2011 wine + food

Artw

ork

bySeth

Deitch

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

4 Festival Staff, Board of Directorsand Committee Members

6 Letter from Richard T. WidmanFestival Board Chair

8 Letter from Charleston MayorJoseph P. Riley Jr.

10 Letter from Signature TitleSponsor, BB&T

11 Tributes

12 Bringing It All LocalFestival supports communitywith 2011 charitable initiatives

14 A One-Ingredient ChallengeTaste of the LowcountryTantalizes former Top Chefs

16 Ticketing Information

16 Schedule at-a-Glance

17 Transportation Information

18 Event Map of the Charleston Peninsula

19 Frequently Asked Questions

20 Festival Comes Alive After DarkRevamped Bubbles + Sweets:A New Take on an Old Favorite

23 Detailed Event Schedule

38 Culinary Village +Grand Tasting Tents

42 Cooking Demonstrationsand Cooking Competitions

43 Author Book Signings

43 Official Poster Signings

44 Outdoor Living + Grilling Area

44 Charleston Magazine Activities

44 Wine Bottle Signings

45 Big Fun with Big Bottles

47 Grand Tasting Tent Vendors

54 Personalities

57 Festival Sponsors

58 Poster Design Winner:Seth Deitch

59 Festival Merchandise

60 Special Thanks

61 Master Sommelier Sponsors

Wednesday, March 2, 2011An advertising supplement to The Post and Courier

Cathleen Barrie, editorMelissa Kelley, graphic designerShannon Brigham, assistant editorStephanie Burt, Holly Herrick, Joanna Pasheluk, contribut-ing writersCover poster design by Seth Deitch

PHOTO BY CHARLESTON PI

CTURE COMPANY

PHOTOSBELOW

ANDATRIGHTBY

JOHNMANNEVENTPHOTOGRAPHY

PHOTOPHOTO BY CHABY CHARLEST

ORLESTON PICTN PICTURE COURE CO

MPANYMPANY

ContentsPHOTO BY JOHN MANN EVENT PHOTOGRAPHY

PHOTOBYCHARLESTONPICTURECOMPANY

PHOTO

PHOTOBYCHA

BYCHARLESTO

RLESTONPICT

NPICTURECO

URECOMPANY

MPANY

PHOTO BY ANDREWSTEPHEN CEBULKA

An advertising supplement to The Post and Courier www.charlestonwineandfood.com 3

Hwy. 17,Mt. Pleasant

884-5900

Hwy. 52,Goose Creek

863-8900

C07-466825

Unique Lines Outside. Unique Luxury Inside.

2011 Cadillac SRX Crossover

$399/MONTHONLY

millercadillac.net

...Cadillac SRX drives the way it looks: sexy, fun, apart from the pack. Motor Trend

*

COMPLIMENTARY CADILLAC PREMIUM CAREMAINTENANCE 4 YRS/50,000 MILES

*27 mos. lease. 10,000 miles/year. $3,000 total due at inception (includes 1st mo. pymt., SC sales tax & tag, and $199 admin fee. $0 sec. dep. Residual: $22,242.15. With approved credit. VIN #605690


STAFFFULL-TIME STAFF

EXECUTIVE DIRECTORAngel Passailaigue Postell

MARKETING + MEDIA MANAGERErika McMillan

EVENTS + LOGISTICS MANAGERRandi Weinstein

FOOD + BEVERAGE MANAGERSara Donahue

GRAPHIC DESIGNERZach Norris

OFFICE ASSISTANTTroy Watts

CONTRACT STAFF

SIGNATURE EVENT PRODUCERSMitchell Crosby, JMC CharlestonDenise Barto, All Occasions

ON-SITE FOOD & PREP KITCHEN

COORDINATORCiaran Duffy

ON-SITE WINE AND BEVERAGE

COORDINATORMatt McKeowen

ON-SITE GRAND TASTING TENT

COORDINATORBrittny Sauer

VOLUNTEER COORDINATORGeorgia Nettles

ON-SITE TICKETING COORDINATORLaura Kate Whitney Harlos

SIGN COORDINATORBrents Lee

TICKETING CUSTOMER SERVICE

REPRESENTATIVEKim Stevens

TASTING TENT ASSISTANTSGraham ErvinStacy Rains

EQUIPMENT AND STORAGE

COORDINATORBrittany Thrasher

OFF-SITE EVENT ASSISTANTSJennifer HoltsclawAshley DavisEmily Keifner

2011 BOARDCOMMITTEES

CONSTITUENT OVERSIGHTCOMMITTEEEmily Bain Laura HewittMickey Bakst Helen HillMelissa Clegg Mike LataCraig Delk Brad RickenbakerPatrick Emerson Jason RobbinsRandall Goldman Michael Saboe

EXECUTIVE COMMITTEERick Widman, chairRick Jerue, vice chairLaura Hewitt, immediate past chairMelissa Clegg, secretaryJohnny Wallace, treasurer

FINANCE COMMITTEEJohnny Wallace, chair Kaye WallaceMelonie Hammond-Trace Rick WidmanBill Hewitt

MEDIA AD-HOC COMMITTEERick Jerue, chair Hildie LyddanLouise Ballard Mary ReynoldsElizabeth Boineau Marion Sullivan

PERSONNEL ANDHUMAN RESOURCE COMMITTEESara Nixson, chair TJ Parsell Jr.Beth Bailey Thom TaylorKeisha Legerton

SPONSORSHIP COMMITTEERandy Byerly, chair Dave BucksElizabeth Boineau Rick Widman

STRATEGIC PLANNING COMMITTEERick Jerue, chair Martin SkellyMelissa Clegg Bob WaggonerMelonie Hammond-Trace

STAFF COMMITTEESCOOKING DEMOS COMPETITION,OUTDOOR GRILLING AND BOOKSIGNINGSCJ Garrett, chairPam Bynoe-Reed (SCE&G)Danielle Wecksler (Charleston Cooks!)Ciaran DuffyHolly Herrick Marion SullivanMaya Morrill

GRAND TASTING TENTSRachel Byrne, chair Jimmy HagoodCarrie Bailey-Morey Jonah JeterScott Cohen Linn LesesneKate Conner Judith Moore

MARKETING COMMITTEEElizabeth McGough, chair Angel PowellJennifer Aiken Teal Van SaunAimee DuRant Meredith SiemensJenny Ferrara Louis YuhaszMackenzie Kay

PHILANTHROPY COMMITTEENell Postell, chair Ben FanningCarole Addlestone Joyce LoweJeff Allen Elizabeth PhillipsMelissa Clegg Jamee Haley

VOLUNTEER COMMITTEECraig Delk, chair Dr. Alan MartinRob Ashworth Roseann ReudyHeather Chipley Marcia RosenbergDale Hutchinson Nancy SantiagoNikki Judy Leslie SharpFred Leslie Margaret Van VoorhisPatti Leslie

VIP/AD HOC COMMITTEELisa Buzzelli, chair Julie MontgomeryJennifer Aiken Julie Ann OldhamCraig Delk Blythe SaucierMackenzie Kay Margaret Van VoorhisAlison Laughridge Louis Yuhasz

WINE & BEVERAGE COMMITTEEMatt McKeown, chairEmily Bane Hal JonesJessica Bays John JuliusLisa Brophy Rick RubelSpeedy Burnette Jason Selby (Whole FoodsDesiree Clement Market)Scott Cohen (distributors) Clint SloanBeth Anne Crane (buyers) Boris Van DyckPatrick Emerson (spirits/mixology)(sommeliers) Johnny Wallace

Glenn Harvey

SPECIAL CHAIR ROLESCHEF CHAIRSJeremiah Bacon/Andrea Lever/Frank McMahon,

Opening Night PartySean Brock, Overall ChefEmily Cookson/Kevin Johnson, Festival After-HoursJohn Haire/Buist Rivers, BBQ Blues + BrewDrew Hedlund, Bubbles + BitesDrew Hedlund/Wendy Gleim,

Lowcountry Gospel BrunchMichelle Weaver/Marc Collins, Dine-AroundsAndrew Chadwick, VIP Party

EVENT CHAIRSMickey Bakst, Food + Wine with a ViewElizabeth Boeschen, Sip + StrollElizabeth Boeschen, Winemaker Private Home Tour

2010-2011BOARD OF DIRECTORSEXECUTIVE COMMITTEE

CHAIRRichard T. Widman

VICE CHAIRRichard Jerue

SECRETARYMelissa Clegg

TREASURERJohn A. Wallace Jr.

IMMEDIATE PAST CHAIRLaura Hewitt

MEMBERSBeth BaileyLouise BallardElizabeth BoineauDave BucksRandy ByerlyPatrick EmersonJimmy Hagood

P.O. Box 22823, Charleston, SC 29413Phone: 843.727.9998 Fax: 843.727.9996

[email protected]

ABOUT THE FESTIVALThe mission of the BB&T Charleston Wine + Food Festival, a recognized 501(c)(3) nonprotorganization, is to enhance Charlestons culinary reputation and support important charitable endeavorsby focusing national attention on the entertainment, education and gastronomical graticationopportunities presented by world-class culinary professionals and wine experts.

The BB&T Charleston Wine + Food Festival is a world-class and nationally recognized festival thatshowcases the local culinary experience that is distinctively Charleston.

2011 WINE + FOOD FESTIVAL COMMITTEES

CONTRACT STAFF CONTINUED

SECURITYSgt. Tyrone Lawrence

BOOKKEEPERJessica McHugh

IT MANAGERBill Schuteker

INTERNSCampbell BowersChelsy CoxSara Marie GlassAustin NelsonCat Taylor

WEB PROGRAMMERFuzzco

OFFICIAL RETAILERGrand Ideas

OFFICIAL STAFFING COMPANYHospitality Staffing

OFFICIAL TICKET COMPANY168tickets.com

TECHNICAL SUPPORTPDA

OFFICIAL WIRELESS

INTERNET PROVIDERComcast CableAerolina

Martin SkellyMarion SullivanThomas TaylorMelanie Hammond-TraceTJ Parsell Jr.Bob Waggoner


R34-466190


On behalf of the entire board of directors, I want to welcome youto the 2011 BB&T Charleston Wine + Food Festival! We arelooking forward to another amazing year and we know you willhave a wonderful experience during your time at the event.

This is another exciting year for us as we open our sixth festival.I look forward to celebrating signature events like the LowcountryGospel Brunch and BBQ, Blues + Brew, as well as experiencing newevents like the Early Spring Harvest Luncheon and Big BottlesTasting with each of you.

As we look to the coming years, we look forward to continuing todevelop the festival and add new events or enhancements basedon guest feedback. Our overall desire is to continue to positionCharleston on the national culinary map as a top destination andwe look to your continued support to make that happen.

As you attend a party, wine tasting or dinner, you will get to experi-ence what makes the Lowcountry so special. From the food to thepeople to the hospitality, guests will be enriched and walk away witha true understanding of what makes the BB&T Charleston Wine +Food Festival so unique.

Heres to another successful festival!

Sincerely,

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


Kathy CarrierCarolina One Real Estate

442-5362

Don DawsonCarolina One Real Estate

514-0452

Lolly FabianCarolina One Real Estate

696-3040

Timm GipeCarolina One Real Estate

834-1369

Charlotte ClarkeBeachside RealEstate 886-7460

Patricia FuchsDunes Properties

425-0953

Donna B. EvansReMax Advanced Realty

568-3948

Bobette FisherCarolina One Real Estate

224-6375

Laura V. FoxKeller Williams Realty

860-2580

Ida FressilliCarolina One Real Estate

884-1800

Mary GuessCarolina One Real Estate

442-3634

Vickie GriffinCentury 21 Properties

Plus 270-7300

Terry HorresCarolina One Real Estate

442-6525

Frances HortonOld Dominion Realtors

884-3901

Angie JohnsonDaniel Island Real Estate

971-3522

Katrina JohnsonCarolina One Real Estate

884-1622

Delores JohnsonAgent Owned Realty

709-8020

Angela D. JonesThe Jones Company

883-9300

June KemmerlinAgent Owned Realty

884-7300

Kay KennertyAgent Owned Realty

884-7300

Jennie HoodCarolina One Real Estate

327-0384

Richard AdamsDaniel Island Real Estate

367-8084

Karen AbramsKeller Williams Realty

607-5570

Barry HollingsworthBeachside Real Estate

886-4056

Sue HenschCarolina One Real Estate

324-6939

Angela BlackLimehouse Properties

991-0337

Elaine BucholtzAgent Owned Realty

991-3156

Pam BishopCarolina One Real Estate

814-1622

Nell BarrineauCarolina One Real Estate

729-9993

Ann EvansCarolina One Real Estate

843 452-4605

Lynn BarberCarriage Properties

991-4186

Lori ClaussenKeller Williams IslandRealty 224-8506

Maggie CurtisColdwell Banker United

693-8207

Wendy DelaneyKeller Williams Realty

670-6889

Elise KennedyKeller Williams

Island Realty 452-1408

Steve KaulCarolina One Real Estate

817-5547

Paul LeClaireCarolina One Real Estate

270-30490

Kimberly LeaseCentury 21 Properties

Plus 345-1161

Peggy LeeteCarolina One Real Estate

532-7923

Bobby BryantColdwell Banker United

856-8800

Dianne BroomCarolina One Real Estate

343-6207

Brian ConnollyDaniel Island Real Estate

971-7100

Brenda CookDaniel Island Real Estate

971-3505

Debbie CromerCentury 21 Properties

Plus 437-6342

Peggy AndersonColdwell Banker United

843 568-4521

John DenningWild Dunes Real Estate

886-2145

Ursula ErichsenCarolina One Real Estate

696-2346

Joe EddlemanAgent Owned Realty

884-7300

Tracey EvangelistaCarolina One Real Estate

818-6791

Ed BallAgent Owned Realty

884-7300

Andrea BellColdwell Banker United

412-4703

Holly CulpAgent Owned Realty

270-2586

Beth BirdColdwell Banker United

327-8315

Paul BirdJohn Wieland CustomHomes 813-7033

Zaw LwinReMax Advanced Realty

972-2400

Katy LeydicAgent Owned Realty

696-8336

JoAnn LeighAgentOwned Realty

224-1119

Meg LatourDaniel Island Real Estate

475-6007

Susie BairdCentury 21 Properties

Plus 367-5468

Clark CokerCarolina One Real Estate

452-1000

Joanne BrockwayKeller Williams Charleston

Islands 425-8273

Joanne HarwellColdwell Banker United

224-5777

Charley HamrickKeller Williams

Island Realty 870-3505

Stan HuffAgent Owned Realty

670-2835

inLEADERS

East Cooper Real Estate

Kim MallochCentury 21 Properties Plus

442-5300

Cindi McFaddenCarolina One Real Estate

568-9142

Michelle McQuillanWilliam Means Real Estate

814-4201

Melinda MitchellAgentOwned Realty

324-7603

Mary MolonyCarolina One Real Estate

478-8460

Bambi MagrawBetter Homes and Gardens

The Beach Company224-3628

Paige MonteithCarolina One Real Estate

259-1307

Alicia MendicinoCarolina One Real Estate

729-1408\

Mary Ann LykinsBrand Name Real Estate

442-1223

Kitti MullinsWild Dunes Real Estate

224-9565

Tom MurphBeachside Real Estate

696-1111

Danielle NicholsCarolina One Real Estate

425-2583

David NievesDaniel Island Real Estate

971-6381

Leesa NorthrupCarolina One Real Estate

442-0987

Suzie SmithCarolina One Real Estate

475-0511

Dan PapeCarolina One Real Estate

870-4539

Margaret OstergardColdwell Banker United

364-0440

Sandy PerryKeller Williams Realty

452-7642

Toddy PooreDunes Properties

478-3817

Matt ONeillReMax Advanced Realty

532-4220

Carolyn ParsonsCarolina One Real Estate

224-0588

Kim PruittCarolina One Real Estate

345-1537

Peggy ReeseAgent Owned Realty

693-2050

Nancy RehmCentury 21 Properties

Plus 296-6442

Renee ReinertIron Gate Realty LLC

478-7875

Pat RobertsCarolina One Real Estate

870-9314

Tim RogersAgentOwned Realty

412-2221

Sheila RomanoskyCarolina One Real Estate

884-1800

Betsy SarsfieldColdwell Banker United

708-2308

Jordy SchaffnerDaniel Island Real Estate

814-1274

Mary Ann SeamonKeller Williams Realty

224-8811

Jean RozintCarolina One Real Estate

224-1951

Marge SextonWild Dunes Real Estate

886-2500

Bobbie SimsOld Dominion Realtors

884-3901

Libby SmithCarolina One Real Estate

814-7515

Ann McAnallenKeller Williams Realty

906-6701

Jan SnookCarolina One Real Estate

884-1622

Paige PollockCarolina One Real Estate

843 412-4447

Cathy SembowerCarolina One Real Estate

843 259-1350

Gay SloughCarolina One Real Estate

843 452-9708

Kathy SweetCarolina One Real Estate

343-7882

Cheryl TaylorKeller Williams

Charleston Island442-9820

Carey TippleDaniel Island Real Estate

478-2099

Peggy TrenkerExit Realty345-6644

Debra WhitfieldColdwell Banker United

367-4845

Debbie WallCarolina One Real Estate

345-1095

Dede WarrenCarolina One Real Estate

209-8007

Ken WarzynskiColdwell Banker United

270-8780

Jane WelchSeaside Realtors, LLC

991-5397

Linda WitteKeller Williams Realty

224-9091

Steve YoungColdwell Banker United

442-3262

Toby SpahrTREASURERCarolina OneReal Estate532-1751

Faye MerrittSECRETARYCarolina OneReal Estate709-5869

BarbaraMcCullough

VICE PRESIDENTReMax Pro Realty

442-9890

Tommy LovettPRESIDENTCarolina OneReal Estate442-1276

Sally CastengeraCHAPLAINDaniel IslandReal Estate971-3501

Rick HorgerDaniel Island Real Estate

856-1369

Lynn CarmodyCarolina One Real Estate

224-0053

Charlie SwansonWilliam Means RealEstate 224-7329

Ed HunnicuttCarolina One Real Estate

270-0292

Ute ApplebyAgent Owned Realty

345-2625

Elizabeth JantziJantzi Real Estate

991-4728

Beth RowlettHealthy Realty566-6948

Franne SchwarbKeller Williams Realty

270-1207

Jane MillerCarolina One Real Estate

323-6903

Margaret SwansonWilliam Means RealEstate 442-0084

Mark SzlosekJohn Wieland Homes

200-3971

Connie TylerReMax Pro Realty

224-1258

Lane BakerAgent Owned Realty

452-3192

Sue CampbellPrestige Real Estate Group

991-8633

Scott CampbellPrestige Real Estate Group

991-8633

C51-473999

Catha RemingtonCarolina One Real Estate

697-1667

Mikki RameyHealthy Realty729-0302


Dear Festival Supporter:

On behalf of the City of Charleston, I would like to welcomeyou to the BB&T Charleston Wine + Food Festival. This is thesixth year of this very exciting endeavor for our great city, andI applaud the efforts put forth to develop such a remarkableworld-class event.

The four-day culinary festival is filled with spectacular signatureevents like the popular Restaurant Dine-Around, which featuresthe talent of our local chefs along with award-winning celebrityguest chefs and top winemakers from around the world; a TopChef Luncheon; Lowcountry Farm-To-Table Excursion; and theKing Street Sip + Stroll in addition to the exciting annual events.

From start to finish, the festival celebrates not only the food thatmakes Charleston so unique but also the culture. We hope you willenjoy the experience and take in all the wonderful features thatmake Charleston so special. We encourage you to taste, smell andabsorb 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 culinaryfestivals. We look forward to all of the years to come with thefestival and hope that you return to celebrate what makes our cityDistinctively Charleston.

With my very best wishes for a successful festival, I am mostsincerely yours,

Joseph P. Riley, Jr.Mayor, City of Charleston


R34-467967

2037 Maybank (Hwy. 700)One mile from Folly Rd

843-795-9689Mon-Sat 10 a.m.-5:30 p.m.

www.terraceoaksantiques.com

We have it all!

R42-469648991155 HHOOUUSSTTOONN NNOORRTTHHCCUUTTTT BBLLVVDD.. || MMOOUUNNTT PPLLEEAASSAANNTT || ((884433)) 660066--22661166 || WWWWWW..EEUURRAASSIIAA..CCOOMM

In the corner next to Whole Foods | Wine Wednesday, 1/2 price wine!


Welcome to Charleston and the 2011 BB&T Charleston Wine +Food Festival. The backdrop of one of our nations most beautifuland historic cities combined with the culinary talents of top chefs,wine professionals and authors from around the world promises tomake this an incredible festival.

As we celebrate our sixth year, you will see popular events such asthe Restaurant Dine-Around and the Lowcountry Gospel Brunchhave been scheduled again. Several new events to call your atten-tion to are the Festival After-Hours, Top Chef Challenge, EarlySpring Harvest Luncheon on Wadmalaw Island and Big BottlesTasting + Auction.

It is also exciting to inform you that your participation also ben-efits several noteworthy charitable causes. Our signature charityfor 2011 is Lowcountry Local First. In addition, proceeds fromthe festival provide educational opportunities for culinary studentsand support funding for culinary charities while preserving cook-ing 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 festivalhas been praised as one of the top five wine and food festivals inthe United States. To our guests, thank you for visiting with usand enjoy your weekend.

Randy ByerlyBB&T Charleston City Executive


DR. BARRY GLEIM

It is with great sadness that the festival notes thepassing in May 2010 of former Festival board memberBarry Gleim.

The longtime educator, former president of John-son & Wales University in Charleston and Chaine desRotisseurs member was a huge proponent of all thingscommunity. Starting with his enrollment in the veryfirst U.S. Peace Corps class to his service on numerousLowcountry boards including The Lowcountry FoodBank, the Education Foundation, Charlestons Sym-phony Orchestra and Ballet Theater.

Working with industry leaders in the community,Gleim understood long ago that Charleston is uniqueand had the potential to become a leading culinaryand hospitality destination. With that vision, he ledJohnson&Wales inCharleston to unprecedented growth.

He knew educating future chefs, hoteliers, travel profes-sionals and beverage experts would bring Charleston to a5-star/5-diamond level.

In addition to making sure students received a solidcore education, Gleim was passionate about instillingin them the need to give back to the community. As aresult, when the festival was in its infancy he immedi-ately offered his support and encouraged students toget involved in this world-class event, thereby exposingthem to an invaluable experience.

Dr. Barry Gleim was an encouraging mentor tomany and a giving friend to all, says Festival ChairmanRick Widman. We offer him a perpetual Cheers.

By Lisa Buzzelli, original planning committee member,Charleston Food + Wine Festival and former Johnson &Wales staff member.

Tributes

MICHAEL BATTERBERRY

Michael Batterberry was the first person I calledwhen I became chairman of the planning committeefor the initial Charleston Food and Wine Festival.

On receiving my call, he immediately put us in touchwith other festivals, such as the highly successful SouthBeach festival. He gave me a long list of things to do andpeople to contact that kept me busy for a week. He had abroad reach and a big heart, and was always eager to helpanyone who wanted to promulgate good cooking.

We met when he and his wife Ariane visited myhome in Atlanta when I was having a barbecue saucetasting in the mid-1970s. Wearing a red cumberbund,Michael took over my party, enthusiastically dishing upribs from the grill and labeling all the sauces. He in-sisted I adjust my comment form, which I rushed to do.

He and Arianne co-founded and edited Food +Wine magazine in 1978. According to several reports,Gourmet magazine did not consider them a competitor.They sold it two years later, starting Food Arts magazinein 1988.

In the late 70s the Batterberrys promoted a renowned

dinner at the Inn in the Park with all the top Americanchefs participating, kicking off the American food move-ment. It was there Alice Waters introduced her tiny let-tuces and Paul Prudhomme his Cajun Cottage. Michaelsbook On the Town in New York from 1776 to the Pres-ent became a groundbreaker as well. (He wrote 18.)

Over the course of illness he tried several times toattend the festival. He loved Charleston for its beauty,history and food, and considered Lowcountry cuisineunique in its own right. He thought it important toconcentrate on our own chefs rather than bring in starsto outshine them and their innovative cooking and in-gredients, and he encouraged the festival to offer semi-nars in American and regional cooking to educate ourgrowing audience.

Throughout his illness he encouraged me and ourventure and gave me ideas for events and celebrities.He passed away last year. Charleston will sorely misshim, as will I.

By Nathalie Dupree, past chairman, Charleston Food +Wine Festival planning committee and board of directors


By Angel Passailaigue Postell

BRINGINGIT ALLFestival supports communitywith 2011 charitable initiatives

LocalSupporting local businesses is moreimportant than ever before. With 45 cents ofevery dollar spent locally staying locally, it only makes sense

especially with the BB&T Charleston Wine + Food Festivals focus

to showcase and celebrate everything Charleston. So when the

Philanthropy Committee and the board of directors of the festivalselected the 2011 Signature Charity, it all came backto supporting local.


The mission of Lowcountry Local First (LLF), anarea 501(c)(3) nonprofit organization founded in 2006,is to advocate the benefits of a local living economy bystrengthening community support of our local indepen-dent businesses and farmers. The organizations FarmFresh Food program was what really inspired the festivaland is what was specifically selected to receive supportthrough the funds from the various charity specific eventsand auctions.

Building a New Generation of FarmersIts no surprise that area farmers are few and far be-

tween. Not among the most glamorous lifestyles, farm-ers work extremely hard day in and day out to care forproducts they grow and the land. Several area farmers arenearing retirement age, and without their local produce,area restaurants would begin to suffer. Almost every res-taurant you frequent in the Lowcountry features a varietyof local produce and products; everything from CelesteAlbers eggs to Clammer Daves fresh clams. It is whatdistinguishes our cuisine and what has helped bring in-ternational attention to the area.

This is where LLFs Farm Fresh Food program comesinto place. Working with area farmers, LLF has startedan apprentice program for younger potential farmers togain a hands-on educational experience to learn what isneeded to be successful. They have teamed up with Tri-dent Technical College to offer an Intro to SustainableAgriculture class and, with Clemson University and FastTrack S.C., to offer a Local Food and Farming Entrepre-neurship course.

Taking it a step further, LLFs program is also trying tobuild the local farmers network and help farmers to bettermarket, promote and sell their products. The Farm FreshFood website (www.farmfreshmarketsc.org) connects areachefs to local farmers and available products. It offers aGrowers Group training session for experienced farmersand also helps provide valuable details about produce chefsmight need for their menus for additional production.

Supporting those restaurants that are making theextra effort to source locally and plan their menus accord-ing to the season is a vote for local agriculture, says LLF.We know that by shifting our spending to local busi-nesses, farms and restaurants that support local farmers weare strengthening our community and preserving a way oflife.We are honored to have been selected as the SignatureCharity of the BB&T Charleston Wine + Food Festivaland their support of our Farm Fresh Food program is tes-tament to their commitment to our farmers, chefs and thewonderful Charleston culinary community!

Chefs Helping with the Cause, A FunWay to Give

Charleston is fortunate to have so many giving chefsand businesses that give their time, goods and servicesto better the local community. Week after week, areachefs give to charities in need, and the festival is noexception. Chefs give in a variety of ways to help the501(c)(3) nonprofit organization and new this year,chefs will help support the festival and its charities in avery creative way. Area chefs have designed either a chefjacket or chef apron to represent them or their restau-rants. These creatively designed pieces will be auctionedoff at the various festival silent auctions.

The jackets and aprons join a range of other itemsdonated by area businesses, sponsors and festival featuredguest chefs, authors and beverage professionals. Be sureto visit these silent auctions, which take place at almostevery festival event. AnOnline Auction also features largeticket items and a Live Wine Auction at the Big BottlesTasting&Auction with Andrea Immer Robinson on Sat-urday, March 5, at 1:15 p.m. in the Main Event Tent.

As always, all of the funds from the festivals auctionsbenefit the festivals charitable initiatives including the2011 Signature Charity Lowcountry Local First alongwith scholarship programs at the Art Institute of Charles-ton, College of Charlestons Department of Hospitality&Tourism and the Culinary Institute of Charleston.

BIDDING JUST GOT EASIERThis year, it is easier than ever to bid on a festival

auction item. Below is a step-by-step guide of how tobid on this years auction items.

Be sure to visit the festival website underCulinary Village to view all of the items and where theywill be located.

Sign up www.charlestonwineandfood.com underCulinary Village to receive an ofcial bidding number.This number can be used anywhere at onsite silentauctions via the phone to place a bid (see #4) and to bidat the Online Auction. No need to give details every timeyou bid as it is simpler with the one-step registration.

Go to the event where you want to bid on anitem and bid (must have a ticket to that event except forCulinary Village silent auctions).

Call the Auction Hotline at 843.513.9973 or843.513.9399 to place a bid. Note: Each bid will havean ofcial time of the bid, and it must be the nal time toconrm the actual bid.

Pay the Bid Now amount to ensure you get anitem. One set amount will be available for most items,and if you want it and bid rst on that bid now amount,the item is yours!

Go online at www.charlestonwineandfood.comunder Culinary Village starting Sunday, Feb. 20, to bidon the big Online Auction items. These include trips,large packages, jewelry and more! This auction ends onSunday, March 6, at 8 p.m.

Be sure to come down to the festival on Monday,March 7, from 10 a.m. to 4 p.m. to pick up your items ifyou do not do so at the actual events.

2/c Museum Hotel &Proof on Main

3030 OceanA VoceAbsolutely CharlestonAbundant SeafoodAddams Artifacts

& relic HuntingAdventures

Al Di LaAlchemy By Carla HallAlexander ValleyVineyards

All OccasionsAndrew Stephen Cebul-

ka/Heirloom CreativePhotography

Atlanta Food & WineFestival

Barbara Lynch GruppoBen Fanning CoachingBergamotBlackberry FarmBlackbirdBlue SmokeBowens Island

RestaurantBP Products Inc.Caf BouludCategory 6Cayman Island

Department of TourismCeladonCharleston City PaperCharleston Crepe

CompanyCharleston Harbor

Resort & MarinaCharleston Schooner

Pride LLCCharleston Tea PlantationChef Ron SuhanoskyCompass TransportationCulinary Institute of

CharlestonCulinary Tours of

CharlestonCypressDancefxDean Walker Seafood

RestaurantDecorating Den

InteriorsEarth FareElk Cove VineyardsFamily Circle CupFatty CrabFiery Rons Home TeamBBQ

Fisher RecyclingFive & Ten

Food for theSouthern Soul

Francis Marion HotelFred DockeryFried Chicken &Champagne

Gibbes Museum of ArtGoodstone Inn & EstateGramercy TavernGray Line of CharlestonGuerilla CuisineGullah ToursHerlong & Associates

ArchitectsHighlands Bar & Grill,Bottega,&Chez Fonfon

Historic CharlestonFoundation

Holly HerrickHomeSpun HoopsHospitality StaffHotel Indigo AthensHow Italian Food

Conquered theWorldHusk/Sean BrockIheartII BrunettsJacks Cosmic DogsJames PetersonJane Pope CollectionJeremiah FarmsJMC CharlestonKings Farm MarketLadlessoups MainStreet LLC

Last Resort GrillLawns Done Right Inc.Leigh WebberPhotography

Link Restaurant GroupMathew and Beth

RichardsonMayor Joe RileyMED BistroMichaels GenuineNarkartsNortheast Sales &

Distribution CompanyNostranaNVQsBlueRidgeChapterOld Firehouse Re-saurant

One Flew South +H. Harper Station

Open HouseOur Local Food LLCPam AndersonPositively OrganizedPride MountainVineyards

Pure Gifts

Randall and JenniferGoldman/FishRestaurant

Rebecca LangRenaissance Charleston

Hotel Historic DistrictRobert Foley VineyardsSea Cow EateryShore Thing Gift ShopSocial Wine BarSokol Blosser WinerySouth Carolina

AquariumSouthern Pies: AGracious

Plenty of Recipes,from LemonChess toChocolate Pecan

SpiritLine CruisesStono Caf CateringStrawberry BlondeSalon

Sugar BakeshopSun Dog Cat MoonSweet 185Taco BoyThe Ashby Inn &

RestaurantThe Childrens Museum

of the LowcountryThe Inn at Palmetto BluffThe Inn at SerenbeThe Links at Stono FerryThe NationalThe Old Post Ofce

RestaurantThe Oxford AmericanThe Sanctuary at Kiawah

Island Golf ResortThe Signature Room at

the 95thThe Waterfront

RestaurantTiger LilyTownhouseTriangle Char & BarUrban Edge Studio ofSeamon Whiteside +Associates

Vendue Inn/LibraryRestaurant

VoltWatershedWild Dunes ResortWonder WorksWoodre GrillWorthwhileYe Ole Fashion Caf &Ice Cream

2011 AUCTION DONORS (AS OF JANUARY 12, 2011)


Ryan Scott,Season Four

Say Culinary Village, and a visualization comes to mind for former festi-val attendees: rows and rows of foodie paradise booths, where, by simplywalking past, you can get a sip or a taste of everything from the newestvintage out of Washington state to a barbecue slider with a coleslaw topping.It might be little bites and little sips, but all those tastes add up to an afternoonof culinary bliss.

Still, if you just spend your time cruising the booths, you are missing out.The Culinary Village isnt just about showcasing great food and beverage

producers its about competition: sharpen-your-knives, cook-in-front-of-a-live-audience, chef-bragging-rights, head-to-head competition. And Friday, acombo ticket gets attendees inside the tasting tents and into the Main Tentfor a special competition event.

This year, festival organizers have created a new celebrity chef event calledSix Top Chefs Challenge! featuring former Top Chef contestants. A fan fa-vorite from each season will be on-hand to serve a small plate of their signaturerecipe using Giddy Goat Handmade Homegrown Goat Cheese, a Lowcountryingredient voted on in advance by the events ticket-holders. A panel of judgeswill vote on each chef s dish and decide who wins Holy City bragging rights.

Local goat cheese producer Farrah Hoffmire, owner of Giddy Goat Cheese,is thrilled to be included in the competition. Im from here, the goats whomake the milk are local, and the creamery is in West Ashley, so Id say Giddy

One-IngredientCHALLENGE

By Stephanie Burt

Ariane Duarte, Season FiveArKenny Gilbert, Season Seven, will be

the master of ceremonies

Giddy GoatHandmade H

omegrown

Goat Cheese

Winning

Lowco

untry Ingredient:the goats who make

the milk are local, and the creameryis in West Ashley, so Id say

Giddy Goat Cheese isdefinitely uber-Lowcountry.

Im from here,

-Giddy Goat Cheese owner Farrah Hoffmire

Cheese curds right

before they are hung

in cheesecloth to dry.

BYFA

RRAHHOFFMIRE

FarrahHoffmire


Taste of the LowcountryTantalizes former Top Chefs

Brian Malarkey, Season ThreeDave Martin, Season OneB

Kevin Gillespie, Season Six

Goat Cheese is definitely uber-Lowcountry, she says with a smile. Still,we were honored to be asked. Ive been making goat cheese for three years,although only two professionally.

The cheesemaker is always adjusting her recipe because the goats milkchanges seasonally, and she looks for a consistent finished product that hasa balanced tanginess and a more crumbly texture. The cheese is currentlyavailable locally at Rosebank Farms on Johns Island, Kitchen Table Cuisine,andWhole FoodsMarket inMount Pleasant. It has also become a favorite ofsome of the brightest stars in Charlestons thriving food culture.

Marisa Churchill, pastry chef and Top Chef season 2 contestant, has agreat dessert idea in mind for the cheese. She began cooking as a young girl byher Greek grandmothers side, learning to cure her own olives, make home-made breads and pastas, and produce a variety of authentic Greek dishes. Soonher passion turned to pastries, and critics praise followed, so she is lookingforward to bringing her style to a Lowcountry audience.

Heres a hint: its a dessert that usually doesnt make the low-calorie list,she says. But a serving of my version only has about 250 calories and 11.5grams of fat. And thats including everything, even the syrup topping.

To Churchill, cooking and eating should be about healthy lifestyles,not about dieting. Her new cookbook, Sweet & Skinny: 100 Recipes forEnjoying Lifes Sweeter Side Without Tipping the Scales, releases in June,

and since her appearance on Top Chef, Churchill has participated inhealthy cooking events for Macys and Truvia, as well as become a regularon Food Network challenges. Her recipes have been featured in Detailsand Food &Wine magazine. In both print and in public appearances, shestresses moderation, not denial.

I know that the hardest thing is that we all want to be able to enjoyfood, Churchill says. Im a firm believer in balance.

Churchill brings her food philosophy to the competition, where it willbe fascinating how these six chefs get creative with the same ingredient.Some will, no doubt, choose savory dishes to highlight the cheese, and inTop Chef fashion, the competition promises to be fierce (what? chefs arecompetitive?). For Churchill, though, the event is more about the total ex-perience, and that includes the visit to Charleston.

This will be my first visit to the city, and Im really excited, she says.Ive heard great things from lots of people.

Local freelancer Stephanie Burt has been fortunate enough to cover theBB&T CharlestonWine + Food Festival since its rst year. Although this hasnot always been an asset to her waistline, it has proven invaluable in feed-ing her love of food and food writing as well as educated her on the immenseculinary talents of some of the best in the business who visit each year.

SIX TOP CHEFS

CHALLENGE!

Noon2 p.m.

$100 per person

$135 (combo ticket with Friday

Culinary + Grand Tasting Tents)

Main Tent, Marion Square

Casual

Marisa Churchill, Season Two andauthor of Sweet & Skinny has asweet treat in mind (of course!)

COURTESY OF THE CROWN

PUBLISHING GROUP


*MUST BE OVER 21 YEARS OF AGE TO ATTEND ALL FESTIVAL

EVENTS. NO INFANTS, STROLLERS OR ANIMALS.

Once your ticket order has been placed you will immediately receive a con-firmation receipt that provides a link to download and print your ticket(s).Each printed ticket will contain a unique bar code. Every ticket purchasedwill have an individual ticket.

Bring each printed ticket the day of your event to the Ticketing Center orScanning Stations located throughout Marion Square the week of the Festivalto receive the corresponding event wristband*. Your printed ticket bar code willbe scanned at this time and CANNOT be scanned again. However, lost ticketscan be reprinted online ahead of time or at the Ticketing Center the week ofthe Festival. Please note that wristbands are NOT provided again if lost!

The Perfect Pairing Winemaker Luncheons, Locavore Luncheon, Lowcountry Farm-To-Table Excursion, Saki and SushiLunch at O-ku, LaFourchette French Bistro le Dejeuner, Wine Around the Garden**, Palmetto Brewery Tour,Bubbles + Bites, Connoisseur Tasting, Vineyard Voyage**, Restaurant Dine-Arounds, Early Spring Harvest Luncheon, 1,000ptTasting, Pinot EnvyUncorked!**, Celebrity Author Reception**, Hickory, Fire + Smoke: A Bar-B-QGathering at JimNNicks, Food+Wine with a View, Beer Dinners, Wine and Beverage Seminars

*WRISTBANDS ARE NOT NEEDED FOR THE FOLLOWING EVENTS

AS GUESTS NAME WILL BE ON A LIST CHECKED UPON ARRIVAL.

**Guests of these events should go directly to the event location.

Wristbands will be given out then.

HOURS OF OPERATION, TICKETING TENT IN

MARION SQUARE PARKVisit the Ticketing Tent if you need to purchase tickets, or have questions.

Thursday, March 3: 10 a.m.5 p.m.Friday, March 4: 10 a.m.5 p.m.Saturday, March 5: 10 a.m.6 p.m.Sunday, March 6: 10 a.m.2 p.m.

For ticketing questions please call 843.577.6235 during the hours of operation.

HOURS OF OPERATION, SCANNING STATIONS

IN MARION SQUARE PARKVisit the Scanning Stations ONLY if you already have purchased your ticket

and need to scan it for your corresponding event wristband(s).Thursday, March 3: 68:30 p.m., stations next to the

Main Event Tent only (both sides)Friday, March 4: 11 a.m.3:30 p.m., all corners in Marion Square

Saturday, March 5: 10 a.m.4:30 p.m., all corners in Marion Square710:30 p.m., stations next to the Main Event Tent

Sunday, March 6: 10 a.m.2:30 p.m., all corners in Marion Square47 p.m., stations next to the Main Event Tent.

TICKETING INFORMATION

Savor the Date!2012 Charleston Wine + Food Festival

March 1-4, 2012

NEW

FOR

2011 BEVERAGE

SEMINAR

TIME EVENT PRICE LOCATION SPONSOR PG

12:00 - 2:00 p.m. Perfect Pairings: $125 82Queen orWinemaker Luncheons Halls Chophouse 23

12:00 - 2:00 p.m. Locavore Luncheon $125 High Cotton 23

7:00 - 10:00 p.m. Salute to Charlestons Chefs: $125 Main Tent The Art InstituteOpening Night Party at Marion Square of Charleston 23

9:30 am - 4:00 p.m. Lowcountry Farm-to-Table $200 Various StopsExcursion 24

11:00 - 11:30 a.m. Opening Ceremonies FREE Marion Square 25

11:00 a.m. Pioneers of Pinot $50 Culinary Institute Culinary Institute 25of Charleston of Charleston

12:00 2:00 p.m. 6 Top Chefs Challenge! $100/ Main Tent 25$130 at Marion Square

12:00 2:00 p.m. Sake and Sushi Lunch at O-Ku $125 O-Ku 26

2:00 p.m. Timeless Tastings $50 Culinary Institute Culinary Institute 27of Charleston of Charleston

2:00 - 5:00 p.m. King Street Sip + Stroll $50 Various Shops Jim N Nicks 28Bar-B-Q

6:00 8:00 p.m. Bubbles + Bites $65 The Restoration on King 29

6:30 p.m. Restaurant Dine-Arounds $175 Various Restaurants Various 29

11:00 am - 1:00 p.m. The Connoisseur Tasting $195 Charleston Grill The New YorkRos Champagnes: Times 31The Prestige Cuvees

11:00 am - 2:00 p.m. Culinary Village + $75 Marion Square AAA Carolinas 27Grand Tasting Tents [AM] Southwest Airlines

11:00 a.m. California Boutique Wines $50 Culinary Institute Culinary Institutewith Ray Isle of Charleston of Charleston 31

12:00 - 2:00 p.m. Vineyard Voyage $100 SpiritLine Cruises 31on SpiritLine Cruises at Aquarium Wharf

12:00 - 2:30 p.m. Big Bottles Tasting + $125/ Main Tent Cayman IslandsAuction with Andrea $175 at Marion Square Department ofImmer Robinson Tourism 32

12:00 p.m. Charlestons Top Sommelier $50 McCradys Culinary Institute 32Panel + Tasting of Charleston

12:00 - 2:30 p.m. Early Spring Harvest $150 Irvin~House BarnLuncheon 32

1:00 p.m. Sake 101 $50 O-Ku Culinary Institute 33of Charleston

1:00 p.m. Bordeaux Spectacular: $100 Charleston Grill Culinary Institute 33A Vertical Tasting of Charleston

2:00 p.m. La Passione di Italia! $50 Culinary Institute Culinary Institute 33of Charleston of Charleston

2:00 p.m. Germanys Gem Riesling $50 McCradys Culinary Institute 33Revealed of Charleston

3:00 - 5:00 p.m. 1,000 point Wine Tasting $500 Charleston Grill 34

3:00 6:00 p.m. Culinary Village + $75 Marion Square AAA Carolinas 27Grand Tasting Tents (P.M.) Southwest Airlines

11:11:1 00000000 amammamam - 1- 1- 1- 1- 1:00:00:0000 p.p.p...m.m.m TTTTThehehehee ConConCoConConnoinononoiinoinoioissessessesseseururuurur TasTasTasTasT tintintinnng g g g g g $$$$$19519519595 ChChC arlarlllestestestestononnn GriGriGriGriGrillllllll TheTheTheThehee NeNeNeNN ww Yw Yw YYorkorkorkorkorkRRRososososo ChChChChhampampampamamppagnagnagagnaaaa es:es:eses: TimTimTimesesese 333311111ssTTTTThehehee PrePrePrePrePreestistisstistigegegeg CuvCuvCuvCuvCuCuCC eeseeseeseees

11:11:11:111 0000000000 amamamamama - 2- 2- 2222- 2- 2:00:00:00:0000 p.p.p.p.pm.mm.m.m. CuCuCuCuC linlinlinlinaryaryaaaryaryry ViViViVVVVV llallallal aagegegeeeg +++++ $75$7575$755 MaMaMMaariorioooooon Sn Sn SSquaquaquareree AAAAAAAAAAA CA CA CA CCaroaroarooa linlinlini asasasa 2727272777GGGGGranranranrananr nd Td Td Td Td Td TTdd Tastastastasasstingingingngnggg TeTeTeTeTTeTentsntsntsnntsnt [A[A[A[AAMMM]M] SouSouSouSoSouSouSouthththwthwthwhwt estestestest AiAiAiAirlirlirllinesnesnesness

11:11:11:1:11:11:00000000000000 a.ma.ma.mm.m. ... CalCalCalCaCa ifofoifoifof rnirnirnrniia Ba Ba Ba Ba Baa outoutoutoutouu iquiqiquique We WeWWineneineessss $50$50$5 CuCulinlinii aryaryryry InInInnstistististstit tuttuttu eeeee CulCulCulCullinainainainainann ryryryry InsInsInsInnInstittittittittuteuteuteewwwwwithithithith RaRaRaRaRRaRR y Iy Iy IIy Iyyy Isleslesleslessleles ofof ChChharlarla estestonono ofofofof ChaChaChaChCC rlerlerlerrlestostostoston 3n 3n 33311111

yy yyy

12:1212:12:22::000000000 - 2- 2- 2- 2:00:00:00:0000: p.p.p.p.p m.m.mm.mm ViVViViVineyneyneyneynen ardardarrddrddard VoVoVoVoVoVoVVoyagyagyagagyagyagyagy eeeeee $10$10$1$1 00000 SSSSpirpirppp itLitLLineine CrCrC uisuissesese 3131313131ononononoo SpiSpiSpiSpiSpipiSpip ritritritritititLinLLinLinLininL nne Ce Ce Ce Ce Ce Ce Cruiruiruiruiruiruisessesse aaat At AAquaquaqu riuriur m WmWmWharharharff

12:112:12:12:1 0000000000 - 2- 2- 2- 2:30:30:30:30 p.p.p.ppppp m.m.m.m. BiBiBiB g Bg Bg Bg BBg Bgg ottottoottoottoot lesleslesesee TaTaTaTaTTastistististitingngngn ++++ $$$$$125125255// MaiMain Tn TTTentent CaCaC ymaymamaymm nn In In slaslaslaslaslas ndsndsndsndssAAAAAuctuctuctuctucctu ionioniononnnio wwiwiwiwiththththth AndAndAndAndAndA rearear $1$1$1$17575757555 aaat Mt Mtt ariarionon SquSquarearee DeDeD parparaararrrrrrrrrrtmetmetmentntntnt ofofofoIImmemmemmmmemmemmm r Rr Rr RRr RRobiobiobobiobinsonsonsonsonsonnnn ToToToTouriuriuriurismsmsmssm 323232323

12:12:12:12:12 0000000000 p.mp.mp.mpp.mp.mp.m.m.. ChaChaChChaChh rlerlerlerlerlrleeestostostostosstostonsnsnsnsnn ToToToTop Sp Sp Sp Sp Sommommommommommelielielielel ereeere $$$$$$5050505050 McCMcCMcCMcCradradysysyy CCCCuliu iulinarnarnararnary Iy Iyy Iy Instnststnstnstituituituititutetettee 3232322232PPPPaneaneaneaneanel +l +l +l +l +l TasTastintintt ggggg ofofofof ChaChaChaChaC rlelrlerlestostostototonnnnn

yy yyy

1112:02:02:02:02:00 -0 -0 --0 - 2:2:2:2:2 3030330030300 p.mp.mp.mp.mppp ... EarEarlylyy SprSprprp inginginggn HaHaH rvervevev ststt $1$1$1$11$150500000 IrvIIrvI in~in~i HouHouseses BarBarBa nnnLLuncuncn heoheoonn 33332222

1:01:011:01:0: 0 p0 p0 p0 p0 p.m..m.m.m.mmm SSSSSakeakea 1010101011 $50$50$50$50$50 O-O-O KuKuK CuCuCuCC linlinllinaryaryy InInInInstistitiiituttuttututtutt ee 3e 3e 33e 33333333oof Cf Cf Charharhararleseslesesessestontontontontontononton

yy

1:01:01:0:01:00 p0 p0 p0 p0 p.m.m.m.m. BorBororoo deadeaaauxuuxuxu SpeSpeSpeSpeS ctactactactctaculculccuc ar:ar:r:r::r::: $$$$100100010 ChCharlarlestestononn GriGririrrrrrrrrr lllllll CuCuCuCC linlinlinlinaryaryaryry InInInstististstiituttuttuttuttuteee 33333333A VA VA VA VA VAAA ertertrtr icaicacaal Tl TTTTastastastastas inginginggngg ofofofoff ChaChaChaC rlerlerlerlestostostostostooonnnn

2:02:002:0000 p0 ppp.m..m.mm LLLLLLLa Pa Pa Pa Passassassss ionionione de de de ddi Ii IIItaltalttat ia!ia!a $$505000000 CulCulinainanananaryryyy InsInsssstittittittittitti uteuteuteutett CCCCCCuliuliuliu narnarnarnara y Iy Iy Iyy nstnstnstnstnn itituituituitutettete 3333333333333ofof ChChCCC arlarlarrlr estestestststs ononnonon ofofofofofofoff CChaChaChaCh rlerlerlerlestostostotoonnnnn

yy yyy

2:02:02 0 p0 p0 p.m..mm..m GGGGermermanyanynynyanysss GemGemGeme RieRieslislingng $5$5$$5$ 0000 MMMMcCrcCrcCrcCrcCrCCC adyadyadyadyadyadyadydysssssss CuCuCuCulinlinlinlinlinaryaryryryryarya InInInnstistististit tuttuttuttuttute 3e 3e 3e 3e 33333RRRRRReeveeveevee alealeealeeddddddddd ofofofooofo ChChChhhharaarlarlaa estestesteee onononononn

yyy gg yyyy yyyy

3:03:03:03:03:03:000 -0 -00 5:5:5:5 000000000000 p.mp.mp.mp.mmmm.. 1,01,01,000000000 poipoipoipop ntntntntnt WinWinWinWinWinWWinW ee Te Te Tastastasttingingingnginginggg $$$$$50050050050000 ChChhharlarlrlesteststeststonononononoon GriGriGGriGriillllllllllll 3434343434334

3:03:03:3:03:033 0 0 0 0 0 6:6:6:6:6:0000000000 p.mp.mp.mp.mp.mp.p .. CulCulCulCulCu inainainainain ryryryryyryy VilVilVViVilVilVVi laglaglaglaglagaaage +e +++ $$$7575 MarMarMarMarM ionioioniononnnn SqSqSqSqSqSqSqS uaruaruaruaruuuua eeeee AAAAAAAAAAAAAAAAAA AAAA CaCaCaCaaCaCaCarolrolrolroroloo inainainanaii s 2s 2ss 2s 2s 2s 277777GGGGGranranranaand Td Td Tdd Td Tdddddd astastastasstttinginginginginginingnng TeTeTeTentsntss (P(P(PP.M..M..M..MMMM ))) SoSoSouthuththhutthhutu wesweswesweswweswe t At At At AAt At Airlirlirlirlineineineeeeessssss

9:39:39:39:339:39:339:30 a0 a0 a0 a0 a0 a0000 m -m -mm -m -m -mmmm 4:4:4:4:4:4 0000000000000 p.mp.mp.mp.m.mp.m... LowLowLowLowLowowLowcoucoucoucoucououc ntrntrntrntrntrry Fy Fy Fyy Fy Fy Farmarmarmarmma ma -to-to-t-to-tot -Ta-Ta-Ta-Ta-TaT bleblebleblelblebl $$$$$$200200200200200000 VaVaVaVaVaVVarioriorioiorioriousususususu StoStoStoSStooppspspssEEEExcuxcuxcuxcuxccc rsirsiiirsirsiononononoonoo 242424242422

11:11:11:11111:000000000000000 - 1- 1- 1- 1- 11:31:3:1:31:30 a0 a0 a0 a0 a0 a.m..m.m.mm.m OOOOOOOpenpenppenpenppp ingingingingi g CeCeCeCCeC remremremmmmre onionionionionio eseses FRFRFRFRFRFFRFREEEEEEEEEEEE MarMaMarMarMarMarM rrionioniononionionono SqSSqSqSqquaruaruaruauaa eeee 25252525

11:11:11:1:11:11::000000000000000 a.ma.maa.ma ma.ma.mm.. PiPiPiPiPioneoneoneoneoneoneo eerseerserserseeeeee ofofoffof PiPPiPPiPP notnotnotnotnotnot $$$$$$50505050505 CulCulCCuCulCuu inainainainannn ryryyrry InsInsnsInsstittittittituteuteuteuteute CCCCCCuliuliuliul narnarnarnarry Iy Iy Iy IIy nstnsnstnstnstituituuitut tetetete 2525252522525555ofofofofofoofo ChChChChChCharlarlarlarlr estestestests ononononnn ofofofoffof ChaChaChahaChaChaCharlerlerlerler stostostostostott nnnnn

y yy

12:12:12:12:1212:2:000000000000000000 2 2 22 2 2 2:00:00:00:00:00:00:0000 p.p.p.p.pp m.m.m. 66666666 TopTopTopTopTop ChChChChChChChefsefsefsfsefsfsefs ChChChChCC allallalalllla engengngengengengnnge!e!e!e!e! $$$1$1$1$1$ 00/00/00/00/0 MaMaMaMaMaMaM ininininnnn TenTenTenTTenttttt 2525252525$13$13$13$1$1$13$133000000 atatatatatta MaMaMaMaMaM rioriorioiorion Sn Sn Sn SSn quaquaquaquaquq rererere

12:222212:12:12:00000000000 2 2 2 22 2:00:00:000000:00:00 p.p.p.p.p..p.p m.m.m SaSaSaSaSakekekekeee andandanddandd SuSuSuSuuushishishshihshhi LuLuLuLuL nchnnchnchnchhnchc atatatattat O-O-O-O-O-OOO-OOOO KuKuKuKKu $1$1$1$1$1$1$1252252525255 O-KO-KO-KO-KO-KO uuuu 2622626226

22:02:02:022 0 p0 p0 pppp.m..m..m..m.mm.. TiTTimelmelmelelessessesss TaTaTaTaastistististissstingsngsngsngs $$$$$5050505500 CulCulCulC inainainainainaryryryryy InsInsInsInsInstittittittuteuteutee CCCCCuliuliuliulinarnarnarn ry Iy Iy IIy nstnstnstnststituituituituituitutetetee 272727272727ofofofffof CChCChChCharlaarlarlarlaa estestestestononono ofofoff ChChaChaChaChaarlerlerlerlerleestostostotostostoonnnnn

2:02:02 0 -0 - 5:5:55:0000000000 p.mp.m.mp.mp.m... KinKinKinKinKinK g Sg Sg Sg Sg Stretretretretrettreetetetetet SipSipSipppp ++ StrStrSttrollolloll $$$5050 VarVarariouiouous Ss SSs hophophopoppps Js JJs imimimmm NN NicNicNicicksksks 282282828BBBar-ar-B-QQB-QB-Q

66:06:06:066:0666 0 0 0 8:8:888 000000 p.mp.mp.m.. BubBubBubu bleblebleblebb s +s +s +s + BiBiBitestesteses $$$65656 TheThe ReRestostos ratrationionon onononon KiKiKKiKiKK ngngnggg 29229292929292922

6 36:36:36:36 0 p0 p0 p0 .m..m.m RRRestestestesesesee aurauruurantantantanntna DiDiDiDiD ne-ne-ne-nnen AroAroAroAroArooA undundundundundss $17$171 55 VVVVVVVariariousouso ReReReRR stastauraraurantsntsntsntstststt VVVVarariariaria ousoususuousu 22929292929292929

gggg

NEW EVENT FOR 2011 BEVERAGE SEMINAR WATER PROVIDED BY FIJI WATER

SCHEDULE AT-A-GLANCE


CHARLESTON BLACK CABDuring the entire weekend, festival guests who ride with Black Cab can save 25percent OFF around-town transportation and airport transfers. Its easy. Call (843)216-2627 and mention the verbal password Food and Wine 2011.

CHARLESTON BIKE TAXI843-532-8663

- For all Festival attendees, discount rate of $8.00 for downtown peninsula for 2people. (Usually $9.00)- Hourly rate for Sip + Stroll event is $45.00 an hour. Reservations can be madethrough Jim Wallace at (843) 330-0911 or [email protected]

CARTAThanks to the S.C. State Ports Authority, the Charleston Area Convention andVisitors Bureau and the City of Charleston, CARTA is able to offer a free down-town trolley. The CARTA Trolley runs every 10 minutes on three different looproutes throughout downtown.

The free trolley enables visitors and locals to park their cars and jump on the trolleyto easily get around downtown to local shops, restaurants and attractions. For routeschedules and more information visit www.ridecarta.com or call (843) 747-0922.

SPECIAL TRANSPORTATION NEEDSPlease notify the festival by calling (843) 727-9998, ext. 1, at least two weeks inadvance of any special transportation needs or requirement. The festival will try toaccommodate any need if advance notification is provided.

TIME EVENT PRICE LOCATION SPONSOR PG

3:00 p.m. Mountain Pride $50 Culinary Institute Culinary Institute 34of Charleston of Charleston

3:00 - 6:00 p.m. Pinot Envy Uncorked! $85 Charleston Harbor Elliott Davis 34Resort & Marina

4:00 6:30 p.m. Winemaker + Private Home $100 Various HomesTour with a Southern Twist 34

4:00 - 6:00 p.m. Celebrity Authors Reception $50 Private Residence CharlestonCooks! 34+ Gibbs-Smith

6:30 p.m. Hickory, Fire, + Smoke: $100 Jim N Nicks 34A Bar-B-Q Gathering at Bar-B-QJim N Nicks

6:30 p.m. Food + Wine with a View: $1,000 Private Penthouse 36a Night with Meyer + Drouhin

6:30 p.m. Carolinas Craft Beer Dinner $100 Carolinas Heres to Beer 36

6:30 p.m. Cypress Craft Beer Dinner $100 Cypress, Heres to BeerA Lowcountry Grille 36

9:00 p.m. -12:00 a.m. Festival After-Hours $85 Main Tent The Art Institute 36(formerly Bubbles + Sweets) at Marion Square of Charleston

and Charlestonmagazine

11:00 am -1:00 p.m. Lowcountry Gospel Brunch $75 Main Tent Motley Rice, LLC + 37at Marion Square The Post andCourier

1:00 4:00 p.m. Culinary Village + $55/$50 Marion Square AAA Carolinas 27Grand Tasting Tents Southwest Airlines

5:00 8:00 p.m. BBQ, Blues + Brew $75 Main Tent Piggly Wiggly 37at Marion Square Carolina Co.

BEVERAGE

SEMINAR

NEW

FOR

2011

King at Broad | 843.722.1665berlinsclothing.com | Mon-Sat 9:306:00Free parking across the street

R28-470045

Designer Sportswear, Suits, Sport Coats, Shoes,Trousers, Dress Shirts, Ties & Belts by:Canali

Jack Victor

Robert Graham

Bugatchi

Gardeur

Allen Edmonds

Hickey Freeman

Zanella

Hiltl

Agave

Peter Millar

Magnanni

C52-470209


EBattery

EBay

St

Murray Blvd S Battery

Gibbes St

Lamboll StAtlantic St

Tradd St

Tradd St

Tradd St

Broad St

Broad St

Trumbo St

Queen St

Beaufai

n St

Beaufai

n StWen

tworth S

tMon

taguSt

BullSt

Halsey S

t

Halsey

Blvd

Montagu

St

Hasell S

t

Wentw

orthSt

MarionSquare

Society

StLau

rensSt

George

St

PatriotsPoint Rd

Calhoun

St

Calhoun St

Duncan St

Hutson

St

Vanderhorst

StWarre

n St

Morris S

t

John S

t

AnnSt

Spring

St

Spring

St

Bogard

St

Septima

ClarkExpy

Septima

Clark Ex

py

LineSt

LineSt

Spring

St

Fishburn

e St

Sumter

St

Sumter

St

Race St

Congre

ss St

Huger S

t

Spring

St

Judith

St

ChapelSt

Mary St

South S

t

ReidSt

Amherst

St

Woolfe St Drake St

Calhoun St

Bee St

Radcliffe St

Bee St

Cannon S

t

Cannon

St

Cannon

St

Calhoun

St

Alexander St

Chalmers St

Cumberland St

S Market St

ConcordSt

ConcordSt

ConcordSt

Washington

St

PrioleauSt

StateSt

Archdale

St

KingSt

KingSt

KingSt

KingSt

St PhilipSt

St PhilipSt

St PhilipSt

ElizabethSt

America

St

NassauSt

Hanover St

Jasper St

Felix St

Smith

St

Ashley

Ave

Colonial St

RutledgeAve

Council St

Limehouse

St

Lenwood

BlvdLogan

StLogan

St

BarreSt

Lockwood

Blvd

Lockwood Dr

kwood

Dr

BarreSt

GadsdenSt

AshleyAve

RutledgeAve

RutledgeAve

AshleyAve

President St

CourtenayDr

Smith

St

Smith

St

Coming

St

Coming

St

Percy St

RoseLn

President St

AshleyAve`

esident St

RutledgeAve

AsheSt

Ogier St

Coming

St

Pitt St

FranklinSt

Orange

St

Meeting

St

Meeting

St

Meeting

St

AnsonSt

EBay

St

EBay

St

LegareSt

KingSt

K

ChurchSt

Water St

SavageSt

NewSt

Meeting

St

q

12

3

4

5

6

7

8

9

10

1112

13

14

15

16

17

18

1920

21

22

23

24

25

26

27

28

29

30

31

3233

1,000 Point Wine Tasting ....................................15

6 Top Chefs Challenge! .......................................q

BBQ, Blues + Brew ..............................................q

Big Bottles Tasting + Auction with Andrea

Immer Robinson, MS ........................................q

Bordeaux Spectacular: A Vertical Tasting of TwoSuperstar Grand Cru Classes ...........................15

Bubbles + Bites ...................................................12

California Boutique Wines with Ray Isle ...............6

Carolinas Craft Beer Dinner ...............................14

Charlestons Top Sommelier Panel + Tasting .....10

Culinary Village + Grand Tasting Tents ...............q

Cypress Craft Beer Dinner ..................................17

Early Spring Harvest Luncheon Pick-up/Drop-off 8

Festival After-Hours .............................................q

Food + Wine with a View: A Night withMeyer and Drouhin ..........................................32

Germanys Gem - Riesling Revealed ..................10

Hickory, Fire + Smoke: A Bar-B-Q Gatheringat Jim N Nicks ................................................11

King Street Sip + Stroll

Starting Point A..............................................q

Starting Point B ..............................................33

La Fourchette French Bistro le Djeuner ..............2

La Passione di Italia! ..............................................6

Locavore Luncheon ...............................................4

Lowcountry Farm-to-Table ExcursionPick-up/Drop-off ................................................5

Lowcountry Gospel Brunch .................................q

Magic Of Madeira ...............................................10

Mountain Pride ..................................................6

Opening Ceremonies ..........................................q

Palmetto Brewery Tour .........................................9

Perfect Pairings: Winemaker Luncheons

82 Queen ........................................................3

Halls Chophouse ............................................1

Pinot Envy Uncorked! .........................................31

Pioneers of Pinot ...................................................6

Restaurant Dine-Arounds

Anson Restaurant ..........................................13

Carolinas .......................................................14

Charleston Grill .............................................15

Circa 1886 .....................................................16

Culinary Institute of Charleston ......................6

Cypress, A Lowcountry Grille .......................17

FIG .................................................................18

Fish ................................................................19

Hominy Grill ..................................................20

Husk ...............................................................21

Lana Restaurant + Bar ...................................22

Magnolias ......................................................23

McCradys ......................................................10

Muse ..............................................................24

Oak Steakhouse.............................................25

Peninsula Grill ...............................................26

Slightly North of Broad .................................27

Trattoria Lucca ...............................................28

Tristan ............................................................29

Sake 101 ................................................................7

Sake + Sushi Lunch at O-Ku .................................7

Salute to Charlestons Chefs: Opening

Night Party.........................................................q

The Connoisseur Tasting Ros Champagnes:The Prestige Cuvees ........................................15

Timeless Tastings ..................................................6

Vineyard Voyage .................................................30

Wine Around the Garden Pick-up/Drop-off .....8

FIND YOUR WAY


How do I get my tickets?Its easy! The fastest way to get your tickets is to order online and print them right at home.You must bring your printed ticket(s) to the actual events scanning stations located near theevent entrance to receive a wristband to attend the event.* You can also purchase tickets at theFestival Ticket Center during regular hours of operation.

*The following events do not require a wristband; attendees should go directly to the eventlocation. Names will be on the guest list: Luncheons, Wadmalaw Farm-to-Table Excursion,Restaurant Dine-Arounds, Food +Wine with a View, Beverage Seminars, Beer Dinners, Hickory,Fire + Smoke: A Bar-B-Que Gathering.

For the following events, guests receive their wristband at the actual event: Vineyard Voyage,Pinot Envy Uncorked, Wine Around the Garden, Bubbles + Bites, Celebrity Author Reception,Winemaker Private Home Tour.

What if I lose my tickets?It is best to contact the festival if a ticket has been lost to make sure someone else does not useit if found. Once the ticket has been scanned it is no longer valid. If you damage, misplace, orstain your printed ticket, you may print another copy of your ticket by visiting the ReprintTickets on the festivals website or onsite at the Festival Ticket Center.

Will an event sell out?Most events sell out before the actual weekend. All events are limited and the festival encouragesall interested guests to purchase tickets in advance to ensure attendance. It is best to call theFestival Ticketing Hotline in advance to confirm availability.

Are tickets refundable?Tickets are nonrefundable and nontransferable.

If it rains, do the events still take place?Yes, all events take place rain or shine. Keep in mind that the venues have large tents that canaccommodate rain; however, umbrellas are welcome.

Are kids or pets allowed?No. All festival events are restricted to those 21 and older and no children or infants (in strollersor carriers) are allowed to attend any festival event. Pets, aside from those required for disabilitypurposes, are not allowed inside any festival event.

Where is the nearest ATM?BB&T, the festivals official bank and Signature Title Sponsor, offers two convenient ATMsinside Marion Square throughout the festival weekend.

What are the dress code descriptions for the events? Chic Casual: Ladies in nice casual evening attire: dresses, slacks, skirts, nice blouse or top, etc.Men in trousers with button up shirts and polos. Jeans (aside from designer), shorts and cut-offs are not appropriate.

Business Casual: Similar to chic, however, a little nicer. Men with jackets but no ties. Comfortable Casual: Comfortable attire is appropriate: shorts, pants, jeans, skirts, etc.Formal, semi-formal and business attire, bathing suits and cut-offs are not appropriate.

Formal: Black Tie. Semi-Formal: Ladies in cocktail attire and suits. Men in coat and tie. Black tie optional. Sunday Stylish: Attire which would be appropriate religious services. Coats and ties arenot required.

Where do you park for events?Parking lots/garages are located around downtown Charleston, including directly across fromMarion Square on King and Calhoun next to the Francis Marion Hotel. Curbside meteredparking is also available on King, Calhoun and Meeting streets. Meters must be paid with exactchange and are in effect from 9 a.m. to 6 p.m., MondaySaturday.

What else should I do while in town for the festival?Be sure to visit the festivals Information Station inside the Culinary Village to get details on theCharleston area, including menus for restaurants and details on popular attractions.

FREQUENTLY ASKEDQUESTIONS

A Unique Boutique

S. WindermereWest Ashley763-4000

305 King St.Downtown577-6369

Northcutt Plaza(Corner of Coleman & Northcutt Blvd.)

Mt. Pleasant 881-0211

R61-46896597 Church Street(843) 881-0466

Daily Specials!

R61-469194

Wine & FoodFestivalVisitors

Visit RBson beautiful

Shem Creek inMt. Pleasant


Revamped Bubbles + Sweets:A New Take on an Old Favorite

By Holly Herrick

The organizers of the 2011 BB&T Charleston Wine + Food Festival have de-cided to shake up the mix of one of its historically most popular events, Bubbles+ Sweets, formerly a Champagne and sweets affair only.This year, it will morph into Festival After-Hours with an expansive, funky, spin

and a menu of both sweet and savory treats prepared by approximately 20 local chefs,specialty cocktails, beer and ales, assorted wines, and of course, Champagne.

We decided to change the format to Festival After-Hours due to customer demand,says Randi Weinstein, Events + Logistics manager for the festival. Partygoers wantedmore late night foods and with the popularity of street food on the rise, we thought(putting all these together) would make for a great format. It also allows us to bring a hostof new restaurants on board that have either never been involved in the festival or thosewith a smaller representation in the past.

Cool VibeTo go with the new street food theme, there will be a whole new look and sound to

this event.There will be a series of little tents within the main tent with street lights hanging

between the little tents to make it look like a city streetscape, promises festival Media/Marketing Manager, Erika McMillan. The DJ/VJs (Alex Rosen and Jason Disbrow akaDJs Sonar and ScrunchyFace Flatbroke) will be elevated on scaffolding above the dancefloor in the center of the tent, unlike in years past. This will be the party people will betalking about long after its over.

Despite the late-night hours, dont expect bedtime music. DJs Sonar and Scrunchy-Face Flatbroke have a toe-tapping, hip-swinging video and audio lineup that will includeeverything from mellow 70s funk and soul to big, heavy beat, new funk and partymusic, according to Rosen. It will be music thats familiar enough to recognize, but newenough to make it interesting.

As a feast for the eyes, Production Design Associates (PDA) has created videos of allparticipating chefs that will be mixed in with the music and viewed frommultiple monitorsand plasma screens. Oh man, its going to be really, really cool, beams Rosen.

Street Food Goes ViralCharleston chefs and mixologists, many of whom did not participate in this event

when it was Bubbles + Sweets, are pumped up, creating jaw-dropping, delicious interpre-tations of Charleston-style street fare that will be served at the event.

Meathouse LLC owner Jason Houser will serve both Sonoran Dogs, a blend of beefand pork dogs topped with pinto beans, chili, cream and bacon, and Andouille Dogs,slathered with local shrimp remoulade. Both dogs will come wrapped in comforting,cozy soft white buns.

FromThe Gin Joint, guests will savor elevated snack food in German-style soft pret-

FestivalAfter DarkCOMES ALIVE

FESTIVAL AFTER-HOURS

Saturday

9 p.m.midnight

$85 per person

Main TentMarion Square

Cocktail Attire

Sponsored by

JOHN WOLLWERTH | DREAMSTIME.COM


pretzels brushed with fresh butter and topped with sea salt. Theyre the kind of pretzelsthat have a fat end and skinny arms, so you get the crunch of the ends and the softnessof the center dough, explains chef/owner MariElena Raya. These will be dipped in adark beer Porter mustard mix and washed down with mixologist/owner Joe Rayas spicy,refreshing Swizzle, a blend of aged Van Gogh rum, ice, house-made falernum, raw sugar,fresh lime juice, and bitters. It has a very well-balanced, Caribbean flavor and island feel,explains Raya.

Not hungry yet? Let your imagination run with the possibilities of Husk Chef de CuisineTravis Grimes Buttermilk Fried Chicken Skins dipped in a blend of Husks house-made hotsauce and Kennerty Farms honey or Charleston Crepe Companys latest crepe, created expresslyfor the event by husband and wife team/owners Jack and Rachel Byrne.

We played around with a lot of combinations that made sense in terms of flavor andsomething that can be quickly compiled, says Rachel. The result? Warm crepes filled withbaby spinach, balsamic roasted tomatoes, and crispy pancetta.

Dont forget to save room for some sweet. Circa 1886 Pastry Chef Scott Lovorns creationis certainly the stuff of sweet dreams and is a riff on a similar dish he prepares at the restaurant,gussied up for simple street-eating. Lovorn will be serving bite-size cubes of pear puddingdusted with Panko bread crumbs and then deep-fried. A duo of sauces, Cheddar crme an-glaise and a fresh rosemary-infused cabernet reduction sauce, will dress the plate, which willbe topped off with candied bacon bits.

Its got it all; crispy/creamy, cold/hot, and sweet/savory, says Lovorn. I think it willbe a hit.

By all accounts, so too will this event. McMillan predicts an instant classic that will likelysell out, and the crowd should be relatively young.

Given the time frame, the demographics are younger than most festival events, it tends tobe more eclectic, with a lot of girls and couples, adds McMillan.

Featured LocalSweet Chefs + Restaurants:Jack & Rachel Byrne, Charleston Crepe

Company + Holy City ChocolatesWinburn Carmack, McCradysEmily Cookson, Charleston Grill

(event chair)Kevin McCarthy, Embassy SuitesConvention Center

Scott Lovorn, Circa 1886Lauren Mitterer,WildFlour PastryAmanee Neirouz, TristanM. KellyWilson, Kiawah Island Club

Cigars Provided by:Coastal Cigars

Featured Wine + Spirits:Altanuta, ItalyBodega Norton, ArgentinaKaiken, ArgentinaRon Abuelo RumTiziano, ItalyVan Gogh Blue Vodka

Featured LocalSavory Chefs + Restaurants:Ben Berryhill, Red DrumJustin Broome, FuelTravis Grimes, HuskJason Houser, MeatHouseJacques Larson,Wild OliveTodd Mazurek, Caviar & BananasGourmet Market & Caf

Brett McKee, Roadside KitchensMariElena & Joe Raya, The Gin JointRevolutionary Eating VenturesChris Stewart & Charles Vincent,

The Glass OnionChang-Lei Yun, Bambu

Coffee Provided by:Charleston Coffee Roasters

Featured Beers:Anheuser-BuschCraft Brewers AllianceNew BelgiumPalmetto Brewing CompanySamuel Adams

C52-470212


C52-470196

BJ Smith, REALTOR

Superior Customer Serviceand Satisfaction

I Stand COMMITTEDto my Clients with

Honesty and Integritybecause I want to be your

Realtor for Life!

[email protected]

843-795-8011 Office327 Folly Road, Charleston, SC 29412

My passion and commitment tobuyers and sellers alike enables meto offer you the best representation

in the industry.

TIM ROGERS843.412.2221

824 Johnnie Dodds Blvd.Mt. Pleasant, SC 29464

C52-470200

C51-470204

FOR SALEThe Fort Sumter House

1-702 King St., Charleston

2BR/2BA, 1,086 SF, Top Floor Condoin Historic Waterfront Landmark with

on site management and 24 hour security.Offered at $695,000

Keith McCann843.588.3800 Office843.442.6675 Direct

Priceless Charleston Harbor Views!Live The Luxury Lifestyle You Deserve!Priceless Charleston Harbor Views!

Live The Luxury Lifestyle You Deserve!

www.1kingstreetunit702.info

C51-470208

FREE RECORDED INFORMATION 24 HOURS A DAY!Searchwww.ChuckTownHomes.com for FREE MLS Listings!

SHORT SALES /FORECLOSURES!!!!For a FREE fax or emailreport with the best deals inthe Tri-County area call...1.888.210.3348

Donald RussellBroker, Realtor,ABR, ASR, e-Pro

[email protected]

Jeremy WilsonRealtor, ABR

[email protected]

Shawn PillionRealtor, Buyers Specialist

[email protected]

Jeremy, Shawn & DonaldJeremy, Shawn & Donald

BRAND NAME REAL ESTATE


PERFECT PAIRINGS:WINEMAKER LUNCHEONSThe Perfect Pairings: Winemaker Luncheonsinvite guests to enjoy an afternoon soiree at 82Queen, in the historic French Quarter, or at HallsChophouse in the design district on King Street.Each restaurant will host a guest winemaker whowill guide diners through carefully selected vari-etals as the establishments executive chefsprepare a paired three-course lunch.

FEATURED LOCAL CHEFS + RESTAURANTS:

Steven Lusby, 82 Queen

Matthew Niessner, Halls ChophouseFEATUREDWINEMAKERS + WINERIES:

John Clews, Clos Du Val, Napa Valley, CA, 82 QueenDan Fitzgerald, Pellegrini Family Vineyards, Russian River/

Alexander Valley, CA, Halls Chophouse

LOCAVORE LUNCHEONIn celebration of sustainability and eco-consciousness,High Cotton, one of Charlestons signature Low-country restaurants, will host a Locavore Luncheonfeaturing a menu made entirely from ingredientsproduced within 100 miles of the Charleston area.The three-course luncheon, served family-style, willtransport guests through the South by way of localingredients and recipes. Festival guest winemaker,Ernst Loosen of Dr. Loosen Estate will join gueststo discuss the wines paired with each dish created byMaverick Southern Kitchens Executive Chef FrankLee and Chef De Cuisine, Ramon Taimanglo.


Frank Lee, Slightly North of Broad

Ramon Taimanglo, High CottonFEATURED FARMERS:

Split Creek Farms Green Grocer Farms Kurios FarmsAmbros Farms Blackbird FarmsFEATUREDWINERY:

Ernst Loosen, Dr. Loosen Estate, Germany

The Art Institute of CharlestonPresents SALUTE TOCHARLESTONS CHEFS:OPENING NIGHT PARTYThe most popular event of the weekend, Salute toCharlestons Chefs: Opening Night Party, sponsoredbyThe Art Institute of Charleston, will get a little sweet-er when some of Charlestons brightest pastry chefsjoin the party. Local culinary icons showcase dishesfrom the best 25 restaurants that Charleston has tooffer! From 7 to 10 p.m. both sweet and savory smallplates will be served, alongside a superior expandedwine selection and a signature festival cocktail, cre-ated by the winner of the Official Mixologist Compe-tition, Boris Van Dyck of Ice/Box Innovative Bever-age Services and presented by Van Gogh Imports.The celebration will also feature music from the TheQuentin Baxter Ensemble, an open-air cabana andcigar lounge, courtesy of Coastal Cigars.


JeremiahBacon,Oak Steakhouse (event chair)Sean Brock, McCradysRobert Carter, Peninsula GrillAdam Close, BlossomMarc Collins, Circa 1886Craig Deihl, Cypress, A Lowcountry GrilleTravis Grimes, HuskJeremy Holst, AnsonSteven Lusby, 82 QueenMike Lata, FIGAaron Lemieux, Virginias on KingFrank Lee, Slightly North of BroadRuss Moore, Slightly North of BroadJill Mathias, CarolinasRyley McGillis, Jasmine PorchFrank McMahon, Hanks Seafood Restaurant (event chair)

2 0 1 1 F E S T I V A L E V E N T S

710 p.m.

$125 per person

includes Stolzle

commemorative glassware

Main Tent

Marion Square

Cocktail Attire

Sponsored by:

Noon - 2 p.m.

$125 per person

82 Queen

82 Queen St.

OR

Halls Chophouse

434 King St.

Upscale Casual

Noon - 2 p.m.

$125 per person

High Cotton

199 East Bay Street St.

Upscale Casual

DetailedEventSchedule


Departs at 9:30 a.m.

Boarding begins at 9 a.m.

Returns at 4 p.m.

$200 per person

transportation, lunch and

tours provided

Leaves from and

returns to the Best

Friends Museum

31 Ann St.

Casual

* comfortable walking shoes

and jackets are advised

Presented by

LOWCOUNTRY FARM-TO-TABLE EXCURSIONGuests of the Lowcountry Farm-to-Table Excursionwill begin their culinary journey aboard a luxury mo-tor coach where they will be educated about the SeaIslands and their culinary past from historical guideSarah Cothran. The first stop on this gourmandexcursion is Burden Creek Dairy on Johns Island,where guests will experience the process of organiccheese making and tasting.The second destination isFields Farm, a 50-acre organic farm that sells to localrestaurants and at farmers markets. During the visit,ticket-holders will tour the farm and enjoy a taste ofHelen Fields Carrot Soup. Following the two farmtours guests will have the unique opportunity tolearn how Executive Chef Jacques Larson interpretsindigenous products into his Tuscan fare at a luncheonat his restaurant, Wild Olive. After lunch, guests will betransported to the CharlestonTea Plantation on Wad-malaw Island, where travelers will take a trolley rideacross the tea fields, tour the factory, and hear speakerWilliam Barclay Hall. The final stop on the tour isIrvin~House Vineyards, the only domestic wineryin Charleston. During this stop, guests will experiencea behind-the-scenes tour of the processing plant, strollthrough the vineyards and have a private tasting of allfive varietals of wine with the owner. On the returnto Charleston, the tour will drive by the Avenue ofOaks for an engaging discussion on Fenwick Halland the famous ghosts who haunt it.

FEATURED LOCAL CHEF + RESTAURANT:

Jacques Larson,Wild OliveFEATURED LOCAL FARMERS:

Joseph + Helen Fields, Fields FarmKipp + Katherine Valentine, Burden Creek DairyFEATUREDWINERY:

Irvin-House VineyardsFEATURED PERSONALITIES:

Sarah Cothran, Historical GuideWilliam Barclay Hall, Charleston Tea Plantation

Fred Neuville, Fat HenSean Park, O-KuRamon Taimanglo, High CottonNathan Thurston, The Ocean RoomKen Vedrinski, Trattoria LuccaJimWalker, Old Village Post HouseMichelleWeaver, Charleston GrillNateWhiting, TristanFEATURED LOCAL PASTRY CHEFS +

RESTAURANTS:

Lindsey Cooke, Fat HenAndrea Lever, Magnolias & Blossom (event chair)TBD, The Sanctuary at Kiawah Island Golf ResortChristopher Ryan, Charleston Place HotelFEATUREDWINERIES:

ArtisanWinery, CABiltmoreWines, Asheville, NCBliss Family Vineyards, Mendocino County, CABrutocao Cellars, CACalicaroWine, Napa Valley, CAClos Du Val, Napa Valley, CADavid Arthur Vineyards, Napa Valley, CAFrontier ImportsJ.J. Prm, GermanyJordanVineyard andWinery, Sonoma, CAMaison Joseph Drouhin, Burgundy, FranceKenWright Cellars, Carlton, ORLNOPalmetto DistributingPellegrini Family Vineyards, Russian River/Alexander Valley, CARobert MondaviWinery, Napa Valley, CARodney Strong Vineyards, Sonoma, CASimiWinery, Sonoma, CASineannWines, Yamhill, ORSolena Estate, Yamhill, ORSokol BlosserWinery, Dundee, ORSonoma Cutrer, CA

2 0 1 1 F E S T I V A L E V E N T ST H U R S D A Y , M A R C H 3

SIGNATURE COCKTAIL

FEATURING:

Ron Abuelo RumCOFFEE PROVIDED BY:

Charleston Coffee Roasters


Giddy GoatHandmade H

omegrown

Goat Cheese

Winning

Lowco

untry Ingredient:

F R I D A Y , M A R C H 4

11 a.m.

$50 per person

includes a copy of Susan Sokol

Blossers memoir, At Home in

the Vineyard: Cultivating a

Winery, an Industry, and a Life

Palmer Amphitheater 182

Culinary Institute

of Charleston

66 Columbus St.

Casual

Sponsored by

1111:30 a.m.

Marion Square

FREE

and open to the public

Casual

Noon2 p.m.

$100 per person

Main Tent

Marion Square

Casual

6 TOP CHEFS CHALLENGE!

For the first time ever the festival will celebrate theBravo hit TV show Top Chef with a bash andLowcountry Ingredient challenge. A fan favoritefrom each season will be on-hand to serve a smallplate of their signature recipe, using Giddy GoatHandmade Homegrown Goat Cheese, a Lowcoun-try ingredient voted on in advance by the eventsticket-holders. A panel of judges will vote on eachchef s dish and decide who has won Holy City brag-ging rights. Kenny Gilbert, a contestant from the2010 season, will serve as master of ceremonies andLamplighter Winery will match the chefs plates withcomplementary wine.

*Special reduced rate of $130 per person for thoseguests who choose to attend both the six Chefs,one Lowcountry Ingredient Challenge! and the FridayCulinary Village + Grand Tasting Tents.

FEATURED CHEFS + TOP CHEF SEASON:

Marisa Churchill, Season TwoAriane Duarte, Season FiveKevin Gillespie, Season SixBrian Malarkey, Season ThreeDave Martin, Season OneRyan Scott, Season Four

FEATURED MASTER OF CEREMONIES:

Kenny Gilbert, Season Seven

FEATURED WINERY:

LamplighterWinery, CA

OPENING CEREMONIES

Kick-off the official start to the weekend dur-ing the festivals Openin g Ceremonies in Mar-ion Square Park. Everyones invited to share in the fes-tivities with Charlestons culinary community andspecial guest, the Travelocity Roaming Gnome.Officiated by Charleston Mayor Joseph P. RileyJr. the ceremony will announce the winner ofthe 2011 Laura Hewitt Culinary Legend Award,the 2011 Marc Collins Chef Award and the newLowcountry Local First Innovator Award, whileguests toast the weekend with a sabering of cham-pagne by resident sommeliers.

WINE TASTING:The Culinary Institute ofCharleston PresentsPIONEERS OF PINOT

Discover and taste why Oregon has become recog-nized as one of the foremost producing regions ofPinot Noir throughout the world. From Drouhin toSokol Blosser to Ken Wright, these Founding Fa-thers of Oregon winemaking will reveal to you whatinspired them to cultivate an unknown land andwhat continues to drive their success today. As yousavor the wines of these Pinot dynasties you will besure to understand just how triumphant theyve been!Guests of this event will leave with a copy of SusanSokol Blossers memoir, At Home in the Vineyard:Cultivating aWinery, an Industry, and a Life.

Cheese

Kevin Gillespie

Ariane Duarte

Ryan Scott

Dave Martin

Brian Malarkey

Marisa Churchill

FEATURED WINEMAKERS:

Alison Sokol Blosser, Sokol BlosserWinery, Dundee ORLaurent Drouhin, Domaine Drouhin, Dundee ORKenWright, KenWright Cellars, Carlton OR


Noon2 p.m.

$125 per person

La Fourchette

432 King St.

Casual Chic

Noon2 p.m.

$125 per person

O-Ku

463 King St.

Casual Chic

WINEAROUNDTHE GARDEN

A festival favorite from the 2010 schedule, WineAround the Garden, transports visitors to a nationalhistoric landmark, Middleton Place plantation.Those ticket-holders that choose the free transporta-tion will arrive in a trolley provided by AbsolutelyCharleston. During their trip out to the plantationa docent will enlighten guests on the history of the18th century attraction. Upon their arrival, attendeeswill stroll through Americas oldest landscaped gardenswhile meeting featured festival winemakers and tast-ing their varietals specifically selected for this after-noon. After the stroll, visitors will join the winemak-ers and featured local chefs in the pavilion for a lunchserved from chef stations.

* Ticket-holders must indicate when they purchase tickets if they plan toutilize the transportation. Comfortable shoes and cameras are a must.Please be advised handicapped accessibility is limited in the gardens.

**Note: Those ticket-holders who chose to utilize their owntransportation can purchase discounted tickets to tour theMiddleton Place House Museum, circa 1842.


Tyler Dudley, Daniel Island ClubMicah Garrison, Middleton Place RestaurantFred Neuville, Fat HenChang-Lei Yun, BambuFEATURED WINERIES:

Amedeo Barletta, Vestini Campagnano, Campania, ItalyBrutocao Cellars, Mendocino County, CADiageo Chateau + EstateWinesLaurent Drouhin, Maison Joseph Drouhin, Burgundy, FranceAustin Hope, Hope FamilyWines, Paso Robles, CADan Fitzgerald, Pellegrini Family Vineyards, Russian River/

Alexander Valley, CADr. Katharina Prm, J.J. Prm, GermanyRenato Vacca, Cantina del Pino, Barbaresco ,ItalyAndyWilcox, Lambert BridgeWinery, Healdsburg, CA

SAKE AND SUSHI LUNCHAT O-KU

Nestled in the Design District of Upper King Street,O-Ku, Charlestons newest high-end sushi house andone of Esquire magazines best new restaurants of2010, will host a Sake and Sushi tasting. New tothe festival schedule, this informative three-courseluncheon will serve sashimi and su

2011 wine + food

Documents