Category: Event

Event

POSTED ON: September 27, 2017 BY: Eater Chicago by Ashok Selvam

Keanu Reeves and Chef Curtis Duffy Have an Excellent Adventure on Motorcycles

Chicago chef Curtis Duffy likes motorcycles, and so does actor Keanu Reeves. Now they’re friends. Duffy, the chef behind Grace — one of two Chicago restaurants with a full three stars from Michelin — rode his motorbike 14 hours from Chicago to Greenville, South Carolina for the Euphoria food festival. Turns out the actor who played Neo from The Matrix also attended the festival, held over the past weekend, and the two took a ride along the Blue Ridge Parkway in North Carolina.

Reeves and Duffy spoke at Michelin’s North American headquarters in Greenville. The two’s common interests allowed Duffy to compare high-end motorcycle components to quality ingredients he uses in the kitchen. Food & Wine pointed out that Reeves co-owns a motorcycle company called Arch Motorcycle. The pair met in January at a Michelin tire release event in Palm Springs, California.

Apparently, a ride on a rare Arch motorbike creates a memory that can last a lifetime. That sounds a lot like a meal at Grace.

https://chicago.eater.com/2017/9/27/16376230/keanu-reeves-curtis-duffy-motorbikes-bond-euphoria-south-carolina

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POSTED ON: September 27, 2017 BY: The Greenville News by Lillia Callum-Penso

Catching up on euphoria – my favs from this year’s festival

I ate, I sipped, I listened, and now, I am full, happy and cultured.

The 12th annual euphoria festival wrapped up Sunday and while, full disclosure, I did not get to attend everything, I enjoyed what I did. Here, in no particular order, are my favorite moments from the event.

-Husk. Perhaps this goes without saying, but truly, it is magical to watch an artist in their element. And, at the Greenville Kick-Off party Thursday night, Sean Brock, Jon Buck and their team were. Their Georgia pine sap glazed potatoes with caviar was a favorite dish of mine. I might have had two. OK, maybe three.

-Bacon Bros. Public House. Executive chef, Anthony Gray is somewhat of a master of meats, and it showed at the Kick-Off. His smoked quail was one of the tastiest dishes I think we sampled. It was Manchester Farms quail stuffed with mortadella. But what I really appreciated was how the chefs considered every element of the dish. The quail was served with chanterelles mushrooms, 2-year aged country ham and tomato jam, but the kicker was the creamed hominy. It was masterful and interesting in taste and texture and really brought the dish home for me.

-New restaurants. It was pretty cool to get a sneak taste of some of Greenville’s just opened and soon to open restaurants. Abanico, the Spanish tapas bar and restaurant which opened in August serves up some tasty paella and potatoes, but my fav part was the piquant sauce served on top.

Limoncello, the authentic Italian concept coming from the owners of Larkin’s Restaurants, was serving up some delicious penne arrabbiata and bracciole. And the best part, Larkin’s COO, Bob Munnich was working behind the station. And It. Was. Good.

Daniel is the Maitre Chocolatier behind LaRue Fine Chocolate. (Photo: HEIDI HEILBRUNN/Staff)
-LaRue Fine Chocolate. It was pretty cool to hang out with one of Greenville’s most talented chocolatiers, Elizabeth McDaniel. The owner and artist behind LaRue Fine Chocolate was out and about Thursday evening at the Kick-Off and also taught a class on pairing chocolates and spirits (which I sadly missed due to some confusion about the venue) Saturday. But still, I think that is kind of what is so unique about euphoria is that you get to actually talk to the people creating your food, and not just in passing, but often one on one, because they are often attending events as well. So it creates a different kind of dynamic and, I would argue, understanding about what they create.

-Curtis Duffy. One thing I remember about last year’s euphoria is getting to meet Curtis Duffy in person. The three-star Michelin chef and owner of Grace Restaurant in Chicago has made euphoria a priority in his very very busy schedule since 2015, and he is incredibly nice. He also has a deep and personal interest in healthy eating and childhood obesity, and participates in the Healthy Lunchtime Throwdown each year. Duffy has two daughters, ages 8 and 11, and so is kind of on the front lines of feeding children.

And guess what parents, it’s hard. It’s not just you. Even Curtis Duffy struggles. I’m still cracking up over his story of making handmade chicken fingers with his kids only to have his daughter say they tasted “rotten.”

-Dominique Crenn. So full disclosure, I got to interview Dominique Crenn for a story in The Greenville News a couple weeks before euphoria, and it was one that stuck with me. Crenn, a 2-star Michelin chef and owner of Atelier Crenn, is charismatic, kind and unapologetically passionate about her ideals and her food. She spoke at an event at Michelin Friday afternoon and I was transfixed the entire time. Both she and her sous chef, Felix Santos, who was also in attendance, shared such interesting insights about the world of restaurants and food and humanity.

Some takeaways: food is a great unifier that can help us form connections; if you are rude and pompous to Crenn’s staff she will not hesitate to ask you to leave her restaurant and when in doubt, always add more butter to your grilled cheese.

-Work. Truly, all the staff, all the volunteers and all the participants – chefs, beverage folks and musicians – put a lot of effort into creating a seamless experience that was fun, educational and uniquely Greenville. And the work showed.

Catching up on euphoria – my favs from this year’s festival

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POSTED ON: September 26, 2017 BY: Greenville Journal by Ariel Turner

Euphoria 2017: Saturday highlights

Saturdays at Euphoria are not for the faint of heart, er, liver.

Beginning with the media breakfast at 9:30 a.m. hosted by Roost and chef Daniel Dobbs, the biscuits, chocolate gravy, and mimosas were flowing. Thankfully, there was also coffee for the visiting media and chefs who may have over-indulged during Taste by the South and the VIP after party the night before.

Then after a brief 30-minute intermission, it was off to Feast by the Field, a literal smorgasbord spanning the corner of South Main and Markley streets and the Fluor Field deck. Cooking demos, almost any kind of wine and liquor, and everything from fresh-shucked oysters from Darling Oyster Bar to red velvet waffles from Stewart Penick’s Terrace were up for all-you-can-eat grabs.

The Kudu open grill played a major roll in this year’s festival for the first time, including at demo tents, like the one where Chattanooga’s chef Erik Neil grilled up 48-hour sous vide short ribs on a stick. Basically, it was a perfect beef popsicle.

Meanwhile, several smaller classroom events were taking place throughout the afternoon, such as Something to Wine About – Tour Italy in 6 Glasses with TV personality, comedienne, and sommelier Laurie Forster. She declared the class a no-PC zone, and after six half pours of wines, most of the guests were on the same level. No pretention here.

Just up Main Street at On the Roxx, hand-crafted chocolates were paired with Remy Martin 1738 cognacs in the Sweet Dreams Are Made of These – Liqueur & Chocolate Pairings class led by LaRue Fine Chocolate owner Elizabeth McDaniel. And these were not your typical milk chocolates. For instance, one tasty bite was crafted from figs soaked in cognac with goat cheese and Bee Well honey in a dark chocolate shell with walnuts.
The highlight of the night, and arguably the entire weekend, was the inaugural Big Easy Bash held at Trailblazer Park in Travelers Rest. It was full-on sensory overload in the best way, from the authentic N’awlins-style Soda City Brass Band marching through the crowd, to the BBQ shrimp and red beans and rice from Restaurant 17’s chef Nick Graves, the Muffuletta from Grits & Groceries’ Heidi Trull, Kevin Belton’s and Joe Trull’s beignets and pralines, James Beard Award winner chef Kevin Nashan’s blue crab pot pie, the show-stopping, bottomless low-country boil, and Tariq Hanna’s All Things Nola pastries for dessert.

The Txotx cider barrel action was a crowd-pleaser, with guests holding their cups and sometimes their open mouths under the stream of Spanish cider to catch a few ounces before it hit the ground.

And once again, guests were slow to leave the party, but with Sunday’s brunch looming only 12 hours later, the break from indulging would prove to be absolutely necessary.

Greenville Journal

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POSTED ON: September 25, 2017 BY: WSPA By Vanessa de la Viña

Euphoria wraps up after 4 days of food, music & fun

GREENVILLE, SC (WSPA) – Every year Euphoria brings the top chefs from across the country to the Upstate for four days of food, music and fun.

This year’s event wrapped up on Sunday with a barbecue brunch featuring some of the best pitmasters in the South.

While brunch starts at 11, prep work for this event starts more than 24 hours before.

“There’s no shortcuts in barbecue for sure. It’s definitely a labor of love and there’s a lot of time involved,” said pitmaster Anthony DiBernardo from Swig & Swine Barbecue.

Cooking juicy, flavorful barbecue is an art that takes hours of dedication.

“My day starts at about 5:30 Saturday morning. Then I’ll prep meat, prep the smoker and the meat will go on sometime in the afternoon. I’ll stay up all night and then the following day for lunch I’ll start slicing and service so a typical day will be 36 hours,” said pitmaster Robbie Robinson from City Limits Barbecue.

After staying up all night, these barbecue pros say it’s all worth it to see the smiles on people’s faces as they walk away happy and full.

“It’s instant gratification. That’s what drew me to the craft and that’s what keeps me going every day, to know that I put 16 hours into a product and to serve it to somebody and see the look on their face and the smile, to know they’re happy and I’ve won. I’ve won that one battle and every person’s a battle,” DiBernardo told 7News.

Proceeds from Euphoria benefit Boys Do Good, a local nonprofit that uses the money to support charities across the Upstate.

WSPA

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POSTED ON: September 21, 2017 BY: Charleston Paper by Kinsey Giddick

Greenville’s Euphoria food festival is this weekend and it’s not too late to snag a ticket

It’s going to be 75 degrees this Saturday in Greenville. Let me write that again: 75 degrees. If that’s not enough to get you racing up 26, maybe the fact that you can still snag some tickets to Euphoria Greenville (Sept. 21-24) will.

The upstate food festival is similar to Charleston’s Wine + Food festival albeit with a much more laid back feel and less crowds.

For a Culinary Village-esque event, grab a ticket to Feast by the Field. The outdoor event takes place in and around Fluor Field and includes chef stations, beer samples, liquor tastings, and live music. Tickets are $75, a deal compared to W+F’s $125.

Charleston City Paper

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POSTED ON: September 20, 2017 BY: Creative Loafing by Angela Hansberger

Road Trip: Euphoria Greenville

Euphoria (noun): a feeling or state of intense excitement and happiness.

This definition describes exactly how Euphoria 2017 wants you to feel. The four-day festival runs September 21-24 just two hours from Atlanta in Greenville, South Carolina and it is packed with tastings, music both intimate and large scale, cooking demonstrations, seminars and coursed dinners: pretty ideal for a weekend getaway to kick off the fall.

Originated in 2006 by singer/songwriter Edwin McCain and restaurateur Carl Sobocinski, Euphoria began as an experience for food, wine and music lovers. It also functioned to shine a spotlight on the city of Greenville, nestled in the foothills of the Blue Ridge Mountains. Since then, the city has grown leaps and bounds and is considered a foodie destination. The downtown area, where the festival is held, has more than 100 restaurants alone, and many local Atlanta 106855347000858200730353200382975164706831NWELCOME TO GREENVILLE: This weekend’s Euphoria food festival promises to be worth the drive.COURTESY EUPHORIAEuphoria (noun): a feeling or state of intense excitement and happiness.

This definition describes exactly how Euphoria 2017 wants you to feel. The four-day festival runs September 21-24 just two hours from Atlanta in Greenville, South Carolina and it is packed with tastings, music both intimate and large scale, cooking demonstrations, seminars and coursed dinners: pretty ideal for a weekend getaway to kick off the fall.

Originated in 2006 by singer/songwriter Edwin McCain and restaurateur Carl Sobocinski, Euphoria began as an experience for food, wine and music lovers. It also functioned to shine a spotlight on the city of Greenville, nestled in the foothills of the Blue Ridge Mountains. Since then, the city has grown leaps and bounds and is considered a foodie destination. The downtown area, where the festival is held, has more than 100 restaurants alone, and many local Atlanta chefs will be making the trip to show off their skills.

Here are a few moments not to miss:

Thursday
Greenville Kickoff Party: To give a taste of what Greenville has to offer, 13 chefs and restaurants will have bites along with craft brews and wine in the Old Cigar Warehouse. It’s been a secret, but we know that Sean Brock and chef de cuisine Jon Buck will be cooking as a preview for the forthcoming Husk Greenville outpost, set to open in October.

106855347000858200730353200382975164706831NWELCOME TO GREENVILLE: This weekend’s Euphoria food festival promises to be worth the drive.COURTESY EUPHORIAEuphoria (noun): a feeling or state of intense excitement and happiness.

This definition describes exactly how Euphoria 2017 wants you to feel. The four-day festival runs September 21-24 just two hours from Atlanta in Greenville, South Carolina and it is packed with tastings, music both intimate and large scale, cooking demonstrations, seminars and coursed dinners: pretty ideal for a weekend getaway to kick off the fall.

Originated in 2006 by singer/songwriter Edwin McCain and restaurateur Carl Sobocinski, Euphoria began as an experience for food, wine and music lovers. It also functioned to shine a spotlight on the city of Greenville, nestled in the foothills of the Blue Ridge Mountains. Since then, the city has grown leaps and bounds and is considered a foodie destination. The downtown area, where the festival is held, has more than 100 restaurants alone, and many local Atlanta chefs will be making the trip to show off their skills.

Here are a few moments not to miss:

Thursday

Greenville Kickoff Party: To give a taste of what Greenville has to offer, 13 chefs and restaurants will have bites along with craft brews and wine in the Old Cigar Warehouse. It’s been a secret, but we know that Sean Brock and chef de cuisine Jon Buck will be cooking as a preview for the forthcoming Husk Greenville outpost, set to open in October.

Family Roots: Dinner at Grits and Groceries: At this cozy home cooking restaurant, owners Heidi and Joe Trull will cook alongside New Orleans chef and host of “Big Easy Cooking,” Kevin Belton. Axel Schug of Schug Winery will be pouring his family’s wines.

NEWS FOOD & DRINK MUSIC CULTURE EVENTS BEST OF ATL CHITS AFTER HOURS

Road Trip: Euphoria Greenville
Best bets for those road tripping to Greenville, South Carolina for this weekend’s food fest
ANGELA HANSBERGER SEP. 20, 2017 0 TWEET SHARE
106855347000858200730353200382975164706831NWELCOME TO GREENVILLE: This weekend’s Euphoria food festival promises to be worth the drive.COURTESY EUPHORIAEuphoria (noun): a feeling or state of intense excitement and happiness.

This definition describes exactly how Euphoria 2017 wants you to feel. The four-day festival runs September 21-24 just two hours from Atlanta in Greenville, South Carolina and it is packed with tastings, music both intimate and large scale, cooking demonstrations, seminars and coursed dinners: pretty ideal for a weekend getaway to kick off the fall.

Originated in 2006 by singer/songwriter Edwin McCain and restaurateur Carl Sobocinski, Euphoria began as an experience for food, wine and music lovers. It also functioned to shine a spotlight on the city of Greenville, nestled in the foothills of the Blue Ridge Mountains. Since then, the city has grown leaps and bounds and is considered a foodie destination. The downtown area, where the festival is held, has more than 100 restaurants alone, and many local Atlanta chefs will be making the trip to show off their skills.

Here are a few moments not to miss:

Thursday

Greenville Kickoff Party: To give a taste of what Greenville has to offer, 13 chefs and restaurants will have bites along with craft brews and wine in the Old Cigar Warehouse. It’s been a secret, but we know that Sean Brock and chef de cuisine Jon Buck will be cooking as a preview for the forthcoming Husk Greenville outpost, set to open in October.

Family Roots: Dinner at Grits and Groceries: At this cozy home cooking restaurant, owners Heidi and Joe Trull will cook alongside New Orleans chef and host of “Big Easy Cooking,” Kevin Belton. Axel Schug of Schug Winery will be pouring his family’s wines.

Friday

Taste of the Trail: Swamp Rabbit Trail Ride: This one helps balance all that food intake. The Swamp Rabbit Trail is a 21-mile greenway that connects Greenville County with parks, local businesses and schools, including stunning Furman University. Beginning at Swamp Rabbit Café at 10:30 a.m., riders will bike to Traveler’s Rest Farmers Market Pavilion and end with lunch from Coastal Crust food truck and other Traveler’s Rest favorites.

Taste of the South: What’s more Southern than a party in the former Duke’s Mayo factory? Nineteen chefs are assembling to give guests a taste of what the South means to them by cooking up bites to go with signature cocktails, craft brews and wine while singer Edwin McCain performs in beautiful Wyche Pavilion. Spencer Gomez (Holeman and Finch) and Eric Wolitzky (Fifth Group Restaurants) will represent Atlanta.

106855347000858200730353200382975164706831NWELCOME TO GREENVILLE: This weekend’s Euphoria food festival promises to be worth the drive.COURTESY EUPHORIAEuphoria (noun): a feeling or state of intense excitement and happiness.

This definition describes exactly how Euphoria 2017 wants you to feel. The four-day festival runs September 21-24 just two hours from Atlanta in Greenville, South Carolina and it is packed with tastings, music both intimate and large scale, cooking demonstrations, seminars and coursed dinners: pretty ideal for a weekend getaway to kick off the fall.

Originated in 2006 by singer/songwriter Edwin McCain and restaurateur Carl Sobocinski, Euphoria began as an experience for food, wine and music lovers. It also functioned to shine a spotlight on the city of Greenville, nestled in the foothills of the Blue Ridge Mountains. Since then, the city has grown leaps and bounds and is considered a foodie destination. The downtown area, where the festival is held, has more than 100 restaurants alone, and many local Atlanta chefs will be making the trip to show off their skills.

Here are a few moments not to miss:

Thursday

Greenville Kickoff Party: To give a taste of what Greenville has to offer, 13 chefs and restaurants will have bites along with craft brews and wine in the Old Cigar Warehouse. It’s been a secret, but we know that Sean Brock and chef de cuisine Jon Buck will be cooking as a preview for the forthcoming Husk Greenville outpost, set to open in October.

Family Roots: Dinner at Grits and Groceries: At this cozy home cooking restaurant, owners Heidi and Joe Trull will cook alongside New Orleans chef and host of “Big Easy Cooking,” Kevin Belton. Axel Schug of Schug Winery will be pouring his family’s wines.

Friday

Taste of the Trail: Swamp Rabbit Trail Ride: This one helps balance all that food intake. The Swamp Rabbit Trail is a 21-mile greenway that connects Greenville County with parks, local businesses and schools, including stunning Furman University. Beginning at Swamp Rabbit Café at 10:30 a.m., riders will bike to Traveler’s Rest Farmers Market Pavilion and end with lunch from Coastal Crust food truck and other Traveler’s Rest favorites.

Taste of the South: What’s more Southern than a party in the former Duke’s Mayo factory? Nineteen chefs are assembling to give guests a taste of what the South means to them by cooking up bites to go with signature cocktails, craft brews and wine while singer Edwin McCain performs in beautiful Wyche Pavilion. Spencer Gomez (Holeman and Finch) and Eric Wolitzky (Fifth Group Restaurants) will represent Atlanta.

Saturday

Feast by the Field: This one has a little bit of everything. Beverages from over 60 breweries, distilleries, and wineries, cooking demonstrations, live fire events with Kudu grills, classes on BBQ, biscuits, cocktail mixing, wine and lots of live music. Former Atlanta personality Chadwick Boyd MCs the culinary stage.

Winner, Winner, Chicken Dinner: This one is classy. Five chefs, birds and bubbles with panoramic sunset views of Greenville and piano tunes at The Commerce Club. Our very own Todd Richards is one of the highlighted chefs, serving his fried chicken with Champagne.

Big Easy Bash: This New Orleans themed evening in the park comes with 10 chefs from the Big Easy and beyond, a big brass band, NOLA-themed cocktails, food trucks,and a dessert truck. Laissez les bons temps rouler!

Sunday

Sunday Brunch: Fired Up! Eight pitmasters from over 15 local and regional restaurants, live music, Bloody Marys and mimosas will start the morning right.

Healthy Lunchtime Throwdown: At 11:30, four young finalists aged eight to 17 compete with Michelin starred chefs Dominique Crenn, Curtis Duffy and Michael Mina by their sides. Chef/TV personality David Guas judges the results.

Creative Loafing

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POSTED ON: September 20, 2017 BY: The State by Susan Ardis and Janet Jones Kendall

Like whiskey? Celebrate it at a dinner and a festival

Try something new
Euphoria Greenville: Founded by singer-songwriter Edwin McCain in 2006, this long weekend celebrates the food, wine, brews and music of the Upstate. Thursday, Sept. 21, through Saturday, Sept. 24, in various locations. Tickets for individual events ($35-$150) or as ticket packages and festival passes (from $120 to $1,045 per person) are on sale at www.euphoriagreenville.com.The State

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POSTED ON: September 19, 2017 BY: Charlotte Magazine by Kristen Wile

Charlotte Chefs Head to Greenville’s Euphoria Festival

EVERY FALL, we’re a little bitter than Greenville, South Carolina, has a better food festival than Charlotte. The weekend-long event brings in some of the best chefs in the region, as well as the country. With a Michelin headquarters in the city, Michelin-starred chefs are always among the cooking talent, such as Dominique Crenn and Micael Mina this year. But just because we’re a little jealous doesn’t mean Charlotte chefs don’t take part. Here’s who will be cooking there this weekend, at what events, and what they’re bringing to the table. Tickets available here.

Amy Fortes, Flipside Café & Catering
Events: Feast by Field, Saturday at 12 to 4 p.m. ($75)
Songwriter’s Recipe, Thursday 7 to 10 p.m. ($100)
For her Thursday dish, Fortes is doing a farro risotto using Anson Mills and braised beef shortribs with crispy onions and rosemary creme fraiche.

Ashley Boyd, 300 East and Heritage Food & Drink
Events: Taste of the South, Friday at 6:30 p.m. (sold out)
Feast by Field, Saturday at 12 to 4 p.m. ($75)
For the Taste in the South dinner, Boyd, Charlotte’s best pastry chef, is serving a milk chocolate cremeux using chocolate from Raleigh-based Videri, with sweet corn sherbet, salty fig butter, a corn, fig, and pecan cookie, and sorgum carmel corn. During Feast by the Field, she’ll be demoing a gluten-free apple cake with ricotta icing and pickled pears.

Blake Hartwick, Bonterra
Event: Southern Grown: A Dinner with Bacon Bros. Public House, Saturday at 7 p.m. ($150)
For this dinner, Blake is making Springer Mountain Farms braised chicken thigh and preserved Dover Farm petite potatoes confit in chicken fat, with lavender gastrique.

Bruce Moffett, Moffett Restaurant Group
Event: Winner, Winner, Chicken Dinner, Saturday at 6:30 pm. ($150)
Moffett, owner of Barrington’s, Stagioni, and Good Food on Montford, will kick off the dinner with a first course based on good, old chicken wings: buffalo fried quail with blue cheese dressing and a carrot and celery salad.

Clark Barlowe, Heirloom
Events: Taste of the South, Friday at 6:30 p.m. (sold out)
Feast by Field, Saturday at 12 to 4 p.m. ($75)
Grass-fed ribeye, garlic crushed potatoes, and wild mushroom sauce is Barlowe’s dish at Taste of the South, and he’ll demo his beeswax-aged mozzarella salad on Saturday.

Matthew Krenz, The Asbury
Events: Taste of the South, Friday at 6:30 p.m. (sold out)
Feast by Field, Saturday at 12 to 4 p.m. ($75)
The dish that won Krenz the title of NCRLA Chef of the Year, with beef fat confit sweet potatoes, will make an appearance at Saturday’s event along with his “tasting of the carrot.” He’s appropriately chosen to cook liver and onions for the Taste of the South dinner.

Scott Hollingsworth, Rare Roots Hospitality
Event: Feast by Field, Saturday at 12 to 4 p.m. ($75)
The chef over Dressler’s, Dogwood, and The Porter’s House will offer Heritage Farms pork al pastor with grilled Boy & Girl Farms aji dulce peppers and cipollini onion, cooked on an open-fire KUDU grill.

Thomas Marlow, Mimosa Grill
Event: Winner, Winner, Chicken Dinner, Saturday at 6:30 pm. ($150)
Marlow makes use of an underappreciated ingredient in his dish of Carolina grouper cheeks with cultured butter from Zack Gadberry of Uno Alla Volta, Calabrian chili, and lemon and sumac.

Charlotte Magazine

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POSTED ON: September 15, 2017 BY: Greenville Journal by Ariel Turner

Kid cooks throw down with the help of some of America’s best chefs

Four Greenville County students will get the chance of a lifetime when they cook alongside Michelin-starred chefs in Euphoria’s 2017 Healthy Lunchtime Throwdown.

The live cook-off will be held Sept. 24 during the family friendly Sunday Brunch: Fired Up!

Michelin-starred chefs Dominique Crenn of Atelier Crenn, Michael Mina of Michael Mina, and Curtis Duffy of Grace will be assisting the young cooks and acting as their sous chefs.

The finalists and their dishes are Wyatt Hampton, 9, East North Street Academy, Cheesy Chicken Broccoli Bake; Jordan Sizemore, 17, Greer High School, Beef Chimichanga; Joshua Davis, 17, Southside High School, Asian Tuna Salad; and Nayha Hussain, 16, Riverside High School, Gobi Manchurian.

“The Healthy Lunchtime Throwdown has become an annual event for Euphoria, and a fantastic way for us, as a food festival, to promote healthy eating among children,” says Euphoria festival director, Brianna Shaw, who works closely with partners Greenville County Schools and LiveWell Greenville.

The Healthy Lunchtime Throwdown is a cooking competition open to all Greenville County Schools students between the ages of 8 and 17. Entrants were required to submit healthy, delicious, and economical original recipes that adhere to the USDA’s MyPlate guidelines.

My Plate guidelines, which replaced the food pyramid, suggest proportions for each food group in a single meal, such as filling half of a child’s plate with vegetables and fruits; serving whole grains for at least half of the grains, like oatmeal and brown rice; and substituting fat-free or low-fat milk and water for sugary drinks.

Based on these criteria, finalists were selected by a panel of local judges.

The Euphoria contest is modeled after former First Lady Michelle Obama’s Healthy Lunchtime Challenge and Kids’ State Dinner, an annual event that promotes healthy eating and healthy lifestyles for children across the United States.

“Greenville County Schools is dedicated to providing fresh, healthy meals each day during the school year to the district’s nearly 80,000 students,” says Joe Urban, director of Greenville County Schools Food and Nutrition Services.

“Year after year, this competition provides an exciting opportunity to help children across our community understand the importance of balanced nutrition – not to mention the fact that cooking and eating healthy can be fun and rewarding,” Urban adds.

Judges for the live cooking competition on the Euphoria Culinary Stage will include Cooking Light’s Hannah Klinger, Urban, LiveWell Greenville’s Sally Wills, and 2016 winner Fiona Baulo.

Greenville Journal

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POSTED ON: September 15, 2017 BY: The Greenville News by Lillia Callum-Penso

Husk Greenville will be part of euphoria this year

Six years after he first came to Greenville for euphoria, Sean Brock will return to participate in the festival, this time as a part of the Greenville food scene. Brock, who along with partner, David Howard, of The Neighborhood Dining Group, will open Husk Greenville in October, will join the local restaurant’s chef de cuisine, Jon Buck, at the Greenville Kick-Off Party on Thursday night.

This marks the first time Brock has been part of the premier local food, wine and music festival since he first participated as a rising chef in 2011. Then, Husk had just been named best new restaurant in the country by Bon Appetit Magazine, and Brock himself was just making waves.

“As euphoria has grown, so has Greenville’s culinary scene,” said Brianna Shaw, euphoria’s executive director. “So much so, that we’re now welcoming Chef Brock and his team here this fall with the opening of Husk!

“We’re honored to have been part of Brock’s star-studded culinary career, and to be the ones introducing him and Chef de Cuisine Jon Buck of Husk Greenville to euphoria’s guests.”

Since 2011, Brock has managed to push the bounds of not only himself but of southern cuisine and of southern foodways. The chef has helped popularize the idea of heirloom varieties, bringing attention to seed saving and to honoring an ingredient by understanding the history of the place around it.

“Taking on the task of representing a cuisine is daunting, because of the sense of pride attached to the regional cuisine,” Brock said during a recent interview with The Greenville News. “This is a representation of that place and those people, because food tells us everything we need to know; agriculture tells us everything we need to know.”

Buck brings an equally devout mindset when it comes to presenting food with a sense of place. The Hilton Head native has accrued experience from time spent working in California to Colorado and most recently Charleston, where he was executive sous chef at Husk. He and Brock have collaborated on their research of Upstate history, and of its food traditions, and the food will reflect an appreciation of both.

“We’re excited to be joining euphoria this year as part of the Greenville restaurant community,” Brock said of being part of the festival this year. “Cooking alongside all the other chefs in town for the kick-off party will be a great way to get the festival weekend started.”

Buck and Brock will be part of euphoria’s Greenville Kick-Off event Thursday, Sept. 21. euphoria runs from Thursday, Sept. 21 to Sunday, Sept. 24 in downtown Greenville. For tickets or other information visit www.euphoriagreenville.com.

The Greenville News

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