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

Team Hidi 2.0

 

 

Team Hidi is not a function, party, or even an event—it is unlike anything Atlanta has ever experienced. The restaurant industry is one of the most (if not the most) competitive businesses that exists.

 

Last year, when we all came together for the Hidingers, for Ryan, for The Giving Kitchen, everyone was in awe of how all of these amazing people, chefs, and restaurants could be in the same room for any reason. It was the best party the city had ever seen, and we just happened to raise a lot of money as well.

 

 

 

This year, with Ryan’s passing a little over a week prior, there was more of a somber mood in the air—this year, it had much more meaning. Hearing Jen, his wife, speak after the video that could only be described as perfect, was difficult to say the least.

 

 

Special shout out to GOM family and friends who helped make the event so special:

BoccaLupo, Canoe, Fox Bros. BBQ, H. Harper Station, Holeman and Finch Public House,
One Eared Stag, Rosebud, Seven Lamps, Taqueria del Sol, and SweetWater for all of the support. We look forward to the opening of Staplehouse in the spring and what it will do for the Atlanta restaurant community.

 

and a big thanks to Erica with Letter B Photography for the images