We enjoyed generous pours, great live music and good conversation at Wine Over Water this weekend. Food played a bigger role this year as four well known chefs served up tasty sampling dishes.
Here’s a rundown of the four featured dishes.
Buck Oglesby, Executive Chef at Back Inn Cafe, prepared his signature Bluff View Bistro Sliders.
Erik Niel, Head Chef and Owner of Main Street Meats & Easy Bistro & Bar served up merguez with pink eyed peas and cornbread.
Charlie Loomis of The FEED co. Table & Tavern assembled a tantalizing catfish etoufee.
Eric Pippert, Chef de Cuisine at Alleia Restaurant, sliced up mouth watering beef carpaccio with apples, cushaw squash and sorghum.