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Papers, Please! Passport To Pairings event unfazed by cold weather.

on Tuesday, 11 March 2014. Posted in From the Cellar, Follow This!, Do This!

By Patrick Graham

After traveling 3000 miles from Seattle to Charleston, Bodegas Ontañón wine representative Kathryn Kirkland was accustomed to temperatures of 41 degrees and rainy on a regular basis, but she basked in the warmth of the devoted fanbase of the 2014 Charleston Food + Wine Festival:  “I love Charleston--I think it’s quaint and the people here are very, very sweet, and I like the charm of the city.”   Having been pleased with the reception given to the Spanish winery’s Vetiver Blanco (made exclusively from the Viura varietal) and the astounding Reserva (a 95/5 blend of Temperanillo and Graciano), Kirkland affirmed the raison d'être for this celebration of the senses:  “[It’s] the people who are thoroughly enjoying food and wine…this is why we do this.”


Pinot Envy at the William Aiken House

on Tuesday, 11 March 2014. Posted in Magazine, From the Cellar, Follow This!, Do This!, LOCAL Bites

by Chris Hart

Photos by Robin Riebman
Excited attendees lined up down the street, happily waiting outside as they caught glimpses of winemakers and chefs setting up at the William Aiken House. The fortunate shift in weather contributed to the setting, as there could not have been a better day to host a wine and food event in such a beautiful historic courtyard. Pinot Noirs from all over the globe were represented, alongside dishes from some of the festival’s guest chefs.


on Friday, 07 March 2014. Posted in Magazine, Follow This!, Do This!, LOCAL Bites


Opening Night Party Recap

In case you missed it, check out this recap video from last evening’s Opening Night Party presented by the Art Institute of Charleston. Charleston’s chefs served their best alongside the tunes of Charleton Singleton. If you were there, y’all looked fabulous! Cheers!

Sesame Street for Foodies

on Sunday, 02 March 2014. Posted in Magazine, Follow This!, Do This!

by: Collin Clark

1Featuring MacGyvered contraptions like the meat dehydrators constructed from paper air filters and box fans,
Good Eats was a veritable treasure trove of useful and unique cooking tricks. Sure, it may have been dressed up with silly puppets and bizarre skits, but Alton Brown was always at the heart of it all, pressing forward with his desire to demonstrate not only the how but also a little of the why. Not satisfied with a run-of-the-mill cooking program, Alton always delivered more than a recipe, leaving viewers with at least a slight understanding of what really happens in the kitchen.