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SANCT720713_COVER_Layout 1 2/1/13 1:02 PM Page 2 SANCT720713_COVER_Layout 1 2/1/13 1:02 PM Page 3 Gourmet & Grapes Sponsors EVENT SPONSORS SIGNATURE SPONSORS TABLE SPONSORS MEDIA / ADVERTISEMENT SPONSORS FOOD AND WINE SPONSORS don’t hate us for being tastier! & 50C9D82Hextra-high grade, fully-loaded flavor THANK YOU TO OUR PATRONS Mr. and Mrs. David L. Morrow Mr. and Mrs. J. Preston Covington, III Dr. and Mrs. Robert K. Stuart Dr. and Mrs. William T. Creasman SANCTADVE720713_USETEXT_Layout 1 2/1/13 12:33 PM Page 1 Welcome to the Fifth Annual Gourmet & Grapes weekend at The Sanctuary at Kiawah Island Golf Resort to benefit MUSC Hollings Cancer Center. We thank you for your participation 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 clinical trials program, which helps bring ground-breaking drugs and treatments to cancer patients of South Carolina. Our celebratory weekend features fine cuisine lead by Chef Justin Bogle and talented chefs of the region paired with an assortment of fine wines from some of the most respected winemakers in the world. The 2013 Gourmet and Grapes Board of Directors BILL LACEY JONATHAN BANTA HAL JONES NICOLE LEAF JENNY GILSON Gourmet & Grapes Chairman Gourmet Committeee Grapes Committee Event Coordinator Auction and Charity Committee 2013 JACK CASE ANGIE CIMINO Marketing Committeee Event Committeee SANCTADVE720713_USETEXT_Layout 1 2/1/13 12:33 PM Page 2 Special Thank You MS. VICKY AGNEW and MR. MIKE VEGIS for helping to ensure the success of this year’s Gourmet & Grapes event through their strong public relations effort. MR. TOM BEWLEY for his continued marketing overview of this event. EXECUTIVE CHEF BRENDON BASHFORD and MRS. MARISA FAVERIO for their support and guidance throughout this event. MS. KRISTEN ROWE, MRS. HOPE SWEENEY, MRS. ANNA THOMPSON, MS. CAROLINE SIMPSON for their time and efforts planning and detailing all the events. MS. TERRI HALL for her help and expertise with designing and installing the Gourmet & Grapes web site for this event. MR. HAL JONES with SOUTHERN WINE AND SPIRITS for all their participation and donation of their valuable time. MS. JESSICA VONNAHME for your time and assistance in keeping such a good track on the reservations process. Kiawah Island Golf Resort’s Marketing Intern, MS. GEORGIA RICHARDSON for her communications assistance with regional radio stations and past guests. THE ART INSTITUTE for their support and assistance from the students, as our weekend culinary volunteers. GOURMET & GRAPES AUCTION COMMITTEE including MARILYN HOFFMAN, KATHY MCFADDEN, JESSICA AND ALEX SALAMACHA, MS. AMERICA (PHYLLIS SHAFFER), JESSICA SIMONS, CAROLYN SMITH, CYNTHIA TEETER, and 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 our success! To all of the businesses and individuals who supported the Hollings Cancer Center with a donation to our Live & Silent Auction, we thank you for your utmost generosity. Hollings Cancer Center Intern, MS. KATE ARCHIBALD for her help managing our sponsors and volunteers throughout the weekend. MS. HEATHER ODDO for the endless hours spent cataloguing auction items and following up with donors and committee members. Thank you for stepping in when we needed an extra hand! And a very special thank you to ATTENDEES OF THE GOURMET & GRAPES WEEKEND EVENTS! Without you this event could not be possible. Thank you for your continuous commitment in making this event such a success. SANCTADVE720713_USETEXT_Layout 1 2/1/13 12:33 PM Page 3 Friday,February 8 AN EPICUREAN AFFAIR The Ocean Room, The Sanctuary | 6:30 pm Elegant, black-tie reception and distinctive multi-course dinner featuring Chef Justin Bogle of New York with exquisite wine pairings from Lionello Marchesi portfolio from Tuscany. With the breathtaking Ocean Room as a backdrop, savour a luxurious evening with the region's most celebrated culinary visionaries. Saturday, February 9 GOURMET CULINARY LUNCHEON The Ocean Room, The Sanctuary | 12:00 pm Exquisite culinary demonstration and elegant multi-course luncheon featuring Executive Chef Scott Crawford of The Umstead Hotel & Spa held in the picturesque Ocean Room. Our guest chef will describe and demonstrate the preparation of the dishes, while Emmanuel Padilla will pour specially selected wines from Jordan Winery for each course. BUILD YOUR OWN AFTERNOON WITH WINE AND CHAMPAGNE The Sanctuary | 2:00 pm After lunch guests can attend one of two great wine seminars featuring Moet Hennessy and Cain Vineyard & Winery! 1. Build Your Own Cabernet Blend featuring Cain Vineyard & Winery 2. Build Your Own Bubbles featuring Moet Hennessy WINE ODYSSEY GALA The Terrace Ballroom, The Sanctuary | 6:30 pm Savour 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 10 FAREWELL BRUNCH Jasmine Porch, The Sanctuary | 11:30 pm Celebrate the weekend and salute the chefs at this seaside brunch featuring the chefs of Kiawah Island Golf Resort. - three - SANCTADVE720713_USETEXT_Layout 1 2/1/13 12:33 PM Page 4 An Epicurean Affair GOURMET & GRAPES CELEBRATION DINNER FRIDAY, FEBRUARY 8 | 6:30 PM | THE OCEAN ROOM Executive Chef Justin Bogle GILT Chef Justin Bogle continues to make his mark at GILT as their Executive Chef. Rooted in the classics, Bogle’s unique approach makes the most of the best ingredients, creating completely new ideas and innovative presentations while still utilizing comforting, familiar flavors. His primary goal is creating something delicious that people will want to eat, always using the highest-quality, sustainable ingredients. Bogle is the youngest chef in New York City to receive Two Stars from the MICHELIN Guide, which he has received for the third year in a row with the 2012 Guide. (GILT has earned the coveted award for the past four years.) In August 2010, Bogle was named a “Rising Star Chef” by Restaurant Hospitality, followed by Zagat honoring him as one of New York City’s “30 Under 30” Up-and-Coming Chefs to watch in 2011. He also recently appeared on the Martha Stewart Show, showcasing his celebrated “edible dirt salad.” A graduate of The Restaurant School at Walnut Hill College in Philadelphia PA, Bogle made his start at the highly praised Alma de Cuba as the Sous Chef under Executive Chef Douglas Rodriguez. He eventually moved to the Striped Bass where he worked side by side with Chef Christopher Lee in developing one of the most successful restaurants in Philadelphia. Equipped with an extensive resume, Bogle moved to GILT in New York City along with Lee where Bogle continued to collaborate with Lee as the Executive Sous Chef. As Executive Chef, Bogle maintains GILT’s Modern American menu, continuing to raise the culinary bar, incorporating seasonal ingredients and continuing to place service at the forefront of every dining experience. Bogle’s portfolio of dishes includes Foie Gras with pancetta spice, kumquat mostarda, candied black olive, fennel and pine nut, Spanish Octopus with Chorizo, Charred Fennel, Pickled Melon and Bacon and Eggs with White Sturgeon Caviar, Cipollini Compote and Crème Fraiche. Bogle has appeared on local and national TV segments, such as Iron Chef America, The Martha Stewart Show and NBC’s LX New York, as well as in national publications such as TIME Magazine, Food & Wine, Art Culinaire and Forbes. Recently, Chef has led GILT to be on GAYOT.com 2012 Top 10 Romantic Restaurants in the US, as well as Forbes Top Five Spots Worthy of a Marriage Proposal. I have had several people that are close to me fight bouts with cancer so it is a honor to be able to participate in such an event like this. CHEF JUSTIN BOGLE Wagyu Beef Tartare first course Buckwheat, Black Truffle, Hazelnut Miso POGGIO ALLE SUGHERE MORELLINO DI SCANSANO Roasted Swordfish second course Grains and Seeds, Yeast, Roasted Chicken Consommé CASTELLO DI MONASTERO CHIANTI CLASSICO Border Springs Farm Lamb third course Cabbage, Buttermilk Whey, Black Garlic COLDISOLE ROSSO DI MONTALCINO & BRUNELLO DI MONTALCINO Featuring Executive Pastry Chef of The Sanctuary, Lawrence Brubaker Carolina Gold Rice Pudding Gratin Tarocco Blood Orange Parfait, Pistachio Biscotti Wafers fourth course Limoncello Gelee CASTELLO DI MONASTERO VIN SANTO - four - SANCTADVE720713_USETEXT_Layout 1 2/1/13 12:33 PM Page 5 Gourmet Culinary Luncheon SATURDAY, FEBRUARY 9 | 12:00 PM | THE OCEAN ROOM Executive Chef Scott Crawford THE UMSTEAD HOTEL AND SPA The refinement at The Umstead Hotel and Spa in Cary, N.C. is experienced in every bite of the property’s posh dining experiences including its signature Herons, The Umstead Bar and banquet facilities. That’s due largely to executive chef Scott Crawford’s uncanny ability to spin even the smallest of details into culinary gold. Crawford serves a dual role as The Umstead’s food and beverage director, combining his love of the dining room with his allure in the kitchen. This Pennsylvania native has made a name for himself in the South, cooking across most of the region, blazing a trail of culinary prestige everywhere he’s worked. When Crawford cooks, critical acclaim follows: He first earned five stars from Mobil Travel Guide for his regional American cooking as executive chef of Woodlands Resort & Inn, the Relais & Chateaux property and Gourmand Dining Room located in Summerville, S.C., before being hired away in 2006 as executive chef of The Georgian Room at The Cloister Hotel in Sea Island, Ga. There, Crawford’s coastal Georgian cuisine earned five coveted stars from Mobil Travel Guide and critical praise including Esquire Magazine’s Best New Restaurant accolade.
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