It’s that time of year again, the winter season is coming to an end and the Charleston tourism season is about to begin! With the 9th Annual BB&T Charleston Wine + Food Festival on March 6th – 9th, Kiawah’s Chefs are ready for some action after this unusually chilly winter. Our Resort Clubhouse Chefs will be participating in the Grand Tasting Tent Event, while The Sanctuary Culinary Team partakes in numerous events of their own…click here for details on their events! Sponsored by Baker Motor Company – the Grand Tasting Tent is located in the Festival’s Culinary Village in Marion Square. As stated in our vendor handbook, the Grand Tasting Tent is home to “a great mix of chefs and restaurants, winemakers, and purveyors serving up samples and showcasing their companies’ culinary expertise”. This is our second year under the tent and we are one of 46 participants. Offering this type of event provides guests the opportunity to sample new products, meet some of the country’s best chefs, taste some local fare, and enjoy wine by the glass.
Our Clubhouse Chefs are taking turns representing the Resort throughout the weekend…
Friday, March 7th:
First up, Chef de Cuisine, Jonathan Williams of Tomasso at Turtle Point will be serving up his Barolo Braised Brisket with Creamy Polenta and Pickled Shallots. This is Chef Williams second year at the Wine + Food Festival, attending as Sous Chef in 2013, so he is prepared for the 2,500+ visitors perusing through the tent anxious to feed their hungry palates.
Saturday, March 8th:
Next up is Jonathan Banta, Chef de Cuisine at The Atlantic Room at The Ocean Course Clubhouse. This isn’t Banta’s first rodeo either; he is one of our more well-known chefs on the island and has been involved in numerous culinary events in the Charleston area for years. Chef Banta will be sampling his Calico Scallop Ceviche made with Aji Amarillo, Micro Cilantro, Lime, and Chili served on a Smoked Pepper Plantain Chip. This is one sample you do not want to miss out on when you’re visiting the Grand Tasting Tent.
Sunday, March 9th:
The final day of the Wine + Food Festival – some may say we’re saving the best for last, and in this case, Chef Jason Cote’s Smoked Pork Rillette on Toasted Brioche with Candied Bacon, Whole Grain Maple Glaze and Scallion does sound like that could be true! Representing Osprey Point’s Cherrywood BBQ & Ale House, Chef de Cuisine Jason Cote has so much passion for what he does and his hearty meals are ready to satisfy those culinary cravings.
When stepping foot inside the Grand Tasting Tent it’s like walking into your own culinary universe, wine and food are two things that bring people together, and we hope to see you wine and food enthusiasts out there on Festival weekend!