GRITS, GULLAH & THE 3:00 DINNER: MAY 4-6, 2016

Come be charmed by Charleston.*

*UPDATE: Grits, Gullah & the 3:00 Dinner is fully booked! Check back on our blog for future trips being planned by Flavor Forays!

We would like to invite you to join our next Flavor Foray in Charleston and the low country, “Grits, Gullah,and the Three O’Clock Dinner, May 4 to 6 that will take us from bountiful coastal waterways to gracious historic homes. You’ll witness a biscuit throw down between two Southern baking queens, NathalieDupree, author of the Southern Biscuit Cookbook, and Carey Morey, owner of Callie’sCharleston Biscuits; visit the only tea plantation in North America and learn the art of teatasting; explore the lore of the low country. There’ll be no sitting in conference rooms.You’ll meet the characters and the cooks, the farmers and the fisherman who make this storied region one of the most vibrant food cities in the United States today.


This unique experience will include meeting the modern day chefs who have put Charlestonon the restaurant heat map, walking on cobblestone streets past historic pastel mansionstreasured by passionate preservationists, sampling signature shrimp and grits andshe crab soup, benne wafers and brown water (Bourbon). You’ll nibble on house-madepimiento cheese at the quaint Tomato Shed on Wadmalaw Island’s Ambrose Family Farm,which also operates its own shrimp trawler. You’ll be entertained on the piazza and in the drawing room of gracious private homes and be sure to get your fill of local seafood at alow–country boil. And the azaleas should still be in bloom.

Due to limited space, this invitation-only leadership event for food and beverage professionals will be limited to the first 15 RSVPs.  We’ve got your back for hotel rooms, meals, and local transportation.

Grits, Gullah, & the 3:00 Dinner, Presented by

Barbara Mathias, former publisher of Food Arts

Beverly Stephen, former executive editor of Food Arts