The International Wine & Food Society IWFS Americas Inc. Presents GREAT WEEKEND IN CHARLESTON, SOUTH CAROLINA

October 16 – 20, 2019 WELCOME By Mike Donohoe

Dear Charleston Great Weekend Friends,

Welcome to the Low Country, an area As you flip through the pages of this loosely defined geographically as located beautiful booklet, I think you will be im- below the Fall Line; Sandhills that were pressed with the mix of activities, all cu- the ancient sea coast of South Carolina. rated by our Festivals & Events Committee, This humid, subtropical region has its to fill you with the unmistakable sense of own unique architecture and a distinct place, the terroir of Charleston. We also Southern warmth, and includes Charles- continue the enhancement of providing ton at its heart. an app for your smartphone, allowing you to slip the Charleston booklet into your The gleaming new 5-Star Hotel Ben- purse or pocket. nett will be our home away from home, as we explore what Condé Nast Travel- Having never visited this treasure er called the top US tourist destination. of the South, Yvonne and I can’t wait to This mecca features a regional cuisine soak up and share all that is on offer to that is a special blend; part African, our 130 wine and food lovers from around European, Native American, and Carib- the world. A hearty Southern welcome bean, but with a Southern spice. You awaits us. will enjoy spectacular wines, among them the brilliant offerings from Joseph Cheers! Phelps, Trefethen Family and Daou Vineyards, whose representatives Mike Donohoe will join us for dinner. The dining venues Chairman, have been selected to be representative of IWFS Americas, Inc. Charleston’s finest.

2 The International Wine & Food Society MESSAGE from Stephen Hipple

Meet Steven Greenwald, Vice-Chairman, IWFS Americas Inc., Festivals & Events Committee

Weekend/festival/cruise event is the selec- Dear Wine and Food Lovers, tion of menus coupled with the purchase of high quality wines that pair perfectly with It is with great pleasure I introduce you each course of the meal. Steven excelled to Steven Greenwald. at this arduous task. He played a major role in the organization of our Washing- In 2010 the BGA made a major policy ton D.C. Great Wine Weekend, Sonoma change to increase the number of Great Wine Festival, Baltimore Great Weekend, Weekends/festivals/cruises from one event Quebec Great Weekend, Lisbon/Douro every three years to six events every three River Cruise, Charleston Great Weekend, years. This policy was made permanent by along with our Paris/Bordeaux Wine Fes- the Council of Management in 2015. tival which is planned for 2020. Avid wine collector, Steven Greenwald IWFS Americas Inc. (formerly known joined the IWFS in 1998. An industrious Much of our success for the cruises, as Board of Governors of the Americas) re- member of the Washington D.C. Branch, he great weekends and festivals has oc- alized in 2015 that organizing six events served as Secretary, Treasurer, Vice-Pres- curred through the diligence, dedication, in three years was extremely time con- ident, and served a total of six years as and steadfastness of this compelling suming. Subsequently, assistance was re- President. After being elected to the Board individual. quired in order to maintain high quality of Directors of IWFS Americas Inc. he events for the Society’s members. That became the first Vice-Chairman of the Fes- Best of wine, food & friends, same year Steven Greenwald was elected tivals & Events Committee. Steven proved a member of the Board of Directors. to be a hard-working, valued colleague; Stephen Hipple essentially who we needed. One of the Chairman, most challenging and time consuming re- IWFS Americas, Inc., sponsibilities in the coordination of a Great Festivals & Events Committee

2019 Great Weekend in Charleston, South Carolina 3 CONTRIBUTORS The mission of The Festivals & Events Committee is to promote a broad knowledge and understanding of both wine and food and encourage their appreciation, while at the same time nurturing the camaraderie among those who share the pleasures of the table.

Stephen Hipple Director, IWFS Americas, Inc. Chairman of Festivals & Events Committee Omaha, Council Bluffs & Okoboji Branches Member Since 1995

Steven Greenwald Director, IWFS Americas, Inc. Vice-Chairman of Festivals & Events Committee Washington, D.C. Branch Member Since 1998

Mike Donohoe Chairman, IWFS Americas, Inc. Area Representative of Council of Management Houston & Santa Fe Branches Member Since 1997

Andrew Jones Director, IWFS Americas, Inc. Chairman of Council of Management Cayman Islands & New York Branches Member Since 1987

Dwight Catherwood Director, IWFS Americas, Inc. Chairman of Finance Committee Treasurer for Council of Management Los Angeles & Pasadena Branches Member Since 1990

4 The International Wine & Food Society Hotel Bennett, the South’s grandest new hotel, overlooks Charleston’s iconic and historic Marion Square. Featuring 179 luxuriously-appointed guestrooms and suites, a signature restaurant with a stunning view of the city’s famed park, and a stylish bar and lounge. The hotel also includes a spectacular rooftop pool with cabanas and bar and a luxury day spa. Hotel Bennett is set to deliver the finest and most gracious experience in Charleston, named No. 1 City in the U.S. and Canada by Travel+Leisure Readers 2018 World’s Best Awards, for the sixth consecutive year. Eight years and counting, Charleston is also Condé Nast Traveler’s top U.S. tourist destination.

2019 Great Weekend in Charleston, South Carolina 5 CHARLESTON ITINERARY October 16 - 20

Wednesday, October 16 • Arrive in Charleston and Check-In to Hotel Bennett

• 7:00 PM Meet & Greet Reception at Hotel Bennett in the Crown Ballroom Foyer, 2nd Floor

• 7:30 PM Meet & Greet Dinner at Hotel Bennett in the Crown Ballroom, 2nd Floor

Crown Ballroom

6 The International Wine & Food Society CHARLESTON ITINERARY

Thursday, October 17 • 7:30-9:30 AM Continental Breakfast in the Crown Ballroom, 2nd Floor

• 9:45 AM Meet Your Guide in the Lobby of Hotel Bennett

• 10:00 AM Experience Historic Charleston on Your Private Carriage Tour Palmetto Carriage • 11:00 AM Privately Guided Home Tour Aiken-Rhett House (Group A) The Aiken-Rhett House Nathaniel Russell House (Group B)

• 11:45 AM Enjoy a Private Lunch with Southern Flair Lunch at Macintosh (Group A) Lunch at Stella’s (Group B)

• 6:00 PM — GROUP B Meet in Lobby of Hotel Bennett for Bus Transportation to Dinner

• 6:30 PM Reception at Halls Signature Events

• 7:00 PM Dinner at Halls Signature Events Wednesday, October 16 • Arrive in Charleston and Check-In to Hotel Bennett

• 7:00 PM • 6:30 PM — GROUP A Meet & Greet Reception at Hotel Bennett in Meet in Lobby of Hotel Bennett for the Crown Ballroom Foyer, 2nd Floor Bus Transportation to Dinner

• 7:30 PM • 7:00 PM Meet & Greet Dinner at Hotel Bennett Reception at High Cotton in the Crown Ballroom, 2nd Floor • 7:30 PM Dinner at High Cotton

The Nathan Russell House

2019 Great Weekend in Charleston, South Carolina 7 CHARLESTON ITINERARY

Friday, October 18 • 6:00-8:00 AM Continental Breakfast in the Crown Ballroom, 2nd Floor

• 8:15 AM Meet Your Guide in the Lobby of Hotel Bennett

• 8:30 AM Depart for Patriot’s Point

• 9:00 AM Explore the Yorktown Aircraft Carrier Halls Signature Events at 5 Faber • 10:30 AM Feel the Breeze of the Harbor on the Ferry to Fort Sumter

• 1:00 PM Enjoy a Private Lunch with Southern Flair Lunch at Stella’s (Group A) Lunch at Macintosh (Group B)

• 3:00 PM Return to Hotel Bennett for a Free Afternoon

• 3:45 PM Citadel Dress Parade—FREE—OPTIONAL EVENT TO EXPLORE ON YOUR OWN—WEATHER PERMITTING

• 6:00 PM — GROUP A High Cotton Meet in Lobby of Hotel Bennett for Bus Transportation to Dinner

Fort Sumter • 6:30 PM Reception at Halls Signature Events

• 7:00 PM Dinner at Halls Signature Events

• 6:30 PM — GROUP B Meet in Lobby of Hotel Bennett for Bus Transportation to Dinner

• 7:00 PM Reception at High Cotton

• 7:30 PM Dinner at High Cotton

8 The International Wine & Food Society CHARLESTON ITINERARY

Friday, October 18 Mateus Gardens • 6:00-8:00 AM Continental Breakfast in the Saturday, October 19 Crown Ballroom, 2nd Floor • 8:00-10:00 AM • 8:15 AM Breakfast with Bubbles at Hotel Bennett Meet Your Guide in the Lobby of Hotel Bennett in the Crown Ballroom, 2nd Floor

• 8:30 AM • 10:00-11:00 AM Depart for Patriot’s Point IWFS Americas Annual General Meeting Day to Explore Charleston • 9:00 AM Explore the Yorktown Aircraft Carrier • 7:00 PM Black Tie Reception at Hotel Bennett in • 10:30 AM the Crown Ballroom Foyer, 2nd Floor Stella’s Feel the Breeze of the Harbor on the Ferry to Fort Sumter • 7:30 PM Black Tie Dinner at Hotel Bennett in the • 1:00 PM Crown Ballroom, 2nd Floor Enjoy a Private Lunch with Southern Flair Lunch at Stella’s (Group A) Lunch at Macintosh (Group B) • 3:00 PM Sunday, October 20 Return to Hotel Bennett for a Free Afternoon • Departures • 3:45 PM Citadel Dress Parade—FREE—OPTIONAL EVENT TO EXPLORE ON YOUR OWN—WEATHER PERMITTING

• 6:00 PM — GROUP A Meet in Lobby of Hotel Bennett for ATTIRE The Macintosh Restaurant Bus Transportation to Dinner Wednesday Dinner • 6:30 PM Men: Jacket, No Tie Reception at Halls Signature Events Women: Cocktail Attire

• 7:00 PM Thursday & Friday Dinner Dinner at Halls Signature Events Men: Jacket & Tie Women: Cocktail Attire

• 6:30 PM — GROUP B Saturday Dinner Meet in Lobby of Hotel Bennett for Black Tie Bus Transportation to Dinner

• 7:00 PM Reception at High Cotton During the Day Smart Casual and Comfortable • 7:30 PM Walking Shoes Dinner at High Cotton Citadel Dress Parade

2019 Great Weekend in Charleston, South Carolina 9 THURSDAY, OCTOBER 17

PALMETTO CARRIAGE Come tour historic downtown Charleston by mule or horse- drawn carriage with some of the most experienced personnel in the Charleston carriage industry. They are a family-owned company and prided on providing authentic carriage tours that your friends and family will remember for years to come! You’ll see incredible homes, gardens, mansions, and learn about the history and architecture along the way.

THE AIKEN-RHETT HOUSE According to many, there’s no better example of antebellum life than the Aiken-Rhett House Museum. Originally built in the early 1800s and then expanded by Gov. William Aiken and his wife in the 1850s, much of the house’s original style has been preserved. As you wander through, pay special attention to the antique furnishings, the original wallpaper and the stunning bronze chandeliers installed by the Aiken’s. Also, spend some time exploring the grounds. You can visit the slave quarters, the stables and the kitchens, all of which have been preserved to satisfy any history buff’s taste of the Old South.

THE NATHANIEL RUSSELL HOUSE Located near the High Battery, the Nathaniel Russell House is widely recognized as one of America’s most important neoclassical structures. Constructed at the turn of the 19th century by Nathaniel Russell—a wealthy Southern merchant— this historic home is best known for its magnificent spiraling staircase, detailed furnishings and landscaped gardens. The interiors have been thoughtfully restored to their original 1808 grandeur and surrounded by vibrant formal gardens.

10 The International Wine & Food Society FRIDAY, OCTOBER 18

PATRIOT’S POINT Established in the 1970s to develop a naval and maritime museum with the World War II aircraft carrier, the USS YORKTOWN as the focal point. Additionally, located here are the Patriot’s Point Museum and a fleet of National Historic Landmark ships, the Cold War Memorial and the only Vietnam Experience exhibit in the U.S., the Congressional Medal of Honor Society, and the official Medal of Honor Museum.

AN AMERICAN HEROINE— FROM WWII TO VIETNAM The USS YORKTOWN (CV-10) was the tenth aircraft carrier to serve in the United States Navy. Under construction as BON HOMME RICHARD, this new Essex-class carrier was renamed in honor of YORKTOWN (CV-5) sunk at the epic Battle of Midway (June 1942). Built in an amazing 16 ½ months at Newport News, Virginia, YORKTOWN was commissioned on April 15, 1943. World War II’s famous “Fighting Lady” would participate significantly in the Pacific offensive that began in late 1943 and ended with the defeat of Japan in 1945. YORKTOWN received the Presidential Unit Citation and earned 11 battle stars for service in World War II. In the 1950s, YORKTOWN was modernized to operate jet aircraft as an attack carrier (CVA). In 1957, she was re-designated an anti- submarine aircraft carrier (CVS), and would later earn 5 battle stars for service off Vietnam (1965-68). The ship also recovered the Apollo 8 astronauts and capsule (December 1968). YORKTOWN was decommissioned in 1970 and placed in reserve. In 1975, this historic ship was towed from Bayonne, NJ, to Charleston to become the centerpiece of Patriots Point Naval & Maritime Museum.

FORT SUMTER Charleston, victorious over the Royal Navy in 1776 and scene of the largest patriot defeat in 1780, played a key role in the American Revolution. Charleston’s appetite for revolution continued in the 1800s as the city blazed a path to secession to safeguard slavery. The Confederacy fired the first shots of the American Civil War on the US Garrison of Fort Sumter at approximately 4:30 a.m. on April 12th, 1861 igniting a conflict that saw more than 700,000 casualties and redefining American freedom. Fort Sumter surrendered 34 hours later, and Union forces tried for nearly four years to take it back. Walk in the steps of those who shaped this nation alongside a National Park Ranger guide, and take in the stunning scene of historic Charleston as you cruise the harbor en route to the fort. The knowledgeable National Park Rangers at Fort Sumter will relay stories of courageous heroes in action from the Civil War’s first battle. There is the story of Sergeant Peter Hart raising a shell-torn flag during bombardment, among many others. A visit to Fort Sumter National Historic Park provides a window into the life and trials of America’s heroes, from the Civil War to today’s modern conflicts.

2019 Great Weekend in Charleston, South Carolina 11 GREAT WEEKEND IN CHARLESTON, SOUTH CAROLINA GROUP ‘A’ Thursday Lunch: The Macintosh | Thursday Dinner: High Cotton Friday Lunch: Stella’s | Friday Dinner: Halls Signature Events

Jim & Carol Barnes Wayne & Karen Markus Reno, NV Omaha & Greater Omaha, NE/ Council Bluffs, IA Tessa Bodden Cayman Islands Ann McDonald Laguna Beach, CA Curt Botko Naples, FL Dennis & Andrea McMahon Greater Omaha, NE William & Katie Cantey Independent Member Peter Miao & Christine Bruney San Fernando Valley & Los Angeles, CA Robert & Annie Cohen Hudson Valley, NY Wimberly & Patricia Miree Birmingham, AL Carol Digges Palm Beach, FL George Newton & Sandy Flannigan Houston, TX Soon Kee Ee Kuala Lumpur Jim & JoAnn Nordlie Minneapolis/St. Paul, MN Steve Ellefson Omaha, NE/Council Bluffs, IA Michael & Mary Alice Parmet Houston, TX Stuart & Sharyn Frankel Boca Raton, FL Pedro & Carmen Piquer Puerto Rico Susan Gale Western Australia Joel & Jo-An Ravitz Hollywood & San Fernando Valley, CA Robert & Maureen Gillespie Chicago, IL Harvey & Judy Rothenberg Boca Raton, FL Steve & Alana Greenwald Washington, DC Eric & Minto Schneider Kitchener-Waterloo, Canada John & Margaret Hocking Victoria, Australia Ray & Liz Sobrino Washington, DC Andrew & Felicity Jones Cayman Islands/New York, NY Linda Stevens Independent Member Tom Kahn & Marilyn Weitzman Kahn New York, NY David & Tabitha Thrasher Council Bluffs, IA/Omaha, NE Frank Knott & Rosie Quigley Spokane, WA Walter & Mariemma Tisher Puerto Rico Norman & Sheila Loewenstern Houston, TX Antonio Escudero Viera & Rita Escudero Puerto Rico

12 The International Wine & Food Society GREAT WEEKEND IN CHARLESTON, SOUTH CAROLINA GROUP ‘B’ Thursday Lunch: Stella’s | Thursday Dinner: Halls Signature Events Friday Lunch: The Macintosh | Friday Dinner: High Cotton

Don & Yvonne Ackerman Joe & Andi Kafka Boca Raton, FL Omaha, Greater Omaha, NE/ Council Bluffs, IA Nagi & Jennifer Ayoub Council Bluffs, IA Steve & Cheryl Kenny Houston, TX Ivan & Karla Batlle Kansas City, MO Jim & Susan Koesters Council Bluffs, IA Jeffrey & Sheryl Batoff Philadelphia, PA James Lin & Kelly Shu Taipei, Taiwan Michael & Beryl Bogan Austin, TX Michael & Linda Magidson Boca Raton, FL Paulette Browne Washington, DC Nicholas & Anne Ogan Cleveland, OH Russ & Deborah Bryant Houston, TX Brian Openshaw New South Wales Marilyn Davis & Mary Irene Murrell Austin, TX Keith & Sheila Owen Houston, TX Mike & Yvonne Donohoe Houston, TX/Santa Fe, NM Sean & Annie Rogan Victoria, Australia Jean Durdin Houston, TX Philip & Martha Russel Toronto, Canada John & Cathy Farrell Naples, FL Dale & Maria Springer Baltimore, MD Stephen & Sandra Folzenlogen Houston, TX Jim Storfer Houston, TX Linda Ford & Wendy Watson Greater Omaha, NE Richard & Judith Sugarman Washington, DC Gary & Jane Hagebush Omaha, Greater Omaha, NE/ John R. Urofsky Council Bluffs, IA Philadelphia, PA Richard & Pamela Hinds George & Nan Van Setter Washington, DC Naples, FL Stephen & Patti Hipple Louis & Sylvia Vogel Omaha, NE/ Montreal, Canada Council Bluffs & Okoboji, IA Bill & Betty Walker Houston, TX

2019 Great Weekend in Charleston, South Carolina 13 WEDNESDAY, OCT. 16 | HOTEL BENNETT MEET & GREET DINNER CHEF BOB GIBSON Originally from the suburbs of Chicago in Northwest Indiana, Chef Gibson started his culinary career as an apprentice at a local country club. Having started washing dishes, he moved his way up the ranks and realized his passion for cooking. After graduating from Purdue University, he relocated his family to Charleston to take part in the growing culinary scene. Before joining the Hotel Bennett team, Chef Gibson worked as the Banquet Chef at five star rated Sanctuary Hotel at Kiawah Island for 8 years. At Hotel Bennett, he is able to fulfill his desire to entertain our guests with the highest quality cuisine with a European meets the Low Country flair.

PASTRY CHEF REMY FUNFROCK When you think of pastry, the French artisan concept comes to mind which has been a guiding passion in Remy Funfrock’s family. During three years of formal pastry study at the Lycee Jean Rablais in Lyon, France, Chef Funfrock gained professional experience working alongside his mentor Chef Patissier, Jacques Frery combining his academic training with invaluable practical experience. Upon completing his studies, Funfrock went on to work under such renowned professionals as Pierre Herme of Fauchon fame as well as master chocolate maker, Pascal Brunstein. Chef Funfrock left his native Lyon for the South of France to become an ice cream maker for Bechard, the world-famous Provencal confectioner. Later he led some of the best pastry teams while with Cap Estel, one of the Cote d’Azur’s most prestigious palace hotels, Roger Verger’s Michelin three- star Moulin de Mougins, DANIEL in New York City, The Four Seasons Hotel & Resort, as well as the Penrose Room of The Broadmoor. Chef Funfrock shared his talents and creativity with his teams while crafting the most extraordinary artisan work throughout his journeys. It is with no surprise that his early inspirations as a child would result in an award winning career with accolades that include a bronze medal for his chocolate and hazelnut tart with mango-black tea ice cream at the First National Dessert Competition (November 1999), two silver medals at the Beaver Creek National Pastry Team Championships (June 2000 & 2001) and Pastry Art & Design Magazine’s award “one of the Top Ten Pastry Chefs in America” (June 2002). Then in 2009, Chef Funfrock participated as part of the US team at the “La coupe du monde de la patisserie” in Lyon, France. Chef Funfrock joins the Hotel Bennett from the Sanctuary at Kiawah Island.

14 The International Wine & Food Society WEDNESDAY, OCT. 16 | HOTEL BENNETT MEET & GREET DINNER

Passed Hors D’oeuvres Ruinart Blanc de Blancs, Brut, Champagne, France

First Course Prosciutto-Crusted Local Line Caught Black Grouper with -Braised Endive, Meyer Lemon Sunchoke Purée and Pistachio Gremolata Louis Latour Puligny-Montrachet “Sous Le Puits” Premier Cru, Burgundy, France 2015

Second Course Duck Breast with Cider-Glazed Brussels Sprouts, Sour Quince Purée and Green Peppercorn “Gravy” Louis Latour, Corton, Château Corton Grancey, France 2016

Third Course Maple-Soy-Glazed 72-hour Beef Short Ribs with Carolina Gold Risotto, Collard Green Fritters and Vidalia Onion Jus Château Haut-Beauséjour, Saint-Estephe, Bordeaux, France 2015

Dessert Course Roasted Apple Crumble Vanilla Bourbon Whipped Cream and Caramelized Muscovado Sugar Sauce Dow’s 20-year-old Tawny Port, Portugal

2019 Great Weekend in Charleston, South Carolina 15 THURSDAY, OCT. 17, & FRIDAY, OCT. 18

Table Bites Southern Tomato Pies Slow-roasted Plum Tomatoes, Caramelized Onion, Cheddar Cheese in a Phyllo Tart Fried Green Tomatoes with Sweet Red Onion-Bacon Jam

Salad Course Lowcountry Salad Chopped Romaine & Mixed Greens, Carrots, Tomatoes, Blue Cheese, Roasted Beets, Cucumbers, Bacon & Toasted Almonds with a Green Goddess Dressing Buttermilk Biscuits with Apple Butter

Main Course MOSAIC Shrimp & Grits Stone-Ground Grits Topped with Sautéed Andouille Sausage, Garlic, Onions, Peppers and Shrimp Topped with Smoked Gouda Cream Sauce

Maque Choux Sautéed Local Okra, Shishito Peppers, Sweet Corn & Bacon Lardons Southern-Style Collard Greens Prepared with Seasoned Ham

Dessert Course Homemade Pecan Pie with Whipped Cream

16 The International Wine & Food Society THURSDAY, OCT. 17, & FRIDAY, OCT. 18

THE HISTORY BEHIND STELLA’S Stella Dikos was born Stella Kafantaris in Trikala, Thessaly, Nazi-occupied Greece, 1942. The daughter of a tailor and beekeeper, she learned to cook from friends and family as a teenager. Following an arranged marriage to the late Stavros Dikos, Stella emigrated to the United States. Stavros opened Richmond’s historic Village Café in 1956 and in the early 60’s Stella joined behind the line working day and night incorporating traditional Greek fare alongside American classics. In 2017 Stella opened a second location in Charleston’s historic Upper King neighborhood, bringing her story and food to the Palmetto State. Although touted as a Greek style restaurant, for lunch we will enjoy a menu of Chef selected dishes that highlight Charleston’s Low Country cuisine.

CHEF DANIELLE FELDER Hailing from DeWitt, Michigan Chef Danielle Felder now considers herself a local Charlestonian after living in the area for 17 years. Chef Felder began her culinary career at Johnson & Wales University in Charleston, South Carolina. She refined her craft and dove into the catering world at Duvall Catering + Events where she created foods in a variety of multicultural cuisines. She became skilled not only in the kitchen but within upper management and front of house duties. Offering the best of both worlds Chef Felder refined her craft for southern cooking and large corporation management through Eurest, the catering operation for Boeing’s Charleston campus. Chef Felder joined the Café International team in 2016, offering the ability to manage Stella’s restaurant and become an Executive Sous Chef for MOSAIC Catering + Events. Whether it’s in the kitchen or working with clients, Chef Felder enjoys the many different facets of life within the hospitality industry.

2019 Great Weekend in Charleston, South Carolina 17 THURSDAY, OCT. 17, & FRIDAY, OCT. 18

First Course Clam and Chorizo Quiche Gruyère, Cornmeal Crust

Second Course Confit Pork Shoulder, Sorghum Glaze “Cassoulet,” Fennel Marmalade

Dessert Course Hummingbird Cake

18 The International Wine & Food Society THURSDAY, OCT. 17, & FRIDAY, OCT. 18

Located on Charleston’s bustling upper King Street, The Macintosh’s modern setting provides a fine dining experience with a casual vibe. The Macintosh was established in September 2011 by Managing Partner, Steve Palmer, and Chef Partner, Jeremiah Bacon (a five-time James Beard semifinalist) and is part of The Indigo Road Hospitality Group. Currently, The Macintosh is led by Executive Chef Stu Rogers and General Manager Katie Hajjar. The Macintosh offers a fun, technique-driven menu which highlights locally sourced ingredients for a modern American experience. The menu, which changes daily, is rooted in the South, and relies on the bounty of the Low Country’s farms and waterways to inspire favorites. JEREMIAH BACON | CHEF, PARTNER With a name like Bacon, Jeremiah was destined to be a chef. A native of Johns Island, SC, he learned to appreciate at an early age the seasonal bounty and eclectic flavors that the Low Country has to offer. After graduating from the College of Charleston with a degree in Philosophy, Jeremiah attended the Culinary Institute of America in Hyde Park, N.Y. then moved to New York City where he honed his skills in the kitchens of some of the city’s most legendary restaurants, including River Café, Le Bernardin and Per Se. After refining his skills in the Northeast for 10 years, he returned home to the Lowcountry and incorporated a local-first philosophy into his culinary practices, first at Carolina’s and then as executive chef at Oak Steakhouse. As chef partner of the Macintosh, Bacon continues to build upon his relationships with local farmers and purveyors to incorporate their food into his menu. His finely tuned talents and palate are reflected in the restaurant’s menu, which serves technique-driven dishes that are locally sourced and seasonally inspired.

2019 Great Weekend in Charleston, South Carolina 19 THURSDAY, OCT. 17, & FRIDAY, OCT. 18 WINES OF DAOU VINEYARDS

Appetizers Broiled Local Oyster: Shallot Tarragon Butter, Orange-Scented Rock Salt Butternut Popcorn Bisque: Candied Pepita Rim, Fresh Pop Corn, Red Sorrel Lamb Carpaccio Moët & Chandon Brut, Champagne, France 2012

First Course Warm Goat Cheese Custard Served with Golden Beets, Watercress, Grapefruit, Orange, Pear, Toasted Pecans and a Citrus Dressing Daou Sauvignon Blanc, Paso Robles, California 2018

Second Course Red Snapper & Local Shrimp Pilau Carolina Gold Rice, Country Ham, Charred Corn, Tomato Saffron Nage Daou “Reserve,” Paso Robles, California 2017

Third Course Dry-Aged New York Strip Brown Butter Celery Root Fondue, Fall Root Vegetables, Demi-Glace Daou “Soul of a Lion,” Adelaida District, California 2016 Daou “Reserve,” Paso Robles, California 2017

Dessert Course Strawberries & Cream Vanilla Sponge, Strawberry Mousse, Mascarpone Mousse, Strawberry Gelée Moët & Chandon, Rosé, “Nectar Impérial,” Champagne, France

20 The International Wine & Food Society THURSDAY, OCT. 17, & FRIDAY, OCT. 18 WINES OF DAOU VINEYARDS

Halls Signature Events is the private dining and event venue for the award-winning restaurant, Halls Chophouse, The Charleston Steakhouse. Halls Signature Events at 5 Faber is located in the heart of the French Quarter in Downtown Charleston, SC, just steps from Waterfront Park, and within walking distance of downtown churches, hotels, restaurants, and bars. This spacious hall boasts exposed brick walls, a commercial kitchen, fully-equipped bar with a marble top, attractive lobby with a baby grand piano, and an intimate mezzanine lounge.

CHEF ROBYN GUISTO Chef Robyn Guisto was born in New York but grew up in North Carolina, where she developed a passion for southern hospitality & southern food, and she delights in using her home-grown creativity in her cooking. After several years with the Chapel Hill Restaurant Group, she moved to Charleston in 2013 to dive into the exciting culinary scene of the Low Country. Chef earned a sous chef position at Halls Chophouse for 3 years, then moved to Hall Management Group’s sister restaurant Old Village Post where she became the executive chef. Now, Chef Guisto is taking the culinary reins at Halls Signature Events.

2019 Great Weekend in Charleston, South Carolina 21 THURSDAY, OCT. 17, & FRIDAY, OCT. 18 WINES OF TREFETHEN FAMILY VINEYARDS

Passed Hors D’oeuvres Buttermilk Fried Oyster: Green Goddess Dressing East Coast Halibut Crudo: Citrus, Miso, Yellow Beet, Crispy Prosciutto Charred Octopus: Saffron Aioli, Red Miso, Celery Greens, Sea Salt Carolina BBQ Biscuit: Pulled Pork, Coleslaw, Cheddar Biscuit Veuve Clicquot, Brut, Champagne, France 2008

First Course Chilled Lobster Salad: Citrus, White Sturgeon Caviar, Avocado, Mango, Crème Fraîche, Herb Bouquet Trefethen Dry Riesling, Oak Knoll District of Napa, California 2017

Second Course Sea Scallop: Caramelized New Bedford Scallops, White Grape Butter, Roasted Spaghetti Squash, Orange Blossom Honey Trefethen Chardonnay, Oak Knoll District of Napa, California 2017

Entrée Roasted Palmetto Squab Breast: Creamy Parsnips, Morel Mushrooms, Bacon Lardon, Black Truffle Foie Gras Emulsio Trefethen “Halo” Cabernet Sauvignon, Oak Knoll District of Napa, California 2015 Trefethen Cabernet Sauvignon, Oak Knoll District of Napa, California, 2016

Dessert Course Apple Tarte Tatin: Caramelized Apples, Cardamom Ice Cream Trefethen Late Harvest Riesling, Napa, California 2013

22 The International Wine & Food Society THURSDAY, OCT. 17, & FRIDAY, OCT. 18 WINES OF TREFETHEN FAMILY VINEYARDS

High Cotton is a reliably delicious Low Country restaurant, located on busy East Bay Street, and is owned and operated by the Hall Family. Specializing in southern hospitality and fresh, Low Country ingredients. The name is inescapably Southern, as is the entire aesthetic once you wander inside and feel the cooling breeze from the elegant paper ceiling fans slowly whirring away on the high ceilings. Quirky, colorful modern art frames the exposed brick walls, and white tablecloth tables sit atop polished dark wood floors.

BRAD KELLY | EXECUTIVE CHEF Dedicated to the details, Chef Brad Kelly has built a career centered around a progressive culinary mentality. A degree from Johnson and Whales in Providence, Rhode Island and stint in French restaurants throughout New York City laid the brickwork for Chef Brad’s path around the country to Five-Star and Five-Diamond restaurants and resorts in Virginia, Pennsylvania, California and eventually to Charleston, South Carolina. Hall Management Group’s family-first foundation and guest-focused values motivated Chef Brad to walk in the back door of High Cotton one day, eager for the opportunity to be a part of the Group. Soon after, he started as a Sous Chef for High Cotton. Three years later Chef Brad now leads the High Cotton kitchen as Executive Chef, focused on making every guest feel like they are a part of the family.

2019 Great Weekend in Charleston, South Carolina 23 SATURDAY, OCT. 19 SATURDAY, OCT. 19 BREAKFAST WITH BUBBLES BLACK TIE DINNER CHAMPAGNE BREAKFAST FOLLOWED BY WINES OF JOSEPH PHELPS THE IWFS AMERICAS VINEYARDS ANNUAL GENERAL MEETING

Domaine Chandon “Étoile” Brut, Carneros, California

Parfait Bar: Greek Yogurt Cream, Blackberry Compote, Toasted Almond and Coconut Granola

Omelet with Brown Butter Mushrooms & Gruyère

Smoked Salmon Display: Hearts of Palm, Capers, Red Onion, Whipped Cream Cheese and Toasted Bagels

Brioche Pain Perdu with Praline Caramel

Brabant Potatoes with Sautéed Peppers and Onions

Crispy Bacon, Local Ham, Sausage Links

Butterscotch Brioche, Blueberry Muffins & Chocolate Pecan Muffins

Sliced Fruit, Melons, Citrus and Berries

Orange & Grapefruit Juice

Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea

24 The International Wine & Food Society SATURDAY, OCT. 19 BLACK TIE DINNER WINES OF JOSEPH PHELPS VINEYARDS

Passed Hors D’oeuvres Dom Pérignon Brut Champagne, France 2008

First Course Lemon-Rosemary-Glazed Jumbo Prawn with Morel Mushroom Grit Cake and Spiced Butternut Squash Purée Joseph Phelps Chardonnay, “Freestone Vineyards,” Sonoma Coast, California 2015

Second Course Pan-Seared Charleston Wreckfish Served on Celery Root Galette with Beurre Rouge, Black Truffle and Porcini-Dusted Enoki Mushroom Tempura Joseph Phelps Pinot Noir, “Freestone Vineyards,” Sonoma Coast, California 2017

Third Course Hazelnut-Crusted Saddle of Lamb with Parsnip Custard, Spinach Cannelloni, and Sweet Garlic Lamb Jus Joseph Phelps Insignia, Napa, California 2010

Dessert Course Olive Oil Pound Cake, Mixed Berry Marmalade, Lemon-Vanilla Cream, Raspberry Coulis Joseph Phelps Sémillon Delice, Napa, California, 2017

2019 Great Weekend in Charleston, South Carolina 25 CHEF TODD GRAY Already a star when he opened Equinox in 1999, Chef Gray has emerged as a top culinary talent in the nation’s capital and avid promoter of local, seasonal mid- Atlantic foods. Known for breathing new life into historical recipes, Chef Gray developed Equinox’s distinct cuisine by enhancing traditional regional ingredients and recipes with his classical Italian training. His refined taste made him the perfect choice for culinary director of Salamander Hospitality where he has been chosen to oversee development of an elegant menu of provincial specialty dishes with hints of country Italian. Gray has won many awards and distinctions, such as the Restaurant Association of Metropolitan Washington’s (RAMW) 2008 award for Best Fine Dining; five nominations each for the James Beard Foundation’s Best Chef, Mid-Atlantic award and RAMW’s Chef of the Year for 2011; top ratings in the Zagat Guide; Wine Spectator’s Award of Excellence six years in a row, and the Award of Excellence numerous times from the Distinguished Restaurants of North America. In 2011, First Lady of the United States, Michelle Obama tapped Chef Gray to kick off her Lets Move Campaign as well as her Chefs Move to School initiatives. He remains close to these projects with the White House today. He became an official member of the U.S. State Dept Culinary Chef Corps where he has served in official state capacity in Canada and the U.S. Virgin Islands. He graduated from the Culinary Institute of America with Honors and attended The University of Richmond.

26 The International Wine & Food Society WINERIES, WINEMAKERS & DISTRIBUTORS

2019 Great Weekend in Charleston, South Carolina 27 Georges and Daniel both dreamed of a life long before they came to the United States. It was an aspiration rooted in their agrarian heritage in Lebanon and inspired by their father’s love of fine wine while growing up in France. Driven by the promise of a land where intellect, hard work and passion amount to success, the Daou brothers immigrated to the United States. Industrious and determined to succeed, the two brothers started their own networking technology company and ten years later found themselves at the top of their industry. Ready to return to their roots, it was now time for their winemaking dream to prevail. Ten years ago, brothers Georges Daou and Daniel Daou set forth across California to find an unrivaled terroir for producing Cabernet Sauvignon, a quest that led them to a place of foretold greatness: DAOU Mountain in the Adelaida District of Paso Robles. Here, their vision is to make California “first growth” wine, fulfilling the district’s promise as the world’s next benchmark for Bordeaux varieties.

DAOU MOUNTAIN Daou Mountain stands alone at an elevation of 2,200 feet above sea level, rising from the heart of the Adelaida District. It is a terroir of power, purity and symmetry, with every natural asset necessary to pursue the perfect Cabernet Sauvignon—including calcareous clay soils that evoke Bordeaux’s Right Bank and a climate that closely corresponds to St. Helena. The wines are never acidified, as the optimal level of acidity is achieved organically. Additionally, the phenolics produced on the mountain are uniquely high, yielding wines of prodigious color, texture and structure.

28 The International Wine & Food Society & WINEMAKING The winemaking vision of DAOU is to seek absolute purity—in the flavors of the wines, and in how those flavors portray a true reflection of the land. Winemaker Daniel Daou is relentless in his pursuit of this ideal, implementing an array of proprietary techniques and technologies to create one of the most rigorously innovative winemaking programs in the world.

DAOU subscribes to true dry farming where Daniel Daou employs cutting-edge technologies possible, and deficit irrigation when needed—an for testing wine phenolics during fermentation, approach that maximizes fruit intensity while enabling him to precisely meet his vision for conserving a precious resource. Daniel Daou each wine’s color, mouthfeel and tannin profile. collects intensive daily data—through both Daniel Daou supervises the coopering of his manual field measurement and wireless sensor own proprietary French oak barrels. The DAOU technology—to cultivate an optimal vine growth 5-Year is made from a rare fine-grain pink oak ratio during the crucial early days of the growing known as bois rosé, which imparts an array of season. DAOU Estate wines are made with the complex yet subtle flavors to the DAOU Soul of a proprietary “D20” yeast cultured from DAOU Lion & Patrimony. The DAOU Hybrid is composed Mountain, which is prized for its remarkable of oak from the Tronçais and Jupille forests, and ability to maintain acidity; extract color; amplify is designed specifically for maturing the DAOU flavor and texture; and produce lower alcohols. Estate Cabernet Sauvignon.

DAVID MUIR | DIRECTOR OF FINE WINE David grew up in Southeastern Massachusetts, and after two ski seasons in New Hampshire and Vermont, moved to Atlanta, Georgia, where he spent the past 30 years. He is a marketing graduate of Georgia State University and started his career in the wine world in 1996. In 1996, he began as an On-Premise Sales Representative at United Distributors in Atlanta, with his focus on white tablecloth restaurants and fine wines. After spending five years in this position, David accepted a position with The Robert Mondavi Family of Wineries as the Atlanta Field Sales Manager. This included such wineries as Robert Mondavi Winery, Byron, Arrowood, Frescobaldi and many others. In 2005, he went to work for Francis Ford Coppola’s Wine Company as the SE Regional Manager. This position included all aspects of distributor management, pricing, programming as well as independent On-Premise and Off-Premise sales calls. David was also responsible for calling on such chains as Costco, Harris Teeter, The Fresh Market, Food Lion, Cost Plus World Market and Lowes Foods. In 2010, David went to work for Constellation Brands as the Director of Fine Wines in the Carolinas, Georgia, Mississippi and Alabama. His responsibilities were all aspects of sales and education for such brands as Robert Mondavi, Mount Veeder, SIMI, Franciscan, Ruffino Estates, Inniskillin, Estancia and Wild Horse to name a few. In 2017, he accepted a role in a new division at Constellation named TRU Vineyards and Estates. This new position took him to Charleston, SC, where he currently resides. His responsibilities were to grow and manage the brands of Robert Mondavi Winery, Mount Veeder, Schrader, Inniskillin, Ruffino Estates and The Prisoner Wine Company. David is currently the Sales Director of Fine Wine at DAOU Vineyards and Winery. He is a Certified Wine Specialist (CSW) and also has his Wine and Spirits Educational Trust Advanced Degree (WSET Level 3) and is currently in the WSET Diploma Program in Boston.

2019 Great Weekend in Charleston, South Carolina 29 EXCEPTIONAL

TRANSCENDENTwines

INCREDIBLEexperiences views

2777 HIDDEN MOUNTAIN RD, PASO ROBLES, CA DAOUVINEYARDS.COM | (805)226-5460

30 The International Wine & Food Society Joseph Phelps Vineyards is a family-owned winery committed to crafting world class, estate-grown wines. Founded in 1973 when Joe Phelps purchased a former cattle ranch near St. Helena in the Napa Valley, the winery now controls and farms nearly 390 acres of vines on eight estate vineyards in Napa Valley. In 1999, the Phelps family added 100 acres of property near the town of Freestone on the Sonoma Coast, where Phelps grows Pinot Noir and Chardonnay. Phelps is best known for its flagship Napa Valley blend of red Bordeaux varieties, Insignia, first produced in 1974.

JOSEPH PHELPS | FOUNDER Sensing the limitless potential of the Napa Valley to grow the world’s finest wines, Joe Phelps decided in 1973 to found his own wine EXCEPTIONAL business, to be known as Joseph Phelps Vineyards. In so doing, Joe became a leader in a remarkable group of entrepreneurs who launched a new era of excellence in California wine. After three decades of participating in the day-to-day winery operations, in November of 2005, Joe stepped down as Chairman and the Board of Directors elected Joe’s son, Bill, in his place. In his later years, Joe held the title Chairman Emeritus, although he often referred to himself as “Chief Observer.” Joe’s memory continues to provide inspiration to the management and employees of Joseph Phelps Vineyards. TRANSCENDENTwines JOSEPH PHELPS VINEYARDS, NAPA VALLEY In the late 1960’s, Joe Phelps was running one of the largest construction companies in INCREDIBLEexperiences the U.S., Hensel Phelps Construction Company, when he won the bid to build a new winery in Napa Valley. Enamored with the valley’s beauty and contemplating a career change, in 1973 Joe bought a 600-acre former cattle ranch just outside of St. Helena, and began planting vineyards and construction of a winery. The first harvest in 1973 yielded Cabernet Sauvignon, Pinot Noir and Johannisberg Riesling bottlings, all views custom crushed at nearby wineries. The Joseph Phelps winery was completed in 1974 in time for harvest, crushing grapes for the first Insignia and the first Syrah bottlings. It was a period of unparalleled activity, creativity, ingenuity, entrepreneurship and risk- taking. It put Joe Phelps and his Joseph Phelps Vineyards on the map of top Napa Valley wine producers. In January 2014, Joseph Phelps embarked on an extensive sixteen- month renovation of their original winery building, designed by renowned architect John Marsh Davis. Completed in May 2015, winery improvements include eight newly created private tasting areas, an enhanced outdoor terrace and expanded vineyard views, providing 2777 HIDDEN MOUNTAIN RD, PASO ROBLES, CA an unrivaled Napa Valley visitor experience. Inspired by Joe’s lifelong culinary passion, the winery launched its first wine and food program during the summer of 2017 and is led by winery Executive Chef Brian Sutton. A variety of DAOUVINEYARDS.COM | (805)226-5460 tasting experience are offered by appointment by visiting Josephphelps.com.

2019 Great Weekend in Charleston, South Carolina 31 JOSEPH PHELPS VINEYARDS, SONOMA COAST Joseph Phelps Vineyards’ history with Pinot Noir and Chardonnay dates back to the earliest years of the winery. Joe’s search for the ideal location to grow Pinot Noir and Chardonnay eventually led the family to the western Sonoma Coast where they purchased a 200-acre former dairy farm just outside the town of Freestone in 1999. Soon thereafter, 100 acres of vines were planted followed by construction of a state-of-the art, gravity fed winery facility dedicated to the production of Pinot Noir and Chardonnay.

THE NEXT GENERATION Joe’s legacy is honored by the Phelps family who remain dedicated to their family-owned winery. Joe’s son, Bill Phelps, has served as the winery’s President and now Executive Chairman, and is joined on the winery’s board of directors by his three sisters: Laurie, Lynn and Leslie. Joe’s grandchildren, Elizabeth Neuman and Will Phelps, also work for the winery, continuing their family’s long winemaking tradition.

BILL PHELPS | EXECUTIVE CHAIRMAN Bill Phelps was named Executive Chairman of Joseph Phelps Vineyards in 2016 having served as President of the winery since 2008. In his current role Bill’s primary responsibility is to ensure long-term family ownership and operation of Joseph Phelps Vineyards, and to oversee strategic planning for the winery and vineyard operations in both Napa Valley and the western Sonoma Coast. Bill moved to Napa Valley in 1998 after a successful 20-year career in law, primarily in the investment banking industry. In so doing, he became the first member of Phelps’ second generation to have an active role at the winery on a long-term basis. He worked closely with his father, Joe Phelps, gradually taking on responsibility for the winery’s day-to-day operations until his appointment as President in 2008. Bill was instrumental in moving the winery to an entirely estate-grown wine producer, a significant shift in strategy that was fully implemented by the harvest of 2009. He was also involved in identifying and acquiring Phelps’ vineyard properties in Freestone on the western Sonoma Coast, and helped to oversee the construction of the winery there as well as the development of the wines. Bill’s first role at Joseph Phelps Vineyards dates back to 1974 when he worked on the construction crew that built Phelps’ Napa Valley winery. He was on a summer break from college, and he remembers his father, Joe, driving him around Napa Valley and pointing out the landmarks. “He sensed Napa Valley was going to be an important place for wine.” Today, as Executive Chairman, Bill is most concerned with preserving the legacy of Joseph Phelps Vineyards as a family-owned and operated winery. “Everything we do is oriented to that goal.” Bill is a past board member of the Land Trust of Napa County and the Community Foundation of the Napa Valley. He currently serves on the board of the Wine Service Co-Operative and is President of the St. Helena Choral Society. He is a graduate of Colorado College and the University of California’s Hastings College of Law. He and his wife, Andrea, live in St. Helena

32 The International Wine & Food Society

The Trefethen Family (clockwise) Hailey, John, Janet, Loren and Tenaya

JANET TREFETHEN In 1973, Janet Trefethen and her husband John started the Trefethen Family Vineyards in Napa Valley. She worked her way up to become one of the first female CEOs of an American corporation. For fifty years Trefethen Vineyards has followed a singular path, focusing on producing elegant, stylish wines exclusively from their own vineyards for the world market. In Janet’s words, the mission is simple: “We are one family, on one estate, with one passion; great wine.” Those wines have generated a long list of awards and accolades rarely matched in the Napa Valley. Her 1976 Chardonnay was chosen “Best Chardonnay” in the world at the World in Paris, and again at the rematch in 1980. And in 2007, Decanter Magazine—the most highly respected wine journal in the United Kingdom—named the 2002 Trefethen Reserve Cabernet Sauvignon as the best Red Bordeaux wine from North America. Janet’s personal involvement continues to grace every bottle of Trefethen wine. She has been a wine judge at numerous fairs and is honored to have cooked Christmas dinner for Julia Child on “Good Morning America.” A past Miss Rodeo California, Janet still competes in cutting horse competitions. She is joined today in the family business by her son Lorenzo and daughter Hailey, both of whom work at the winery.

34 The International Wine & Food Society Looking back, it’s hard to believe that when my parents, Gene and Katie Trefethen, bought a rundown property and abandoned 19th-century winery in 1968, there were fewer than 25 wineries in Napa Valley. It was a different time in the valley. Grapevines covered just one third of the acreage while plums, prunes and walnuts were the dominant crops. When Janet and I married and launched our refurbished “ghost” winery, Napa was far from the glamorous, world-famous wine region it is today. Those early days were a lot of work and a lot of fun as we modernized the old winery, which had a dirt floor when we started and is now recognized as a National Historic Landmark. Planting our vineyard was also a herculean task, but we had good fortune. One part of our property, that the seller had deemed useless for viticulture, turned out to be a fantastic asset. Today, it’s our Hillspring Vineyard-the source of our best Cabernet. As we celebrate our 50th anniversary throughout 2018, Janet and I have begun sharing leadership responsibilities with the next generation, our children, Hailey and Lorenzo. They are now full-time members of our winery team and for whom we named our flagship wine “HāLo.” We look forward to seeing them mature with the winery and perhaps passing on the Trefethen family heritage to their own children one day.

TREFETHEN FAMILY VINEYARDS We are fortunate to live and work on a beautiful Napa Valley estate featuring a landmark pumpkin-colored winery set like a jewel amidst a green sea of vines. Because we believe that great wines are made in the vine-yard, we cultivate 100% of the grapes we use for our wines on our property, making Trefethen Family Vineyards one of the few truly estate grown wineries in Napa Valley.

Our location in the Oak Knoll District is one of the rare spots in the valley, cool enough to grow world-class Chardonnay grapes and warm enough to fully ripen top- notch Cabernet Sauvignon and . Our proximity to San Pablo Bay increases the marine influence which brings cooling after-noon breezes and nighttime fog. These conditions help create a distinctive sense of place that is expressed in the fresh, bright aromas and rich, vibrant flavors characteristic of our wines.

2019 Great Weekend in Charleston, South Carolina 35 TREFETHEN FAMILY VINEYARDS TASTE THE ESTATE

In the 1970s, Janet Trefethen began hosting the Napa Valley Cooking Class at the winery, where it continued for more than 20 years. This class brought renowned chefs such as Wolfgang Puck, Thomas Keller and Charlie Trotter to Napa to share recipes and cooking lessons with vintners in what was then “a culinary desert.”

Today, our expansive gardens feature everything from fava beans, blackberries and edible flowers, to tomatoes, corn and twelve varieties of peppers. Together with Winery Chef Chris Kennedy, we are excited to offer a new culinary tasting experience for our guests: Taste the Estate, featuring delectable bites paired with our elegant estate grown wines.

1160 Oak Knoll Avenue, Napa, CA 94558 | 707.255.7700 | trefethen.com SOUTHERN GLAZER’S WINE AND SPIRITS OF SOUTH CAROLINA

Formerly known as “Southern Wine and Spirits,” Southern Glazer’s Wine and Spirits of America, Inc. is the leading, nationally recognized wine and spirits distributor and is the parent company of Southern Glazer’s Wine and Spirits in South Carolina. Originally founded by the Chaplin and Glazer families, SGWS is proud to be a multi-generational, family-owned company. Southern Glazer’s Wine & Spirits of South Carolina is one of the state’s largest wine, spirits, and beer distribution companies. SGWS is known for its historic commitment to delivering the highest standards of customer service, creative marketing programs, and partnerships with their customers and suppliers. With more than 400 sales and support staff working throughout South Carolina, Southern Glazer’s Wine and Spirits of South Carolina operates from one distribution center, which is centrally located in Columbia. In total, the distribution center encompasses over 300,000 square-feet of strategically designed warehousing space. Their facility offers temperature-controlled locations in addition to computerized, inventory management programming as well as “pick-by-voice” technology. The main office is also home to their operations department, statewide executives, and administrative personnel. Additionally, there are four, satellite offices across the state which are located in Greer, Myrtle Beach, North Charleston, and Bluffton. Southern Glazer’s Wine and Spirits of South Carolina offers next-day delivery capabilities to service an extensive customer network, consisting of independent retail accounts, chain grocery, convenience stores, hotels, bars and restaurants, to name a few. In May of 2019, SGWS launched the SG Proof™ platform—a modern, digital experience where customers can browse through their portfolios and place their orders online. For more information, check out their website at www.southernglazers.com.

2019 Great Weekend in Charleston, South Carolina 37 HAL JONES | DIRECTOR OF FINE WINES, SOUTHERN GLAZER’S WINE & SPIRITS THE NEW CHARLESTON CHEF’S TABLE A Charleston native who currently resides in a seaside community on James Island. I am happily married to Mary Jones, my lovely wife of 36 years. Together we have raised three successful children AUTHOR HOLLY HERRICK who are proud to call Charleston their home. When not working, I enjoy boating, golf, cooking, and gardening. My introduction to wines occurred while serving for the Jasmine Porch at Kiawah Island Resort. This led me to begin my career thirty-six years ago during the rapid expansion of the wine industry in the United States. Initially a sales representative for Pearlstine Distributors, three years into my career I was promoted to On-Premise Sales Manager of Charleston, going on to run the division for 9 years. In 1995, I joined the Southern Wine and Spirits team as their On-Premise Sales Manager, overseeing the entire Charleston Restaurant Division. With the merger of Southern Wine and Spirits and Glazer’s Distributors of Texas in 2017, I began my current role as Director of Fine Wine for the Coastal Division of South Carolina. Now known as Southern Glazer’s Wine and Spirits, we represent beverages in 43 states. I am currently responsible for the “Fine Wine” portfolio with selections from France, Italy, California and other select locations around the globe. I hold several certifications in wine education from the Wine & Spirit Education Trust through Southern Glazer’s University of Wine Education.

AVI PREMLALL By day, Avi is a corporate Rockstar and Supply Chain professional with over 20 years of experience in global logistics, distribution, and customer operations. By night, he is a seasoned cocktail connoisseur who focuses on culinary hospitality and luxury libations. He is a success driven and goal oriented individual with a tactical mindset and demonstrated leadership skills. Avi is currently the Market Manager for South Carolina for Moët Hennessy USA. His focus is to localize all Sales, Brand Execution & Commercial Strategy for his brands. Prior to relocating to Charleston in December of 2018, Avi uses to sit on the Operations executive management team at Moët Hennessy North America (a division of the LVMH group) as well as holding a dual role with Moët Hennessy Global as the Business Process Owner for Demand Planning. Avi took ownership of a local Edgewater Restaurant a couple years ago, Rebecca’s Fine Cuban and Caribbean located on 236 Old River Road—a staple in the community that has been serving the tri-state area for over 20 years! He has managed to grow a struggling business over 40% in just 12 months! His success was recognized by the Gold Coast Regional Chamber of Commerce in October of 2017 when he was honored with an entrepreneurial leadership award. His ambitions are driven by continuous improvement (personal and professional), mentorship of tomorrows leaders, and the preservation of heritage. Additionally, Avi is also licensed to conduct all forms of real estate transactions throughout the state of NJ, taking an unorthodox, qualitative approach in finding his clients the “perfect” commercial or residential asset. Regardless of which facet of business Avi transacts, he believes that the most important factor should always be the customer. “Meet or exceed your customers’ expectations and you will be successful in anything you do.”—Avi Premlall Personal: Avi was born Avinash Kumar Premlall in St. Joseph’s Hospital in Georgetown, Guyana in April of 1981. As an infant, he lived in a small village named Leonora, located off the West Coast of the Demerara River and eventually immigrated to Richmond Hill, Queens, where he resided for over 25 years. Avi has a Bachelor’s Degree in Information Systems & Business Management from York College in Jamaica, Queens and currently resides on Daniel Island, SC. Avi is married to his beautiful wife, Debora Premlall and together they have one child, Benjamin Premlall, born June 27th, 2018. Avi is always open to mentoring and guiding the future leaders of tomorrow and never turns down an opportunity to give back to his community.

CARA MCBROOM Cara has been in the food & beverage industry for almost fifteen years. For the first ten of those years she held various roles in restaurants, both front of the house and back, working her way up to become a wine director at a well-known steakhouse in Charleston, SC. In 2013, Cara left the restaurant industry as a Certified Sommelier and took a position with Breakthru Beverage as a sales representative with a focused territory in the downtown area. After a year she was promoted to a field sales manager position, over a team of 3 representatives. Working as a manager for only 6 months, a specialist role became available and Cara seized the opportunity. She worked as an account development specialist for almost 2 years covering the coastal region of SC. After her tenure with Breakthru Beverage, Cara accepted the Portfolio Specialist position with Strategic Group to represent Moët Hennessy’s prestigious wine & spirits portfolio. Cara has a passion for this industry because it allows the opportunity to continuously learn, educate and develop relationships with individuals both within the business and general consumers.

38 The International Wine & Food Society THE NEW CHARLESTON CHEF’S TABLE AUTHOR HOLLY HERRICK

Author Holly Herrick loves to eat, prepare, and write about delicious food. A cum laude graduate of Boston College (Journalism, 1987), she started chasing her food writing dreams in Paris, France where she studied at Le Cordon Bleu and earned Le Grande Diplome in Cuisine and Pastry. A long- time restaurant critic for The Post and Courier, Charleston S.C.’s daily newspaper, Holly’s also written many general food and travel features for The P & C and several magazines, including Southern Living and Bon Appetit. A multi-awarded food-writer, Holly’s written and published nine cookbooks, her most recent, The New Charleston Chef’s Table (Globe Pequot Press, May 2018), is her second edition “love letter” to Charleston, a place she called home and wrote about for twenty years, and showcases her extensive knowledge of Charleston’s delicious brand of culinary arts, chefs, and restaurants. Holly also enjoys history, tennis, reading, cooking, teaching cooking, swimming and long walks with her chocolate cocker spaniel and certified therapy dog/puppy Rocky Rocken Roll and her cats Mr. Purrfect and Sid. Holly moved to Williamsburg, VA in July 2019 and is currently pursuing new writing projects and studying the area’s colonial history and culinary traditions. To follow her adventures, visit Holly’s web site and blog at www.hollyherrick.com.

2019 Great Weekend in Charleston, South Carolina 39 GREAT WEEKEND IN CHARLESTON, SOUTH CAROLINA ATTENDEES & BRANCHES

Don & Yvonne Ackerman Paulette Browne Steve Ellefson [email protected] [email protected] [email protected] [email protected] Washington, D.C. Omaha, NE/Council Bluffs, IA Boca Raton, FL Russ & Deborah Bryant John & Cathy Farrell Nagi & Jennifer Ayoub [email protected] [email protected] [email protected] Houston, TX Naples, FL [email protected] Council Bluffs, IA William & Katie Cantey Stephen & [email protected] Sandra Folzenlogen Jim & Carol Barnes [email protected] [email protected] [email protected] Independent Member [email protected] [email protected] Houston, TX Reno, NV Robert & Annie Cohen [email protected] Linda Ford & Wendy Watson Ivan & Karla Batlle [email protected] lford@asthmaandal- [email protected] Hudson Valley, NY lergycenter.com Kansas City, MO Greater Omaha, NE Marilyn Davis & Jeffrey & Sheryl Batoff Mary Irene Murrell Stuart & Sharyn Frankel [email protected] [email protected] [email protected] Philadelphia, PA Austin, TX [email protected] Boca Raton, FL Tessa Bodden Carol Digges [email protected] [email protected] Susan Gale Cayman Islands Palm Beach, FL [email protected] Western Australia Michael & Beryl Bogan Mike & Yvonne Donohoe [email protected] [email protected] Robert & Maureen Gillespie Austin, TX [email protected] [email protected] Houston, TX/Santa Fe, NM Chicago, IL Curt Botko [email protected] Jean Durdin Steve & Alana Greenwald Naples, FL [email protected] [email protected] Houston, TX Washington, D.C.

Soon Kee Ee Gary & Jane Hagebush [email protected] [email protected] Kuala Lumpur [email protected] Omaha, Greater Omaha, NE/ Council Bluffs, IA

40 The International Wine & Food Society GREAT WEEKEND IN CHARLESTON, SOUTH CAROLINA ATTENDEES & BRANCHES

Richard & Pamela Hinds Jim & Susan Koesters Peter Miao & Christine Bruney [email protected] [email protected] [email protected] Washington, D.C. [email protected] San Fernando Valley & Council Bluffs, IA Los Angeles, CA Stephen & Patti Hipple [email protected] James Lin & Kelly Shu Wimberly & Patricia Miree Omaha, NE/Council Bluffs [email protected] [email protected] & Okoboji, IA [email protected] [email protected] Taipei, Taiwan Birmingham, AL John & Margaret Hocking [email protected] Norman & Sheila George Newton & [email protected] Loewenstern Sandy Flannigan Victoria, Australia [email protected] [email protected] [email protected] [email protected] Andrew & Felicity Jones Houston, TX Houston, TX [email protected] [email protected] Michael & Linda Magidson Jim & JoAnn Nordlie Cayman Islands/New York, NY [email protected] [email protected] [email protected] [email protected] Joe & Andi Kafka Boca Raton, FL Minneapolis/St. Paul, MN [email protected] [email protected] Wayne & Karen Markus Nicholas & Anne Ogan Omaha, Greater Omaha, NE/ [email protected] [email protected] Council Bluffs, IA Omaha & Greater Omaha, Cleveland, OH NE/Council Bluffs, IA Tom Kahn & Marilyn Brian Openshaw Weitzman Kahn Ann McDonald [email protected] [email protected] [email protected] New South Wales [email protected] Laguna Beach, CA New York, NY Keith & Sheila Owen Dennis & Andrea McMahon [email protected] Steve & Cheryl Kenny [email protected] [email protected] [email protected] [email protected] Houston, TX [email protected] Greater Omaha, NE Houston, TX Michael & Mary Alice Parmet [email protected] Frank Knott & Rosie Quigley Houston, TX [email protected] Spokane, WA

2019 Great Weekend in Charleston, South Carolina 41 GREAT WEEKEND IN CHARLESTON, SOUTH CAROLINA ATTENDEES & BRANCHES

Pedro & Carmen Piquer Jim Storfer [email protected] [email protected] [email protected] Houston, TX Puerto Rico Richard & Judith Sugarman Joel & Jo-An Ravitz [email protected] [email protected] Washington, D.C. Hollywood & San Fernan- do Valley, CA David & Tabitha Thrasher Paris & Bordeaux Wine Festival [email protected] Sean & Annie Rogan [email protected] April 16 - 25, 2020 [email protected] Council Bluffs, IA/Omaha, NE [email protected] Victoria, Australia Walter & Mariemma Tisher [email protected] Harvey & Judy Rothenberg Puerto Rico [email protected] SOLD OUT [email protected] John R. Urofsky Boca Raton, FL [email protected] Philadelphia, PA Sign Up Online to be Placed on the Wait List Philip & Martha Russel [email protected] George & Nan Van Setter [email protected] [email protected] Toronto, Canada Naples, FL

Eric & Minto Schneider Antonio Escudero Viera & [email protected] Rita Escudero [email protected] [email protected] Kitchener-Waterloo, Canada [email protected] Puerto Rico Ray & Liz Sobrino [email protected] Louis & Sylvia Vogel Washington, D.C. [email protected] [email protected] Dale & Maria Springer Montreal, Canada [email protected] [email protected] Bill & Betty Walker Baltimore, MD [email protected] [email protected] Linda Stevens Houston, TX [email protected] Independent Member

42 The International Wine & Food Society The International Wine & Food Society IWFS Americas Inc. Paris & Bordeaux Wine Festival April 16 - 25, 2020 SOLD OUT Sign Up Online to be Placed on the Wait List

IWFS Americas Inc. is proud to announce the 2020 Paris & Bordeaux Wine Festival is sold out. Eight members are now on a wait list. We are staying at the Mandarin Oriental for a three day cultural and gastronomic tour of Paris including a gala dinner at Le Laurent and dinner at Pavillon Ledoyen, Guy Savoy or Le Pré Catelan, each are 3 Michelin-starred restaurants. Lunch will be served while cruising on the River Seine. Upon leaving the Mandarin Oriental Hotel we transfer to TGV to Bordeaux to the Intercontinental Bordeaux-Le Grand Hotel for an intensive six day tour of the wine region. Sylvie Cazes will greet us at the Cité du Vin for our opening reception in Bordeaux. Our schedule includes private visits and tastings at ten leading estates including Château Haut-Brion, Château Mouton-Rothschild, Château Lafite-Rothschild, Château Cheval Blanc and Château d’Yquem. A Gala dinner at the Opera House will culminate our nine day festival.

2019 Pre-Cruise Lisbon Tour & Douro River Cruise 43 2021 Triennial International Festival & Food Experience Buenos Aires & Mendoza Wine Country

The Americas Festivals & Events Committee is hard at work curating a wonderful program of winery tours and sumptuous dining in Buenos Aires and Mendoza, ; planned for November of 2021. The cosmopolitan sophistication of Buenos Aires will complement Mendoza’s wine region as centerpieces of this Triennial International Festival. You will experience dining at many of Argentina’s finest restaurants and test this country’s finest wines. Pre-and Post-Tours are also being organized to Iguazu Falls and Bariloche. Iguazu Falls, near the city of Curitiba, is the largest waterfall system in the world—a must-see. Bariloche is located in the Mountains in the Patagonia region’s Lake District. It’s well-known for its Swiss Alpine Style architecture, chocolate, hiking, skiing and sightseeing.

Invitations for this festival will be mailed worldwide October 2020.