We just wrapped up the 8th Annual Charleston Wine + Food Festival this past weekend! This year we were excited to be participating in two Perfectly Paired Dinners with guest chef Barbara Lynch, Founder and CEO of Barbara Lynch Gruppo at the Old Village Post House and Chef Nick Stefanelli, of Bibiana restaurant at High Cotton. We also hosted the festival Media Breakfast with over 100 guests chefs, local and national media and friends of the festival in attendance at High Cotton. Slightly North of Broad hosted the Lowcountry Locavore Luncheon this year, which included a menu made up entirely of products from local purveyors within 100 miles of Charleston. And finally, Charleston Cooks! had a great cooking class line-up, in-store demonstrations, samples and sales throughout the weekend. Take a look at some pictures from the weekend!
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- Opening ceremony of the BB&T Charleston Wine + Food Festival
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- Mayor Joe Riley at the Opening Ceremony of the BB&T Charleston Wine + Food Festival
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- Patrick Emerson at the Opening Ceremony of the BB&T Charleston Wine + Food Festival
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- Canape of Pimento Arancini with pickled corn chow chow at High Cotton’s Perfectly Paired Dinner
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- High Cotton’s Perfectly Paired Dinner
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- Wine was provided by Fisher Winery at High Cotton’s Perfectly Paired Dinner
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- Our server Christina at High Cotton’s Perfectly Paired Dinner
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- Wonderful wine provided by Fisher Winery for High Cotton’s Perfectly Paired Dinner
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- Guests enjoying High Cotton’s Perfectly Paired Dinner
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- Executive Chef Joe Palma with Guest Chef Nick Stefanelli at High Cotton’s Perfectly Paired Dinner
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- Server Wayne greeting guests at High Cotton’s Perfectly Paired Dinner
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- Guest Chef Nick Stefanelli preparing the
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- Pave’ of Foie Gras with local strawberries 3 ways, benne seed croquant, preserved kumquat petals & baby mustard greens, and 15 year Noble Tonic XO
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- 2nd course of Maccheroni alla Mulinara Domus with maccheroni in the Millers Wife Style, muscovy duck ragu, Parmigiano-Reggiano
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- Pan Roasted Monkfish with baby root vegetables, black truffle purée, coq au vin sauce
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- Pasta for the Perfectly Paired dinner at the Old Village Post House
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- Silverado Vineyards was the wine at the Perfectly Paired dinner at the Old Village Post House
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- Perfectly Paired Dinner at the Old Village Post House with Guest Chef Barbara Lynch
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- Guest Chef Barbara Lynch’s cookbook
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- Guest Chef Barbara Lynch and her Executive Chef Colin Lynch
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- Passed Hors d’Oeuvres of Carolina Cup Oysters, Ambrose Spinach, & House Cured Lardo at the Perfect Paired dinner at the Old Village Post House
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- Guests enjoying the Perfectly Paired dinner at the Old Village Post House
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- Guests enjoying the Perfectly Paired dinner at the Old Village Post House
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- Guests enjoying the Perfectly Paired dinner at the Old Village Post House
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- First Course of Green Garlic Velouté with frog legs, crème fraîche, & fingerlings at the Perfectly Paired Dinner at the Old Village Post House
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- All hands on deck at the Perfectly Paired Dinner at the Old Village Post House
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- Second Course of Santee Shad Roe “Bottarga” with spaghetti a la chitarra, capers inlet clams, oregano, chilis, and California olive oil & colatura at the Perfectly Paired Dinner at the Old Village Post House
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- Chef Lee preparing the Triggerfish
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- Third Course of Seared Triggerfish with English peas, radish, and chive at the Perfectly Paired dinner at the Old Village Post House
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- Chef Forrest Parker preparing veggies for the Fourth Course
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- Fourth Course of Keegan-Fillion Chicken Roulade with pulled crispy ham hock, local greens, roots and shoots at the Old Village Post House Perfectly Paired dinner
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- Cheese course at the Old Village Post House Perfectly Paired dinner
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- Chef Parker passing out the final dish of the evening at the Old Village Post House Perfectly Paired dinner
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- Chef treats at the Old Village Post House Perfectly Paired dinner
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- Chef Frank Lee, Guest Chef Barbara Lynch, Chef Colin Lynch and Chef Forrest Parker at the Old Village Post House Perfectly Paired dinner
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- Media Breakfast at High Cotton
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- President and Founder Dick Elliott and Chef Frank Lee greeting guests at the Media Breakfast
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- Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Chef Frank Lee with Chef Bob Waggoner at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Local Strawberries for Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Wine provided by Domaine Chandon at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Gifts for guests at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- King Bean provided gifts for guests as well at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Local purveyor Pete Ambrose and the Valentines of Burden Creek Dairy at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Guests at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Guests at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Guests at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Chef Frank Lee at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- Chef Russ Moore at Slightly North of Broad’s Lowcountry Locavore Luncheon
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- local fisherman Mark Marhefka at Slightly North of Broad’s Locavore Luncheon
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- Cheers!
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- Spinach Salad with roasted beets, Burden Creek goat cheese and grated hard boiled egg at Slightly North of Broad’s Locavore Luncheon
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- Preparing the Pork Belly “Porchetta” with Roast Chicken Roulade, Scalloped Sweet Potatoes, Collard Greens, Baby Turnips and Country Ham
