In a city filled with storied kitchens and award-winning chefs, mixologists, winemakers and restaurateurs, it comes as no surprise that the Charleston Wine + Food Festival is among one of the most sought after events of the year. Celebrating its 15th installment, the festival is fueled by top Charleston talent infused with inspiring talent from around the globe—this flavorful force brings together a curated five-day festival spanning the first full weekend in March. The Charleston Wine + Food Festival will feature more than 100 unique culinary experiences that will feed your mind, body, and soul. Consisting of dinners, lunches, brunches, signature events, cooking classes, excursions, and a large tasting experience in Marion Square, there’s something for everyone. As The Holy City plays host to chefs, farmers, beverage professionals, artists, and more, we invite you to experience the festival firsthand. Culinary Village Considered to be the heart and soul of the festival, wander through Marion Square, for up to five hours, as you taste and sip food and wines, indulge in retail therapy, watch chef demos, and more. Signature Events From historical venues to iconic Lowcountry settings, choose between an intimate or large gathering as you take in our local culinary heritage. Our Pick: ‘Bourbon on the Base’-an event showcasing bourbons and open fire fare at the US Navy Base located in North Charleston. With more than a dozen chefs, including our very own Executive Chef Steven Manall from The Palmetto Cafe, and Bourbon distributors this event is the perfect place to unwind into the weekend. Signature Dinners Experience Charleston’s most celebrated dining rooms, award-winning chefs, and nationally acclaimed beverage professionals when you take part in a curated multi-course dining experience. Our Pick: ‘Peas + Love’ at the Charleston Grill featuring Executive Chef Michelle Weaver and guest chef Jamie Simpson. Veg out while indulging in a plant-forward tasting menu as you sip top Champagnes from the world’s most coveted Houses. Beverage Workshops Sample savory spirits in an intimate educational setting led by beverage professionals from around the world. Whether you want to learn about cool climate cabs or hoppy brews, there’s something for everyone. Brunches & Lunches Embrace the magic of the morning with Southern Shrimp and Grits or sink your teeth into a decadent brunch spread—whichever you choose, sip your way through each bite with a spicy Bloody Mary or a sweet tea mimosa in hand. Excursions Stroll the soul food establishments or forage for the earth’s tastiest secrets and discover what makes Charleston the culinary capital of the South. Hands-On Classes Taught by acclaimed chefs, get involved in the cooking process as experts focus on curating creative cuisine for guests. We hope you’ll join food and wine enthusiasts from around the world, and celebrate their passions this March. For questions regarding the festival, we encourage you to contact them directly. And, if you choose our hotel as your base for your culinary adventure, contact our concierge team for any additional assistance.
Sweet potato biscuit with seared foie gras, maple butter, and truffle honey Charleston Grill’s Executive Chef Michelle Weavers’ Sweet Potato Biscuit recipe is a simple, yet delicious, addition to any holiday menu. The tender and fluffy texture are perfect to serve alongside your favorite hearty soups, stews, or even in the morning with a spoonful of your favorite jam. Try your hand at replicating Chef Michelle’s go-to biscuit recipe, and impress your guests with this unique and subtly sweet side. Recipe 2 cups All-purpose flour 3 tbs. Brown sugar 2 1/2 tsp. Baking powder 1 tsp. Salt ½ tsp. Baking soda 6 tbs. Unsalted butter, cold and cubed 1 cup Sweet potato puree ½ cup Buttermilk Directions: Preheat oven to 425 degrees. In a large bowl, whisk all dry ingredients together. Cut in butter with a fork until it resembles coarse crumbs. In a small bowl, mix wet ingredients together. Stir wet ingredients into dry ingredients. Turn dough onto a floured surface and knead 4-5 times. Pat dough into a disk about 1-inch thick. Cut with a 2-inch biscuit cutter. Roll dough one more time and repeat. Recipe should yield 8-10 biscuits. To help the biscuits rise, place them as close together as you can. Cook for 10-15 minutes until golden brown. Rotate once while cooking. When fully cooked, brush each biscuit with melted butter and serve.
In Charleston, the sun-filled days, cozy nights, and gentle sea breeze that wafts through palmetto trees are a warm welcome to fall’s arrival. As the season begins to change, we trade in our cool, summer spirits for cocktails that warm us inside and out. Whether you’re hosting your own holiday gathering or looking to impress your significant other, take cues from our masterful bartenders at the Thoroughbred Club, and dive into these delicious cocktails. Autumn Afternoon The unbeatable combination of whiskey, Grand Marnier, and apple cider is a crowd pleaser. Once you take a sip, you’ll be dreaming of making these all season long. 1.5oz Bulleit Rye Whiskey .75oz Grand Marnier 1.5oz Apple cider 1-2 Cinnamon sticks Combine apple cider, Grand Marnier, Bulleit Rye Whiskey, and ice in a cocktail shaker. Stir ingredients thoroughly. Strain into a martini glass. Garnish with a cinnamon stick. Peanut Butter Delight Who needs dessert when you can make this treat? The delicious flavors of peanut butter whiskey, Godiva, and other sweet spirits will make you want another slice, or, sip. 1.5oz Skrewball Peanut Butter Whiskey ½ oz Frangelico ½ oz Kahlúa ½ oz Godiva Chocolate Liqueur Salt for rim Cocoa powder or crush salted pretzels Dip and turn martini glass into the salt until fully coated. Pour all ingredients into a cocktail mixer. Shake and strain into a martini glass. Garnish with cocoa powder or crushed salted pretzels. Morning Dew Packed with bold, refreshing flavors, the Morning Dew mocktail is the perfect alcohol-free option for any occasion. 1oz cranberry juice 1 oz mint and basil simple syrup 1 mint leaf Soda water 1-2 cranberries to garnish Fill rocks glass with ice and stir. Add cranberry juice and mint and basil simple syrup into a cocktail mixer. Shake and strain into the rocks glass. Top with soda water, and add mint leaf and cranberries to garnish.