2010
Hilton Head Island Wine & Food Festival

We’ve spent a quarter of a century promoting the island as a wine and food destination. Join us on Hilton Head Island in 2010 to celebrate our silver anniversary.
 
Great Chefs of the South
March 1-15, 2010
Locations on Hilton Head Island
Day, Time, Cost to Attend Varies per Experience

Great Chefs of the South Events Schedule (PDF)

Capturing the heart of food lovers is easy with the events scheduled to transpire during the 2nd Annual Great Chefs of the South event! Island chefs have created a unique menu of food experiences while at the same time introducing visitors and guests to some of the island’s most captivating locations. Choose to attend a wine and food pairing dinner at a private home or to enjoy a traditional Gullah storytelling feast at the Coastal Discovery Museum or to spend time learning about wine while attending a cooking class or to simply nosh and sip on the surf...a host of options await your participation.
Great Chefs

Great Chefs of the South Events Schedule of Events

Tuesday, March 2, 20107:00 p.m.Immersion into Southwestern Cuisine
Location: Sante Fe Café, 807 William Hilton Parkway #700, HHI, SC 29928
Featured: Chef Sean Crosby, Chef James McHough and Chef Austin Hallis
Website: www.santafecafeofhiltonhead.com
RSVP: Call the restaurant (843) 785.3838
Cost: $65/person (not incl. tax & gratuity)
# of Attendees: TBA
Event Description: Immersion into Southwestern Cuisine Paired with Wines from Southern Wine and Spirits’ collections
Menu:
      Lobster and brie quesadilla with a roasted red pepper sauce; J. Sparkling Wine
      Painted dessert soup; Dry Creek Fume Blank
      Spinach Salad with a warm bacon dressing; Row 11 Pinot Noir
      Chipotle parmesan au gratin encrusted grouper; Stags Leap Chardonnay
      Mesquite grilled veal chop with a sun dried cherry port wine sauce; Beringer Knights Valley Cabernet
Thursday, March 4, 20106:30 p.m.Iron Sommelier Challenge
Location: Charlies L’etoile Verte, 8 New Orleans Road, HHI, SC 29928
Featured: Chef Todd Neish
Website: www.charliesofhiltonhead.com
RSVP: Call the restaurant (843) 785.9277
Cost: $75/person (not incl tax & gratuity)
# of Attendees: 40
Event Description: Chef Todd Neish challenges two Sommeliers (Chris Widnell, local wine consultant and writer for HH Monthly and Margaret Golson, Certified Sommelier and wine buyer for Charlie’s) to pair up wine with his signature dishes. Guests rate each pairing based on the wine’s compatibility with each dish. Therefore 2 wines will be paired with each dish for the guests to try. The wines will be offered as a blind tasting. After the ratings have been collected for each course (1 thru 10), the wines will be revealed. At the end of the evening, the Sommelier with the most points overall will win. There will be a diverse selection of wines from different value ranges and origins. It will be interesting to see what happens when people are not persuaded by brands and/or pricing. May the best Sommelier win!
Menu:
      Napoleon, Fruits de Mer
      Butter poached scallops and shrimp layered with micro greens
      
      Cornmeal Encrusted Blackeye Pea Croquettes
      Tomato-tasso marmalade
      
      Carre of SC grass fed Lamb Encrusted in couscous with a Morel reduction.
      Served with potatoes Dauphinoise, baby carrots and spring peas
      
      Bittersweet Chocolate-Citrus Tart Jasmine Whip Cream
Saturday, March 6, 20102:00 - 6:00 p.m."Ports of Call" Topside Culinary Showcase
Location: Sunset Pier at Lighthouse Beach, Harbortown Marina & Yacht Basin, The Sea Pines Resort
Featured: Chef Michael Ramey
Website: www.seapines.com
RSVP: Email the chef at mramey@seapines.com
Cost: Advance purchase tickets $39.00 ($50.00 value)
# of Attendees: 50-65 People
Event Description: Join the Topside Restaurant for an inspired culinary special event at the Harbour Town’s Lighthouse Pier at Sunset Beach, featuring food and wine from Ports of Call around the world. An innovative offering of foods accompanied by wines selected from the Hilton Head Island Wine and Food Festival. This promises to be a wonderful waterfront experience with local hand-craft artisans and entertainers on the Harbour Town’s Lighthouse Pier overlooking Calibogue Sound. In case of inclement weather, the Culinary Showcase l will be held at the Topside Restaurant.
      Menu:
      The Big Easy, Mississippi Delta, United States
      Boudin "Arancini" with Garlic Aioli
      Blackened Voodoo Shrimp and Grit Galette, Bacon Vinaigrette & Frisée Salad
      
      Central Pier, Docklands, Melbourne, Australia
      Orange Glazed Lamb Chops with Baby Mince Meat Pasties
      Davidson Plum Clafouti & Biscuit, Wattle Seeds & White Chocolate Mousse
      
      Marbella, Andalucía, Spain
      Sautéed Atlantic Prawns with Garlic, Parsley and Spanish Albariño
      Flame Grilled Hanger Steak with Cabrales Blue Cheese Sauce
      
      Los Muertos Pier, Puerta Vallarta, Mexico
      "Completo" Kobe Beef Hot Dog with Avocado, Onion, Tomatoes, Cilantro & Aji Chileno
      Corvina Ceviche with Cilantro, Avocado, Tomatoes & Popcorn "Croutons"
      
      Fisherman's Wharf, San Francisco, United States
      Grilled, Hand Tossed Sourdough Pizza with "Flavors" of Cioppino
      Pork Belly & Oyster "Hot Pot" with Baby Bok Choy

      Paired with Selected Wines and Beers
      Advance purchase tickets $39.00 ($50.00 value)
Sunday, March 7, 201012:30 p.m.Sea Grass Champagne Sunday
Location: Sea Grass Grille, 807 William Hilton Pkwy, Suite #1000, HHI, SC 29928
Featured: Chef Chad Newman
Website: www.seagrassgrille.com
RSVP: Call the restaurant (843) 785.9990
Cost: $42/person + tax and gratuity
# of Attendees: 50 People
Event Description: Several Champagnes to be served with complimentary food courses
Menu:
      Carolina Tomato Tarts: Puff pastry shells filled with tomatoes, fresh basil, gruyere, mozzarella, and asiago cheese (Lunetta Prosecco)
      First Course: Blackened Shrimp and Grits: Local spicy shrimp over cheesy stone ground grits (Veuve Clicquot Ponsardin)
      Main Course: Petit Filet Mignon: Wild mushroom sauce, served with oven roasted fingerling potatoes, and Chad's frittata with asparagus, prosciutto & crab (Ruinart Brut Rose)
      Dessert: Fresh Fruit Crepe with a Berry Compote: (Louis Roederer Brut)
Wednesday, March 10, 20106:30 p.m."Legendary Chefs B.Y.O.B. Dinner"
Location: Michael Anthony's Cucina Italiana, 11 Genoa Court, HHI, SC 29928
Featured: Chef Michael Cirafesi
Website: www.michael-anthonys.com
RSVP: Reservations Required: Call the restaurant (843)785.6272
Cost: $65/person + tax & gratuity
# of Attendees: 60 People
Event Description: B.Y.O.B. (Bring Your Own Bottle) Dinner Celebrating Legendary Chefs
Menu: TBA
Wednesday, March 10, 20105:00 - 10:00 p.m.Farm-to Table Open House Dinner
Location: RedFish, 8 Archer Road, HHI, SC 29928
Featured Chef: Sean Walsh
Website: www.redfishofhiltonhead.com
RSVP: Call the restaurant (843)686.3388
Cost: $59/person
# of Attendees: unlimited
Event Description: Join us for a Farm-to-Table Open House dinner celebrating locally grown ingredients. Just drop by for dinner on Wednesday, March 10, and enjoy a four-course seasonal menu showcasing day boat locally caught seafood and all natural meats served with local fare from our garden, Bear Island Farms. Each course perfectly paired with a half glass of sustainable and/or organic wine.
Menu: TBA
Thursday March 11, 20106:00-9:00 p.m.Terra D'Oro Winemaker Dinner
Location: Frankie Bones Restaurant, 1301 Main Street, HHI, SC 29926
Featured: Chef Luke Lyons
Website: www.frankiebonesrestaurant.com
RSVP: Call the restaurant (843) 682.4455
Cost: $60/person + tax and gratuity
# of Attendees: 40
Event Description: Terra D’Oro Winemaker Dinner with Jeff Meyers & Tom Hines
Montevina Vice President and General Manager Jeff Meyers has been with the winery his entire winemaking career since graduating with honors from the University of California, Davis Department of Viticulture and Enology in 1981. He is the most experienced winemaker in the Sierra foothills, with an encyclopedic knowledge of the region’s viticulture. As Vice President and General Manager, Jeff is responsible for overseeing all aspects of the winery, including winemaking, viticulture, retail, and visitor operations. He is has been instrumental is developing Italian varietals and Syrah in the region, as well as defining a style of Zinfandel that has come to be identified with Amador County. His wines have received awards and accolades too numerous to mention. Jeff’s unique talent is producing Amador County wines that showcase the region’s robust fruit in a subtle, approachable style. His goal is to make rich, full-flavored reds with moderate tannins and good acidity; enjoyable now, but with the ability to age and develop gracefully in the cellar for up to ten years. Jeff’s favorite grapes, Zinfandel, Syrah, and Italian varieties, are perfectly suited to this style. Jeff is responsible for creating one of the most important aspects of the winemaking program at Montevina— ongoing vineyards trials. Jeff believes studying and observing how particular clones perform in the Amador County terroir determines how best to plant and farm the 400 acres of Montevina estate vineyards and ultimately produce the style of wine he desires. His signature wines include three reserve single vineyard Zinfandels: Montevina Terra d’Oro Zinfandel from a single block of 120 year old vines on historic Deaver Ranch, Montevina Terra d’Oro SHR, a unique field blend of Zinfandel, Petite Sirah, and Barbera from School House Road Vineyard, and Montevina Terra d’Oro Home Vineyard Zinfandel, a lush, full-bodied exemplar of classic Amador County Zinfandel. A genial baseball buff and avid Sacramento Kings fan, Jeff lives with his wife and two children in the Sierra foothills.
Menu:
      Featured Wines: Pino Grigio, Barbera, Zinfandel, Single Vineyard Zinfandel, Moscato & Zinfandel Port
      Hors d'Ouvres
      Prosciutto and Melon
      Grilled Hallumi Cheese with Mango and Arugula
      Appetizer
      Seared Scallop
      Pumpkin seed pesto, vanilla butter and carrot
      Entrée
      Choice of,
      Pan Roasted NY Strip Steak
      Pepper roasted fingerling potatoes, caramelized cauliflower and zinfandel reduction
      or
      Grilled Atlantic Swordfish
      Whipped Yukon gold potatoes, pepper dew salsa, arugula and lemon butter
      Dessert
      White Wine Poached Pear
      Stuffed with mascarpone cheese and hazelnuts, orange blossom honey and hazelnut brittle
Thursday, March 11, 20106:00 p.m.La Fête des Divas & Kluge Estate
Location: Sea Pines home of Kathleen Speer
Featured: Chef Christine Bohn
Website: www.christinescatering.com
RSVP: Call (843) 785.4646
Cost:$75/person
# of Attendees: 30
Event Description: Menu created and prepared by Chef Christine Bohn, Christine’s Catering. Wine pairings by Kluge Estate
Winery & Vineyard. Hosted by Kathleen Speer at her Sea Pines Home on the Harbourtown Links. Reception and 6-course seated tasting "dinner for the divas" hosted by an accomplished woman, prepared by one of the area’s top woman chefs and featuring wine pairings by an award-winning (including 5 medals at 2010 HHI Int’l Wine Judging and Competition).
      Menu:
      Welcome “bubbly” reception with passed appetizers:
          • Applewood Smoked Bacon Wrapped Dates Stuffed with Lamb
          • Mini Lobster Rolls
          • Seared Tuna Nachos
      
      Seated 6-course “tasting” menu featuring:
          • Carrot Ginger Soup
          • Seared Scallop served over Baby Greens with Citrus Sauce
          • Ti Leaf Steamed Mahi over Sushi Rice
          • Pink Peppercorn Lamb Lollipops over Veggie Quinoa
          • Chocolate Dulce Leche Bars with Raspberries
          • Cheese Selections with Walnuts
      
Thursday, March 11, 20106: 30 p.m.Geyser Peak Wine Dinner
Location: Marleys Island Grille, 35 Office Park Road, HHI, SC 29928
Featured: Chef Brad Blake
Website: www.MarleysIslandGrille.com
RSVP: Call the restaurant (843)686.5800
Cost: $45/person
#of Attendees: 40
Event Description: This event will focus on food and wine pairings and allow individuals the opportunity to try different wines and foods to enhance their palate. (Ask Chef about his Seafood Mulligatawny that was served at HHI Soup Challenge)
      Menu: Guest Speaker Ralph Terrio
      Sauvignon Blanc
      Seared manchego cheese, grilled pita, mixed greens, lemon and brandy
      Chardonnay
      Blackened Sea Scallops over mixed greens with a peach balsamic vinaigrette, pickled onions, candied pecans
      Cabernet Sauvignon
      Herbed lambchops with lingonberryand mint demi glaze, blue cheese scalloped potatoes and asparagus
      Merlot
      Bitter Sweet Chocolate and Black cherry cobbler, with vanilla bean creme anglaise
Thursday March 11, 20106:30 p.m.Biltmore at The Westin Wine Dinner
Location: The Westin Hilton Head Island Resort & Spa, 2 Grasslawn Avenue HHI, SC 29928 (Port Royal Plantation)
Featured: Don Reinheardt
Website: www.westinHHI.com/wineandfood
RSVP: (843) 681.4000 ext 7065
Cost: $55/person (inclusive of tax and service charge)
# of Attendees: unlimited
Event Description: Join the Westin Hilton Head Island Resort & Spa for an evening of contemporary flavors and pairings with Biltmore Wines. Enjoy a three course meal each paired with a select wine or sparkling wine chosen to highlight the essence of each dish. Indulging cuisine and wines were meant to be enjoyed together.
Menu:
      • poached pear salad: spring greens, hearts of palm, crispy walnuts, shiraz-poached pear, raspberry vinaigrette
      • fire-roasted cobia: line-caught cobia, rock shrimp beurre blanc, white cheddar grits, citrus tempura zucchini
      • “burnt” cheesecake: delicate crème brulee cheesecake, chocolate covered banana, minted peach compote
      
      Featured Wines:
      Featured wines will showcase the Biltmore Reserve Collection (North Carolina Chardonnay, Russian River Valley Pinot Noir, and Alexander Valley Cabernet Sauvignon), the Biltmore Sparkling Collection as well as Blanc de Blancs.
      
      The story behind our new Biltmore Reserve Collection: Biltmore’s founder George Vanderbilt was legendary for his hospitality and passion for the very best, a legacy that inspires our winemakers to seek superb domestic vintages including those from our own estate vineyards for our Biltmore Reserve collection. Outstanding grapes are selected from vineyards in leading wine regions for these premium quality wines that reflect their source.
      
      The story behind our Sparkling Collection: The award-winning Biltmore™ sparkling wines are part of our grand legacy, and they embody the gracious hospitality of George Vanderbilt’s estate. Well regarded for their exceptional quality, the grapes for our sparkling wines are harvested with a high acidity and fermented in stainless steel at cool temperatures. The wines then undergo a second fermentation in the bottle, the traditional méthode champenoise, which creates a crisp wine with tiny bubbles. The wine is then aged for at least a year before disgorging.
      
      
Thursday, March 11, 20107:00 p.m.King Estate Dinner at Robert Irvine’s eat!
Location: Robert Irvine's eat!, The Village at Wexford
Featured: Chef Robert Irvine
Website: www.eathhi.com
RSVP: Call the restaurant (843) 785-4850, or email Nate Schuppert - nate@eathhi.com
Cost: $80 per person (tax & gratuity are extra)
# of Attendees: 90
Event Description: King Estate Winery Dinner: March 11, 7 p.m. -- Join us for fabulous evening featuring an innovative and tantalizing 5-coursemenu artfully prepared by the culinary staff of Robert Irvine's eat!, and skillfully paired with superb organic wines courtesy Oregon's reputable King Estate Winery. Founded in 1991 by the King family, King Estate produces exceptional Pinot Noir, Pinot Gris and Chardonnay.
Menu: TBA
Friday, March 12, 10106:30 Reception, 7:00 Dinner5 Guys and the Gullah Diva
Location: Coastal Discovery Museum at Honey Horn Plantation
Featured:Chef Yuri Gow, Antonios www.antonios.net
      Chef Eric Sayers, CQ's www.cqsrestaurant.com
      Chef Peter Zoole, CQ's
      Chef Keith Josefiatz, Old Fort Pub www.oldfortpub.com
      Chef Glen Baroncini, Celebrations Catering & Events www.wecelebrateyou.com
      Sallie Anne Robinson, Cooking & Living the Daufuskie Gullah Way with Sallie Robinson
Websites: sallieanncooks.ning.com
RSVP: Call Celebrations (843) 689.7526
Cost: $75
# of Attendees: 40/max.
Event Description: 5 island chefs join Sallie Ann Robinson to prepare a dinner infused with influences connected to the culinary heritage of the Lowcountry. As well, the dinner will feature local products (farm to table). This is an interactive experience.
Menu: TBA
Friday, March 12, 20107:30 - 10:30 p.m.A Taste of Lodi with Michael David Winery
Location: WiseGuys Restaurant & Lounge, 1513 Main Street, HHI, SC 29928
Featured: Chef Russell Keane
               Guest Chef Vagn Nielsen from Proof of the Pudding, Atlanta, GA
Website: www.wiseguyshhi.com
RSVP: Call the restaurant (843) 842.8866
Cost: Free wine and food pairing tasting, additional beverage and food items available from WG menu for purchase
# of Attendees: Lots We Hope!
Event Description: Wine tastings & cocktail party WiseGuys style!
Menu: Small Bite Tastings from Chef Action Stations Manned by Chef Russell and Special Guest Chef Vagn Nielsen Paired up with the Michael David Wine Portfolio~ Seven Deadly Zins, Seven Heavenly Chards, 6th Sense Syrah, Incognito, Earthquake, and more!

TO BE ANNOUNCED

To be announcedTo be announcedAqua Grille & Lounge
Location: To be announced
Featured: Chef Eric Seaglund
Website: www.aquagrilleandlounge.com
RSVP: Call the restaurant (843).341.3331
Cost: TBA
# of Attendees: TBA
Event Description: TBA
Menu: TBA
To be announcedTo be announcedSkull Creek Boathouse
Location: To be announced
Featured: Chef Nick Unangst
Website: www.facebook.com/skullcreekboathousehhi
RSVP: TBA
Cost: TBA
# of Attendees: TBA
Event Description: TBA
Menu: TBA