Left to Right: Chef Crawford, Daniel Sanchez, Junior Merino, Charlotte Voisey, Chef Stefanelli, Jonathan Cato, CIC Dean Michael Saboe
CIC Chef Scott Stefanelli
Umstead Hotel and Spa Executive Chef
Junior Merino, The Liquid Chef
Charlotte Voisey, Brand Ambassador for William Grant and Sons
First Course: Crudo of Mark Marhefka's Beeliner Snapper with Grapefruit, Ginger, Radish, Marcona Almonds
Cocktail: Earl of Grey Granito
Second Course: Loin and Confit of Ashley Farms Rabbit with Housemade Bacon, Warm Potato Apricot Salad, Tarragon Jus
Cocktail: Tequila Warrior
Third Course: Border Springs Farm Lamb with Fava Beans, Pine Mushrooms, Rosemary and Fennel Broth
Cocktail: South Carolina Sour
Dessert: Anson Mills Corn Cake with Honey Butter Ice Cream, Salted Pecan Brittle, Anejo Cream Soda
"With all four courses the pairings went well — leaving you reaching for your cocktail glass and momentarily forgetting it was not wine. Most of the cocktails had some sort of floral note to it — the lavender bitters in the opening 'Earl of Grey Granito,' the ginger elderflower syrup in the Tequila Warrior — that added a nice complement to the course with which it was paired. ...
"Are cocktail-paired dinners the wave of the future? If the comments of my tablemates and those around us are any indication, this inaugural one was a resounding success. The liqueurs and infusions of craft cocktails bring a new palette of flavors to the table, and I suspect we'll see more chefs and bartenders teaming up for future events."
For the full story, with photos: http://www.charlestoncitypaper.com/Eat/archives/2012/03/03/chswff-cocktail-pairings
Mr. Moss also wrote a considered piece about Brand Ambassadors in his personal blog, al forno Charleston: