The Charleston Wine and Food Festival
opens Thursday, Feb. 28, with the return of favorite events and about 25 new ones this year.
Tickets are still available for many events at the festival, which runs through Sunday, March 3, including a new one that Director of Communications Ashley Zink said she’s especially excited about.
This Little Piggy: A Pop Up Market
at noon on Friday is a “celebration of all things pork,” she said. Each participating chef will use a different cut of pork to prepare special dishes. And the pork is coming from Caw Caw Creek Farm
near St. Matthews. The owner of Caw Caw Creek, Emile DeFelice, will be at the Pop Up Market to talk about how he raises pigs, his heirloom pastured pork, and the importance of knowing where your food comes from.
of New York, author of “A Girl and Her Pig” will demonstrate how to break down a pig. Among the chefs participating are Edward Lee of 610 Magnolia and Milkwood
in Louisville, Ky.; Kevin Ramquist of F. Scott’s Restaurant & Jazz Bar
in Nashville, Tenn.; and Michelle Bernstein of Crumb on Parchment and Michy’s
This pig celebration will be at Lowndes Grove
, a 1786 plantation.
“It sits on the Ashley River so it has a beautiful view,” Zink said.
A crowd favorite every year is the Culinary Village
, where more than 80 food and beverage vendors from around the country will be showcasing their products on Friday, Saturday and Sunday. This year the Southern Foodways Alliance
will be using the Culinary Hub Tent as its home for the weekend. Some short films will be screened, and Director John T. Edge will be there for discussions with some of the film subjects, such as author and peach grower Dori Sanders
Those with tickets to the Culinary Village can also see demonstrations in the celebrity kitchen, and grilling demonstrations in the Outdoor Living area.
Tickets also are still available for the Festival After Hours Saturday night, and the theme this year is Party Around the World.
The party is held in the Visitor’s Center Bus Shed, which Zink said is about the size of a football field and gives the event planners a blank canvas to work with. Cuisine and drinks from around the world will be served, and almost 25 Charleston chefs will be preparing the feast. Among the participating chefs are Jacques Larson of Wild Olive
; Brent Quiggle of Queen Anne’s Revenge
; Chris Stewart and Sarah O’Kelley of The Glass Onion
; Travis Grimes of Husk
; and Lauren Mitterer of WildFlour Pastry
One of the festival’s most popular events, the Opening Night Party, which features Charleston’s
finest chefs, has sold out. Zink said the party is especially popular with Charleston locals.
“It’s all of their favorite chefs under one roof,” she said.