March 4, 2025 • 36 mins
Get ready to feast on a culinary journey through Charleston with our latest episode featuring Alyssa Smith, the Executive Director of the renowned Charleston Wine and Food Festival. This week, we delve into the heart of what makes this festival a must-visit for food enthusiasts near and far. From its humble beginnings in 2005 to becoming a significant economic force for local businesses, the festival not only promises delicious dishes but also fosters community connections and sustainable practices.
Alyssa shares insights about the festival's impact on the local economy, revealing how it generates millions in revenue while attracting food lovers from across the globe. As we discuss the vibrant Culinary Village, listeners will get a sneak peek into the exciting new events and offerings planned for this year. We also explore the collaboration with local chefs and culinary students, shedding light on the festival's role in educating the next generation of culinary talent.
In this engaging conversation, storytelling emerges as a critical theme, emphasizing that food is not just about taste but a reflection of culture and history. Alyssa’s anecdotes and enthusiasm paint a picture of a lively festival atmosphere where every dish tells its own unique story. Don't miss your chance to hear about the excitement surrounding this year's festival, including exclusive dining events and special activities happening throughout the week.
Whether you're a seasoned festival-goer or a first-timer, this episode is filled with inspiration that will make you eager to explore Charleston's culinary scene. Tune in, and don't forget to secure your tickets, as this is one festival you won't want to miss!
Presenting Sponsor: Mount Pleasant Chamber of Commerce
Studio Sponsor: Charleston Media Solutions
Production Sponsor: RMBO.co
Design Sponsor: DK Design
Committee:
Kathleen Herrmann | Host | MPCC Immediate Past President | Mount Pleasant Towne Centre
Mike Compton | Co-host | Marketing Chair | RMBO.co
Rebecca Imholz | Co-host | MPCC Executive Director
Amanda Bunting Comen | Co-host | Social ABCs
Ben Nesvold | Co-host | In-coming President | Edward Jones
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:24):
that's all right.
We don't have a mic, though ohsorry, it's all right.
Speaker 1 (00:27):
We don't really need to hear him talk today, do we?
Do you want me to?
Speaker 2 (00:30):
scoot over some so you can be more on the camera.
We're good.
Speaker 3 (00:32):
It's podcast first.
Speaker 1 (00:33):
Yeah it's audio first , just for SEO reasons.
Speaker 3 (00:35):
Okay, got it.
Yeah, so just talk to us.
Speaker 1 (00:38):
Okay, you are much prettier than he is, so I'd much
rather have the Wow that washanging there.
Speaker 3 (00:42):
Someone had to say it .
All right, thank you.
Speaker 1 (00:44):
You know what.
It was me, so I'm not going toget in trouble, right.
Speaker 3 (00:47):
I'm feeling very pretty right now.
Speaker 1 (00:49):
You've got a hair swoosh going on.
Speaker 3 (00:51):
Oh, Alyssa's.
Speaker 1 (00:52):
That's because you're playing golf all weekend.
Speaker 3 (00:53):
Lotus the hair swoosh .
Speaker 1 (00:57):
And you got rid of the U.
That's what it was gettinggetting rid of the you.
Yep, are we all working rightnow, brian?
All good.
Speaker 3 (02:10):
She already did it, but we'll do it again, oh.
Speaker 1 (02:14):
Hello and welcome to the Building Business Podcast
powered by the Mount PleasantChamber of Commerce.
We are here today recording inthe studio at Charleston Media
Solutions.
They are a huge supporter ofthe studio at Charleston Media
Solutions.
They are a huge supporter ofthe Chamber.
We love coming in here andhanging out in the studio.
My name is Kathy Herman.
I am the immediate pastpresident of the Chamber and I
(02:36):
am marketing director at MountPleasant Town Center.
So I would like to welcomeeveryone and thanks for joining
us.
I'm joined here by my guestco-host, one of my favorites.
Speaker 2 (02:46):
I see that every time right.
Oh, I say well, it's true, it'strue.
Speaker 1 (02:50):
Exactly, I'm always going to say it.
He is president of Roombaadvertising and the current
chair of the chamber marketingcommittee, Mike Compton the best
committee out there.
I agree.
Speaker 3 (03:13):
I'm on that committee too, you know, yeah that's why
it's the best.
Speaker 1 (03:14):
Yes, yes, thank you, uh, kathy, kathy, we've got us.
We've got a guest.
I know I'm really, reallyexcited for this.
Um, I don't know how she evenmade time to come see us today,
but, um, that's how amazing sheis.
Wait till we tell you who sheis.
The executive director, afavorite.
The executive director ofCharleston Wine and Food.
If you don't know CharlestonWine and Food, you are living
under a rock.
A native Charlestonian raisedon James Island, oh, okay,
clemson graduate with abachelor's in communication
(03:36):
studies.
But that wasn't enough.
So then she also went and got amaster's degree from College of
Charleston in communication.
I'm going College of Charlestonin communication, I know, and
all of this for wine and food,which I love.
I think it's amazing.
Everyone, please welcome ourspecial guest today, alyssa
Smith.
Speaker 2 (03:51):
Thank you so much for having me.
And what an intro, right, it'snice.
Yeah, it feels really nice.
We're your cheerleaders here.
Yeah, this is how we feel aboutyou.
Speaker 1 (03:59):
And I mean the biggest event of the year is
coming up this weekend and youcame to see us.
Speaker 2 (04:05):
Well, you know, I really care about local and
y'all seemed like a fun crowd.
Speaker 1 (04:09):
Oh, we're definitely a fun crowd.
You've listened to an episode.
That's nice of you.
Speaker 3 (04:14):
That's very sweet of you.
Speaker 1 (04:22):
Now I am going to be embarrassed and say I've never
gone.
And I'm going to tell you whyI've never gone it's because I
want to go to those individualat the restaurants, and every
time I find one I like, thefirst thing I see is sold out.
So one day, one day I'm goingto go.
Everything sells out so fast.
I know, but it's because it'ssuch an amazing event Can you
talk about the food.
Yeah, let's go back to what isCharleston Wine and Food, and
(04:43):
we'll start with there, and then, of course, we want to hear
more about how you got involvedand what we got planned for this
year.
Speaker 2 (04:48):
Yeah, okay.
So Charleston Wine and Foodsit's a nonprofit organization.
It was formed in 2005 by agroup of community members and
leaders that felt likeCharleston had something really
special going on in the foodworld and we weren't being
recognized at that time at thelevel of other food cities enter
New Orleans, you know,nashville, new York and so they
(05:10):
formed this nonprofitorganization and established the
festival to create a platformto promote Charleston, help
build a culinary brand andreally bring travelers here to
spend money locally and createsome economic injection for the
community.
What did that first one looklike?
Speaker 1 (05:26):
Do you know it was?
Speaker 2 (05:27):
smaller and you know it was very much a grassroots
effort at first.
So a lot of community members,a lot of people who are
volunteers to get it off theground, the original kind of
founding executive director andthat team that really a team of
volunteers they kept thesescrapbooks and so they did like
(05:48):
clippings of, you know,newspaper articles and photos
from the early days and oldprograms and we keep them all in
our office and I love thembecause I get to go back and
look at you know 20 years ofhistory for the organization and
there's a front page foodsection of the New York Times
that announced the new festivaland I feel like page food
section of the New York Timesthat announced the new festival
and I feel like that was kind ofthe first moment that we really
(06:08):
started to get some nationalrecognition for the organization
.
Speaker 1 (06:12):
That's crazy.
Yeah, of course, how it's grown, and it's it's 20 years.
Speaker 2 (06:18):
It will be.
Our 20th festival is 2026.
Thanks to the COVID pandemic,we didn't have 21, unfortunately
, and over the course of 20years we've done $170 million
for the region.
Speaker 1 (06:31):
That's amazing.
Speaker 2 (06:32):
Yeah, for the region.
Speaker 1 (06:34):
Wow, speak more on that so the Tri-County area.
Speaker 2 (06:37):
So we measure economic impact for the area
every year.
We have a great partnershipwith the College of Charleston
or Office of Tourism Analysis,and about half of the attendees
that participate and come to thefestival are local and about
half of our attendees come fromout of town.
So if you're out of that, theydefine local as a 50 mile radius
.
If you're like kind ofepicenter, so that hits the
tri-county area, and thenoutside of that, if you're
(07:14):
traveling over 50 miles, theyassume that you're staying in a
hotel and there's additionalexpenses, that you're, you know,
contributing to the localecosystem here.
So yeah, $170 million for thearea and almost 20 years, which
is spectacular, and the eventitself has grown and ebbed and
flowed a lot as well.
Speaker 1 (07:23):
And so, and there's a different location this year
too right, the Culinary Village.
Yep, tell us about the CulinaryVillage, because I keep hearing
amazing things about that.
Speaker 2 (07:31):
It's literally like a foodie playground for adults.
It's often the event thatpeople equate.
When you say the festival, theythink you're talking about that
, and that's only one of 90events that we'll produce this
weekend um, yes, 90 events infive days.
Speaker 1 (07:49):
She has the time to hang out with us today.
I am so impressed.
I am so impressed.
Oh my god.
Thank you for saying that was areally good concealer.
Speaker 2 (07:56):
um so 90 events in five days for this year.
Culinary village is our largestevent.
It's three days long, it's atjohn Haygood Stadium and it is
kind of a taste of everything wedo in the festival, all wrapped
into one event.
So food samplings, beveragesamplings We've got wine, beer,
(08:20):
spirits, non-alcoholic, there'sgrilled foods.
In an area called Grillin' andChillin' we showcase local
caterers, local chefs andrestaurants, and then there's
some fun like things to do, oursilent disco, which is arguably
the best people watching in allof charleston charleston yes, I
agree, if I wasn't working theevent, that is where I would be
standing just to like hang outum, we have a music stage where
(08:42):
we have local, regional actsperform daily.
And then new this year, whichour team is super excited about
Duke's Mayonnaise, which, ifyou're a foodie, there is a feud
over what mayonnaise you use?
Speaker 1 (08:55):
Oh, absolutely.
Speaker 2 (08:56):
What's in your cabinet.
Speaker 1 (08:58):
Well, it used to be something else, but when we
moved here it became Duke's,Duke's.
What about?
Speaker 3 (09:02):
you, Mike?
I was a Miracle Whip guy.
Oh God, no I.
We moved here.
It became dukes, dukes.
What about you?
Speaker 2 (09:06):
I was a miracle oh god no, it's like sugar cream,
that's it, I'm a duke fan.
Now I'm getting you a jar ofdukes now, okay, so dukes is the
title partner of our demokitchen, so we do high energy
chef demonstrations every day.
Three chefs per day.
They're on the Duke stage.
Really fun.
(09:27):
You get to watch them cook andhear from them and then also
taste.
So Shwai from Jackrabbit,philly King Barbecue, we've got
Vivian Howard, carrie Morey fromCallie's Hot Little Biscuits,
joy the Wilson from Joy theBaker.
So just really spectaculartalent.
Speaker 1 (09:44):
And if you're into cookbooks, if any of the chefs
that are on the stage have acookbook, you can get your book
signed after the fact so do youjust go in and just stop at
every little and just eat anddrink and eat and drink and eat
and drink?
Speaker 2 (10:00):
Well, I don't because I'm working, but if you are
doing, then, then yes, so it's asampling experience.
So there are small sample bitesfrom the food, um, and the same
on the.
Yes, you get to try a varietyof things, um, and then the.
The beverages are the same aswell.
So we have an area of winecalled the courtyard.
It's about 25 differentwineries that we showcase there.
(10:21):
We have a fun section calledTipling Town, which is actually
a little ode to Charleston.
Charleston's known as a TiplingTown.
Speaker 1 (10:32):
What town?
I don't know what that means ATipling is where you're imbibing
in alcoholic beverages.
Speaker 2 (10:38):
We're one of the drunkest cities in America.
That's something to be veryproud of Charleston.
Speaker 1 (10:42):
Tipling.
Speaker 2 (10:44):
We're a Tiippling town.
We've learned two new thingstoday, mike.
Speaker 3 (10:47):
Now I know this is amazing, this is great.
Speaker 2 (10:50):
And so in that section is all our spirits,
where we showcase spirits there.
We have a local and regionalbeer garden where you can try
some brews, and then we havenon-alcoholic too.
We have several non-alcoholicwines.
The non-alcoholic cocktail hasdefinitely been a movement over
the past couple of years andit's a nice reprieve from you
(11:14):
can only drink so much wine andspirits.
Speaker 1 (11:17):
You can only tipple so much.
Tipple, that's one of the bestwords I've ever heard.
That's the word of the week.
So, as executive director, Ican only imagine what goes on to
putting in something like this.
Speaker 3 (11:30):
Putting together something like this Days before.
Speaker 1 (11:32):
Yeah, I mean, what are the biggest challenges and,
at the same time, the biggestrewards of?
Putting on one of the best andwell-known events in this town.
Speaker 2 (11:41):
Yeah, and you know, in the country we have people
coming internationally as well.
We have one of the world's 50best restaurants, esther's the
name of the restaurant Sydney,australia, coming for this event
, so we bring internationaltalent as well.
It's it is a full year ofplanning this endeavor.
(12:03):
I mean the quantity ofindividuals that helped to put
this on is spectacular.
We work with about 400 chefsand beverage professionals.
That includes wineries andmixologists that we work with.
We have over 200 volunteers,150 different sponsors and
(12:24):
partners.
We have basically every vendorin town.
Like, hopefully, if you have awedding, you booked it way far
in advance, because we've gotevery tip up.
Speaker 1 (12:32):
No one's getting married next weekend or this
weekend.
Speaker 2 (12:35):
All the linens are at Charleston.
Speaker 1 (12:36):
Wine and Food.
Speaker 2 (12:39):
So I mean it takes a lot, it takes a year and I think
the most rewarding piece for meis the programming.
So every year we change overwhat the types of events are and
they're very focused onstorytelling and that's the
mission and the whole point ofthe organization.
Like yes, it's a fun party, butwe're trying to impart some sort
(13:01):
of takeaway with our guests andreally highlighting and
showcasing food stories fromCharleston and the Lowcountry
and really exploration ofhistory and what we eat and why
we eat it and where it comesfrom.
And I think it's reallyimportant for consumers to be
knowledgeable with where you'reeating and how you're spending
(13:22):
your money and your localcommunity.
Speaker 1 (13:24):
Especially because there's so many choices yes,
right, and you so many choicesyes, right.
And you never know where to go.
It's always where do you wantto eat tonight?
Where do you want to eattonight?
So knowing that would certainlybe a help for me too, and I
wanted to clear something up andI apologize if this is just me,
I know that was $150 million orwhatever you had mentioned
before.
$179 million, $179 million.
See, he's got a much bettermemory than I do.
(13:45):
Is that go to charity?
Like, where does that money?
Speaker 2 (13:48):
go so to the local economy.
So when we bring people in,we're measuring.
You know how they're spendingtheir money at local restaurants
, how they're patronizing localbusinesses where they're staying
with hotels.
So like that, money stays righthere in the Charleston community
and helps to build ourbusinesses community and helps
to build our businesses.
(14:08):
And I think Charleston one ofthe things I love so much about
this town is that there's stillthis like diehard localism about
this city and when you spendyour money with a local
institution, that money staysright here and it reinvests in
you know, potentially, yourneighbor, or you know somebody
else that you have a connectionwith, or you know somebody else
that you have a connection with,and it helps our communities to
grow and be prosper but also besustainable, and I think that's
(14:33):
something that we all learned,unfortunately, in 2020 was that
that ecosystem of local, Ireally think, helped Charleston
rebound, probably quicker thanmaybe some other cities.
Speaker 3 (14:44):
Oh my gosh, that's a good point, it's a great point.
And you know we're a chamber,so what you're saying is exactly
what we want to hear, and whatwe're kind of not preaching but
screaming from the rooftops isshop local.
We've got a couple of differentbenefits that, uh, locally.
Um right, we got dine where youlive, we got shop where you
live and get fit where you live,so we love the where you live.
(15:05):
So we love the local.
We love the fact that you lovethe local.
That's why you're here, alyssa.
Speaker 2 (15:09):
Yeah, I do.
I care about this community.
Speaker 3 (15:13):
So Kathy suggested something about sampling.
Speaker 2 (15:15):
Yeah, Not the day of, but hey can you sample before
Like?
Speaker 3 (15:19):
do you know what the food is?
Speaker 2 (15:32):
Do you get to, even if it's the year before the show
, right, are you sampling?
Or six months before, like, oh,a new vendor's coming and I get
to sample that.
So our um, I have a fantasticteam.
I have two people on my teamthat really um are in the
nitty-gritty on the programmingof our food and beverage and
they've got a really good pulseon the community here locally.
What's the new?
You know, restaurant on thescene?
Um, we're out there trying itand tasting it and they plan and
program it.
Just those two individuals.
There's a really smallnonprofit team that puts this on
(15:52):
Every single chef demonstrationspot.
I mean over 90 events.
It's a lot of presence fromlocal restaurants.
Speaker 1 (16:04):
If they need help, you can just give them my number
.
Speaker 2 (16:06):
Okay, because I'll just go check.
There's a couple of ones that Iwant to go.
Speaker 1 (16:08):
try that I won't wait in line, for I have an idea.
Speaker 3 (16:14):
You probably already have this idea.
You probably already do this.
Do you get influencers'opinions on the food at all?
Do you have an army of tastersNot just the two people, I'm
sure, because that's a lot butdo they have a committee?
Speaker 2 (16:26):
They don't have a committee but A volunteer
committee.
Speaker 1 (16:29):
Are you trying?
You want to be on the committee.
Oh my gosh.
Speaker 2 (16:31):
We do have a very strong influencer program.
That happens during thefestival.
Oh, I'm sure, and they're outand about, you know, tasting and
sharing on their socialnetworks, just to continue to,
you know, not only market theorganization and the festival,
but really highlight thebusinesses that participate in
this event because, again,that's the point is to really
showcase them.
Speaker 3 (16:52):
So maybe you can apply to be on that team and
then take it to the next level.
I will Take it to the nextlevel of maybe having a blog
year-round of when those peopledo taste different restaurants.
Then they write about it.
Speaker 2 (17:05):
Yeah.
Speaker 3 (17:06):
And then now it could be just like a campaign.
I see that I love anywayswheels always spinning bray, you
can, you can steal that onebray, I love it um, and so let's
talk about mount pleasant too.
Speaker 1 (17:17):
Yeah, we know that.
You know the the main part ofthe festival takes place
downtown, or um, it's uh johnsonhaywood yes, I could never say
that right, for some reason.
I apologize.
Speaker 2 (17:27):
It's first year there correct, it is our first year
there.
We're excited about it.
It's a great location From anevent planner's perspective.
The infrastructure that youhave to work with at a facility
like that is you have to bringeverything in, don't you?
There's a lot of stuff there.
There is stuff there, it'salready there's been a cool
(17:48):
trend Like I don't know ifeither of you follow like biz,
bash and in the industry, butproducing events in stadiums and
arenas has kind of been like anew trend, just as post COVID,
the events industry hit a real,got really hit during COVID and
expenses were just there's not acomparable before and after
(18:09):
really.
So there's been a lot of thingsof you know using stadiums and
places that have infrastructureand converting them into
experiential moments.
Speaker 1 (18:19):
So, anyways, we've been excited.
They come with bathrooms, theycome with kitchens.
I mean, just think about what'sbehind the scenes instead of
just taking an event like thisand plopping in the middle of
the park.
I mean, just think about what'sbehind the scenes instead of
just taking an event like thisand plopping it in the middle of
the park.
Speaker 2 (18:28):
Lighting, electricity power, running water, no
porta-potties.
Well, I'm excited for you.
I think it's going to beabsolutely amazing.
So, Mount Pleasant.
Speaker 1 (18:38):
Mount Pleasant, yes, so tell us how Mount Pleasant
businesses can get involved andwhat those kind of experiences
are for those who might not haveattended yet.
Speaker 2 (18:48):
So we're really excited.
We have a partnership withMount Pleasant this year Town of
Mount Pleasant, experienceMount Pleasant and we are doing
a three kind of events atMemorial Waterfront Park.
And again back to thestorytelling.
For us those three events werespecifically designed to be in
that place because of where it'slocated.
(19:09):
So on Thursday we will hostShocked and that is our oyster
celebration.
So it is a celebration ofsteamed, raw, on-the-house-shell
oyster farmers, wild oystersyou got some seafood mixed in
between and it really celebratesthat.
You know, south Carolina is oneof the only East Coast states
(19:32):
that still has a wild oysterpopulation and it's so important
to our ecosystems here locallyfor you know, hurricanes,
erosion, cleaning our waters sothat takes place at that venue.
On Friday we have an eventcalled Island Time that really
explores the flavors of theCaribbean and West Africa and
its influence on the food thatwe have here.
Speaker 1 (19:53):
And these are all at Waterfront Park.
And these are all at WaterfrontPark Cool.
Speaker 2 (19:57):
And so lots of really cool Caribbean chefs and low
country chefs that are kind ofmore, I would say, lots of
Gullah Geechee cuisine from thelow country perspective.
And then we have some chefscoming in from places like
Barbados and Haiti and theBahamas.
Definitely there will be rum.
And so that one is in MountPleasant too.
(20:18):
And then, finally, we'll capthings off at this venue on
Sunday with an event called Bigshrimping.
Um, it's a new event for usthis year and it's a celebration
of the shrimping industry andand just you know, crustaceans
in general, which obviouslymount pleasant has a huge
blessing of the fleetcelebration and, with shim creek
(20:39):
being right there, it's a it'sa bus bustling business, um, so
that that event, um, I'm sorry.
Speaker 1 (20:46):
Are all three of these new um, or have you done
something like we've done?
Speaker 2 (20:50):
shocked is always on the schedule I feel like people
might uproar if that's not onthe schedule right yeah and then
island time.
We've done before it's been alittle bit, but big shrimping is
brand new.
We've never done it before.
Speaker 1 (21:02):
That's very exciting.
Speaker 2 (21:03):
So in each one of these events showcases chefs
sampling food, beverage.
We do live music always at ourevents and some other fun
experiences.
So all of those happen in MountPleasant.
So we have several MountPleasant businesses and
restaurants that areparticipating in those.
We also have the Wando HighSchool Culinary one and two
(21:24):
students.
We have a high schoolpartnership program that we
created where we go into highschools year round and offer
mentorship, elevated culinaryinstruction, and we have an
externship program for culinaryhigh school students in CCSD and
D2.
And so the Wando studentsyou'll see out there.
So if you are out and about andyou see any in their chef coats
(21:47):
, they're really excited to betalent in the festival.
So hi.
Speaker 1 (21:51):
And that's amazing.
Yeah, it's a cool program.
What a great way to bring thecommunity and and, of course you
know, to give support to thefuture of this industry.
That means so much to this area, 100%.
We want to keep them here, wedon't want them to leave.
Speaker 3 (22:06):
Speaking about the young talent here, this might be
a good question.
It's like what for the futuretoo, right?
So our succession plan, likefive, 10 years down the road?
What does that look like?
Speaker 2 (22:16):
Yeah, so the high school program we started as an
initiative.
For us, the festival offerssuch a great platform to
celebrate and really it can be alaunching pad for careers for
individuals.
But what does that long-termsustainability look like and how
are we regenerating the nextwave of talent?
So we have a scholarshipprogram at the collegiate level
(22:37):
and then we have this highschool scholars program at the
high school level, um scholarsprogram at the high school level
.
So hopefully not just um,offering you know, on the job
training for these individualsthat participate, but really
inspiring them of like thiscould be a career and you could
see yourself in this career.
And the festival, I think, isthe perfect platform for that,
(22:58):
because so many differentindustries come together within
culinary hospitality to pullthis event off so you get a
microcosm of exposure to so manydifferent fields and avenues
you could take within culinaryand hospitality cool.
Speaker 3 (23:12):
That's amazing, crazy , amazing.
What about?
What about the festival in fiveto ten years?
Where is that?
How are you growing?
Are you?
Are you still going to be?
Speaker 2 (23:19):
doing it oh gosh I don't know if my board is
listening um how big is yourboard?
Speaker 3 (23:25):
by the way, I have 15 people on my board.
You have to be a foodie to beon your board.
Speaker 2 (23:29):
You have to have a certain no, no, I mean, I guess
everybody has some sort ofpassion for food but we have a
pretty diverse background ofindustries on the board which is
helpful in the planning andkind of moving forward, I think,
the future of Charleston Wineand Food.
We're really passionate aboutthe high school and scholarship
(23:51):
programs that we have, soleaning into that to continue to
cultivate like the nextgeneration of talent is a big
component for us.
We also last year is our firstyear we launched a summer
collection of events called theSummer Sizzle.
We're doing that again.
People loved it, so that willbe in May, june and July.
It's a small little collectionof events.
Charleston Summer is the muse.
(24:13):
For those of you who might notbe from here.
You're like oh, it's so hot.
I literally thrive Like.
Charleston Summer is my spiritanimal.
I love it and from a foodperspective, we really had the
opportunity to explore otheringredients that aren't just
oysters and root vegetables thatwe have in March, you know,
like lots of really freshseafood, lots of really
(24:35):
beautiful produce, so bringingthat and finding ways to
showcase some of those storiesin the summer, so really looking
to doing some like more yearround experiences.
Of course, the festival willalways be like a mainstay for
the organization and it isalways the first week of March.
It's always the first weekendof March, yep, and that was by
design, I mean in 2005, it wasdubbed like shoulder season,
(24:58):
like tourist season was in thesummer months, so they wanted to
create something that wouldbring people to town and want to
spend money here locally tosupport the community.
Speaker 3 (25:08):
Shoulder season.
Yeah, you're teaching me somuch right now.
Speaker 1 (25:12):
Are you writing all this?
Speaker 3 (25:12):
down.
Yeah, I am.
Speaker 1 (25:14):
Because you're going to get tested on it.
And then tell us a little bitabout the individual restaurant
events like I was talking aboutbefore.
So you've got the huge culinaryexperience and then, if you go
onto your website, you have allthese individual restaurants
that host all these specialdinners or luncheons.
Speaker 2 (25:33):
Tell me, how do you get?
This is Kathy's favorite parthere.
Yeah, it is.
It's a lot of people's favoritepart.
Speaker 1 (25:37):
That is just as important as the main culinary
event, I'm sure.
And how do you get involved inthat?
Speaker 2 (25:42):
Yeah, so we do a series called our Signature
Dinners and those are.
The format is a host restauranthere locally and their culinary
team host an out-of-town cheftalent.
So they typically we workone-on-one with the chefs here
locally and they give us like ashort list of like oh, it would
be amazing if I got you know,michael Anthony from Grand Mercy
(26:05):
Tavern or Andrew Carmelini orsome of these chef names that
they would love to collaborate,and then we court and pitch them
to come to Charleston toparticipate.
So even though you may havebeen to, you know, eat at Vern's
before.
The Vern's signature dinnerduring Charleston Wine and Food
is like a one night onlyexperience, because you get to
(26:25):
not only have that hostrestaurant experience but the
out of town collaboration, andso they come up with a menu
that's unique to that night,which is really fun.
Speaker 1 (26:33):
And that's why you can't get tickets, because I
remember.
I want to say it was two yearsago.
I could be wrong, but I believeit was two years ago.
I'm the marketing director atTown Center and of course we
have Malika.
That opened, yeah, and Miriamwas walking around and she's
with somebody and I'm looking ather and I'm walking around, I'm
going.
I almost felt like sostarstruck because it was.
Speaker 2 (26:56):
Manit Manit, it was.
I remember that and I'm like Iremember.
Speaker 1 (27:00):
It was like I was seeing a superstar?
Speaker 2 (27:01):
No, it was like I was seeing a superstar.
Speaker 1 (27:02):
No, I couldn't get in .
Speaker 2 (27:04):
I wasn't there either , but I hear the stories from
that dinner and it was so Miriamand Manit, pakistani and Indian
culture, and the whole entiredinner was a discussion about
really the divide between theirtwo cultures, and so for each
course I'm going to getteary-eyed talking about it
(27:27):
Manit wrote a letter to Miriamand then Miriam wrote a letter
to Manit and they didn't readthe letters until the dinner and
so the course would come outand they would read it on behalf
of the other chef thatrepresented the feelings of that
culture.
I was not there, but I heardthere was literally not a dry
eye in the restaurant of howimpactful and I think that that
really shows the power that foodhas to like bridge differences
(27:49):
and give us a platform to talkabout hard things and cultures.
So, yeah, miriam always comesup with like the best concept.
She's her event that she has onthe schedule this year is a
Pakistani brunch.
There'll be a traditionalPakistani dance.
She really brings in a fullsensory experience beyond just
(28:10):
the food.
Speaker 3 (28:12):
That reminds me of the transformation table.
Speaker 2 (28:14):
Yes, she does a great job.
Tina does a great job with thatas well.
Speaker 3 (28:18):
Yeah, I was able to experience that.
What an amazing 100-person longtable, all different types of
people there.
Yeah, it's cool because shedoesn't seat you with your
people that you came with you.
Speaker 1 (28:33):
sit somewhere else separately.
Speaker 2 (28:34):
Yeah.
Speaker 1 (28:34):
Yeah, it's more of an experience than a meal.
Speaker 2 (28:36):
So those are the dinners.
We have lunches and brunches,and the lunches and brunches
don't typically have a gas chefcomponent.
They're more for the localrestaurant to shine and we bring
in a beverage component, so alot of them have a winemaker or
a distiller or a brewer.
There's 20 dinners on theschedule this year and 20
lunches and brunches.
Speaker 1 (28:56):
And they're probably also that, aren't they?
Speaker 2 (28:58):
There's a couple that still have tickets.
The Dewberry on Friday nighthad tickets available.
The best place to go is to thewebsite and you can click
available and we publicize whenthe schedule goes live every
year and you've got to buytickets on launch day because
some of the restaurants aresmall.
We had a dinner this year orwe'll have a dinner with Michael
(29:19):
Toscano.
It's only 10 seats.
Speaker 1 (29:23):
If you want to go, you better get that real fast.
Speaker 2 (29:25):
It just goes quickly.
So launch day is the best tobuy the in-restaurant
experiences and remind us whenis that typically then?
It's typically in Octoberaround the third week so we
haven't announced the 2026Festival launch date yet, but it
will be in October and we'llannounce it on our channels.
Speaker 1 (29:42):
And it's funny because my anniversary, my
wedding anniversary, is March8th.
So every year that I've beenhere I've been here nine years,
this is my 10th year here I'vealways said, oh, I really want
to go to one of those for mywedding anniversary.
Oh that's fun and then I put iton my calendar right In October
(30:04):
.
They're going live.
I don't think I go to, they'regone.
Speaker 2 (30:06):
Oh yeah, this year they hawk the site they're on
the site like ready to go.
That's why there are shrimp andshrimp tickets.
Oh, awesome.
Speaker 3 (30:14):
That's good to know too.
Thank you, Amanda.
Amanda, just let us know.
Speaker 1 (30:19):
Yeah, I don't even have to go downtown for that
which say the shucked and umshrimp and tickets are still
available.
All right, listeners, but Iwant amanda, you need your job
next year is to remind me.
Speaker 3 (30:28):
Oh, it's your job, I'm not gonna ask.
Speaker 1 (30:29):
I'm not gonna ask elizabeth to do it, because
she's too busy to remind me toget on my computer that morning
and get um and get somethingspeaking of too busy.
Speaker 3 (30:36):
Let's get you back to work.
I'm sure some people arewaiting for you.
Speaker 1 (30:39):
I'm sure I actually I did want to ask her a couple
fun, fun questions.
Speaker 3 (30:42):
I was hoping you would say that.
Speaker 1 (30:43):
Okay, and then, before we let you get back, Okay
.
And I'm not going to make youlike, pick your favorite chef or
anything.
That's not nice.
They're all my favorite.
I know Exactly.
We love them all.
Everybody makes the best foodin the world, but are there any
fun like any kind of behind thescenes, just told us about.
(31:03):
I have a good story but I'd I'dlove to hear another one you
want me to tell you a storyabout a chicken I love chicken
okay, have you ever heard ofchicken shit bingo?
Speaker 2 (31:14):
no it's a concept out of texas.
Um, there's a guy named dalethat has started this concept
and it's uh chickens and they uhliterally poop on a bingo board
get the f out of here you putin your dollar for that uh yeah,
it's a thing.
It's a thing, um, and so we dida version.
(31:36):
This has been a long time ago,but john lewis is from texas,
okay, and where chicken shit,bingo, is apparently rampant,
and so he wanted to bring theactual singer to Charleston.
That created it, and so we hadDale here.
Speaker 1 (31:49):
A singer.
Speaker 2 (31:50):
Yeah, Dale, and he's a country singer.
And then we did a chicken shitbingo.
We had a bingo board, it'sabout I don't know 40 minutes
before doors open and ourculinary programming manager at
the time came up and was like wedon't have a chicken because
you got the flu because I guesssomebody forgot to get the
(32:12):
chicken oh, they had plenty ofchicken to cook, just none to
play the game, I guess.
And so we were like, well, whatare we gonna do?
She was like I know, I know aguy.
She made call, but there wasn'tenough time for one of us to go
there and back, so we called anUber to go pick up the chicken.
And so the woman with thechicken came out with the
(32:32):
chicken in a Rubbermaid and putit in the front seat of the Uber
and he said what is this?
And she said this is thechicken, this is what you're
Ubering, this is your ride andthis chicken needs to get down
to the john lewis barbecue eventstat for charleston wine and
(32:52):
food.
Speaker 3 (32:52):
The chicken wrote a row of about 15 minutes before
the event and, uh, we pulled thechicken shit bingo off.
So that's just like a chickendidn't need to be trained at all
.
Speaker 1 (32:57):
There was no training the chicken no, it just goes
wherever it wants to right.
Speaker 3 (33:00):
Yeah, yeah, a fence right here, a fence.
It's not a free range chicken.
Oh, am I in trouble with that?
Speaker 2 (33:05):
yeah, I know now that I'm saying this on this podcast
, I'm like oh gosh, maybe Ishouldn't have shared that one.
Speaker 1 (33:10):
But you know that's hysterical.
I absolutely.
I just feel like that's likeplanning in a nutshell, you know
, well, my favorite part is thatthe chicken was ubered.
I mean, that is that's a goodone.
Speaker 3 (33:20):
When it comes, you gotta be efficient.
Speaker 1 (33:22):
Yeah, you needed to get that done and you got that
chicken down there.
That's hysterical.
Speaker 3 (33:25):
You probably have a really cool I love it.
Speaker 2 (33:27):
I have a great team.
I have a really great team.
Speaker 3 (33:29):
It's it's a it's a labor of love to put on um this
event, though Cause eventplanning you know, like things
just always go, I won't make yougo ahead and I won't make you
talk about last year and yourplans.
Speaker 2 (33:48):
Yeah, there were lots , lots of changes and ebbs and
flows and this year we have.
You know, we learned a lot fromthat circumstance of you know,
I didn't I never realized Iwould be planning for an event
in the spring that couldpotentially happen, with
hurricane level, weather Right.
But yeah, I feel like we'rereally prepared for this year
after learning that and Iimmediately checked the tide
(34:10):
chart when we put the tickets onsale to see if it was a king
tide or not.
And it is not a king tide.
Speaker 1 (34:16):
Very, very smart.
Speaker 3 (34:17):
No kidding.
Speaker 1 (34:18):
My other question, and again, you don't have to get
, I don't want you to know arestaurant or chef, but if
there's one dish from thefestival every year that you
could eat for the rest of yourlife, is there one like?
Is there a dish that you've hadthat is just like Amazing, yeah
, like the best thing you'veever eaten.
Speaker 2 (34:36):
Oh gosh, okay, there's two things that come to
mind.
One doesn't exist anymore FatHen on John's Island.
I miss it.
All the time they had thishomemade bread pudding with a
home spawn cinnamon ice cream.
Oh, it was like delight andchef fred knew I liked the bread
(34:56):
pudding and when I was pregnantwith my first son I ate that
all the time.
He'd be like the pregnant ladythat would call up and be like
is the the bread pudding on themenu?
tonight, because that was goingto determine whether I came
there or not.
That I would say.
And then there's another dish,and I don't know if it's been
back on the menu again.
It's been years.
But Jacques Larson of theobstinate daughter had this foie
(35:20):
gras capoletti.
That was just like pillows ofabsolute joy in your mouth.
Speaker 1 (35:27):
I will never forget that.
Apparently not.
I love that.
Yeah Listen, my husband and Ilove to eat and we go all over
Mount Pleasant, johns Islanddowntown and every time I go to
a restaurant and I have a mealit's the best meal I've ever had
and then we say we're comingback here again.
(35:48):
And then we never go backbecause we found the next
favorite place that we're goingto go to.
What a hard life to live.
Speaker 2 (35:55):
I know.
Speaker 1 (35:56):
I mean just to make the decision of where we're
going to go eat is like we know.
I don't think I've ever beendisappointed in any restaurant
I've ever had.
No, we're very lucky, all right, so tell us again, where can we
get tickets?
Remind us a little bit moreabout this weekend that's coming
up, and then we'll let you getback to work.
Speaker 2 (36:15):
Yeah, so we'll kick things off on Wednesday evening
for opening night at the Cisternand Culinary Village.
Friday still had ticketsavailable and maybe a couple on
Sunday.
Sunday is Locals Day, so if youlive here and you check out
with a 294 zip code, you get 40bucks off your ticket.
Speaker 1 (36:31):
Oh wow, that's great to know.
Speaker 2 (36:33):
The Mount Pleasant events.
I would check out Island Timeand Big Shrimpin.
And if you go toCharlestonWineAndFoodcom, click
on the schedule.
That's going to show you thelatest and greatest of what's
available.
All of our stuff's online.
So even if it's day of andyou're like, hey, you know, I
just think I might want to go tothe Culinary Village today,
Check the website and see if youcould get the ticket and if the
(36:54):
ticket's available, come have agood time with us.
Speaker 1 (36:56):
A good time A good time.
And then, of course, when it'sover on Sunday, you get Monday
off, and then you have to startagain working on Tuesday, right,
I?
Speaker 2 (37:04):
feel like the mayor should make Monday an actual
holiday for all Charlestoniansto recover.
I think that's a good idea.
Speaker 3 (37:12):
Probably get Mayor Haney to do something like that.
Yeah, maybe we could get.
Speaker 2 (37:14):
Mayor Haney to do that.
A proclamation on Monday.
Speaker 1 (37:17):
We'll start a story.
We've got to get everyone tosign a petition.
We'll get that taken care offor you, um alissa.
Thank you so much, um, forjoining us here today.
Speaker 2 (37:32):
Um again if anyone, like me, has not been there, you
need to go and um, and you'regoing this year, I'm gonna go
this year, I'm gonna go thisyear, yes, I am um I, I, I 99
promise you that I'm gonna gothis year um I think bray
offered us tickets.
Speaker 3 (37:42):
I don't know what.
Maybe not.
Maybe that was a Maybe, thatwas a different thing.
I'm just throwing Bray underthe bus.
It's amazing.
I'm still waiting for thatemail.
Speaker 1 (37:49):
I've heard incredible things about it.
It obviously sells out everyyear.
Be a part of it.
It's part of you live here,it's part of Charleston and it's
because of Elissa the way it'sgrown and everything that's been
going on here.
So we're really honored to havespent this time with you.
Speaker 2 (38:04):
Well, thank you.
Speaker 1 (38:05):
And of course we hope this weekend is going to be
just as amazing as it always is.
Get your tickets.
Get your tickets Now to thisweekend's Charleston Wine and
Food Festival.
Thank you so much, alyssa, andbefore we leave, we need to
thank our sponsors.
Speaker 3 (38:22):
Yeah, we need to thank our sponsors at Charleston
Media Solutions and also DKDesign.
You can get a hold of DK Designat designdkdcom.
They created a lot of marketingmaterial for us, like our
banner that we have here.
I'm motioning to the bannerlike you can see it, listeners.
Speaker 1 (38:40):
It's there, I can see it.
Thank you, dk Design.
Thank you for everyone here atCharleston Media Solutions,
brian, we always love workingwith you, thank you.
Thank for everyone listeningtoday.
Until next time, Mount Pleasant, until next time listeners
alright, let's take some photosand we'll get you out awesome.
that's all right.
We don't have a mic, though ohsorry, it's all right.
Speaker 1 (00:27):
We don't really need to hear him talk today, do we?
Do you want me to?
Speaker 2 (00:30):
scoot over some so you can be more on the camera.
We're good.
Speaker 3 (00:32):
It's podcast first.
Speaker 1 (00:33):
Yeah it's audio first , just for SEO reasons.
Speaker 3 (00:35):
Okay, got it.
Yeah, so just talk to us.
Speaker 1 (00:38):
Okay, you are much prettier than he is, so I'd much
rather have the Wow that washanging there.
Speaker 3 (00:42):
Someone had to say it .
All right, thank you.
Speaker 1 (00:44):
You know what.
It was me, so I'm not going toget in trouble, right.
Speaker 3 (00:47):
I'm feeling very pretty right now.
Speaker 1 (00:49):
You've got a hair swoosh going on.
Speaker 3 (00:51):
Oh, Alyssa's.
Speaker 1 (00:52):
That's because you're playing golf all weekend.
Speaker 3 (00:53):
Lotus the hair swoosh .
Speaker 1 (00:57):
And you got rid of the U.
That's what it was gettinggetting rid of the you.
Yep, are we all working rightnow, brian?
All good.
Speaker 3 (02:10):
She already did it, but we'll do it again, oh.
Speaker 1 (02:14):
Hello and welcome to the Building Business Podcast
powered by the Mount PleasantChamber of Commerce.
We are here today recording inthe studio at Charleston Media
Solutions.
They are a huge supporter ofthe studio at Charleston Media
Solutions.
They are a huge supporter ofthe Chamber.
We love coming in here andhanging out in the studio.
My name is Kathy Herman.
I am the immediate pastpresident of the Chamber and I
(02:36):
am marketing director at MountPleasant Town Center.
So I would like to welcomeeveryone and thanks for joining
us.
I'm joined here by my guestco-host, one of my favorites.
Speaker 2 (02:46):
I see that every time right.
Oh, I say well, it's true, it'strue.
Speaker 1 (02:50):
Exactly, I'm always going to say it.
He is president of Roombaadvertising and the current
chair of the chamber marketingcommittee, Mike Compton the best
committee out there.
I agree.
Speaker 3 (03:13):
I'm on that committee too, you know, yeah that's why
it's the best.
Speaker 1 (03:14):
Yes, yes, thank you, uh, kathy, kathy, we've got us.
We've got a guest.
I know I'm really, reallyexcited for this.
Um, I don't know how she evenmade time to come see us today,
but, um, that's how amazing sheis.
Wait till we tell you who sheis.
The executive director, afavorite.
The executive director ofCharleston Wine and Food.
If you don't know CharlestonWine and Food, you are living
under a rock.
A native Charlestonian raisedon James Island, oh, okay,
clemson graduate with abachelor's in communication
(03:36):
studies.
But that wasn't enough.
So then she also went and got amaster's degree from College of
Charleston in communication.
I'm going College of Charlestonin communication, I know, and
all of this for wine and food,which I love.
I think it's amazing.
Everyone, please welcome ourspecial guest today, alyssa
Smith.
Speaker 2 (03:51):
Thank you so much for having me.
And what an intro, right, it'snice.
Yeah, it feels really nice.
We're your cheerleaders here.
Yeah, this is how we feel aboutyou.
Speaker 1 (03:59):
And I mean the biggest event of the year is
coming up this weekend and youcame to see us.
Speaker 2 (04:05):
Well, you know, I really care about local and
y'all seemed like a fun crowd.
Speaker 1 (04:09):
Oh, we're definitely a fun crowd.
You've listened to an episode.
That's nice of you.
Speaker 3 (04:14):
That's very sweet of you.
Speaker 1 (04:22):
Now I am going to be embarrassed and say I've never
gone.
And I'm going to tell you whyI've never gone it's because I
want to go to those individualat the restaurants, and every
time I find one I like, thefirst thing I see is sold out.
So one day, one day I'm goingto go.
Everything sells out so fast.
I know, but it's because it'ssuch an amazing event Can you
talk about the food.
Yeah, let's go back to what isCharleston Wine and Food, and
(04:43):
we'll start with there, and then, of course, we want to hear
more about how you got involvedand what we got planned for this
year.
Speaker 2 (04:48):
Yeah, okay.
So Charleston Wine and Foodsit's a nonprofit organization.
It was formed in 2005 by agroup of community members and
leaders that felt likeCharleston had something really
special going on in the foodworld and we weren't being
recognized at that time at thelevel of other food cities enter
New Orleans, you know,nashville, new York and so they
(05:10):
formed this nonprofitorganization and established the
festival to create a platformto promote Charleston, help
build a culinary brand andreally bring travelers here to
spend money locally and createsome economic injection for the
community.
What did that first one looklike?
Speaker 1 (05:26):
Do you know it was?
Speaker 2 (05:27):
smaller and you know it was very much a grassroots
effort at first.
So a lot of community members,a lot of people who are
volunteers to get it off theground, the original kind of
founding executive director andthat team that really a team of
volunteers they kept thesescrapbooks and so they did like
(05:48):
clippings of, you know,newspaper articles and photos
from the early days and oldprograms and we keep them all in
our office and I love thembecause I get to go back and
look at you know 20 years ofhistory for the organization and
there's a front page foodsection of the New York Times
that announced the new festivaland I feel like page food
section of the New York Timesthat announced the new festival
and I feel like that was kind ofthe first moment that we really
(06:08):
started to get some nationalrecognition for the organization
.
Speaker 1 (06:12):
That's crazy.
Yeah, of course, how it's grown, and it's it's 20 years.
Speaker 2 (06:18):
It will be.
Our 20th festival is 2026.
Thanks to the COVID pandemic,we didn't have 21, unfortunately
, and over the course of 20years we've done $170 million
for the region.
Speaker 1 (06:31):
That's amazing.
Speaker 2 (06:32):
Yeah, for the region.
Speaker 1 (06:34):
Wow, speak more on that so the Tri-County area.
Speaker 2 (06:37):
So we measure economic impact for the area
every year.
We have a great partnershipwith the College of Charleston
or Office of Tourism Analysis,and about half of the attendees
that participate and come to thefestival are local and about
half of our attendees come fromout of town.
So if you're out of that, theydefine local as a 50 mile radius
.
If you're like kind ofepicenter, so that hits the
tri-county area, and thenoutside of that, if you're
(07:14):
traveling over 50 miles, theyassume that you're staying in a
hotel and there's additionalexpenses, that you're, you know,
contributing to the localecosystem here.
So yeah, $170 million for thearea and almost 20 years, which
is spectacular, and the eventitself has grown and ebbed and
flowed a lot as well.
Speaker 1 (07:23):
And so, and there's a different location this year
too right, the Culinary Village.
Yep, tell us about the CulinaryVillage, because I keep hearing
amazing things about that.
Speaker 2 (07:31):
It's literally like a foodie playground for adults.
It's often the event thatpeople equate.
When you say the festival, theythink you're talking about that
, and that's only one of 90events that we'll produce this
weekend um, yes, 90 events infive days.
Speaker 1 (07:49):
She has the time to hang out with us today.
I am so impressed.
I am so impressed.
Oh my god.
Thank you for saying that was areally good concealer.
Speaker 2 (07:56):
um so 90 events in five days for this year.
Culinary village is our largestevent.
It's three days long, it's atjohn Haygood Stadium and it is
kind of a taste of everything wedo in the festival, all wrapped
into one event.
So food samplings, beveragesamplings We've got wine, beer,
(08:20):
spirits, non-alcoholic, there'sgrilled foods.
In an area called Grillin' andChillin' we showcase local
caterers, local chefs andrestaurants, and then there's
some fun like things to do, oursilent disco, which is arguably
the best people watching in allof charleston charleston yes, I
agree, if I wasn't working theevent, that is where I would be
standing just to like hang outum, we have a music stage where
(08:42):
we have local, regional actsperform daily.
And then new this year, whichour team is super excited about
Duke's Mayonnaise, which, ifyou're a foodie, there is a feud
over what mayonnaise you use?
Speaker 1 (08:55):
Oh, absolutely.
Speaker 2 (08:56):
What's in your cabinet.
Speaker 1 (08:58):
Well, it used to be something else, but when we
moved here it became Duke's,Duke's.
What about?
Speaker 3 (09:02):
you, Mike?
I was a Miracle Whip guy.
Oh God, no I.
We moved here.
It became dukes, dukes.
What about you?
Speaker 2 (09:06):
I was a miracle oh god no, it's like sugar cream,
that's it, I'm a duke fan.
Now I'm getting you a jar ofdukes now, okay, so dukes is the
title partner of our demokitchen, so we do high energy
chef demonstrations every day.
Three chefs per day.
They're on the Duke stage.
Really fun.
(09:27):
You get to watch them cook andhear from them and then also
taste.
So Shwai from Jackrabbit,philly King Barbecue, we've got
Vivian Howard, carrie Morey fromCallie's Hot Little Biscuits,
joy the Wilson from Joy theBaker.
So just really spectaculartalent.
Speaker 1 (09:44):
And if you're into cookbooks, if any of the chefs
that are on the stage have acookbook, you can get your book
signed after the fact so do youjust go in and just stop at
every little and just eat anddrink and eat and drink and eat
and drink?
Speaker 2 (10:00):
Well, I don't because I'm working, but if you are
doing, then, then yes, so it's asampling experience.
So there are small sample bitesfrom the food, um, and the same
on the.
Yes, you get to try a varietyof things, um, and then the.
The beverages are the same aswell.
So we have an area of winecalled the courtyard.
It's about 25 differentwineries that we showcase there.
(10:21):
We have a fun section calledTipling Town, which is actually
a little ode to Charleston.
Charleston's known as a TiplingTown.
Speaker 1 (10:32):
What town?
I don't know what that means ATipling is where you're imbibing
in alcoholic beverages.
Speaker 2 (10:38):
We're one of the drunkest cities in America.
That's something to be veryproud of Charleston.
Speaker 1 (10:42):
Tipling.
Speaker 2 (10:44):
We're a Tiippling town.
We've learned two new thingstoday, mike.
Speaker 3 (10:47):
Now I know this is amazing, this is great.
Speaker 2 (10:50):
And so in that section is all our spirits,
where we showcase spirits there.
We have a local and regionalbeer garden where you can try
some brews, and then we havenon-alcoholic too.
We have several non-alcoholicwines.
The non-alcoholic cocktail hasdefinitely been a movement over
the past couple of years andit's a nice reprieve from you
(11:14):
can only drink so much wine andspirits.
Speaker 1 (11:17):
You can only tipple so much.
Tipple, that's one of the bestwords I've ever heard.
That's the word of the week.
So, as executive director, Ican only imagine what goes on to
putting in something like this.
Speaker 3 (11:30):
Putting together something like this Days before.
Speaker 1 (11:32):
Yeah, I mean, what are the biggest challenges and,
at the same time, the biggestrewards of?
Putting on one of the best andwell-known events in this town.
Speaker 2 (11:41):
Yeah, and you know, in the country we have people
coming internationally as well.
We have one of the world's 50best restaurants, esther's the
name of the restaurant Sydney,australia, coming for this event
, so we bring internationaltalent as well.
It's it is a full year ofplanning this endeavor.
(12:03):
I mean the quantity ofindividuals that helped to put
this on is spectacular.
We work with about 400 chefsand beverage professionals.
That includes wineries andmixologists that we work with.
We have over 200 volunteers,150 different sponsors and
(12:24):
partners.
We have basically every vendorin town.
Like, hopefully, if you have awedding, you booked it way far
in advance, because we've gotevery tip up.
Speaker 1 (12:32):
No one's getting married next weekend or this
weekend.
Speaker 2 (12:35):
All the linens are at Charleston.
Speaker 1 (12:36):
Wine and Food.
Speaker 2 (12:39):
So I mean it takes a lot, it takes a year and I think
the most rewarding piece for meis the programming.
So every year we change overwhat the types of events are and
they're very focused onstorytelling and that's the
mission and the whole point ofthe organization.
Like yes, it's a fun party, butwe're trying to impart some sort
(13:01):
of takeaway with our guests andreally highlighting and
showcasing food stories fromCharleston and the Lowcountry
and really exploration ofhistory and what we eat and why
we eat it and where it comesfrom.
And I think it's reallyimportant for consumers to be
knowledgeable with where you'reeating and how you're spending
(13:22):
your money and your localcommunity.
Speaker 1 (13:24):
Especially because there's so many choices yes,
right, and you so many choicesyes, right.
And you never know where to go.
It's always where do you wantto eat tonight?
Where do you want to eattonight?
So knowing that would certainlybe a help for me too, and I
wanted to clear something up andI apologize if this is just me,
I know that was $150 million orwhatever you had mentioned
before.
$179 million, $179 million.
See, he's got a much bettermemory than I do.
(13:45):
Is that go to charity?
Like, where does that money?
Speaker 2 (13:48):
go so to the local economy.
So when we bring people in,we're measuring.
You know how they're spendingtheir money at local restaurants
, how they're patronizing localbusinesses where they're staying
with hotels.
So like that, money stays righthere in the Charleston community
and helps to build ourbusinesses community and helps
to build our businesses.
(14:08):
And I think Charleston one ofthe things I love so much about
this town is that there's stillthis like diehard localism about
this city and when you spendyour money with a local
institution, that money staysright here and it reinvests in
you know, potentially, yourneighbor, or you know somebody
else that you have a connectionwith, or you know somebody else
that you have a connection with,and it helps our communities to
grow and be prosper but also besustainable, and I think that's
(14:33):
something that we all learned,unfortunately, in 2020 was that
that ecosystem of local, Ireally think, helped Charleston
rebound, probably quicker thanmaybe some other cities.
Speaker 3 (14:44):
Oh my gosh, that's a good point, it's a great point.
And you know we're a chamber,so what you're saying is exactly
what we want to hear, and whatwe're kind of not preaching but
screaming from the rooftops isshop local.
We've got a couple of differentbenefits that, uh, locally.
Um right, we got dine where youlive, we got shop where you
live and get fit where you live,so we love the where you live.
(15:05):
So we love the local.
We love the fact that you lovethe local.
That's why you're here, alyssa.
Speaker 2 (15:09):
Yeah, I do.
I care about this community.
Speaker 3 (15:13):
So Kathy suggested something about sampling.
Speaker 2 (15:15):
Yeah, Not the day of, but hey can you sample before
Like?
Speaker 3 (15:19):
do you know what the food is?
Speaker 2 (15:32):
Do you get to, even if it's the year before the show
, right, are you sampling?
Or six months before, like, oh,a new vendor's coming and I get
to sample that.
So our um, I have a fantasticteam.
I have two people on my teamthat really um are in the
nitty-gritty on the programmingof our food and beverage and
they've got a really good pulseon the community here locally.
What's the new?
You know, restaurant on thescene?
Um, we're out there trying itand tasting it and they plan and
program it.
Just those two individuals.
There's a really smallnonprofit team that puts this on
(15:52):
Every single chef demonstrationspot.
I mean over 90 events.
It's a lot of presence fromlocal restaurants.
Speaker 1 (16:04):
If they need help, you can just give them my number
.
Speaker 2 (16:06):
Okay, because I'll just go check.
There's a couple of ones that Iwant to go.
Speaker 1 (16:08):
try that I won't wait in line, for I have an idea.
Speaker 3 (16:14):
You probably already have this idea.
You probably already do this.
Do you get influencers'opinions on the food at all?
Do you have an army of tastersNot just the two people, I'm
sure, because that's a lot butdo they have a committee?
Speaker 2 (16:26):
They don't have a committee but A volunteer
committee.
Speaker 1 (16:29):
Are you trying?
You want to be on the committee.
Oh my gosh.
Speaker 2 (16:31):
We do have a very strong influencer program.
That happens during thefestival.
Oh, I'm sure, and they're outand about, you know, tasting and
sharing on their socialnetworks, just to continue to,
you know, not only market theorganization and the festival,
but really highlight thebusinesses that participate in
this event because, again,that's the point is to really
showcase them.
Speaker 3 (16:52):
So maybe you can apply to be on that team and
then take it to the next level.
I will Take it to the nextlevel of maybe having a blog
year-round of when those peopledo taste different restaurants.
Then they write about it.
Speaker 2 (17:05):
Yeah.
Speaker 3 (17:06):
And then now it could be just like a campaign.
I see that I love anywayswheels always spinning bray, you
can, you can steal that onebray, I love it um, and so let's
talk about mount pleasant too.
Speaker 1 (17:17):
Yeah, we know that.
You know the the main part ofthe festival takes place
downtown, or um, it's uh johnsonhaywood yes, I could never say
that right, for some reason.
I apologize.
Speaker 2 (17:27):
It's first year there correct, it is our first year
there.
We're excited about it.
It's a great location From anevent planner's perspective.
The infrastructure that youhave to work with at a facility
like that is you have to bringeverything in, don't you?
There's a lot of stuff there.
There is stuff there, it'salready there's been a cool
(17:48):
trend Like I don't know ifeither of you follow like biz,
bash and in the industry, butproducing events in stadiums and
arenas has kind of been like anew trend, just as post COVID,
the events industry hit a real,got really hit during COVID and
expenses were just there's not acomparable before and after
(18:09):
really.
So there's been a lot of thingsof you know using stadiums and
places that have infrastructureand converting them into
experiential moments.
Speaker 1 (18:19):
So, anyways, we've been excited.
They come with bathrooms, theycome with kitchens.
I mean, just think about what'sbehind the scenes instead of
just taking an event like thisand plopping in the middle of
the park.
I mean, just think about what'sbehind the scenes instead of
just taking an event like thisand plopping it in the middle of
the park.
Speaker 2 (18:28):
Lighting, electricity power, running water, no
porta-potties.
Well, I'm excited for you.
I think it's going to beabsolutely amazing.
So, Mount Pleasant.
Speaker 1 (18:38):
Mount Pleasant, yes, so tell us how Mount Pleasant
businesses can get involved andwhat those kind of experiences
are for those who might not haveattended yet.
Speaker 2 (18:48):
So we're really excited.
We have a partnership withMount Pleasant this year Town of
Mount Pleasant, experienceMount Pleasant and we are doing
a three kind of events atMemorial Waterfront Park.
And again back to thestorytelling.
For us those three events werespecifically designed to be in
that place because of where it'slocated.
(19:09):
So on Thursday we will hostShocked and that is our oyster
celebration.
So it is a celebration ofsteamed, raw, on-the-house-shell
oyster farmers, wild oystersyou got some seafood mixed in
between and it really celebratesthat.
You know, south Carolina is oneof the only East Coast states
(19:32):
that still has a wild oysterpopulation and it's so important
to our ecosystems here locallyfor you know, hurricanes,
erosion, cleaning our waters sothat takes place at that venue.
On Friday we have an eventcalled Island Time that really
explores the flavors of theCaribbean and West Africa and
its influence on the food thatwe have here.
Speaker 1 (19:53):
And these are all at Waterfront Park.
And these are all at WaterfrontPark Cool.
Speaker 2 (19:57):
And so lots of really cool Caribbean chefs and low
country chefs that are kind ofmore, I would say, lots of
Gullah Geechee cuisine from thelow country perspective.
And then we have some chefscoming in from places like
Barbados and Haiti and theBahamas.
Definitely there will be rum.
And so that one is in MountPleasant too.
(20:18):
And then, finally, we'll capthings off at this venue on
Sunday with an event called Bigshrimping.
Um, it's a new event for usthis year and it's a celebration
of the shrimping industry andand just you know, crustaceans
in general, which obviouslymount pleasant has a huge
blessing of the fleetcelebration and, with shim creek
(20:39):
being right there, it's a it'sa bus bustling business, um, so
that that event, um, I'm sorry.
Speaker 1 (20:46):
Are all three of these new um, or have you done
something like we've done?
Speaker 2 (20:50):
shocked is always on the schedule I feel like people
might uproar if that's not onthe schedule right yeah and then
island time.
We've done before it's been alittle bit, but big shrimping is
brand new.
We've never done it before.
Speaker 1 (21:02):
That's very exciting.
Speaker 2 (21:03):
So in each one of these events showcases chefs
sampling food, beverage.
We do live music always at ourevents and some other fun
experiences.
So all of those happen in MountPleasant.
So we have several MountPleasant businesses and
restaurants that areparticipating in those.
We also have the Wando HighSchool Culinary one and two
(21:24):
students.
We have a high schoolpartnership program that we
created where we go into highschools year round and offer
mentorship, elevated culinaryinstruction, and we have an
externship program for culinaryhigh school students in CCSD and
D2.
And so the Wando studentsyou'll see out there.
So if you are out and about andyou see any in their chef coats
(21:47):
, they're really excited to betalent in the festival.
So hi.
Speaker 1 (21:51):
And that's amazing.
Yeah, it's a cool program.
What a great way to bring thecommunity and and, of course you
know, to give support to thefuture of this industry.
That means so much to this area, 100%.
We want to keep them here, wedon't want them to leave.
Speaker 3 (22:06):
Speaking about the young talent here, this might be
a good question.
It's like what for the futuretoo, right?
So our succession plan, likefive, 10 years down the road?
What does that look like?
Speaker 2 (22:16):
Yeah, so the high school program we started as an
initiative.
For us, the festival offerssuch a great platform to
celebrate and really it can be alaunching pad for careers for
individuals.
But what does that long-termsustainability look like and how
are we regenerating the nextwave of talent?
So we have a scholarshipprogram at the collegiate level
(22:37):
and then we have this highschool scholars program at the
high school level, um scholarsprogram at the high school level
.
So hopefully not just um,offering you know, on the job
training for these individualsthat participate, but really
inspiring them of like thiscould be a career and you could
see yourself in this career.
And the festival, I think, isthe perfect platform for that,
(22:58):
because so many differentindustries come together within
culinary hospitality to pullthis event off so you get a
microcosm of exposure to so manydifferent fields and avenues
you could take within culinaryand hospitality cool.
Speaker 3 (23:12):
That's amazing, crazy , amazing.
What about?
What about the festival in fiveto ten years?
Where is that?
How are you growing?
Are you?
Are you still going to be?
Speaker 2 (23:19):
doing it oh gosh I don't know if my board is
listening um how big is yourboard?
Speaker 3 (23:25):
by the way, I have 15 people on my board.
You have to be a foodie to beon your board.
Speaker 2 (23:29):
You have to have a certain no, no, I mean, I guess
everybody has some sort ofpassion for food but we have a
pretty diverse background ofindustries on the board which is
helpful in the planning andkind of moving forward, I think,
the future of Charleston Wineand Food.
We're really passionate aboutthe high school and scholarship
(23:51):
programs that we have, soleaning into that to continue to
cultivate like the nextgeneration of talent is a big
component for us.
We also last year is our firstyear we launched a summer
collection of events called theSummer Sizzle.
We're doing that again.
People loved it, so that willbe in May, june and July.
It's a small little collectionof events.
Charleston Summer is the muse.
(24:13):
For those of you who might notbe from here.
You're like oh, it's so hot.
I literally thrive Like.
Charleston Summer is my spiritanimal.
I love it and from a foodperspective, we really had the
opportunity to explore otheringredients that aren't just
oysters and root vegetables thatwe have in March, you know,
like lots of really freshseafood, lots of really
(24:35):
beautiful produce, so bringingthat and finding ways to
showcase some of those storiesin the summer, so really looking
to doing some like more yearround experiences.
Of course, the festival willalways be like a mainstay for
the organization and it isalways the first week of March.
It's always the first weekendof March, yep, and that was by
design, I mean in 2005, it wasdubbed like shoulder season,
(24:58):
like tourist season was in thesummer months, so they wanted to
create something that wouldbring people to town and want to
spend money here locally tosupport the community.
Speaker 3 (25:08):
Shoulder season.
Yeah, you're teaching me somuch right now.
Speaker 1 (25:12):
Are you writing all this?
Speaker 3 (25:12):
down.
Yeah, I am.
Speaker 1 (25:14):
Because you're going to get tested on it.
And then tell us a little bitabout the individual restaurant
events like I was talking aboutbefore.
So you've got the huge culinaryexperience and then, if you go
onto your website, you have allthese individual restaurants
that host all these specialdinners or luncheons.
Speaker 2 (25:33):
Tell me, how do you get?
This is Kathy's favorite parthere.
Yeah, it is.
It's a lot of people's favoritepart.
Speaker 1 (25:37):
That is just as important as the main culinary
event, I'm sure.
And how do you get involved inthat?
Speaker 2 (25:42):
Yeah, so we do a series called our Signature
Dinners and those are.
The format is a host restauranthere locally and their culinary
team host an out-of-town cheftalent.
So they typically we workone-on-one with the chefs here
locally and they give us like ashort list of like oh, it would
be amazing if I got you know,michael Anthony from Grand Mercy
(26:05):
Tavern or Andrew Carmelini orsome of these chef names that
they would love to collaborate,and then we court and pitch them
to come to Charleston toparticipate.
So even though you may havebeen to, you know, eat at Vern's
before.
The Vern's signature dinnerduring Charleston Wine and Food
is like a one night onlyexperience, because you get to
(26:25):
not only have that hostrestaurant experience but the
out of town collaboration, andso they come up with a menu
that's unique to that night,which is really fun.
Speaker 1 (26:33):
And that's why you can't get tickets, because I
remember.
I want to say it was two yearsago.
I could be wrong, but I believeit was two years ago.
I'm the marketing director atTown Center and of course we
have Malika.
That opened, yeah, and Miriamwas walking around and she's
with somebody and I'm looking ather and I'm walking around, I'm
going.
I almost felt like sostarstruck because it was.
Speaker 2 (26:56):
Manit Manit, it was.
I remember that and I'm like Iremember.
Speaker 1 (27:00):
It was like I was seeing a superstar?
Speaker 2 (27:01):
No, it was like I was seeing a superstar.
Speaker 1 (27:02):
No, I couldn't get in .
Speaker 2 (27:04):
I wasn't there either , but I hear the stories from
that dinner and it was so Miriamand Manit, pakistani and Indian
culture, and the whole entiredinner was a discussion about
really the divide between theirtwo cultures, and so for each
course I'm going to getteary-eyed talking about it
(27:27):
Manit wrote a letter to Miriamand then Miriam wrote a letter
to Manit and they didn't readthe letters until the dinner and
so the course would come outand they would read it on behalf
of the other chef thatrepresented the feelings of that
culture.
I was not there, but I heardthere was literally not a dry
eye in the restaurant of howimpactful and I think that that
really shows the power that foodhas to like bridge differences
(27:49):
and give us a platform to talkabout hard things and cultures.
So, yeah, miriam always comesup with like the best concept.
She's her event that she has onthe schedule this year is a
Pakistani brunch.
There'll be a traditionalPakistani dance.
She really brings in a fullsensory experience beyond just
(28:10):
the food.
Speaker 3 (28:12):
That reminds me of the transformation table.
Speaker 2 (28:14):
Yes, she does a great job.
Tina does a great job with thatas well.
Speaker 3 (28:18):
Yeah, I was able to experience that.
What an amazing 100-person longtable, all different types of
people there.
Yeah, it's cool because shedoesn't seat you with your
people that you came with you.
Speaker 1 (28:33):
sit somewhere else separately.
Speaker 2 (28:34):
Yeah.
Speaker 1 (28:34):
Yeah, it's more of an experience than a meal.
Speaker 2 (28:36):
So those are the dinners.
We have lunches and brunches,and the lunches and brunches
don't typically have a gas chefcomponent.
They're more for the localrestaurant to shine and we bring
in a beverage component, so alot of them have a winemaker or
a distiller or a brewer.
There's 20 dinners on theschedule this year and 20
lunches and brunches.
Speaker 1 (28:56):
And they're probably also that, aren't they?
Speaker 2 (28:58):
There's a couple that still have tickets.
The Dewberry on Friday nighthad tickets available.
The best place to go is to thewebsite and you can click
available and we publicize whenthe schedule goes live every
year and you've got to buytickets on launch day because
some of the restaurants aresmall.
We had a dinner this year orwe'll have a dinner with Michael
(29:19):
Toscano.
It's only 10 seats.
Speaker 1 (29:23):
If you want to go, you better get that real fast.
Speaker 2 (29:25):
It just goes quickly.
So launch day is the best tobuy the in-restaurant
experiences and remind us whenis that typically then?
It's typically in Octoberaround the third week so we
haven't announced the 2026Festival launch date yet, but it
will be in October and we'llannounce it on our channels.
Speaker 1 (29:42):
And it's funny because my anniversary, my
wedding anniversary, is March8th.
So every year that I've beenhere I've been here nine years,
this is my 10th year here I'vealways said, oh, I really want
to go to one of those for mywedding anniversary.
Oh that's fun and then I put iton my calendar right In October
(30:04):
.
They're going live.
I don't think I go to, they'regone.
Speaker 2 (30:06):
Oh yeah, this year they hawk the site they're on
the site like ready to go.
That's why there are shrimp andshrimp tickets.
Oh, awesome.
Speaker 3 (30:14):
That's good to know too.
Thank you, Amanda.
Amanda, just let us know.
Speaker 1 (30:19):
Yeah, I don't even have to go downtown for that
which say the shucked and umshrimp and tickets are still
available.
All right, listeners, but Iwant amanda, you need your job
next year is to remind me.
Speaker 3 (30:28):
Oh, it's your job, I'm not gonna ask.
Speaker 1 (30:29):
I'm not gonna ask elizabeth to do it, because
she's too busy to remind me toget on my computer that morning
and get um and get somethingspeaking of too busy.
Speaker 3 (30:36):
Let's get you back to work.
I'm sure some people arewaiting for you.
Speaker 1 (30:39):
I'm sure I actually I did want to ask her a couple
fun, fun questions.
Speaker 3 (30:42):
I was hoping you would say that.
Speaker 1 (30:43):
Okay, and then, before we let you get back, Okay
.
And I'm not going to make youlike, pick your favorite chef or
anything.
That's not nice.
They're all my favorite.
I know Exactly.
We love them all.
Everybody makes the best foodin the world, but are there any
fun like any kind of behind thescenes, just told us about.
(31:03):
I have a good story but I'd I'dlove to hear another one you
want me to tell you a storyabout a chicken I love chicken
okay, have you ever heard ofchicken shit bingo?
Speaker 2 (31:14):
no it's a concept out of texas.
Um, there's a guy named dalethat has started this concept
and it's uh chickens and they uhliterally poop on a bingo board
get the f out of here you putin your dollar for that uh yeah,
it's a thing.
It's a thing, um, and so we dida version.
(31:36):
This has been a long time ago,but john lewis is from texas,
okay, and where chicken shit,bingo, is apparently rampant,
and so he wanted to bring theactual singer to Charleston.
That created it, and so we hadDale here.
Speaker 1 (31:49):
A singer.
Speaker 2 (31:50):
Yeah, Dale, and he's a country singer.
And then we did a chicken shitbingo.
We had a bingo board, it'sabout I don't know 40 minutes
before doors open and ourculinary programming manager at
the time came up and was like wedon't have a chicken because
you got the flu because I guesssomebody forgot to get the
(32:12):
chicken oh, they had plenty ofchicken to cook, just none to
play the game, I guess.
And so we were like, well, whatare we gonna do?
She was like I know, I know aguy.
She made call, but there wasn'tenough time for one of us to go
there and back, so we called anUber to go pick up the chicken.
And so the woman with thechicken came out with the
(32:32):
chicken in a Rubbermaid and putit in the front seat of the Uber
and he said what is this?
And she said this is thechicken, this is what you're
Ubering, this is your ride andthis chicken needs to get down
to the john lewis barbecue eventstat for charleston wine and
(32:52):
food.
Speaker 3 (32:52):
The chicken wrote a row of about 15 minutes before
the event and, uh, we pulled thechicken shit bingo off.
So that's just like a chickendidn't need to be trained at all
.
Speaker 1 (32:57):
There was no training the chicken no, it just goes
wherever it wants to right.
Speaker 3 (33:00):
Yeah, yeah, a fence right here, a fence.
It's not a free range chicken.
Oh, am I in trouble with that?
Speaker 2 (33:05):
yeah, I know now that I'm saying this on this podcast
, I'm like oh gosh, maybe Ishouldn't have shared that one.
Speaker 1 (33:10):
But you know that's hysterical.
I absolutely.
I just feel like that's likeplanning in a nutshell, you know
, well, my favorite part is thatthe chicken was ubered.
I mean, that is that's a goodone.
Speaker 3 (33:20):
When it comes, you gotta be efficient.
Speaker 1 (33:22):
Yeah, you needed to get that done and you got that
chicken down there.
That's hysterical.
Speaker 3 (33:25):
You probably have a really cool I love it.
Speaker 2 (33:27):
I have a great team.
I have a really great team.
Speaker 3 (33:29):
It's it's a it's a labor of love to put on um this
event, though Cause eventplanning you know, like things
just always go, I won't make yougo ahead and I won't make you
talk about last year and yourplans.
Speaker 2 (33:48):
Yeah, there were lots , lots of changes and ebbs and
flows and this year we have.
You know, we learned a lot fromthat circumstance of you know,
I didn't I never realized Iwould be planning for an event
in the spring that couldpotentially happen, with
hurricane level, weather Right.
But yeah, I feel like we'rereally prepared for this year
after learning that and Iimmediately checked the tide
(34:10):
chart when we put the tickets onsale to see if it was a king
tide or not.
And it is not a king tide.
Speaker 1 (34:16):
Very, very smart.
Speaker 3 (34:17):
No kidding.
Speaker 1 (34:18):
My other question, and again, you don't have to get
, I don't want you to know arestaurant or chef, but if
there's one dish from thefestival every year that you
could eat for the rest of yourlife, is there one like?
Is there a dish that you've hadthat is just like Amazing, yeah
, like the best thing you'veever eaten.
Speaker 2 (34:36):
Oh gosh, okay, there's two things that come to
mind.
One doesn't exist anymore FatHen on John's Island.
I miss it.
All the time they had thishomemade bread pudding with a
home spawn cinnamon ice cream.
Oh, it was like delight andchef fred knew I liked the bread
(34:56):
pudding and when I was pregnantwith my first son I ate that
all the time.
He'd be like the pregnant ladythat would call up and be like
is the the bread pudding on themenu?
tonight, because that was goingto determine whether I came
there or not.
That I would say.
And then there's another dish,and I don't know if it's been
back on the menu again.
It's been years.
But Jacques Larson of theobstinate daughter had this foie
(35:20):
gras capoletti.
That was just like pillows ofabsolute joy in your mouth.
Speaker 1 (35:27):
I will never forget that.
Apparently not.
I love that.
Yeah Listen, my husband and Ilove to eat and we go all over
Mount Pleasant, johns Islanddowntown and every time I go to
a restaurant and I have a mealit's the best meal I've ever had
and then we say we're comingback here again.
(35:48):
And then we never go backbecause we found the next
favorite place that we're goingto go to.
What a hard life to live.
Speaker 2 (35:55):
I know.
Speaker 1 (35:56):
I mean just to make the decision of where we're
going to go eat is like we know.
I don't think I've ever beendisappointed in any restaurant
I've ever had.
No, we're very lucky, all right, so tell us again, where can we
get tickets?
Remind us a little bit moreabout this weekend that's coming
up, and then we'll let you getback to work.
Speaker 2 (36:15):
Yeah, so we'll kick things off on Wednesday evening
for opening night at the Cisternand Culinary Village.
Friday still had ticketsavailable and maybe a couple on
Sunday.
Sunday is Locals Day, so if youlive here and you check out
with a 294 zip code, you get 40bucks off your ticket.
Speaker 1 (36:31):
Oh wow, that's great to know.
Speaker 2 (36:33):
The Mount Pleasant events.
I would check out Island Timeand Big Shrimpin.
And if you go toCharlestonWineAndFoodcom, click
on the schedule.
That's going to show you thelatest and greatest of what's
available.
All of our stuff's online.
So even if it's day of andyou're like, hey, you know, I
just think I might want to go tothe Culinary Village today,
Check the website and see if youcould get the ticket and if the
(36:54):
ticket's available, come have agood time with us.
Speaker 1 (36:56):
A good time A good time.
And then, of course, when it'sover on Sunday, you get Monday
off, and then you have to startagain working on Tuesday, right,
I?
Speaker 2 (37:04):
feel like the mayor should make Monday an actual
holiday for all Charlestoniansto recover.
I think that's a good idea.
Speaker 3 (37:12):
Probably get Mayor Haney to do something like that.
Yeah, maybe we could get.
Speaker 2 (37:14):
Mayor Haney to do that.
A proclamation on Monday.
Speaker 1 (37:17):
We'll start a story.
We've got to get everyone tosign a petition.
We'll get that taken care offor you, um alissa.
Thank you so much, um, forjoining us here today.
Speaker 2 (37:32):
Um again if anyone, like me, has not been there, you
need to go and um, and you'regoing this year, I'm gonna go
this year, I'm gonna go thisyear, yes, I am um I, I, I 99
promise you that I'm gonna gothis year um I think bray
offered us tickets.
Speaker 3 (37:42):
I don't know what.
Maybe not.
Maybe that was a Maybe, thatwas a different thing.
I'm just throwing Bray underthe bus.
It's amazing.
I'm still waiting for thatemail.
Speaker 1 (37:49):
I've heard incredible things about it.
It obviously sells out everyyear.
Be a part of it.
It's part of you live here,it's part of Charleston and it's
because of Elissa the way it'sgrown and everything that's been
going on here.
So we're really honored to havespent this time with you.
Speaker 2 (38:04):
Well, thank you.
Speaker 1 (38:05):
And of course we hope this weekend is going to be
just as amazing as it always is.
Get your tickets.
Get your tickets Now to thisweekend's Charleston Wine and
Food Festival.
Thank you so much, alyssa, andbefore we leave, we need to
thank our sponsors.
Speaker 3 (38:22):
Yeah, we need to thank our sponsors at Charleston
Media Solutions and also DKDesign.
You can get a hold of DK Designat designdkdcom.
They created a lot of marketingmaterial for us, like our
banner that we have here.
I'm motioning to the bannerlike you can see it, listeners.
Speaker 1 (38:40):
It's there, I can see it.
Thank you, dk Design.
Thank you for everyone here atCharleston Media Solutions,
brian, we always love workingwith you, thank you.
Thank for everyone listeningtoday.
Until next time, Mount Pleasant, until next time listeners
alright, let's take some photosand we'll get you out awesome.
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