Taste of Beaufort organizers think small, plan big

emoody@beaufortgazette.comApril 30, 2014 

FILE: Ava Ellis, 8, watches as her father, Jason Ellis, counts out tickets for her bratwurst while brother Ethan, 6, waits at the Bricks on Boundary booth April 23, 2013, during the 2013 Taste of Beaufort at Henry C. Chambers Waterfront Park. The event brought 15 restaurants from the area showcasing their culinary specialties.


  • If you go

    The schedule for A Taste of Beaufort, set for Friday and Saturday at Henry C. Chambers Waterfront Park:


    • Noon: Arts and crafts market opens
    • 5:30 to 8:30 p.m.: Art walk with 13 galleries on Bay and West streets
    • 6 to 10 p.m.: Food and beverage booths open and the Carolina Soul Band performs

    • Saturday

    • 8 a.m.: 5k Bridge Run/Walk and Kids Fun Run
    • 11 a.m. to 5 p.m.: Arts and Crafts Market, food and beverage booths and children's area open
    • 11 a.m. to 12:30 p.m.: Amber and the Fossils perform
    • 1 to 2:30 p.m.: Trey's Aliens perform
    • 3 to 5 p.m.: Broke Locals perform

This year's A Taste of Beaufort is getting bigger by thinking smaller.

Organizers at Main Street Beaufort, USA, are emphasizing the "taste" by encouraging restaurants to serve smaller bites, allowing sponsors with drink samples and including samples of S.C. Certified foods in a new area.

"Vendors shouldn't be a one-stop shop; they should be doing just a taste," Main Street Beaufort executive director LaNelle Fabian said.

The festival will be Friday and Saturday in Henry C. Chambers Waterfront Park.

Restaurants and food vendors will be in the park. Joining the arts and crafts fair on the promenade in front of the Beaufort Downtown Marina will be a fresh market, a new collaboration between the S.C. Seafood Alliance and U.S. Department of Agriculture.

The fresh market will include educational booths, fresh fish for sale, anticipated cleaning demonstrations and S.C. Certified seafood-related products with free samples.

"So there will be little tastes, like cocktail sauce on a cracker," Fabian said.

Restaurants selling food at booths have been encouraged to downsize -- for example, a vendor that typically served a burger in the past should consider sliders instead.

Also, more side dishes like fries will be add-ons that can be bought separately, Fabian added.

Organizers noticed a trend toward bigger items in previous years, she said. The intent is for people to sample a lot without getting too filled up or having to spend all their money on a few items, she said.

Food items will be between two and seven tickets, which cost $1 each.

As many as 10,000 people are expected at the festival, and Fabian is keeping her fingers crossed for a large crowd. Last year, rain kept numbers down, as did the potential for huge crowds for a Candice Glover concert.

Follow reporter Erin Moody at twitter.com/IPBG_Erin.

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