Last weekend, Team Food Republic headed to the Charleston Wine & Food Festival with a few goals in mind: eat good food, bask in Southern hospitality and find out once and for all — what the hell is Chicken Sh*t Bingo? Here’s our photo essay of the past weekend to let you determine for yourself whether we met these goals:
This is where we camped out during most of our stay. Once inside the tent, you find meats on the left, lattes poured by the gallon to the right, and in front, the crew holding court. What more could you ask for? Mind of a Chef
We stood by our friends at Volpi, eating slice after slice of prosciutto directly from the knife. We did this for at least 30 minutes straight. Then we did THIS.
We went behind the scenes (literally) with the executive producer of Mind of a Chef, Michael Steed, and Charleston’s hometown hero, Sean Brock.
After talking to Sean, we decided to attempt one of our goals: try Minero’s tacos. That goal was achieved…several times over.
Another must at Minero: Valentina-doused, shaken-in-a-bag, grilled chicken wings. Genius tip: Ask your waitress to never stop dousing those wings. Never.
After napping off the Minero-induced food coma, we got a second wind and made our way to Chicken Sh*t Bingo. In case you were wondering, Chicken Sh*t Bingo means exactly that: bingo with chicken shit (this is as clear and concise as we can get).
We got to taste some of John Lewis’s magical brisket. Charleston is pretty lucky that this guy is bringing his tricks to Charleston. And by pretty lucky, we mean that we are very, very jealous.
The MCs of the night: Food Republic’s very own Richard Martin, the Beer Can Professor, and Husk hero Sean Brock. Prizes for the night: John Lewis hats, plush chickens and a Yeti Cooler. If you were lucky, like Richard was, you took a swig of Pappy from Brock’s stash ( as seen here).
People look on with bated breath (and plugged noses) as their beloved chicken pooped on squares.
Food Republic’s Richard Martin and the Beer Can Professor show off their duds and dos, MC’ing for Chicken Sh*t Bingo.
After recovering from the previous night’s Chicken Sh*t Bingo, we thought it would be a great idea to dine at Husk for lunch. Let’s just say it was one of our best ideas ever.
Literally love at first sight.
Chef Justin Cherry’s charcuterie boards were no joke. We had never seen such beautiful meats on display. (Not pictured, two more boards of cured meats).
The Husk Burger. It slayed. Pro tip: Ask for two napkins, one to wipe your hands with and another to wipe the tears of joy running down your cheeks.
Gravy is a gift from the gods, and when you put it on Husk’s chicken fried steak, it’s a heavenly masterpiece at first bite (insert prayer-hands emoji).
One of many food discussions was on food waste. It was a no-brainer having these two experts — Miller Union’s Steven Satterfield and Prune’s Gabrielle Hamilton — lead the way.
At any given moment (and we had more than a few of these moments), you could go out to grab a craft beer (or a spirit) and listen in on some of Charleston’s local artists.