This was a successful second year for the Culinary Institute of Charleston as the sponsor for the Festival's wine seminars. The amphitheater at the CIC's Palmer Campus again proved to be a perfect venue.
Champagne and Charcuterie with wine connoisseur Kevin Pike and Jason Houser of Meathouse
| 
Hendrick's Gin - A Deconstructive + Cocktalian Study with Mixologist Charlotte Voisey and Jim Ryan
| 
Mixologist Junior Merino of The Liquid Chef, Hospitality Department Chair Particia Agnew, Mixologist Charlotte Voisey of Hendrick's Gin
|
Also in the amphitheater: A Dessert Wine and Pastry Pairing and Wine and Cheese. In the 181 Palmer restaurant dining room, Amizetta Estate Winery's Spencer Clark guided attendees to Build Your Own Bordeaux.
For informed comments on the Hendrick's seminar, see: http://www.charlestoncitypaper.com/Eat/archives/2012/03/04/chswff-spirit-tastings-galore
For a delightful blog post on the Champagne and Charcuterie seminar, see: http://eatthischarleston.com/index.php/features/item/bubbles-before-swine-champagne-and-charcuterie
 | 
Superstars of Rioja with Master Sommelier Sara Floyd and Chef Ben Berryhill
|  |
- Prestigious Producers of Friuli at McCrady's
- Charleston's Top Sommelier Panel + Tasting at McCrady's
- Winning Wine List at McCrady's
- Spirit of the Scots: A Balvenie Tasting at The Cocktail Club
- Nectar of the Gods: Pulque, Mezcal + Tequila at Taco Boy
- Bourbon Born at Halls Chophouse
1 comment:
These are impressive articles. Keep up the sunny handiwork.
Post a Comment