What's a food event without cupcakes? These fine specimens are made by the Greenville bakery Chocolate Moose.
The Tasting Showcase brought together local bakers, chefs, food purveyors, and brewers to show off Greenville's local, artisinal food and beverage offerings.
Dark Corner Distillery
Dark Corner Distillery was proudly previewing the first absinthe to be produced in the southeast United States since the green potion became legal once again.
Cooking up some fine southern Bayou shrimp mac & cheese for the Sunday Jazz Brunch.
A breakfast of champions
Nothing says a Southern good morning like this pan-seared tenderloin with grits, smoked tomato jam, and a perfectly poached quail egg. I could eat this every day.
Square One had a beautiful lineup of unusual vodka flavors such as basil or cucumber, but I quickly became even more excited about their 'botanical spirit'. Infused with the flavor of rosemary, coriander, rose, chamomile, and lavender, among others, it has a unique floral profile that would make for some delicious mixed drinks.
This is essentially a bottle of liquid, boozy pecan pie.
Live cooking demos
Chef Carmen Quagliata of New York City's Union Square Cafe was one of several chefs to give live cooking demos at the event.
Live cooking demos
If you put that much butter in your pasta you'd be smiling too.
Several wine seminars were offered, to train, tune, and exercise your palate and knowledge of wines.
More cupcakes! From Iced Bakery, these came in classic flavors such as vanilla, black tie, and tiramisu.
Black Maize Salsa Company
A local salsa company was showing off its unique salsa made from black maize.
Devereaux's, one of Greenville's top restaurants, served this tasty duck confit with potato hash at the Sunday Jazz Brunch.
Also from Devereaux's: this deliciously fried Carolina quail with Hoppin' John and pickled herbs was a modern twist on classic South.
Guest chef dinner at Devereaux's
And to prove they really do know their fowl, Devereaux's prepared some beautiful roasted Palmetto squabs at their guest chef dinner, featuring Chef John Vermiglio from Graham Eliot in Chicago who cooked alongside Devereaux's Chef Spencer Thomson.