A five-day Charleston festival centered on Lowcountry cuisine, tasting events, chef collaborations, signature dinners, and wine experiences.
The festival runs Wednesday, March 4 through Sunday, March 8 in Charleston. Its program centers on Lowcountry cuisine and includes more than 90 tasting events, chef collaborations, signature dinners, and wine experiences.
The lineup extends beyond tasting events. It also includes large thematic walkabout tastings, in-restaurant brunches and lunches, cooking classes, beverage workshops, and educational excursions across the five-day run.
The Culinary Village runs Friday, March 6 through Sunday, March 8 as a daily tasting and sampling hub. Two named evening programs are also listed: Street Eats (The Charleston Edition) on Friday, March 6 from 7:30 PM to 10:00 PM, and Toasted BBQ Tribute on Saturday, March 7 from 7:30 PM to 10:00 PM.
Named Charleston locations connected with the festival include Cistern Yard at the College of Charleston, Johnson Hagood Stadium, and The Mills House Hotel. The ledger also names Trey Busch of Sleight of Hand Cellars as a speaker and panelist.
Charleston Wine + Food, a nonprofit organization, organizes the festival. All festival events are strictly 21+ with valid ID required, and infants and children are not permitted.
It centers on Lowcountry cuisine and includes tasting events, chef collaborations, signature dinners, and wine experiences.
It is a daily tasting and sampling hub running Friday, March 6 through Sunday, March 8.
Yes. Street Eats (The Charleston Edition) is on Friday, March 6 from 7:30 PM to 10:00 PM, and Toasted BBQ Tribute is on Saturday, March 7 from 7:30 PM to 10:00 PM.
Charleston Wine + Food, a nonprofit organization, organizes it.
No. All festival events are strictly 21+ with valid ID required, and infants and children are not permitted.
A three-day Charleston culinary event presented by Food & Wine, Southern Living, and Travel + Leisure, with Grand Tastings, seminars, workshops, and Signature Experiences.
Pearl members: $500 off passes · Code: pearl
A multicourse Basque lunch in Charleston with chefs Katie Button, Steven Satterfield, Jill Mathias, and Juan Cassalett.
Track visits and discover more of Pearl's hospitality world.
