charleston wine + food festival

An advertising supplement to The Post and Courier www.charlestonwineandfood.com 1

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y Jay Fletcher

2 www.charlestonwineandfood.com An advertising supplement to The Post and Courier

4 Festival Staff, Board of Directors and Committee Members

6 Letter from Richard T. Widman Festival Board Chair

7 Letter from Charleston Mayor Joseph P. Riley Jr.

8 Letter from Signature Title Sponsor, BB&T

9 Five Years of Festival Giving

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

12 Culinary Luminary: French chef Daniel Boulud

14 Details: Event By Event

26 “Wine” Around the Garden

28 Five-Year Anniversary: A Look Back on How It All Started

31 Culinary Village +Grand Tasting Tents

34 Cooking Demonstrations

34 Cooking Competitions

35 Author Book Signings

36 Outdoor Living + Grilling Area

36 BB&T Hospitality Tent

37 Culinary Village Activities

38 Gullah Tribute Luncheon

39 Grand Tasting Tent Vendors

46 World-Class Talent: Food Artisans, Sugar Innovators, Masters of the Pit, Taste Makers, Culinary Wordsmiths

49 Poster Design Winner: Jay Fletcher

50 Sponsors

51 Festival Merchandise

53 Special Thanks

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

Cathleen Barrie, editorMelissa Kelley, graphic designerShannon Brigham, assistant editorSt ephanie Burt, Holly Herrick, contributing writersAli Butler, Joanna Pasheluk, editorial internsCover poster design by Jay FletcherEv ent photos: Charleston Picture Company (unless other-

wise noted)

CONTENTS

Original staff of the 2006 festival.


STAFFFull-time StaFF ExECutivE DirECtorAngel Passailaigue Postell, APR

MArKEting + MEDiA MAnAgEr Erika McMillan

EvEntS + LogiStiCS MAnAgErRandi Weinstein

FooD + BEvErAgE MAnAgErSara Donahue

ContraCt StaFF SignAturE EvEnt ProDuCErSMitchell Crosby, JMC Charleston Denise Barto, All Occasions

FooD CoorDinAtorCiaran Duffy

WinE AnD BEvErAgE CoorDinAtorMatt McKeowen

voLuntEEr CoorDinAtorMarla Chalfie

tiCKEting CoorDinAtorLaura Kate Whitney

Sign CoorDinAtorBrents Lee

tiCKEting CuStoMEr SErviCE rEPrESEntAtivEKim Stevens

tASting tEnt ASSiStAntSGraham Ervin Stacy Pulliam

EquiPMEnt AnD StorAgE CoorDinAtorBrittany Thrasher

oFF-SitE EvEnt ASSiStAntSJennifer Holtsclaw Julie Ann Oldham

SECuritySgt. Tyrone Lawrence

intErnSKirstan BedillionJosh Lieberman Jennifer Prelack Francie RudolphWilliam Thompson

grAPHiC DESignEr AnD WEBSitE DESignAmy Reed, Helium

COMMITTEES CHArity & AuCtion CoMMittEENell Postell, chairMelissa Clegg, board liaisonJeff AllenElizabeth PhillipsBen FanningJoyce LoweLouis YuhaszCarolle Addlestone

CHEF & FooD CoMMittEE Fred Neuville, chairMa rion Sullivan, Melissa Clegg, Rick Jerue, board liasonsCommittee chairs/members:Chang Lei-Yun, VIP PartyCraig Deihl/Frank McMahon, Opening Night PartyKevin Johnson/Anthony Gray, Dine AroundM. Kelly Wilson/Emily Cookson, Bubbles & SweetsDrew Hedlund/Wendi Gleim, BrunchJimmy Hagood/Hill Durant, BBQMickey Bakst/Mike Lata, After PartiesJason Ulak, Home ReceptionsCiaran Duffy/Nathan Thurston, Cooking Competitions Paige CroneCiaran Duffy, Cooking Demos and GrillingMickey 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 CoMMittEERachel Byrne, chairJimmy Hagood, board liaisonLinn LesesneScott CohenJudith MooreNeita WeiseMargaret Furniss

EvEnt CoMMittEEElizabeth Boeschen, Home Receptions, seaSusan Sellew, Home Receptions, landElizabeth Boeschen, Sip & StrollSusan Sellew, Sip & StrollLisa Buzzelli, fifth-year anniversary effortsJennifer Holtsclaw, Celebrity Author receptionKenton Barham, Gullah Tribute LuncheonJennifer Holtsclaw, Wine Around the Garden

Julie Ann Oldham, Pinot Envy Uncorked!

ExECutivE CoMMittEERick Widman, chairJohnny WallaceRick JerueLaura HewittCaroline Bevon

FinAnCE CoMMittEEJohnny Wallace, liaisonRick WidmanBill HewittKaye WallaceMelonie Trace-Hammond

HotEL CoMMittEELinn Lesesne, chairCommittee Members: all hotel sponsors

MArKEting CoMMittEEJennifer Holtsclaw, chairLouise Ballard, board liaisonTeal Van SaumSara CorbettNicole GarriganAnnie HamnettBeth TreadoJudy BernsteinCourtney Jo SchoenbaechlerMeredith SiemensJennifer AikenAimee DuRantElizabeth McGoughMackenzie KayWilliam Thompson

MEDiA CoMMittEEKatie ChapmanLou HammondMelany MullensKelly Norris

SPonSorSHiP CoMMittEEJohnny Wallace, chair and board liaisonElizabeth BoineauDave BucksMartin SkellyThom TaylorTradd Newton

viP/HoSPitALity CoMMittEEBeth Bailey, liaisonAnne Semmes Craig DelkBarry Gleim Claire BelinskyCindy Donahue Karen MeagherAshley Davis Steve Ginsberg

WinE & BEvErAgE CoMMittEEMatt McKeown, chairJohnny Wallace, board liaisonThom TaylorBoris Van Dyck, mixology/spiritsBeth Anne Crane, buyers Jason SelbyPatrick Emerson, sommeliers Bill Netherland Rick RubelScott Cohen, distributors Jessica Bays Lisa Brophy Speedy Brunette Michele Ghastin Glenn Harvey John Julius Michelle Yackel

2009-2010 BOARD OF DIRECTORSexeCutive CommitteeCHAirRichard T. Widman viCE CHAirRichard Jerue

SECrEtAryCaroline Bevon

trEASurErJohn A. Wallace Jr.

PASt CHAirLaura Hewitt

memberS 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

PO Box 22823, Charleston SC 29413

Phone: 843.727.9998 fax: 843.727.9996

[email protected]

about the FeStival 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

2010 planning CommitteeS

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FROM THE CHAIR

2 2 4 K i n g s t r e e t C o m p l i m e n t a r y p a r K i n g l i v e j a z z 7 n i g h t s a w e e K 8 4 3 . 5 7 7 . 4 5 2 2 C h a r l e s t o n g r i l l . C o m

You are where you eat.

Dinner at Dusknow you c a n enjoy thr ee delecta ble courses

for $39 per person. simply m a k e a r eservation to be se ated befor e 6 pm, nightly.

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...”

On 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 anniver-sary. 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 suc-cess.

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!

Sincerely,

Richard T. WidmanChair, BB&T Charleston Wine + Food Festival


FROM THE MAYOR

Dear Festival Supporter:

On 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 world-class event.

The four-day culinary festival is filled with spectacular signature events like the popular Restaurant Dine-Around, which features the talent of our local chefs along with award-winning celebrity guest chefs and top winemakers from around the world; a 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 ele-ments of this event that make it stand out from other culinary fes-tivals. We look forward to all of the years to come with the festival and hope that you return to celebrate what makes our city distinc-tively 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


FROM BB&T

...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.

www.thepig.net

FROM FRIENDLY EMPLOYEESTO FRESH PRODUCE,

PIGGLY WIGGLY IS HOMEGROWN AND

LOCALLY OWNED

Welcome 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 tal-ents 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 culi-nary 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.

Randy ByerlyBB&T Charleston City Executive


DETAILED SCHEDULECHARITY EFFORTS

Five Years of Festival Giving!Festival focuses on raising funds for scholarships and keeping kids healthy

In 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 Charles-ton’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 KidsAnyone 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 life-style changes as well. Yuhasz would like the funds received from the festival to start new programs in North Charleston schools.

sLow Food CharLestonCarole Addlestone is leading the effort for people to “slow”

down and appreciate the fresher things in life. Under her lead-ership, 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 sup-port 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 sup-port 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 programsAside from the signature charities, the festival has been com-

mitted 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 de-gree 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.

By Angel Postell, APR


DETAILED SCHEDULECHARITY EFFORTS

get invoLved!Festival attendees can help support these charitable initiatives in a

number of ways. The easiest and most rewarding way is bidding on amaz-ing items at the various silent auctions inside the Culinary Village’s Signature Charity Tent or at the various Signature Main Events. Visit www.charleston-wineandfood.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 ScholarshipChristopher MedlinNicole Barschaw

college of charleston, Department of hospitality and Tourism Management ScholarshipWinner – Petra DuchonovaRunners Up – Sarah Flick & Courtney Blair Kaufman

culinary institute of charleston Scholarship Suzanne AlbertToni CasaleCara Blum

2/c Museum Hotel & Proof on MainAlexander ValleyAll OccasionsAnn Therese & Eli Hyman“B ait & Switch” Edisto Island

Beach HouseBakedBarbara Lynch GruppoBMW Performance CenterBayonaBouchaine VineyardsBruce MoffettCA Magwood & Sons Inc.Candace RomeoCh arleston Harbor Resort and

MarinaTh e Children’s Museum of the

LowcountryCulinary Institute of CharlestonCroghan’s Jewel BoxCulinary Tours of CharlestonCypressDancefxDavid and Linda AllenDebra McKinley & Gaslight Art & WineEdisto Refuge LLCElk Cove VineyardsEpic RoasthouseFalcor WineryFo od Network South Beach Wine

& Food FestivalFr ank & Pardis Stitt (Highlands

Bar and Grill, Bottega and Chez Fonfon)

Gabrielle HamiltonGeo BirlantzGibbes Museum of Art

Gullah ToursHeather JordanHeather MartinezHolly Herrick Hospitality StaffJan BirnbaumJane Pope JewelryJeff Narkiewicz Kaletta JewelryKenny CallaghanLeigh Webber PhotographyLinton HopkinsLucky Dog Publishing SC LLCMerry Edwards WineryMike MillsMontes SAMorris SokolMurray YoungPatrick PropertiesPaul LiebrandtPeter Elliott WomenPositively Organized!Re naissance Charleston Hotel

Historic DistrictThe Ritz Carlton, Amelia IslandRobert Foley VineyardsRoswell EldridgeTh e Sanctuary at Kiawah Island

Golf ResortSpiced Pear Restaurant at The ChanlerSpirit of CharlestonSteele WinesVendue Inn/Library RestaurantWestin Poinsett HotelWild Dunes ResortWindsor Court HotelWine Styles

2010 aucTiOn DOnOrS (As of January 1, 2010)


marK Your CaLendar! for next year’s festival, March 3–6, 2011

event name sponsor LoCation tiCKets

thursdaY, marCh 4, 2010

Noon-2 p.m. The Perfect Pairing MUSE and $100 Winemaker Luncheons 82 Queen

7-10 p.m. Salute to Charleston Chefs: Ben Arnold Main Tent $100 Opening Night Party Beverage Company

FridaY, marCh 5, 2010

11-11:30 a.m. Fifth Anniversary Corner of King & FREE Opening Ceremonies 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) $45

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 $50

2-5 p.m. Culinary Village + Fun Ship AAA Marion Square $55 Grand Tasting Tents FedEx

3-4:30 p.m. Champagne + Charcuterie Pairing Culinary Inst. of Chas., $50 Palmer Campus

3-6 p.m. King Street Sip + Stroll Lower King St. Shops $40

6:30 p.m. Restaurant Dine-Around Various Area Restaurants $150

saturdaY, marCh 6, 2010

10 a.m.-1 p.m. Culinary Village + Grand Tasting Tents Fun Ship AAA Marion Square $75 FedEx

11 a.m.-1 p.m. Connoisseur Tasting - Champagnes: The New York Times Charleston Grill $175 The Prestige Cuvees

Noon-1:30 p.m. Charleston Top Sommelier McCrady’s $40 Panel + Tasting

Noon-2:30 p.m. Red, White and Lowcountry Aquarium Wharf $100 SpiritLine Cruise

1-2:30 p.m. Wine + Cheese Pairing Oak Steakhouse $50

1:30-3 p.m. Sizzling Spanish Wines MUSE $50

2-5 p.m. Culinary Village + Grand Tasting Tents Fun Ship AAA Marion Square $75 FedEx

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 + Anheuser-Busch - Virginia’s on King (upstairs) $50 Comfort Food Pairing Here’s To Beer

3-5 p.m. 1,000 Point Wine Tasting Charleston Grill $450

3-6 p.m. Pinot Envy Uncorked! The Culinary Inst. of Chas. Waterfront Memorial Park - $85 The Town of Mt. Pleasant Mt. Pleasant

4-6 p.m. Winemaker Receptions By Land: Charleston Homes $75 by Land and Sea 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

7 p.m. Brewmasters Beer Dinner Anheuser-Busch - Cypress, $100 Here’s To Beer A Lowcountry Grille

7 p.m. Craft Beer Dinner Carolina’s $100 Perditas Room

7 p.m. Pitmaster Bourbon-Q Dinner Jim ‘N Nick’s Bar-B-Q $100

7 p.m. Dining for Diversity 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 $75 Charleston magazine

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 + Fun Ship AAA Marion Square $55 Grand Tasting Tents FedEx

5-8 p.m. BBQ, Blues & Brew Main Tent $75

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 dis-counted rate of $3.50 by using the verbal password, “Wine and Food Festival.” call 834-577-7088

Special Transportation needsPlease 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 imme-

diately receive a confirmation receipt that provides a link to down-load 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 TastingRed, 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.

Schedule At-a-Glance

2010 aucTiOn DOnOrS (As of January 1, 2010)


FEATURED CHEF

In 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 Ap-prentice. 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, Bou-lud 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

Culinary LuminaryFrench chef Daniel Boulud brings his talent to Charleston

By Holly Herrick


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 environ-ment. 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.

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 re-flects 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 mus-tard, 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.

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* Ticket does not include access

to the Culinary Village

caSUaL

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


DETAILED SCHEDULEDETAILED SCHEDULE

Charleston’s Top Sommelier CompetitionLocal 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, CASara Floyd, MS, Jorge Ordonez, Spain

The Perfect Pairing Winemaker LuncheonsGuests 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 Thurs-day afternoon, two of Charleston’s premier downtown restaurants, MUSE and 82 Queen, will host a three-course 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, MUSEBrad Jones, 82 Queen

feaTureD Wine prOS + WinerieS:MU SE: Gunther Di Giovanna, Di Giovanna Winery,

Agrigento, Italy82 Queen: Kate MacMurray, MacMurray Ranch, Sonoma, CA

BB&T Sponsor Recognition & Special Anniversary VIP PartyGuest 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. feaTureD lOcal chef + reSTauranT:Chef Chang Lei-Yun, Bambu

feaTureD WinerY:ArborBrook Vineyards, Newberg, OR

water provided by FiJi water

Ben Arnold Beverage Co. Presents

Salute to Charleston Chefs: Opening Night PartyFestival 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.

5-7 p.m.

emBassY suites historiC CharLeston atrium

InvITaTIOn OnLy

UpScaLe caSUaL

SpOnSOr:

Thursday, March 411 a.m.-1 p.m.

CharLeston griLL

224 kIng ST.

InvITaTIOn OnLy

caSUaL

7-10 p.m.

main tent at marion square

$100 (includes commemorative glassware)

UpScaLe caSUaL

SpOnSOr:

nOOn-2 p.m.

muse82 SOcIeTy ST.

Or 82 queen

82 QUeen ST.

$100

UpScaLe caSUaL

DETAILED SCHEDULE


DETAILED SCHEDULE

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’sSean Brock, McCrady’sRobert Carter, Peninsula Grill Demetre Castanas, Grill 225Adam Close, BlossomMarc Collins, Circa 1886Craig Deihl, Cypress, A Lowcountry Grille, event chairAnthony Gray, High CottonJeremy Holst, Anson Mike Lata, FIGFrank Lee, Slightly North of BroadBrett McKee, Oak Steakhouse & 17 NorthFrank McMahon, Hank’s Seafood Restaurant, event chairJason Murphy, Virginia’s on KingFred Neuville, Fat HenNa than Thurston, The Ocean Room & Ryley McGillis, Jasmine Porch Ken Vedrinski, Trattoria LuccaMichelle Weaver, Charleston Grill Nate Whiting, Tristan feaTureD paSTrY cOMpanieS:Charleston Crepe CompanyChristophe Artisan ChocolatesBAKED

feaTureD WinerieS:MacMurray Ranch Sonoma-Cutrer VineyardsLittle Black DressSonoma JunctionJade Mountain

feaTureD Beer:Craft Brewers AllianceMichelob Brewing CompanyMichelob Ultra

Water provided by fiJi Water

Friday, March 5Fifth Anniversary Opening CeremoniesJoin 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.

JMC Charleston Presents

Wadmalaw Farm-to-Table ExcursionGuests 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-the-scenes 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.*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 TentsSponsors, 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.

11 a.m.-4 p.m.

departs From u.s. Custom house

$200

caSUaL

SpOnSOr:

11-11:30 a.m.

Corner oF King & CaLhoun (in front of Francis Marion Hotel)

free

caSUaL

11:30 a.m.-1 p.m.

marion square

InvITaTIOn OnLy

caSUaL

DETAILED SCHEDULE


DETAILED SCHEDULE

nOOn-1:30 p.m.

upstairs at rue de Jean 39 JOhn ST.

$45

caSUaL

SpOnSOr:

DETAILED SCHEDULE

Anheuser-Busch-Here’s To Beer Presents

Brewmasters Beer SchoolForget 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.

FedEx Presents

Gullah Tribute LuncheonThe 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.

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 LouisianaFr 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 Jonathan Green, ArtistCharlotte Jenkins, Gullah CuisineAlluette Jones-Smalls, Alluette’s Jazz Café

feaTureD WinerY:Shelton Vineyards, Dobson, NC


“Wine” Around the GardenTicket holders’ senses will be captivated as they stroll through the historic and charming gardens of Middleton Place, America’s oldest landscaped gar-dens, 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-to-table spread from local chefs – the perfect end to an afternoon in the Lowcountry.

* 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 CharlestonMicah Garrison, Middleton Place RestaurantFred Neuville, Fat HenChang Lei-Yun, Bambu

feaTureD Wine prOS + WinerieS:Leigh Bartholomew, Archery Summit, Dayton, ORJohn Bookwalter, Bookwalter Winery, Columbia Valley, WAGunther Di Giovanna, Di Giovanna Winery, Agrigento, ItalyGianluca Garofoli, Garofoli, Loreto, ItalyAustin Hope, Hope Family Wines, Paso Robles, CAMatt Licklider, Lioco, Santa Rosa, CA Phillip LoLonis, LoLonis Winery, Redwood Valley, CAAngelina Mondavi, Pine Ridge Vineyards, Napa Valley, CAJorge Ordonez Wines, SpainRollin Soles, Argyle Winery, Dundee, OR


nOOn-2 p.m.

Main TenT aT MariOn SQuare

$100

caSUaL

SpOnSOr:

nOOn-3 p.m.

middLeton pLaCe

$100(includescommemorative glassware)

caSUaL

Martha Lou, Martha Lou’s KitchenApril Mazick, Joe’s Catering, McClellanville, SCKevin Mitchell, Culinary Institute of Charleston, Charleston SCMary Ravenell, Huger’s, Charleston, SC


DETAILED SCHEDULE

1-2:30 p.m.

CirCa 1886 (upstairs) 149 WenTWOrTh ST.

$50

caSUaL

DETAILED SCHEDULE

Across the AndesWhat’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.

feaTureD BeveraGe prOfeSSiOnalS:

Guillermo Banfi, Sur de los Andes, ArgentinaCarlos Serrano, Vina Montes, Chile

Culinary Village + Grand Tasting TentsOn 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” Signa-ture Charity Tent and one-on-one interaction with esteemed chefs and beverage professionals. Satur-day 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.

frIDay2-5 p.m.

SaTUrDay10 a.m.-1 p.m.2-5 p.m.

SUnDay 1-4 p.m.

$55 frIDay Or SUnDay*

$75 SaTUrDay (includescommemorative glassware)

*�Locals�SAVE $10�on�Sunday�tickets!

marion square

caSUaL

SpOnSOrS:

THE BLUESTONE RAMBLERS


DETAILED SCHEDULE

6:30 pm

various restaurants

$150

BUSIneSS anD chIc caSUaL

SpOnSOrS:

3-4:30 p.m.

paLmer amphi-theater, CuLi-narY institute oF CharLeston – paLmer Campus 66 cOLUmBUS ST.

$50

caSUaL

Champagne + Charcuterie PairingChampagne 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 RoomChef Chris Stallard, The Art Institute of Charleston

King Street Sip + StrollShopping 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:

partiCipating wine pros + wineries:Guillermo Banfi, Sur de los Andes, ArgentinaBASICO, SpainBiltmore Wines, Asheville, NCMark Friszolowski, Childress Vineyards, Lexington, NCDave Ball, CalicaroJohn Bookwalter, Bookwalter Winery, Columbia Valley, WAGunther Di Giovanna, Di Giovanna Winery, Agrigento, ItalyFrontier ImportsGianluca Garofoli, Garofoli, Loreto, ItalyHess CollectionPhillip LoLonis, LoLonis Winery, Redwood Valley, CAKate MacMurray, MacMurray Ranch, Sonoma, CAKatie Watzel Murphy, Alexander Valley Vineyards, Sonoma, CAMichael Richmond, Bouchaine Vineyards, Napa Valley, CACarlos Serrano, Vina Montes, ChileRollin Soles, Argyle Winery, Dundee, ORRodney Strong Vineyards, Sonoma, CA


Restaurant Dine-AroundOne 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 five-course 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.

Ben BerrYhiLL’s red drum 803 Coleman Blvd. local chef: Ben BerryhillGuest chef: Jan Birnbaum, Epic Roadhouse, San Francisco featured Wine pro: Austin Hope, Hope Family Wines,

Paso Robles, CA location: Front Dining RoomSponsor: Sysco Columbia

CaroLina’s 10 Exchange St. local chef: Jeremiah BaconGuest chef: Linton Hopkins, Restaurant Eugene, Atlanta featured Wine pro: Rollin Soles, Argyle Winery, Dundee, ORlocation: Perditas Room

CharLeston griLL 224 King St. local chef: Michelle WeaverGuest chefs: Barbara Lynch, No 9 Park, Boston, MA & Michelle

Bernstein, Michy’s, MiamiGuest pastry chef: Elizabeth Falkner, Citizen Cake, San Francisco featured Wine pro: Julianna Martinelli, Martinelli Winery,

Russian River Valley, CAlocation: Vintners RoomSponsor: Sysco Columbia

3-6 p.m.

various shops on Lower King street

$40

caSUaL

ANNESBerlins for WomenBob Ellis Shoe StoreBr ooks Brothers

of Charleston Croghan’s Jewel BoxCynthia RowleyFinicky Filly*Hampden Clothing

Jo int Venture Estate Jewelers

Julia Santen GalleryKids on KingK. MorganLe CreusetM. Dumas & SonsRangoni of Florence ShoesThe Olive Oil ShopsThe Silver Puffin

*winner of the 2010 window display contest


DETAILED SCHEDULE

CirCa 1886 149 Wentworth St.local chef: Marc CollinsGuest chef: Kyle Ketchum, formally with Spiced Pear

Restaurant, Newport, RI featured Wine pro: Phillip LoLonis, LoLonis Winery,

Redwood Valley, CAlocation: Entire restaurant closed to the public

CYpress, a LowCountrY griLLe 185 E. Bay St. local chef: Craig DeihlGuest chefs: Anne Quatrano and Clifford Harrison,

Baccahnalia, Atlanta featured Wine pro: Matt Licklider, Lioco, Santa Rosa, CAlocation: Mezzanine Sponsor: Sysco Columbia

Fig 232 Meeting St. local chef: Mike LataGuest chef: Andrew Carmellini, Locanda Verde, New Yorkfeatured Wine pro: Paul Grieco, Hearth Restaurant, New York featured author: Chris Hastings, Hot & Hot Fish Club,

Birmingham, ALlocation: Entire restaurant closed to the public

Fish 442 King St.local chef: Nico RomoGuest chef: Jose Gutierrez, Encore Restaurant, Memphis, TNfeatured Wine pro: Carlos Serrano, Vina Montes, Chilelocation: Downstairs Dining Room

hominY griLL 207 Rutledge Ave.local chef: Robert StehlingGuest 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 Leelocation: 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, Chicagofeatured Wine pro: Sara Floyd, MS, Jorge Ordonez, Spainlocation: Private Dining Room Sponsor: US FoodService

Lana 210 Rutledge Ave.local chef: John OndoGuest chef: Sue Zemanick, Gautreau’s, New Orleansfeatured Wine pro: Kate MacMurray, MacMurray Ranch,

Sonoma, CAlocation: Entire restaurant closed to the public

trattoria LuCCa 41 Bogard St.local chef: Ken VedrinskiGuest chefs: Jeff Michaud, Osteria, Philadelphia, and Nicholas

Stefanelli, Bibiana, Washingtonfeatured Wine pro: Gianluca Garofoli, Garofoli, Loreto, Italylocation: Entire restaurant closed to the public

magnoLias 171 E. Bay St. local chefs: Donald Barickman & Donald DrakeGuest chef: Bruce Moffett, Barrington’s Restaurant, Charlotte, NCfeatured Wine pro: Jed Steele, Steele Wines, Kelseyville, CAlocation: Upper Level GallerySponsor: Complete Employee Services

mCCradY’s 2 Unity Alley local chef: Sean Brock Guest chef: Paul Liebrandt, Corton, New Yorkfeatured Wine pro: Kevin Pike, Michael Skurnik Wines,

Syosset, NYlocation: Chef’s Table Room

monza 451 King St.local chef: Kevin Johnson, event chairGuest chef: Gabrielle Hamilton, Prune, New York featured Wine pro: Michael Richmond, Bouchaine Vineyards,

Napa Valley, CAlocation: Entire restaurant closed to the public

oaK steaKhouse 17 Broad St.local chef: Brett McKeeGuest chef: Kenny Callaghan, Blue Smoke, New York featured Wine pro: John Bookwalter, Bookwalter Winery,

Columbia Valley, WAlocation: Upstairs Dining RoomSponsor: Sysco Columbia

peninsuLa griLL 112 N. Market St. local chef: Robert CarterGuest 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 LeeGuest chef: Michael Kramer, Voice Restaurant and Lounge,

Houstonfeatured Wine pro: Bob Bath, MS, Robert Bath Imports, St.

Helena, CA

location: Entire restaurant closed to the publicSponsor: 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



1-2:30 p.m.

oaK steaKhouse 17 BrOaD ST.

$50

caSUaL

nOOn-2:30 p.m.

spiritLine Cruises, aquarium wharF doCK

$100

BOaTIng caSUaL

*Please note boarding begins at noon; cruise departs at 12:20.

1-2:30 p.m.

sCe&g CeLeBritY KitChen, CuLinarY viLLage

$10*Does NOT include admission into Culinary Village

caSUaL

9-10:30 a.m.

high Cotton 199 eaST Bay ST.

InvITaTIOn OnLy

caSUaL

SpOnSOr:

Saturday, March 6Maverick Southern Kitchens Presents

Festival Unwrapped!Join Maverick Southern Kitchens as they host Festival Unwrapped!, a traditional Lowcountry-style breakfast at one of Charleston’s signature restaurants, High Cotton. This invitation-only net-working event allows the festival’s local and guest chefs, authors, wine professionals and media to get together and meet one another while enjoy-ing true Southern hospitality at the second annual Festival Unwrapped!

The New York Times Presents

Connoisseur Tasting: Champagnes: The Prestige CuveesGuests 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 GrillPaul Grieco, Hearth Restaurant, New York

Charleston’s Top Sommeliers’ Panel + TastingSommeliers 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 KitchensBrad Ball, Social Bill Netherland, Magnolias, Cypress, BlossomClint Sloan, McCrady’s

Red, White and Lowcountry SpiritLine CruiseTicket 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.

Featured CheF + restaurant:Mason Mullock, SpiritLine Cruises

Featured wine pros:John Bookwalter, Bookwalter Winery, Columbia Valley, WAAustin Hope, Hope Family Wines, Paso Robles, CAPhillip LoLonis, LoLonis Winery, Redwood Valley, CAAngelina Mondavi, Pine Ridge Vineyards, Napa Valley, CAJed Steele, Steele Wines, Kelseyville, CARodney Strong Vineyards, Sonoma, CA

Daniel Boulud Film + Panel DiscussionMeet 2010 headling chef Daniel Boulud during a special showing of the French-produced docu-mentary, “Un Certain Gout pour l’Amerique.” This French film (with English subtitles) follows a day-in-the-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.

Wine + Cheese PairingRealize the art of pairing wine and cheese with Mas-ter 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!

Featured Beverage proFessionaL:Bob Bath, MS, Robert Bath ImportsJulianna Martinelli, Martinelli Winery, Russian River Valley, CA

Featured Cheese proFessionaL:Mike Black, Caviar & Bananas Gourmet Market & Café

11 a.m.-1 p.m.

CharLeston griLL224 kIng ST.

$175


SpOnSOr:

nOOn-1:30 p.m.

mCCradY’s 2 UnITy aLLey

$40

caSUaL



3-6 p.m.

waterFront memori-aL parK, mT. pLeaSanT

$85(includes commemorative glassware)

UpScaLe caSUaL

SpOnSOrS:

Sizzling Spanish WinesDiscover 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

Wine + Chocolate PairingIndulge 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

Shake It Up! Cocktail SeminarWhether 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 Beverage proFessionaLs:John Aquino, Coast Bar & Grill Greg Best, Holeman & Finch Public House, AtlantaBoris Van Dyck, Ice Box Innovative Beverage Services

Anheuser-Busch-Here’s To Beer Presents

Brewmasters Beer School + Comfort Food PairingForget 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.

Featured LoCaL CheFs:Charles Arena, Boathouse Restaurant

Featured wine pros + wineries:Leigh Bartholomew, Archery Summit, Dayton, ORDave Ball, CalicaroChamisal Vineyards, Edna Valley, CAMerry Edwards, Merry Edwards Winery, Sonoma, CAFrontier ImportsMatt Licklider, Lioco, Santa Rosa, CAShane MacNicholas, Perception Wines, Russian River Valley &

Sonoma Coast, CANatali Meetze, Falcor Winery, Napa Valley, CAMichael Richmond, Bouchaine Vineyards, Napa Valley, CARollin Soles, Argyle Winery, Dundee, ORJed Steele, Steele Wines, Kelseyville, CA


1:30-3 p.m.

muse82 SOcIeTy ST.

$50

caSUaL

2-3:30 p.m.

art institute oF CharLeston, aQUarIUm Wharf, 360 cOncOrD ST.

$50

caSUaL

2:30-4 p.m.

virginia’s on King (UpSTaIrS) 412 kIng ST.

$50

caSUaL

2-3:30 p.m.

Coast Bar & griLL 39 JOhn ST.

$50

caSUaL


DETAILED SCHEDULE

5-7 p.m.

BiLLY reid 150 kIng ST.

free

caSUaL

4-6 p.m.

private residenCe DOWnTOWn

$50

caSUaL

1,000 Point Wine Tasting1,000 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 Mouton-Rothschild, 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. Featured wine pros:Rick Rubel, Sommelier, Charleston GrillBob Bath, MS, Robert Bath Imports, St. Helena, CA Sara Floyd, MS, Jorge Ordonez, Spain

Winemaker Receptions by Land and SeaFor 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 EventsDrew Hedlund, Fleet Landing Jason Ulak, Caviar & Bananas , Event ChairJohn 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, CAJulianna Martinelli, Martinelli Winery, Russian River Valley, CA Carlos Serrano, Vina Montes, Chile


Celebrity Authors Reception 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 CheF + restaurant:Thomas Egerton, MUSE

Featured desserts + Companies:Mini Cupcakes, Cupcake

Featured wine pro:Deborah Brenner, Women of the Vine

Featured authors:Mi chelle Bernstein, Cuisine a Latina: Fresh Tastes and a World

of Flavors from Michy’s Miami KitchenCh ris Hastings, Hot and Hot Fish Club Cookbook: A Celebra-

tion of Food, Family, and TraditionsMa rtha Hall Foose, Screen Doors and Sweet Tea: Recipes and

Tales From a Southern CookElizabeth Karmel, Soaked, Slathered & SeasonedM att Lee, The Lee Bros. Simple Fresh Southern: Knockout

Dishes with Down-Home FlavorTe d Lee, The Lee Bros. Simple Fresh Southern: Knockout

Dishes with Down-Home FlavorDo nald Link, Real Cajun: Rustic Home Cooking from Donald

Link’s LouisianaBarbara Lynch, Stir: Mixing It Up in the Italian Tradition Ja mes Peterson, Baking: 300 recipes, 2000 photographs, one

baking educationFra nk Stitt, Frank Stitt’s Bottega Favorita: A Southern Chef’s

Love Affair with Italian Food


The Oxford American presents A Benne & Bourbon Cocktail ReceptionJoin 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.

3-5 p.m.

CharLeston griLL225 kIng ST.

$450


4-6 p.m.

historiC downtown homes & privateLY owned YaChts

$75 (LanD), $100 (Sea)

UpScaLe caSUaL


5-7 p.m.

BiLLY reid 150 kIng ST.

free

caSUaL

4-6 p.m.

private residenCe DOWnTOWn

$50

caSUaL

DETAILED SCHEDULE

7 p.m.

the CuLinarY insti-tute oF CharLestonpaLmer campUS66 cOLUmBUS ST.

$150


SpOnSOrS:

7 p.m.

Jim ‘n niCK’s Bar-B-q288 kIng ST.

$100


Food + Wine with a View: A Night with Daniel BouludOn Saturday night, 70 privileged guests come together for the ULTIMATE dinner set in a private penthouse downtown. The city skyline is breathtak-ing. 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 DinnerExecutive 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�Anheuser-Busch�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, SCBrent Wertz, Kingsmill Resort and Spa, Williamsburg, VA

Featured Brewmaster:Angelo Cayo, Anheuser-Busch Brewmaster, Jacksonville, FL

Craft Beer DinnerExecutive Chef Jeremiah Bacon of Carolina’s will team together with Tim Cognata, Craft brewing expert and Eastern sales director for the Craft Brew-ers 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.

Featured LoCaL CheF + restaurant:Jeremiah Bacon, Carolina’s

Featured Brewmaster:Tim Cognata, Craft Brewers Alliance

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

Featured pitmasters:Jimmy Hagood, Food for the Southern Soul, Charleston, SCRodney Scott, Scott’s BBQ, Hemingway, SCMike Mills, Memphis Championship Barbecue, Las VegasDrew 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, AtlantaJulian Van Winkle, Old Rip Van Winkle Distillery, Louisville, KY

The Culinary Institute of Charleston and The Black Culinarian Alliance Present

Dining for DiversityJoin chef Kevin Mitchell, Culinary Institute of Charles-ton, 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.

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

7 p.m.

private penthouse

$750

fOrmaL

7 p.m.

CYpress, a Low-CountrY griLLe185 eaST Bay ST.

$100


SpOnSOrS:

7 p.m.

CaroLina’s, perditas room10 exchange ST.

$100



Charleston magazine and The Art Instituteof 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 ChairGerry Elliot, Grill 225 Caitlin Kelly, The Dining Room at the Woodlands Andrea Lever, Magnolias & BlossomKinsey 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 WineryBarefootBiltmore Wines Dunham Cellars Ice Box Innovative Beverage ServicesKahula LoLonis WineryPiper SonomaPoema BrutMirabelle by Schramsberg Vineyards NavanSeagram’s RumSteele Wines Sumarocca CavaVan Gogh VodkaZonin Prosecco


Sunday, March 7Lowcountry Gospel Brunch 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 tradi-tional 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.

Bourbon Born Spirit TastingWhat 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.

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

BBQ, Blues & BrewBBQ, 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. * Please note the time change from previous years.

DETAILED SCHEDULE

1-2:30 p.m.

haLL’s Chophouse 434 kIng ST.

$50

caSUaL

11 a.m.


$60

caSUaL

9 p.m.-mIDnIghT


$75(includes commemorative glassware)

cOckTaIL aTTIre

SpOnSOrS:

5-8 p.m.


$75

caSUaL

Featured restaurants +

Caterers:Jeff Arthur, Iron Gate EventsJames 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

Jodan Moore, The Dining Roomat the Woodlands

Featured CoCKtaiLs +

donors:Bloody Mary’s, Charleston Mix

Bloody Mary MixMadras MimosasSvedka Vodka


continued on page 37


1-2:30 p.m.

haLL’s Chophouse 434 kIng ST.

$50

caSUaL

11 a.m.


$60

caSUaL

800-316-1619www.comcast.com/business

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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:

10:30 AM Spring veggies with Charleston Home food editor Heather Garvin12:00 PM Southern bouquets with Heather Barrie of gathering-floral + event

2:15 PM Get cooking with James Beard award-winning FIG chef Mike Lata3:30 PM Step-by-step gnocchi with Lana chef John Ondo4:15 PM Chocolate truffles with WildFlour pastry chef Lauren Mitterer

6mar Saturday

7mar

1:15 PM Terrific table settings with Tara of Soirée by Tara Guérard3:00 PM Heirloom grains with McCrady’s chef Sean Brock4:15 PM Green tomato gazpacho with Charleston Grill chef Michelle Weaver

Sunday

charleston magazinedemo booth

5mar Friday2:30 PM Blind wine tasting with Charleston Grill sommelier Rick Rubel4:00 PM N’Awlins-style comfort food with the chefs of The Glass Onion

Advance registration requiredTo reserve your spot, you must be a ticket-holder for Friday’s Culinary Village, and RSVP to: [email protected], 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.

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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.


WINE GARDEN

Wine GardenNew event at Middleton Place celebrates landscape as well as wine and food

By Stephanie Burt

camellias 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 presi-dent of marketing for Middleton Place. “In March, the camel-lias in all shades, from red to pink to white, will be spectacu-lar, 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 sea-sonal 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 Washing-ton’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 atten-tion 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 charlestonmicah garrison, middleton place restaurantfred neuville, fat henchang Lei-yun, Bambu

feaTureD WinerieS:angelina mondavi, pine ridge vineyards, napa valley, caarchery Summit, Dayton, OrBookwalter Winery, columbia valley, WaDigiovanna Winery, agrigento, Italygarofoli, Loreto, Italy hope family Wines, paso robles, caLioco, Santa rosa, caLoLonis Winery, redwood valley, caJorge Ordonez Wines, Spainargyle Winery, Dundee, Or


“wine” around the garden atmiddLeton pLaCe

nOOn-3 p.m.

$100 (includes commemorative glassware)

ShUTTLeS DeparT aT 11:30 anD re-TUrnS TO francIS marIOn hOTeL aT 3:30 (shuttle available with ticket purchase)

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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

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

You are where you eat.

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Vehicles shown with optional equipment. Lexus reminds you to wear seatbelts, secure children in rear seat, obey all traffi c laws and drive responsibly. ©2009 Lexus.

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 fi rst luxury car that virtually parks itself to the world’s fi rst eight-speed 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 fi rst V8 hybrid, the LS is no longer simply at the

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NEW CARSOUTHERN REGION1/4 PAGE CHARLESTON08/01/06

REGION:VERSION:MARKET:

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DETAILED SCHEDULEFIFTH ANNIVERSARY

a 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 Charles-ton. 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 culi-nary 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 tradi-tion. 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.

FestivaL historYWhat 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 dedi-cated volunteers together – most of them are still involved today.

Lisa Buzzelli, who has been dubbed “queen volunteer,” has logged hun-dreds 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 jack-ets. 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 ven-dors 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-

A Look Back on How it StartedFestival celebrates major milestone with fifth-year anniversary

By Angel Passailaigue Postell, Executive Director

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

Mickey Bakst and pastry chef Lauren Mitterer

hug at Bubbles & Sweets. The late New York Times food editor Johnny

Apple at a book signing at the first festival.


DETAILED SCHEDULEFIFTH ANNIVERSARY

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 head-lining 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. Spon-sors are a huge part of the event, and without them the festival could not hap-pen. 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.

“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, Charles-ton Place Hotel and many others. One of the most significant and obvious sup-porters 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 enhance-ments 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 Gil-ham 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 festi-val 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.

Festival celebrates major milestone with fifth-year anniversary

By Angel Passailaigue Postell, Executive Director

Staff members Ashley Gunnin and Annie Hamnett celebrate with Chef Marc Collins.

Greg and Laura Branstetter pose with Chef Fred Neuville.

Marion Sullivan and Nathalie Dupree share

stories during the festival.

“Queen Volunteer” Lisa Buzzelli (left)


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 accomplish-ments 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 Southeast-ern 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 signa-ture 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 peo-ple 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 aheadAs the festival celebrates its fifth year, the memories and mile-

stones 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 expe-rienced 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 to-gether to make this event possible. I especially want to thank Dick Elliott and Hank Hol-liday 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.

OriGinal planninG cOMMiTTee MeMBerSMickey BakstLisa BuzzelliMarc CollinsCraig DonofrioNathalie DupreeLinn LesesneCaroline JacksonCaroline MancillMatt McKeownAngel P. PostellMichael SaboeMarion Sullivan

OriGinal BOarD Of DirecTOrSLaura BranstetterJohn C. CrottsNathalie Dupree, ChairJean HelmsLaura HewittRon SchemanRick WidmanAnita Zucker

2006 STaff Sara CothranAshley GunninAnnie Byrd HamnettMatt McKeownAngel Postell

2006 inTernSBryer DavisJessica McGrailElizabeth McGoughGriffin Morrow

KeY planninG vOlunTeerS anD SuppOrTerS in 2006Catherine AlleyJackie AndriusKeith AndrewsEd ArtidielloNicole AnhaltVinzenz AshbacherYve AssadSuzanne BabiarzSherrie BakshiMickey BakstLouise BallardDonald BarickmanDenise BartoMary Ellen BattistelliChris BergstromCherie BlackburnElizabeth BoineauChris BrandtLaura BranstetterGreg BranstetterLeslie BreckenLisa BrophySpeedy BrunetteDave BucksRegina BurkhartJudy BurnsteinPatti ButterfieldLisa BuzzelliAnnie Byrd-HamnettGinny CarsonRobert Carter

Demetre CastanasClaire ChapmanPaul CheneyScott CohenMarc CollinsBecky ConnellyColleen ConnerMatt CorySara CothranIan CoyneScott CrawfordPaige CroneMitchell CrosbyJohn CrottsBarbara DillmanCraig DeihlRita DonatoCraig DonofrioEllen Dressler-MorylCiaran DuffyBecca Dupps-EdwardsNathalie DupreeAimee DuRantRichard ElliotKaren ElseyChristie EwaldPam FischetteAndressa FonvielleBecky FordDiane ForestMelissa FritzHenri GabrielCheryl GalwayBarry GleimHeather GoldmanEddie GordanBill GreenChristopher GreensladeAshley GunninKatherine HaackJimmy HagoodLou HammondJane HargartenTripp HayesJean HelmsHolly HerrickKristin HettermanJohn HeutonLaura HewittHelen HillSarah HillHank HollidayLisa HollyShelley HoweMiles HuffCaroline JacksonHope JohnstonRick JonesHal JonesVladia JurvocaGayle KarolczykSara KavanuaghSuzanne KearseElena KozyrskiMichael KramerRobert KunesJim KuykMaggie LaCosteMike LataAmanda LawrenceTyrone LawrenceFrank LeeCasey LeeLinn LesesneAndrea Limehouse

Rachel LindsayMisty ListerStephen LitvinJoyce LoweMatt MaksimowitzCaroline MancillAmanda ManningRobert ManningJohn MarshallSheree McDowellMahwish McIntoshBrett McKeeMatthew McKeownFrank McMahonLib MeadFrankie MillerLauren MittererFred NeuvilleTradd NewtonJeff NicklesChris NoblesElizabeth NortonChristine NottJohn OrrMatt OwenElaina Palassis-EnglandJayne PardusDiane ParkerTJ Parsell, Jr.Tom ParsellDennis PerryRichard PogueAudra PooleAngel PostellNell PostellArnold PostellAlicia PrescottScott PresslerRobert PrioleauRegina RainwaterRebecca RanesGary RicozziJoseph P. RileyJason RobbinsMichelle RupeFranny RussellBob SabatiniMichael SaboeAngela SanchezRon SchemanDeidre SchipaniJason ScholzLindy ShealyDana SinklerBrent SkinnerLindsay SlabyHelen SmithDonny SmithKeith SnyderWendy SnyderAnn StaffordEnzo SteffenelliRobert StehlingTrey StephensonMarion SullivanRay SwagertyElizabeth SwinkLarry TarletonThomas TaylorTeresa TaylorBryan ThompsonWalt ThornJenny TrogdonColleen TroyKen Vedrinski

Andi and Chuck VolpeBob WaggonerBrady WaggonerJohnny WallaceSuzanne WallaceVeronica WalshMiranda WashDanielle WeckslerRory WelschSteve WengerMegan WestmeyerLaura Kate WhitneyRick WidmanHolland WilliamsKelly M. WilsonDaren WolfeTom WrigginsMichelle YackelDavid YarboroughJered Young Anita ZuckerJohn 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, 2005First tickets sold online to April Kanew.

March 2-5, 2006 First festival takes place.


DETAILED SCHEDULE

Fun Ship

FedEx and Fun Ship AAA

Culinary Village + Grand Tasting TentsOn 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.

frIDay2-5 p.m.

SaTUrDay10 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

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FedEx Tent

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

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 RestaurantF24 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.

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

CULINARY VILLAGE AND GRAND TASTING TENTS


CULINARY VILLAGE AND GRAND TASTING TENTS

Fun Ship AAA Tent

BOOTh venDOr AC1 Costco Wholesale AC2 Festival RetailAC3 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

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

n Whole Foods Market n Fun Ship AAA n Charleston magazine


DETAILED SCHEDULE

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

cooking demonstrationsAward-winning national chefs and authors offer lively demonstrations that will make your mouth water. Seat-ing 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.

1:00 - 1:30linton hopkins

1:45 - 2:15 Brian Malarkey

2:30 - 3:00 James peterson

3:15 - 3:45 elizabeth Karmel

Friday

10:30 - 11:30Tyler florence*

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

12:15 - 12:45Michelle Bernstein

1:00 - 2:30 Daniel Boulud** (film + panel)

2:45 - 3:15 Barbara lynch

3:30 - 4:00richard Blais

1:30 - 2:00Donald link

2:15 - 2:45 chris hastings and farmer lee Jones

2:15 - 2:45 farmer lee Jonesand chris hastings

3:00 - 3:30 Martha hall foose

3:45 - 4:15 Marvin Woods

Saturday

Sunday

The Art Institute of Charleston

cooking competitionsThe temperature heats up with an electrifying Iron-Chef style com-petition 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!

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sCe&g’s CeLeBritY KitChen tent at marion square

IncLUDeD WITh DaILy cULInary vILLage TIckeT

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IncLUDeD WITh SaTUr-Day cULInary vILLage TIckeT

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Noon-1 p.m. 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.

1:30-2:30 p.m. Students Rule! Sue Zemanick, Gautreau’s and AIC student, Joe DiMaio vs. John Ondo, Lana and AIC student, Rafael Zielinski

3-4 p.m. 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

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!

*event held in the Main event Tent

**denotes separate ticketed event.

(Book signings immediately follow)


Charleston Cooks!

Author Book SigningsCharleston Cooks! Book Signing Tent and Store is where guests meet the Wine + Food Festival’s fea-tured culinary professionals and have their cookbook purchases personalized. Included with Saturday Culinary Village tickets. Check signing location.

FridaY3 p.m. James Peterson Baking: 300 Recipes, 2000 photographs, one baking education

3:45 p.m. Elizabeth Karmel Smoked Slathered & Seasoned: A Complete Guide to Flavoring Food for the Grill

saturdaY11:30 a.m. Tyler Florence (Main Event Tent) Tyler’s Ultimate: Brilliant Simple Food to Make Any Time

12 p.m. 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 Urban Italian: Simple Recipes and True Stories from a Life in Food

2:30 p.m. Daniel Boulud Braise and Cafe Boulud

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

sundaY2:00 p.m. Donald Link Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana

2:45 p.m. Chris Hastings Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, & Traditions

3:30 p.m. Martha Hall Foose Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

4:15 p.m. Marvin Woods Home Plate Cooking: Everyday Southern Cuisine with a Fresh Twist

FridaY1-2 p.m. Robert Dickson Robert’s of Charleston

Cathy Forrester At Home Charleston

Harriett Lemke and Fran Weaver The Screened Door Pantry

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

saturdaY1-2 p.m. Tara Guerard Weddings

Connie Stahl Breakfast on the Battery

Craig Deihl 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

sundaY1-2 p.m. Holly Herrick The Charleston Chef’s Table

Danielle Wecksler Taste of the Lowcountry

Charlotte Jenkins Gullah Cuisine By Land and by Sea

Book Signing Times in SCE&G Celebrity Kitchen tent

Book Signing Times in Charleston Cooks! tent

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sCe&g CeLeBritY KitChen tent and CharLeston CooKs! BooK signing tent in marion square


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Certified Angus Beef & Piggly Wiggly

Outdoor Living + Grilling Area

FridaYJosh Woodruff,Charleston Harbor Resort & Marina Grilled Prosciutto Wrapped Figs stuffed with Blue Cheese and Winter Melons1:30 p.m.

Bruce Moffett, Barrington’s Restaurant Maple Rubbed Pork Loin Sandwich w/Spicey Cole Slaw and Pickled Onions2:15 p.m.

Billy Quinn, JB’s Smokeshack 3 p.m.

Drew Hedlund, Fleet LandingGrilled Marinated Swordfish over Sun-dried Tomato3:45 p.m.

saturdaYScott Popobic, Certified Angus Beef Chef 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 North12:45 p.m.

Scott Popobic, Certified Angus Beef ChefGrilled New York Strip Steak with Green Beans1:30 p.m.

Gabrielle Hamilton, PruneGrilled Local Oysters with Tabasco Butter2:15 p.m.

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

Andrea Reusing, The Lantern RestaurantLemongrass Grilled Ossa Baw Island Pork with Cool Lettuce Cups & Herbs3:45 p.m.

sundaYNathan Thurston, The Ocean Room2:45 p.m.

Matt Bolus, The Art Institute of Charleston Teriyaki Lamb Kebabs3:30 p.m.

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.

BB&t hospitaLitY tentfeatures 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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CertiFied angus BeeF and piggLY wiggLY outoor Living + griLLing area


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Additional Activities at the Culinary Village

Charleston magazine activitiesIn 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.

FridaY2:30 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

saturdaY10:30 a.m. Spring veggies with Charleston Home food editor

Heather GarvinNoon Southern bouquets with Heather Barrie of gathering-

floral + event2:15 p.m. Get cooking with James Beard award-winning FIG chef Mike

Lata3:30 p.m. Step-by-step gnocchi with Lana chef John Ondo4:15 p.m. Chocolate truffles with WildFlour pastry chef Lauren Mitterer

sundaY1:15 p.m. Terrific table settings with Tara of Soirée by Tara Guérard3 p.m. Heirloom grains with McCrady’s chef Sean Brock4:15 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 [email protected], 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.

CULINARY VILLAGE:ADDITIONAL ACTIVITIES

Wine Bottle SigningsLocated directly outside of the Fun Ship AAA Grand Tasting Tent

FridaY2 p.m. Michael Richmond2:45 p.m. Bob Bath, MS3:30 p.m. TBA4:15 p.m. Matt Licklider

saturdaY10:15 a.m. Phillip Lolonis11 a.m. Austin Hope11:45 a.m. Sara Floyd1:15 p.m. Rollin Soles2:15 p.m. Guillermo Banfi3 p.m. Carlos Serrano3:45 p.m. Gianluca Garofoli4:30 p.m. John Bookwalter

sundaY1 p.m. Leigh Bartholomew1:45 p.m. Angelina Mondavi

2010 Official Poster signings by the Artist, Jay FletcherIn the Grand Ideas Retail Tent located in Marion Square in front of the Main Event Tent

saturdaY sundaY11 a.m.-1 p.m. and 2-4 p.m. 1-3 p.m.

Signature Charity and “Taste of the Festival” Tasting Booths ScheduleLocated inside the FedEx Grand Tasting Tent

FridaY11:30 a.m.-5 p.m. BASICO wine tasting Callie’s Biscuits Hess Collection Aspen Dale Winery

saturdaY10 a.m.-1 p.m. Mary Zapata, Square Onion Nico Romo, Fish Restaurant

with Guest Chef Hess Collection Aspen Dale Winery

saturdaY2-5 p.m. Kevin Johnson, REV Group The Svelte Gourmet Clammer Dave BASICO wine tasting

sundaY1-4 p.m. Renata Dos Santos,

My Personal Chef Fred Neuville, Fat Hen

Hess Collection

included with Culinary Village + Grand Tasting Tent ticket

BBQ, Blues & Brew continued...continued from page 24 (detailed schedule)

Featured nationaL pitmasters:Rodney Scott, Scott’s BBQ, Hemingway, SCMike 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

Featured desserts + Companies:Cupcakes, CupcakeMoonPie, 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 StagRye 1 Shelton Vineyards, Dobson, NC



DETAILED SCHEDULEGULLAH TRIBUTE LUNCHEON

bucking traditionBringing the love back to the Gullah kitchen in good health

gullah 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 some-

thing 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. How-ever, 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 Jones-Smalls, both of whom excel in their creations of Gullah cuisine but have transformed the traditional dishes of their youth into healthi-er 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 life-styles 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-grand-father 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 pre-pared 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 good-ness 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 interpret-ing recipes in a new way. And they’re creating healthy eaters, ready for seconds.

feaTureD naTiOnal chefS + perSOnaliTieSMatt LeeTed LeeDonald LinkFrank StittMarvin Woods

feaTureD lOcal chefS + perSOnaliTieSWilliam Baldwin, Novelist & Historian Jonathan Green, ArtistCharlotte Jenkins, Gullah CuisineMartha Lou, Martha Lou’s Kitchen April Mazick, Joe’s CateringKevin Mitchell, Culinary Institute of CharlestonAlluette Jones-Smalls, Alluette’s Jazz Café Mary Ravenell, Huger’s

feaTureD WinerY:Shelton Vineyards, Dobson, NC


gULLah TrIBUTe LUncheOn

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preSenTeD By:

By Stephanie Burt

Both images are courtesy of Jonathan G

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DETAILED SCHEDULEGRAND TASTING TENT VENDORS

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.

costcowww.costco.com Costco Wholesale is a membership club that offers low warehouse prices on quality, brand-name merchandise, fresh foods and a variety of conve-nient 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 prod-ucts that we offer our members an unconditional guarantee of satisfaction on every single item we sell.

charleston Magazine www.charlestonmag.com The regional resource on living well in the Low-country, 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.

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.

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!

aaa – Grand Tasting Tent Sponsor (fun Ship aaa)www.aaa.comAAA 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 www.lexusofcharleston.comLexus has earned a reputation for offering high-quality 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 (843) 744-0016Charleston Chops is a line of locally manufac-tured 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) www.cabotcreamery.coopBest known as makers of “The World’s Best Ched-dar,” 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 associationp.O. Box 11280 columbia, S.c. 29211 www.scsfa.orgThe 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 prod-ucts. Visit our Web site at www.scsfa.org for a com-plete listing of our members and their products. Buy South Carolina, Nothing’s Fresher, Nothing’s Finer.

Stolzle uSa7219 investment Dr. north charleston, S.c. 29418(877) 786-5953www.stolzle-usa.comA 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.

Whole foods Market923 houston northcutt Blvd.Mount pleasant, S.c. 29464www.wholefoodsmarket.comAs 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.

The post and courier134 columbus St.charleston, S.c. 29403(843) 577-7111www.charleston.netThe 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) 577-04064964 centre point Drivenorth charleston, S.c. 29418(843) 747 3800www.jimnnicks.comSmoke, yes. Mirrors, no. At Jim ‘N Nick’s Bar-B-Q the trick to serving great Southern food is stay-ing away from the tricks altogether. Everything is

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.

piggly Wiggly carolina co. inc.176 croghan Spurcharleston, S.c. 29407(843) 554-9880www.thepig.netPiggly 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 involve-ment is as much a part of Piggly Wiggly as the fresh-est local produce, the finest meats hand-cut to order, our exclusive Savoure cheese and green peanuts.

coburg Dairy5001 lacross roadnorth charleston, S.c. 29406(843) 554-4870www.coburgmilk.comFor 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.

Grand ideas inc.14 lord ashley Drivecharleston, S.c. 29407(843) 852-5264www.grandideas.netGrand Ideas develops innovative, creative and unique custom-branded promotional products and merchan-dise 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) 724-5000www.charlestondelivers.comCharleston 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 metro-politan living. If you can order it, we can deliver it!


pawmetto pet Treats4840 forest Dr. Suite 273columbia, S.c. 29206(803) 782-6586www.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) 838-1344Since 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 Associa-tion has certified Kitchen Basics Original Chicken, Orig-inal Beef, Unsalted Chicken and Unsalted Beef Stocks.

library restaurant 19 vendue rangecharleston, S.c. 29401(843) 577-7970www.vendueinn.comThe 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 ambi-ance, service and outstanding menu options.

39 rue De Jean 39 John St.charleston, S.c. 29403(843) 722-8881www.39ruedejean.comWidely 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.

coast39-D John St.charleston, S.c. 29403(843) 722-8838www.coastbarandgrill.comServing Charleston’s freshest seafood nightly. The menu incorporates Charleston classics with our chefs’ unique creations, taking full advantage of local,

seasonal ingredients. The relaxed atmosphere, fresh preparations and gracious service have made Coast a staple dining spot for both locals and visitors alike. Dinner is served nightly beginning at 5:30 p.m.

virginia’s on King412 King St.charleston, S.c. 29403(843) 735-5800www.virginiasonking.comVirginia’s on King specializes in upscale interpreta-tions of classic Southern dishes. Local ingredients come straight from the farm to the table. The classic Charleston-influenced interior and gracious hospital-ity inspire all of the comforts of a traditional Southern kitchen. Serving breakfast, dinner and supper, Satur-day and Sunday brunch; closed Sunday evenings.

Good food catering17 lockwood Drivecharleston, S.c. 29401(843) 723-7954www.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, incor-porating the freshest ingredients. Choose from our three exclusive waterfront venues or allow us to help select the perfect location for your special occasion.

circa 1886149 Wentworth St.charleston, S.c. 29401(843) 722-8680www.circa1886.comCirca 1886 restaurant, set inside a restored 19th-cen-tury carriage house on the grounds of the luxurious AAA Five Diamond Wentworth Mansion hotel, offers traditional Southern cuisine with a modern twist in a sophisticated, historic setting. Executive Chef Marc Collins presents innovative Southern dishes that draw on the rich culinary history of Charleston.

The restaurant at Middleton place 4300 ashley river roadcharleston, S.c. 29414(843) 266-7477www.middletonplace.orgThe 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 tradi-tional Lowcountry cuisine. Dinner guests may stroll the grounds before entering an elegant atmosphere featuring a menu rich in local and organic products.

Mercato 102 n. Market St.charleston, S.c. 29401(843) 722-6393www.mercatocharleston.comLocated 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 one-of-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.

hank’s Seafood restaurant 10 hayne St.charleston, S.c. 29401(843) 723-fiShwww.hanksseafood.comBy design and cuisine, Hank’s resembles a decades-old neighborhood fixture reminiscent of a classic 1940s Charleston fish house. The relaxed and convivial atmosphere serves as the backdrop to Chef Frank McMahon’s seriously Southern fish, local seafood classics and innovative specials. Voted Best Seafood Restaurant by Charleston City Paper for nine consecutive years. Dinner nightly.

peninsula Grill 112 n. Market St.charleston, S.c. 29401(843) 723-0700www.peninsulagrill.comLocated 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.

anson12 anson St.charleston, S.c. 29401(843) 720-1954www.ansonrestaurant.comOff the historic City Market lies the dining destina-tion 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.

culinary Tours of charleston(843) 727-1100www.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, arti-san food producers, chocolatiers and specialty shops.

Seel’s on Sullivan’s 2213-B Middle St. Sullivan’s island, S.c. 29482 (843) 883-5030 www.seelsfishcamp.com Seel’s on Sullivan’s is locally owned. We are com-mitted 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 Table1130 Ocean Blvd.isle of palms, S.c. 29451(843) 886-6772www.huckslowcountrytable.com Overlooking a spectacular view of the Atlantic Ocean, owner and Executive Chef JJ Kern offers an innova-tive 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 utiliz-ing South Carolina’s seasonal, bountiful local markets.

The charleston nut co.riverside center493-c la Mesa DriveMt. pleasant, S.c. 29464(843) 886-nuTS (6887)www.charlestonnut.comCharleston 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, com-petitive prices and superior customer service.

neita’s charleston vinaigrettes & Marinades334 e. Bay St., Suite 208charleston, S.c. 29402(843) 478-8569www.neitasvinaigrettes.comNeita’s Charleston Vinaigrettes & Marinades are heart-healthy, wonderfully delicious products that

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.

rio Bertolini’s fresh pasta 622 Wappoo road charleston, S.c. 29407(843) 343-2418www.riobertolinispasta.comFor 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 Ber-tolini creates what Lowcountry chefs desire.

caroline’s cakes1580 Whitehall roadannapolis, Md. 21409(410) 349-2212www.carolinescakes.comCaroline’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.

coastal cigars4 carriage lane, Suite 204charleston, S.c. 29407(843) 225-5233www.coastalcigars.comCoastal 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 busi-nesses with world-class cigars. We strive to help you create “memories etched in smoke.”

charleston cookie co.p.O. Box 12940charleston, S.c. 29422(843) 762-4185www.charlestoncookie.comAt 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!”

Mahatma rice1278 Glenneyre, Suite 308laguna Beach, calif. 92651(949) 497-8203www.mahatmarice.comMahatma 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.

holy city chocolate (843) 573-3458www.holycitychocolate.comHandcrafted 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 – wed-dings, corporate gifts and everyday goodies.

Winecellarcart.com www.winecellarcart.comHandmade 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.

ford’s Gourmet foods 1109 agriculture St.raleigh, n.c. 27603 (800) 446-0947www.bonesuckin.comFord’s Gourmet Foods creates some of the world’s greatest-tasting all-natural, gluten-free foods, including the internationally acclaimed Bone Suckin’ Sauces, Wine Nuts and Fire Dancer Jalapeño Peanuts and Earth Family Organics and Naturals.

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

Mellow Mushroom 309 King St.charleston, S.c. 29401(843) 723-73743110 n. highway 17Mt. pleasant, S.c. 29466 (843) 881-4piewww.mellowmushroom.comA pizza connoisseur phenomenon – where the world’s only spring water piecrust is baked with the freshest toppings. Also extreme hoagies, calzones, build-your-own salads, unique starters – plus the area’s largest beer club. Serving lunch and dinner seven days a week.

caviar & Bananas51 George St.charleston, S.c. 29401(843) 577-7757www.caviarandbananas.comFrom 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!

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

le creuset 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.

The reSTauranT aSSOciaTiOn – ShOWcaSinG: aTlanTicville reSTauranT, riTa’S SeaSiDe Grille anD 82 Queen

atlanticville restaurant (friday)2063 Middle St.Sullivan’s island, S.c. 29482(843) 883-9452www.atlanticville.netUpscale 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, South-ern 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. 29412Rita’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.

82 Queen (Sunday)82 Queen St.charleston, S.c. 29401(843) 723-7591www.82queen.comOpen 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 Bistro1090 Sam rittenberg Blvd.charleston, S.c. 29407(843) 766-0223www.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.



West coast products 717 Tehama St. Orland, calif. 95963(530) 865-3379 www.westcoastproducts.netSince 1937, West Coast Products has continu-ously 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 Prod-ucts also carries California Certified Extra Virgin Olive Oil, the freshest product available.

Screwpull by le creuset of america360 concord St.charleston, S.c. 29401www.lecreuset.comSince 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.

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Muir Glenwww.muirglen.comDenver, cOMuir Glen will serve samples of bruchetta made with their organic fire roasted tomatoes.

“cork it” by herm7715 Treelawn Dr.Brecksville, Ohio 44141(440) 717-9655www.corkitbyherm.comWant 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.

The Spice & Tea exchange 170-a church St.charleston, S.c. 29401(843) 965-8300www.spiceandtea.comThe 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, in-ternational blends and even salt-free choices.

Molly and Me pecans(843) 814-9594www.mollyandmepecans.com The best flavored pecans in the south! Our Certi-fied 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!

Gourmet Bay catering3155-c Maybank hwy.John’s island, S.c. 29455(843) 557-1257www.gourmetbay.netGourmet Bay Catering is committed to making your event in the Charleston area a remarkable experience. From start to finish, we provide profes-sional catering guidance to our clients to make their party a success. Catering to both corporate and private clients, large or small, we offer cus-tomized menus to meet your catering needs.

four Moons1145 Orangeburg Mall circleOrangeburg, S.c. 29115(803) 531-1984www.fourmoons.comFrom 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 award-winning, fine-dining experience at every visit! Our presentation, unsurpassed service and extensive wine list all make for an unforgettable dining experience.

new Dream catering2284 Savannah hwy.charleston, S.c. 29407(843) 475-4849www.newdreamcatering.comNew Dream Catering sets the standard for exceptional production of sensational events, infusing the Lowcountry with a fresh culinary vision. With action stations and eye-catching 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.

caB – certified angus Beef206 riffel rd.Wooster, Ohio 44691(330) 345-2333www.certifiedangusbeef.comThe 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.

Tortilla azullexington, S.c.www.tortillazul.comTortilla 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.

The Olive Oil Shops316 King St.charleston, S.c. 29401843-277-2707The 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!

Savannah Bee co.pO Box 10914Savannah, Ga. 31412(912) 234-0688www.savannahbee.comSavannah 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 sweet-ness, background notes and suggested food pairings. Come taste the wonders of the hive and experience its emerging role into fine cuisine.

WInE VEnDORS

McManis family vineyards18700 east river roadripon, calif. 95366(770) 578-7575www.mcmanisfamilyvineyards.comMcManis 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 – fourth-generation family farmers. The McManis family has been growing grapes in this region since 1938.

Biltmore estate Wine co.1 n. pack Squareasheville, n.c. 28801(828) 225-6790www.biltmore.comA 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 welcom-ing traditions with our award-winning wines.

Grapevine Distributors (cfuD)1262 lake Mallard Blvd.Mt. pleasant, S.c. 29464(843) 810-1741www.grapevinedistributors.comGrapevine Distributors, purveyors of fine wines, is a fam-ily-owned and operated distributorship of high-end fine wine proudly serving both North Carolina and South Carolina since 1991. Grapevine of North Carolina cel-ebrates 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.

MacMurray ranch3387 Dry creek roadhealdsburg, calif. 95448(707) 431-5585www.macmurrayranch.comLocated in the heart of the Russian River Valley, the origi-nal homestead at MacMurray Ranch was settled more than 150 years ago by the Porter family. Actor Fred Mac-Murray 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 MacMur-ray, 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.



rodney Strong vineyards1455 Old redwood hwy.healdsburg, calif. 95448(707) 431-1533www.rodneystrong.comRodney 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.

Michael~David Winery4580 W. highway 12lodi, calif. 95242(209) 368-7384www.lodivineyards.comRising 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 special-izing in hand-crafted Rhone varietals as well t

WilSOn DanielS lTD. preSenTS:

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

Schramsberg vineyardswww.schramsberg.comFor 45 years the Davies family has produced America’s finest sparkling wines bar none.

WillaKenzie estatewww.willakenzie.comFrom Oregon’s Willamette Valley, this family-owned winery produces exceptional Pinots using sustainable farming.

clos pegase Winerywww.clospegase.comClos Pegase winemaker Shaun Richardson uses natural yeasts and gentle handling to fully express his 100 percent estate-grown fruit.

Wine awhile1039 highway 41 Suite 200Mt. pleasant, S.c. 29466(843) 881-3155www.wineawhile.comAt Wine Awhile we have two special ways of explor-ing 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

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.

lambert Bridge4085 W. Dry creek rd.healdsburg, calif. 95448(800) 975-0555www.lambertbridge.comAt 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 experienc-ing the lifestyle to which we ourselves aspire: great wine served with great food shared by great friends.

WineStyles1628 palmetto Grande DriveMt. pleasant, S.c. 29464(843) 388-8233www.winestyles.net/mtpleasantWineStyles 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.

Spanish vine imports inc.1225 laurel St.columbia, S.c. 29201(803) 545-4900Spanish 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.

alexander valley vineyards8644 highway 128healdsburg, calif. 95488(800) 888-7209www.avvwine.comIn 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 hill-sides. 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.

Banfi vintners – vinedos emiliana 1111 cedar Swamp rd.Old Brookville, n.Y. 11545(516) 626-9200www.banfivintners.comThree generations of the Mariani family have built Banfi Vintners into America’s first name in fine import-ed 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.

constellation Wines uS1481 pine island viewMt. pleasant, S.c. 29464Constellation Brands, Inc. (NYSE: STZ; ASX: CBR), based in Victor, N.Y., is the leading producer of pre-mium 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.

pedroncelli Winery1220 canyon rd.Geyserville, calif. 95441(707) 857-3531www.pedroncelli.comPedroncelli Winery was founded by John Pedron-celli 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.

TGic iMpOrTerS (frOM MOnTeS TO SanTa eMa)7020 Morganford rd.charlotte, n.c. 28211(704) 301-5835TGIC 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.

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.Most important is our passion for the wines and the quality we try to achieve. Since 1890, Bo-degas 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.

Ste Michelle Wine estatesOak 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 Feuil-latte Champagne and Haras De Pirque from Chile.

Willamette valley vineyards8800 enchanted Way 8eTurner, Ore. 97392(503) 588-9463www.wvv.comRegarded 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.



SPIRITS

firefly Distillery6775 Bears Bluff rd.Wadmalaw island, S.c. 29487www.fireflyvodka.com (843) 559-6867Firefly 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.comBrown-Forman is a diversified producer of fine-quality 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.

icebox – innovative Beverage Services(843) 437 6720www.iceboxbar.com Outstanding, high-quality event bar services of-fering 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.comHerestobeer.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 pair-ings, proper pouring and tasting, and glassware.

craft Brewers alliance929 north russell St.portland, Ore 97227(503) 331-7270Craft 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.

TASTE OF THE FESTIVAL – ROTATInG BOOTHS

Friday

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

Baked

SIGnATuRE CHARITY BOOTHSSaturday

The Svelte Gourmet(843) 889-6537www.thesveltegourmet.comConsider 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!

Bambuwww.BambuDining.comExciting 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 cateringwww.carolinacaters.comIt 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 Charles-ton’s most exclusive venues.

college of charlestonwww.cofc.edu/~baecon/tourism.htmThe 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 his-toric campus, modern facilities and cutting-edge programs, including a hospitality and tourism management.

Grand ideas, inc.www.grandideas.netGrand 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.

Southern Wine and Spiritswww.southernwine.comSouthern 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 rentalswww.snydereventrentals.comLong considered to be the industry leader in the Lowcountry, Snyder Event Rent-als 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 uSawww.stolzle-usa.comA 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.

Festival Master Sommelier Sponsor Listings



DETAILED SCHEDULEWORLD-CLASS TALENT

Micah GarrisonMiddleton Place Restaurant

Anthony GrayHigh Cotton

Drew HedlundFleet Landing

Jeremy HolstAnson

Mark HutchingsDuval Catering + Event Design

Charlotte JenkinsGullah Cuisine

Kevin JohnsonRev Group

Brad Jones82 Queen

J.J. KernHuck’s Lowcountry Table

Sarah LangenusMediterra Catering

Mike LataFIG

Martha LouMartha Lou’s Kitchen

Frank LeeSlightly North of Broad

Chang Lei-YunBambu

April MazickJoe’s Catering

Ryley McGillisJasmine Porch

Brett McKeeOak Steakhouse & 17 North

Frank McMahonHank’s Seafood Restaurant

Kevin MitchellCulinary Institute of Charleston

gueSt CheFSAlex AscueBlack Culinarian Alliance

Jan BirnbaumEpic Roasthouse, San Francisco

Richard BlaisTrail-Blais, Atlanta

Daniel BouludDANIEL, New York

Kenny CallaghanBlue Smoke, New York

Andrew CarmelliniLocanda Verde, New York

Ron DupratHollywood Beach Marriott, Hollywood, FL

Tyler FlorenceThe Florence Group, CA

Kevin GillespieWoodfire Grill, Atlanta

Jose GutierrezEncore Restaurant, Memphis, TN

Gabrielle HamiltonPrune, New York

Clifford HarrisonBaccahnalia, Atlanta

Linton HopkinsRestaurant Eugene, Atlanta

Farmer Lee JonesThe Chef’s Garden, Huron, OH

Kyle KetchumFormerly of Spiced PearRestaurant, Newport, RI

Eli KirshteinSolo Restaurant, New York

Michael KramerVoice Restaurant and Lounge, Houston

Paul LiebrandtCorton, New York

Peng LooiAugust Moon Chinese Bistro, Louisville, KY

Barbara LynchNO. 9 Park, Boston

Brian Malarkey Seersucker, San Diego

Jeff Michaud Osteria, Philadelphia

Bruce MoffettBarrington’s Restaurant, Charlotte, NC

Anne QuatranoBaccahnalia, Atlanta

Andrea ReusingLantern Restaurant, Chapel Hill, NC

Jeffrey SaadThe Spice Smuggler, Food Network Online

Roberto SantibanezTruly Mexican Consulting, New York, NY

Bruce ShermanNorth Pond Restaurant, Chicago, IL

Nicholas Stefanelli Bibiana Osteria + Enoteca, Washington

Brent WertzKingsmill Resort and Spa, Williamsburg, VA

Marvin WoodsHomeplate Cooking: Everyday Southern Cuisine with a French Twist

Sue ZemanickGautreau’s, New Orleans, LA

loWCountrY CheFSDamian AmbsTriangle Char & Bar

Charles ArenaBoathouse Restaurant

Jeff ArthurIron Gate Events

Jeremiah BaconCarolina’s

Donald BarickmanMagnolias

Ben BerryhillBen Berryhill’s Red Drum

Matt BolusThe Art Institute of Charleston

Sean BrockMcCrady’s

Iverson BrownellIverson Catering

Robert CarterPeninsula Grill

Demetre CastanasGrill 225

Adam CloseBlossom

Marc CollinsCirca 1886

Craig DeihlCypress, A Lowcountry Grille

Dan DoylePoogan’s Porch

Donald DrakeMagnolias

Tyler DudleyDaniel Island Club

Thomas EgertonMUSE

Eric GaffinNew Dream Catering

gueSt pitmaSterSRodney ScottScott’s BBQ Hemingway, SC

Mike Mills17th Street Bar & GrillMurphysboro, IL

loWCountrY pitmaSterSHill DuRantCharleston Bay Gourmet Catering

Jimmy HagoodBlackjack BBQ

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

Dan LongCrosby’s Seafood

Billy QuinnJB’s Smokeshack

Buist RiversLowcountry Eats

Drew RobinsonJim ‘N Nick’s Bar-B-Q

Aaron SiegelHome Team BBQ

Food ArtisansMasters of the Pit



Micah GarrisonMiddleton Place Restaurant

Anthony GrayHigh Cotton

Drew HedlundFleet Landing

Jeremy HolstAnson

Mark HutchingsDuval Catering + Event Design

Charlotte JenkinsGullah Cuisine

Kevin JohnsonRev Group

Brad Jones82 Queen

J.J. KernHuck’s Lowcountry Table

Sarah LangenusMediterra Catering

Mike LataFIG

Martha LouMartha Lou’s Kitchen

Frank LeeSlightly North of Broad

Chang Lei-YunBambu

April MazickJoe’s Catering

Ryley McGillisJasmine Porch

Brett McKeeOak Steakhouse & 17 North

Frank McMahonHank’s Seafood Restaurant

Kevin MitchellCulinary Institute of Charleston

Jordan MooreThe Dining Room at The Woodlands

Mason MullockSpiritLine Cruises

Jason MurphyVirginia’s on King

Fred NeuvilleFat Hen

John OndoLana

Mary RavenellHuger’s

Nico RomoFish

Robert StehlingHominy Grill

Alluette Jones-SmallsAlluette’s Jazz Café

Nathan ThurstonThe Ocean Room

Jason UlakCaviar & Bananas Gourmet Market & Cafe

Ken VedrinskiTrattoria Lucca

Bob WaggonerU Cook with Chef Bob

Barry WaldropStono Café Catering

Michelle WeaverCharleston Grill

Nate WhitingTristan

Josh WoodruffCharleston Harbor Resort & Marina

Mary ZapataSquare Onion

John ZuckerCru Café + Catering

gueSt authorSMichelle BernsteinCuisine a Latina: Fresh Tastes and a World of Flavors from Michy’s Miami Kitchen

Martha Hall FooseScreen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

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

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

Elizabeth KarmelSoaked, Slathered & Seasoned

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

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

James PetersonBaking: 300 recipes, 2000 Photographs, One Baking Education

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

loWCountrY authorSDonald BarickmanMagnolias

Craig DeihlCypress, A Lowcountry Grille

Robert DicksonRobert’s of Charleston

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

Cathy Forrester At Home Charleston

Tara GuerardWeddings

Holly Herrick The Charleston Chef’s Table

Charlotte Jenkins Gullah Cuisine By Land and by Sea

Harriett Lemke & Fran Weaver The Screened Door Pantry

Connie StahlBreakfast on the Battery

Danielle WeckslerTaste of the Lowcountry

Culinary Wordsmiths



Guillermo BanfiSur de los Andes, Argentina

Leigh Bartholomew Archery Summit, Dayton, OR

Bob Bath, MSRobert Bath Imports, St. Helena, CA

Greg BestHoleman and Finch Public House, Atlanta

John BookwalterBookwalter Winery, Columbia Valley, WA

Angelo CayoAnheuser-Busch, Jacksonville, FL

Tim Cognata, Craft Brewers Alliance, USA

Merry EdwardsMerry Edwards Winery, Sonoma, CA

Sara Floyd, MSJorge Ordonez, Spain

Gianluca GarofoliGarafoli, Loreto, Italy

Gunther Di GiovannaDi Giovanna Winery, Agrigento, Italy

Paul GriecoHearth Restaurant, New York

Austin HopeHope Family Wines, Paso Robles, CA

Matt LickliderLioco, Santa Rosa, CA

Philip LolonisLolonis Winery, Redwood Valley, CA

Kate MacMurrayMacMurray Ranch, Sonoma, CA

Julianna MartinelliMartinelli Winery, Russian River Valley, CA

Angelina MondaviPine Ridge Vineyards, Napa Valley, CA

Kevin PikeMichael Skurnik Wines, Syosset, NY

Michael RichmondBouchaine Vineyards, Napa Valley, CA

Carlos SerranoVina Montes, Chile

Rollin SolesArgyle Winery, Dundee, OR

Jed Steele Steele Wines, Kelseyville, CA

Julian Van WinkleOld Rip Van Winkle Distillery, Louisville, KY

Taste MakersgueSt paStrY CheFSAl Stephens Olives

Elizabeth FalknerCitizen Cake, San Francisco, CA

loWCountrY paStrY CheFSWinburn CarmackMcCrady’s

Lindsey CookeFat Hen & Wild Olive

Emily CooksonCharleston Grill

Gerry ElliotGrill 225

Caitlin KellyThe Dining Room at the Woodlands

Andrea LeaverMagnolias & Blossom

Scott LovornCirca 1886

Lauren MittererWildflour

Peyton Smith Embassy Suites Charleston Area Convention Center

Chris RyanCharleston Place Hotel

Todd RichterThe Sanctuary at the Kiawah Island Golf Resort

Kinsey SattaneBen Berryhill’s Red Drum

M. Kelly WilsonCassique

Sugar Innovators


DETAILED SCHEDULEPOSTER WINNER

gueSt paStrY CheFSAl Stephens Olives

Elizabeth FalknerCitizen Cake, San Francisco, CA

loWCountrY paStrY CheFSWinburn CarmackMcCrady’s

Lindsey CookeFat Hen & Wild Olive

Emily CooksonCharleston Grill

Gerry ElliotGrill 225

Caitlin KellyThe Dining Room at the Woodlands

Andrea LeaverMagnolias & Blossom

Scott LovornCirca 1886

Lauren MittererWildflour

Peyton Smith Embassy Suites Charleston Area Convention Center

Chris RyanCharleston Place Hotel

Todd RichterThe Sanctuary at the Kiawah Island Golf Resort

Kinsey SattaneBen Berryhill’s Red Drum

M. Kelly WilsonCassique

Jay Fletcher of Charleston, a local graphic designer and owner of J Fletcher Design, has been selected for the second time as the win-

ner 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.

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 rough-ly 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

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 de-sign, he thought about Charleston and the relation-ship 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 represent-ed 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 com-bined, simplistic statement. I just wanted something that Charlestonians could look at and say ‘yeah, that’s us.’”

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

honoraBLe mentions

Braxton Crim

Anne Herford

Dale Landford

William Thrash

oFFiCiaL Judges

Caroline BevonCharleston Wine + Food Festival board secretary

Melinda Smith MonkCharleston magazine

Chef Fred NuevilleFat Hen

Grandee RayGrande Ideas

Amy ReedHelium Inc.

Angel PostellCharleston Wine + Food Festival executive director

Rick WidmanCharleston Wine + Food Festival board chair

“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.’”

By Shannon Brigham


Fun Ship

CHARLESTON

Official Travel Sponsor

A Special Thanks to our Festival Sponsors


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.

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1. SiGneD 2010 feSTival pOSTerOfficial 2010 BB&T Wine + Food Festival Poster – Signed by AWARD-winning artist Jay Fletcher of JFletcherDesign. $20 2. 2010 feSTival pOSTer (unSiGneD)Official 2010 BB&T Wine + Food Festival Poster – UN-SIGNED. $15 3. 2010 uniSex feSTival ShOrT-SleeveD T-ShirTAll 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-ShirTAll 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 haTAll 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 TriveTFull-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 built-in stemware holder; festival logo imprinted on center of plate. GRAND momento and useful for any party! Clear/Blk festival logo $5

8. 2010 feSTival MaGneT2010 BB&T Charleston Wine + Food Poster Art Magnets.4-color process $4 9. Wine lanYarDSBack 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

10. 2010 feSTival aprOnFull length (28”) KHAKI apron with 3 pockets; EM-BROIDERED 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-ShirTLady’s FITTED 100% super-soft jersey cotton SHORT-SLEEVED 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.Black. S, M, L, XL $25

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 belost 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

BOn vivanTS feSTival pacKaGe 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

The BB&T Wine STain WinearT pOSTer cOllecTiOnExclusive Offer – one of EACH festival posters; ONLY 50 collections to be sold! Valued at $75! $60

GeT STucK! pacKaGeOne of EACH festival magnets; ONLY 100 sets to be sold! PRICELESS! $25

Vintage Merchandise 2007, 2008, 2009 feSTival pOSTerS $15 2006, 2007, 2008, 2009 uniSex feSTival ShOrT-SleeveD T-ShirTAll cotton heavyweight short-sleeved T-shirt with exclusive festival poster designs White. S, M, L, XL $10-15

2008 TriveT6” square full-color ceramic trivet with 2008 festival poster art, each signed by the artist. Gift boxed $10

2007 – 2009 feSTival pOSTer MaGneTS $5

2009 laDY’S SlOGan T-ShirTSWomen’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

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

2009 feSTival aprOnFull-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 TriveT6” square full-color ceramic trivet with 2009 festival poster art. Gift boxed. $10

feSTival Wine JOurnalTimeless 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 experi-ence along with 16 pages of general information. Natural cardboard cover. $10

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

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MERCHANDISE


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.

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, sun-drenched beaches and world-class golf courses

are certainly a big draw, Charleston is a true foodie’s dream.” - New York Times

“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

Our COmpliments tO the Chef

explorecharleston.com149 WENTWORTH STREET, CHARLESTON, SC 843-853-7828 WWW.CIRCA1886.COM

AT WENTWORTH MANSION®

Blending the flavor ofCharleston’s past and present.

Grapevine Distributors


DonorSAccounting 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

FriEnDS oF tHE FEStivALMs. 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

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

College of Charleston

Charleston Hoteliers Exchange Club

Concierge Association

Junior League

Summerville rotary Club

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

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

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

Special thankS to the following for their Support:

CoMMunity orgAniZAtionS WHo ALLoWED tHE FEStivAL to MAKE A PrESEntAtion:

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.


Hi-Tech. Low Stress.Our innovative team and state-of-the-arttechnology 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 843-763-9400

Find a doctor near you.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.


DRIVE TO THE BAHAMAS. WELL, SORT OF.Big Fun meets Southern Charm this year as the newly refurbished Carnival Fantasy® movesto Charleston year round. Discover the bestvalue in travel onboard a Carnival cruise. Andwhen you book your vacation with AAA you’llreceive exclusive benefits and savings, the bestcustomer service and the expert advice onlyAAA can deliver.

AAA Carolinas • 800-236-871437 locations in North & South Carolina to serve you.

Ship’s Registry: The Bahamas and Panama.

charleston wine + food festival

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