Mount Pleasant Magazine Nov/Dec 2016

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come in for a closer look. Escape into cool blue waters and
fields of gold, while pleasing your taste buds with crisp
Riesling or silky Cab.
And be sure to participate in the silent auction, where
proceeds will go directly to the Red Cross.
Ever wonder what goes into those mouthwatering dishes
you enjoy at local restaurants? Now you can get an inside
look at the prep and process with local chef demos. Check
out the portable kitchen where The Culinary Institute at
Trident Technical College and The Charleston Restaurant
Association will be flipping, sautéing and frying.
In addition to the day’s events of eating and drinking,
attendees can get in the holiday spirit by visiting the many
gorgeously decorated dwellings at Boone Hall. Vibrant
wreaths, oversized trees with twinkling lights and an array
of different shades of blooming poinsettias hug every
corner of this real-life working plantation. Stroll through
the plantation mansion to get a glimpse of ornaments
woven out of local sweetgrass and decorations bursting
with real, live fruit.
Savor
Pairing wine with food can bring your culinary
experience to new heights. A dozen of Charleston’s
finest restaurants will be on hand serving up some of the
most delicious food South of the Mason-Dixon Line for
purchase. With fresh seafood options and innovative tapas,
these outstanding eateries know how to satisfy. Enjoy
discounted dishes from Water’s Edge, The Granary, Five
Loaves, Crave, Cru, Burtons Grill, Langdon’s, Charleston
Fish House and many others.
Sample
In addition to wine, included in your ticket price
is the opportunity to taste of some of the finest grub
in town. Satisfy your sweet tooth with complimentary
desserts provided by Cypress of Charleston. Feast on
some oysters from Crosby’s Seafood. A variety of breads
and spreads will also be served up courtesy of Harris
Teeter. Boone Hall Farms and The Wine Shop will be
serving fare as well.
For more on Wine Under The Oaks and to purchase tickets,
visit We hope
to see you under those moss draped live oaks, enjoying the dry,
sweet and everything in between.
32 | |
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