Tastemakers at the Charleston Wine + Food Festival

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Get ready to sink your teeth into the annual Charleston Wine + Food Festival March 1-5, 2017. From the first cork popped to the last drop poured, the chefs, sommeliers and personalities of Belmond Charleston Place create a passionate group dedicated to great food, amazing wines and of course, Charleston. Read more to learn where you can find the Belmond team members at the 2017 CWFF this year.

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Join Steven Manall, Executive Chef of The Palmetto Cafe at the Culinary Village. Here, you’ll enjoy favorite foods and beverages, delightful tastings and an Artesian Market that will be stocked full of incredible local and regional makers showcasing their masterful creations and unique flavors. Chef Manall uses classic dishes as an inspiration and adds unique flavors, preparations and presentations. You’re in for a wonderful treat when tasting what Chef Manall has cooked up.

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Known for redefining Southern cuisine, you’ll find Executive Chef Michelle Weaver of the Charleston Grill at the Culinary Village and Iron + Oak. Enjoy a trip to the stunning private venue, RiverOaks, for an intimate lunch amid grand live oaks and European-inspired elegance. The menu is veggie-inspired, prepared in cast iron skillets and cauldrons, and will be served alongside a collection of magnificent wines. Don’t take our word for it.

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You’ll see Femi Oyediran everywhere at the Charleston Wine + Food Festival. A member of “The Faces Behind the Campaign” for CFWW, he loves that the festival brings great talent to Charleston. Femi is an Advanced Sommelier at Charleston Grill and someone you don’t want to miss this year.

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The consummate host, Mickey Bakst, General Manager of the Charleston Grill, will welcome Daniel Boulud back to Charleston for a namesake Legacy Dinner. Mickey will bring the dinner to life, along with acclaimed chefs from all over the world, with the table being set at the city’s most elegant private dining room. The dinner is sold out, and partial proceeds benefit Teach the Need, a program that pairs professional mentors with at-risk high school students to learn front-of-house employment skills.

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Be the judge of who takes home the ultimate bragging rights at the Sumo Sommelier competition. Rick Rubel, Wine Director at Charleston Grill will show off his palate by pairing the best white and red of the year with two wine-challenging dishes. Taste the pairings on your own, then you decide.

You’ll be able to experience the best of the Southern food scene while wrapping yourself in luxury at Belmond Charleston Place with the “Beauty and the BBQ Beast” package. Enjoy two nights’ luxurious accommodations in historic Charleston and two of the premiere events of the Charleston Wine + Food Festival. Enjoy Iron + Oak and Toasted, the festival’s Southern BBQ finale event. This epic bash features fourteen chefs, a pit master, wine and beer, cocktail pairings as well as rocking live music. Call 843-722-4900 to book.

Charleston Wine + Food is a can’t miss festival that champions the region’s unique foodways through world-renowned culinary experiences. Fueled by a contagious passion for the people and places that make Charleston worth celebrating, the annual festival infuses homegrown flavor with top chefs, winemakers, authors and more from around the globe for a five-day event.

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The South’s Sugary Indulgence

Take a walk around the Holy City and chances are your senses will lead you to the sweet scent of pralines wafting down the street.

King and market street signPralines can be traced back to early 17th century French history when a diplomat’s personal chef happened to create this tasty sweet treat.

The diplomat had Praslin in his name, which is where the treats’ name comes from, legend has it.

Some say the chef stumbled upon his apprentice just as he knocked over a container of almonds into a vat cooking caramel. Others claim Praslin asked his personal chef to create an irresistible treat that ladies would not be able to deny. He packaged the sugary nuts into little parcels marked with his name, and the name pralines stuck.

In America, pralines first came to Louisiana from the French in the early to mid 1700’s. Almonds were in short supply in the area, and the nut was substituted with pecans, which are local to the region.

Whatever the story, the praline is a sweet confection of pecans and sugar that we can’t get enough of in the South. Pecan pralines spread rapidly throughout the port city of New Orleans and quickly to other Southern cities like Charleston, becoming a popular treat.

We asked Executive Pastry Chef Chris Ryan of Belmond Charleston Place to share his traditional recipe for this Southern indulgence.  These sugary, nutty sweets are the perfect treat to make when you’re missing Charleston.

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Chef Ryan’s Traditional Pecan Praline Recipe

Butter, unsalted 4 tablespoons
Heavy cream ½ cup
Bourbon (or liquor of choice) Splash
Granulated (white) sugar ½ pound
Brown sugar ½ pound
Pecans, pieces 1 pound

Instructions:

Combine all ingredients except pecans in a pot, with liquid ingredients in bottom of pot. Cook over high heat. Once ingredients come to a boil, bake pecans in oven at 350 degrees to toast for approximately 8 minutes. Using a candy thermometer, measure

praline mix temperature. Remove from heat when mixture reaches 240 degrees. Add pecans to pot. Stir lightly. Use wooden spoon or ice cream scoop to portion pralines onto parchment paper. Allow pralines to cool.

Tip: If you have a sweet tooth and are visiting Charleston, pick up a pound of your favorite pralines from one of the local candy shops and take a piece of the South home with you!

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Chef T’s Southern Style Wings

The Super Bowl is days away, and just as important as the game is the food you have available. Super Bowl Sunday is the second largest day in American food consumption, after Thanksgiving. With 1.25 billion chicken wings alone eaten on game day, there is no bigger crowd-pleasing party food.

Chef_T_MatM Executive Chef Tarquino Vintimilla (Chef T) of Meeting at Market shares his recipe for this game day favorite. Whether you tune in for the big game, the commercial lineup, or are in it for the fare, we’ve got you covered on what to eat while you watch.

Chef T’s Homemade Habanero Maple Buffalo Sauce:

Your favorite brand of hot sauce 1 cup
Maple syrup ½ cup
Onion ½ sliced
Habanero peppers 2 sliced
Garlic 4 cloves
Apple cider vinegar ¼ cup

 

Instructions:  Sauté the habanero peppers, garlic and onion in a pan. In a blender, add the sautéed mix with the apple cider vinegar and blend well. Pour blended mix into a bowl and add the maple syrup and hot sauce. Mix well. Toss the wings in the sauce or serve o the side.

Blue Cheese Dressing:

Mayonnaise 1 cup
Sour cream 1 cup
Chives 2 tablespoons, chopped
Garlic 1 tablespoon, chopped
Blue cheese 1 cup, crumbed
Shallots 1 tablespoon, chopped
Salt and pepper To taste

 

Instructions: Add all ingredients to a bowl. Mix well. Serve on the side for dipping.

These wings are sure to kick your party up a notch. Whether you’re at home or plan to catch the big game at Meeting at Market, you’ll love Chef T’s sweet and spicy take on a game day classic.

Please share your Super Bowl photos with us on Instagram at @MeetingAtMarket and Facebook at Meeting at Market.

 

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