Wine + Food - Post and Courier - Special Publication

2 BB&T CHARLESTON WINE + FOOD FESTIVAL CHARLESTONWINEANDFOOD.COM


Contents6 Festival Staff, Board of Directorsand Committee Members8 Letter from Richard JerueFestival Board Chair10 Letter from CharlestonMayor Joseph P. Riley Jr.12 Letter from SignatureTitle Sponsor, BB&T14 James Beard Foundation

16 Ticketing InformationSchedule at-a-Glance

17 Frequently Asked Questions18 Transportation Information

19 Event Map of theCharleston Peninsula20 Detailed Event Schedule33 CulinaryVillage +GrandTastingTents36 GrandTastingTentVendors46 Lee Brothers: Our Charleston50 Festival SponsorsThanks51 Festival Sponsors52 Festival Merchandise56 SpecialThanks

Wednesday, February 27, 2013An advertising supplement to The Post and Courier

Robie Scott, editorMatt Lee and Ted Lee, Rob Young, Ashley Zink,contributing writersMelissa Kelley, Laurie Hellmann, graphic designersCover poster design by Robert Lange

When a warehouse along downtown Charles-tons industrial Morrison Drive was purchasedwith the goal of transforming into a centralmarket complete with an eye-catching muralby local artist David Boatwright it was almostimpossible for the staff, volunteers and boardmembers of the BB&T Charleston Wine +Food Festival not to notice.The two facilitiesare practically across Morrison Drive from oneanother and are among a growing number ofbusinesses moving to the upper reaches of thepeninsula. After learning more about Grow-Foods operations and mission, it was a natu-ral selection for the Festivals 2013 CulinaryCommunity Partner.

GrowFood Carolina is technically a food hub,which means its all about connecting the dotsbetween farmers, retailers and restaurants.Thefacility provides a space for farmers who maynot have the time or resources to sell to farm-ers markets or restaurants to drop off theirproduce,which can be stored until delivered toor picked up by a local chef or retailer.

Sara Clow, GrowFood Carolinas GeneralManager, is tasked not only with spreadingknowledge and understanding of the organiza-tion and its goals to the general public, but alsowith forging relationships with chefs, retailersand farmers throughout the Lowcountry.Afteronly a year and a half in existence, GrowFoodCarolina already works with area farmers toget their produce into the hands of Charlestonbusinesses from grocery stores such asWholeFoods, Piggly Wiggly and Earth Fare to res-taurants including FIG, Husk, EVO, HominyGrill, The Grocery, Carters Kitchen, SlightlyNorth of Broad and many more.

Chefs and restaurants have been our biggestchampions, and many say that were the solu-tion theyve been hoping for, Clow says. Thefood and beverage community in Charleston isincredible and I think unique because they aresuch a tight knit community who really sup-port each other. I cant say it enough.

A variety of local bold-faced names includ-ing chef Sean Brock and authors Matt Lee and

Ted Lee hosted events at GrowFood Carolinaswarehouse during the fall of 2012 to help growawareness for the organization. Its hard not towant to jump on the local produce bandwagonafter just a few minutes with Clow, whose pas-sion and excitement about empowering farm-ers and growers is contagious.

Many farmers were hesitant about our modelin the beginning, but weve grown from fivefarmers to 35 farmers in a year, Clow says.That much growth is through farmer-to-farm-er references.When farmers are saying goodthings about us,we know were doing our job!

GrowFood Carolina will host a dedicated tentin the Festivals Culinary Village in MarionSquare open during Culinary Village hoursthroughout the Festival weekend. Guests canstop by to meet the GrowFood Carolinateam, some of the farmers they work with,and sample small bites prepared using freshlocal produce.

Were really excited about the exposure to[the Festivals] wide, food-focused audience,Clow says. GrowFood Carolina and food hubslike it around the country are working hard torevitalize local food systems. The more folksthat gain an understanding of the importanceof what were doing, the better!

GrowFood Carolina:Making Eating Local Possible2013 CULINARY COMMUNITY PARTNER: GROWFOOD CAROLINA

By Ashley Zink

PHOTO BY HEBA SALAMA PHOTOGRAPHY

2013 FESTIVAL PROGRAM 5


About the

Festval P.O. Box 22823, Charleston, SC 29413

Phone: 843.727.9998 Fax: [email protected]

2013 WINE + FOOD FESTIVAL COMMITTEES

MISSION STATEMENTA celebration of Charlestons culinary excellence and renowned culture,

which benefits scholarship programs for the culinary and hospitality workplace.

VISION STATEMENTThe BB&T CharlestonWine + Food Festival is a world-class and nationally recognizedfestival that showcases the local culinary experience that is distinctively Charleston.

2012-2013Board of DirectorsEXECUTIVE COMMITTEE MEMBERS

CHAIRRichard Jerue

VICE CHAIRJohn A. Wallace, Jr.

SECRETARYMelissa Clegg

TREASURERMelonie Hammond-Trace

IMMEDIATE PAST CHAIRRichard T. Widman

BOARD MEMBERSBeth BaileyElizabeth BoineauRandy ByerlyPatrick EmersonRandall GoldmanLaura Hewitt, Chair EmeritusHelen Hills

AMBASSADOR COUNCILLouise BallardBob Bath, MSDave BucksNathalie DupreeJames Dyke, Jr.Richard ElliottJimmy HagoodLou Hammond

Frank McMahonSteve PalmerTJ Parsell Jr.Michael SaboeMartin SkellyThomas TaylorBarbara Tribble

CONTRACT STAFF

SIGNATURE EVENT PLANNERS:Salute to Charlestons Chefs; Opening Night Party;Rigs, Pigs + Swigs:LisaThomas + Jerri Heater at Ooh! Events

This Little Piggy + Lowcountry Jazz Brunch:Stacey Fraunfelter + Missie Parker at Red LetterEvents + Anne Bowen at Stems

FESTIVAL AFTER HOURS:Kristin Newman + Heather Barrie atKristin Newman Designs

VIP Party; Food + Wine with a View:Denise Barto at All Occasions

DESIGN ASSISTANT: Allen Lawlor

ON-SITE FOOD &PREP KITCHEN MANAGER:Ciaran Duffy

ON-SITE BEVERAGE FACILITATOR:Wendy Fellerman

FOOD & PREP KITCHEN ASSISTANTMaya Morrill

StaffFULL-TIME STAFFEXECUTIVE DIRECTORAngel Passailaigue Postell

DIRECTOR OF EVENTSRandi Weinstein

DIRECTOR OF COMMUNICATIONSAshley Zink

EVENTS + PROGRAMS MANAGERSara Donahue

CREATIVE MANAGERZach Norris

OFFICE ASSISTANTAustin Nelson

OFFICE ASSISTANTBrittany Beran

CONTRACT STAFF CONTINUED

ON-SITE BEVERAGE FACILITATORWendy Fellerman

CULINARY VILLAGE PROGRAM

COORDINATORTaylor Berk

OFF-SITE EVENTS COORDINATORJen Caruso

CULINARY VILLAGE COORDINATORKaty Perrin

CULINARY VILLAGE/LOGISTICSASSISTANTMatt Wall

VOLUNTEER COORDINATORGeorgia Nettles

ON-SITE TICKETING ASSISTANTLaura Kate, Whitney Harlos, Kim Stevens

SIGN COORDINATORBrents Lee

GRAND TASTING TENT ASSISTANTEve Grey

GRAND TASTING TENT ASSISTANTKate Reddan

OFF-SITE EVENT ASSISTANTSAshley Davis, Elizabeth Boeschen, Lauren Levine,Melissa Palma, Bruce Scott

ON-SITE BEVERAGE ASSISTANTTyler Tardiff, Trina Topping

SECURITYSargent Tyrone Lawrence + Sargent Debra Wright

BOOKKEEPERGeorgia Kliossos

IT MANAGERBill Schuteker

Board CommitteesEXECUTIVE

MEMBERS:Melissa Clegg, SecretaryMelonie Hammond-Trace, TreasurerRick Jerue, ChairJohnny Wallace, Vice ChairRick Widman, Immediate Past Chair

FINANCE

MEMBERS:Melonie Hammond-Trace (Chair)Melissa Clegg Rick JerueJohnny Wallace Kaye WallaceGeorgia Kliossis

INTERNSHannah Corri Ellie GumenickCharlotte Woodward

WEBSITE PROGRAMMING: FuzzcoOFFICIAL RETAILER: Grand IdeasOFFICIAL STAFFING COMPANY: HospitalityStaffingOFFICIAL TICKET COMPANY: EZTixTECHNICAL SUPPORT: PDAOFFICIAL WIRELESS INTERNET PROVIDER:Aerolina

MEDIA

MEMBERS:Sarah Abell Jenny FerraraLou Hammond Christie GregovichAnnie Hamnett Julie MontgomeryMelany Mullens Libba OsborneAudra Poole Mary ReynoldsMarion Sullivan Molly Waring

PERSONNEL AND HUMAN RESOURCES

MEMBERS:Sara Nixson (Chair) Keisha LegertonBeth Bailey Thom TaylorTJ Parsell Jr.

SPONSORSHIP

MEMBERS:Elizabeth Boineau (Chair) Randy ByerlyMelonie Hammond-Trace Randall Goldman

STRATEGIC PLANNING

MEMBERS:Johnny Wallace (Chair) Melissa CleggRandall Goldman Melonie Hammond-TraceRick Jerue Martin SkellyRay Schipani

STAFF COMMITTEES

EVENT PLANNING COMMITTEE AD-HOC:Rick Jerue (Board Chair) Bryan AustinLisa Buzzelli Shannon IlsleyMatt McKeown Frank McMahonConnie Simmons Keith Thornhill

VIP

MEMBERS:Lisa Buzzelli (Chair) Jennifer AikenMargaret Van Voorhis CJ GarrettMary Zapatka Mackenzie KayJoyce Lowe Rob WhelanLouis Yuhasz

Mike LataMatt LeeWenda MillardSuzanne PollakAndrea Immer Robinson, MSMarion SullivanJulian Van WinkleMarvin Wood

VOLUNTEERS

MEMBERS:Charlotte Anderson (Secretary)Rob Ashworth Heather ChipleyDale Hutchison Nikki JudyFred Leslie Patti LeslieDr. Alan Martin Kim ReavisAaron Richard Roseann RuedyLeslie Sharp

WINE & BEVERAGE

MEMBERS:Bill Netherland (Chair) Brad BallLisa Brophy Patrick BrunetteScott Cohen Beth Anne CraneMatthew Cory Patrick EmersonJessica Haldeman Glenn HarveyJohn Julius Rick RubelRichard Pogue Jodie BattlesCappie Peete

Special Chair RolesCHEF CHAIRSAndrea Upchurch/Ken Vedrinski (Opening Night Party)Frank McMahon (Festival Chef Chair)Todd Mazurek/Lauren Mitterer (Festival After-Hours)Jimmy Hagood/Aaron Siegel (RPS)Wendy Gleim/Drew Hedlund (Lowcountry Jazz Brunch)

EVENT CHAIRSElizabeth Boeschen (Shop, Sip + Savor)Elizabeth Boeschen (At Home with Celebrity Tastemakers)


Proud Sponsors of the BB&TWine+Food Festival

&

at theMARKET PAVILION HOTEL225 EAST BAY STREET, CHARLESTON, SC 29401

843.266.4222 www.Grill225.com

MOBILE RESERVATIONSScan this QR code with yoursmartphone to receive ourspecialWine+Food Festivaloffer with your reservation.For best results downloadScanLife App for iPhone,Droid or Blackberry.

On behalf of the entire Board of Directors, welcome to the 2013 BB&TCharleston Wine + Food Festival! We are looking forward to anoth-er amazing year and we hope you have a wonderful experience at thisyears Festival.

Our eighth annual Festival will once again see some new and excitingchanges. This year we will partner with the Southern Foodways Alli-ance to sponsor several events, including a screening of its new featurelength film, Pride & Joy, and an SFA Culinary Hub tent in MarionSquare. We will also be conducting our first Jail House Shakeupat Charlestons Old City Jail, and a special dinner presented by EveryDay with Rachel Ray and Charlestons own Matt Lee and Ted Lee atthe William Gatewood House. We will once again host several eventsoutside Marion Square to enable Festival guests to experience some ofthe incredible historic venues that make Charleston so unique, suchas Lowndes Grove Plantation and the South Carolina Aquarium. Wekicked off this years Festival efforts this past fall with the UltimateCritics Dinner at Old Towne Creek County Park and we will concludeit on March 18th with a very special event at Fort Moultrie, our Low-country Legends Salute the James Bread Foundation. Of course wewill continue the events that have made our Festival so special, such asour Opening Night: Salute to Charlestons Chefs, our Perfectly PairedDinners (which have become so popular that they will be offered onboth Friday and Saturday nights) and the ever-popular LowcountryJazz Brunch at Lowndes Grove Plantation.

As the Festival continues to grow and develop, we seek your feedbackon new events and ideas. We hope you will share your thoughts aboutyour Festival experience with us! Charleston has received fantastic me-dia accolades in the past year and we want to go on contributing to thecitys rise on the national radar with your continued support.

We hope that each Festival event you attend will allow you to experi-ence a part of what makes the Lowcountry so special. From the food,to the people, to the hospitality, we hope you leave with a genuine feelfor what makes the BB&T Charleston Wine + Food Festival truly oneof a kind.

Heres to another successful Festival!

Sincerely,

Richard JerueChair, BB&T Charleston Wine + Food Festival

Fromthe

Chair Welcome Letter


Mayor of

Charleston

Dear Festival Supporter:

On behalf of the City of Charleston, I would like to welcome you tothe BB&T Charleston Wine + Food Festival on February 28 - March3, 2013. This is the eighth year of this very exciting endeavor for ourgreat city, and I applaud the efforts put forth to develop such a remark-able world-class event.

The four-day culinary festival is filled with spectacular signature eventslike the popular Perfectly Paired Dinners, which features the talentof our local chefs along with award-winning celebrity guest chefs andtop winemakers from around the world; the Soul Food Shuffle, a tourof Charlestons best Gullah and Lowcountry cuisine; exciting panels,seminars and demonstrations in the newly expanded Culinary Village;and the popular Shop, Sip + Savor shopping event on King Street inaddition to the other exciting annual events throughout the city. Fromstart to finish, the Festival celebrates not only the food that makesCharleston so unique, but also the culture. We hope you will enjoy theexperience and take in all the wonderful features that make Charlestonso special. We encourage you to taste, smell, and absorb all the flavorsof the South during the Festival.

The City of Charleston strongly supports and embodies the elements ofthis event that make it stand out from other culinary festivals. We lookforward to all of the years to come with the festival and hope that youreturn to celebrate what makes our city Distinctively Charleston.

With my very best wishes for a successful eighth annual festival, I am

Most sincerely yours,

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

Welcome Letter


Welcome to Charleston and the 2013 BB&T Charleston Wine + FoodFestival. As you begin your Festival weekend, not only are you par-ticipating in an event that has been praised by Forbes Traveler as one ofthe top five food and wine festivals in the United States, but you are ina city that has been voted the Top U. S. City (2011 and 2012) and theTop Destination in theWorld (2012) by Cond Nast Traveler ReadersChoice Awards.

The bottom line of the aforementioned is to say that the backdrop ofone of our nations most beautiful and historic cities combined withthe culinary talents of top chefs, wine professionals, and authors fromaround the world make this an absolutely incredible festival. Thereare more than 50 events scheduled throughout the weekend to appealto the most diverse of tastes.

It is also exciting to inform you that your participation also benefitsseveral noteworthy charitable causes. GrowFood Carolina has been se-lected as the Festivals 2013 Culinary Community Partner. GrowFoodis South Carolinas first non-profit local food hub. Farmers within a120-mile radius of Charleston deliver fresh produce to the GrowFoodwarehouse and it is then marketed and delivered to local restaurants,groceries and cafeterias. In addition, proceeds from the Festival provideeducational opportunities for students at the College of Charleston, theCulinary Institute of Charleston and the International Culinary Schoolat the Art Institute of Charleston.

On behalf of BB&T, the Signature Title Sponsor of the Festival sinceits inception and one of the Worlds Strongest Banks (as recognized byBloomberg Markets magazine), thanks to our planners, chefs, wine-makers, vendors, sponsors and volunteers. Your ongoing efforts are oneof the primary reasons our Festival has received the recognition it hasover the years. To our guests, thank you for visiting with us and enjoyyour weekend.

Randy ByerlyBB&T Charleston City Executive

BB&T Signature Title Sponsor


SO, WHO YA GOT?For the first time, the James Beard Foundation will host a dinner in

Charleston on March 18, as Beard award winners Sean Brock, Mike Lata andRobert Stehling, and Beard nominee Craig Deihl will captain a quartet ofdream teams containing several top talents.

The meal caps a banner day for the organization, and Charleston at large.That same morning, the Foundation plans to announce the finalists for the2013 JBF Awards at Lowndes Grove Plantation, which overlooks the banksof the Ashley River. The BB&T Charleston Wine + Food Festival and theCharleston Area Convention and Visitors Bureau have partnered to help hostthe awards announcement and dinner.

Clearly, Charleston is one of the top food cities in America, said Beard Foun-dation president Susan Ungaro. Its really just an opportunity to visit,get out of New York, and go to a place where there are wonderful chefs and restau-rants that have played a very special role for years in the James Beard Foundation.

The day also represents somewhat of a change for the Foundation. In thepast, larger cities such as Portland, Ore., Chicago, and Las Vegas, have hostedthe awards ceremony.

Theres a real keen interest in Southern-inspired cooking, and because therehas been a Beard nominee or winner from Charleston during the past years, itwas motivation for us to visit, Ungaro said. Part of the mission of the Foun-dation is to be inclusive. Its important for our Foundation to show a spotlighton other great cities around the country, and to spend time there and to dosomething very visible.

The 11 a.m. awards ceremony is invite-only (visit eater.com for a live stream),but guests can buy $300 tickets for the dinner. Titled Lowcountry Legends Sa-lute the James Beard Foundation, proceeds benefit the groups scholarship fund.

The meal is set for Fort Moultrie on Sullivans Island, the menu honoring thepast. Over three courses, the dishes will reflect Lowcountry cuisine and ingredi-ents from bygone eras, including the Revolutionary War and Civil War.

Of course, its not really a competition. But guests must select a chef teamwhen purchasing tickets. Each member has earned a JBF Award, received a nomi-nation or cooked at the James Beard House in New York. Heres the full lineup:Team Brock: Captained by the 2010 Best Chef Southeast winner and

McCradys and Husk frontman, Brocks squad features Ansons Jeremy Holst andFishs Nico Romo, the youngest ever to be designated as a Master Chef of France.Team Lata: Crowned as the 2009 Best Southeast chef for his work at FIG,

Lata will hook up with Daniel Doyle of Poogans Porch and stalwartFrank McMahon of Hanks Seafood Restaurant.Team Stehling: The 2008 Best Chef Southeast champ and Hominy Grill

chef/owner leads an all-star crew: Jeremiah Bacon of The Macintosh andOak Steakhouse, and veteran Marc Collins from Circa 1886.Team Deihl: The Cypress chef and multiple Beard nominee is joined by

up-and-comer Graham Dailey from the Peninsula Grill and the well-regardedKen Vedrinski of Trattoria Lucca, himself, a three-time Beard award semifinalist.The dinner also features passed hors doeuvres from Beard-winning cookbook

authors Matt and Ted Lee, and Nathalie Dupree and Frank Lee. WildflourPastrys Lauren Mitterer, another past Beard semifinalist for Best Pastry Chef,will provide baked goods.

And who knows, by the evening, the dinner may also feature several2013 Beard finalists.

Its just another feather in the cap of our culinary community, BB&TCharleston Wine + Food Festival executive director Angel Postell said.

By Rob Young

Team Brock or Team Lata? Team Stehling or Team Deihl?

Lowcount

ry

Legends s

alute

the James

Beard

Foundato

n

TEAM BROCKTEAM LEADER: Sean Brock, McCradys

LOCAL CHEFS: Jeremy Holst, Anson Restaurant,Nico Romo, Fish

TEAM DEIHLTEAM LEADER: Craig Deihl, Cypress, A Lowcountry Grille

LOCAL CHEFS: Graham Dailey, Peninsula Grill;Ken Vedrinski, Trattoria Lucca

TEAM LATATEAM LEADER: Mike Lata, FIG

LOCAL CHEFS: Daniel Doyle, Poogans Porch,Frank McMahon, Hanks Seafood Restaurant

TEAM STEHLINGTEAM LEADER: Robert Stehling, Hominy Grill

LOCAL CHEFS: Jeremiah Bacon, The Macintosh + Oak Steakhouse;Marc Collins, Circa 1886

Choose which team youd like to dine with.

PHOTOBYJOHNMANNEVENTPHOTOGRAPHY


Event

Schedule

THE 2013 FESTIVAL EVENT SCHEDULE AT A GLANCE.* Some events may be sold out, visit charlestonwineandfood.com for the most up-to-date event details.

WEDNESDAY, FEBRUARY 27, 2013

5:30 pm Pride & Joy Screening American Theater Southern Foodways Alliance $100

THURSDAY, FEBRUARY 28, 2013

12:00 Noon Halls Bourbon Luncheon Halls Steakhouse Thermador $100

7:30-10:00 pm Salute to Charlestons Chefs: South Carolina Aquarium Art Institute of Charleston $135

Opening Night Party

FRIDAY, MARCH 1, 2013

10:30 am The Grocery Breakfast The Grocery $40

10:30 am-2:30 pm Soul Food Shufe Ernies, Charlie Brown Seafood, $150

Berthas Kitchen, Hannibal

11:00 am Opening Ceremonies Marion Square Park BB&T FREE

11:00 am Big Time Crush: Date Night Culinary Institute of Charleston Culinary Institute of Charleston $65

Wine + Food Pairings with

Andrea and John Robinson

11:00 am Captivating Old World Massis Wine Bar + Osteria Culinary Institute of Charleston $65

Varietals Supporting

Characters Take Center Stage

11:30 am In Pursuit of Balance: California McCradys Culinary Institute of Charleston $55

Chardonnay + Pinot Noir Speak

12:00 Noon La Wine La Luncheon Social Restaurant & Wine Bar Thermador $75

12:00 Noon This Little Piggy: Lowndes Grove Every Day With Rachel Ray $125

Pop-Up Market

12:00 Noon Passport to Pairings Thomas Bennett House SieMatic $85

1:00 pm Charleston Brew Hops Coast, Holy City, Westbrook + Palmetto Charleston City Paper $85

1:30 pm Creating Single Vineyard Wines: Culinary Institute of Charleston Culinary Institute of Charleston $55

A Tour Through the Russian

River Valley w/ Merry Edwards

1:30 pm Virginia is for Wine Lovers The Bar at Husk Culinary Institute of Charleston $55

2:00 pm Whiskey Pioneers of the The Gin Joint Culinary Institute of Charleston $55

North: A Hudson Tasting

2:00 pm Grand Marnier Rolls Out the Five Four Nine Culinary Institute of Charleston $55

Red Ribbon Carpet

2:00-5:00 pm Culinary Village Marion Square Park JetBlue + Piggly Wiggly $85

+ Grand Tasting Tents

2:00-5:00 pm Shop, Sip + Savor Various Retail Stores CHARLIE magazine $50

2:30 pm Charlestons Top Sommeliers The Ordinary Culinary Institute of Charleston $65

Wine + Food Pairing

3:00 pm A Taste of Two Souths: The Holiday Inn Charleston Culinary Institute of Charleston $65

Traditional Southern Food

+ the Wines of the Southern

Rhne Valley

3:00-5:00 pm At Home with Celebrity Two Private Homes Every Day with Rachael Ray $100

Tastemakers + Manchester Farms Quail

7:00 pm Perfectly Paired Dinners Various Restaurants $175

7:00 pm Cocktail Dinner Culinary Institute of Charleston $150

7:00 pm 82 Queen + Widmer Bros. 82 Queen $125

Craft Beer Dinner

7:00 pm The Lee Bros. Present Private Home Every Day with Rachael Ray $300

The Charleston Dinner Feat.

Michael Anthony + Chris Bradley

7:00 pm McCradys Global McCradys $250

Modern Cuisine Dinner

7:00-9:00 pm Jailhouse Shake-Up Old City Jail Cayman Islands Dept. of Tourism $90

SATURDAY, MARCH 2, 2013

10:30 am Breakfast at Two Two Boroughs Larder $40

Boroughs Larder

11:00 am Rioja, Spain: Tempranillo Culinary Institute of Charleston Culinary Institute of Charleston $65

and Beyond

DATE / TIME / EVENT NAME LOCATION SPONSOR PRICE

Feb. 28 thru Mar. 3, 2013

MARION SQUARE TICKETING CENTERHOURS OF OPERATIONThursday: 10:00AM-5:00PMFriday: 10:00AM-5:00PMSaturday: 10:00AM-6:00PMSunday: 11:30AM-2:30PM

MARION SQUARE SCANNING TENTSHOURS OF OPERATION

Friday12:00-4:30PM all stations in Marion Square

Saturday10:00AM-5:30PM all stations in Marion Square

Sunday12:00-3:30PM all stations in Marion Square

REMOTE TICKETING/SCANNINGAT OFF-SITE EVENTS

Thursday7:00PM- Salute to Charlestons Chefs:Opening Night Party, SC Aquarium

Friday11:30AM-This Little Piggy: Pop-Up Market,

Lowndes Grove (shuttle)11:30PM- Passport to Pairings, Thomas Bennett House1:30PM- Shop, Sip + Savor, Berlins/Marion Square2:30PM-At Home with CelebrityTastemakers6:30PM- Jailhouse Shake-Up, Old City Jail

Saturday1:30PM- Big BottlesTasting +Auction, Lowndes Grove (shuttle)

2:30PM- Pinot Envy Uncorked!,Charleston Harbor Resort + Marina Lookout Pavilion3:30PM-At Home with CelebrityTastemakers

8:00PM- Festival After Hours, Bus Shed

Sunday10:30AM- Lowcountry Jazz Brunch, Lowndes Grove (shuttle)4:30PM- Rigs, Pigs + Swigs,Mt. PleasantVisitors Center

FESTIVAL MASTER SCHEDULEOF OPERATIONSTicketing and Scanning


Event

Schedule

*MUST BE OVER 21 YEARS OF AGE TO ATTEND ALL FESTIVAL EVENTS.NO INFANTS, STROLLERS OR ANIMALS.

SATURDAY, MARCH 2, 2013 (continued)

11:00 am Making Sense of Wine Culinary Institute of Charleston Culinary Institute of Charleston $55

11:00 am-2:00 pm Culinary Village Marion Square Park JetBlue + Piggly Wiggly $100


11:00 am-12:30 pm Wafe House Smackdown SCE&G Celebrity Kitchen Charleston City Paper $30

Hosted by Andrew Knowlton (Marion Square Park)

of Bon Apptit

12:00 Noon Muse Djeuner Muse Thermador $100

12:00 Noon Slightly North of Broad Slightly North of Broad Thermador $100

Lowcountry Locavore Lunch

12:00-2:00 pm Vineyard Voyage Departs: Aquarium Wharf Benetfocus $100

on SpiritLine Cruises

12:30 pm Welcome to the OPC Oregon McCradys Culinary Institute of Charleston $55

Pinot Camp Uncorked

1:30 pm Mixology 101: DIY Culinary Institute of Charleston Culinary Institute of Charleston $65

Iconic Cocktails

1:30 pm Spirit of the Scots: A Proof Culinary Institute of Charleston $55

Glenmorangie Tasting

2:00-4:00 pm Big Bottles Tasting + Auction Lowndes Grove Bush Law Group, P.C. $125

with Master Sommelier

Andrea Immer Robinson

3:00-5:00 pm Collectors Corner: Charleston Place Hotel $295

An Exclusive Vrit Tasting

3:00-6:00 pm Pinot Envy Uncorked! Charleston Harbor Resort Charleston GI + $85

& Marina Pavilion The Local Palate magazine

3:00-6:00 pm Culinary Village Marion Square Park JetBlue + Piggly Wiggly $100


4:00 pm Iron Mixologist Charleston Culinary Institute of Charleston Culinary Institute of Charleston $55

Competition

4:00-6:00 pm At Home with Two Private Homes Every Day with Rachael Ray $100

Celebrity Tastemakers + Manchester Farms Quail

7:00 pm Perfectly Paired Dinners Various Restaurants $175

7:00 pm Food +Wine with a View: Private Penthouse Edens $1,000

A Tribute to Frank Stitt

7:00 pm Republic Reign Cocktail Dinner Five Four Nine $150

7:00 pm Craftsmen Kitchen & Tap House Craftsmen Kitchen + Tap House $125

+ Dogsh Head Beer Dinner

7:00 pm Barbecue Coronation Supper: Jim N Nicks Bar-B-Q Southern Foodways Alliance $125

Honoring the Queen of + Jim N Nicks Bar-B-Q

Pitmasters, Helen Turner

7:00 pm The New + Notables Dinner McCradys $250

7:00 pm Closed for Business + Allagash Closed for Business $125

Brewery Craft Beer Dinner

7:00 pm Crispy, Spicy, Crunchy: Hominy Grill Southern Foodways Alliance $125

The World of Fried

Chicken at Hominy Grill

8:30-11:30 pm Festival After Hours: Bus Shed Art Institute of Charleston $100

Party Around the World

SUNDAY, MARCH 3, 2013

11:00 am Lowcountry Jazz Brunch Lowndes Grove Motley Rice LLC + $125

The Post and Courier

1:00-4:00 pm Culinary Village Marion Square Park JetBlue + Piggly Wiggly $85/$70


2:00 pm Pride Mountain Vineyards: The Holiday Inn Charleston Culinary Institute of Charleston $55

A Horizontal Tasting

3:00 pm Behind the Bourbon Label Halls Chophouse Culinary Institute of Charleston $55

5:00-8:00 pm Rigs, Pigs + Swigs Mt. Pleasant Visitors Center Chas. Harbor Resort & Marina $85

MONDAY, MARCH 18, 2013

6:00 pm Lowcountry Legends Salute Fort Moultrie The Charleston Area CVB, Ft. Sumter / Ft. $300

The James Beard Foundation Moultrie Trust + Patrick Properties

DATE / TIME / EVENT NAME LOCATION SPONSOR PRICE Frequently Asked QuestonsWhat are the dress code descriptions for theevents?Casual: Nicer-looking comfortable attire, such as pants, jeans and skirts.Chic Casual: For ladies, dresses, slacks, skirts and blouses are appropriate; formen, trousers with button-up shirts or polos.Upscale Casual: Slightly more formal than Chic Casual. Jackets recommendedfor men.Sunday Church Casual:Attire suitable for religious services. Jacket and tie arenot required. Hats encouraged!Formal: BlackTie optional.

Where do you park for events?Parking Lots/Garages are located around downtown Charleston, includingdirectly across from Marion Square on King and Calhoun next to the FrancisMarion Hotel. Curb side metered parking is also available on King, Calhoun andMeeting streets. Meters must be paid exact amounts (in change) until 6:00PM,except Sundays. Shuttle service is available to many events taking place outsideMarion Square.Visit the Festival website for shuttle details and to purchaseshuttle tickets.

Where is the nearest ATM?BB&T, the Festivals official bank and SignatureTitle Sponsor, offers a convenientATM inside Marion Square throughout the Festival weekend.

Are kids or pets allowed at events?No.All Festival events are 21 and older and no children and infants (in strollersor carriers) are allowed to attend any Festival event. Pets, aside from thoserequired for disability purposes, are not allowed inside any Festival event.

What is the process for receiving tickets oncethey are ordered?Each ticket holder will receive a confirmation email immediately after the orderis placed that provides a link to download and print a copy of a unique bar codeconfirmation receipt. Please print your ticket receipt(s) out and bring themto each event you purchased ticket(s) to attend.This receipt will be scannedon-site at stations located near the event entrance.You will receive a wristbandto gain access into the event once your receipt is scanned. For the Shop, Sip +Savor event, guests come to the scanning stations located near theTicketingTent in Marion Square Park (or assigned location on King Street) and receive awristband for the event or at pre-determined promoted locations.

The following events do not require a wristband and you go directly to the event location.Your name will be on the guest list: Breakfasts, Luncheons, Soul Food Shuffle(check-in near Marion Square), Brew Hop (check-in near Marion Square), Per-fectly Paired Dinners, Food +Wine with aView, Beverage Seminars,VineyardVoyage, New + Notable Dinner, Beer Dinners and Cocktail Dinners.

The following events you go directly to the venue and receive your wristbands on location:Pinot Envy Uncorked!, Passport to Pairings atThomas Bennett House, JailhouseShake-up,At Home with CelebrityTastemakers.

What if I lose my tickets?If you damage or stain your printed ticket, you may print another copy of yourticket at any time by following the instructions in your email receipt. If you losea ticket, it is best to contact the Festival to ensure someone else does not findand use it as tickets become invalid after scanning.

How do I reprint my ticket?You can reprint your ticket by clicking the link on your original confirmationemail and following the instructions given.Visit Festival website and hit reprintticket if you lost email!

Will events sell out?Most events sell out before the actual weekend of the Festival.All events arelimited and the Festival encourages all interested guests to purchase tickets inadvance to ensure attendance.To be added to theWaiting List, email [email protected].

Are tickets refundable? If it rains, do events stilltake place?Tickets are non-refundable and non-transferable.All events take place rain orshine.

What else should I do while in town for theFestival?Be sure to visit the Festivals Information kiosk inside theTicketingTent in theCulinaryVillage to get details on the Charleston area, including restaurants anddetails on popular attractions.


Navigate

BY LAND

Charleston Black Cab CompanyAuthentic London Black Cabs(843) 216-2627concierge@charlestonblackcabcompany.comwww.charlestonblackcabcompany.comwww.facebook.com/charlestonblackcab

AirportTransportation to and from the FestivalProvide flight information and identify with the FestivalReceive meet/greet with signage in the terminal by yourchauffeur10% discount to all Festival patronsAll Festival transportation service forTicket Holders Discount10%Charleston Black Cab only runs patrons through reservations

Yellow Cab of Charleston(843) 577-6565www.yellowcabofcharleston.com

AllTransportation to and from the Festival. Discount 10% mini-mum.All patrons must identify themselves with the Festival & haveflight information readyTicket Holders Discount.All patrons must identify themselveswith the Festival & be ready to show ticket to driver. 10% Dis-count Minimum.If patron flags aYellow Cab with ticket receives 10% discount

Directors car March 2, 4-7 p.m.

CARTA(843) 747-0922www.ridecarta.com

Thanks to the City of Charleston and the CharlestonAreaConvention andVisitors Bureau who are paying for the service,CARTA is able to offer a free downtown trolley, known as DASH.The CARTA DASH trolleys runs on three different loop routesthroughout downtown, coming around every 10 minutes.The free trolley enables visitors and locals to park their cars andjump on the trolley to easily get around downtown to local shops,restaurants and attractions. For route schedules and more infor-mation visit www.ridecarta.com or call (843) 747-0922.

Charleston Rickshaw Co.(843) 723-5685www.charlestonrickshaw.net

$4.50 per person for anyone with a BB&T CharlestonWine +Food FestivalTicket.

BY SEA

Charleston Water Taxi:(843) 330-CWTX (2989)www.charlestonwatertaxi.com

CharlestonWaterTaxi is offering $2 off their $10 rate to andfrom the Charleston Harbor Resort for Pinot Envy Uncorked!Bring your own drinks on board and enjoy a beautiful cruise onthe Charleston Harbor before or after any event! All taxis departfrom the Maritime Center.

SPECIAL TRANSPORTATION NEEDS

Please notify the Festival by calling (843) 727-9998, ext. 7, atleast two weeks in advance of any special transportation needsor requirement.The festival will try to accommodate all needs ifadvance notification is provided.

GETTING AROUND CHARLESTONDuring the BB&T CharlestonWine + Food Festival

THE OFFICIAL AUTOMOBILE SPONSOR OF THE 2013 FESTIVAL

THANKS FOR GIVINGTHE FESTIVAL DRIVE.


EBay

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82 Queen + Widmer Bros. Craft Beer Dinner....... 1

A Taste of Two Souths.................................................... 14

At Home with Celebrity Tastemakers:

.................................................... Addresses Emailed toTicketholders

Barbecue Coronation Supper: Honoring the Queen

of Pitmasters, Helen Turner......................................27

Behind the Bourbon Label .............................................11

Big Bottles Tasting + Auction with Andrea

Immer Robinson, MS Pick-up/Drop-off .............8

Big Time Crush: Date Night Wine + Food Pairings

with Andrea and John Robinson............................6

Captivating Old World Varietals - Supporting

Characters Take Center Stage............................37

Charleston Brew Hops: Pick-up/Drop-off .............8

Charlestons Top Sommeliers Wine + Food

Pairing ....................................................................................4

Creating Single Vineyard Wines: A Tour Through

the Russian River Valley/Merry Edwards............6

Closed for Business + Allagash Brewing Craft Beer

Dinner.....................................................................................7

Collectors Corner: An Exclusive Vrit Tasting .15

Craftsmen Kitchen & Tap House + Dogsh Brewery

Craft Beer Dinner........................................................... 10

Crispy, Spicy, Crunchy: The World of Fried Chicken

at Hominy Grill................................................................ 38

Culinary Institutes Cocktail Dinner............................6

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

Festival After-Hours...........................................................9

Food + Wine with a View: A Tribute to Frank Stitt

...................................................... Addresses Emailed toTicketholders

Grand Marnier Rolls out the Red Ribbon

Carpet ...................................................................................13

Halls Bourbon Luncheon.................................................11

In Pursuit of Balance: California Chardonnay +

Pinot Noir Speak ..............................................................5

Iron Mixologist Charleston Competition.................6

Jailhouse Shake-Up......................................................... 47

La Wine La Luncheon.................................................... 32

Lowcountry Locavore Lunch ....................................49

Lowcountry Jazz Brunch Pick-up/Drop-off .......8

Lowcountry Legends Salute The James Beard

Foundation.......................................................................40

Making Sense of Wine...................................................6

McCradys Global Modern Cuisine Dinner .............5

Mixology 101: DIY Iconic Cocktails..............................6

Muse Djeuner.................................................................... 33

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

Passport to Pairings ........................................................20

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

Perfectly Paired Dinners

Carolinas .......................................................................46

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

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

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

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

Fish Restaurant .......................................................... 19

High Cotton....................................................................21

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

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

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

Old Village Post House ..........................................43

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

Red Drum ......................................................................44

Stars Grill Room & Rooftop Bar........................45

The Grocery..................................................................34

The Macintosh............................................................. 24

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

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

Pride & Joy Screening...........................................................2

Pride Mountain Vineyards: A Horizontal Tasting...14

Rigs, Pigs + Swigs formerly BBQ,Blues + Brew ..........................39

Rioja, Spain: Tempranillo and Beyond............................6

Republic Reign Cocktail Dinner........................................ 13

Salute to Charlestons Chefs: Opening

Night Party........................................................................ 35

Shop, Sip + Savor

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

Starting Point B..........................................................48

Soul Food Shufe Starting Point................................8

Spirit of the Scots: A Glenmorangie Tasting ........3

The Grocery Breakfast...................................................34

The Lee Bros. Present The Charleston Dinner:

...................................................... Addresses Emailed toTicketholders

The New + Notables Dinner ..........................................5

This Little Piggy Pick-up/Drop-off ...........................8

Two Boroughs Larder Breakfast ............................... 41

Virginia is for Wine Lovers...........................................42

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

Wafe House Smackdown...........................................q

Welcome to the OPC - Oregon Pinot Camp

Uncorked..............................................................................5

Whiskey Pioneers of the North...................................12

LOCATIONS NOT ON MAP:

803 COLEMAN BOULEVARDMOUNT PLEASANT, SC 29464

101 PITT STREETMOUNT PLEASANT, SC 29464

99 HARRY M. HALLMAN, JR. BLVDMOUNT PLEASANT, SC

1214 MIDDLE STREETSULLIVANS ISLAND, SC 29482

Navigate


Thursday, February 28, 2013

THERMADOR PRESENTS

HALLS BOURBON LUNCHEON


12:00 P.M.

HALLS CHOPHOUSE, 434 King Street

COST: $100

ATTIRE: UPSCALE CASUAL

Bourbon lovers will rejoice at this indulgent luncheon sponsoredby Thermador pairing some of the countrys finest bourbon withthe Halls Chophouses signature steaks. A three-course Southernsteakhouse luncheon featuring the restaurants extraordinary wet-and dry-aged NewYork carved steaks alongside local vegetables andpotato gratin, accompanied by a tasting of Heaven Hill Distilleriesfinest bourbons.

Thurs.

February

28

THE ART INSTITUTE OF CHARLESTON PRESENTS

SALUTE TO CHARLESTONS CHEFS:OPENING NIGHT PARTY


7:30 10:00 P.M. *NEW TIME

SOUTH CAROLINA AQUARIUM, 100 AquariumWharf

COST: $135, includes commemorative glassware

ATTIRE: UPSCALE CASUAL

No other Festival event is more distinctively Charlestonthan this epic party paying tribute to Charlestons grow-ing community of outstanding chefs.The event will be heldonce again at the beautiful South Carolina Aquarium, allow-ing guests to enjoy the Aquariums diverse exhibits includ-ing the new Madagascar Journey while savoring a widearray of food from Charlestons best chefs. Some chefs willbe incorporating sustainable seafood into their dishes in anod to the Aquariums involvement with the SustainableSeafood Initiative. Enjoy a wide selection of wines as wellas the Official Festival Signature Cocktail, created by thewinner of the Official Festival Mixologist Competition heldin January. Add breathtaking views of the Ravenel Bridge,opportunities to interact with Aquarium staff and wildlifeand dynamic divers in multiple tanks throughout the Aquar-ium for an event thats sure to be the talk of the town.

FEATURED LOCAL CHEFS + RESTAURANTS:

Jeremiah Bacon, The Macintosh; Sean Brock, McCradys

Adam Close, Blossom; Marc Collins, Circa 1886THE 2013 FESTIVAL EVENT SCHEDULE

BEGINS HERE. Enjoy.

PHOTOBYJOHNMANNEVENTPHOTOGRAPHY

PHOTO BY ANDREW STEPHEN CEBULKA

Friday, March 1, 2013THE GROCERY BREAKFAST


10:30 A.M.

THE GROCERY, 4 Cannon Street

COST: $40

ATTIRE: CASUAL

Everyone always looks forward to weekends, but Chef KevinJohnson has made us wish brunch was seven days a week. TheGrocerys weekend brunch has quickly become a favorite amonglocals and tourists with their fingers on Charlestons restaurantpulse. Now you can experience Chef Johnsons popular South-ern-style brunch on Friday morning, complete with his signaturecharred tomato bloody mary and other menu favorites.

FEATURED LOCAL CHEF:

Kevin Johnson

FEATURED GUEST CHEF:

Art Smith, Southern Art, Atlanta, GA

FEATURED LOCAL CHEFS + RESTAURANTS CONT...

Graham Dailey, Peninsula Grill; Craig Deihl, Cypress, A Lowcountry Grille

Travis Grimes, Husk; Jeremy Holst, Anson Restaurant

Jeremiah Langhorne, McCradys; Jacques Larson,Wild Olive

Mike Lata, FIG, The Ordinary; Frank Lee, Slightly North of Broad

Ross Tolson, Oak Steakhouse; Steven Lusby, 82 Queen; Jill Mathias,

Carolinas; Ryley McGillis, Jasmine Porch; Frank McMahon, Hanks Seafood

Restaurant, Chef Chair; Russ Moore, Slightly North of Broad; Fred Neuville,

Fat Hen; Forrest Parker, Old Village Post House; Joe Palma,

High Cotton; Nico Romo, Fish Restaurant; Jason Stanhope, FIG

Ken Vedrinski, Trattoria Lucca, Event Chair; Andrew Venable, Ocean Room

Michelle Weaver, Charleston Grill; Nate Whiting, Tristan

FEATURED LOCAL PASTRY CHEFS + RESTAURANTS:

Emily Cookson, Charleston Grill; Kevin Johnson, The Grocery

Kelly Kleisner, Fat Hen; Christopher Ryan, Charleston Place Hotel

Andrea Upchurch, Magnolias & Blossom, Event Chair

FEATURED WINERIES:

Constellation Wines Honig Wine, NapaValley, CA; Silverado Vineyards,

Napa, CA; Virginia Wine Board; Vibrant Rioja; Hedges Winery, YakimaValley,WA;

Hook & Ladder Winery, Russian RiverValley, CA; Merry Edwards Winery, Sonoma,CA;

Stoller Family Estate, Dayton,OR

FEATURED COCKTAIL:

Joe Raya, The Gin Joint

FEATURED LOCAL CHEF: Matthew Niessner, Halls Chophouse

FEATURED BOURBON PROFESSIONAL: Bernie Lubbers, Whiskey

Professor & Noted Author of Bourbon Whiskey: Our Native Spirit


PHOTOBYANDREW

STEPHENCEBULKA

SOUL FOOD SHUFFLE


10:30 A.M. 2:30 P.M.

VARIOUS GULLAH AND SOUL

FOOD ESTABLISHMENTS, VIA SHUTTLE

COST: $150

ATTIRE: CASUAL

Hop aboard the shuttle for an unforgettable journey to theheart of Gullah and soul food cuisine hosted by local farmer andfood writer Jeff Allen.The day will begin with a walking tour asAllen gives a brief oral history on the importance of soul foodto Charlestons culinary landscape. Then its on the shuttle andstops at Ernies, beloved by locals who know where to find theunmarked restaurant. Next stop is Berthas Kitchen in NorthCharleston, run by founderAlbertha Grants three daughters andfamous for its macaroni and cheese, turkey prioleau and breadpudding. In observance of the rules at each establishment on theschedule, this is a dry trip!

FEATURED LOCAL CHEFS + RESTAURANTS:

Antuan Kinloch, Ernies Restaurant; Julia Grant, Berthas Kitchen

Linda Pinckney, Berthas Kitchen; Sharon Grant Coakley, Berthas Kitchen

K.P. Charlie, Browns Seafood; L.J. Huger, Hannibals; Jani Huger, Hannibals;

B.J. Dennis, Personal Chef + Catering

FEATURED PERSONALITY:

Jeff Allen,Writer

2013 FESTIVALOPENING CEREMONIES


MARION SQUARE PARK, CENTER

FREE AND OPEN TO THE PUBLIC

ATTIRE: CASUAL

Everyones invited to the Festivals Opening Ceremonies in Mar-ion Square, where the Honorable Mayor Joseph P. Riley Jr. willdeliver a special proclamation to officially kick off the Festivalweekend. Toast the weekend as local and guest sommeliers getthings flowing with their sabering of champagne and celebratethe winners of this years prestigious Laura Hewitt Culinary Leg-end Award and Marc Collins Chef Award, along with a NEWaward to recognize national chefs involved with the Festival.Cheers!

CULINARY INSTITUTE OF CHARLESTON PRESENTS

BIG TIME CRUSH: DATE NIGHTWINE + FOOD PAIRINGSWITHANDREA AND JOHN ROBINSON


11:00 A.M.

PALMER AMPHITHEATER 182,

Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street

COST: $65

ATTIRE: CASUAL

Wish you could enjoy the pleasure of a romantic wine countrygetaway every date night? Master Sommelier Andrea Robinsonand her husband, John, for whom this topic is both a passion andeveryday practice in their NapaValley home, will show you how.Learn their secrets for crafting the perfect marriages of wineand food that will leave you well equipped to bring the spiceand savor of wine country kitchen dates into your own homekitchens. Inspired by their world travels researching episodes fortheir Local Flavor food travel show, the pair will demo six simplerecipes incorporating fresh, local ingredients and pairing eachwith a world-class wine. Dates encouraged but not required!

FEATURED CULINARY PROFESSIONALS:

Andrea Robinson, Master Sommelier; John Robinson


CAPTIVATING OLDWORLD VARIETALS:SUPPORTING CHARACTERSTAKE CENTER STAGE


11:00 A.M.

MASSIS WINE BAR AND OSTERIA 420 KING ST. NEW LOCATION!

COST: $65

ATTIRE: CASUAL

Spend your morning experiencing the pleasures of the OldWorld wines as you taste through the hidden gems of Piedmont,Sicily and the Loire Valley. From Barbera to Dolcetto, Chen-in Blanc to Cabernet Franc and Carricante to Nero dAvola,you will get a peek into the vast grapes these countries cul-tivate looking beyond each regions superstars to examineand appreciate lesser-known but equally important varietals.As you sip the various expressions of these grapes and othersyou will discover their unique characteristics and find appre-ciation for the ties to their individual terroirs. Not ones tobreak OldWorld tradition, each of these wines will be pairedwith thoughtfully crafted hors doeuvre by Chef Michael Perezof Massis Wine Bar and Osteria Mangia! Or should we say,Bon Apptit!

FEATURED WINE PROFESSIONALS: Bob Bath, MS; Jon David Headrick,

Jon David Headrick Selections, LoireValley, France; Alessio Planeta,

Planeta, Sicily, Italy; Renato Vacca, Cantina del Pino, Piedmont, Italy

Fri.Mar

ch 1

PHOTOS(2)BYANDREW

STEPHENCEBULKA

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theFriday, March 1, 2013


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IN PURSUIT OF BALANCE: CALIFORNIACHARDONNAY + PINOT NOIR SPEAK


11:30 A.M.

MCCRADYS, 2 UNITY ALLEY

COST: $55

ATTIRE: CASUAL

Balance is a key element to fine wine.Why have so many top Cal-ifornia winemakers begun a serious debate about it, and aboutthe importance of restraint? Join Jasmine Hirsch, co-founder ofIn Pursuit of Balance one of the countrys hottest emergingwine events and San Francisco Chronicle wine editor Jon Bon-n, to explore the evolution of Californias style of wines.Theyllbe joined by winemaker Matt Licklider to discuss why balancehas become a new rallying cry.The three will explore and tastewith you top examples of Pinot Noir and Chardonnay being pro-duced in California today that are allowing for true expressionsof a wines terrior to be present in the glass. These wines willhelp you to recognize the diverse balance of components thatmake up the worlds greatest wines fruit, acidity, structure andalcohol and why a new generation of vintners is ushering in anew golden era of wine in the Golden State.

FEATURED WINE PROFESSIONALS:

Jon Bonne, San Francisco Chronicle, CA

Jasmine Hirsch, HirschVineyards, Sonoma,CA

Matt Licklider, Lioco, Santa Rosa, CA

THERMADOR PRESENTS

LAWINE LA LUNCHEON


12:00 P.M.

SOCIAL RESTAURANT + WINE BAR, 188 EAST BAY STREET

COST: $75

ATTIRE: CASUAL

Native son Brad Ball owner and operator of Social Restaurant+Wine Bar is hosting this fabulous upscale modern Americanluncheon. Much loved in the Charleston nightlife world, Socialrecently receivedWine Spectators 2012 Best ofAward of Excel-lence for its wine program.Guests will be greeted with a glass ofLa Bubbly and have the opportunity to taste each of the offeringsfrom the entire family of LaWines including Sauvignon, Ries-ling, Pinot and Syrah paired with the three-course luncheonprepared by Socials new chef, Jesse Sutton, a veteran of impres-sive Charleston kitchens includingTheWoodlands andTristan.

FEATURED PERSONALITY: Brad Ball, La Wine Agency

SIEMATIC PRESENTS

PASSPORT TO PAIRINGS


12:00 P.M.

THOMAS BENNETT HOUSE, 69 Barre Street

COST: $85 includes commemorative glassware

ATTIRE: CASUAL

Prepare your palate for an afternoon of culinary indulgence at thehistoric Thomas Bennett House in downtown Charleston. Eightesteemed wineries of the Festival pour tastings of their classicwhite and red varietals that we know and love them for along witha few not so predictable bottlings some of them are passionateabout producing. Each winery will be paired with a Charlestonchef who will artfully prepare a dish for each wine in the hopesof creating the ultimate wine and food pairing. Let your palate beyour guide as you stroll, sip and taste your way through the gor-geous house, spacious piazza and impeccable gardens.

FEATURED LOCAL CHEFS AND RESTAURANTS:

Tyler Dudley, Daniel Island Club; Matt Greene, Duvall Events & Catering

Drew Hedlund, Fleet Landing; Jason Houser, MeatHouse; Fred Neuville,

Fat Hen; Jason Ulak, Relish Distinctive Catering; Josh Woodruff, Charleston

Harbor Resort & Marina

FEATURED WINERIES:

Janie Brooks, Brooks Winery, Yamhill, OR; Michael Deloach, Hook & Ladder

Winery, Russian RiverValley, CA; Robbie Meyer, Pierson Meyer and LAngevin,

NapaValley/Sonoma,CA; Pax MahleWind Gap Wines, CA; Jon Emmerich, Silverado

Vineyards, Napa, CA; Federica Pecorari, Lis Neris Winery, San Lorenzo Isontino,

Friuli, Italy; Bodega Norton, Mendoza, Argentina; Dinastia Vivanco,

Rioja, Spain

CHARLESTON CITY PAPER PRESENTS

CHARLESTON BREW HOPS


1:00 P.M.

VARIOUS LOCAL BREWERIES VIA SHUTTLE

COST: $85

ATTIRE: CASUAL

The Lowcountry craft beer scene is booming, and theres no bet-ter way to experience all of Charlestons best local breweries inone day! Craft beer writer Timmons Pettigrew and CharlestonCity Paper writer Eric Doksa will each guide a shuttle full ofbeer-loving guests as they embark on the tour. Experts from eachbrewery will be on hand to speak to their product and small tast-ings from Caviar & Bananas will meet guests at each stop as well,with a larger spread available to enjoy at the last stop. Learn aboutorganic beers produced with energy-efficient biodiesel kettles atCOAST Brewing Company, hand-crafted ales and lagers at HolyCity Brewing, the small-batch beers that Palmetto Brewery theLowcountrys oldest brewery, dating to the 1850s is known for,and Mount Pleasants innovative new brewery,Westbrook. So hopon the shuttle and take advantage of this unique opportunity toresponsibly enjoy all of Charlestons top breweries!

FEATURED BEVERAGE PROFESSIONALS: David Merritt, COAST Brewing

Company; Chris Brown, Holy City Brewing; Chris Winn, Palmetto

Brewing Company; Ed Westbrook,Westbrook Brewing Co.

FEATURED PERSONALITIES: Timmons Pettigrew, Charleston Beer: A High-

Gravity History of Lowcountry Brewing; Eric Doksa, Charleston City Paper

FEATURED CATERER: Caviar & Bananas Gourmet Market & Caf

Fri.Mar

ch 1

EVERY DAY WITH RACHAEL RAY PRESENTS

THIS LITTLE PIGGY: POP-UP MARKETFRIDAY, MARCH 1, 2013

12:00 P.M.

LOWNDES GROVE PLANTATION, 266 St.Margaret Street

COST: $125

SHUTTLE FROM MARION SQUARE

INCLUDED IN TICKET PRICE

ATTIRE: CASUAL

Leave work early for this cant miss ode to anything and every-thing pig! Some of the countrys top chefs will prepare dishesshowcasing different parts of the pig including pork shoulder,pork belly, pork loin, sausages, ribs and more from Caw CawCreek, one of the countrys leading artisanal pork producers.A live demonstration from celebrity chef and author of A Girland Her Pig April Bloomfield on how to break down a pig willenlighten guests on the origins of their favorite pork dishesand an on-site pop-up shop will offer cured meats and other

products to enjoy at home.All of this will take place at the beau-tiful Lowndes Grove Plantation located on theAshley River, withcommunity tables for enjoying food as well as beer and spiritsthat pair perfectly with pork. Dont miss it!

FEATURED GUEST CHEFS/AUTHORS: Bruce Aidells, Aidells Sausage;

April Bloomeld, The Breslin, John Dory Oyster Bar, The Spotted Pig, NYC;

Michelle Bernstein, Sra. Martinez, Miami, FL; Ed Lee, 610 Magnolia, Louisville, KY

Naomi Pomeroy, Beast, Portland,OR; Kevin Ramquist, F. Scotts Restaurant

& Jazz Bar, Nashville,TN; Will Ulhorn, F. Scotts Restaurant & Jazz Bar, Nashville,TN

FEATURED PASTRY CHEF: Hedy Goldsmith, Michaels Genuine, Miami, FL

FEATURED PURVEYORS: Emile DeFelice, Caw Caw Creek

FEATURED SPIRITS: Sailor Jerry Rum

FEATURED BREWS: Piggly Wigglys Exclusive Craft Beer + Pig Swig



CREATING SINGLE VINEYARDWINES:A TOUR THROUGH THE RRVWITHMERRY EDWARDSFRIDAY, MARCH 1, 2013

1:30 P.M.

PALMER AMPHITHEATER 182,

Culinary Institute of Charleston, Palmer Campus,

66 Columbus Street

COST: $55

ATTIRE: CASUAL

Join esteemed winemaker Merry Edwards as she explores the ter-roir of Russian RiverValley.Youwill discover and appreciatewhy shehas christened this valley the epicenter for producing great PinotNoir. As you taste through her portfolio of single vineyard Pinots 2010 Georganne, Flax, Olivet Lane, Klopp Ranch, Coopersmithand Meredith Estate you will learn how she creates the uniquepersonality of each exquisite wine and understand why these winesare renowned for their multifaceted aroma and rich texture.

FEATURED WINE PROFESSIONALS: Merry Edwards, Merry Edwards

Winery, Sonoma,CA


VIRGINIA IS FORWINE LOVERS:A TASTING OF VIOGNIER +CAB FRANC


1:30 P.M.

THE BAR AT HUSK, 76 Queen Street

COST: $55 PER PERSON

ATTIRE: CASUAL

Never experienced wine fromVirginia? Its time to change that!Expand your knowledge of world-class wines as you swirl andsip through what Travel+Leisure named one of the five-up andcoming wine regions in the world.Virginians have been makingwine for more than four centuries and pride themselves on thehistory, terrior, and personality the wines showcase. Guests willhave the opportunity to sample a selection ofVirginias top twovarietals,Viognier and Cabernet Franc, and engage in lively dis-cussions on the Commonwealths wines.

FEATURED WINE PROFESSIONALS: Jay Youmans, MW, The Capital

Wine School, Washington,DC


SPIRIT TASTING: GRAND MARNIERROLLS OUT THE RED RIBBON CARPET


2:00 P.M.

REPUBLIC REIGN PRESENTS AT FIVE FOUR NINE,

East Bay Street NEW LOCATION!

COST: $55

ATTIRE: CASUAL

Made famous in Paris in the nineteenth century by Swiss hotelierCesar Ritz, Grand Marnier has been a symbol of the authentic

French Joie de Vivre joy of living ever since. Experiencethis sentiment as you savor the luxurious line of Grand Marnierliquors with acclaimed spirit professional Francesco Lafranconiof SouthernWine and Spirits. Lafranconi will serve up delec-table cocktails made from the iconic red ribbon bottle, CordonRouge, highlighting the essence of wild tropical oranges that isGrand Marnier. In the spirit of saving the best for last, Lafranco-ni will finish the event off with a tasting of the Higher Marques,Cuve du Centenaire and Cuve Spciale Cent Cinquantenaire.

FEATURED SPIRIT PROFESSIONALS: Francesco Lafranconi, Executive

Director of Mixology and Spirits Education for Southern Wine and

Spirits of Nevada


WHISKEY PIONEERS OF THE NORTH:A HUDSON TASTING


2:00 P.M.

THE GIN JOINT, 182 East Bay Street

COST: $55

ATTIRE: CASUAL

Produced in the first whiskey distillery out of NewYork Statesince Prohibition, Hudson Whiskey embodies a unique spiritfrom grain to glass. And, yes HudsonWhiskey really is thatdifferent from all other whiskies! Now is your chance to under-stand and taste why. From Sonic Maturation to Whole GrainMashing, you will find out what separates HudsonWhiskey fromthe pack. As you enjoy an expansive tasting of HudsonWhiskies,Distiller and Brand Ambassador, Gable Erenzo will educate youon the distinct steps Tuthilltown Spirits Distillery takes in pro-ducing their award winning whiskey line.

FEATURED SPIRIT PROFESSIONAL: Gable Erenzo, Distiller & Brand

Ambassador, Hudson Whiskey

CHARLIE MAGAZINE PRESENTS

SHOP, SIP + SAVOR


2:00 5:00 P.M.

COST: $50

ATTIRE: CASUAL

Nows your chance to experience Charlestons famous KingStreet shopping district recognized by U.S. News & WorldReport as one of the Best Shopping Streets in America in 2012 in trueVIP style. Visitors from all over the world flock to thestreets distinctive clothing, home dcor and shoe boutiques,but you get to enjoy this exclusive afternoon of shopping whilesavoring gourmet food and sipping on an array of wine pours.Pick up a shopping passport to get stamped at each store as youshop, then drop it off at any participating boutique when yourefinished and be entered to win a gift basket full of prizes fromeach store. Need to rest your feet and re-fuel after all that shop-ping?Visit Bull Street Gourmets King Street location and showyour event wristband for a special discount.

FEATURED RETAILERS:

ANNES; Berlins for Women; Bob Ellis Shoes; Bull Street Gourmet;

Copper Penny; Cos Bar; Croghans Jewel Box; Heirloom Book Company

Joint Venture Estate Jewelers; Le Creuset; M. Dumas & Sons

Roberto Coin; Scout and Mollys of Charleston; Sugar Snap Pea

FEATURED CATERERS:

Justin Croxall, Bull Street Gourmet

FEATURED WINERIES:

Cesari, Veneto, Italy; Carpineto, Tuscany, Italy; Arron Bell, Domaine

Drouhin, Dundee,OR ; Global Vineyard Importers

Huneeus Vintners; Kaiken, Argentina; Keenan Winery, NapaValley, CA

ONeill Vintners & Distillers; Pascual Toso, Argentina; Pietra Santa, Central Coast, CA

Robin K, Sonoma, CA; Saintsbury, Carneros, NapaValley, CA;

Vina Montes, Chile; Wine Awesomeness, Charleston, SC

Fri.Mar

ch 1

JET BLUE AND PIGGLY WIGGLY PRESENT

CULINARY VILLAGE +GRAND TASTING TENTS


2:00 5:00 P.M.

CULINARY VILLAGE + GRAND TASTING

TENTS IN MARION SQUARE


ATTIRE: CASUAL

The CulinaryVillage the true heart of the Festival gets bigger and better every year, and 2013 is no exception! In the JetBlue andPigglyWiggly GrandTastingTents guests can experience over 85+ food and beverage vendors from around the country a great wayto try out new products and discover new favorite brands. Other tents that are part of the ticket include the SCE&G Celebrity Kitchen(home to demonstrations by local and guest chefs), AvalonWine Outdoor Living + Grilling Area with grills provided byTec Infrared(featuring open-air grilling demos and tastings), Southern FoodwaysAlliance Culinary Hub, BB&T Lounge, and more.There are plentyof opportunities to shop too, with the Heirloom Book Company Retail + Book Signing Tent, official Festival merchandise boutique,Whole Foods MarketWine Shop and pop-up Le Creuset shop! Be sure to check out the complete CulinaryVillage schedule and watchthe video on the Festival website to make the most of your experience.

PHOTO BY JOHN MANN EVENT PHOTOGRAPHY


Fri.Mar

ch 1

THE CULINARY INSTITUTE OF CHARLESTON PRESENTS

CHARLESTONS TOP SOMMELIERSWINE + FOOD PAIRING


2:30 P.M.

THE ORDINARY, 544 King Street

COST: $65

ATTIRE: CASUAL

This year we are shaking up one of our most popular tastings andyou wont want to miss it!Youve had the chance to savor incred-ible wines that inspire and excite the palates of Charlestons toplocal sommeliers. Now we will put these rock star sommeliersto the test in the ultimate wine and food pairing showdown.Twodelicious dishes prepared by Chef Mike Lata and eight thought-fully selected wines by four of Charlestons most talented som-meliers will have you experiencing epicurean euphoria.Whosepairings will please your palate the most?FEATURED WINE PROFESSIONALS: Brad Ball, Social; Patrick Emerson,

Maverick Southern Kitchens; Bill Netherland, Magnolias, Cypress,

Blossom; Rick Rubel, Charleston Grill

FEATURED LOCAL CHEF: Mike Lata, The Ordinary


A TASTE OF TWO SOUTHS: TRADITIONALSOUTHERN FOOD AND THEWINES OFTHE SOUTHERN RHNE VALLEY


3:00 P.M.

THE HOLIDAY INN CHARLESTON HISTORIC DOWNTOWN,

425 Meeting Street

COST: $65

ATTIRE: CASUAL

Separated by approximately four thousand miles of landand sea the regions of Charleston, South Carolina and theChteauneuf-du-Ppe, France appear to be worlds awayfrom commonality until you explore their cuisines, that is.From field peas, leafy greens, tomatoes, peppers and squashto free-roaming swine, the sun-baked slopes and fields of theSouthern RhneValley share many of the same ingredients youwill find in dishes of theAmerican South. It is only fitting thenthat the wines of the Southern Rhne Valley make a perfectpairing with SouthernAmerican classics such as collards, Hop-pin John and smoked bacon. With the help of James BeardAward-nominated Chef Joseph Lenn of Blackberry Farm,French wine importer Frederick Corriher of Route des VinsImports will prove to your palate how impeccably suited forpairing the rustic wines of appellations such as Lirac, Ven-toux, Gigondas and Chteauneuf-du-Ppe are with the savoryrecipes of the South.

FEATURED WINE PROFESSIONAL: Frederick Corriher, Owner & Founder,

Routes des Vins Imports, Charleston, SC

FEATURED GUEST CHEF: Joseph Lenn, The Barn at Blackberry Farm,

Walland,TN

EVERY DAY WITH RACHAEL RAY ANDMANCHESTER FARMS QUAIL PRESENT

AT HOMEWITHCELEBRITY TASTEMAKERS


3:00 P.M.

TWO PRIVATE HOMES IN DOWNTOWN CHARLESTON;

ADDRESSES WILL BE SENT TO TICKETHOLDERS PRIOR TO EVENT.

COST: $100 includes commemorative glassware

ATTIRE: CASUAL

Two classic Festival events,Winemaker Private Home Receptionsand Celebrity Author Reception, join forces for a fantastic newevent. Meet the celebrity chefs behind some of the years hot-test new cookbooks as they sign copies of their books and servesamplings of their recipes. Guests will enjoy wine pairings as wellas behind-the-scenes tours of two gorgeous historic downtownCharleston homes open only to guests with the help of the His-toric Charleston Foundation. The two properties are in walkingdistance of one another, allowing guests to soak in the charm ofCharlestons historic neighborhoods while circulating betweenboth properties and enjoying the food,wine and company in each.Copies of cookbooks will be available for purchase at each home.

FEATURED AUTHORS :

Nathalie Dupree & Cynthia Graubart, Mastering the Art of Southern Cooking

Cathy Forrestor, At Home Charleston; Rebecca Lang, Around the

Southern Table; Kathleen Purvis, Pecans; John Martin Taylor, Hoppin Johns

Lowcountry Cooking, 20th Anniversary

Edition; Fred Thompson, Fred Thompsons Southern Sides

FEATURED WINEMAKERS : Merry Edwards, Merry Edwards Winery, Sonoma,CA

Dierberg Vineyards, SantaYnez, CA

CAYMAN ISLANDSDEPARTMENT OF TOURISMPRESENTS

JAILHOUSE SHAKE-UP

FRIDAY, MARCH 1, 20137:00 9:00 P.M.

OLD CITY JAIL, 21 MAGAZINE STREET

COST: $90

ATTIRE: CHARLESTON CHIC

This new event is guaranteed to heat up your Friday night!TheOldCity Jail, one of Charlestons most unique spaces,was built in 1802and served as the Charleston County Jail until 1939.The beautifuland spooky space is also rumored to be haunted, but we predictguests will be too busy eating, drinking and dancing to notice!Sample cocktails from Charlestons top mixologists along withsmall bites from star caterers including Twenty Six Divine, CruCatering and Duvall Catering.You can also enter to win a vacationto the beautiful Cayman Islands, courtesy of the Cayman IslandsDepartment ofTourism.Music from a local DJ will keep you mov-ing all night long, so gather your friends and dont miss this party!

FEATURED LOCAL CHEFS: Jeremy Holst, Anson; Sass Langenus,

Mediterra Catering; Jennifer + Enan Parezo, Twenty Six Divine;

John Zucker, Cru Caf + Cru Catering

FEATURED BEVERAGE PROFESSIONALS: Jack-

son Holland, The Cocktail Club

Craig Nelson, Proof; Evan Powell, Republic Reign; Joe Raya, The Gin Joint

FEATURED SPIRITS:

Milagro Tequila; Sailor Jerry Rum

COCKTAIL DINNER


7:00 P.M.

CULINARY INSTITUTE OF CHARLESTON, Palmer Campus,

66 Columbus Street

COST: $125 PER PERSON (includes four-course tasting menu with cocktail pairings, tax and gratuity)

ATTIRE: CHIC CASUAL

Join world-renowned mixologist CharlotteVoisey as she skillfullypairs cocktails showcasing Balvenie Doublewood Scotch at the pre-dinner reception and Hendricks Gin with the four-course tastingmenu prepared by legendary Southern chef Bill Smith of CrooksCorner in Chapel Hill, North Carolina and Chefs Scott Stefanelliand Donald Barickman of the Culinary Institute of Charleston.

FEATURED CHARLESTON CHEFS: Scott Stefanelli, Culinary Institute

of Charleston; Donald Barickman, Culinary Institute of Charleston

FEATURED GUEST CHEF: Bill Smith, Crooks Corner, Chapel Hill,NC

FEATURED MIXOLOGISTS: Tony Abou-Ganim, The Modern Mixologist

Jim Ryan, Hendricks Brand Ambassador; Charlotte Voisey,William Grant

& Sons USA

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PHOTOBYANDREW

STEPHENCEBULKA


PERFECTLY PAIRED DINNERS


7:00 P.M.

VARIOUS RESTAURANTS

COST: $175 (includes ve-course tasting menu with wine pairings, tax and gratuity; cash bar)

ATTIRE: CHIC CASUAL

During the Festival each year, Charleston chefs and restaurantsopen their doors to guest chefs and winemakers from aroundthe world for one-of-a-kind dinner experiences known as Per-fectly Paired Dinners. Each pair of local and guest chefs workstogether to create a five-course tasting menu to showcase theirunique culinary perspectives. An expert winemaker determineswine pairings for each course and will be on-hand at each restau-rant to speak to the evenings selections. New for 2013, a selectfew Perfectly Paired Dinners will be offered on Saturday night soguests may attend multiple dinners if they wish!

FEATURED RESTAURANTS + CHEFS:

CAROLINAS, 10 Exchange StreetCHARLESTON CHEF: Jill Mathias

GUEST CHEF: Jeff McInnis, Yardbird, Miami, FL

FEATURED WINEMAKER: Michael Honig, Vineyard & Winery, NapaValley, CA

CHARLESTON GRILL, 224 King StreetCHARLESTON CHEF: Michelle Weaver

GUEST CHEF: Takashi Yagihashi, Takashi & Slurping Turtle, Chicago, IL

GUEST PASTRY CHEF: Michael Laiskonis, formerly of Le Bernardin,

NewYork,NY

FEATURED WINEMAKER: John Blazon, Spire Collection, Majestic Fine Wines

CIRCA 1886, 149Wentworth StreetCHARLESTON CHEF: Marc Collins

GUEST CHEF: Jesse Schenker, Recette, NewYork,NY

FEATURED WINEMAKER: Melissa Burr, Stoller Family Estate, Dayton,OR

CYPRESS, 167 East Bay StreetCHARLESTON CHEF: Craig Deihl

GUEST CHEFS: Matt & Kate Jennings, La Laiterie Bistro, Providence, RI

FEATURED WINEMAKER: Stuart Bryan, Pride Mountain Vineyards, NapaValley,CA

FIG, 232 Meeting StreetCHARLESTON CHEF: Mike Lata

GUEST CHEF: Spike Gjerde,Woodberry Kitchen, Baltimore,MD

FEATURED WINEMAKER: Jon Bonne, San Francisco Chronicle, CA

THE GROCERY, 4 Cannon StreetCHARLESTON CHEF: Kevin Johnson

GUEST CHEF: Paul Virant, Vie, Western Springs, IL

FEATURED WINEMAKER: Jon David Headrick, Jon David Headrick

Selections, LoireValley, France

HIGH COTTONCHARLESTON CHEF: Joe Palma

GUEST CHEF: Nick Stefanelli, Bibiana, Washington,D.C.

Featured Winemaker: Rob Fisher, Fisher Winery, NapaValley/Sonoma,CA

LANA RESTAURANT & BAR, 210 Rutledge AvenueCHARLESTON CHEF: John Ondo

GUEST CHEF: Tandy Wilson, City House, Nashville,TN

FEATURED WINEMAKER: Renato Vacca, Cantina del Pino, Piemonte, Italy

MAGNOLIAS, 185 East Bay StreetCHARLESTON CHEF: Don Drake

GUEST CHEF: Louis Osteen, Louiss at Sanfords, Pawleys Island, SC

FEATURED WINEMAKER: Jasmine Hirsch, HirschVineyards, Sonoma,CA

OAK STEAKHOUSE, 17 Broad StreetCHARLESTON CHEFS: Jeremiah Bacon, Ross Tolson

GUEST CHEF: Matt Christianson, Urban Farmer Steakhouse, Portland,OR

FEATURED WINEMAKER: Matt Hobbs, Paul Hobbs Winery, Sonoma & NapaValley, CA

OLDVILLAGE POST HOUSE, 101 Pitt Street,Mount PleasantCHARLESTON CHEFS: Frank Lee, Forrest Parker

GUEST CHEF: Barbara Lynch, No. 9 Park, Boston,MA

FEATURED WINEMAKER: John Emmerich, Silverado Vineyards, NapaValley, CA

NEW: PERFECTLY PAIRED LOCAL CHEF DINNERPENINSULA GRILL, 112 North Market StreetCHARLESTON CHEF: Graham Dailey

GUEST CHEF: Frank McMahon, Hanks Seafood, Charleston, SC

FEATURED WINEMAKer: Aaron Bell, Domaine Drouhin, Dundee,OR

RED DRUM RESTAURANT, 803 Coleman BoulevardCharleston Chef: Ben Berryhill

Guest Chef: Adam Perry Lang, Daisy Mays BBQ USA, NewYork,NY

Featured Winemaker: Michael Deloach, Hook & Lad-

der Winery, Russian RiverValley, CA

TRATTORIA LUCCA, 41-A Bogard StreetCHARLESTON CHEF: Ken Vedrinski

GUEST CHEF: Michael Hudman + Andy Ticer, Andrew Michael

Italian Kitchen, Memphis,TN

GUEST CHEF: Jeff Michaud, Vetri, Philadelphia, PA

FEATURED WINEMAKER: Alessio Planeta Planeta, Sicily, Italy

TRISTAN, 10 Linguard StreetCHARLESTON CHEF: Nate Whiting

GUEST CHEF: Andrew Zimmerman, Sepia, Chicago, IL

FEATURED WINEMAKER: Christophe Hedges,

Hedges Winery, YakimaValley,WA

MCCRADYS GLOBAL MODERNCUISINE DINNER


7:00 P.M.

COST: $250 PER PERSON

MCCRADYS, 2 UNITY ALLEY, CHEFS TABLE ROOM

ATTIRE: UPSCALE CHIC

Chef Ben Shewry of Melbournes Attica, named number 63 inSan PellegrinosWorlds BestAwards in 2012, is known for creat-ing beautiful, modern cuisine in a relaxed dining environment.Chef Daniel Patterson of San Franciscos Coi is well-recognizedas one of the worlds top creative culinary forces.Together withChef Sean Brock they will create an indulgent, innovative seven-course dinner that will leave even the most discerning food loverin awe.Wine pairings from Oregons BrooksWinery will com-plete the ultimate menu.

FEATURED CHARLESTON CHEF: Sean Brock

FEATURED GUEST CHEFS: Ben Shewry, Attica, Melbourne,Australia

Daniel Patterson, Coi, San Francisco, CA

FEATURED WINEMAKER: Janie Brooks, Brooks Winery, Yamhill, OR

82 QUEEN CRAFT BEER DINNER


7:00 P.M.

82 QUEEN STREET

COST: $125 (includes ve-course tasting menu with beer pairings, tax and gratuity)

ATTIRE: CHIC CASUAL

Join us for this innovative dinner as 82 Queen one of Charles-tons most beloved restaurants dating to 1688 is transformedinto a beer lovers paradise. Executive Chef Steven Lusby willprepare a five-course tasting menu of the seasons best localingredients to complement beers fromWidmer Brothers Brew-ing paired with each course.

FEATURED CHARLESTON CHEF: Steven Lusby, 82 Queen

FEATURED BEER PRO:Widmer Brothers Brewing

Fri.Mar

ch 1

PHOTOBYANDREW

STEPHENCEBULKA

PHOTOPROVIDED


EVERY DAY WITH RACHAEL RAY AND THE LEE BROS. PRESENT

THE CHARLESTON DINNERWITH MICHAELANTHONY AND CHRIS BRADLEY


7:00 P.M.

PRIVATE RESIDENCE

COST: $250

ATTIRE: CLASSIC CHARLESTON CHIC

This multicourse dinner, a collaboration between the Lee Bros.,2012 James Beard Best Chef NYC Michael Anthony (GramercyTavern) and Chef Chris Bradley (Untitled, at theWhitney Muse-um), will celebrate the quintessentially Charlestonian foods ofearly spring shad, radishes, chainey briar, citrus, shrimp andblue crab, to name a few as well as the release of Matt andTedsnewest cookbook, The Lee Bros. Charleston Kitchen. Pick-les, preserves and infusions from Matt and Teds own kitchensalong with foraged ingredients from Charlestons beaches andbackyards will be incorporated into the menu. The location isthe meticulously-restored William C. Gatewood House, a pri-vate home on lower Legare Street, where the piazza will be setwith a table for 75 lucky diners. The evening will begin withcocktails and hors doeuvres in the parlors and garden, whilethe dinner will feature wine pairings by Master Sommelier JohnRagan (James Beard Award-winning wine director for UnionSquare Hospitality Group) as well as Charleston stories and com-mentary by Matt and Ted, whose first cookbook won the JamesBeardAward for Cookbook of theYear in 2007.A signed copy oftheir new cookbook is included in the ticket price, and a portionof the ticket price supports Johns Islands Rural Mission, whichhas provided essential services to this agricultural sea island com-munity since 1980.

FEATURED GUEST CHEFS: Michael Anthony, Gramercy Tavern, NYC

Chris Bradley, Untitled at the Whitney, NYC; Matt Lee; Ted Lee

FEATURED WINE PROFESSIONAL:

John Ragan, MS, Union Square Hospitality Group, NYC

MAVERICK SOUTHERN KITCHENS PRESENTS

FESTIVAL MEDIA BREAKFASTSATURDAY, MARCH 2, 2013

9:30 11:00 A.M.

HIGH COTTON, 199 East Bay Street

INVITATION ONLY

ATTIRE: CASUAL

The only way to network during the Festival weekend is at themedia breakfast hosted by Maverick Southern Kitchens. Localand guest chefs, authors, wine professionals and restaurateurswill join regional and national media to connect during this casu-al, Lowcountry-style brunch at High Cotton.

TWO BOROUGHS LARDER BREAKFAST


10:30 A.M.

TWO BOROUGHS LARDER, 186 Coming Street

COST: $40

ATTIRE: CASUAL

Two Boroughs Larder is definitely one of the hottest new res-taurants to open in Charleston in recent years and has quicklybecome known for Chef Josh Keelers adventurous and ever-changing menu. From its extensive wine and beer list to itsquirky and carefully curated collection of kitchen wares, gour-met packaged foods and merchandise featuring Keelers beloveddogWalter, to its off-the-beaten-path Cannonborough location,Two Boroughs Larder is a unique addition to the Holy Citys res-taurant scene. Guests at this event will enjoy Chef Keelers takeon brunch favorites, with a menu tailor-made to showcase theseasons freshest ingredients.

FEATURED CHARLESTON CHEF: Josh Keeler, Two Boroughs Larder

FEATURED COCKTAIL: Fat & Juicy Bloody Marys


MAKING SENSE OFWINESATURDAY, MARCH 2, 2013

11:00 A.M.

DINING ROOM LAB, Culinary Institute of Charleston, Palmer Campus, 66 Columbus Street

COST: $55

ATTIRE: CASUAL

Discover the sommelier within yourself with the help of wineindustry veteran and Master Sommelier Robert Bath. In thisintroductory course, Bath will assist you in refining your sensoryawareness and analysis of wines. So what does this mean exactly?You will sniff and sip your way to a better understanding andability to identify aromas and flavor profiles of wines and learnhow aromas like clove, smoke, caramel or apricot for examplefind their way into the wines you drink. With the knowledge tomake positive food and wine matches happen, you will be a surehit at your next dinner party!

FEATURED WINE PROFESSIONAL: Bob Bath, MS; John Ragan, MS,

Union Square Hospitality Group, NYC


RIOJA, SPAIN: TEMPRANILLO AND BEYOND


11:00 A.M.

LOCATION: PALMER AMPHITHEATER 182, Culinary Institute of Charleston,

Palmer Campus, 66 Columbus Street

COST: $65

Take a journey to the diverse wine region of Rioja, Spain withVibrant Rioja ambassador and wine aficionado Dhane Chesson.Along with two eminent Rioja producers, Chesson will guideyour palate through a tasting of the regions indigenous varietalsincluding many expressions of the king of Spanish grapes:Tem-pranillo. You will discover along the way why Rioja wines aresome of the most food friendly in the world as you savor each sipwith a perfectly paired tapa.

FEATURED WINE PROFESSIONALS: Dhane Chesson, Vibrant Rioja

FEATURED LOCAL CHEF: Ramon Taimanglo, The Meeting Room

Restaurant and Tapas Bar

Sat.Mar

ch 2

JET BLUE AND PIGGLY WIGGLY PRESENT

CULINARY VILLAGE+ GRAND TASTING TENTS


11:00 A.M. 2:00 P.M.*

CULINARY VILLAGE + GRAND TASTING TENTS IN MARION SQUARE


ATTIRE: CASUAL

The CulinaryVillage the true heart of the Festival gets biggerand better every year, and 2013 is no exception! In the JetBlue andPigglyWiggly GrandTastingTents guests can experience over 85+food and beverage vendors from around the country a great way

to try out new products and discover new favorite brands. Othertents part of the ticket include the SCE&G Celebrity Kitchen(home to demonstrations by local and guest chefs), AvalonWineOutdoor Living + Grilling Area with grills provided byTec Infra-red (featuring open

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Wine + Food - Post and Courier - Special Publication