PHOTOS: The champagne was flowing at last night's Charleston Wine + Food opening night party

Get in my belly

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The Grocery's Kevin Johnson served Lowcountry Pilau - JONATHAN BONCEK
  • Jonathan Boncek
  • The Grocery's Kevin Johnson served Lowcountry Pilau
The Chandon Champagne and rosé flowed freely fueling the festival crowd at last night's Charleston Wine + Food opening night party. Patrons rushed the tables of the touted chefs of Charleston.

Many of the visiting chefs had remaining nibbles long after hometown kitchen’s ran out — guess we just love our locals. On stage JD McPherson brought a rock and roll sound with grit and polish that could mimic the bounty of Lowcountry cuisine. If the same enthusiasm that was felt on opening night holds though to Sunday night, festival goers are in for a treat ... and a hangover. Party on.

Peninsula Grill's Graham Dailey adds a flourish - JONATHAN BONCEK
  • Jonathan Boncek
  • Peninsula Grill's Graham Dailey adds a flourish
Blossom's Ahi Tuna Poke - JONATHAN BONCEK
  • Jonathan Boncek
  • Blossom's Ahi Tuna Poke
FIG Chef Jason Stanhope chats while serving - JONATHAN BONCEK
  • Jonathan Boncek
  • FIG Chef Jason Stanhope chats while serving
Poogan's Porch Chef Daniel Doyle's Heritage Cured Porkbelly - JONATHAN BONCEK
  • Jonathan Boncek
  • Poogan's Porch Chef Daniel Doyle's Heritage Cured Porkbelly
Artisan Meat Share and Cypress Executive Chef Craig Deihl throws one back - JONATHAN BONCEK
  • Jonathan Boncek
  • Artisan Meat Share and Cypress Executive Chef Craig Deihl throws one back
Indaco's Blair Machado plates at the party - JONATHAN BONCEK
  • Jonathan Boncek
  • Indaco's Blair Machado plates at the party
Opening event performer Jd McPherson entertained the crowd - JONATHAN BONCEK
  • Jonathan Boncek
  • Opening event performer Jd McPherson entertained the crowd
Coconut Pana Cotta was served from Circa 1886's Chef Marc Collins - JONATHAN BONCEK
  • Jonathan Boncek
  • Coconut Pana Cotta was served from Circa 1886's Chef Marc Collins
Chef Marc Collins plates his pana cotta - JONATHAN BONCEK
  • Jonathan Boncek
  • Chef Marc Collins plates his pana cotta
Le Farfalle's Chef Michael Toscano made a huge batch of Cous Cous alla Trapanese - JONATHAN BONCEK
  • Jonathan Boncek
  • Le Farfalle's Chef Michael Toscano made a huge batch of Cous Cous alla Trapanese
All focus, Chef Kevin Johnson kept the pilau coming - JONATHAN BONCEK
  • Jonathan Boncek
  • All focus, Chef Kevin Johnson kept the pilau coming
Cous Cous alla Trapanese from Le Farfalle - JONATHAN BONCEK
  • Jonathan Boncek
  • Cous Cous alla Trapanese from Le Farfalle
Nico Romo gave a hint of what's to come at his new restaurant NICO - JONATHAN BONCEK
  • Jonathan Boncek
  • Nico Romo gave a hint of what's to come at his new restaurant NICO
Pecan Roulade was the dish du jour from Chef Christopher Ryan of Charleston Place - JONATHAN BONCEK
  • Jonathan Boncek
  • Pecan Roulade was the dish du jour from Chef Christopher Ryan of Charleston Place

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