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Robey runs into Virginia chefs at Charleston Wine + Food festival

Posted at 10:43 AM, Mar 08, 2019
and last updated 2019-03-08 11:17:45-05

Robey Martin at Charleston Wine + Food and Saveur Magazine at “It’s a shore thing” signature seafood event.

CHARLESTON, South Carolina — Charleston Wine + Food and Saveur Magazine banked on the weather being beautiful Thursday afternoon for their big signature seafood event “it’s a shore thing” and it was a perfect 60 degrees. Tables lined the Mount Pleasant Memorial Park with unfettered views of the Ravenel Bridge headed into Charleston.

Roasted local fish on the half shell (cooked on its scales) by David Bancroft of Acre Restaurant in Alabama paired with Halter Ranch Vineyard wine CDP, a Grenache, Movedre and Tannat blend.

Nearby, Salthouse catering used heat to melt their raclette (cheese) directly onto Red Royal Shrimp.

Over at Joy Crump’s table, it was crab wrestling.

Crump, who traveled from her restaurant Foode in Fredericksburg, Virginia, brought Virginia’s blue bounty.

Big blue crabs were moved from bushel to pot to plate for hot steamers in a very Virginia style hot crab crackin’.

Eat it, Virginia! is at Charleston Wine + Food this week. To follow along on their adventures, follow @EatItVirginia on the ‘Gram or stay here for more photos and updates. Next up, on Eat It, Virginia’s #chswff list, Travis and Ryan Croxton of Rappahannock Oyster Co. and Tuffy Stone of Q Barbecue.

Never miss an episode. Download and subscribe to “Eat It, Virginia!” on your favorite podcast app and be in the know on where to go.

In this episode, we get caught up on Scott’s new love affair and Robey dives into Richmond restaurant openings, the proper price for a good burger, and upcoming food festivals.

Booth Hardy from Barrel Thief recommends this episode’s perfect pour and Chef Johnny brings the heat from the kitchen to tell us what’s wrong (and right) with Richmond’s restaurant scene.

We close the show with by answering questions from the mailbag and Robey’s Rant. Our next episode drops Monday, March 11.