Gillian Zettler peruses the wine wall at Cypress, which will host one of the BB&T Charleston Wine + Food Festival’s Signature Dinners—learn more at charlestonwineandfood.com. Photograph by Ruta Elvikyte
February 25, 2015
Life of the Party
The BB&T Charleston Wine + Food Festival starts next week! Get the scoop from Gillian Zettler on her first year as executive director
Written by Allston McCrady
It’s a pivotal year for the BB&T Charleston Wine + Food Festival, which will be filling the town with delicious revelry from March 4-8. Not only is it the event’s 10th anniversary, but Gillian Zettler is for the first time at its helm as executive director. A national search brought the Vermont-raised Zettler to the Holy City last year, luring her away from her post as director of Greenville’s Euphoria food festival. We caught up with her at a favorite coffee shop, Collective, to chat about her new role and high hopes for the event.
CM: What drew you down South from Vermont?
GZ: I was looking at colleges, and I saw the Tillman Hall clock tower on Clemson’s website with this gorgeous sunrise. I thought, “I really have no idea where Clemson, South Carolina, is, but I want that to be on my college tour.” I still think Clemson has the most beautiful sunrises.
CM: How did you attack your position as the festival’s new executive director?
GZ: By listening. I met with the chefs early on and heard about how they wanted to shake things up. We got some interesting questions that started with “Would it be okay if …. ?” Some exciting things came out of that.
CM: Will your love of music impact the festival?
GZ: Music is a passion of mine, for sure, but I also feel like it’s such a natural part of a great gathering. Whether you’re planning an event for 500 people or doing a dinner party in your backyard, music can be the foundation for the ambiance. Charles Carmody from the Charleston Music Hall has infused great artists into the festival. I’m really excited about [Southern rock-soul musician] Marc Broussard’s concert.
CM: If I could only do one festival event, what should it be?
GZ: The Culinary Village in Marion Square. I’m especially excited about the SCE&G Hands-On Kitchen. For example, you’ve got Hugh Acheson [a James Beard Award-winning chef, restaurateur, and cookbook author from Georgia] doing a pickling class and Lionel Vatinet [the baker/owner of Cary, North Carolina’s La Farm Bakery] teaching bread-making. The more opportunities guests have to get their hands dirty, the more vivid memories they’ll leave with.
CM: How do you unwind?
GZ: We love taking our 110-pound Rhodesian ridgeback, Jeter, to the beach on Sullivan’s Island early in the morning. We’ll bring cups of coffee and just let him go. And yes, he’s named for Derek Jeter.
To find a full schedule of Wine + Food Festival events, click here.
For more interviews with fascinating locals, click here.