The eighth Euphoria in Greenville ended Sunday with a day of bountiful food, wine and spirits and great music.
The Jazz Brunch, from mid morning to early afternoon, starred the specialties of about 20 Greenville chefs and the South Carolina Jazz Orchestra.
Brunch always feels a bit indulgent to me; it usually means a little slower-paced start to the morning. But this brunch was much more than just indulgent. Even for those of us who would have loved to try everything under the big tent, it was just impossible.
Omelets cooked to order, shrimp and grits, a variety of crepes, and the traditional bacon and eggs were among the foods offered, but there was also less traditional fare.
It doesn’t get much more Southern than what Chef Shaun Garcia of Soby’s
prepared: collard greens and pimento cheese served with crackers, and both were delicious.
Heidi and Joe Trull of Grits and Groceries
dished up steamship round of pork with apple butter barbecue sauce and biscuits. They were getting help from their young son, Tom.
served cassoulet with andouille sausage and chicken confit that was a hearty and tasty dish.
A new business in Greenville, The Local Taco
, served tiny tacos topped with smoked brisket with mole sauce, pickled onions and fresh cilantro.
Desserts were plentiful, too. Brick Street Café
served two of the most scrumptious cakes I’ve ever put in my mouth. I was going to be perfectly content with just a slice of “the best chocolate cake I’ve ever had” (yes, that is the name of the cake) because I always go for the chocolate. But I heard so many people talking about the sweet potato cake that I had to try it, too. It was so wonderful, moist and dense with a cream cheese frosting.
Later in the evening, the last event for 2013 Euphoria was the Sunday Supper, where two Charleston
chefs -- Frank Lee of Slightly North of Broad
and Mike Lata of FIG
– and a Columbia
chef, Mike Davis of Terra
, teamed up to prepare a farm-to-table dinner .
It was a terrific end to another great food and wine-filled weekend. In a word -- Euphoria.