Charleston Wine + Food Festivals You Should Know

Charleston Wine + Food recently released the tickets for their upcoming 2019 season. This non-profit organization supports Charleston and the Lowcountry’s diverse culinary and hospitality communities. Each year, they bring around half a dozen food festivals to the area and use the profits to support the local community. On average, 92 cents of every dollar they spend producing the festival has a direct measurable impact on the city’s economy. Year after year, the economic impact of Charleston Wine + Food is more than quadruple the organization’s annual budget. This non-profit allows you to drink fabulous wine while supporting your community. We can get behind that.

For one week in March, Charleston Wine + Food hosts parties and festivals for six days straight. Here is the 2019 lineup.

 

Sorghum & Salt Signature Dinner—Thursday, March 7, 2019 at 7PM; Tickets: $185

Nashville chef Maneet Chauhan joins Charleston chef Tres Jackson for a Southern-meets-Indian dinner.

 

Hipster Cocktail Party—Thursday, March 7, 2019 at 8:30PM; Tickets: $85

Lo-Fi Brewing hosts a low-maintenance crowd for bites of avocado toast, craft cocktails, and tunes from DJ Party Dad.

 

Raising Shell—Friday, March 8, 2019 at 8AM; Tickets: $350

This trip will take you to Lady’s Island, home of local oysters. Frank Roberts, the Godfather of South Carolina oysters, will lead the tour while chefs Nico Romo and Nina Compton serve a lunch of mollusks.

 

#LunchSquad—Friday, March 8, 2019 at 11AM; Tickets: $140

This event features cooking demonstrations from some of Charleston’s top food personalities, including Ashley Christensen, Cynthia Wong, and Deborah VanTrece.

 

Le Club 843—Sunday, March 10, 2019 at 11AM; Tickets: $395

For one afternoon, Wreck of the Richard and Charlene will become a swanky seaside getaway. Chefs Mike Lata and Gavin Kaysen will serve an epic line-up with unlimited pink wine and champagne.

 

Southern Renaissance—Sunday, March 10, 2019 at 6PM; Tickets: $95

This event allows attendees to explore the multifaceted south through bites of chefs’ food from across the region, drawing from influences across the globe.