Bottles, barrels and cast iron chefs at Habersham

Bottles, barrels and cast iron chefs at Habersham

Saturday saw the area’s first Cast Iron Chef competition at the Southern Living inspired Bottles & Barrels event at Habersham Marketplace. Seven local chefs took part in the 30-minute timed culinary challenge that was judged by Southern Living Magazine’s test-kitchen chef Robby Melvin and all had to use bacon as the main ingredient in three prepared dishes.

Local chefs Richard Wilson from Maggie’s Pub, Brian Waters of Saltus, Paul Hinsley of the Spaghetti Club, Victoria Nellen of Sweet Vivi’s, Elizabeth ShawSouthern Living Magazine's test kitchen chef Robby Melvin samples a dish at Saturday's Bottles & Barrels Cast Iron Chef competition from Breakwater, Brenna Chiaviello of Brenna’s Bakery and Christopher Hewitt from Southern Graces all turned out fabulous dishes. The Cast Iron Chef competition winner was Richard Wilson, and Victoria Nellen took the Cast Iron Dessert Chef prize.

Habersham was all abuzz with hundreds in attendance along with video cameras, jumbo-trons, craft beer and Mondavi wines. Attendees were treated to a cooking demonstration by Chef Melvin, assisted by eatstayplaybeaufort.com food writer Stephanie Venz. Local vendors turned out to join in the celebration and we were happy to be treated to great food from Wined It Up and Olive the Above in addition to the all you can sample craft beers and wines.

Habersham was all abuzz with hundreds in attendance along with video cameras, jumbo-trons, craft beer and Mondavi wines.  Photo by Ryan Smith/Willard R. Smith Photography for ESPBBack in February, The Habersham community was selected as South Carolina’s premiere ‘Southern Living Inspired Community’ by Southern Living Magazine.  Southern Living announced the launch of Southern Living Inspired Communities, a unique collection of residential developments featuring seven founding members across five southern states that exemplify the Southern Living lifestyle; with Habersham being one of them.

Bottles & Barrels coming together was just a bonus for us all.

A traditional Southern Sunday Jazz Brunch will be held on Sunday from 11am-2pm to close out the event. For more information, visit www.bottlesandbarrelssc.com. The event is organized by the talented and tireless team over at Plum Productions.

Take a look at a few photos from the day’s event. See lots more in our Bottles & Barrels Photo Gallery.
Photos by Willard R. Smith Photography for ESPB.

Chef Elizabeth Shaw from Breakwater Restaurant prepares one of her dishes for the day.  Photo by Ryan Smith/Willard R. Smith Photography for ESPB

 

 

 

 

 

 

Chef Christopher Hewitt of Southern Graces Restaurant prepares one of his dishes for the day.  Photo by Ryan Smith/Willard R. Smith Photography for ESPB

 

 

 

 

 

 

Local vendors turned out to join in the celebration and we were happy to be treated to great food from Wined It Up and Olive the Above in addition to the all you can sample craft beers and wines.