Thursday, February 25, 2016

Here's the scoop on remaining Wine + Food fest tickets plus fringe events

That's the ticket

Posted by Kinsey Gidick on Thu, Feb 25, 2016 at 10:25 AM

click to enlarge Sean Brock dishes up small bites at the festival opening night party - PROVIDED
  • Provided
  • Sean Brock dishes up small bites at the festival opening night party

We're less than a week out from the 2016 Charleston Wine + Food festival (little f on fest — the name has changed again). For you procrastinators, you're in luck. There are still some tickets to be had. Here's what looks good:

Opening Night: Cheers to Charleston!
Wed. March 2
7:30-10 p.m.
Gaillard Center
If you've got the cash and are craving an opportunity to wear sequins, perhaps this event is for you. The big kick-off of the fest, Opening Night offers the most chef-face time with dozens of the city's best serving up small plates. This event has often been held in the aquarium, but this year they're taking it to the Gaillard which should be a nice change. 

Baked at Bowen's
Thurs. March 3
4:30 p.m.
For many locals nothing says Lowcountry like Bowen's Island Restaurant. It epitomizes all that we love about our home — the marsh, the smell of fresh seafood, the camraderie of sharing oysters with friends. Now that feeling will be meshed with a taste of the Northwest (my people) when Cru Cafe's John Zucker prepares a Pacific salmon baked paired with Oregon wines. Weather permitting, this will be a beautiful event. 

The Grocery Signature Dinner
Thurs. March 3
7 p.m.
Hard to believe, but there are still a few spots available at Kevin Johnson's Grocery signature dinner. Speaking from experience, this is an event not to miss. The one I attended there last year made it to my top five meals of 2015. Beard winner, Chef Jonathan Sawyer of Cleveland's Greenhouse Tavern joins Johnson for this one, so it's bound to be a feast. Yes, it's a hefty handful of a money to lay down, but I'd say it's worth the splurge. 

A Bourbon Affair: Brown Water + Smoke
Fri. March 4
2 p.m.
This event's dress code is "Mad Man-esque snazzy" which is fitting given it's 2 p.m. time — roughly the hour Don Draper rolls into work each day. Guests will imbibe all kinds of brown water while learning about cigars. Bonus: it looks like The Granary's Brannon Florie will be providing some food. 

Those too rich for your blood? There's plenty of fringe functions happening on the periphery of the fest this year. Here's the best of the best:

GrowFood Carolina Pop-Up
Prices vary.
Sat. March 5
11 a.m. - 2 p.m.
990 Morrison Drive
Love Short Grain food truck? Then you’re going to want to head to GrowFood. In order to showcase the best produce in the city, Short Grain will be dishing up all kinds of seasonal goodness. To wash it down, Frothy Beard will be serving a kumquat and persimmon brew and possibly their strawberry beer as well.

Slow Meat Pitmaster Roast
Sat. March 5
6-9 p.m.
Home Team BBQ
126 Williman St.
Some of the South’s top pitmasters including, Aaron Siegel, Taylor Garrigan, and Madison Ruckel from Home Team BBQ, Jonathan and Justin Fox from the Fox Bros. Bar-B-Q in Atlanta, Carey Bringle from Peg Leg Porker Restaurant in Nashville, and Pat Martin of Martin’s Bar-B-Que Joint in Nashville will join Chef Michael Gallina, former chef de cuisine at Blue Hill at Stone Barns for an epic evening of meat. Enjoy snacks and sides in addition to specialty cocktails featuring High Wire Distilling Co. and beer by Holy City Brewing. After the roast blues artist Big Bill Morganfield will perform.

Tullamore D.E.W. Irish Whiskey 50 State Pub Tour
Wed. March 2
8 p.m.
3157 Maybank Hwy.
Johns Island
Irish whiskey expert Tim Herlihy will be stopping by Seanachai — the 41st stop on his 50 State Irish True Pub Tour — to pass out free samples of 15 year old Irish whiskey. During his visit, Herlihy will also share his knowledge on all things whiskey while discussing how Irish pubs have taken over the world.

SloCuts 3
Thurs. March 4
5-11 p.m.
Elliotborough Mini Bar
18 Percy St.
Mark Andrew Gravel and Chef Jon Roberts — chef at Driftwood, a traveling wood-fired kitchen — return to take over Elliotborough Mini Bar for SloCuts 3. The men plan to serve a Barbacoa de Borrego Feast with pit roasted Border Springs lamb tacos made with local Mitla Tortilleria tortillas, slow cooked field peas, and delicious vegetable selections. Four seatings are available for this extremely affordable dinner.

Kimball House Takes Over The Bower at Edmund’s Oast
Prices vary
Sat. March 5
5:30 p.m.
Edmund’s Oast
1081 Morrison Drive
After hosting them last year during W+F, the team behind Atlanta’s Kimball House are taking over The Bower at Edmund’s Oast. Matt Christison, Jesse Smith, Bryan Rackley, Miles Macquarrie, and Chef Jeffrey Wall will be onsite offering a special cocktail menu, an a la carte oyster bar, and additional bites for guests to enjoy via a special menu.

Late Night at Butcher & Bee
Prices vary.
Sat. March 5
8 p.m.
Butcher & Bee
654 King St.
Downtown Angus Brown of Atlanta’s Octopus Bar teams up with Butcher & Bee for late-night service. No stranger to late night eats, Brown will be offering a few of his eclectic dishes — fresh water eel anyone? — alongside a few dishes from the Bee. Beer and wine provided by Grassroots will also be on hand.

2 Nixons Craft Conundrum Pop-Up
Prices vary.
Wed. March 2
4-9 p.m.
Craft Conundrum
630 Skylark Drive
West Ashley
Chef Jeffrey Stoneberger brings his ramen to beer haven Craft Conundrum. Get there early as he tends to sell out. 

Whiskey Dinner
Thurs. March 3
547 King St.
Call (843) 793-2964 for tickets.
Chef Greg Garrison and Diageo's master of whiskey Douglas Kragel are teaming up to present a whiskey dinner. The multi-course menu will feature Bulleit Bourbon Whiskey, George Dickel #12 Tennessee Whisky, Blade and Bow Bourbon Whiskey, and I.W. Harper Harper Bourbon Whiskey. Douglas will be on hand to share his insights and answer questions. 

Ladies Night at Proof
A la carte.
Fri. March 4
7 p.m.-midnight
437 King St.
Meaghan Dorman from Dear Irving and the Bennet in New York City, Caroline Smith-Adams from Voodoo in Charleston, and Charlotte Voisey the world brand ambassador for William Grant and Sons, will step behind the stick and serve up their best tiki creations. Proof's Craig Nelson says it will all be on a first come, first served basis and he'll be working as bar back. 

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