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BB&T Charleston Food + Wine Festival Announces Stellar Line-Up Of National Chefs, Authors, And Wine Sommeliers For The 2008 Event
For Immediate Release, December 2007 http://www.charlestonfoodandwine.com
A dynamic list of national talent were announced for the third annual BB&T Charleston Food + Wine Festival, scheduled for February 29-March 2, 2008. The Festival will showcase some of the country’s top culinary professionals including James Beard Foundation award winners, expert sommeliers and authors and chefs featured in local and national publications, including Gourmet magazine, Bon Appétit, Food + Wine Magazine, Travel + Leisure, just to name a few.
“The Festival is thrilled about being able to feature such amazing contributors to the epicurean world,” stated Laura Hewitt, chair of the Festival. “The roster of guests this year is the best line-up we’ve had come to Charleston.”
Angel Postell, Executive Director, is enthusiastic about showcasing the renowned culinary talent of both local and guest chefs, authors, and wine professionals to make this an experience unlike any other. “The Festival really is excited about being able to feature such amazing contributors to the epicurean world. The roster of guests this year is some of the county’s best chefs, authors, and wine professionals. ”
Some of the highlighted guests include celebrated names such as Ruth Reichl, editor of Gourmet, Marvin Woods, chef, author and host of Turner South’s “Home Plate”, David Chang, chef and co-owner of the Momofuku restaurants in New York City, Suzanne Goin, chef and owner of Lucque restaurant in West Hollywood California, and Gale Gand, executive pastry chef of Tru in Chicago and host of Food Network’s Sweet Dreams.
The complete list of guest chefs, wine professionals, and authors include the following:
GUEST CHEFS:
Hugh Acheson
Five & Ten, Athens, GA
Stuart Brioza
Rubicon, San Francisco, CA
Ben and Karen Barker
Magnolia Grill, Durham, NC
Yannick Cam
La Paradou, Washington, DC
David Chang
Momofuku Noodle Bar
New York, NY
Scott Crawford
Georgian Room, The Cloister,
Sea Island, GA
Randy Evans
Brennan’s of Houston
Houston, TX
Suzanne Goin
Lucque, West Hollywood, CA
Chris Hastings
Hot and Hot Fish Club
Birmingham, AL
Dean Max
Ocean 3030, Ft. Lauderdale & Latitude 41 Restaurant,
Columbus, OH
Tory McPhail
Commander’s Palace,
New Orleans, LA
Mark Monette
Flagstaff House, Boulder, CO
Carrie Nahabedian
NAHA, Chicago, IL
Louis Osteen
Louis’s at Pawley’s Island
Pawley’s Island, SC and
Louis’s Fish Camp
Las Vegas, NV
Richard Reddington
Redd, Napa Valley, CA
Michael Schlow
Radius, Boston, MA
Frank Stitt
Highlands Bar and Grill,
Bottega Cafe and Chez FonFon,
Birmingham, AL
GUEST pastry CHEF:
Gale Gand
Tru, Chicago, IL
Nicole Krasinski
Rubicon, San Francisco, CA
Michael Laiskonis
Le Bernardin, New York, NY
Heather Carlucci-Rodriguez
Lassi, New York, NY
wine professionals:
Leigh Bartholomew
Archery Summit Winery, Dayton, OR
Bob Bath, MS
Robert Bath Imports: St. Helena, CA
Stacy Clark
Pine Ridge Napa Valley Wines, Napa, CA
Chris Condos
Vinum Cellars, Napa, CA
Sarah De Loach
Hook & Ladder Vineyards and Winery, Santa Rosa, CA
Eric Dunham
Dunham Cellars, Walla Walla, WA
Michael Eckstein
Franciscan Winery, St. Helena, CA
Dennis Fife
Fife Vineyards, Napa, CA
Mark Friszolowski
Childress Vineyards,
Lexington, NC
Suzanne Hagins
Lutea, Santa Rosa, CA
Eileen Hallmark
Wines of Vineyard Brands
Susan Lueker
Simi Winery, Healdsburg, CA
Kate MacMurray
MacMurray Ranch,
Sonoma, CA
Margie Olson
Torii Mor Winery, Dundee, OR
Kevin Pike
Terry Theise Estate Selections:
Germany
Michael Skurnick Wines,
Juan-Ramon Pujol
Torres, Barcelona, Spain
Doug Shafer
Shafer Vineyards, Napa, CA
Jed Steele
Steele Wines, Inc., Kelseyville, CA
André Tamers
DeMaison Selections, Spain
Carolyn Wente
Wente Vineyards,
Livermore, CA
David Whitehouse, Jr.
Trefethen Family Vineyards, Napa, CA
national authors:
Bruce Aidells
The Complete Meat Cookbook, Bruce Aidells’ Complete Sausage Book, and Bruce Aidells’s Complete Pork Book
Nathalie Dupree and
Marion Sullivan
Shrimp and Grits
Gale Gand
Chocolate & Vanilla
Jessica Harris
Martha’s Vineyard Table, and Beyond Gumbo
Dan Huntley and
Lisa Grace-Lednicer
Extreme Barbecue: Smokin’ Rigs and 100 Real-Good Recipes
Matt Lee and Ted Lee
The Lee Bros. Southern Cookbook
Scott Peacock
The Gift of Southern Cooking
James Peterson
Cooking, Simply Shrimp, What’s a Cook to Do? and Sauces
Ruth Reichl
The Gourmet Cookbook and Garlic and Saphires
Sallie Ann Robinson
Cooking the Gullah Way and Gullah Home Cooking the Daufuskie Way
Virginia Willis
Bon Appetit, Y’all: Recipes and Stories from Three Generations of Southern Cooking
Marvin Woods
New Low Country Cooking and
Home Plate Cooking
The BB&T Charleston Food + Wine Festival is set to combine the city’s best culinary experiences into one spectacular weekend, February 28-March 2, 2008. A food and wine event like no other, the Festival provides guests the opportunity to meet and get a taste of some of the country’s best chefs, authors and wine professionals. Guests can educate their palates with Southern cuisine and the Lowcountry’s unique food styles, heritage and recipes at one of the 50+ events throughout the weekend. Highlights include the Celebration of Charleston Chefs Opening Night Party, the Restaurant Dine-Around, Bubbles & Sweets, the King Street Sip & Stroll, the Lowcountry Gospel Brunch and the BBQ, Blues, & Brew. An expanded Culinary Village takes over Marion Square Park in downtown Charleston with two Grand Tasting Tents, a Culinary Competitions, Cooking Demonstrations, Chef Tastings and more.
For information, visit www.charlestonfoodandwine.com or call 843.722.5547. Tickets on Sale Now!
A dynamic list of national talent were announced for the third annual BB&T Charleston Food + Wine Festival, scheduled for February 29-March 2, 2008. The Festival will showcase some of the country’s top culinary professionals including James Beard Foundation award winners, expert sommeliers and authors and chefs featured in local and national publications, including Gourmet magazine, Bon Appétit, Food + Wine Magazine, Travel + Leisure, just to name a few.
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