SEWE Brings Chef Demos to Marion Square

The countdown is on, Charleston! Join South Carolina Department of Agriculture at the #CertifiedSEWE tent in Marion Square Friday, February 17 through Sunday, February 19. You’ll find members in the big (okay, huge) red barn at the corner of King and Calhoun streets. 

Within the walls of the #CertifiedSEWE tent you can shop (and sample) dozens of Certified South Carolina vendors–everything from honey and jams to spices and fudge. And, on stage the Lee Bros are pairing chefs and farmers for cooking demos from noon to 3 p.m. each day. 

SEWE Schedule at Marion Square

Friday’s Demo Schedule: 

• Noon | Chef Kelly Wilson (Culinary Institute of Charleston) preparing venison hand pies with Commissioner of Agriculture Hugh Weathers and A.J. Freeman of Freeman Farms
• 1 p.m. | Chef Dano Heinze and Bethany Heinze of Vern’s whipping up charcoal-grilled king trumpet mushrooms with Lowcountry Fungi’s Jonathan Cox
• 2 p.m. | Circa 1886’s pastry chef Ashley Cardona and Storey Farm’s Jeremy Storey creating sorghum crème brûlée
• 3 p.m. | South Carolina Chef Ambassador Marcus Shell of 39 Rue de Jean and Peculiar Pig Farm’s Marvin Ross making local pork belly

Saturday’s Demo Schedule: 

• Noon | Author of Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island Emily Meggett with Greg Johnsman of Marsh Hen Mill creating hoppin’ john with WCBD News 2’s Carolyn Murray 
• 1 p.m. | Chef Maryam Ghaznavi of Malika taking the demo stage with Don Quattlebaum and Paul Quattlebaum from White House Farms
• 2 p.m. | South Carolina Chef Ambassador Rob Masone from Kounter with Holly and John Welch from Crescent Farms creating a beet salad with kale, pecans and goat cheese
• 3 p.m. | Lowcountry chef and journalist Amethyst Ganaway and Casual Crabbing with Tia’s Tia Clark making crab soup

Sunday’s Demo Schedule: 

• Noon | Carolina Cookery’s chef Rashaunda Grant and Jed Watson from Wastonia Farm make winter squash soup with KJ Kearney of Black Food Fridays
• 1 p.m. | Topsoil Restaurant’s chef Adam Cooke and Brett Gates of Noonday Farms at Landrum prepare duck egg and ricotta gnocchi with braised duck leg and shaved duck ham
• 2 p.m. | South Carolina Chef Ambassador Erica McCier from Indigenous Underground and Anthony Mirisciotta of GrowFood Carolina
• 3 p.m. | CudaCo.’s chef Shaun Brian and Jeff Massey of Livingston’s Bulls Bay Seafood build a clam dish

But, don’t let the fun stop there. While you’re in Charleston for the weekend, make sure to dine at Fresh on the Menu restaurants. Below are a few walkable dining destinations from Marion Square, but you can find a full list online. 

Charleston Restaurants Within Half a Mile of Marion Square

• Delaney Oyster House
• Virginia’s on King 
• The Swamp Fox at The Francis Marion Hotel  
• Republic Garden and Lounge
• Vincent Chicco’s 
• Coast Bar and Grill 
• The Darling Oyster Bar
• The Grocery 
• Muse Restaurant and Wine Bar 
• Le Farfalle
• FIG
• Circa 1886 
• Prohibition
• Charleston Beer Works
• Indaco
• Callie’s Hot Little Biscuit
• 39 Rue de Jean
• Charleston Grill
• O-Ku
• Gabrielle – Hotel Bennett
• Zero Restaurant + Bar, Zero George Hotel 
• Ted’s Butcherblock

See you in the big red barn!