Kiawah Culinarians at Charleston Wine and Food Festival

Attending the 9th Annual BB&T Charleston Wine and Food festival this year? Well, here is a true favorite and a few new events The Sanctuary culinary team will be participating in. So while you are perusing the website, be sure to check out these events to experience your favorite culinarians right in your own backyard!

chefs from G&G

Kiawah’s culinary team from 2014 Gourmet & Grapes event.

Thursday, March 6th-

Kicking the weekend off is the Official Salute to Charleston’s Chefs: Opening Night Party. The fully attending event is featured in a way of paying tribute to Charleston’s growing community of outstanding chefs.  Of the total 27 finest Charleston chefs who will be in serving up nothing but the best, two are hailing from The Sanctuary at Kiawah Island. Chef Ryley McGillis of Jasmine Porch and Chef Jason Rheinwald of The Ocean Room will be sandwiched together giving attendees an opportunity to enjoy ‘the taste of Kiawah’. Debuting this year at Wine & Food, Chef Rheinwald will be highlighting Gaffney, South Carolina’s Palmetto Beef as he is prepares a beautiful braised Palmetto Beef Oxtail with oyster mushrooms and geechie boy grits. Just a little taste of what The Ocean Room is all about.

2013 Opening Night

Charleston Wine & Food- Opening Night 2013 at the Charleston Aquarium

Friday, March 7th -

Executive Chef Brendon Bashford and Jasmine Porch’s Chef Ryley McGillis will be teaming up at the newest event at Charleston Wine and Food Festival when they introduce the Big Bottles Brunch and Live Auction. The website lists this event as an opportunity to enjoy brunch on a Friday afternoon. “The Festival program is chockfull with events to keep your taste buds indulged all weekend long, and we say go BIG or go home! Begin your Friday by sampling an exquisite collection of large format bottled wines from some of the Festival’s top participating wineries along with decadent brunch offerings from a selection of Charleston’s tastiest restaurants.” For a true brunch treat, our chefs will be bringing a little ‘Lowcountry flare’ from Kiawah with their Cornmeal Beignet with maple black pepper bacon and their Soft Poached Egg with milk and honey quick bread, crispy chicken skin and hollandaise!

ryley, chef and jay

From left to right; Chef Ryley McGillis, Executive Chef Brendon Bashford and Chef Jason Rheinwald

Saturday, March 8th

New to the weekend lineup- Elliott Davis & Charleston Magazine present Pinot Envy Uncorked! “This beloved Festival event heads back to its roots in downtown Charleston for 2014 at the historic William Aiken House. Event guests will enjoy exploring the courtyard and meticulously preserved rooms of the house in addition to a diverse selection of wines made from the Pinot grape and pairings from local and guest chefs and caterers.” Executive Chef Brendon Bashford of The Sanctuary and The Ocean Room’s Chef Jason Rheinwald will be joining Fat Hen, Anson, Lana Restaurant & Bar as well as Daniel Island Club in this new and exciting pinot experience. Attendees will be enjoying special tastings from The Sanctuary chefs as they put together Salmon Sashimi on an everything bagel, Wattleseed* crusted Palmetto Beef with mepkin abbey mushrooms. Then for dessert, Spring Fruit Charleston Gold Rice Pudding

*Wattleseeds are the edible seeds from species of Australian Acacia (shrub).

 

Make sure to save some energy, maybe sneak in a nap or maybe walk off a few lbs before attending the JetBlue, Festival After Hours- Solid Gold! This event is known for always outdoing itself from the year before, so hold onto socks as Charleston does what its known best for; great culinary, festive beverages and an evening not to forget!

“Festival After Hours returns to its roots in the Art Institute of Charleston Main Event Tent in Marion Square – and to its status as the don’t-miss Saturday night party of the Festival! Don your best going-out clothes and prepare to live it up at this exciting ode to Solid Gold Dancers and disco featuring a huge array of savory and sweet treats from some of Charleston’s best restaurants and caterers as well as cocktails, beer and wine to suit every palate. With live music by Quiana Parler & Shiny Disco Ball Band, this is one event worth staying up late for!” The Sanctuary’s Sous Pastry Chef Robert Brehm and pastry team will be representing Kiawah at this after hours party while 13 Charleston chefs and 6 more pastry chefs wow your plates. Expect Chef Robert and team to be putting out some delicious flourless tortes, white chocolate eclairs and what the hotel is known for… our parline macarons!

after hours event

2013 After Hours event in the Charleston Bus Shed

 

*Charleston Wine and Food Festival, sponsored by BB&T is a celebration of the Lowcountry’s culinary excellence and renowned culture, which benefits scholarship programs for the culinary and hospitality workplace.

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