My wife and i attended this year's Charleston Wine and Food Festival and thought we would share a few notes. We went to the Thursaday Night Salute to Charleston Chefs Opening Night Party and were overwhelmed. There were approximately 20 local chefs at individual stations serving small portions of treat after treat. Some deserve a special memtion:
Braised Pork w/bone marrow bread Pudding
Scallop Cerviche w/apple mint, yuzu (Japanese lime), thai basil
Mainate scallops in lime juice, salt, white pepper,shallots, granny smith apples-fine dice, apple mint for one hour-served with sprinkle of thai basil.
Tamarind seared beef tartar served in butter lettuce leaf
Marinate beef in tamarid, with soy, honey, sesame seeds, tumeric, cumin, roe
Shrimp & Crab Hoppin John
Black Truffle Cauliflower Panna Cotta, chervil, lemon avacado oil, almond dust.
Skatewing sotto aciti
Caw Caw Cheek Porchetta w/pickled wild mushrooms, rice bread crustini, mustarda
I left having eaten enough to last the entire weekend, but alas I was signed up for the Saturday Culinary Village and Grand Tasting Tent. The Saturday event was well attended with a new selection of chefs and caterers offering small bites (not as fancy as Thursday) and cooking demonstartions thrown in for good measure. Endless wine offerings and a great opportunity to compare the participating vintners.
I thought this was one of the best run festivals we have ever attended and we are looking forward to next year (first weekend in March). Wondering if any chowhounds enjoyed the festival as much as we did.