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Charleston Wine & Food Festival Perfectly Paired Dinner - Charleston, SC

Passed Hors D'Oeuvres
Passed Hors D'Oeuvres
Nantucket Bay Scallops, Citrus Pureé, Pea Greens, and Pistachios from Chef Jill Mathias of Carolinas (Charleston, SC) paired with ranga.ranga, Sauvignon Blanc, 2010
Nantucket Bay Scallops, Citrus Pureé, Pea Greens, and Pistachios from Chef Jill Mathias of Carolinas (Charleston, SC) paired with ranga.ranga, Sauvignon Blanc, 2010
Olive Oil-poached Pamlico Shrimp, Caroline Lump Crab, Six Week Peas, and Sunburst Tomatoes from Chef Ashley Christensen of Poole’s Diner (Raleigh, NC) paired with Arona, Sauvignon Blanc, 2010
Olive Oil-poached Pamlico Shrimp, Caroline Lump Crab, Six Week Peas, and Sunburst Tomatoes from Chef Ashley Christensen of Poole’s Diner (Raleigh, NC) paired with Arona, Sauvignon Blanc, 2010
Crispy Sweetbreads, Beech Mushrooms, Watercress, Palmetto Sweets, Sopressata, and Poached Egg from Chef Jill Mathias of Carolinas (Charleston, SC) paired with 3 Brooms, Sauvignon Blanc, 2010
Duck Confit, Cauliflower, Hens Peck Dumplings from Chef Ashley Christensen of Poole’s Diner paired with Gisen South Island, Pinot Noir, 2008
Duck Confit, Cauliflower, Hens Peck Dumplings from Chef Ashley Christensen of Poole’s Diner paired with Gisen South Island, Pinot Noir, 2008
Fig Pudding, Graham Crackers, and Mascarpone paired with Feist Porto
Charleston Wine & Food Festival Perfectly Paired Dinner. Chef Ashley Christensen of Poole’s Diner in Raleigh, NC; Chef Jill Mathias of Carolinas in Charleston, SC; and Owner Edmund Barker of Barker’s Marque Wines in Marblehead, MA
Charleston Wine & Food Festival Perfectly Paired Dinner. Chef Ashley Christensen of Poole’s Diner in Raleigh, NC; Chef Jill Mathias of Carolinas in Charleston, SC; and Owner Edmund Barker of Barker’s Marque Wines in Marblehead, MA
Passed Hors D'Oeuvres
Passed Hors D'Oeuvres
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Passed Hors D'Oeuvres
Passed Hors D'Oeuvres
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Nantucket Bay Scallops, Citrus Pureé, Pea Greens, and Pistachios from Chef Jill Mathias of Carolinas (Charleston, SC) paired with ranga.ranga, Sauvignon Blanc, 2010
Nantucket Bay Scallops, Citrus Pureé, Pea Greens, and Pistachios from Chef Jill Mathias of Carolinas (Charleston, SC) paired with ranga.ranga, Sauvignon Blanc, 2010
3 of 12
Nantucket Bay Scallops, Citrus Pureé, Pea Greens, and Pistachios from Chef Jill Mathias of Carolinas (Charleston, SC) paired with ranga.ranga, Sauvignon Blanc, 2010
Nantucket Bay Scallops, Citrus Pureé, Pea Greens, and Pistachios from Chef Jill Mathias of Carolinas (Charleston, SC) paired with ranga.ranga, Sauvignon Blanc, 2010
4 of 12
Olive Oil-poached Pamlico Shrimp, Caroline Lump Crab, Six Week Peas, and Sunburst Tomatoes from Chef Ashley Christensen of Poole’s Diner (Raleigh, NC) paired with Arona, Sauvignon Blanc, 2010
Olive Oil-poached Pamlico Shrimp, Caroline Lump Crab, Six Week Peas, and Sunburst Tomatoes from Chef Ashley Christensen of Poole’s Diner (Raleigh, NC) paired with Arona, Sauvignon Blanc, 2010
5 of 12
Olive Oil-poached Pamlico Shrimp, Caroline Lump Crab, Six Week Peas, and Sunburst Tomatoes from Chef Ashley Christensen of Poole’s Diner (Raleigh, NC) paired with Arona, Sauvignon Blanc, 2010
Olive Oil-poached Pamlico Shrimp, Caroline Lump Crab, Six Week Peas, and Sunburst Tomatoes from Chef Ashley Christensen of Poole’s Diner (Raleigh, NC) paired with Arona, Sauvignon Blanc, 2010
6 of 12
Crispy Sweetbreads, Beech Mushrooms, Watercress, Palmetto Sweets, Sopressata, and Poached Egg from Chef Jill Mathias of Carolinas (Charleston, SC) paired with 3 Brooms, Sauvignon Blanc, 2010
Crispy Sweetbreads, Beech Mushrooms, Watercress, Palmetto Sweets, Sopressata, and Poached Egg from Chef Jill Mathias of Carolinas (Charleston, SC) paired with 3 Brooms, Sauvignon Blanc, 2010
7 of 12
Duck Confit, Cauliflower, Hens Peck Dumplings from Chef Ashley Christensen of Poole’s Diner paired with Gisen South Island, Pinot Noir, 2008
Duck Confit, Cauliflower, Hens Peck Dumplings from Chef Ashley Christensen of Poole’s Diner paired with Gisen South Island, Pinot Noir, 2008
8 of 12
Duck Confit, Cauliflower, Hens Peck Dumplings from Chef Ashley Christensen of Poole’s Diner paired with Gisen South Island, Pinot Noir, 2008
Duck Confit, Cauliflower, Hens Peck Dumplings from Chef Ashley Christensen of Poole’s Diner paired with Gisen South Island, Pinot Noir, 2008
9 of 12
Fig Pudding, Graham Crackers, and Mascarpone paired with Feist Porto
Fig Pudding, Graham Crackers, and Mascarpone paired with Feist Porto
10 of 12
Charleston Wine & Food Festival Perfectly Paired Dinner. Chef Ashley Christensen of Poole’s Diner in Raleigh, NC; Chef Jill Mathias of Carolinas in Charleston, SC; and Owner Edmund Barker of Barker’s Marque Wines in Marblehead, MA
Charleston Wine & Food Festival Perfectly Paired Dinner. Chef Ashley Christensen of Poole’s Diner in Raleigh, NC; Chef Jill Mathias of Carolinas in Charleston, SC; and Owner Edmund Barker of Barker’s Marque Wines in Marblehead, MA
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Charleston Wine & Food Festival Perfectly Paired Dinner. Chef Ashley Christensen of Poole’s Diner in Raleigh, NC; Chef Jill Mathias of Carolinas in Charleston, SC; and Owner Edmund Barker of Barker’s Marque Wines in Marblehead, MA
Charleston Wine & Food Festival Perfectly Paired Dinner. Chef Ashley Christensen of Poole’s Diner in Raleigh, NC; Chef Jill Mathias of Carolinas in Charleston, SC; and Owner Edmund Barker of Barker’s Marque Wines in Marblehead, MA
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Charleston Wine & Food Festival Perfectly Paired Dinner - Charleston, SC
Photo: Antoinette Bruno | March 2012
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