Third Space is out and the Gourmetisserie is in. Instead of chef demos and lounging cushions, there will be themed food stalls and hands-on food stations. Charleston Wine + Food has revamped some key attractions at the Culinary Village, which takes over Marion Square the first weekend in March.
The Gourmetisserie references an old food court that once operated in the Market. (If you have memories of this place, please shoot us an email firstname.lastname@example.org).
Instead of baked potato bars and Orange Juliuses, the Culinary Village's food court will have stalls that are formatted with a concept broad enough to allow the chefs some creativity, says festival spokesperson Alyssa Maute Smith. Chefs will rotate shifts throughout the weekend.
An area called the Patio will have interactive experiences, where attendees can make something, say a barbecue rub, under a chef’s guidance and take it home with them.
Each quadrant of Marion Square will have food, beer, wine and cocktails, preventing people from having to walk from one quadrant to the next, via the public pathways, with an open container of booze.
The Gourmetisserie will take up the northern quadrant of the square, near the Embassy Suites hotel, along with Grills and Grates (live fire cooking on Cowboy Cauldrons), a new rosé garden, and plenty of brews on tap.
The music stage returns with local bands alternating with live cooking demonstrations throughout the day.
The bookstore and retail tent will feel more like a coffee shop this time around with typewriter poetry from Marcus Amaker and book signings from participating chefs and beverage professionals.
The Biergarten, Corkyard and Artisan Market will remain pretty much the same as last year, with retailers mixed among food and drink offerings.
Tickets are still available for all three days of the Culinary Village with a discounted locals ticket ($75) on Sunday.