What happens when a kitchen plebeian such as myself is turned loose in one of the classiest and well-planned Wine and Food celebrations in the country? Utter mayhem. Beautiful, tasty, savory and slightly crunchy mayhem.
When I was granted a VIP pass to Charleston’s Wine + Food festival this past weekend, I knew my world was about to be rocked. Boy was I right. Hold on tight, y’all.
My photographer and I rolled into Charleston early Thursday morning and started the day off with a one on one interview with Top Chef’s Emily Hahn who currently is the executive chef at Warehouse Bar + Kitchen After an hour of lively conversation with the Charleston celebrity, we bid Hahn adieu in search of our press credentials and were greeted at Seimatic Kitchen with a list of over 40 events we would have access to and a really fancy press badge that I will forever cherish, and most likely frame.
Top Chef alum Emily Hahn at Warehouse Kitchen + Bar in Charleston, SC
Because Charleston hospitality is a real thing, we were then shown to our gorgeous apartment above Hampden Clothing and then ubered ourselves to Bowens Island Restaurant for the Hooked on Bowens event. We were serenaded by Dallas Baker & Friends as the sun set over the marsh. It was there, that I had what can only be described as a culinary religious experience.
You laugh, but wait until you have a culinary religious experience. My world was rocked. Where was God you asked? God in all his mercy was wrapped in Cru Cafe’s seared whitefish served over corn salsa. I had to sit down at a picnic table and tune out the world because the flavor of that whitefish was too good to not pay full attention to.
Hooked on Bowen’s ended with JB’s PROOF 7% alcohol-infused ice cream which I enjoyed three times over, as my Snapchat friends can attest I quite enjoyed. After the third trip to JB’s PROOF, I knew it was time to get my life together and eat some protein. Conveniently, next up was Fowl Mouth, a fowl-inspired outdoor event by Cooper River Brewing where pheasant, pigeon, chicken, quail, quail and more quail was served. Let me be real with you. I have never had quail before this event. Quail egg, yes. But not quail itself. We ate so much quail that by the end of Thursday night I was googling where I could find quail in my hometown of Greenville, SC. #Fancy.
The next morning began with a breakfast at The Park Cafe. A sunny little delight offering quirky coffee drinks. I, being adventurous, tried the “Veggie Mess” which consisted of farm egg scramble, avocado, vegetable curry and white cheddar. Curry, for breakfast? It works at The Park Cafe.
We ubered once again to Culinary Village and watched the opening ceremonies with a bit of trepidation. Note the title of this article is a “Non Foodie’s Guide.” We stood outside in beautiful weather, listening to folks talking under a gorgeous white tented stage in the middle of historic Marion Square. Then all of a sudden I saw a bunch of finely dressed men and women gather in a line while wielding huge 10 inch silver knives and bottles of Veuve Clicquot. I began backing up, thinking maybe I had totally misunderstood what this Charleston Wine + Food Festival was all about and things were about to go down.
Then without warning, they slid the swords over the bottles all together and everyone cheered as the champagne poured out. Because this, my non-foodie friends, is what people do at nice events. I do not think that people do this when they drink Andre, which probably explains my reaction to witnessing this. FYI- The technique is called sabrage. It’s incredible to watch 15 sommeliers sabrage in unison. Insider tip- act cool if you’re ever at a nice event and people show up with swords. Pretend like you’ve seen it a thousand times and freak out in private.
Notable distributors at Culinary Village include Hendrick’s Gin insane mad-scientist set up, Sierra Nevada Brewing Co., Hook & Hide and Carolina Shuckers. Insider tip-bring a small bag to carry all the awesome free giveaways. Thanks Hendrick’s Gin for the deck of sassy playing cards. RIP to the missing Charleston Wine + Food wine glass that I somehow lost between point A and B.
Hook N Hide’s signature belt buckles at Culinary Village
My photographer swears she saw Bill Murray a few tables over, but we had to calm down because apparently a Bill Murray sighting in Charleston is about the same as a bow-tie sighting in the low-country. It’s a regular occurrence. I shuffled back to our pad for a quick nap before enjoying dinner at The Macintosh where we ate poutine and drank house specialties with Hook N’ Hide founder Tom Mauldin. Insider tip- prepare to stand by the bar for a while to wait for a seat to open up. The Macintosh seems to have a very loyal customer base that sticks around for hours. Get there early if you want a seat.
We started Saturday morning off bright and early with Breizh Pan Crepes, a hidden creperie gem off King Street. The owners are French and while we were there on Saturday morning, the whole place was filled with French speaking families. I was thoroughly impressed by the international attendance before 10 AM. IMPRESSED. Insider tip- whatever you do, make sure you order the “La Charleston” which is a sweet crepe filled with blueberries, raspberries, Chantilly cream and salted butter caramel that they make on site.
Everything was fun and games until Saturday night. Saturday night did NOT play. What the Pho will forever be a night cemented into my foggy memory. The VIP experience at Le Creuset was magical with Veuve Clicquot pouring unlimited amounts of champagne into bright orange champagne glasses on a wooden balcony overlooking an outdoor dance floor and DJ. Brightly colored chinese lanterns hung over the space and the dance floor was packed with attendees dancing off the pho and Veuve Clicquot. I convinced everyone around me that because they were drinking Veuve Clicquot, they wouldn’t have a hangover for the next morning’s events. After What the Pho, my new friends (thanks champagne!), my trusty photographer and I ubered to The Cocktail Club where a line of 50 or so of the most beautiful men and women stood waiting to get in.
I don’t know who exactly our new friends were but all I know is they went up to the bouncer and doors opened and within minutes a jalapeño lime cocktail was in my hand and we all were sitting pretty on the rooftop bar sipping our nightcaps. Simple Charlestonian magic. Insider tip- dress sharp when you go to The Cocktail Club, because you’re going to want to take pictures on the rooftop bar.
Unfortunately, I woke up the next morning well aware of the fact that hangovers can still occur if you drink nice champagne. My photographer also found this to be true, however not nearly to the same degree as me which annoyed me to no end while we waited for the James Beard Foundation’s inspiring talk on food advocacy to begin. We were in a room of the best culinary minds in America discussing the power of food and the food industry. We looked to our left and there was Meherwan Irani of Chai Pani. James Beard nominee’s, winners and staff made the majority of the room. Also there, front and center, was I, a total non-industry member who up until two days ago, didn’t know the difference between salmon and whitefish. The best part is no one cared. Every single being in that room was extremely approachable and chatty after a few Bloody Marys. They patiently answered our questions about food advocacy and the James Beard Foundation ‘s work in Washington.
After brushing elbows with the best culinary minds in the country, we walked a few blocks to Hominy Grill. Two Southern gents who looked about our age and didn’t have gold bands on their left hand kindly offered us seats at their table and ordered us a round of Hominy Grill’s famous “Charleston Nasty Biscuit,” which was a heaping mound of sausage gravy piled on a home-made chicken biscuit and topped with cheddar. The new friends offered to show us more of Charleston after brunch and we politely declined, as we ladies had a story to write and four days worth of wine and food to properly digest.
As a Southerner myself, I always have had a happy relationship with food. However after enjoying Charleston Wine + Food and the true hospitality we were shown during our tenure, I feel my appreciation has deepened. Not because of the extraordinary care each dish was prepared with that we ate, but because of the kindness shown to me by every member of this industry.
Thank you Charleston, shall we pencil you in for next year?
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