22Mar

2017 Wine + Food Recap

POSTED IN CATERING  | CateringEventsNewsUncategorized

Salthouse at Charleston Wine + Food Festival

Salthouse bit right into the Charleston Wine + Food Festival and has since the inception of the festival 12 years ago.

We were honored to participate in several events this year, and attended many more. It’s a drinking and eating marathon, not a sprint…we’re professionals, do not try this at home! #foodforthought

We catered an event for Buzzfeed featuring a Tasty Date Night cook off in the Culinary Village on Thursday the 2nd before it was open to the public. We re-created a recipe by The Indigo Road Group’s Executive Chef Jeremiah Bacon featuring Glazed Manchester Farm Quail, Lacinato Kale, Rainbow Carrots, and Turnip Puree. Guests were treated to a seasonal berry sangria and passed hors d’oeuvres prior to the taping.

The National Honey Board featured our cheese boards in their booth in the Culinary Village for 3 days. That’s enough cheese, fruit, and honey for 1,350 people!

Salthouse at Charleston Wine + Food Festival

Foul Mouth was a new event for the Festival, held on Thursday the 2nd at Cooper River Brewing. Chef Todd Mazurek’s Tennessee Hot Quail was lauded as the dish of the night by multiple sources. We met bloggers from The Modern Gentleman of Virginia and they gave us some serious love.

The hot quail was so good that even the College of Charleston picked it up in their media outlet.

On Friday, we fed Industry People and Media in the Village. Our Best of Season Display with local veggies, smoked salmon, and beef tenderloin biscuits was a hit for hungry chefs and VIPs.

On Saturday, we participated in the 4th year of Shucked Oyster Roast at Patriot’s Point. We’ve loved being part of this event featuring local seafood and oysters. The City Paper gave us a shout out for our Red Royal Shrimp Beignets with a black garlic aioli and shrimp head powder.

Our team loves getting out and about to talk to people who appreciate good food.

We look forward to more great events that allow us to stretch our creative limits with food.