Charleston Wine +Food Festival Celebrates its 12th Birthday 2/28 – 3/04

February 5, 2018 § Leave a comment

Three Charleston Hospitality Group Chefs Participating for the First Time

The early days of Angel Passailaigue Postell and her small, capable team brainstorming ideas for Charleston’s first food festival around Nathalie Dupree’s dining room table in 2006 has since morphed (much of it with Postell’s guidance) into a massive machine employing hundreds and pumping many thousands of dollars back into Charleston. Ninety cents of each of those dollars goes back to the 501 © (3) non-profit organization’s community-based missions.

Once centered almost exclusively around Marion Square and The Culinary Village, signature events this place will take place in various venues all around greater Charleston and are rooted in Charleston and the Lowcountry’s unique culinary heritage. For example, the North Charleston Night Bazaar, where chefs such as Eli’s Table’s Billy Noisette will be preparing dishes that “represent the restaurant, yet stays close to the Lowcountry.” For that event, he will be preparing pulled duck confit with a tart cherry gastrique, braised beech mushrooms and smoked farro.

Participating in the CWFF for the very first time along with Toast! Chef Billie Littles and Queology Chef Dan Nagurney, Noisette and the CHG team are looking forward to getting in on the action and the fun. Littles will be preparing her version of shrimp and grits at Rise + Shine, Nagurney his brined, low and slow smoked, flash fried and sauced chicken wings at FIRE – Grills + Grates, and Noisette will whip up shrimp and smoked farro nushies with bacon, leeks, roasted red peppers, garlic and white wine butter at Sous Sous Studio. All three of these events take place at The Culinary Village (see detailed schedule and information below).

About Eli’s Table Executive Night Chef/Sous Chef Billy Noisette:

Chef Noisette’s culinary career spans two decades and myriad venues. The Charleston native attended The Culinary Institute of America, Hyde Park and subsequently applied his talents to The Waffle House, a private country club, A.W. Shucks (seafood) and Bocci (Italian) before joining Eli’s Table over three years ago. He loves the pace and intensity of preparing guests their meals and making them smile, fusing items together to make them “come alive.”

About Queology Culinary Chef Collaborator Dan Nagurney

Though his official title is People Resource Manager at CHG, the Lakewood, NY native is very hands on in all of the CHG kitchens, in particular pork smokehouse central, Queology. Here, he puts a lifetime of experience working in various restaurant venues to create low and slow smoked tidbits of pork, wings, chicken and more. “It’s all about a low temperature and a long, slow cook. And, the right kind of wood,’ says Nagurney on one of his favorite subjects, barbecue.

About TOAST! Kitchen Manager Billie Littles:

As a child growing up in Statesboro, GA under the strict and loving tutelage of her grandfather (who served as a cook in the military), Billie Littles was taught to cook to be “independent, and nurture herself.” The only girl out of a family of four, she took her grandfather’s advice to heart, starting out first in hotel management and later in restauration. She’s been at the heart of the kitchen at TOAST! (downtown) for more than a decade. “The key to preparing delicious food is to make it with love,” says Littles.

North Charleston Night Bazaar

Saturday, March 3, from 8 p.m. to 10:30 p.m.

Location: Park Circle

Chef Billy Noisette – Eli’s Table

Culinary Village, Marion Square

Sunday March 4

Rise + Shine – Breakfast Foods

Chef Billie Little, TOAST! – 2:15 p.m. to 3:30 p.m.

Sous Sous Studio – Foods From Around the World

Chef Billy Noisette, Eli’s Table – 3:30 p.m. to 4:45 p.m.

FIRE – Grills +Grates – Chef’s choice of dishes cooked over an open fire

Chef Dan Nagurney, Queology – 3:30 p.m. to 4:45 p.m.

For more information about the festival or to make reservations, visit


Shrimp & Grits – A Lowcountry Classic


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