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Charlestonians are nothing if not completely and utterly spoiled, when it comes to our local culinary community, and nowhere was this fact so evident as at Thursday’s Charleston Wine + Food Festival Launch Party at the Charleston Harbor and Resort.
A line of eager gourmands waited to flash their tickets to get in to the evening’s festivities, which coincided with the release of the 2013 Festival schedule, and they were warmly welcomed to the party with a signature wine glass. Many veteran foodies set out to explore the maze of rooms and their tasty options for a moment in order to establish a game plan before settling down to business, but the more novice epicureans dove right in, only to be heard exclaiming over and over, “Oh my gosh, there’s another room?”
And indeed, there were delicacies and gourmet savory bites aplenty! Chef Marc Collins of Circa 1886 served up a honey truffle risotto pudding with pea anglaise and candied bacon, and Chef Nico Romo of Fish Restaurant offered guests duck confit on a steam bun with lentil and edamame salad. Chef Josh Woodruff of the Charleston Harbor Resort and Marina cooked a delicious Moroccan lamb merguez with pickled peppers and yogurt couscous salad, and Chef Daniel Doyle of Poogan’s Porch offered a crowd-pleaser, bourbon braised brisket with green tomato chili sauce and poached egg. There were just as many delicious wine pairings and beer offerings, and several guests could be spotted carrying around single serving cans of Ciao Moscato.
The party drew to a close with a full and happy crowd savoring the last of their wine or cocktails by the poolside tent, chatting about what is sure to be another wonderful Charleston Wine + Food Festival.
Now in its eighth year, the Charleston Wine + Food Festival works to enhance Charleston’s culinary reputation as well as supporting local charitable endeavors. The Festival also gives back to our culinary community through culinary scholarships at local universities, and the festival selects a signature charity each year. Since its inception, the Festival has raised over two hundred fifty thousand dollars for its benefactors through auctions, ticket sales and donations.