Pork bellies were the star of the culinary show at Euphoria
Friday night, while musician Edwin McCain
took the stage to perform for his appreciative hometown fans.
Taste of the South, one of the most popular events of the Upcountry
food, wine and music festival, featured about a dozen restaurants serving samples of their finest.
WATCH A VIDEO OF THE 2011 EUPHORIA FOOD, WINE & MUSIC FESTIVAL
It seemed to be the year of the pork belly. Chef Joe Clarke of American Grocery Restaurant
served a delicious crispy pork belly from Caw Caw Creek
on top of Anson Mill
grits and a bourbon maple sauce.
served a citrus braised pork belly, and High Cotton
served pork belly sliders.
With crispy duck breast and duck leg confit, Soby’s chef Shaun Garcia
served a perfect fall side dish: autumn sweet potatoes with arugula. His dish included gastrique prepared from apples that were, he said, grown just down the road.
Chef Jason Scholz of Stella’s
served dirty cheese grits and cornbread soufflé with a smoked chicken gumbo. He also served one of the yummiest desserts: spiced carrot cupcakes with a frosting made from goat cheese from Split Creek Farms and salted caramel.
served bacon brownies, and the rich, moist chocolate and the bacon flavor made a tasty combination.
Soby’s served a traditional southern dessert, hummingbird cake, topped with buttermilk ice cream.
The sixth Euphoria festival began Thursday and runs through Sunday.
McCain and Carl Sobocinski of Table 301 founded the festival in 2006 to highlight the culinary and arts offerings of South Carolina's Upcountry