Caviar & Terroir in Charleston

Caviar, regional cooking, and Virginia wine

The dinner is a multi-course collaborative tasting built around caviar and regional cooking. The menu explores Lowcountry and Mid-Atlantic cuisine, with Regiis Ova caviar paired with wines from Virginia’s Monticello AVA. Beverage, tax, and gratuity are not included in the listed dinner price, and an optional wine pairing is offered separately.

The wine component points specifically to Virginia’s Monticello AVA, and the featured winery names include Pippin Hill Farm & Vineyards in North Garden, Barboursville Vineyards in Barboursville, and King Family Vineyards in Crozet. The dinner information also lists an optional 75 USD wine pairing.

Featured chefs and host restaurant

The featured participants are Vinson Petrillo and Victoria Cosner. Petrillo is identified as Executive Chef at The Restaurant at Zero George, while Cosner is identified as Executive Chef at Pippin Hill Farm & Vineyards. Their participation matches the dinner’s collaborative format, connecting the Charleston restaurant with a Virginia winery named in the event materials.

The dinner takes place at The Restaurant at Zero George, a restaurant at 0 George St. in Charleston. The event is part of the Night Out With F&W series during the Food & Wine Classic in Charleston, and the dinner is listed with a 7:30 PM seating on Thursday, November 12, 2026.

Cost and reservation note

The listed price is 195 USD. A separate restaurant reservation is required, and beverage, tax, and gratuity are excluded. The optional wine pairing is listed at 75 USD, so the base dinner price and wine-pairing amount are separate figures rather than a single all-inclusive price.