Sometimes, a delicious dish is almost as great a few days later. You can savor the memory of the first bites, even as you enjoy it all over again. Live events are like that, too. So much fun in the moment and also in the memories. The event organizers of Charleston Wine + Food hoped to use 2022’s event to share their love for talent, festival goers, and volunteers. And the feedback revealed how attendees felt about the people who fed their hungers, their passions, their souls.
It would be truly impossible for any one person to hit each of Charleston Wine + Food’s 100-plus events hosted in March 2022. If you attended even one, you didn’t miss out. But you may not have known: chefs from as far away as Africa and the Caribbean roasted whole animals on Johns Island and yogis communed in the moonlight. Captains piloted boats full of seafood, bound for your tables. Drag artists sashayed, bands jammed, and choirs exalted. Oyster shuckers taught, and wine experts paired.
And perhaps most importantly of all, guests celebrated with one another. There was so much to celebrate. It’s 2022. We made it. We missed each other.
About 30,000 tickets were sold for 100-plus events. Scattered through the sea islands, city centers, and local hot spots, these special moments invited people to really dig in. Fan favorites included a super Surf + Turf pairing on Bowens Island, a live fire cooking experience, the stunning Gospel Brunch, a Pakistani/Indian culinary mash up, more than two dozen signature dinners and brunches, and so much more.
Amazing talents made the most of their time in Charleston. Hundreds of chefs, brewers, winemakers, and others showed up and showed the world what they’re made of. They worked together in two production kitchens to turn raw materials into works of art. They helped each other, networked at a late-night industry after party (how do they do it?), and reconnected with new fans.
And finally, the Charleston area really put on a great show. The city sets the perfect backdrop for five flavor-packed days of fun.
Ready for another pour? Mark your calendar and save the dates. CHSWF is back March 1 to 5, 2023!
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Hannah Lee Leidy
Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.
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