The Upstate’s biggest food and wine festival, Euphoria Greenville, is already upon us. Crazy! The event is Sept. 17-20. The full calendar is available at euphoriagreenville.com to check availability, tickets and more. If you haven’t snagged a ticket yet, here are the events with space still available as of Sept. 8:
Sept. 17
10 a.m.:
5:45 p.m.
Songwriter’s Recipe: This evening experience has little to do with cooking instructions but everything to do with songwriting. The event will be a concert hosted by Tim Nichols, James Slater and Wendell Mobley, acclaimed songwriters who’ve worked with artists like Jason Aldean and Carrie Underwood. The night will begin with a cocktail hour and curated bites by chef Tony Schmidt of Performance Foodservice. It takes place at the South Carolina Children’s Theatre.
6:30 p.m.:
A Constellation of Craft: Scoundrel’s Joe Cash and chef Christopher Haatuft of Lysverket in Norway will apply their Michelin-starred skills to this guest chef dinner taking place at Scoundrel. Each course will be paired with a wine.
Redefine & Re-wine: This guest chef dinner will combine the talents of Fork and Plough chef Shawn Kelly and chefs Chef Austin Sumrall and Tresse Sumrall of Michelin-recommended Biloxi White Pillars of Biloxi, Mississippi. The collab will take place at Fork and Plough and explore the flavors of Southern and Gulf cuisine.
7 p.m.:
Aged to Perfection: A signature event taking place at Events at Judson Mill offering tastes from local and regional chefs accompanied by live music and cocktails.
Sept. 18
Noon:
Bread Meets Wine: A lunch-and-learn taking place at August Street Market marrying the expertise of the sandwich aficionados at the August Street cafe with wines provided by Georgia-based importer Avant Partir. Local chef Mariah Brayboy will lead the way in her kitchen at Augusta Street Market.
Bros Who Rosé: A lunch-and-learn with bites prepared by Peninsula Grill’s John Ondo and paired rosé provided by Mission Grape and T. Edward Wines at Restaurant 17 at Restaurant 17.
5:30 p.m.:
Ember & Tide: A guest chef dinner taking place at Avenue. Chefs Tanner Marino, Nadav Greenberg of O’resh in New York, and Brandon Saloman of Evelyn and Four Seasons Hotel and Residences Fort Lauderdale will bring their unique styles together. The result is a combination of coastal Florida’s cuisine mixed with the flavors of the Mediterranean and Levant featuring Petrossian caviar, sparkling wine and cocktails.
Party in the Park: An event at Fluor Field offering bites and beverages for festival goers.
Sept. 19
10 a.m.:
11 a.m.:
Fortune & Flavor: A class that focuses on flavors traditionally associated with good luck and prosperity. It takes place at the Culinary & Hospitality Innovation Center.
Noon:
Feast by the Field: An event at Fluor Field offering bites and drinks for festival attendees.
1 p.m.:
Your Palate, Uncorked: A wine seminar taking place at Camino Wine Merchant taking guests through a blind tasting of two groups of wines with flavors that may surprise even the most experienced wine drinkers. The goal is to dismantle preconceptions about regions or varietals.
Beers Beyond Borders: This classroom would give its goers an exploration of the world’s beers paired with bites from Comal 864 founder and chef Dayna Lee. It takes place at The Whale.
Sweet & Spirited: A classroom highlighting chocolate and cocktail pairings led Elizabeth McDaniel, owner of LaRue Fine Chocolate at the West Greenville artisan chocolate shop.
2 p.m.:
Don’t Tequila My Vibes: This cocktail classroom will take attendees through a set of tequilas before crafting their own tequila sour. It takes place at Juniper.
3 p.m.:
Cider Without Borders: A classroom that will guide you through ciders from France, Spain’s Basque region, and the United States literally blurring the borders between the three and led by host place The Community Tap’s Ed Buffington.
Let The Good Times BeGin: A class held at Vault + Vator downtown teaching all about gin.
6 p.m.:
Seeing Stars: A culinary exhibition taking place at Soby’s New South Cuisine and led by Michelin-recognized chefs Josiah Citrin of Mélisse & Citrin in Santa Monica, California, Sam Hart of Counter in Charlotte, Charlie Mitchell of Saga in New York City and Jon Buck and Tarciani Harger from Soby’s.
The Modern Matriarchy: A guest chef dinner taking place at Camino Wine Merchant led by owner Liz Mitchell, chef Ashley Bundrick of Lula Drake in Columbia and Bree Stock, owner of Limited Addition Wines in the Willamette Valley. This dinner celebrates women in the food and wine industry.
6:30 p.m.:
Into the Wild: A guest chef dinner led by Fjölla Sheholli and Junayd Juman of New York’s Honey Badger. The dinner combines Saskatoon’s wild game flair with the foraging philosophy of Honey Badger. It takes place at Saskatoon Steaks Fish and Wild Game near the corner of Halton and Haywood roads.
Back to our Roots: A dinner held at Patterson Kitchen + Bar and led by S.C. Chef Ambassador Kevin Mitchell. It will showcase locally grown ingredients and Southern cuisine.
Kids in the Carolinas: A collaborative dinner with Comal 864 chef Dayna Lee and chef Conner Hinderks of Little Secret. The dinner will spotlight foods from the Carolinas with a playful twist and paired with a wine.
The Rustic Table, Reimagined: An ingredient-focused dinner taking place at Tavola and bringing the culinary talents of Tavola’s chef Beau Owens and chef Jay Walsh of Montage Palmetto Bluff.
A Toast to the Côte: This dinner takes place Stella’s Southern Brasserie in Verdae. It is hosted by Stella’s owner Ricky King and welcomes chef Greg Garrison of Prohibition in Charleston and Columbia, and Repeal 33 in Savannah. The theme is the Côte d’Azur or French Riviera with courses and wines prepared in kind.
7 p.m.
Passing the Craft: A dinner taking place at The Lazy Goat and bringing together old school and up and coming chefs together as a “pass the torch” dinner. It is led by host chef Kyle Swarzendruber, Chris Hastings of the Hot and Hot Fish Club in Birmingham, Alabama, Nico Romo, owner of NICO Oysters + Seafood, Bistronomy by Nico, Laura, Kersey House in Charleston, and Ryan Gomez of SOL GVL.
A Modern Fusion: A dinner at AC Hotel and blending French and Asian cuisine. It is led by AC Hotel’s Malaki Craft and Oak & Honey’s Steven Musolf. The dinner will be paired with wine and sake, with local ingredients from the Swamp Rabbit Food Hub.
Winner Winner Chicken Dinner: A guest chef dinner taking place at Spinx Market & Eatery helmed by chefs Chris Coleman of Built on Hospitality, LLC, Spinx vice president of hospitality Jim Bressi, and Matthew Register of Southern Smoke BBQ in Garland, North Carolina.
Sept. 20
10 a.m.:
From Bean to Brew: This classroom teaches about the roots of coffee, from bean to cup.
Good for the Soul: This brunch celebrates the culture of Black chefs and cooking and is led by chefs Michael Sibert, founder of White Wine & Butter, Stephan Baity, personal chef and owner of Pop’s Secret Seasoning and Graffiti Carving, and Eugena Talley, founder of The Herbal Farmacy.
Noon:
Feast by the Field: Day two of an event at Fluor Field offering bites and drinks for festival attendees.
There’s No Place Like HONE: A multi-course Sicily-inspired lunch held at restaurant incubator Hone and led by Troy Arnold aka the Pasta Guru and chef Tyler Bryant, formerly sous chef at Jianna.
1 p.m.:
Along the Camino: A wine seminar held at Camino Wine Merchant to take students through the wine bar’s namesake, the Camino de Santiago in Spain.
In Full Bloom: A hands-on class on how to build a bouquet from Sarah Dubose of Sassafrass Flower Farm at The Cook’s Station, with wine and charcuterie.
All That & A Bag of Chips: A high-low class taking place at Community Tap’s North Main location on how to casual pair potato chips with wine.
2:30 p.m.:
The Somm Off: A wine seminar allowing guests to duel against sommeliers to test their wine knowledge. The event will take place at Wine House in Greenville.
3 p.m.:
You Be the Judge: A wine seminar bringing New and Old World wines together in a head-to-head blind tasting taking place at Camino Wine Merchant.
Related Topics
Dining and Cooking