Charleston Wine + Food Festival by Melissa Kelley

Artwork by Jay Fletcher

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www.charlestonwineandfood.com 1

CONTENTS Staff, Board of Directors 4 Festival and Committee Members

etter from Richard T. Widman L Festival Board Chair

7 Letter from Charleston Mayor Joseph P. Riley Jr.

Author Book Signings

Outdoor Living + Grilling Area

BB&T Hospitality Tent

37 Culinary Village Activities

Gullah Tribute Luncheon

Grand Tasting Tent Vendors

Schedule-at-a-Glance, Transportation and Ticket Info

Luminary: 12 Culinary French chef Daniel Boulud

Details: Event By Event

â&#x20AC;&#x153;Wineâ&#x20AC;? Around the Garden

ive-Year Anniversary: A Look F Back on How It All Started

31 Culinary Village + Grand Tasting Tents 34

Talent: Food 46 World-Class Artisans, Sugar Innovators,

Masters of the Pit, Taste Makers, Culinary Wordsmiths

Design Winner: 49 Poster Jay Fletcher

50 51 53

Sponsors Festival Merchandise Special Thanks

Cooking Demonstrations

Wednesday, March 3, 2010 An advertising supplement to The Post and Courier

2 www.charlestonwineandfood.com

Cooking Competitions

from Signature 8 Letter Title Sponsor, BB&T Five Years of Festival Giving

Original staff of the 2006 festival.

Cathleen Barrie, editor Melissa Kelley, graphic designer Shannon Brigham, assistant editor St ephanie Burt, Holly Herrick, contributing writers Ali Butler, Joanna Pasheluk, editorial interns Cover poster design by Jay Fletcher Ev ent photos: Charleston Picture Company (unless otherwise noted)

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

2010 planning committees COMMITTEES charity & auction committee Nell Postell, chair Melissa Clegg, board liaison Jeff Allen Elizabeth Phillips Ben Fanning Joyce Lowe Louis Yuhasz Carolle Addlestone

chef & food committee Fred Neuville, chair Ma rion Sullivan, Melissa Clegg, Rick Jerue, board liasons Committee chairs/members: Chang Lei-Yun, VIP Party Craig Deihl/Frank McMahon, Opening Night Party Kevin Johnson/Anthony Gray, Dine Around M. Kelly Wilson/Emily Cookson, Bubbles & Sweets Drew Hedlund/Wendi Gleim, Brunch Jimmy Hagood/Hill Durant, BBQ Mickey Bakst/Mike Lata, After Parties Jason Ulak, Home Receptions Ciaran Duffy/Nathan Thurston, Cooking Competitions Paige Crone Ciaran Duffy, Cooking Demos and Grilling Mickey Bakst, Food + Wine with a View Pam Bynoe-Reed CJ Garrett Cynthia Groseclose Holly Herrick Haley Shupe Danielle Wecksler Jeffrey Wilson Charlotte Jenkins, Gullah Luncheon

culinary village committee Rachel Byrne, chair Jimmy Hagood, board liaison Linn Lesesne Scott Cohen Judith Moore Neita Weise Margaret Furniss

event committee Elizabeth Boeschen, Home Receptions, sea Susan Sellew, Home Receptions, land Elizabeth Boeschen, Sip & Stroll Susan Sellew, Sip & Stroll Lisa Buzzelli, fifth-year anniversary efforts Jennifer Holtsclaw, Celebrity Author reception Kenton Barham, Gullah Tribute Luncheon Jennifer Holtsclaw, Wine Around the Garden Julie Ann Oldham, Pinot Envy Uncorked!

executive committee Rick Widman, chair Johnny Wallace Rick Jerue Laura Hewitt Caroline Bevon

4 www.charlestonwineandfood.com

finance committee Johnny Wallace, liaison Rick Widman Bill Hewitt Kaye Wallace Melonie Trace-Hammond

hotel COMMITTEE Linn Lesesne, chair Committee Members: all hotel sponsors

Marketing Committee Jennifer Holtsclaw, chair Louise Ballard, board liaison Teal Van Saum Sara Corbett Nicole Garrigan Annie Hamnett Beth Treado Judy Bernstein Courtney Jo Schoenbaechler Meredith Siemens Jennifer Aiken Aimee DuRant Elizabeth McGough Mackenzie Kay William Thompson

Media Committee Katie Chapman Lou Hammond Melany Mullens Kelly Norris

The mission of the BB&T Charleston Wine + Food 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 Charleston Wine + Food Festival’s vision is to: • Charity: to raise significant funds for charities and scholarships • Education: for the general consumer, to elevate the skills and culinary knowledge and for culinary students, to promote culinary traditions and to offer one-on-one networking and skill building opportunities • Sustainability: to sustain itself as an organization and to assist in sustaining the chef and restaurant community in the area • Recognition: to bring national and regional attention to the food scene in Charleston

STAFF Full-time Staff E xecutive Director Angel Passailaigue Postell, APR arketing + Media Manager M Erika McMillan E vents + Logistics Manager Randi Weinstein F ood + Beverage Manager Sara Donahue

Contract Staff ignature Event Producers S Mitchell Crosby, JMC Charleston Denise Barto, All Occasions

Sponsorship Committee Johnny Wallace, chair and board liaison Elizabeth Boineau Dave Bucks Martin Skelly Thom Taylor Tradd Newton

vip/hospitality committee Beth Bailey, liaison Anne Semmes Barry Gleim Cindy Donahue Ashley Davis

About the festival

Craig Delk Claire Belinsky Karen Meagher Steve Ginsberg

wine & beverage Committee Matt McKeown, chair Johnny Wallace, board liaison Thom Taylor Boris Van Dyck, mixology/spirits Beth Anne Crane, buyers Jason Selby Patrick Emerson, sommeliers Bill Netherland Rick Rubel Scott Cohen, distributors Jessica Bays Lisa Brophy Speedy Brunette Michele Ghastin Glenn Harvey John Julius Michelle Yackel

2009-2010 BOARD OF DIRECTORS Executive Committee Chair Richard T. Widman Vice Chair Richard Jerue Secretary Caroline Bevon Treasurer John A. Wallace Jr. Past Chair Laura Hewitt

Members

Ticketing Customer Service Representative Kim Stevens

Beth Bailey Louise Ballard Elizabeth Boineau Dave Bucks Randy Byerly Melissa Clegg Jimmy Hagood Tradd Newton TJ Parsell Jr. Leon Scott Martin Skelly Marion Sullivan Thomas Taylor

Tasting Tent Assistants Graham Ervin Stacy Pulliam

Contract Staff continued

E quipment and Storage Coordinator Brittany Thrasher

Graphic Designer Jay Fletcher, Fletcher Designs

Off-Site Event Assistants Jennifer Holtsclaw Julie Ann Oldham

eb Programmer W Webmeans

F ood Coordinator Ciaran Duffy ine and Beverage Coordinator W Matt McKeowen Volunteer Coordinator Marla Chalfie Ticketing Coordinator Laura Kate Whitney ign Coordinator S Brents Lee

ecurity S Sgt. Tyrone Lawrence Interns Kirstan Bedillion Josh Lieberman Jennifer Prelack Francie Rudolph William Thompson Graphic Designer and Website Design Amy Reed, Helium

Official Retailer Grand Ideas Official Staffing Company Hospitality Staffing Official Ticket Company 168tickets.com Technical Support PDA Official Wireless Internet Provider Comcast Cable Connect Freely An advertising supplement to The Post and Courier

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FROM THE CHAIR

Mickey walks up to a table of first-timers, “How we doin’? Havin’ a good time tonight?” “Unbelievable,” says Derek, having just polished off a Ribeye. Susan sums up her dinner with, “Best. Meal. Ever.” Mickey smiles. “Not quite. You still have some tough choices to make. Dessert’s on me.” Derek says,“Wow. You just made this a perfect night.” “Derek, I got news for you. You have everything you need for a perfect evening sitting right across from you...”

n behalf of the entire board of directors, I want to welcome you to the 2010 BB&T Charleston Wine + Food Festival! We are looking forward to another amazing year, and we know you will have a wonderful experience during your time at the event. This is an exciting year for us as we celebrate our fifth anniversary. As you walk around, be on the lookout for people wearing a special fifth-year “wine stain” lapel pin. These pins signify someone who was involved in the original planning of the first festival back in 2006 (or earlier). We want to especially thank them for their leadership, commitment and support. I am especially grateful for the wisdom and persistence of chef Marc Collins, Angel Postell and the original planning committee members, chefs and owners for their initial and continued support of this event. Without everyone involved, it would not have happened and would not be such a success. As we look to the coming years, we look forward to continuing to develop the festival and add new events or enhancements based on guest feedback. Our overall desire is to continue to position Charleston on the national culinary map as a top destination and we will look to your continued support to make that happen. As you attend a party, wine tasting or dinner, you will get to experience what makes the Lowcountry so special. From the food, to the people, to the hospitality, guests will be enriched and walk away with a true understanding of what makes the BB&T Charleston Wine + Food Festival so unique. Here’s to another successful five years!

Dinner at Dusk

now you can enjoy three delectable courses for $39 per person. simply make a reservation to be seated before 6 pm, nightly.

You are where you eat.

Sincerely, Richard T. Widman Chair, BB&T Charleston Wine + Food Festival

22 4 K ing st r eet 6 www.charlestonwineandfood.com

C om pl i m e n t a ry pa r K i ng live jazz C h a r l e s t ongr i l l .C om

8 4 3 . 57 7. 4 52 2

7 n igh t s a w e e K

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FROM THE MAYOR

Dear Festival Supporter:

n behalf of the city of Charleston, I would like to welcome you to the BB&T Charleston Wine + Food Festival. This is the fifth year of this very exciting and new endeavor for our great city, and I applaud the efforts put forth to develop such a remarkable worldclass 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 Gullah Tribute Luncheon; special film showing and panel discussion with Chef Daniel Boulud; 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 fifth annual festival, I am most sincerely yours,

Joseph P. Riley Jr. Mayor, City of Charleston

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FROM BB&T

elcome to Charleston and the 2010 BB&T Charleston Wine + Food 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. As we celebrate our fifth anniversary, you will see that popular events such as the Restaurant Dine-Around, Bubbles & Sweets and the Lowcountry Gospel Brunch have been scheduled again. Several new events to call your attention to are the Gullah Tribute Luncheon, “Wine” Around the Garden at historic Middleton Place, and Connoisseur Tasting – Champagnes: The Prestige Cuvees. It is also exciting to inform you that your participation benefits several noteworthy charitable causes. Our signature charities for 2010 are Louie’s Kids and Slow Food Charleston. In addition, proceeds from the festival support educational opportunities for culinary students and support funding for culinary charities while preserving cooking styles indigenous to the Lowcountry. On behalf of BB&T, thanks to our planners, chefs, winemakers, vendors, sponsors and volunteers. You are the reason our festival has been praised as one of the top five wine and food festivals in the United States. To our guests, thank you for visiting with us and enjoy your weekend.

FROM FRIENDLY EMPLOYEES TO FRESH PRODUCE, PIGGLY WIGGLY IS HOMEGROWN AND

LOCALLY OWNED

...And it’s one of the reasons why we believe in giving back to the community. We believe in order to support the community, you need to be a part of the community.

Randy Byerly BB&T Charleston City Executive

www.thepig.net 8 www.charlestonwineandfood.com

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DETAILEDEFFORTS CHARITY SCHEDULE

By Angel Postell, APR

Five Years of Festival Giving!

Festival focuses on raising funds for scholarships and keeping kids healthy

n just five years, the BB&T Charleston Wine + Food Festival has raised more than $130,000 for area charitable initiatives. This includes more than $70,000 to MUSC for the Children’s Hospital and Juvenile Diabetes Research Center and $60,000 for scholarships at area colleges. For a start-up nonprofit organization in this economy, that is a huge accomplishment. As one of the organization’s initial goals, this is something to celebrate. For 2010, the festival launched an application process to select the designated signature charities. More than a dozen of Charleston’s top nonprofit organizations applied and, after thorough interviews of six finalists, two organizations were selected. Louie’s Kids and Slow Food Charleston were the perfect recipients and both organizations have big plans with the support they receive from the festival.

Louie’s Kids Anyone who has not met Louis Yuhasz is missing out. Yuhasz exemplifies passion and has spent his adult life working to ensure his father’s tragedy would not become that of others. Yuhasz’s father, Louie, died in 2002 of complications after a stroke primarily caused by morbid obesity. Since that time, Louis founded Louie’s Kids in his father’s honor to help children fight obesity. What started out as an organization funding scholarships for obese children to attend specialized wellness and weight loss summer camps has now turned into year-round programs in area Title I schools. Students like Auja Revenel have benefited greatly after losing 64 pounds and helping her family make significant diet and lifestyle changes as well. Yuhasz would like the funds received from the festival to start new programs in North Charleston schools.

Slow Food Charleston Carole Addlestone is leading the effort for people to “slow” An advertising supplement to The Post and Courier

down and appreciate the fresher things in life. Under her leadership, Slow Food Charleston is now an extremely active and organized chapter with monthly programming and community outreach. Slow Food is working hard to motivate people to support their local farmers and restaurants who serve seasonal foods from the Lowcountry. Slow Food has established a school-garden partner, the Charleston Area Children’s Garden Project, to financially support hands-on, student-driven organic gardens in the Charleston area. These outdoor classrooms educate students about growing and preparing food, as well as taking responsibility for their own health. With the festival support, Slow Food Charleston will foster this education by financially assisting another garden at Stono Park Elementary School in West Ashley this spring. Proceeds from the festival will also provide scholarships for chefs and farmers to attend Terra Madre, the biennial Slow Food event in Italy. The most exciting thing about these two organizations being selected is their newfound connection and partnership. “We have really enjoyed working together and are now collaborating on so many projects that are making Charleston a better place to live,” Yuhasz says.

Festival Scholarship Programs Aside from the signature charities, the festival has been committed to providing scholarships at the Art Institute of Charleston, College of Charleston’s Department of Hospitality and Tourism Management and the Culinary Institute of Charleston. These scholarships are designed to assist students who are pursuing a career in culinary arts or hospitality management, like Toni Casale at the Culinary Institute of Charleston who plans to help either children or the elderly with dietary issues after she pursues a degree in dietetics. After recently being laid off from her job, Casale was struggling to find a way to return to school but was able to do so with the festival scholarship funds and lottery assistance. www.charlestonwineandfood.com 9

DETAILEDEFFORTS CHARITY SCHEDULE

Get Involved! Festival attendees can help support these charitable initiatives in a number of ways. The easiest and most rewarding way is bidding on amazing items at the various silent auctions inside the Culinary Village’s Signature Charity Tent or at the various Signature Main Events. Visit www.charlestonwineandfood.com/culinaryvillage and click “online auction” to participate in a special online auction. Bid on items like Rachel Ray show tickets, a trip to New Orleans and large murals created by David Boatwright and The School of the Arts. The online auction will end at 8 p.m. during the festival’s final event – BBQ, Blues & Brew. Other ways to donate and support the charitable efforts include providing direct donations at the Signature Charity Tent or online at “donate now.” “We are thrilled to be able to celebrate five years of giving back and hope to be able to continue to increase our support in the years to come,” says Rick Widman, 2010 chair of the festival board of directors. Applications for the 2011 Signature Charity(s) will become available in the spring of 2010. To receive more details, please e-mail angel@charleston wineandfood.com. To learn more about the festival’s charitable efforts, visit “About the Festival” at www.charlestonwineandfood.com.

Scholarship Winners for 2009 Art Institute of Charleston Scholarship Christopher Medlin Nicole Barschaw College of Charleston, Department of Hospitality and Tourism Management Scholarship Winner – Petra Duchonova Runners Up – Sarah Flick & Courtney Blair Kaufman Culinary Institute of Charleston Scholarship Suzanne Albert Toni Casale Cara Blum

10 www.charlestonwineandfood.com

2010 Auction Donors (As of January 1, 2010) 2/c Museum Hotel & Proof on Main Alexander Valley All Occasions Ann Therese & Eli Hyman “B ait & Switch” Edisto Island Beach House Baked Barbara Lynch Gruppo BMW Performance Center Bayona Bouchaine Vineyards Bruce Moffett CA Magwood & Sons Inc. Candace Romeo Ch arleston Harbor Resort and Marina Th e Children’s Museum of the Lowcountry Culinary Institute of Charleston Croghan’s Jewel Box Culinary Tours of Charleston Cypress Dancefx David and Linda Allen Debra McKinley & Gaslight Art & Wine Edisto Refuge LLC Elk Cove Vineyards Epic Roasthouse Falcor Winery Fo od Network South Beach Wine & Food Festival Fr ank & Pardis Stitt (Highlands Bar and Grill, Bottega and Chez Fonfon) Gabrielle Hamilton Geo Birlantz Gibbes Museum of Art

Gullah Tours Heather Jordan Heather Martinez Holly Herrick Hospitality Staff Jan Birnbaum Jane Pope Jewelry Jeff Narkiewicz Kaletta Jewelry Kenny Callaghan Leigh Webber Photography Linton Hopkins Lucky Dog Publishing SC LLC Merry Edwards Winery Mike Mills Montes SA Morris Sokol Murray Young Patrick Properties Paul Liebrandt Peter Elliott Women Positively Organized! Re naissance Charleston Hotel Historic District The Ritz Carlton, Amelia Island Robert Foley Vineyards Roswell Eldridge Th e Sanctuary at Kiawah Island Golf Resort Spiced Pear Restaurant at The Chanler Spirit of Charleston Steele Wines Vendue Inn/Library Restaurant Westin Poinsett Hotel Wild Dunes Resort Windsor Court Hotel Wine Styles

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Schedule At-a-Glance Event Name Sponsor

Location Tickets

Thursday, March 4, 2010

Transportation Charleston Black Cab Co.

Charleston Black Cab Co. is the official cab company of the 2010 BB&T Charleston Wine + Food Festival! During this entire weekend, festival guests who ride with Black Cab can save 50 percent off around-town transportation and airport transfers. It’s easy, call 843-216-2627 and give the verbal password, “God Save The Queen.”

Charleston Pedicab

During the weekend of the festival think green by riding with Charleston Pedicab. Festival ticket holders receive a special discounted rate of $3.50 by using the verbal password, “Wine and Food Festival.” Call 834-577-7088

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. No infants, strollers or animals! 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(s) receipts. Each printed ticket receipt will contain a unique bar code. Every ticket purchased will have an individual ticket receipt. Bring each printed ticket receipt the day of your event to the Ticketing Center or Scanning Stations located throughout Marion Square to receive the corresponding events wristband. 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 following:

Perfect Pairing Winemaker Luncheons Farm-to-Table Excursion Wine Around the Garden** Connoisseur Tasting 1,000 point Tasting Red, White and Lowcountry SpiritLine Cruise Restaurant Dine-Around Pinot Envy Uncorked!** Celebrity Author Reception** Food + Wine with a View Wine and Beverage Seminars Wine Receptions by Land and Sea** Beer Dinners Dining for Diversity Pitmaster Bourbon-Q Dinner **Guests of these events should go directly to the event location. Wristbands will be given out at the actual event location.

MARK YOUR CALENDAR! for next year’s festival, March 3–6, 2011 An advertising supplement to The Post and Courier

Noon-2 p.m.

The Perfect Pairing Winemaker Luncheons

7-10 p.m.

Salute to Charleston Chefs: Opening Night Party

MUSE and $100 82 Queen

Ben Arnold Main Tent Beverage Company

$100

Friday, March 5, 2010 11-11:30 a.m.

Fifth Anniversary Opening Ceremonies

Corner of King & FREE Calhoun Streets

11 a.m.-4 p.m.

Wadmalaw Farm-to-Table Excursion JMC Charleston

Various

$200

Noon-1:30 p.m. Brewmasters Beer School

Anheuser-Busch - Here’s To Beer Rue de Jean (upstairs)

Noon-2 p.m.

Gullah Tribute Luncheon

FedEx

Main Tent

$100

Noon-3 p.m.

“Wine” Around the Garden

Middleton Place

$100

1-2:30 p.m.

Across the Andes Wine Seminar

Circa 1886

2-5 p.m.

Culinary Village + Grand Tasting Tents

Fun Ship AAA Marion Square FedEx

$45

$50 $55

3-4:30 p.m. Champagne + Charcuterie Pairing

Culinary Inst. of Chas., Palmer Campus

$50

3-6 p.m.

King Street Sip + Stroll

Lower King St. Shops

$40

6:30 p.m.

Restaurant Dine-Around

Area Restaurants

Various

$150

Saturday, March 6, 2010 10 a.m.-1 p.m. Culinary Village + Grand Tasting Tents Fun Ship AAA Marion Square FedEx

$75

11 a.m.-1 p.m. Connoisseur Tasting - Champagnes: The New York Times Charleston Grill The Prestige Cuvees

$175

Noon-1:30 p.m. Charleston Top Sommelier McCrady’s Panel + Tasting Noon-2:30 p.m. Red, White and Lowcountry Aquarium Wharf SpiritLine Cruise 1-2:30 p.m.

Wine + Cheese Pairing

Oak Steakhouse

1:30-3 p.m.

Sizzling Spanish Wines

MUSE

$40 $100 $50 $50

2-5 p.m. Culinary Village + Grand Tasting Tents Fun Ship AAA Marion Square FedEx

$75

2-3:30 p.m.

Wine + Chocolate Pairing

The Art Inst. of Chas.

$50

2-3:30 p.m.

Shake It Up! Cocktail Seminar

Coast Bar & Grill

$50

2:30-4 p.m.

Brewmasters Beer School + Comfort Food Pairing

3-5 p.m.

1,000 Point Wine Tasting

3-6 p.m. Pinot Envy Uncorked!

Anheuser-Busch - Virginia’s on King (upstairs) Here’s To Beer The Culinary Inst. of Chas. The Town of Mt. Pleasant

Charleston Grill

$50 $450

Waterfront Memorial Park - $85 Mt. Pleasant

4-6 p.m.

Winemaker Receptions by Land and Sea

By Land: Charleston Homes $75 By Sea: Private Yachts $100

4-6 p.m.

Celebrity Authors Reception

Private Residence

$50

7 p.m.

Food + Wine with a View

Private Penthouse

$750

Cypress, A Lowcountry Grille

$100

7 p.m. Craft Beer Dinner

Carolina’s Perditas Room

$100

7 p.m.

7 p.m. Brewmasters Beer Dinner

Anheuser-Busch - Here’s To Beer

Jim ‘N Nick’s Bar-B-Q

$100

7 p.m. Dining for Diversity

Pitmaster Bourbon-Q Dinner

The Culinary Inst. of Chas. Culinary Inst. of Chas. Black Culinarian Alliance Palmer Campus

$150

9 p.m.-12 a.m. Bubbles & Sweets...with a Twist

The Art Institute of Chas. Main Tent Charleston magazine

$75

Sunday, March 7, 2010 11 a.m.

Lowcountry Gospel Brunch

Main Tent

$60

1-2:30 p.m.

Bourbon Born Spirit Tasting

Hall’s Chophouse

$50

1-4 p.m.

Culinary Village + Grand Tasting Tents

5-8 p.m.

BBQ, Blues & Brew

Fun Ship AAA Marion Square FedEx Main Tent

$55 $75

www.charlestonwineandfood.com 11

FEATURED CHEF

Culinary Luminary French chef Daniel

Boulud brings his talent to Charleston

By Holly Herrick

n the elite universe of super-talent chefs, Daniel Boulud’s star shines brightly. This once-upon-a-time farm boy from Saint-Pierre de Chandieu, France, has garnered more awards in his nearly 55 years than most dare to reach and is without question one of the most celebrated chefs in the world. At just 15 years old, Boulud’s brilliance was already emerging. At that tender age, Boulud was the finalist in France’s fierce competition for Best Culinary Apprentice. Later, he trained with some of France’s finest culinary minds, piqued interest and palates with the magic he performed as executive chef of one the most lauded restaurants in the country, Le Cirque. Later, in 1993, Boulud opened his own restaurant, Daniel, which received Michelin’s highest rating of three stars in 2010. As if all that were not enough, Boulud has spawned a virtual restaurant empire with a total of six restaurants spanning the globe from New York to Bejing, published six books and now hosts a television show. Food + Wine with a View: A Night with Daniel Boulud will bring 70 privileged guests together for an ultimate dinner set in a private penthouse downtown with a breathtaking view of the city skyline. Boulud will create a five-course dinner matched with some of the finest wines in the world. Here’s a sneak peek at some of the dishes Boulud will prepare for the event: Pan seared short rib dumplings, squab galantine en croute with golden raisin chutney, mizuna toasted pistachio, and a tasting of Pennsylvania veal. On Saturday in the SCE&G Celebrity Kitchen, Boulud will screen “Un Certain Gout pour l’Amerique,” a French film (with English subtitles) which follows a day in his life and interviews family, colleagues and celebrities. Boulud will join celebrity chef Andrew Carmellini and Bon Appetit magazine editor Barbara Fairchild for an intimate question and answer session following the film. We caught up with chef Daniel in Palm Beach, Fla., where he was working with Charleston’s own Sean Brock, executive chef at McCrady’s, to prepare

12 www.charlestonwineandfood.com

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FEATURED CHEF

a gala dinner and fundraiser for Share Our Strength, an organization that fights child hunger. Boulud talked about his upcoming trip to the Holy City, what he plans to do here, and, of course, what he plans to cook. HH: Why did you decide to come to Charleston for the BB& T Charleston Wine + Food Festival? DB: First of all, I want to see Charleston, that’s for sure. It has one of the finest reputations for food in the South. Also, I wanted to see for myself what’s going on with the (sustainable, culinary) movement down there. I know Micky Baskst (general manager and maitre d’ of Charleston Grill) from when he was in Detroit and Bob Waggoner (former executive chef at Charleston Grill and host of “U Cook with Chef Bob” on PBS). Of course, I just met Sean Brock today. I don’t think you know someone until you’ve either tasted his cooking or have seen his working environment. I tasted his food at the fundraiser today and I will see his kitchen soon. So, I am very, very excited to come to Charleston for many reasons. I was listening to Sean talk about the geography. … The ocean, the growing cycle, it’s a privileged, balanced environment. It’s a micro-climate there for growing. HH: Please tell us a little bit about your movie, “Un Certain Gout pour l’Amerique,” which you will be showing and discussing at the festival. DB: Well, I have to admit, the director really dug in and spent a lot of time with me, traveling from New York to Las Vegas, to some special dinners I was doing in Montreal, and even back to my family home in Lyon. So, the film really reflects a little more than just a day. It definitely reflects the pace of my life as a chef. HH: How did it feel to see yourself on the big screen? DB: I didn’t like that I’m old (laughs), but at the same time, I don’t want to make a big fuss about that.

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It was not so much about following my cooking … it was about following me. I really liked what they did. My whole life has been about cooking, and the film reflects that. And, being a New Yorker and being where I am in my career, what makes me the most happy is being in the kitchen as chef. HH: What’s a favorite meal for you to prepare at home? DB: It depends where I am and what time of the year. HH: Imagine you’re in Lyon, France in August. What would it be? DB: I would go to Les Halles, and I would do something with melons because for me they are some of the best tasting things in the summer. I would serve it with ham like my father made when I was growing up. Next, of course, there would be a big bowl of salad with a simple dressing like my grandmother made. She always peeled the garlic from our garden, put it into a bowl, crushed it with a fork to make a garlic paste then added Dijon mustard, red wine vinegar and finish it with seasoning and the oil. [Boulud goes on to describe a succulent, simple menu of roasted potatoes “right from the earth”, some kind of fresh fish grilled and paired with a raw vegetable like fennel or eggplant, roasted Guinea hen, and fresh, seasonal fruit for dessert.] HH: Why is it important to you to stay close to your friends and culture in France? DB: Just because I have my family and a lot of friends there. I believe France still has some amazing treasures about food. Every year, I discover something I didn’t know or didn’t have for a long time and I have it again. We all love to travel the world, and I love to go to France. And everyone tells me I’m going to fall in love with Charleston.

book signing with Daniel Boulud 2:30 p.m. free (included in saturday culinary village ticket) SCE&G Celebrity Kitchen Tent at the Culinary Village casual

Food + Wine with a View: A Night with Daniel Boulud 7 p.m. $750 (SOLD OUT!) Private Penthouse casual

Daniel Boulud Film + Panel Discussion 1-2:30 p.m. $10 (SOLD OUT!) SCE&G Celebrity Kitchen Tent at the Culinary Village

does not include access * Ticket to the Culinary Village

Casual

www.charlestonwineandfood.com 13

DETAILED SCHEDULE

11 a.m.-1 p.m. Charleston Grill 224 King St. invitation only Casual

Thursday, March 4

Charleston’s Top Sommelier Competition

Local sommeliers and connoisseurs join for another year of intense tasting at Charleston’s Top Sommelier Competition. These passionate individuals will analyze the unique complexities of wine during the blind tasting as they vie for the title of number one. Invitees will watch the reigning champ Brad Ball of Social defend his title. FEATURED Personalities: Bob Bath, MS, Robert Bath Imports, St. Helena, CA Sara Floyd, MS, Jorge Ordonez, Spain

BB&T Sponsor Recognition & Special Anniversary VIP Party

Guest chefs, authors, wine professionals and media are invited to attend this welcoming party along with and in recognition of the festival’s sponsors, donors, friends of the festival and key supporters. Southern hospitality with an Asian twist will be on full display as attendees sample the finest hors d’oeuvres from Chef Chang Lei-Yun of Bambu and sip wine from ArborBrook Vineyards, while watching special presentations that have been planned just for this celebration.

5-7 p.m. Embassy Suites Historic Charleston Atrium Invitation Only Upscale Casual Sponsor:

FEATURED Local Chef + restaurant: Chef Chang Lei-Yun, Bambu Noon-2 p.m. MUSE 82 Society St. or 82 Queen 82 Queen St. $100 Upscale Casual

The Perfect Pairing Winemaker Luncheons

Guests who want to start their weekend early won’t want to miss a new event on the festival schedule, The Perfect Pairing Winemaker Luncheon. On Thursday afternoon, two of Charleston’s premier downtown restaurants, MUSE and 82 Queen, will host a threecourse lunch paired with carefully selected wines. This intimate affair will fill both your mind and palate as featured festival wine professionals share the art of pairing wines with food in a casual setting. FEATURED Local Chefs + restaurants: Thomas Egerton, MUSE Brad Jones, 82 Queen FEATURED wine pros + wineries: MU SE: Gunther Di Giovanna, Di Giovanna Winery, Agrigento, Italy 82 Queen: Kate MacMurray, MacMurray Ranch, Sonoma, CA

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FEATURED winery: ArborBrook Vineyards, Newberg, OR

Water provided by FIJI Water

Ben Arnold Beverage Co. Presents

Salute to Charleston Chefs: Opening Night Party

7-10 p.m.

Festival favorites will be elevated to new heights starting with the Salute to Charleston Chefs: Opening Night Party, sponsored by Ben Arnold Beverage Co. This kick-off event features more than 21 local culinary icons serving small plates from their restaurant favorites, as well as sampling of wines from across the country and a signature drink from Jason Hall of Charleston Grill, winner of the second annual Mixologist Competition sponsored by Brown-Forman Brands. The Opening Night Party is a foodie’s delight, with interactive food stations from 7 to 9 p.m., followed by the sounds of The Quentin Baxter Jazz Septets until 10 p.m.

Main Tent at Marion Square $100 (includes commemorative glassware) Upscale Casual Sponsor:

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Opening Night Party Continued... This celebration will feature hand-rolled cigars from Coastal Cigars, cabana lounge with a silent auction and black and white contemporary décor. Guests can also purchase festival merchandise and cookbooks by the featured authors at this event. *seating options have changed for this event and now include soft-seating lounge areas and high-top tables. FEATURED Chefs: Jeremiah Bacon, Carolina’s Sean Brock, McCrady’s Robert Carter, Peninsula Grill Demetre Castanas, Grill 225 Adam Close, Blossom Marc Collins, Circa 1886 Craig Deihl, Cypress, A Lowcountry Grille, event chair Anthony Gray, High Cotton Jeremy Holst, Anson Mike Lata, FIG Frank Lee, Slightly North of Broad Brett McKee, Oak Steakhouse & 17 North Frank McMahon, Hank’s Seafood Restaurant, event chair Jason Murphy, Virginia’s on King Fred Neuville, Fat Hen Na than Thurston, The Ocean Room & Ryley McGillis, Jasmine Porch Ken Vedrinski, Trattoria Lucca Michelle Weaver, Charleston Grill Nate Whiting, Tristan FEATURED pastry companies: Charleston Crepe Company Christophe Artisan Chocolates BAKED FEATURED wineries: MacMurray Ranch Sonoma-Cutrer Vineyards Little Black Dress Sonoma Junction Jade Mountain

FEATURED BEER: Craft Brewers Alliance Michelob Brewing Company Michelob Ultra Water provided by FIJI Water

Friday, March 5 Fifth Anniversary Opening Ceremonies

Join area dignitaries and festival supporters for the official Fifth Anniversary Opening Ceremonies. An opening unlike any before, the Opening Ceremonies are sure to entertain guests with musical performances, special celebrity appearances and the unveiling of the 2010 Laura Hewitt Culinary Legend Award winner.

11-11:30 a.m. Corner of King & Calhoun (in front of Francis Marion Hotel) FREE Casual

JMC Charleston Presents

Wadmalaw Farm-to-Table Excursion

Guests of the Wadmalaw Farm-to-Table Excursion, presented by JMC Charleston, will begin their culinary journey aboard a luxury motor coach where they will be enlightened about the Sea Islands and their culinary past. The first stop on this gourmand excursion is the Charleston Tea Plantation, where travelers will be greeted by Mary Zapata of Mt. Pleasant’s Square Onion in a gazebo overlooking the plantation. A Farm-to-Table luncheon based on recipes and made from vegetables from Wadmalaw Island will follow. After lunch, guests will take a trolley ride across the tea fields, tour the factory and hear speaker William Barclay Hall. The second destination is Irvin-House Vineyards, the only domestic winery in Charleston. During this stop, guests will experience a behind-thescenes tour of the processing plant, stroll through the vineyards and have a private tasting of all five varietals of wine with the owner. The final stop on the tour is Thackery Farms, where local farmer Sean Thackery will give guests a tour of their fields and share insight about small farming families, organic farming and his relationship with local restaurants.

11 a.m.-4 p.m. Departs from U.S. Custom House $200 Casual Sponsor:

*Note: Comfortable walking shoes and jackets are advised. FEATURED Chef + restaurant: Mary Zapata, Square Onion, Mt. Pleasant, SC

Sneak Preview of Culinary Village + FedEx & FunShip AAA Grand Tasting Tents Sponsors, friends of the festival, media, featured guests, key supporters and industry professionals are invited to be the first to experience the newly enhanced Grand Tasting Tents during this special Sneak Preview Tasting.

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DETAILED SCHEDULE

11:30 a.m.-1 p.m. Marion Square Invitation Only Casual

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DETAILED SCHEDULE

Noon-1:30 p.m. Upstairs at Rue de Jean 39 John St. $45 Casual sponsor:

Anheuser-Busch-Here’s To Beer Presents

Brewmasters Beer School Forget textbooks and lectures, this school is all about indulging the palate with some of the most distinctive brews Anheuser-Busch has to offer! Head Brewmaster Angelo Cayo of Anheuser-Busch Brewery in Jacksonville, Fla., will engage guests with the history and brewing processes that cultivate the nuances of flavors among the various brews. Guests’ experience will be enhanced by the unique cheeses Chef Brent Wertz will pair with each varietal style.

Noon-2 p.m.

FedEx Presents

Main Tent at Marion Square

Gullah Tribute Luncheon

$100 Casual sponsor:

The Gullah Tribute Luncheon will recognize the Gullah culture that began with the arrival of African slaves to the Sea Islands of South Carolina, Georgia and Florida. Coming from different regions of Africa, they brought with them their language, cultures, traditions and cuisine, and these creolized into one form known as Gullah, which has been integral to the Lowcountry ever since. During the luncheon, the best local and regional Gullah cooks will partner with national chefs to create a menu that pays homage to traditional Gullah fare. Guests will have the opportunity to taste and learn about this cuisine from the cooks themselves while they enjoy Southern style cocktails and beverages, live entertainers and more. Charlotte Jenkins will launch her new cookbook, Gullah Cuisine By Land and by Sea, at this event and book contributors Jonathan Green, Mic Smith and William Baldwin will all be on hand for a special book signing after the event. Charleston Cooks! will have a special book sales area and all participating chefs with cookbooks will be signing copies of their books immediately after the event. Chuma Gallery will be selling Jonathan Green prints and Emily Johnson will have special Sweetgrass baskets available as well.

“Wine” Around the Garden

Noon-3 p.m.

Ticket holders’ senses will be captivated as they stroll through the historic and charming gardens of Middleton Place, America’s oldest landscaped gardens, during “Wine” Around the Garden. Old world meets new world as winemakers of the modern era pour their own varietals reflective of European wine-making traditions. Wine professionals will be located at designated locations throughout the gardens. Guests will end their stimulating tour at the Middleton Place Pavilion with an assorted farm-totable spread from local chefs – the perfect end to an afternoon in the Lowcountry.

Middleton Place $100 (includes commemorative glassware) Casual

* Shuttles will be provided by the festival, ticket holders must indicate when they purchase tickets if they plan to utilize the transportation. Comfortable shoes and cameras are a must. Please be advised handicapped accessibility is limited in the gardens.

FEATURED Local Chefs + Restaurants: Matt Bolus, The Art Institute of Charleston Micah Garrison, Middleton Place Restaurant Fred Neuville, Fat Hen Chang Lei-Yun, Bambu FEATURED wine pros + wineries: Leigh Bartholomew, Archery Summit, Dayton, OR John Bookwalter, Bookwalter Winery, Columbia Valley, WA Gunther Di Giovanna, Di Giovanna Winery, Agrigento, Italy Gianluca Garofoli, Garofoli, Loreto, Italy Austin Hope, Hope Family Wines, Paso Robles, CA Matt Licklider, Lioco, Santa Rosa, CA Phillip LoLonis, LoLonis Winery, Redwood Valley, CA Angelina Mondavi, Pine Ridge Vineyards, Napa Valley, CA Jorge Ordonez Wines, Spain Rollin Soles, Argyle Winery, Dundee, OR Water provided by FIJI Water

FEATURED NATIONAL ChefS + PERSONALITIES: M att Lee, The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor Te d Lee, The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor D onald Link, Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana Fr ank Stitt, Frank Stitt’s Bottega Favorita: A Southern Chef’s Love Affair with Italian Food M arvin Woods, Homeplate Cooking: Everyday Southern Cuisine with a French Twist Featured Local Chefs + Personalities: William Baldwin, Novelist & Historian Martha Lou, Martha Lou’s Kitchen Jonathan Green, Artist April Mazick, Joe’s Catering, McClellanville, SC Charlotte Jenkins, Gullah Cuisine Kevin Mitchell, Culinary Institute of Charleston, Charleston SC Alluette Jones-Smalls, Alluette’s Jazz Café Mary Ravenell, Huger’s, Charleston, SC Featured Winery: Shelton Vineyards, Dobson, NC Water provided by FIJI Water 16 www.charlestonwineandfood.com

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DETAILED SCHEDULE

1-2:30 p.m.

Across the Andes

Circa 1886 (Upstairs) 149 Wentworth St.

What’s hot in the wine world right now? Argentina and Chile! With the breathtaking Andes nestled between the two countries, both benefit from an ideal climate replicating a mix between California and Bordeaux. Join two of South America’s quality winemakers as they lead you through a tasting menu showcasing what makes their reds and whites some of the best.

$50 Casual

Featured Beverage Professionals: Guillermo Banfi, Sur de los Andes, Argentina Carlos Serrano, Vina Montes, Chile

Friday 2-5 p.m. Saturday 10 a.m.-1 p.m. 2-5 p.m. Sunday 1-4 p.m. $55 Friday or Sunday* $75 Saturday (includes commemorative glassware) * Locals SAVE $10 on Sunday tickets! Marion Square Casual sponsors:

Culinary Village + Grand Tasting Tents

On Friday afternoon, the enriched Culinary Village + Grand Tasting Tents, sponsored by FedEx and Fun Ship AAA, officially open. This not-to-be missed hub will feature two exclusive Grand Tasting Tents, each highlighting delectable cuisine, wine and spirits from across the country, an SCE&G Celebrity Kitchen Tent, Charleston Cooks! Book Signing Tent, Certified Angus Beef & Piggly Wiggly Outdoor Living + Grilling Area and a BB&T Hospitality Tent. This year’s FedEx and Fun Ship AAA Grand Tasting Tents are set to be the best yet, with guests benefiting from less tickets sold per session, the “Taste of the Festival” Signature Charity Tent and one-on-one interaction with esteemed chefs and beverage professionals. Saturday ticket holders can attend The Art Institute of Charleston’s Cooking Competitions as part of their ticket purchase. Two GRAND TASTING TENTS, sponsored by FedEx and Fun Ship AAA, host more than 80 companies featuring samples of specialty foods and unique wines. Guests will enjoy the “Taste of the Festival” Signature Charity Tent and one-on-one interaction with esteemed local and guest chefs along with beverage professionals. (Saturday ticket holders must select ticket time to enter these tents but have unlimited access from 10 a.m.-5 p.m. to all of the other tents listed.)

BB&T HOSPITALITY TENT features winemaker Mark Friszolowski pouring his award-winning wines from Childress Wines. Come by for wine tastings, tea sandwiches from Hamby’s and relaxation!

SCE&G’S CELEBRITY KITCHEN TENT, where cooking is better with natural gas. 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. Master of Ceremonies will be famed Charleston chef and host of U Cook with Chef Bob, Bob Waggoner.

CHARLESTON COOKS! BOOK SIGNING TENT is where guests meet the Wine + Food Festival’s featured culinary professionals and have their cookbook purchases personalized.

The temperature heats up with an electrifying Iron-Chef style competition inside the Main Tent on Saturday during The Art Institute of Charleston’s COOKING COMPETITIONS. Local chefs face off against national chefs in a high-intensity competition where audience members decide the winner as the mystery ingredient is unveiled! This year there are many twists and surprises including Art Institute of Charleston culinary students calling the shots and cooking with nationally recognized chefs on stage. Master of Ceremonies will be the Next Food Network Star runner-up Jeffrey Saad. (Saturday ticket holders ONLY)

CERTIFIED ANGUS BEEF & PIGGLY WIGGLY OUTDOOR LIVING + GRILLING AREA is where guests can relax while meeting the chefs and tasting special samples from Certified Angus Beef. ENTERTAINMENT by Blue Plantation Band on Friday and The Bluestone Ramblers on Saturday.

The Bluestone Ramblers

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DETAILED SCHEDULE

3-4:30 p.m. Palmer Amphitheater, Culinary Institute of Charleston – Palmer Campus 66 Columbus St. $50 Casual

Champagne + Charcuterie Pairing Champagne is viewed as a celebratory, luxury beverage, separate from the fine wine we pair each day with our meals. But this unique tasting shows you why this is not the case! Discover with wine connoisseur Kevin Pike why champagne is the ideal wine to pair with food. Choosing from a selection of “Grower Champagnes,” Pike will reveal how and why champagne matches perfectly with a variety of charcuterie tastings, prepared by Chef Nathan Thurston. Palates are sure to depart with a new craving for champagne. Featured Beverage Professional: Kevin Pike, Michael Skurnik Wines, Syosset, NY Charcuterie By: Chef Nathan Thurston, The Ocean Room Chef Chris Stallard, The Art Institute of Charleston

3-6 p.m. Various shops on lower king Street $40 Casual

King Street Sip + Stroll Shopping doesn’t get any better in Charleston than when it’s paired with wine, gourmet food tastings by Whole Foods Market and boutiques on the famed King Street! Guests of the King Street Sip + Stroll enjoy this unique pairing of culinary and shopping delights while having the exclusive opportunity to meet the festival’s featured wine professionals in an intimate setting. Each store will host a wine professional who will be pouring a different upscale variety. Ticket holders will find exclusive offers or gifts with purchase at some of the participating retailers. participating retailers: ANNES Berlins for Women Bob Ellis Shoe Store Br ooks Brothers of Charleston Croghan’s Jewel Box Cynthia Rowley Finicky Filly* Hampden Clothing

Jo int Venture Estate Jewelers Julia Santen Gallery Kids on King K. Morgan Le Creuset M. Dumas & Sons Rangoni of Florence Shoes The Olive Oil Shops The Silver Puffin

*winner of the 2010 window display contest

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participating Wine Pros + Wineries: Guillermo Banfi, Sur de los Andes, Argentina BASICO, Spain Biltmore Wines, Asheville, NC Mark Friszolowski, Childress Vineyards, Lexington, NC Dave Ball, Calicaro John Bookwalter, Bookwalter Winery, Columbia Valley, WA Gunther Di Giovanna, Di Giovanna Winery, Agrigento, Italy Frontier Imports Gianluca Garofoli, Garofoli, Loreto, Italy Hess Collection Phillip LoLonis, LoLonis Winery, Redwood Valley, CA Kate MacMurray, MacMurray Ranch, Sonoma, CA Katie Watzel Murphy, Alexander Valley Vineyards, Sonoma, CA Michael Richmond, Bouchaine Vineyards, Napa Valley, CA Carlos Serrano, Vina Montes, Chile Rollin Soles, Argyle Winery, Dundee, OR Rodney Strong Vineyards, Sonoma, CA Water provided by FIJI Water

Restaurant Dine-Around

6:30 pm

One of the most relished events throughout the festival weekend is the Restaurant Dine-Around. Treat your taste buds to a luscious once-in-a-lifetime culinary indulgence at one Charleston’s 18 finest restaurants, many known for their four-star reviews and James Beard Award-winning talent. In the ambience of these restaurants, each local chef will unite with a national chef to create a unique fivecourse meal that partners the culinary styles of each chef for a menu unlike any other, highlighted by wines carefully selected by a winemaker to enhance your dining experience.

Various Restaurants $150 Business and Chic Casual sponsors:

Ben Berryhill’s Red Drum 803 Coleman Blvd. Local Chef: Ben Berryhill Guest Chef: Jan Birnbaum, Epic Roadhouse, San Francisco Featured Wine Pro: Austin Hope, Hope Family Wines, Paso Robles, CA Location: Front Dining Room Sponsor: Sysco Columbia Carolina’s 10 Exchange St. Local Chef: Jeremiah Bacon Guest Chef: Linton Hopkins, Restaurant Eugene, Atlanta Featured Wine Pro: Rollin Soles, Argyle Winery, Dundee, OR Location: Perditas Room Charleston Grill 224 King St. Local Chef: Michelle Weaver Guest Chefs: Barbara Lynch, No 9 Park, Boston, MA & Michelle Bernstein, Michy’s, Miami Guest Pastry Chef: Elizabeth Falkner, Citizen Cake, San Francisco Featured Wine Pro: Julianna Martinelli, Martinelli Winery, Russian River Valley, CA Location: Vintners Room Sponsor: Sysco Columbia

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DETAILED SCHEDULE

Circa 1886 149 Wentworth St. Local Chef: Marc Collins Guest Chef: Kyle Ketchum, formally with Spiced Pear Restaurant, Newport, RI Featured Wine Pro: Phillip LoLonis, LoLonis Winery, Redwood Valley, CA Location: Entire restaurant closed to the public Cypress, A Lowcountry Grille 185 E. Bay St. Local Chef: Craig Deihl Guest Chefs: Anne Quatrano and Clifford Harrison, Baccahnalia, Atlanta Featured Wine Pro: Matt Licklider, Lioco, Santa Rosa, CA Location: Mezzanine Sponsor: Sysco Columbia FIG 232 Meeting St. Local Chef: Mike Lata Guest Chef: Andrew Carmellini, Locanda Verde, New York Featured Wine Pro: Paul Grieco, Hearth Restaurant, New York Featured Author: Chris Hastings, Hot & Hot Fish Club, Birmingham, AL Location: Entire restaurant closed to the public FISH 442 King St. Local Chef: Nico Romo Guest Chef: Jose Gutierrez, Encore Restaurant, Memphis, TN Featured Wine Pro: Carlos Serrano, Vina Montes, Chile Location: Downstairs Dining Room Hominy Grill 207 Rutledge Ave. Local Chef: Robert Stehling Guest Chef: Andrea Reusing, Lantern Restaurant, Chapel Hill, NC Featured Wine Pros: Leigh Bartholomew, Archery Summit, Dayton, OR, and Angelina Mondavi, Pine Ridge Vineyards, Napa Valley, CA Featured Authors: Matt Lee and Ted Lee Location: Entire restaurant closed to the public High Cotton 199 E. Bay St. Local Chef: Anthony Gray, Event Chair Guest Chef: Bruce Sherman, North Pond Restaurant, Chicago Featured Wine Pro: Sara Floyd, MS, Jorge Ordonez, Spain Location: Private Dining Room Sponsor: US FoodService Lana 210 Rutledge Ave. Local Chef: John Ondo Guest Chef: Sue Zemanick, Gautreau’s, New Orleans Featured Wine Pro: Kate MacMurray, MacMurray Ranch, Sonoma, CA Location: Entire restaurant closed to the public

Magnolias 171 E. Bay St. Local Chefs: Donald Barickman & Donald Drake Guest Chef: Bruce Moffett, Barrington’s Restaurant, Charlotte, NC Featured Wine Pro: Jed Steele, Steele Wines, Kelseyville, CA Location: Upper Level Gallery Sponsor: Complete Employee Services McCrady’s 2 Unity Alley Local Chef: Sean Brock Guest Chef: Paul Liebrandt, Corton, New York Featured Wine Pro: Kevin Pike, Michael Skurnik Wines, Syosset, NY Location: Chef’s Table Room Monza 451 King St. Local Chef: Kevin Johnson, event chair Guest Chef: Gabrielle Hamilton, Prune, New York Featured Wine Pro: Michael Richmond, Bouchaine Vineyards, Napa Valley, CA Location: Entire restaurant closed to the public Oak Steakhouse 17 Broad St. Local Chef: Brett McKee Guest Chef: Kenny Callaghan, Blue Smoke, New York Featured Wine Pro: John Bookwalter, Bookwalter Winery, Columbia Valley, WA Location: Upstairs Dining Room Sponsor: Sysco Columbia Peninsula Grill 112 N. Market St. Local Chef: Robert Carter Guest Chef: Tyler Florence, The Florence Group, CA Featured Wine Pro: Merry Edwards, Merry Edwards Winery, Sonoma, CA Location: Garden Room Sponsor: Sysco Columbia Slightly North of Broad 192 E. Bay St. Local Chef: Frank Lee Guest Chef: Michael Kramer, Voice Restaurant and Lounge, Houston Featured Wine Pro: Bob Bath, MS, Robert Bath Imports, St. Helena, CA Location: Entire restaurant closed to the public Sponsor: PURE Insurance

Tristan 55 S. Market St. Local Chef: Nate Whiting Guest Chef: Brian Malarkey, Seersucker, San Diego Featured Wine Pro: Guillermo Banfi, Sur de los Andes, Argentina Location: Private Dining Room

Trattoria lucca 41 Bogard St. Local Chef: Ken Vedrinski Guest Chefs: Jeff Michaud, Osteria, Philadelphia, and Nicholas Stefanelli, Bibiana, Washington Featured Wine Pro: Gianluca Garofoli, Garofoli, Loreto, Italy Location: Entire restaurant closed to the public

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DETAILED SCHEDULE

Saturday, March 6 Maverick Southern Kitchens Presents

9-10:30 a.m. High Cotton 199 East Bay St. Invitation Only Casual sponsor:

Festival Unwrapped!

Join Maverick Southern Kitchens as they host Festival Unwrapped!, a traditional Lowcountrystyle 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 professionals and media to get together and meet one another while enjoying true Southern hospitality at the second annual Festival Unwrapped!

The New York Times Presents 11 a.m.-1 p.m. Charleston Grill 224 King St. $175 Business and Chic Casual sponsor:

Connoisseur Tasting: Champagnes: The Prestige Cuvees

Guests of the Connoisseur Tasting: Champagnes: The Prestige Cuvees, sponsored by The New York Times, may have enjoyed fine champagne before but nothing can compare to an afternoon filled with the most exclusive champagnes in the world: Dom Perignon, Cristal and La Grande Dame. Guests will sip six to seven champagnes as they learn why they have been judged by the public and critics alike as the best! FEATURED wine pros: Rick Rubel, Sommelier, Charleston Grill Paul Grieco, Hearth Restaurant, New York

Noon-1:30 p.m. McCrady’s 2 Unity Alley $40 Casual

Charleston’s Top Sommeliers’ Panel + Tasting

Sommeliers work hard to understand their guests’ palates and present them with the ideal bottle of wine. Have you ever wondered what their palates are thirsting for? Be one of the few to hear firsthand what wines some of Charleston’s top sommeliers are passionate about right now! Each sommelier will discuss what it is about the particular wine that drives them wild. Best of all you get to taste for yourself! Featured Sommeliers: Patrick Emerson, Maverick Southern Kitchens Brad Ball, Social Bill Netherland, Magnolias, Cypress, Blossom Clint Sloan, McCrady’s

Noon-2:30 p.m.

Red, White and Lowcountry SpiritLine Cruise Ticket holders of the Red, White and Lowcountry SpiritLine Cruise will have the extraordinary opportunity to enjoy the festival from the best spot in town – the Charleston Harbor! Guests will be joined by featured festival wine professionals who will educate and engage them with the secrets to pairing red and white wines with Lowcountry bites, prepared by the talented SpiritLine Cruises chef.

SpiritLine Cruises, Aquarium Wharf Dock $100 Boating Casual *Please note boarding begins at noon; cruise departs at 12:20.

FEATURED CHEF + RESTAURANT: Mason Mullock, SpiritLine Cruises FEATURED WINE PROS: John Bookwalter, Bookwalter Winery, Columbia Valley, WA Austin Hope, Hope Family Wines, Paso Robles, CA Phillip LoLonis, LoLonis Winery, Redwood Valley, CA Angelina Mondavi, Pine Ridge Vineyards, Napa Valley, CA Jed Steele, Steele Wines, Kelseyville, CA Rodney Strong Vineyards, Sonoma, CA

Daniel Boulud Film + Panel Discussion

1-2:30 p.m.

Meet 2010 headling chef Daniel Boulud during a special showing of the French-produced documentary, “Un Certain Gout pour l’Amerique.” This French film (with English subtitles) follows a day-inthe-life of renowned chef/restaurateur Boulud and interviews family, colleagues and celebrities. This will be one of the few worldwide locations the film will have premiered. Immediately following the film, Boulud will join celebrity chefs Andrew Carmellini, Barbara Lynch and Mike Lata along with Barbara Fairchild, editor of Bon Appetit, for an intimate question and answer session.

SCE&G Celebrity Kitchen, Culinary Village $10 *Does NOT include admission into Culinary Village Casual

Wine + Cheese Pairing

1-2:30 p.m.

Realize the art of pairing wine and cheese with Master Sommelier Bob Bath. Pouring from his portfolio of new world wines from New Zealand, along with other featured guest winemakers portfolios, Bath will reveal the incredible synergy that can exist between particular wines and cheeses. Joined by local cheese professional Mike Black of Caviar & Bananas, guests will savor the best that wine and cheese has to offer!

Oak Steakhouse 17 Broad St. $50 Casual

Featured Beverage Professional: Bob Bath, MS, Robert Bath Imports Julianna Martinelli, Martinelli Winery, Russian River Valley, CA Featured Cheese Professional: Mike Black, Caviar & Bananas Gourmet Market & Café

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DETAILED SCHEDULE

1:30-3 p.m. Muse 82 Society St. $50 Casual

Sizzling Spanish Wines Discover and taste with Master Sommelier Sara Floyd the new wine regions that are producing some of Spain’s hottest wines. As the national sales director for Jorge Ordonez, the preeminent importer of Spanish wines, Floyd will ensure that your palate savors only the best Spain has to offer. An unparalleled chance to sample an expanse of Spain’s varietals, wine enthusiasts will not want to miss this! Featured Beverage Professional: Sara Floyd, MS, Jorge Ordonez, Spain

2-3:30 p.m. Art Institute of Charleston, Aquarium Wharf, 360 Concord St. $50 Casual

Wine + Chocolate Pairing Indulge your palate with the sweet and delectable creations of local chocolatier, Christophe Paume. From praline ganaches to coconut cream cheese truffles, Christophe will satisfy your sweet tooth like never before. This heavenly tasting will be taken one step further by wine expert Paul Grieco, who will artfully select the ideal wines to accentuate the essence of each chocolate. A unique wine and food pairing not to be missed! Featured Wine Professional: Paul Grieco, Hearth Restaurant, New York Chocolate Provided By: Christophe Artisan Chocolatier-Pâtissier, Mt. Pleasant, SC

Anheuser-Busch-Here’s To Beer Presents

Brewmasters Beer School + Comfort Food Pairing

Forget textbooks and lectures, this school is all about indulging the palate with some of the most distinctive brews Anheuser-Busch has to offer! Head Brewmaster Angelo Cayo of Anheuser-Busch Brewery in Jacksonville, Fla., will engage guests with the history and brewing processes that cultivate the nuances of flavors among the various brews. Unlike any Beer School presented before, Virginia’s on King will work with Chef Brent Wertz and Cayo to create the perfect pairing menu of beer and down-home cooking that we all enjoy daily.

The Culinary Institute of Charleston + The Town of Mount Pleasant Present

Pinot Envy Uncorked! The second annual Pinot Envy Uncorked!, presented by The Culinary Institute of Charleston and The Town Of Mt. Pleasant, will highlight the three shades of Pinot; Pinot Grigio, Pinot Noir and Pinot Blanc. Local chefs from Crew Carolina will prepare sustainable seafood straight off the dock while attendees sample from stations featuring items such as grilled seafood, smoked fish and sides! Guests will be able to mingle with featured festival wine professionals and local fishermen, sip pinot, and enjoy the waterfront view of downtown Charleston as they are tappin’ to the music of Doug Jones.

2:30-4 p.m. Virginia’s on King (Upstairs) 412 King St. $50 Casual

3-6 p.m. Waterfront Memorial Park, Mt. Pleasant $85 (includes commemorative glassware) Upscale Casual sponsors:

Featured LOCAL chefs: 2-3:30 p.m. Coast Bar & Grill 39 John St. $50 Casual

Shake It Up! Cocktail Seminar

Charles Arena, Boathouse Restaurant

Whether it is a martini or a gin and tonic, we all have a classic cocktail we love. Award-winning mixologist Greg Best and local beverage professionals will demonstrate and discuss the fundamentals behind mixing many of these timeless cocktails. But why stop there? Discover, along with Best and company, modern twists you can take to “shake up” these classics and make them your own! Featured liquors include Beefeater Gin, Absolut 80, Chivas Regal and Jameson Irish Whiskey.

Featured Wine pros + wineries: Leigh Bartholomew, Archery Summit, Dayton, OR Dave Ball, Calicaro Chamisal Vineyards, Edna Valley, CA Merry Edwards, Merry Edwards Winery, Sonoma, CA Frontier Imports Matt Licklider, Lioco, Santa Rosa, CA Shane MacNicholas, Perception Wines, Russian River Valley & Sonoma Coast, CA Natali Meetze, Falcor Winery, Napa Valley, CA Michael Richmond, Bouchaine Vineyards, Napa Valley, CA Rollin Soles, Argyle Winery, Dundee, OR Jed Steele, Steele Wines, Kelseyville, CA

Featured Beverage Professionals: John Aquino, Coast Bar & Grill Greg Best, Holeman & Finch Public House, Atlanta Boris Van Dyck, Ice Box Innovative Beverage Services

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DETAILED SCHEDULE 3-5 p.m. Charleston Grill 225 King St. $450 Business and Chic Casual

4-6 p.m.

1,000 Point Wine Tasting

Celebrity Authors Reception

1,000 point tasting! 10 wines – all perfect! Hobnob with the finest “wineauxs” from across the country at a 1,000 point Wine Tasting featuring 10 wines that have been judged as perfect by the pros. The select, hard to find wines being poured have all scored 100 points by the critics. Wines such as Château MoutonRothschild, 1er Grand Cru Classé ‘82, Chris Ringland, Dry Grown, Barossa Range ‘02, Guigal, La Mouline & La Landonne ’99, Quilceda Creek, Columbia Valley ’05, Sine Qua Non, Atlantis Fe2O3, California ’05 and Pingus, Ribera del Duero ’05 will be poured.

Join the festival’s featured guest authors in a private residence and garden in historical downtown Charleston for wine and hors d’oeuvres from MUSE restaurant. Meet the literary minds of the culinary community as you have your cookbooks* autographed by your favorite culinary professionals. This is a unique opportunity to meet the masterminds behind the most memorable meals that you prepare. *Cookbooks are sold separately.

Featured Wine Pros: Rick Rubel, Sommelier, Charleston Grill Bob Bath, MS, Robert Bath Imports, St. Helena, CA Sara Floyd, MS, Jorge Ordonez, Spain

Private Residence Downtown $50 Casual

FEATURED CHEF + RESTAURANT: Thomas Egerton, MUSE FEATURED desserts + companies: Mini Cupcakes, Cupcake FEATURED Wine PRO: Deborah Brenner, Women of the Vine

4-6 p.m. Historic Downtown Homes & Privately Owned Yachts $75 (Land), $100 (Sea) Upscale Casual

Winemaker Receptions by Land and Sea For the first time ever, the popular Winemaker Receptions will also be available by sea! Start Saturday night off by making your own history at one of the select private properties. Guests can choose to enjoy the pristine beauty of Charleston’s unique architecture by visiting one of the historic downtown homes or view the city skyline as they dock-hop aboard private yachts. Each intimate location will be hosted by a wine professional pouring samples of their varietals and a local chef or caterer serving creative small plates. *Certain areas in homes may remain private and yachts remain docked. FEATURED Local CHEFS + CATERErs: Iverson Brownell, Iverson Catering Tyler Dudley, Daniel Island Club Eric Gaffin, New Dream Catering Mark Hutchings, Duvall Catering and Events Drew Hedlund, Fleet Landing Jason Ulak, Caviar & Bananas , Event Chair John Zucker, Cru Café + Catering FEATURED WINE PROS: Guillermo Banfi, Sur de los Andes, Argentina Merry Edwards, Merry Edwards Winery, Sonoma, CA Austin Hope, Hope Family Wines, Paso Robles, CA Phillip LoLonis, LoLonis Winery, Redwood Valley, CA Kate MacMurray, MacMurray Ranch, Sonoma, CA Julianna Martinelli, Martinelli Winery, Russian River Valley, CA Carlos Serrano, Vina Montes, Chile Water provided by FIJI Water

22 www.charlestonwineandfood.com

FEATURED authors: Mi chelle Bernstein, Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy’s Miami Kitchen Ch ris Hastings, Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions Ma rtha Hall Foose, Screen Doors and Sweet Tea: Recipes and Tales From a Southern Cook Elizabeth Karmel, Soaked, Slathered & Seasoned M att Lee, The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor Te d Lee, The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor Do nald Link, Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana Barbara Lynch, Stir: Mixing It Up in the Italian Tradition Ja mes Peterson, Baking: 300 recipes, 2000 photographs, one baking education Fra nk Stitt, Frank Stitt’s Bottega Favorita: A Southern Chef’s Love Affair with Italian Food Water provided by FIJI Water

The Oxford American presents A Benne & Bourbon Cocktail Reception Join The Oxford American to celebrate the official launch of its Southern Food Issue, which is guest edited by Southern Foodways Alliance Director John T. Edge. Enjoy a delectable sampling of Southern cuisine – including Benne Wafers, a staple of Charleston cuisine – as you mix and mingle with Edge, Oxford American writers, great Southern chefs and other cultural icons.

5-7 p.m. Billy Reid 150 King St. Free Casual

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DETAILED SCHEDULE 7 p.m. Private Penthouse $750 Formal

7 p.m. Cypress, A Lowcountry Grille 185 East BaY St. $100 Business and Chic Casual sponsors:

Food + Wine with a View: A Night with Daniel Boulud On Saturday night, 70 privileged guests come together for the ULTIMATE dinner set in a private penthouse downtown. The city skyline is breathtaking. The stellar talent of one of the nation’s top chefs/restaurateurs, Daniel Boulud, of famed Daniel, are presented to create an intimate five-course dinner, matched with the finest wines in the world. This “event of the festival” is coordinated by Mickey Bakst of Charleston Grill and one not-to-be-missed.

Anheuser-Busch - Here’s to Beer Presents

Brewmsters Beer Dinner Executive Chef Craig Deihl, Cypress, A Lowcountry Grille, will team with guest Chef Brent Wertz of the Kingsmill Resort and Spa, Williamsburg, Va., and author of Great Food, Great Beer: The AnheuserBusch Cookbook, along with Anheuser-Busch Brewmaster Angelo Cayo for a special Brewmasters Beer Dinner, presented by Anheuser-Busch’s herestobeer.com. This combination of talent will create the perfect pairings of food and beer while guiding diners through a creative culinary experience. Carefully selected Anheuser-Busch beers, from deep rich bocks and stouts to light crisp ales and lagers, will provide an amazing range of tastes that compliment a wide assortment of cuisines during this five-course dinner. Featured CHEFS + restaurants: Craig Deihl, Cypress, A Lowcountry Grille, Charleston, SC Brent Wertz, Kingsmill Resort and Spa, Williamsburg, VA Featured BREWMASTER: Angelo Cayo, Anheuser-Busch Brewmaster, Jacksonville, FL

7 p.m. Carolina’s, Perditas Room 10 Exchange St. $100 Business and Chic Casual

Craft Beer Dinner Executive Chef Jeremiah Bacon of Carolina’s will team together with Tim Cognata, Craft brewing expert and Eastern sales director for the Craft Brewers Alliance, for a special Craft Beer Dinner exploring exceptional ways to combine great beer with great food. This collection of flavorful and inventive recipes have taken into account the aroma, bouquet, taste, and body of a variety of regional beer styles to help guests find just the right style to create the perfect dining experience.

Pitmaster Bourbon-Q Dinner

Those guests looking for a menu specifically tailored for the carnivore will want to join the nation’s top grill masters at the Pitmaster Bourbon-Q Dinner. This special meal featuring mouthwatering barbecued meats and carefully selected bourbons from master distiller Julian Van Winkle of Old Rip Van Winkle Distillery.

7 p.m. Jim ‘N Nick’s Bar-B-Q 288 King St. $100 Business and Chic Casual

Featured pitmasters: Jimmy Hagood, Food for the Southern Soul, Charleston, SC Rodney Scott, Scott’s BBQ, Hemingway, SC Mike Mills, Memphis Championship Barbecue, Las Vegas Drew Robinson, Jim ‘N Nick’s Bar-B-Q, Charleston, SC Special guests: Robert Barber, Bowens Island Restaurant, Bowens Island, SC Dan Latham, L+M’s Kitchen and Salumeria, Oxford, MS Featured spirit makers + mixologists: Greg Best, Holeman and Finch Public House, Atlanta Julian Van Winkle, Old Rip Van Winkle Distillery, Louisville, KY

The Culinary Institute of Charleston and The Black Culinarian Alliance Present

Dining for Diversity Join chef Kevin Mitchell, Culinary Institute of Charleston, and chef Alex Askew, Black Culinarian Alliance, at Dining for Diversity, a dinner to support breaking boundaries in the culinary profession. Together these chefs, along with six other national chefs, will prepare a six-course dinner with paired wines that inspires and educates guests about the movement to bring diversity to the chef’s kitchen. The evening will begin with a cocktail reception, hor d’oeuvres and insight into the new BCA student chapter starting at the Culinary Institute of Charleston campus this fall.

7 p.m. The Culinary Institute of Charleston Palmer Campus 66 Columbus St. $150 Business and Chic Casual sponsors:

Featured CHEFS + restaurants: Alex Askew, Black Culinarian Alliance, Nationwide Al Stephens, Executive Pastry Chef, Olives Ron Duprat, Hollywood Beach Marriott, Hollywood, CA Pe ng Looi, August Moon Chinese Bistro & Asiatique, Louisville, KY Kevin Mitchell, Culinary Institute of Charleston, Charleston, SC Kyle Ketchum, formally with Spiced Pear Restaurant, Newport, RI Ro berto Santibañez, Owner of Truly Mexican Consulting, New York Ma rvin Woods, Homeplate Cooking: Everyday Southern Cuisine with a French Twist

Featured local CHEF + restaurant: Jeremiah Bacon, Carolina’s Featured BREWMASTER: Tim Cognata, Craft Brewers Alliance

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www.charlestonwineandfood.com 23

DETAILED SCHEDULE

9 p.m.-Midnight Main Tent at Marion Square $75 (includes commemorative glassware) Cocktail Attire sponsors:

Charleston magazine and The Art Institute of Charleston Present

Bubbles & Sweets…with a Twist! Bubbles & Sweets…with a Twist, sponsored by The Art Institute of Charleston and Charleston magazine, is the party everyone with a sweet tooth will adore. This soiree is sure to be the hottest of the weekend with oases of delightful confections created by top local and celebrated pastry chefs, sparkling and dessert wines, cordials and – new to the event – guest bartenders pouring their signature cocktail creations! Four mixology bars, a bubble bar, a “candylicious” theme, a cigar bar by Coastal Cigars and music by Hot Sauce kicking into high gear at 10 p.m. are sure to make this event the talk of the town. * Note: This event will have less of a focus on sparkling wine than in previous years and more emphasis on signature cocktails. Featured national pastry Chef: Elizabeth Falkner, Citizen Cake, San Francisco Featured local pastry chefs: Winburn Carmack, McCrady’s Emily Cookson, Charleston Grill, Event Chair Gerry Elliot, Grill 225 Caitlin Kelly, The Dining Room at the Woodlands Andrea Lever, Magnolias & Blossom Kinsey Sattane, Ben Berryhill’s Red Drum Scott Lovorn, Circa 1886 Peyton Smith, Embassy Suites Convention Center Lauren Mitterer, Wildflour Lindsey Cooke, Fat Hen & Wild Olive Todd Richter, The Sanctuary at Kiawah Island Golf Resort Chris Ryan, Charleston Place Hotel M. Kelly Wilson, Cassique, Event Chair Featured Wineries + Spirits: Argyle Brut by Argyle Winery Barefoot Biltmore Wines Dunham Cellars Ice Box Innovative Beverage Services Kahula LoLonis Winery Piper Sonoma Poema Brut Mirabelle by Schramsberg Vineyards Navan Seagram’s Rum Steele Wines Sumarocca Cava Van Gogh Vodka Zonin Prosecco Water provided by FIJI Water

Sunday, March 7 Lowcountry Gospel Brunch

11 a.m.

Spend Sunday morning relaxing in the Holy City at the Lowcountry Gospel Brunch. The sounds of Gullah Gospel Ensemble fill the air as some of Charleston’s top restaurants and caterers serve the best brunch in town. A special blessing will welcome guests as traditional cocktails are served along with a three-course menu of miraculous adaptations of a true Lowcountry brunch. When purchasing tickets, guests MUST select the restaurant or caterer with whom they wish to dine. Featured restaurants + caterers: Jeff Arthur, Iron Gate Events James Burns, JBC Catering Dan Doyle, Poogan’s Porch Tyler Dudley, The Daniel Island Club Drew Hedlund, Fleet Landing JJ Kern, Huck’s Lowcountry Table Sa rah Langenus, Mediterra Catering John Ondo, Lana Ba rry Waldrop, Stono Café Catering

Main Tent at Marion Square $60 Casual

Jodan Moore, The Dining Room at the Woodlands Featured cocktails + donors: Bloody Mary’s, Charleston Mix Bloody Mary Mix Madras Mimosas Svedka Vodka Water provided by FIJI Water

Bourbon Born Spirit Tasting

1-2:30 p.m.

What is it that makes a bourbon a bourbon? Julian Van Winkle, a fourth generation bourbon producer, will explore with you the various styles, philosophies and approaches to production that influence the bourbons available to us today. As you taste the quality wheated bourbons of Old Van Winkle Distillery, you will be sure to appreciate why bourbon is America’s native spirit.

Hall’s Chophouse 434 King St. $50 Casual

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

BBQ, Blues & Brew

5-8 p.m.

BBQ, Blues & Brew is a local’s favorite way to end the weekend. Top southern pitmasters and “que” professionals serve a variety of barbeque favorites – whole hog, brisket, ribs, shoulder and chicken alongside all the fixins. A local favorite, The Blue Dogs, will be back to rock the Main Tent as guests enjoy cold libations and a true Southern celebration while seated at community tables. Our special Fifth Year Anniversary Celebration will include the return of some of the pitmaster’s rigs! Guests can also purchase festival merchandise and cookbooks by the featured authors at this event.

Main Tent at Marion Square $75 Casual

* Please note the time change from previous years.

continued on page 37 24 www.charlestonwineandfood.com

An advertising supplement to The Post and Courier

charleston magazine demo booth Join the editors of Charleston, Charleston Home, and Charleston Weddings as 10 food, wine, and entertaining experts bring the magazine pages to life with deliciously exciting demonstrations:

mar

5 Friday

mar

2:30 PM Blind wine tasting with Charleston Grill sommelier Rick Rubel 4:00 PM N’Awlins-style comfort food with the chefs of The Glass Onion

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10:30 AM Spring veggies with Charleston Home food editor Heather Garvin 12:00 PM Southern bouquets with Heather Barrie of gathering-floral + event

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Get cooking with James Beard award-winning FIG chef Mike Lata Step-by-step gnocchi with Lana chef John Ondo Chocolate truffles with WildFlour pastry chef Lauren Mitterer

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1:15 PM 3:00 PM T:6 in

4:15 PM

Terrific table settings with Tara of Soirée by Tara Guérard Heirloom grains with McCrady’s chef Sean Brock Green tomato gazpacho with Charleston Grill chef Michelle Weaver

Advance registration required To reserve your spot, you must be a ticket-holder for Friday’s Culinary Village, and RSVP to: RSVP@charlestonmag.com, or call (843) 971-9811 ext. 331. Participants must be at least 21 years of age. Please include name, birth date, address, and phone number. Space will be limited to the first 30 confirmed respondents.

It’s not small business. It’s fast business. Stay ahead with Comcast Business Class on America’s leading fiber-optic network for phone, Internet and TV. We’ll hook your business up with a super fast Internet connection, so you can upload and download large files faster. Restrictions apply. Not available in all areas. Limited to Business Class customers. Minimum term contract required. Early termination fees apply. Many factors affect speed. Actual speeds vary and are not guaranteed. ©2009 Comcast. All rights required.

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www.charlestonwineandfood.com 25

wINE gARDEN

Wine Garden New event at Middleton Place celebrates landscape as well as wine and food By Stephanie Burt

“Wine” Around the Garden at middleton place Noon-3 p.m. $100 (includes commemorative glassware) shuttles depart at 11:30 and returns to francis marion hotel at 3:30 (shuttle available with ticket purchase) Casual

26 www.charlestonwineandfood.com

amellias form graceful alleys that lead to vast garden rooms set out two-and-a-half centuries ago. Wine glasses in hand, guests stroll the same footpaths as pre-revolutionary statesmen, tasting modern wines reflective of old world technique. The currents of the Ashley River roll by as stellar chefs put the finishing touches on a spread of farm-to-table dishes. This is not a dream – it is just an afternoon at the BB&T Charleston Wine + Food Festival. “We are really excited to be partnering with the festival to create an event where fine wine can be enjoyed in America’s oldest landscaped gardens,” says Pat Kennedy, vice president of marketing for Middleton Place. “In March, the camellias in all shades, from red to pink to white, will be spectacular, with original plantings from André Michaux in 1786, some of the first camellias to be planted in America.” This new event, “Wine Around the Garden,” focuses on celebrating the landscape, both through tours of the gardens as well as through wine and food. Chefs, including Matt Bolus of The Art Institute of Charleston, Chang Lei-Yun of Bambu, Micah Garrison of Middleton Place Restaurant and Fred Neuville of Fat Hen, will center their cuisine on perfect farm-to-table food, one of the hottest concepts in today’s food culture. Farm-to-table is a focus on what is seasonal, local, sustainable and as good for the table as it is for the farm, using the guidelines of seasonal and local to unleash creativity and provide the freshest ingredients upon which to build their cuisine. The wines featured at “Wine Around the Garden” also will have a focus on locale, since winemaking is all about how a climate and grapes blend to be captured and interpreted by good vintners. The particular wines at this event will be from winemakers of the modern era pouring their own varietals that are reflective of European wine-making traditions. “European wine traditions start in the vineyard,” says John Bookwalter of Bookwalter Wines. “You grow and crop vineyards in a certain way, and there is less manipulation of the grapes and the wine itself.” He says it is not really about avoiding modern technology (for example, most winemakers use steel holding tanks) but about focusing on the qualities of the grape. Bookwalter, whose vineyards rest in the heart of Washington’s Columbia Valley, joined the family winery in 1997, and

he is the 10th American generation of Bookwalters to be involved in and around agriculture. He has focused his attention primarily on the production of premium red wines. The names of Bookwalter Wines are a play on “books,” with labels such as Chapter One Meritage and Protagonist Red Mountain Blend consistently garnering more than 90 points from Wine Spectator magazine. Adding to this witty venture is the winery’s support of literacy. Currently for every bottle purchased of J. Bookwalter Wine, $1 is being donated to help support the Mid-Columbia Reading Foundation. Well known in the Columbia Valley, this will be Bookwalter’s first time at the BB&T Charleston Wine + Food Festival, and he is excited about the opportunity to connect with a new audience. He says, “Wine is a conduit for bringing people together. I get to hear people’s life experiences, and frankly, that’s fuel for me. I find that a venue, wine and food all come together as a conduit.” This event should prove to be one powerful conduit, as tickets are limited so that each guest can enjoy the melding of food, wine and flora to the fullest. “When we produce wines from a single vineyard, we are giving people the opportunity to be able to drill down one particular site,” Bookwalter says. “They are really tasting just that soil and just that microclimate that effects the grapes. It’s fun to taste what one specific area tastes like.” Featured local chefs + restaurants: Matt Bolus, The Art Institute of Charleston Micah Garrison, Middleton Place Restaurant Fred Neuville, Fat Hen Chang Lei-Yun, Bambu Featured Wineries: Angelina Mondavi, Pine Ridge Vineyards, Napa Valley, CA Archery Summit, Dayton, OR Bookwalter Winery, Columbia Valley, WA DiGiovanna Winery, Agrigento, Italy Garofoli, Loreto, Italy Hope Family Wines, Paso Robles, CA Lioco, Santa Rosa, CA LoLonis Winery, Redwood Valley, CA Jorge Ordonez Wines, Spain Argyle Winery, Dundee, OR Water provided by FIJI Water An advertising supplement to The Post and Courier

2/1/2010 C. Graves J. Hendry C. Crawford R. Fluet M. Grubbs A. Beaumont T. Takanashi D. Voliva M. Wheelock

It was supposed to be just Neal and Karen tonight. But, just as FIRST INSERTION DATE: ECD: CREATIVE DIRECTOR: CREATIVE DIRECTOR: ART DIRECTOR: COPYWRITER: TRAFFIC: STUDIO ARTIST: PRINT PRODUCER: ACCOUNT EXE:

they’re leaving for The Grill, Karen gets a call from Abby. A best-friend emergency. Three-alarm break-up. Karen looks at her husband with Those Eyes. Neal smiles and nods. Twenty minutes later, they’re at The Grill. Table for three. Neal raises his glass to Abby. “To your spectacular jerk of an ex-boyfriend. Because of him, we all got to have a great time together.” The waiter walks up. “Anything else I can do for you?” Abby points Lexus Dealer Association “One of Our Ideas” Page 4/C LDA-LS-P0-341 Charleston Wine and Food L46-331, ML-734 5.25” x 11”

at Neal. “Take this man and have him cloned. Immediately.”

Dinner at Dusk

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OUR VEHICLES, CHANCES ARE, YOU’RE DRIVING ONE OF OUR IDEAS. Innovation sparks imitation. And in the realm of automotive innovation, perhaps no vehicle has more to imitate than the Lexus LS. From the world’s first luxury car that virtually parks itself to the world’s first eightspeed automatic transmission, the LS continually changes the industry’s notion of what is possible in a luxury car. And with a full line of vehicles, including the world’s first V8 hybrid, the LS is no longer simply at the forefront of innovation—it’s a catalyst that drives innovation forward.

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22 4 K ING ST R EET

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www.charlestonwineandfood.com 27

A Look Back on How it Started

DETAILED FIFTH ANNIVERSARY SCHEDULE

y Angel Passailaigue Postell, B Executive Director

Festival celebrates major milestone with fifth-year anniversary

chef Lauren Mit terer Mickey Bak st and pastry . ets Swe & s ble Bub hug at

Dick and Day na Elliott

lot has happened in five years. Charleston has become a recognized culinary destination with distinctions as a top food destination from those like Travelocity.com. Two chefs from Charleston (Mike Lata of FIG and Robert Stehling of Hominy Grill) have been selected as “Best Chef Southeast” by the James Beard Foundation, a title only given once before. Despite the current economy, more restaurants have opened and two new thriving culinary programs have begun at the Art Institute of Charleston and the Culinary Institute of Charleston. On March 2, Charlestonians will celebrate another major accomplishment with the fifth year anniversary of the BB&T Charleston Wine + Food Festival, an event that Forbes Traveler named one of the top five culinary events in the country. There is a lot to celebrate with this milestone. During the last five years at the festival, Charleston has welcomed some of the world’s best chefs and culinary legends including Danny Meyer, Tom Collichio, Tyler Florence, Bobby Flay, David Chang, Wylie Dufresne and Norman Van Aken to name a few. Wineries from all over the world have been a part including winemakers Bob Bath, Sara Floyd, Jamey Whetstone, Jean-Bernard Delmas, Randall Grahm, Jed Steele, Kate MacMurray, Doug Shafer and Robert Foley. Hotels are seeing a brighter March, and people who have never visited the city are now coming as an annual tradition. Travel writers and national media are flocking as well, writing about the city’s culinary accomplishments and star chefs. Everything the original founders of the 501(c)(3) nonprofit organization set out to do is being accomplished and then some.

28 www.charlestonwineandfood.com

ny od editor John York Times fo st festival. fir The late New e th at ng ok signi Apple at a bo

Mitchell Crosby, Denise Barto and Angel Postell are exhausted at the Lowcountry Gospel Brunch, the last event of the weekend.

Festival History What started out as one chef’s idea has blossomed into an event that has changed Charleston’s culinary landscape forever. Chef Marc Collins of Circa 1886 had just returned from the Texas Hill Food + Wine Festival and thought, “If Texas could do it, so could Charleston.” He was right. Collins pulled a team of dedicated volunteers together – most of them are still involved today. Lisa Buzzelli, who has been dubbed “queen volunteer,” has logged hundreds of hours into the festival by working on the first year’s marketing/identity, overseeing all events and parties, and hand-pressing and delivering chef jackets. You name it, she has done it and is always first to volunteer for a task. Hotel Chair Linn Lesesne and 2010 Board of Directors Chair Rick Widman have given it all as well: money, donated space, hotel rooms, leadership and wisdom, staff support, food donation, hundreds of volunteer hours and more. Best of all, they are festival participants and can be seen at almost every event. Their companies, Charming Inns and Circa 1886, have been sponsors and vendors in the Grand Tasting Tents for the last five years and the two have personally become “Friends of the Festival.” “As board chair this year, I have been full circle with the festival and it has been incredibly rewarding to see how it has evolved and has helped Charleston solidify its spot as a top culinary destination,” says Widman. Nathalie Dupree and Marion Sullivan were instrumental in selecting and invit-

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DETAILED FIFTH ANNIVERSARY SCHEDULE

St af f membe rs A shley G unnin and A Hamnett ce nnie lebrate wit h Chef Marc Collins.

Greg and Laura Branstetter pose with Chef Fred Neuville.

ing the festival’s first authors and key national media invites. Dupree’s national reputation and personal contacts opened the door for people like the late J. W. Apple Jr., Jessica Harris, James Peterson, John T. Edge, Coleman Andrews, Matt Lee, Ted Lee and Ruth Reichl. After Apple visited as a 2006 participant of the festival, he wrote a main feature article in The New York Times’ dining section on Charleston, coverage that money could not have bought. The Charleston Area CVB received more than 2,000 phone inquires the day the article came out and places like Hominy Grill, FIG and Gullah Cuisine received international attention. Someone everyone seems to know and love is Mickey Bakst. Bakst has been a huge behind-the-scenes volunteer for the festival. His rolodex is one anyone would die for – he has personally invited and secured national chefs including Tom Collichio, Michelle Bernstein, Alexandra Guarnaschelli, Andrew Carmellini, Michael Schlow, Michael Laiskonis, Paul Kahan and this year’s featured headlining chef Daniel Boulud. It doesn’t get any bigger than that! Bakst has done more than contact big name chefs. He has organized the annual premiere event Food + Wine with a View, helped elevate the wine program and much more. Volunteers are not the only thing that made the festival what it is today. Sponsors are a huge part of the event, and without them the festival could not happen. Some might say that the very first sponsor happened out of bias. But truth be told, Nell Postell, mother-in-law of Executive Director Angel Postell, supported the event and wrote the check because of her love for food, wine and Charleston.

An advertising supplement to The Post and Courier

halie Dupre van and Nat Marion Sulli al. ng the festiv stories duri

e share

“Queen Volunteer” Lisa Buzzelli (left)

“It felt only right to support the festival due to my love of the city and the area’s culinary establishments,” said Postell. “Plus I thought it would be great exposure for my business, which it has been year after year.” Others followed suit, including Charleston magazine, Lexus of Charleston, the Culinary Institute of Charleston, PDA, Snyder Event Rentals, Whole Foods Market, Stolzle, Charleston Cooks!, the Holliday Company, Charleston Area CVB, Charleston Place Hotel and many others. One of the most significant and obvious supporters is BB&T, the festival’s Signature Title Sponsor. The bank came in after most other banks declined, and they did so in a big way (note: past board member Anita Zucker was instrumental in arranging the initial meeting with BB&T). BB&T is not only a cash supporter, but they have also embraced the event by offering enhancements for guests like the Hospitality Tent, ATMs in the park and the much-beloved hot air balloon that appeared in 2006. In addition, BB&T donated office furniture, volunteers for events, marketing at bank branches, banking and insurance services at great rates and more. Frank Bullard and his team including Randy Byerly have been instrumental. Corporate assistance from Gaynelle Lovelace and Nathalie Gilham has been above and beyond the call, and they are a dream sponsor to have in so many ways. Two others who have since moved but still remain a part of the festival are Laura and Greg Branstetter. Greg, who was city executive for BB&T in 2006, led the charge for the bank’s involvement, and Laura soon became an instrumental part of the board of directors serving as treasurer among things for a few years.

www.charlestonwineandfood.com 29

FIFTH ANNIvERSARY

A program that has now surged in popularity was the brainchild of loyal board member and festival supporter Laura Hewitt. Hewitt created and became the first “Friend of the Festival” and helped cultivate and recruit many other loyal friends to become part of this special VIP donor program. Hewitt, who served as chair for two years and is now immediate past chair, has done amazing things for the organization. Together with her husband, Bill, she lead the charge to make certain the festival’s finances were stable and in the black. This is one of the most important accomplishments to date! To make it all come together, the festival made a smart decision to hire Denise Barto of All Occasions and Mitchell Crosby of JMC Charleston as the signature event producers. Barto and Crosby are seasoned event planning veterans and have worked on every major event in Charleston, including Spoleto Festival USA and Southeastern Wildlife Exposition. With a shoestring budget, they were able to make a big blank white tent come to life – not just for one event, but day after day. They converted the space into a culinary oasis and guests felt the transformation at each unique event they attended. Barto and Crosby have continued to be significant partners as signature event producers and are working hard on plans to elevate the décor and experience for 2010. Looking back, some moments have had a lasting impression. Not knowing what would happen when the first tickets went on sale, festival volunteers crossed their fingers hoping someone would buy them. April Kanew was the festival’s first online ticket holder and has been a ticket holder ever since. Kanew was not alone, and several people instantly bought tickets to the inaugural year. Most events sold out and the festival has continued to sell out most events year after year.

Looking Ahead As the festival celebrates its fifth year, the memories and milestones continue. There are so many people and companies who have had a lasting impression, as this event has taken an entire community to be possible. Even though we cannot list everyone who has touched this festival, below are the names of those who were a part of the first festival in 2006 (does not include actual weekend onsite volunteers). We thank all of those who ensured this event would happen and those who were skeptical at first but have changed their minds and are now involved. Believe it or not, there are still chefs, restaurants, wine distributors and companies not involved. We hope to have everyone join in and encourage those who would like to be a part of the next five years to contact us! We invite everyone to help make this event and this city the best culinary destination it can be. Cheers, and here’s to another amazing festival. Personal Note: I would like to thank my amazingly supportive family and friends, especially my husband Arnold and my two children Riley and Chase. Arnold has experienced it all and is incredibly supportive, taking off weeks from work to assist, offering our home and personal items for festival use and much more. Seeing the event as the original planning committee chair and then as the first employee has been an amazing experience. It is incredibly rewarding to see the city, chefs, business, etc., all come together to make this event possible. I especially want to thank Dick Elliott and Hank Holliday for their amazing wisdom throughout the years. I have had some incredible contract staff work as part of the festival team and now have a dream staff, Erika, Randi and Sara, to work with day in and day out. The area chefs, restaurants and wine professionals have had a lasting impression on me and I am blessed to have made some great friendships and memories from this role.

30 www.charlestonwineandfood.com

Original Planning Committee Members Mickey Bakst Lisa Buzzelli Marc Collins Craig Donofrio Nathalie Dupree Linn Lesesne Caroline Jackson Caroline Mancill Matt McKeown Angel P. Postell Michael Saboe Marion Sullivan Original Board of Directors Laura Branstetter John C. Crotts Nathalie Dupree, Chair Jean Helms Laura Hewitt Ron Scheman Rick Widman Anita Zucker 2006 Staff Sara Cothran Ashley Gunnin Annie Byrd Hamnett Matt McKeown Angel Postell 2006 Interns Bryer Davis Jessica McGrail Elizabeth McGough Griffin Morrow Key Planning Volunteers and Supporters in 2006 Catherine Alley Jackie Andrius Keith Andrews Ed Artidiello Nicole Anhalt Vinzenz Ashbacher Yve Assad Suzanne Babiarz Sherrie Bakshi Mickey Bakst Louise Ballard Donald Barickman Denise Barto Mary Ellen Battistelli Chris Bergstrom Cherie Blackburn Elizabeth Boineau Chris Brandt Laura Branstetter Greg Branstetter Leslie Brecken Lisa Brophy Speedy Brunette Dave Bucks Regina Burkhart Judy Burnstein Patti Butterfield Lisa Buzzelli Annie Byrd-Hamnett Ginny Carson Robert Carter

Demetre Castanas Claire Chapman Paul Cheney Scott Cohen Marc Collins Becky Connelly Colleen Conner Matt Cory Sara Cothran Ian Coyne Scott Crawford Paige Crone Mitchell Crosby John Crotts Barbara Dillman Craig Deihl Rita Donato Craig Donofrio Ellen Dressler-Moryl Ciaran Duffy Becca Dupps-Edwards Nathalie Dupree Aimee DuRant Richard Elliot Karen Elsey Christie Ewald Pam Fischette Andressa Fonvielle Becky Ford Diane Forest Melissa Fritz Henri Gabriel Cheryl Galway Barry Gleim Heather Goldman Eddie Gordan Bill Green Christopher Greenslade Ashley Gunnin Katherine Haack Jimmy Hagood Lou Hammond Jane Hargarten Tripp Hayes Jean Helms Holly Herrick Kristin Hetterman John Heuton Laura Hewitt Helen Hill Sarah Hill Hank Holliday Lisa Holly Shelley Howe Miles Huff Caroline Jackson Hope Johnston Rick Jones Hal Jones Vladia Jurvoca Gayle Karolczyk Sara Kavanuagh Suzanne Kearse Elena Kozyrski Michael Kramer Robert Kunes Jim Kuyk Maggie LaCoste Mike Lata Amanda Lawrence Tyrone Lawrence Frank Lee Casey Lee Linn Lesesne Andrea Limehouse

Rachel Lindsay Misty Lister Stephen Litvin Joyce Lowe Matt Maksimowitz Caroline Mancill Amanda Manning Robert Manning John Marshall Sheree McDowell Mahwish McIntosh Brett McKee Matthew McKeown Frank McMahon Lib Mead Frankie Miller Lauren Mitterer Fred Neuville Tradd Newton Jeff Nickles Chris Nobles Elizabeth Norton Christine Nott John Orr Matt Owen Elaina Palassis-England Jayne Pardus Diane Parker TJ Parsell, Jr. Tom Parsell Dennis Perry Richard Pogue Audra Poole Angel Postell Nell Postell Arnold Postell Alicia Prescott Scott Pressler Robert Prioleau Regina Rainwater Rebecca Ranes Gary Ricozzi Joseph P. Riley Jason Robbins Michelle Rupe Franny Russell Bob Sabatini Michael Saboe Angela Sanchez Ron Scheman Deidre Schipani Jason Scholz Lindy Shealy Dana Sinkler Brent Skinner Lindsay Slaby Helen Smith Donny Smith Keith Snyder Wendy Snyder Ann Stafford Enzo Steffenelli Robert Stehling Trey Stephenson Marion Sullivan Ray Swagerty Elizabeth Swink Larry Tarleton Thomas Taylor Teresa Taylor Bryan Thompson Walt Thorn Jenny Trogdon Colleen Troy Ken Vedrinski

Andi and Chuck Volpe Bob Waggoner Brady Waggoner Johnny Wallace Suzanne Wallace Veronica Walsh Miranda Wash Danielle Wecksler Rory Welsch Steve Wenger Megan Westmeyer Laura Kate Whitney Rick Widman Holland Williams Kelly M. Wilson Daren Wolfe Tom Wriggins Michelle Yackel David Yarborough Jered Young Anita Zucker John Zucker Key 2006 Dates July 14, 2004 Angel Postell sent first e-mail to people about Marc Collins’ idea for the festival. August 23, 2004 First informational meeting was held at Circa 1886. February 28, 2005 First launch party took place at Charleston Cooks! to announce date, show the logo, announce the lineup of events, ticket sales. At event Chefs Shaun Doty, Michael Kramer, Wally Joe, Dean Max, Frank Lee and Marc Collins hosted a series of cooking competitions to get everyone excited about what is to come. May 5, 2005 Nathalie Dupree organizes the first board of directors meeting at the Harbor Club. Hank Holliday, the late Tom Parsell, Jean Helms, Laura Hewitt and John Crotts attend. NOTE: Rick Widman was away on business but a part of the board. July 18, 2005 First board and sponsor recognition party takes place at the Long Room at McCrady’s. November 11, 2005 First tickets sold online to April Kanew. March 2-5, 2006 First festival takes place.

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DETAILED SCHEDULE

FedEx and Fun Ship AAA

Culinary Village + Grand Tasting Tents On Friday afternoon, the enriched Culinary Village + Grand Tasting Tents, sponsored by FedEx and Fun Ship AAA, officially open. This not-to-be missed hub will feature two exclusive Grand Tasting Tents, each highlighting delectable cuisine, wine and spirits from across the country, an SCE&G Celebrity Kitchen Tent, Charleston Cooks! Book Signing Tent, Certified Angus Beef & Piggly Wiggly Outdoor Living + Grilling Area, a BB&T Hospitality Tent and music by the Blue Stone Ramblers and Blue Plantation Band. This year’s FedEx and Fun Ship AAA Grand Tasting Tents are set to be the best yet, with guests benefiting from less tickets sold per session, the “Taste of the Festival” Signature Charity Tent and one-on-one interaction with esteemed chefs and beverage professionals. Saturday ticket-holders can attend The Art Institute of Charleston Cooking Competitions as part of their ticket purchase. Purchasers of Saturday tickets MUST select a specific time for entry into the Grand Tasting Tents but will have unlimited access to all other Culinary Village tents from 10 a.m. to 5 p.m.

Friday 2-5 p.m. Saturday 10 a.m.-1 p.m. 2-5 p.m. Sunday 1-4 p.m. $55 Friday or Sunday* $75 Saturday (all tickets include commemorative glassware) * Locals SAVE $10 on Sunday tickets! Marion Square Casual sponsors:

Fun Ship

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www.charlestonwineandfood.com 31

CULINARY vILLAgE AND gRAND TASTINg TENTS

FedEx Tent n Slow Food Charleston/Louie’s Kids n FedEx n Lexus of Charleston

Booth # Vendor F1 Carolines Cakes F2 Charleston Coffee Roasters F3 Festival Retail F4 New Dream Catering F5 Pawmetto Pet Treats F6 The Spice & Tea Exchange F7 Middleton Restaurant F8 The Restaurant Association F9 Neita’s Charleston Vinaigrettes & Marinades F10 Charleston Cookie Co. F11 Coburg Dairy F12 “Cork It” by Herm F13 ScrewPull

32 www.charlestonwineandfood.com

Booth # Vendor F14 Le Creuset F15 Circa 1886 F16 Rio Bertolini’s Fresh Pasta F17 Huck’s Lowcountry Table F18 Seels on Sullivan’s F19 Culinary Tours of Charleston F20 The New York Times F21 Jim ‘N Nick’s Bar-B-Q F22 Kitchen Basics F23 Anson Restaurant F24 Muir Glen F25 The Olive Oil Shop F26-29 T.G.I.C. Importers Inc. F30 Firefly Distillery

Booth # Vendor F31 Tortilla Azul F32 IceBox Bar Inc. F33 Good Food Co-op F34 MacMurray Ranch F35 Wilson Daniels Ltd F36 Pedrincelli Winery F37 WineStyles F38 Coastal Cigars F39 Stolzle USA F40 Mellow Mushroom Downtown Charleston F41 Charleston Nut Co. F42-43 Here’s to Beer F44 Food and Beer Pairings by Michelob Brewing Co.

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CULINARY vILLAgE AND gRAND TASTINg TENTS

Fun Ship AAA Tent n Whole Foods Market n Fun Ship AAA n Charleston magazine

Booth Vendor AC1 Costco Wholesale AC2 Festival Retail AC3 Funship AAA AC4 Charleston Delivers AC5 “Mahatma Rice” AC6 Ford’s Gourmet Foods AC7 The Post and Courier AC8 Café Catering AC9 West Coast Products AC10 Holy City Hospitality AC11 The Library at Vendue Inn AC12 Caviar & Bananas Gourmet Market & Café

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Booth Vendor AC13 Charleston Crepe Co./Holy City Chocolate AC14 Gourmet Bay Catering AC15 South Carolina Specialty Food Association AC16 Savannah Bee Co. AC17 Charleston Chops AC18 Molly and Me Pecans AC19 Food for the Southern Soul AC20 Hanks/Mercato/Peninsula Grill AC21 Craft Brewers Alliance AC22 Grapevine Distributors AC23 Spanish Vines AC24 Ste Michelle Wine Estates AC25 Grapevine Distributors AC26 Lambert Bridge Winery

Booth Vendor AC27 Rodney Strong Vineyards AC28 Wine Awhile AC29 Constellation Wines US AC30 Banfi Vitners AC31 Alexander Valley Vineyards AC32 Biltmore Wines AC33 Banfi Vitners AC34 Michael~David Winery AC35 McManis Family Vineyards AC36 Brown-Forman Beverages AC37 Willamette Valley Vineyards AC38 Four Moons AC39 Sunfire Grill and Bistro AC40 Winecellarcart.com

www.charlestonwineandfood.com 33

DETAILED SCHEDULE

SCE&G’S Celebrity Kitchen Tent – Where Cooking is Better With Natural Gas

cooking demonstrations (Book signings immediately follow)

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 will be served. Afterwards guests will have the opportunity to meet the chef or author and get their cookbooks signed. Included with Culinary Village tickets. Master of ceremonies will be famed Charleston chef and host of TV’s “U Cook with Chef Bob,” Bob Waggoner. Various times SCE&G’s Celebrity Kitchen Tent at Marion Square

Friday

Included with Daily Culinary Village Ticket sponsor:

1:00 - 1:30 Linton Hopkins

1:45 - 2:15 Brian Malarkey

2:30 - 3:00 James Peterson

3:15 - 3:45 Elizabeth Karmel

10:30 - 11:30 Tyler Florence*

11:30 - 12:00 Matt Lee & Ted Lee

12:15 - 12:45 Michelle Bernstein

1:00 - 2:30 Daniel Boulud** (Film + Panel)

Saturday

2:45 - 3:15 Barbara Lynch

3:30 - 4:00 Richard Blais

Sunday *event held in the Main Event Tent **denotes separate ticketed event. 1:30 - 2:00 Donald Link

2:15 - 2:45 Chris Hastings and Farmer Lee Jones

2:15 - 2:45 Farmer Lee Jones and Chris Hastings

3:00 - 3:30 Martha Hall Foose

3:45 - 4:15 Marvin Woods

The Art Institute of Charleston

cooking competitions

The temperature heats up with an electrifying Iron-Chef style competition inside the Main Tent on Saturday during The Art Institute of Charleston’s Cooking Competitions. Local chefs face off against national chefs in a high-intensity cook-off where audience members decide the winner as the mystery ingredient is unveiled!

Noon-1 p.m.

1:30-2:30 p.m. Students Rule!

Various times

3-4 p.m.

Main Tent at Marion Square Included with Saturday Culinary Village Ticket sponsor:

34 www.charlestonwineandfood.com

Master of ceremonies for the competitions is The Next Food Network Star runner-up Jeffrey Saad!

Master of ceremonies for the GRAND FINALE is Top Chef runner-up Richard Blais!

Battle of the Fifth Anniversary Chefs

Michael Kramer, Voice Restaurant & audience member vs. and Ken Vedrinski, Trattoria Lucca & audience member *Note: two lucky audience members will be selected to serve as a sous-chef for each competing chef.

Sue Zemanick, Gautreau’s and AIC student, Joe DiMaio vs. John Ondo, Lana and AIC student, Rafael Zielinski

With a Twist

Matt Bolus, The Art Institute of Charleston and Kevin Johnson, The Rev Group vs. Marc Collins, Circa 1886 and Nathan Thurston, The Ocean Room

4:30 -5:30 PM

top

chef vegas showdown

Eli Kirshtein, Solo Restaurant vs. Kevin Gillespie, Woodfire Grill

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Charleston Cooks!

Author Book Signings

Charleston Cooks! Book Signing Tent and Store is where guests meet the Wine + Food Festival’s featured culinary professionals and have their cookbook purchases personalized. Included with Saturday Culinary Village tickets. Check signing location. Various times

Book Signing Times in

SCE&G Celebrity Kitchen tent

Friday

3 p.m.

3:45 p.m.

1-2 p.m.

Robert Dickson

Baking: 300 Recipes, 2000 photographs, one baking education

Robert’s of Charleston

Cathy Forrester At Home Charleston

Included with Daily Culinary Village Ticket

Harriett Lemke and Fran Weaver

sponsor:

Steve Dowdney

Elizabeth Karmel Smoked Slathered & Seasoned: A Complete Guide to Flavoring Food for the Grill

11:30 a.m. Tyler Florence (Main Event Tent) Tyler’s Ultimate: Brilliant Simple Food to Make Any Time

Matt Lee & Ted Lee The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

12:45 p.m. Michelle Bernstein Cuisine a Latina: Fresh Tastes and

a World of Flavors from Michy’s Miami Kitchen

2:30 p.m.

Andrew Carmellini

2:30 p.m.

Daniel Boulud

Braise and Cafe Boulud

Sunday

2:00 p.m. Donald Link

Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

2:45 p.m.

Chris Hastings

3:30 p.m.

4:15 p.m.

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The Screened Door Pantry Putting Up: A Year-Round Guide to Canning in the Southern Tradition

Saturday

1-2 p.m.

Tara Guerard

Connie Stahl

Breakfast on the Battery

Craig Deihl

Urban Italian: Simple Recipes and True Stories from a Life in Food

3:15 p.m. Barbara Lynch Stir: Mixing It Up in the Italian Tradition

SCE&G celebrity kitchen tent and charleston cooks! book signing tent in marion square

James Peterson

Saturday

12 p.m.

Charleston Cooks! tent

Weddings

Cypress, A Lowcountry Grille

Donald Barickman

Magnolias

Holly Herrick

The Charleston Chef’s Table

2-3 p.m.

Elizabeth Falkner

Elizabeth Falkner’s Demolition Desserts: Recipes from Citizen Cake

Frank Stitt

Frank Stitt’s Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill

Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, & Traditions

Sunday

1-2 p.m.

Holly Herrick

Martha Hall Foose

The Charleston Chef’s Table

Danielle Wecksler

Taste of the Lowcountry

Charlotte Jenkins

Gullah Cuisine By Land and by Sea

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

Marvin Woods

Home Plate Cooking: Everyday Southern Cuisine with a Fresh Twist

www.charlestonwineandfood.com 35

Certified Angus Beef & Piggly Wiggly

Outdoor Living + Grilling Area Outdoor Living + Grilling Area is where guests can relax while meeting the chefs and tasting special samples from Certified Angus Beef. Included with Culinary Village tickets. Various times Certified angus beef and piggly wiggly outoor living + grilling area

Friday

Josh Woodruff, Charleston Harbor Resort & Marina Grilled Prosciutto Wrapped Figs stuffed with Blue Cheese and Winter Melons 1:30 p.m.

Included with Daily Culinary Village Ticket

Bruce Moffett, Barrington’s Restaurant

sponsors:

Maple Rubbed Pork Loin Sandwich w/Spicey Cole Slaw and Pickled Onions 2:15 p.m.

Billy Quinn, JB’s Smokeshack 3 p.m.

Gabrielle Hamilton, Prune Grilled Local Oysters with Tabasco Butter 2:15 p.m.

Bruce Sherman, North Pond Restaurant Grilled South Carolina Fish 3 p.m.

Andrea Reusing, The Lantern Restaurant Lemongrass Grilled Ossa Baw Island Pork with Cool Lettuce Cups & Herbs

Drew Hedlund, Fleet Landing

3:45 p.m.

Grilled Marinated Swordfish over Sundried Tomato

Nathan Thurston, The Ocean Room

3:45 p.m.

Saturday

Scott Popobic, Certified Angus Beef Chef

Sunday

2:45 p.m.

Matt Bolus, The Art Institute of Charleston Teriyaki Lamb Kebabs 3:30 p.m.

Pinwheel Steak Skewers 10:30 a.m.

Brett McKee, Oak Steakhouse & 17 North  11:15 a.m.

John Cassala, Certified Angus Beef Chef Noon

Brett McKee, Oak Steakhouse & 17 North 12:45 p.m.

Scott Popobic, Certified Angus Beef Chef Grilled New York Strip Steak with Green Beans 1:30 p.m.

36 www.charlestonwineandfood.com

BB&T HOSPITALITY TENT features winemaker Mark Friszolowski pouring his award-winning wines from Childress Wines. Come by for wine tastings, tea sandwiches from Hamby’s, and relaxation!

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CULINARY vILLAgE: ADDITIONAL ACTIvITIES

Additional Activities at the Culinary Village

included with Culinary Village + Grand Tasting Tent ticket

Wine Bottle Signings

Signature Charity and “Taste of the Festival” Tasting Booths Schedule

Located directly outside of the Fun Ship AAA Grand Tasting Tent

Located inside the FedEx Grand Tasting Tent

Friday 2 p.m. 2:45 p.m. 3:30 p.m. 4:15 p.m.

Michael Richmond Bob Bath, MS TBA Matt Licklider

Friday 11:30 a.m.-5 p.m.

Saturday 10:15 a.m. 11 a.m. 11:45 a.m. 1:15 p.m. 2:15 p.m. 3 p.m. 3:45 p.m. 4:30 p.m.

Phillip Lolonis Austin Hope Sara Floyd Rollin Soles Guillermo Banfi Carlos Serrano Gianluca Garofoli John Bookwalter

Saturday 10 a.m.-1 p.m. Mary Zapata, Square Onion Nico Romo, Fish Restaurant with Guest Chef Hess Collection Aspen Dale Winery

Saturday

Sunday 1 p.m. 1:45 p.m.

BASICO wine tasting Callie’s Biscuits Hess Collection Aspen Dale Winery

2-5 p.m.

Leigh Bartholomew Angelina Mondavi

2010 Official Poster signings by the Artist, Jay Fletcher

In the Grand Ideas Retail Tent located in Marion Square in front of the Main Event Tent

Kevin Johnson, REV Group The Svelte Gourmet Clammer Dave BASICO wine tasting

Sunday 1-4 p.m. Renata Dos Santos, My Personal Chef Fred Neuville, Fat Hen Hess Collection

Saturday Sunday 11 a.m.-1 p.m. and 2-4 p.m.

1-3 p.m.

Charleston magazine activities In the Fun Ship AAA Grand Tasting Tent

Join the editors of Charleston, Charleston Home, and Charleston Weddings as 10 food, wine, and entertaining experts bring the magazine pages to life with deliciously exciting demonstrations. Friday 2:30 p.m. Blind wine tasting with Charleston Grill sommelier Rick Rubel** 4 p.m. N’Awlins-style comfort food with the chefs of The Glass Onion

Saturday 10:30 a.m. Spring veggies with Charleston Home food editor Heather Garvin Noon Southern bouquets with Heather Barrie of gatheringfloral + event 2:15 p.m. Get cooking with James Beard award-winning FIG chef Mike Lata 3:30 p.m. Step-by-step gnocchi with Lana chef John Ondo 4:15 p.m. Chocolate truffles with WildFlour pastry chef Lauren Mitterer

Sunday 1:15 p.m. Terrific table settings with Tara of Soirée by Tara Guérard 3 p.m. Heirloom grains with McCrady’s chef Sean Brock 4:15 p.m. Green tomato gazpacho with Charleston Grill chef Michelle Weaver ** Advance registration required. To reserve your spot, you must be a ticket holder for Friday’s Culinary Village, and RSVP to RSVP@charlestonmag.com, or call (843) 971-9811 ext. 331. Participants must be at least 21 years of age. Please include name, birth date, address and phone number. Space will be limited to the first 30 confirmed respondents.

BBQ, Blues & Brew continued... continued from page 24 (detailed schedule) Featured national pitmasters: Rodney Scott, Scott’s BBQ, Hemingway, SC Mike Mills, 17th Street Bar & Grill, Murphysboro, IL Featured local pitmasters: Hill DuRant, Charleston Bay Gourmet Catering Jimmy Hagood, Blackjack BBQ Robert “Bobo” Lee, Po Pigs Bo-B-Q & Southern Affairs Catering Dan Long, Crosby’s Seafood Buist Rivers, Lowcountry Eats Drew Robinson, Jim ‘N Nick’s Bar-B-Que Aaron Siegel, Home Team BBQ Billy Quinn, JB’s Smokeshack

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Featured Desserts + Companies: Cupcakes, Cupcake MoonPie, MoonPie General Store Ba nana Pudding, Blackjack BBQ Featured brews, wineries + spirits: Craft Brewers Alliance Jim Beam – Aged seven years Makers Mark Michael~David Winery, Dunwoody, GA Michelob Brewing Company Red Stag Rye 1 Shelton Vineyards, Dobson, NC Water provided by FIJI Water

www.charlestonwineandfood.com 37

gULLAH DETAILED TRIBUTE SCHEDULE LUNCHEON Both images are courtesy of Jonathan Green

bucking tradition

By Stephanie Burt

Bringing the love back to the Gullah kitchen in good health

Gullah Tribute Luncheon Noon-2 p.m. $100 Main Tent at Marion Square Casual Presented by:

38 www.charlestonwineandfood.com

ullah food is about tradition tasting good. It is steeped in learning how to cook from someone you love and someone who loves you, and it is about making something wonderful out of the often necessitated “making do.” The emphasis of a “full pot” is a proud one, full of great flavors and forever intertwined with the culture from which it springs. However, it sometimes gets a less than stellar reputation because, although the food tastes amazing, it often doesn’t do amazing things for your health. That is, until now. At the Gullah Tribute Luncheon on Friday in Marion Square, a host of the region’s best chefs will prepare some of the most famous of Lowcountry dishes. Among them will be chef and TV personality Marvin Woods and local favorite chef Alluette JonesSmalls, both of whom excel in their creations of Gullah cuisine but have transformed the traditional dishes of their youth into healthier options that eschew the use of pork and dairy. Woods explains that foods become classic through generations of common food preparation. “I respect that, but there are a lot of us who have health disparities, and our maturity level when it comes to food is still in the middle-school phase.” The last four years Woods has developed a program with goals to improve children’s health and wellness. Droppin’ Knowledge with Chef Marvin Woods is a wellness program designed to teach lifestyles that are healthy for kids and their families – through food. He partnered with Sodexo Inc. and has worked extensively with school cafeterias in Atlanta, Ga., to teach healthy recipes and improve the skills of cafeteria cooking staff. “I have a long line of Gullah family members. My great-grandfather raised pigs, chickens, cured his own meat. But children today eat processed food. Today, we can’t eat like that [the past] anymore. We’re not getting the same value out of the foods we eat that my great-grandfather got out of his,” he explains. But Woods’ “modern” food is anything but bland. He uses spices and herbs and marinades to layer flavors in his dishes. Recently, when he cooked a White House state dinner, he and the other chefs picked herbs from the White House garden to use in dishes such as a rich lentil soup and prawns with smoked collard greens. When he thinks about the country’s path to wellness, Woods is happy to see a good example in the commander-in-chief. “The administration really has made a difference taking the initiative to connect the dots when it comes to healthy eating. You can’t talk about a healthy lifestyle without talking about food.”

Right around the corner at her restaurant on Reid Street, Charleston Chef Alluette Jones-Smalls is serving up what she calls “holistic soul food.” Alluette’s Cafe is a no-pork eatery friendly to vegans and vegetarians. She uses fresh, local, organic produce and dry goods, with most of her produce coming from Fields Farms on Johns Island. All meats are hormone- and antibiotic-free, and organic rice and soy milks are used in place of dairy. “I think we are dishonoring our ancestors by the way we used to make it, because it was unhealthy,” Jones-Smalls says. “We are doing the tradition a disservice by cooking our food the unhealthy way. That is why we’re sick. ‘You are what you eat’ is such a true statement.” When, in the 1970s, Jones-Smalls began taking specially prepared dinners to family gatherings, her friends and family saw she was serious about her change in diet. Her first recipe transformation was a twist on traditional collard greens: she replaced the meat with garlic, olive oil and a squeeze of fresh lemon juice. What resulted was a dish that she now enjoys more than the original. Jones-Smalls is honored by her invitation to participate in the festival and happy to bring her food and culture to a larger market. The Gullah Tribute Luncheon is about honoring homegrown goodness that comes from Lowcountry culture and exposing the larger “foodie” audience to it. Woods and Jones-Smalls are doing what good chefs have always done – honoring tradition while interpreting recipes in a new way. And they’re creating healthy eaters, ready for seconds. Featured national chefs + personalities Matt Lee Ted Lee Donald Link Frank Stitt Marvin Woods Featured local chefs + personalities William Baldwin, Novelist & Historian Jonathan Green, Artist Charlotte Jenkins, Gullah Cuisine Martha Lou, Martha Lou’s Kitchen April Mazick, Joe’s Catering Kevin Mitchell, Culinary Institute of Charleston Alluette Jones-Smalls, Alluette’s Jazz Café Mary Ravenell, Huger’s Featured Winery: Shelton Vineyards, Dobson, NC Water provided by FIJI Water

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gRAND TASTINg DETAILED TENTSCHEDULE vENDORS AAA – Grand Tasting Tent Sponsor (Fun Ship AAA) BB&T

BBT.com Winston-Salem, N.C.-based BB&T Corporation offers full-service commercial and retail banking in addition to financial services such as insurance, investments, retail brokerage, corporate finance and trust. BB&T operates 1,800 branches in 13 Southeastern states and Washington, D.C. With $165.3 billion in assets, BB&T Corp. is one of the nation’s largest financial holding companies.

www.AAA.com AAA is a name Americans have associated with peace of mind for over 100 years. Today, we are earning the loyalty of members and non-members alike by perfecting customer service in the areas of car care, insurance, vacation planning and more. At AAA, we protect, maintain and fulfill your dreams.

Lexus

Costco

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 quality and value of our products that we offer our members an unconditional guarantee of satisfaction on every single item we sell.

www.lexusofcharleston.com Lexus has earned a reputation for offering highquality luxury vehicles and providing benchmark customer service. This has led to Lexus being the top-selling luxury automaker for 10 years in a row. Lexus is also committed to the environment and, with four hybrid vehicles, is the luxury hybrid leader. Through its innovative technology and outstanding customer service, Lexus is dedicated to exceeding its customers expectations.

Charleston Chops

Charleston Magazine

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.

(843) 744-0016 Charleston Chops is a line of locally manufactured cutting boards and butcher blocks. All of our products are made using only FSC (Forrest Stewardship Council) certified wood, ensuring environmental responsibility. A Charleston Chops cutting board is made to provide useful service and functional beauty for years to come.

Cabot Creamery Cooperative (served inside the Charleston Chops booth) FedEx – Grand Tasting Tent Sponsor

www.fedex.com FedEx provides customers and businesses worldwide 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 their customers and communities.

www.cabotcreamery.coop Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1,200 dairy farm families located throughout New England and upstate New York. Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919.

The South Carolina Specialty Food Association Carnival Cruise Line – Grand Tasting Tent Sponsor (Fun Ship AAA) www.carnival.com From the start, we’ve built ships with one goal in mind: to make sure that when you walk up that gangway, you feel like you’re boarding the U.S.S. Fun. And now you can experience it year round from Charleston onboard the Carnival Fantasy featuring Carnival WaterWorks and so much more!

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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 at www.scsfa.org for a complete listing of our members and their products. Buy South Carolina, Nothing’s Fresher, Nothing’s Finer.

fresh, never frozen. The meats are slow smoked over real hickory wood then finished on an authentic brick pit. And in every dish, from the grilled catfish to the homemade pies, you can taste the deep respect for Southern culture.

Stolzle USA

7219 Investment Dr. North Charleston, S.C. 29418 (877) 786-5953 www.stolzle-usa.com A division of Stolzle Lausitz Germany, we manufacture high-quality, lead-free impact performance 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 have said “the best value in the world.” For samples, pricing, or just to get acquainted please contact us at (877) 786-5953 or watch our 3-Impact Movie at www.stolzle-usa.com. Ask about our first-time buyers and trade-out program.

Piggly Wiggly Carolina Co. Inc.

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 eastern Georgia, each of The Pig’s 5,000 employee-owners takes pride in serving the communities where we live. Community involvement is as much a part of Piggly Wiggly as the freshest local produce, the finest meats hand-cut to order, our exclusive Savoure cheese and green peanuts.

Whole Foods Market

923 Houston Northcutt Blvd. Mount Pleasant, S.C. 29464 www.wholefoodsmarket.com As the world’s leading natural and organic grocer, we’re the place people go to discover what’s new and fabulous in food. Inside our store you will find colorful fruits and vegetables – many grown by local farmers, succulent seafood, custom-cut meats, artisan cheeses, fresh-baked hearth breads, pastries, prepared meals to go and wines from around the world. Monday through Sunday 8 a.m. to 9 p.m.

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 The Post and Courier, South Carolina’s largest and most well-read newspaper, has been providing the Lowcountry with news and entertainment for 207 years. Additionally, postandcourier.com is the areas most visited local Web site with more than a quarter-million stories and over 1,000 videos and photo galleries. Whether you’re looking for a great place to dine, a new Lowcountry home or Charleston’s most in-depth news coverage you’ll find it in The Post and Courier and postandcourier. com. You haven’t truly experienced Charleston until you’ve read The Post and Courier.

Jim ‘N Nick’s B-B-Q

288 King St. Charleston, S.C. 29401 (843) 577-0406 4964 Centre Point Drive North Charleston, S.C. 29418 (843) 747 3800 www.jimnnicks.com Smoke, yes. Mirrors, no. At Jim ‘N Nick’s Bar-B-Q the trick to serving great Southern food is staying away from the tricks altogether. Everything is

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.

Charleston Delivers

(843) 724-5000 www.charlestondelivers.com Charleston Delivers offers a premier, do-it-all delivery service, providing timely and convenient delivery from Charleston’s favorite restaurants, laundromats, specialty grocery stores and other local businesses. Customers can take the hassle out of errands and avoid the inconveniences of metropolitan living. If you can order it, we can deliver it!

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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.

Pawmetto Pet Treats

4840 Forest Dr. Suite 273 Columbia, S.C. 29206 (803) 782-6586 www.pawmettopettreats.com/ We will be serving handmade, all-natural pet treats that contain no preservatives. They can be eaten by people along with their pets.

Kitchen Basics Natural Cooking Stock

6940 S. Eogerton Rd. Brecksville, Ohio 44141 (440) 838-1344 Since 1996, Kitchen Basics All Natural Cooking Stocks are ready to use and just like homemade. No added MSG or excess salts. Eleven great-tasting flavors. New in 2009, Heart Healthy! The American Heart Association has certified Kitchen Basics Original Chicken, Original Beef, Unsalted Chicken and Unsalted Beef Stocks.

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.

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,

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Virginia’s on King

412 King St. Charleston, S.C. 29403 (843) 735-5800 www.virginiasonking.com Virginia’s on King specializes in upscale interpretations of classic Southern dishes. Local ingredients come straight from the farm to the table. The classic Charleston-influenced interior and gracious hospitality inspire all of the comforts of a traditional Southern kitchen. Serving breakfast, dinner and supper, Saturday and Sunday brunch; closed Sunday evenings.

Good Food Catering

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.

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, rich Lowcountry traditions, and live jazz performances. The surroundings feature crimson-hued Venetian plaster walls, Italian leather banquettes and a oneof-a kind Italian mural, 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.

149 Wentworth St. Charleston, S.C. 29401 (843) 722-8680 www.circa1886.com Circa 1886 restaurant, set inside a restored 19th-century 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.

(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.

Seel’s on Sullivan’s

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 decadesold 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 Circa 1886

Culinary Tours of Charleston

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 DiRoNa 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.

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.

Huck’s Lowcountry Table

1130 Ocean Blvd. Isle of Palms, S.C. 29451 (843) 886-6772 www.huckslowcountrytable.com Overlooking a spectacular view of the Atlantic Ocean, owner and Executive Chef JJ Kern offers an innovative menu designed to ensure food is love, local and seasonal first. Our operation is fueled with the energy of fresh, homemade products – keeping true to utilizing South Carolina’s seasonal, bountiful local markets.

The Charleston Nut Co.

Riverside Center 493-C La Mesa Drive Mt. Pleasant, S.C. 29464 (843) 886-NUTS (6887) www.charlestonnut.com Charleston Nut Company is your Lowcountry source for dried fruit, nuts, popcorn, chocolate, candies, juice and gourmet items. Charleston Nut specializes in bulk and retail distribution as well as gifting for any occasion. As a local company, we provide only the highest quality products, competitive prices and superior customer service.

Anson 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.

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 Jeremy Holst 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.

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

An advertising supplement to The Post and Courier

gRAND TASTINg TENT vENDORS 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.

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

Charleston Crepe Co.

(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.

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.

Holy City Chocolate

(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.

Mellow Mushroom

Atlanticville Restaurant (Friday)

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-yourown salads, unique starters – plus the area’s largest beer club. Serving lunch and dinner seven days a week.

Caviar & Bananas

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 offers an experience to excite the senses. With a sleek interior, the upscale specialty food destination features gourmet prepared and made-to-order epicurean edibles including sandwiches, salads, sushi, artisanal cheeses, charcuterie, boutique wines, and espresso/ tea bar, gourmet packaged products and more!

Winecellarcart.com www.winecellarcart.com Handmade wine cart, 32 bottle storage capacity, 42 inch round top made with select hardwoods with steel banded trim, counter height, cast iron wheels. Metal has a deep, rich burnished steel finish. The perfect wine table for the wine enthusiast.

www.greatfoodcoop.com Great Food Co-Op is a unique idea. It is an organization of family business food professionals dedicated to providing the very best in quality products on a national basis. Headquartered in Charleston, it specializes in dried cherries, dried cranberries, chocolate covered cherries, chocolate covered cranberries, southern foods, grits, and the list is growing!

Le Creuset

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!”

An advertising supplement to The Post and Courier

2063 Middle St. Sullivan’s Island, S.C. 29482 (843) 883-9452 www.atlanticville.net Upscale cuisine served in a casually elegant setting. The Post and Courier says, “Atlanticville sets high standard for island dining.” Executive Chef William Condon offers fresh local favorites ranging from new age southern to traditional fare. Seasonal nightly specials keep discerning diners coming back for more. Accolades from The Post and Courier, Southern Living, and City Paper praise Atlanticville as one of Charleston’s best. Locals rave about Thai Tuesdays and Sunday brunch. Live music most Tuesdays and jazz on the porch Fridays and Saturdays seasonally. Restaurant and bar are open nightly, 5:30 p.m. until whenever. Sunday brunch served 10 a.m. to 2 p.m. Reservations recommended, walk-ins welcome.

Rita’s Seaside Grille (Saturday)

2 Center St. Folly Beach, S.C. 29412 Rita’s is Folly Beach’s newest temple of great food, burgers, brunch and margarita’s. With an outdoor shower available to wash off the sand, it’s the perfect spot to sit on the patio all day. Watch the world walk by on the street outside, making Rita’s your one-stop shop for food and drink after a long day in the surf.

Great Food Co-Op

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.”

The Restaurant Association – Showcasing: Atlanticville Restaurant, Rita’s Seaside Grille and 82 Queen

Mahatma Rice

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.

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

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.

www.lecreuset.com 1.877.CREUSET Located on King Street, Le Creuset’s Signature Store offers a full range of its renowned cookware. From its colorful selection of Cast Iron and Stoneware to its professional line of Tri-Ply Stainless Steel and cooking utensils, Le Creuset’s superior quality and signature style provides a beautiful presentation at the table and a lifetime of performance in the kitchen.

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.

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. www.charlestonwineandfood.com 41

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Wine VendorS Molly and Me Pecans West Coast Products

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

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.

z Muir Glen

www.muirglen.com Denver, CO Muir Glen will serve samples of bruchetta made with their organic fire roasted tomatoes.

(843) 814-9594 www.mollyandmepecans.com The best flavored pecans in the south! Our Certified South Carolina Products are made only with farm fresh pecans and are the perfect local treat. With praline, cinnamon sugar, orange, sugar & spice, roasted salted and sneaky hot pecans, there is something for everyone to enjoy!

The Spice & Tea Exchange

170-A Church St. Charleston, S.C. 29401 (843) 965-8300 www.spiceandtea.com The Spice & Tea Exchange features over 150 spices and herbs, mineral and sea salts from around the globe, naturally flavored sugars and fragrant loose teas. The highlight of the store is our custom spice blends and rubs for beef, pork, chicken, seafood seasonings, curries, international blends and even salt-free choices.

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206 Riffel Rd. Wooster, Ohio 44691 (330) 345-2333 www.certifiedangusbeef.com The Certified Angus Beef brand is a cut above USDA Prime, Choice and Select. Less than 8 percent of all beef can achieve its 10 science-based standards for mouthwatering flavor, juiciness and tenderness. For more information, recipes and cooking tips, visit www.certifiedangusbeef.com.

Gourmet Bay Catering

3155-C Maybank Hwy. John’s Island, S.C. 29455 (843) 557-1257 www.gourmetbay.net Gourmet Bay Catering is committed to making your event in the Charleston area a remarkable experience. From start to finish, we provide professional catering guidance to our clients to make their party a success. Catering to both corporate and private clients, large or small, we offer customized menus to meet your catering needs.

1145 Orangeburg Mall Circle Orangeburg, S.C. 29115 (803) 531-1984 www.fourmoons.com From the moment you step into our world, you will know that you are about to discover something special! From décor and comfort to cuisine and special features, Four Moons delivers an awardwinning, fine-dining experience at every visit! Our presentation, unsurpassed service and extensive wine list all make for an unforgettable dining experience.

McManis Family Vineyards

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.

Tortilla Azul

Lexington, S.C. www.tortillazul.com Tortilla Azul is a gourmet wine and food company that proudly represents Mexican culinary culture through high quality gourmet dishes and wine. Busting the myth that Mexican cuisine is mainly burritos and hard tacos, Tortilla Azul offers great healthy and delicious traditional food paired with premium wine at an amazing price.

Four Moons

“Cork it” by Herm

7715 Treelawn Dr. Brecksville, Ohio 44141 (440) 717-9655 www.corkitbyherm.com Want something unique for your home or gift? “Cork It” has a unique product line that recycles corks into decorative and useful trivets, coasters, corkboards and other items. Herm’s signature products are cork trivets centered with colorful tiles.

CAB – Certified Angus Beef

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.

The Olive Oil Shops

316 King St. Charleston, S.C. 29401 843-277-2707 The Olive Oil Shops carry the finest quality extra virgin olive oil from all over the world. Many of our oils are naturally infused during processing with flavors like garlic, basil, truffle and blood orange. As a healthy alternative for cooking, extra virgin olive oil is supplied with antioxidants which help fight against heart disease and cancer in addition to a superior great taste. Our oils make a great hostess and are perfect for your Christmas gift baskets!

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. Grapevine of North Carolina celebrates the completion of serving customers 15 years in March 2006. Grapevine of South Carolina celebrates the completion of serving customers 10 years in March 2006.

New Dream Catering

2284 Savannah Hwy. Charleston, S.C. 29407 (843) 475-4849 www.newdreamcatering.com New Dream Catering sets the standard for exceptional production of sensational events, infusing the Lowcountry with a fresh culinary vision. With action stations and eyecatching culinary creations, New Dream Catering adds a dash of fun and a profusion of style. New Dream Catering takes pride in offering generous hospitality, world-class cuisine and highly personalized service to every client.

Savannah Bee Co.

PO Box 10914 Savannah, Ga. 31412 (912) 234-0688 www.savannahbee.com Savannah Bee Co. is internationally known for its rare artisanal honeys and natural body care products. Your honey guide will take you through our honey varietals, their textures, levels of sweetness, background notes and suggested food pairings. Come taste the wonders of the hive and experience its emerging role into fine cuisine.

MacMurray Ranch

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.

An advertising supplement to The Post and Courier

gRAND TASTINg TENT vENDORS further showcase our products offering the ability for consumers to have a taste, half glass or full glass of 24 different wines from our state of the art Winestations. We also have six beers on tap for half pints, pints and growler fills and a specialty food pairing menu.

Rodney Strong Vineyards

1455 Old Redwood Hwy. Healdsburg, Calif. 95448 (707) 431-1533 www.rodneystrong.com Rodney Strong Vineyards grows and produces wines exclusively from four of Sonoma County’s finest appellations – Russian River Valley, Chalk Hill, Alexander Valley and Sonoma Coast. The winery’s twelve unique estate vineyards represent the perfect marriage of varietal selection and terroir. Year after bountiful year, Rodney Strong specializes in making wine from fruit grown exclusively in Sonoma County.

Banfi Vintners – Vinedos Emiliana Lambert Bridge

4085 W. Dry Creek Rd. Healdsburg, Calif. 95448 (800) 975-0555 www.lambertbridge.com At Lambert Bridge, in the heart of Sonoma’s wine country, we strive for greater satisfaction than simply producing world class wines. Our true gratification comes from the pleasure of our guests in experiencing the lifestyle to which we ourselves aspire: great wine served with great food shared by great friends.

1111 Cedar Swamp Rd. Old Brookville, N.Y. 11545 (516) 626-9200 www.banfivintners.com Three generations of the Mariani family have built Banfi Vintners into America’s first name in fine imported wines. From the magnificent Castello Banfi estate in Tuscany to other family-owned properties in Italy, as well as high-profile estates in Chile and Argentina, Banfi Vintners delivers a dazzling array of world-class wines catering to every taste and every budget.

Achaval-Ferrer – T.G.I.C.

In 1998 we fulfilled a dream by founding Achaval-Ferrer based on two sound principles: the search for the highest quality in all of our products and respect for the terroir. We are now glad to belong to this project and to share with you our passion for wine.

Pascual Toso – T.G.I.C. Michael~David Winery 4580 W. Highway 12 Lodi, Calif. 95242 (209) 368-7384 www.lodivineyards.com Rising from the resurgent Lodi Appellation, Michael~David Winery produces some of the finest award-winning varietal wines in California. We are six generations of winegrowers specializing in hand-crafted Rhone varietals as well t

WineStyles

1628 Palmetto Grande Drive Mt. Pleasant, S.C. 29464 (843) 388-8233 www.winestyles.net/mtpleasant WineStyles Wine & Gifts in Mt. Pleasant’s Towne Centre offers 200+ worldwide wines, most $9-$25, along with custom gift baskets and accessories (delivery available). Wine tastings, wine education, ladies’ pamper parties and an exceptional wine club can be enjoyed in this Tuscan-style shop, or have a glass of wine on the European-style patio.

Constellation Wines US

1481 Pine Island View Mt. Pleasant, S.C. 29464 Constellation Brands, Inc. (NYSE: STZ; ASX: CBR), based in Victor, N.Y., is the leading producer of premium wines in the world, with a portfolio that includes many well-known and highly regarded wine brands, complemented by spirits, imported beers and other select beverage alcohol products. Constellation is the largest premium wine company in the United States.

Most important is our passion for the wines and the quality we try to achieve. Since 1890, Bodegas y Viñedos Pascual Toso has become one of the most exciting and promising Argentine wineries and remains faithful to its principles: tradition, authenticity, and innovation.

Santa Ema – T.G.I.C.

Santa Ema has been named to the Wine Spectator’s list of Top 20 World’s Finest Value Brands, Wine Advocate rated four wines above 90 points, and Wine & Spirits named it Value Winery of the Year. But the most important distinction of all are the people who appreciate our wines.

WILSON DANIELS LTD. PRESENTS: Pedroncelli Winery

Girard Winery

www.girardwinery.com Girard winemaker Marco DiGiulio is one of Napa Valley’s acclaimed masters. His artistry is a blend of all five red Bordeaux varietals.

Schramsberg Vineyards

www.schramsberg.com For 45 years the Davies family has produced America’s finest sparkling wines bar none.

WillaKenzie Estate

www.willakenzie.com From Oregon’s Willamette Valley, this family-owned winery produces exceptional Pinots using sustainable farming.

Spanish Vine Imports Inc.

1225 Laurel St. Columbia, S.C. 29201 (803) 545-4900 Spanish Vines was founded to introduce in the U.S. the most affordable and quality driven Spanish wines (many award winning) that are strongly infused with the true rhythm and brilliance of the Spanish culture.

1220 Canyon Rd. Geyserville, Calif. 95441 (707) 857-3531 www.pedroncelli.com Pedroncelli Winery was founded by John Pedroncelli Sr. in 1927 in the Dry Creek Valley, Sonoma County. Sons John and Jim, along with their families, continue the tradition begun by their father – to make approachable wines that are great expressions of the region. Making great wines and memories for three generations.

Clos Pegase Winery

www.clospegase.com Clos Pegase winemaker Shaun Richardson uses natural yeasts and gentle handling to fully express his 100 percent estate-grown fruit.

Wine Awhile

1039 Highway 41 Suite 200 Mt. Pleasant, S.C. 29466 (843) 881-3155 www.wineawhile.com At Wine Awhile we have two special ways of exploring our products. Our retail store offers an amazing variety of hand selected wine and beer with a few related accessories. Our brand new lounge will

An advertising supplement to The Post and Courier

Alexander Valley Vineyards

8644 Highway 128 Healdsburg, Calif. 95488 (800) 888-7209 www.avvwine.com In 1962 Alexander Valley was mostly orchards and pasture when the Wetzel Family purchased a portion of Cyrus Alexander’s homestead. In 1963 they boldly planted premium grape varieties, in 1975 built their winery and produced their first estate wines – quickly bringing recognition to the region. Their vineyards stretch from the banks of the Russian River to the hillsides. Today winemaker Kevin Hall creates balanced wines capturing the grapes’ varietal characteristics, while showcasing the traits of the region. Thirty-four vintages later, the third generation of Wetzel’s are continuing the legacy and Alexander Valley Vineyards is known for hand crafted, elegant age-worth wines.

Ste Michelle Wine Estates

Oak Ridge, N.C. Ste. Michelle Wine Estates is a collection of distinctive wine estates, each allowed to explore to the fullest extent the unique growing conditions and individual winemaking practices that give the wines from these estates their extraordinary character. This singular dedication to uniqueness has become known as the string of pearls. Chateau Ste Michelle highlights the Washington State portfolio. Other noteworthy Washington Estates include Columbia Crest, Col Solare, Northstar and Spring Valley. Napa properties consist of Stags Leap Wine Cellars, Conn Creek, Villa Mt. Eden and Antica Napa Valley. Ste Michelle Wine Estates is also the importer for Antinori, Nicolas Feuillatte Champagne and Haras De Pirque from Chile.

TGIC IMPORTERS (FROM MONTES TO SANTA EMA)

7020 Morganford Rd. Charlotte, N.C. 28211 (704) 301-5835 TGIC is the leading importer of wines from Argentina and Chile. TGIC Importers proudly represents Achaval-Ferrer, Bodega Norton, Kaiken, Montes, Pascual Toso and Santa Ema.

Montes – T.G.I.C.

Montes Winery has a vision to deliver the satisfaction engaged in tasting a first-class Chilean wine to each and every one of its fine wine consumers worldwide, loyal to its terroir and the splendid savor created by our winemaker Aurelio Montes.

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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Taste of the Festival – Rotating Booths

gRAND TASTINg TENT vENDORS

Friday

Spirits Icebox – Innovative Beverage Services

Firefly Distillery

6775 Bears Bluff Rd. Wadmalaw Island, S.C. 29487 www.fireflyvodka.com (843) 559-6867 Firefly Distillery is South Carolina’s first distillery. The Wadmalaw Island distillery is home to Firefly Sweet Tea Vodka, the original sweet tea vodka. The distillery began producing spirits in 2006 and continues to create quality southern products. Firefly quickly became a consumer favorite and continues to “fly” off the shelves.

Brown-Forman

Louisville, Ky. www.brown-forman.com Brown-Forman is a diversified producer of finequality consumer products. Brown-Forman, oneof 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.

(843) 437 6720 www.iceboxbar.com Outstanding, high-quality event bar services offering fresh, innovative and exciting beverage ideas. Our dedicated team will ensure every element of the service we offer exceeds your expectations. Professional and friendly, fully insured, standard and tailored bar packages.

BEER

Here’s to Beer

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.

Craft Brewers Alliance

929 North Russell St. Portland, Ore 97227 (503) 331-7270 Craft Brewers Alliance is a national partnership comprised of regional American craft brewers from across the country. We offer a diverse portfolio of award-winning, hand crafted beers from Redhook Ale Brewery, Widmer Brothers Brewing Company, Kona Brewing Company and Goose Island Beer Company.

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.

Baked

Signature Charity Booths Saturday

The Svelte Gourmet

(843) 889-6537 www.thesveltegourmet.com Consider The Svelte Gourmet your “personal trainer in the kitchen.” Based in Charleston, South Carolina, The Svelte Gourmet offers cookbooks, lessons, recipes, tips and tricks that will give you the confidence and know-how to make healthy food interesting. Healthy food can taste great!

Festival Master Sommelier Sponsor Listings Bambu www.BambuDining.com Exciting Asian cuisine in equally impressive setting, Bambu’s Chef Chang-Lei Yun’s refreshing menu reflects years of experience and world travel. Sushi rolls and sashimi prepared by expert chefs represents further the commitment to quality and intriguing flavors. Enjoy the delightful ambiance inside or on our partially enclosed grand patio. Carolina Catering www.carolinacaters.com It may be 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. College of Charleston www.cofc.edu/~baecon/tourism.htm The College of Charleston is a nationally recognized, public liberal arts and sciences university located in the heart of historic Charleston, South Carolina. Founded in 1770, the College is among the nation’s top universities for quality education, student life and affordability. The College offers a distinctive combination of a beautiful and historic campus, modern facilities and cutting-edge programs, including a hospitality and tourism management. Grand Ideas, Inc. 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. 44 www.charlestonwineandfood.com

Southern Wine and Spirits www.southernwine.com Southern Wine and Spirits is the largest distributor of Premium Wine and Spirits in the United States. At this year’s festival we are proudly showing Spirits from the Pernod Ricard, Moet Hennessey and Beam portfolios. The wineries participating in this year’s event’s are Bouchaine, Rodney Strong, Spanish Vine and Ste Michelle Wine Estates. Please come enjoy our extensive portfolio of Exceptional Brands. Snyder Event Rentals www.snydereventrentals.com Long considered to be the industry leader in the Lowcountry, Snyder Event Rentals has earned a solid reputation based on a customer service experience that is second to none. Priding itself on a huge inventory of exceptional products, the company can meet the needs of any event, large or small. Founded in 1995, Snyder Event Rentals has built a team of seasoned professionals who are unrivaled in their combined expertise on everything from tents to linens. Make your next wedding, party, or corporate event the best possible with the dedicated staff at Snyder. Stolzle USA www.stolzle-usa.com A division of Stolzle Lausitz Germany, Stolzle USA manufactures high-quality lead-free impact performance 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 have said “The Best Value in the World”. For samples, pricing, or just to get acquainted please contact us at 877-786-5953 or watch our 3-Impact Movie at www.stolzleusa.com. Ask about our first time buyers and trade out program.

An advertising supplement to The Post and Courier

      

An advertising supplement to The Post and Courier

www.charlestonwineandfood.com 45

DETAILED SCHEDULE WORLD-CLASS TALENT

Masters of the Pit

Food Artisans

guest pitmasters

GUEST CHEFS

Paul Liebrandt

LOWCOUNTRY CHEFS

Micah Garrison

Rodney Scott

Alex Ascue

Corton, New York

Black Culinarian Alliance

Peng Looi

Damian Ambs

Middleton Place Restaurant

Scott’s BBQ Hemingway, SC

Mike Mills

Jan Birnbaum Epic Roasthouse, San Francisco

August Moon Chinese Bistro, Louisville, KY

Richard Blais

Barbara Lynch

17th Street Bar & Grill Murphysboro, IL

lowcountry PITMASTERS Hill DuRant Charleston Bay Gourmet Catering

Jimmy Hagood Blackjack BBQ

Robert “BoBo” Lee Po’Pigs Bo-B-Q & Southern Affairs Catering

Dan Long Crosby’s Seafood

Billy Quinn JB’s Smokeshack

Buist Rivers Lowcountry Eats

Drew Robinson Jim ‘N Nick’s Bar-B-Q

Aaron Siegel Home Team BBQ

Trail-Blais, Atlanta

NO. 9 Park, Boston

Daniel Boulud

Brian Malarkey

DANIEL, New York

Seersucker, San Diego

Kenny Callaghan

Jeff Michaud

Blue Smoke, New York

Osteria, Philadelphia

Andrew Carmellini

Bruce Moffett

Locanda Verde, New York

Ron Duprat

Barrington’s Restaurant, Charlotte, NC

Hollywood Beach Marriott, Hollywood, FL

Anne Quatrano

Tyler Florence

Andrea Reusing

The Florence Group, CA

Lantern Restaurant, Chapel Hill, NC

Kevin Gillespie

Baccahnalia, Atlanta

Woodfire Grill, Atlanta

Jeffrey Saad

Jose Gutierrez

The Spice Smuggler, Food Network Online

Encore Restaurant, Memphis, TN

Gabrielle Hamilton Prune, New York

Clifford Harrison Baccahnalia, Atlanta

Linton Hopkins Restaurant Eugene, Atlanta

Farmer Lee Jones The Chef’s Garden, Huron, OH

Kyle Ketchum Formerly of Spiced Pear Restaurant, Newport, RI

Eli Kirshtein Solo Restaurant, New York

Michael Kramer Voice Restaurant and Lounge, Houston

Roberto Santibanez Truly Mexican Consulting, New York, NY

Anthony Gray

Charles Arena

High Cotton

Boathouse Restaurant

Drew Hedlund

Jeff Arthur

Fleet Landing

Iron Gate Events

Jeremy Holst

Jeremiah Bacon

Anson

Carolina’s

Mark Hutchings

Donald Barickman

Duval Catering + Event Design

Magnolias

Charlotte Jenkins

Ben Berryhill

Gullah Cuisine

Ben Berryhill’s Red Drum

Kevin Johnson

Matt Bolus

Rev Group

The Art Institute of Charleston

Brad Jones

Sean Brock

82 Queen

McCrady’s

J.J. Kern

Iverson Brownell

Huck’s Lowcountry Table

Iverson Catering

Sarah Langenus

Robert Carter

Mediterra Catering

Peninsula Grill

Mike Lata

Demetre Castanas

FIG

Grill 225

Martha Lou

Adam Close

Martha Lou’s Kitchen

Blossom

Frank Lee

North Pond Restaurant, Chicago, IL

Marc Collins

Slightly North of Broad

Circa 1886

Chang Lei-Yun

Nicholas Stefanelli

Craig Deihl

Bambu

Bibiana Osteria + Enoteca, Washington

Cypress, A Lowcountry Grille

April Mazick

Dan Doyle

Joe’s Catering

Brent Wertz

Poogan’s Porch

Ryley McGillis

Kingsmill Resort and Spa, Williamsburg, VA

Donald Drake

Jasmine Porch

Magnolias

Brett McKee

Marvin Woods

Tyler Dudley

Oak Steakhouse & 17 North

Bruce Sherman

Homeplate Cooking: Everyday Southern Cuisine with a French Twist

Sue Zemanick Gautreau’s, New Orleans, LA

46 www.charlestonwineandfood.com

Triangle Char & Bar

Daniel Island Club

Frank McMahon

Thomas Egerton

Hank’s Seafood Restaurant

MUSE

Kevin Mitchell

Eric Gaffin

Culinary Institute of Charleston

New Dream Catering An advertising supplement to The Post and Courier

wORLD-CLASS DETAILED SCHEDULE TALENT

Culinary Wordsmiths Jordan Moore

GUEST AUTHORS

lowcountry AUTHORS

The Dining Room at The Woodlands

Michelle Bernstein

Donald Barickman

Mason Mullock SpiritLine Cruises

Jason Murphy Virginia’s on King

Fred Neuville Fat Hen

John Ondo Lana

Mary Ravenell

Cuisine a Latina: Fresh Tastes and a World of Flavors from Michy’s Miami Kitchen

Martha Hall Foose

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

Chris Hastings

Hot and Hot Fish Club Cookbook: A Celebration of Food, Family & Traditions

Donald Link

Magnolias

Craig Deihl

Cypress, A Lowcountry Grille

Robert Dickson

Robert’s of Charleston

Steve Dowdney

Putting Up: A Year-Round Guide to Canning in the Southern Tradition

Cathy Forrester

Huger’s

Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

Nico Romo

Elizabeth Karmel

Tara Guerard

Matt Lee

Holly Herrick

Fish

Robert Stehling Hominy Grill

Alluette Jones-Smalls Alluette’s Jazz Café

Nathan Thurston

Soaked, Slathered & Seasoned The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Ted Lee

At Home Charleston Weddings

The Charleston Chef’s Table

Charlotte Jenkins

Gullah Cuisine By Land and by Sea

The Ocean Room

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Harriett Lemke & Fran Weaver

Jason Ulak

James Peterson

Connie Stahl

Caviar & Bananas Gourmet Market & Cafe

Baking: 300 recipes, 2000 Photographs, One Baking Education

Ken Vedrinski

Frank Stitt

Trattoria Lucca

Bob Waggoner

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

The Screened Door Pantry Breakfast on the Battery

Danielle Wecksler

Taste of the Lowcountry

U Cook with Chef Bob

Barry Waldrop Stono Café Catering

Michelle Weaver Charleston Grill

Nate Whiting Tristan

Josh Woodruff Charleston Harbor Resort & Marina

Mary Zapata Square Onion

John Zucker Cru Café + Catering An advertising supplement to The Post and Courier

www.charlestonwineandfood.com 47

DETAILED SCHEDULE WORLD-CLASS TALENT

Taste Makers

Sugar Innovators

Guillermo Banfi

Austin Hope

GUEST PAStrY CHEFS

Sur de los Andes, Argentina

Hope Family Wines, Paso Robles, CA

Al Stephens

Leigh Bartholomew

Matt Licklider

Olives

Archery Summit, Dayton, OR

Lioco, Santa Rosa, CA

Elizabeth Falkner

Bob Bath, MS

Philip Lolonis

Citizen Cake, San Francisco, CA

Robert Bath Imports, St. Helena, CA

Lolonis Winery, Redwood Valley, CA

Greg Best

Kate MacMurray

Holeman and Finch Public House, Atlanta

MacMurray Ranch, Sonoma, CA

Winburn Carmack

John Bookwalter

Julianna Martinelli

McCrady’s

Bookwalter Winery, Columbia Valley, WA

Martinelli Winery, Russian River Valley, CA

Lindsey Cooke

Angelo Cayo

Angelina Mondavi

Fat Hen & Wild Olive

Anheuser-Busch, Jacksonville, FL

Pine Ridge Vineyards, Napa Valley, CA

Emily Cookson

Tim Cognata,

Kevin Pike

Charleston Grill

Craft Brewers Alliance, USA

Michael Skurnik Wines, Syosset, NY

Gerry Elliot

Merry Edwards

Michael Richmond

Grill 225

Merry Edwards Winery, Sonoma, CA

Bouchaine Vineyards, Napa Valley, CA

Caitlin Kelly

Sara Floyd, MS

Carlos Serrano

The Dining Room at the Woodlands

Jorge Ordonez, Spain

Vina Montes, Chile

Andrea Leaver

Gianluca Garofoli

Rollin Soles

Magnolias & Blossom

Garafoli, Loreto, Italy

Argyle Winery, Dundee, OR

Scott Lovorn

Gunther Di Giovanna

Jed Steele

Circa 1886

Di Giovanna Winery, Agrigento, Italy

Steele Wines, Kelseyville, CA

Lauren Mitterer

Paul Grieco

Julian Van Winkle

Wildflour

Hearth Restaurant, New York

Old Rip Van Winkle Distillery, Louisville, KY

LOWCOUNTRY PAstrY CHEFS

Peyton Smith Embassy Suites Charleston Area Convention Center

Chris Ryan Charleston Place Hotel

Todd Richter

The Sanctuary at the Kiawah Island Golf Resort

Kinsey Sattane

Ben Berryhill’s Red Drum

M. Kelly Wilson Cassique

48 www.charlestonwineandfood.com

An advertising supplement to The Post and Courier

DETAILED pOSTER wINNER SCHEDULE

By Shannon Brigham

THE SECOND TIME’S A(NOTHER) CHARM Jay Fletcher creates winning poster design that reflects festival’s fifth-year anniversary

ay Fletcher of Charleston, a local graphic designer and owner of J Fletcher Design, has been selected for the second time as the winner of the Official Poster Competition. His work will be featured on retail items and storefront windows all across Charleston. Fletcher says he’s been drawing as far back as he can remember. “I knew pretty early on that my career would be in some sort of creative field, but it wasn’t until high school that I started to explore what exactly that could entail and all the different directions I could take,” he says.

“I wanted the image to say ‘wine,’ ‘food,’ ‘Charleston,’ and ‘five’ all in one combined, simplistic statement. I just wanted something that Charlestonians could look at and say ‘yeah, that’s us.’” Fletcher graduated from Columbus College of Art & Design with a BFA in illustration. He worked at The Post and Courier for eight years and, after “doing the math,” estimates he put together roughly 300 covers for the newspaper’s Preview section during that time period. Visual communication and graphic design are his passions, and he thinks daily about what it means – not only to himself, but also to the public. Fletcher tries to put emphasis on a combination of simplicity and uniqueness. His goal is to make things as simple as possible so the design communicates clearly, while

An advertising supplement to The Post and Courier

at the same time making the overall image as unique and confident as possible “so that people actually want to stop and take the time to look at it. I also think it’s better for a design to say one thing poignantly than 10 things blandly. Design should be simple, otherwise people won’t take the time to care.” He says when finding inspiration for his poster design, he thought about Charleston and the relationship our city has with wine and food – and about the BB&T Charleston Wine + Food event itself and what it represents. “I wanted something nice and simple … almost plain and easy to look at. But I also wanted to make sure both Charleston and the festival were represented concisely and appropriately.” Fletcher’s artwork stood out to judges because it represented the festival’s “gourmet food and wine” concept, as well as its fifth-year anniversary. The wine bottles represent Rainbow Row, and the fork dissecting the bottles symbolizes the tally of the event’s five years. His design was chosen from more than 48 entries. The official unveiling party was held in December at McCrady’s, where Fletcher was presented with a $1,000 check. He and his award-winning design were also featured in the December 2009 issue of Charleston magazine. “I’m happy with the concept … the four bottles + fork ‘slash mark’ = FIVE, as it’s the festival’s fifth year,” says Fletcher. “I wanted the image to say ‘wine,’ ‘food,’ ‘Charleston,’ and ‘five’ all in one combined, simplistic statement. I just wanted something that Charlestonians could look at and say ‘yeah, that’s us.’”

Honorable Mentions Braxton Crim Anne Herford Dale Landford William Thrash

Official judges Caroline Bevon

Charleston Wine + Food Festival board secretary

Melinda Smith Monk Charleston magazine

Chef Fred Nueville Fat Hen

Grandee Ray Grande Ideas

Amy Reed Helium Inc.

Angel Postell

Charleston Wine + Food Festival executive director

Rick Widman

Charleston Wine + Food Festival board chair

www.charlestonwineandfood.com 49

A Special Thanks to our Festival Sponsors

Official Travel Sponsor

CHARLESTON

Fun Ship

50 www.charlestonwineandfood.com

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MERCHANDISE

2 4

3 11

5 7

Festival merchandise will be available in the Grand Ideas Retail Tent located in Marion Square in front of the Main Event Tent or at a retail booth located inside either of the Grand Tasting Tents. Guests can also visit charlestonwineandfood.com/shop. Meet 2010 poster designer Jay Fletcher and get your purchase signed! Signing times are Saturday 11 a.m.-1 p.m. and 2-4 p.m. and Sunday 1-3 p.m.

1. Signed 2010 Festival Poster

Official 2010 BB&T Wine + Food Festival Poster – Signed by AWARD-winning artist Jay Fletcher of JFletcherDesign. $20

8. 2010 Festival Magnet

2010 BB&T Charleston Wine + Food Poster Art Magnets. 4-color process

2. 2010 Festival Poster (unsigned)

9. Wine Lanyards

Official 2010 BB&T Wine + Food Festival Poster – UNSIGNED. $15

3. 2010 Unisex Festival Short-Sleeved T-shirt

All cotton heavyweight SHORT-SLEEVED T-shirt with exclusive 2010 BB&T Charleston Wine + Food logo on left chest and poster design on back. White. S, M, L, XL $20 2XL $22

4. 2010 Unisex Festival Long-Sleeved T-shirt

All cotton heavyweight LONG-SLEEVED T-shirt with exclusive 2010 BB&T Charleston Wine + Food logo on left chest and poster design on back. White. S, M, L, XL $25

5. 2010 Festival HAT

All cotton garment-washed hat with Velcro closure; 2010 BB&T Wine + Food Festival logo embroidered on front center. Strawberry, Kiwi Green, and Chocolate. One size fits all $15

6. 2010 Festival Ceramic Trivet

Full-color 6” square ceramic trivet with 2010 BB&T Charleston Wine + Food poster art; gift boxed. 4-color process $15

7. BB&T Festival ROUND Tasting Plate

Sturdy, round, plastic, reusable party plate with builtin stemware holder; festival logo imprinted on center of plate. GRAND momento and useful for any party! Clear/Blk festival logo $5 An advertising supplement to The Post and Courier

Bon Vivants Festival Package $4

Back by POPULAR DEMAND! Get your “Don’t Drop Your Plate” Wine Lanyard NOW! It’s so easy – put the lanyard over your neck, seat your wine glass in the clamp, and TA DA! Hands-free sampling with no more spilled plates of food! Lanyard is dye-sublimated with official festival logo imprinted on both sides. While supplies last! Black w/festival logo colors imprinted on one side $10

Includes a collection of merchandise that would “outfit” 2 festival attendees: 1 signed poster, 2 poster tees (1 long-sleeved and 1 short-sleeved), 1 cap, 1 apron, 1 trivet, 1 2010 magnet, 2 tasting plates and 2 wine lanyards. Valued at $155! $125

2009 Lady’s Slogan T-Shirts

THE BB&T WINE STAIN WINEART Poster Collection

2009 Festival Apron

Exclusive Offer – one of EACH festival posters; ONLY 50 collections to be sold! Valued at $75! $60

GET STUCK! Package

One of EACH festival magnets; ONLY 100 sets to be sold! PRICELESS!

$25

10. 2010 Festival Apron

Full length (28”) KHAKI apron with 3 pockets; EMBROIDERED exclusive 2010 BB&T Charleston Wine + Food Festival logo front center of apron bib. Khaki. One size fits all $25

11. 2010 LadY’s Fitted “Slogan” T-shirt

Lady’s FITTED 100% super-soft jersey cotton SHORTSLEEVED BLACK T-shirt with exclusive 2010 BB&T Charleston Wine + Food slogan (No Alcohol Beyond This Point) in HOT PINK and White on front chest/ festival logo on back yoke. $25 Black. S, M, L, XL

FUN, FESTIVE Festival Blinking Pins

Only 500 people will be really COOL and FLASHY this year! While supplies last, get your BLINKING WINE GLASS or COWBOY BOOT! You will not be lost in the crowd with either one of these! $5

Winetaster Package

Includes a sampling of 2010 festival merchandise: 1 signed poster, 2 short-sleeved poster tees, 2 tasting plates and 2 wine lanyards. Valued at $90! $75

Vintage Merchandise 2007, 2008, 2009 festival posters

Full-length apron with 2 pockets with exclusive 2009 festival slogan (Bon Apetit Y’all!) and festival logo on front. Forest Green. One size fits all $15

2009 Trivet

6” square full-color ceramic trivet with 2009 festival poster art. Gift boxed. $10

Festival Wine Journal $15

2006, 2007, 2008, 2009 Unisex Festival Short-Sleeved T-shirt

All cotton heavyweight short-sleeved T-shirt with exclusive festival poster designs White. S, M, L, XL $10-15

2008 Trivet

6” square full-color ceramic trivet with 2008 festival poster art, each signed by the artist. Gift boxed $10

2007 – 2009 Festival Poster Magnets

Women’s fitted all cotton short-sleeved T-shirt with exclusive 2009 festival slogan (Desperate House Wines) in BRIGHT PINK on front chest/festival logo on back yoke. Butter yellow. Assorted sizes. $10

Timeless gift! Deluxe wine journal with die-cut cover to allow a full-color image of 2009 festival poster art on the cover; 75 pages of informational-quality filler to guide you through any festival or wine-tasting experience along with 16 pages of general information. Natural cardboard cover. $10

Festival Hats

Limited quantities of 2009 blueberry and strawberry garment-washed cap with festival logo embroidered on front center. Strawberry and Blueberry $10

2009 Lady’s Slogan T-Shirts

Women’s fitted all cotton short-sleeved T-shirt with exclusive 2009 festival slogan (Have Your Wine and Drink It Too!) in chocoloate brown on front chest/festival logo on back yoke. Frost blue. Assorted sizes. $10 www.charlestonwineandfood.com 51

Grapevine Distributors

Our COmpliments tO the Chef The same professionals who keep Charleston on the cutting edge of the restaurant scene make the BB&T Charleston Wine + Food Festival a superlative experience for locals and visitors alike.

Blending the flavor of Charleston’s past and present.

On behalf of the entire hospitality industry, we salute every food service professional who makes visiting and living in the Charleston area such a delicious adventure.

A TAsTe OF WhAT OThers Are sAying... “To truly experience the ‘Jewel of the south,’ you must taste her food. While the stately plantations, sundrenched beaches and world-class golf courses are certainly a big draw, Charleston is a true foodie’s dream.” - New York Times

A T W ENTWORTH M ANSION ®

“Charleston today has to be included among the handful of great eating cities in America, and it may be the only one where you can taste a local, close-to-the-ground cuisine being born and defined from plate to plate.” - richard nalley, ForbesLife

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149 W ENTWORTH S TREET , C HARLESTON , SC WWW .C IRCA 1886. COM 843-853-7828 An advertising supplement to The Post and Courier

Special thanks to the following for their support: Carole Addlestone Kathryn Adams Louise Ballard Jacqueline Bailey Cathy Barrie Jodie Battles Susan Bigsy Gail Bosworth Laura Bright Daryl Brigman Joshua Brinson Kathy Britzius Katie Cecil Katie Chapman Bruce Cohen Matt Compton Colleen Condon Nicole de la Cretaz Paige Crone Amanda Curry Steve Dale Jason Davidson Bill Demmond Nadine Donnell Sarah Coffey Elliott Georgette Farkas Pam Fischette Jeffrey Fleming Jay Fletcher Danica Fri Lauren Fox Nathalie Gilham Cedric Green Lowell Grosse Lou Hammond Matt Hamnett Tripp Hays Terri Henning Helen Hill Hank Holliday Dave Holscher Dave Holtz Sarah Jacobs Rebecca Johnson Angharad Jones David Kalik Howard Katz Colleen Keegan Katie Kelly Pat Kennedy Joe Kerns Nunally Kersh

Rebecca Kingery Sgt Tyrone Lawrence Linn Lesesne Larry Lipov Christy Loftin Gaynelle Lovelace Bridget Lundberg Misty Lister Joyce Lowe Gordon McCay Ashley McKenzie Debra McKinley Tom Marcinko Leslee Marshall Tivoli Martin Grimsley Matkov Kevin Mills Jim McMillan Bryan Miller Jimmy Miller Jennifer Morrison Melany Mullens Adam Nemirow Kellie Newman Kelly Norris Jeff Nickles Cherry O’Donald Libba Osborne Dianne Parker Denise Piper Julie Porter Arnold Postell GLP Postell Riley and Chase Postell John Powell Brooke Raleigh Grandee Ray Pam Bynoe-Reed Amy Reed Sue Ridder Jason Robbins Valerie Ross Matt Roth Naomi Russell Michael Saboe Jim Saunders Lee Schrager Deidre Schipani Rita Scott Bill Schuteker Kelly Schriver Robie Scott

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Meredith Siemens Brent Skinner Chisolm Seabrook Lynn and Cele Seldon Hillary Self Mark Sloan Callie Smith Deona Smith Laurie Lynn Smith Wayne Smith Shawn Snyder Lisa Stevens Kathy Sullivan John Tabakian Karen Taylor Teresa Taylor Keith Thornhill Colleen Troy Margaret Van Hoorhis Barbara Vaughn Kaye Wallace Erin Watson Jennifer Wilson Daren Wolfe Kim Wright Tressa Wright Louis Yuhasz Art Institute of Charleston City of Charleston Accommodations Tax Charleston County City of Charleston Special Events Committee Staff at Charleston CVB Town of Mt. Pleasant Accommodations Tax Trident Technical College Homeowners Marni Rothschild Durlach Laura & Bill Hewitt Lorraine Perry & Ford Reese Tom Waldrop Boat Owners Jennifer & David DeLancey Chris McIntire

as of Jan. 15 2010. Please see page 4 for a complete listing of the board of directors, staff, original planning committee, committee chairs and committee volunteers.

Friends of the Festival Ms. Caroline Bevon E. Boineau & Company Dr. and Mrs. Bill and Barbara Farrar Melissa Clegg and Todd Frizzelle Mr. and Mrs. William Hewitt Mr. Richard Jerue Rick Widman and Linn Lesesne Ms. Peggy Lewis Mr. and Mrs. Robert Maguire Weesie and Tradd Newton Susan and Stu Porter Robin and Stuart Reeves Charlie Ryan & Caren Lambert Marsha and Al Scott Denny and Marcia Seremet Kelly and Martin Skelly Mr. and Mrs. Thom Taylor Mr. and Mrs. Frank Tribble Mr. Mark Van Dorn Ms. Andi Volpe Mr. and Mrs. John A. Wallace Jaamy Zarnegar

Donors Accounting 101 Adluh Flour The Black Tie of Mt. Pleasant Cabot Creamery Cooperative Callie’s Biscuits Charleston Coffee Roasters Ch arleston Crepe Company/ Holy City Chocolate Charleston Mix, Bloody Mary Ch ristophe Artisan Chocolatier-Patissier Cintas Clammer Dave Coastal Cigars Complete Employee Services Costco Wholesale Crosby’s Seafood Cupcake EccoTemp Fisher Recycling IceBox Bar Inc. Michael-David Family of Wines Moon Pie General Store Nature’s Calling Old Rip Van Winkle Distillery Shelton Vineyards Spanish Vines WebMeans

Thanks for Hosting an Event or Meeting: Art Institute of Charleston BB&T Charleston County Library Charleston Digital Corridor Circa 1886 Coast Bar & Grill Culinary Institute of Charleston Founder’s Hall Hall’s Chophouse High Cotton Holiday Inn Historic District McCrady’s Magnolias MUSE NBSC Oak Steakhouse Rue de Jean Trident Technical College Virginia’s on King

Thanks for advance media coverage: Boston.com Brett McKee, Oak Steakhouse Caroline Nuttall, Charlie Ann Thrash, Charleston Currents Everyday with Rachel Ray Worth magazine Zink magazine Charleston Home Charleston magazine AirTran Go Atlanta Journal and Constitution Points North magazine Virginia Examiner The Post and Courier Where Charleston Regional Business Journal Charleston Gateway The Digitel Charleston Mercury Daniel Island Club

Community organizations who allowed the festival to make a presentation: College of Charleston Charleston Hoteliers Exchange Club Concierge Association Junior League Summerville Rotary Club

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Find a doctor near you. Hi-Tech. Low Stress. Our innovative team and state-of-the-art technology make sign buying simple, From Concept to Completion.®

Get a quote at fastsigns.com/146 1655 Savannah Hwy. Across from the new Chick-fil-A

54 www.charlestonwineandfood.com

The Medical University of South Carolina in downtown Charleston is widely recognized for having some of the top physicians in the country. In fact, 281 of our physicians recently were listed among the Best Doctors in America. But what many people don’t know is that some of our premier specialists also see patients in convenient locations throughout the are. It’s called MUSC Specialty Care, bringing MUSC expertise to the Lowcountry and beyond.

Please call MUSC Health Connection at 792-1414 or visit MUSChealth.com/locations for more information.

843-763-9400

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DRIVE TO THE BAHAMAS. WELL, SORT OF. Big Fun meets Southern Charm this year as the newly refurbished Carnival Fantasy® moves to Charleston year round. Discover the best value in travel onboard a Carnival cruise. And when you book your vacation with AAA you’ll receive exclusive benefits and savings, the best customer service and the expert advice only AAA can deliver. Ship’s Registry: The Bahamas and Panama.

AAA Carolinas • 800-236-8714 37 locations in North & South Carolina to serve you.

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56 www.charlestonwineandfood.com

An advertising supplement to The Post and Courier