Charleston Wine + Food Festival

After the festival

Stories From Her Kitchen: This was such a lovely luncheon provided by a few Southern girl bosses! Ashley Christensen, Vivian Howard, Jessica Grossman, and myself joined Kerry Diamond, Ruth Reichl, and Ellen Bennett for a great conversation with the guests after the delicious lunch.

Pecha Kucha: Germaine Jenkins of Fresh Future Farm, Shuai Wang + Corrie Wang of Short Grain, Ellen Bennett of Hedley & Bennett, Weston Fennell of Limehouse Produce, Ben Towill of The Fat Radish, Stephanie Burt of The Southern Fork, and myself each gave 6 minutes and 40 second long speeches to share our stories and inspire others with Chris Winn of Tradesman Brewing Co. as emcee. I had such a great experience and am so thankful for all of the support. Oh and we biscuit bombed the audience after my speech! 

Battle of the Biscuit: Saturday we headed to the Culinary Village to just the Battle of the Biscuit. It was so fun to see the different methods of biscuit making!

The Gospel Brunch: This year the brunch took place at The Gibbes Museum of Art and we debuted our Iced Blueberry Biscuits and Sharp Cheddar Biscuits. The weather couldn't have been better and the music was delightful. Keep on the lookout for these new products soon!

Cheers to a wonderful weekend and looking forward to next years festival!


One of our favorite weekends of the year is back! 

Friday:

Stories From Her Kitchen at the William Aiken House: Carrie will be serving up pimento cheese stuffed fried okra as well as black pepper cheddar biscuits with Edwards sliced country ham, mustard butter, and Callie's famous permanent slaw. Lunch starts at noon.

Pecha Kucha: Carrie will be one of the speakers Friday night at Pecha Kucha in The Cedar Room above Mercantile and Mash. Food and drinks start at 6:30. 

Saturday:

Culinary Village: Carrie will be a judge for the Biscuit Smackdown at 1 o'clock!

Sunday:

The Gospel Brunch at the Gibbes Museum of Art: We will be debuting our two new biscuits, Iced Blueberry and Sharp Cheddar. The biscuits will be made by hand on site and brunch starts at 11.

Get those tickets now because they're selling out fast. Find more information here. See y'all this weekend for some food, wine, and fun!