Euphoria – Food, Wine, and Music in Greenville, South Carolina
While we had a great time during the days and a few late nights out with friends, the highlight of the weekend had to be the two dinners we attended, The Wine Dinner at High Cotton Saturday evening and Sunday Supper at The Wyche Pavillion.
Chef Gary Mennie of High Cotton in Greenville (who has since left and has moved to Atlanta) and Guest Chef Craig Deihl of Cypress in Charleston, South Carolina prepared an impressive (and much lauded) dinner. Six courses with wine pairings began with Deihl’s House Cured Culatello served with Melon, Goat’s Milk Fromage Blanc, Watercress, and Bay Syrup and was followed by a collaboration of dishes by the two chefs. The next courses included: Seared Maine Scallops; North Carolina Guinea Hen; Bethel Trails Rabbit; and Veal Breast. Every dish was outstanding.
The menu was paired with some lovely Oregon wines chosen by Adelsheim Vineyard’s Bill Blanchard along with suggested musical selections for each course. Ending on a sweet note, Roasted Quince Strudel with Local Honey, Marcona Almonds, Apple Cider and Muscadines was paired with Déglacé, Pinot Noir, Ribbon Ridge, Oregon 2011. The final course and dessert wine were enjoyed with the song, Whiskey River by Willie Nelson.
Euphoria’s weekend finale, Sunday Supper, was the perfect way to finish a weekend of Southern hospitality. This dinner combined the talents of Blackberry Farm’s executive chef and the 2013 James Beard Award Winner for Best Chef Southeast, Joseph Lenn, Cassidee Dabney (also from Blackberry Farm) and High Cotton’s Gary Mennie along with his culinary team.
The Wyche Pavillion provided the setting for a gorgeous early fall evening enjoyed outdoors. The meal, served family style, and paired with some unique cocktails (which just might have included bourbon), featured classic Southern dishes such as Blackberry Farm’s Sweet and Spicy Fried Chicken served with Squash Casserole and Georgia Olive Oil Braised Greens.
Some other favorite dishes at our table were the: Chopped Vegetable Salad with Manchego and Sherry Wine Vinaigrette, Heirloom Tomatoes, with Bennie and Barrel Aged Soy; and the Cedar Planked Wild Salmon with Anson Mills Faro Verde, both prepared by Chef Mennie and the culinary team from High Cotton.
Following Sunday Supper, there was a late night and a few more cocktails shared with friends, ending the evening and the weekend on a high note. It also provided a little inspiration for an article or two. 😉
Euphoria was a wonderful surprise as was the town of Greenville. We have often driven through Greenville on our way to other destinations for our travels, but this was the first time we settled in to enjoy this quaint Southern town in the Northwest corner of South Carolina. Their downtown is a great testament to the city’s effort to revitalize the area and bring people back into the city.
Get in your car and set Greenville as the destination point on your GPS this September 26th and attend the 8th year of Euphoria. You’ll be glad you did. BTW, be sure to bring the antacid.
* Disclosure – We were guests of Euphoria for this event. I was not asked to write any articles about the event and have in no way been compensated. The opinions expressed regarding our experience are my own.
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