Big names in Southern food headline Palmetto Bluff's Music to Your Mouth culinary festival

pdonohue@beaufortgazette.comNovember 14, 2012 

Attendees belly up to sample One Hot Mama's chef Orchid Paulmeier's Korean beef barbecue taco with chile soy slaw during 2011's Music To Your Mouth culinary festival at Palmetto Bluff.

JAY KARR — File/Staff photo

Some of the biggest names in Southern food again will descend on Bluffton for Palmetto Bluff's Music to Your Mouth culinary festival this weekend.

The event, now in its sixth year, again features a week of events, headlined by the culinary festival Saturday where a roster of James Beard award-winning chefs will prepare samples for hundreds of gourmands, who also will be sipping wine and other spirits poured by guest vintners.

Tickets for the main event are sold out, according to the event's website.

John Edge, author of the recently released "Food Truck Cookbook" and director of the Southern Foodways Alliance, and "Top Chef" judge Hugh Acheson aren't the only culinary visionaries expected at Palmetto Bluff.

Here are a few of the other buzzworthy chefs and food personalities not to be missed this weekend.

JEREMIAH BACON, THE MACINTOSH, CHARLESTON

In a city that has quickly become one of the country's top culinary destinations, Jeremiah Bacon made a name for himself last year with The Macintosh.

His work there as the restaurant's executive chef made Bacon, a Johns Island native with stints at River Cafè, Le Bernardin and Per Se under his belt, a semifinalist for James Beard Foundation's Best Chef Southeast award. The restaurant also was a semifinalist for Best New Restaurant.

ASHLEY CHRISTENSEN, POOLE'S DINNER, RALEIGH

Few chefs have been busier in the past 12 months than Ashley Christensen, who first captured the attention of food writers and restaurant critics when she opened Poole's Diner in 2007.

Write-ups in "Bon Appètit," "Gourmet," "the New York Times" and "Southern Living" soon followed as did an appearance on Food Network's "Iron Chef America."

Christensen opened three new businesses in a 6,500-square-foot building that once housed a Piggly Wiggly last summer.

Beasley's Chicken + Honey is an ode to fried chicken and classic Southern sides; Chuck's offers burgers and frites with signature updates; and Fox Liquor Bar, housed in the building's basement, features a menu of more than 50 craft cocktails and craft beers, according to Christensen's bio.

JOHN CURRENCE, CITY GROCERY, OXFORD, MISS.

John Currence, the 2009 James Beard award winner for Best Chef South, returns to Palmetto Bluff as he plans the launch of his first restaurant outside his beloved Oxford, Miss.

Currence, who has started seven restaurants in Oxford since City Grocery opened in 1992, is teaming with The Fresh Hospitality Group to open a second location of his popular Oxford restaurant Big Bad Breakfast in Birmingham, Ala.

Currence appeared on a season of "Top Chef Masters" last year.

ALLAN BENTON, BENTON'S SMOKEY MOUNTAIN COUNTRY HAMS, MADISONVILLE, TENN.

One of the nation's most famous and respected purveyors of bacon, ham and smoked pig parts, Allan Benton is the go-to man for chefs like David Chang, Hugh Acheson, Thomas Keller and Sean Brock, who all swear by Benton's bacon and country hams.

Benton recently appeared on Chang's new PBS food show, "The Mind of a Chef."

JULIAN VAN WINKLE, OLD RIP VAN WINKLE DISTILLERY, FRANKFORT, KY.

Bourbon runs in Julian Van Winkle's blood. He represents the third generation of Van Winkles to produce bourbon whiskey in Kentucky and, last year, became the first Kentuckian to win a James Beard award when the distillery received the foundation's Wine & Spirits award. Van Winkle also appeared on an episode of "The Mind of a Chef."

RELATED CONTENT

Palmetto Bluff's Sixth Annual Music to Your Mouth Festival

Follow reporter Patrick Donohue at twitter.com/IPBGPatrick.

The Island Packet is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service