverage vendors inside the two Grand Tasting Tents, it’s important to plan your experience. It’s not important to visit the tents in a particular order. Both tents feature wineries, restaurants, culinary-related business, sponsors and food and beverage samples.

Before you take a sip, purchase a wine journal from the Grand Ideas Retail Store in which you can 48

www.charlestonfoodandwine.com

make notes. This is an amazing chance to learn and taste from a variety of wineries that you would otherwise not have the opportunity to sample in one setting.

As you make your way through wine vendors, it is best to taste the white wines first. Then take a second turn and taste the reds. Finally, taste the sweeter dessert wines and ports. Pause as you go to ask questions, meet the wine professionals and learn more about how the wine is made, the grape, the process, the winery and more. Think of it as a trip to a wine country without leaving Charleston.

Purchase wine and start building a collection It is never too late to start a wine collection.

The festival provides an incredible opportunity to purchase some of the best wines available thanks to official wine retailer Whole Foods Market.

Located inside the Culinary Village in The Charleston Club at Daniel Island Grand Tasting Tent, Whole Foods Market has re-created a ministore that offers a wide variety of the wines featured throughout the festival. Several wine professionals will be on hand – including John David Harmon, the wine and specialty food buyer from Whole Foods’ Mid-Atlantic offices – offering tastings, signing bottles and answering questions.

Whole Foods Market can help you arrange to take your purchases home with you, or you may set up a time/date to pick up the wines at the store. The Whole Foods Market wine store offers a tremendous experience and is the first, middle and last stop to make during your weekend at the festival.

Angel Postell is executive director for the BB&T Charleston Food + Wine Festival.

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A Special Thanks to Our Festival Sponsors Signature Title Sponsor + Bobby Flay Sponsor

Five Star Sponsors

Official Travel Sponsor

Epicurean Sponsors

Top Chef Sponsors

Master Sommelier Sponsors

CHARLESTON

Official Automobile Sponsor

Official Natural Gas

Official Glassware Sponsor

Official Uniform Sponsor

Opening Night Party

BBQ & Blues

Official Transportation Sponsor

Festival Unwrapped Sponsor

Bubbles & Sweets

Restaurant Dine-Around

Flay Down South Charity Luncheon

Celebrity Kitchen/ Outdoor Living Tent

Media Event Sponsor

Culinary Village + Grand Tasting Tents

Cooking Competition

King Street Sip + Stroll

After Party Sponsor

Pinot Envy Uncorked!

Winemaker Receptions

Bobby Flay Burger Demo

Book Signing Tent

Information Booth

Official Wine Retailer

Official Beer Sponsor

Official Airline Sponsor

Restaurant Sponsors ($5,000)

Restaurant Sponsors ($1,000) 39 Rue de Jean 82 Queen Anson Blossom Charleston Cookie Company Charleston Crab House Coast Cypress, A Lowcountry Grille Fat Hen FIG Grill 225 McCradyâ&#x20AC;&#x2122;s Restaurant Mediterra Catering and The Wickliffe House Oak Steakhouse The Sanctuary Hotel at Kiawah Island Golf Resorts Virginiaâ&#x20AC;&#x2122;s on King

Our 2009 Friends Ms. Caroline Bevon Dr. and Mrs. Bill Farrar Mr. and Mrs. Sloan Gibson Mrs. Jean Helms Mr. and Mrs. William Hewitt Mrs. Joan Hitt Mr. and Mrs. Harry Huge Ms. Peggy Lewis Mr. and Mrs. Robert Maguire Weesie and Tradd Newton Robin and Stuart Reeves Mr. and Mrs. Al Scott Ms. Nancy CG Snowden Ms. Nancye B. Starnes Mr. and Mrs. Thom Taylor Mr. and Mrs. Frank Tribble Mrs. Andi Volpe Laura and Dave Wallace Mr. and Mrs. John A. Wallace, Jr.

Hotel Sponsors

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Distributing the finest wines and liquors to every corner of South Carolina

Proud Sponsor 3 Years Running 803路 739路 0188

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2009 festival merchandise

1. 2009 “Bon Appetit Y’all!” Festival Apron Full-length two-pocket apron with exclusive 2009 BB&T Charleston Food + Wine slogan (Bon Appetit Y’all!) and festival logo on front Forest Green. One size fits all $20

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2. 2008 & 2009 Festival Poster Magnets 2008 & 2009 BB&T Charleston Food + Wine Poster Art Magnets – BACK by popular demand for our collectors! All magnets signed by the artist.

4-color process $3 ea; 2 for $5

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3. 2009 Men’s & Women’s Festival Short-Sleeved T-shirt All-cotton heavyweight short-sleeved T-shirt with exclusive 2009 BB&T Charleston Food + Wine poster design on front.

White. S, M, L, XL $20

4. 2008 Men’s & Women’s Festival Short-SleeveD T-shirt All-cotton heavyweight short-sleeved T-shirt with exclusive 2008 BB&T Charleston Food + Wine poster design on front. BACK by popular demand. Limited quantities available; each shirt is signed by the artist!

White. S, M, L, XL $20

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5. 2009 Women’s “Have Your Wine and Drink it Too!” Festival Short-SleeveD T-shirt Women’s fitted, all-cotton, baby blue short-sleeved T-shirt with exclusive 2009 BB&T Charleston Food + Wine slogan (Have Your Wine and Drink It Too!) in chocolate brown letters on front chest/festival logo on back yoke.

Frost Blue. S, M, L, XL $20

Festival Merchandise will be available in the Grand Ideas Merchandise Tent inside the FedEx Grand Tasting Tent in Marion Square during the festival weekend. Or visit our Web site, charlestonfoodandwine.com, or call (843) 7279998, ext. 4. Meet Rodolfo Lopez, the 2009 festival poster designer, and get your purchase signed on Saturday from 11 a.m. to 1 p.m. and 2 to 4 p.m. and Sunday from 1 to 4 p.m.

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6. 2009 Festival Ceramic Trivet Gift-boxed 6-inch square full-color ceramic trivet with 2009 BB&T Charleston Food + Wine poster art, each signed by the artist. 2008 trivet also available in limited quantities.

4-color process $15 7. 2009 Women’s “Desperate House Wines” Festival Short-SleeveD T-shirt Women’s fitted, all-cotton, yellow short-sleeved T-shirt with exclusive 2009 BB&T Charleston Food + Wine slogan (Desperate House Wines) in bright pink letters on front chest/festival logo on back yoke.

Butter Yellow. S, M, L, XL $20 8. 2009 Festival Wine Journal Deluxe Wine Journal with die-cut cover to allow a full-color image of 2009 BB&T Charleston Food + Wine poster art to display from underneath; 75 pages of informational-quality filler to guide you through your 2009 festival wine-tasting experience along with 16 pages of general information. Natural cardboard cover with colorful 2009 poster art 4-color process $5 9. 2009 Festival Hats All-cotton chino cap with BB&T brand new s Food + Wine Festival logo embroidered r colo on front center; available while supplies last.

Strawberry and Blueberry, one size fits all

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$15

10. Festival Party Plates Sturdy, square plastic party plate with built-in stemware holder and festival logo on bottom center – a must for all the sampling!

Clear $5

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Special thanks to the following for their support: Kathryn Adams Olga Altman Jacqueline Bailey Jimmy Bailey Stephanie Banyas Cherrie Blackburn Jenny Bloom Gail Bosworth Laura Bright Kathy Britzius Seth Cohen Harriet Coker Mark Commander Matt Compton Paige Crone Lee Deas Karen Dejong Jamie Estes Pam Fischette Danica Fri Matt Galvin Nathalie Gilham Becca Gosnell Ginger Grimes Lowell Grosse Dan Gubitosa Grace LeSueur Lou Hammond Matt Hamnett Tripp Hays Terri Henning Chuck Hill Amanda Jennings David Kalik Jonathon Kalik John Keener Gayle Karolczyk Joe Kerns Chelsea Klatzko

Jim Laber Sgt. Tyrone Lawrence Larry Lipov Gaynelle Lovelace Bridget Lundberg Misty Lister Joyce Lowe Tom Marcinko Petrina Marsh Jamey Mellis Jim McMillan Bryan Miller Melany Mullens Julie Napier Cherry O’Donald Libba Osborne Joel O’Sullivan Vickie Owens Diane Parker Valerie Pascoe Denise Piper Natalie A. Popkin Arnold Postell GLP Postell Riley Postell Grandee Ray Amy Reed Jerry Reves Jason Robbins Matt Roth Naomi Russell Aaron Quinn Michael Saboe Katie Sanfilippo Lynn and Cele Seldon Deidre Schipani Karen Siegel Beverly Shelley Sarah Slaughter

Callie Smith Deona Smith Shawn Snyder Rusty Streetman Todd St. Onge Kathryn Sullivan John Tabakian Michael Tall Teresa Taylor Keith Thornhill Mary Thrash Jenny Trogdon Colleen Troy Barbara Vaughn Kaye Wallace Charles Waring Thad Williams Daren Wolfe Tressa Wright C ity of Charleston Accommodations Tax Charleston County C ity of Charleston Special Events Committee Entire staff of Charleston Area CVB SCPRT Town of Mt. Pleasant Accommodations Tax Trident Technical College Arts Institute of Charleston Homeowners M elissa Clegg and Todd Frizzelle John Dewberry Sloan and Margaret Gibson C onyers and Jenny O’Bryan Jean and Bennett Helms Lorraine Perry

as of Jan. 19, 2009 Please see page 4 for a complete listing of the board of directors, staff, original planning committee, committee chairs and committee volunteers.

Community organizations who allowed the festival to make a presentation: Rotary Club of Downtown Rotary Club of Summerville Rotary Club of North Charleston Rotary Club of Mount Pleasant Rotary Club of Daniel Island

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East Cooper Breakfast Hotel + Motel Association Charleston Restaurant Association Concierge Association Charleston Hoteliers Exchange Club

Friends of the Festival Ms. Caroline Bevon Dr. and Mrs. Bill Farrar Mr. and Mrs. Sloan Gibson Mrs. Jean Helms Mr. and Mrs. William Hewitt Mrs. Joan Hitt Mr. and Mrs. Harry Huge Ms. Peggy Lewis Mr. and Mrs. Robert Maguire Weesie and Tradd Newton Mr. and Mrs. Stuart Reeves Mr. and Mrs. Al Scott Mr. and Mrs. Martin Skelly Ms. Nancy C.G. Snowden Ms. Nancye B. Starnes Mr. and Mrs. Thom Taylor Mr. and Mrs. Frank Tribble Mrs. Andi Volpe Laura and Dave Wallace Mr. and Mrs. John A. Wallace Jr.

Donors Accounting 101 Alsco BB&T Beckett’s Nursery Bloody Bob’s Bloody Marys Cambria Caroline’s Cakes Charleston Coffee Roasters Charleston Cookie Co. Charleston Crepe Co. Holy City Chocolate Coastal Cigars Compass Transportation Crosby’s Seafood Co. Cupcake EccoTemp Systems Edible Gardens Fisher Recycling Inc. Lady Fingers LLC Lowcountry Casual Hyland, Ruddy, Garbett, CPAs, LLC ICCB Inc./Wholly Cow/Island Coffee Kittrell II Construction Nature’s Calling Palmetto Surfacing Inc.

Thanks for Hosting an Event or Meeting: All Occasions Anson BB&T Bridgeside Events Charleston Area CVB Charleston Grill Charleston magazine Circa 1886 Crew Carolina Erika and Jim McMillan Mr. and Mrs. William Hewitt Trattoria Lucca NBSC The Post and Courier Trident Technical College Palmer Campus Tristan Whole Foods Market

Thanks for advance media coverage: Matt Lee and Ted Lee Bon Appetit Charleston Mercury Jerry Shriver, USA Today The City Paper The Post and Courier Atlanta-Journal Constitution Peter Haigh, On the Menu Radio AirTran Go Florence Morning News Charleston Gateway Charleston Regional Business Journal Wines Magazine Charleston magazine Wine Enthusiast Southern Living The Miami Herald John Mariani, VirtualGourmet.com Meredith Siemens, Where Magazine Skirt!

Emily Howard, Charlotte Taste Magazine David Bailey, Delta Sky Magazine Southern Accents “Lowcountry Live” Channel Five News Daytime Television Food & Beverage magazine

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program notes

Save the date! March 4-7, 2010! _________________________________________________________________

sp i r i t s

www.charlestonfoodandwine.com _________________________________________________________________ _________________________________________________________________

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BBee n A r n o l d v e r A g e C o .

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South Carolinaâ&#x20AC;&#x2122;s #1

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Wine & Spirits

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Distributor

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C hA r m e r

su n B e lt

g ro u p

Drink Responsibly. Your tomorrow depends on the choices you make today.tm

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Look for Moxie every Friday in The Post and Courier and online at charleston.net/moxie.

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C07-46803 An advertising supplement to The Post and Courier