Oh, What A Party! Opening Night Style

You know it’s a good party when impeccably dressed, good-mannered Charlestonites are trying to sneak in the side flaps of the tent at Marion Square for a chance to be a part of the Food + Wine Festival’s Opening Night Party. Cater waiters out back give the tip, “Don’t you know how to sneak into a party? Just carry a big box of glassware.”  Somehow walking in under the pretense of, “I carried a watermelon,” just doesn’t feel right.

For those inside, though, the experience was much different. Let’s start with the smells. There were so many different foods and tastes and ingredients mixing and fighting for prominence that it spun you into a euphoric little coma of deliciousness that lasted all night. To be expected of our Charleston chefs, the presentation of the food was beautiful and the taste of each small bite was another layer of decadent excellence in your mouth.

Is that Chef Bob Waggoner receiving a chef hat pez dispenser? Prestigious award, no, but a nice new touch by the Festival that will undoubtedly become a chef’s collector item for years to come.

The Opening Night Party could just as easily be called The Party That Proves You Live In A City With Absolutely Gorgeous People. Everyone looked their best. The chef coats (mostly white, some black, is that one pinstriped?), the dresses, the shoes, hair, purses, the corduroy and tweed sport coats…everyone was perfection.

Someone gives us a quick whisper, “Bobby Flay’s here. I’m going to try and find him. Stay close…you may catch a glimpse.” We slyly slither through the sea of wine, food and guests like expert hunters trying to catch an elusive black rhinoceros, carefully stalking and circling. As we approach, we act casually cool in the face of our prey. With flash bulbs in a constant a frenzy around the famed chef and everyone up in his conversation, Bobby Flay proved to be a really nice guy.

Quentin Baxter and his band constantly deliver and last night was no exception. We get so excited to see his dreads swinging and that devilish grin on his face (what IS he thinking about up there??) while the sound of smooth, exhilarating jazz pours out over the crowd.

The tent, from flowers to lighting to décor, was warm and friendly and managed to make the 1,000-person crowd, ranging in ages from 22 to 82, feel like an intimate dinner party. An intimate dinner party with four James Beard-nominated Charleston chefs and Bobby Flay, of course.

For more photos of the evening, click here.

Come back tomorrow for coverage of tonight’s best-of-the-best party.