clock menu more-arrow no yes

Filed under:

Charleston Wine + Food Begins Next Week: Tickets Still Left

It’s almost go time

Adam Chandler

Didn’t nab that $1,500 Daniel Boulud Legacy Dinner ticket back in September? No worries, because Charleston Wine + Food still has some winners on sale to attend next week.

The Granary Signature Dinner: Check out chef Brannon Florie’s newest space on Coleman Boulevard at his updated address for Lowcountry restaurant The Granary. Florie will cook with chef Anthony Gray of Bacon Bros. Public House, based in Greenville, S.C. Tickets: $175 | Thursday, March 2 | 7:00 p.m.

McCrady’s Signature Dinner: Somehow this Sean Brock dinner isn’t sold out yet. This year, he invited 2013 Food & Wine Best New Chef Alex Stupak of Empelion to the McCrady’s Signature Dinner. Tickets: $175 | Thursday, March 2 | 7:00 p.m.

Fowl Mouth: Want to eat all the birds in one night? Stop by Cooper River Brewing Co. for Quail, pheasant, turkey at the Fowl Mouth event. It promises smoky winged creatures and plenty of beer. Tickets: $95 | Thursday, March 2 | 7:30 p.m.

Commodores + Admirals: If you haven’t stopped by vintage music lounge The Commodore yet, this is a chance to dance the night away while munching on food from Cory Burke of Roti Rolls, Andy Mcleod of The Lot, and Eric Warnstedt of the Hen of the Wood in Burlington, VT. Craft cocktails included. Tickets: $70 | Thursday, March 2 | 10:00 p.m.

Pecha Kucha: Stop by the Culinary Village on Friday night to hear Germaine Jenkins, Fresh Future Farm; Shuai Wang + Corrie Wang, Short Grain; Carrie Morey, Callie’s Charleston Biscuits; Ellen Bennett, Hedley & Bennett; Weston Fennell, Limehouse Produce; Ben Towill, The Fat Radish; and Stephanie Burt, The Southern Fork speak at Pecha Kucha. Tickets: $40 | Friday, March 3 | 6:30 p.m.

There’s more several Signature Dinners (Le Farfalle and Warehouse to name a few) and a pho-centric party left, so check out all the remaining tickets here.

Sign up for the newsletter Sign up for the Eater Carolina newsletter

Sign up for our newsletter.