Chew on This

2011 festival

Mark your calendar now for the 2011 Wine+Food Festival on March 3-6. The attendance numbers may not be in, but from the first moments of the Salute to Charleston's Chefs to the Opening Ceremony in Marion Square and Mayor Joe Riley's welcome address, it was clear this was a festival like no other.

With record attendance, a spectacular menu of events and activities, you can expect a future sellout. Do not procrastinate come fall.

In other festival news:

--The 2010 Laura Hewitt Culinary Legend Award was presented to Mickey Bakst, general manager of the Charleston Grill.

--The inaugural Marc Collins Chef Award was presented to executive chef Marc Collins of Circa 1886.

Vive le chef

Chef Nico Romo of Fish Restaurant, the William Aiken House, Lowndes Grove and the American Theater has earned the title of Master Chef of France and will be honored in a ceremony March 14-16 in Dijon, France. Romo is the only South Carolina chef and the youngest chef to be honored. He joins a group of only 500 chefs worldwide and 54 in the United States. Congratulations to Romo and the Patrick Properties Group.

Heavenly and Healthy

McCrady's executive chef Sean Brock was judged as having the winning dish that supports the goals of heart-healthy eating as part of the initiative, Heavenly & Healthy in the Holy City. A chefs competition was held Feb. 24 at the Art Institute of Charleston, and the winner was announced at the Wine + Food Festival.

For the next year, each chef's dish will appear on his respective menu. Look for the hearts and halo logo. For more details, visit www.healthycharleston.com.

High praise

The S.C. Department of Health and Environmental Control and the S.C. Department of Commerce recently presented High Cotton with the Smart Business Award.

The award recognized the restaurant's efforts to incorporate environmental stewardship and sustainability into its daily practices. From the basics of energy efficiency to recycling corks from wine bottles for the S.C. Aquarium, the staff at High Cotton is committed to green initiatives.

Programs are under way to launch similar processes at all Maverick Southern Kitchens properties. High Cotton is at 199 East Bay St.

Hospitality Award

Bernita Dayse of the Charleston Crab House has been honored as the "Front of the House Employee of the Year." Dayse is the Crab House's head server and also serves as a trainer, "mama" life coach and symbol of Southern hospitality to the restaurant's customers and other employees.

The award is from the South Carolina Hospitality Association.

First birthday

Mark you calendar for High Hammock's first birthday celebration on March 19 at the Pawleys Island restaurant. Festivities will include an oyster roast and barbecue as well as live music from The Mullets. For details, call 979-0300. High Hammock, a Maverick Southern Kitchens property, is at 10880 Ocean Highway, No. 21, Pawleys Island.

Heaven sent

Single-batch Kentucky bourbon gets your pipes ready for the wearing of the green. Start your St. Patrick's Day celebration on the wee side of the 17th when the Old Village Post House plans a Heaven Hill Whiskey Dinner at 6:30 p.m. March 15. Chef de cuisine Jim Walker and Rob Hutchinson of Heaven Hill have created a four-course tasting menu to complement the bourbon. The cost is $55 per person plus tax and gratuity. The restaurant is at 101 Pitt St., Mount Pleasant. Reservations required; call 388-8935.

View the menu at www.mavericksouthernkitchens.com.

Down Under

Woodlands Inn will host a Summer in New Zealand and Australia wine dinner and tasting March 17. The event is part of the inn's monthly Wines of the World series. It begins at 6:30 p.m. with a 12-wine tasting and large cheese and charcuterie selection, followed by a four-course dinner at 7:30 p.m. The $74 cost is exclusive of tax and gratuity. Reservations are required and can be made by calling 308-2115 or click www.woodlandsinn.com for more information and details.

Good deeds

Local chefs and restaurants continue to support the Charleston Chefs Feed the Need hunger initiative. During this month:

Today: Vickery's will be at Neighborhood House.

March 17: Caviar & Bananas supports Meals on Wheels.

March 24: Duvall Catering serves the folks at Tricounty Ministries.

March 31: FISH prepares for the folks at Meals on Wheels.

Happenings at Ted's

Ted's Butcherblock at 334 East Bay St. is rolling out a new customer loyalty program. Participants will be given a customer loyalty card and earn points each time they shop at Ted's. For every $150 spent, cardholders receive a $10 credit good for any purchase at Ted's (excluding special dinners and events).

This month, Ted's craft beer dinner will feature beers from Southern Tier Brewery. The dinner will be 7:30 p.m. March 25, and the cost is $38. Reservations are required and may be made by calling 577-0094.

Every Friday from 5-7 p.m. throughout the month, Ted's hosts Friday wine tastings, followed by its $12 dinner.

Guests also are invited to taste four featured wines and enjoy gourmet hors d'oeuvres for $5; proceeds benefit Charleston Waterkeeper this quarter. This month's lineup: March 12, Italian Wines by Colterenzio; and March 19, Rhone Rangers.

To make a reservation for any of the special events or for more information, call 577-0094 or visit www.tedsbutcherblock.com.

Birthday bash

The Glass Onion will offer up a five-course tasting menu to celebrate its second anniversary 6-10 p.m. Saturday. This West Ashley restaurant at 1219 Savannah Highway will be open for reservations only and have live music. The cost is $50 for dinner and $7 per tasting pour of wine. Reserve early, as seating is limited. For details, visit www.ilovetheglassonion.com.