Charleston Food + Wine Fest report

 sardis@thestate.comMarch 7, 2011 

  • Other Charleston restaurants participating in the March 4 Dine Around

    Restaurant listed, guest chefs and their home base

    Anson Restaurant, chefs Jeremy Holt and Brian Voltaggio (Volt, Frederick, MD)

    Carolina’s, chefs Jill Mathias and Keith Poole (Bergamot, Somerville, MA)

    Charleston Grill, chefs Michelle Weaver and Gavin Kaysen (Cafe Boulud, NYC)

    Circa 1886, chefs Marc Collins and Joseph Lenn (The Barn at Blackberry Farm, Walland, TN)

    Culinary Institute of Charleston, chefs Kevin Mitchell and Duane Nutter (One Flew South, Rolling Bones and H. Harper Station, Atlanta)

    Cypress, chefs Craig Deihl and Mike Sheerin (Blackbird, Chicago) and Patrick Sheerin (Signature Room, Chicago)

    FIG, chefs Mike Latta and Steven Satterfield (Miller Union, Atlanta) with Frank Stitt (Highlands Bar & Grill, Birmingham) and Kevin Gillespie (Woodfire Frill, Atlanta)

    Fish, chefs Nico Romo and Jerome Ferrer (Restaurant EUROPEA, Montreal, Quebec)

    Guerrilla Cuisine, chefs Kevin Johnson and Jimihatt of Guerrilla and Tandy Wilson (City House, Nashville)

    Hominy Grill, chefs Robert Stehling and Zachary Pelaccio (Fatty Crab, Fatty Cue and Cabrito, NYC)

    Husk, chefs Travis Grimes and Donald Link (Cochon Restaurant & Herbsaint, New Orleans)

    Lana Restaurant & Bar, chefs John Ondo and Joe Truex (Watershed, Decatur, GA)

    Magnolias, chefs Donald Deake and Cathy Whims (Nostrana, Portlanf, OR)

    McCrady’s, chefs Sean Brock and Michael Anthony (Gramercy Tavern, NYC)

    Muse, chefs Howard LaFour and Andrea Marino (Antine, Barbaresco, Italy)

    Oak Steakhouse, chefs Jeremiah Bacon and Ron Suhanosky (founder of Sfoglia, NYC)

    Peninsula Grill, chefs Robert Carter and David Burke (David Burke Townhouse, NYC)

    Slighty North of Broad, chefs Frank Lee and Dean Max (3030 Ocean, Ft. Lauderdale)

    Trattoria Lucca, chefs Ken Vedrinski and Missy Robbins (A Voce, NYC)

One of the most coveted tickets to the Charleston Wine+Food Festival was to one of the restaurants in the Friday evening Dine Around. Twenty of the downtown restaurants closed their doors to the public in order to serve a private dinner featuring a menu created by the resident chef and a guest chef and paired with wines from a featured winemaker.

I was lucky enough to get in at Tristan (10 Linguard St.), where Tristan’s Executive Chef Nate Whiting and guest Chef Tarver King of The Ashby Inn & Restaurant in Paris, Virginia, put together a five-course “dream dinner” paired with the wines of Simi Winery of California.

The two chefs alternated courses for the meal and Amanee Neirouz, the Pastry Chef at Tristan, followed up the meal with dessert.

The menu:

Amuse bouches: White peach curd with diced green Cerignola olives and black sea salt from Whiting; salt & vinegar anise crackers with creme fraiche from King. Whiting’s offering was an interesting blend of sweet (peach curd) and salty (olives and salt) that was well balanced in flavor and texture. Alone, the peach curd was a sweet, creamy beginning that really needed the earthy saltiness and bite of the olives in order to whet the appetite for more. King’s cracker was gobbled in a single bite and therefore became more of a palatte cleanser for the first course.

First Course: Crispy Pig Ear and Parsley Salad with pickled cipollini onion, grilled dough and lemon argumato from Whiting paired with Simi Russian River Chardonnay. OK, I like pig. The crispier the better and this small sampling was a wonderful way to kick off the meal. Throughout the weekend I was to experience more pig than I thought possible at various tastings but this light, refreshing salad was one of my favorites.

Second Course: Corned Golden Tilefish with rosemary, country ham, preserved lemon tempura and mayonnaise from King paired with Simi Russian River Pinot Noir. The tilefish had been lightly brined before layering it with the other ingredients and served atop a wooden plank. The salt from the thinly sliced country ham that the fish laid upon was really the only seasoning that was needed. A sprinkling of the tempura gave the dish just a hint of crunchy texture.

Third Course: Whiting’s Acquerello Risotto with calabrese broccoli, Bouchot mussels, anchovy and chili threads paired with Simi Sonoma County Merlot. Forgive me for not having a photo of this dish available. Once it was set before me, with the aroma of mussels and anchovy and chili, the dish was simply too irresistable. The creamy risotto (that is harvested and aged a year in Italy before shipment) and the perfectly steamed mussels were a delight with the hint of heat that came from the chili threads. More than one of the diners at my table were left wanting more.

Fourth Course: King’s Wild Venison from the Virginia Mountains with hawthorn jus, caramelized parsnip, apple and bacon hollandaise paired with Simi Alexander Valley “Landslide” Cabernet Sauvignon. A grand way to end the meat course. The flavor of the tender venison was enhanced by the earthiness of the hawthorn berry/wine reduction and the hollandaise. The creamy parsnip puree was scooped up with every bite of the meat.

Pre-Dessert: Hazelnut “Butterfinger” with Colombian dark chocolate and white miso. Don’t. Lay. A. Finger. On. My. Butterfinger. Especially when there’s dark chocolate involved.

Fifth Course: Chef Neirouz’ Carrot Cake Pain Perdu with a disk of melting foie gras and Tasmanian pepper syrup paired with Simi Late Harvest Riesling. Is it possible to go over the top? Warm spicy carrot cake and rich foie gras drizzled with pepper syrup. Amazing that there was room left for dessert. Then again, this was an amazing dessert.

Extra: Chocolate Cups with Chocolate “Pop-Rocks” and peanut butter dust. A fun way to end the evening. And yes, the pop rocks popped...in one instance across the table.

The State is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service