Philanthropy and cuisine collide at Gourmet and Grapes, hosted at Kiawah Island Golf Resort in South Carolina. Now in its tenth year, Gourmet and Grapes has raised $2.1 million for cancer research and patient support services at the Hollings Cancer Center of the Medical University of South Carolina. This year, the festival is striving to raise $750,000 in honor of their tenth anniversary.
“The goal for 2018 is to bring together the ‘greatest hits’ from the last ten years, both acclaimed chefs and distinctive wineries, and celebrate the financial support Gourmet & Grapes brings to the work of Hollings Cancer Center,” says Meghan D’Mello, Kiawah Island’s food and beverage marketing coordinator. “Last year we raised $642,000 and it was our most successful year yet. This year, our goal is to reach $750,000, which we will hopefully accomplish through our live auction and donations.”
On Thursday, the weekend kicks off with Gourmet and Grain, a barbecue and bourbon event held at Kiawah’s Mingo Point. Sample barbecue favorites from Home Team Barbecue in Charleston, South Carolina, Fox Brothers Barbecue in Atlanta, Georgia, Swig and Swine in Charleston, and Sam Jones Barbecue in Winterville, North Carolina. Pair their pork with exclusive bourbons from small regional distillers and large national brands.
Break out the black-tie attire for Friday’s Epicurean Affair in the Sanctuary’s signature dining room. Enjoy wines from vineyards around the country paired with Kiawah Island’s finest cuisine. Don’t miss Nightcap presented by the Local Palate outside the Ocean Room lounge. Brand ambassadors from Breakthru Beverage will offer scotch and bourbon tastings to finish off the night.
Savor unique flavors from nationally acclaimed chefs at the Wine Odyssey Gala on Saturday. Mingle with culinary stars, and be sure to bid on your favorite live auction items. This year’s culinary talent includes Charleston area chefs Mike Lata of FIG, Kevin Johnson of the Grocery, Ken Vedrinski of Trattoria Lucca, Michael Toscano of Le Farfalle, Bob Cook of Edmund’s Oast, Amalia Scatena of Cannon Green, Jacques Larson of Wild Olive, Chris Stewart of Glass Onion, and Marc Collins of Circa 1886.
Visiting Gala chefs include Colin Bedford of Fearrington House Restaurant in Pittsboro, North Carolina; Steven Greene of Herons at the Umstead Hotel and Spa in Raleigh, North Carolina; and Michael Kramer of Jianna in Greenville, South Carolina.
After the Gala, head to the afterglow party where you can sip signature cocktails, delight in decadent desserts, and dance the night away to a local DJ.
Finish the weekend off with champagne brunch and a round of golf at one of Kiawah’s prestigious courses.Get Tickets