FLORENCE, S.C. – The Meat and Meander is the new event this year for the second annual Florence Wine and Food Festival.
It will be the opening event for the three-day festival April 11-13 in downtown Florence.
This event will be held from 6 to 9 p.m. at the Waters Building. There will be music by Scott Smith, wines from Kysela Pere et Fils Ltd, craft beers from LocalMotive Brewing Company and Seminar Brewing and meats, sides and desserts with an opportunity to purchase “Bonjour, Y’all!” a cookbook by celebrity chef Heidi Vukov.
Tickets are on sale for $85. To purchase, visit FlorenceWineandFood.com.
The second annual Wine and Food Festival will benefit Help 4 Kids Florence. This weekend to savor will feature two other events:
- Sip and Savor, 6 to 9 p.m. April 12, $50. This event in downtown Florence along Dargan and Evans streets will feature wine and beer tastings and hors d’oeuvres. Participants can stroll to and through many boutiques. There will be an option for wine purchase that evening with pick up from the Micky Finn’s on Pamplico Highway beginning the day after the event.
- The Final Pour, 6:30 p.m. April 13, $125. An elegant evening of fine wines from Laetitia Winery from California’s Central Coast will be paired perfectly with a five-course, locally sourced, impeccable feast prepared by award-winning chefs that is sure to delight the palate.
Meat and Meander will consist of stations showcasing beef brisket, pork tenderloin and spice-rubbed chicken, to name a few. Sides will include everything from Carolina creamed corn pudding to IPA-glazed and roasted Brussel sprouts. Sweet treats will include mini cupcakes, cake balls, fruit tarts and nutty praline cake shooters.
Top Grain Woodworks LLC will be there showcasing and selling its woodworks, and there will be a raffle for a Traeger grill worth $1,700 for only $25 per raffle ticket.
The meats and sides will be paired with wines from Kysela Pere et Fils Ltd. by Jeremy Sutton. He will be present discussing featured producers that will enhance the flavors of the food.
Sutton has worked in the wine business for more than 15 years and has been with Kysela Pere et Fils Ltd. since 2008. Sutton started in the business at Bistro 309 (now Bistro Bethem) in Fredericksburg, Virginia, and retailer Superior Liquor in Superior, Colorado. He began selling KPF products locally in Virginia, Washington, D.C., and Maryland in 2008 and has since transitioned to managing national accounts for the company.
Sutton has traveled extensively in France and Italy and has visited wine country in Argentina, Chile and Oregon. He has attended the well-regarded Oregon Pinot Camp (2007) and is also a certified sake professional (2012).
If forced to choose, Sutton says, he could live exclusively off the wines of southern France and miss very little over the rest of his drinking life. The rustic, robust, effusive and ebullient reds of the Rhone Valley were an instant love, and good rosé is a personal passion.
Sutton believes that wine is first and foremost an agricultural product, but its combination of nature and nurture put it in a rarefied air.
He will introduce producers such as Chakana, Vina Siegel, Casir de Santos, Ayni and El Principal.