This year, I was fortunate enough to be asked to be a blogger correspondent for the Southern Living Taste of Charleston on behalf of Delta Faucet. In exchange for them paying for my ticket, the cost of transportation, and giving me 2 Delta Touch2o faucets, all I had to do was show up, eat a bunch of delicious food, and then tell you guys all about it. So, here goes.
Pre-Event: Welcome Dinner at Circa 1886
Saturday night before the event, I was invited to a welcome dinner at Circa 1886. This was great because I got to meet the other blogger correspondents, people from Delta and Southern Living (including Southern Living Test Kitchen Editor Norman King), and I got a free dinner at an amazing restaurant. Here are some pictures:
Candied Bacon Slider
Crab spring roll
Prix fixe menu at Circa 1886.
Rice flour plantation roll with orange-infused butter
Shot of Shrimp and Grits soup with organic white truffle oil.
Rice paper-wrapped romaine heart salad with spicy pecan dressing & mini cornbread muffin…have I mentioned how much I hate rice paper? It freaks me out.
Pan-seared organic chicken with hoppin’ John risotto, grilled asparagus, and a truffle and chive demi glace.
Pineapple upside down cake with caramel sauce and vanilla ice cream
The Main Event: The Southern Living Taste of Charleston 2013
Lily and I arrived hungry and only a little hungover bright and early Saturday afternoon. We were prepared to feast, and feast we did. Enjoy!
Such a beautiful drive into Boone Hall Plantation.
Taste of Charleston!
So Many People
Gouda macaroni and cheese with Cheerwine glazed short ribs from Mosaic.
Cornmeal and maple bacon waffle and crispy fried chicken slider from Mosaic.
Ground filet and pork belly sliders with herb whipped goat cheese and pickled red onions on sweet yeast roll from Graze
Pulled pork and collared green mac and cheese from Graze, aka my favorite thing ever.
Chicken pot pie fritter from The Sanctuary at Kiawah.
Tomato Pie from Carpentier’s Wine & Dine. Probably my least favorite thing we got.
BBQ Pork Sundae with cole slaw, baked beans, and BBQ pork. from the Culinary Institute. Not the best, but also not the worst.
Norman King “The Way To Fry” Fried Green Tomato Demo
Norman frying up some green tomatoes
The finished product: Fried Green Tomato Po’boys with pepper jelly sauce and citrus-ginger aioli.
Selfies, because we’re narcissists.
The waiter’s race
Ice carving
Lobster, applewood smoked cheddar cheese, and creamed corn chowder with a buttermilk biscuit from Halls Chophouse (actually the best thing we had at Taste of Charleston).
Basically, it was so much fun, I ate way too much (Seriously, Halls, you should definitely put that chowder on the menu if it isn’t already), and I’m so fortunate to have had Delta Faucet as a sponsor for this event. I can’t wait to go back next year! Thanks so much!
