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Executive Chef, the Sanctuary Executive Chef Brendon Bashford Is Excited by the Opportunity to Lead the Culinary Team at the Sanctuary at Kiawah Island Golf Resort

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Executive Chef, the Sanctuary Executive Chef Brendon Bashford Is Excited by the Opportunity to Lead the Culinary Team at the Sanctuary at Kiawah Island Golf Resort Gourmet & Grapes Sponsors Event Sponsors Signature Sponsors Mr. and Mrs. Samuel and Hyden and Associates Regina Shapiro Table Sponsors Media/Advertisement Sponsors Food and Wine Sponsors Thank You to Our Patrons Mr. and Mrs. J. Preston Covington, III Ms. Jeanelle McCain Mr. and Mrs. Edward Stiefel Mr. and Mrs. Manning Frankstone Mr. and Mrs. David L. Morrow Mr. Pete Strom and The Honorable Donna Strom Mr. and Mrs. Gary Lackey Mr. and Mrs. Gregg Morton Dr. and Mrs. Robert K. Stuart Mr. and Mrs. Steve Lunceford Mr. and Mrs. Andy Phelps Mr. and Mrs. Donald Tomlin Ms. Sheay Noel The 2014 Gourmet & Grapes Board of Directors Welcome to the Sixth Annual Gourmet & Grapes weekend at The Sanctuary at Kiawah Island Golf Resort to benefit MUSC Hollings Cancer Center. We thank you for participating in our special events and hope that you enjoy a weekend full of culinary talents. We are proud to focus the proceeds of this event towards Hollings Cancer Center’s cancer research. Our celebratory weekend features fine cuisine of the region paired with an assortment of fine wines from some of the most respected winemakers in the world. Bill Lacey Jonathan Banta Hal Jones Chairman Gourmet Committee Grapes Committee Nicole Leaf Kiki Cooper Jack Case Angie Cimino Event Coordinator Auction and Charity Committee Marketing Committee Event Committee Page 1 Special Thank You Mr. Bill Lacey for your leadership and guidance. Ms. Vicky Agnew and Mr. Mike Vegis for helping to ensure the success of another year through their public relations effort. Mr. Tom Bewley for his continued marketing overview of this event. Mr. Vipin Menon, Ms. Kristen Rowe, Mrs. Hope Sweeney and Ms. Angela Cimino for their time and efforts planning and special attention to details of all the events. Chefs Brendon Bashford and Jonathan Banta for their extreme culinary knowledge and assistance in bringing some of the greatest culinarians of the region. Ms. Terri Hall for her help and expertise with designing the Gourmet & Grapes website for this event. Mr. Hal Jones with Southern Wine and Spirits for their participation and donation of their valuable time. Ms. Jessica McAvoy & Mr. Paul Schunemeyer for their assistance in the reservations process. Mr. Jack Case for his work and counsel. Thank you for all that you do. Ms. Nicole Leaf who’s organization and efforts has charted the course and kept every aspect on track. Her knowledge as well as her personality has truly brought the team together. Participating Chefs and Wineries for the delicious gourmet spread and tantalizing grapes. GOURMET & GRAPES AUCTION COMMITTEE including Mr. David Evatt, Ms. Alison Gabrielle, Mrs. Anita Harrison, Ms. Sissy Hewitt, Ms. Marilyn Hoffman, Ms. Melissa Serrano, Ms. America (Phyllis Shaffer), Mrs. Cynthia Teeter, and Ms. Barbara Whitling for the countless hours of support and dedication to the event’s Live & Silent Auction. Your commitment to the cause is imperative to the success of Gourmet and Grapes! To all of the businesses and individuals who supported the Hollings Cancer Center with a donation to our Live & Silent Auction, thank you for your utmost generosity. Hollings Cancer Center Intern, Ms. Jenna Quinn for her help managing sponsors and volunteers throughout the weekend and for the endless hours spent cataloguing auction items and following up with donors and com- mittee members. Thank you for your dedication! Hollings Cancer Center Intern, Ms. Megan Severn for diving in at the beginning of the semester and quickly becoming a part of the team. Hollings Cancer Center Staff, Ms. Lauren Whiteside for her expertise and management of our interns and volunteers and her assistance with registration and financial donations. Her organizations skills are always such an asset in everything she does. And a very special thanks to attendees of the Gourmet & Grapes Events! Without you none of this is possible. Thank you for your continuous commitment and your dedication to the cause. Page 2 Weekend Event Lineup Friday, February 7 An Epicurean Affair The Ocean Room, The Sanctuary- 6:30pm Elegant black-tie dining experience in one of The Sanctuary’s most exclusive dining rooms. The evening will feature The Sanctuary’s very own culinary visionaries and private discussion with vintner Rob Davis of Jordan Vineyard & Winery. This evening will be held in The Ocean Room’s private dining space, The Wine Room. Saturday, February 8 Gourmet Culinary Luncheon The Ocean Room, The Sanctuary- 12pm Exquisite culinary demonstration and elegant multi-course luncheon featuring Executive Chef Colin Bedford of The Fearrington House Restaurant in the picturesque Ocean Room. Our guest chef will demonstrate the preparation of the dishes while Mira Winery pours specially selected wines for each course. Build Your Own Afternoon The Sanctuary- 2pm After lunch attend one of two great seminars featuring Jordan Vineyard & Winery and Laurent Perrier Champagne. Taste back vintages of Jordan Cabernet with winemaker Rob Davis or sip bubbles as Sarah Halstead hosts the Champagne tasting seminar. Wine Odyssey Gala The Terrace Ballroom, The Sanctuary- 6:30pm Savor the flavors of the Southeast. Meet the chefs and taste their unique creations while sipping on distinctive wines from around the world at this main event and auction gala. Then dance the night away with a champagne and chocolate afterglow. Sunday, February 9 Ask us about Farewell Brunch Hollings Cancer Jasmine Porch, The Sanctuary- 11:45am Center and our Celebrate the weekend and salute the chefs at this seaside groundbreaking brunch featuring the chefs of Kiawah Island Golf Resort. work! Page 3 An Epicurean Affair Gourmet & Grapes Celebration Dinner Friday, February 7th at 6:30pm - The Sanctuary Executive Chef Brendon Bashford and culinary team of The Sanctuary are proud to host the opening night to the Sixth Annual Gourmet & Grapes. This elegant black-tie experience will feature The Sanctuary’s culinary visionaries and private discussions with vintners, Rob Davis of Jordan Vineyard & Winery or Thom Horsey of Ste. Michelle Wine Estates showcasing Antinori Wine. Appetizers - Matthew Fitzgerald Spicy Thai Beef, Curried Macaroon, Carolina Broiled Oysters, Chicken Liver Mousse, Lingonberry Jam, Buttered Brioche, Sweet Potato and Spring Pea Fritter. Minted Labneh First Course - Ryley McGillis Rabbit Chop - Heirloom Squash, Candied Pumpkin Seeds, Pomegranate Second Course - Brendon Bashford Coastal Carolina Shrimp - Pine Straw Smoked, Dirty Purloo, Co-cola Menu Third Course - Jason Rheinwald 130* Palmetto Beef Tenderloin - Cabernet Braised Georgia Vidalia Onions, Pan Seared Hudson Valley Foie Gras, Ocean Room Black Truffle Bordelaise Forth Course - Robert Brehm Chocolate Cherry Slice - Flourless Cake, Cherry Creamaux, Dark Chocolate Sorbet and Caramelized Katafi Brendon Bashford Matthew Fitzgerald Ryley McGillis Jason Rheinwald Robert Brehm Executive Chef Chef Tournant Jasmine Porch The Ocean Room Pastry Chef Chef de Cuisine Chef de Cuisine Page 4 Gourmet Culinary Luncheon Saturday, February 8th at 12pm- The Ocean Room Executive Chef Colin Bedford The Fearrington House Restaurant A native of England, Colin came to the Fearrington House in 2005 as Executive Sous Chef. Colin’s culinary interest began early on, taking him to The Castle Hotel, Niagara on The Lake and Prince of Wales Hotel. Colin partners with local farmers, using the finest ingredients from the region and our gardens. Chef Colin Bedford’s menus have won over loyal diners at Fearrington House and won critical acclaim, including The Fearrington House’s national ranking as No. 2 of the top 40 hotels in the south, No. 5 in the US and No. 24 of the 100 hotels in the world (Condé Nast Traveler), one of the top hotel food destinations in the world (Condé Nast Traveler) and, locally, a Gold Medalist restaurant in 2011 and 2012 (Raleigh News & Observer). In 2012 Chef Bedford was named a Relais & Chateaux Grand Chef and he was invited to cook at the annual Relais & Chateaux Grand Chef Dinner held in London, England in April of 2013. Menu First Course Celery Root & Apple Soup with Smoked Crab Salad & Spiced Cake 2011 MIRA Chardonnay -Oak Knoll -Napa Valley Main Course Heritage Farms Pork Shank with Parsnip, Pearl Barley, Maple Kale & Cider Sauce 2011 MIRA Pinot Noir “Stanly Ranch” -Carneros, Napa Valley Dessert Fearrington House Chocolate Soufflé with Bitter Chocolate Sauce & Vanilla Whipped Cream 2009 MIRA Cabernet Sauvignon- Rutherford, Napa Valley Page 5 Build Your Own Afternoon Saturday, February 8th at 2pm- The Sanctuary After lunch guests can attend one of two great wine seminars featuring Jordan Vineyard & Winery or Laurent Perrier Champagne. Back Vintages of Jordan Vineyard & Winery Mr. Rob Davis, winemaker at Jordan Winery will conduct a tasting of back vintages of Jordan Cabernet Sauvignons. You will taste and discuss how the Alexander Valley plays such an important role in his Cabernet production. You will be able to taste and discuss the back vintages of 2002, 03,04, and others with winemaker Rob Davis. Learn more about Mr. Rob Davis on page 18. Afternoon of World Class Champagnes Sarah J Halstead, Southeast Manager of Laurent Perrier will take you on a tasting tour of five different Champagnes from the portfolio, differentiating the styles of each, as well as rreminiscing about the juicy history of the Champagne. Enjoy a leisurely afternoon sipping world class champagnes, taste and discus the entire portfolio production of Laurent Perrier Champagnes. One of the older Champagne houses founded in 1812. Learn more about Ms. Sarah Halstead on page 19. Page 6 The Wine Odyssey Gala Saturday, February 8th at 6:30pm- Terrace Ballroom Silent Auction Reception Sections closing at 7:15pm & 7:30pm & last section 7:45pm Live Auction 8:30 pm Special Guests Richard Todd and Tom Crawford Cause Auction Every year, the Hollings Cancer Center supports over 80,000 patient visits. Many of these patients cannot afford the simple amenities that would make their journey more endurable.
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