A dynamic list of national talent were announced for the third annual BB&T Charleston Food + Wine Festival, scheduled for February 29-March 2, 2008. The Festival will showcase some of the country's top culinary professionals including James Beard Foundation award winners, expert sommeliers and authors and chefs featured in local and national publications, including Gourmet magazine, Bon Appétit, Food + Wine Magazine, Travel + Leisure, just to name a few.
Renowned culinary talent of both local and guest chefs, authors, and wine professionals will make this an experience unlike any other. Some of the highlighted guests include celebrated names such as Ruth Reichl, editor of Gourmet, Marvin Woods, chef, author and host of Turner South's "Home Plate", David Chang, chef and co-owner of the Momofuku restaurants in New York City, Suzanne Goin, chef and owner of Lucque restaurant in West Hollywood California, and Gale Gand, executive pastry chef of Tru in Chicago and host of Food Network's Sweet Dreams.
The BB&T Charleston Food + Wine Festival is set to combine the city's best culinary experiences into one spectacular weekend, February 28-March 2, 2008. A food and wine event like no other, the Festival provides guests the opportunity to meet and get a taste of some of the country's best chefs, authors and wine professionals. Guests can educate their palates with Southern cuisine and the Lowcountry's unique food styles, heritage and recipes at one of the 50+ events throughout the weekend. Highlights include the Celebration of Charleston Chefs Opening Night Party, the Restaurant Dine-Around, Bubbles & Sweets, the King Street Sip & Stroll, the Lowcountry Gospel Brunch and the BBQ, Blues, & Brew. An expanded Culinary Village takes over Marion Square Park in downtown Charleston with two Grand Tasting Tents, a Culinary Competitions, Cooking Demonstrations, Chef Tastings and more.
To view the complete list of guest chefs, wine professionals, and authors, visit www.charlestonfoodandwine.com or call 843.722.5547. Tickets on Sale Now!
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