Donald Link’s Curried Carrot & Raisin Salad at the Alabama Tent Revival Dinner

Adam Perry Lane’s Carne Adovada with Crispy Pig at Rigs, Pigs and Swigs, a chile pork stew that was good enough to drink

Marc Collins’ Pimiento Cheese Pana Cotta at the Salute to Charleston Chefs Opening Night Party.


A growler of Stone Brewing Company white wine barrel-aged Cali-Belgique for Closed for Business.

Peanut butter and jelly beer from Edmund’s Oast. Sandwich in a glass.

Gin joint style jerky at Edmund’s Oast.

Ambrose Farm Charred spring onion dip at S.N.O.B.

Also, Fernet milkshakes from Indaco after party.


The leftover Pappy from the Julian Van Winkle’s Bourbon Born seminar

The infused “Cider” cocktail from Micah Melton at Edmund’s Oast Beer, Wine + Cocktail Dinner (black tea, hibiscus, and apple brandy infused with apples slices, orange peel, and spices) — including the awesome glass sided canteens they poured it from

A couple of leftover slices of Dry Aged Double H Beef Ribeye from the farm of Chef Tyler Brown of the Hermitage Hotel – that would make a sandwich for the ages

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