Flavor Forays 8th annual Grits, Gullah, and the Three O’clock Dinner, February 5 to 7, 2024

Charleston is chockablock with charm and history but innovative chefs, farmers, fisherman and producers are moving the culinary scene forward. Flavor Forays led and fed an enthusiastic group of chefs on three delicious days in the Holy City. Thanks to the passionate local culinarians we were both inspired and educated.

Thanks to one and all for joining our 8th annual Grits, Gullah and the Three o’clock Dinner in February. There was some rain but it didn’t dampen our spirits. We enjoyed seeing old friends and making some new ones.

Let’s give a shout out to all the Charlestonians who welcomed us, instructed us and inspired us.

Jessica Bowman, Spectator Hotel.  Kay Abrams, Walk It!  Charleston. Peter and Cindy Mathias, hosts. Duval Caterers. Bintou  Ndaw, Bintu Atelier, West African cuisine. Billy G’s Carolina BBQ. Firefly Distillery. Charleston Tea Garden. Gullah ambassador BJ Dennis who made sure we were eating history. The Goatery at Kiawah River where we witnessed the birth of some baby goats. Chef Shaun Brian at CudaCo Seafood who butchered the bloodline from a tuna and turned it into a skewered snack. Maya Restaurant. Pastry Chef Heather Hutton at Honeysuckle Rose who worked sweet magic with Candy Cap mushrooms. Chef Bob Cook at Edmunds Oast.

Many, many thanks to all our wonderful sponsors. American Quick Foods, Arc Cardinal, Bigelow Tea, Idaho Potato Commission, Nestle Premium Waters,  National Watermelon Promotion Board, We couldn’t have done it without you.

We couldn’t have had a better home base than the Spectator Hotel where everybody gets a butler! And nobody could stop talking about that. One gentleman sent his shirt to be cleaned and it came back with cuff links! Thanks to the staff for taking such good care of us.

Barbara and Beverly