Best of the Best: Overview of the 2019 Charleston Wine + Food Festival

Whether you’re a somber food critic or culinary fanatic, there was something for everyone at this year’s Charleston Wine + Food Festival. Over five days the Charleston Wine + Food Festival drew in huge crowds and foodies with promises of top chefs, flavors to help satisfy any taste craving, and gourmet food. From NBC’s TODAY show– with Kathie Lee Gifford + Al Roker to the ‘Hipster Cocktail Party’ the weekend was full of events and tastings. Actually, there was a total of 109 events lined up for CHSWFF this year. Here are some of the highlights.

IT’S A SHORE THING:

 

Ryan Haigler, Grand Isle Restaurant, New Orleans, LA Style Oyster PoBoys – Barrier Island Oysters, dressed on a roll
Michael Holler, Indaco, Charleston – PEI Mussels Conserva with garlic, shallot, lucini, extra virgin olive oil
Dan Williams, The Darling Oyster Bar, Charleston – Oyster Shooters

WINE-DERLUST:

 

Peden Rucker, Dan Elliot, Pete Holdsworth Patrick Properties Hospitality Group) Charleston, SC – Grilled Scallop with salsify puree, boar bacon lardon, braised kale, and chili oil
Brannon Florie, Flories Neighborhood Dining Group in Mt. Pleasant, SC – Beef Tartare, smoked eye of round, cured egg yolk, horseradish, pickles, and black garlic aioli
Aaron Swersky, Herd Provisions Charleston, SC – Maple Leaf Farms Duck with charred spring onion + Anson Mills grits
Matt Marcus, Watershed on Peachtree, Atlanta, GA – Rose Veal with frisee, truffle, horseradish, and smoked salt
Dominick Lee, Poitin, Houston, TX – Crispy Skin Pork Belly with rootbeer glaze + cracklins furikake
Jean-Paul Bourgeois, Blue Smoke, Neyw York, NY – Griddled Crawfish Bologna Sandwich with comeback sauce + Vegetable relish
Jeb Aldrich, Tiny Lous at Hotel Clermont, Atlanta, GA – Cocoa Cured Foie Gras Torchon with brioche, hibiscus, and fennel

WHISKEY TANGO FOXTROT:

 

Jess Liberatore + Woody Back, Table and Main, Rosewell, GA – Trout Mousse with Citrusy Trout Roe Salad + Hashbrowns
Jess Liberatore + Woody Back, Table and Main, Rosewell, GA – Trout Mousse with Citrusy Trout Roe Salad + Hashbrowns
Wes Fulmer, Motor Supply Co. Bistro, Columbia, SC – House-Smoked Duck Pastrami Reuben with cornbread + Fennel Kraut
Wes Fulmer, Motor Supply Co. Bistro, Columbia, SC – House-Smoked Duck Pastrami Reuben with cornbread + Fennel Kraut
Andrea Lever Upchurch, The Obstinate Daughter + Beardcats Sweet Shop, Charleston, SC – Old Fashioned Bombe
Virginia Willis, Atlanta, GA – Grilled Oysters with Shiitake Bourbon Butter
Virginia Willis, Atlanta, GA – Grilled Oysters with Shiitake Bourbon Butter

Shannon Yelmini + Keith Richardson, Cherrywood BBQ + Ale House, Kiawah Island, SC – Derby Pie Macaron

BLENDED:

 

Paul Verica, The Stanley, Charlotte, NC – Chicken Terrine with aspargus + morels
Kate Gaurnier + Derick Wade, Tomasso at Turtle Point, Kiawah Island, SC – Sicilian Lamb Rack with local eggplant caponata, toasted pine nuts, capers, pistachio salsa verde, and barolo vinegar
Michael Harvey, Queen Street Catering, Charleston, SC – Scallop + Vanilla Fondue with shishito + white grape
Silvia Barban, LaRina Pastificio E Vino, Brooklyn, NY – Sourdough Bruschetta with Tomato Jam, Charred Broccolini, Radishes, and Parmigiano
Jessica Shillato, Spotted Salamander Cafe, Columbia, SC – Toulouse Sausage Hash with Whippoorwill Peas, Chestnut Mushroom Hash, and Cornbread Crumbs
Kelly Vogelheim, Town Hall/The Dispensary, Florence, SC – “Mac” + Cheese with ricotta gnudi, pork belly, gouda mornay, and balsamic reduction
Danetra Richardson, Swank Desserts, Charleston, SC – Chocolate Cherry Pop Macarons
Molly Meeker Wines, Geyserville, CA

SMOKIN’ IN THE BOYS’ ROOM:

 

Leann Mueller + Alison Clem, La Barbecue, Austin, TX – Leanns Piri-Piri Prawns – A super secret recipe with garlic + tomato on La Farm sourdough
Mary Schowe – Goat Barbacoa Taco + Salsa Borracha on a grilled tortilla with cucumber, onion, cilantro, and a smokey mezcal sauce
Richard Joes, Green Door Gourmet, Nashville, TN and Saffron Hodgson, Bush Cooking – Smoke Kissed Chicken Satay with Australasian-inspired glaze, banh mi vegetable pickle, and sesame-chili aioli

HOLI CITY SHAKEDOWN:

SAVE THE DATES: MARCH 4 – 8, 2020

Charleston Wine + Food is a non-profit organization with its giveback focused on supporting Charleston and the Lowcountry’s diverse culinary + hospitality community. Its priority is to create an annual economic injection that fuels Charleston’s vibrancy and growth and during just 5 days, the 2018 festival yielded an economic impact of $15.3 million, more than quadruple the organization’s annual budget.
ABOUT CHARLESTON WINE + FOOD
Charleston Wine + Food is a catalyst for connections that inspire curiosity through thoughtful  storytelling + meaningful experiences with a sense of place. Fueled by a contagious passion for the people and places that make Charleston worth celebrating, the annual festival infuses homegrown flavor with top chefs, winemakers, authors, storytellers, artisans, and food enthusiasts from around the globe for a five-day event that spans the first full weekend each March. Charleston Wine + Food is a 501(c)(3) non-profit organization that supports the Lowcountry’s diverse culinary + hospitality community through financial contributions to organizations or persons that directly benefit our local foodway initiatives and efforts to strengthen our local community.