A Food & Wine Classic in Charleston dining experience at By The Way, centered on a seasonal duck dinner.
Night Out With F&W x BTW is a single-night dining experience during the Food & Wine Classic in Charleston. Instead of an assigned seating, the event uses an open dining window at By The Way. A separate restaurant reservation is required, so the format is closer to a dedicated restaurant dinner during the festival than a fixed-time banquet or tasting session.
The central dish is a pan-seared duck breast dinner with savory sweet potato custard, bacon-creamed spinach, and truffle demi-glace. The listed accompaniment is a honey-roasted butternut squash and burrata salad made with mixed greens, prosciutto, toasted pine nuts, and balsamic reduction. The source description also frames the menu as a seasonal duck dinner with accompaniments and salad.
Those details make the duck preparation, the custard, the creamed spinach, the demi-glace, and the salad the named menu subjects available for planning. No additional courses, beverages, pairings, or substitutions are specified here, so they are not treated as part of the described program.
Corey Schoenig and Alec Gropman are the named featured participants connected with the dinner. Schoenig is identified as Head Chef at By The Way. Gropman is identified as Culinary Director for Uptown Hospitality Group and By The Way. Their roles are the only participant details listed for the event.
The dinner takes place at By The Way in Charleston. The venue is listed as a bar, with the address given as 45 1/2 Spring St, Charleston, SC 29403. The dining window runs from late afternoon into the evening, and the event information distinguishes that window from an assigned seating time.
Corey Schoenig
Featured participant
Alec Gropman
Featured participant
The dinner centers on pan-seared duck breast with savory sweet potato custard, bacon-creamed spinach, and truffle demi-glace. It also lists a honey-roasted butternut squash and burrata salad with mixed greens, prosciutto, toasted pine nuts, and balsamic reduction.
Corey Schoenig and Alec Gropman are the named featured participants. Schoenig is identified as Head Chef at By The Way, and Gropman is identified as Culinary Director for Uptown Hospitality Group and By The Way.
No. The listed window is a dining window, not an assigned seating, and a separate restaurant reservation is required.
It takes place at By The Way, a bar in Charleston, at 45 1/2 Spring St, Charleston, SC 29403.
A guided crabbing outing followed by a chef-hosted lunch. Separately ticketed; Classic Pass not required. Ages 21+. Tickets non-refundable. Crabbing 9:30–11:30 AM; lunch noon–1:30 PM at By The Way. Additional $10 saltwater fishing license.
A seasonal duck dinner with accompaniments and salad. Separate restaurant reservation required. 4–10 PM is the dining window, not an assigned seating.
A seasonal duck dinner with accompaniments and salad. Separate restaurant reservation required. 4–10 PM is the dining window, not an assigned seating.
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