March 10, 2016

Charleston Wine & Food Festival — March 2016

Festival season is upon us! The Green Olive team and clients and had a busy, fun and memorable weekend at The Charleston Wine and Food Festival.

Chef Joy Crump - FoodE + Mercantile | Fredericksburg, VA
Joy Crump's "Fire" Menu
Chef Joy Crump entertains the crowd at her Rosé & Grilling demonstration
Chicken and sweet potato dumplings from FoodE

Chef Woolery "Woody" Back - Table & Main | Roswell, GA
Dan Pernice and Chef Woody Back of Table & Main
Serving up Roasted Beets with Pickled Carrots on a Silver Dollar Hoe Cake

Chef Duane Fernandes - Isa's Bistro | Asheville, NC
Chef Duane joined us from Asheville for the "Earth" demo
Carolina Bison Carpaccio
Chef Duane's menu for EARTH

Chef Robert Phalen - One Eared Stag | Atlanta, GA
Chef Phalen cooks pork belly, white beans, cauliflower kimchi and kale at 3rd Space: Fire.
From left to right: GOM team member Henri Hollis, Chef Phalen and his wife, Allison Phalen.
Chef Phalen was assisted all weekend by his brother-in-law Lance Gummere.

Chef Matthew Basford - Canoe | Atlanta, GA
Chef Matthew and his GOM helpers at Bowen’s Island
Chef Matthew was hand-picked to cook up the St. Jude Farms Sweet Grass Mussels

Chef Eddie Hernandez - Taqueria del Sol | Atlanta, GA
Chef Eddie loves a good selfie
Taqueria Dream Team – Mike Klank, Allison Haber, Eddie Hernandez
Mike and Eddy lend a hand at the Slow Meat event at Home Team BBQ

Jonathan & Justin Fox - Fox Bros Bar-B-Q | Atlanta, GA
Homemade smoked pork sausage with cheddar and hatch chiles, topped with a spicy hatch mustard sauce, cracklins and micro cilantro on a lotus bun
Fox Bros. Bar-B-Q and Taqueria del Sol teamed up for the Toasted: Up in Smoke Finale with a pastramied short rib  taco topped with spicy Southwestern slaw – it was a crowd favorite for sure!
Don’t mess with Fox Bros!
Chef Duane Nutter - One Flew South | Atlanta, GA
Chef Duane Nutter brings his “Southernational” Cuisine to Charleston
Chef Duane’s entry for the “Air” category
Lemon soy glazed chicken with pickled veggies, crunchy noodles and sesame seeds

Tuffy Stone - Cool Smoke + Q Barbeque + A Sharper Palate + Rancho T | Richmond, VA
Chef, Pitmaster and TV personality Tuffy Stone brought his signature Cool Smoke Jambo pit to Charleston
Tuffy fired up some flatiron steak on a Cowboy Cauldron
Thanks for the help, Jason Alley! Jason and Tuffy plated almost 1000 dishes in just over an hour
Chef Todd Richards - White Oak Kitchen & Cocktails + Richards' Southern Fried | Atlanta, GA
Chef Todd prepping for his AIR demo
Smoked Springer Mountain Chicken with bourbon + ginger glaze, popped sorghum and pickled peppers
Chef Todd's menu creation for AIR

Chef Jason Alley - Comfort + Pasture | Richmond, VA
What a team! Chef Jason Alley and the folks from Swig & Swine and the National Pork Board served up a “Redneck Bo Saam” for Up in Smoke
Redneck Bo Saam — smoked pork belly, Rappahannock River oyster, seaweed mayonnaise, kim chi chow chow
Jason Alley, Josh Loge, and Tuffy Stone repping RVA

Chef Drew Van Leuvan - Seven Lamps | Atlanta, GA
Chef Drew, Madison and John ready to take on the festival
Crisp Abalone + red pepper & strawberry gazpacho
John + Chef Drew — Teamwork makes the dream work

Mike Johnson - Sugarfire Smokehouse | St. Louis, MO
Sugarfire’s smokin’ team prepping their buns. 
Chef Mike Johnson of Sugarfire Smoke House chopping up Tomahawks. 
Chef Mike Johnson’s Tomahawk Ribeyes on the Cowboy Cauldron 

Chef Zeb Stevenson - Watershed | Atlanta, GA
Chef Zeb getting his Gospel Brunch on
A nice dollop of Banner Butter on Chef Zeb's French Toast
Chef Zeb's menu for the Gospel Brunch

1 comment:

Jane@Impression E MEDIA said...

It looks all you guys having fun! the food look yum <3 so yay. ..