This weekend was the Annual Taste of Charleston sponsored by Southern Living, highlighted with a parade of restaurants, music and competitions at Boone Hall Plantation. I have been to many “Taste” events around the United States and what differentiates this event from others is that it is not just about food, but hospitality.
The Taste of Charleston is a celebration of all the people involved in the preparation, delivery and experience of dining out. From the wait staff, to the chefs, to the caterers, this was a joyous festival for one and all.
A highlight of Sunday was the annual wait staff obstacle course which involved running through tires and haystacks with a tray of wine delivering checks and filling water. It was quite a crowd pleaser with limited spillage.
Right next door, we witnessed nine large blocks of ice transformed into a beautiful blue marlin fish.
Add in a thirteen foot tall chef, Ronald McDonald, a walking shark and a princess and we had the makings of a memorable day. The weather could not have been prepped any better hitting a high of about 78 with a few parted clouds.
The Piedmont Boys Band provided most of the musical entertainment playing songs from Johnny Cash to originals focusing on family, our freedom and good old southern dancing. Children and adults alike took to the grass to dance along to the tunes or sit on a blanket sharing some wine or beer provided by Holy City, Blue Moon and Biltmore Wines
Blue Moon Brewing Company not only provided free beer glasses, but set up a table to paint your own glasses. That was such a fun idea.
The food was endless from north to south, east to west. From The Charleston Crab House, to Social Wine & Bar, to Nigel’s Good Food to Sea Island Grill.
Representatives were there from Mount Pleasant, Charleston, Kiawah Island, West Ashley, North Charleston and beyond. From soul food to Italian, you were not lacking in choices to fill your tummy.
The day would not be complete without a singing princess, a waving giant green floaty and Ronald McDonald entertaining the kids in the children’s play area.
Hats off to the volunteers, chefs, vendors, wait staff, catering specialists and so many more that made this day and weekend of festivities possible and so very special.