The Bourbon Affair Smoke and Brown Water was a Charleston Wine and Food Festival 2016 event that I was NOT going to miss. I’m not a smoker so I passed on the cigars but everything else was fair game. Here’s a peek at some of the delicious bites
Chef Michael Kramer of Table 301 restaurant group out of Greenville, SC presented this beautiful pork belly with hazelnut crumble. The Oak Table (Columbia, SC) Chef Todd Woods created a heavenly duck pastrami dish served with confit sweet potatoes, cornbread crumble and preserved South Carolina tangerines. Tim Morton of Mercantile and Mash, a restaurant located on the ground floor of the Cigar Factory in Charleston, SC, offered an incredibly tender smoked brisket.
My favorite bite of the afternoon was from chef Joe Palma of Bourbon Steak in Washington, DC. He made this incredible, succulent elk tartar with bonito, caviar and mustard.
Chef Adam Hayes from Canyon Kitchen in Cashiers, NC had what I think was the most creative dish of the day with these delicious oak smoked duck pies with dulce de leche, goat feta and crispy okra
The drinks didn’t disappoint either, check out the Spring Flight pictured below. It was a perfect party punch
and then there was THIS!
More good music at this event too.
This was a great day and the next day was even better. I headed over to the Culinary Village in Marion Square. I got there just as the Waffle House Smack Down was ending. I did get a quick peek inside to see chef Danny Bowien (Mission Chinese Restaurants) being all judgie
I think he liked it! The winner of the Waffle House Smack Down for the second year in a row was chef….READ MORE>>>>
Charleston Wine and Food festival 2016