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

Tuffy Stone

From chef and restaurateur to pitmaster, caterer, competition barbeque cook, and television personality, Tuffy Stone’s nearly 30 years of experience runs the gamut.

Tuffy’s story begins in 1986 in his home state of Virginia. After four years of serving in the Marines, he got his start in restaurants working as front-of-house staff to support himself while he attended Virginia Commonwealth University. Tuffy came to the realization that his talents were better suited in the kitchen, and after researching the top chefs in the area, he approached critically-acclaimed Chef Alain Vincey of La Maisonette in Richmond to offer his services as an apprentice.

Working his way through the ranks, Tuffy developed his culinary craft while serving as Sous Chef, Manager and eventually Partner at La Maisonette before becoming Sous Chef at Millie’s in Richmond in 1991. After a six-year industry tenure, he followed an entrepreneurial itch and opened A Sharper Palate Catering Company in 1993, an upscale catering company that grew to one of the largest in Richmond.

Not one to sit still, Tuffy began dabbling in the art of barbeque, and in 2004 formed a competitive team under the name Cool Smoke. Earning the nickname “The Professor”, he became obsessed with each factor of this slow-cooking method, especially smoke’s ability to dramatically alter the end result. By 2008, Tuffy had garnered national attention in the competitive barbeque circuit, and laid the foundation to open Q Barbeque. Coined as a restaurant offering “better barbeque for everybody,” Q Barbeque has grown to four locations throughout Virginia in just seven years.

When he is not offering tips to up-and-coming pitmasters at competitions or teaching classes with Cool Smoke, he can be seen on Destination America’s BBQ Pitmasters where he has been a judge since 2009. Receiving numerous accolades from The Washington Post, Saveur Magazine, Taste of the South and an appearance in the 2012 documentary, Kings of BBQ Kuwait, Tuffy Stone is considered one of the top pitmasters in the country.  

All aboard The Olive Bus! We’re road trippin’ to Richmond for Tuffy’s November 13-14 session of Cool Smoke BBQ School.

Fall Class Schedule — Cool Smoke Competition BBQ School

October 16-17

November 13-14

Details + Registration