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March 21, 2011 Festival Dine Around Behind-the-Scenes

We hosted our FIG Dine Around as part of the 2011 BB&T Charleston Wine & Food Festival a few weeks ago and wanted to share some of the behind-the-scenes kitchen pics with you. The photos were taken by our good friend Angie Moiser of Placemat Productions and the Southern Foodways Alliance. Chefs Kevin Gillespie of Woodfire Grill in Atlanta, Frank Stitt of Highlands Grill in Birmingham, Steven Satterfield of Miller Union in Atlanta, and wine pro Jasmine Hirsch of Hirsch Vineyards joined us for what turned out to be an incredible dinner with longtime FIG friends and new faces. Thanks to Le Creuset for sponsoring the dinner and for providing the guests with take-home mini-cocettes in their new signature color, Gullah Blue.

tonnato

eggplant

frank_rathead

kevib_gillespie

lecreuset

mikelata_frankstitt

steven_satterfield

crudo

dessert

crew_bourbon

 

 

 

 

 

 

 

Comments

  1. Excellent blog.
    Liked everything including services and all.

    delivery service

    By Andre Decker on May 13, 2011

  2. What a great looking menu. How did you guys choose which items to feature? Did you do some sort of survey or did you have customers rate the dishes? I would be interested to know how you did your research. Did you take precautions to avoid patent litigation on particular items that were similar to other restaurants? Thanks for any help that you guys can give.

    By Eva Smith on October 17, 2011

  3. It is really nice blog. I have found a great number of useful information.

    By ebay courier on November 01, 2011

  4. The behind scene kitchen pictures are awesome, thanks to Angie for those lovely pics. I am sure you people must have a good time and enjoyed the dinner with longtime FIG friends and new faces. Is it any place near to Cincinnati Dining.Introducing new faces and their tastes are also a different experience. We could get some new taste from these new faces.  If they are from different country, then it is well and good.  Totally different experience and sharing their taste is an additional knowledge.

    By Janu on November 07, 2011

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