This year’s Lowcountry Field Feast—Festa di Campo—benefiting Lowcountry Local First is held at the Barn at Walnut Hill and features an Italian family-style supper prepared by chef Michael Toscano of Le Farfalle.
photo: Brennan Wesley
Left to right: Annie Hamnett, chef Michael Toscano, and Cat Taylor.
photo: Brennan Wesley
The Striped Pig specialty cocktail—a refreshing mix of fresh lime, local muscadine grapes, and hibiscus tea.
photo: Brennan Wesley
Field Feast guests mingle during cocktail hour and revel in the picturesque scenery around the Barn at Walnut Hill.
photo: Brennan Wesley
Guests sip on Striped Pig Distillery’s Spiced Rum specialty cocktail—fresh lemon, pressed ginger, salted honey, and apple cider—before sitting down for the evening’s feast.
photo: Brennan Wesley
The Festa di Campo menu and table setting.
photo: Brennan Wesley
Against the backdrop of the plantation’s old chimney ruins, chef Toscano’s team prepares delicious Italian canapés including wood-fire melted Caciocavallo cheese, mortadella-stuffed suckling pig, and ham cheese panini.
photo: Brennan Wesley
The gorgeous entryway to the Barn at Walnut Hill, where the four-course Italian family-style feast, plus dessert, takes place.
photo: Brennan Wesley
Chef Toscano puts the finishing touches on the second course and a crowd cavorite, Farrotto alla Veneziana, made with Anson Mills piccolo verde farro risotto, local seafood, and preserved lemon.
photo: Brennan Wesley
The third course of the evening—fire-roasted whole beef hind leg served with Jimmy Red Corn polenta and braised escarole—does not disappoint.
photo: Brennan Wesley
Mary Ruth Tribble and Ross Miller.
photo: Brennan Wesley
