I'm still trying to recover from all the wine and food that was consumed over the last several days. I had such a blast at the Charleston Wine & Food Festival! A lot of time and hard work went into the execution of our company booth but it was all worth it in the end. (More to come on that in part II of my recap). But it wasn't all work, I did find some time to play. What better way to recap this year's events than with food photos! Warning, this might make you hungry.
A private event was held for all of the partners of the festival last Wednesday evening at the William Aiken House. This stunning venue located downtown was the perfect place to unwind after work, mingle with friends and enjoy some wine and cheese. How beautiful is this spread?So many charcuterie boards, so little time!
But really though, cheese board goals.There were also sweet and savory crepe stations.
This mushroom crepe with gruyere and béchamel sauce was delicious!
These cute little macarons were displayed inside and consisted of some of the most unique flavors. In fact they were quite the opposite of the traditional sweet treat you would assume to bite into. The flavors included salt + pepper with pimento cheese, sundried tomato pistou and curry shrimp.
I took this photo from the upstairs porch which over looked the party in the garden. This event was the perfect way to ease into a weekend full of festival events!
It wasn't so bad going to work on Thursday morning knowing that two amazing chefs would be in our kitchen whipping up an awesome breakfast. Le Creuset welcomed Chef Mike Lata of FIG and The Ordinary and Chef Michael Anthony of Gramercy Tavern for a casserole cookshop that didn't disappoint.
While they were casually whipping up breakfast casseroles, there were plenty of appetizers and snacks to go around, including these lox bagels topped with caviar and french press coffee from King Bean Coffee Roasters.
These breakfast casseroles were amazing.My favorite was this super savory, creamy casserole that was worth every single calorie (and I'm sure there were thousands). If only you could taste this photo.
And of course breakfast wouldn't be complete without fruit. These sweet parfaits tasted like dessert. And speaking of dessert...
Fresh and hot out the oven, this monkey bread was the perfect balance to all the rich savory casseroles.
Unrelated to the festival was an event my girlfriends and I went to Thursday evening at Caviar & Bananas. This was more of an industry appreciation party, which seemed to align perfectly with all the wine and food events.
Amazing wine from Portgual was flowing and there was no shortage of snacks.
We sampled everything from meats, cheeses, and deviled eggs, to sushi, chicken biscuits and caviar. I can't say that I've ever really eaten much caviar but I now have a better appreciation for it, especially the infused truffle whitefish.It's safe to say that I didn't go home hungry!