Our Best Photos From the Charleston Wine + Food Festival 2017

Feast your eyes on the most delicious moments of SAVEUR's annual Charleston pilgrimage

Every year, SAVEUR is fortunate enough to co-host fun, food-loving events at the esteemed Charleston Wine + Food Festival. The 12th annual installment of the festival was no exception. On the first night, SAVEUR joined forces with the Southern Foodways Alliance to put on a Dockside Supper honoring Chef Angie Bellinger of Workman's Cafe, and also hosted the One Night Only supper with The Gin Joint. For a more educational experience, ticket-goers had the chance to learn from our own photographers at the Rudders and Shutters event, held in partnership with Nikon. Last but not least, we served up 'cue and carnival fun at the Nassau Street Sideshow after-party at Lewis Barbecue.

SAVEUR Editor-in-Chief Adam Sachs, Staff Photographer Matt Taylor-Gross, and Deputy Digital Editor Dan Q. Dao spent 4 days eating and drinking on our behalf, and had more than a little fun while they were at it. Here's how it all went down.

Charleston Wine + Food Festival
SAVEUR Selects.Matt Taylor-Gross
Charleston Wine + Food Festival
SAVEUR hosted the Rudders and Shutters event in partnership with Nikon.Matt Taylor-Gross
Charleston Wine + Food Festival
SAVEUR hosted the Dockside Supper, in partnership with the Southern Foodways Alliance, at the Cotton Dock at the Boone Plantation in Mount Pleasant, South Carolina.Matt Taylor-Gross
Charleston Wine + Food Festival
SAVEUR hosted the Rudders and Shutters event in partnership with Nikon.Matt Taylor-Gross
Charleston Wine + Food Festival
John T. Edge of the Southern Foodways Alliance chats with Chef Angie Bellinger, aka Miss Angie, of Workmen’s Cafe at the SFA Dockside Supper, co-hosted with SAVEUR.Matt Taylor-Gross
Charleston Wine + Food Festival
SAVEUR hosted the One Night Only dinner at The Gin Joint.Matt Taylor-Gross
Charleston Wine + Food Festival
SAVEUR hosted the One Night Only dinner at The Gin Joint.Matt Taylor-Gross
Charleston Wine + Food Festival
A scallop “pasta” with seared scallop was the highlight of SAVEUR’s One Night Only dinner at The Gin Joint.Matt Taylor-Gross
Charleston Wine + Food Festival
Crawfish, by Meauxbar in New Orleans, ready for peeling at the Cajun Meets Lowcountry Boil event at Salty Mike’s Deck Bar.Matt Taylor-Gross
Charleston Wine + Food Festival
Shrimp and Brussels sprouts boil at the Cajun Meets Lowcountry Boil event at Salty Mike’s Deck Bar.Matt Taylor-Gross
Charleston Wine + Food Festival
Tasty snacks at the Charleston Grill at the Belmond Charleston Place hotel.Matt Taylor-Gross
Charleston Wine + Food Festival
The Disco Sour cocktail, made with pisco and color-changing butterfly pea flower syrup, served at the 492 Signature Dinner event.Matt Taylor-Gross
Charleston Wine + Food Festival
A performer shows off his skills at SAVEUR’s Nassau Street Sideshow, hosted in partnership with Lewis Barbecue.Matt Taylor-Gross
Charleston Wine + Food Festival
Sweet bites by Karl Worley of Biscuit Love in Nashville, Tennessee served at SAVEUR’s Nassau Street Sideshow, hosted in partnership with Lewis Barbecue.Matt Taylor-Gross
Charleston Wine + Food Festival
Amy Mills of 17th Street Barbecue holding their signature pork sandwich at SAVEUR’s Nassau Street Sideshow, hosted in partnership with Lewis Barbecue.Matt Taylor-Gross
Charleston Wine + Food Festival
A fire-bender turns up the heat at SAVEUR’s Nassau Street Sideshow, hosted in partnership with Lewis Barbecue.Matt Taylor-Gross
Charleston Wine + Food Festival
SAVEUR’s Dan Q. Dao takes a sip from an ice luge at SAVEUR’s Nassau Street Sideshow, hosted in partnership with Lewis Barbecue.Matt Taylor-Gross
Charleston Wine + Food Festival
Glam cover band Glamnation performs at SAVEUR’s Nassau Street Sideshow, hosted in partnership with Lewis Barbecue.Matt Taylor-Gross
Charleston Wine + Food Festival
Black Twig Cider House’s Mattie Beason pours some cider using this fun 13th century method at SAVEUR’s Nassau Street Sideshow, hosted in partnership with Lewis Barbecue.Matt Taylor-Gross
Charleston Wine + Food Festival
Mmm, whole hog pulled pork.Matt Taylor-Gross
Charleston Wine + Food Festival
SAVEUR Editor-in-Chief Adam Sachs offers a sausage stick to John Lewis, chef of Lewis Barbecue at SAVEUR’s Nassau Street Sideshow.Matt Taylor-Gross
Charleston Wine + Food Festival
More firebending at SAVEUR’s Nassau Street Sideshow, hosted in partnership with Lewis Barbecue.Matt Taylor-Gross
Charleston Wine + Food Festival
Hannah Hayes, travel editor at Southern Living magazine, takes a healthy sip from an ice luge.Matt Taylor-Gross
Charleston Wine + Food Festival
Disco Takeover takes over Proof bar in Charleston.Matt Taylor-Gross
Charleston Wine + Food Festival
Meaghan Dorman (The Bennett, Dear Irving, Raines Law Room) and Julie Reiner (Clover Club, Leyenda) shake cocktails at Proof bar’s Disco Takeover.Matt Taylor-Gross
Charleston Wine + Food Festival
Blue Hawaii.Matt Taylor-Gross
Charleston Wine + Food Festival
Publicist Evyn Block, chef Gail Simmons, Williams-Sonoma’s Jean Armstrong, and truffle boy Ian Purkayastha pose for an epic selfie at Simmons’ Champagne and Cavair after-party at The Dewberry.Matt Taylor-Gross
Charleston Wine + Food Festival
Cherry Bombe Editor-in-Chief Kerry Diamond, SAVEUR Editor-in-Chief Adam Sachs, publicist Evyn Block, and chef Vivian Howard pose for a photo (with Wildair chefs Jeremiah Stone and Fabian von Hauske photo-bombing in the back!).Matt Taylor-Gross
Charleston Wine + Food Festival
Michelada at Lewis Barbecue, representing Texas.Matt Taylor-Gross
Charleston Wine + Food Festival
Guests at the festival’s Culinary Village had the chance to hear first-hand from top female chefs like Katie Button, Vivian Howard, Amy Mills, as interviewed by Cherry Bombe Editor-in-Chief Kerry Diamond.Matt Taylor-Gross
Charleston Wine + Food Festival
Chef Jean-Paul Bourgeois of Blue Smoke in New York poses with his sous chef Dmitriy after winning the Biscuit Challenge, supported by Bake From Scratch, at the main stage in the Charleston Wine + Food Festival’s Culinary Village.Matt Taylor-Gross
Charleston Wine + Food Festival
SAVEUR Selects wine was proudly poured at the Charleston Wine + Food Festival’s Culinary Village.Matt Taylor-Gross
Charleston Wine + Food Festival
Delicious pickled okra prepared by Chef Frank Lee.Matt Taylor-Gross
Charleston Wine + Food Festival
Steamed oysters from Rappahanock Oyster Company shucked and ready to be eaten at the Shucked event.Matt Taylor-Gross
Charleston Wine + Food Festival
Oyster steaming at the Shucked event.Matt Taylor-Gross
Charleston Wine + Food Festival
Charleston bartender Megan Deschaine and friends rep Roca Patrón at the Shucked event.Matt Taylor-Gross
Charleston Wine + Food Festival
Fresh oysters and clams served at The Darling Oyster Bar in Charleston.Matt Taylor-Gross
Charleston Wine + Food Festival
Clam chowder fries served at The Darling Oyster Bar in Charleston.Matt Taylor-Gross
Charleston Wine + Food Festival
Tables set for the Daniel Boulud Legacy Dinner.Matt Taylor-Gross
Charleston Wine + Food Festival
H’ors d'oeuvres ready to be passed at the Daniel Boulud Legacy Dinner.Matt Taylor-Gross
Charleston Wine + Food Festival
Katherine Gage, Chef Daniel Boulud, and Terri Henning pose for a photo at the Daniel Boulud Legacy Dinner.Matt Taylor-Gross
Charleston Wine + Food Festival
Chefs Andrew Carmellini and Daniel Boulud raise a glass at the Daniel Boulud Legacy Dinner.Matt Taylor-Gross
Charleston Wine + Food Festival
Sam Jones of Skylight Inn BBQ in Ayden, North Carolina and Zach Parker of Scott’s-Parker’s Barbeque in Lexington, Tennessee lead a whole hog procession at the Barbecue Tent Revival, sponsored by the Southern Foodways Alliance and hosted at Nick’s BBQ in Charleston.Matt Taylor-Gross
Charleston Wine + Food Festival
Zach Parker’s whole-hog pulled pork and Wonder Bread at the Barbecue Tent Revival, sponsored by the Southern Foodways Alliance and hosted at Nick’s BBQ in Charleston.Matt Taylor-Gross
Charleston Wine + Food Festival
Closing out the Barbecue Tent Revival, sponsored by the Southern Foodways Alliance and hosted at Nick’s BBQ in Charleston, with a delicious pineapple upside-down cake by Chef Angie Mosier.Matt Taylor-Gross
Charleston Wine + Food Festival
Any night that starts with shots of Pappy 10-year is a good night.Matt Taylor-Gross
Charleston Wine + Food Festival
Chef Jamie Simpson of the Culinary Vegetable Institute and Editor-in-Chief Adam Sachs pose for a photo before their live demonstration at “A Walk Through the Chef’s Garden” at the festival’s Culinary Village.Matt Taylor-Gross
Charleston Wine + Food Festival
Chef Jamie Simpson of the Culinary Vegetable Institute and Editor-in-Chief Adam Sachs lead the “A Walk Through the Chef’s Garden” demonstration at the festival’s Culinary Village.Matt Taylor-Gross
Charleston Wine + Food Festival
Editor-in-Chief Adam Sachs offers vegan “pork cracklin’s” during Chef Jamie Simpson’s “A Walk Through the Chef’s Garden” demonstration at the festival’s Culinary Village.Matt Taylor-Gross
Charleston Wine + Food Festival
Laura Kate Whitney of Garden & Gun and Ilana Brizel of SAVEUR enjoy a glass of wine SAVEUR Selects tent.Matt Taylor-Gross
Charleston Wine + Food Festival
Oyster shooters at the Culinary Village.Matt Taylor-Gross
Charleston Wine + Food Festival
SAVEUR Deputy Digital Editor Dan Q. Dao and Charleston Wine + Food Festival Executive Director Gillian Zettler pose for a photo at the Sinister Siesta, hosted at The Royal American.Matt Taylor-Gross
Charleston Wine + Food Festival
Serrano and morcilla ‘n’duja’ bocadillos with fried peppers, anchovy, and cream by Chef Michael Scelfo of Alden & Harlow and Waypoint in Cambridge, Massachusetts—served at the Sinister Siesta event.Matt Taylor-Gross