G&G Party Pics

8th Annual Lowcountry Field Feast

On November 6, 2016, Garden & Gun, along with Lowcountry Local First hosted “Festa di Campo”—this year’s Italian-inspired Lowcountry Field Feast—at The Barn at Walnut Hill in John’s Island, South Carolina. Guests gathered for a farm-to-table family-style four-course Italian supper prepared by one of Charleston’s newest, acclaimed chefs, Michael Toscano of Le Farfalle. The lively evening featured specialty cocktails mixed with spirits from Striped Pig Distillery, Edmund’s Oast beer, wine provided by Grassroots Wine, and live Americana music by The Bushels. Lowcountry Field Feast is held annually in support of Lowcountry Local First, a Charleston-based non-profit organization that strives to build awareness of the importance of supporting local and independent businesses.

Special thanks to:
Lowcountry Local First
Omni Hotels & Resorts

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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