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
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| Joy Crump's "Fire" Menu |
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Chef Joy Crump entertains the crowd at her Rosé & Grilling demonstration
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Chicken and sweet potato dumplings from FoodE
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Chef Woolery "Woody" Back - Table & Main | Roswell, GA
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Dan Pernice and Chef Woody Back of Table & Main
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Serving up Roasted Beets with Pickled Carrots on a Silver Dollar Hoe Cake
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Chef Duane Fernandes - Isa's Bistro | Asheville, NC
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| Chef Duane joined us from Asheville for the "Earth" demo |
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| Carolina Bison Carpaccio |
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| Chef Duane's menu for EARTH |
Chef Robert Phalen - One Eared Stag | Atlanta, GA
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Chef Phalen cooks pork belly, white beans, cauliflower kimchi and kale at 3rd Space: Fire.
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From left to right: GOM team member Henri Hollis, Chef Phalen and his wife, Allison Phalen.
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Chef Phalen was assisted all weekend by his brother-in-law Lance Gummere.
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Chef Matthew Basford - Canoe | Atlanta, GA
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Chef Matthew and his GOM helpers at Bowen’s Island
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Chef Matthew was hand-picked to cook up the St. Jude Farms Sweet Grass Mussels
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Chef Eddie Hernandez - Taqueria del Sol | Atlanta, GA
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| Chef Eddie loves a good selfie |
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Taqueria Dream Team – Mike Klank, Allison Haber, Eddie Hernandez
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Mike and Eddy lend a hand at the Slow Meat event at Home Team BBQ
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Jonathan & Justin Fox - Fox Bros Bar-B-Q | Atlanta, GA
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Homemade smoked pork sausage with cheddar and hatch chiles, topped with a spicy hatch mustard sauce, cracklins and micro cilantro on a lotus bun
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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!
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Don’t mess with Fox Bros!
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Chef Duane Nutter - One Flew South | Atlanta, GA
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Chef Duane Nutter brings his “Southernational” Cuisine to Charleston
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Chef Duane’s entry for the “Air” category
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Lemon soy glazed chicken with pickled veggies, crunchy noodles and sesame seeds
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Tuffy Stone - Cool Smoke + Q Barbeque + A Sharper Palate + Rancho T | Richmond, VA
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Chef, Pitmaster and TV personality Tuffy Stone brought his signature Cool Smoke Jambo pit to Charleston
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Tuffy fired up some flatiron steak on a Cowboy Cauldron
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Thanks for the help, Jason Alley! Jason and Tuffy plated almost 1000 dishes in just over an hour
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Chef Todd Richards - White Oak Kitchen & Cocktails + Richards' Southern Fried | Atlanta, GA
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Chef Todd prepping for his AIR demo
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| Smoked Springer Mountain Chicken with bourbon + ginger glaze, popped sorghum and pickled peppers |
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| Chef Todd's menu creation for AIR |
Chef Jason Alley - Comfort + Pasture | Richmond, VA
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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
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| Redneck Bo Saam — smoked pork belly, Rappahannock River oyster, seaweed mayonnaise, kim chi chow chow |
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Jason Alley, Josh Loge, and Tuffy Stone repping RVA
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Chef Drew Van Leuvan - Seven Lamps | Atlanta, GA
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| Chef Drew, Madison and John ready to take on the festival |
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| Crisp Abalone + red pepper & strawberry gazpacho |
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| John + Chef Drew — Teamwork makes the dream work |
Mike Johnson - Sugarfire Smokehouse | St. Louis, MO
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Sugarfire’s smokin’ team prepping their buns.
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Chef Mike Johnson of Sugarfire Smoke House chopping up Tomahawks.
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Chef Mike Johnson’s Tomahawk Ribeyes on the Cowboy Cauldron
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Chef Zeb Stevenson - Watershed | Atlanta, GA
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Chef Zeb getting his Gospel Brunch on
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| A nice dollop of Banner Butter on Chef Zeb's French Toast |
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| Chef Zeb's menu for the Gospel Brunch |
