G&G Party Pics

G&G Festival Brunch

To cap off the Charleston Wine + Food Festival weekend, G&G teamed up with Louisville Tourism and the Southern Smoke Foundation to host a drop-in brunch for friends of the magazine. Guests gathered for a laid-back morning of cocktails, lively conversation, and a table full of Southern-inspired dishes from some of the festival’s most exciting chefs. The lineup included chef and writer Amethyst Ganaway; chef Bintou N’Daw of Bintü Atelier; pitmaster Leonard Botello IV of TRUTH BBQ; chef Michael Zentner of Merci; chef Noam Bilitzer of MeeshMeesh and Mill Iron 4; chef Raheel Gauba of Ma’am Saab; and pastry chef Rebecca Masson of Fluff Bake Bar. Each brought their own flavor to the table, creating a brunch spread as memorable as the company around it.

Special thanks to:
Angel’s Envy,
Blue Plate Mayo,
Cathead Vodka,
Ceebo Brew Co.,
Louie Louie,
Luizanne Tea


From left: chefs Gauba, Zentner, Masson, Bilitzer, Ganaway, Botello IV, and N’Daw.

From left: chefs Gauba, Zentner, Masson, Bilitzer, Ganaway, Botello IV, and N’Daw.

Photo: Samantha Jean Becker

Amanda Heckert, G&G executive editor, at the Shed Bar featuring Angel’s Envy, Cathead Vodka, Ceebo Brew Co., Louie Louie, and Luzianne Tea.

Amanda Heckert, G&G executive editor, at the Shed Bar featuring Angel’s Envy, Cathead Vodka, Ceebo Brew Co., Louie Louie, and Luzianne Tea.

Photo: Samantha Jean Becker

Chef Zentner’s Salad à la Russe with a seven minute egg, caviar, herbs, and Blue Plate Mayo.

Chef Zentner’s Salad à la Russe with a seven minute egg, caviar, herbs, and Blue Plate Mayo.

Photo: Samantha Jean Becker

Alyssa Maute Smith, Charleston Wine + Food executive director, Kate Garber, and Kat Craddock, SAVEUR editor in chief and CEO. 

Alyssa Maute Smith, Charleston Wine + Food executive director, Kate Garber, and Kat Craddock, SAVEUR editor in chief and CEO. 

Photo: Samantha Jean Becker

Brian Jupiter and Lana Lagomarsini.

Brian Jupiter and Lana Lagomarsini.

Photo: Samantha Jean Becker

Michelle Terrebonne Becker, Reily Foods Company senior business development manager and Louie Louie co-founder, with Eric Becker, Louie Louie co-founder.

Michelle Terrebonne Becker, Reily Foods Company senior business development manager and Louie Louie co-founder, with Eric Becker, Louie Louie co-founder.

Photo: Samantha Jean Becker

Jai Jones and chef Gauba. 

Jai Jones and chef Gauba. 

Photo: Samantha Jean Becker

Bailey Sullivan, Monteverde Restaurant & Pastificio executive chef, and Caroline Nabors, Southern Smoke Foundation director of development, discuss the organization’s mission and impact.
 

Bailey Sullivan, Monteverde Restaurant & Pastificio executive chef, and Caroline Nabors, Southern Smoke Foundation director of development, discuss the organization’s mission and impact.

 

Photo: Samantha Jean Becker

Megan White and Jailyn Marcel.

Megan White and Jailyn Marcel.

Photo: Samantha Jean Becker

Emily Havener and Erin Perkins.

Emily Havener and Erin Perkins.

Photo: Samantha Jean Becker

Sam Fore, Luz Ovalle, and Brooke Eyrich.

Sam Fore, Luz Ovalle, and Brooke Eyrich.

Photo: Samantha Jean Becker

Chef Gauba’s Taki Chaat composed of chickpeas, roasted potatoes, sweet yogurt, housemade tamarind sauce, mint-cilantro chutney, sev, and Takis.

Chef Gauba’s Taki Chaat composed of chickpeas, roasted potatoes, sweet yogurt, housemade tamarind sauce, mint-cilantro chutney, sev, and Takis.

Photo: Samantha Jean Becker

David Mezz, G&G deputy editor, Matt Lee, and David DiBenedetto, G&G senior vice president and editor in chief.  

David Mezz, G&G deputy editor, Matt Lee, and David DiBenedetto, G&G senior vice president and editor in chief.  

Photo: Samantha Jean Becker

Andrea Serrano, KJ Kearney, and Gustavo Serrano.
 

Andrea Serrano, KJ Kearney, and Gustavo Serrano.

 

Photo: Samantha Jean Becker