Get your calendar out.
It’s time to save the date and snap up tickets for euphoria food, wine and music festival’s Roast + Toast on April 23, 2-5 p.m. at Wyche Pavillion, which will kick off the ticket sales for the 12th annual festival, Sept. 21-24.
The Roast + Toast will feature Elliott Moss from Asheville’s Buxton Hall Barbecue – Bon Appetit’s “Best Restaurant of 2016” and a James Beard Foundation “Best Chef: Southeast” semifinalist. Moss will serve his whole hog barbecue alongside Rappahannock Oyster Company’s briny oysters from the Chesapeake Bay. West End String Band will entertain with live bluegrass music.
“It’s a real honor to return to my home state and share my South Carolina-style whole hog barbecue with euphoria again this year,” says chef Moss, the author of the new “Buxton Hall Barbecue’s Book of Smoke” who will also join the euphoria festival in September.
Tickets for Roast + Toast are now on sale at www.euphoriagreenville.com.
This announcement comes on the heels of euphoria’s first “A Southern Remedy” event, held Feb. 24 at Revel event center. The sold-out event (350 guests with a 75-person wait list) featured dishes from some of the newest restaurants in town, along with specialty cocktails, and music from Erica Berg and friends.
“A Southern Remedy” was all that we hoped it would be – a moment to expand upon euphoria’s brand and showcase the breadth of talent in food and music in Greenville,” says Brianna Shaw, euphoria executive director. “We saw this as an opportunity to highlight the new restaurants and bakers joining our food scene, and the musical talent in Greenville, each of whom were handpicked to contribute to this blues collaboration. No doubt this evening went a long way to setting the tone for euphoria in 2017.”
Dishes featured at A Southern Remedy were UP on the Roof’s ahi sashimi nachos (soy sesame aioli, edamame hummus, masago); Jianna’s casarecce roast tomatoes (calabrian chiles, basil, grana padano); Green Room’s “Green Room Meatloaf” (in house ground Angus beef, whipped potatoes, chipotle glaze, herb tomato gravy); and Willy Taco Feed & Seed “Dang Chimichanga” (crispy burrito, chipotle pulled chicken, jack cheese, rice and beans, queso blanco, Willy’s Ranchero Sauce, pico). Good Life Catering Company featured its take on International Comfort Food: Peruvian ceviche (scallop, snapper, cisturs, pico de gallo, lobster chip, fresh avocado), West African Accara Fritter (black eyed pea, sweet potato, peanut, tamarind tomato sauce, crème fraiche, pickled peas), and Colombian pulpo a la parilla con chorizo (grilled octopus, crispy chorizo, smashed creamer potatoes, chimichurri, extra virgin olive oil.).
Entries for the third annual kids cooking competition – Healthy Lunchtime Throwdown – will be accepted on March 27. Finalists will compete Sept. 24 with Michelin chefs by their side; the winning dish will be incorporated into lunch menus of Greenville County Schools. Young chefs ages 8-16 are eligible.
Tickets for the annual festival will be available April 23. The line-up includes intimate culinary, musical and learning experiences, Michelin-Starred dinners, guest chef takeovers, Taste of the South, the return of the “Fired UP!” Sunday Brunch featuring the finest pitmasters in the South, and Sunday Supper.