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.

Femi_O

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.

mickey_bakst

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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Holiday Recipes from Charleston Place

The holidays are a time of year when families are brought together around a dinner table covered in delicious family specialties. Here in Charleston, we have many holiday traditions involving food, including Oyster Dressing, Hoppin’ John and Collard Greens. It seems every family has their own version of a recipe and a story to go along with it.

We asked Chef Michelle Weaver of Charleston Grill to share some of her recipes for holiday dishes that will be perfect for your family feast. Best wishes for a happy holiday and a prosperous new year from everyone at Charleston Place Hotel.

Chef Michelle Weaver of Charleston Grill

Cornbread Oyster Dressing

Ingredients For Dressing
5 cups cornbread (recipe follows)
2 tablespoons unsalted butter
1 cup yellow onion, finely chopped
1/2 cup finely chopped celery
1/2 cup small dice of bacon
Juice and zest of 2 lemons
1 tablespoon fresh thyme leaves
2 tablespoons Italian parsley leaves
2 tablespoons roughly chopped fresh sage
1 cup roughly chopped fresh baby spinach
1 cup freshly shredded Parmesan cheese
3 eggs, lightly beaten
2 cups half-and-half
3 dozen oysters, shucked and liquor reserved
Ingredients For Cornbread
1 cup all-purpose flour
3/4 cup stone-ground white cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt
3 eggs
1/2 cup sour cream
2/3 cup whole buttermilk
1/4 cup vegetable oil

Directions
Make the cornbread, roughly crumble it and leave it out overnight to dry. You will need five cups.

When you’re ready to make the dressing, preheat oven to 400°F. Melt butter in a medium sauté pan. Add onions, celery and bacon. Cook, stirring occasionally, until onions are translucent and fat has rendered from the bacon. Remove the pan from heat and add lemon juice and zest and herbs. Allow mixture to cool slightly.

Put crumbled cornbread in a large bowl. Pour the onion mixture over the cornbread and gently toss together. Add spinach and toss again. Add Parmesan cheese. In a separate bowl, mix eggs and half-and-half and pour over the cornbread mixture. Add oysters and their liquor and carefully stir together.

Place mixture into a buttered 8 x 12 x 2-inch baking dish. Cover and bake for 25 minutes. Uncover and bake for 15 more minutes, or until a knife inserted in the center comes out clean. Remove dressing from the oven and allow it to rest for 15 to 20 minutes before serving.

Cornbread
Preheat oven to 400°F and place a 10-inch cast-iron skillet inside to heat.

Sift flour, cornmeal, baking powder and salt together. In a separate bowl, whisk eggs just enough to break them up. Stir in sour cream, buttermilk and oil. Pour liquid ingredients into dry ingredients and stir until just combined. Do not overmix.

Pour mixture into hot skillet. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Cool on a wire rack.

Serves: 6

Charleston Grill Collards

Ingredients
2 bunches collard greens, washed and stemmed and chopped rough
1 tablespoon oil
1 large yellow onion, diced small
5 slices apple smoked bacon, chopped rough
4 tablespoons apple cider vinegar
7 cups chicken stock (or low-sodium chicken broth)
1 bottle beer (Chef Michelle suggests Palmetto Amber)
2 teaspoons Texas Pete hot sauce
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper
4 cloves of garlic, minced

Directions

Heat the oil in a large stockpot over medium heat. Add garlic, onions and bacon. Sauté until onions are translucent. Add vinegar, Texas Pete, stock and beer. Bring to a boil, and add the remaining ingredients. Stir in the collards a few at a time (they will wilt, so you will have enough room to get them all into the pot). Bring to a boil and then reduce the heat and simmer for 1½ to 2 hours or until tender.

Serves: 8

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