CHARLESTON — Leaders of the Lowcountry’s largest food festival are already gearing up for their 2027 gathering which will take place over five days next spring.
And starting at 11 a.m. on Oct. 8, locals and visitors interested in partaking in one or more of the Charleston Wine + Food Festival’s approximately 90 citywide events can purchase their tickets.
The Charleston Wine + Food Festival is coming off a milestone year in which the 501(c)(3) nonprofit organization celebrated its 20th annual event.
Last year, there was no shortage of star power. From James Beard Award-winning chef and author Gabrielle Hamilton to local talents like Hector Garate of Palmira Barbecue and Mike Lata of FIG, attendees of the festival had the chance to rub elbows with some of the country’s rising and incumbent culinary talents.
Samples are bathed in light through the tents at the Charleston Wine + Food Festival Culinary Village, Friday, March 6, 2026, in Charleston.
File/Henry Taylor/Staff
The 2027 running of the festival, scheduled for March 3-7, will be no different, Executive Director Alyssa Maute Smith told The Post and Courier. It will build on the celebration of Charleston’s chefs, farmers, fishermen and other culinary creatives that defined last year’s festival.
Next spring, attendees can expect tasting events, signature meals, excursions, hands-on classes and “late nights,” a new category inspired by “kitchens after they close.”
“We want this festival to feel so authentically Charleston and tell the stories of our community,” Maute Smith said. “We have some really, really cool experiential and once-in-a-lifetime moments.”
Among the distinct experiences on next spring’s docket is Fire + Fin, an afternoon outing at The Dunlin featuring regionally sourced bluefin tuna. Commercial fisherman John Mallette, Chubby Fish co-owner James London, and Sullivan’s Fish Camp co-owner Jason Stanhope will catch the fish themselves a week ahead of the festival before bringing it to the Johns Island resort to be broken down in front of attendees.
Ticket holders will have the chance to taste sashimi straight off the bone, and the various cuts will be transformed into different bites at chef stations led by London, Stanhope, Jeremiah Langhorne of The Dabney in Washington, D.C., Juan Cassalett of Malagón and Michael DeCicco of Linnette’s at The Dunlin.
